Hello:I have these h.hocks to trade: peachey keen lavender divine wine light pink Looking for the following seeds: pink profusion zinnia claret sunflower joker sunflower bee knees sunflower peony poppies Mt.fuji red or dark blue m.glory.Thanks!

Pork Hock Ragoût My mother makes this a lot. 3  4 pork hocks, with skin on 1 medium onion, finely chopped 2 garlic cloves, minced 1½ tsp salt ½ tsp pepper ½ to ¾ cup flour In a large pot, add the pork hocks and cover with water. Add the onion, garlic, salt, and pepper. Lightly boil, partly covered, on low-medium heat for 3 hours (you donÂt want the water to evaporate too much). Remove pork hocks from the pot; reserve the broth. Remove the skin from the pork hocks. In a pan, brown the flour (dry) until itÂs golden in color (do not leave unattended as it burns easily). Let cool and add enough cold water to make a thick paste. Add this mixture to the reserved broth and cook for 8 minutes, adjust seasonings. Put the cooked pork hocks into a large bowl; pour sauce over it. Serve with boiled potatoes and vegetables. ***************************** Ragoût My MIL and friend make this. I love it with the bowtie pasta. In a large saucepan, combine 6 pork hocks 2 onions, finely chopped 2 bay leaves 1 Tbsp allspice 4 tsp salt 1 tsp pepper Add enough cold water to completely cover meat. Bring to boil, cover, reduce heat and simmer for 2 hours or until meat is tender. Meanwhile, make 1-inch meatballs from a mixture of 1 lb ground pork 1/3 cup cracker crumbs ¼ cup finely chopped onion 1 egg ½ tsp salt ½ tsp thyme ¼ tsp pepper Bone and skin cooked pork hocks and remove bay leaves. Skim off fat. Mix together and stir in ½ cup flour ½ cup cold water Few drops gravy colouring Cook, stirring constantly, until thickened. Add meatballs and 5 potatoes, peeled and halved (or use bowtie pasta) Continue cooking until potatoes and meat are tender, about 30 minutes longer. Makes 8 to 10 servings. *Traditionally in French Canada this is thickened with 1 cup browned flour made by cooking in heavy pan until golden brown.

A lot of it depends on whether you're feeding young athletes, older ladies who are watching their figures and men who are watching their cholesterol, people who've been working hard in the sun all morning, or those who've had a hearty Sunday breakfast before church and want a light lunch with good company. The art of being a great hostess includes having some overage so you never run out, so plan on the generous side and have in mind what you're going to make with the leftovers. Figure about an average of 2-3 tablespoons of sour cream per person, unless you know that they're really into lathering them up. Do you have a butter slicer? It's easier to figure butter if it's preportioned so people don't just load up on more than they plan to use. There are 18-24 pats of butter in a stick, depending on your slicer. You can also do it yourself, but start with hard chilled, and put it immediately back in the fridge or on ice. Spread the pats around in a bowl to make them easier to pick up rather than leaving it stick shaped. Sixty biscuits sounds about right since you have another starch, if it's mixed company. The teens might eat three, where the older ladies might eat a half. Figure 2-3 pats of butter (not the thinnest ones) per biscuit unless you know them to be big butter hounds. If they're the type to do lots of both butter and sour cream on the potatoes, figure another 2-3 pats per potato. Again, I'm giving you the very generous, you'll never run out even if they act like locusts proportions here. If you are holding the line on the budget, especially if the money for the meal is coming from a non-profit kitty or something, you can be much more conservative, say three pats of butter and two tablespoons of sour cream per person, and make sure to put a small spoon in the sour cream. :) The density of sour cream varies. I read that there are 30 tablespoons per pound of sour cream (the ounces on the labelling are by weight, not volume). I have a box of Hampshire sour cream, which is heavier, I think, than most. It says there are two tablespoons per ounce of weight, which would be 32 tablespoons per pound. So figure somewhere around there.

We will be back to shopping in the freezer for brothy soups and seafood chowders after this plays out. Julia's braising makes a CityHam just perfect. Draws out some salt. Made up a dry rub for the ham and for the beans this morning. Bit of a Turkish kick with some spices i have. Toast and warm up in some maple sugar i think. Winging it. I'll take some meat from the hock end for the beans. Biscuit recipes are all over the place. Make them so rarely. One fold and roll out...7 folds and roll out....never roll out, but that is a drop biscuit. (Mom Nelly's method). Rest for an hour, never rest, lol. I do know not to use a thick edge drinking glass and never spin-cut. I'll find something. I only have my EnglishMuffin rings. BigDaddy size. Tin can is fine...like the ones for beans. BananaCream Pie?! Mom Nelly had a Diner and was expert in pies. That was my favorite.