Now what about Custard Tarts in As Time Goes By???
msazadi
16 years ago
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What was your 1st houseplant? What got you started? How about now
Comments (27)Hi all, My first plant was an African violet. My grandmother was at fault. It was 1979 and I was about 23 years old and in college. I decided I would like to have a house plant and went over to her place to get some pothos cuttings. She grew wonderful looking pothos like nobody I've ever seen since. Anyway she was really thrilled that I was interested in having of houseplant and cut me several good lengths of pothos stems. When we were done with that she took me over to the window and showed me an African violet. She told me that I could take one of those leaves, put it in a glass of water, and that it would grow new plants from the base of the stem. I thought to myself, "no way", but I took a couple of those leaves home, stuck them in a glass of water as she instructed and indeed after couple months little plantlets started to grow from the bottom of the stems. I then planted them in African violet soil and had two plants. I soon took more leaves and started even more African violets. I thought it was such a coup how I was able to produce these "free" plants. Although by the time I bought the pots and soil those plants were not free. lol I then started propagating other plants. I even grew a lemon tree from a lemon seed I had harvested when making lemonade one time. My surprise was that the thing had thorns. Even though I liked my plants I can say that I was really in love with them. That would come later. I graduated from college and married a girl who was in ROTC and went into the army six months later. She was immediately sent to different schools and we traveled around the country to three different places in less than a year. Keeping plants going under those conditions was not very good and I lost a lot of plants, but not my African violets. I wound up in Washington, DC and worked for what was pretty much a white collar "sweat shop". It wasn't uncommon for me to work 60 to 70 hours a week. I needed somewhat of a diversion occasionally though and I found that diversion to be houseplants. I was very lucky to share a corner office with a couple of other people. The sunlight was incredible, and the windows were tinted so that the sun was not too harsh. I bought several starter plants and had them around my desk. To make a long story short I had a spider plant that was just magnificent and I had a Swedish Ivy that was to die for. The Swedish Ivy hung from a 9 foot ceiling and was basically a pillar all the way to the floor. I could not get my arms around the circumference of the plant. Anyway that's when my love of plants really blossomed. I continued to purchase and propagate African violets and had several to give away. My wife, who would eventually become my ex wife, and I moved to Denver. I then became acquainted with other gesneriad cousins of African violets. I went to African violet and gesneriad shows annually and met several people who grew these plants. I love all of my plants but my first love is African violets and their gesneriad cousins. Larry...See MoreYogurt question about tartness
Comments (16)sally2- I don't think I ever said "kefir from the store isn't good enough", it's just not anything close to being the same thing as making it yourself with real kefir grains. It's like saying powdered mashed potatoes are just like eating real, peeled, boiled mashed potatoes. Commercially-produced kefir is a fruity, sugared version that includes some of the good bacteria. It would be impossible to use the traditional fermentation process we do at home on a commercial scale. They just like to make you THINK it's the same thing. Real kefir grains are used over and over for each batch and grow and make more kefir grains. It's a living thing packed with many more varieties of good bacteria and yeasts (30) needed to ferment milk (or water with water kefir grains) than they use for commercially-produced kefir. There is also a powdered starter - Yogourmet Kefir Starter - and once again, it's not the real thing and only has a couple types of bacteria necessary for fermentation. This is the product I first used until I found a source for the real kefir grains. How to get kefir grains....person-to-person. You normally get them from someone else who has them. I went on-line and found a source here in Kansas. I paid a small amount for them, plus shipping. There are some web sites that sell dehydrated kefir grains (the real deal, just dried), I just don't have any personal experience with them and can't suggest one. -Grainlady Here is a link that might be useful: Kefir - Wickipedia...See MoreRECIPE: Raspberry Lemon Shortbread Tart
Comments (7)hi linda--a couple of questions for you, please. carol had sent me some meyer lemons and this recipe a couple of weeks ago and i knew i had to try it! i am not a baker of any sort and ran into a problem or two and hope you can help. i mixed the shortbread crust just using a couple of forks--no problem. but when i baked it, the crust developed hundreds of little air bubbles in it and i thought that perhaps a little less butter (sacrilege, i know) or a little more flour might have worked better--it was almost too rich. since i was using frozen raspberries, i actually let them drain overnight in the fridge and stirred and drained them again the next day--they do exude a ton of juices! but then, the custard really wasn't much like a custard--it looked more like an egg wash over the berries. did you run into any of those pitfalls? i absolutely loved the flavor of it--great lemon and raspberry tastes on a very rich crust--but it certainly didn't look anything like the picture. it has all the right things and i know it could be perfection. any ideas for me? thanx!...See MoreMore questions about a make-ahead tart
Comments (8)You might be able to find a vegan pre-prepared pie crust, either in a pan or refrigerated. I know some are made with lard but some are made with all vegetable shortening. I know this because I had to find one to bring to a kosher party once. That way you can whip together a tart in about 15 min! Or as some have suggested, a press-in crust which you can make ahead, and then whip up the apples really quick. OR, do what I do and mix frozen peaches with frozen raspberries, or a mix of berries and cherries, etc. and have everyone rave about your "home made" pie! They sell lots of kinds of frozen fruits for pies in the freezer section of most groceries. Also pre-made pie crust. Just check the labels, a lot of them are made with hydrogenated vegetable oils. Not the most healthy, but then it IS pie! You can make strawberry blueberry tarts or something like that with puff pastry too. Buy some flavored cream cheese, spread it on the bottom and then put some sweetened frozen berries on top and bake. Don't sweat the apples, they are not the only fruit for a tart! I make a crisp that is a mix of sweet cherries, dried cherries, fresh cranberries and dried cranberries. The sweet and tart elements combine perfectly. Plus it is vivid red, good for the holidays. If you have your heart set on apples, mix it with frozen strawberries or frozen blackberries or raspberries. Half as much peeling! This post was edited by lpinkmountain on Wed, Dec 17, 14 at 13:36...See Moreteresa_nc7
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