Pink: Is that you screaming
sparky823
8 years ago
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enduring
8 years agomamapinky0
8 years agoRelated Discussions
OMG Did you hear me scream?
Comments (14)Oh the poor mouse babies! I hope mama mouse rescued them before they became dinner for the snake. I encountered what certainly looked like a garter snake on the bank of the brook a few days ago, coiled into a striking posture and audibly hissing at me. I may have surprised him with my weeding activity, but I've never known a garter snake to act so aggressively/defensively. It made a run for it out into the shallows of the brook where it lay in the water, waiting for me to depart. While I know that all snakes *can* swim, I've never seen a garter snake deliberately head out into the water. They usually slither off into tall weeds or under the foundation of the barn. I was determined to finish my weeding so I didn't take time to go get the camera. But my search later to identify the snake didn't turn up anything that looked remotely like what I saw, except garter snakes. Has anyone ever encountered such aggression in a garter snake? Now milk snakes are known to coil, strike, and hiss! I'd expect it from your serpent, Wendy!...See MoreBrandywine makes me scream!
Comments (38)Regarding the flavor of heirloom tomatoes: For years, I grew Celebrity. Later I grew Big Beef as well. The first year I grew Brandywine, I just fell over at the difference in taste. Then I added Cherokee Purple, Caspian Pink, and Prudens Purple. Knowing that heirlooms were "iffy" on health and production, I continued to have a couple Big Beef and Celebrity as backups. You know what happened? I ended up tossing all the Big Beef and Celebrity into the compost. They just tasted like wet sawdust by comparison. They weren't even worth making into sauce. I will never grow another modern hybrid tomato again for personal use. OK, modern cherry tomato hybrids are better than heirloom cherries. But for main season tomatoes, it isn't even a contest. Oh, and by the way, though I mentioned Brandywinwe as "the best tasting tomato ever", that is by numerous general taste tests. If I personally were to grow only one tomato (perish the thought) it would be Cherokee Purple. Thankfully, I am growing Brandywine Suddith Red, Cherokee Purple, Prudens Purple, Aunt Gerties Gold, Tennessee Britches, and Caspian Pink. And Sweet Million Cherry (LOL)....See MoreDoes carrera marble scream traditional to you?
Comments (8)I see marble in traditional, transitional and contemporary settings. Think of it as a neutral that has survived the ages and will go any direction you want to take it. Your other elements will more likely set the tone....See MoreI scream, you scream, we all scream for… fruit popsicles!
Comments (50)My new individual molds came and I made the green bean popsicles a few days ago. They're fab! Green beans are a fruit, after all. I'm the only one eating the popsicles. When I want something frozen, it's usually the freeze I'm looking for, not sugar, so I didn't make any invert sugar or simple syrup. I was just winging it, and didn't measure, but I think I had about a qua of a pound of green beans after cleaning, maybe a pint loose, and I'm guessing about 36 mint leaves on the stem. Into the Vita-Mix. It was clear that after a quick chop I was going to need more liquid just to run the blender before enough was released from the beans. At this point it tasted really good, with the flavors of both the mint and the beans playing well together, and I didn't want to change the proportions. Water sounded wrong and juice sounded too sweet, until I bethought me of a small bottle of unsweetened pomegranate juice lurking in the back of the fridge--it's less sweet than the raw beans. Maybe a third to half a cup of that. Not enough to change the color or flavor, but added a lot of depth of flavor to the minty green beanness, and maybe a hint of an idea of sweetness, mostly from the latent bitterness. When I checked it at the pulpy sludge state it was so delicious I didn't press my luck and go on to liquefy. The only tall space I had to stand up the new molds for freezing was the top shelf of the main freezer right in front of the air vent. That's often the coldest place. I think the fiber and pulpiness kept it from getting to that overhard icy place we were talking about. Even right out of the main freezer it was nicely biteable, or suckable, without being drippy melty. I have since moved them to the warmer, ice cream chiller for space management and so I'd have the tall space available for other popsicles. but haven't had one at the warmer temp. As to the general outcome, it's just as delicious as before it was frozen, with that lovely freeziness added. The bottom of the mold had some minty water separated out. I think it was more than the residual water that might have been left on the ingredients from cleaning, but probably separated out from the pulp. It's pleasant, though without it the pulpy part a bit too pulpy and needed more chewing than a popsicle should. Next time, I'll make it liquidier. There will definitely be a next time. I don't know what mad faerie prompted me to make green bean popsicles, but they're really good!...See Morelarsi_gw
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