Don't throw away that postcard from Wegman's
fouramblues
8 years ago
last modified: 8 years ago
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eld6161
8 years agofouramblues
8 years agolast modified: 8 years agoRelated Discussions
Please don't throw eggs?
Comments (10)No egg-throwing here, LOL. The half inch is measured from the rim of the jar down (I mean the top edge the lid goes on). Once you've canned for a while you'll be able to eyeball, but initially it is helpful to measure. Someone else may have a better answer on the peppers, but 100% vinegar really creates a pretty uncongenial environment for contamination. I would guess also that some of those little country restaurants have fairly fast turnover on those peppers. But there are others on the Forum who are experienced chili-heads, so they'll know better. It doesn't matter if the relish has absorbed the liquid. If it's been properly processed using a safe-tested recipe, it's fine when it's canned and fine after as long as the seal's intact. What does happen over time is things change as they sit on the shelf, which is one reason why we try not to over-can. Relishes soften, flavors dull or alter over time and you just don't have the same quality. But it's sstill safe to eat. Carol...See MoreHELP!!! Throwing a party and I don't know what to do..
Comments (4)Why can't your husband watch the kids? Arrange your party to be on a day (or weekend) he has off. I would suggest you have some drinks which contrast with the sweets. I especially like a somewhat sour lemonaid or strong black coffee with chocolate. The contrast in flavors really brings out the best in both. For games you could do Pictionary or Taboo. Or, depending upon the personalities of the party, Blind Date (a silly girls game about BOYS!!!!). I have a book which could be fun as a conversation. IF by Evelyn McFarlane & James Saywell. It has questions like "If you could decide how many times a year you saw your own parents, how often would it be?...If you could be given a personal tour of any Hollywood celebrity's house, whose would you want to see?...If the world were to tun to one single source of energy tomorrow, what would you want it to be?...If you could live in a past era just so you could wear the clothes in fashion at the time, when would it be?" This could be a lot of fun with a bunch of friends....See MoreIf you don't have zucchini, you don't have friends
Comments (39)This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color. 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar 3/4 cup / 180 ml white wine vinegar 1/3 cup / 1.75 oz / 50g natural cane sugar Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini...See MoreI want your bagged leaves! Don't throw them away please!
Comments (7)I would never pick up bags of leaves left by the roadway. My friend did and along with the leaves was dog doo doo. That cannot be known by just feeling the bags to make sure they are just leaves. For myself, there are several areas around me with falling leaves. I travel with a rake and some bags in my backseat for times when I run across open areas just begging to be raked. I have also offered to rake neighbors yards just for the leaves. As a matter of fact I am heading out tomorrow to the area just behind Sprouts on Bell and 59th to rake up fallen leaves....See Morehhireno
8 years agolast modified: 8 years agofouramblues
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8 years ago
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