What do you do with them?
10 years ago
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what do you do with Stevia?
Comments (4)Personally, I found the taste of the leaves of the Stevia plant a little bitter for my liking. However, I picked up a couple of them this year just for yucks. They're easy to grow and fast, too. I just stuck them into a couple of my combo planters. I might experiment with them again -- I've heard that the sweetness and bitterness varies from plant to plant and depending upon conditions. Last year was very cool to cold summer here, this year seems so far to be the opposite, like it's going to be a warm to hot, humid summer, maybe this will make for sweeter, less bitter Stevia?...See MoreNever pressed flowers, what do you do with them?
Comments (15)Pressed4time, Nice work! I wish now I had kept a photo log of all the pressings I have done over the years. I have only kept the blue ribbons for fair/event entries. Adam, one of my favorite pressed flower makings were when all my friends and family got married, I would ask for flowers from the centerpiece and cake if they used flowers. Press them and made a framed item such as pressed4time showed for lasting bouquet for the bride and groom. Another fun year I pressed queen annes lace, put glitter on them and placed on a blue background looking like snowflakes for a Christmas card. I have never decoupaged, but I have used pressed and the same dried flower on top to make a 3 dimensional framed piece using convex glass. Bookmarks and cards out the whazzo. Put flowers or leaves on candles.Fall leaves look great glowing. Buy the way, flowers from cherry trees press excellent and keep the pretty pink color....See MoreBoiling onions...what do you do with them?
Comments (14)Maureen, Saveur just had a note about peeling pearl onions this month. Here it is... Pearls of Wisdom by Liz Pearson Pearl onionsÂalso known as creamers in the United StatesÂhave long been prized for their sweet flavor and dainty teardrop shape. Along with lardons and mushrooms, these onions belong to the French trinity of ingredients that garnishes such classics as Coq Au Vin, the sumptuous braise of chicken in red wine. They aren't exactly the friendliest onions to work with, though: because they are the most appealing when their shape is preserved, they shouldn't be randomly tossed into the pot, where they inevitably fall apart, but rather sautéed to the proper degree of doneness and then added to dishes right before serving. They also have stubborn skins that are hard to remove without damage to the onions themselves. Some cooks advise making an X mark at their tip with a knife, boiling them, then peeling away their skins before cooking them further. But we prefer the easier method that James Peterson advocates in Essentials of Cooking (Artisan, 1999). Place the onions in a bowl and add enough boiling water to cover them. Set them aside for a minute, then drain the onions and rinse them in cold water. Trim the root ends. Starting from the onions' tops, simply peel away their skins with your fingers. It's as easy as that." PS... I'd make coq au vin with them...See MoreDish cloths & towels - what do you do with them?
Comments (46)Oh he's so cute! He'll be a great towel critter. Congrats on the new countertop, post pics when it's all in! I probably should have picked a different animal so I didn't copy robin d's towel pig idea. But he just spoke to me because I have had a thing about pigs my whole life and collect them. I don't have them all out, don't like the clutter. But a few of my favorite ones grace bookshelves and mantles and tv consoles throughout the house. Towel pig just fit in so perfectly! But if I found a Towel Robin, I'd snatch it up in a heartbeat!...See More- 10 years ago
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