What Are You Planning on Doing Ahead of Time"
Marilyn Sue McClintock
7 years ago
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Do any of you prep your veggies ahead of time?
Comments (14)I don't prep vegetables in advance. Except for maybe potatoes. I will sometimes cut them up for french fries and soak them in cold water in the fridge. But for me vegetables are the easiest part of putting together dinner. When I get home from work I get dinner started. If I'm grilling then while the grill heats I get vegetables ready. Potatoes are easy to peel, and it only takes a minute to snap the ends off of green beans or cut up broccoli or cauliflower, etc.. As much as I love corn, the one job I hate is shucking it, so that is Moe's job. He does it outside. I haven't tried the Lock and Lock's but I have these wonderful vegetable storage containers that Brenda gave me in one of our swaps. They are made by Tupperware and are called Fridge Smart. Different vegetables/fruit require different storage conditions. They have little tabs on the sides that allow for air flow when needed. I tested them with green beans last winter. I bought a large quantity of perfect green beans (hard to find in the winter) and I stored them in one of these containers and they looked and tasted just as good after two weeks as they did when I put them in. Ann...See MoreWhat time do you wake up & what time do you to sleep/
Comments (29)Most of the time I wake up before my 5:30 AM alarm goes off. Up, turn on the TV, and the computer, get dressed, read email and the paper online while eating breakfast. Then, peek in here at the KT, and on facebook, and get ready to go to work. If I ride my bike I leave the house 15 minutes earlier than if I drive. I work till 1:30 PM officially, but most times don't get out till after 2:00 I return to my bed after the 10:00 PM news and start the whole fun scenario again. :) Moni...See MorePlanning ahead for horseradish- do you think this will work?
Comments (9)i agree that the HR roots will probably penetrate the side of a smart pot eventually. i have my horseradish in a 3'x3' x 18" raised bed away from the rest of my garden area. I just mow around it to keep it in check. This will be my 5th year with it in this location and I have not had any problems with it spreading using this method. I dig mine in November after a few decent frosts but before the ground freezes. With the raised bet I am able to cut off the top growth, pull off the wood frame which exposes the roots, and then use a hand trowel to easily separate the roots from the soil. When done, I replace the frame and soil, mix in some compost, and then immediately replant a half dozen of the largest crowns. Some small pieces of root are always missed and regrow along with the crowns. The plants that grow from the crowns will flower the following spring and you will want to cut off the flower heads before they go to seed or else no telling where the birds will disperse it. I got about 6 lbs. of root last year and made 9 half pint jars of prepared horseradish. The finished horseradish freezes well so it will last until the next fall....See MoreWhat Foods Are You Preparing Ahead of Time?
Comments (16)Looney, you officially have one more freezer than I do, and I always thought I had too many, LOL. I don't make that much stuffing, but I do raise beef and pork and chicken and my husband hunted deer this year with a bow, so that takes much of my freezer room. My daughter is celiac and can't have gluten, so I make two kinds of stuffing, a cornbread based one for her and my Southern sweetheart of a husband, but I've never seen one with evaporated milk added. I might have to try that.... I do much of my cooking just a day or two ahead of time. Desserts get made the day before as they "hold" fine, although whipped cream has to be beaten just before serving, I cannot get it to stay without breaking if I do it ahead. I've added cornstarch, powdered sugar, cream of tartar. It still breaks after about an hour, every time. I sometimes make dinner rolls a month ahead and kept them frozen, then thaw and bake the day of the meal. If I make butterflake rolls I make them the night before, refrigerate the rolls and bake just before the meal. I make the Cranberry Jezebel the day before, and usually assemble the vegetable side dishes so they can be heated in the oven, including that sweet potato/marshmallow abomination that my girls love. My girls also want a fruit salad concoction that includes crushed pineapple, apricots, walnuts, cream cheese, orange jello and whipped cream. I make that the night before so it can thicken, if I have that, some years I just can't face it and just make a nice fruit mixture instead. The turkey, the stuffing, the mashed potatoes and the gravy all get made the day of, as well as any fresh salad if I decide we're having that. Appetizers always include a cheeseball of some kind, I think this year it's going to be pimento cheese and that will be done the day before, I'm still working on another appetizer, maybe artichoke/spinach dip, everyone likes that. We also always have a relish tray with homemade pickles, a variety of olives and crackers, usually deviled eggs because I like them. The pickles are all home canned, so those go in the fridge a couple of days before to keep them cold and crunchy, especially Chase's dills which are a favorite of Bud's, but he wants them cold. Deviled eggs get made the same day or the texture suffers. I usually make my menu, then make a list of what I need to do and which day I need to do it, then I prioritize tasks. A couple of days before we'll add the leaves to the dining room table, bring in the extra chairs, make sure the tablecloth is clean, find the turkey platter, and pick up the turkey so it'll have time to brine. My girls usually come early and help me get all the last minute stuff done. Annie...See MoreMarilyn Sue McClintock
7 years agoMarilyn Sue McClintock
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7 years agoMarilyn Sue McClintock thanked sleevendog (5a NY 6aNYC NL CA)sleevendog (5a NY 6aNYC NL CA)
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