WooHoo, Survivor night......
9 years ago
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9 years ago
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woo hoo! picked the first squash casserole!
Comments (6)"What do you do with all the squash you get?" I wish that it was like all of that ;) Truth is, we'll eat a bit, put a little in the freezer and then start raising SVBs, stink bugs, etc... 2-3 weeks ( maybe) and I have to pull them, shred them and then burn them! Picked 9 this evening and watered them with soaker hoses ... and perspiration! It is HOT ain't it? Maybe we'll get to see some spontaneous combustion of SVBs this year ;)...See MoreWoo Hoo--Sunday's Weather Will Be Hot!
Comments (6)Dale, The lack of sunlight has been a real problem this month....that and a few too many cool nights. My plants enjoyed the sun yesterday and I see more open blossoms on the tomato plants and beans today too. I'm afraid the mid-90s with full sun will be almost more than they can handle today since they aren't used to it any more. Carol, I think we get two more hot days before a cold front cools us off, or maybe three.....one small advantage of being farther south. On Saturday, the NWS weather radio forecast made a brief mention of the possibility of severe thunderstorms on thi coming Thursday. That seems sort of odd. I don't think we usually get much 'severe' weather in October.....but then, Lone Grove had their terrible tornado on February 10th so severe weather can happen any time. You don't "have to" clean house more often in winter, but it is harder to come up with excuses to get out of housework, isn't it? My house gets more attention in winter than summer too. My gardening pal, Fred, stopped by the garden the other day and seemed surprised I was still gardening "this late" in the year. He told me his garden was tired and had stopped producing but said that was OK with him because he was tired of the garden. I had to laugh. I guarantee you that by December, if not sooner, he'll be counting the days until he can plant onions and potatoes. Glenda, Flannel! Oh, it is too soon for that. I am not a cold-weather woman. I kinda like it when the cold first arrives just because it is such a nice change from the endless summer heat. After about 2 weeks, though, I'm ready for warm weather. My two favorite months here in southern OK are April and October because the days are pretty warm and the nights are pleasantly cool, but neither is too extreme. You've had such an amazing pumpkin year! It's too bad that canning of pumpkin is not recommended. Dawn...See MoreWoo Hoo! Here we go!!!!
Comments (10)I'm guessing you are sitting around the campfire about now so I'll clink with cold one now. Have a great time/weekend... if there are no pics I'll understand. Just fill us in with what you filled the coolers up with for tomorrow. Margaritas or Long Island Tea was one of our faves for a float trip. Oh yes, the food too...LOL! David...See MoreWoo-hoo! I made roux!
Comments (19)Once I learned how to make a roux in the microwave, I stopped doing it on the stovetop. You CAN burn it in the microwave if you don't pay attention, but the microwave process tends to be more forgiving. Here's how I do it: Before starting the roux, get all your vegetables cut up--celery, onion, green pepper. Have them ready, because you'll be using them to 'quench' the roux and stop the cooking. Take a large Pyrex glass measuring cup (say, 8 cups)--it needs to be about 3 or 4 times bigger than the volume of roux you're making. So if you're making a roux of 1 cup of oil and 1 cup of flour, an 8 cup measure is ideal. The timings I indicate are based on a roux of roughly 1 cup each of flour and oil, but you need to see how much energy your microwave has; a powerful microwave will, of course, cook things faster, so be on the lookout. And smaller amounts cook faster than larger amounts. In the glass measure, mix roughly equal parts of flour and vegetable oil (I use peanut). Place it uncovered in the microwave, and microwave on HIGH for 2 or 3 minutes. It'll bubble and foam. (What you're doing is driving off the water molecules which are attached to the starch molecules.) Remove the measure, stir up with a fork, and return to the microwave and nuke for a minute. Once it stops foaming, then you need to pay close attention to the degree of browning going on. Remove it, mix it up again. As it starts to brown, cut back on the period that you nuke it--so you may be nuking it for periods of 3 minutes to start, then one minute for a time or two or three, then thirty seconds, then 20 seconds, 10 seconds, etc. until you reach the desired level of brown-ness. Then, when it's as brown as you want it, remove the measure from the microwave and dump a good amount of the veggies in the roux. BE CAREFUL: it will release ungodly amounts of steam, and watch out for spatters; they don't call that stuff 'Cajun Napalm' for nothing. At this point, the coldness of the veggies (and the water content of the veggies) arrests the browning and it'll never get any browner. Mix up well, then add more veggies to get them coated. Add some stock to loosen it all up and tranfer the mixture to the gumbo pot. I never bother being really precise with the amount of oil simply because about 10 minutes before the gumbo is finished I use a ladle and degrease the whole mess. (If you're cooking a gumbo with sausage, it will release a good amount of oil as well, so you need to do that degreasing step anyway. Oh, and don't bother making gumbo with one of those low-fat turkey sausages. It'll taste like hot dogs. If you're not going to use good sausage like andouille or good kielbasa, you're better off omitting the sausage, IMHO.)...See More- 9 years ago
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