Week 135 - What's your favorite GW idea?
beachem
7 years ago
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What's your GW name mean?
Comments (59)Well, mine is not garden related. "Sister" became a nickname when I started playing rugby on my sister's rugby team after college. A woman named Donna on the team couldn't remember anyone's name, so I became "Sister" and it really stuck. A few years later, at a wedding, someone was telling Donna about a really nice lawyer she'd met -- when Donna asked who it was, the woman replied "I can't remember her name, but I know it was Sister's sister!" To this day, if I call anyone from my old team, I have to use my nickname, as no one would know my first name. The "k" in sister_k is for my first name, which is Kristin....See MoreYour favorite 'make-ahead' foods for the week
Comments (21)Vettin: I have a lot of recipes here are a couple. I'll put in Pre Baked Pizza Dough later. Lou's Pizza and Spaghetti Sauce I use canned tomatoes but make sure they are Italian or a red color. Some choices are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso, Chento To use Fresh Tomatos Pulse them in a blender but leave some small pieces. Add one can of Tomato Paste. Pizza Sauce 1 Large can of Tomato Puree and Crushed Tomatoes or all Crushed Tomatos 1 teaspoon Garlic Powder ( add more later to taste ) or use 4 fresh Garlic Cloves smashed ,sautéed and chopped small. I use all Powdered Spices now, and get the same results 1 tablespn. of Onion powder. 1 teasp. Salt. or to taste 3 teasp. Sugar ( add more if it tastes too acidy ). An Italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) if it is strong. 1 teaspoon of Parsley, 1/2 teasp. Basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Simmer for about ½ hour or use without cooking. Large handful of Parmasan Cheese, when done , after 1/2 hour. - - - - - - - - - - - - - Continue for Spaghetti Sauce This recipe can be used for Spagetti Sauce , just add a can of Tomatoe Paste , with water to thin a little ,.if the Sauce too thick to start it will burn easily. It will thicken as it cooks. Add to the Pizza Sauce: ½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. I add uncooked Meatballs, couple at a time or , ( I bake about 3 dozen meatballs and freeze them ) Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours )Take the chicken out when it is done. ( About 1 ¼ hours ) Add the Parmasan Cheese " after " the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. - - - - - - - - - - - Lous Italian Hamburgers or Meatballs Do you use your KA for mixing Meatballs ??? I watched many of my relatives making Meatballs, thru the years. Break the eggs on the meat and start mixing with their hands. Then throw some bread crumbs in , with all the spices and keep mixing. Always thought there should be another way to mix the Spices, thru the crumbs and meat evenly throughout.. I did it this way now, for years. Ingredients: 4 ½ lbs. of Ground Sirloin 1 ½ lbs. Of ground Pork ½ Cup of fine chopped Onion ( micro wave 2 minutes ) let it cool. 3 cups of Italian Bread crumbs ( including 1 cup of Corn Flakes, ground to crumbs ) 3 tablespoons of Parsley 1 tablespoon of Salt 1 tablespoon of Garlic powder 1 tablespoon of Onion powder .3 tablespoons of Parmesan Cheese. 3 tablespoons of Powdered eggs or 2x large eggs beaten 1 tablespoon of Chicken Soup base , mixed in 1 cup of warm water, Put the meat into the mixer , in alternate spoonfuls . Use the paddle beater. Turn on low speed to mix. Meanwhile , in another bowl, put in the bread crumbs, Onions and all the spices. Add the Chicken water mixture, if needed add more water, to make a damp mixture. Add this to the meat in the mixer. Everything mixed thru evenly. And the paddle took all the Gristle, from the meat. - - - - - - - - - - - - Measure out the meatballs ( I use an ice cream dipper ) and roll them. Place in an oiled baking pan. And Bake at 350 Degrees for about ½ hour or, Until they are browned slightly or cooked thru. I made 38 meatballs. BUT I stole a piece of the meatball mix and made an Italian Hamburger. It was delicious in a slice of bread , with nothing else on it. Reminded me of when I used to steal a meatball and run out of the kitchen, before my Grandmother grabbed the Wooden Spoon. LOU...See MoreWeek 61: Why did you join GW?
Comments (53)Like many I joined because I found the best advice on this website. I've had to learn some things along the way and I find some satisfaction in trying to tell other people what I have learned before they find out by making a mistake. I really enjoy the pros on this site because they really do know what they are doing and don't hesitate to say so and sometimes they have a completely different reason for the same conclusion and that is always very interesting. But what I have appreciated most is the variety of people and the variety advice given (especially on the design and decorating side). I also enjoyed this weekly column, particularly when people post pictures from other parts of the country or from outside the country and I realize that life is just so different and so much the same. The part that has been hard to deal with is when the GW site joined Houzz, my perception of many of the Houzz users is that they have a great deal of money, an intense desire for perfection and very little time or patience as they pursue an expensive lifestyle, not because they are personally interested in such a lifestyle but because they can and feel the need to show that they can. Interestingly, I think that many of those members slowly find themselves drawn into the online community, as it is the community aspect of GW that is the most interesting. Thank you again for this week's post....See MoreWeek 66: what would you do without GW?
Comments (19)What would I have done. Wow. Ironically, many of the ideas I had are things I later read about in mags and here on GW, er, Houzz. GW validated my ideas of layout (somethings from Ex- I can't change) and just plain stuff. I learned about cool details, such as Lee Valley drawer dividers. Those mat things under the sink. Corner treatments, etc. My kitchen still being in progress, I still have options to adopt things I didn't know, or wasn't aware of. But so far I'm settling in. My gardens, OTOH. I'd be in a barren wasteland of plants I killed over 12 years. Between the JM (maple) and Mid-Atlantic boards, I live in a very beautiful, high-maintenance sometimes gardenland. In my construction site! LOL! I love the spring trades where we get together and share food/chocolate, plants and stories of the past year. The 1st trade was in 2004, and still going strong. I, too, might get more housework done, but housework to me means building something. If we're referring to cleaning, Pshaw! Who needs that!?! (Ok, I do, but I'm playing tough.) Pinterest killed all my free time, but oh, more ideas! I haven't told you I started finally, laying a kitchen floor this week? I debated between wide, wide oak planks I had (former shelving) or some incredible pine boards. Again, long and wide planks, all reclaimed. I hate cutting into long lumber, which is why my potting bench is 7' long by 6'8" tall, BTW. So, since I couldn't decide what to do with this inch-thick oak, I sold it on CL last week. I started laying out the pine and have a whole {drum roll] TWO BOARDS DOWN! Woot Woot! More on Tuesday. Oh, I'm sick of OSB kitchen floors, the holes where the mice come in and not being able to sweep very well. How does this tie into the thread? Accomplishments. Making decisions. Implementing them at my own pace. And knowing from GW, that "done" might never happen, but moving forward does. I, too, would travel......See Moreraee_gw zone 5b-6a Ohio
7 years agohappy2b…gw
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