Snow Food
8 years ago
last modified: 8 years ago
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Comments (10)Mmm... I prefer strawberry, but raspberry will do! My DH drives truck for a living (not what he would like to be doing) and called this morning saying that in the Harrisburg, PA area there was a good foot of snow on the ground. In all his years of driving truck, he has never seen that kind of accumulation there. But when he tired of hearing the complaints about the amount of snow, he couldn't help it. He told them they ought to see the 3 feet of snow on the level that he had left at home! When asked where the heck home was for him, he replied, 'Ontario'. They then rolled their eyes and said, 'Oh, you're from THERE...!'...See MoreSnow, snow, snow
Comments (9)Here, I plant out the frost-sensitive stuff the 1st week of June. But all of May, I collect a huge amount of grass clippings and stockpile them by the veggie garden, so when we get a forecast below freezing, I go out and make a huge heap of clippings all around the tomatoes, peppers, and eggplant. I'd say I have to do it every other year. Then there was that one year, we got down to 17º on June 22nd, and in spite of everything I did, it all froze off, but I managed a decent harvest anyway. But that was the year the acorns froze, and the bears decided that the local 'hood was way easier to find food in than up in the hills, and a resident population is now firmly established....See MoreShare your Snow Day comfort food
Comments (20)GD, we love Aidell's sausages! I usually get the chicken and apple, but recently found spicy mango with jalapeno at Target. Very good! Allison, here's how I make gumbo. Amounts are approximate. I buy bottled roux. For me it's just easier than stirring for 20 minutes. When I made gumbo last week I baked the thighs (brushed with a little olive oil, S&P) instead of frying. I'll be doing that from here on. Much less mess! The andouille I buy has enough seasoning in it that I don't bother with anything else. YMMV Chicken and Andouille Gumbo 6 boneless thighs Flour Salt, pepper, and cayenne⨠Vegetable oil for frying 1 cup chopped onions⨠1 cup chopped green bell peppers â¨1 cup chopped celery 4 - 5 heaping tablespoons of dark roux about 8 cups chicken stock, heated 1/2 - 2/3 pound andouille, cut into 1/4-inch slices â¨3 teaspoons minced garlic Hot cooked rice green onions, sliced Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Toss in thighs and shake to coat. â¨â¨In a large cast iron skillet heat about 1/2 inch of oil until very hot. Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible. In a medium-size bowl combine the onions, bell peppers and celery. Place the stock in a 6-quart stockpot or large Dutch oven and let simmer while you cook the veggies. Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so. Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. While gumbo is simmering remove meat from chicken in bite size pieces. Last 5 minutes add chicken. Serve over rice and top with green onions. Here is a link that might be useful: Aidell's Spicy Mango with Jalapeno...See MoreRE: Bath Crayons....
Comments (1)Hi Tina, No, I haven't made these. I am hoping that you are going to make these from your soap scraps and not Ivory. I am thinking that these are used on the tub wall and not the skin; for I wouldn't think that they would show up very well on skin. It would be good to have them in a cylindracal crayon shape rather than an ice cube shape....See More- 8 years ago
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