Easy simple lunches for hot summers
lucillle
3 years ago
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Idyll #324 Hot Summer Nights
Comments (101)Good afternoon GB - glad to see your clems are blooming despite being left to fend for themselves. Did you loose any? Baby Reed made me smile - what perfect little features. Ei - I'll have to go smell my quercifolia as I've never noticed any fragrance. I cannot remember now which cultivar it is. Michelle - hope your case Shingles is not too severe. It can be a rotten experience - take care of yourself. Chelone - glad Rex is doing well and being such a good patient. Cynthia - any updates on Katie? Last night really lived up to Michelle's title for this Idyll - a hot summer's night. Never the less it turned out to be a great evening with the Chicklits (our book group). We had a wonderful selection of food, lots of wine and good book talk. David came and played his guitar to us while we ate - he played so beautifully it almost brought tears to my eyes. A friend of my sister's from New Orleans has just moved to our town and I was able to introduce her to the group. It turns out she moved in 3 doors down from another book club member and both have sons the same age. I love it when you are able to introduce people and feel they will enjoy getting to know each other. Only one of the group was up for a swim and we floated in the pool under the stars with fire-flies flashing till late in the evening. It felt sooooooooo good. Another friend chatted poolside, entertaining us with stories of her wild youth. We've known each other for over 10 years and I would never have guessed at some of those secrets. We're all rather conventional now, happily engrossed in raising children, PTSA, jobs etc. but sometimes it's fun to remember earlier carefree days. Today I had a work lunch - it was social more than work, and I had the chance to see a training video I was filmed for earlier in the year. I was mostly pleased with the sections I was in, but thought I looked decidedly "wrinkly" especially on my forehead. Perhaps it's time to splash out on some Oil of Olay Regenerist. Tonight there are leftovers from last night (an easy supper), then David has Karate class. I think I should probably shoot for any early night too. Hi to all Mary...See MoreOutdoor vermicomposting in the hot summer?
Comments (8)What Do Worms Need? Moisture Earthworms breath through their skin and thus need to stay moist at all times. Many people refer to the ideal moisture content of worm bedding as being similar to that of a "wrung out sponge". This is an easy determination of moisture content that has been accepted for 30 years or so. Newer research has shown that composting worms typically prefer higher moisture content. Oxygen Even with much lower oxygen requirements than humans, composting worms still need to breath. Store your self-harvesting vermiculture system under some type of cover out of rain (too much water) and direct sunshine (too much heat). A garage, utility room or the basement may be some of the best places to put your worms. The composting action in the system creates heat which pulls air in the bottom and pushes it out the top, just like a chimney. The activity of the worms themselves will also aid in aerating the system, so unlike a hot composting pile, you wonÂt ever need to Âturn your self-harvesting vermiculture system contents. Warmth Red Worms (Eisenia fetida) tolerate bed temperatures as high as 43C (109.4F). It is best to avoid letting your worm bed temperatures go above 30C (86F). Adults of this species have been known to survive being encased in frozen material, and the cocoons are well adapted to survive sub-zero temps for extended periods. The optimal temperature range for breeding Eisenia fetida (red wigglers) is 15-20C (59-68F), yet maximum growth (weight gain) occurs closer to 25C (77F), if you want to go fishing. Food It is actually the microorganisms growing on waste materials that provides the main source of nutrition, not the material itself  but the worms do manage to eat the rotting material as well. The best food sources support the richest microbial populations. This helps to explain why animal manures (NEVER DOG or CAT FECES) are the best food for Red Wigglers. I recommend setting up your self-harvesting vermiculture system (with bedding and ÂfoodÂ) before you get your worms. Then there will be a very healthy microbial community waiting to feed the worms you add later. If the worms are "overfed" (Too much raw food and not enough microbes), the worms can get sick and die. To give the microbes a "head start" in the composting race, mix a little finished vermicompost in with the worm food. Darkness Worms are protected from light by covering the feeding with shredded cardboard each time. This will also help to stop gnats and flies from laying their eggs in your self-harvesting vermiculture system. Wurmz iz e-z! Garage=Shade=Darkness Moisture=70-80% Water=Worms Breathing Food=Brown(Carbon)X3&Green(Nitrogen)X1=Microbes Oxygen=Aerobic Habitat=Healthy Wurmz!...See MoreSimple summer dessert
Comments (14)Jo, That looks wonderful. I wish I would have looked at this thread before now, because my grandson's 7th birthday was today and I would have certainly made it. Although, I had two of the grandkids last night and probably wouldn't have had time. LOL My daughter bought a cupcake football cake. Just cupcakes put together in the shape of a football and then frosted all over the time. Oh well, she works full time and has 5 children, convenience is the name of the game for her. Karen...See Morewarming up hot Jewish holiday lunch --
Comments (23)I use microwave ovens a lot but unless you have several large ones, they would take too long to heat food for a crowd. For regular ovens that can hold a low temperature, fully-cooked foods can be kept for hours at 170. Moist foods will hold even longer than dry ones -- just cover them to prevent drying out. But figure an hour or longer to warm it up from refrigerator temperature (depends on how big/solid the pieces -- surface-to-volume ratio and density to the scientifically trained). Remember, you are not trying to recook the food, but warm up the interior without hurting the exterior, so while higher temperatures will heat faster, they'll also recook the foods. If your oven can't hold a low temp, or if the food will be out for serving for a long time, consider a warming device like a Salton hot tray. Food safety is about keeping foods hot (or cold) -- what you don't want is perishable food sitting out at room temperature. Most home-cooked foods are not heated for the long time period or elevated temperatures required to sterilize them, so it's safest to keep them hot or cold. And don't knock cold foods -- I happen to love cold chicken and sliced brisket (but with ketchup or another cold sauce rather than gravy) on a hot day. (Okay, the potato kugel would probably be better hot.) If the chicken (or any other food) is in a flavorful sauce and isn't supposed to be crisp, make it at least a day ahead for best flavor. For stew-like dishes, no reason not to make them as much as two or three days ahead, but the longer they'll sit, the lighter the hand with seasoning. The way I handle after-services meals is to have appetizers ready-to-go in the fridge. That way guests can get comfortable while we serve drinks and wait for everyone to arrive. I serve mainly vegetable salads and pickled vegetables since they are on just about everyone's diet but don't spoil the dinner. If people are likely to be very hungry or dinner will be delayed, gefilte fish, herring salad, deviled eggs or some kind of egg spread are satisfying but light first courses for meat meals. Cold soups are nice, but I reserve any that can't be sipped from a cup without the help of a spoon for served seated dinners. As far as menu suggestions go, our guests really enjoy guacamole -- a family tradition since DH is from Texas, but "good eats" to almost everyone....See More
lucillle
3 years ago
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