Chef Floyd Cardoz....I did not know...
5 years ago
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- 5 years ago
5 years agoRelated Discussions
Which market to sell at, revisited.
Comments (49)Most of the markets around here haven't updated their websites for this year, so I don't know the fees. But there is a new one starting up (to benefit another library - that seems to be the new thing), they sent us a letter. They are only going to have 8 markets in July and August and want $200! They followed up with email and I replied that it was too short a season and too expensive (threw the letter out but I think if you wanted to go week by week it was $30). I contacted the one closest to me (in old mill town converted to yuppie neighborhood), they don't have room for a lot of vendors but were interested in my berries. When I said I'd have to bring preserves and produce as well, I don't have enough fruit (esp. for a Sunday morning) to pay my way just on that, they said sorry can't do it. And this is the town where (as I told them) my family has farmed for over 100 years - I bought the land on the other side of the town line from my great-uncle. Other vendors there are coming from much farther away - in fact, now that the certified organic farm has moved (but still sells there), I don't think any of the vendors are from town (I'm counting myself as a local LOL b/c it's the same parcel of land, my great-uncle subdivided to sell to me but my cousin lives in the farmhouse). Oh, and I've started making all our bread now - the kids like it better even if the slices are smaller than storebought (and I like controlling the ingredients)....See MoreRemember that cooking show Two Fat Ladies?
Comments (9)There were some other earlier shows that are more entertaining than what is on now. My two favorites were Floyd on Food (from England) and Cookin' Cheap from Roanoke, Virginia. Both shows made horrible recipes, and Floyd would travel around England learning to make and discard local dishes. Larry Bly and Laban Johnson on Cookin' Cheap would collect white trash Southern recipes, most of which consisted of opening up series of cans, throwing the contents into a pot, and them cook it "till the cows came home." Then they would get in little old lady drag to sample and critique the recipes. It was pretty hysterical, and reminded me a bit of Greater Tuna, a play I saw in Austin. I did like the Two Fat Ladies, and I did make one of their sandwich recipes, although I can't remember anything else that I wanted to make. Some of the recipes had off-putting names, like "bubble and squeak", which did not sound appetizing to me at all. I found it interesting when they would shoot their food before cooking it - something I would never consider doing myself. Lars...See More"Hand wash only" for everyday dishes, really?
Comments (19)weissman: funny! Martha has help. (Most of) the rest of us have to do our own dishes. I agree that's ridiculous that those dishes are hand wash only, and honestly I think the store where you bought them should have given you the heads up. There are many items I decided not to buy from Pampered Chef because they're hand wash only. Sorry, but I don't feel "pampered" when my hands are in rubber gloves and hot water. (Also, I put almost everything in the DW, including my china and Waterford crystal, that have gold rims on them. Never had a problem.) I'm sure that's disappointing, as it's more than just the colors you need to make work: the dishes have to fit nicely in the DW, bowls and cups should stack nicely when put away, etc. When you find a set that you like, I'd buy just one or two sets and live with it for a few days to see how you like using it. I did that with new flatware to make sure we liked it before buying a dozen place settings....See MoreCookbooks/Food Books
Comments (61)During a big lapse in income -- after the 2008 financial collapse -- I decided to try popping my own popcorn -- something I hadn't done in years. ... instead of buying the expensive microwave stuff. Bought a bag of "small white kernel" popcorn -- 99â -- lasted for 3 months! Cooked it using generous amount of canola oil. When I took that first taste, I was amazed at the rich, buttery flavour ... and I was going to pour melted butter over it. But it didn't need any butter. All I added was fresh-ground sea salt. Yummmm.... There's been no turning back (to microwave) since that first bite! I know it's slow ... but the proof of the pudding is .... ....See More- 5 years ago
- 5 years ago
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