Do YOU have a favorite bowl for displaying fruit? Do tell.....
I use BIG ceramic bowls for displaying fruit. Here's the one I'm currently using:
My GF has a collection of Nambe Copper Canyon. Here's hers':
What do YOU use? Or are you eyeing a beauty to buy in the future?
Comments (20)
Lars
last yearlast modified: last yearHere are a couple of bowls I use:
As you can see, I display papier-mâché fruit (which I bought in Mexico City) because if I put real fruit out, I get fruit flies, and they are hard to get rid of. We have them all year because we never have frost.Here are some bowls that I never put anything in:
nicole___ thanked LarsRelated Discussions
Do you have a favorite recipe book for bread making?
Comments (7)no need to really get a book - it's really hard to screw up bread. First thing you should do, if you're really interested, is make some w/out the instant yeast. Just set some water and flour out (I use stone ground whole wheat), and you'll have something bubbling in a few days. You can throw in some fresh apple peel or something - not a supermarket apple, something from a green market. The idea is to get some yeast growing in there. It settles on everything, so you'll have some in the flour, some on the apple, and some hanging around in the air. Once you see some bubbles, which can take 4-5 days, you have a yeast. Whether it's good or not, you won't know until you use it. I have 3 of them right now - one tastes really good but one works much faster. Then you can make bread with those - it's "sourdough" bread, meaning it wasn't made with a commercial yeast. Remember - bread yeast is like anything else - it has been developed to have certain characteristics. So you get something that is reliable and relatively quick, but lacks flavor. The wild, or feral, yeasts provide much more complex flavors. In part that is because they work in harmony with bacteria, which are also floating around. Those bacteria, which are similar to those in yogurt, also eat the sugars in the flour and help to develop those really nice complex flavors in the bread. Just keep a little of the flour/water mix aside, add more of both, and keep the starter dough going. As far as time - this is why your commercial yeast was developed. With one of my yeasts, if I knead the dough in the morning, it won't rise until the next day. So basically, I put it in the fridge for rising. Those long, slow, rises do help the flavoring. Then, when you're done messing around with that, you can start adding different things. Fats, whether they be in the form of oils or something else like butter, will make your bread have a more tender crumb and will also help with the shelf-life. The bread will not be as dry and will last a few days longer. You can incorporate seasonings - be careful with salts because they'll kill your yeast, but you can add any kind of herb you like, or a combination. Ditto spices. Or fruits. Or you can use fruit juice for part of your liquid. Or something like ricotta cheese. Or eggs. Or different flours and/or grains - rye, spelt, rice, oats, etc. Just be aware that the texture of your bread will be VERY different - nothing has the gluten that wheat does. You're already having fun - so just have some more. Incidentally, this is a good thing to do in the winter when you really can't work in the garden. I don't know how any of these will work in a machine - I've never used one. But I've been making bread and doughs pretty much once or twice a week for about 30 years, and it's quite therapeutic. Have fun!...See MoreDo you have a favorite green bean recipe?
Comments (16)Thai Green Beans and butternut squash 1 medium butternut squash, split in half and baked at 350C until done (pierce with a fork to test) 1 can regular coconut milk (15 oz or so) 2 cups fresh cut green beans (frozen works too but fresh is best) 3 cloves garlic, minced 1 tsp sugar 1 tbsp lemon or lime juice 3 leaves from a kaffir lime 1 small bunch of fresh thai basil AKA Siam queen (regular sweet basil will also work) 1 small bunch chopped scallions 1 sliced hot pepper (I used cayenne and thai red peppers, leave in slices so they can be removed if desired  green hot peppers will also work here) Salt to taste Bake butternut squash. When cool enough to handle, peel, seed and cut into 1 inch chunks. Open can of coconut milk. Use some of the solids on top (the oil) to sauté garlic, kaffir lime leaves, sugar, salt and hot peppers for just a few minutes (do not burn the garlic). Add green beans and squash cubes and stir. Add the rest of the coconut milk can and cook for 10-15 minutes until green beans are done. Taste, adjust seasonings and sprinkle top with chopped scallions....See MoreDo you have a favorite appetizer/side thas has veggies?
Comments (45)Thank you Bumblebeez. Thank you Georgysmom. Here is the kale recipe: Kale and feta pie - 2 bunches of kale - 1 bunch of green onion - 1 package of phyllo dough - 1 pound of crumbled feta cheese - 1 egg - dried or fresh dill - 1/4 cup of sour cream - olive oil 1- Chop kale leaves, stripping them from stems. 2- Quickly blanch kale in boiling water. 3- Finely chop green onions and sauteed in olive oil. 4- Add sauteed green onions, kale, feta cheese, dill to taste, egg, sour cream and feta cheese to bowl. 5- Mix to incorporate all ingredients. 6- Grease a 9x17 baking dish. 7- Layer 4 pieces of phyllo dough on the bottom of the pan, coating each layer lightly with olive oil. 8- Pour kale mixture on top of phyllo. 9- Layer 4 more pieces of phyllo on top of mixture, coat top with oil. 10- Bake in a 400 degree oven until top is browned, in my oven it was 20 minutes. And for the lunch party today, I made a phyllo dough pizza because I had the leftover dough and tomatoes from the garden, it was really good and was served as an appetizer and went fast. Also made a red lime pie with the red limes from my garden. Picked the limes this morning Made the pie, it was so well received and they ate all! The combination of the coconut crust with the flavor of the red limes went really well. Silvia...See MoreFloof: Do you have a favorite bowl?
Comments (30)I probably have more bowls than any one person ought to have. Which is my favorite depends on what I am doing. I have two fairly small size (maybe 2 qt.?) Melmac splatter ware bowls that I absolutely love for mixing small amounts of anything. They are light weight, easy to clean, and I love the slight lip around the edge that makes them so easy to handle. I wish I had a couple of bigger sizes like them. Mixing large amounts of anything calls for the large yellow Pyrex bowl that was my mother's, I have the whole set of 4, and use them often. No idea how old they are, she had them ever since I can remember. I use my electric hand mixer in them, no problems. For my stand mixer, I use the stainless bowl that came with it, nothing else would fit. Also have a few other bowls of various sizes and types, including Tupperware, which I decided many years ago, I really don't like. I mean I really REALLY don't like Tupperware! ! ! And then there are the many different serving bowls, most of which would probably be considered 'vintage' or 'collectible', and a few might even be antiques. A few that came from my Grandfather's home in Germany, and some my mother got in boxes of soap many years ago. I like dishes of all kinds, can you tell? (Grin) Rusty...See More
Jilly
last yearI love pretty bowls. Too much. :D
For bananas, either my old stone bowl or this very old woven piece. Remember basket wall displays in the ’70s? This was one of ours from then:
NOC broke this bowl the first time we ever let him in, we glued it back. It’s super heavy:
For avocados, we found this piece of vintage Mexican pottery, originally it would’ve been in a set of nesting bowls:
nicole___ thanked JillyJilly
last year
Zalco/bring back Sophie!
last yearHere is my untilitarian solution. Ironically, the platter of peaches and nectarines are rock hard.
nicole___ thanked Zalco/bring back Sophie!
chinacatpeekin
last yearI used to use the cabbage bowl, but recently switched to this basket. And now my apples and I are eagerly awaiting delivery of this Japanese turned wood footed bowl!
nicole___ thanked chinacatpeekin
just_terrilynn
last yearlast modified: last yearWe use a trifle bowl. Once in a while, when we decide to make a trifle, we look all over for the trife bowl haha. It’s always on the counter holding the bananas. Right now it’s in storage though.
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eld6161
last year
Very boring. I eat one apple almost everyday. I am not opposed to replacing it if something happens to come my way.
nicole___ thanked eld6161
Funkyart
last yearMy fruit bowl isn't out right now-- but like chinacatpeekin, I like my fruit in a black bowl. I have a semi-rustic black matte bowl similar to the one below but a little bigger.
Nothing fancy.. but I like how the matte black looks with limes, lemons, apples and oranges. I don't eat bananas.nicole___ thanked Funkyart
cawaps
last yearI don't really "display" fruit, but I have been known to ripen avocados, pears, or peaches on the counter. I have this bowl.
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Judi
last yearThe only fruit I keep on the counter are bananas, mangos, and peaches. Everything else goes in the fridge.
I occasionally use this hammered finish stainless steel bowl for avocados. It's from World Market.
nicole___ thanked Judijust_terrilynn
last year
Sueb20