Has anyone read this book?
bee0hio
last year
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Animal, Vegetable, Miracle - the book
Comments (36)Bonnie, I bought a big box of pickle cucumbers from the farmer's market and the pickling mix at Walmart for dill pickles. It has no yucky additives listed. I did add fresh dill though and to one batch I added a chopped jalapeno for some spice and it was good. Maybe try a batch of freezer jam first before canning? My grapes are ripe for pickin, so are the tomatoes, pumpkins, herbs, lots of strawberries. Now I need to get busy and start canning. I'm going to try the tomato sauce recipe someone posted from the harvest forum and also the recipe out of the book that has cinnamon and nutmeg which sounds different and yummy. So far I've only read canning recipes that call for tomato sauce or puree to begin with. How do I make the raw tomatoes into sauce or puree? Slip the skins like Cnetter mentioned? How? Maybe I should invest in a hand crank mill like David--are they expensive? All of my grapes have seeds and maybe I could use it for that too? Any advice is appreciated :) I liked the homemade ketchup idea. Most of the ketchup sold is full of sugar and high fructose corn syrup. Heinz makes organic now that is just sugar instead of HFCS. How else would we get kids to eat most anything?! Peppers...we've eaten most of the sweet ones and have some orange ones just about ready and are they good! *Italian Roasters--I bought as transplants and the tag only says 'Italian Roasters" describing them as mild & pungent and they are not mild! I had a small get together where everyone brought their own meat to barbecue and we provided all the side dishes from the garden. I sliced and grilled only one of the roasters with a bunch of other veggies from the garden and all of our guests were on fire including my husband who loves anything as hot as possible. The jalapenos are milder. Maybe they were misnamed? I don't know what to do with them and about 20 of them. *Red cherry bomb peppers- best for salsa? *Lotsa jalapenos-I'd like to make jelly Cnetter I have crabapples too. Next year I'll try some jelly with 'em! Plum Jelly--gotta a good recipe David? A friend called and says they have hundreds ripe and falling of their tree and to come pick em. I need to turn down any request for a social life during the month of September!...See MoreHow to Cook Without a Book
Comments (8)Ah-ha - cloud_swift - you did hit the nail on the head in terms of what was appealing to me about the book. Among lots of other responsibilities, I typically work at least 10 hour days - manage two homes including a place I go most weekends in the summer - and I simply run out of time to plan menus, identify recipes, make grocery lists, plus make meals. And in spite of being a very experienced cook I am for the most part a "by the book" cook so I don't have a large repertoire of meals I like that I could plan for off the top of my head. I like to eat "perimeter" groceries - perishable vs. pantry stuff so I often shop on my way home from work without much planning. I have a very short list of things I would make for dinner that I know off the top of my head - mundane things in my opinion - that I could shop for on the fly. I'm sure it's hard for many people here to comprehend - not sure how many people like me gravitate to the cooking forum. I love to cook when I have time but I've just never gotten into weeknight "utility" cooking - probably has something to do with not having kids. I've just started the book but it does make me look at weeknight cooking in a different way than I have in the past. Hopefully it will lead to something new and improved during the week.......See MoreHas anyone read this book? I have and have read it's false.! Is
Comments (2)It is a true story. The original title is Au nom de tous les miens. The sites that claim it is fiction are usually "historical revisionists" ie Holocaust deniers. Here is a link that might be useful: Martin Gray's official website...See MoreHas anyone read this book?
Comments (1)I read till I reached the “viewing limit”. Excellent info; talented and knowledgeable author. Thank you, Henry....See Morebee0hio
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