New Thread for April Week 3
hazelinok
15 days ago
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SS Daily Support - April 3 to April 9
Comments (36)LOL!! I can poof my hips plenty, but it's the un-poofing that has me stumped! LOL!!! Dee--only if there is a red Swingline Stapler involved! (Did you ever see the movie "office Space"? I can relate to Milton, although my stapler is in more of a kitchen-y setting!) Tikanas, I remember you asked about me and that stapler--here ya go--the infamous chicy story--- Several years ago, some smarty-pants posted the following recipe: ROAST STICKY CHICKEN 4 tsp salt 1 tsp cayenne pepper 1 tsp thyme tsp garlic powder 2 tsp paprika 1 tsp onion powder 1 tsp white pepper ½ C chopped onion 1 large roasting chicy In a small bowl, thoroughly combine all the spices. Remove giblets from the chicy; clean the cavity well, and pat dry with paper towels. Rub the spice mixture into the chicy, both inside and out, making sure it is evenly distributed and rubbed deep down into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicy, put in a crock-pot and do not add any liquid. As the cooking process goes on, it will produce its own juices. Cook on low 8 to 10 hours, and it will be falling off the bone tender. Sounds simple, right? I got a wild hair one Friday to fix it, and then cook it the next day. So, after work, I went to the grocery (no list, mind you, just reliance on my mighty memory! SNORT!) and proceeded to run amuck. I couldnÂt remember just what spice I had, and when I got a good look at the prices, I decided that I had all the ones that were required, and so I just bought a fresh chicy. Got home, got comfortable, Rog was at work, and all was right with the world. UntilÂ..I got to looking for the spices, and realized to my horror that I was missing a great deal of what I needed. Hmmmm get dressed and go back to the store, or improvise? Improvise, it is! No cayenne? I got FrankÂs Hot Sauce. Thyme? DonÂt need no stinkin thyme! I got oregano! Garlic powder?? Please. I got the real thing. White pepper---ahhhhÂ. I do have that. UmmmÂ. No, I donÂt. I do have an empty can in the cabinet, but I donÂt think that counts. So, I improvised, substituted and down-right lied. Got all the spice together, and then started to mess with my fresh chicy, that I paid more for than my stupid car. As I am pulling out the giblet bag, I noticed that it was hard and cold. Not good, as fresh anything should not be partially frozen. As it reposed on the counter, and I was contemplating on whether I should get the bourbon or tequila out (for me), the d@mned chicy tried to make a run for it and slid off the counter. Onto the dirt and grime, decimated frozen peas, and lots of cat hair that make up the daily mess of my kitchen floor. Freakin greatÂnow IÂm gonna hafta shave the d@mned thing before I can use the rub. I pick it up and throw it into the sink, spreading unimaginable gunk everywhere, wash and dry it, nail it to the counter, and start to apply the rub. Lemme tell yaÂthis ainÂt as easy as it sounds. Nothing like massaging a cold, dead chicy, and getting the impression that it actually likes itÂewwwww! And I donÂt know what they mean by "Large Roasting Chicy". What the h3ll is that?? Mine was 6 pounds, and the rub didnÂt seem to cover it like I thought it should. So, into the galleon sized Zip-Lock bag it goes. No, wait. The d@mned chicy is too big and when I try to shove it in the bag, the rub is getting shoved into the grooves of the sealing part, and itÂs not staying on the chicken. H3LL! LetÂs try this again, and dig outta the grooves as much rub as I can, and smear it on the chicy. DidnÂt work this time, either. (Note: Albert Einstein once said that the definition of insanity was doing the same thing over and over again and expecting different results. Case in point.) I cuss and I fuss, and I finally got the chicy in the bag (BARELY!!), and now, the Zip Lock wonÂt lock. Too much rub in the grooves, and nothing, short of dynamite, will clear it out. OK. IÂm tired, IÂve killed the kitchen, I have spice rub and cat hair all over my face and arms (where they stuck in the chicken juice). I donÂt care anymore. I will be in the local mental facility tomorrow anyway, so why do I care about tomorrowÂs dinner? The chicken won. The rub won. The d@mned Zip Lock (that wonÂt) bag won. They had, until I remembered my stapler. My handy dandy, will staple anything, always there for me, stapler. With a maniacal laugh and a smile that would put the Joker to shame, I dug it out of the drawer, and proceeded to staple that d@mned bag **shut**. I was a staplin fool, and I only stopped when I ran out of staples. IÂm sure the neighbors were wondering what was going on as I told the bagged chicy "IÂll get you, my pretty, and your d@mned rub, too!" along with the sounds of out of control stapling. I did eventually get some cheap wine and take a bubblebath, after showering off the remnants of the chicy. Rog saw the poor creature stuffed in the fridge, and wisely chose not to say anything until the next day. The chicy was very good, however, but every time I see a galleon sized Zip lock bag, I get an irresistible urge to staple something. Now, aren't you sorry you asked???? LOLOL!!! Hugs, Maddie...See MoreRecipes for Grill - Week 3 April 2013
Comments (11)AmericaâÂÂs Test KitchenâÂÂs Grilled Potato Hobo Packs 2 pounds Yukon Gold potatoes -- (about 3 large) scru 1 tablespoon olive oil 2 garlic cloves -- peeled and chopped 1 teaspoon minced fresh thyme 1 teaspoon salt 1/2 teaspoon pepper Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain well. Gently toss potatoes with oil, garlic, thyme, salt, and pepper. Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal. FOR A CHARCOAL GRILL -- Light large chimney starter filled with charcoal briquettes (6 quarts, about 100 briquettes). When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover, and heat grill until hot, about 15 minutes. FOR A GAS GRILL -- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Clean and oil cooking grate. Grill hobo packs, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve. MAKING POTATO HOBO PACKS To ensure tender potatoes with charred, smoky flavors of the grill, here's what to do: Microwave the potatoes first to help them cook quickly on the grill. Arrange the microwaved potatoes on foil, fold over, and crimp. Flip the packs halfway through grilling for evenly charred potatoes....See MoreParis thread -- trip 2-3 weeks before, during or after Easter..
Comments (19)Is this your first trip to Paris and or London? If you have three weeks, I would certainly plan to do more than Paris, especially if I had not been to Europe before and was not a frequent traveller ... you can do a lot comfortably in three weeks. Let me start off by saying though, I really would not go to Paris in April. My first trip as a "grown up" was April in Paris, and I just assumed it was a good time ago (isn't there a famous song?). The song is probably just because the guy needed two syllables. April in Paris is usually cold and rainy. I have been there a dozen times on business and 4 times for pleasure, and I much prefer June or September. I totally understand the spring break timing. I am confronted with that every year too ... it seems you either go skiiing, go to the beach, or you have to go somewhere off season. Drives me crazy. But I truly believe April is suboptimal, and I had to say that upfront. One of the best things about Paris is just strolling about, and it is much nicer if it is green and pleasant. If this is a once in a lifetime trip, I'd do it in June. One of my favorite places in the world is the Bagatelle, a small tulip garden in the Bois du Bologne. In April it will be barren. So will Giverny, a great day trip to Monet's home. Okay so I have said my piece on that and will desist! The Georges V on the right bank is steps from the Arc de Triomphe and Champs Elyssees. Over the years it had been flagged as a few different brands, but it is currently a Four Seasons. I tended to stay there on business, and while it is excellent, it is not my first choice for leisure. I don't really like the Champs Elysee ... it has large, modern stores on that section .. and I would much rather be based on the left bank for leisure. My fave is La Lutetia, but I just looked it up and it is closed for renovations. I also like the Hotel Montalambert and Relais Christine, both left bank. Do note that both cities are very pricey as I am sure you know. Moreover, unlike American brands, rooms are typically very very small and often cannot accommodate a third person. Lastly, try to be very specific about the actual room and get photos. Many hotels are in older buildings and the rooms are anything but cookie cutter. One person can have a fabulous charming room and the other a dump. But in my mind it feels much more Parisian to stay in an old building! So keep that in mind when looking into alternates. As far as an itinerary, I would try to take the full three weeks so as to maximize the bang for your buck on flying over there. BTW I just read about a new all business class airline into Paris that, for business class, is quite reasonable. If you don't want to spring for a flat bed seat, fly during the day, land at night, and get right on the local schedule. Avoid caffeine, drink lots of water, get sun and exercise and you won't have any jet lag. I would consider flying into London (frankly between Gatwick and LHR there are so many flights and carriers that you can usually get the best deals). I would consider excursions to Stonehenge and Bath. Then I'd take the Chunnel to Paris. No one needs to tell you what to see in Paris! Outside of Paris I'd consider train trips to Versailles of course, and maybe to Chartres to see the famous cathedral and have dinner. If you are going a full three weeks, I might throw in Belgium and do an open jaw, flying into one city and out of a different one. I like the Hop on Hop off buses, tacky though they are, because they give you a quick lay of the the land. I usually research the "36 hours in" or "three perfect days in" articles in advance, to get ideas about what Id like to do. These are from the NY Times and periodicals so more timely than guidebooks....See MoreApril 2018, Week 3, Is Winter Over Yet?
Comments (108)Nancy, Listen to Rebecca because she speaks the truth about goldfinches. We feed them all winter and have dozens and dozens and dozens of them. We buy the finch seed in huge bags and it still lasts no time at all. I think we had 6 or 7 goldfinch feeders this past winter and I was filling up some of them daily. For such small birds, they eat a ton of food each. Lisa, Did you see Neil's post this afternoon or evening about the live oaks he planted and Barbara Bush's funeral? It was pretty stunning. I wonder how amazed he was when he realized the trees he was looking at on TV during funeral coverage were trees he himself planted decades ago? Kim, I agree with you about the shocking truth about 'organic' strawberries....and many other organic things. When they came out with the National Organic Program all those years ago, a lot of us were disgusted by some of the things they decided to allow....and it is a joke that the foods can be called organic. The only way for us to really know we are eating healthy food is to grow our own and not use that stuff on it, or buy at local markets from folks who don't use those things either. IN order for that to happen, you have to get to know your local farmer/market grower and be able to ask them how they grow the food they are selling. I've always said I prefer to eat food which hasn't been sprayed with anything---including many common and popular organic products. Just because a food is labeled organic doesn't mean it hasn't been sprayed with stuff that we don't want our food sprayed with.....and just because a pesticide, herbicide, fungicide or miticide is labeled organic doesn't necessarily mean it is better for us or safer than one that is synthetic. There are plenty of organic gardening products I never have used and never will use. Never, ever, ever. The advantage of growing our own is that we can decline to use all those things. There are many kinds of greenhouse watering systems available. I don't know if they're too pricey for a small grower to purchase and use---there's everything available from misting systems to irrigation booms to drip lines or flood systems. Maybe you can put a pressure reducer on the hose so it would be usable. For ants indoors, Terro ant bait traps are the best and I believe they contain just borax and sugar. To keep ants out, we spray around the foundation of the house with peppermint soap or an orange oil spray made from Medina orange oil and water (gotta keep the orange oil off plants thought as it can burn them). The peppermint soap (we use Dr. Bronner's) disrupts the scent trail so that ants cannot follow a scent trail left by previous ants. The orange oil either kills them (if you spray them directly or they walk into the liquid just after you sprayed it) by dissolving their exoskeleton. That's what we used to keep ants out of the sunroom when Chris' tropical birds lived there because he didn't want to use chemicals around the birds. For some reason, orange oil didn't bother the birds, but he was very careful about using it inside the room. He preferred to spray outdoors if he could find where they were getting into the room. Orange oil is an old organic remedy for fire ants---you add it to Garrett Juice to make a mound drench. It even was in one of the original organic fire ant products back in probably the 1990s---a mound drench called Citrex. It works on all ants, but I don't really worry about ants or use it unless they're coming indoors. We can peacefully coexist with most ants outdoors, but once they try to come into the house, they are not our friends any more. I am too tired to write more. I'll try to be up early to start the Week 4 thread. I feel like the whole month of April has dragged by in a blur of freezing nights and wildfires. At least the rain adds a different twist to it all. Dawn...See Morehazelinok
11 days agohazelinok
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10 days agoAmyinOwasso/zone 6b
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10 days agolast modified: 10 days agoLynn Dollar
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9 days agoLynn Dollar
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9 days agoKim Reiss
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9 days agoNancy RW (zone 7)
9 days agoLynn Dollar
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9 days agoKim Reiss
9 days agohazelinok
8 days agoLynn Dollar
8 days agohazelinok
8 days agolast modified: 8 days agoslowpoke_gardener
8 days agoLynn Dollar
8 days agolast modified: 8 days agoLynn Dollar
8 days ago
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