On 10-31-18 00:58, Janis Kracht <=-
spoke to Nancy Backus about Re: aunt, etc was: Note <=-

Yes, for instance so far one garden planter that was growing varieties
of Basil (Italian, and Thai Basil) finished up, so we removed
all the dead stuff, washed it really well, sterilized it,
and then planted Beet Greens in it.. With these
aerogardens, you want to make sure there are no bacteria
growing from dead plants, etc. Just like you would do if
you were repotting a house plant.

We have pots on our deck where we grow spice herbs. Usually two pots of
sweet basil, one of Thai basil and a smaller pot with something else.
One year that was rosemary, but for the past two years it has been
something called spicy oregano. You might try looking for that next
season. We think it is really good. At the end of the year, we harvest whatever is left and Gail puts it into the dehydrator, and then seals in
jars. The dehydrated stuff is not quite as good as fresh, but is miles
ahead of the spice island or mccormack shelf spices.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eerie Witch's Brew
Categories: Beverages, Fruit
Yield: 1 Servings

4 c Cranberry juice cocktail
1 c Chopped candied ginger (1
-jar)
3 md Oranges
1 cn (12-oz) thawed frozen apple
-juice concentrate
1 cn (6-oz) thawed frozen
-limeade concentrate
2 c Seedless grapes
4 c -Water
2 Bottles (32 oz each) ginger
-ale
1 lb Dry ice -up to 2 lbs

A smoking cauldron of punch made with grapes and orange peel
masquerading as eyeballs and worms.

A SERIOUS CAUTION: never touch dry ice; use tongs to handle

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied
ginger to a boil over high heat. Boil, uncovered, about 2 minutes,
set aside.

With a vegetable peeler, pare peel (colored part only) from oranges;
cut peel into thin 2-inch-long worms; or use an Oriental shredder to
make long shreds. Add orange peel to cranberry mixture. Cover and
chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in
cranberry-ginger mixture, the 3 cups cranberry juice, apple
concentrate, limeade, grapes and water. If made ahead, cover and
chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry
ice (DO NOT put small pieces in punch or cups); ice should smolder at
least 30 minutes. Ladle into cups. Add any remaining ice when
bubbling ceases.

Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl
Shelsby

From: Fred Ball Date: 10-19-97
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:12:38, 01 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Yes, for instance so far one garden planter that was growing varieties
of Basil (Italian, and Thai Basil) finished up, so we removed
all the dead stuff, washed it really well, sterilized it,
and then planted Beet Greens in it.. With these
aerogardens, you want to make sure there are no bacteria
growing from dead plants, etc. Just like you would do if
you were repotting a house plant.

We have pots on our deck where we grow spice herbs. Usually two pots of sweet basil, one of Thai basil and a smaller pot with something else.
One year that was rosemary, but for the past two years it has been
something called spicy oregano. You might try looking for that next
season. We think it is really good.

I'll look for it.. I haven't heard of that one before, thank you :)

At the end of the year, we harvest
whatever is left and Gail puts it into the dehydrator, and then seals in jars. The dehydrated stuff is not quite as good as fresh, but is miles
ahead of the spice island or mccormack shelf spices.

I can understand that... Sweet Basil is so good, I always have a bunch of that growing here. Spicy oregano sounds so good. Might be handy to have around :)

I don't have a dehydrator so when I have an abundance of an herb, I put it in a
ziplock bag with a label, and freeze it. My freezer has a small section with a
number of herbs stored that way. Easy to grab a bunch of whatever when I'm cooking.

Take care,
Janis



Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dale Shipp <=-

We have pots on our deck where we grow spice herbs. Usually two pots of sweet basil, one of Thai basil and a smaller pot with something else.
One year that was rosemary, but for the past two years it has been
something called spicy oregano. You might try looking for that next
season. We think it is really good.

I'll look for it.. I haven't heard of that one before, thank you :)

I tasted it at the '17 picnic. It is nicely zippy/peppery picked right
from the plant. I think it may be what the Greeks call "rigani".

I just told the landscape guys to go ahead with doing away with my
evergreen hedge across the front of the house and put the raised bed
planter in its place. That will be used for tomatoes and peppers
(chilies mostly) and for a handy place to use my composted leaves, etc.

Then, after my bank account recovers sufficiently the fence to the back
yard will come out and another smaller raised bed will take its place.
That will be for the basil, thyme, etc. And radishes - red globe as well
as icicle radishes (or daikon in the fall).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Palamitha sto Fourno: Baked Bonito w/Herbs & Potatoes
Categories: Seafood, Potatoes, Herbs, Citrus
Yield: 4 Servings

3 lb Bonito
1/2 c Olive oil
6 cl Garlic; sliced
Sea salt & fresh ground
- black pepper
Rigani (Greek oregano)
Juice of 2 lemons
2 1/2 lb Potatoes
1 1/3 c Water

Remove and discard head and intestines from the fish.
Carefully cut the fish in half lengthwise, cutting
along the back. Sprinkle the fish with salt, pepper,
and rigani. Insert slices of garlic into the meatiest
parts of the fish.

Clean potatoes and cut into equal size wedge-shaped
pieces. Sprinkle with salt, pepper, and rigani.

Place fish in a large roasting pan, and surround with
potatoes. Add remaining slices of garlic over the
potatoes. Whisk together the oil and lemon juice and
pour over the fish and potatoes, and add water.

Bake at 355°F/180°C for 1 1/2 hours.

By Nancy Gaifyllia

From: http://greekfood.about.com

Uncle Dirty Dave's Archives

MMMMM

... "Truth is a tendency". -- R. Buckminster Fuller

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Dave,

We have pots on our deck where we grow spice herbs. Usually two pots of
sweet basil, one of Thai basil and a smaller pot with something else.
One year that was rosemary, but for the past two years it has been
something called spicy oregano. You might try looking for that next
season. We think it is really good.

I'll look for it.. I haven't heard of that one before, thank you :)

I tasted it at the '17 picnic. It is nicely zippy/peppery picked right
from the plant. I think it may be what the Greeks call "rigani".

Ok thanks :)

I just told the landscape guys to go ahead with doing away with my
evergreen hedge across the front of the house and put the raised bed
planter in its place. That will be used for tomatoes and peppers
(chilies mostly) and for a handy place to use my composted leaves, etc.

Nice :) We'll have two raised beds next year, this year one was great.

Then, after my bank account recovers sufficiently the fence to the back
yard will come out and another smaller raised bed will take its place.
That will be for the basil, thyme, etc. And radishes - red globe as well
as icicle radishes (or daikon in the fall).

That also sounds great :)

I grew daikon radishes one year, they were great. I think I had shown some of them at one of the picnics over at our place as a matter of fact. Some of they
grew to 'enormous' size (for what I thought a radish should hit in the size department <grin>)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Palamitha sto Fourno: Baked Bonito w/Herbs & Potatoes
Categories: Seafood, Potatoes, Herbs, Citrus
Yield: 4 Servings

3 lb Bonito

Bonito fish, sounds good, I have to look for them :) This weekend I made Miso Ramen with chicken in the Instant pot and we had the broth with ramen noodles, it was great broth. You use bonito flakes to make the broth in this recipe I used, great broth! Naturally the chicken was cooked 'to death' with the instant pot but the chicken wasn't the 'star' of this dish of course, it was the broth :)

==Instant Pot Miso Ramen==
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins

Course: Main Dish
Cuisine: Japanese
Servings: 6 people
Ingredients

stewing chicken 2-3 lbs
1/2 inch ginger sliced
1 leek
1 large sweet onion quartered
1 head garlic crushed
8 dried shiitake mushroom or fresh shiitake mushroom
1/2 cup bonito flakes
1 sheet kombu
1 tbsp sesame paste or crushed sesame seeds OPTIONAL
1/3 cup white miso adjust the amount to your taste
1/4 cup red miso
3 quarts water
salt / shoyu to taste
tobanjan to taste chili bean paste

Instructions

Cut the leek in half and wash thoroughly. Then cut it into 1-inch pieces. Wash the chicken, and cut into large pieces.

For Instant Pot, heat the pot using "Saute" setting, and press "Adjust" once so it's switched from "Normal" to "More" for browning.

Once it's hot, add the ginger, garlic, onion, and leek. Stir occasionally so it's not burnt at the bottom. Saute the vegetables for 10 minutes till softened. (note: I had to add a touch of peanut oil so the ginger/garlic/onion/leek didn't burn)

Add shiitake mushrooms, chicken, bonito flakes, and water. Cover with the lid. Use the "Manual" setting and set the timer for 60 minutes, and then do a natural release, about 20-30 minutes.

After the broth is done, submerge the kombu into the broth for 10 minutes. Covered with the lid.

Strain the broth using a colander. In a large saucepan, add the broth and bring it to a boil. Add white miso, red miso, doubanjiang (optional) and sesame
paste (optional). Mix well. Add salt to taste.

In a bowl with ramen noodles, add the miso broth, and any toppings that you like. Enjoy and don't forget to slurp your noodles!

===

Ron and I had some of the leftovers for lunch today. When I made this broth over the weekend, I could not help adding some "Mother-in-laws Gochujang Fermented Chili Garlic Sauce" sauce.. talk about spicy, it added the perfect zing to the broth :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Dale Shipp to Janis Kracht <=-

spicy oregano.

It's a very nice variety indeed. We've grown in the past but
haven't been able to find seeds for it locally for a while.

We have pots on our deck where we grow spice herbs.

Same here.

This year we grew regular oregano, leaf lettuce, Chinese celery
(short, thin, strong flavoured stems and very leafy), basil,
cilantro, dill, sage and rosemary. Because of our cool, cloudy,
rainy summer none of them thrived and yields were between modest and
none.

I recently bought fennel for the first time in years. So far I've
only used it once, in a chowder made with canned tuna. I used about
as much fennel bulb as I did celery and onion, and very little of
the fronds so the flavour was quite subtle; I'll double it next
time.

Here's a chowder that uses the stuff pretty generously ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leek and Fennel Chowder with Smoked Salmon
Categories: Soups, Salmon, Smoked
Yield: 10 Servings

3 lb Leeks
2 Heads fennel
3/4 c Thinly sliced chives
2 tb Butter
5 c Fat-skimmed chicken broth
1 Dried bay leaf
3 lb Thin-skinned potatoes
1 lb Thin-sliced smoked salmon
5 c Milk
1/2 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper

Trim and discard root ends and coarse tops from leeks. Cut leeks
in half lengthwise and rinse under running water, flipping layers
to flush out grit; drain, then thinly slice crosswise.

Rinse fennel. Trim off and discard root ends and stalks; reserve 2
or 3 sprigs of feathery green tops for garnish, and finely chop
enough of the remaining feathery leaves to make 3 tablespoons
(discard any remaining greens). In a bowl, mix chopped greens with
chives; cover and chill. Chop fennel heads.

In a 6- to 8-quart pan over medium heat, melt butter. Add leeks
and chopped fennel heads, cover, and stir occasionally until
vegetables are very limp, 10 to 12 minutes.

Add broth and bay leaf to pan. Bring to a boil over high heat.
Scrub potatoes and cut into 1/2- to 3/4-inch cubes.

Add potatoes to broth mixture and return to a simmer; reduce heat,
cover, and simmer, stirring occasionally, until potatoes are
tender when pierced, 15 to 20 minutes.

Cut salmon into strips 2 to 3 inches long and 1/2 inch wide; put
in a bowl.

In a separate bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8
teaspoon pepper until smooth. Add to potato-broth mixture and stir
over high heat until boiling, about 5 minutes. Add more salt and
pepper to taste.

Serve soup from pan, or pour into a tureen. Garnish with reserved
fennel sprigs. Offer with smoked salmon and chive mixture to add
to taste.

MAKES: About 4 3/4 quarts

From: Laurie Murphy

MMMMM

Cheers

Jim


... Tamari was rare before humans became gluten intolerant.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Janis Kracht wrote to Dave Drum <=-

We have pots on our deck where we grow spice herbs. Usually two pots of
sweet basil, one of Thai basil and a smaller pot with something else.
One year that was rosemary, but for the past two years it has been
something called spicy oregano. You might try looking for that next
season. We think it is really good.

I'll look for it.. I haven't heard of that one before, thank you :)

I tasted it at the '17 picnic. It is nicely zippy/peppery picked right
from the plant. I think it may be what the Greeks call "rigani".

Ok thanks :)

I just told the landscape guys to go ahead with doing away with my
evergreen hedge across the front of the house and put the raised bed
planter in its place. That will be used for tomatoes and peppers
(chilies mostly) and for a handy place to use my composted leaves, etc.

Nice :) We'll have two raised beds next year, this year one was great.

The best thing about the raised beds is that they are easy on my back.
And easier to work with than window box planters.

Then, after my bank account recovers sufficiently the fence to the back
yard will come out and another smaller raised bed will take its place.
That will be for the basil, thyme, etc. And radishes - red globe as well
as icicle radishes (or daikon in the fall).

That also sounds great :)

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

I grew daikon radishes one year, they were great. I think I had
shown some of them at one of the picnics over at our place as a
matter of fact. Some of they grew to 'enormous' size (for what I
thought a radish should hit in the size department <grin>)

I understand they can get as big as a horseradish root - although they
are going to be *much* more mild. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Palamitha sto Fourno: Baked Bonito w/Herbs & Potatoes
Categories: Seafood, Potatoes, Herbs, Citrus
Yield: 4 Servings

3 lb Bonito

Bonito fish, sounds good, I have to look for them :) This weekend I
made Miso Ramen with chicken in the Instant pot and we had the broth
with ramen noodles, it was great broth. You use bonito flakes to make
the broth in this recipe I used, great broth! Naturally the chicken
was cooked 'to death' with the instant pot but the chicken wasn't the 'star' of this dish of course, it was the broth :)

I've not seen bonito on offer since I lived in Califunky in the '60s. I'd
have to ask down the fish mongers. Bonito flakes I can get at the Asian
Store or Little World Market.

==Instant Pot Miso Ramen==
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins

Course: Main Dish
Cuisine: Japanese
Servings: 6 people
Ingredients

stewing chicken 2-3 lbs
1/2 inch ginger sliced
1 leek
1 large sweet onion quartered
1 head garlic crushed
8 dried shiitake mushroom or fresh shiitake mushroom
1/2 cup bonito flakes

Ron and I had some of the leftovers for lunch today. When I made this broth over the weekend, I could not help adding some "Mother-in-laws Gochujang Fermented Chili Garlic Sauce" sauce.. talk about spicy, it
added the perfect zing to the broth :)

Did you see my mention earlier of the new Sriracha Ketchup from Red Gold
and Huy Fong (Rooster Sauce). It's right handy .... so handy, in fact,
that I'm on my second 20 oz. bottle in less than a month.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Sauce
Categories: Five, Sauces, Fruits
Yield: 2 Pints

2 c Water
2 c (level) sugar
3 lb Rhubarb; in 1" pieces

Make a syrup with the water and sugar. Boil together a
few minutes.

Add rhubarb to syrup when it starts boiling in center.
Watch closely and let boil *JUST* *1* *MINUTE*

Now here is the trick that makes ordinary rhubarb sauce
a Sauce Deluxe: Pour into a bowl or pan with a tight
cover. Leave tightly covered until cold, and you will
find a sauce very different from any you have ever eaten.

Good on I scream, panquakes, waffles, toast, biscuits,
peanut butter sarnies, whatever you care to add it to.

Originally from Recipes With A History; Yankee Magazine

Uncle Dirty Dave's Kitchen

MMMMM

... Pogo says: "If you can't vote my way, vote anyway, but VOTE!"
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hi Dave,

I just told the landscape guys to go ahead with doing away with my
evergreen hedge across the front of the house and put the raised bed
planter in its place. That will be used for tomatoes and peppers
(chilies mostly) and for a handy place to use my composted leaves, etc.

Nice :) We'll have two raised beds next year, this year one was great.

The best thing about the raised beds is that they are easy on my back.
And easier to work with than window box planters.

Oh yes, they are so much easier to work in when they are up at that level, no question. We have a new one waiting for spring to be assembled, thankfully their assembly doesn't involve much. These are nice ones I ordered from https://www.gardeners.com/. They sell the raised beds (many sizes) and the watering system we use as well. Before this I used mostly 'dirt' to make raised beds, worked ok but these raised beds are much nicer :)

Then, after my bank account recovers sufficiently the fence to the back
yard will come out and another smaller raised bed will take its place
That will be for the basil, thyme, etc. And radishes - red globe as well
as icicle radishes (or daikon in the fall).

That also sounds great :)

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

Yes, you have to becareful with gardening and plant plants that 'like' each other, or at least tolerate each other. I have a few books that I bought years
ago for that purpose.

I grew daikon radishes one year, they were great. I think I had
shown some of them at one of the picnics over at our place as a
matter of fact. Some of they grew to 'enormous' size (for what I
thought a radish should hit in the size department <grin>)

I understand they can get as big as a horseradish root - although they
are going to be *much* more mild. Bv)=

That's what I like about them.. enough flavor to notice, but not overpoweringly
hot or spicey... and they are so easy to grow.

This weekend I
made Miso Ramen with chicken in the Instant pot and we had the broth
with ramen noodles, it was great broth. You use bonito flakes to make
the broth in this recipe I used, great broth! Naturally the chicken
was cooked 'to death' with the instant pot but the chicken wasn't the
'star' of this dish of course, it was the broth :)

I've not seen bonito on offer since I lived in Califunky in the '60s. I'd have to ask down the fish mongers. Bonito flakes I can get at the Asian
Store or Little World Market.

Understand.. over here, I picked them up in the Asian section of Wegmans.

stewing chicken 2-3 lbs
1/2 inch ginger sliced
1 leek
1 large sweet onion quartered
1 head garlic crushed
8 dried shiitake mushroom or fresh shiitake mushroom
1/2 cup bonito flakes

Ron and I had some of the leftovers for lunch today. When I made this
broth over the weekend, I could not help adding some "Mother-in-laws
Gochujang Fermented Chili Garlic Sauce" sauce.. talk about spicy, it
added the perfect zing to the broth :)

Did you see my mention earlier of the new Sriracha Ketchup from Red Gold
and Huy Fong (Rooster Sauce). It's right handy .... so handy, in fact,
that I'm on my second 20 oz. bottle in less than a month.

I missed it until you mentioned it, thank you :) I'm not really crazy about 'hot and spicy' sauces, but enjoy them on pretty often, so I keep them around :)

Tonight I'm essentially 'goofing off' with home made macaroni and cheese... quick and easy dinner with some greenbeans with balsamic vinegar/olive oil on the side.

==Macaroni and Cheese==
1 (8 ounce) box elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the
boiling water, stirring occasionally until cooked al dente. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while
continuously stirring until mixture is smooth and hot, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
Fold macaroni into cheese sauce until coated.

Preheat oven to 350F
Bake in the oven for about 20 minutes or until hot and bubbly. I usually sprinkle some dry or fresh parsley on this before I serve it.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

I just told the landscape guys to go ahead with doing away with my
evergreen hedge across the front of the house and put the raised bed
planter in its place. That will be used for tomatoes and peppers
(chilies mostly) and for a handy place to use my composted leaves, etc.

Nice :) We'll have two raised beds next year, this year one was great.

The best thing about the raised beds is that they are easy on my back.
And easier to work with than window box planters.

Oh yes, they are so much easier to work in when they are up at that
level, no question. We have a new one waiting for spring to be
assembled, thankfully their assembly doesn't involve much. These are
nice ones I ordered from https://www.gardeners.com/. They sell the
raised beds (many sizes) and the watering system we use as well.
Before this I used mostly 'dirt' to make raised beds, worked ok but
these raised beds are much nicer :)

Thanks for the URL - I went and looked at their offerings. What I am
getting is what they refer to as "elevated". And mine is wider (36"
inside width) and 24 feet long made of block - at somewhat lower cost
than their wooden examples filled with good topsoil and ready to plant.

I even found a home for the rosebush at the end of the current hedge.

Then, after my bank account recovers sufficiently the fence to the back
yard will come out and another smaller raised bed will take its place
That will be for the basil, thyme, etc. And radishes - red globe as well
as icicle radishes (or daikon in the fall).

That also sounds great :)

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

Yes, you have to be careful with gardening and plant plants that
'like' each other, or at least tolerate each other. I have a few
books that I bought years ago for that purpose.

Chilies and 'maters are cousins. Subject to the same plant diseases, etc.
The rhubarb I knew about from raising a truck garden and selling veg
from a pushcart when I was 10 years old. It was also discussed here a few
years ago. My old Mother Earth News and Foxfire books will help me, too.

I grew daikon radishes one year, they were great. I think I had
shown some of them at one of the picnics over at our place as a
matter of fact. Some of they grew to 'enormous' size (for what I
thought a radish should hit in the size department <grin>)

I understand they can get as big as a horseradish root - although they
are going to be *much* more mild. Bv)=

That's what I like about them.. enough flavor to notice, but not overpoweringly hot or spicey... and they are so easy to grow.

This weekend I made Miso Ramen with chicken in the Instant pot and
we had the broth with ramen noodles, it was great broth. You use
bonito flakes to make the broth in this recipe I used,great broth!
Naturally the chicken was cooked 'to death' with the instant pot
but the chicken wasn't the 'star' of this dish of course, it was
the broth :)

I've not seen bonito on offer since I lived in Califunky in the '60s.
I'd have to ask down the fish mongers. Bonito flakes I can get at the
Asian Store or Little World Market.

Understand.. over here, I picked them up in the Asian section of
Wegmans.

I've got to go to Hy-Vee (our Weggies) or the Little World Market to
pick up some Miso paste for the Red Beans & Rice I've started for this
evening's supper.

Did you see my mention earlier of the new Sriracha Ketchup from Red Gold
and Huy Fong (Rooster Sauce). It's right handy .... so handy, in fact,
that I'm on my second 20 oz. bottle in less than a month.

I missed it until you mentioned it, thank you :) I'm not really crazy about 'hot and spicy' sauces, but enjoy them on pretty often, so I keep them around :)

This is zippy - about the heat level of a good shrimp cocktail sauce.
Great for French-fried cauliflower, etc.

I'm crock-potting this .... and using real red beans, not kidley beans
and Basmati rice instead of brown rice - cuz that's what was on hand.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Red Beans & Rice
Categories: Cajun, Rice, Beans, Sausage, Herbs
Yield: 4 Servings

2 c Red kidney beans; soaked
2 Bay leaves
1 1/2 c Onion; chopped
1/2 ts Thyme; dried
3 cl Garlic; minced or pressed
3/4 c Fresh parsley; minced
1 c Diced bell pepper
1 ts Salt
2 tb Red miso paste
1 lb Smoked Sausage; in coins
4 c Freshly cooked brown rice
Chopped scallions; garnish

Rinse beans & drain well. Cook in 5 cups of water for 50
minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to
pot, simmer over medium low heat for 15 to 20 minutes. Add
miso & simmer for another 5 minutes. Remove bay leaves.

Add smoked sausage coins and simmer until meat is heated
through. Cover and let stand for 5 minutes.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes"

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Everything in life is somewhere else, and you get there in a car" E B
hite
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

The best thing about the raised beds is that they are easy on my back.
And easier to work with than window box planters.

Oh yes, they are so much easier to work in when they are up at that
level, no question. We have a new one waiting for spring to be
assembled, thankfully their assembly doesn't involve much. These are
nice ones I ordered from https://www.gardeners.com/. They sell the
raised beds (many sizes) and the watering system we use as well.
Before this I used mostly 'dirt' to make raised beds, worked ok but
these raised beds are much nicer :)

Thanks for the URL - I went and looked at their offerings. What I am
getting is what they refer to as "elevated". And mine is wider (36"
inside width) and 24 feet long made of block - at somewhat lower cost
than their wooden examples filled with good topsoil and ready to plant.

Yours sound nice :) Over here, it such a relief not to worry about critters getting in the plantings, or bugs getting in everything. I keep the aerogarden planters in the house (one in the living room, and one in the backdoor entry way. We bought kits that Ron assembled and filled with soil we purchased.

I even found a home for the rosebush at the end of the current hedge.

That's nice :) I had rose bushes in Windsor, but none here.. same with the grape arbor we loved in Windsor.. I'm checking out putting in a grape arbor here. The book I bought about such things is extensive.. and I'll probably understand everything they are talking about in that book "someday" :)

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

Yes, you have to be careful with gardening and plant plants that
'like' each other, or at least tolerate each other. I have a few
books that I bought years ago for that purpose.

Chilies and 'maters are cousins. Subject to the same plant diseases, etc.
The rhubarb I knew about from raising a truck garden and selling veg
from a pushcart when I was 10 years old. It was also discussed here a few years ago. My old Mother Earth News and Foxfire books will help me, too.

Neat :)

This weekend I made Miso Ramen with chicken in the Instant pot and
we had the broth with ramen noodles, it was great broth. You use
bonito flakes to make the broth in this recipe I used,great broth!
Naturally the chicken was cooked 'to death' with the instant pot
but the chicken wasn't the 'star' of this dish of course, it was
the broth :)

I've not seen bonito on offer since I lived in Califunky in the '60s.
I'd have to ask down the fish mongers. Bonito flakes I can get at the
Asian Store or Little World Market.

Understand.. over here, I picked them up in the Asian section of
Wegmans.

I've got to go to Hy-Vee (our Weggies) or the Little World Market to
pick up some Miso paste for the Red Beans & Rice I've started for this evening's supper.

I used white miso for a dinner I made the other evening tonight though I made this:

Did you see my mention earlier of the new Sriracha Ketchup from Red Gold
and Huy Fong (Rooster Sauce). It's right handy .... so handy, in fact,
that I'm on my second 20 oz. bottle in less than a month.

I missed it until you mentioned it, thank you :) I'm not really crazy
about 'hot and spicy' sauces, but enjoy them on pretty often, so I keep
them around :)

This is zippy - about the heat level of a good shrimp cocktail sauce.
Great for French-fried cauliflower, etc.

That's a great idea.

I'm crock-potting this .... and using real red beans, not kidley beans
and Basmati rice instead of brown rice - cuz that's what was on hand.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Red Beans & Rice
Categories: Cajun, Rice, Beans, Sausage, Herbs
Yield: 4 Servings

2 c Red kidney beans; soaked
2 Bay leaves
1 1/2 c Onion; chopped
1/2 ts Thyme; dried
3 cl Garlic; minced or pressed
3/4 c Fresh parsley; minced
1 c Diced bell pepper
1 ts Salt
2 tb Red miso paste
1 lb Smoked Sausage; in coins
4 c Freshly cooked brown rice
Chopped scallions; garnish

Nice combination of ingredients there. I've never tried red miso with sausage,
but I bet it's good :)

Here's what we had tonight. I came up with this earlier today when I started thinking about a Tzatziki sauce... I had half of a loin pork roast in my fridge
that needed to get used :)

Pork Buritos with Tzatziki Sauce
By Janis Kracht
11/7/2018

Tzatziki Sauce
1 cup greek yogurt
1 tablespoon flour
2 teaspoons water.
Mix well, and set aside in refrigerator covered with plastic wrap.

Burritos and Filling:
1 tablespoon extra virgin olive oil 2 cloves garlic, minced
10-12 flat burritos (or pitas with no pocket, they are too thick) 1 medium chopped onion, sliced
1 red pepper, sliced, then cut in half lengthwise 1 green pepper, sliced, then cut in half lengthwise 1/2 lb.to 1lb. leftover roast pork, sliced and then sliced into sticks. 1/2 cup grated sharp cheese
1 fresh chopped tomato, or about 10-12 cherry tomatoes halved Preheat oven to 375F

Very lightly, grease a 13X9" pan or the bottom of your broiling pan.

Make the Tsatziki sauce as directed above and chill in refrigerator, covered.

For the filling:
Heat the olive oil in a saute pan. Saute the minced garlic, onions and both types of peppers. After about 10 minutes, add the leftover pork. Cook until the filling is thoughoughly hot. Set aside, keep warm.

Chop the tomato or cherry tomatoes and reserve in a serving dish

Lay out one burrito flat, and about 2/3 of the way up, place about two tablespoons or more of filling. Add about two tablespoons chopped tomato or halved cherry tomatoes. Add about two tablespoons grated sharp cheese.

Roll up the burrito and place in the 13X9" pan (I used the bottom of my broiling pan, worked great). Repeat until you have used all the burritos, cheese and filling. They should fit snugly next to each other in the pan.

Place the pan of rolled burritos in the preheated oven for about 10-15 minutes.

To Serve:
Give each person two filled burritos.

Place the Tsatziki sauce in a large bowl on the table so every one can take several dollops on their own plate for dipping their burritos in the Tsatziki sauce.

===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

I messed up a bit here, sorry about that.

Earlier I said:
"Yours sound nice :) Over here, it such a relief not to worry about critters getting in the plantings, or bugs getting in everything. I keep the aerogarden planters in the house (one in the living room, and one in the.."

Correction:
The aerogarden planters use water, not dirt... It is nice, no dirt, no bugs :)

But I have the big raised wooden boxes outside in the yard that have "dirt" :)

Ron put both together <grin> And this way I can keep the veggies I use a lot going all year (tomatoes, peppers, beet greens) and some more intensive ones grow outside :)

I have an abundance of pistachios right now since I made pistachio pesto last week... this cookie recipe looked good to me :)

=== Lemon Pistachio Wreaths===
Ingredients

1/2 cup plus 2 tablespoons butter, softened
1/2 cup plus 1 tablespoon sugar
2 large egg yolks
5 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups confectioners' sugar
6 to 8 teaspoons lemon juice
1-1/4 cups pistachios, toasted and finely chopped

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon peel and vanilla. Combine the flour, cornstarch, baking powder
and salt; gradually add to creamed mixture and mix well.
Shape into a ball, then flatten into a disk. Wrap in plastic;
refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place 2 in. apart on greased baking sheets.
Bake at 350F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a small bowl, beat confectioners' sugar and enough lemon juice to achieve desired consistency. Spread over cookies. Sprinkle with pistachios. Let
stand until set. Store in an airtight container.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Dave Drum on 11-03-18 22:10 <=-

I grew daikon radishes one year, they were great. I think I had shown some of them at one of the picnics over at our place as a matter of
fact. Some of they grew to 'enormous' size (for what I thought a
radish should hit in the size department <grin>)

They are a larger radish, to be sure... I've seen them in our Wegmans
in the produce department... If I were to have a garden again, I might
grow them... I really like the pickle made of them one gets at Asian restaurants.... :) And that's usually what's used when one finds
"Turnip" on a Chinese dim sum menu... :)

ttyl neb

... A loaf of bread, a jug of wine and <occupant>.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Janis Kracht wrote to Dave Drum <=-

Thanks for the URL - I went and looked at their offerings. What I am
getting is what they refer to as "elevated". And mine is wider (36"
inside width) and 24 feet long made of block - at somewhat lower cost
than their wooden examples filled with good topsoil and ready to plant.

Yours sound nice :) Over here, it such a relief not to worry about critters getting in the plantings, or bugs getting in everything. I
keep the aerogarden planters in the house (one in the living room, and
one in the backdoor entry way. We bought kits that Ron assembled and filled with soil we purchased.

Do you have squirrels? They are ingenious as getting into where you don't
want them to be. I'd have to work out some form of chicken wire arches
to defeat their designs ..... which sort of also defeats the "less work" purpose of the elevated beds. But, for rabbits, racketty coons, possums,
etc. They're the bomb.

I even found a home for the rosebush at the end of the current hedge.

That's nice :) I had rose bushes in Windsor, but none here.. same with the grape arbor we loved in Windsor.. I'm checking out putting in a
grape arbor here. The book I bought about such things is extensive..
and I'll probably understand everything they are talking about in that book "someday" :)

I'm not that big on raising flowers. When I smell flowers I start looking around for the casket.

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

Yes, you have to be careful with gardening and plant plants that
'like' each other, or at least tolerate each other. I have a few
books that I bought years ago for that purpose.

Chilies and 'maters are cousins. Subject to the same plant diseases, etc. The rhubarb I knew about from raising a truck garden and selling veg
from a pushcart when I was 10 years old. It was also discussed here a
few years ago. My old Mother Earth News and Foxfire books will
help me, too.

Neat :)

This weekend I made Miso Ramen with chicken in the Instant pot and
we had the broth with ramen noodles, it was great broth. You use
bonito flakes to make the broth in this recipe I used,great broth!
Naturally the chicken was cooked 'to death' with the instant pot
but the chicken wasn't the 'star' of this dish of course, it was
the broth :)

I've not seen bonito on offer since I lived in Califunky in the '60s.
I'd have to ask down the fish mongers. Bonito flakes I can get at the
Asian Store or Little World Market.

Understand.. over here, I picked them up in the Asian section of
Wegmans.

I've got to go to Hy-Vee (our Weggies) or the Little World Market to
pick up some Miso paste for the Red Beans & Rice I've started for this evening's supper.

I used white miso for a dinner I made the other evening tonight though
I made this:

I would up at the Little World Market and got a deal - 2 kg tubs of both
red and white miso paste @ $3.49/ea.

Did you see my mention earlier of the new Sriracha Ketchup from Red Gold
and Huy Fong (Rooster Sauce). It's right handy .... so handy, in fact,
that I'm on my second 20 oz. bottle in less than a month.

I missed it until you mentioned it, thank you :) I'm not really crazy
about 'hot and spicy' sauces, but enjoy them on pretty often, so I keep
them around :)

This is zippy - about the heat level of a good shrimp cocktail sauce.
Great for French-fried cauliflower, etc.

That's a great idea.

I'm crock-potting this .... and using real red beans, not kidley beans
and Basmati rice instead of brown rice - cuz that's what was on hand.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Red Beans & Rice
Categories: Cajun, Rice, Beans, Sausage, Herbs
Yield: 4 Servings

2 c Red kidney beans; soaked
2 Bay leaves
1 1/2 c Onion; chopped
1/2 ts Thyme; dried
3 cl Garlic; minced or pressed
3/4 c Fresh parsley; minced
1 c Diced bell pepper
1 ts Salt
2 tb Red miso paste
1 lb Smoked Sausage; in coins
4 c Freshly cooked brown rice
Chopped scallions; garnish

Nice combination of ingredients there. I've never tried red miso with sausage, but I bet it's good :)

Turned out nice enough that Dennis (who lets things languish until they
grow blue fur) actually nuked up a bowl of it for his supper last night.
Me, I burned my tongue on the first go - so I'm letting things slide
until my taste buds recover.

Here's what we had tonight. I came up with this earlier today when I started thinking about a Tzatziki sauce... I had half of a loin pork
roast in my fridge that needed to get used :)

Pork Buritos with Tzatziki Sauce
By Janis Kracht
11/7/2018

Those look like pork gyros. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Cod Tongues
Categories: Seafood, Breads, Vegetables, Dairy, Herbs
Yield: 3 Servings

1 lb Cod tongues
Cracker crumbs
2 sm Onions
3 tb Butter
Milk to cover
1/2 ts Salt
1 ts Savory
Pepper

Wash and dry cod tongues. Put layer of tongues in a
buttered 8" cassserole; cover with cracker crumbs, sliced
onions, salt, pepper, and savory; dot with butter. Add
another layer of tongues and continue until all are used.
Have a layer of crumbs on top. Dot with butter, cover with
milk. Bake at 350°F/175°C, until tongues are cooked.
(About 1 1/4 hours)

CREDIT: Goldie Stockley/Durrell, Nfld.

Collected by Bert Christensen (Bert Christensen's Weird &
Different Recipes) Toronto, Ontario

RECIPE FROM: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... "When ignorance gets started it knows no bounds." -- Will Rogers

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Janis Kracht wrote to Dave Drum <=-

I messed up a bit here, sorry about that.

Earlier I said:
"Yours sound nice :) Over here, it such a relief not to worry about critters getting in the plantings, or bugs getting in everything. I
keep the aerogarden planters in the house (one in the living room, and
one in the.."

Correction:
The aerogarden planters use water, not dirt... It is nice, no dirt,
no bugs :)

Back in the 60s I used to have fun with the nabs by buying grow lights
and fertiliser at the garden centre. Then go home and wait. Sure enough,
there would come a knock on the door and a pair of youngish dudes in
cheap suits, wearing dark glasses and round-toed black shoes would make
an inquiry as to what was intended with all the stuff I had just bought.

"Raising herb" would be the reply. Then I'd make them get a warrant to
get past the front door and go to the basement and see my parsley and
basil and cilantro growing merrily away.

Then I'd give the grow lights and fertiliser to the person for whom I
had bought it. I didn't ask what they were planting. A few weeks later
someone else would want something along those lines and we'd be off to
the races again - with a different set of narcs. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cilantro Pesto
Categories: Herbs, Vegetables, Nuts, Citrus
Yield: 1 Cup

6 cl Garlic; peeled
1 bn Fresh parsley; stemmed
1 bn Fresh cilantro; stemmed
2 tb Almonds; toasted
4 tb Olive oil
1/4 ts Herbal salt *
Juice of 1/2 lemon
Fresh ground black pepper

SERVING SUGGESTIONS: Chips or bread

* (SHRUG - UDD)

Recipe courtesy Lavender Fields Farm

Put the garlic into the food processor and begin
pureeing. Add in the parsley followed by the cilantro
and then the almonds. Pulse to chop. Add the oil, salt,
lemon juice and some pepper and blend well.

Serve as a dipping sauce with chips or bread.

Yield: About 1 cup

Copyright Television Food Network, G.P., All Rights Reserved

Uncle Dirty Dave's Archives

MMMMM

... "You can get excited about the future. The past won't mind" Hilary DePlano

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Nancy,

I grew daikon radishes one year, they were great. I think I had shown
some of them at one of the picnics over at our place as a matter of
fact. Some of they grew to 'enormous' size (for what I thought a
radish should hit in the size department <grin>)

They are a larger radish, to be sure... I've seen them in our Wegmans
in the produce department...

Yes, same over here IIRC.

If I were to have a garden again, I might
grow them... I really like the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And that's usually what's used when one finds
"Turnip" on a Chinese dim sum menu... :)

Yes :)

Daikon Radish Salad
https://www.platingsandpairings.com/daikon-radish-salad/
Ingredients
1 lb daikon radish white Korean radish
1/2 tablespoon Korean red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 cloves garlic finely chopped
2 green onions finely chopped
1 1/2 tablespoons white vinegar

Instructions
Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar or vinegar, if needed.
Refrigerate until ready to serve.

Now I'm thinking of adding Daikon Radish this coming spring :) :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hi Dave,

Yours sound nice :) Over here, it such a relief not to worry about
critters getting in the plantings, or bugs getting in everything. I

Do you have squirrels? They are ingenious as getting into where you don't want them to be. I'd have to work out some form of chicken wire arches
to defeat their designs ..... which sort of also defeats the "less work" purpose of the elevated beds. But, for rabbits, racketty coons, possums,
etc. They're the bomb.

I probably don't see any wildlife getting into my elevated beds probably because of the dogs we have (they are worth something I guess, afterall). I remember getting really bummed out one year when a dead jackrabbit was left in my living room (YUCK!!!) - he was quite dead.. not mauled or anything, just dead. As if the poor thing died from fright :(

I even found a home for the rosebush at the end of the current hedge.

That's nice :) I had rose bushes in Windsor, but none here.. same with
the grape arbor we loved in Windsor.. I'm checking out putting in a
grape arbor here. The book I bought about such things is extensive..
and I'll probably understand everything they are talking about in that
book "someday" :)

I'm not that big on raising flowers. When I smell flowers I start looking around for the casket.

haha - well, if I can't eat it, I have trouble thinking about growing it.. though I have seen some recipes for eating flowers :)

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

Yes, you have to be careful with gardening and plant plants that
'like' each other, or at least tolerate each other. I have a few
books that I bought years ago for that purpose.

Chilies and 'maters are cousins. Subject to the same plant diseases, etc.

Usually I like growing my basil in the same bed with my tomatoes.. they love each other :)

Here's a list of happy neighbors for tomatoes, I've planted basil and marigolds
in my outdoors beds.. the marigolds really do help with pests.

Borage. Borage is suppose to protect tomatoes from tomato hornworms, but
the science behind that has yet to be proven. ...
Chives.
Marigolds. The genus Tagetes is well known for it's qualities to repel
garden pests. ...
Nasturtiums.
Basil.
Calendula. ...
Carrots. ...
Peppers.

I would up at the Little World Market and got a deal - 2 kg tubs of both
red and white miso paste @ $3.49/ea.

That's great.. I think I have had this tub of white miso for awhile.. had to check the use by date when I used it since it had seem quite a while, but it wasn't even close <g>

Title: Cajun Red Beans & Rice
Categories: Cajun, Rice, Beans, Sausage, Herbs
Yield: 4 Servings

2 c Red kidney beans; soaked
2 Bay leaves
1 1/2 c Onion; chopped
1/2 ts Thyme; dried
3 cl Garlic; minced or pressed
3/4 c Fresh parsley; minced
1 c Diced bell pepper
1 ts Salt
2 tb Red miso paste
1 lb Smoked Sausage; in coins
4 c Freshly cooked brown rice
Chopped scallions; garnish

Nice combination of ingredients there. I've never tried red miso with
sausage, but I bet it's good :)

Turned out nice enough that Dennis (who lets things languish until they
grow blue fur)

Ooops.. Ron often accuses me of the same behavior :)

actually nuked up a bowl of it for his supper last night.
Me, I burned my tongue on the first go - so I'm letting things slide
until my taste buds recover.

Yeah, there are times when even bread won't help :)

Here's what we had tonight. I came up with this earlier today when I
started thinking about a Tzatziki sauce... I had half of a loin pork
roast in my fridge that needed to get used :)

Pork Buritos with Tzatziki Sauce

Those look like pork gyros. Bv)=

hehe I guess really they were.. but it was so good with that sauce :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Cod Tongues

I had to check if Cod _have_ tongues LOL but I see recipes for this, and the 'tongue' is muscle I guess :) :)

You know how google seach gives you so much information when you do a search for something? Well, when I searched for recipes for cod tongues it also showed results for "do cod have tongues"
"do spiders have tongues"

That's when I quit the seach Lol

===Instant Pot Pot Roast===

2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon black pepper
3 lb beef chuck roast Or another, cut in half 1 tablespoon canola oil
1 cup low sodium beef broth
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1.5 lb Little Potatoes
3 large carrots peeled and cut into thick slices

Instructions

In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads "hot", add the oil and sear
roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a
scrape and they should release easily. Stir to combine.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65*** minutes, depending how large your pieces are. (65 minutes to be safe)
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10
minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired. Serve
with potatoes and carrots.
OPTIONAL: If desired, combine equal parts corn starch and water, stir
into the remaining juices and turn the Instant Pot to saute. Whisk continuously
until juices are thickened and serve with pot roast. (cornstarch.. yuck.. I use
flour :) )

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Do you have squirrels? They are ingenious as getting into where you don't want them to be. I'd have to work out some form of chicken wire arches
to defeat their designs ..... which sort of also defeats the "less work" purpose of the elevated beds. But, for rabbits, racketty coons, possums, etc. They're the bomb.

I probably don't see any wildlife getting into my elevated beds
probably because of the dogs we have (they are worth something I guess, afterall). I remember getting really bummed out one year when a dead jackrabbit was left in my living room (YUCK!!!) - he was quite dead..
not mauled or anything, just dead. As if the poor thing died from
fright :(

I had a cat named Spot who had no front claws, having been mutilated by
a previous human, who was a mighty hunter - nailing birds and bunnies
and the occasional squirrel. She would sometimes bring me a freshly
slain carcass and lay it at my feet. I always made sure to praise her
for the "donation" - then dispose of it when she wasn't around. It's a
cat's (or dog's) way of acknowledging you as the Alpha (leader of the pack/pride).

I even found a home for the rosebush at the end of the current hedge.

That's nice :) I had rose bushes in Windsor, but none here.. same with
the grape arbor we loved in Windsor.. I'm checking out putting in a
grape arbor here. The book I bought about such things is extensive..
and I'll probably understand everything they are talking about in that
book "someday" :)

I'm not that big on raising flowers. When I smell flowers I start looking around for the casket.

haha - well, if I can't eat it, I have trouble thinking about growing
it.. though I have seen some recipes for eating flowers :)

I don't think I've got any walnut trees near by. So I want to get a
rhubarb patch going, as well.

Yes, you have to be careful with gardening and plant plants that
'like' each other, or at least tolerate each other. I have a few
books that I bought years ago for that purpose.

Chilies and 'maters are cousins. Subject to the same plant diseases, etc.

Usually I like growing my basil in the same bed with my tomatoes.. they love each other :)

Here's a list of happy neighbors for tomatoes, I've planted basil and marigolds in my outdoors beds.. the marigolds really do help with
pests.

Marigolds were a pet cause of one of my favourite politicians, Senator
Everett Dirksen, who proposed legislation naming the marigold as our
national flower .... it didn't pass. But, Dirksen's home town of Pekin
planted two million marigolds in support of the idea - and holds an
annual marigold festival.

Borage. Borage is suppose to protect tomatoes from tomato
hornworms, but
the science behind that has yet to be proven. ...

Hornworms can be controlled by hand and by birds. If you get enough of
them - they can be eaten.

Chives.

Are good culinary items

Marigolds. The genus Tagetes is well known for it's qualities to
repel
garden pests. ...

But, that's not the edible version. It also reples people with a sense
of smell. Bv)= The pot marigold (Calendula) is the edible one.

Nasturtiums.
Basil.
Calendula. ...

See above

Carrots. ...
Peppers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Cod Tongues

I had to check if Cod _have_ tongues LOL but I see recipes for this,
and the 'tongue' is muscle I guess :) :)

You know how google seach gives you so much information when you do a search for something? Well, when I searched for recipes for cod
tongues it also showed results for "do cod have tongues"
"do spiders have tongues"

That's when I quit the seach Lol

Two recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold
Categories: Poultry, Rice, Nuts, Flowers
Yield: 6 Servings

1 lb Long grain rice (450 g)
2 tb Oil
3 Scallions
1 lg Onion; fine chopped
2 oz Dried apricots; chopped
- (50 g)
2 oz Pistachios; shelled (50 g)
2 oz Pine nuts (50 g)
1 ts (to 2 ts) Cinnamon; ground
3 lb Chicken; (1.4 kg) skinned,
- boned & cut in strips
Sea salt & black pepper
1 ts Rose water
1 ts Rose petals; heaped, highly
- scented
1 ts Marigold petals; heaped *

* Make certain you use a pot marigold (Calendula) rather
than an African marigold (Tagetes)

Cook the rice in boiling, salted water for 15-20 minutes,
or until just tender; it should still be a little chewy.

Heat 1 tb oil in a frying pan, put in the onions and fry
quickly for 2 minutes.

Add the apricots, pistachios, pine kernels, sprinkling
them with cinnamon as they cook. Using a slotted spoon,
remove the mixture from the pan and stir into the rice.
Cover and keep warm.

Heat the remaining oil, put in the chicken strips and
fry quickly, sprinkling with a little more cinnamon. Do
not over cook the chicken, which should be tender and
juicy. Mix the cooked chicken into the rice, season if
necessary and spread the mixture in a wide shallow dish.
Sprinkle with rose water and decorate with the rose and
marigold petals.

Serve at once.

Serves 6

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Green Tomato Hornworms
Categories: Five, Exotics, Vegetables, Herbs
Yield: 8 Servings

3 tb Tomato hornworms
4 md Green tomatoes; in 16 1/4"
- rounds
Salt & fresh ground pepper
White cornmeal; as needed
16 sm (to 20) basil leaves

In a large skillet or wok, heat 1 tablespoon of oil over
medium-high heat. Add the hornworms and fry lightly for
about 4 minutes, taking care not to rupture the cuticles
of each insect under high heat. Remove with a slotted
spoon and set aside.

Season the tomato rounds with salt and pepper to taste,
then coat with cornmeal on both sides.

In another large skillet or wok, heat the remaining oil
and fry the tomatoes until lightly browned on both sides.

Top each tomato round with 2 fried tomato hornworms.

Garnish with basil leaves and serve immediately.

From: "The Eat-A-Bug Cookbook", Revised by David George
Gordon | Ten Speed Press, 2013

From: http://www.thedailymeal.com

Uncle Dirty Dave's Archives

MMMMM

... A billion here, a billion there, soon you're talking real money.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

afterall). I remember getting really bummed out one year when a dead
jackrabbit was left in my living room (YUCK!!!) - he was quite dead..
not mauled or anything, just dead. As if the poor thing died from
fright :(

I had a cat named Spot who had no front claws, having been mutilated by
a previous human,

Yes, that is SO sad to see.. some cats like yours I guess don't let it stop them. That in itself is a relief to hear.. still horrible to consider though.

who was a mighty hunter - nailing birds and bunnies
and the occasional squirrel. She would sometimes bring me a freshly

I guess that says something about the kitty attacking the throat of the critter.. oof.. and they can be so cuddly <grin>

slain carcass and lay it at my feet. I always made sure to praise her
for the "donation" - then dispose of it when she wasn't around. It's a
cat's (or dog's) way of acknowledging you as the Alpha (leader of the pack/pride).

Yep... "see what I caught just for you ???" Lol

Usually I like growing my basil in the same bed with my tomatoes.. they
love each other :)

Here's a list of happy neighbors for tomatoes, I've planted basil and
marigolds in my outdoors beds.. the marigolds really do help with
pests.

Marigolds were a pet cause of one of my favourite politicians, Senator Everett Dirksen, who proposed legislation naming the marigold as our
national flower .... it didn't pass. But, Dirksen's home town of Pekin planted two million marigolds in support of the idea - and holds an
annual marigold festival.

NYS's state flower is the rose.. I had to look it up. I know they grow wild in enough places in NYS so it kind of makes sense :)

Borage. Borage is suppose to protect tomatoes from tomato
hornworms, but
the science behind that has yet to be proven. ...

Hornworms can be controlled by hand and by birds. If you get enough of
them - they can be eaten.

I dunno.. this week we read about that guy who ate the snail?? and died a bad death something like 10 months later? Now I love eating snails purchased in the supermarket (I guess they are sterilized somehow? :) :)), but I'd NEVER want to eat one found in the wild Lol.. and Hornworms remind way too much of snails :)

Chives.

Are good culinary items

Yes, and handy to have around for sure.

Marigolds. The genus Tagetes is well known for it's qualities to
repel
garden pests. ...

But, that's not the edible version. It also reples people with a sense
of smell. Bv)= The pot marigold (Calendula) is the edible one.

haha.. some of them smell nice :) It's probably the calendula type that smells
good.

Two recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold

Hmmm I DO still have a lot of pistchios here :)

Categories: Poultry, Rice, Nuts, Flowers
Yield: 6 Servings

1 lb Long grain rice (450 g)
2 tb Oil
3 Scallions
1 lg Onion; fine chopped
2 oz Dried apricots; chopped
- (50 g)
2 oz Pistachios; shelled (50 g)
2 oz Pine nuts (50 g)
1 ts (to 2 ts) Cinnamon; ground
3 lb Chicken; (1.4 kg) skinned,
- boned & cut in strips
Sea salt & black pepper
1 ts Rose water

Rose water is also great for sinus, if you can bear to snort it up your nose (seriously :) )

[...]

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Green Tomato Hornworms
Categories: Five, Exotics, Vegetables, Herbs
Yield: 8 Servings

Wow. too much :) :)

From: "The Eat-A-Bug Cookbook", Revised by David George

There you have it hahahaha... no wonder my stomach is feeling kind of rocky tonight :) :)

Tonight we ate simple old tuna/noodle/casserole... but tomorrow and the next few days I'm planning on meatless recipes from The MooseWood Restaurant. I bought their cookbook soon after we ate there (I think it was a cooking echo thing at least the first time).

We had this last night from their cookbook, Moosewood Restarant: Simple Suppers, along with 1 porkchop each (no I don't think we could ever be vegetarians here <g> Well, my son could be, but not Ron nor I :) )

Two Potato Gratin
2 eggs
3 cups grated sweet potatoes and white potatoes 1/2 cup chopped scallions
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup grated Havrati cheese
1 Tablespoon butter
1 Tablespoon Olive oil

Preheat oven to 375F
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper and half of the cheese and mix well.

Heat the butter and oil in a large ovenproof skillet (10-12 inches) on medium high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce
the heat to medium-low and cook for 10-12 minutes until the bottom is nicely browned. Do not stir.

Transfer the skille to the oven and bake for about 15 minutes until the top is golden.

Sprinkle the gratin with remaining cheese and continue to bake until the cheese
is melted, about 5 minutess.

Cut the gratin into wedges and serve hot. note: if you don't have dilled havrati use cheddar plus a teaspoon of dried dill or a tablespoon of fresh dill.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

I had a cat named Spot who had no front claws, having been mutilated by
a previous human,

Yes, that is SO sad to see.. some cats like yours I guess don't let it stop them. That in itself is a relief to hear.. still horrible to consider though.

who was a mighty hunter - nailing birds and bunnies
and the occasional squirrel. She would sometimes bring me a freshly

I guess that says something about the kitty attacking the throat of the critter.. oof.. and they can be so cuddly <grin>

Especially when you have one like Quincy - who weighed in at 43# - and
wanted to be a lap cat sometimes. He was king of the neighbourhood. Big
dogs would cross the street if he was outside. I miss him.

----- EDIT -----

Marigolds were a pet cause of one of my favourite politicians, Senator Everett Dirksen, who proposed legislation naming the marigold as our national flower .... it didn't pass. But, Dirksen's home town of Pekin planted two million marigolds in support of the idea - and holds an
annual marigold festival.

NYS's state flower is the rose.. I had to look it up. I know they grow wild in enough places in NYS so it kind of makes sense :)

Borage. Borage is suppose to protect tomatoes from tomato
hornworms, but the science behind that has yet to be proven. ...

I had to go look up borage - and found that I always knew it as being 'starflower'. My house-mate calls it "wild violets" - and I'll admit that
from a distance the flowers sort-of, kind of resemble a violet. Bv)=

Hornworms can be controlled by hand and by birds. If you get enough of
them - they can be eaten.

I dunno.. this week we read about that guy who ate the snail?? and died
a bad death something like 10 months later? Now I love eating snails purchased in the supermarket (I guess they are sterilized somehow? :)
:)), but I'd NEVER want to eat one found in the wild Lol.. and
Hornworms remind way too much of snails :)

He ate a slug - which is sort of like a snail without a shell - but it
was an infected with parasites slug that he ate - on a dare. And the
parasites ate his brain.

How do hornworms remind you of snails? They have no shell, do have feet
rather than slithering on their bellies and don't leave a slime trail.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slugs in Butter
Categories: Potatoes, Herbs, Vegetables
Yield: 4 Servings

1 lb Russet potatoes; peeled,
- quartered
2/3 c All-purpose flour
1 lg Egg
1/2 ts Salt
ds Ground nutmeg
2 tb Butter
2 cl Garlic; thin sliced
4 Fresh sage leaves; thin
- sliced

Place potatoes in a saucepan and cover with water. Bring
to a boil. Reduce heat; cover and simmer for 15-20
minutes or until tender. Drain.

Over warm burner or very low heat, stir potatoes for 1-2
minutes or until steam is evaporated. Press through a
potato ricer or strainer into a small bowl; cool
slightly. In a Dutch oven, bring 3 qts. water to a boil.

Using a fork, make a well in the potatoes. Sprinkle
flour over potatoes and into well. Whisk the egg, salt
and nutmeg; pour into well. Stir until blended. Knead
10-12 times, forming a soft dough.

Divide dough into four portions. On a floured surface,
roll portions into 1/2" thick ropes; cut into 3/4"
pieces. Press and roll each piece with a lightly floured
fork. Cook gnocchi in boiling water in batches for 30-60
seconds or until they float. Remove with a strainer and
keep warm.

In a large heavy saucepan, cook butter over medium heat
for 3 minutes. Add garlic and sage; cook for 1-2 minutes
or until butter and garlic are golden brown. Add
gnocchi; stir gently to coat.

YIELD: 4 servings.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... All fungi are edible; but some only once.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Dave,

I had a cat named Spot who had no front claws, having been mutilated by
a previous human,

Yes, that is SO sad to see.. some cats like yours I guess don't let it
stop them. That in itself is a relief to hear.. still horrible to
consider though.

who was a mighty hunter - nailing birds and bunnies
and the occasional squirrel. She would sometimes bring me a freshly

I guess that says something about the kitty attacking the throat of the
critter.. oof.. and they can be so cuddly <grin>

Especially when you have one like Quincy - who weighed in at 43# - and
wanted to be a lap cat sometimes. He was king of the neighbourhood.

I can believe it with a cat that size. 48lbs, I wouldn't have wanted to get into an argument with him :) Our Maine coon was really long and weighed about 30lbs IIRC. And I thought his size was extraordinarily large compared to other cats I'd had :)

Big dogs would cross the street if he was outside. I miss him.

Aw, that sounds so neat. It is so sad when our pets leave us. Sometimes you don't even want to think about getting another one to replace one who was so special to you.

Borage. Borage is suppose to protect tomatoes from tomato
hornworms, but the science behind that has yet to be proven. ...

I had to go look up borage - and found that I always knew it as being 'starflower'. My house-mate calls it "wild violets" - and I'll admit that from a distance the flowers sort-of, kind of resemble a violet. Bv)=

Yes, they do.

Hornworms can be controlled by hand and by birds. If you get enough of
them - they can be eaten.

I dunno.. this week we read about that guy who ate the snail?? and died
a bad death something like 10 months later? Now I love eating snails
purchased in the supermarket (I guess they are sterilized somehow? :)
:)), but I'd NEVER want to eat one found in the wild Lol.. and
Hornworms remind way too much of snails :)

He ate a slug - which is sort of like a snail without a shell - but it
was an infected with parasites slug that he ate - on a dare. And the parasites ate his brain.

Yeah, read that.. eek.

How do hornworms remind you of snails? They have no shell, do have feet rather than slithering on their bellies and don't leave a slime trail.

They sure look like snails to me Lol ... Pretty Sphinx Moths is what those hornworms morph into though IIRC :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slugs in Butter

oooh.. think I'll skip this one <grin>..

===Vegetarian Hash===
Serves 4

2 medium onions, diced
2 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, sliced
1 green pepper, diced
1 red pepper, diced
2 large portobello mushrooms, chopped coarsely 2 medium potatoes, diced
2 Tablespoon olive oil
1 Tablespoon tomato paste
Salt and pepper to taste
2 cups vegetarian beef bullion
2 Tablespoons flour mixed with 1/4 cup of water

Warm the olive oil in a large frying pan. Saute the garlic. Add the chopped onions, potatoes, celery, carrots, peppers and chopped portobello mushrooms and
saute until potatoes are browned, and the vegetables are starting to soften. Stir in the tomato paste and let it cook for minute. Add the beef bullion. Add
salt and pepper to taste. Add the flour and water mixture and cook until thickened.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Especially when you have one like Quincy - who weighed in at 43# - and wanted to be a lap cat sometimes. He was king of the neighbourhood.

I can believe it with a cat that size. 48lbs, I wouldn't have wanted
to get into an argument with him :) Our Maine coon was really long
and weighed about 30lbs IIRC. And I thought his size was
extraordinarily large compared to other cats I'd had :)

When Quincy adopted my Mom he was the size of most mature tomcats. It
turned out he was just a kitten. When he hit kitty puberty he'd stay
out all night fussing and fighting and generally doing what tomcats do.
So, Mom took him to the vet and had him Bob Barkered. The first two
nights he was home he was out all night. Mom said, "I thought getting
him 'fixed' would stop all that."

I told her "He's just cancelling appointments." And sure enough, he was
a house cat after that.

Big dogs would cross the street if he was outside. I miss him.

Aw, that sounds so neat. It is so sad when our pets leave us.
Sometimes you don't even want to think about getting another one to replace one who was so special to you.

I've never sought out a pet. They seem to find me. I once got a kitten
from my niece when she climbed up my leg (thank chance I was wearing
thick Levis) and wound up on my shoulder, buzzing merrily and head
butting my jaw and ear. Naturally she came home with me.

8<---- SNIP ---->B

He ate a slug - which is sort of like a snail without a shell - but it
was an infected with parasites slug that he ate - on a dare. And the parasites ate his brain.

Yeah, read that.. eek.

How do hornworms remind you of snails? They have no shell, do have feet rather than slithering on their bellies and don't leave a slime trail.

They sure look like snails to me Lol ... Pretty Sphinx Moths is what
those hornworms morph into though IIRC :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slugs in Butter

oooh.. think I'll skip this one <grin>..

Me too. I try to honour Burt by making the recipes I post have a (even
minor) connection to something in the message I wrote. As he was known
to do.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Burton Ford's Mexican Chocolate En Leche (With a Kick)
Categories: Beverages, Chocolate, Chilies, Dairy
Yield: 4 Servings

4 lg Habanero peppers
6 oz Mexican chocolate
4 c Milk

In a heavy 2 to 3 quart saucepan, combine the chocolate
and milk. Cook over low heat, stirring constantly, until
the chocolate has melted completely and the mixture is
well blended and hot.

Puree Habaneros in a food processor or blender and add to
the Chocolate mixture. Do not let the mixture come to a
boil. With a molinillo (Mexican wooden beater) or a rotary
beater, beat the chocolate vigorously until it is foamy.

Pour it into individual cups and serve at once while
driving to the nearest hospital.

*** Double caution do not get this near your eyes, mucous
membranes or any other vital part of your body. If you
should spill it in your lap while driving to the hospital,
pull into the nearest McDonalds, scream bloody murder, and
sue for three million dollars.

Burt (in 1997): This recipe was created for me a few years
ago when I asked if anyone ever combined chocolate with
pepper heat, and the creator's name wasn't in the recipe.
Now I can't remember who did it. Sorry, really.

U/L to NCE but NOT created by Burt Ford 11/95 3/97 11/98
8/99 11/99.

Uncle Dirty Dave's Archives

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... "A little chocolate a day keeps the doctor at bay" -- Marcia Carrington
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)