Stick with that and you'll be good.

I will, but those times I've had it have been few and far between.

Availability as well as preference no doubt.

Probably a bit of both--I know of only one place in town that sells it
and we don't go there very often.

At least you didn't try it once and say "yuca."

That is a sign of a good commerce person.
Caring about - even knowing about - one's
merchandise seems harder to find these days.

That's why I like the farmer's market--all the stuff is grown by the
sellers so they are knowledgable. Over the years we've gotten recipies,

That may be true in your farmer's market, but
the generalization is risky if applied to all
such businesses, especially in urban areas. Just
let's say things are seldom what they seem.

as well as given recipies to different vendors (and others), all making
use of what's for sale. One vendor had some herb plants on Saturday; we picked up thyme and oregano. They should be well established by late September. (G)

I would have thought the timeline of growing
from seed wouldn't be much more than that.

I've teamed up with the Shipps to make pretty
final plans and am pleased to say that we'll be
at a place that claims to have a full kitchen
in downtown Wake Forest.

Sounds good.

We certainly hope so.

"Young at heart, slightly older in other places" ?

Yep, precisely so.

It's catching up to all of us.

But I'm flying from it as fast as I can.

Vinegar or lemon juice would both work, just a matter of which you

would > prefer.
Tablets being easier for someone on the go,
it seems.

Very much so, even for those of us that aren't on the go as much.

So a use for expired vitamin C, perhaps, if
it's the acidity that counts.

Best way to avoid an overabundance of zucchini:
don't plant it in the first place!

Some people do, and end up giving away their overabundance of it.

You've heard about the person who left a
box of zucchini in an unlocked car? When
they returned, there were two boxes of
zucchini.

Yeah, that's kind of the way I feel too. We've
had people offer to turn us into a mailing list,
but that's private private and doesn't offer even
the hope of fresh blood.

So let's keep this one going as long as we can.

That seems to be the plan, and we've beaten
projections.

She admits to having had one or two failures
along the line.

It happens, sometimes the dog just doesn't quite meet the (very) high standards.

Apparently that is a frequent occurrence.

Cheesy Keto Sausage Balls

OK, thanks. I'd probably go for all sharp or extra sharp cheddar, maybe
some smoked as part of the mix.

Given the elasticity (har) of definitions of
sharpness, I'd tend to agree, but a truly sharp
by my criterion cheese might not have the binding
power of a less crumbly one.

I've made a repectable facsimile of galaktoboureko
using CoW, cream, and eggs.

Not sure if I'd try it or not.

Beware, you might find a potful of it in
your kitchen, unless you absolutely banish
it to the backyard with the beer.

It's the CoW I'm not sure if I want. (G)

Galaktoboureko
categories: Greek, sweets, dairy
yield: 1 batch

h - For the Syrup
8 oz water
14 oz sugar
1 lg strip lemon zest
1 ts vanilla extract
h - For the Custard
36 oz whole milk
7 3/4 oz sugar
1 ts vanilla extract
1 lemon, zest of
2 eggs
2 egg yolks
2 1/2 oz Cream of Wheat
3/4 oz cornstarch
3/4 oz butter
h - To Assemble
9 oz filo sheets (about 14)
8 oz butter

The night before, combine 8 oz water and 14 oz
sugar and bring to the boil, stir until the
sugar completely dissolves. Simmer with a fat
strip of lemon zest and allow to cool. Add
vanilla. Set aside.

Combine the milk, sugar, vanilla and lemon zest
in a saucepan and set over medium-high heat. In
a large bowl whisk the eggs and yolks until well
combined. Add the semolina and cornstarch to the
egg mixture and whisk to combine.

When the milk mixture is at a rolling boil, pour
a little into the egg mixture, whisk, then add
more hot milk until you've added about 3/4 of
the milk. Pour everything back into the saucepan.
Continue whisking, taking care that the bottom
doesn't burn, until the custard reaches a low
boil. Remove the saucepan from the heat, whisk
in the butter and leave the custard to cool
completely before using (better still, spread
it in a shallow dish to help it cool faster).
You may cover it with plastic wrap or paint on
a little extra butter to prevent a skin from
forming.

Preheat oven to 375F.

Gently melt 8 oz butter and brush a 9 x 12"
baking dish well. Put in the first sheet of
filo, brush it well with butter, then the
second, brushing well, until you have 7 sheets
layered in. Be generous with the butter, which
is the only way for the filo to get nice and
crispy. Make sure the sides of the pan are
covered so the custard won't leak out.

Note - in Greece half of the butter is "galaktos"
butter made with a mix of sheep and goatÿs milk).

Pour in the custard and smooth the top. Then lay
on the rest of the 7 sheets of filo, brushing
them amply with butter as before. Gently tuck
the filo sheets in along the sides to enclose
the custard. Score the surface in a crosshatch
pattern with a sharp knife. Spritz the top with
water and bake for 50 min to a deep golden color.

Remove the pastry from the oven and let it sit
for 2 min before you start applying the syrup.
Use a ladle to pour enough cold syrup over the
whole surface of the hot galaktompoureko, but
not so much that you "drown" it.

Allow the pastry to absorb the syrup before
applying more. Continue on in this way until
the pastry can't absorb any more (know this
point by checking the sides, they should be
wet when you pull them away from the walls of
the dish). You may not need all the syrup.

Allow the finished galaktoboureko to cool.
It may be eaten immediately dusted with
cinnamon, but it is even better the next
day. Store it in the refrigerator.

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

Hi Michael,

Stick with that and you'll be good.

I will, but those times I've had it have been few and far

between. > ML> Availability as well as preference no doubt.

Probably a bit of both--I know of only one place in town that sells

it > and we don't go there very often.

At least you didn't try it once and say "yuca."

True, but it is rather high carb.

That is a sign of a good commerce person.
Caring about - even knowing about - one's
merchandise seems harder to find these days.

That's why I like the farmer's market--all the stuff is grown by the sellers so they are knowledgable. Over the years we've gotten

recipies,

That may be true in your farmer's market, but
the generalization is risky if applied to all
such businesses, especially in urban areas. Just
let's say things are seldom what they seem.

I know, and appreciate the market here for keeping it to local vendors.

as well as given recipies to different vendors (and others), all

making > use of what's for sale. One vendor had some herb plants on Saturday; we > picked up thyme and oregano. They should be well established by late

September. (G)

I would have thought the timeline of growing
from seed wouldn't be much more than that.

Probably not but we would have had to start them indoors, about a month
ago.

I've teamed up with the Shipps to make pretty
final plans and am pleased to say that we'll be
at a place that claims to have a full kitchen
in downtown Wake Forest.

Sounds good.

We certainly hope so.

And not too far from our house.

"Young at heart, slightly older in other places" ?

Yep, precisely so.

It's catching up to all of us.

But I'm flying from it as fast as I can.

Mentally, but not physically. (G)

Vinegar or lemon juice would both work, just a matter of

which you > ML> would > prefer.

Tablets being easier for someone on the go,
it seems.

Very much so, even for those of us that aren't on the go as much.

So a use for expired vitamin C, perhaps, if
it's the acidity that counts.

We use enough that they don't expire before being used up.

Best way to avoid an overabundance of zucchini:
don't plant it in the first place!

Some people do, and end up giving away their overabundance of it.

You've heard about the person who left a
box of zucchini in an unlocked car? When
they returned, there were two boxes of
zucchini.

I've heard that one before.

had people offer to turn us into a mailing list,
but that's private private and doesn't offer even
the hope of fresh blood.

So let's keep this one going as long as we can.

That seems to be the plan, and we've beaten
projections.

She admits to having had one or two failures
along the line.

It happens, sometimes the dog just doesn't quite meet the (very)

high > standards.

Apparently that is a frequent occurrence.

It's tough, but the dogs will make good pets for someone else then.

Cheesy Keto Sausage Balls

OK, thanks. I'd probably go for all sharp or extra sharp cheddar,

maybe > some smoked as part of the mix.

Given the elasticity (har) of definitions of
sharpness, I'd tend to agree, but a truly sharp
by my criterion cheese might not have the binding
power of a less crumbly one.

Maybe add a bit of butter?

I've made a repectable facsimile of galaktoboureko
using CoW, cream, and eggs.

Not sure if I'd try it or not.

Beware, you might find a potful of it in
your kitchen, unless you absolutely banish
it to the backyard with the beer.

It's the CoW I'm not sure if I want. (G)

Galaktoboureko
categories: Greek, sweets, dairy
yield: 1 batch

OK, it looks like something I'd try.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)