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Trader Joe's YAY/MEH/NAY Thread - July 2015

I learned about it here on CH!

24 minutes ago
weezieduzzit in Chains

Trader Joe's YAY/MEH/NAY Thread - July 2015

Does it have a dairy code you can look up on whereismymilkfrom.com ?

about 2 hours ago
weezieduzzit in Chains

Vegetable gardens 2015

You can wrap them all around each other into one column, though- that's how I got the 8 of them I found at an estate sale in the back of the 4Runner to get them home. We never need them flat since we grow year round but you would only have to find space to store one column if you wanted to store them.

about 2 hours ago
weezieduzzit in Gardening

Favorite Paper Towel?

Me too. We're not big paper towel users but those small Viva sheets have been perfect for us.

about 3 hours ago
weezieduzzit in Not About Food

Peach chutney

Months and months, you can also freeze it. I make some every year with peaches from a neighbors tree and eat it throughout the year.

about 10 hours ago
weezieduzzit in Home Cooking

What's for Dinner #373 - Summer Celebrations

Jealous! I *loved* the Pandoras (and the 3 O'Clock, Red Kross, etc.) I'll have to flip through the vinyl for some to listen to while I rip the kitchen floor out today.

Man, those eggs look good! I have some Farmers Market eggs not quite that fresh (just a couple of days but not out from under the chicken!) to make for breakfast.

Vegetable gardens 2015

Smart dogs! Beautiful beans, NW!

One more question about my tomatoes - last one- I promise!

Pinching side shoots to increase production is a myth. The fewer branches you have the fewer tomatoes you get.

A stake really isn't going to help much, the too small pot will still be top heavy and want to topple over, thats why I suggested a Florida weave in your other thread. Putting a stake in now will break some roots, it wont kill your plant but its not a good thing at this point.

Another option is to make a new cage from a cattle panel or hardware cloth that you wrap around the plant. You could also fasten a trellis to the deck railing and trellis the tomatoes, I trellis some of mine on a fence and it makes them very easy to deal with.

Jul 04, 2015
weezieduzzit in Gardening
1

Trader Joe's YAY/MEH/NAY Thread - July 2015

whereismymilkfrom.com

Jul 03, 2015
weezieduzzit in Chains

Trader Joe's YAY/MEH/NAY Thread - July 2015

They may have changed their supplier since the first time you tried it. They do that when they get complaints about quality.

Jul 03, 2015
weezieduzzit in Chains
1

Cooking for sick neighbor

Beth, Consider taking some freezer containers if you are taking meals that will create leftovers- especially if others are bring meals right on your heels. I ran a mealttrain for my next door neighbor recently and had to buy MANY packages of containers to handle all of the food she had piling up from people being very generous with the amount of food they were delivering. We eventually intentionally left blank days on the mealtrain.com schedule so she could eat the leftovers now and then. Paper plates and napkins are usually appreciated, too, for the nights when doing dishes is just too much.

It sounds like your timing was great with the potpie- that's serious comfort food when you're sick. :)

Jul 03, 2015
weezieduzzit in Home Cooking

Cooking for sick neighbor

OUCH, Audrey! I highly recommend using mealtrain.com to organize meals- you know exactly what is coming when and can space them out so leftovers don't pile up.

Jul 03, 2015
weezieduzzit in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

The garden is totally in charge these days. Tonight eggplant, ripe feher ozon peppers, various tomatoes and onions were grilled and chopped. Capers, red wine vinegar, kalamata olives, dried cranberries, chopped parsley, red pepper flakes, s&p and a big glug of olive oil were added for a beautiful and delicious caponata. A bowl of padron peppers will be blistered and salted, a can of Trader Joes stuffed grape leaves will be opened. Big Guy jalapenos may be stuffed and grilled if we decide we need to grill some lamb loin chops. I believe there is still some wine from last night.

Me again with another tomato in container question.

A single stake is a tough way to wrangle a large tomato plant, consider rigging up a Florida weave. I only use "tomato cages" for pepper plants, I find them useless for indeterminate tomatoes (and even some of the larger determinates.)

Jul 02, 2015
weezieduzzit in Gardening

Me again with another tomato in container question.

Being in a pot will limit its size. It may still be a large plant but its unlikely to get huge.

Jul 02, 2015
weezieduzzit in Gardening

Canning Peach Butter

Was it thick enough before you processed it?

Jun 30, 2015
weezieduzzit in Home Cooking

Your dirty little kitchen secret

Beautiful beebees!

No apologies here, though.

When do you just toss it?

Stews are insanely easy to "fix" and only get better with time. You may have a completely different opinion of it once its reheated. If you aren't willing to give it a whirl maybe someone else is since there isnt actually anything wrong with it.

Jun 30, 2015
weezieduzzit in General Topics
1

When do you just toss it?

For me it would depend on what it was, what the problem is and how easy it would be to remedy the situation. I dont advocate throwing good money/food after bad but I loathe waste. Could it be "fixed" with a sauce? Repurposed into something better? Could you just suck it up and eat it instead of wasting it and then not make it again?

Canning Peach Butter

You need to find a canning approved recipe both to be safe and so the heat/cooking time of the canning process has been taken into consideration for the texture.

Jun 30, 2015
weezieduzzit in Home Cooking

Would you buy dessert sauces at a farmers market?

I don't have a sweet tooth and dislike chocolate so I wouldn't buy for myself but I do love to support independent/small business people (since I am one myself,) so I might buy to keep it around as a gift just to show support. It would really have to be shelf stable, though.

TARTS! Home Cooking Dish of the Month (June 2015)

You can also sprinkle additional parmesan onto the greased pan before pressing the "dough" in for even more of a frico taste since those pieces of cheese get extra toasty. Mmmmmmmm........

TARTS! Home Cooking Dish of the Month (June 2015)

I know there are recipes online but it's been so long since I've read them I can't give you exact measured amounts- I treat it more like a technique than a recipe. Unlike baking, this is pretty forgiving. :) It tastes like a cross between roasted cauliflower and frico.

First I grate a head of cauliflower into a large skillet using the large holes on the box grater. I cover the skillet- without adding anything to the cauliflower- and put it on a very low flame for 10 minutes or so. The cauliflower has enough moisture to steam itself. The key to a cauliflower crust working- for pizza, a tart, whatever- if to get the cauliflower as dry as possible. I uncover the skillet after 10 minutes or so and continue to let it cook over very low heat for about a half hour to evaporate as much water as possible. I then put it in a clean dishtowel lined colander to cool and continue draining. Once cool I gather up the sides of the towel and squeeze the life out of it over the sink until absolutely no more water comes out.

At that point I put it in a mixing bowl with a beaten egg (two if your cauliflower is extremely large, like a 4 pounder,) with at least a cup of parmesan cheese. Large grated pieces of parmesan work best (instead of the finely powdery grated stuff though if you have both, use some of each!) The grated parmesan pieces act like "fibers" that hold it together and help it get crispy. Think about making frico and how the pieces attach to each other to form a whole as it bakes. Add whatever seasonings you want to the bowl and mix thoroughly. It will resemble dough in appearance but not feel- it will form a cohesive ball when pressed together.

Grease your tart/ pie/ whatever pan and press the "dough" into it as you would a graham cracker crust. Put it in a preheated 450 degree oven and start checking it around 20 minutes. When it is ready it is very brown (think roasted cauliflower,) and it pulls away from the edges a bit. I usually turn the oven off and let it cool in the oven but if yours has gotten super dark I'd pull it out to cool.

Getting all the moisture out of the cauliflower is really important to make a crispy crust. If you don't you will have a softer crust but it will still stay together and able to be sliced since it is bound with the cheese and egg.

If your batch makes more than you need for the crust it makes excellent fried patties with more veggies grated in or flaked salmon.

Jun 27, 2015
weezieduzzit in Home Cooking

Can't stand the heat: your ideas for preparing meals without adding heat to the kitchen

If you check out the tart thread I made a cauliflower parmesan crusted tart that only required baking the crust which could be done early in the day while its cool or in a toaster oven. No flours at all.

Jun 27, 2015
weezieduzzit in Home Cooking

Can't stand the heat: your ideas for preparing meals without adding heat to the kitchen

Sometimes I do Moroccan carrot salad, change things up for variety.

Jun 27, 2015
weezieduzzit in Home Cooking

Can't stand the heat: your ideas for preparing meals without adding heat to the kitchen

For the last couple of weeks, while we're around/above 100, I've been filling the fridge with various cold salads- everything from chicken salad to veggie salads like zucchini carpaccio and Thai carrot salad to fried couscous salad, etc. what little cooking required has been done all at one time early one morning while its cool. The grill gets fired up now and then for meats and grilled veggies. Its working very well for us.

Help! My tomato blossoms keep drying up

Its called blossom drop. Thats a really small pot for a tomato plant, let alone a large tomato, so that is one factor- the plant will only set fruit it can support. It can also be temperatures that are too high (most tomato varieties dont set fruit once the highs and lows pass a certain point and you have to wait for cooler temps,) it can be too much nitrogen so the plant stays in foliage mode instead of fruit mode, lack of polination, and probably a few other things I dont remember right now so Google it. :) what variety is the heirloom?

Jun 27, 2015
weezieduzzit in Gardening

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

It was delicious! Tasted just like summer.

TARTS! Home Cooking Dish of the Month (June 2015)

Brandywine and sungold tomatoes, caramelized onions, 2 kinds of basil, chives and herbed goat cheese on a cauliflower parmesan crust.

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

I *finally* got a chance to make a tart for DOTM. Brandwine tomatoes, carmellized onions, sungold tomatoes, Genovese basil, red Genovese basil and chives on herbed goat cheese on a cauliflower parmesan crust. Blistered padron peppers to start. There are no words to describe how much I love my garden this time of year!