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Latest Activity: Nov 23
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Loren Miller. Last reply by Loren Miller Oct 25.
Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Oct 15.
Started by Joan Denoo. Last reply by Daniel W Sep 29.
Started by Ruth Anthony-Gardner. Last reply by k.h. ky Sep 13.
Started by Ruth Anthony-Gardner. Last reply by Plinius Sep 5.
Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20.
Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Aug 19.
Started by Joan Denoo. Last reply by Joan Denoo Aug 8.
Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20.
Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16.
Pat, I sympathize. I have two wisdom teeth causing me agony and should be pulled (ate age 71). Fortunately, they only hurt when I bite down on a seed. Good luck with the procedure. And no, I've never heard of donut peaches. I'll google them.
Wish I had beets to pickle. Rabbits ate all the leaves which killed the tiny beets. Curses.
Good recipe, Joan, thanks!
Pickled beets and potato salad. I'll be right over.
My pickled beets are so good and very vinegary. I don't think I shared this with you before. If I have, please forgive.
Day 1 make the pickle marinade:
1 C Braggs apple cider vinegar
1/2 C water
1/2 C sugar - I use less, about 1/4 C
1/8 t pickling spice
1/4 t mustard seeds
1/2 yellow onion, cut into rings
1 small bay leaf
3/4 t whole black peppercorns
fresh dill - 6-8 "leaves"
Bring all ingredients except beets to a boil in a 2 to 3-quart saucepan, stirring until sugar is dissolved. Cover and low simmer 30 minutes.
Cool marinade, chill, covered, allow 1 day to develop flavors.
3 beets with 1 inch of tops
Cook beets in a saucepan of simmering salted water until tender, 1 to 1 1/4 hours. Drain and cool. Remove tops, slip skins off and cut into slices or wedges.
Pour marinade through a fine sieve into a bowl. Remove onions.
Alternate the cut beets and onion rings into a quart jar, pour marinade over, cover and chill at least one day.
All this talk about potato salad, and I just finished making the dressing and cooking the potatoes and eggs. Will let them cool a bit and then toss everything together.
My dressing is a dollop of mustard, mayo, diced white onions, celery, and dill pickle, as well as finely diced red pepper, a tablespoon or so of dill pickle juice, salt, pepper, a wee bit of finely diced garlic and a sprig of fresh dill from the garden.
When the potatoes and eggs are cool, I dice them into a large bowl, pour the dressing over all and mix.
Enough of my whining.
Does anyone ever eat donut peaches? Had not heard of them until a couple of years ago. They're now grown in my area, and are they yummy!!!!! When I first saw one, my reaction was WTF?! Then I bit into one. Juiciest sweetest peach I had ever eaten.
I'm considering anorexia as an alternative. Have been plagued with a toothache in a front incisor that needs to be pulled. Can't bite through anything, so I have to cut everything up in little chunks, including sandwiches. Or, eat things you don't bite off.
Should be a simple procedure lasting 10 minutes in a dentist's chair. Problem is, I can't have it pulled due to being on blood thinners. If I were to have it pulled, I would bleed out faster than being the main course at a vampire all-you-can-eat buffet.
So, I have to arrange for in-patient surgery in St. Louis, which will take weeks. In the meantime, tiny squares of food. I feel like someone is holding a spoon, opening my mouth and saying, "Here comes the airplane into the hanger."
I don't know who said it, but they were correct. Getting old ain't for sissies.
Too busy - ate a roll with mature cheese on the run.
What--has everybody quit eating? (little activity here)
Eating off a rhubarb/blueberry pie. Good, but I burnt the graham cracker crust in my little convection oven. Vanilla yogurt makes a good topping. In fact, yogurt is used for all my fruit dishes. I alternate between plain, Greek, and the aformentioned vanilla. Yummy--and good for you.
Randall, glad you liked the casserole. I previously used small red potatoes in making P.S., but now I use Yukon Gold. They're firmer and I think give a better texture to the dish.
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