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Comment by Patricia on July 25, 2018 at 4:15pm

No, its just cauliflower that looks pretty. If you cook it, the water is a beautiful blue. The purple fades a bit with cooking though.

Comment by Loam Gnome on July 25, 2018 at 4:12pm

Thst sounds reslly good!  Does the purple change the taste?

Comment by Patricia on July 25, 2018 at 2:47pm

Rick grew purple cauliflowers this year, along with the whites, & that is beautiful in salads. I used the purple, & white, cauliflower, broccoli, peas, red pepper, onion, radish, rainbow pasta, stuffed green olives, & mayonnaise.

Comment by Loam Gnome on July 25, 2018 at 1:14pm

My friend is on a low carb diet.  I'm not a fan of those diets, and I can't eat low carb because I only have a partial stomach, and complex carbs keep me going.  But, I support my friend in his journey, and want to help.  It's especially complicated because I'm vegetarian.  So for him, no bread, no potatoes, no cornbread.  What to do?

Omelets make a good meal.  I made one with saute mushrooms, goat cheese, and jalapenos, that we both liked.  Another thing we liked was marinade vegetables (zucchini, broccoli, mushrooms, peppers, onions) in a vinegar and oil base with garlic, salt, pepper, and rosemary.  Then grill in a grilling basket, over wood flames.  That went well.

Today I made the traditional midwest potato salad, my favorite.  Except, I steamed cauliflower florets until tender but not mushy, let it cool, and used that cup for cup instead of cooked potatoes.  I also steamed a jalapeno at the same time, to tenderize it, and diced that into the nonpotato salad.  This turned out really tasty.  I love potatoes, but for a carb-avoiding companion, the cauliflower nonpotato salad turned out really good.  For color, I used the golden cauliflower, but normal white cauliflower would be just as good.

Comment by Loam Gnome on July 23, 2018 at 2:17pm

Joan, That's a great recommendation!  Multiple pies it is.

OK Randy, my bad typing got me again.  Blueberry.  :-)

I have some freshly  dug potatoes cooking now for potato salad.  Lots of  carbs, but my weight is dropping so it doesn't matter.

Maybe a pie today.  Not sure.  I've made a couple and frozen slices for later.  That works out nicely.

Comment by Randall Smith on July 23, 2018 at 6:48am

Ever since I got sick from eating pumpkin pie following a Thanksgiving feast when I was a kid, I've had trouble enjoying it. However, I made a sweet potato pie for last night's family gathering (see "Learners coffee shack" group), and it was delicious. Same texture, yet different taste.

I gotta know what a "brueberry" pie is! Happy decision making, Daniel!

Comment by Joan Denoo on July 22, 2018 at 10:43pm

How about one of each? Rhubarb this week?  Brueberry week two?  Peach week three?

Comment by Joan Denoo on July 22, 2018 at 10:31pm

As to the Mini Cooking, No Thanks! I like to cook big stuff, like Russet potatoes, Mac & Cheese, corn on th cob, 

Comment by Loam Gnome on July 22, 2018 at 7:42pm

The only scraps in my kitchen are vegetable and fruit scraps :-)   For the most part.

I thinkIit's time for another, real, pie soon.  Ning will be in China for a month, so I dont have to cook cardiac healthy.  What kind?  Rhubarb?  Brueberry?  Peach?

Comment by Joan Denoo on July 22, 2018 at 6:34pm

Spud, when I was a little girl, up until about the age of five or six, my dad owned a slaughter house and a butcher shop. We, the family, had to eat the meat that wasn't bought from the shop, so we had lots of pig-tail soup, brains, lungs, hearts, livers, and tongues of all animals, I loved the soup, hated rest. To this day I don't even like to see them. 

When I was in school, dad worked in construction, my mother worked as a nurse, I did the housework and cooking. Dad brought all these items and I was to cook them. Oh! how I hated them. I still do. 

 

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