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Comment by Patricia on July 22, 2018 at 4:31pm eyes, my fingers, & my patience, Daniel. I  am however amazed at all the realistic looking tiny equipment, & they all work!

Comment by Loam Gnome on July 22, 2018 at 4:27pm

Patricia, that's amazing!  Such detail!  But i'll pass on making one.  My eyes don't work that well. 

Thanks Chris.  "Well" is a relative term, but it's OK.  Hope the same  for you!

I tried making A savory pumpkin pie.  Not sweet.  It was based on peanut butter pumpkin soup.  It set up ok but I hated it!  Oh well.

Comment by Plinius on July 22, 2018 at 5:34am

Hi Daniel, good to see you! And I'm glad you're both well!

Comment by Patricia on July 21, 2018 at 1:53pm
Comment by Loam Gnome on July 10, 2018 at 8:52pm

Another tasty thing to do with zukes  - use mandolin to slice super thin.  They come out about as thick as a potato chip, and have a slight matte surface.  Used in salads, they are like lettuce leaves but a little thicker, and the surface holds onto the salad dressing.  Also nice with the yellow summer squash.

Comment by Patricia on July 10, 2018 at 1:46pm

Thanks Daniel, they sound delicious.

Comment by Loam Gnome on July 10, 2018 at 8:15am

Since it's zuke season, here are the zucchini fritters that I like to make. 

Use a grater to shred 2 small or 1 medium zucchini.

In large colander, mix zucchini with 1 teaspoon salt.  Let sit 10 minutes and squeeze out the liquid

Mix shredded zucchini with 1 beaten egg 1/2 cup flour, 1/4 cup shredded parmesan, 1/2 medium onionm diced, black pepper to taste.

Consistency should be similar to pancake flour but lumpy.

Scoop 1/3 cup portions into hot skillet and fry to brown one side, then flip and brown the other side.

I like butter and salsa on mine. 

I have a zucchini cookbook but it has a lot of stuff that is not cardiac diet friendly.  I don't mind that but NIng doesn't want another bypass surgery.

I also made some grilled vegetablers with zucchini.  Cut slices of zucchini, mushrooms, broccoli, onions, tomatoes,    mix in large bowl with 3 glugs of vinegar and oil and some water, garlic salt and several sprigs of chopped rosemary, some shakes of black pepper.  Let sit a while, mix and let sit some more.  Use a grill pan for veggies - we have grill pans with many holes in the bottom, sort of like holy skillets.  Grill about a half hour, mixing a few times, until the veggies look tender and broccoli is a little charred.  I like this one a lot.

Comment by Loam Gnome on June 7, 2018 at 11:57pm

Thank you Patricia :-)

Comment by Patricia on June 7, 2018 at 11:54pm

So pleased to see you back, & glad to hear Ning is doing well.

Comment by Loam Gnome on June 7, 2018 at 11:52pm

Hi all.  I hope you will accept me back in the group here.  I missed talking food with my friends here. I can’t moderate groups, but I can rejoin discussions now about food and gardening.

On the topic of food, I now deliver meals for the Meals on Wheels program, once weekly and sometimes twice weekly.  I dont think I would care for that food myself, but each and every client is so happy to get those meals. It makes my day!

I haven’t mace a pie since Ning’s triple bypass surgery in Feb.  He’s away next week. I think that means a blueberry or rhubarb pie is going to happen soon. Or both :-)


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