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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. 

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.


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