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Latest Activity: Sep 19

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Eskimo Meat Argument Settled, I-nu-it Was Wrong

Started by Joan Denoo. Last reply by Daniel Wachenheim Jun 12. 1 Reply

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Comment Wall


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Comment by Daniel Wachenheim on January 17, 2016 at 1:21pm

Joan, I have a similar problem.  I don't even like taking slices from an artfully decorated cake, thereby ruining it!

I think 2016 will be our "Year of the Squash."  Including pumpkins as "squash", which they are.  Today I taught Ning how to make pumpkin bread from scratch.  The "Pumpkin" was cooked/pureed pink banana squash we grew in 2015.  Later we will have more spagetti squash.  We still have lots of squashes that we harvested last fall, including a big almost-red French pumpkin.

Comment by Joan Denoo on January 17, 2016 at 12:22pm

12 Artful Displays of Vegetables

Another example of beauty out of natural things. I think I would have trouble shopping in a store with such displays, I wouldn't want to disturb the order of things. 

That says more about me than I want to know. 

Comment by k.h. ky on January 16, 2016 at 11:43pm
Oh, what wattage did you use on the hens for warmth?
Comment by k.h. ky on January 16, 2016 at 11:14pm
Daniel, without additional light my eleven hens are producing between eight and ten eggs a day. Some days as few as seven. I have attributed the consistent laying to the unusual warmth (63° a day ago) and their youth (they just started laying in Aug).
Question; occasionally I find a fertilized egg. Doesn't this mean one of the twelve is a rooster? I haven't been able to find the answer on the web because of such crappy internet service. We are serviced by satellite and the weather interferes a lot! Especially in the fall, winter and spring :- ((
Comment by Daniel Wachenheim on January 16, 2016 at 10:06am

Our hens get light on In a timer.  They have 14 hour days.  In the past, we used incandescent to warm the chicken house, but Ning doesn't like the energy use so we have a LED bulb now. 

Joan, your meal sounds delicious!

Comment by Randall Smith on January 16, 2016 at 7:53am

"Our" chickens are on strike, hardly laying at all. Not good. Speaking of chickens, I heard on NPR that the industry is changing, prohibiting the caging of hens. What good news.

Comment by Joan Denoo on January 16, 2016 at 3:24am

Worked hard all day. No time for cutting and chopping, nothing thawed out for dinner. Grab the Bertolli Sauce, cook up a pot of fettucini, open a can of green beans and cook serve with homemade croutons left over from the night before. Pull a head of lettuce apart and toss with some vinegar and oil with a sprinkle of herbs from the garden that I dried. Supper is ready. Finish off the meal with those small tangerines that diners peel themselves, pass a box of chocolates and accept the praises of the eaters. 

Comment by Joan Denoo on January 16, 2016 at 3:03am

Beautiful! Glad your hens laying more eggs; any reason why? 

Comment by Daniel Wachenheim on January 15, 2016 at 8:08pm

Randy, sorry you didn't get to eat local food.  I would have been very interested.  If I remember correctly, Guatamala is part of the Maya empire.  So you could have had yourself some guapo Guatamalan  guacamole.

Our chickens are producing like crazy now, after a long dry spell.   Ning likes deviled eggs - he likes any kind of eggs - so I made some for him.

No recipe, I just mash up the yolks with some mayo and mustard, minced onion, pepper, pimiento, and Siriracha.  A little cayenne on top for color. We're avoiding salt, and it's not missed here with the other ingredients.

Comment by Randall Smith on January 13, 2016 at 8:52am

I concur with Carl, and I'll add Daniel to Pat's name.

Although  I just spent 4 days in Honduras, I didn't eat much local cuisine. Disappointing. Why not? My son-in-law is a "meat and potatoes" guy, so my daughter doesn't cook traditional local meals. We even had spaghetti one supper.


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