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Comment by Plinius on August 22, 2016 at 3:31am

I'm not much of a cook but I started marinating tofu, in a little water, garlic, soy sauce and some left-over vindaloo paste. That was rather good. Any ideas about this are welcome!

Comment by Randall Smith on August 21, 2016 at 7:00am

Watch out, Daniel--you're gonna get as thin as I am!  And if you continue to eat "out of the garden", you shouldn't gain weight in the winter. Freezer foods (or canned) and root veggies should replace store bought items. Next year, you must grow sweet potatoes.

I can't remember what kind of peach tree I planted years ago, but the peaches made a marvelous pie!

Comment by Bertold Brautigan on August 18, 2016 at 1:33am

Daniel, thanks so much for posting the Michael Pollan vid. I was not familiar with him, and he's an amazing guy.  It was very encouraging since we cook all our meals and haven't eaten fast food for 30 some years. I immediately ordered his book Food Rules. One thing he said that really struck me was this:

  • The environment is not just out there, it's passing through you and is part of you and you have a wilderness here [in your gut] as well as out there.
Comment by Joan Denoo on August 17, 2016 at 9:35pm

Quick + Easy Meal From The Yard

From Abundant Permaculture A nice meal for a busy family 

Comment by Randall Smith on August 16, 2016 at 7:05am

Pollan is "The Man". My SIL worships him.

Comment by Idaho Spud on August 12, 2016 at 4:33pm

I would love to make my own sourdough bread, but I'm leery about the wrong bacteria multiplying in it and causing food poisoning.  Same goes for Kefir and Yogurt.

Comment by Randall Smith on August 12, 2016 at 10:02am

Daniel, you sound like me--the king of substitutes!  I recently mixed 1 tbsp ground flax seed with 3 tbsp water for my "egg". Worked fine. I have some very nice green pumpkins, so my pie will have to wait. But I did make a frozen blueberry pie with evap. milk and half a can of frozen lemonade (graham cracker crust). Rich tasting, but refreshing.

Comment by Randall Smith on August 9, 2016 at 8:06am

For only the second time all summer, I prepared my supper on the grill--charcoaled. Since there's only me to cook for, I loaded the grill up. Chicken, salmon, corn on the cob, potatoes, even green beans. All but the chicken was in foil. I will get four meals out of one grilling. The corn was especially good!

Comment by Randall Smith on August 3, 2016 at 7:54am

Good ideas, everyone. There are so many different ways to prepare greens, and it's fun to experiment with combinations.

About 3 months ago, I decided to try being an alternate day vegetarian. Turns out, I haven't had meat in two weeks in a row. My streak will end tonight, however, with a BLT. At least the bacon is from free-range pigs, thanks to my organic farm kids.

Comment by Joan Denoo on August 2, 2016 at 11:29pm

Daniel, I don't know, but I am going by a hunch. Just as I blanch cabbage leaves before filling them with savory vegetables and rice, I assume one would blanch collard leaves as well to make them more pliable. Then proceed as usual. Let me see if I can find a recipe ... Ah! 

"In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water."

The recipe called for sausage stuffing, however, I think a nice savory rice and vegetable stuffing and maybe even a bread stuffing would make an excellent combination.

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