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Latest Activity: May 13
Oooooh la la!! Thanks Q-M.
Qiana, your turkey meatballs and sauce sound delicious!
Not a pie, but a shortcake--strawberry. The recipe calls for 2 cups of regular flour, but I use one half cup whole wheat and one half cup corn meal mix. I've been using the latter a lot recently instead of flour. I really like it, and the shortcake was/is delicious.
Like you, Daniel, I have several varieties of rhubarb. The red kind barely emerges, so I only get a few stalks to brighten up the mix.
Rhubarb! I have avoided it now for many years. In childhood I had the pies and to this day my mouth salivates like a mad dog at the very thought of rhubarb. I avoid it for this reason but can still taste it like it was yesterday.
Although I finished up a rhubarb pie earlier this week, another one sounds good. This time, make it strawberry! They're ripening quickly, and I have to beat the robins to them. My crust of choice is using shortening. I use coconut oil in frying, but have never tried it in a crust.
Daniel, your sourdough bread sound delish!
Qiana, your information encourages me. I like the butch cut that Cary does for me, it is short, easy to comb, stays pretty much in its place, and it costs me nothing. A butch isn't for every woman; I like it on me.
Randy, sad to learn of your unpleasant tasting soup and glad you threw it out. I have a hard time discarding things that don't taste good.
Speaking of tasting good, I brought home some herb plants from the store because I wasn't here earlier to put in those seeds. I used the fresh oregano and thyme in a sauce for mashed potatoes and it was delicious.
Sadly, my herb plants did not come through the winter here at my home. All the garlic survived and will be ready to harvest in late June.
Here on "Food" we usually comment on something good we ate. Not this time. I had some leftover beef broth for a soup base. I tossed in white beans, asparagus, frozen Brussels sprouts, and mushrooms. I ate about half of it before I said to myself, "This is awful. Why continue?" It didn't bother me in the least to throw the rest out. Win some, lose some.
That depends on the point of view - cow or bison.
Yes, coconut is the oil of choice for me-- cooking-wise, not skin care. I must admit to using shortening for pie crusts (I make my own, Daniel). I've never tried coconut oil (crusts). Too darn expensive. How did your pie turn out, Daniel?
Changing subjects: I'm trying to go more vegetarian, but I still have to clear my freezer of meat. So tonight, I'm using my George Foreman grill to cook a bison burger. At least bison meat isn't as bad as cow meat--or so they say.
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