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Comment by Randall Smith on May 30, 2016 at 7:00am

Oooooh la la!! Thanks Q-M.

Comment by Joan Denoo on May 29, 2016 at 10:24pm

Qiana, your turkey meatballs and sauce sound delicious!

Comment by Randall Smith on May 29, 2016 at 6:30am

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.

Comment by Michael Penn on May 28, 2016 at 8:28am

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.

Comment by Randall Smith on May 28, 2016 at 6:44am

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!

Comment by Jennifer W on May 27, 2016 at 8:10pm
I wish I could make a pie. It always comes out a bit mushy. My sister makes a Cherry pie that is the pinnacle of perfection. I force her to make it during Thanksgiving.
Comment by Joan Denoo on May 27, 2016 at 3:41pm

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.  

Comment by Randall Smith on May 27, 2016 at 6:50am

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.

Comment by Plinius on May 19, 2016 at 9:50am

That depends on the point of view - cow or bison.

Comment by Randall Smith on May 19, 2016 at 7:01am

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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