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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Comment Wall


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Comment by Bertold Brautigan on September 25, 2015 at 9:16am

I used a Foreman grill for the first time last night to make a grilled romaine lettuce salad. It turned out great.

Comment by The Flying Atheist on September 25, 2015 at 9:13am

Randy, I've never used a George Foreman Grill, but I've heard nothing but good things about them from the people who have. I'm wondering if I should get one.....

Comment by Randall Smith on September 25, 2015 at 7:24am

I tried out my newly "inherited" (from my father) George Foreman Grill the other night. Did a pork chop. Impressive, I must say. Very moist and tasty. Good item for a bachelor.

Comment by Randall Smith on September 19, 2015 at 7:12am

Funny, Chris!  That reminds me to mention my goji plant died.  At least my gooseberry bush is doing well.

Comment by Idaho Spud on September 18, 2015 at 10:28am

A positive thinking tayberry bush.  Nice.

Comment by The Flying Atheist on September 18, 2015 at 9:49am

I'm laughing at your post, Chris. :)

Comment by Plinius on September 18, 2015 at 8:06am

I harvested two tayberries and they tasted good! I can see that the tayberry bush is still tiny, but it has big plans:"Today this container, tomorrow the world!"

Comment by Randall Smith on September 18, 2015 at 7:49am

I'm on my third batch (gallon) of homemade wine, made from my red raspberries. I have no clue as to what it will taste like. Probably awful. I just hate to see raspberries going to waste, although after 7 weeks of no rain, they have become rather small and seedy.

Comment by Joan Denoo on September 13, 2015 at 10:35pm

You people have been a real joy for me today, again. I am busy making grape juice, bobbing between the kitchen and the computer, much as a dancer would bob around to the rhythms of a song. Carl provides the tunes and everyone contributes to the beat. 

I harvested only about a third of my grapes today and will try to finish tomorrow. I have to get out early before the bees wake up. They don't like me fooling with their food supply. The squirrels gave me a scolding, too. 

Good night, everyone. 

Comment by Joan Denoo on September 13, 2015 at 9:45pm

Sauerkraut got us through the first year of 1974-5 when we left my husband and moved to Spokane. We bought the house on July 1, 1974, pulled out an old thicket in the back yard and planted potatoes and cabbages by July 15.

We harvested the cabbages and set up a table in the back yard. We washed the cabbages in an old galvanized tub and trimmed them. We shred them on an old cabbage shredder of my grandmother's, weighed them on an old scale from the farm store and poured the salt over them by weight. We poured the salted cabbages into a water reservoir of an old toilet we bought at Dick Brown's Salvage. The cabbages released a lot of moisture and completely buried the cabbage shreds. We topped the cabbage shreds with cheesecloth and held the cabbage below the moisture line with water filled Mason jars. 

We let the cabbage brew until Dec. 22 when we opened it and had our first meal of sauerkraut and corned beef. That was our Jule celebration, and it was delicious.

Over the years, we developed rituals to commemorate our new life. We planted seeds in the spring with a celebration dinner. We had a summer feast of a celebration of growing time. We harvested in the fall and made sauerkraut with an autumn meal out of the garden. On Dec 22 we broke open the crock (by this time we had a real container in which to make the kraut), and had a yearly Yule feast.  

Spring, Summer, Autumn, and Winter Celebrations, all featuring some aspect of growing cabbages.


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