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Food!

All about food.

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Latest Activity: Jun 7

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Comment by Plinius on January 18, 2016 at 10:54am

I made a big pan of chili sin carne y con fruta - will eat some now and freeze four meals for another day.

Comment by Randall Smith on January 18, 2016 at 8:16am
Oh, and welcome Bill Raynolds to the food group!
Comment by Randall Smith on January 18, 2016 at 8:01am

An acorn squash is on tonight's supper menu (along with chicken and rice soup).

Comment by Plinius on January 18, 2016 at 12:20am

You're not the only ones! It's one of the things I learnt when I worked in shops: a display must be attractive and neat but not too neat or people won't fill their shopping baskets. I love the display of leeks!

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 kathy: ky on January 16, 2016 at 11:43pm
Oh, what wattage did you use on the hens for warmth?
Comment by kathy: 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 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? 

 

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