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All about food.
Latest Activity: on Saturday
Tiny Hanster Eating TIny Tacos.
It's tough trying to become more of a vegetarian when one's daughter gives you 5 bison burgers. Emily picked them up at the farmers market they go to a week ago. (They take their own produce.) I'm on an alternate day vegetarian plan. I figure 180 days a year without meat is a start--sort of a quasi-vegetarian. I do the same with sugar.
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.
I have two rhubarb plants that produce very different stalks. One originated from a historic variety, "Victoria", that I found on the odds and ends table for sale vs. throw away, at Fred Meyer about 15 years ago. It grows huge, gigantic green leaves and towering flower stalks. The stalks are mainly green, although in early Spring they have a pink tinge and are less sour then.
The other came with the house we bought via bank sale. There was no contact with prior owners, who apparently absconded to North Carolina or somewhere and were never heard from again. The house and yard were a mess. That rhubarb was near the front deck. It produces big, fat stalks, several times as thick as the other one. They are dark red on the outside, and flourescent pink in the inside. That plant doesn't bloom. That was the source of yesterday's pie.
WIth a day to mellow out, the crust lost some of it's coconut flavor, I didn't like that in the pie - distracting from the fruity flavor. The rhubarb filling is hot pink, sour as lemonade, and with the sugar added, simlultaneously sweet. I could not eat it every day.
Randy, strawberries are ready here too. Maybe I should try a strawberry rhubarb pie. I've also seen recipes for peach rubarb and cherry rhubarb.
Quiana, thanks for the info. Now I don't feel like it was my fault for the coconut crust being more tough. Next time, back to what works for me! I use an oil-based crust that contains a little milk and a touch of lemon juice, too soft to roll out the normal way. So it gets rolled out between layers of wax paper, which is also what I did with the coconut oil crust.
On the sourdough, I added too much stuff. I like simple things and got carried away. It's actually very flavorful, but too rich. Next time I'll leave out the rosemary and garlic. Just sun dried tomatoes and pine nuts - very good. I saw a recipe calling for adding salt AFTER the dough has proofed. I don't know if that's the reason, but this was a more typical sourdough than usual, with bigger holes and a more crunchy "crumb". Nice efffect. Who knows if it will work next time!
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!
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