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Latest Activity: Mar 12
Loam, on September 24, 2018 you shared a recipe with us. How did it turn out?
Apple sauce made in crock pot.
Squirrel's brains? Yummy! I may get the same disease eating my newly found "chicken in the woods" mushroom. It's a little old looking, so we'll see. Have you ever seen one?
Had something last night I've never had before--a fig pizza! The cheeses were mozzarella and blue. Took my 3 daughters and husbands (2) out to dinner last night at one of the restaurants in Lafayette my farm kids sell produce to. The pizza was delicious.
Oh yes, the tater pie was good, although I didn't mash it up enough--a little stringy. I add ginger to it.
Some things never change. I ate a "church dinner" last night (with my grandkids, who go with their "grammie" to her church). The meal was the standard chicken and noodles with mashed potatoes and canned corn. It took me back to my early days--identical to what they served then. Bad for you then, bad for you now. No fruit, no greens. I'm guessing the recipe is the same as my grandmothers. Still delicious, however!
Yes, the pie does look tasty. I'll be baking a sweet potato pie sometime soon. First, I need to make a red raspberry pie to help use up all the raspberries I've been picking.
Looks tasty. I'm making pumpkin pie later this week, our son will be here for the long weekend.
I don't know why I bought tofu in the first place--I'm not a vegetarian-- but I pan fried it up after squeezing all the water out. With the sauce I made, thanks to the internet, it was really quite good.
@Loam Gnome, @ Randall Smith
I am making grape juice and the family wants some jams and jellies. I can't find the brand of the pectin you use for non-sugar recipes.
I saved your recommendation when you discussed it and can't find where I saved it. Is that a function of being 82 years old?
I love my little convection oven! For one person, it's less expensive to use over a large oven. For example, I baked a couple of chicken breasts covered in a egg, flour, crackers, and Parmeson cheese(sp?) batter. It was a successful combination--again, experimental. Complimented vegetables were a baked potato and Swiss chard, along with a salad and fruit bowl. I alone appreciated it all!
Daniel, your "batches" look yummy! Congrats.
Daniel, your applesauce looks delicious, a nice pinkish color, and a bit of a rough texture. I don't care for the sauce that looks like baby food, a fine puree. I like to be able to have a bit of apple to bite into as I eat the sauce, thus, my preference for the masher. I like mashed potatoes with a rough mash, too.
It has been years since I had a pear tree and made pear sauce. The idea sparks me to get get some Bartlett and make some sauce.
I am making grape juice today using the steam method to extract the juice. That process removes the seeds and skins. I prefer to eat grape jam, but it is too tedious to make. I don't care for grape jelly. The Concord variety comes from my last harvest that we picked last weekend. The grapes vines now belong to someone else.
Plinius, "Now that our life is changing again" offers a tantalizing hint that change is in the air. I hope the change you mention occurs because you want it.
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