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Comment by Joan Denoo on October 18, 2018 at 9:01pm

Loam, on September 24, 2018 you shared a recipe with us. How did it turn out? 

Apple sauce made in crock pot.


Comment by Randall Smith on October 18, 2018 at 7:20am

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.

Comment by Randall Smith on October 10, 2018 at 6:48am

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!

Comment by Randall Smith on October 3, 2018 at 6:47am

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.

Comment by Patricia on October 2, 2018 at 1:15pm

Looks tasty. I'm making pumpkin pie later this week, our son will be here for the long weekend.

Comment by Randall Smith on October 2, 2018 at 6:55am

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.

Comment by Joan Denoo on September 29, 2018 at 1:12pm

@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?

Comment by Randall Smith on September 29, 2018 at 7:16am

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.

Comment by Joan Denoo on September 28, 2018 at 2:02pm

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.  

Comment by Joan Denoo on September 28, 2018 at 1:47pm

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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