You know how you can get up in the morning some days and have a burst of energy and insight and plan and start a meal for supper, before you head out the door to work? Me neither. But sometimes Hubs is capable of this miracle. Yesterday morning he decided that we would have homemade pizza for supper, since the Teen would be with us, and we haven’t had it in a while. I heard him mixing the dough, and thought, “Yes, that sounds like a yummy idea.” All was well, and I felt like we were ahead of the game. Until, about half-way to work, the coffee finally kicked in, and I asked him, “How are you planning on cooking the pizza tonight?” “Huh? Oh, crap.” You see, we have been without an oven for about a month now.* We’ve been coping pretty well, but there are certain meals we can’t make. Like pizza. Yeah. Then it hit me – what about the BBQ. People do pizza on the grill, right? We have cooked pretty much everything else out there, so why not. Hubs was dubious, but I felt confidence in the wisdom of my friends and followers. So […]
No, not the movie, although that was an excellent flick. I’m talking about the actual dish. Have you tried them? I thought it was an odd concept, but the first time I tried them I knew I was hooked. Fried green tomatoes are delicious, and a great way to serve your early produce. They don’t taste like your regular red ripe tomatoes, though they are sweet and juicy. I planted one beefsteak tomato plant this year. This was the first time for me, and it took me totally by surprise. The plant is completely tipped over from the weight of the fruit, so I harvested a bunch way before they got ripe. Huge, hey?? To make Fried Green Tomatoes, you basically just slice the tomatoes about 1/4 inch thick, dip in egg, then coat in a mixture of corn meal, salt & pepper. (You could add other seasonings too if you wish.) Fry in some olive oil for about 3-4 minutes per side, over medium-high heat, until browned and softened. (The traditional southern recipe probably calls for frying in lard, but olive oil works well.) Drain on some paper towels, then serve up and enjoy!!
This has been a glorious weekend so far. The weather has been fabulous, and we’ve really been able to get out and enjoy it, plus get a lot of hard work done in the garden. (Maybe more on that later.) I was quite excited to see how well my rhubarb has done. I picked up a single rhubarb plant last year at our neighbourhood garage sale, so this is the first year I could harvest. It did great and there’s still new growth coming so I’m hoping for a second harvest. I love rhubarb. We always grew it when I was young, and I’ve always enjoyed rhubarb pies and jam and crumbles. It definitely isn’t the sweetest thing going, but I love its sharp tang. And you can always use lots of sugar to sweeten it in a recipe if you wish. It’s particularly good combined with strawberries. Did you know that the leaves and roots are inedible? The leaves are poisonous and must be thrown out. You can though make an effective pesticide by boiling the leaves and combining […]
Just finished icing (and taste testing) my favourite cookies, and thought I’d share the recipe here. It’s the recipe I get asked for most often, and I can take no credit for it. It came to me from a friend in grad school. She got it from a woman I think was a friend of her mother’s. So without further ado, here is the recipe for what I (and many others) think are the best pumpkin cookies ever. Makes about 3 dozen 1 cup shortening 1 cup sugar 1 cup pumpkin 1 egg Cream together & add 1 teaspoon vanilla. Mix. Add in 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt Drop onto ungreased cookie sheet and bake @ 350 degrees for 10 minutes. Frosting: 3 Tablespoons butter 4 Tablespoons milk 1/2 cup brown sugar Mix & boil for 2 minutes, stirring constantly Let cool slightly, then add 1 cup icing sugar & 3/4 teaspoon vanilla. Beat well, and frost cookies. Enjoy!