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Food!

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Herb danger

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dahl pasta

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Comment by Pat on July 6, 2014 at 8:51am

Just put up 6 quarts of blueberries yesterday. I say 6 quarts, but I probably ate 1/2 quart of them before I got them home.  They're in season down here, along with blackberries. Peaches are coming in, and will be in full production in about a month.

Comment by Randall Smith on July 6, 2014 at 7:54am

My one and only visit to Knott's Berry Farm was in 1966!! I can't imagine the changes.

Pat, the soup sounds delicious!

Spud, my local (10' down the road) blueberry farm opens this week. Wish you could try them berries--I bet you would change your opinion!! I avoid the bigger, mushier ones, to get the smaller, tangier ones.

Comment by Pat on July 6, 2014 at 6:11am

Patricia, I've always liked Kitchen Aid as an appliance manufacturer. Everything I have gotten from them has been reliable, and seems to last a long time. Don't know what will be over budget, but I saw a good sized one on Amazon for about $150.00

Comment by Pat on July 5, 2014 at 4:25pm

French Onion Soup for dinner tonight. Topped with applewood smoked gruyere cheese. 

Comment by sk8eycat on July 5, 2014 at 1:41am

I don't know what's happening with Culver Ice Rink....I do know that they've been having problems with 50 years' worth of permafrost under the former ice surface.  Everybody was telling them that would happen long before they tried to tear the place down, but they went ahead with the stupid project anyway.

I'll have to do some searches////

Comment by The Flying Atheist on July 5, 2014 at 1:04am

Not to get off topic, but Felaine, your comment about Knotts tearing up their berry patches reminded me that several months ago several of us signed a petition to help save a skating rink in your area.  Has there been any positive outcome regarding that situation?  

Comment by sk8eycat on July 4, 2014 at 3:44pm

Spud, I have never liked blueberris, fresh, canned, frozen...nada.  I always thought they had a mildew-y aftertaste, so I've always avoided them.  It's amazing that they are of the same "family" as cranberries, which I love!

Now...if I could only find fresh Boysenberries somewhere.  Knotts tore up their berry patches, and replaced them with parking lots and a ghastly "amusement" park.  Damn them all!  I will never go there again!

Comment by Joan Denoo on July 4, 2014 at 3:30pm

Spud, that is bad news that you have lost taste for blueberries. I like your idea of trying one from nursery stock. 

I plan to get some more bushes because mine are not enough to bring into the house, although the bushes are full. Maybe a larger type bush next time, or a couple of patio size. I may be making a mistake with patio size, they are often less tasty. Any suggestions as to varieties to choose, gardening friends? 

Comment by Idaho Spud on July 4, 2014 at 3:20pm

I'd happily take the strawberries over the blueberries Felaine.

I've said before that my old taster detects almost no flavor in blueberries anymore.  I've been wondering if it's just the store-bought ones that lack flavor, but I was in a nursery last week and spotted some blueberries that looked ripe, so I tasted one.  Not much flavor there either, so I'm giving-up on them.

Comment by sk8eycat on July 4, 2014 at 1:22pm

Patricia, IMO there's no need to add any sweetener to a crumb crust, and sometimes my sister and I make totally crustless cheesecakes.  (Using about 2/3 of the amount of granular Splenda instead of the amount of sugar called for in the recipe.)

She has made a circular red, white, and blue cheese pie for several Independence day celebrations....I've see photos of flag-shaped sheet cakes, and thought, "NOT FAIR!"  One or two people get all the blueberries, and everyone else just gets strawberries.  Grace makes a large solid circle of blueberries in the center of the pie, and then several rings of strawberry halves out to the edge.  That way everyone gets a taste of everything.

My favorite "patriotic" meal isn't the dessert, anyway.  I like smoky baby back ribs and Mother's Patented Potato Salad....you have to use russet potatoes, and peel them while they're still almost too hot to touch....sprinkling generously with apple cider vinegar before they cool down.  Mustard and mayo dressing, add anything else you like...celery, bell peppers, a whiff of onion....and finish it off with about a dozen sliced HB eggs and a sprinkling of smoky paprika.  Refrigerate overnight, et voila!

Finest kind!

 

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