Comment

Comment by Sentient Biped on May 14, 2013 at 6:22pm

Hello food group.  Lately I've been prioritizing life.  One of the  great pleasures of life, is food.  Another is its preparation.  And learning about food.  So here I am.   Again, actually.

I do have a question about the group name.  What about the spoon?  And are we being ethnocentric by avoiding chopsticks.  Then there's fingers.  Why not The knife, fork, spoon, chopsticks, and fingers?  At Ethiopian restaurants, they scoop up food with the soft tortilla-like bread  that too.

That's just my sense of humor.

This is rhubarb season for me.  1 pie, 2 rhubarb crunch's later, I think I like the crunch's better.  The 2nd one was half cherry.  Which was very good.  Maybe next, rhubarb-peach?

Something I've come to appreciate.  Having lost 1/2 of my stomach 6 weeks ago, not able to eat as much, and having to eat more often - 5 to 7 small meals a day - I realize I don't like food that just fills up the time.  Now it needs to be food I truly enjoy.  Strange.

Comment by Idaho Spud on May 11, 2013 at 5:57pm

I bought you flours.  Nice!

Comment by Ruth Anthony-Gardner on May 11, 2013 at 12:27am

Comment by Joan Denoo on April 26, 2013 at 1:33pm

Spring Recipe: Ginger Lemonade

It looks delicious and I like both ginger and lemons. 

Ingredients:

8 cups water

4 cups freshly squeezed lemon juice

1 cups sugar

3/4 cup honey (you can also use agave nectar)

2 lemons, thinly sliced

1/2 cup grated ginger

1 cup crushed ice

 

Instructions:

1. In a saucepan, combine water, sugar, and ginger over medium heat until sugar is dissolved.
2. Remove from heat, stir in lemon juice and honey.
3. Place in the refrigerator and let cool for about an hour.
4. When ready to serve, add ice and garnish with lemon slices.

*If the lemonade is not sweet enough for your taste, add fine sugar to the mixture until your taste is satisfied!

For another unique twist on this warm weather favorite, check out this Frozen Mint Limonada recipe by TheShiksa.com.

 

--Ginger Lemonade Recipe by Brittany Johnson. Reprinted with permission.

 

Comment by Joan Denoo on November 11, 2012 at 10:38pm

Dallas, I just made a Caesar salad with a 1 min egg and it is delicious. Thanks for reminding me. Just the right amount of flavor and a nice dressing. 

Comment by Joan Denoo on November 11, 2012 at 9:41pm

Of course you know gooling should be googling. 

Comment by Joan Denoo on November 11, 2012 at 9:41pm

No, I never have. There is a nice head of romaine in the frig, I have fresh eggs, and wonderful garlic out of my garden, so I think I will make it right now. 

I've never eaten persimmons, so I can't help you there. You will find lots of information by gooling them. I learned they are of the Genus Diospyros = god + fire. I didn't know that! 

Let me know if you try them. 

Comment by Dallas the Phallus on November 11, 2012 at 6:54pm

Joan, this reminds me. Did you ever try making Caesar dressing by par-cooking the eggs like a Hollendaise sauce?

Comment by Dallas the Phallus on November 11, 2012 at 6:53pm

I noticed they had persimmons at the grocery store, but I have never eaten one. Does anyone have any experience with persimmons, and if so what do you do with them, or how do you eat them?

Comment by Steph S. on May 20, 2012 at 11:49pm

Sounds wonderful Joan. Pass me some through the computer.

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