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Posted on 08/17/2017 4:07:35 PM PDT by Jamestown1630
I used to have an AeroGarden in my dining room where I grew basil, thyme, mint, oregano and other spices ... until my kitties discovered that they really had a taste for them and started to eat them as they grew.
I make lemonade with about a quarter cup of sour cherry concentrate per pitcher. Is pretty tasty if you want to try that.
Yeah, I’m going to try growing some basil over the winter - I start veggie seedlings with grow lights, so I’m trying to keep some basil and salad greens going in the basement. I also chiffonaded (It’s a word NOW!!) a few quarts of fresh leaves and froze them in ice cube trays with olive oil. Hopefully this will soothe the savage basil beast come the end of winter. :)
We’ve been living off tabbouleh all summer, using quinoa instead of barley after I got an incredible deal in May. :) Cucumbers, tomatoes, quinoa, lemon juice, olive oil and salt - I work in the garden during the morning, and the cold acid/salt combination is incredibly refreshing when I get lunch.
And then I found fancy sausages for 75 percent off at Aldi’s and made almost four gallons of lentil soup with them. One seasonal extreme to the other. :)
I used to mix frozen orange juice and lemonade, haven't done it for some time.
Yours would get some nice color and just a taste of the cherry.
This recipe is almost too good to be true---delicious, fast and easy. I thought I invented it. Then I heard professional chefs use the exact same method. Nice for dieters.
PINEAPPLE SORBET (sample recipe)
Drain can of crushed pineapple. Put drained pineapple in ziplok.
Lay it on the counter--press to make it evenly flat. Now
freezer---freezes faster on the floor of the freezer.
When frozen, simply processor into a sorbet....
Looks nice served w/ threads of lime zest grated over.
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NOTE: I use the NINJA chopper (not the blender)...
makes quick work of any kitchen job....like sorbets.
tabbouleh...another favorite...
This was about cold. Well, I'd been meaning to make this for weeks. And I curdled it a little but it tastes really good. The eggs and milk needed to be used up. Stirred custard. Put six eggs in a 3 qt saucepan and beat well with a whisk. Added a scant 3/4 sugar, 4 cups whole milk and sprinkled 2 envelopes of gelatin over the top, waited for it to soften. It got real wrinkley, weird looking.
I knew not to boil it but it was thick before I even started and it was hard to tell. Yanked it off the burner, added a generous 2 tsp vanilla, poured in 9" square glass pan, covered with saran wrap and let cool on counter, then put in fridge to get more solid.
I'll try to get it better next time. One pkg gelatin might be enough. If you really want to be fancy, use some cream and egg yolks. It tastes fine with the whole eggs and would make a good base for ice cream.
“Need a lg box lime jello for a 50’s recipe I’m looking forward to. Pieces of pears cut up into a mixture of the lime jello and 8 oz. cream cheese.”
I have several canned mason jars of pears I need to use up. I LOVE that lime-pear thing. Thanks for the reminder!
Canned pears are so good I could eat them plain. My mom did apples and peaches including the little white ones but never pears or apricots. I have done apricots and applesauce but never had any pears to can. I suppose it's a little daunting to peel and core them but once you get the hang of it, it should go pretty smoothly.
This is what I plan to do. Soften the cream cheese, 8 oz pkg. Beat and add l lg pkg jello made with 2 cups boiling water and 1-1/2 or a little more cups cold water, cool to room temp, mix in softened cr cheese, set in fridge until it starts to congeal then add the pears and stir, let harden.
Or do it my mom's way. 9 pear halves evenly spaced, clear lime jello, softened 8 oz pkg cream cheese with a little milk, cream or whatever you have, then spread over the congealed jello like frosting. Either one is good but I got so I preferred the pretty shade of light green and taste of my version.
If you think I may have something wrong, please let me know because I don't want to mess it up.
Like some Italian guy selling his wares LOL
I love Mexican Paletas.
They are all sorbet on a stick.
Mango con chile is a party on yer tongue
It’s cold its hot’ is spicy’ sweet and savory.
YOW!
Yeah I like the cream cheese and Jell-O mixed also, just like you make it. Thanks for the recipe – I was going to have to Google it :-)
The skins are my favorite part. I oil up my taters, sprinkle on salt and pepper, then bake at high heat in the oven or BBQ to get nice, crispy skins.
My basil has made it through the winter here in East Tennessee, by a window. When it is near freezing! I roll down the shade and they did ok.
How about we add some walnuts? I like the crunch in the otherwise soft texture.
Mango con chile paleta .....that would be my fave, too.
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