Giant Panda cub Fu Feng is seen in its enclosure at Schoenbrunn Zoo in Vienna, Austria.
Posted on 03/09/2017 4:37:45 PM PST by Jamestown1630
Butterfunk is a real restaurant that got a great review in the NYTs. Yuck!
There used to be a restaurant called Yellow Fingers across the street from Bloomingdale’s in the 80s. I always thought that was an awful name.
; ) I laughed at your post because when I tell people they are utterly horrified & can only think of the poison ones! My father was not a dummy, he was careful. But I guess mistakes can be made. Glad it didn’t happen to us!
This I AM making!!!!! Sounds wonderful in an omelet too.
Ha, I read the comments on Butterfunk. My 10 articles were up. I kept thinking what a stupid name for a restaurant. Funk should never be in a restaurant’s name or menu.
I like names that aren’t trendy.....for kids & restaurants.
The foodies use “funk” now to describe certain cheeses. It’s a turn off word for me - much like “flavor profile.” It’s a flavor, people, not a flavor profile!
This is making me miss my 40’ row of Asparagus that I sold along with my farm, this past summer. :(
Of course, I took some with me to my NEW farm. We should have some this season (old, established roots) and lots more in the near future. Aiming for 30-40’ feet of it, again! :)
How long into the summer can you harvest it?
I found a beautiful photo similar to what I saw some time back only the expanse isn't as broad but it's gorgeous nonetheless. I won't embed it because it took so long to load but will provide a link to the photo.
Thank you, I should have thought of that but didn't. BTW if people are looking for wildflower and lupine seeds, American Meadows is a good source. I started some cherry-colored lupines by winter sowing, didn't get to transplanting soon enough and somehow lost them. That color I got from a different vendor, can't remember which one.
And that rare endangered blue butterfly (Karner?) feeds on another kind of lupine. Lupines grow well on sandy soil and set down a deep taproot but they will grow just fine in richer soil, only slower. They are perennials and will come back every year.
https://www.coastal.ca.gov/publiced/coastweeks/ - Beautiful lupines CA coast
I think they spelled a word wrong but I put in a short description in the link but it works. publiced? published? oh well.
I just don’t trust my ability to tell good from bad. I know it just takes training, but I’m a scaredy-cat.
I’ve been wanting to try one of those kits, though, that have everything you need to grow mushrooms under your kitchen sink, or on a log in your yard.
Haven't tried this method yet....but plan on it.
This looks great.
Ina Garten does a great strawberry cake.
http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe
I watched all those videos. They were helpful. One wouldn't load, can look for it later.
I thought he wasted too much when he peeled the broccoli. I would get these coins about the size of a 50-cent piece and cook them with carrot coins.
And the carrots. I can peel them faster, essentially the whole way up and down (except there are bumps and stuff which it sometimes takes a quick second pass or two and sometimes cleaning up with a paring knife. I go from the green end with my cheapo (have a couple more expensive ones) veggie peeler, and cut the tops and bottoms off after they've been peeled. Then rinse under cold water or hold in a bowl of cold water.
I never thought of peeling a pepper but sometimes I guess I'd rather not have it roasted and the pieces not have the skin either. So that was a great tip!
Thank you for those.
Spargelzeit!
White asparagus is the best. (green’s damn good.) Mit holländischer Sauce.
Found these and they look tastey:
https://germanfoods.org/recipes/recipe-collections-asparagus-recipes/
Fab cake for spring.
Giant Panda cub Fu Feng is seen in its enclosure at Schoenbrunn Zoo in Vienna, Austria.
I peel the portion of the peppers that I leave un-pureed, in Gazpacho; if I don’t, the peppers are often unpleasantly fibrous. in that particular recipe. It’s easy, using a veggie peeler. I’m not worried about nutrition, then, because most of the pepper-skin gets pureed, and goes into the recipe. (I think Gazpacho is an especially ‘healthy’ way to eat veggies, because it’s all raw.)
If I’m using peppers in salads, I just leave the skin on, and do the same in any cooked/baked application.
I’ve read recently that one shouldn’t peel carrots - just scrub them off really well. Apparently, if you peel them, you lose a lot of the nutrition.
(It may have been Liz -?- who told me this about carrots...)
How do you feel about Artichokes?
Normally I would leave the skin on peppers; I thought it might be different to peel them and chop for when I get around to making spinach artichoke dip.
Yeah, carrots are better with the skin on but I'd rather have them peeled for most things I use them for. They just look nicer peeled (to me).
And the asparagus is too skinny. I kind of like them a little fatter.
That is something I believe in, JT.....all of the nutrition in vegetables is right under the skin.
Baked potatoes are healthier b/c you eat them w/ the skins on.
Sometimes after scrubbing the potatoes, I oil the outside so that after baking the skin is nice and crispy......and deliciously edible.
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