The Garden Thread - March, 2025

March 1,2025 | Diana in WI/Greeneyes in Memoriam

[FamiliarFace]

This looks like a keeper, with all of those tips. I have never tried to make scones. I happen to have Cara Cara oranges that I got at Costco, and also chocolate chips in the pantry. So this may be a perfect time to try this. Thank you!

[MomwithHope]

Speaking of carrots, I am making this carrot salad today, saw it on a youtube and I had just bought a big bag of carrots. Making it with a couple of roasted lamb shanks.

https://www.olgasflavorfactory.com/holiday-recipes/russian-carrot-salad-koreiskaya-morkovka/

[Bob434]

Savor the shanks for me! Can’t hardly get them around where I live.

[Liz]

And who knew there was a difference in flours?

i always used Gold Medal b/c my mother used it
and the baked goods always turned out great.

[Liz]

Remember.....dont over mix....the less mixing the better.

And very gentle handling of the dough.........just a reminder.

[mairdie]

Nice!

[Diana in Wisconsin]

I remember Gold Medal being a staple in our house, too.

[MomwithHope]

I’ll post a pic just for you in an hour or so.

[Bob434]

Gonna torture me huh? 😆

[left that other site]

Good Morning.

My Superpower is teaching guitar to Autistic Children.

Rock ‘n’ Roll.

[metmom]

I like New Hope Mills, a NY based company, and King Arthur flour, although King Arthur having a white prohibited bake off of some kind soured me on them. I’ll stock up at New Hope when we’re in NY.

[Qiviut]

Since ‘food’ is on the thread this morning (love it), I want to share a recipe website I found the other day:

https://www.recipetineats.com/

The chef/cook is Australian so some terms are different, for example: ‘mince’ = ground beef.

If for no other reason to take a look, the food pictures are wonderful. There are a lot of ‘Asian’ recipes; however, I have made her baked spaghetti (really good!) and she has a Chili Con Carne recipe to try soon, plus a lot of other recipes that look good to me, some Asian, some not.

https://www.recipetineats.com/baked-spaghetti/

https://www.recipetineats.com/chilli-con-carne/

(includes a ‘chili spice mix’ I want to try)

[MomwithHope]

Food slide - I grew up eating either lamb or pork, very little beef, some chicken. Shanks out of the oven. And we are done eating. I rub down first with olive oil and herbs mixed in. Always use sweet onion. No potatoes this time or carrots in the roaster because we have the salad. Carrot salad, saw this on a youtube a Russian couple made. The recipe is posted upthread though I cut back on the spices and onion and followed the youtube instead. Glad I did. They went great together! Just a few bites of lamb and juices and onion left, will probably make some rice to go with for leftovers. I've bever made chops, only boneless legs on the charcoal grill and shanks. We would go to Grandpa's house on Sundays, 8 families, and he would either have a whole roast lamb or whole roast pig or sometimes both. Food slide over. Nothing going on in the garden yet anyway.

[Liz]

Many thx....love the web site....the baked spaghetti is a winner.

[Liz]

Many thx....love the web site....the baked spaghetti is a winner.

[FamiliarFace]

I’m gonna have to bookmark that website. There are so many tempting recipes to try! Loving it, thank you!

[FamiliarFace]

That looks pretty spectacular. I rarely ate lamb growing up. It was saved for special occasions, like Easter or Dad’s birthday, or maybe when aunts/uncles/ cousins/grandparents came. One family plus grandparents would make 20 mouths to feed.

I can’t imagine 8 families at once! You’d have to sit on the floor with your plate in your lap.

[Diana in Wisconsin]

Wow! That is some talent and you must have the patience of a saint! :)

[Diana in Wisconsin]

That is nicely plated! Looks delish.

[Bob434]

nope- not payign attention lol

We do like the lamb chops too, but mostly we get leg of lamb depending on the size- good eats