Posted on 09/01/2025 4:39:33 AM PDT by Diana in Wisconsin
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LOL! Try raising newborn puppies while their Mama/FOOD SOURCE is away for a C-section! It’s like juggling!
This is a cool experiment, and you’re really doing something good for Mother Nature. I’ll bet she hand-picked you for the assignment. ;)
I had so many cukes this season and was down to my last two jars of Pickle Relish, so I made regular and Jalapeno Pickle Relished this season. I’m stocked for a few years now. ;)
Remember 'Hush Puppies' shoe brand? I wonder if I can get through the rest of my life without another Basset Hound? I've had three so far...
Peak color for you is coming up quick! I am losing leaves, but not too many to really notice, yet. Not much Fall Color, but when it comes, it’s gonna come and go FAST because of our lack of rain. A rainy Fall always produces better color, it seems.
After today, we go back to the low 80’s for a full week - still no rain in sight for us. It’s probably saving it all up to come down as SNOW this winter. :(
I bet newborn puppies are quite the handful!
Thank you for those options! So much better!
I don’t post on FB anymore but maintain a presence there for instances just like this. The landscaper is having a Fall plant sale tomorrow and Saturday, and I’m told it’s not to be missed. He’s been listing the plants and the address to the new location for over a month.
Gotta get there early if I don’t want to miss out!
I had so many cukes this season and was down to my last two jars of Pickle Relish,
so I made regular and Jalapeno Pickle Relished. I’m stocked for a few years now.
Gotta start making m-o-r-e hot dogs.
Oooo! Hush Puppies and Hot Honey!
So much deliciousness for so little work.
Add more minced onion and buttermilk to the mix. A real treat. I think the reason we calll them hush puppies is cuz our mouths are quiet while we scarf them down!
Add more minced onion and buttermilk to the hush puppy mix.
Great idea.
Good idea. We LOVE the ‘Better Cheddar’ hot dogs that Johnsonville makes and you can’t beat the Hebrew National Beef Franks! ;)
And I always have too much hamburger to use up. I guess you can only get so many steaks and roasts out of a beef steer - then it’s All Burger, Baby!
Waiting for the relish, please.
We like Boarshead beef franks best, but can’t always find them. Hebrew National is the brand I look for next. There are advantages to having a husband who grew up on Long Island. Learning about great “deli” meats has been several steps up from how I grew up in the south.
I still love the old Oscar Meyer song and the weinie whistle! Every kid should have one. (They were a stocking stuffer for my adult kids one Christmas a few years back. I’m glad they still make them!)
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Do-ahead Mexican Vegetable Soup / Can add other garden veggies as they ripen.
ING chp onion, 1 1/2 tsp butter 2-3 c chix or veg broth 2-4 c unpeeled, diced zucchini 1 1/2 c corn kernels 2 tbl minced jalapenos diced ripe tomato s/p 1 cup skim milk 2 oz Monterey Jack in cubes crushed Doritos garnish
Method--sauté onion/butter tender, about 3 min. Stir in broth, zucchini, corn, peppers, tomato, s/p. Btb, reduce heat, cover, cook zucchini tender, about 5 min. Do ahead to here---refrigerate. Next day, stir in milk; heat hot not boiling. Remove to counter; stir in cheese. Garnish w/ crushed Doritos (for kids).
Co-worker of mine at my previous job was a foodie and talked about Korean Kimchi Taco recipe he found on the web. Odd combo of Korean and Mexican dishes. Made me look up the recipe which has Kimchi as a separate recipe. Seemed interesting and my local grocery store started carrying pre-made Kimchi in a vented bag in the produce section so I grabbed one and like it. As of yet, I’ve just been using it as a topping for bun sized brats and earlier today, a hot dog topping since I ran out of brats yesterday.
Some of the cabbage chunks are kinda big for my liking so I decided to make my own today. Here in rural flyover country, ingredient availability is always an issue and it was no different for Kimchi except for the fact that there are many variations even in Korea and as long as you have cabbage and non- iodized salt, you have the base. It’s basically a Korean version of sauerkraut - fermented cabbage but I’ve never been big on kraut. Kimchi has enough other flavors to overcome the tangy/sour/sauer flavor.
Ingredients I couldn’t get were Korean Radish. Daikon is a good substitute but also not available. Horseradish is a decent substitute if you don’t mind the flavor which I don’t but also can’t get here, not even the prepared jar kind. Korean Red Pepper Flakes of course are not available but I did find McCormick Thai style red pepper flakes. Label gives no indication as to what kind of peppers or what makes it Thai style but heat it heat. There are some other ethnic ingredients for true Korean recipes but these were the basic. Another thing I can’t get is shallots. Can you imagine? I used green onions instead but small mild yellow onions would be fine. I did manage to get Napa cabbage at least.
My initial trial recipe with techniques and comments taken from other recipes;
2 lb Napa cabbage
1/4 c Kosher Salt
2 c water
1 tbsp minced garlic
1 inch piece ginger minced
1 carrot julienne cut
1 tbsp sugar
2 tbsp fish sauce
2 tbsp red pepper flakes
1 tbsp each cocktail sauce & horseradish mustard(in place of Korean/Daikon/HorseRadish which I can’t buy locally)
6 green onions chopped 1/4”
Mix water and salt and soak cabbage in it for 2-3 hours
Mix all other ingredients
Drain cabbage and rinse well
Mix cabbage and other ingredients
Pack final mixture into canning jar(s) to 1/2” headspace and put lids/bands on as you would for canning or slightly less tight. Gentle finger tip tight.
Put in dark place to ferment for 1-4 days. Check daily for smell and taste. When it gets to your desired tanginess, transfer to fridge to slow fermentation to a crawl.
You can eat some immediately but it will be better in a week or two.
So I guess in a day or three, I’ll have an idea of how it came out and in a week or two, really know.
Holy crap. A 2 lb Napa cabbage chopped with frilly leaves and stump removed, plus some green onions and julienned carrots, spices etc made one pint jar. I put an empty jar on the kitchen scale and zeroed it with the Tare button and then set the Kimchi jar and it read 16.5 oz. Store bought Kimchi weighs 16 oz. Cabbage was $4.50 and with other ingredients, probably totaled $6.00. Will have to check the price on store bought as I don’t recall what it was. Probably about the same.
Definitely need to grow some cabbage and Daikon and/or Wasabi radish. I need to get some insect netting to grow cabbage and many other things I already grow. Any Asian green I grew for Fall got eaten up by cabbage worms and then once I was rid of them, flea beetles. I have the partially finished high tunnel and need to finish it up because cabbage/radish can be grown when it’s too cold for bugs. Getting a new rig to drive set me back on the tunnel. Next paycheck I’ll be able to start saving again.
Peppers grow good for me and Baker Creek has Korean Dark Green Peppers(hot) — “” (Capsicum annuum). An heirloom from Korea, the 2-foot tall plants have dark green foliage and produce 3-4 inch slender peppers that are dark green to red in color. Very spicy and hot, this delicious pepper is great for really authentic kimchi and other Korean dishes. “”
Haven’t had much luck with bulb onions so I’ll try bunching onions. Baker Creek has a Japanese variety and I’ve had good luck growing anything oriental. Bok Choy, Shishito peppers etc. It’s 40-50 days to maturity as compared to 110-120 days for bulb onions which make a big difference in ease of growing.
When I was young, my Dad sponsored Korean students at the University he taught Forestry at. (Yes, S. Korea has forests needing management.) Some of the guys were from families my Dad had met while he was a soldier in the Korean war.
Anyway, so our family had many Korean friends, and Korean food including Kimchi was of course served at get-togethers. Kimchi was a staple. You and Pollard are right about the varieties of Kimchi. There are a few you could eat and breath out later as a chemical weapon for, say, bank robberies, but, that’s not all, of course!!!
We got lucky: It really looked like the NWS precipitation forecasts for the last several days were overdone, but then at the end, when it was supposed to peter out, we got a solid 1”+. So, maybe 2” overall — not enough to bust our drought, but at least it was dented a bit.
The 1st part of the Opo vine (one of the branches) that I’d sort of looped back into the ground got KO’d by that branch that came down in a storm. So much for that part of that experiment. The other spot where I did basically the same, a couple days later, looks ok, so far. I don’t know if it’s rooting or not, though. If it seems strong in a week or so, I’ll carefully dig a bit near it. The fruits continue to grow...
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