This was taken after Bishop David Mullen (rt) came up to bless the new windows and the addition to the Fellowship hall. On the left is our Pastor David Groe...
Posted on 09/10/2010 5:09:56 AM PDT by Red_Devil 232
Good morning gardeners. This is the first year that I will have a fall garden. I have decided to try few broccoli and cabbage plants. I decided to visit our local County Co-Op a couple of days ago and they had starts of both and I bought a nine-pack cell of each. I hope they do well because we are still having 90 degree days with overnights in the mid to high 60’s. They also had starts for various types of tomato plants which kind of surprised me.
If you are a gardener or you are just starting out and are in need of advice or just encouragement please feel free to join in and enjoy the friendly discussion. Our Freeper community is full of gardeners, each with varying interests and skill levels from Master Gardener to novice.
Well now Dolly’s owner tells me those are Glads and not the Iris I thought they were and I respect anyone connected with the name Dolly...
Beautiful dog! Dolly (the dog) must stand guard for the blueberry burgler when the patch gets raided.
Well that whole part of the family is corrupt to the Bonz RD
This Yankee never had real grits until she went to Basic Training at Ft. Jackson, SC...a whole ‘nother LIFETIME ago, LOL!
Man, I love them grits! Lots of butter and salt & pepper!
Amazingly, I had eaten grits for a very long time but I just didn’t know it! ‘CoCo Wheats’ were chocolate-flavored grits that my Mom made us for breakfast at least once a week when I was a kid.
I’d imagine that would be a hangin’ offense down south though, LOL!
Having grown up in Milwaukee, I can attest to the fact that yes, indeed, that whole ‘town’ IS crazy, LOL!
Dang... I ain’t ever tried salt and pepper in my Cream of
Wheat
This was taken after Bishop David Mullen (rt) came up to bless the new windows and the addition to the Fellowship hall. On the left is our Pastor David Groe...
What beautiful face!
What is the name of the heirloom tomato plant book you mentioned?
If you want to make great spaghetti sauce, this is the recipe I use and was sent down through my mother. Use 90 oz of tomatoes (or 4 large cans of stewed tomatoes and 2 small cans of tomato paste), 5 tblsn (appx, to taste) basil (fresh is better), 3 tblspn dry oregano or 3 sprigs fresh, 2-4 whole dry bay leaves, you must use a ton (at least 1.5, but as much as 2.5, bulbs of fresh ground garlic), 2 tblspn salt, 2 tspn black pepper.
Throw it all into a large pot. Crush toms and bring to a low boil.
Turn down to the lowest simmer you feel will stay at food safe temp..
Take 3 country style spareribs and brown them in olive oil. Do not cook through, just brown the outside, then place in the sauce.
Bring back to a low boil then simmer at same low temp for 24 hours. Yes, 24 hours.
Let cool and refrigerate for 12-24 hours.
Put back on stovetop and resume the low boil simmer process.
Get some Italian sausages, brown, and put in sauce.
Get 1.5 lbs ground beef of at least 20% fat content and 12-20 oz of ground lamb.
Put ground meat into large metal mixing bowl.
Add 1/4 cup WHOLE milk, 1 to 1.5 bulbs (not sections, full bulbs) of ground garlic. (do not used jars of pre-ground garlic...use fresh)
Add 2-3 cups of bread crumbs. You can use the unseasoned small dressing cubes they sell for stuffing mix or for best results, use stale french bread. Do not use the cardboard tubes of fine ground bread crumbs. You actually want small cubes. The cubes absorb fat that is cooking off and the milk, which helps keep the meatballs moist.
Add 2 tblspoons of dry basil or fresh basil, 3 tblspn dry oregano, 2 raw eggs.
Mix all ingredients by hand until you have bread crumbs/cubes evenly divided in all the meat, and the lamb is mixed through evenly also.
While hand mixing meat, get large frying pan, put 1.5 tblspn of olive oil in pan and bring to med low.
While oil is heating, roll meatballs into silver dollar size (may make as big as desired but this size is easiest to work with). Do not roll “tight.” Roll them by starting with firm grasp between the palms of the hands and slowly end up with soft hold on meatball.
If you try to roll them “tight” they just seperate and will fall apart when you try to brown them in next step.
Brown them in oil, cover pan while doing this. Most of fat in outer layer cooks down to oil in pan. Lid on the pan traps steam in pan and keeps the meatballs moist.
High fat content in ground meat is absolutely necessary for moist, tasty, meatballs.
After browning meatballs, put into spaghetti sauce.
Bring to low boil, then down to lowest simmer that is a safe temperature for the meatballs to finish cooking.
Simmer for at least 6-8 hours then you have an Italian feast ready to go.
As far as simmering the sauce goes, a setting of “1” on my electric range, with large pot on small burner,with a lid on the pot, is good enough for me.
Large burner on “1” and a lid, ends up with a burned bottom layer of sauce in the pot by morning.
With the lid off you get a mess even simmering because it will bubble.
I am sure there are much better cooks than me, but this is my recipe. If I deviate even a little bit, cheat and use old/dry herbs, use powdered bread crumbs (progresso cardboard packaged), or don’t use the spareribs, it does not come out right.
I was in the Navy for 6 years after H.S. and spent 10 years trying to recover my meatball recipe by trial and error.
I got it right when I remembered to use the breadcrumbs from stale french bread.
If you make garlic bread, save the 4 ends and let them go stale overnight, then freeze. You can use them for the bread crumbs the next recipe.
If you have a source for fresh, handmade, Italian sausage, where the proprietor packs the casings himself, your sauce will be incredible.
Spaghetti sauce is similiar to chili in that the repeated cooking/cooling cycle seems to improve the flavor.
If it is a quality Italian Deli, they make it themselves and don’t import it even by plane from another city.
This can be hard to find if you are not in a large East coast city.
There is one such place in the Seattle/Tacoma area.
When I lived in San Diego, the 5-6 “Italian” delis in the Italian district didn’t even make their own...they shipped them down from L.A.. Lousy and not even as good as you get in the grocery store.
Hope someone trys this and reports back on the mess they made.
Wow! Reading that recipe has my mouth watering! Sounds so good. What size are those large cans of stewed tomatoes?
My wife was wondering what to do with the load of tomatoes we are getting from our garden...we have lots of blacks, and many people say those make some of the best sauce going...using those in this recipe could prove interesting...
Thanks for the recipe.
I’ll have to look up the ground lamb. But we have a Wegmans nearby. :)
Do you use a crock pot to cook it for the 24 hours?
I started an herb garden in my backyard and so have fresh herbs.
I won’t be able to get to it this week, but an going to print out the recipe and try it when I have the time.
And yes, good spaghetti sauce DOES taste better when it sits. Just like a lot of soups do.
Might anyone have any suggestions?
.
Those are very nice stained glass windows. A lot of churches nowadays have more simplistic S.G. windows, if any. I took some pics of an old church in Mobile a year ago, or so. Maybe I can find them and post.
Crock pots work well if you as long as you can turn it down low enough. My crock pot is not big enough to house all the ingredients when I add the meatballs.
Oops...Sorry for this one to be unlevel 
Hey guys see post 256.
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