I really bought it for research on my next book... GRILLIN IN A CHEVY VOLT while you wait for the tow truck. 63 chapters...
Posted on 08/19/2011 5:01:37 AM PDT by Red_Devil 232
They're kind of bitter to eat raw but skin is quite thin compared to other citrus. Oranges grow on trees there and so do figs and artichokes. Actually maybe not in Oakland but up in Sonoma County, all sorts of great things grow. I bought some once but can't remember if I tried to make preserves or not. And great seafood but not free unless you catch it yourself.
I never saw any on trees and not familiar with loquats.
The book was funny if you were a conservative trapped in Bezerkeley. (You have to do something for amusement.) It was written during the Viet Nam War era and was the author’s counterpoint to “The Strawberry Statement”. Kumquats and loquats are similar and are good for jam, if you add a lot of sugar. I don’t remember the difference (I think one is a tree and one is a bush), they just grew everywhere.
Correction: Our church steeple is at 2:14 on the video.
We actually have 2 churches. That’s the old one which is used only for weddings, funerals, and daily services. It has an intersting history.
Cedarburg was originally settled by the Irish who eventually moved on to higher ground and re-named their town Erin. The original log church (out behind my land) burned, and the congregation moved around a couple of times looking for a permanent location. In the mean time, Cedarburg was “taken over” by German merchants and farmers looking for business. Crafty fellows they were, and the German merchants got together, took up a collection, and gave the remaining Catholics that narrow spit of land in the most prominent location in town for a church in the middle of the fork in the road.
It’s not that those Germans were so generous, they just wanted the Catholics to continue to come into town to shop at their stores. There are 5 or 6 Lutheran churches in town and one Catholic one, plus the newer “daughter” church on the edge of town, 5 miles out. But, we’re still coming in and shopping with the German merchants more than 100 years later.
But I can't ever see myself being that libral. I went to a libral university that wasn't that bad then and didn't like it. I didn't like Berzoakland either but did enjoy going to San Francisco a few times. It was pretty where we lived further north. My two oldest were born there.
I don't know how I missed that book, probably too busy reading the James Bond books and hearing all about the Beet'-uls (pronounced accent) from my English gf. And Beat the Dealer because I was going to Reno and wanted to beat the odds. Didn't but didn't blow through too much, and it cured me of ever wanting to gamble again. That book was about counting cards. Now they watch for people who count and reshuffle. I think that's cheating.
At work they were offered a tour of Alcatraz, and I wanted to go. They said I couldn't because I was a woman. I wondered why not. Kind of figured it out but could have cross dressed. Pretty sexist if you ask me. Now it's closed, I'm no longer quite that naive, and not sorry I didn't get to go.
Ooooo. Sean. Think it's a classic Maxine the Latrine quote. "The Tea Party can go to hell."
Very, very, nice! Thanks!
I really bought it for research on my next book... GRILLIN IN A CHEVY VOLT while you wait for the tow truck. 63 chapters...
My husband and I both went to UC Berkeley. He graduated on time, and I didn’t graduate until many years later from another school. The rioting and sit-ins got so bad at Berkeley in the ‘60s that he wouldn’t allow me to go onto the campus. People were getting tear gassed every day. I got caught in a march one time as I was traveling around the perimeter of the campus (after we’d moved to a nearby town but I was headed back to shop at my familiar spots). It was really scary. This crowd of people used their fists to pound on my station wagon as I slowed to turn the corner on a green light. We first moved to Pied mont in 1968 and then on to TX in 1973.
I was glad to get out of there and have never looked back. I went to a reunion of my class in 1995, and my “big sis” during my college years informed me that I would be in bodily danger if I carried a purse on campus. The formerly beautiful town and beautiful campus now look like a garbage pit.
One of my favorite restaurants near Lake Merritt in Oakland (when we lived there) had a couple of terrorists blow themselves up in the parking lot in the 1970s as they tried to arm a bomb. The whole Bay Area is hopeless. (I hope nobody on this thread takes offense at that. It’s JMHO.)
That’s a collector’s item, for sure. I remember when I was in Biz School that Saturn was lauded as the success story of the 20th century. Now they are gone and the Daddy of teh former Saturn is talking about bringing out a Cadillac version of the Volt. I’m betting it never makes it to market.
Possem Lodge??? Now you’re making me homesick. I taught Red everything I never knew and no more. thanks for the link. I can use that on this weekends Nascar Thread...
He’s got a bunch of them — about cooking in his car.
I was the model for his nephew Harold...
What I found great about the reviews are all of the things that people cook in a pressure cooker. I've never done a roast in one, but it is supposed to be fast, as opposed to using my dutch oven and half a day.
That would have been scary, but I'm left feeling bitter about them. I knew about Kent state and that protestors were lying down in front of troop trains but didn't understand the full extent of it until I read Slouching Towards Gomorrah
I've gone to work with guards, cyclone fence and razor wire, but I wasn't a bit scared. That was a different protest about the weapons that faicility contracted and made in house, M14, M16, spare parts forget what all, anti-war people and don't remember what set them off, was after Vietnam I'm pretty sure because I didn't go back to work there until about 1980, think that's right.
I never looked back leaving CA either, was glad to get home, but several difficult things happened in rapid succession so I was preoccupied with that. The only thing i miss are some friends I lost contact with. I have tried to find them on the web but no luck. No restaurants, only ate near my job at the base at noon, nothing special except Tarantino's on the wharf on a trip as a teenager, sure couldn't afford that place today if it still exists.
Sure nice chatting with you.
LOL! I thought it was going to be about using a big ol’ empty can of V8 juice for an oven.
I am going to start with the 5.5 lbs of Pears in this picture and I will be trying the recipe posted below the picture, it is from the gardenweb site.
Old Fashioned Pear Preserves from Carol (Readinglady)
Yu can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do:
Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid).
Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently
to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.)
Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam. Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight.
(This can be room temperature.) Cover pan with a cloth, not a lid (to prevent condensation).
Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was
crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222°.) You can also use the frozen plate test.
The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration.
Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.)
Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes.
I bought my Chef a small pressure canner thinking she could use it for all types of cooking. We gave it do our daughter after sitting here unused for 3 or 4 years and I think they sold it at a yard sale still unused. Wifee poo put up tons of vegetables and Albacore Tuna in the Mirror and Presto pressure cookers that had the rubber seal until one started blowing gasket after gasket. I even had it resurfaced at a friends machine shop and finally tossed it and bought a All American. We only can Tuna every other year but the Lady says NO MORE STINKING UP THE HOUSE !
Good Morning JDBlonde. Do you (or others here can chime in) water bath can tomato sauce? I did it for the first time this weekend and I’m hoping I did it right.
No meat, just spices, onions, garlic and green peppers added. We water bathed quart sized jars for 45 minutes. All sealed.
The only possible screw up may be that I added 2 tablespoons of lemon juice on top of the sauce once it was in the jar, not in the bottom of the jar before putting the sauce in. Is that bad?
OMG!!! Old whatshername slowed down long enough to tell me that she “put up” hundreds of quarts of tomatoes by setting them in a oven set to 200 degrees in the evening and leaving them go all night. She said they were the best tasting home canned maters ever. I asked her if she use lemon juice in them and she said the old heirlooms had a higher content than the hybrids of today?
Your recipe sounds delightful. Let us know how it turns out. BTW — what is the frozen plate test?
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