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Posted on 12/01/2025 5:54:31 AM PST by Diana in Wisconsin
The MONTHLY Gardening Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
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Click here: to donate by Credit Card Or here: to donate by PayPal Or by mail to: Free Republic, LLC - PO Box 9771 - Fresno, CA 93794 Thank you very much and God bless you. |
Iceberg lettuce keeps surprisingly well———— tightly wrapped in Saran.
It looks all wrinkly and unappetizing tightly wrapped.
But unwrapped it looks——and tastes——like you just bought it.
Beautiful. Thank you, I missed this this morning. And a wonderful holiday season to you and yours!
Preheat your oven to 400 degrees and put the top rack at the highest slot.
Chop 'em to a similar size, arrange 'em on a pan with sides,
drizzle with extra virgin olive oil,
set them on the highest rack and roast until tender.
Stir them around partway through; drizzle more EVO if needed;
test with fork to desired doneness.
Season with herbs, salt and pepper to taste.
Some folks like a drizzle of red wine over the finished veggies.
I like to mix my root veggies with a some tender vegetables for color and taste.
I prefer a bit of browning on the corner edges of the hard ones
and blackening on the soft ones, such as bell peppers.
Roast the soft ones on separate pans because they don't take as much time;
when roasted, mix both types gently together into a bowl to serve at table.
Use whatever produce looks good and what combination
seems tasty to you. I've used:
sweet or red potatoes, carrots, parsnips, beets, turnips, rutabagas,
red or daikon radishes, various colors of bulb onions,
leeks sliced top to bottom, half heads of garlic sliced crosswise,
various types of squashes or pumpkins,
slender Chinese eggplant, any color bell peppers.
Looks so colorful and tastes so good as a side to roast meat
or as a filling for hearty sandwiches on crusty Italian bread.
Delicious the next day, hot or cold.
It's one of The Donald's favorites. He has featured it in his casual lunch restaurant at Trump Tower.
Ba
Humbug
Two words: Crispy Water
It is the only lettuce that has just the right amount of crisp all the way through it to add to a salad though and all but the green parts will hold up to dressing.
Try a search on YouTube on “winter sowing”.
Apparently some seeds (probably mostly perennials) can be sown in protective containers (modified plastic jugs for instance) and left outdoors over winter to stratify (scarify) the seeds.
Thank you! :)
Lovely roses!
Adorable pets!
😄
December can be magical, that’s for sure!
We’re getting another dusting of snow, but Beau has us plowed out enough to get to town in my 4WD truck for provisions, tomorrow. Don’t need much but I also want to do some Christmas Shopping on the sly...
I love roasted veggies and make them at least once a week all year ‘round. The winter ones have more calories than the summer selections, but shoveling snow takes care of burning off the extras, LOL!
Leftover veggies are usually made into a hash or as a filling for an omelette at Brunch. (We only eat 2 meals a day). I like the idea of using them in sandwiches; never thought of that! :)
I knew I liked that guy! ;)
They make a really wonderful one at a local Supper Club that we go to on special occasions. Iceberg wedge, CHUNKY Blue Cheese dressing and crumbled BACON.
What’s not to love about that? Low in calories and hits ALL the flavor notes!
Grocery run, tomorrow. Iceberg is on the list! :)
We have light snow forecast after 2 AM, then changing over to sleet & freezing rain. It should end mid-morning. Early travel will be slick, but we don’t have to go anywhere.
Mom ‘clonked’ the heck out of her shin on the edge of the stone patio wall while trimming the butterfly bush. It looked really ugly when she came in. We got an ice pack on it right away (the good one I used on my knee) & after 20-30 minutes, the ‘knot’ had gone down & it looked better. She’ll be cycling ice on & off tonight while watching football on the recliner with her leg up. I was worried about a blood clot when I first saw it, but it definitely looks much improved after the ice & she is able to keep moving around which is good. She had a great day working outside & this happened just before she came in ... it’s always something going on!
Oh, Brother, Brother! It IS going to be a l-o-n-g Winter, LOL!
Poor Mom! Keep her quiet and on ice for tonight. No coaching from her armchair - if that’s possible, LOL!
Wow, I like your idea of using roasted vegs in omelettes!
Thanksgiving is OFFICIALLY OVER at our house. We are having the last of the Green Bean Casserole (Beau is - I can’t stand the stuff!) and Stuffing and Gravy along with a Meatloaf from our home-grown beef. I put out the last bit of Cranberry Sauce, too. There is some gravy left, but I’ll figure out something - more than likely a Pot Pie concoction of my own design. ;) I used up the rest of the Turkey in the Wild Rice Soup, yesterday. We had that for Brunch, today.
We got our whole hog, today. It’s in a number of very BIG bags, sitting in the snow on the trailer, LOL! Beau needs to put that away tonight so the Coyotes don’t get at it! He swears he has freezer space, but I’m predicting a cry for ‘HELP’ at some point after supper. What is it with BOYS and their lack of spacial planning? *SNORT*
Farmer Nick, who raised the hog, found a guy that has a mobile butchering set up and he was able to butcher the hog right there at their farm. A whole hog, grown and butchered and packaged for us not 5 miles from our farm? You can’t eat any more LOCAL than that. And the price was better than taking it to a butcher/processing shop. (About $500 total for a whole hog in these parts). God Bless Us, Every One!
Man, that meatloaf smells GOOD! Hurry, Suppertime! :)
Chop them up some more, and warm them in a pan or in the microwave and add them HOT when it’s time to do the flip or the tri-fold.
Adding some cheese or chunks of cream cheese, is NOT an option. It’s mandatory in my omelettes, no matter what the other fillers. :)
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