tag:blogger.com,1999:blog-4777924283137713200.post1597409853373609264..comments2023-10-28T07:48:13.727-05:00Comments on Sensible Folks: DID YOU PLANT TOO MUCH?The Merry Widowhttp://www.blogger.com/profile/07931051881434050901noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4777924283137713200.post-53522008190450537482008-07-16T15:49:00.000-05:002008-07-16T15:49:00.000-05:00all the recipes sound terrific..thanks, ladies.all the recipes sound terrific..thanks, ladies.Zhttps://www.blogger.com/profile/15989573357446569262noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-36674592736996974622008-07-16T05:00:00.000-05:002008-07-16T05:00:00.000-05:00And that's cheaper, not cheaer! LOL!NO COFFEE DEFE...And that's cheaper, not cheaer! LOL!<BR/>NO COFFEE DEFENSE!<BR/><BR/>tmwThe Merry Widowhttps://www.blogger.com/profile/07931051881434050901noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-23636898921312907932008-07-16T04:59:00.000-05:002008-07-16T04:59:00.000-05:00Better Butter;In a sealable container put 1/2 cup ...Better Butter;<BR/><BR/>In a sealable container put 1/2 cup good olive oil per stick of butter.<BR/>Cut up the butter into chunks, add, seal container and leave on counter overnight.<BR/>In the morning(I use a small whip)whip the oil and butter together, seal and refrigerate.<BR/>It spreads like margerine, tastes like butter and is cheaer than the olive oil spread you get at the store.<BR/>And you avoid all the "preservatives" that are added at the plant.<BR/>It isn't as salty tasting as margerine or butter, so if you have a salt problem, this will cut the amount.<BR/>Good morning, G*D bless and Maranatha!<BR/><BR/>tmwThe Merry Widowhttps://www.blogger.com/profile/07931051881434050901noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-69906164416692368302008-07-15T18:55:00.000-05:002008-07-15T18:55:00.000-05:00it's only stringy, z - i find it much better than ...it's only stringy, z - i find it much better than spaghetti in most cases.<BR/><BR/>the way you prepare it is slice it lengthwise down the middle - scoop all the seeds out (these are good roasted like sunflower or pumpkin seeds) - place in a microwaveable glass dish, cover with sturdy cellophane wrap and microwave for three to four minutes testing for tenderness and microwaving further depending upon how tender you want it - the storebought ones are much tougher than these homegrown - when they're done to your liking, take a fork and score the meat without puncturing the shell - add butter, garlic, lemon pepper or any spice you'd like really or put your favorite spaghetti sauce over it with parmesan or other hard cheese.<BR/><BR/>i love them and could eat them daily if available - a half is a very good serving for one person.<BR/><BR/>i believe tmw has a good recipe for olive oil/butter that would be good on this - if you want carbs with this, have a slice of toasted sourdough and dip it into the gourd for moisture.nanchttps://www.blogger.com/profile/08809768490674110768noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-6218228262497063972008-07-15T17:35:00.000-05:002008-07-15T17:35:00.000-05:00nanc..I'd like to see a recipe for that because I ...nanc..I'd like to see a recipe for that because I LOVE pasta but hate to eat it (carbs, etc.).....does spaghetti squash really taste CLOSE to pasta or is it just the stringiness that's like spaghetti and that's why people eat it that way?Zhttps://www.blogger.com/profile/15989573357446569262noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-70927096135849011722008-07-14T23:01:00.000-05:002008-07-14T23:01:00.000-05:00i had the MOST wonderful surprise come up in my as...i had the MOST wonderful surprise come up in my assorted gourd seeds...edible gourds - YUP - SPAGHETTI SQUASH! woo-ooooooh - they're a buck forty nine a pound at the grocery (i usually buy at least three two to three pound orbs per month) - i'm so treated - we've picked four of them and they are so tender and yummy...recipe later...nanchttps://www.blogger.com/profile/08809768490674110768noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-69568437029345319462008-07-14T16:43:00.000-05:002008-07-14T16:43:00.000-05:00We had some nice tomatos last year, but we didn't ...We had some nice tomatos last year, but we didn't plant anything this year. Just slothful, I guess.cubehttps://www.blogger.com/profile/13788126579896276199noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-32991156341962680762008-07-13T22:23:00.000-05:002008-07-13T22:23:00.000-05:00Pops is right..that is delicious. Great way to get...Pops is right..that is delicious. Great way to get rid of zucchini, too...cut long strips and do the same thing........mmm<BR/><BR/>Enjoy the goodies, Nanc...Some of my favorite days were in the family kitchen with 2 couples over helping my folks bottle vegetables....we ate them all year long and loved them... and had fun in the doing!Zhttps://www.blogger.com/profile/15989573357446569262noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-24533246282129450292008-07-13T22:17:00.000-05:002008-07-13T22:17:00.000-05:00steve - if you remember to follow all instructions...steve - if you remember to follow all instructions in canning to a "TEE" you won't go wrong - first, the amount of salt is detrimental to the killing of bacteria in everything NOT meant to be sweet - we use one to three teaspoons for every pound of meat and vegies - and for the fruit, remember to use <A HREF="http://www.homecanning.com/can/images/products/largeimage1055.jpg" REL="nofollow">fruit fresh accordingly.</A><BR/><BR/>thankx for the uplifting comment.<BR/><BR/>this next week, i'll be canning summer squash, cucumber pickles and will be on the lookout for good deals on arkansas or other types of apples for chunky applesauce - a must for all the pork dishes we enjoy throughout the year.<BR/><BR/>a sidenote for those who enjoy canning - you may also RE-process for later all the storebought pickle brines once you've eaten all the pickles - just follow the instructions for the brine and sealing process.<BR/><BR/>the key to keep from tainting your brines is to ALWAYS use a clean, stainless steel utensil when plucking them from the jar.nanchttps://www.blogger.com/profile/08809768490674110768noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-38593579610007820742008-07-13T18:57:00.000-05:002008-07-13T18:57:00.000-05:00I think I definitely overdid it with the seeds I p...I think I definitely overdid it with the seeds I planted for the Zucchini and the Cucumbers. They're growing all over the place.<BR/><BR/>My Better Boy tomatoes were uprooted from the weight of the 8 ft stakes I put in there to replace the thin bamboo shoot sticks I had there for to hold them up, but the wind blew and when the stakes fell, the plants, three of them, were uprooted; I managed to salvage the larger tomatoes and they ripened sitting there on our deck.<BR/><BR/>Next year, I am putting in two fence posts with horse fence in between for the tomatoes. The plot where the ugly daisies are will be replaced with cukes and zucchini next season.<BR/><BR/>I'm a bit skeptic on home canning due to the problems I remembered from our next door neighbors who caught a bad case of diarhhea which they think came from bad home canning practices, so I can't do that stuff.<BR/><BR/>This blog is a fantastic idea, btw, much thanks to Nanc, Merry Widow and the folks who blog here.Steve Harkonnenhttps://www.blogger.com/profile/09497761866380334481noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-15823214215513660572008-07-13T13:03:00.000-05:002008-07-13T13:03:00.000-05:00papa frank - i love squash in all ways - thankx fo...papa frank - i love squash in all ways - thankx for that one.<BR/><BR/>hammer - not really. they're like the old fashioned bread and butter pickles. not something you'd eat regularly - more like a treat or chopped up in macaroni or potato salads..<BR/><BR/>salubrina - thankx for stopping by - the dilly beans are soooooo yummy!nanchttps://www.blogger.com/profile/08809768490674110768noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-14714512553065768392008-07-13T12:39:00.000-05:002008-07-13T12:39:00.000-05:00okay, what do you charge for shipping, and how ong...okay, what do you charge for shipping, and how ong does it take to get it to texas?<BR/><BR/>sounds so fabulous!<BR/><BR/>feel the envy from me. :-)<BR/><BR/>enjoy the bountiful goodies!Manthahttps://www.blogger.com/profile/12562728113285079571noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-44709724825148398232008-07-13T10:11:00.000-05:002008-07-13T10:11:00.000-05:00That is a lot of sugar. Can it be left out with si...That is a lot of sugar. Can it be left out with similar results?nonehttps://www.blogger.com/profile/07550167783969561280noreply@blogger.comtag:blogger.com,1999:blog-4777924283137713200.post-35182402750683179182008-07-13T09:23:00.000-05:002008-07-13T09:23:00.000-05:00Try this one nanc:Take the yellow straight-neck su...Try this one nanc:<BR/><BR/>Take the yellow straight-neck summer squash and cut it into round slices about 1/4 inch thick. Dip them in egg and then cover them with grated parmesan cheese. Fry them in a skillet with canola oil until browned. A little salt and pepper and your good to go.Papa Frankhttps://www.blogger.com/profile/03544402123543832168noreply@blogger.com