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I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
Bumblebee handmade outfit 🐝💛@charlescreaturecabinet CCC [BEE WITHME] licorice 💛 tiny bjd ~hand micro knits Catherine Janakiraman
| US
Last in stock available here: tinyurl.com/y2b4jsem
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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #tinybjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞
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CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice
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Hand micro knits bumblebee @catherinejanakiraman
Handmade root end furniture, outfit @murjanikusumobroto
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Photo: @charlescreaturecabinet | NL
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BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
...with chicken broth, ha ha, for hearty veg soup.
COOKS MAGAZINE HEARTY VEGETABLE SOUP
Serves 4 to 6 as a Main Course. Published September 1, 2003.
The fortified broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months. If you can get “petite cut” canned diced tomatoes, they can be used straight away after draining, without any additional chopping. The garlicky crostini (see related recipe) add another dimension of flavor and texture to the soup.
INGREDIENTS
Stock
1 large carrot , peeled and chopped medium
1rib celery , chopped medium
1 medium onion , chopped medium
3 medium portobello mushrooms , roughly chopped
1medium head garlic , outer papery skins removed and top third of head cut off and discarded
3tablespoons olive oil
1tablespoon tomato paste (heaping)
9cups low-sodium chicken broth or vegetable broth
2 medium leeks (about 1 pound), green parts chopped, white parts sliced thin crosswise
10sprigs fresh parsley leaves
4sprigs fresh thyme
2 bay leaves
1/2ounce dried porcini mushrooms , rinsed
Soup
1 can (14 1/2 ounces) diced tomatoes , drained, tomato pieces chopped coarse
2 small russet potatoes (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
2 medium carrots , peeled and cut into 1/2-inch cubes (about 1 cup)
1/2 medium celeriac (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1small head escarole (about 12 ounces), washed, stemmed, and leaves cut into 1-inch pieces (about 4 heaping cups)
1cup frozen baby lima beans (6 ounces) defrosted (optional)
2tablespoons minced fresh parsley leaves
INSTRUCTIONS
1. FOR THE STOCK: Adjust oven rack to middle position; heat oven to 450 degrees. Place carrot, celery, onion, portobellos, and garlic head on rimmed baking sheet; drizzle with oil and toss to coat. Add tomato paste and toss again until evenly coated. Spread vegetables in even layer, set garlic head cut-side up; roast until vegetables are well browned, 25 to 30 minutes.
2. Combine roasted vegetables, broth, leek greens, parsley, thyme, bay, and porcini in large heavy-bottomed Dutch oven; cover and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, 30 minutes. Remove garlic head; using tongs, squeeze garlic head at root end until cloves slip out of their skins. Using fork, mash garlic to paste in small bowl and set aside. Strain stock through large fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids in strainer.
3. FOR THE SOUP: Rinse out and wipe Dutch oven; add tomatoes, potatoes, carrots, celeriac, reserved whites of leeks, strained broth, and garlic paste to pot and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until vegetables are tender when poked with skewer or paring knife, about 25 minutes. With back of wooden spoon, mash some potatoes against side of pot to thicken soup. Stir in escarole and lima beans (if using); cook until escarole is wilted and limas are heated through, about 5 minutes. Stir in parsley; adjust seasonings with salt and pepper. Serve immediately with crostini floated on soup, if desired.
America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.
The beautiful handmade 'Root End' gingerroot gnome house by Murjani Kusumobroto got a lot of admiring looks at Epic Doll Fair 😍💛💛
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#handmade @murjanikusumobroto #rootend #fairyfragilities #gingerrootgnome_house #home #dollshow #bjdshow #charlescreaturecabinet #cccbjd #ccc #nanadaedjahé #nana #gingerrootgnome #tinybjd #microbjd #balljointeddoll #limitededition #fantasybjd #collectibles #charlesgrimbergstephan #artist #designer #sculptor #bjdartist #cabinetofwonders #rotterdam
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Handmade 'Root End' House & furniture FairyFragilities | NL
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BJD Design/Sculpt TM & Copyright © 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
I got off work early so I came home and played in the kitchen (made some unnecessary but tasty caramelized onion dip to go with crunchy celery stalks).
In this kitchen corner, you can see some milk glass dishes from Duncan's grandmother, our regenerating green onions (did you know if you put the root ends in water they will grow back and you can use them all over again?), a new full jar of honey from the hives right next door, colorful but empty bottles from A, and a couple house plants I am trying my very best to keep alive.
'SO, don't tell me you ate all the honey again' 🐝💛@charlescreaturecabinet CCC [NANA] dae djahé, [PIN-DA SO] blossom faerie & [BEE WITHME] licorice ~tiny micro bjd ~hand micro knits Catherine Janakiraman
| US
Last in stock available here:
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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #nanadaedjahé #nanadjahé #cccnana #gingerrootgnome #tinybjd #lilpotbellie #PinDa_SO_peanut #botanicalblossomfaerie #microbjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞
🌱💛
CCC NANA Dae Djahé | 6.5cm Tiny BJD | ginger root gnome | Ball-Jointed Doll ~Gingerroot Yellow GID
💚🌱
CCC PIN-DA SO | 45 mm Micro BJD | Peanut Faerie | Ball-Jointed Doll | ~Cabinet of Wonders
🐝
CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice
🍀💞
Hand micro knits flower hat, bumble bee @catherinejanakiraman
Handmade root end furniture, nana outfit @murjanikusumobroto
🍀💞
Photo: @charlescreaturecabinet | NL
🍀💞
BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved
www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...
Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse
Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings
Ingredients
* 1 recipe Savory Pie Crust, recipe follows
* 1 egg
* 2 pounds ripe tomatoes, peeled
* Salt and freshly ground black pepper
* 1/3 cup plain bread crumbs
* 4 tablespoons mayonnaise
* 3/4 cup thinly sliced Vidalia onions
* 1/4 teaspoon fresh thyme leaves
* 2 tablespoons chiffonade fresh basil
* 1/2 cup grated fontina cheese
* 1/2 cup grated mozzarella cheese
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons grated Parmesan
DirectionsPreheat oven to 375 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
For the Savory Pie Crust:
* 1 1/4 cups all-purpose flour
* 2 teaspoons Essence, recipe follows
* 1/2 teaspoon salt
* 4 ounces (1 stick) cold unsalted butter, cut into pieces
* 3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
Yield: 1 pie shell
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
* Published by William Morrow, 1993.
we're back to the growing our own scallions thing, by saving the root end of a scallion, popping it in a glass of water for a few days, and then planting it in the scallion pot. i did this last summer, too, but in a small shady part of the garden, so i'm hopeful that this year's scallions will be more prolific.
YIP 157/365 // Garden Grub 4/120
~ Donovan
Mellow Yellow ♪
I'm just mad about Saffron
Saffron's mad about me
I'm just mad about Saffron
She's just mad about me
They call me mellow yellow
They call me mellow yellow
The phrase "mellow yellow" appears on page 719 of the first American edition of Ulysses (novel), where it is used to refer to Mrs Marion Bloom's buttocks, but it is not known if Donovan got the phrase from there.
en.wikipedia.org/wiki/Mellow_Yellow
see tags for a natural bee sting remedy...
www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...
Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse
Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings
Ingredients
* 1 recipe Savory Pie Crust, recipe follows
* 1 egg
* 2 pounds ripe tomatoes, peeled
* Salt and freshly ground black pepper
* 1/3 cup plain bread crumbs
* 4 tablespoons mayonnaise
* 3/4 cup thinly sliced Vidalia onions
* 1/4 teaspoon fresh thyme leaves
* 2 tablespoons chiffonade fresh basil
* 1/2 cup grated fontina cheese
* 1/2 cup grated mozzarella cheese
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons grated Parmesan
DirectionsPreheat oven to 375 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
For the Savory Pie Crust:
* 1 1/4 cups all-purpose flour
* 2 teaspoons Essence, recipe follows
* 1/2 teaspoon salt
* 4 ounces (1 stick) cold unsalted butter, cut into pieces
* 3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
Yield: 1 pie shell
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
* Published by William Morrow, 1993.
N111PL/N27B
From EAA Website:
Named after his wife, Little Audrey was constructed by Paul Poberezny in 1953 during the very early days of EAA. The little sport plane was actually made up of a pair of cut-down Luscombe wings, a spring steel landing gear, and a Continental A-75 engine attached to a welded steel tube fuselage. The major part of the fuselage came from a tiny racing airplane designed by the well-known Benny Howard and raced under the name Pete.
Little Audrey began testing on August 14, 1953. Paul was dogged with problems that day, quite evident when he dragged the airplane in from taxi tests several times with badly smoking brakes. In addition, the Continental A-75 engine would only turn up 1900 rpm with the original Fahlin prop. Paul quickly remedied both problems and got Little Audrey certified and in the air.
Paul logged many hours in the airplane before selling it to Joe Yutz in 1955. Little Audrey passed through six more owners and a number of modifications before EAA Chapter 1 obtained the airplane and decided to rebuild it. Jan Johnson was elected to oversee the restoration and completed the task with great enthusiasm.
Aircraft Spruce & Specialty donated the tubing for the fuselage with Bill Barlow doing the job of cutting the tubes to fit. The wings were two feet longer than the original wings on Little Audrey, and had to be cut and spliced together at the root ends. The covering was done in the chapter clubhouse using Stits fabric and Polytone coatings, donated by Ray Stits. The original A-75 Continental engine that Paul had installed in 1953 was still in the airplane and in very good shape.
Once the chapter restoration of Little Audrey was completed, Chapter 1 President and veteran pilot Pat Halloran climbed in and put the little sport plane through its paces before pronouncing it ready for delivery to Oshkosh by trailer – carefully considered to be the safest way to deliver precious cargo.
Little Audrey made several flights at the fly-in in Oshkosh in 1991, showing off for the crowd and completing an air-to-air photo session. The final flight was made during the convention with Paul watching intently as the little sport plane was taxied up for the dedication ceremony. With all participants on hand, Little Audrey was donated to the EAA Aviation Museum by William Turner on behalf of all the members of EAA Chapter 1.
Aircraft Make & Model: Howard/Poberezny Pete III Little Audrey
Length: 17 feet 3 inches
Wingspan: 18 feet 2 inches
Height: 4 feet 9 inches
Gross Weight: 805 pounds
Empty Weight: 515 pounds
Seats: 1
Powerplant: Continental A-75
Horsepower: 75 hp
Cruise Speed: 85 mph
www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...
Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse
Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings
Ingredients
* 1 recipe Savory Pie Crust, recipe follows
* 1 egg
* 2 pounds ripe tomatoes, peeled
* Salt and freshly ground black pepper
* 1/3 cup plain bread crumbs
* 4 tablespoons mayonnaise
* 3/4 cup thinly sliced Vidalia onions
* 1/4 teaspoon fresh thyme leaves
* 2 tablespoons chiffonade fresh basil
* 1/2 cup grated fontina cheese
* 1/2 cup grated mozzarella cheese
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons grated Parmesan
DirectionsPreheat oven to 375 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
For the Savory Pie Crust:
* 1 1/4 cups all-purpose flour
* 2 teaspoons Essence, recipe follows
* 1/2 teaspoon salt
* 4 ounces (1 stick) cold unsalted butter, cut into pieces
* 3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
Yield: 1 pie shell
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
* Published by William Morrow, 1993.
'SO, don't tell me you ate all the honey again' 🐝💛@charlescreaturecabinet CCC [NANA] dae djahé, [PIN-DA SO] blossom faerie & [BEE WITHME] licorice ~tiny micro bjd ~hand micro knits Catherine Janakiraman
| US
Last in stock available here:
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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #nanadaedjahé #nanadjahé #cccnana #gingerrootgnome #tinybjd #lilpotbellie #PinDa_SO_peanut #botanicalblossomfaerie #microbjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞
🌱💛
CCC NANA Dae Djahé | 6.5cm Tiny BJD | ginger root gnome | Ball-Jointed Doll ~Gingerroot Yellow GID
💚🌱
CCC PIN-DA SO | 45 mm Micro BJD | Peanut Faerie | Ball-Jointed Doll | ~Cabinet of Wonders
🐝
CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice
🍀💞
Hand micro knits flower hat, bumble bee @catherinejanakiraman
Handmade root end furniture, nana outfit @murjanikusumobroto
🍀💞
Photo: @charlescreaturecabinet | NL
🍀💞
BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
A couple hours later and the radicle has grown quite a bit.
Made as a side dish for our usual tilapia. However, I needed to cut the potatoes smaller and the indirect heat that the grill called for didn't do much to brown them. The browning you see was only when I turned on a bit of direct heat under the pan. The butcher had linguica earlier in the week, but didn't have any when I went to buy it so I used chorizo. Also couldn't find any boiler or pearl onions fresh anywhere, and wasn't going to buy a bag of frozen pearl onions only to use 8.
Its a 'maybe try again', tho I thought the potatoes themselves had a really nice flavor.
www.myrecipes.com/recipe/new-potatoes-onions-sausage-5040...
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Linguica is a Portuguese sausage--you can substitute Spanish-style chorizo or kielbasa. Leave the root end intact on the onions so they don't fall apart as they cook.
4 of 5 stars
3 cups water
2 tablespoons Dijon mustard
1 teaspoon sweet paprika
2 teaspoons white vinegar
1/2 teaspoon ground red pepper
1 (14-ounce) can fat-free, lower-sodium chicken broth
2 bay leaves
16 small red and yellow potatoes, halved lengthwise (about 18 ounces)
8 small boiling onions, peeled (root end left intact)
Cooking spray
4 ounces linguica sausage, diced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
Preparation
1. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Place grill rack on grill.
2. Combine 3 cups water, Dijon mustard, and the next 5 ingredients (through bay leaves) in a large saucepan. Bring to a boil, and cook for 2 minutes. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes. Remove from heat, and let stand for 10 minutes in cooking liquid; drain. Cut onions in half.
3. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place the potatoes and onions in pan, and coat with cooking spray. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and sauté for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.
Bill and Cheryl Jamison, Cooking Light
AUGUST 2011
Recipe Time
Hands On: 33 Minutes
Total: 1 Hour, 19 Minutes
Nutritional Information
Amount per serving
Calories: 133
Fat: 5.7g
Saturated fat: 2.1g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.5g
Protein: 5.3g
Carbohydrate: 15.8g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 0.8mg
Sodium: 311mg
Calcium: 21mg
Yield: 8 servings (serving size: about 1/2 cup)
This week the broccoli caught my eye and queried my taste buds at the local farmers market! I massaged the broccoli with olive oil, lime juice, garlic, ginger, lemon grass, galangal, salt and pepper and let marinade for 15 to 20mins whilst I made the sauce and rice.
For the sauce I blended macadamia butter, lime juice, honey, water, garlic, chilli, ginger, galangal, lemongrass, thai basil, and Vietnamese mint. Then mixed through the broccoli before serving.
The rice is jicama, macadamia nuts, olive oil and salt processed to a rice consistency. I served it with a little left over sauce on the side, fresh rocket and and a slice of blood lime.
Jicama is a crispy, sweet, edible root, that is actually a legume, it grows on vines low to the ground the end result of the jicama being at the root end of the vine. It is a great source of vitamin c and is fat free. Normally the smaller the jicama the crispier and sweeter it is, like a crispy watery apple, the bigger they get the dryer and woodier they become. They have a mild taste so will adapt to whatever flavours you use with it! I love it. Enjoy.
Make sure you cook the beets in their skins for ease in peeling. This spicy sweet-sour lights ups a simlpe family meal.
8 medium beets (1 1/4 pounds)
6 cups water
1 tablespoon vinegar
1 teaspoon salt
1 small onion
1/2 cup vinegar
1/3 cup sugar
1/3 cup water
1 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon pepper
Cut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat 6 cuts water, 1 tablespoon vinegar and 1 teaspoon salt to boiling. Add beets. Heat to boiling; reduce heat. Cover and cook until tender. 35 to 45 minutes; drain.
Run cold water over beets; slip off skins and remove ends. Cut beets into slices. Place beets and onion in glass or plastic bowl. Heat remaining ingredients to boiling; reduce heat. Simmer uncovered 2 minutes. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.
Bumblebee handmade outfit 🐝💛@charlescreaturecabinet CCC [BEE WITHME] licorice 💛 tiny bjd ~hand micro knits Catherine Janakiraman
| US
Last in stock available here: tinyurl.com/y2b4jsem
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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #tinybjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞
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CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice
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Hand micro knits bumblebee @catherinejanakiraman
Handmade root end furniture, outfit @murjanikusumobroto
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Photo: @charlescreaturecabinet | NL
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BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛
Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.
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#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019
Project No. 144
I think vivid colors in food just make a meal so much feistier.
Case in point: Spicy Thai Watermelon Soup, Lemon-Garlic Salmon and Saffron Rice.
Recipe for the super-awesome Watermelon Soup (from Epicurious):
We skipped out on the crab meat this time,but it does go really well together, just go a bit light on the oil.
Ingredients
For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste
For crab
10 oz jumbo lump crabmeat (2 cups), picked over
1/4 cup finely chopped fresh cilantro
1 1/2 tablespoons mild olive oil
1/4 teaspoon salt, or to taste
Preparation
Make soup:
Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
Prepare crab:
Toss crabmeat with cilantro, oil, and salt.
Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.
Eat!
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Consumed By Design: Make.Eat.Live.
A year-long project aimed at exploring the visceral and conceptual experience of food, and where it intersects with design. Whether examining the relation of colour to taste, the joys of plating, the intricacies of wine label design and anything else foodie, I plan to eat and make my way through the year with gusto.
You can follow the project at the Consumed By Design website, or check out everything else I get up to here.
[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛
Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.
.
.
.
#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
The wing structure can clearly be seen in this shot of the root ends of the wing. Also visible is the engine mounting / undercarriage structure on the far wing, showing that the engines would be slightly underslung.
Stored outside at the Museum of the Great Patriotic War, Victory Park, Moscow.
11-08-2012
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
The radicles have grown even more in a couple more hours.
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
One of the true characters of Echo Bay, BC is Bill Proctor, a 78-year-old man who has spent his whole life fishing, trapping, handlogging, and salvage logging in the Broughton Archipelago. He was raised on a floathome in an isolated inlet by his Scottish mother Jae and still salvages about 1200 metres of logs a year. He bucks off the root end, attaches dogs or threaded steel rods into the log and hauls in his boat to a collection area. Bill owns 90 acres on Gilford Island and has handbuilt a crafted log home, a huge boathouse and several other buildings including a replica handloggers cabin, crafted from a single cedar log and a museum to house his collection of artefacts salvaged from about a 15 km circumference of the area. He has one of the most extensive collections of Kwakuitl implements in BC as well as a collection of 1300 bottles, one a wine bottle that dates from 1846.
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
Chef Orr removes the root end of the leek.
Listen to the episode and print the recipe »
[Photo: WFIU Staff/WFIU]
Amazing thing this. A friend bought us an Amaryllis recently. Disbelieving of the simplicity of the instructions, it took ages to put a few stones in the bottom, put the bulb in root end down, cover with stones and add water. But eventually we did, and within days the thing lives. Apparently there will be flower one day.
All the hair trimming was done at the root end to maintain the wispy bottoms. It was tricky, but I rooted in the layers instead of cutting them in afterward!
I like beets, and I love pickled beets. Original recipe here. The recipe calls for 30 minutes to marinate. It's even better when left overnight.
Ingredients
1 small red onion, halved and sliced
1/2 cup red-wine vinegar
2 tablespoons sugar
1 cinnamon stick
4 whole peppercorns
2 whole cloves
3 cups steamed sliced beets, 1/2-1 inch thick (see Tip)
Preparation
Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.
Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
Canada Goose Branta canadensis gosling feeding on the grassland at the root end of the WP jetty in the Oakland Middle Harbor park. Taken in ¿June? 2008 by a Nikkormat FT2 with a Nikkor-H 300mm ƒ4.5 non-AI on Fujicolor Press 1600. Exposure data unrecorded. Cropped lightly to square.
One of this gosling's parents is the prior shot in my photostream...
1 long white napa (Chinese) cabbage, about 1 lb 3 oz
1 cup coarse or pickling salt
5 cups (1 liter) water
1 small long white radish, about 5 oz (160 g), cut in 1 1/2 in (4-cm) julienne strips
4-5 scallion (spring onion), cut in 1 1/2 in (4-cm) julienne strips
1 small leek, white part only, cut in 1 1/2 in (4-cm) julienne strips
2 teaspoons very finely chopped garlic
1 teaspoon finely grated ginger
1 1/2 cup chili powder
1 teaspoon sugar
2-3oz pickled shrimp
3oz salted anchovies
1 large bowl to hold cabbage while soaking in water
Remove root end of cabbage without separating the leaves. Put all the salt in a large bowl and add 4 cups (1 liter) water. Stir to dissolve all the salt in bowl and wter. Fit the cabbage into bowl adding water if necessary so it is covered. Place several heavy plates as weights on top of the cabbage and let sit at room temperature for 8-12 hours. Drain the cabbage and rinse under running water, and squeeze dry.
In a seperate bowl, combine all other ingredients and mix well. The red chili paste should look like the bottom left photo so your ingredient amount can vary slightly regarding the red chili powder. Slightly separate the cabbage leaves and pack them well with the radish mixture. Pack well into glass jar and press firmly to remove air bubbles. Cover jar tightly. If you decided to cut the cabbage into bite sized pieces before adding chili paste that is fine. You can cut the cabbage into bite sized pieces before soaking in brine water as well. Just a matter of personal taste.
Once thoroughly mixed, fill the jars with the Kimchi and seal with lids. Allow the jar to sit in a dark room temperature area for 2-3 days. Follwoing this early fermentation process place jar in the refrigerator and return to the fridge after each serving.
Important: Never use a reactive metal container to store kimchi; use porcelain or stainless steel. Plastic will be permanently stained by chili. Store kimchi in a cool, dark place - a fridge is best.
For dinner - I can't wait!
Grilled Leek and White Bean Salad
3 medium leeks
2 cups cooked large white beans (Cannellini or Great Northern) - or 1 can drained and rinsed
2 Tbls olive oil
2 Tbls chicken broth, veggie broth or water
1 Tbls white wine vinegar
1 1/2 tsp dijon mustard
2 Tbls minced fresh parsley
salt and pepper
Preheat the grill (or broiler)
Trim the greens on the leeks and then slice in half lengthwise (leave the root end in tact). Rinse the leeks well to get all the dirt out. Pat dry.
Place the leeks cut side down on the grill and cook until tender, 5-10 minutes. Turn and cook another 3-5 minutes.
Trim off the root ends and then slice the leeks. Place in a serving bowl with the beans. Mix the remaining ingredients and pour over the beans and leeks. Toss to coat.
Enjoy!
The rest of the family is going to have some grilled pork chops with the salad. I haven't decided yet what I'll have.
Dinner @ Laozhuanchun Shandong Restaurant (老转村山东菜馆).
A lot of Chinese dishes found its roots in the desire not to waste food. Imagine, the root ends of spring onions and celery - what do you do with them? Here, they are brushed and washed clean, and served lightly salted and drizzled with sesame, and maybe some chilli oils.
Extremely crunchy; Absolutely flavourful. I was amazed at how simplicity can deliver something so delicious!
Outback Steakhouse Blooming Onion! 1) Cut it (do not cut through bottom root end) 2) Dip onion in seasoned flour 3) Separate petals and dip in batter (cornstarch, flour, spices) to coat 4) Place in fryer basket and deep-fry. 5) Serve hot and omnomnomn. Do you LIKE this recipe? #food #diy
For More -» 7amallfans.tumblr.com
Isn't he awesome - a welcome visitor.
We have an old White-faced nest hanging in the summer kitchen.
A mouse chewed a hole in it, and the next year Purple Finches built a nest inside.
one species helping another :)
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
Ingredients
1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
3 bell peppers (1 yellow, 1 orange and 1 red) seeded, cut into 3/4-inch-thick strips
1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
1 12-ounce package cherry tomatoes
2 tablespoons chopped fresh oregano, divided
1 pound castellane (long oval shells) or penne pasta
Preparation
Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tablespoons oregano; toss to blend.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.
Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tablespoon oregano and serve.
All Recipes / Ace Gardener
I’ve lived in a city all my life, but I always like to have a patch of green all to myself.
Keeping a garden has so many benefits: it’s relaxing, it’s an excuse to get out of the house, and best of all you save money by growing your own produce.
Now that gardening isn’t as popular as it once was, people are happy to buy fruits and veggies from the store, and waste plenty of useful scraps.
Growing veggies from kitchen scraps is fun and frugal.PXhere
I bet you never even realized that your kitchen leftovers can be recycled into fresh produce.
In fact a lot of plants can be regrown right on your kitchen counter.
1. Basil
Varuna
Basil is one of the easiest plants to regrow, because you can get a reliable, endless supply of this herb from just one plant.
Cuttings of basil will grow in a container with water, and can be transferred to a pot when they sprout roots.
2. Onions
The Gardening Cook
There are a few handy methods for growing onions from leftovers. The root end of an onion will grow new, whole vegetables when it’s planted in the soil.
But onions can also be grown in bunches on your windowsill using a recycled water bottle.
3. Sweet Potatoes
LDSPrepper – YouTube
Sweet potatoes take a little extra effort to grow, because they sprout from “slips,” slim, green shoots that grow on the potatoes.
But if you know how to cultivate them, you can get dozens of slips from just half a potato, and save a lot of money.
4. Ginger
California Gardening – YouTube
This spice is easy to grow at home, but takes a little patience.
Just bury the roots in soil and watch them sprout. It can take a year for new roots to be ready for harvest, but the plant itself is very hearty.
5. Pineapple
Weirdling
If you have a few years to spare and the right climate, it’s easy to grow your own pineapples from just a leftover crown.
via The Little Moment ift.tt/2JuSBnm
Today: stuffed kohlrabi with sour cream
Ma: töltött karalábé
This recipe for stuffed kohlrabi is typical of Eastern Europeans' love of hiding food in other food. Kohlrabi is a favorite vegetable in Hungary, Lithuania, Poland, Russia and Ukraine.
Ingredients:
6 medium kohlrabis
1 pound ground beef or ground leftover beef, veal, pork or lamb
1 large finely chopped onion
1 1/2 tablespoons butter
2 large eggs
1 finely chopped garlic clove
1 teaspoon sweet Hungarian paprika
1 1/2 cups broth of choice
1 cup sour cream
2 tablespoons all-purpose flour
salt and pepper
parsley
Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.
In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.
Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.
Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary - like parsley. Serve stuffed kohlrabi with sauce on the side or ladled over.
www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...
Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse
Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings
Ingredients
* 1 recipe Savory Pie Crust, recipe follows
* 1 egg
* 2 pounds ripe tomatoes, peeled
* Salt and freshly ground black pepper
* 1/3 cup plain bread crumbs
* 4 tablespoons mayonnaise
* 3/4 cup thinly sliced Vidalia onions
* 1/4 teaspoon fresh thyme leaves
* 2 tablespoons chiffonade fresh basil
* 1/2 cup grated fontina cheese
* 1/2 cup grated mozzarella cheese
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons grated Parmesan
DirectionsPreheat oven to 375 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
For the Savory Pie Crust:
* 1 1/4 cups all-purpose flour
* 2 teaspoons Essence, recipe follows
* 1/2 teaspoon salt
* 4 ounces (1 stick) cold unsalted butter, cut into pieces
* 3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
Yield: 1 pie shell
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
* Published by William Morrow, 1993.
Kings's Canyon. A gnarley section of wood near the root end of a felled giant Redwood. This is approximately a 4' x 8' section.
Did some work at the root end of the elevator forward spars. Added the root rib, control arm weldment, and the snap bushing through which the trim tab control cable will pass.
For more details about the construction of the elevators, see the build log.
© All Rights Reserved
Ross Creek Cedars
This is part of the root end of one of the giant cedars with new growth on the fallen tree.
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
I've started pulling up the carrots now. I've started with the first seeds planted which are called 'Short & Sweet'.
I am pulling every second carrot or obviously mature carrots first leaving others room to develop further.
The shape & unblemished condition of the carrots suggest that the sandy garden soil has been an excellent growing medium for them.
These carrots have a bitter taste raw but when cooked they are sweet & tender.
They make a beautiful presentation on a plate with a bit of green stem left on the tops (1-2 inches) and the root end snipped off.
Average length at harvest: 3 inches conical shape
NOTE: The carrot tops were so beautiful that I used them in flower arrangements as filler.
Photo: August 24, 2009