In Season Recipes

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Bludin the snow is beautiful.  We don't get that often here either.

I am going to some friends for super bowl so I have made an hot almond cheesedip and a Coconut pecan pie.  I'll try to take a picture later and post it.

Teka I am thinking about my spring garden as well.  I finally harvested my broccoli.  Don't know if my cabbage will have enough time to make it.  Hopefully the new beds I am building for next fall will have much more sunlight.

What is an EVOO dressing?

  All you do is take a heart shaped cookie cutter and take the tip off of it.....although, I guess you would not have to, but all you do to make the butts is decorate the heart upside down.   It was not an original idea....saw them on one of the threads, but forget which one and when, but thought How cute.  Thank you Maya and Sherry and everyone for the compliments...yes, I probably could get more for them, Sherry, But there is always the issue of dog hair, my hair, getting into the dough....lots of it flying around at my house right now (mine that is) . So I only sell them to people I know and would not want to change them too much.  I use one of the smaller round tips ( a #2 I think)  to draw the outlines of the panties or the thong or whatever and then fill it in and put lace or whatever I want the trim to be on it .

The reason I came on here was to post a recipe that I love, but then again I LOVE mushrooms.  You could have it as a side, on a salad or I used it as an appetizer. 

                        MARINATED MUSHROOMS

Boil 1 lb of mushrooms ( cut stems down, or you can remove them altogether and just use the cap part...I like the small to med sized ones so they are just a bite size)  for 10 mins and drain.   While still warm, dump mushrooms  into mixture  of 1/2 cup sugar,  1/4 cup vinegar,  1/4 cup oil, 1/2 Tbsp.  chopped  oregano and 1 tsp. salt. Add 2 small onions sliced and marinate for at least 12 hrs.  

I usually do more than a pound and also you can use the marinade over after you eat the mushrooms. 

I have found the longer they sit, the better they are and they are Ummmmm.  But as I said I love mushrooms. 

Marilyn,  I saw pics of the Coliseum in the snow in the newspaper.   I love beets, Carolyn....pickled beets....like them almost as much as mushrooms.   

Lulubee,  I am sure they will crack up....maybe give them after the shot so they are not shaking when they inject.    I used ivory in the white icing for flesh....a litte pink to get another shade and a little brown  to get the tanner looking shade, but if you are just making a few, I am sure just the one color skin would be fine.  I did smaller and larger hearts......big and small butts.    Good luck.  I will post the pic blown up so you can study the pants....making a thong of course was the easiest......Oh this would be really fun....make the pants like that pair you are going to wear that day!   LOL

Oh golly, those are a hoot!!  Thanks for all the tips, Marybe!  You are my kind of nut.

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Here is the Blackberry Cobbler recipe.  It turned out great but I think next time I will add a teasp of vanilla to the batter.

BLACKBERRY COBBLER

Ingredients

1 stick butter

1 ¼ cup sugar

1 cup self rising flour

1 cup milk

2 cups fresh blackberries

Instructions

Pre-heat oven to 350 degrees. Melt butter in microwavable dish. Pour 1 cup of sugar and 1 cup flour into a mixing bowl, whisking in milk. Mix well, then pour in melted butter and whisk it all together. Butter a disposable baking dish. Rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top. Bake in the oven at 350 degrees for 1 hour or until golden and bubbly. If you desire sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it is done.

Yesterday after work I harvested all the greens and broccoli in the garden.  Took some to my mom and then cooked the rested and put in the freezer.  I love greens, DH tolerates them because he knows they are good for him.  Tomorrow we are going to get mushroom compost from our local mushroom farm.  It is the best in gardens.  The following week will get my dirt.  I have one bed that is empty now that i harvested it so Sunday I will plant onions and potatoes.  I just love my fresh veges.  And to think before BC I never had a garden, DH gets a kick out of how much I have enjoyed it.  He enjoys the veges.

Teka we are very fortunate here.  I live in a rural community where we have a mushroom farm, eggs farms, chicken farms and of course cattle farms.  Some of these are organic so I can go to the mushroom farm and buy direct and fresh.  There is an organic egg company and I can go to the plant and buy my eggs really cheap.  Also an organic chicken company so I can go to the processing plant and buy then just process and on ice.  Everything is grown for commercial like Whole Foods but I can buy direct. I just need to find a place for organic grass feed beef.  None of that in my area that I am aware of. Oh and I just found out about an organic dairy farm.  I need to check that one out.  I was talking to one of our Master Gardeners here and they said the mushroom compost keeps your garden fertilzed  for up to 3 to 4 years.  I'll have to post some pictures when the garden starts growing

I don't eat meat, but when I buy meat or poultry for my husband, I look for the most organic and natural that I can find. So he eats "grass fed", hormone and antibiotic free beef and organically fed, hormone free chicken.  What Teka says is true..this is the stuff that our parents and grandparents had growing up.