Posted on 06/14/2017 5:54:44 PM PDT by Jamestown1630
Ugh! I am so glad lunchables and hot pockets are not kosher! However, my kids do like frozen meals, yuck. But the big guys can do that once in a while if they want.
I wish you could give me the secret re: ‘stop hoarding books’.
1. Kindle or kindle app
2. Get so busy you don’t have time to read. I bought a book a few months ago and I never get to read it.
This is always a popular dish with my family. I make them with the black bean recipe.
http://www.myrecipes.com/recipe/tamale-chicken-potpies
When I was growing up, there was a fence at the end of the backyard that had roses, honeysuckle, and morning glories growing on it altogether, in a marvelous mess. We kids used to go down and pinch the ends off of the honeysuckle flowers, and lick the sweet syrup. But I had never heard of using Honeysuckle in cooking.
Today the email that I receive from Victoria Magazine had the most beautiful spread of recipes that use honeysuckle; it includes Honeysuckle and Meyer Lemon Panna Cotta, Melon Prosciutto Salad; and Couscous Salad with Honeysuckle Vinaigrette. Really beautiful:
But..But...What if SHTF, and I can’t recharge the Kindle???
I’m afraid I’m very protective of my books. When we last moved, I got rid of a lot; but then became more selective as to what I bought.
Next move will be a (bi...) Troublesome Experience.
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I make lemonade using the entire lemon.....the French method.
No squeezing. You'll have tall frosted glasses of intensely lemon-flavored ice cold lemonade in a minute.
METHOD: Trim both ends of cleaned lemon. Cut in quarters....add to blender half-filled w/ tap water. Pulse 2 times just to coarse-chop. There are still large lemon chunks in the mix. Then strain out solids and discard.....pouring lemon liquid into pitcher of ice.
Add fave sweetener.
NOTES: DO NOT PRESS ON SOLIDS---and DO NOT buzz in blener more than 2 maybe three times. If you do, this adds bitterness to your lemonade.
It’s a beautiful magazine. I preferred its first iteration - they seemed to have more do-it-yourself stuff back then. But it still has fabulous decor- and food-porn ;-)
I hadn’t heard of your Lemonade method, and will have to try it. Much easier!
For optimum lemonade perfection, one has to follow the directions precisely.
I had to take head cheese sandwiches to school for lunch.
Orange Lightning Cake
ING whole orange (unpeeled), tsp baking soda ½ cup water, stick of butter, cup sugar 2 eggs
tsp vanilla extract 2 cups flour 1 cup sultanas or raisins ½ cup chopped walnuts (optional)
BATTER Cut the orange into quarters, deseed; whizz to finely chop. Dissolve baking soda
in water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to
combine. Add sultanas or raisins and nuts, if using, and stir with a spoon or pulse several
times to just combine (don’t whizz them or they will break up).
Bake to greased/bottom-lined 8" cake tin 325 deg--skewer in center comes clean (forty five min).
COOKS NOTES: Can add orange zest, maybe dried cranberries. Or replace milk w/ oj. A very forgiving recipe. Keeps airtight up to a week. Can be frozen.
Looks delicious! I will make it for book club.
We are getting ready to move, a major downsize. I will be parting with lots of books.
Might be a nicer presentation if you added a transparent glaze allover the top.
Don’t worry. Your new smaller place will probably be packed full of books again in no time (voice of experience ;-)
I really want to downsize significantly, but that urge is doing battle with more powerful ones.
My grandfather used to make the most wonderful lemon cake for our birthdays when we were kids. I wonder if your lemon method would work to try and recreate that.
Bookmark
If you post the recipe, maybe we can tweak it.
I never had it. It was just a very lemon-y, moist cake with a very lemon-y butter icing. He used to put those silver dragees on it. I’m assuming it was a recipe common in the 1950s, because that’s when he was making it; or it could have been an old family recipe (his family was originally from France, but it seemed like just a good old-fashioned American layer cake.)
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