Posted on 12/16/2023 6:27:39 AM PST by Diana in Wisconsin
Thank for the reminder, Diana!
Merry Christmas, everyone!
*** Only 90 days until Spring, 2024! :)***
Just catching up on the thread. Saw this gem of hope from you.
I’m a southerner by birth, and I only like Midwest winters when it’s either sunny, or I have beautiful white snow on the ground (and not too much of it!).
Yes Diana time to celebrate. God bless you all and your gardening efforts. Tomorrow is when the light begins to return to the world. Today is the shortest day. Very grateful God chose tomorrow to bring me into the world. Hope springs eternal. Love you guys.
Thanks for the Ping and the interesting post.
I used to love winter when we lived in california. I know, don’t laugh. We had a cabin in the Sierra so I really did experience a real winter! But I could drive home to the valley and warm temperatures anytime. It’s totally different here in East tennessee. Rather than expecting spring in 2 months, it’ll be at least 4 more.
Time to make more soup! I was thinking soup could be a prepper thread topic. You can put leftovers in it so nothing goes to waste. It can sit and cook on its own without a lot of interference. It can provide a lot of vitamins and minerals because of the variety of vegetables in it. You don’t necessarily need meat but it’s a good way of using up the tough cuts and amounts too small to serve again.
I soooo needed this today. What a beautiful image. Just utterly peaceful. Thank you❤️
Okra only thrives in hot weather. Frost would kill it. Onions are already planted (Fall). Irish taters go in in early February.
“I was thinking soup could be a prepper thread topic.”
YES! I make soup from scratch all the time. I’ll have a few good recipes to share. :)
Beautiful. And God created all the seasons, the cycles, the rain, snow, and sun and moon. Everything can remind us of Him and His mercy!
Sadly no snow here (SW Oregon) but DH feeds the creatures always. They have souls, too.
...each day from now on becomes a little longer.
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Eggplant and Red Pepper Terrine w/ Raw Tomato Sauce
Use highest-quality, soft, fresh Mozzarella (packed in water in grocery refrigerated section).
Adapted from Jacques Pepin's Today's Gourmet II: Light and Healthy Cooking
Ingredients For the terrine: 3 large red bell peppers (about 1 1/2 pounds) 2 large, firm eggplants (about 2 1/2 pounds) 2 tablespoons extra virgin olive oil 1 1/2 cups loosely-packed flat-leaf parsley leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 ounces fresh mozzarella, cut into 1/8-in slices, about 14 slices
Ing For the raw tomato sauce: 3 cloves of garlic, peeled and finely chopped 2 to 3 ripe tomatoes (1 1/4 pounds), each cut into 6 to 8 pieces 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco sauce
Method Blacken and peel the red peppers: Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occasionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a bowl and cover the bowl with a plate. Let the peppers steam in their own residual heat inside the bowl for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.
Note: Use Trader Joe's excellent bottled cooked red pepper as a shortcut to the above step.
Grill the eggplants: Heat a grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with olive oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tent-like lid of aluminum foil and place it over the eggplant as it cooks.
Blanch the parsley: While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
Build the terrine: Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press down on the wrap to compact the mixture. Refrigerate. At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
Sauce: blender garlic/fresh tomatoes smooth. Sieve or use food mill. Mix in rest sauce ing.
Serve: layer on platter Sauce, then un-mold terrine in center. Slice and serve with rest of Sauce.
NOTE: Make individual servings by layering in muffin tins.
looks delish, like a vegetable torte!
Handy recipe to have when the garden vegetables are ripe for picking.
“I’ll have a few good recipes to share. :)”
Great! me too.
Can we put them here? I have put the pepper thread on hiatus, there were very few responses and I got tired of talking to myself. I need to learn from other people! lol
Maybe somebody else will take it over. I’ll share everything I have.
My favorite appetizer was one I came up with about 20 years ago. Was making lots fresh goat cheese, like 3-4 days a week. Our milk was sweet with no goaty taste. We never kept a buck and fed our girls the best. So I took a thin slice of baguette, lightly toasted it. Drizzled a few drops of olive oil, slice of fresh goat cheese, more oil, a slice of really good deli beef and top with a slice of sliced red pepper in oil from a jar from the grocery store. There used to be a show called the perfect bite. To me that was it.
Mmmmmmmmm......I think I need to bite into that now.
Thanks. It been a mixed blessing. Saved me a ton of money in life but it does take it's toll being blue collar, especially as you get older.
I'm still at it full time at 58 years old but life has it's ups and downs. My truck just blew up a few days ago and then I get to work today and get offered a desk job. It's not a 100% sure thing but pretty close to it. I won't be tied to the desk and will be walking plenty but not on my feet on concrete for 12 hours since this position is 8 hours, 5 days a week.
Well that sounds like good news. Hope the job comes through.
Let’s do it on the December 30th thread. I’ll do a ‘Potpourri Edition’ that week, so anything goes!
I’ll ping you. :)
All right, sounds great
I just got a request for someone to get on the prepper thread. Maybe I’ll wait I’m closing it, wait till after the holidays and see if there’s any interest. But we can still do soup! I can’t wait to get your recipes.
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