Shades-of-Oregon
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Pears are a fav too. Baked with a touch of cinnamon or sliced over fresh greens and juice of a pear used for dressing .
Coffee
- Thread starter digitS'
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digitS'
Garden Master
A Bosc Pear for me this morning – ripe and firm. It accompanied the Malt o Meal cereal very well. Second breakfast coming up soon as we wait for the next rainstorm and whether I will be going in for a C-19 shot at the pharmacy.
Reading about a second cousin and his children, 4 & 5 generations removed. There needs to be some editing but I have to think about what knowledge I have to do it. The old guy had quite a life. Inherited mill operations from both his father and father in law, at several hundreds of miles in separation. So, what does he do? Goes off to Illinois to start another mill. IL, NY, MD.
He is noted in Wikipedia as having a village in Illinois named for him. However, the village website says it was named for another person in the family. Q And, who was that and why? Oh, that could be the son he lost in war. No, that was a 24 year old with a different name ... The Military Times has a webpage honoring his service buuutt, it's a picture of his father. What!? No, it's obviously not a guy 24 years old – a guy with white hair and a photo elsewhere online with the father's name ..?
Go back to the village website and search for "history." Only thing that comes up is an ordinance restricting tattoo parlors from serving anyone with a "history" of a communicable disease. ! So, a town of 1,700 has a tattoo parlor? Ha!
. Ah well, maybe I will check the county's history . So much for the morning research.
Steve
Reading about a second cousin and his children, 4 & 5 generations removed. There needs to be some editing but I have to think about what knowledge I have to do it. The old guy had quite a life. Inherited mill operations from both his father and father in law, at several hundreds of miles in separation. So, what does he do? Goes off to Illinois to start another mill. IL, NY, MD.
He is noted in Wikipedia as having a village in Illinois named for him. However, the village website says it was named for another person in the family. Q And, who was that and why? Oh, that could be the son he lost in war. No, that was a 24 year old with a different name ... The Military Times has a webpage honoring his service buuutt, it's a picture of his father. What!? No, it's obviously not a guy 24 years old – a guy with white hair and a photo elsewhere online with the father's name ..?
Go back to the village website and search for "history." Only thing that comes up is an ordinance restricting tattoo parlors from serving anyone with a "history" of a communicable disease. ! So, a town of 1,700 has a tattoo parlor? Ha!
. Ah well, maybe I will check the county's history . So much for the morning research. Steve
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digitS'
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ducks4you
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Funny, I am NOT craving super sweet things like glazed donuts or, my favorite, icing in the middle donuts.
Eating vinegar slaw and canned peaches, sugar to be Sure, but a little bit healthier.
Sorry, @ninnymary that your Haychia dehydration wasn't successful.
We dehydrated tomatoes this Fall. Directions said to refridgerate AND check to make sure that they do not spoil.
I have 1 1/2 quarts of it and I won't cry if they don't make it.
I understand that in 3 months, all unused should be bagged up and frozen.
Usually, sugar is your friend. In fact, sugar is what keeps jelly eatable when hot water bath canning, many canners only flip the jars over and let the rims seal with only the heat of the produce and sugar.
I have only dehydrated peppers and herbs, so I dunno.
ALWAYS good to give the produce MORE time to dry than the recipe calls for. I know that when I bake bread I always use 3/4 cup of water first and add water as needed bc of humidity. You might have more humidity than you think.
PLUS, we get a LOT of "trendy" ways to process our foods, people who don't really know what they are talking about.
I know and AGREE with the folks here who prefer pressure canning EVERYTHING, just to be sure.
I am trying that first with new to me produce.
Just some food for thought...
Eating vinegar slaw and canned peaches, sugar to be Sure, but a little bit healthier.
Sorry, @ninnymary that your Haychia dehydration wasn't successful.
We dehydrated tomatoes this Fall. Directions said to refridgerate AND check to make sure that they do not spoil.
I have 1 1/2 quarts of it and I won't cry if they don't make it.
I understand that in 3 months, all unused should be bagged up and frozen.
Usually, sugar is your friend. In fact, sugar is what keeps jelly eatable when hot water bath canning, many canners only flip the jars over and let the rims seal with only the heat of the produce and sugar.
I have only dehydrated peppers and herbs, so I dunno.
ALWAYS good to give the produce MORE time to dry than the recipe calls for. I know that when I bake bread I always use 3/4 cup of water first and add water as needed bc of humidity. You might have more humidity than you think.
PLUS, we get a LOT of "trendy" ways to process our foods, people who don't really know what they are talking about.
I know and AGREE with the folks here who prefer pressure canning EVERYTHING, just to be sure.
I am trying that first with new to me produce.
Just some food for thought...
