Squash Vines

aftermidnight

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First off, :frow from Vancouver Island, welcome to the forum. Secondly, how about the recipe for your cream squash soup, we love recipes and yours sounds like a winner.

Annette
 

chefsdreams

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vancouver island? i think i'm jealous. i've been to visit a couple of times and just loved it. i should tell you that my grandmother taught me to cook on a wood burning stove in ontario canada, so i don't do recipes very well. also, i'm gonna assume you cook as good as you write, so i didn't go into too much detail. but (he said in his best bashful voice) it's pretty good. be careful who you share it with. . . really. i may have to start a short order service here!
thanks for your hearty welcome.
rodman
 

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digitS'

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Hi Rodman, and Welcome.

I'm not very experienced, although I've "tried" cooking with a wood stove ;). Does the water help? Have I gone astray using half & half?

All meant in good humor - I drift towards the simplest of recipes and fully expect others to know more about cooking. Perhaps too often, I am driven by a sense of frugality and an expectation that I will learn to better use garden produce. I hope to learn more about cooking.

Steve :frow
 

aftermidnight

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@chefsdreams thanks, food always tastes better cooked on a wood stove. My grandmother knew exactly which piece of wood to put on to bring the oven up to the exact temperature she wanted, it really was uncanny.
I think I pass as a fairly good cook but have to say I've only come close to my grandmother's swiss steak once or twice, come to think of I don't think she used recipes or owned a cookbook. She made an awesome Melton Mowbray pork pie, I guess coming from Melton Mowbray had something to do with it. When they moved she had to cook on an electric range, she hated it with a passion.
As far as recipes go, they are just guidelines as far as I'm concerned, I add or take out to suit my taste buds, sometimes by the time I'm finished it hardly resembles the original recipe :). One of our boys is a chef, the other has turned into a real gourmet, our daughter also knows her way around a kitchen but usually leaves the cooking to her hubby who is an excellent cook, she still works full time.
I don't think you'd like the island right now, we are actually getting a winter this year, snow and freezing temps with more on the horizon. Driving in snow here on the coast is so different than back east, so easy to land in a ditch if you're not careful. Wet slush on ice can be a little nerve wracking. We were spoiled the last two years of only a week or two of freezing temps and no snow. We never know what kind of a winter we get until it arrives:hu.
Annette
 

chefsdreams

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Hi Rodman, and Welcome.

I'm not very experienced, although I've "tried" cooking with a wood stove ;). Does the water help? Have I gone astray using half & half?

All meant in good humor - I drift towards the simplest of recipes and fully expect others to know more about cooking. Perhaps too often, I am driven by a sense of frugality and an expectation that I will learn to better use garden produce. I hope to learn more about cooking.

Steve :frow

Steve, thanks for the 'howdy'. on the off chance that you were only teasing, i will say, in my humble opinion, heavy cream makes the soup - in this case. however, you can use half&half and it works just fine. i add the H2O just to thin it out a bit and get the consistency the way i like. it's also the cheapest way to get 4 bowls out of a 3-bowl recipe...:weee
 

chefsdreams

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@chefsdreams thanks, food always tastes better cooked on a wood stove. My grandmother knew exactly which piece of wood to put on to bring the oven up to the exact temperature she wanted, it really was uncanny.
I think I pass as a fairly good cook but have to say I've only come close to my grandmother's swiss steak once or twice, come to think of I don't think she used recipes or owned a cookbook. She made an awesome Melton Mowbray pork pie, I guess coming from Melton Mowbray had something to do with it. When they moved she had to cook on an electric range, she hated it with a passion.
As far as recipes go, they are just guidelines as far as I'm concerned, I add or take out to suit my taste buds, sometimes by the time I'm finished it hardly resembles the original recipe :). One of our boys is a chef, the other has turned into a real gourmet, our daughter also knows her way around a kitchen but usually leaves the cooking to her hubby who is an excellent cook, she still works full time.
I don't think you'd like the island right now, we are actually getting a winter this year, snow and freezing temps with more on the horizon. Driving in snow here on the coast is so different than back east, so easy to land in a ditch if you're not careful. Wet slush on ice can be a little nerve wracking. We were spoiled the last two years of only a week or two of freezing temps and no snow. We never know what kind of a winter we get until it arrives:hu.
Annette


okay, Annette, if we're gonna brag about our granny's recipes... my maternal grandmother was german. actually she was prussian, having been born before the kaiser died. anyway, she made a kidney stew that would make you weep. would make your roof leak! i have never reproduced it... ever.
;)
 

ninnymary

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Welcome to our group @chefsdreams! Glad you are a part of our family. No need to keep posts short. Tell us about yourself so that we may get to know you. What do you like to grow? Cook?

Mary
 

ninnymary

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Chefsdream, I just printed out your recipe for that squash soup. I love soups and will certainly be making yours. It's in my binder in a document protector. I'm old fashion. ;) I like to store my recipes this way instead of computer or phone. :p

Mary
 

digitS'

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She made an awesome Melton Mowbray pork pie, I guess coming from Melton Mowbray had something to do with it.
I may have looked at that community before :). There it was on the map, right beside "Frisby on the Wreake." ;)

My grandfather's family was from the south of England, near Bournemouth. His grandfather and uncle sailed from Plymouth to build ships in Canada.

I'm with @Zeedman on using the maxima but mostly it has to do with gardening successes and failures. Fedco has a buttercup that has the name: Uncle David’s Dakota Dessert . Maybe it's worth taking a chance on in 2017. May as well continue trying for perfection.

:) Steve
 

chefsdreams

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Chefsdream, I just printed , out your recipe for that squash soup. I love soups and will certainly be making yours. It's in my binder in a document protector. I'm old fashion. ;) I like to store my recipes this way instead of computer or phone. :p

Mary
mary, i couldn't agree more! i've got recipes all over the place. almost everywhere except the computer! torn out of old books, typewritten, handwritten. good luck with the soup. i'm serious, i've had neighbors knocking on my door with little bowls in their hands... :ep
 

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