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bob
climber
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Jul 24, 2014 - 08:00am PT
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^^^^^^^^^^^^^^^ Yum !!!!!!!!!!!! I love lobster. When I was a kid and I was asked what i wanted for my birthday meal it was either mac and cheese with hotdogs, or whole main lobster. Those were equal to me back then. Maybe they still are.
Heres's a meal mostly from the garden.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 27, 2014 - 04:35pm PT
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Fritz and Heidi, I hope these appeal to you folks.This was my Mom's, who was a Boisean.
I cannot resist including this.
[Click to View YouTube Video]
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Fritz
Trad climber
Choss Creek, ID
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Jul 27, 2014 - 08:28pm PT
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Mouse: Thanks for the potato fix. Of course we love them, even though they killed my grandmother, who homesteaded near The City of Rocks in the early 1900's.
When she was in her late 70's she proudly told me she had ingested spuds every day of her adult life.
Unfortunately she died of liver cancer, which I'm sure was brought on by her taste for tubers.
The poor woman was still vibrant and lively at age 96, then was struck down by potatoes and died at age 97.
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Bluelens
climber
Pasadena, CA
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Jul 28, 2014 - 07:47am PT
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Blackberry crumble. Picked em myself. Used ground almonds, flour, sugar, butter for the topping.
Other purplish farmers market items in the basket...
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 28, 2014 - 07:54am PT
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It looks delish, m'dear.
Thanks.
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Chaz
Trad climber
greater Boss Angeles area
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Normally I skip breakfast ( and lunch too ), but I can't pass up an old-timey bakery, like the one here in Long Beach ( WA ).
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perswig
climber
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Aug 16, 2014 - 03:34pm PT
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My hand runneth over.
Dale
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Ghost
climber
A long way from where I started
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Aug 28, 2014 - 07:52am PT
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Less than crrisp cell phone shot of a few things from the garden.
No, not the wine. Although we have planted some grape vines.
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Fritz
Trad climber
Choss Creek, ID
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Aug 28, 2014 - 08:18am PT
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Stanley Schnitzel Picata last week for our 26th anniversary dinner.
Never expected to find such fine Schnitzel in the Sawtooths.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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They say, Fritz and Heidi, that if you get past year twenty-seven, you have a good chance of staying together. Cheers in a belated fashion.
In a be-plated fashion, Hmong sweet peppers atop adobo home fries atop adobo refritos mixed with rice and Romas.
I top it off with a nouvelle affectation, banana slices.
It's tasty with Valentina hot sauce. But you decide the condiments for yourself.
Adobo powder makes everything "O-tay!"
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Reilly
Mountain climber
The Other Monrovia- CA
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Wazzup with all this fancy schmancy home cookin'?
Here's some real cookin' by Le Maitre at 10,000'...
Old Skool Polenta with chicken chunks, shaved parmesan, and rosemary olive oil...
Le Maitre at his office last week...
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Risk
Mountain climber
Olympia, WA
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From our August 2014 visit to Moscow
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 8, 2014 - 05:49pm PT
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Oh you guys are killing it!
I hope to have some moderately good stuff to post soon.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 16, 2014 - 06:09am PT
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I've been waiting to post this for my good friend Ghost.
This represents about 70% of the peppers I had on plants about a week ago.
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Ghost
climber
A long way from where I started
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Sep 16, 2014 - 08:45am PT
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Looking good Bruce. But for once, I think I'm going to beat you on the pepper-growing front this year.
I'll try to get some pictures tonight or later this week, but we've had an unbelievable spring and summer up here, and the garden is totally out of control. Producing food faster than we can eat it.
Including peppers. I've already got a year's supply in the freezer, and the plants just keep on producing more and more and more...
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 16, 2014 - 08:54am PT
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Yeah, but yours are gonna be those watery, mossy flavored ones.......HA HA HA!!!!
Seriously man, I'm happy for you!
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Wayno
Big Wall climber
Seattle, WA
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Sep 16, 2014 - 11:36am PT
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Nice peppers guys. I was visiting with Phil Gleason in Tonasket last week and we were checking out his garden. Pepper heaven. He let me pick a big bag of about ten kinds of peppers. I have about three left. We talked about the new food group: Jalapeno Poppers. The ones wrapped in bacon. Thanks, Phil.
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G_Gnome
Trad climber
Cali
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Sep 16, 2014 - 12:14pm PT
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I have had over 250 jalapenos this year. A real bumper crop. I made a pepper mash one day and cleaned and de-veined about 100 of the buggers in one sitting. About 30 minutes after finishing my hands started to burn! Nothing but ice cubes could cool them off for about 4 hours. Tried scrubbing, milk, etc., nothing worked. Oh the pain!
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Chaz
Trad climber
greater Boss Angeles area
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Sep 16, 2014 - 01:17pm PT
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When working with hot peppers, make sure to wash your hands before you take a leak.
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Ghost
climber
A long way from where I started
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Sep 16, 2014 - 09:35pm PT
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Okay, life without hot peppers would not be worth living. But there is one other thing...
It's porcini time!
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