Mystery Thread

[InLove]

Ahh, yes...the pleasures of making Sun Tea! Almost spiritual, isn't it Jamarz? That sounds like an excellent recipe. I am going to have to try it, seeing as how I need a good way to justify these Texas August temperatures!

Speaking of spiritual cooking experiences, Flow--heads up!

Once upon a time, in a garden far, far away, you mentioned a "sourdough starter" that you keep. I know a little about that, but I'll bet it is something that is a bit of a mystery to a lot of people. This being the "Mystery Thread" and all, I wonder if you would like to expound upon the subject when you have a few extra minutes?

I look forward to it.

I am also looking for some good recipes for a beautiful piece of fish--flounder, I think. There may already be some here. I'll scroll back.

InPeace,
InLove

[InLove]

Hi All--

Thought I would drop in and apologize for posting Trudy's cookies again. Sorry--in the words of Sir Paul, who makes a pretty good flaming pie himself, "I took my brains out and stretched them on a rack--now I'm not so sure I'm ever gonna get'em back".

Cleaning out a closet today (aren't you proud of me, Jack Halyard? Jack? Are you out there?), and hoping to run across my Clover Honey recipe. Time will tell.

InPeace,
InLove

[InLove]

Okay--I found it, my recipe for Clover Honey. It was right there between the assortment of huge-looking telephones and that roll of mysterious silver stuff.

Actually, this recipe came from a friend of mine up in Wisconsin, and I admit that I have never used it. But I thought it was interesting and post-worthy. A word of CAUTION, though--I have looked around a little concerning the powdered alum for which it calls. Sometimes old recipes will contain ingredients that have since been found to be unsafe for consumption. While I have not discovered much on the Net about it, I am still suspicious. Maybe there is an alternative ingredient that will serve the same purpose? Anyway, I don't figure any of us is going to rush out today, especially in the opening days of September, to make a batch of clover honey. Just thought you might like to read about it.

Clover Honey

45 purple clover
45 white clover
25 rose petals
2 c. water
10 c. sugar
1 tsp powdered alum

Bring to boil for 4 minutes. Strain through cloth.

(Hey, that's all she gave me)

InPeace,
InLove

[flowperson]

InLove:

I still haven't forgotten that treatise on bread I promised. I just haven't gotten to a place where I have it in my head yet, but I will someday...oh, by the way...you know that laughter is the best medicine. Keep up the good work !

Col. Flow....

[InLove]

Originally Posted by flowperson

Col. Flow

Dat vaz you, vazn't it? Still transcending...always transcending...

Oh, vell...

InPeace,
InLove

[Phyllis Sidhe_Uaine]

A decadent treat I have served a few times:

Apple Spice Cake with Cinnamon Ice Cream

For the cake: prepare a spice cake from a mix but substitute unsweetened apple juice/cider for the water and unsweetened applesauce for the oil. For the ice cream: mix 1 T. of a good quality cinnamon into a half gallon of softened vanilla ice cream, then carefully refreeze. Serve either on top or right beside the cooled cake (can also be served with apple pie that doesn't have any cheddar cheese in it. )

Phyllis Sidhe_Uaine

[flowperson]

MMMMMMMMMM !!!...Burp !!

I used to have two cats. The fastidious guy who belonged to my wife loved pecorino romano cheese and insisted upon a dish of it for himself whenever I cooked Italian.
The other guy was a large orange shorthair that moved in off of the street after he made friends with the fastidious guy. They were best buddies...both gone now...along with wife #2 .
I even wrote a stupendous essay about them. Writing is my primal therapy The street guy would eat just about anything we gave him...but he loved ice cream the best.

Thanks for some delicious memories Phyllis ! Purrrrr !


flow....

[InLove]

Hi Everyone--


Bump!

('Tis the season.)

Jalapeno Jelly coming soon. Hmmm...sure wish I had a sourdough recipe, Colonel .

InPeace,
InLove

[17th Angel]

Originally Posted by InLove

Hi Everyone--


Bump!

('Tis the season.)

Jalapeno Jelly coming soon. Hmmm...sure wish I had a sourdough recipe, Colonel .

InPeace,
InLove

Chilli Jelly? Chilli Jam? I want to come to yours for dinner....

Flow? Your neighbour stole your wife? and your cat?! I'd be down there with my 12 gauge.... to "borrow a cup of sugar".

[InLove]

Señora InLove's Jalapeño Jelly

(Recipe makes about 4 to 6 half-pint jars. Jelly lasts at least a year when vacuum-sealed, or up to 6 weeks refrigerated.)

Ingredients:

3/4 c. chopped jalapeños
2 medium chopped green bell peppers, seeded
1 1/2 c. distilled white vinegar
6 1/2 c. sugar
6 oz. liquid pectin (I use the pouches instead of bottled)
Teeny-tiny teaser of green food coloring

Place peppers and vinegar in food processor with metal blade and grind finely. Transfer mixture to heavy saucepan and stir in sugar. Cook on high, stirring constantly until liquid comes to a rolling boil, all the while speaking words of ancient wisdom in Spanish, if possible, in order to keep the potion from suddenly rising up over the edge of pot and ruining your beautiful cooktop. Continue to pray or chant if so inclined, and boil for 10 minutes. Remove from heat. Stir in liquid pectin and food coloring until you get the color you want. Immediately transfer into hot sterilized jars and vaccuum seal or put in containers to refrigerate after cooling.

Serving suggestions: Traditionally, jalapeño jelly is served on party crackers with cream cheese, but it also makes a great glaze for meat, if you partake, or for things like veggie breakfast sausages wrapped in flour tortillas alongside scrambled eggs and hash browns.

Notes: Some folks add red pepper flakes, which looks nice and helps if your peppers are not very hot. Choose really fresh and crisp (not overly ripe) "fruit". I have experimented using serranos instead of jalapeños, but I like the original best. And for those with a touch of the diverticular, the seeds can be removed from all the peppers. Just remember, the jelly won't taste as spicy, which is actually most of it's appeal.

AND...

You might want to wear gloves and a surgical mask. No joke (I keep a bandana just for this purpose.) I use pretty jars and lids, and cut circles of festive cloth for the top of jars, tie with stretchy metallic ribbon, and attach labels and serving suggestions that I make on my computer. Jack Halyard says I should enter this in the state fair, but I just never have done it. I keep the jars for giving away during holidays, and I always get great feedback--people ask me every year if I'm going to make my jelly!

InPeace,
InLove

[lunamoth]

Originally Posted by InLove

Señora InLove's Jalapeño Jelly

(Recipe makes about 4 to 6 half-pint jars. Jelly lasts at least a year when vacuum-sealed, or up to 6 weeks refrigerated.)

Ingredients:

3/4 c. chopped jalapeños
2 medium chopped green bell peppers, seeded
1 1/2 c. distilled white vinegar
6 1/2 c. sugar
6 oz. liquid pectin (I use the pouches instead of bottled)
Teeny-tiny teaser of green food coloring

Place peppers and vinegar in food processor with metal blade and grind finely. Transfer mixture to heavy saucepan and stir in sugar. Cook on high, stirring constantly until liquid comes to a rolling boil, all the while speaking words of ancient wisdom in Spanish, if possible, in order to keep the potion from suddenly rising up over the edge of pot and ruining your beautiful cooktop. Continue to pray or chant if so inclined, and boil for 10 minutes. Remove from heat. Stir in liquid pectin and food coloring until you get the color you want. Immediately transfer into hot sterilized jars and vaccuum seal or put in containers to refrigerate after cooling.

Serving suggestions: Traditionally, jalapeño jelly is served on party crackers with cream cheese, but it also makes a great glaze for meat, if you partake, or for things like veggie breakfast sausages wrapped in flour tortillas alongside scrambled eggs and hash browns.

Notes: Some folks add red pepper flakes, which looks nice and helps if your peppers are not very hot. Choose really fresh and crisp (not overly ripe) "fruit". I have experimented using serranos instead of jalapeños, but I like the original best. And for those with a touch of the diverticular, the seeds can be removed from all the peppers. Just remember, the jelly won't taste as spicy, which is actually most of it's appeal.

AND...

You might want to wear gloves and a surgical mask. No joke (I keep a bandana just for this purpose.) I use pretty jars and lids, and cut circles of festive cloth for the top of jars, tie with stretchy metallic ribbon, and attach labels and serving suggestions that I make on my computer. Jack Halyard says I should enter this in the state fair, but I just never have done it. I keep the jars for giving away during holidays, and I always get great feedback--people ask me every year if I'm going to make my jelly!

InPeace,
InLove

Wow! I just might have to try making this...I know a lot of people who would enjoy this kind of treat (myself included!).

luna

[flowperson]

InLove:

I haven't run across the right time or a favorable sourdough vibe yet...but, It's coming soon. I haven't forgotten.

Col. flow....

[Phyllis Sidhe_Uaine]

Originally Posted by lunamoth

Wow! I just might have to try making this...I know a lot of people who would enjoy this kind of treat (myself included!).

luna

Ditto, but I might substitute a Scotch Bonnet for some of the jalepeno (seeded, of course.) Otherwise... [flames shooting out of the mouth]

Phyllis Sidhe_Uaine

[17th Angel]

Add some habanero's... That would be yummy

[InLove]

Colonel Flow:

Ve have vays uf makink you talk!

(Not really--I just wanted to do that.) No hurry--I just like ribbing you.

Hmmm...ribs. Nope--not gonna do that one for the sake of others here.

Hmmm...sake. Nope--don't care for it.

I know! How about the tea ceremony?

Or is that allowed in the lounge?

Anyone know?

Just wondering.

InPeace,
InLove