Text 1678, 124 rader
Skriven 2008-02-01 16:29:28 av Janis Kracht (1:261/38)
   Kommentar till text 1637 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [2]
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Hi Ruth!

>> > Did you ever figure out what you did wrong?  The self rising flour
>> > really didn't affect the crust that much; it didn't get all puffed

>> No, I think I just dumped that pie as fast as I could <bg>.. thinking
>> back, I guess the only thing that could cause that to happen was if
>> I'd mismeasured the flour (extremely so :) :))

> And pastry dough is more fickle than bread--a tablespoon or so of flour
> may not make a lot of difference in a loaf of bread but will in a pie
> crust.

Yes, that is so true.. also a few too many drops of water can ruin a pie crust
:(

>  Do you use a pastry flour?  We use a whole wheat pastry flour;
> it's a very different thing to work with than the flour I use for bread.

Yes, I do use it quite often... I also bought quite a bit of grain to grind
with my mill. It's nice to do it that way, and I get good results with it. That
flour doesn't seem to bother me much at all.. I guess it has to do with the
softer texture of it.. not sure :)

>> > Now you do. I just had a call from somebody asking if I could do
>> some > dress making for her but had to tell her I'd rather wait until
>> I finish > my treatments.  She's willing to wait so I may get some pin
>> money this > spring--that's what I call my income from sewing.

>> That's a good idea, I can understand why you'd want to wait.

> I don't want to start something and have to put off finishing for health
> reasons. There have been a lot of times I've had to work thru and had my
> health go to pieces near the end of the project; I want to work at a
> less stressful pace now.

Yes, you don't need stress, that's for sure.  It won't be any good for you.

>> That sounds yummy!  I remember in Louisville, we used to love to buy
>> seafood sausage.. surprising they even made it since Louisville's not
>> near on coast, like NYC is <grin>.. but it was soo good.

> I've not encountered a seafood sausage yet.  What did they use for it?

Scallops, shrimp lobster meat and some type of white fish.  The seasonings were
tarragon and chives :)

>> > Tonigh for supper we'll try a spinach and feta one, with fried
>> potatoes > & onions and probably a green vegetable.

>> I made fried chicken and baked beans tonight.. and thinking of our
>> discussions this week, I used whole-wheat flour for the chicken..
>> actually used 3 cups flour total, 1 cup was regular white flour, 2
>> cups were whole wheat.. it was really good :)

> Yes, the whole wheat flour adds a whole new layer of taste--much better
> than the white, IMO.

Agree there :) We've noticed it is definitely more filling in general, as well.

>> Will do.. I'll probably make tomorrow :)

I'm going to make it today.. it's so darn cold and rainy here.. meatballs to
the rescue <laugh>

> At this stage of the game, I'm not sure what I'll be making tomorrow.
> (G)

>> Boy is it cold here today... I cannot wait until summer!

> It'll be here before you know it.

Ha.. everyone says that to me, then the temperature drops again <vbg>

>> In the summer, my garden is always full of summer squash.  This is one
>> of Ron's favorites.
>> 4 small yellow summer squash, or 2 medium sized squash, sliced in
>> rounds 1 Tablespoon olive oil
>> 1 Tablespoon butter
>> 2 cloves garlic, minced
>> 1 medium onion, minced
>> 2-3 Tablespoons fresh basil, chopped 1/2 teaspoon salt

> Hmmmmmmmm, would it work with zuchinni?

It doesn't have the same flavor of yellow squash in this but sure, it would
work.   Yellow squash is so sweet. We even add it to marinara sauce :)
With Zucchini, you get more of the flavor of a good minestrone soup though when
added to Tomato sauce..

Here's a recipe that came in handy when my garden was over producing <g> I was
making yellow squash bread, yellow squash soup, yellow squash mock apple pie :)
:)

==Shrimp and squash over linguine=====
2 quarts of water
1/2 teaspoon salt
2 cups fresh green beans
1 small yellow squash, cut in 2 inch lengths 1 small zucchini, cut in 2 inch
lengths 1 lb. shrimp, peeled and deveined
1 lb. linguine
1/4 cup olive oil
1 Tablespoon butter
2 cloves garlic, minced
1/4 cup fresh parsley

Bring the 2 qts of water to a boil in a 2 1/2 qt. pot.  Add the salt, then the
green beans and cook for 4 minutes.  Add the two squash types and cook for 4
more minutes. Using a slotted spoon, remove the vegetables and keep warm. Don't
dump the water :)  Bring the pot of water to a boil again, and add the linguine
to the boiling water.  Stir now and again and cook for about 10 minutes (follow
pkg. directions for Al Dente) and drain, reserving about 2 cups of the
pasta/veg. water.  While the linguine is cooking, heat the olive oil and butter
in a large skillet. Add the garlic and saute just until golden. Add the shrimp
and saute over high heat just until almost done. Add the vegetables, and cook
for a moment or two to mingle the flavors.  Add the water perhaps 1/2 cup at a
time until you have a sauce. I don't always add the entire 2 cups of water. Add
the linguine and cook a few moments more.  Add the parsley and serve.

Take care,
Janis

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