Text 24695, 65 rader
Skriven 2012-05-10 19:46:17 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24620 av MICHAEL LOO (1:123/140)
Ärende: cheap jokes 625
=======================
Hi Michael,

 ML> nature; to thrive, I figure you have to sort of relish the role.
 RH> Groan, guess I'll have to ketch-up to you by mustarding up another bad
 RH> one.

 ML> You're a dilly (bean).


Soyou say. Beets me how you get in such pickles.


 ML>       Title: Piccalilli
 RH> There was a recipe for this in the food section of the News & Observer
 RH> last summer. We thought it looked interesting, bought a jar to see if
 RH> we liked it or not. We did, so I made up a small batch. The one I did
 RH> had no cabbage, just green tomatoes, peppers, onions, vinegar & spices.

 ML> I had a really weird urge for pickles the other day. The obvious
 ML> explanation is parthenogenesis ...

Steve wasn't too fond of dill pickles when we first got married, but I
liked them. When I was expecting Rachel, he bought a jar from time to
time but I didn't really want too many. So, to keep them from going bad,
he started eating them; the more he ate, the more he liked them. Now
he'll gladly eat them--and go for the garlic if the jar has some in, as
the ones I make do.


 ML>      Title: Dillybeans
 ML> Categories: Pickles, Vegetables
 ML>      Yield: 8 8-ounce jars

 ML>       2 lb Tender Green Beans *                2 c  Water
 ML>       2 c  White Distilled Vinegar         1 1/2 t  Pickling Salt/To
 ML> Taste     1/3 c  Sugar                               2 ea Bay Leaves
 ML>       2 ea Small Onions **                     8 ea Red Hot Peppers
 ML>       8 ea Cloves Garlic, Peeled               8 ea Sprigs Fresh Dill

Similar to but not quite like the ones I made last summer. I used the
Ball Blue Book recipe & they came out well. Matter of fact, we've got a
jar open in the fridge now.

I've been trying new recipes for various veggies so we can enjoy the
fresh ones without getting tired of them being fixed the same old ways.
The spinach/strawberry salad was one success, had another one tonight
with broccoli. It was 2 cups of florets & tender stems, a couple of
tablespoons of vidalia onion, a quarter cup each of sunflower seeds and
raisins. Dressing was a half cup of mayo mixed with 2 1/2 tablespoons
sugar & one tablespoon of water. Just before serving I mixed in a couple
of slices of crumbled bacon. It will show up again at our table; I
actually cut in half the original recipe and it made enough for a couple
of good sized servings for us. The fun of a weekly farmer's market just
a few blocks away. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)