Text 25494, 112 rader
Skriven 2015-03-29 12:02:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: move
================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Building up the soil without spending a young fortune down the garden
 DD> centre is a long term thing. As is clearing and keeping cleared the
 DD> wisteria. Be glad it's not kudzu or Virginia creeper.

 RH> We don't have any of that around the property that I know of. But yes,
 RH> it is extremely invasive.

I thought Virginia Creeper might be on the Illinois list of noxious weeds (it's
certainly on MY list) so I went and looked .... common ragweed, giant ragweed,
marijuana, musk thistle, Canada thistle, kudzu, perennial sowthistle, Columbus
grass, and johnsongrass. Source: Illinois State-listed Noxious Weeds 
(http://plants.usda.gov)

There is another (from Africa) used in this area as ground cover, much as kudzu
started out in the south. Called "ice plant". I thought it might have made
"noxious" status. But, nooooooo.

   --->>> CUT <<<---

 DD> And I am trying to do a deal on a pretty nice Hoosier cabinet which
 DD> will give both more counter/prep space and stash - as well as being
 DD> decorative.

 RH> Sounds interesting; is it a wooden cabinet? Our butler (theorhetically)
 RH> has a work space on top but I've got it covered with a towel and then
 RH> my knife block & other stuff over that. There's a marble slab insert
 RH> and a (cheap) butcher block insert on the top but we've other cutting
 RH> boards and counter space. If there's a need for more space, there's an
 RH> extention to the top of the butler that folds down when not in use that
 RH> can be raised. We've used it a few times, more in the old place. This
 RH> house has more counter top space that I'm trying to keep clearer for
 RH> work room.

It's wood with a pull out porcelainised work surface. Many farmsteads and early
20th century kitchens had them for mixing/making breads and pastry. They're
called "Hoosier Cabinets" because the originals were built by the Hoosier
Manufacturing Co of New Castle, IN. They seem to have decent antique value and
new examples can go north of $2K. A picture very like the one I am dickering on
can be seen at:

http://tinyurl.com/CABINET-HOOSIER and a listing on Amazon for a new one is at:
http://tinyurl.com/CABINET-HOOSIER2

The current owner of the cabinet I am pursuing is currently at $900. I am
currently offering $600. I won't go over $750 and I suspect I might get it for
<$700. We'll see.

 DD> Fortunately the tin can had three doors when I moved in - so, I can
 DD> sacrifice one and still be legal.

 RH> Staying on the right side of the law is good.

I never (well, seldom) break a law knowingly. Civil disobedience and the 1960s
notwithstanding.

 DD>       Title: Kudzu Jelly
 DD>  Categories: Five, Flowers, Citrus, Condiments
 DD>       Yield: 5 Pints

 RH> I've heard of it but not tried it. OTOH, I did try the kudzu powder for
 RH> thickening a while back. It works like corn starch, but IMO, wasn't as
 RH> good as corn starch. I understand it's big over in Japan however.

I believe that's where it came from originally. As the ice plant (AKA:
Hottentot-fig, highway ice plant or pigface and as the sour fig, on account of
its edible fruit.) came from South Africa.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Sour Fig Conserve
 Categories: Five, Condiments, Fruits
      Yield: 8 pints

      1 kg (2.2 lb) ripe sour figs
           - (Hottentot figs)
      1 kg (2.2 lb) brown sugar
    500 g  Seedless raisins
           Peel from 2 oranges
           Juice of 2 lemons

  A traditional South African recipe for a classic preserve
  of sour figs and raisins in a syrup base with orange peel
  and lemon juice.

  Chop the orange peel finely then place in a bowl with the
  raisins and sour figs. Cover with 1 litre water and set
  aside to soak for 2 hours.

  After this time turn the entire contents of the bowl
  (fruit and water) into a large pan. Bring to a boil then
  stir in the sugar and lemon juice. Bring back to a boil,
  reduce to a simmer and continue simmering until the
  mixture is transparent and thick (about 1 hour).

  Take off the heat & ladle the hot mixture into sterilized
  jars. Cover with waxed paper soaked in brandy then screw
  the lids on firmly. Set aside to mature for at least 2
  weeks before use.

  Recipe from: http://www.celtnet.org.uk

  Uncle Dirty Dave's Archives

MMMMM

... What is patriotism but the love of the food one ate as a child?
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