Archived posting to the Leica Users Group, 2003/11/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Today is a Food day here too: 1:00 am: Making a pastrami dry rub for 4 lbs of brisket of Alberta beef (from an 18 month old grass fed Angus of 1150 lbs). By 2:00am the coated meat goes into the downstairs fridge to be turned over every 12 hours while it sits for 72 hours. It will be slow smoked over maple for approximately 8 hours on Wednesday then steamed for 3 hours and ready for dinner Thursday night. 11:30 am: Making two large batches of bread dough, one batch for bread and cinnamon buns, one batch for tonight's supreme pizza with the extra pizza dough into a plastic bag and into the freezer. Cinnamon buns are just out of the oven, bread will be ready in 15 minutes. 3:30 pm: Making 3 quarts of vanilla ice cream, the cream is on a slow burner heating right now waiting for the sugar, egg yokes and vanilla to be added. While the pizza cooks later tonight, one jar of homemade tomato sauce will be converted into spaghetti sauce for tomorrow night's pasta or gnocchi dinner. When my girls were younger the wife worked 12.5 hours both days every second weekend. I helped them make bread, shop at the farmers market or dig vegetables out of ground at a local market garden. In the winter we would shop at the Italian and other ethnic markets. All organic of course. Regards, Greg Marc James Small wrote: >At 01:20 PM 11/9/03 -0500, Tina Manley wrote: > > >>Come back home, Kit! We still have farmers' markets and produce stands in >>South Carolina. I bought collard greens, sweet potatoes, and acorn squash >> >> >>from farmers yesterday. I don't buy tomatoes, peppers and eggplants > > >>because I grow them in the back yard, but we have fresh produce available >>year-round on the side of most country roads. It's good eatin! >> >> > >Tina > >Squash you may have and, pray, take my portion with blessings! This is >insipid garbage to my beef- and pork- tuned tastebuds. But the ability to >purchase locally grown tomatoes and melons and potatoes and so forth makes >life in Roanoke, Virginia, a sweeet thing, along with locally grown apples >and apple butter and cider -- on occasion we can get the REAL unpasturized >stuff, if you buy beneath the table. And we have lots of pork and beef >grown locally, fron Black Angus steaks freshly cut to hams and bacon cured >in many ways and available to your order. > >I am getting a-hungered thinking about this! But, pray, spare me the >squash, yams, and the like. (To be honest, I can do justice to a sweet >potatoe laden with butter, salt, and pepper and, perhaps, a touch of lemon >freshly squeezed.) > >Incidentally, the Roanoke Farmers' Market has been in continuous service >since 1882. We never lost it, so we never had to re-invent the wheel. > >Marc > >msmall@infionline.net FAX: +540/343-7315 >Cha robh bąs fir gun ghrąs fir! > > >-- >To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html