ness

Well, I had a pretty big bag of spinach and a few scallions from the CSA, so I cooked up an old favorite from my wife's Grandma Vi. She introduced me to a whole lot of good, simple food in the years I was lucky enough to know her. (And, a lot of other good stuff too -- like forgiveness and grace.) I present, Wilted Spinach: Fry a couple pieces of bacon, remove from pot. Add spinach and onions and cook until it wilts down to about nothing. Add bacon back in and season with salt and pepper. I like it with a healthy shot of malt vinegar.

Looks like awful pretty country there, Al. I'd love to do NZ someday.

Tom and Lisa were the ones running it last time I was there. Great folks.

Here's a link http://www.localharvest.org/ org not com

^^i like this.

There's a website called local harvest.com that lists them. They seem to be pretty common these days. Picked up my first bag today--a few radishes, some lettuce, big bag of spinach, scallions, two small pots with oregano and marjoram. Nice folks. $11 worth? Don't know, don't care.

22 weeks was $242, so $11 a week.

I've been toying with the idea of joining a CSA, and signed up with one yesterday. If you're not familiar, CSA is Community Supported Agriculture. Small, local family farms grow produce and sell 'shares' to people. One share is supposed to be about right for a small family. They give you a general idea of what they'll have, but you basically take what they produce. The one I signed up for is about 10 miles from home. They specialize in organically grown heirloom vegetables, and sell to some local restaurants in addition to the CSA. So each Monday for the next 22 weeks I'll pick up a bag of whatever they're harvesting. I think this will be kind of interesting because it will keep things mixed up, encourage me to try new things and put more healthy veggies on the menu.

Looks good -- I need to stir fry more.

Sweet!!!

Wow JD -- you've really scaled up on the bees. And the crops too, I guess. So you've got bee hives at home and at the farm? Every hive has a box, I guess? Sounds like a lot of boxes.

No complaints about posting it -- it was a good lesson. I always told my kids to hold their breath until they put the fish back in the water. They didn't, but at least they thought about it.

I need to expand out into other mushroom types, and live through it. I've read those are pretty easy to ID. Jack OLantern are close, but easy to rule out?

That^^ Looks like a couple bird dogs I know.

Interesting. I wasn't familiar with the gill technique. I've always tried to get it out quickly without tearing up the tissue. If I'm not able to pretty quickly I'll cut it off and let it go. Did anybody else think the guy in the video had that fish out of the water way too long?

Well, a few days ago the Royals were the bad boys of baseball, the most hated team in America. I guess the press is on to the next controversy...

Well, the calendar is clearing up -- it's been a busy spring. Hope to be heading down soon.

That some good looking chow meatinfreezer. Good combination.

Messing around this morning. I'd heard of German pancakes (a/k/a German or Dutch Baby) but had never had them. Got to digging around on the internet and found some recipes. The recipes didn't look too involved, so I thought I'd give one of them a shot. 3 eggs, ¾ cup milk, ¾ cup flour, ½ teaspoon cinnamon, ⅛ teaspoon vanilla and 4 tablespoons butter. Preheat oven to 425, the add butter to skillet and put in the oven for 5 minutes. Remove skilled, add batter and bake at 425 for 20 minutes. These are really good! They're kind of like a popover -- not at all like a regular pancake, but eggy. Puffy when you take them out of the oven, but deflate when you cut them. I figured I'd want maple syrup, but most of the recipes said confectioner's sugar so that's what I did. Added a little honey on the second slice I had. Good, easy and lighter than a pancake or French toast are. These are going into the rotation.

Missed this post. No, the cider's gone. Never had wild turkey are the wings and thighs pretty good? I notice you ate the breasts first . I'll trade you sauce even up when I get down there. Cider in the fall

Burgers, 80/20 with a little Montreal seasoning and nice bun that's grilled; with a little ness BBQ sauce. Cooked on the Weber kettle.

I was gonna guess trout

I wonder if he remembers...

Tonight it was whipped pommes de terre with a chicken sauce capped with maize and baby scallions. AKA mashed taters, corn, gravy and some onions that didn't make it into the garden served in a dusty old wineglass we never use! Bone Apatite!!

Sounds good.