Re: [gardeners] Cooking from the garden

Shirley,George (gardeners@globalgarden.com)
Tue, 26 Dec 2000 13:04:21 -0600 

Make your own, doesn't cost much and tastes great. I've been known to put
sunflower seeds, walnuts, peanuts, wheat germ, Grapenuts, wheat berries, bulgar,
etc in bread. Everyone raves over it and I like it too.

It's just me, Miz Anne, and the dawg. Just drove in from Houston and we are
tired. Celebrated with our daughter and her kids and the great granddaughter. I
would say the ggdaughter likes me but babies smile a lot anyway and she's
usually pretty gassy, that may explain the smiles and googles as I was rubbing
her tummy. Sleepy is fascinated by the baby and tends to growl at folks when the
baby fusses. Put the baby on a blanket on the floor to see what the dog would do
and the dog gave her a couple of kisses on the cheek, sniffed her all over and
then lay down by her. Pretty smart dog. Got lots of treats and petting after
that.

George

trillium@Juno.com wrote:
> 
> Grape-nuts in bread.  I'd never thought of that, but it sounds good. I
> like the fancy, expensive breads that have small bits of grain and nuts
> in them, but don't get them very often.
> Hope you have a great 40th celebration!
> 
> Elizabeth
> trillium@juno.com
> 
> On Sat, 23 Dec 2000 15:26:36 -0600 gshirley@deltech.net (Shirley,George)
> writes:
> > Doing lots of baking today and have made one loaf of whole wheat
> > bread with
> > wheat germ and Grapenuts (I like the crunch), and five golden fruit
> > cakes so
> > far. Another loaf of bread is in the machine and I'm anxious to find
> > out how it
> > turns out. I went into the garden, pulled a scallion, cut some NZ
> > spinach
> > leaves, a couple of small chard leaves, a few fennel leaves and a
> > small hot
> > chile. All of this got chopped well and went into the bread dough at
> > the
> > appropriate time. It certainly smells good and I hope it tastes good
> > too.
> >
> > I've seen all these commercial bread mixes in the stores with all
> > sorts of
> > ingredients so I thought I would try my hand. What the hey, if it
> > doesn't work
> > we can make dressing out of the bread.
> >
> > The chiles, hot and sweet, are gone. I think the Thai Hots may pull
> > through but
> > I covered them. We've had four mild morning freezes of 31F or lower
> > so far this
> > week. The chiles along the west fence, the majority of my plants,
> > are exposed to
> > the north wind as it whistles between our house and the neighbors.
> > Even slowed
> > way down by azaleas and other plantings the wind did the ol' chiles
> > in. Picked
> > the last of them today, green or ripe, regardless. Chopped them in
> > the food
> > processor and added them to the last gallon crock of fermenting
> > chiles for the
> > year 2000. So far our chiles have produced 3 gallons of hot sauce,
> > another two
> > gallons of chiles are fermenting, a couple of gallons were pickled,
> > and at least
> > four gallons were given away to be eaten fresh or cooked with. Since
> > all of the
> > seed for the plants was given, traded for, or home grown, I reckon
> > we got our
> > moneys worth of time out of them.
> >
> > The fall green beans have also bitten the dust but the brassicas are
> > doing fine.
> > We're growing Savoy Express cabbage for the first time this year and
> > I like it.
> > Makes a head that runs 1.5 to 2 lbs, about right for two people to
> > eat at one
> > sitting, has a nice taste and crunch when lightly steamed, and makes
> > an
> > excellent slaw. The broccoli and cauliflower haven't headed up yet
> > but I thought
> > I saw some florets of broccoli when I was out there today.
> >
> > Gotta go check on my baking, still have a mince pie to make.
> > Tomorrow we load
> > the old car up to the roof and head for our daughters place in
> > Texas, returning
> > on Tuesday in time for our personal fortieth anniversary
> > celebration. Friends
> > sent us some Alaskan alder smoked salmon and we've got it hidden
> > along with some
> > nice crackers for our anniversary dinner snacks, that along with a
> > standing rib
> > beef roast, baked potatoes, and other veggies will make a nice
> > repast for a
> > couple who ate hot dogs on their first anniversary because that's
> > all they could
> > afford at the time. We may have hot dogs for lunch that day in
> > memory of our
> > first anniversary.
> >
> > Happy holidays to all and I will still be reading my mail as my ISP
> > has just
> > added a web mail section to their site.
> >
> > George