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#1
07-03-2002, 08:08 AM
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 greetings Hello All, Besides being an avid home cook--don't think I could handle more than 9 or 10 guests at once; at least my table couldn't--I've become addicted to vegetable gardening and local farmers' markets for my fresh produce fix. I also teach a writing course that focuses on food as the general topic area, so my students do research for papers on everything from the history of the wedding cake to cannibalism. I'm looking forward to getting great culinary ideas for both the kitchen and the classroom from this forum. Thanks! 
__________________ Emily  |
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#3
07-03-2002, 02:06 PM
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 Welcome Phoebe. Nice to have you with us.
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#5
07-03-2002, 07:57 PM
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| Phoebe, Welcome to cheftalk, Have fun cc PS..Panini, I love your new avartar  cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#7
07-04-2002, 04:58 PM
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| I'm a little overwhelmed. What a lovely way to be introduced! Thank you all for your warm welcomes. I really do appreciate it. Isa--right now I have herbs: oregano, basil, rosemary, thyme, Italian parsley, marjoram, verbena, spearment, and peppermint. I also have red and yellow bell peppers and 35 tomato plants. I went a little nuts this year with heirloom tomatoes; some are doing fine and some are pretty ill. Not long ago I had loads of sugar snap peas and some carrots. Not very systematic, but I'm still learning (definitely by trial and error ). 
__________________ Emily |
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#8
07-05-2002, 06:17 PM
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| Phoebe, Sounds like a busy garden! What are you ding w/all your tomatoes? Welcome aboard! -Jim
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#9
07-05-2002, 08:00 PM
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| Thanks Jim. Actually, the tomatoes are coming in slowly. The weather hasn't been consistently hot enough, so the plants are a little confused. But last night I sliced some Early Girls, First Ladys, Green Zebras, a Taxi, and some cherries with some sugar snap peas and a little green onion, and drizzled extra v. olive oil over the lot. Am really looking forward to quick-cooked pasta sauces when more tomatoes are all ripe at the same time. 
__________________ Emily |
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