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A blustery wind - Page 2

post #31 of 40
9/30/01 at 11:26am
saturday Morning we all bundled up and went to Beccas soccor game..Her team won 7/2 :)

afterwords some of my daughters friends came over,my brother and my niece,my sis in law and my nephew and we all headed to silvermans farm for some apple picking,cider making and a hay ride to the orchards.

got tons of Empire,macoun,cortland (my fav for cooking)masues,macs.
painting my front door today hunter green and will do a pork roast tonight with a autumn squash and brussel sprout stew.
I love Autumn.
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #32 of 40
9/30/01 at 12:15pm
Folks,

Basil Jelly, basically just like mint jelly, only with basil. I haven't decided how to make it yet, with applesauce or not, but either way, it will be good. This is totally new, I haven't figured out what I'd use it for. Perhaps as an accompaniment for a cold chicken dish, or if I need to make a quick glaze. Hey I just know if I need it it'll be there :)

Kuan
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post #33 of 40
9/30/01 at 12:24pm
Thanks Khuan!

If you figure out something let me know. I have a forest of beasil in my veranta!
Do you know something wierd?
Although in Greece there is basil in every house during summer we do not use it in cooking.
I do not know why. Maybe because it's strongly related to Ortodox religion...
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #34 of 40
10/2/01 at 11:13am
There you are pasta. sorry for the delay.

Ketchup aux fruits


8 pounds tomatoes, skinned, seeded and chopped
4 peaches. peeled and chopped
4 pears, peeled and chopped
6 onions, chopped finely
1 pint vinegar
4 cups sugar
marinade spices in a little bundle of cotton
3 teaspoons salt


In a big pot put all the ingredients. Bring to a boil. Reduce the heat and cook uncovered for about 3 hours.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #35 of 40
10/2/01 at 2:44pm
That recipe sounds really good, Iza. Thank you and please thank your mom for me. I am going to try it very soon. I have parents day coming up and a few other events. It will be nice to have for these things. I'm going to print it now. Thanks again :)
Laughter is the medicine of life
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post #36 of 40
10/2/01 at 3:23pm
You're welcome Pasta. Let me know how you like it once you made it.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #37 of 40
10/5/01 at 9:10pm
Blustery wind is moaning at the windows as I type. Our trees have started turning this week, which isn't exactly a tradition, more like a habit, but so beautiful! And the weather report is calling for a spit of snow around the lake (Erie). Meanwhile, I've been enjoying the fields of goldenrod glowing as if they're soaking up the last of the summer sun.
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post #38 of 40
10/6/01 at 5:33am
This morning there was a dusting of snow in Duluth. I awoke to find a layer of ice on my grill, and any chance of a tomato resurgence (no matter how slim) is now gone. Too bad, 'twas a good summer for me. I'm gonna miss my dollar for ten lemongrass at the farmer's market.

Kuan
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post #39 of 40
10/6/01 at 4:44pm
When my boys were young I'd always make spaghetti carbonara for dinner on Halloween. They'd be too full to try and eat all their trick or treat loot. Before they went out to ring door bells, I'd turn off all the lights, and by candlelight read them this poem (they called it a curse):

When the white dog is out and trots all about
Under the clouds that are over the moon,
And the hag with her broom rides high on the wind,
And the cat on the fence spits even at friends,
Then it is right to conjure a light
Against every spirit that shadows the night.
Let the pumpkin's candle glare into darkness everywhere. Burn all evil from the air!
When it is dark and the black trees roar
Set Jack-o'Lantern to watch by the door.

I don't know who wrote it, but it gave them a fun chill. I hope you have a ton of fun making your own traditions.
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post #40 of 40
10/7/01 at 3:28pm
Here's the basil jelly instructions.

13c sugar
2c white vinegar
4c water
2c fresh basil, 3c is better
12 oz liquid pectin
a little green food coloring (optional)

combine sugar, vin, water, food coloring. Tie the basil in cheesecloth and add to everything else. Bring to boil, turn off and let it infuse for about 20 minutes. Bring it back to boil and add liquid pectin. Bring it back to full rolling boil for at least a minute. Don't boil too long or you will wreck the gel. Remove from heat, skim the foam off the top. Put it into sterilized jars (don't forget to sterilize your tops) and process in hot water bath for 5 minutes. Remove and allow seal to form. TADA!

Kuan
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