This is a GREAT mustard, I made it with lemon juice instead of vinegar and it turned out really well. It probably won't last as long, but we'll see. :)
I also made only half a recipe and it didn't do so good in the blender, too small of an amount. I transferred to a mug and used a hand blender and that did the trick!
This recession has created some interesting circumstances at the register. I know a co-op that has an ex-telemarketer on their cashier staff soliciting for the round-up. Not to mention the other part time cashier that was an ex-debt-collector. The food shelf is going to win big with these two phone pro's at the till. The problem with round-up campaigns is that customers cannot just hang up on the cashier if they don't like the pitch.
In the words of my old boss "are you picking up what I'm throwing down?"
I use my mom's method of hard-cooking eggs, and I DO boil them. For 8 minutes, then run under cool water for 5, then peel immediately. Rarely do I get the gray around the yoke, and if I do it's because I cooked them longer than 8 minutes or didn't peel immediately.
I read somewhere that the fresher the eggs, the harder they will be to peel after hard cooking. It does seem to work to peel then under a very thin stream of cool water to get underneathe that slippery 'skin' under the shell.
Great piece! I'm one of those folks that you can count on to bring deviled eggs to just about any gathering and it always amazes me how many people are intimidated by what I think of as an easy, simple process of hard boiling eggs, popping out the yolks, mixing in 3 ingredients (mayo, vinegar, mustard) and then spooning it back into the shells.
I completely agree that you NEED to use "old" eggs and would add that if at all possible, after cooking and cooling (I just use a dribbling of the coldest tapwater possible for 5-10 minutes) that they also be refrigerated overnight. Difficult to peel eggs are what makes deviled eggs the most frustrating.
Not eating meat makes March tough. I just emptied the last of the freezer from last summer save one quart of blueberries. March is the month in Minnesota to close your eyes at the co-op and be thankful that whatever you buy is in season somewhere! Naughty, naughty!
I think that the best feature of saved seeds is that they are adapted to your specific conditions.
A couple examples: Newly purchased organic winter wheat got about a foot tall and had tiny heads. Norman Borlaug would not have been proud. Second year, it was 2 1/2 feet tall, produced about 30 bushels per acre.
I bought an organic open pollinated corn variety. The first year it was 5 feet tall and produced about 8 bushels per acre (crop failure). The second year the plants were 10 feet tall and produced 40 bushels per acre. The yeild would have been better but the crop was so heavy that it plugged up my corn picker.
The same holds true for vegetables. Isolation is a little tricky, but you can find some new varieties that might be better than what you started with.
Try Helen Walz 320-202-0466. They raise a lot of pastured chickens and may still have some frozen ones left. If they don't, you might be interested on getting on her call list for summer birds.
This is a GREAT mustard, I
This is a GREAT mustard, I made it with lemon juice instead of vinegar and it turned out really well. It probably won't last as long, but we'll see. :)
I also made only half a recipe and it didn't do so good in the blender, too small of an amount. I transferred to a mug and used a hand blender and that did the trick!
I want a Half Foods in my
I want a Half Foods in my nieghborhood!
Some of these were
Some of these were head-shaking, but most people would probably wish #3 or #4 were the real hoaxes.
This recession has created
This recession has created some interesting circumstances at the register. I know a co-op that has an ex-telemarketer on their cashier staff soliciting for the round-up. Not to mention the other part time cashier that was an ex-debt-collector. The food shelf is going to win big with these two phone pro's at the till. The problem with round-up campaigns is that customers cannot just hang up on the cashier if they don't like the pitch.
In the words of my old boss "are you picking up what I'm throwing down?"
Signed,
( your honor, I plead the 5th amendment)
Hi Britt! I've been living in
Hi Britt! I've been living in the Twin Cities for nearly 6 years now and I'm still discovering so many wonderful aspects of it. 8-)
I use my mom's method of
I use my mom's method of hard-cooking eggs, and I DO boil them. For 8 minutes, then run under cool water for 5, then peel immediately. Rarely do I get the gray around the yoke, and if I do it's because I cooked them longer than 8 minutes or didn't peel immediately.
I read somewhere that the fresher the eggs, the harder they will be to peel after hard cooking. It does seem to work to peel then under a very thin stream of cool water to get underneathe that slippery 'skin' under the shell.
Great piece! I'm one of
Great piece! I'm one of those folks that you can count on to bring deviled eggs to just about any gathering and it always amazes me how many people are intimidated by what I think of as an easy, simple process of hard boiling eggs, popping out the yolks, mixing in 3 ingredients (mayo, vinegar, mustard) and then spooning it back into the shells.
I completely agree that you NEED to use "old" eggs and would add that if at all possible, after cooking and cooling (I just use a dribbling of the coldest tapwater possible for 5-10 minutes) that they also be refrigerated overnight. Difficult to peel eggs are what makes deviled eggs the most frustrating.
Not eating meat makes March
Not eating meat makes March tough. I just emptied the last of the freezer from last summer save one quart of blueberries. March is the month in Minnesota to close your eyes at the co-op and be thankful that whatever you buy is in season somewhere! Naughty, naughty!
I think that the best feature
I think that the best feature of saved seeds is that they are adapted to your specific conditions.
A couple examples: Newly purchased organic winter wheat got about a foot tall and had tiny heads. Norman Borlaug would not have been proud. Second year, it was 2 1/2 feet tall, produced about 30 bushels per acre.
I bought an organic open pollinated corn variety. The first year it was 5 feet tall and produced about 8 bushels per acre (crop failure). The second year the plants were 10 feet tall and produced 40 bushels per acre. The yeild would have been better but the crop was so heavy that it plugged up my corn picker.
The same holds true for vegetables. Isolation is a little tricky, but you can find some new varieties that might be better than what you started with.
Greg
Rashmi, Try Helen Walz
Rashmi,
Try Helen Walz 320-202-0466. They raise a lot of pastured chickens and may still have some frozen ones left. If they don't, you might be interested on getting on her call list for summer birds.
Greg