Posts on Matriarchy's profile

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Matriarchy: In the past year, I have gone from a family of five to a family of 2! My oldest daughter went to college, my mother went to a nursing home, my partner moved to Philadelphia for a job. Now it is just my younger daughter, who eats almost exclusively processed food, and me. My partner is home on the weekends. But I find a barely know how to cook now. I make too much and the freezer is full. I am considering having some dinner parties!
5 years ago
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Janice Cook: A full freezer just means you can take a break from cooking and eat the fruits of your labor!
5 years ago
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Matriarchy: Recipe challenge! My mother gets cheese from a food program. Land O' Lakes Reduced Fat American Cheese Product. WAY too close to Velveeta for my taste. I doesn't seem like real cheese to me. I can't figure out what to do with it, and I have three blocks in the fridge. I tried mac-n-cheese but it came out so... velveeta-ish. I need ideas to use this up! Anyone?
6 years ago
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Janice Cook: i don't usually love velveeta but this mac and cheese recipe has a neat tang from the creamed corn so maybe it would make the velveeta not the predominant flavor? - http://wegottaeat.com/janice.cook/recipes/kienas-creamy-ham-and-cheese-mac. that being said, in general i don't find the reduced fat cheese to be worthwhile. i'll reduce fat in other areas.
6 years ago
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Matriarchy: I agree - good cheese is worth the fat. I did make a variation of the Paula Deen mac-n-cheese that was not 5-star special, but was very acceptable for a weeknight. Janice, I will try yours next - thanks!
6 years ago
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Matriarchy: Today is my 50th birthday. I have a lot of plans for the upcoming year. One of them is to try to transfer most of my 800+ bookmarked recipes to WGE. Yeah, I already have a lot here, but I have a huge backlog. I am going to try to schedule periodic afternoons where I just add recipes for a few hours.
6 years ago
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Janice Cook: Hope you had a good birthday. I'm not always in the mood to enter in recipes but once I get in a groove it's so nice to have them in. The more that are in here the more choices I have when I plan for the week. I also have a huge backlog and more recipes than I could try in a lifetime at the same time.
6 years ago
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Margaret : Hope you had a great birthday - sorry I'm so late! Can't wait to see all of your new recipes on WGE! :)
6 years ago
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Matriarchy: I've been so darned busy. My mom's dementia is a bit worse. My eldest daughter is graduating from high school and getting ready for college. I am gardening like crazy. But I am still using WGE most days! I found a new PBS cooking show about traditional Mexican food, and I am adding a bunch of new recipes from "Pati's Mexican Table." Made the Chilorio Burritas tonight, served over pan-fried sliced potatoes, and it was great. Trying the Charro Beans later this week. Most of the recipes call for things I usually have on hand, with just one of two new things, or a new seasoning style.Chilorio Burritas
6 years ago
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Matriarchy: I am going to try vending food at a local Earth Day festival on Sunday. My theme is simple, healthy, affordable family snacks. Hummus/pita/veggies, pretzels and cheese, apples and bananas, pasta salad, vegetarian wraps, deli pickles. And a little sugar - rice crispy treats, maybe banana bread slices. My teens are helping. If it goes well, I might get a state vending license and look for more festivals and music events.
6 years ago
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Matriarchy: I need a name for this biz, if anyone has an idea.
6 years ago
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Traci Downing: Sounds delicious. How about "Fresh Eats", "Fresh Cuts", "Wholesome Goods", "Junk in Disguise", "Earthy Gems", "Earth Wise", "Earthy Treats", "Grains and veggies", "Veggies Rock".
6 years ago
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Matriarchy: This vending plan did not pan out. I have ongoing car trouble, and it seemed like too much of a gamble, if something stopped me from getting there after I bought food. But it is an idea I am not giving up on, just yet. Putting it away for now, to come back to when I have reliable transport again.
6 years ago
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Matriarchy: Sorry I've been missing. I was getting ready for weight loss surgery. I lost about 40 pounds over the last year, and had a lapband installed on Monday, Valentine's Day. I am now in the recovery period, working my way up from clear liquids, to full liquids, then mushy food, and finally fuller textures. The menu is very boring right now, and features a lot of commercial protein powder shakes. But after that, I will start experimenting more. Many of my old go-to recipes will still be fine. I made curried split pea soup and pureed it super-smooth to eat this week. Better than the canned cream-o-something soup I am allowed to have. Making potato soup tomorrow - part for my family, and part super-pureed for me. It is my intent to continue to eat real food, not the fake-sugar fake-fat stuff the weight loss industry pushes at me.
6 years ago
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Janice Cook: Best wishes with your recovery. I like the idea of putting healthy, pure foods in your body but pureeing them. The processed foods they've created are quite astonishing. It makes my head spin to see all of the "healthy" items that have been created for us.
6 years ago
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Dawn Knowlton: Wooohoooo! I am so happy for you. It is such a big step to take...I know. But with the band in place to help you along, some of the "weight" will be taken off your shoulders and mind and you can think about how you can live a healthier and more wonderful life! If I can help in any way, please let me know. Best of luck on this new journey!!
6 years ago
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Matriarchy: Thanks, guys! I think I am going to be focusing on putting the maximum flavor and texture into every bite. I know I will feel full quickly, but that doesn't mean I will have had "mouth hunger" satisfied. I have less of the "head hunger" they talk about, and more of a craving for flavor and texture. (Which I am not getting in the puree stage of food I am in right now.) I chewed the juice out of a piece of roast pork and spit the rest out - LOL! I also ate a cracker with hummus, green tomato chutney, and a dab of hot sauce - chewed into nonexistence. I have far less problem with the sugars they keep warning me away from, and more with savory things I cannot have yet. I did find a new flavor combo: cream of wheat swirled with baby food organic sweet potatoes and a sprinkle of cinnamon.
6 years ago
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Margaret : My thoughts and prayers are with you for your recovery. I hope this past month has brought you closer to foods you can chew! :) And I hope that your recovery is moving along well too.
6 years ago
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Matriarchy: On the MLK day of service on the 17th, some friends and I, with our teen kids, are volunteering at an urban farm project. They will be hosting a bunch of kids to help plant seeds in a greenhouse, to later be planted in the farm fields. We are asked to bring food for lunch - healthy food that can be eaten standing up. No peanut products. These will be a pack of bouncy younger children. We were thinking cheese sandwiches, fruit chunks, muffins. Anyone have more suggestions?
7 years ago
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Dawn Knowlton: How about wraps? Whole wheat tortillas with pimento cheese or turkey and cheese with a little schmear of low-fat cream cheese. You can also make fruit kebabs to make it all utensil free. :)
7 years ago
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Margaret : Matriarchy - what a great way to spend the day!! :) And that's areat idea, Dawn! You could also add bean sprouts to the wraps too. Love bean sprouts and cream cheese!
7 years ago
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Matriarchy: I have a Groupon that will get me a dozen large fresh bagel-shop bagels for $4. Cut into quarters, that's 48 pieces. I can offer cream cheese, peanut butter, and home-made hummus with them. I don't have to provide the whole menu. But I am going to try the turkey wrap idea on a smaller population of middle-school kids, as a snack at another event. I fell out of my sprout habit when we didn't eat them fast enough. But that's another good idea for an upcoming weekend event.
7 years ago
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Matriarchy: I am suddenly collecting cracker recipes like crazy. Guess I got tired of making cookies. Crackers seem cheap and simple. Also thawing veggie stock to brine another turkey tomorrow night. Trying to think up side dishes that will make it different than Thanksgiving.
7 years ago
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Janice Cook: Barefoot Contessa (food network) has a blue cheese cracker recipe that looks interesting. We aren't blue cheese lovers but if you are I wanted to share.
7 years ago
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Matriarchy: Good one, Janice - I will try that. We are a bit snowbound today, so it is a good time to bake up a storm.
7 years ago
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Janice Cook: We're snowbound too. Tomorrow will be a big cooking day for us. Today I'll be entering in recipes now and then to take a break from other household chores.
7 years ago
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Matriarchy: I might steal that plan! I have a backlog of unentered recipes bookmarked.
7 years ago
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Margaret : I've never tried making my own crackers - what a great idea! I just picked up 6 new cookbooks at the library, so I'll be busy most of this week entering recipes!
7 years ago
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Janice Cook: It does sound fun . . .especially if there is a recipe for healthy ones. I'd probably be willing to make them myself if they were healthier than what I could find at the store.
7 years ago
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Matriarchy: I am going to try this wheat cracker recipe, Janice - I will tell you how it comes out. http://wegottaeat.com/matriarchy/recipes/wheat-crackers
7 years ago
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Janice Cook: Thanks - best wishes
7 years ago
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Matriarchy: Don't try that recipe! I don't know if I did it wrong, or the recipe is flawed. They are doughy and chewy and taste way too floury. I am going to try other recipes until I get one to come out right - then I will try for "healthy."
7 years ago
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Janice Cook: Thanks for keeping us posted. Sorry it didn't work out.
7 years ago
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Matriarchy: Making vegetable stock and then experimenting with pumpkin/squash soup recipes. I have a LOT of squash - left 5 large squash on the porch and they froze solid, so I have to harvest the seeds and cook/puree the flesh as I bring them in the house to thaw one-by one. I better find a lot more things to do with squash, since it won't all fit in the freezer. Pumpkin Pie at dinner last night, Pumpkin Bread as gifts, Pumpkin Soup to a Girls' Night Out tomorrow, Pumpkin Muffins to church on Sunday.
7 years ago
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Janice Cook: if you haven't tried Giada de Laurentis' butternut squash lasagna yet it's amazing
7 years ago
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Matriarchy: Ooh. I will look for that. I also found Batali's Roasted Squash Pizza.
7 years ago
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Eunice : squash ravioli (from wonton wrappers) with a browned butter sage sauce drizzled on top...mmmm...
7 years ago
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7 years ago
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Matriarchy: I have been exploring a recipe site called Cookstr.com. It appears to be a collection of recipes from professional cooks - mostly excerpts from cookbooks. I wonder if it is a collaboration with publishers that have a lot of older cookbooks in their catalogs - they they affiliate links to places to buy the books. I have found some good recipes (like the Sweet Potato Gratin I recently added). But many have typos - and there are complaints about persistent recipe errors in their forums. I find the search awkward, and there is no way for me to sort, tag, or otherwise organize the recipes I favorite. I do enjoy the cook profiles - they feature some famous chefs, like Marion Cunningham, but I notice she has only 40 recipes from her vast body of work. I don't enjoy the excessive advertising - ads print when you print a recipe, which uses extra paper and ink. I have stopped printing from the site, and instead copy recipes over here to WGE.
7 years ago
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Matriarchy: Today, my mom handed me an old newspaper recipe for potato soup. Later, one of my Facebook friends mentioned making potato soup for dinner, and I knew the universe was telling me what to make for dinner. The old recipe made SIX quarts of soup, and that was too much for my over-stuffed fridge, so I made a third of it. Still got more than 2 quarts. The old recipe was pretty bland, too - like liquid mashed potatoes. I perked it up a bit with garlic, cheese, and hot sauce. My mother and vegetarian daughter ate it up, but my spouse and I felt like it needed meat. Then I spotted the kielbasi in the fridge. Sliced and sauteed until it was crispy at the edges, it was perfect with the soup ladled over it. I even had some chives left over from T-Day. My belly is warm and full. Newly-renovated recipe: Potato Soup, Maybe with Kielbasi
7 years ago
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Matriarchy: This soup is fast-becoming a wonderful cheap base for all sorts of things. It took less than half an hour to make 3 quarts of soup. We can add curry or pesto, all sorts of leftover or grilled meat, veggies, fresh herbs, bacon, seafood. Ooo... saffron.
7 years ago
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Matriarchy: I had read that using homemade pumpkin puree leads to inconsistant pies, because the water content is not as controlled as canned pumpkin. So, I did a pumpkin pie experiment yesterday. I made two identical pies - same ingredients, same crust, same pie pan, even the same mixing bowls. The only difference was the pumpkin. One used a can of Libby's pumpkin, the other used a refilled-canful of local pumpkin I roasted and pureed. Both pies baked in the same amount of time and looked beautiful. The canned product was thicker and the warm canned pie had a more "set" texture, at first. The warm local pie tasted more pumpkin-y and was more melt-in-the-mouth. As they cooler completely, the local pie set up more. Just had some for breakfast. I would have no hesitation about using home-pureed pumpkin in the future. My further pie experiments will all use local pumpkin.
7 years ago
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Lorrae : this is a great experiment! Thats so interesting that it turned out just as good... and even better!
7 years ago
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Matriarchy: One trial isn't too much of an experiment, scientifically, but it was good enough to reassure me that my pumpkin recipes are generally going to turn out fine with homegrown pumpkin. Someone one told me that if I freeze the pumpkin, it will be looser, so I might set it in a sieve lined with a dish towel after I thaw it. I can get a lot of inexpensive local pumpkins and squash, and they last well into the winter and late spring.
7 years ago
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Matriarchy: I am only cooking for 4, but I think I could be easily cook for more without much fuss. I got a 20lb turkey so we would have leftovers. The rest of the prep was simple. Roasted and pureed a huge neck pumpkin last week. Made veggie stock and brined the turkey yesterday. Making pumpkin pies and roasting sweet potatoes this morning. The rest of the stuff - stuffing, green beans, biscuits, and maybe a corn pudding - is just a big dinner. Celeste is making mashed and gravy. Clint is making a sweet potato pie. I make a lot of food from scratch everyday, so this is just a little more. I *could* cook more elaborate food, but then I would not have time to watch movies with the family, and mess around on the internet exchanging "thankfuls" with friends on Facebook.
7 years ago
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Matriarchy: Couldn't get the corn in the oven. Tomorrow, with leftovers.
7 years ago
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Matriarchy: FAIL: Biscuits. The bag of self-rising White Lily flour I have been hoarding is too old - the baking powder failed, and I think I made hardtack! Also, filled the house with smoke when the turkey dripped outside the pan onto the floor of the oven. But the turkey was beautiful when it was done. My daughter made luscious gravy from pan drippings and turkey stock I got from simmering the neck. Must get back now... we still have to cut the coconut sweet potato pie my sweetie man made for us.
7 years ago
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Matriarchy: I am brining a turkey with the Alton Brown method from the Food Network TV show, "Good Eats." I had to make vegetable stock, and I used Eunice's recipe here on WGE. I am boiling the brine now, and it smells great - I think it's the allspice berries. This is going to be a relaxed day with only 4 people eating, so I don't even have a timetable. Only the turkey really needs advanced prep. I'll make pie in the morning, and slowly get the rest of the dishes ready as the turkey roast. Might make some cocktails that involve apple cider. We will watch movies and get a little tipsy as the day goes on. :-)
7 years ago
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7 years ago
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Matriarchy: 3 quart of veggie stock left and no room in the freezer. Lookin' for soup recipes. Something with butternut squash and some zing, I think.
7 years ago
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Matriarchy: My family usually has T-Day at a huge family potluck, but this year it looks like it will be the four of us at home. I am going to make a turkey. My kids have asked for green beans, mashed potatoes, and biscuits. My 17-yr-old is our expert Mistress of Gravy. I like "potato filling," a local PA Dutch thing that is like a cross between mashed and stuffing. I am on a mission to find the perfect pumpkin pie recipe - made the first attempt this morning. I might have to ask more people to eat with us!
7 years ago
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Dawn Knowlton: Matriarchy - I'm curious about this "potato filling." I grew up in PA (Northwest area) and my remaining family is in and around PA Dutch country (Middletown and Reading). Do you have a recipe to share? :o)
7 years ago
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Matriarchy: I don't have a written recipe. They tend to vary between families. You basically make a batch of mashed potatoes with milk and butter. Then, you saute diced celery and onion in butter, add a bunch of bread cubes, salt, pepper, and poultry seasoning (or fresh herbs) - a basic batch of stuffing. Then you fold the two batches together, put it in a casserole dish, and bake until the top is browned. You could do this with leftovers after the big day, too - which is how I think it developed.
7 years ago
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Dawn Knowlton: What a small world, Matriarchy! After you shared this info I rec'd an email from my aunt in Reading, Pa sharing the delights of her Thanksgiving meal - she actually spent the holiday at a friend's house. One item she mentioned, in her own words were "Mashed Potato Pennsylvania Dutch Filling (it's a local thing...spuds are mixed it with bread, onions & celery)." Sounds delish to me! Mashed Potatoes and stuffing are my two favorite dishes on the holiday table. :o)
7 years ago
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Matriarchy: Exactly! I live in Reading, PA. You find Potato filling in diners throughout Berks, Lancaster, York, and Chester counties - and probably anywhere PA Dutch families moved. I am betting it moves with the Amish and Mennonite communities as they migrate to find farm land.
7 years ago
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Matriarchy: Still working on getting my "mixed" family to the table together. Daughter made some grits with curried vegetables after school, but I told her to save room for dinner with us. I tried a new bean and potato gratin I just found - I had everything I needed in the pantry - yay! Gave her a big portion with broccoli, and made a round of pork chops for the rest of us to add. We all liked the gratin. Bean and Potato Gratin
7 years ago
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Matriarchy: Oh, and I found a promising cookbook at the library: "Double Take: One Fabulous Recipe, Two Finished Dishes - Feeding Vegetarians and Omnivores Together." Can't wait to find time to go through it for ideas. If I like it a lot, it sells used for only 45 cents at Amazon (plus shipping).
7 years ago
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Dawn Knowlton: What a great concept for a cookbook!
7 years ago
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Matriarchy: I thought so, too!
7 years ago
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Margaret : That sounds like a great book Matriarchy! I think I'll maybe pick up a copy - let me know what you think!
7 years ago
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Doris Clark: :) My book came today! I ordered a copy because the catalogue search for the book in the metro-library system here had no results.
7 years ago
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Matriarchy: My 17yo daughter is taking a serious run at being a vegetarian. I am working to adapt our daily cooking so that she can eat at leas part of it, so she isn't always cooking separately. I want to keep more "handy ingredients" on hand for her, so she can also cook for all of us at times. She likes texmex, middle-eastern, asian, pizza, pasta. So far, I have: roast garlic in oil, refried beans, batches of roasted vegetables, vegetable stock, pasta and pizza sauce, hummus, pizza dough. We always have a lot of different rice, beans, and pasta. I always have potatoes, onions, and garlic, seasonal fruit & veggies, and a lot of herbs and spices. What other versatile basics should we have?
7 years ago
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Matriarchy: She eats dairy and eggs, and is going to eat high-quality fish once a week. So we also have assorted cheese, yogurt, and milk. We don't bake our own bread, but we get whole grain. I'd like to find some kind of flatbread we can produce ourselves.
7 years ago
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Eunice : how about miso and dried shitake mushrooms? makes for easy comfort food. soak mushrooms in boiled water for at least 10 minutes; squeeze out excess liquid (retain the liquid for broth) and thinly slice the caps (saving the tough stems for stock). thinly slice or julienne root vegetables like carrots, turnip, parsnip or even daikon, if available. drop vegetable and mushroom slices into a saucepan of already boiling vegetable broth and simmer until vegetables almost tender. remove from heat and add miso. eat with rice. garnish with thinly sliced green onions, chopped cilantro and perhaps thinly sliced omelette strips. tofu cubes can be added at the same time that you are adding the rest of the ingredients to the broth for simmering. i also like to drizzle on chile oil and a twist of lemon. and for the meat eaters, you can add meats of your choice when pouring broth over rice like chicken strips or thinly slice beef fillets like in Vietnamese Phở.
7 years ago
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Matriarchy: ::drool:: Dried mushrooms are a great pantry idea. And chili oil. Gonna have to paste that recipe idea of yours into her email. :-)
7 years ago
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Traci Downing: Isn't it weird when teens do this? I don't get it. My sister did this and my son's friend is doing the veg thing too.
7 years ago
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Matriarchy: It's sorta my fault. She said, "I love vegetables - I think I could be a vegetarian with no problem." And then I said, "Ha! You could never give up the meaty goodness." And she said, "Fine! I'll show YOU!" **sigh**
7 years ago
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Eunice : as one of the vegetarians here on WGE, i think that's a beautiful thing ;)
7 years ago
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Matriarchy: Almost-chilly rainy evening. Time to turn on the oven! Roast chicken, peach cobbler, and cauliflower sauteed in garlic oil. My house smells AWESOME! First time for this peach cobbler recipe. I have never had a recipe that asked me to pout boiling water over it, before. But it looks fabulous - sugar-crackly crisp crust with pockets of thick peach loveliness. Everyone else better hurry home, or I will eat it ALL UP! Peach Cobbler
7 years ago
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Doris Clark: Peach pie/cobbler is my most favorite of desserts. Can't wait to try this peach recipe. It's really different from any cobbler recipe I've made. I know your family loved sitting down to the table for this meal. Happy cooking and eat'n.
7 years ago
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Matriarchy: Hey - The New York Times is running a contest about the best potluck dishes. "Amanda Hesser and Merrill Stubbs of food52.com will test and post a curated list of the very best on Oct. 6. The deadline to get your entries in is Sept. 24, noon E.S.T." Let's see some entries from WGE foodies! Here is the link: What's Your Signature Potluck Dish?
7 years ago
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Dawn Knowlton: I wish I had the time to work a recipe up for this. How fun! Unfortunately, every September is a bear of a month. Between school, a yearly fundraiser that I am involved with, and this year we have a friend who is very ill...I don't have a spare moment. Are you going to enter a recipe?
7 years ago
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Matriarchy: I feel like I want to - I take food to church potlucks all the time, and even made it a recipe tag. But my stuff is all "homestyle" and I feel like it is not trendy enough for the NYT. But I am thinking.
7 years ago
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Eunice : Matriarchy, i think you should. screw trendy; "homestyle" is timeless.
7 years ago
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Matriarchy: Anyone use dried chickpeas for hummus? I have always used canned, but dried are cheaper, and lighter to store in the pantry. I can dump a few bags in a jar. I found a recipe that said 3/4 cup of dried would cook up into the equivalent of a 15-oz can. I boiled them for two minutes in a lot of water, then let them soak overnight, then cooked them for half an hour the next day. But when I used the cooled peas to make hummus with my usual recipe, it was decidedly grainier than usual. Tasty, but not so creamy and smooth. Anyone know what I did wrong? Should I cook them longer? Is there just a fundamental difference between dried and canned? We go through more than a quart of hummus each month, so I really want to perfect my recipe, and be able to make it from my pantry at will. Hummus
7 years ago
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Eunice : Matriarchy, by grainy do you mean it's a harder, crunchier texture than you like? brining with salt should help as contrary to popular myth, it does help in breaking down the cellulose walls of the bean, making the texture softer. it does such a great job of breaking them down, that if you want whole beans, this is not the way to go as it just might disintegrate your beans. vinegar, or anything acidic, is one ingredient that will harden the bean. baking soda, as it's alkaline as opposed to acidic, causes the opposite reaction and makes the beans more soluble. but baking soda supposedly removes precious nutrients so... if you have hard water, that makes for a harder bean. also, the older the beans are, the longer it will take to cook them, so you will have to test them yourself and cook it to the texture that you want it. half an hour of cooking seems too little for your beans. i've also heard of recipes that use pressure cooking to make beans and that that was the preferred method by many bean lovers. perhaps it'll just blast some smoothness into your beans! hope that helps, all my food science geekery.
7 years ago
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Eunice : ehhh...and here's a link to food science geekery: Tough beans: which cooking liquids slow softening the most. enjoy!
7 years ago
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Matriarchy: Wow. That was magnificent geekery! I do have hard water, and did not think of that factor. By "grainy," I mean that once ground up into hummus, the hummus is not as smooth as that I make from canned chickpeas. I ran it through the food processor much longer than normal, and it didn't get less grainy. It tastes good, and we are eating it, but we all liked the smoother texture better. I just bought a fresh bag of chickpeas, to make sure they are not just old. This time, I am going to just cook them longer, and see if that was the problem. Then, I will grind them with some cooking liquid and see what kind of texture I get, before I add the rest of the more expensive ingredients (tahini, good olive oil, etc).
7 years ago
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Matriarchy: I want figure out how to make "canned soup." For instance, to make a cooked concoction, pressure can it in pint jars, and then be able to add water, stock, or milk to have 3-4 cups of soup. Cream of cauliflower or broccoli, for instance, so I can take advantage of that season. I want to see if I can make up the recipe without the dairy, can it as "condensed" soup, and have shelf-stable homemade soup. Anyone doing that?
7 years ago
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Margaret : Never tried to make my own canned soup, but I do use a lot of dried ingredients in soups (mostly beans). Those last for ages and ages. Let me know how this works for you though... I'd be interested in hearing about it. Sorry I can't be of any help.
7 years ago
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Matriarchy: It is the broccoli and cauliflower that got me thinking. I froze a lot last year, but it comes out mushy and I end up making soup. Seems like I should just make the soup and be done with it. But it will take up a lot of jar space, so I was thinking how to condense it so I could add water/milk later. Love the season where I can pay $1 for a giant head of local broccoli, but I have not yet settled on a way "put some up." We buy broccoli year-round.
7 years ago
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Margaret : Can you dehydrate broccoli? We usually get it fresh, but I have some frozen that I use in soups or stir frys. Or maybe you could pickle it, but that won't work in a soup application, I'm afraid. Hmm....
7 years ago
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Doris Clark: Last season when we had so much broccoli from the garden, I just made the soup, "Garden Fresh Broccoli Soup" ( don't know how to link this), and froze it in cartons.Good luck working it out and let us know. Incidentally, for the longest time I have been looking and wishing for a homemade way to replace the canned soup (Campbell's) ingredient in so many recipes. I don't feel confident about any of my results.
7 years ago
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Matriarchy: Doris, I am going to try your broccoli soup recipe, and if my family likes it, I will use your freezing method. Then I would just make the milk base and add the thawed puree. My family's favorite soup recipe cooks the broth and dairy together, so it breaks when it is frozen. When you say you frozen it in "cartons" - what do you mean? Waxed-cardboard milk cartons?
7 years ago
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Doris Clark: Actually, it was (washed, recycled) ice cream cartons. Then I bought some containers from a restaurant supply place near me. Now that you mentioned it, I remember in the past, having used milk cartons. I had forgotten doing that, it's been years since my milk wasn't bought in plastic jugs.
7 years ago
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Matriarchy: Good point. Most milk is in plastic. Didn't think of ice cream! Good idea! I buy deli containers from restuarant supply, too, but I like to recycle when I can.
7 years ago
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Doris Clark: The milk cartons have a better shape for shelf spacing, my Blue Bell's are round.
7 years ago
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Matriarchy: We ate all the strawberry jam and apricot preserves I made. None left for winter! I'd better make the most of the peach season.
7 years ago
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Matriarchy: And in the future, I need to do a better job of both making more, and stashing some away where no one remembers to use it until February, when we need to remember that spring is coming.
7 years ago
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Dawn Knowlton: I am down to only two jars left of the strawberry jam that I made in the spring! I have a bad/good habit of giving my jams away because everyone keeps asking me for some. :o) I think I may stash one of those two jars deep, deep, deep in the back of the freezer in our garage so I find it many months from now. *lol*
7 years ago
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Matriarchy: Next spring, invite all those jam-eaters to a group canning session, so they can help make their own, and stop mooching. LOL
7 years ago
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Matriarchy: Just made a long forum post about Pantry Building. Please add suggestions and resources!
7 years ago
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Lorrae : great post! Thank you for the tips, and your suggestion for refrigerator jam! That's been working great for the ones I'll use at home. Thank you!
7 years ago
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Matriarchy: TIP: I am sure everyone else already knows this, but *I* just discovered it. If you freeze snack-size bags of chopped onion in half-cups, it's really easy to add it to what you are cooking, without getting all onion-y. Chop a couple onions all at once, and cook for weeks. I keep the baggies inside the frozen core of my ice cream maker in the back corner of the freezer, so I can find them.
7 years ago
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Matriarchy: Accidentally left a huge turkey thigh in the crockpot when I went to bed! Woke up dreaming of Thanksgiving at 1am. But I might be onto something here. Made marinade out of whole-berry cranberry sauce, Dijon, cayenne, and onions. After about 6 hours on high, it's like pot roast. Have to work on the pan sauce tomorrow - needs salt, pepper, and the fat skimmed. Sage? I started with a recipe in my collection, but it's going someplace else right now. Sweet-n-Spicy Turkey Thighs
7 years ago
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Matriarchy: We added salt, pepper, sage, and thyme to the sauce, and ate it with mashed and corn-on-the cob. It was fabulous! I am changing that recipe to turn it into this!
7 years ago
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Matriarchy: I think I might have accidentally made turkey confit in a crockpot.
7 years ago
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Matriarchy: My 13yo loves to make pizza, but will only use canned sauce. Drives me nuts. She doesn't even have a brand preference. Turns her nose up at homemade sauce that everyone else loves. I adapted this recipe from a recipe on the Tasty Kitchen blog. I liked the easy ingredients, but they used a few tablespoons of this and that. I want a recipe that lets me use standard can sizes. A 28-oz can of tomatoes and a small can of tomato paste. So, I multiplied and tweaked until it fit that standard. Testing starts tonight. Pizza Sauce #2
7 years ago
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Matriarchy: She said too much onion. But she can "tolerate" the sauce. LOL
7 years ago
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Matriarchy: Made a batch of hummus last night. Making a batch of pizza sauce tonight. Found California blackberries and local apricots on sale. Going to make some small batches of jam this weekend. Been eating Ranier cherries right out of the bag this week. And local corn is in. I barely need to "cook" anything. We only turn on the oven for 15 minutes to make pizza.
7 years ago
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Matriarchy: Too hot to cook. Heat index going up over 100 today. I have been eating melon, yogurt, sandwiches, tortellini from frozen. Making hard-boiled eggs for tuna salad. Does anyone have go-to recipes for hot days? I just put this chicken recipe in the crockpot to try later tonight: Slow Cooker Island BBQ Chicken
7 years ago
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Carolyn Beck: This recipe sounds delicious - just bookmarked it to try this weekend - thanks !!
7 years ago
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Matriarchy: Been making jam! Got together a group of 8 at my church for a Strawberry Jam Session, and produced 27 pints. Today, I made a batch of Sunshine Jam with a very ripe pineapple. Cooking down some leftover strawberry mash to make some no-pectin preserves. Meadowlark's Sunshine Jam
7 years ago
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Traci Downing: You are incredible!!! I've never made jams but have always wanted to. I'm just afraid of the canning process. Do you have any recommendations?
7 years ago
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Matriarchy: Be fearless! If a batch comes out runny, consider it yogurt or ice cream topping. If it overgels, melt it in a pan and use it as pastry glaze. Experiment! Make small batches of one or two jars and just put them in the fridge, to get started. Buy a "Ball Blue Book" found with the canning jars at your grocery store or Walmart. If you don't have a canner, put a round wire cake rack in the bottom of a stock pot and use that to boil your jars for 10 min. I experiment with less sugar, no sugar, no pectin. There are lots of recipes to be found online. Food blogs, here on WGE, canning sites, you-pick orchard websites. I started just a year or two ago, and I love it. In a water bath canner, I do jam, chutney, pickles, applesauce, tomatoes. I have a pressure canner, but have not tried it yet - I want to can homemade stock and soup. Look for a canning group near you - ask at your local university cooperative extension service; they might have classes. Even a high school home economics teacher might be able to help you.
7 years ago
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Carolyn Beck: I love making jelly/jam...my oldest son is diabetic, so I often substituted Splenda for the sugar in my jam recipes, so he could enjoy strawberry, apricot, peach, and even rhubarb jam on his toast and bagels w/out adding any extra carbohydrates.
7 years ago
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Matriarchy: OK. so I can't find a brisket. I got two packs of country-style beef ribs. Since they are also intended to braise, I think they might work. And I am doing this in a crockpot, so I can go to a movie without worrying about leaving something on the stove. We will see how it works in 8-10 hours! Passover Brisket
7 years ago
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Matriarchy: Turned out very tender! And the Spinach Pasta Bake I am inventing had a good first trial run. All-in-all, not a bad day in the kitchen.
7 years ago
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Matriarchy: I have more than 500 recipe bookmarks that I have not yet cataloged on WGE. I am going to start spending 15-30 minutes each day adding recipes, to get through that backlog. As I actually cook them, I will add notes, rate them, and remove the ones I don't like.
7 years ago
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Janice Cook: What do you mean by catalog the bookmarks? As far as I can see the bookmarks stay in one giant pile. The ones I enter myself I rate as soon as I make them and remove the ones I don't like (or mark them as 2 stars so I can remember to remove them later). But I haven't seen a way to sort the bookmarked recipes. I just try to plan a menu from that section every couple of weeks instead of my core cookbook. Tell me more about your plan - maybe I'm missing something.
7 years ago
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Matriarchy: Sorry. That was misleading choice of words. I meant that I have them externally bookmarked in Delicious.com, the bookmark manager I use for web browsing. I don't always have time to immediately enter an interesting recipe discovery on WGE, so I just tag them as "recipe" and save them to my bookmarks. I need to sort through them and enter them on WEG, so I remember to start trying them. The bookmarks on WEG itself - no, I don't have a way to sort or re-tag them in my own tag categories. I only "see" them if I am using Search. If I am just looking from my own tags, I forget to check my WGE-bookmarked recipes. I like your plan of deliberately planning menus from the bookmarks. Wish we had a way to flag them in some way once we try them. I guess the alternative is to re-enter it our own recipes so we can tag and rate it. When I try a recipe that isn't perfect, but I want to try it again with tweaks, I put my suggestions in a note and rate it with 3 stars. I can't do that with bookmarked recipes.
7 years ago
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Janice Cook: OK - I just wanted to check. Right now when I get a new cooking magazine I read it and enter in all the ones I want to try immediately (within a day or two). I try to also sit down for a chunk of time each weekend and entered in my "tried and true" recipes or my collection of recipes I want to try that accumulated before I started using WGE but it's hard to catch up. Thanks for clarifying. On those weeks that I cook from bookmarks I delete ones I didn't care for. If I did like it, I make a comment to the person who shared it, and then enter it in as my own recipe so I can rate it (I usually put their name in the title to remind me where I got it from).
7 years ago
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Matriarchy: I think I have most of my tried-and-true in here now, but I have a big backlog of clipped recipes, and now a large lot of family recipes from cleaning out my mother's house. And the internet recipes just keep coming! I promised myself not to save any more until I catch up, so hopefully I will stick to my plan to enter a handful every day.
7 years ago
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Janice Cook: Oh I have no restraint with saving recipes. What if that had the potential to be my new absolute favorite recipe!! I have like 10 recipes that I can't imagine my life without and all of them were surprises. I can't tell yet when I make something for the first time what it's potential is. Good luck with your project!
7 years ago
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Matriarchy: We recently got a Walmart superstore near us. Normally, I am not a Walmart fan. But they are getting better press about their produce lately (see Atlantic article below). But my favorite thing is this frozen pizza dough they get from a NY bakery. We but about 10 at at time, for $1.18 each. There is always dough thawing in our fridge, and we all make our own specialties. No one likes mine as much as I do. I make thick white sauce with Parmesan and a lump of frozen pesto, spread it on pizza dough, and topped it with cheddar and bacon bits - sometimes leftover chicken. But the weirdest was when I spread cold, thick, Ham-n-Bean soup on dough, and sprinkled it with cheddar. I though it was like a handy way to eat bread and soup. Everyone else thought it was gross. http://www.theatlantic.com/magazine/archive/2010/03/the-great-grocery-smackdown/7904/
7 years ago
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Eunice : how are you, Matriarchy? just saw this article and thought of you. "Fresh ricotta in five minutes or less"
7 years ago
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Matriarchy: Thank you! For months, I was kind of overwhelmed with the task of de-hoarding my mom's house. Food got less homemade. But now I gettin gback into some of my old patterns of better cooking. Not quire ready for cheese-making. Hoping to start making yogurt again this week. I did find lots of vintage cooking and serving pieces. Nice to have "heirloom" cast iron, canning jars, and cake stands.
7 years ago
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Matriarchy: YAY! The nice folks at WeGottaEat gave me a Pro membership for having a ridiculous amount of recipes. LOL... I am posting that on Facebook. Maybe I can introduce more people to the Joy of WGE.
7 years ago
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Dave Weaver: Actually it was because you have done a lot to help shape the direction of our website. But you do have a ridiculous amount of recipes ;)
7 years ago
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Matriarchy: I am going to try to get more involved again. Lots of great stuff happening here at WGE. I have been distracted.
7 years ago
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Eunice : welcome back, Matriarchy! hope all is well in your neck of the woods.
7 years ago
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Traci Downing: That was a really nice gesture! Kudos!!
7 years ago
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Matriarchy: Time to get back to adding new recipes! I have been using WGE regularly to look up my favs, but not adding much. I starting a new cooking phase. I want to keep cooking real family food from scratch with the best quality ingredients, but I need to lose some weight. I will be going through my most-used recipes and calculating calorie content and portion size. Not giving up food, just dialing it down. Most weight loss plans are built around packaged food and chain restaurant menus, oddly enough. People need to learn to cook, not eat 100-calorie packs of bad cookies!
7 years ago
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Eunice : Happy New Year to you, Matriarchy! hope things have quieted down for you a bit for you. it's freezing out here in Chicago!
8 years ago
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Matriarchy: Things have been weird in my household, what with the demented mother and the long-distance parenting partner. But he is coming home tonight and we are all going to spend 5 days in a beach house in Delaware with his family. My kitchen is rocking to day - as I am sure many of yours are. Loud music. Stockpots and crockpots bubbling. Things roasting and baking. I wish I could bottle this smell.
8 years ago
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Eunice : what a lovely idea! bottled aromas of food!!! so you could make us all even more jealous and our stomache all grumbly for the wanting of eating your food. sorry that you have to shoulder so much though.
8 years ago
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Eunice : hope all is well in your household Matriarchy.
8 years ago
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Matriarchy: My DH is home for the weekend - the first time I will see him in 2 months, and I won't see him again until Thanksgiving. He has been living on canned food, take-out, and cereal, so I am stuffing him full of home cooking! (Not my only plan for him, of course.) Steak, mashed, real gravy, broccoli, and brownies tonight - fundamental man-food. Breakfast is eggs, cheese grits, scrapple, and toast with homemade peach jam. Lunch is his fav broccoli-cheddar soups, and grilled ham and cheese sandwiches. Dinner might be homemade pizza. Sunday breakfast is waffles and bacon. Non-stop family favorite food, until he can barely fit back in the bus back to grad school. And some baked goods in his luggage.
8 years ago
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Matriarchy: Just made a batch of something I am tentatively calling "All-Purpose Peach Topping. http://wegottaeat.com/matriarchy/recipes/allpurpose-peach-topping
8 years ago
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Matriarchy: Birthday prep, today. My 12-yo turns 13 tomorrow. I was going to make her favorite, cheesecake, but their is a local outlet for a national restaurant-quality dessert manufacturer that has their plant in our town. I got a huge Ricotta cheesecake for $8. I can't even buy the ingredients for that. I bought pizza dough from a bakery, and got mozzarella to shred. She likes to make pizza with our homemade sauce. I also roasted squash to puree for pie this morning, and soaked beans to put in the crockpot tomorrow. Need to go stop at out freezer (temporarily living my brother's garage) to get bones to make stock - almost out of my frozen supply. OK - off to make rice crispy treats to take to soccer tonight.
8 years ago
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Matriarchy: Oooo... I just put in a pan of Everyday Bread Pudding, with sliced peaches mixed in. I can hardy wait for it to bake. The peaches were so ripe that the skins just about slid off, and the juice dripped off my fingers.
8 years ago
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Matriarchy: Interesting NYT article about "crowd-sourcing" recipes: http://www.nytimes.com/2009/09/23/dining/23recipes.html
8 years ago
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Matriarchy: Made about 150 little cream puffs this morning, from a couple batches of Eunice's Choux Pastry recipe. Now I am waiting for the custard to cool, so I can fill them for a memorial service this afternoon. Out late friend apparently loved the puffs I made for a church event a few years ago, so her daughter asked me to make some for the reception after the service. RIP, Isabelle - bet they serve cream puffs every day, wherever you are.
8 years ago
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Eunice : my grandmother taught me how to make the cream puffs. she passed away last December and i think of her every time i make them. so to think that it's made in commemoration of someone else...i'm getting weepy typing this.
8 years ago
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Matriarchy: It was a lovely service for a beautiful woman who mothered many people and was universally loved. She and I were on the board at our church. People sang and read poetry and shared stories. I found out that she got her a pilot's license when she was 16 - in 1939. She died in April at 86, and it took until now for her family to feel that they could handle a memorial service. It was well worth your grandmother's cream puffs (and getting up at 6am to make them). I made two batches of small puffs - only took 22-24 minutes to cook. I let the custard cool while I went to church, then came back and filled the puffs with a pastry syringe right before the service, so they would not be soggy. Everyone loved them, even though the competition was tough. Isabelle was known for her pie, and her family members brought lots of it. I am getting Isabelle's recipe for very good Shoo Fly Cake. I love having recipes from people I know - it's a memory I can visit over and over again.
8 years ago
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Eunice : i hope that in my mumbling weepiness, it didn't come off as disapproval on my part. rereading my post, i can see that it might have sounded that way. i'm so glad that the cream puffs were used for her memorial and proud! and it was beautiful that everybody else contributed with recipes for which she was known. this is a testament to the love that your friend inspired in people. you are so right! there's something special about recipes from people you know and love, especially from those who are no longer are here for you to share the bounty with. my heartfelt condolences to your friend's family and friends. my grandma struck quite a figure in our huge family and going back to visit...it's just not the same. so the fact that a recipe that brings so such a flood of memories to me is used to commemorate somebody else's great life, did cause me to be weepy, but only because of the appropriateness that it was used that way, to memorialize somebody who is greatly missed and still dearly loved.
8 years ago
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Matriarchy: Oh no - I did not read disapproval in your message. Just giving you more details to weep over. :-)
8 years ago
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Eunice : thanks for the details!
8 years ago
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Matriarchy: That vintage Vita-Mix blender of my Mom's DOES work. I just pureed a batch of Curried Split Pea Soup from overnight in the crockpot. Lovely velvety green with chunks of soft carrot and deep pink smoked ham. Teeniest bit of bite from curry and lots of black pepper. Mmmm.
8 years ago
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Matriarchy: Oh ho! I have been invited to a family bake-off! My husband's family (who I have only recently begun to know) is renting a beach house in Delaware for Thanksgiving weekend. Us (me, hub, two teen girls), two of his aunts, and a couple that is friends with the aunts. His aunts are the younger sisters of his late mother - they are like having two mothers-in-law. Another uncle from California is also invited, but he has had a minor heart attack, and might not be able to travel. So, at least 8 people, at this point. And they want to try deep-frying a turkey! My mind reels with possibilities. I think my daughters and I can blow these aunts out of the water. But is that the best strategy? And let's not forget that hub makes a kick-ass Coconut Sweet Potato Pie. The baking skills of the other couple are not known to me. This weekend, I will be making about 200 hundred tiny cream puffs to take to a memorial service for an old friend. Good practice for my pate-chou skills. I think I will experiment with savory puffs - maybe fill them with eggs and cheese, or creamed chipped beef for breakfast.
8 years ago
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Doris Clark: mmm...Coconut sweet potato pie sounds yummy. Would the hubby share the recipe or is it privileged information. When you start cooking, the aunties might as well sit down.
8 years ago
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Matriarchy: But I wonder... should I let the aunties win, and beg for the recipes, to preserve family harmony? It would be OK if the favorite nephew won.. but the nephew's mouthy woman? On the other hand, I want them to know I have mad skillz.
8 years ago
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Matriarchy: That pesto from a few days ago - still working! I found I had no pine nuts or any other nut close at hand. Today, I reaasembled all the ingredients, loading it into Mom's food processor, and pushed the button. Nothing. Nothing in a different electrical outlet. It's dead. So, I scrape the pest stuff into the vintage 14-speed chrome Waring "Super Robot Blendor." It starts up, but then screeches to a halt and starts producing copious amounts of black electrical smoke. Dead. I'm eyeing the vintage Vita-Mix blendor, but I don't have high expectations.
8 years ago
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Matriarchy: I decided to go use my brother's food processor. So, now I have pesto to freeze in lumps. When we moved here, I packed most of our kitchen into storage to bring the least possible to Mom's stuffed house. And, I knew she had appliances. But they hadn't been used in 10-15 years, and obviously did not hold up well. I'll go dig out my food processor.
8 years ago
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Matriarchy: Sorry for the long absence. We've moved in with my mother for year, to organize and renovate her house so she can stay in it. Cooking has been difficult this summer, and often performed in other people's kitchens. I didn't garden or can. Lots of sandwiches and too many prepared foods. But, I am starting to do things again. Making a big batch of pesto for the freezer today. Hoping to bake banana bread and cookies later tonight. I want to send care packages to a few people.
8 years ago
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Eunice : glad you're back, Matriarchy! would love to send out a care package to you as it sounds like you've had a very full year and could use some homemade nourishments.
8 years ago
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Doris Clark: It's great to have you back, Matriarchy. You have been on my mind so much and wondering how your mom is. (I left my home in Chicago to be my mom's caregiver)It's a tough go. So glad you are past the transition, hope things will be easier now. I look forward to the news from your kitchen.
8 years ago
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Matriarchy: Highlights of the week: 3Qt Broccoli Cheddar Soup, 2Qt yogurt, 2Qt applesauce, chicken Caesar salad with honey-mustard steamed carrots, lots of oatmeal breakfasts, roast turkey thigh for sandwiches. DD12 made chocolate chip cookies, and kept us supplied with stove-top popcorn for movie watching. DD16 made good burrito filling out of a package of freezer-burned meatloaf mix we found in the bottom of the freezer - way to reduce food waste!
8 years ago
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Eunice : the honey-mustard steamed carrots sounds great! do you have that as part of your gi-normous list of recipes?
8 years ago
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Matriarchy: Nope. Just julienned them, steamed them while I made the salad, then tossed the carrots with a bit of butter, a squeeze of honey, and a dab of Dijon.
8 years ago
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Eunice : brilliant! will have to try that. thanks Matriarchy!
8 years ago
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Matriarchy: We've added my 82-year-old mother to our household, and are working on developing new cooking and eating habits that involve her in our kitchen life. She is an experienced low-fat eater and a great lover of fruit and vegetables. I think she will be good at helping to keep the fridge stocked with cut-up summer fruit and veg for snacking. She is already great at helping to keep the sink clear of dishes! The challenge will be adjusting our cooking habits, which are not particularly low-fat or low-salt, to her dietary needs. I made Broccoli-Cheddar Soup last night, with Kraft's new lower-fat 2% white cheddar. It was a success - but really, was that a big fat reduction? The recipe uses butter, half-and-half, and cheese. Perhaps the key will be moderate consumption for things like that - served with a big salad and a piece of whole-grain bread.
8 years ago
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Eunice : good luck! i would miss all that butter and cream and cheese, too.
8 years ago
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Matriarchy: It's weird. My mother's normal healthy diet worked for years. Her cholesterol is 190 and her blood pressure is low. The carotid artery testing said she has almost no plaque, and she has no heart problems. But now that she had the mini-stroke (probably brought on by heat exhaustion), they put her on BP meds and a statin to lower her lipids, saying that diet already got her as far as it would, and that they wanted her readings to be "below normal" to reduce her stoke risk. So - is the medication going to do the heavy lifting? The "Heart Healthy" diet they recommended was already how she ate. I'm not sure I want her to starving for the last few years of her life, just to stick to "the standard regimin" for stroke patients. The literature a refers to patients that already had health problems and ate poorly. It seems to have nothing to sat to patients that did all the right things for decades - and had a stroke anyway! I think she oughta be able to eat the occasional cup of decent soup.
8 years ago
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Eunice : oh that's harsh...and so unfair. i recall reading somewhere how fat in moderation is actually good for you. i need to see if i can re-find that article and send that info to you.
8 years ago
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Carolyn Beck: Unfortunately, now that your Mom has had her first stroke, statistically her stroke risk is automatically elevated, despite "doing all the right things". Right now the statin is the important additive to her regimin to keep her lipids on the low side, but I say go for the occasional cup of decent soup as well! (I am an RN who manages the Stroke Registry at the hospital I work at) Even if you do all the right things, people can have strokes despite your best efforts at maintaining a healthy lifestyle. It sounds like you and your Mom are doing all the right things, so I bet that you will find a way to incorporate your delicious recipes into your mom's lifestyle. Good luck !!
8 years ago
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Matriarchy: Thanks, Carolyn! At some point, it's just "your time to go," no matter how many right things you do. She's 82, so I have a limited interest in making her last years a miserable effort to achieve some magic blood test numbers, at the cost of her enjoyment of life. Personally, I think I would rather go quickly from a stroke than linger with cancer or a degenerative illness. Now, fortunately for Mom, some of her favorite things are also very good for her - fresh green beans from the garden, crunchy salads, fresh fruit, baked sweet potatoes, etc.
8 years ago
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Eunice : ahem...just so you know, you're still queen, Matriarchy. you scored 146 hits on the last tallied full day and your highest on April 9th was 353 hits! pretty much blew everybody outta' the water.
8 years ago
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Matriarchy: I don't know how to look at stats - where do I find that info?
8 years ago
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Eunice : it's part of your Profile on the tabs on the right...a whopping 353 hits! you still reign supreme. site is looking pretty nifty, don't you think? hope you and your family are doing well. how's your mom?
8 years ago
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Matriarchy: Hey! I will be back, but I have some work to do first. Unfortunately, my mom had a mini-stroke yesterday. She is recovering nicely, but we are scurrying to speed up our house-transition plans so we can keep a somewhat closer eye on her. It's gonna be a heck of a summer. I am still trying to at least get some strawberry jelly canned this month.
8 years ago
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Eunice : you are one inspiring powerhouse, Matriarchy...in awe with all the things you've managed to accomplish with all these events swirling around in your life. wishing you and your family much good vibes and all that. by the way, everyone should check out Matriarchy's blog. it's excellent! http://rampingup.blogspot.com
8 years ago
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DELETED DELETED: I'll take some jelly please!
8 years ago
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Eunice : ...Tyler's hungry. perhaps it's a prolonged case of jetlag?
8 years ago
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Matriarchy: Things are still swirling, and it's been raining a lot, but I hope to pick strawberries on Saturday morning, and crank out some jelly in the afternoon.
8 years ago
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Matriarchy: Oh, and Bing Cherry picking opens next weekend on my birthday! I love me some cherries!
8 years ago
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Eunice : raining here in Chicago, too. woohoo, Matriarchy's back!! happy birthday!
8 years ago
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Eunice : hey Matriarchy! hope all is well with you and your family. can ya' dig it? Dave has enabled posting direct comments to members. so just sending a hey and hope to see you back at WGE, soon.
8 years ago