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3860. Ronski - 6/23/2006 8:21:44 PM I got this to bloom. I'm not sure how I did it, though.
Blc. Arthur Bossin "Rapture"
It has a nice, soft fragrance in the morning.
3861. Ulgine Barrows - 6/24/2006 8:00:04 AM Totally gimme, gimme, gorgeous.
Well done.
My goodness, you are a star performer! 3862. Ulgine Barrows - 6/24/2006 8:01:54 AM 3662. Ronski
yes, I like it. mmmm 3863. arkymalarky - 7/20/2006 3:57:32 PM 3i3b's spaghetti sauce recipe, from the cafe:
On another note... I have been perfecting my own recipe for a spagetti sauce with a greek flair. A local resturant has served it, but their quality has gone to pot. There's isn't anythink like this, but I started experimenting. Maybe you guys might like it.
1 lb ground lamb
1 onion
1 green pepper
12 oz sliced mushrooms
1 14 oz can diced tomato
1 4 oz can black olives
1 4 oz can tomato paste
Juice of 1 large lemon (or 2 small)
2 tbl balsamic vinegar
1-2 tbl oregano
1/2 tbl basil
2-3 tbl crushed garlic
Brown lamb and drain fat. Saute' onions, peppers, and musrooms until tender. Add in lamb, canned tomato and juice, tomato paste, olives, lemon juice, balsamic, garlic, oregano, baisl. Simmer on low until flavors meld. Add small amounts of water if it becomes too dry.
Serve over pasta. Top with crumbled feta.
3864. jexster - 7/29/2006 3:14:22 AM And now for a commercial announcement..
Support the nation of Lebanon, suffering under a rain of US taxpayer financed bombs the wanton destruction by the Israeli aggressors...
Just picked up another jar of their fig spread...most excellent as is the apricot 3865. alistairConnor - 7/29/2006 1:31:41 PM Scenes from a batchelor's life. Not for the squeamish.
Scene one
After two and a half weeks away, during a heatwave. I open the oven to light it, and notice that there's something inside. What exactly, is not immediately obvious. Half a vegetable tart of some sort, is what it used to be. I have never seen anything so intensely furry in a domestic context. Our cat included.
Scene two
Guests coming tomorrow. Time for a spring cleaning. I notice one of the duvets is rather more... colourful than it should be (theoretically white). I stuff it in the washing machine. With considerable difficulty. Checking some time later, I note that the machine is not turning over correctly, I've overstuffed it. That duvet needed to go into a big commercial machine. So now I am obliged to extract the hot, soapy duvet, saturated with brownish water, and wash it by hand in the bath.
Work in progress. 3866. Jenerator - 7/31/2006 12:48:48 AM A medieval recipe that sounds good - Rapes in Potage
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Turnip, white -- peeled &
-chunked
2 c Meat broth
2 Onion -- minced
1/2 ts Salt
1 pn Saffron -- opt
1/8 ts Cardamom -- opt
1/8 ts Coriander -- opt
1 t Sugar -- opt
Parboil turnips in a pot of boiling, salted water for
about five minutes; then drain, and put in a pan with
onions, broth and seasonings, and simmer until tender
(ten to thirty minutes, depending on the age and size
of the turnips).
Take rapus and make hem clene and waissh hem clene;
quare hem; parboile hem; take hem up, caste hem in a
gode broth and seeth hem. Mynce Oynons and caste
ther-to Safron and Salt and messe it forth with powdor
douce. In the wise make of Pasturnakes and skyrwates.
-- The Forme of Cury
in Pleyn Delit
by Hieatt & Butler
3867. wonkers2 - 8/7/2006 3:35:36 PM Pics from our garden. 3868. TheWizardOfWhimsy - 8/7/2006 5:27:54 PM Mrs Wiz is very impressed and jealous, wonk! 3869. wonkers2 - 8/16/2006 5:17:34 PM 1941 Chris-Craft Runabout. 3870. Ronski - 10/8/2006 6:33:24 PM 
We're starting to get some color.
3871. arkymalarky - 10/8/2006 6:49:19 PM Wow, I'll say! 3872. arkymalarky - 10/8/2006 6:51:06 PM It occurs to me I should post my request here too (from the Cafe):
I have a special request:
AND THIS IS FOR ALL YOU LURKERS OUT THERE, TOO!! ;-)
We're doing a community cookbook as a fundraiser for our local STUDENT chapter of our rural group and we're requesting favorite family recipes. We'll print the name of the contributor and the family member or friend the recipe came from. I have no idea the responses we'll get locally yet, but if anyone here has a favorite to contribute (even if it's already in The Good Life--this would be with the info for the cookbook) and would send it to amalarky@yahoo.com it would be great. I'll also send back the info on how to order one. We have had such good recipes posted here over the years, I just had to ask.
3873. thoughtful - 10/10/2006 8:05:23 PM Anyone know what an apple kuchen is supposed to be?
I came across an old recipe that my MIL tore out of a magazine probably 40 years ago. It sounded good, but when I made it, it was clear the recipe had a problem...I added more than twice the flour called for and it still wasn't stiff enough to be able to 'pat' into the baking pan. It came out ok though I also had to bake it 20 min longer than the recipe said too. It came out tasting something like an apple muffin except the apples were on top instead of mixed in.
Any insight would be appreciated. 3874. judithathome - 10/10/2006 9:11:52 PM I think it's supposed to be like a tart. We had them in Germany and it seems like they were a cross between a cakey base with apples on top or a large tart with the crusty stuff on the bottom and the top...can't recall. I had so much wonderful stuff over there, it's hard to remember what was what. 3875. judithathome - 10/10/2006 9:15:07 PM Here's a recipe that has a fairly good description of it...no picture, alas.
Apple Kuchen 3876. thoughtful - 10/10/2006 10:24:28 PM ok. Thx 3877. wabbit - 10/11/2006 12:16:07 AM Hey t'ful, how's the house coming along? 3878. thoughtful - 10/11/2006 2:49:23 PM Hi wabbit, thanks for asking. We got permission for a variance from planning and zoning and just last night we got approval from wetlands with the stipulation that we delineate the wetlands area and are allowed to mow it only once a year. So that's actually pretty good, especially since they left it up to us how to delineate it...be it with hedges, trees, fencing, stone, whatever. We figured we'd have to give something and better that than the conservation easement they were pushing for.
Now another big hurdle is coming up...the town will probably revise the zoning to include that any historical house that is to be demolished must be posted and wait 3 mos before demolition so the historical society can approve/disapprove the project based on the historical significance of the home. We've got to talk to the powers that be to see what we can do to be 'grandfathered' in before the reg change. If not, we may be stuck. Heaven forbid, after all this, the historical society should block us! And wouldn't you know it, the meeting on this reg change is the end of the month...not a whole lot of time to get it done. I think we may get stuck.
But given the condition of the house and it's 1930s interior, I can't imagine them blocking us...biggest fear is it'll be the 'test case' and they may want to show their muscle on it.
I'm getting a very qué será será attitude about this whole process...too many steps between now and finished product to sweat each one. 3879. thoughtful - 10/12/2006 8:36:26 PM ronski, orchid question. Denny my dendrobium through 2 shoots with lots of blossoms off of each...one slightly behind the other. The first one with the biggest blossoms now has blossom drop...before they open, they start to 'wimp' and go brown. From my readings I'm guessing it's due to change in temp or watering. Any ideas?
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