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E.G.

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Satisfied [Nov. 4th, 2019|06:44 am]
E.G.
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I'm stiff and sore (why??) this morning (and yesterday evening) but pretty satisfied. Christine had Sunday to relax for the first time in a while. She'd finished her show in time for it to be added to automation on Saturday. (Unrelated to the relaxation: the live streaming feed was down. She's tempted to rerun the whole show next week.) She's also made the decision to shift the writing and research she's been doing to a podcast and just play music for the show in the new year. I really hope that works out to pick up some audience.

A side effect of the elephant stampedes is that networking with other humans has been very hard for her.

Meeting was the first of month "open worship" also known as "waiting worship." I haven't attended the first Sunday for a few months, so i welcomed the time. The drive was lovely.

I picked over two pounds of green tomatoes, while leaving as many as i could on the volunteer plant at the end of the berm which i have covered overnight and on the plant near the bell peppers and roselle, also covered. I also left lots of green bell peppers, picking the two that were turning yellow. Cutting up two pounds of green grape tomatoes to roast, i could see how related they are to the bell peppers and satisfied myself that eating tomatoes green isn't that weird. We often eat their cousins, the peppers, green.

I've a bunch of roselle to rinse and dehydrate or perhaps make into a syrup. The plant does quite well if the deer don't eat it!

I picked lemon grass, which i will just pickle in vodka. I've a planter with some that i've brought in: i'll see how overwintering inside works out. I really don't understand lemon grass, but i made stir fried rice with the lemon grass vodka and it was delicious, so i'll keep experimenting.

I also started a compost trench in the garden. I'm also tempted to do one by the fence in the orchard, in a place i could imagine growing annuals (like roselle or ocra, or even some day sunflowers). I did dig up a frost aster to transplant to a more prominent location and buried some compostables as back fill. One of my goals for this land is to give back as much nutrients to the soil as i can. There were worms under the frost aster, so i hope they enjoy the snacks.

When i came in i found the fermenting rye flour was very fermented, so i decided to go ahead and make bread while also cooking other things. I saved off some of Hans, now mainly the fermenting bacteria and no apparent yeast, but i did use the spoon i had used to stir up three packets of instant yeast.
I don't think the yeast will become part of Hans, but we'll see. The packets did foam up amazingly. The dough did have a different texture and did rise in the pans much more than ever before. I am a little worried i didn't bake the larger loaf long enough, but the small loaves were very ready to come out. Well, if it's not that done, i'll toast it every morning. And this dense rye seems just fine in the fridge so i am not that worried about it spoiling. The loft did make the loaf almost too big for the silicone ziplock bag i've been using to freeze the loaf.

The sheet dinner meal with onions (olive oil, salt, pepper, cook for 10 min at 450°) grapes and veggie Italian sausage (cook for another 30 min) was divine. I didn't quite add the "scallions" (Walking onions) and "parsley" ( cutting celery) at the right point, and - probably because it was veggie sausage -- there weren't any pan drippings to mix with vinegar to use as a sauce. Still, the dash of vinegar was just the thing. A-1 steak sauce, Christine said, with the sweet, tart, and savory flavors.

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Comments:
[User Picture]From: zippybeta
2019-11-04 08:56 pm (UTC)
Speaking of green tomatoes, have you ever tried fried green tomatoes?
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[User Picture]From: elainegrey
2019-11-04 11:22 pm (UTC)

Fried Green Tomatoes!

Oh yes. I like to leave the battered and deep fried version to someone else's kitchen. In the past five to ten years, it's been reasonably common to find fried green tomatoes and pimento cheese or other "local" garnish as an appetizers in North Carolina.

At home i'll sauté them.
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