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Post by cathygeha on Aug 17, 2019 6:43:01 GMT
This round runs from August 8 - September 25. It’s not too late. If you’d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome.
Challengers:
bmazzo/Beverly - keep up exercise routine 30 min a day
cathygeha/Cathy - onederland
cherryt38/Cherry - exercise of some sort
jalibmu/Jan - track 4 out of 7 days each week
jasimons/Judy - stretch 10 minutes per day 4 days a week
pamthomas46/Pam - refocus on good health guidelines
rene/reneinitaly - track; learn how to maintain
Hostess Schedule:
Aug 8 - 14 Pam
Aug 15 - 21 Cathy
Aug 22 - 28 Cherry
Aug 29 - Sept 4 Judy
Sept 5 - 11 Jan
Sept 12 - 18 Rene
Sept 19 - 25 Beverly
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Post by cathygeha on Aug 17, 2019 6:49:52 GMT
An A to Z Guide to Summer Cookingwww.realsimple.com/food-recipes/cooking-tips-techniques/summer-cooking-guide
Strategies, techniques, and tips on all things summer—from the Real Simple Test Kitchen to yours.By Ananda Eidelstein June 29, 2018
9 I
Ice cream scoops easiest with a hot scoop; dip one in a bowl of hot water between each serving to make scooping a breeze.
10 J
Jams keep summer going long after it’s gone. Cook 2 pounds plums, pitted cherries, or tomatoes with 1/2 cup sugar, a squeeze of lemon juice, and a pinch of salt until thickened. Refrigerate or freeze to enjoy through the fall.
11 K
Keep lemonade and a bottle of sparkling wine in the fridge at all times. You’ll be ready to pour a quick refreshment whenever unexpected guests drop by.
12 L
Leafy greens of all kinds, such as Bibb, Boston, and red leaf lettuce, crop up at markets throughout summer; try them in sandwiches or as the main attraction in a tossed salad.
QUESTIONS 1. Comments on any of the above? 2. FUN: Did you ever have a lemonade stand OR sell something door to door as a child?
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Post by cathygeha on Aug 17, 2019 7:07:41 GMT
Ice cream scoop - finally bought one like my mother's. She was never supposed to put it through the dishwasher but did...mine still works a treat and has never been through the dishwasher. It always gives perfect scoops...when I serve ice cream - rarely do serve it, though! Jams We make jam and I have recently (this summer) used a hot water bath for the jars. Hope it keeps them better on the shelf than not using the bath. I use more sugar than mentioned in the recipe as the frig doesn't have all that much room. lemonade - Lemons are sparse this year...last winter did in some of the year-round bearing lemon trees. Not sure if I would keep lemonade in the frig or not... Leafy greens - Seem more plentiful in winter. Perhaps beet greens and such are more plentiful now? Hmm...
As a child (in 2nd/3rd grade) we lived on Mercer Island near Seattle. I made potholders using a small loom then took them on my bicycle, knocked on doors in the apartment complex and sold them. I loved those potholders and would love to make more some day! Think I sold them for a quarter each?
RENE: I have not had much rosemary in cooking...I have seen infused oils but never tried them. I have also seen eggplant meatballs (vegetarian and vegan) and wondered how they taste when made. Do you have a recipe you recommend?
BEVERLY: Hooray for fig trees. My daughter has been babying hers inside and will see how they do wrapped outside this winter in Missouri.
CHERRY: I think that eggplant is a plant some don't like...my brother and sister are iffy about it. My sister tried eggplant lasagna and said she would make it again and decided it was probably because of all the cheese in the recipe and NOT the thin slices of eggplant 
JAN: You made me smile with your question about whether or not WW was discriminating against blending fruits vs vegetables. In their cookbooks I remember they ALWAYS counted points by total recipe nutrient rather than by each ingredient alone. If I had made the dish it might be 0 points due to what went into it BUT they counted points for the composite information. I never have figured WW out... How do you make your gazpacho and do you blend any other veggies? I grew catnip one time BUT my cats didn't seem to think it was anything special.
HOLLY: I, too, asked Rene about the eggplant meatballs. Maybe she will share a link or recipe with us  In the past WW always said 3 tsp of oil per day...one per meal was the way I used to think of it. Can't remember when it went down to two.
PAM: Are there fruits (not figs) that only grow in Colorado that you get instead of what grew in SA?
JUDY: You are right that eggplant takes on the flavor of what it is cooked with. It seems a vegetable that some love and others hate. Figs are something I had the first time, fresh, here in Lebanon. My mother-in-law would go out in the early morning to pick them then serve with breakfast. I have a nice big bowl of them to eat for a snack later today.
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Post by Deleted on Aug 17, 2019 10:37:02 GMT
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Post by jasimons on Aug 17, 2019 11:54:27 GMT
For today's list, not many that apply to me. Ice cream is not a favorite for me (probably a good thing?) I've made pepper jelly (from red or green peppers) but have not made fruit jellies or jams (again, not something we eat much of). We don't usually have drop-in guests, and (again...lemonade is not something either DH or I are fond of). For salads or sandwich topping, I like shredded cabbage or broccoli slaw instead of leafy greens - more crunch. Selling - growing up in the country on a farm limited the options for selling. Cathy, I remember the potholder looms you mentioned! Have you heard of pin looms? Weave small squares which can be joined to create larger items - scarves, mats, more. I have a loom but have not progressed past making a square or two. (one of many potential hobbies and unfinished projects in my life!) www.dickblick.com/products/schacht-zoom-loom/ |
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Post by cherryt38 on Aug 17, 2019 13:31:35 GMT
I'm sure hot water would make ice cream easier to dip. I remember in cafes or ice cream shops the scoops were always dipped in water, but I don't think it was hot water. I don't see people doing that much any more.
I used to make jams and jellies, not so much any more as I don't use them that often. Way back we never processed them in a boiling water bath. We melted paraffin and poured about a 1/4 inch of it on top of the jelly in the jars. It sealed it pretty well and never got mold on it nor spoiled.
I don't make lemonade, but I do make iced tea and keep it in the fridge.
I often make salads with leafy greens, although my preference is Romaine lettuce. I also use cabbage as a base for salads.
I've never sold anything door to door nor had a lemonade stand. As Judy, I grew up in the country so didn't have the opportunity. And we never had to sell things for school fund raisers like kids do now. The closest thing was pie socials or boxed dinner events where the boxes were auctioned off and you shared your dinner with whoever bought your box, but that included the whole community rather than just the kids. Then we most always had a dance afterward with our local musicians playing.
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Post by bmazzo on Aug 17, 2019 14:01:06 GMT
I don't eat much ice cream. DH keeps it in the house, I have one of those Pampered Chef ice cream scoops. Not promoting a brand, but if you don't have one of these, they are definitely worth their cost. No water is needed. They turn loose of the ice cream from the body heat from your hand. Works great.
I no longer make jams & jellies, as I try to avoid sugar. I used to love tomato preserves. Haven't had them in many years.
I don't make lemonade (again the sugar), unless I have special company.
Leafy greens I like, Planning on a salad for lunch today.
Don't think I have ever sold anything door to door other than Avon for a while when I was a young mother, trying to make a bit of extra cash.
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Post by pamthomas46 on Aug 17, 2019 21:30:12 GMT
I dare not have icecream in my freezer. The same goes for making jam. Good, but not worth getting into sugar again. No lemonade or wine at our house either.
I have been working on getting more greens in my day.😊
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Post by cathygeha on Aug 18, 2019 8:02:42 GMT
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In the past WW always said 3 tsp of oil per day...one per meal was the way I used to think of it. Can't remember when it went down to two. 
