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Post by dinkous on Dec 30, 2016 22:15:16 GMT
Karen E I've lived here 12 years and it never gets 32 this far south. Northern Florida maybe.
Yes I'm wondering if Geri is back home in TN yet.
Great job in passing up the chocolate things, Jane. What great fortitude. We are having chili again tonight. I love leftovers.
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Post by dinkous on Dec 30, 2016 23:59:59 GMT
ugh, Don is eating those peanuts again. I.WILL.NOT.CAVE. Jane you are my inspiration.
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Post by janelinedancer on Dec 31, 2016 1:19:08 GMT
Sharon I had a cookie after dinner but only 1. You just have to have something some time. Tomorrow I am making some jello so that I can have dessert. I love peanuts.
Still watching Harriet our eagle and waiting for the eggs to hatch. They say it takes hours once they start so that has started. Poor babies will be very cold tonight.
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Post by twoshoes43 on Dec 31, 2016 2:27:01 GMT
Sharon, it has been more than 12 years. Daughter was in high school and is now 46 years old. We drove to Sarasota, FL to visit older friends that once lived in Ottumwa. We rented our first home from them and she baby sat for our son when he was a baby. It was cold that time. The other time we flew into Orlando with Feed company and no one took a coat with, it was very chilly, rained all day we were at Epcot Center. Have not been to the eastern coast of FL.
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Post by janelinedancer on Dec 31, 2016 2:28:39 GMT
Karen E You want to come to the west coast ---much better on this side of the state
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Post by geritru on Dec 31, 2016 2:35:20 GMT
Joanne, OMG 19 inches of snow! DO NOT SHOVEL! Stay in and stay safe!
Jane, Bravo for your NSV of passing the chocolates when you were hungry. You ROCK!
Sharon, Thanks for the dressing recipe. I never buy bottled dressings (a fresh salad deserves a fresh dressing), so a new recipe that is good is always welcome! In Tampa we occasionally get a little frost on a day or two throughout the winter. We just cover our plants overnight on those days. It usually warms up in a few hours and all is well.
I posted this recipe for the BEST KALE CHIPS on Karen' Goal thread. It is very good! Top 5 Things that Can Go Wrong: Kale Chips
1. Washing and Drying. So you washed your kale nicely, but you skimped on drying. You really want to either spin your kale or squeeze it dry with a few paper towels. Dry kale will help prevent soggy chips and will allow you room to add in some seasonings.
2. Too Hot. The number one cause of wilted "kale chips" is placing your chips in a too hot oven. Kale chips are best when made in a dehydrator - they get super crispy - but you can totally make delicious kale chips in your oven by baking for a long time on the lowest setting. Don't try to speed up the process by placing the kale in a 300 degree oven (cook at 250 degrees or lower). You will end up with ROASTED kale rather than crispy chip kale.
3. No Grease. You really want to remember to grease, oil or properly line your baking sheet. Those kale chips will easily stick to ungreased baking sheets or foil. So slather on some EVOO, coconut oil or any veggie oil. You can also experiment with using fancy non-stick liners and even wax paper.
4. Too Much Sauce. If you add too much sauce or coating to your kale you may end up with soggy chips no matter how perfectly you bake them. Clumpy-sauced kale chips just won't be nice and crispy. Although .. they might still be delicious.
5. Spacing. You really want your chips to breath as they bake. So allow only one layer on your baking sheet and space the kale out as much as you can. Clumped kale will not get light and crispy, but rather thick and mushy.
Last Word. I can say from personal experience, even if you "mess up" the baking process and come away with soggy, roasted, over baked, underbaked, clumpy or sticky kale chips .. they will probably still be yummy! And practice makes perfect with these tricky little green crisps of love. Keep trying!
Best Oven Kale Chips Bake the leaves enough to be crispy but not too much that they brown and turn bitter. Write down your timing for future reference. (Oven temps differ – be your own chef on this one). Though the lower the oven temperature used the more leeway you have on timing.
1 bunch kale (any variety works), 1 tablespoon extra-virgin olive oil, 1 teaspoon sea salt
optional flavorings: smoked paprika, granulated garlic, cumin, turmeric, black pepper, lemon juice
1. Remove kale leaves from the stem and rinse in water. 2. Dry the leaves as best you can (use a salad spinner, or do it ahead of time and let air dry on clean kitchen towels). 3. Toss kale with oil and spices in a large bowl. 4. Place leaves in a single layer on a *wire rack over a sheet pan or a parchment lined pan and bake at 250F or lower. Bake until crispy, about 30-45 minutes for 250F oven or a few hours if your oven has a “dehydrate” function.
Alternatively, use a food dehydrator and dry about 5 hours at 115F.
*Note: If you don’t have a rack to allow for better air flow, make sure your kale is really dry and salt the leaves after baking.
NOTE: You've got to have good, thick curly kale. Tear it into 2 in. pieces and remove the stems. I do a whole baking sheet (sprayed with cooking spray) and 1 tsp. olive oil with the WW sprayer. I do 6 grinds with the salt grinder and lightly sprinkle garlic powder and sometimes cayenne pepper over then bake at low temp for usually an hour.
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