tag:blogger.com,1999:blog-21900544.post2055859710839924012..comments2024-02-04T20:25:58.971-08:00Comments on How's Robb?: HomebodiesLisahttp://www.blogger.com/profile/03932975112078606231noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-21900544.post-7565373796482854342012-07-03T15:59:27.089-07:002012-07-03T15:59:27.089-07:00What have I been up to, you ask? Well, besides as...What have I been up to, you ask? Well, besides assorted dinner parties every month (there's room at the table for the two of you Saturday -- it's a vegetarian meal, no nightshades), I can sum up a lot of my culinary time lately in one thought: ice cream! I got a machine at the end of February, and I've made 22 flavors so far (some multiple times, about 30 quarts). My favorite flavors thus far are probably the backyard mint, star anise with candied fennel seeds, and one from your neck of the woods: Panforte, from a Berkeley scoop shop. It's flavored with cinamon, nutmeg, cloves, and honey, and has toasted almonds and candied citrus peel mixed in. The Darkest Chocolate Ice Cream in the World, Mango sorbet, roasted strawberry & buttermilk, and (finally, over Labor Day) vanilla bean are all good too. Miss you!Tamsynnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-58256493748677075132012-07-02T21:17:07.800-07:002012-07-02T21:17:07.800-07:00We've been up to moving from California to For...We've been up to moving from California to Fort Collins, Colorado.<br />We just got to our new home on Friday and have been unpacking like mad. I thought I had purged a lot of stuff before we moved, put I think another purging is in order.Debbiehttps://www.blogger.com/profile/18257335787131087945noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-74287412754437625492012-07-02T16:56:35.169-07:002012-07-02T16:56:35.169-07:00Ducks eat snails.Ducks eat snails.Karen Annehttps://www.blogger.com/profile/13306986336556283751noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-34495276972571182912012-06-27T16:12:40.722-07:002012-06-27T16:12:40.722-07:00Well, since you asked...I wanted to make Kimchi bu...Well, since you asked...I wanted to make Kimchi but my hubby nixed that; he says he hates it. But my grandmother and mom used to make pickled cabbage and other pickles. I used to make bread and butter pickles from my grandmother's recipe. I will be growing some sprouts under the sink again. :-)<br /><br />When I can string together some decent time and energy, I'm going to make Orange Marmalade again, hopefully from purchased blood oranges and some Myers lemon marmalade from out tree stash.<br /><br />Ouch on that bite! Nature really knows how to get us when it wants to, eh?zippiknits...sometimeshttps://www.blogger.com/profile/17385498014336581117noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-68304316350210372402012-06-27T09:07:57.478-07:002012-06-27T09:07:57.478-07:00Oh yeah... Use Napa cabbage.Oh yeah... Use Napa cabbage.Then Robb had another thought andnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-15600456084500002482012-06-27T09:02:46.116-07:002012-06-27T09:02:46.116-07:00Bungalow--
This isn't strictly kim chee since...Bungalow--<br /><br />This isn't strictly kim chee since it only contains cabbage. It is, though, the simplest thing in the world: 1)Cut up a head of cabbage. I sliced it very thin. 2)Put it in a bowl with some kosher salt and crush it with your hands or a masher until a lot of water is released. 3)Put it in a big jar, water and all, and tamp it down until the water covers the top. 4)Put a lid on it and leave it on the counter for a day and half. Then taste. If it's good, stick it in the fridge. The longer it's left out, the more it ferments, the stronger the flavor becomes.Robbnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-65091661856023933612012-06-27T07:03:05.438-07:002012-06-27T07:03:05.438-07:00My apricot trees are going nuts! We have three or...My apricot trees are going nuts! We have three or four different varieties of apricot trees that line our drive way. Threy are in allstages of ripeness from hard green to rotting on the ground. I have a nifty new hand crank machine that is supposed to remove the skins from the pulp and leave you with a lovely purée. I want to make jam and nectar with the purée and save some apritcots to quarter to soak in rum until the holidays.<br /><br />~Traveling Garden GnomeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-82931338446338099852012-06-25T06:25:27.319-07:002012-06-25T06:25:27.319-07:00Do you have directions on how to make the kimchie ...Do you have directions on how to make the kimchie (spelling?). My husband LOVES the stuff, and I would love to make him some :-)<br /><br />Thanks Lisa and Robb!Bungalow Boxernoreply@blogger.com