At 17 months, Azlind already has some firmly established likes and
dislikes. I am happy to report that he is not at all fond of
McDonald's, soft drinks or candy. He does however love fruit, all
kinds of fruit. Neekha does something with him that I used to do
with her: try out a new fruit every week.

His short and succinct review of Mickey Dee's, "Yuck! No!".

He has developed a keen sense of humour too. He started calling
Roslind "Grandma" because his mom did, so that must be her true
name. This after she had trained him to call her "Gee Gee" (for
Greatest Grandmother). She said to him, "Are you going to call me
'Grandma', 'GG' or what?" So he called her, "What" for the next two
days with a cheeky little grin.

Neekha and Azlind are gone but his snacks remain behind and I am
grazing on them tonight. Things he has taught me:

Tiny little black Zante Currant grapes are juicy and delicious.

PC Pizza Penguin crackers are better than Pepperidge Farm Goldfish
crackers because they're penguins and they taste like pizza.

Some other treats he left behind for me: prickly pears, Cosmic Crisp
apples and "BIG box blueberries".

We had one night here recently where frost was predicted although
the low temp turned out to be +1 C. We had either harvested or
brought indoors a lot of perishable stuff the night before but left
out the hardier ones. So tonight I pulled the last of the beets. The
bulbs were still tiny but the greens abundant. I also grabbed the
last of the Swiss Chard. So I boiled store bought beetroot, and
then garnished them, with our own chopped greens, pepper and some
fresh Greek oregano from a pot in our indoor living room windowsill
garden.

We'll have the kale and kolrabi soon, before the next real frost.
The cauliflower didn't grow enough to develop heads but we'll
harvest the leaves and cook them like collards.

The Chinese Mid Autumn festival was last Saturday, September 10.
Both Neekha and our latest house guest, great-niece Storm, had bought
Moon Cakes and we are still nibbling on the leftovers.

Recent cheese purchases, all at 50% off:

Ziggy's Brie. Ziggy's Fantastic Foods was originally a chain of
gourmet deli/specialty food shops in and around Toronto that made
its way into some of the deli counters at Loblaws. Today it is
nothing but a brand name label, like President's Choice, for some
pretty good but sensibly priced cold cuts and cheese. Their Brie is
not especially remarkable but it's half the price of the real thing
imported from France and especially affordable if it's marked down
on it sell by date (and therefore aged to the peak of perfection and
runny goodness.)

Siegfried (Ziggy) Leopold Wauro was a German-Canadian butcher and a
born marketer. Some of Ziggy's old ads:

One of the Great Reasons for Living in Toronto

Gourmet products and service cost more, and people who don't
want to pay my prices should shop at the supermarket.

Ziggy's hot dog hasn't got what it takes to make a common hot
dog ... cereal fillers.

Millions have been made selling hot dogs with cereal fillers
added, but Ziggy isn't clever enough to grasp that profit
concept.

Snowdonia cheese: very old, sharp Cheddar from Snowdon in north
Wales. Most excellent.

PC Herb & Garlic Halloom: A young, mild, semi-soft Mediterranean style
cheese, that resists melting, which makes it ideal for frying and
grilling. It's made in Canada with pasteurised cows' milk and is
modelled after Cypriot, Greek and Turkish Halloumi where it's made
from raw goat and sheep milk. But that's a PDO protected name so
Loblaw's had to call it something else. It also tastes less sheepish
so more in line with mainstream Canadian taste buds.




Cheers

Jim


... The adjective for metal is metallic but not iron which is ironic.

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On 09-18-22 20:33, Jim Weller <=-
spoke to All about Weekend tastes <=-

We'll have the kale and kolrabi soon, before the next real frost.
The cauliflower didn't grow enough to develop heads but we'll
harvest the leaves and cook them like collards.

The restaurants here do not know how to cook collard greens. They come
out with lots of stems, and almost raw. We like them well cooked --
i.e. tender. They also serve "roasted cauliflower" that looks and
tastes as it had 30 seconds under a salamander or other broiler. Raw cauliflower is ok, but don't advertise it as cooked when it is not.

OTOH, I have had kale for the first time ever here, and have to say that
it is cooked the way I would like my collards cooked. Is kale
inherently a more tender green?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crockpot Collard Greens
Categories: Tested, Easy
Yield: 4 Servings

8 oz Collard greens
(Actual weight minus veins)
2 tb Baco's (Optional) could
Use diced ham or bacon bits
(used ham hock)
1/4 ts Kosher salt
1/4 ts Ground black pepper
1/8 ts Red pepper flakes
1/2 ts Hot pepper sauce
1 tb Butter or bacon fat
(omit if using ham hock)
1 pn Brown sugar
1 tb Cider vinegar
3 c Water
pn Brown sugar

Wash collard greens. Remove center vein and then roll leaves up like
a cigar. Slice thinly and toss into crockpot with out bothering to
unroll any clumps.

If using ham hock place in crockpot then add greens.

Place remaning ingredients into crockpot and stir.

Cover crock pot and cook on high for 3 - 4 hours until greens are
tender. Stir occasionally.. Check to make sure liquid does not
evaporate.

Tested this recipe in 3 quart crockpot - worked just fine. Greens
were tender in three hours.

Check every hour to see that water level is still okay .

Would cut in half to get just servings for two. When weighing greens
at store allow for heavy vein to be tossed away. If making half of
recipe might use 1 1/2 quart crockpot.

Variation of recipe from CD Kitchen.com/recipies

Tested 1/10. Will do again. Increase or decrease collard greens
depending on your needs. Will have to experiment to see if larger
amounts of greens in larger crockpot will take longer or not.

Made again 1/1/15 Tested 1/8/16

MMMMM


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