tag:blogger.com,1999:blog-4635287696288055978.post3976156175383788021..comments2024-03-29T05:30:56.967-04:00Comments on Diary of a Locavore: My mother's standbyElspethhttp://www.blogger.com/profile/00909946927423140284noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4635287696288055978.post-89490726027844062332021-11-24T02:48:34.016-05:002021-11-24T02:48:34.016-05:00Thanks for sharing this knowledgeable blog with us...Thanks for sharing this knowledgeable blog with us, truly a great informative site. It is very helpful for us. Visit website Here:<br /><br /><a href="https://communicationdubai.com/english-to-swahili-translation.php" rel="nofollow"> English to Swahili Translation </a><br /><a href="https://communicationdubai.com/english-to-turkish-translation.php" rel="nofollow"> English to Turkish Translation </a><br /><a href="https://communicationdubai.com/english-to-amharic-translation.php" rel="nofollow">English to Amharic Translation </a><br /><a href="https://communicationdubai.com/english-to-bulgarian-translation.php" rel="nofollow"> English to Bulgarian Translation </a><br /><a href="https://communicationdubai.com/english-to-danish-translation.php" rel="nofollow">English to Danish Translation </a><br /><a href="https://communicationdubai.com/english-to-finnish-translation.php" rel="nofollow"> English to Finnish Translation </a>Legal Translation Company in Dubaihttps://www.blogger.com/profile/12100134093346014583noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-91675913024507058202011-01-24T09:33:26.283-05:002011-01-24T09:33:26.283-05:00I made this over the weekend to go along with yet ...I made this over the weekend to go along with yet ANOTHER batch of your portuguese kale soup and it was so delicious. The perfect dinner for this sub-zero-degree weather we are having! I like mama's idea of putting blueberries in it, too. That would make a delicious breakfast! xoxo annaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-5266648297864645212011-01-20T23:45:32.654-05:002011-01-20T23:45:32.654-05:00Thanks Elspeth,
I checked out the website and it l...Thanks Elspeth,<br />I checked out the website and it looks great. The photos are awesome--I'm jealous. I would love to start one out here, but I don't know of anyone growing all that stuff nearby. Hmmm...I guess I'll just have to grow them myself :)<br />Well, here's to hoping!<br />-EmmettEmmetthttp://www.wisdomoftheradish.comnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-11619382446691394742011-01-20T08:14:06.138-05:002011-01-20T08:14:06.138-05:00Bethany,
Hmm. Maybe I did something I wasn't ...Bethany,<br /><br />Hmm. Maybe I did something I wasn't supposed to (this would not surprise me), but it worked fine. I put it in on the coarsest setting first (I do that with all my grains) and then worked my way down. I found that the corn immediately—on that first grind—split into pretty coarse chunks and then a good deal of pretty fine stuff—so I sifted it before I put the coarse stuff back in. Then I think it took twice more on descending settings to get it to the point where it looked like stoneground cornmeal. I hope that helps!<br /><br />Hi Emmett,<br /><br />It's such a great program. You can read more on the website, over here: http://www.localgrain.org/csa.html, but this year we got whole dent corn, several types of wheat, several types of beans, spelt, oat groats, buckwheat, and probably a few other things that I am forgetting. Oh yeah, rye! There are two pick-ups and you get everything in the late fall, usually between November and January. You should start one out there!<br /><br />All the best,<br />ElspethElspethhttps://www.blogger.com/profile/06495698179851562999noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-61570373402952773872011-01-20T00:08:59.034-05:002011-01-20T00:08:59.034-05:00Hi Elspeth (and Bethany),
I'd be interested in...Hi Elspeth (and Bethany),<br />I'd be interested in learning more about the grain CSA. I'm out in California, so wouldn't be able to participate myself, but am curious to learn how it works, what type of grains you get, if it all comes from one farm or a cooperative, etc.<br />Thanks for the nice recipe too!<br />Thanks,<br />EmmettAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-81753369896790219602011-01-19T16:40:15.905-05:002011-01-19T16:40:15.905-05:00Hi, I joined the grain CSA this year and somehow f...Hi, I joined the grain CSA this year and somehow found my way to your site. I've got the Kitchenaid mill attachment too, but heard I couldn't use the corn in the mill, so I've been avoiding trying it. Soooo, I can mill my corn? Do you put it on the biggest setting then regrind on a tighter setting? Please help! I've been dying to try out the corn but haven't yet!Bethanyhttps://www.blogger.com/profile/15474075009135937270noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-25527942560223568332011-01-18T21:47:52.021-05:002011-01-18T21:47:52.021-05:00Elspeth, one other thing: you can add about 3/4 cu...Elspeth, one other thing: you can add about 3/4 cup of fresh or frozen blueberries to the batter. I've never added cranberries, but I bet they would be good too. Let's try that sometime when we are cooking together! I have a bunch in the freezer. The bread would be so beautiful too! ~xo, MamaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-52050934234349650562011-01-18T17:20:25.213-05:002011-01-18T17:20:25.213-05:00Mom,
Phew! Glad to know I covered the basics.
A...Mom,<br /><br />Phew! Glad to know I covered the basics. <br /><br />Aaron,<br /><br />You're welcome! It is such an oldie but a goodie.<br /><br />And Beth, <br /><br />Not by hand! That would be near to impossible. We got the grain grinding attachment for our KitchenAid—not as nice as some of the other mills out there but much more affordable.<br /><br />Hope everyone is staying dry and warm today!<br /><br />All the best,<br />ElspethElspethhttps://www.blogger.com/profile/06495698179851562999noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-6853687489670679292011-01-17T20:52:52.893-05:002011-01-17T20:52:52.893-05:00Ooh, I can't wait to make this. Are you grindi...Ooh, I can't wait to make this. Are you grinding your grains by hand?Bethnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-39888670370412876942011-01-17T16:16:23.913-05:002011-01-17T16:16:23.913-05:00Perfection....Thank you!!!Perfection....Thank you!!!Lucky Dog Ptownhttps://www.blogger.com/profile/09615661827240709180noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-45036355311107285972011-01-17T11:40:46.698-05:002011-01-17T11:40:46.698-05:00Oh, yes, one of my faves, Elspeth! If I had writte...Oh, yes, one of my faves, Elspeth! If I had written anything about it in your Moosewood, it would have been "Don't overcook!" -- as you noted. Undercooking is definitely preferable. The trick is that this cornbread goes from just perfectly undercooked to overcooked in about 1 minute. Remember that it will keep cooking for a few minutes once you pull it out of the oven, so slightly undercooking it is best. The "worst" that can happen if you undercook it too much is that the center will be really gooey (yum). ~xo, MamaAnonymousnoreply@blogger.com