turning the boxes of pineapple upside-down cake mix
upside down
I know someone else who did that but she was only 7 at the time.
Last I saw Hap doing that he was about 65.
Going on second seven! [g]
There's some question about a number of echo
people whether we grew up at all ever.
I find aeroponics peculiar. So instead of growing
the plants in a medium like soil or a soil-like
medium, you have to keep spritzing the exposed
roots with fertilizer and water?
A pump in the water reservoir does the spritzing for you. It feeds
nutrient and oxygen rich water through tubes to little mister
I guess that modern efficiencies and miniaturization
make this more practical than in older times (though
gravity irrigation has been around for a long time
and must have been adapted for in-home use at some
juncture by some Gyro Gearloose type).
nozzles. The mist forms water droplets that drip back down into
the reservoir. It sounds weird but it works. I have been benefiting
from her fresh herb harvest these past two weeks.
Is the result as copions and as tasty as more
traditionally grown with real dirt and stuff?
I'm not a kale person
I am OK with the stuff but hate the superfood hype and hyper
price markup as a result. I generally like all the brassicas.
I like tender ones that aren't too green -
which means mostly head cabbage and nappa.
if harvested young, can be okay.
That seems to be the key. Andrea's tiny dino kale was so much
better the giant supermarket produce.
Tiny crabgrass is no doubt also tasty.
My sister loved the stuff ...
she would chiffonade the leaves and give them a quick
stir-fry over intense heat: this brought out maximum
sweetness and flavor while minimizing bitterness.
That sounds good. I'll be trying that next time.
I just discovered I had a similar recipe already on file:
Yep, looks familiar. My sister would sometimes add
a cut clove of garlic as the mood struck.
From: Street Cafe Brazil by: Michael Bateman
At the Brazilian restaurants I've been to (none,
though, in Brazil), such an enlightened approach
would be a surprise. I am used to Brazilian-style
kale being stringy and mushy at the same time.
... Modern life is oppressive and liquor is the only relief. - Hemingway
Ancient life, too, was oppressive.
Curried Vegetable Salad
categories: side, fusion, vegetarian
Serves: 4
2 cloves garlic, smashed but intact
1 sm red onion, sliced stem to root
1 Tb peanut oil
1/2 ts turmeric
1/2 ts fresh ground coriander
1/2 ts red pepper flakes, more if desired
1 jalapeno, seeded and cut into fine dice
1 Tb fresh ginger, grated
1 ts salt
1/4 c rice vinegar or white wine
1/2 hd cauliflower, cut into florets
3 carrots, peeled if desired and cut into chunks
2 stalks celery, chunked
1 red bell pepper, cut into ÿ-inch chunks
2 ts brown sugar
1 ts French mustard
In a large, deep pan, heat oil until quite hot.
Add the onions and garlic and stir for 1 min.
Add spices, pepper flakes, jalapeno, ginger and
salt; stir and cook 1 min more. Add wine, cover
and cook on low heat for 3 min. Add carrots,
stir and cover for about 3 min. Add cauliflower,
peppers and celery, cover and cook for at least
5 min, or until vegetables are tender. Remove
the lid, turn up the heat and cook until the
liquid is reduced. Stir in sugar and mustard
and serve with rice if desired.
Adapted from Michael Bateman, The World of Spice
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