Discussions
Ever seen a Blue Heron ?
9
13

Actually none is from my garden.  I just pulled up my English peas as it got hot real quick this year.  They like long cool, springs.  Lately, our springs are getting shorter & shorter… so much so I can’t hardly grow any of my cool loving crops in the spring.  Now our fall lasts a long time and that is when I can really grow cool season crops.  Up side of this is that I have a very long summer growing season.  Right after I pulled up the English peas, I put some Haricot Verts ( French slender beans) in their place.  These are the bush variety and my wife loves them better than my Rattlesnake pole beans, which are already climbing their trellis.  I just ordered 4 different varieties of Haricot Verts to put in soon as my corn is done & chopped down..  My corn right now is almost waist high.  With our long summers, it is easy to get two crops in the same bed.  I have 4 rows of corn and each row will be a different variety of bean, something you wouldn’t want to do if saving seeds but great for testing varieties… and hopefully great for pleasing the wife.  Happy wife… happy life.  🙂 I bet you could freeze them.  It would be interesting to see how the dough responds.  They are so good I always double the recipe & cook two.  Once a week I cook for a couple of elderly widows, so one is usually split between them & my wife & I eat the other over a 2-3 day period. Only problem is, if you eat this, you will never eat the frozen again.  One other modification I make is to double the celery seed.  I really like the flavor it adds.  As typical with many recipes, at least for me the prep time is longer for me than what the recipe calls for.  All together, it takes me 1 1/2 hour from start to finish.  Then you need to let it rest for at least 15 minutes.  That is the hardest part.  I could speed it up by cooking the liquid component in a separate pot than the veggies/chicken.  Cooking it separately, while the veggies are cooking would save around 15 minutes.  But to save cleanup, I drain the veggies & cook the liquid part in that same pot.

Chicken Pot Pie
10
4

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Ever seen a Blue Heron ?
9
13
Chicken Pot Pie
10
4
Dinner from the freezer
2
10
It is critical you prune your muscadines
4
16
Little work light that pulls very few watts
9
11
Ice Storm in Memphis
12
14
300 Blackout SBR (short barrel rifle)
33
17
My portable generator setup
18
23

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Actually none is from my garden.  I just pulled up my English peas as it got hot real quick this year.  They like long cool, springs.  Lately, our springs are getting shorter & shorter… so much so I can’t hardly grow any of my cool loving crops in the spring.  Now our fall lasts a long time and that is when I can really grow cool season crops.  Up side of this is that I have a very long summer growing season.  Right after I pulled up the English peas, I put some Haricot Verts ( French slender beans) in their place.  These are the bush variety and my wife loves them better than my Rattlesnake pole beans, which are already climbing their trellis.  I just ordered 4 different varieties of Haricot Verts to put in soon as my corn is done & chopped down..  My corn right now is almost waist high.  With our long summers, it is easy to get two crops in the same bed.  I have 4 rows of corn and each row will be a different variety of bean, something you wouldn’t want to do if saving seeds but great for testing varieties… and hopefully great for pleasing the wife.  Happy wife… happy life.  🙂 I bet you could freeze them.  It would be interesting to see how the dough responds.  They are so good I always double the recipe & cook two.  Once a week I cook for a couple of elderly widows, so one is usually split between them & my wife & I eat the other over a 2-3 day period. Only problem is, if you eat this, you will never eat the frozen again.  One other modification I make is to double the celery seed.  I really like the flavor it adds.  As typical with many recipes, at least for me the prep time is longer for me than what the recipe calls for.  All together, it takes me 1 1/2 hour from start to finish.  Then you need to let it rest for at least 15 minutes.  That is the hardest part.  I could speed it up by cooking the liquid component in a separate pot than the veggies/chicken.  Cooking it separately, while the veggies are cooking would save around 15 minutes.  But to save cleanup, I drain the veggies & cook the liquid part in that same pot.


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