"Tonights Supper on the grill"

RicinYakima

High Steppes of Eastern Washington
Found out I geriatric diabetes on May 4th. Haven't eaten anything white since then and down 14#. Go for another blood test on August 4th. Good luck popper!
 

fiver

Well-Known Member
dang Jon.
I woulda sent you a jar of mint jelly that you could cut down into a sauce.
I have like 12 jars of it put up and tore out all the mint plants figuring I have like 2 lifetime supply's of the stuff.
 

dale2242

Active Member
Lamar, Pour a jar of your mint jelly over a package of cream cheese and eat it with your favorite crackers.
Once you try this combo those 12 jars will probably not last your lifetime.
 

L Ross

Well-Known Member
Our property is loaded with wild mint plants. I imagine that would make good jelly. I brought it up once and was told that since there already is a 10 year supply of jellies in the root cellar we didn't need any more jars of any variety.

Just had a left over buttermilk biscuit from Sunday's biscuit and gravy breakfast and found wild rose hip jelly in the fridge. That is a good jelly. I brought home a bunch of the biggest rose hips I ever saw from the road leading into the Virginia Rifle Club up in Virginia, MN. I don't imagine with the drought up there this year the rose hips are gonna be worth a darn.
 
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John G

Well-Known Member
Found out I geriatric diabetes on May 4th. Haven't eaten anything white since then and down 14#. Go for another blood test on August 4th. Good luck popper!

Yeah loose the weight Ric it will save your life. Nothing has worked for me for weight loss except stopping consumption of all wheat products. Gluten kills me anyway. But I love bread.
Well Karyn and I went on the Keto diet last month and I've drop 18 pounds and Karyn has lost 10. The best part is neither of us is hungry. My next goal is 185, then 180, then 175 for my target goal.
My brother is my height but weighs 260 + and was diagnosed becoming diabetic, he lost 20 pounds and quit when his test cams back OK. What a bum. Going to have to go down and kick his butt.
 

Ian

Notorious member
I brought it up once and was told that since there already is a 10 year supply of jellies in the root cellar we didn't need any more jars of any variety.

I still have hogplum jelly my grandmother made over a decade ago and several jars since. It's my favorite kind ever but I rarely eat the stuff. Pantry has a crate full of all sorts of neat stuff what been gifted to us by friends.

Yesterday was dedicated to going to Austin to see a neuro-ophomologist (one of three in the country) about my Horner's Syndrome. On the way home early afternoon I said let's stop and see if there are any more grapes at the place I was invited to pick week before last. Sure enough, in a different spot were the best Mustangs I've ever seen, hanging in large (for Mustang) bunches, most at the peak of ripeness and a few just starting to wrinkle (maximum sugar point which is important for this super-tart variety). Got a 5-gallon bucket completely full of carefully picked and culled grapes....then noticed THE BIGGEST prickly pears I have ever seen growing by a fence at the edge of one of the hayfields, about three dozen were almost ripe. Made a phone call to the owner and he said get 'em. Wife is like we are NOT making more jelly! That's ok, I'm in a wine mood now (whether or not my alcohol intolerance will let me consume it is still TBD) and the state says I haven't reached my home-brew limit for the year yet, so wine it is.

Anyone got a proven recipe for a sweet prickly pear wine at about 12-15% ABV?

20210729_220918_20210730130850581.jpg

22 quart stock pot plus a couple mixing cups full. All squished made four gallons of must with no water added.
 
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CWLONGSHOT

Residing in New England
I have been catching alot of Summer Flounder. We call them Fluke.

Last week I cut and butterfly the thicker fillets and stuffed them with my crab stuffing. I made too much. (Dont like to do that with fish as its aweful warmed...) As it was terrible hot, I decided to try warming it on the grill with indirect heat. OMG!!! It was better then night before!!!!

So Tuesday we had company. I made same stuffed flounder but this time Cooked it 100% on Grill @ 350 with indirect heat. PERFECT and one of my best results.
CW
 

fiver

Well-Known Member
nice on the prickly pear cactus.
I have a couple of jars of it here and I just eat it on burrito's with thin strips of Deer back strap usually mixed in with strips of burned off bell peppers and some onion.

I was at the Indian restaurant yesterday and took a little sample of a mint-yogurt salad dressing.
I don't eat salad, but it would surely make a nice dressing on sliced cucumbers, tomatoes etc..
better than Greek tzasiki sauce if the mint is regulated to a small percentage for sure.
the owner wouldn't let us leave until we had some mango custard he went into the Kitchen and brought out.
I'm glad we waited, that was one of the best desserts I've had in a long time.
 

Rockydoc

Well-Known Member
waking this thread up...dang, it's been a year o_O

Aldi's marked down a bunch of Leg-o-lamb (boneless)...1/2 price.
3.25 lbs of meat for $11, can't beat that.

I was gonna grill it, but winds have shifted and we are getting all Canada's wildfire smoke, worst I ever seen it and didn't want to spend any extra time outside. So I put the Meat in the crockpot with some schmaltz, fresh pineapple, course sea salt, and a fist full of spearmint stalks/leaves.

I've never cooked lamb, but have had it in a restaurant...always comes with mint jelly, which was the impetus for my brainstorm of a recipe. Dang best roast I ever had. If I had a clue how good this would turn out, I would have emptied the shelf of all the marks down boneless legs.

the photo doesn't do it justice.
View attachment 22381
What is schmaltz?
 

Rockydoc

Well-Known Member
I still have hogplum jelly my grandmother made over a decade ago and several jars since. It's my favorite kind ever but I rarely eat the stuff. Pantry has a crate full of all sorts of neat stuff what been gifted to us by friends.

Yesterday was dedicated to going to Austin to see a neuro-ophomologist (one of three in the country) about my Horner's Syndrome. On the way home early afternoon I said let's stop and see if there are any more grapes at the place I was invited to pick week before last. Sure enough, in a different spot were the best Mustangs I've ever seen, hanging in large (for Mustang) bunches, most at the peak of ripeness and a few just starting to wrinkle (maximum sugar point which is important for this super-tart variety). Got a 5-gallon bucket completely full of carefully picked and culled grapes....then noticed THE BIGGEST prickly pears I have ever seen growing by a fence at the edge of one of the hayfields, about three dozen were almost ripe. Made a phone call to the owner and he said get 'em. Wife is like we are NOT making more jelly! That's ok, I'm in a wine mood now (whether or not my alcohol intolerance will let me consume it is still TBD) and the state says I haven't reached my home-brew limit for the year yet, so wine it is.

Anyone got a proven recipe for a sweet prickly pear wine at about 12-15% ABV?

View attachment 22397

22 quart stock pot plus a couple mixing cups full. All squished made four gallons of must with no water added.
Is a Mustang grape anything like a muscadine, Vitis rotundifolia? They look similar.
 

fiver

Well-Known Member
nope,,,, no salad, and I abhor celery.
i'll grow a couple of different lettuce plants, but I rarely taste it or even pick the leaves, it generally goes to seed.
then I bind the top when it flowers before cutting them off and tearing the rest of it out of the ground.
most lettuces have a sour milkweed taste to me, so I just avoid it.
 

Brad

Administrator
Staff member
Salad yes. Celery? Hell no. No raw carrots either. And who decided nuts and fruit, besides to tomatoes, belong on a salad?
 

Ian

Notorious member
Or fake bacon bits, croutons, and cottage cheese. Fresh Romain, some spicy dill pickles, pickled banana peppers, pickled green olives, and a nice oil and venegar dressing is my kind of salad. Or Caesar....love me some fermented anchovy paste.