I made this tomato sauce the other day as we have an excess of tomato’s in our garden. Pasquale cooks his over a fire. I did not – I used the stove. I did stick to the recipe and cooking time, that was an exception for me as I can’t help adding a bit of this and a bit of that. Staying with his recipe proved to be the only way. It smelt fantastic while cooking and taste is what I have been looking for a long time. I did the separation of skin and pulp with a colander with big holes. I just swished it around till only the skins were left in the colander.
Any way if you want the real thing you should try it. It is time-consuming I have to admit but the taste was ‘excelento’
“LITTLE HUMAN. MOVE AWAY. THIS IS NOT FOR TOUCHING.”
1. Excellent idea. Will tell my Mother about it as she is always complaining about her wine being watered down by the ice cubes.
2. Place a wooden spoon over a pan to stop the water from boiling over. This is so good as I am always putting something to boil on the stove, work on my computer then forget about it and end up with a mess because I had forgotten about it
3. Wrap rubber bands around the ends of a coat hanger to prevent dresses from slipping off.
4. Yet another use for drinks can ring-pulls! Use to create a hanging loop for picture frames by screwing into the back.
5. Use egg boxes to store delicate Christmas tree decorations
Remember making an apron in Home Economics? Maybe you didnt but your Grandparents probably did. This makes interesting reading.
The History of ‘APRONS’
I don’t think our kids even know
what an apron is.
The principal use of Grandma’s apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing:
- Hot pans from the oven.
- It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears..
- From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
- When company came, those aprons were ideal hiding places for shy kids.
- And when the weather was cold grandma wrapped it around her arms.
- Those big old aprons wiped many a perspiring brow,
- bent over the hot wood stove.
- Chips and kindling wood were brought into the kitchen in that apron.
- From the garden, it carried all sorts of vegetables.
- After the peas had been shelled, it carried out the hulls.
- In the fall, the apron was used to bring in apples that had fallen from the trees.
- When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
- When dinner was ready,Grandma walked out onto the porch, waved her apron, and the menfolks knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.
Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw.
They would go crazy now trying to figure out how many germs were on that apron.
I don’t think I ever caught anything from an apron
I don’t know who wrote this but it brought back memories for me about my Mom and Grandmother.
It is a little chilly here in Texas today, so when I saw this picture and recipe, I know I am going to have to make this sometime in the weekend. Makes my mouth water.
Sharing it with you.
Serves: Prep: 20min Cook: 45min Total: 1hr 5min
2 tbsp olive oil
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
2 ribs celery, thinly sliced
2 med carrots, sliced
1 lg onion, chopped
1 clove garlic, minced
2 med sweet potatoes, peeled and cut into 1″ cubes
2 med turnips, peeled and cut into 1/2″ cubes
8 C reduced sodium chicken broth
2 sprigs thyme
1 bay leaf
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp cornstarch
1/2 C water
2 C sifted all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 C canola oil
1 C buttermilk
To prepare filling: Heat 1 tablespoon of the oil in large Dutch oven over medium high heat. Add chicken and cook 5 to 7 minutes or until well browned. Transfer chicken to small bowl or plate.
Add the remaining 1 tablespoon oil to Dutch oven along with celery, carrots, and onion. Cook, stirring occasionally, until lightly brown, about 3 to 5 minutes. Add garlic and return chicken and any released juices to Dutch oven. Stir in sweet potatoes, turnips, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, and then reduce heat and simmer 20 minutes or until vegetables are tender. Remove bay leaf.
To prepare biscuits: While filling simmers, in large bowl, combine flour, baking powder, baking soda, and salt. Blend with fork. Add oil and buttermilk and mix until ingredients are just incorporated. Set aside.
In small bowl, dissolve cornstarch in water to form a smooth paste. Stir cornstarch mixture into simmering filling and cook 2 to 3 minutes until thickened.
Drop biscuit mix by tablespoons over top of filling. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until biscuits are cooked through
NUTRITIONAL FACTS PER SERVING
CALORIES 388.2 CAL
FAT 14.1 G
SATURATED FAT 2.1 G
SODIUM 740.1 MG
CARBOHYDRATES 42.1 G
TOTAL SUGARS 6.2 G
DIETARY FIBER 3.4 G
PROTEIN 23.5 G
SOURCE: PREVENTION MAGAZINE