It's what's for dinner!

There's some kind of orange squash in there with it, too.

Potatoes are peeled and sitting in water.

Carrots are peeled and I'm thinking about how I will prepare them; I am
willing to entertain recommendations. Right now, dillweed sprinkled on
top of sticks is leading the way.

There may be some broccoli in the fridge; I have to look.

Gravy will be made; the middle and last joint of the wings are in the
pressure cooker as we speak, along with the gizzard, a parsnip, some
Penzeys onion slices, some fresh rosemary, peppercorns, salt, and last
year's leaf celery from Jorge.

Dressing is sitting on the stove, waiting for liquid and the oven.

Doubt I'll make biscuits. Enough starch already.

I may make a run to Perkins for a couple slices of pie. It's Geezer
Discount day and their pumpkin pie is tasty.

I'm thinking about attending a cookbook review at a B&N on the other
side of the river; Raghavan Iyer
(http://www.raghavaniyer.com/events.htm) is speaking and pitching his
books. Attending that is a serious conflict with another option ‹
staying home and watching The Big Bang Theory. Decisions, decisions.

Why the turkey? Because it's been in the freezer since last
Thanksgiving and I have to make room for its replacement. <8^)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

"Melba's Jammin'" > wrote in message
...
> It's what's for dinner!
>
> There's some kind of orange squash in there with it, too.
>
> Potatoes are peeled and sitting in water.
>
> Carrots are peeled and I'm thinking about how I will prepare them; I am
> willing to entertain recommendations. Right now, dillweed sprinkled on
> top of sticks is leading the way.

I'm partial to an orange glaze for carrots. Just me.


>
> There may be some broccoli in the fridge; I have to look.

With cheese I hope.
>
> Gravy will be made; the middle and last joint of the wings are in the
> pressure cooker as we speak, along with the gizzard, a parsnip, some
> Penzeys onion slices, some fresh rosemary, peppercorns, salt, and last
> year's leaf celery from Jorge.
>
> Dressing is sitting on the stove, waiting for liquid and the oven.
>
> Doubt I'll make biscuits. Enough starch already.
>
> I may make a run to Perkins for a couple slices of pie. It's Geezer
> Discount day and their pumpkin pie is tasty.
>
> I'm thinking about attending a cookbook review at a B&N on the other
> side of the river; Raghavan Iyer
> (http://www.raghavaniyer.com/events.htm) is speaking and pitching his
> books. Attending that is a serious conflict with another option <
> staying home and watching The Big Bang Theory. Decisions, decisions.
>
> Why the turkey? Because it's been in the freezer since last
> Thanksgiving and I have to make room for its replacement. <8^)

I have the same thing -I'll probably smoke it this weekend then do a cut and
freeze for the uneaten parts.

Dimitri

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...

> > Carrots are peeled and I'm thinking about how I will prepare them; I am
> > willing to entertain recommendations.
>
> I'm partial to an orange glaze for carrots. Just me.

Gimme a plan, D. I have OJ in a carton but not fresh.
Do leftovers reheat nicely?
I may well be making a Meals On Wheels-type run to my friend whose
daughter is fighting a losing battle with breast cancer. Don't know if
they'd be eating it tonight or another day.
http://www.caringbridge.org/visit/amytaylor

> > There may be some broccoli in the fridge; I have to look.
>
> With cheese I hope.

Never happen. HWSRN "doesn't do cheese."

> > Why the turkey? Because it's been in the freezer since last

> I have the same thing -I'll probably smoke it this weekend then do a cut and
> freeze for the uneaten parts.

I'd eat that. :-)
>
> Dimitri
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article >,
Melba's Jammin' > wrote:

> It's what's for dinner!
>
> There's some kind of orange squash in there with it, too.

Oh, man, is that squash good! Dayam! I'm having a hard time staying
out of it right now. I added some maple syrup, some black pepper, and a
leetle kosher salt (all after I scraped it from the shell) ‹ each bite
gets just a grain or two, it seems, of the salt and it livens it
considerably. I put the other squash (buttercup, I think) in the oven;
might as well be done with both of them. Will freeze some or figure out
some kind of squash soup for myself.

Turkey broth is done, too. I added some chicken base from the Amishland
store to help it along and give me more liquid for the dressing and the
gravy. "It's a good thing." My trial will be trying to cook the gravy
on the flat top range. I believe my roasting pan (one of Mom's old
enamel-on-steel numbers) has a bit of a concave bottom.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article >,
Melba's Jammin' > wrote:

> Carrots are peeled and I'm thinking about how I will prepare them; I am
> willing to entertain recommendations. Right now, dillweed sprinkled on
> top of sticks is leading the way.
>

Steamed, coated with a little oil of your choice, (I'd personally use
coconut oil) then go with the dill weed and some salt free lemon pepper.
:-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's wrote on Mon, 27 Oct 2008 15:38:05 -0500:

>> It's what's for dinner!
>>
>> There's some kind of orange squash in there with it, too.

> Oh, man, is that squash good! Dayam! I'm having a hard time
> staying out of it right now. I added some maple syrup, some
> black pepper, and a leetle kosher salt (all after I scraped it
> from the shell)

Sounds interesting but why *kosher* salt? Does it make any difference to
the taste or is that what you've got?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>
>> > Carrots are peeled and I'm thinking about how I will prepare them; I am
>> > willing to entertain recommendations.
>>
>> I'm partial to an orange glaze for carrots. Just me.
>
> Gimme a plan, D. I have OJ in a carton but not fresh.

INGREDIENTS (Nutrition)
1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt


DIRECTIONS
Place carrots in a shallow saucepan, and cover with water. Boil until
tender. Drain, and return carrots to pan.
Pour orange juice over carrots, and mix well. Simmer over medium heat for
about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter
and sugar melt.

Or

I simply reduce the orange juice ( carton is OK) in a sauce pan ot a small
fry pan (more surface to evaporate) until it coats the back of a spoon then
brighten with a few pats of salted butter (room temp). Toss the cooked
carrots in the sauce.

Dimitri

In article >,
"James Silverton" > wrote:

> Melba's wrote on Mon, 27 Oct 2008 15:38:05 -0500:
>
> >> It's what's for dinner!
> >>
> >> There's some kind of orange squash in there with it, too.
>
> > Oh, man, is that squash good! Dayam! I'm having a hard time
> > staying out of it right now. I added some maple syrup, some
> > black pepper, and a leetle kosher salt (all after I scraped it
> > from the shell)
>
> Sounds interesting but why *kosher* salt? Does it make any difference to
> the taste or is that what you've got?

I think I prefer it because the flakes are larger * they don't seem to
dissolve the way table salt would. The taste of the wee salt flake or
grain is discernible in the mouth.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' wrote:

> In article >,
> "Dimitri" > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
>
> > > Carrots are peeled and I'm thinking about how I will prepare them; I
am
> > > willing to entertain recommendations.
> >
> > I'm partial to an orange glaze for carrots. Just me.
>
> Gimme a plan, D. I have OJ in a carton but not fresh.


Will work just fine...

A chef pal told me she sometimes uses frozen OJ concentrate to make citrus
glazes and stuff...it's very handy.


> Do leftovers reheat nicely?


Sure...


> I may well be making a Meals On Wheels-type run to my friend whose
> daughter is fighting a losing battle with breast cancer. Don't know if
> they'd be eating it tonight or another day.
> http://www.caringbridge.org/visit/amytaylor
>
> > > There may be some broccoli in the fridge; I have to look.
> >
> > With cheese I hope.
>
> Never happen. HWSRN "doesn't do cheese."


Broc topped with some butter...and sprinkle with toasted sesame seeds if you
have them...you can mix a smidge of sesame oil in with the butter if you
have it.

You are very nice for doing this, Barb...


--
Best
Greg

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
>
> >> I'm partial to an orange glaze for carrots. Just me.
> >
> > Gimme a plan, D. I have OJ in a carton but not fresh.
>
> INGREDIENTS (Nutrition)
> 1 pound baby carrots
> 1/4 cup orange juice
> 3 tablespoons brown sugar
> 2 tablespoons butter
> 1 pinch salt
>
>
> DIRECTIONS
> Place carrots in a shallow saucepan, and cover with water. Boil until
> tender. Drain, and return carrots to pan.
> Pour orange juice over carrots, and mix well. Simmer over medium heat for
> about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter
> and sugar melt.
>
> Or
>
> I simply reduce the orange juice ( carton is OK) in a sauce pan ot a small
> fry pan (more surface to evaporate) until it coats the back of a spoon then
> brighten with a few pats of salted butter (room temp). Toss the cooked
> carrots in the sauce.
>
> Dimitri
>
>


Got it. WIP right now. :-) Thanks.
Pressures off a bit -- my friend has a plan for dinner tonight; I said
I'd drop something off later in the evening. Raghavan Iyer, here I
come. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' > wrote in news:barbschaller-
:

> Carrots are peeled and I'm thinking about how I will prepare them; I am
> willing to entertain recommendations. Right now, dillweed sprinkled on
> top of sticks is leading the way.
>

Maybe roast them...it gets them outa the way and roasted carrots sprinkled
with herbs are very tasty. That is ifin there is room in the oven. Dill or
taragon would do or you could get fancier.

I'm more of a carrot coin kinda guy and multi mixed roasted herbed veggies
is my middle name (lately).

But sticks would work as well; just don't use stones.

Sticks/Stones...get it...(haha).

--

The beet goes on -Alan

Melba's Jammin' > wrote in
:

>> Sounds interesting but why *kosher* salt? Does it make any difference
>> to the taste or is that what you've got?
>
> I think I prefer it because the flakes are larger ð they don't seem to
> dissolve the way table salt would. The taste of the wee salt flake or
> grain is discernible in the mouth.
>

There's additives to tablesalt....iodine and usually an anti-clumping
agent. Many can taste the iodine.

--

The beet goes on -Alan

On Mon, 27 Oct 2008 14:36:28 -0500, Melba's Jammin'
> wrote:

>Potatoes are peeled and sitting in water.
>
>Carrots are peeled and I'm thinking about how I will prepare them; I am
>willing to entertain recommendations. Right now, dillweed sprinkled on
>top of sticks is leading the way.

Boiled carrots and potatoes mashed roughly together are good. I
think raw carrot sticks are the way to go with this meal -- something
fresh to contrast with the hot, hearty turkey and sides.

Tara

In article >,
Melba's Jammin' > wrote:

Dinner was good. Turkey, dressing, lumpy potatoes, squash, gravy,
orange-glazed carrots are all packed and ready to drop off at my
friend's. I'll go there after I attend the cookbook thang at Barnes &
Noble.

Turkey was a 13# Jennie-O Natural Something or Other. Moist breast
meat. I roasted Birdy for about 75 minutes breast down and the
remainder of the time breast up.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article > ,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:

> > I may well be making a Meals On Wheels-type run to my friend whose
> > daughter is fighting a losing battle with breast cancer. Don't know if
> > they'd be eating it tonight or another day.
> > http://www.caringbridge.org/visit/amytaylor

> Broc topped with some butter.

> You are very nice for doing this, Barb...

Yah, well. . . whatever. We've been friends for a good long time; I've
known Amy since she was four. She's a year younger than Beck (who is 36
years old today! :-) and this should not happen! Were I on the path
she is on, my friend Anita would be doing it for me.

She has a plan for tonight's dinner - already made, so I will bring her
stuff after I attend the cookbook hoohah and she can heat it whenever.
It works.

No broccoli in house. Lots of orange vegetables, though -- squash,
glazed carrots; turkey, dressing, lumpy spuds, gravy. Nice birdy. Nice
gravy. Great squash. Dressing a titch too salty.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article > ,
"Gregory Morrow" > wrote:

> A chef pal told me she sometimes uses frozen OJ concentrate to make citrus
> glazes and stuff...it's very handy.

I've used OJ concentrate to make my cranberry orange relish for T-day a
bit richer. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

hahabogus wrote on Mon, 27 Oct 2008 22:44:40 GMT:

>>> Sounds interesting but why *kosher* salt? Does it make any
>>> difference to the taste or is that what you've got?
>>
>> I think I prefer it because the flakes are larger ð they
>> don't seem to dissolve the way table salt would. The taste
>> of the wee salt flake or grain is discernible in the mouth.
>>
> There's additives to tablesalt....iodine and usually an
> anti-clumping agent. Many can taste the iodine.

I won't argue the iodine, of which I would thoroughly approve, but in
front of me I have Morton's Coarse Kosher Salt (Kosher for Passover),
ingredients Salt, Yellow Prussiate of Soda (Anti-caking agent.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Melba's wrote on Mon, 27 Oct 2008 15:38:05 -0500:
>
>>> It's what's for dinner!
>>>
>>> There's some kind of orange squash in there with it, too.
>
>> Oh, man, is that squash good! Dayam! I'm having a hard time
>> staying out of it right now. I added some maple syrup, some
>> black pepper, and a leetle kosher salt (all after I scraped it
>> from the shell)
>
> Sounds interesting but why *kosher* salt? Does it make any difference
> to the taste or is that what you've got?


As Sheldon would point out, all salt is Kosher. Maybe she meant sea salt or
large flake salt.

I can't believe she's just now discovering the lovely qualities of buttercup
(pretty much the same as butternut or acorn) squash. I don't add syrup or
brown sugar to mine, though. It's quite sweet enough on its own.

Jill

Omelet wrote:
snip
>
> Turbans have come into the stores here locally recently. I need to
> pick up a couple of them for T-day.
> --
> Peace! Om
>
I grew winter squash this year and harvested 23 -- all in the 4 pound range.
A third of them are Kabocha type a third are turban-ish and a third
butternut. The Kabocha is a knock 'em dead squash. I haven't tried the
turban-ish one yet. I bought the seeds for these two based on flavor
description. Secondary considerations were growth habit and length of
season. I will definitely grow these again next year.
http://tinyurl.com/5jnbel http://tinyurl.com/6y4adr

Janet Bostwick wrote:
> Omelet wrote:
> snip
>>
>> Turbans have come into the stores here locally recently. I need to
>> pick up a couple of them for T-day.
>> --
>> Peace! Om
>>
> I grew winter squash this year and harvested 23 -- all in the 4 pound
> range. A third of them are Kabocha type a third are turban-ish and a
> third butternut. The Kabocha is a knock 'em dead squash. I haven't
> tried the turban-ish one yet. I bought the seeds for these two based
> on flavor description. Secondary considerations were growth habit
> and length of season. I will definitely grow these again next year.
> http://tinyurl.com/5jnbel http://tinyurl.com/6y4adr

First url is wrong, it's for the butternut, here's the Kabocha
http://tinyurl.com/6x3x9b

In article >,
"jmcquown" > wrote:

> I don't add syrup or
> brown sugar to mine, though. It's quite sweet enough on its own.

Seconded!

Turbans have come into the stores here locally recently. I need to pick
up a couple of them for T-day.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"jmcquown" > wrote:

> James Silverton wrote:
> > Melba's wrote on Mon, 27 Oct 2008 15:38:05 -0500:
> >
> >>> It's what's for dinner!
> >>>
> >>> There's some kind of orange squash in there with it, too.
> >
> >> Oh, man, is that squash good! Dayam! I'm having a hard time
> >> staying out of it right now. I added some maple syrup, some
> >> black pepper, and a leetle kosher salt (all after I scraped it
> >> from the shell)
> >
> > Sounds interesting but why *kosher* salt? Does it make any difference
> > to the taste or is that what you've got?
>
>
> As Sheldon would point out, all salt is Kosher. Maybe she meant sea salt or
> large flake salt.

She meant Morton's Coarse Kosher Salt.

>
> I can't believe she's just now discovering the lovely qualities of buttercup
> (pretty much the same as butternut or acorn) squash.
> Jill

Huh. What did I say that led you to believe I am just now "discovering
the lovely qualities of buttercup" squash? Not true. Not even close.

The orange one is probably a Sunshine squash (a Kabocha type); the other
a more ordinary Buttercup squash. The orange one I bought a couple
three weeks ago was blah when compared to this; too early, maybe. The
plain Buttercup was lacking flavor, IMO, and was wa-a-a-a-ay wetter than
I like.

For baking, I halved them and baked them, cut side down, in a shallow
pan. The Sunshine didn't release much liquid. Since that once was done
is such a short time (325 deg. next to Birdy's pan) I decided to bake
the plain Buttercup and be done with it. I prepped it the same way.
¡Holy guacamole! I was stunned at the amount of liquid exuding from it
and becoming brown gunk on the pan (Easy-Off's Bam took care of that in
short order)

Ever have Sweet Dumpling? The sweetness seemed to vary from one year to
the next but I liked that little one because it was pretty much one
serving and I'd nuke it. Rob's not fond of squash so I don't cook it
often. I'll likely do some soup for my own enjoyment.

Squash-growth story: Brother Andy had a small garden in his yard, not
far from a very tall, beautifully shaped evergreen. One year, the
Hubbard vine ran to the tree and loved it there. At one point he had
three large squash hanging from the tree, looking like Christmas
ornaments. I don't know how he got them down; they were quite far above
ground. I had a picture somewhere. . . :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>> James Silverton wrote:
>>> Melba's wrote on Mon, 27 Oct 2008 15:38:05 -0500:
>>>
>>>>> It's what's for dinner!
>>>>>
>>>>> There's some kind of orange squash in there with it, too.
>>>
>>>> Oh, man, is that squash good! Dayam! I'm having a hard time
>>>> staying out of it right now. I added some maple syrup, some
>>>> black pepper, and a leetle kosher salt (all after I scraped it
>>>> from the shell)
>>>
>> I can't believe she's just now discovering the lovely qualities of
>> buttercup (pretty much the same as butternut or acorn) squash.
>> Jill
>
> Huh. What did I say that led you to believe I am just now
> "discovering the lovely qualities of buttercup" squash? Not true.
> Not even close.
>
You made it sound like a new discovery, Barbara. And BTW, I don't know of a
single winter squash that isn't orange on the inside. They're gourds

> Ever have Sweet Dumpling? The sweetness seemed to vary from one year
> to the next but I liked that little one because it was pretty much one
> serving and I'd nuke it. Rob's not fond of squash so I don't cook it
> often. I'll likely do some soup for my own enjoyment.
>
I can barely find winter squash down here. Butternut is hard to come by
(can't seem to find a local grower) so I haven't been able to make my
signature soup all year.

> Squash-growth story: Brother Andy had a small garden in his yard, not
> far from a very tall, beautifully shaped evergreen. One year, the
> Hubbard vine ran to the tree and loved it there. At one point he had
> three large squash hanging from the tree, looking like Christmas
> ornaments. I don't know how he got them down; they were quite far
> above ground. I had a picture somewhere. . . :-)

I can get Hubbard back in TN but not down here. Turban squash I nearly took
to work one year when they had a pumpkin decorating contest. It was right
after 9/11. I was going to literally put a turban on it along with Groucho
Marx glasses with a mustache and beard. I decided it would be in terribly
bad taste so I didn't do it. Some people have no sense of humour

Jill

In article >,
"jmcquown" > wrote:

> Melba's Jammin' wrote:

> You made it sound like a new discovery, Barbara.

And here I thought it sounded like unbridled enthusiasm. :-)

> And BTW, I don't know of a
> single winter squash that isn't orange on the inside. They're gourds

Well, there's orange and there's orange, I guess. The Sunshine has
bright orange flesh as well as a bright orange shell
<http://www.extension.umn.edu/yardandgarden/YGLNews/YGLN-Mar0105.html>;
any acorn I've ever eaten is barely so. The plain Buttercup was pretty
pale compared to the Sunshine.

> Jill

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Last Thanksgiving, for the first time, I "brined" my bird.

So...out of the brine and into the oven she went....As I recall, the
"done" inside temp is 140..or 160, I cant remember which. Anyway, I
pulled the bird from the ocven and stuck in my thermometer...one of
those digital ones...and it said, 117. So back into the oven she went.
Half an hour later, I tested again. Thank god, this time my friend also
took a look.

Woops! BLIND folks CANT read digital numbers! What I thought was 117
was actually 177...and the poor bird was quite OVER cooked.

But amazingly, it was FINE! Juicy and quite tasty, not dry at all. I
am certain that IF we had NOT brined it...it would have been a complete
disaster.

Now I can only imagine how good a brined turkey that is NOT seriously
over-cooked might be.....

jeeeez. Ya gotta watch out for them blind cooks....

Ive been adding a couple of teaspoons full of a Fiber supplement to my
juice lately, hoping to lower my cholesterol. Im also a gardener...and
by golly! The Fiber comes in a tall plastic container JUST the same
size and shape and color as my fertilizer....which, for some reason, I
had left on my kitchen counter....

well, you know the rest of that story!

ps, flower fertilizer doesnt taste all that great in orange juice......

LassChance

"Janet Bostwick"
> I grew winter squash this year and harvested 23 -- all in the 4 pound
> range.
> A third of them are Kabocha type a third are turban-ish and a third
> butternut. The Kabocha is a knock 'em dead squash. I haven't tried the
> turban-ish one yet. I bought the seeds for these two based on flavor
> description. Secondary considerations were growth habit and length of
> season. I will definitely grow these again next year.

Golly, were yours as beautiful as those?

In article >,
"Janet Bostwick" > wrote:

> Omelet wrote:
> snip
> >
> > Turbans have come into the stores here locally recently. I need to
> > pick up a couple of them for T-day.
> > --
> > Peace! Om
> >
> I grew winter squash this year and harvested 23 -- all in the 4 pound range.
> A third of them are Kabocha type a third are turban-ish and a third
> butternut. The Kabocha is a knock 'em dead squash. I haven't tried the
> turban-ish one yet. I bought the seeds for these two based on flavor
> description. Secondary considerations were growth habit and length of
> season. I will definitely grow these again next year.
> http://tinyurl.com/5jnbel http://tinyurl.com/6y4adr

I generally save seeds from grocery store winter squash. They've always
grown well. :-)

Thanks for the Kabocha recommend. I've never had that one.

Hubbards are surprisingly good too, but SO HUGE most of the time.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article > ,
"Janet Bostwick" > wrote:

> Janet Bostwick wrote:
> > Omelet wrote:
> > snip
> >>
> >> Turbans have come into the stores here locally recently. I need to
> >> pick up a couple of them for T-day.
> >> --
> >> Peace! Om
> >>
> > I grew winter squash this year and harvested 23 -- all in the 4 pound
> > range. A third of them are Kabocha type a third are turban-ish and a
> > third butternut. The Kabocha is a knock 'em dead squash. I haven't
> > tried the turban-ish one yet. I bought the seeds for these two based
> > on flavor description. Secondary considerations were growth habit
> > and length of season. I will definitely grow these again next year.
> > http://tinyurl.com/5jnbel http://tinyurl.com/6y4adr
>
> First url is wrong, it's for the butternut, here's the Kabocha
> http://tinyurl.com/6x3x9b

Oh! Ok. Looks kinda like a sugar/pie pumpkin. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"jmcquown" > wrote:

> I can get Hubbard back in TN but not down here. Turban squash I nearly took
> to work one year when they had a pumpkin decorating contest. It was right
> after 9/11. I was going to literally put a turban on it along with Groucho
> Marx glasses with a mustache and beard. I decided it would be in terribly
> bad taste so I didn't do it. Some people have no sense of humour
>
> Jill

But it's SO much fun to jerk their chains ain't it? <eg>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Giusi wrote:
> "Janet Bostwick"
>> I grew winter squash this year and harvested 23 -- all in the 4 pound
>> range.
>> A third of them are Kabocha type a third are turban-ish and a third
>> butternut. The Kabocha is a knock 'em dead squash. I haven't
>> tried the turban-ish one yet. I bought the seeds for these two
>> based on flavor description. Secondary considerations were growth
>> habit and length of season. I will definitely grow these again next
>> year.
>
> Golly, were yours as beautiful as those?

Oh, yes. The Kabocha (orange ones) came on first and absolutely glowed in
amongst the leaves. The butternut were really big, but they hid and I
didn't know what I had until harvest. The green ones were everywhere. I
planted them in a retaining wall bed about 8 feet from the creek and let
them go. They rambled everywhere and headed for the creek. But that area
is unused space and it worked well. I just couldn't get in among them after
the beginning of June.
Janet

Omelet wrote:
> In article >,
> "Janet Bostwick" > wrote:
>
>> Omelet wrote:
>> snip
>>>
>>> Turbans have come into the stores here locally recently. I need to
>>> pick up a couple of them for T-day.
>>> --
>>> Peace! Om
>>>
>> I grew winter squash this year and harvested 23 -- all in the 4
>> pound range. A third of them are Kabocha type a third are
>> turban-ish and a third butternut. The Kabocha is a knock 'em dead
>> squash. I haven't tried the turban-ish one yet. I bought the seeds
>> for these two based on flavor description. Secondary considerations
>> were growth habit and length of season. I will definitely grow
>> these again next year. http://tinyurl.com/5jnbel
>> http://tinyurl.com/6y4adr
>
> I generally save seeds from grocery store winter squash. They've
> always grown well. :-)
>
> Thanks for the Kabocha recommend. I've never had that one.
>
> Hubbards are surprisingly good too, but SO HUGE most of the time.
> --
> Peace! Om
Hubbards were my favorites when I was a child. My mom carried a scar above
her eyebrow from using a hatchet to try and break into one. There is a
variey of hubbard that is smaller (fruit wise) and is more restrained in
growth habit. I've been reluctant to try it because I feared that the
flavor may have suffered from the hybridization. I may give it a try next
year. I certainly have found a place where the exuberant growth isn't
bothersome.
Janet

Melba's Jammin' > wrote:

> Why the turkey? Because it's been in the freezer since last
> Thanksgiving and I have to make room for its replacement. <8^)

I hope you cooked it right-side up (that would be upside down for
you backwards folks).

Speaking of which, it's almost Upside Down Turkey rant time again.

-sw

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > Why the turkey? Because it's been in the freezer since last
> > Thanksgiving and I have to make room for its replacement. <8^)
>
> I hope you cooked it right-side up (that would be upside down for
> you backwards folks).
>
> Speaking of which, it's almost Upside Down Turkey rant time again.
>
> -sw

Neck up, like a beer can shicken? :-)
I started it breast down for an hour and a half and then breast side up
for the remainder. Had a nice brown chest.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' > wrote:

> Neck up, like a beer can shicken? :-)
> I started it breast down for an hour and a half and then breast side up
> for the remainder. Had a nice brown chest.

Breast side down, the whole time. You'll have the juiciest breasts
you've ever had - even better than when you were 20!

And if you've stuffed the bird, the seasoning from the stuffing gets
infused into the breastises.

-sw

In article > ,
"Janet Bostwick" > wrote:

> > Thanks for the Kabocha recommend. I've never had that one.
> >
> > Hubbards are surprisingly good too, but SO HUGE most of the time.
> > --
> > Peace! Om
>
> Hubbards were my favorites when I was a child. My mom carried a scar above
> her eyebrow from using a hatchet to try and break into one.

OW!!!

> There is a
> variey of hubbard that is smaller (fruit wise) and is more restrained in
> growth habit. I've been reluctant to try it because I feared that the
> flavor may have suffered from the hybridization. I may give it a try next
> year. I certainly have found a place where the exuberant growth isn't
> bothersome.
> Janet

Have you had any issues with cross-polinization, or do you save seeds?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Mon, 27 Oct 2008 14:36:28 -0500, Melba's Jammin'
> wrote:

>Why the turkey? Because it's been in the freezer since last
>Thanksgiving and I have to make room for its replacement. <8^)

<indignant mode on>

Why...why....that's absolutely INEXCUSEABLE! I'll have you know that
MY last-year turkey was roasted and eaten at least two weeks ago!

:-)

In addition to turkey/mashed taters/gravy, it made some great turkey
divan and turkey enchiladas.

Best -- Terry

In article >,
Terry > wrote:

> On Mon, 27 Oct 2008 14:36:28 -0500, Melba's Jammin'
> > wrote:
>
> >Why the turkey? Because it's been in the freezer since last
> >Thanksgiving and I have to make room for its replacement. <8^)
>
> <indignant mode on>
>
> Why...why....that's absolutely INEXCUSEABLE! I'll have you know that
> MY last-year turkey was roasted and eaten at least two weeks ago!
>
> :-)
>
> In addition to turkey/mashed taters/gravy, it made some great turkey
> divan and turkey enchiladas.
>
> Best -- Terry

Heh! Maybe I should thaw mine out. <g> I still have a turkey in the
freezer from last year... Thanks for the inspiration.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article > ,
> "Janet Bostwick" > wrote:
>
>>> Thanks for the Kabocha recommend. I've never had that one.
>>>
>>> Hubbards are surprisingly good too, but SO HUGE most of the time.
>>> --
>>> Peace! Om
>>
>> Hubbards were my favorites when I was a child. My mom carried a
>> scar above her eyebrow from using a hatchet to try and break into
>> one.
>
> OW!!!
>
>> There is a
>> variey of hubbard that is smaller (fruit wise) and is more
>> restrained in growth habit. I've been reluctant to try it because I
>> feared that the flavor may have suffered from the hybridization. I
>> may give it a try next year. I certainly have found a place where
>> the exuberant growth isn't bothersome.
>> Janet
>
> Have you had any issues with cross-polinization, or do you save seeds?
> --
> Peace! Om
>
I haven't saved vegetable seeds (I do save flower seeds -- go figure) as I
am always trying something new. (and squash seeds become Pepitas) Wait, I
take that back, there was a 5-6 year run of acorn squash that escaped the
compost pile. This year I did receive a squash plant from a neighbor who
has been saving and growing a squash that she bought for Halloween
decoration several years ago. It's good but a little stringy. Last night
we ate one of the green squash that I grew this year. The color, texture
and flavor of the meat was more as I remember a Hubbard to be. While the
flesh was very nicely sweet (truly), this squash was meant to be eaten with
a dab of butter and a little salt and pepper. The Kabocha flavor would have
been diminished by the addition of anything else.

What kinds of squash have you grown from your grocery store finds? Do you
save seeds then from the squash you grow or do you save more from the
grocery store? Have you had cross pollination issues? I always worry that
I will devote resources to a saved seed, only to discover that the plant has
reverted to a pre-hybrid parent of not so desirable qualities.
Janet

In article > ,
"Janet Bostwick" > wrote:

>
> What kinds of squash have you grown from your grocery store finds?

Pumpkin, turban, butternut, acorn and hubbard.

> Do you
> save seeds then from the squash you grow or do you save more from the
> grocery store?

Both. <g>

> Have you had cross pollination issues? I always worry that
> I will devote resources to a saved seed, only to discover that the plant has
> reverted to a pre-hybrid parent of not so desirable qualities.
> Janet

I had some commercial zuke's cross with a mexican squash that I can't
for the life of me recall at the moment... It was ok. As long as it
does not cross pollinate with gourds, I don't worry.

By the way, we had some "volunteer" pumpkins grow liberally out of the
compost one year! That was when mom introduced me to steamed baby green
pumpkin. It was REALLY good! Just like a good steamed summer squash of
any other variety.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
snip
> I had some commercial zuke's cross with a mexican squash that I can't
> for the life of me recall at the moment... It was ok. As long as it
> does not cross pollinate with gourds, I don't worry.
>
> By the way, we had some "volunteer" pumpkins grow liberally out of the
> compost one year! That was when mom introduced me to steamed baby
> green pumpkin. It was REALLY good! Just like a good steamed summer
> squash of any other variety.
> --
> Peace! Om
I had recently learned that babies of all winter squash and pumpkins are
edible, just like summer squash. Apparently all parts of the winter
squash/pumpkins are eaten by someone, somewhere. Compost volunteers are the
most vigorous and productive of all. ;o} This year I grew my potatoes on
rototilled soil and covered the potato chunks with 6 inches of compost and
heaped more on as they grew. In order to harvest the potatoes, all I had to
do was grasp the stems and pull and the whole plant came up with potatoes
attached. Previously we dug potatoes and always ended up stabbing or
chopping some with the spade. I'll do the compost potato bed again.
Janet