On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:

> Hello all,
>
> I don't know if any of you saw the news, but the doyenne of Italian
> cooking (at least in the USA) Marcella Hazan, died today.

Fine, but when I read "RIP Marcella" I figured it was long-time rfc participant
Marcella Peek, and was feeling bummed out, till I clicked on the thread.

In article >,
wrote:

> On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
>
> > Hello all,
> >
> > I don't know if any of you saw the news, but the doyenne of Italian
> > cooking (at least in the USA) Marcella Hazan, died today.
>
> Fine, but when I read "RIP Marcella" I figured it was long-time rfc
> participant
> Marcella Peek, and was feeling bummed out, till I clicked on the thread.

Thanks for this. I was feeling a little nervous myself when I read the
thread title.

marcella

On 9/30/2013 2:37 AM, wrote:
> On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
>
>> Hello all,
>>
>> I don't know if any of you saw the news, but the doyenne of Italian
>> cooking (at least in the USA) Marcella Hazan, died today.
>
> Fine, but when I read "RIP Marcella" I figured it was long-time rfc participant
> Marcella Peek, and was feeling bummed out, till I clicked on the thread.
>
That was sort of my knee-jerk reaction, too! I don't really keep up
with cookbook authors. Christine travels with loads of cookbooks. I've
seen it for myself.

Jill

On 9/30/2013 10:39 AM, Marcella Peek wrote:
> In article >,
> wrote:
>
>> On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
>>
>>> Hello all,
>>>
>>> I don't know if any of you saw the news, but the doyenne of Italian
>>> cooking (at least in the USA) Marcella Hazan, died today.
>>
>> Fine, but when I read "RIP Marcella" I figured it was long-time rfc
>> participant
>> Marcella Peek, and was feeling bummed out, till I clicked on the thread.
>
> Thanks for this. I was feeling a little nervous myself when I read the
> thread title.
>
> marcella
>
<giggling> Didn't know you'd died, eh?

Jill

In article >,
jmcquown > wrote:

> On 9/30/2013 10:39 AM, Marcella Peek wrote:
> > In article >,
> > wrote:
> >
> >> On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
> >>
> >>> Hello all,
> >>>
> >>> I don't know if any of you saw the news, but the doyenne of Italian
> >>> cooking (at least in the USA) Marcella Hazan, died today.
> >>
> >> Fine, but when I read "RIP Marcella" I figured it was long-time rfc
> >> participant
> >> Marcella Peek, and was feeling bummed out, till I clicked on the thread.
> >
> > Thanks for this. I was feeling a little nervous myself when I read the
> > thread title.
> >
> > marcella
> >
> <giggling> Didn't know you'd died, eh?
>
> Jill

I was feeling tired this morning after canning 52 lbs of tomatoes over
the weekend, but I didn't think I was that bad off :-)

marcella

Marcella wrote:

> I was feeling tired this morning after canning 52 lbs of tomatoes over the
> weekend, but I didn't think I was that bad off :-)

Tired? I'd be feeling a bit peaked after that too!

Bob

Marcella Peek wrote:
>
> Thanks for this. I was feeling a little nervous myself when I read the
> thread title.

HEY! >:-O You can't respond to this...you're supposed to be dead!

G.

On 9/30/2013 12:15 PM, Marcella Peek wrote:
> In article >,
> jmcquown > wrote:
>
>> On 9/30/2013 10:39 AM, Marcella Peek wrote:
>>> In article >,
>>> wrote:
>>>
>>>> On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
>>>>
>>>>> Hello all,
>>>>>
>>>>> I don't know if any of you saw the news, but the doyenne of Italian
>>>>> cooking (at least in the USA) Marcella Hazan, died today.
>>>>
>>>> Fine, but when I read "RIP Marcella" I figured it was long-time rfc
>>>> participant
>>>> Marcella Peek, and was feeling bummed out, till I clicked on the thread.
>>>
>>> Thanks for this. I was feeling a little nervous myself when I read the
>>> thread title.
>>>
>>> marcella
>>>
>> <giggling> Didn't know you'd died, eh?
>>
>> Jill
>
> I was feeling tired this morning after canning 52 lbs of tomatoes over
> the weekend, but I didn't think I was that bad off :-)
>
> marcella
>
Lord have mercy! I'd feel tired after that, too!

My neighbor bought a bunch of tomatoes earlier this year. She decided
to try her hand at making and canning tomato sauce. When it was done,
she decided she'd *never* do that again. LOL

Jill

In article >,
jmcquown > wrote:

> On 9/30/2013 12:15 PM, Marcella Peek wrote:
> > In article >,
> > jmcquown > wrote:
> >
> >> On 9/30/2013 10:39 AM, Marcella Peek wrote:
> >>> In article >,
> >>> wrote:
> >>>
> >>>> On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
> >>>>
> >>>>> Hello all,
> >>>>>
> >>>>> I don't know if any of you saw the news, but the doyenne of Italian
> >>>>> cooking (at least in the USA) Marcella Hazan, died today.
> >>>>
> >>>> Fine, but when I read "RIP Marcella" I figured it was long-time rfc
> >>>> participant
> >>>> Marcella Peek, and was feeling bummed out, till I clicked on the thread.
> >>>
> >>> Thanks for this. I was feeling a little nervous myself when I read the
> >>> thread title.
> >>>
> >>> marcella
> >>>
> >> <giggling> Didn't know you'd died, eh?
> >>
> >> Jill
> >
> > I was feeling tired this morning after canning 52 lbs of tomatoes over
> > the weekend, but I didn't think I was that bad off :-)
> >
> > marcella
> >
> Lord have mercy! I'd feel tired after that, too!
>
> My neighbor bought a bunch of tomatoes earlier this year. She decided
> to try her hand at making and canning tomato sauce. When it was done,
> she decided she'd *never* do that again. LOL
>
> Jill

Yeah! We did tomatoes a few years ago and swore never again. But shoot,
the home made kind is so very tasty and this year seemed to be a bumper
year for tomatoes around here and our CSA was doing the bulk sale
thing...

I did comment to my husband during the process that I could totally
understand why one of the local farms sells their bottled tomato sauce
for $16 a quart (!) I still don't believe anyone actually ever buys a
jar of those tomatoes though - seriously expensive. They must end up
eating it all themselves because that's just a crazy price even for all
the effort.

I'm making a batch of tomatillo salsa tomorrow and then I'm calling it
the end of canning for the year. We did quite a bit more than usual and
dang it's hard work.

marcella

On Mon, 30 Sep 2013 07:39:11 -0700, Marcella Peek
> wrote:

> In article >,
> wrote:
>
> > On Sunday, September 29, 2013 12:04:12 PM UTC-7, Christine wrote:
> >
> > > Hello all,
> > >
> > > I don't know if any of you saw the news, but the doyenne of Italian
> > > cooking (at least in the USA) Marcella Hazan, died today.
> >
> > Fine, but when I read "RIP Marcella" I figured it was long-time rfc
> > participant
> > Marcella Peek, and was feeling bummed out, till I clicked on the thread.
>
> Thanks for this. I was feeling a little nervous myself when I read the
> thread title.
>
> marcella

RFC and ba.food wouldn't be the same without you!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Mon, 30 Sep 2013 21:38:50 -0700, Marcella Peek
> wrote:

> I'm making a batch of tomatillo salsa tomorrow and then I'm calling it
> the end of canning for the year. We did quite a bit more than usual and
> dang it's hard work.

Please post your salsa recipe!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

In article >,
sf > wrote:

> On Mon, 30 Sep 2013 21:38:50 -0700, Marcella Peek
> > wrote:
>
> > I'm making a batch of tomatillo salsa tomorrow and then I'm calling it
> > the end of canning for the year. We did quite a bit more than usual and
> > dang it's hard work.
>
> Please post your salsa recipe!

I used this salsa verde recipe:

http://souschefseries2012.com/detail/scs/14536

I changed the fresh lime juice to bottled lemon (the old canning safety
acid issue) and used 2 T per pint of salsa to assure high enough acidity
and cut down on the cilantro for the same reason (using 1/3 bunch of
leaves only).

I packed it into half pint jars and water bath processed them for 15
minutes. I tripled the recipe and it made 7 half pint jars plus perhaps
a 1/2 cup left over to enjoy right away.

If I weren't canning it I would definitely use fresh lime juice instead.


marcella