Ahem!
<http://www.chicagotribune.com/featur...tate-fair-2010
0730,0,1048470.story>

Want some corn relish, Little Boy?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On 8/4/2010 12:24 PM, Melba's Jammin' wrote:
> <http://www.chicagotribune.com/featur...tate-fair-2010
> 0730,0,1048470.story>

aha! Can't make the url work, wouldn't wrap.

On Wed, 04 Aug 2010 13:45:58 -0500, George Shirley > wrote:

>On 8/4/2010 12:24 PM, Melba's Jammin' wrote:
>> <http://www.chicagotribune.com/featur...tate-fair-2010
>> 0730,0,1048470.story>

http://www.metrolyrics.com/scarlet-r...ie-nelson.html
>aha! Can't make the url work, wouldn't wrap.

http://www.chicagotribune.com/featur...,1048470.story
Only thing worse than word wrap is when some stupid something takes away all formatting and
puts everything onto one very long line.

SDT

Read all about it, our own Queen of the Canning Kettle:

> http://www.chicagotribune.com/featur...,1048470.story

or

http://tinyurl.com/2bbecm2

Read to the end, she did get more than one sentence
of print space.

Congratulations, Your Majesty!

gloria p

In article >,
George Shirley > wrote:

> On 8/4/2010 12:24 PM, Melba's Jammin' wrote:
> > <http://www.chicagotribune.com/featur...tate-fair-2010
> > 0730,0,1048470.story>
>
> aha! Can't make the url work, wouldn't wrap.

Huh. Works fine with my newsreader.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Wed, 04 Aug 2010 12:24:27 -0500, Melba's Jammin'
> wrote:

>Ahem!
><http://www.chicagotribune.com/featur...tate-fair-2010
>0730,0,1048470.story>
>
>Want some corn relish, Little Boy?

Congrats, Barb.

Boron

Congratulations, Barb. I sure wish I didn't have diabetes, I bet it's
delish!!

Kitty > wrote:
> Congratulations, Barb. I sure wish I didn't have diabetes, I bet it's
> delish!!

Portion Control, Kitty. And try it late in the day. I'm T2. You?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~

On 8/6/2010 1:45 AM, Nick Cramer wrote:
> > wrote:
>> Congratulations, Barb. I sure wish I didn't have diabetes, I bet it's
>> delish!!
>
> Portion Control, Kitty. And try it late in the day. I'm T2. You?
>
I'm type II also Nick and pretty much eat whatever I want with the
exception of white rice. Portion control is the way to go. I'm insulin
dependent and use Lantus and Novolog.

On Fri, 06 Aug 2010 08:34:14 -0500, George Shirley
> wrote:

>On 8/6/2010 1:45 AM, Nick Cramer wrote:
>> > wrote:
>>> Congratulations, Barb. I sure wish I didn't have diabetes, I bet it's
>>> delish!!
>>
>> Portion Control, Kitty. And try it late in the day. I'm T2. You?
>>
>I'm type II also Nick and pretty much eat whatever I want with the
>exception of white rice. Portion control is the way to go. I'm insulin
>dependent and use Lantus and Novolog.

About 7 years ago, after a series of tests, I was diagnosed T2. I
asked my GP to refer me to the diabetes outpatient clinic at the
hospital. The clinic decreed that I had to undergo another series of
tests before I would be accepted as a patient. So, I did the tests
again and they said I was not diabetic and could not attend.
So, is I is or is I ain't. I don't really know.
I still use my meter fairly regularly and there are some things that
do spike my BG. I try to eat as if I was T2 but I do enjoy a bit of
homemade jam & jelly on homemade whole grain toast.

Ross.

ob preserving: one of our pear trees has a bumper crop this year and
they'll mostly be ready in less than a week. A few batches of canned
pears in light syrup and some spiced pear jam coming up.

On 8/6/2010 10:00 AM, Ross@home wrote:
> On Fri, 06 Aug 2010 08:34:14 -0500, George Shirley
> > wrote:
>
>> On 8/6/2010 1:45 AM, Nick Cramer wrote:
>>> > wrote:
>>>> Congratulations, Barb. I sure wish I didn't have diabetes, I bet it's
>>>> delish!!
>>>
>>> Portion Control, Kitty. And try it late in the day. I'm T2. You?
>>>
>> I'm type II also Nick and pretty much eat whatever I want with the
>> exception of white rice. Portion control is the way to go. I'm insulin
>> dependent and use Lantus and Novolog.
>
> About 7 years ago, after a series of tests, I was diagnosed T2. I
> asked my GP to refer me to the diabetes outpatient clinic at the
> hospital. The clinic decreed that I had to undergo another series of
> tests before I would be accepted as a patient. So, I did the tests
> again and they said I was not diabetic and could not attend.
> So, is I is or is I ain't. I don't really know.
> I still use my meter fairly regularly and there are some things that
> do spike my BG. I try to eat as if I was T2 but I do enjoy a bit of
> homemade jam& jelly on homemade whole grain toast.
>
> Ross.
>
> ob preserving: one of our pear trees has a bumper crop this year and
> they'll mostly be ready in less than a week. A few batches of canned
> pears in light syrup and some spiced pear jam coming up.

Darn! Now I'm really jealous, our pear tree froze to death this past
winter along with our lemon tree. Luckily both have sent up root scions
and both trees breed true from seed, cuttings, or root scions. In
another ten years we might have fruit again.

That's a great article!

We are off to the Clark County Fair (Vancouver, WA) this weekend. One
must-see exhibit is all the canning. Maybe I'll get it together
enough one of these years and actually enter.

So how do they judge the low-acid foods - do they actually taste the
stuff, too? Spoilage on jams and things is more obvious so that might
easier but I guess I'd be leery of trying a complete stranger's canned
green beans.

On Fri, 06 Aug 2010 10:15:42 -0500, George Shirley
> wrote:

>On 8/6/2010 10:00 AM, Ross@home wrote:
>> ob preserving: one of our pear trees has a bumper crop this year and
>> they'll mostly be ready in less than a week. A few batches of canned
>> pears in light syrup and some spiced pear jam coming up.
>
>Darn! Now I'm really jealous, our pear tree froze to death this past
>winter along with our lemon tree. Luckily both have sent up root scions
>and both trees breed true from seed, cuttings, or root scions. In
>another ten years we might have fruit again.

Strange, George.
Your pear tree froze in Loozianna, ours do fine up here in the Great
White North.

Ross.

On 8/6/2010 10:43 AM, Ross@home wrote:
> On Fri, 06 Aug 2010 10:15:42 -0500, George Shirley
> > wrote:
>
>> On 8/6/2010 10:00 AM, Ross@home wrote:
>>> ob preserving: one of our pear trees has a bumper crop this year and
>>> they'll mostly be ready in less than a week. A few batches of canned
>>> pears in light syrup and some spiced pear jam coming up.
>>
>> Darn! Now I'm really jealous, our pear tree froze to death this past
>> winter along with our lemon tree. Luckily both have sent up root scions
>> and both trees breed true from seed, cuttings, or root scions. In
>> another ten years we might have fruit again.
>
> Strange, George.
> Your pear tree froze in Loozianna, ours do fine up here in the Great
> White North.
>
> Ross.

Ours aren't used to cold weather. The winter of 2009-2010 was one of the
coldest since we moved here in 22 years ago. We had several nights of
below 32F temperatures.

Our fruit trees tend to grow very fast due to lots of sunlight, rain,
and decent soil, they then become very susceptible to freezes.

Strangely enough, the two plums, the peach, the Japanese persimmon, the
quince, and both kumquat trees survived with flying colors. We also lost
three azalea plants that were more than twenty years old, probably
closer to thirty years old. The tropical hibiscus in the front yard was
dead at the end of winter whereas previous winters knocked it back but
it came back again.

Ross@home wrote:

> ob preserving: one of our pear trees has a bumper crop this year and
> they'll mostly be ready in less than a week. A few batches of canned
> pears in light syrup and some spiced pear jam coming up.


Pear butter! Pears poached in wine! Pear halves stuffed with blue
cheese (or goat cheese)! Peeled pears cut up in salad! Mmmmmm.

gloria p

George Shirley wrote:

>
> Darn! Now I'm really jealous, our pear tree froze to death this past
> winter along with our lemon tree. Luckily both have sent up root scions
> and both trees breed true from seed, cuttings, or root scions. In
> another ten years we might have fruit again.


Meanwhile find a farmers' market or roadside stand. Ten years is too
long to wait, George.

gloria p

On 8/6/2010 1:38 PM, gloria.p wrote:
> George Shirley wrote:
>
>>
>> Darn! Now I'm really jealous, our pear tree froze to death this past
>> winter along with our lemon tree. Luckily both have sent up root
>> scions and both trees breed true from seed, cuttings, or root scions.
>> In another ten years we might have fruit again.
>
>
> Meanwhile find a farmers' market or roadside stand. Ten years is too
> long to wait, George.
>
> gloria p

Surely you jest, farmer's markets around here are scarce and none of
them sell pears, they're to easy to grow here. We have a friend with two
trees and he says there will be enough to share this fall. Last year we
got 106 lbs from him. He got jelly, pear sauce, pear preserves, etc.
from us in return.

Ross@home wrote:

>
> Strange, George.
> Your pear tree froze in Loozianna, ours do fine up here in the Great
> White North.
>
> Ross.


Looziana pear trees must be wimps. We have bushels of apricots this
year even after snow and freezing temps after blossoming. (I will
admit that is highly unusual. We don't get a crop very often.)

gloria p

"Melba's Jammin'" > wrote in message
...
> In article >,
> George Shirley > wrote:
>
>> On 8/4/2010 12:24 PM, Melba's Jammin' wrote:
>> > <http://www.chicagotribune.com/featur...tate-fair-2010
>> > 0730,0,1048470.story>
>>
>> aha! Can't make the url work, wouldn't wrap.
>
> Huh. Works fine with my newsreader.
>
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

way to go Barb! You're my hero :P You're so famous! I wish we could meet
one day!

LOL, kinda
Kathi

ps - copied and pasted both recipes - and will make both, hoping to measure
up to Blue Ribbon standards, even if I 'ain't no ribbin slut!'

<Ross@home> wrote in message
...
> On Fri, 06 Aug 2010 08:34:14 -0500, George Shirley
> > wrote:
>
>>On 8/6/2010 1:45 AM, Nick Cramer wrote:
>>> > wrote:
>>>> Congratulations, Barb. I sure wish I didn't have diabetes, I bet it's
>>>> delish!!
>>>
>>> Portion Control, Kitty. And try it late in the day. I'm T2. You?
>>>
>>I'm type II also Nick and pretty much eat whatever I want with the
>>exception of white rice. Portion control is the way to go. I'm insulin
>>dependent and use Lantus and Novolog.
>
> About 7 years ago, after a series of tests, I was diagnosed T2. I
> asked my GP to refer me to the diabetes outpatient clinic at the
> hospital. The clinic decreed that I had to undergo another series of
> tests before I would be accepted as a patient. So, I did the tests
> again and they said I was not diabetic and could not attend.
> So, is I is or is I ain't. I don't really know.
> I still use my meter fairly regularly and there are some things that
> do spike my BG. I try to eat as if I was T2 but I do enjoy a bit of
> homemade jam & jelly on homemade whole grain toast.
>
> Ross.

interesting, Ross. My mom just found out almost a year ago that she is T2,
but has managed it with diet - AND SHE IS SO CAREFUL!!! In fact, she was on
the GI diet for years BEFORE she was diagnosed, because she believed in the
diet and watnted to loose weight. Thing is, her readings are always normal.
I keep telling her she's not diabetic!! Have another test!

I'm going to copy your post to her....let her know that she's not alone

Kathi


>
> ob preserving: one of our pear trees has a bumper crop this year and
> they'll mostly be ready in less than a week. A few batches of canned
> pears in light syrup and some spiced pear jam coming up.

In article >,
"Kathi Jones" > wrote:
> way to go Barb! You're my hero :P You're so famous!

Famous I've got covered‹I'm still waiting for rich.
Re famous: that and a buck and a half will get you a cup of coffee.
It's fun and an awful lot of laughs but who I am doesn't rest on strips
of blue satin.

I wish we could meet
> one day!

Me, too! Minnesota has a lot to offer. Shut up, Jorge * look out for
them banana peels.

> LOL, kinda

Please do!! I sure do!

> Kathi
>
> ps - copied and pasted both recipes - and will make both, hoping to measure
> up to Blue Ribbon standards, even if I 'ain't no ribbin slut!'

If you don't want to process the corn relish, make half a batch or less
and store it in the fridge.




--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article <060820102005085347%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Minnesota has a lot to offer.
>
> Figured out how to can mosquitos, Barb?
>
> ;-D

Wise guy. I'm thinking ours aren't as big as yours €” I hear yours have
to file flight plans. I only notice them if I'm out in the evening or
in the morning in my pitiful garden.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article
>,
Beti > wrote:

> That's a great article!
>
> We are off to the Clark County Fair (Vancouver, WA) this weekend. One
> must-see exhibit is all the canning. Maybe I'll get it together
> enough one of these years and actually enter.
>
> So how do they judge the low-acid foods - do they actually taste the
> stuff, too? Spoilage on jams and things is more obvious so that might
> easier but I guess I'd be leery of trying a complete stranger's canned
> green beans.

They open and taste everything, Beti. We submit two jars, one for
judging and the other for display. They used to re-process everything;
two jars means that's no longer necessary. We are required to state
processing information on the label. FWIW, there are not many low-acid
vegetable products entered. Lots of pickles, raspberry, and strawberry
jams, though. :-)

One of the long-time food science techs at the U of MN strongly
discouraged tasting, especially of the low acid vegetables. Didn't take.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On 8/6/2010 8:05 PM, Melba's Jammin' wrote:
> In >,
> "Kathi > wrote:
>> way to go Barb! You're my hero :P You're so famous!
>
> Famous I've got covered‹I'm still waiting for rich.
> Re famous: that and a buck and a half will get you a cup of coffee.
> It's fun and an awful lot of laughs but who I am doesn't rest on strips
> of blue satin.
>
> I wish we could meet
>> one day!
>
> Me, too! Minnesota has a lot to offer. Shut up, Jorge * look out for
> them banana peels.

According to the Weather Channel Minnehaha is offering a lot of rain
today. <MG>
>
>> LOL, kinda
>
> Please do!! I sure do!
>
>> Kathi
>>
>> ps - copied and pasted both recipes - and will make both, hoping to measure
>> up to Blue Ribbon standards, even if I 'ain't no ribbin slut!'
>
> If you don't want to process the corn relish, make half a batch or less
> and store it in the fridge.

I've tried corn relish and just never cared for it, Barb's was better
than any I ever tried before but still, it's corn relish. Corn should be
eaten off the cob.

On 8/6/2010 9:05 PM, Dave Balderstone wrote:
> In >,
> Melba's > wrote:
>
>> Minnesota has a lot to offer.
>
> Figured out how to can mosquitos, Barb?
>
> ;-D
>

You should meet Loosyanna skeeters Dave. Two of them grabbed a Cajun out
of his pirogue and were flying off with him. One asked the other, "We
taking him back to the roost?" The other answered, "Nope, gonna eat him
right chere, at the roost the big un's would take him away from us."

In article >,
George Shirley > wrote:

> On 8/6/2010 8:05 PM, Melba's Jammin' wrote:
> > In >,
> > "Kathi > wrote:
> >> ps - copied and pasted both recipes - and will make both, hoping to measure
> >> up to Blue Ribbon standards, even if I 'ain't no ribbin slut!'
> >
> > If you don't want to process the corn relish, make half a batch or less
> > and store it in the fridge.
>
> I've tried corn relish and just never cared for it, Barb's was better
> than any I ever tried before but still, it's corn relish. Corn should be
> eaten off the cob.

It's okay, but doesn't make me hum. Mostly, I just don't think about
serving pickles and relishes. They're available but you'll probably
have to ask for them and then get them yourself. :-)


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

"George Shirley" > wrote in message
...
> On 8/6/2010 8:05 PM, Melba's Jammin' wrote:
>> In >,
>> "Kathi > wrote:
>>> way to go Barb! You're my hero :P You're so famous!
>>
>> Famous I've got covered‹I'm still waiting for rich.
>> Re famous: that and a buck and a half will get you a cup of coffee.
>> It's fun and an awful lot of laughs but who I am doesn't rest on strips
>> of blue satin.
>>
>> I wish we could meet
>>> one day!
>>
>> Me, too! Minnesota has a lot to offer. Shut up, Jorge * look out for
>> them banana peels.
>
> According to the Weather Channel Minnehaha is offering a lot of rain
> today. <MG>
>>
>>> LOL, kinda
>>
>> Please do!! I sure do!
>>
>>> Kathi
>>>
>>> ps - copied and pasted both recipes - and will make both, hoping to
>>> measure
>>> up to Blue Ribbon standards, even if I 'ain't no ribbin slut!'
>>
>> If you don't want to process the corn relish, make half a batch or less
>> and store it in the fridge.
>
> I've tried corn relish and just never cared for it, Barb's was better than
> any I ever tried before but still, it's corn relish. Corn should be eaten
> off the cob.

agreed George! And we've been eating alot of delicious corn on the cobb
lately!!

mmmmmmmmmmm

Melba's Jammin' wrote:


> Mostly, I just don't think about
> serving pickles and relishes. They're available but you'll probably
> have to ask for them and then get them yourself. :-)
>
>



When I was growing up, various kinds of cured black olives were
frequently on the table, pickles almost never. Relish (pickle or onion)
was for hot dogs and hamburgers.

My late mother-in-law served a variety of things I'd never had, like
pickled cauliflower, watermelon rind pickles, pickled crabapple slices,
sauerkraut, pickled red cabbage, etc. It was quite an experience. I
never knew what was going to end up on my plate.

gloria p

I was out picking tomatoes this morning here in southeast Wisconsin & the
mosquitoes tried to carry me & the tomatoes out of the garde, & we have 3
more days of rain in the forecast. So far we have had an excellent year for
growing veggies. I have Butternut Squash growing on the stairs of my deck
and on the deck itself. A great year for us Seniors on fixed incomes. I've
already canned about 22 half pints, 54 pints, & 30 quart jars of various
veggies. To day I will can about 9-10 pints of green beans, 3-4 quarts of
tomato juice & I will shred about 25 pounds of zucchinis for breads & the
freezer. Life is good. John

<3-4 quarts of tomato juice>

Sorry should have been tomato sauce. John

On 8/8/2010 12:06 PM, wrote:
> I was out picking tomatoes this morning here in southeast Wisconsin& the
> mosquitoes tried to carry me& the tomatoes out of the garde,& we have 3
> more days of rain in the forecast. So far we have had an excellent year for
> growing veggies. I have Butternut Squash growing on the stairs of my deck
> and on the deck itself. A great year for us Seniors on fixed incomes. I've
> already canned about 22 half pints, 54 pints,& 30 quart jars of various
> veggies. To day I will can about 9-10 pints of green beans, 3-4 quarts of
> tomato juice& I will shred about 25 pounds of zucchinis for breads& the
> freezer. Life is good. John

Very good John. We will be on a fixed income when Miz Anne retires next
June. Of course being a teacher and on state retirement our income will
go down as the pension is mediocre at best and she will lose 2/3 of the
money she draws from Social Security against my account. Still, we don't
have a lot of household costs and will probably survive. If the economy
gets worse I have a freeway culvert picked out that is mostly dry most
of the year. <G>

George Shirley wrote:

> Very good John. We will be on a fixed income when Miz Anne retires next
> June. Of course being a teacher and on state retirement our income will
> go down as the pension is mediocre at best and she will lose 2/3 of the
> money she draws from Social Security against my account. Still, we don't
> have a lot of household costs and will probably survive. If the economy
> gets worse I have a freeway culvert picked out that is mostly dry most
> of the year. <G>


Ask the kids for sleeping bags for Christmas so you'll be comfortable in
your culvert when you get those cold 70deg. Loosiana nights. If you're
lucky they'll spring for a tent. too, and a camp stove so you can can.
;-)

gloria p

On Aug 9, 9:11*pm, Wayne Boatwright >
wrote:
>
> A "relish tray" was pretty much standard on our table when I was
> growing up, and on my Grandmother's. *Many of the items you
> mentioned, but always pickles (usually bread & butter or limed sweet
> pickles), black and stuffed olives, often pickled beets, stuffed
> celery, etc. *This was weekly fare, but usually more elaborate or
> varied on the weekends. *The pickled items were always homemade.
>
> I don't do this now, as David doesn't eat any of these things, but I
> will usually grab a few pickled things to go with my dinner.

I think my Dad's family had a relish tray regularly. My folks only
had it on special occasions, I think, when there was extended family
around. I'll have to ask them. I remember one cut glass dish divided
into two sections and I remember using it but I'm not sure how often.
I'm sorry that tradition fell by the wayside.

Off topic - I've seen this at the top of some messages: "Note: The
author of this message requested that it not be archived." Where do
I find that setting?

Cheers!

On 8/9/2010 11:11 PM, Wayne Boatwright wrote:
> On Sun 08 Aug 2010 08:38:21a, gloria.p told us...
>
>> Melba's Jammin' wrote:
>>
>>
>>> Mostly, I just don't think about
>>> serving pickles and relishes. They're available but you'll
>>> probably have to ask for them and then get them yourself. :-)
>>>
>>>
>>
>>
>>
>> When I was growing up, various kinds of cured black olives were
>> frequently on the table, pickles almost never. Relish (pickle or
>> onion) was for hot dogs and hamburgers.
>>
>> My late mother-in-law served a variety of things I'd never had,
>> like pickled cauliflower, watermelon rind pickles, pickled
>> crabapple slices, sauerkraut, pickled red cabbage, etc. It was
>> quite an experience. I never knew what was going to end up on my
>> plate.
>>
>> gloria p
>>
>
> A "relish tray" was pretty much standard on our table when I was
> growing up, and on my Grandmother's. Many of the items you
> mentioned, but always pickles (usually bread& butter or limed sweet
> pickles), black and stuffed olives, often pickled beets, stuffed
> celery, etc. This was weekly fare, but usually more elaborate or
> varied on the weekends. The pickled items were always homemade.
>
> I don't do this now, as David doesn't eat any of these things, but I
> will usually grab a few pickled things to go with my dinner.
>

Miz Anne and I still prepare a relish tray for our holiday dinners, the
descendants really like that as they usually eat store-bought pickles,
etc. when at their parents homes. I still like celery sticks stuffed
with either pimento cheese or cream cheese, particularly pineapple cream
cheese.

"George Shirley" > wrote in message
...
> On 8/9/2010 11:11 PM, Wayne Boatwright wrote:
>> On Sun 08 Aug 2010 08:38:21a, gloria.p told us...
>>
>>> Melba's Jammin' wrote:
>>>
>>>
>>>> Mostly, I just don't think about
>>>> serving pickles and relishes. They're available but you'll
>>>> probably have to ask for them and then get them yourself. :-)
>>>>
>>>>
>>>
>>>
>>>
>>> When I was growing up, various kinds of cured black olives were
>>> frequently on the table, pickles almost never. Relish (pickle or
>>> onion) was for hot dogs and hamburgers.
>>>
>>> My late mother-in-law served a variety of things I'd never had,
>>> like pickled cauliflower, watermelon rind pickles, pickled
>>> crabapple slices, sauerkraut, pickled red cabbage, etc. It was
>>> quite an experience. I never knew what was going to end up on my
>>> plate.
>>>
>>> gloria p
>>>
>>
>> A "relish tray" was pretty much standard on our table when I was
>> growing up, and on my Grandmother's. Many of the items you
>> mentioned, but always pickles (usually bread& butter or limed sweet
>> pickles), black and stuffed olives, often pickled beets, stuffed
>> celery, etc. This was weekly fare, but usually more elaborate or
>> varied on the weekends. The pickled items were always homemade.
>>
>> I don't do this now, as David doesn't eat any of these things, but I
>> will usually grab a few pickled things to go with my dinner.
>>
>
> Miz Anne and I still prepare a relish tray for our holiday dinners, the
> descendants really like that as they usually eat store-bought pickles,
> etc. when at their parents homes. I still like celery sticks stuffed with
> either pimento cheese or cream cheese, particularly pineapple cream
> cheese.

We always had a relish tray on special occasions, too, when I was growing
up., with pickles and olives, etc. I have a nice glass relish tray that I
bought years ago and I bring it out when I'm hosting the holiday dinners at
my house.

I really need to do more pickling.



--
-Marilyn

"Marilyn" > wrote in message
...
> "George Shirley" > wrote in message
> ...
>> On 8/9/2010 11:11 PM, Wayne Boatwright wrote:
>>> On Sun 08 Aug 2010 08:38:21a, gloria.p told us...
>>>
>>>> Melba's Jammin' wrote:
>>>>
>>>>
>>>>> Mostly, I just don't think about
>>>>> serving pickles and relishes. They're available but you'll
>>>>> probably have to ask for them and then get them yourself. :-)
>>>>>
>>>>>
>>>>
>>>>
>>>>
>>>> When I was growing up, various kinds of cured black olives were
>>>> frequently on the table, pickles almost never. Relish (pickle or
>>>> onion) was for hot dogs and hamburgers.
>>>>
>>>> My late mother-in-law served a variety of things I'd never had,
>>>> like pickled cauliflower, watermelon rind pickles, pickled
>>>> crabapple slices, sauerkraut, pickled red cabbage, etc. It was
>>>> quite an experience. I never knew what was going to end up on my
>>>> plate.
>>>>
>>>> gloria p
>>>>
>>>
>>> A "relish tray" was pretty much standard on our table when I was
>>> growing up, and on my Grandmother's. Many of the items you
>>> mentioned, but always pickles (usually bread& butter or limed sweet
>>> pickles), black and stuffed olives, often pickled beets, stuffed
>>> celery, etc. This was weekly fare, but usually more elaborate or
>>> varied on the weekends. The pickled items were always homemade.
>>>
>>> I don't do this now, as David doesn't eat any of these things, but I
>>> will usually grab a few pickled things to go with my dinner.
>>>
>>
>> Miz Anne and I still prepare a relish tray for our holiday dinners, the
>> descendants really like that as they usually eat store-bought pickles,
>> etc. when at their parents homes. I still like celery sticks stuffed with
>> either pimento cheese or cream cheese, particularly pineapple cream
>> cheese.
>
> We always had a relish tray on special occasions, too, when I was growing
> up., with pickles and olives, etc. I have a nice glass relish tray that I
> bought years ago and I bring it out when I'm hosting the holiday dinners
> at
> my house.
>
> I really need to do more pickling.
>
>

you guys inspire me - I'm going to start doing a relish tray - I might as
well...90% will come from my own efforts!!

Kathi



>
> --
> -Marilyn
>
>

On 8/11/2010 11:01 PM, Wayne Boatwright wrote:
> On Tue 10 Aug 2010 05:00:34a, George Shirley told us...
>
>> On 8/9/2010 11:11 PM, Wayne Boatwright wrote:
>>> On Sun 08 Aug 2010 08:38:21a, gloria.p told us...
>>>
>>>> Melba's Jammin' wrote:
>>>>
>>>>
>>>>> Mostly, I just don't think about
>>>>> serving pickles and relishes. They're available but you'll
>>>>> probably have to ask for them and then get them yourself. :-)
>>>>>
>>>>>
>>>>
>>>>
>>>>
>>>> When I was growing up, various kinds of cured black olives were
>>>> frequently on the table, pickles almost never. Relish (pickle
>>>> or onion) was for hot dogs and hamburgers.
>>>>
>>>> My late mother-in-law served a variety of things I'd never had,
>>>> like pickled cauliflower, watermelon rind pickles, pickled
>>>> crabapple slices, sauerkraut, pickled red cabbage, etc. It was
>>>> quite an experience. I never knew what was going to end up on
>>>> my plate.
>>>>
>>>> gloria p
>>>>
>>>
>>> A "relish tray" was pretty much standard on our table when I was
>>> growing up, and on my Grandmother's. Many of the items you
>>> mentioned, but always pickles (usually bread& butter or limed
>>> sweet pickles), black and stuffed olives, often pickled beets,
>>> stuffed celery, etc. This was weekly fare, but usually more
>>> elaborate or varied on the weekends. The pickled items were
>>> always homemade.
>>>
>>> I don't do this now, as David doesn't eat any of these things,
>>> but I will usually grab a few pickled things to go with my
>>> dinner.
>>>
>>
>> Miz Anne and I still prepare a relish tray for our holiday
>> dinners, the descendants really like that as they usually eat
>> store-bought pickles, etc. when at their parents homes. I still
>> like celery sticks stuffed with either pimento cheese or cream
>> cheese, particularly pineapple cream cheese.
>>
>
> George, I really like pimiento cheese and pineapple cream cheese
> stuffed in celery, too!
>

Yes, but you're only a few years younger than me Wayne, we've become our
parents. My grandkids don't care for relish trays, the great grands love
them so much that is all they will eat if we serve one. Go figure.

On Aug 6, 2:45*am, Nick Cramer > wrote:
> Kitty > wrote:
> > Congratulations, Barb. *I sure wish I didn't have diabetes, I bet it's
> > delish!!
>
> Portion Control, Kitty. And try it late in the day. I'm T2. You?
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: *https://www.woundedwarriorproject.or....org.uk/*Thank a Veteran! Support Our Troops!http://anymarine.com/* You are not forgotten. Thanks ! ! *~Semper Fi~

yes, T2. I'm trying to do low carb because of insulin resistance, but
I do sometimes eat a small amount. if I eat a bun or popcorn mid day
with a glipiizide (as needed) then by bedtime my bs is good and It'll
be good in the morning to. if I eat it at night I don't know how that
would work. maybe I'll try it. Still trying to loose weight I'm not
SUPPOSED to eat straight carbs in order to encourage my body to burn
the fat instead.

George Shirley wrote:

>>
>
> Yes, but you're only a few years younger than me Wayne, we've become our
> parents. My grandkids don't care for relish trays, the great grands love
> them so much that is all they will eat if we serve one. Go figure.


That takes me back. When I was quite young, my job the day before
Thanksgiving was to pit a box of dates, replace the pits with a walnut,
and roll the date in powdered sugar. They were an after-dessert thing
with coffee, IIRC.

gloria p

On 8/14/2010 1:19 PM, Wayne Boatwright wrote:
> On Thu 12 Aug 2010 04:50:46a, George Shirley told us...
>
>> On 8/11/2010 11:01 PM, Wayne Boatwright wrote:
>>> On Tue 10 Aug 2010 05:00:34a, George Shirley told us...
>>>
>>>> On 8/9/2010 11:11 PM, Wayne Boatwright wrote:
>>>>> On Sun 08 Aug 2010 08:38:21a, gloria.p told us...
>>>>>
>>>>>> Melba's Jammin' wrote:
>>>>>>
>>>>>>
>>>>>>> Mostly, I just don't think about
>>>>>>> serving pickles and relishes. They're available but you'll
>>>>>>> probably have to ask for them and then get them yourself.
>>>>>>> :-)
>>>>>>>
>>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>> When I was growing up, various kinds of cured black olives
>>>>>> were frequently on the table, pickles almost never. Relish
>>>>>> (pickle or onion) was for hot dogs and hamburgers.
>>>>>>
>>>>>> My late mother-in-law served a variety of things I'd never
>>>>>> had, like pickled cauliflower, watermelon rind pickles,
>>>>>> pickled crabapple slices, sauerkraut, pickled red cabbage,
>>>>>> etc. It was quite an experience. I never knew what was going
>>>>>> to end up on my plate.
>>>>>>
>>>>>> gloria p
>>>>>>
>>>>>
>>>>> A "relish tray" was pretty much standard on our table when I
>>>>> was growing up, and on my Grandmother's. Many of the items you
>>>>> mentioned, but always pickles (usually bread& butter or limed
>>>>> sweet pickles), black and stuffed olives, often pickled beets,
>>>>> stuffed celery, etc. This was weekly fare, but usually more
>>>>> elaborate or varied on the weekends. The pickled items were
>>>>> always homemade.
>>>>>
>>>>> I don't do this now, as David doesn't eat any of these things,
>>>>> but I will usually grab a few pickled things to go with my
>>>>> dinner.
>>>>>
>>>>
>>>> Miz Anne and I still prepare a relish tray for our holiday
>>>> dinners, the descendants really like that as they usually eat
>>>> store-bought pickles, etc. when at their parents homes. I still
>>>> like celery sticks stuffed with either pimento cheese or cream
>>>> cheese, particularly pineapple cream cheese.
>>>>
>>>
>>> George, I really like pimiento cheese and pineapple cream cheese
>>> stuffed in celery, too!
>>>
>>
>> Yes, but you're only a few years younger than me Wayne, we've
>> become our parents. My grandkids don't care for relish trays, the
>> great grands love them so much that is all they will eat if we
>> serve one. Go figure.
>>
>
> Skips a generation? As so many other things do. :-) For the great
> grandkids it's something new, novel, and adventurous, perhaps. Your
> kids and grandkids saw it often, so it's probably ordinary and
> mundane.
>
I think part of it is that they're ages 9 and 5, at that age they are
getting to the point where they will eat anything that doesn't bite
back. When they come to visit I have to make either waffles or pancakes
for breakfast and they get to tell me what to add, blueberries, bananas,
apple slices, whatever they want. They prefer good, thick, crisp bacon
to sausage, want orange juice, not apple. They like my old-fashioned
oatmeal cookies with cran raisins, not grape raisins. I like these
little girls, they are a total hoot. And, when they get tired and
grumpy, my grandson takes them home. They third girl, Molly Anne (guess
who the middle name is from)was born in December 2009 and is developing
a lovely personality. She loves everyone, grins a lot, eats three meals
a day (breast fed as all the little girls were), is starting to eat
solid foods and hollers at you if you're not feeding her fast enough,
and, most importantly, loves her great granpa a lot. I should have
started with great grands if that was possible, they're even better than
grands.