Got back from the racetrack this morning and started work on the
cucumber relish. Nope, I don't like horse racing or gambling but I have
a client there that I do a safety meeting for every Wednesday morning.
Got interrupted by a Medigap insurance salesman I had forgotten I had
made an appointment with and then worked the relish and had it
completely done by 1100 and the kitchen cleaned up by 1200.

Got six and one-half pints of a colorful relish that tastes pretty good.
I think it will taste better chilled in the fridge and after it sits for
about a week. Looks sort of like party confetti, whites, greens, and
reds. DW likes the looks and so do I.

I also got the stuff ground up/chopped for the zucchini relish I'm
making. Actually got rid of three good-sized trombone squash, used a
number of sweet green chiles from the garden, but had to buy a big red
bell and a couple of onions. I don't eat onions much anymore and if I do
it will be a few scallions from the garden. Anyhoo, this stuff is now
resting in a cold water bath for two hours, of which about one and a
quarter are left. After that I will complete the processing of the
stuff. Sure hope the friends and family like all this relish, Miz Anne,
my wife of near about 44 years, and I eat about a quart a year
ourselves. <BG>

George

In article >, George Shirley
> wrote:

> Got back from the racetrack this morning and started work on the
> cucumber relish. Nope, I don't like horse racing or gambling

A likely story.


> Got six and one-half pints of a colorful relish that tastes pretty good.
> I think it will taste better chilled in the fridge and after it sits for
> about a week. Looks sort of like party confetti, whites, greens, and
> reds. DW likes the looks and so do I.
>
> I also got the stuff ground up/chopped for the zucchini relish I'm
> making. Actually got rid of three good-sized trombone squash, used a
> number of sweet green chiles from the garden, but had to buy a big red
> bell and a couple of onions. I don't eat onions much anymore and if I do
> it will be a few scallions from the garden. Anyhoo, this stuff is now
> resting in a cold water bath for two hours, of which about one and a
> quarter are left. After that I will complete the processing of the
> stuff. Sure hope the friends and family like all this relish, Miz Anne,
> my wife of near about 44 years, and I eat about a quart a year
> ourselves. <BG>
>
> George
>
I've never made that kind of relish -- am considering adding it to my
repertoire. How do you chop the veggies? Or do you grind them?
Speak up, Punk! I've got more wood spoons than Carter has pills! Hand
grinder?
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.

Melba's Jammin' wrote:

> In article >, George Shirley
> > wrote:
>
>
>>Got back from the racetrack this morning and started work on the
>>cucumber relish. Nope, I don't like horse racing or gambling
>
>
> A likely story.
>
>
>
>>Got six and one-half pints of a colorful relish that tastes pretty good.
>>I think it will taste better chilled in the fridge and after it sits for
>>about a week. Looks sort of like party confetti, whites, greens, and
>>reds. DW likes the looks and so do I.
>>
>>I also got the stuff ground up/chopped for the zucchini relish I'm
>>making. Actually got rid of three good-sized trombone squash, used a
>>number of sweet green chiles from the garden, but had to buy a big red
>>bell and a couple of onions. I don't eat onions much anymore and if I do
>>it will be a few scallions from the garden. Anyhoo, this stuff is now
>>resting in a cold water bath for two hours, of which about one and a
>>quarter are left. After that I will complete the processing of the
>>stuff. Sure hope the friends and family like all this relish, Miz Anne,
>>my wife of near about 44 years, and I eat about a quart a year
>>ourselves. <BG>
>>
>>George
>>
>
> I've never made that kind of relish -- am considering adding it to my
> repertoire. How do you chop the veggies? Or do you grind them?
> Speak up, Punk! I've got more wood spoons than Carter has pills! Hand
> grinder?

Hey, I've got half an engineering degree and was once a laborer in a
refinery. No hand nothing around here. Do you remember the Oster Kitchen
Center? Big stand mixer with a blender, food processor, and meat grinder
attachments. The food processor bit the dust early on, wasn't strong
enough to slice 100 lbs of carrots and keep working. Rest of the stuff
is still hanging on, wife bought it for me for Christmas 1981 in Yanbu,
Saudi Arabia at the appliance store. I used the meat grinder and the
coarse plate to grind up all the stuff, worked like a champ. The
Hamilton Beach food processor a friend gave me just turned it into juice
and slush so didn't use it.

I really don't care for horse racing but I do like horses. They're
excellent fried, stewed, and grilled, otherwise they're just another
animal. I don't gamble anymore because I don't have any disposable
income that I don't need for canning supplies, shelter, food, and
clothing, which is often optional around here (don't ask, it ain't a
pretty sight). Don't mind other people gambling, drinking, and other
such things, just don't have time for them myself. Now, between 17 and
60 years of age, that was a different story. It's amazing how clean cut
we become when we get to old to do certain things. <VBG>

Try the relish it's really not a hard thing to do if it's mechanized.

George

In article >, George Shirley
> wrote:

> >>
> >>George
> >>
> >
> > I've never made that kind of relish -- am considering adding it to my
> > repertoire. How do you chop the veggies? Or do you grind them?
> > Speak up, Punk! I've got more wood spoons than Carter has pills! Hand
> > grinder?
>
>because I don't have any disposable
> income that I don't need

If you need it, it's not disposable.

for canning supplies, shelter, food, and
> clothing, which is often optional around here (don't ask, it ain't a
> pretty sight). It's amazing how clean cut
> we become when we get to old to do certain things. <VBG>

Ain't it the sad truth.
>
> Try the relish it's really not a hard thing to do if it's mechanized.

Recipe, Jorge. My KA has a grinder attachment. Might be nice to use it
more than once a year when I cuss about having to making tourtiere at
Christmas.
>
> George
>
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.

Melba's Jammin' wrote:
> In article >, George Shirley
> > wrote:
>
>
>>>>George
>>>>
>>>
>>>I've never made that kind of relish -- am considering adding it to my
>>>repertoire. How do you chop the veggies? Or do you grind them?
>>>Speak up, Punk! I've got more wood spoons than Carter has pills! Hand
>>>grinder?
>>
>>because I don't have any disposable
>>income that I don't need
>
>
> If you need it, it's not disposable.
>
> for canning supplies, shelter, food, and
>
>>clothing, which is often optional around here (don't ask, it ain't a
>>pretty sight). It's amazing how clean cut
>>we become when we get to old to do certain things. <VBG>
>
>
> Ain't it the sad truth.
>
>>Try the relish it's really not a hard thing to do if it's mechanized.
>
>
> Recipe, Jorge. My KA has a grinder attachment. Might be nice to use it
> more than once a year when I cuss about having to making tourtiere at
> Christmas.
>
>>George
>>
Ball Blue Book, straight from, works good. Just tasted the half jar of
the cuke relish I made today. chilled it for a few hours and the Madam
prounounced it good and my day was made, and hopefully my night. <VBG>

George

Melba's Jammin' wrote:

> >
> I've never made that kind of relish -- am considering adding it to my
> repertoire. How do you chop the veggies? Or do you grind them?

I make from the odds and ends left over from the bread-and-butter
pickles, along with whatever's in the fridge (cauliflower, carrots,
whatever). Grind in food processor.

B/