Tell me about the tomato work.
Cut in half, seasoned, and tossed under the broiler for a minute? Pre-heated oven? Seasoned after taken out? Face down in a hot dry pan?
Tell me about the tomato work.
Cut in half, seasoned, and tossed under the broiler for a minute? Pre-heated oven? Seasoned after taken out? Face down in a hot dry pan?
Perfectly staged
Thank you for this post, because now I’ve learned that a plant I grew up with and only thought of as ‘the one with little purple flowers’ is actually edible and a relative of stinging nettles. Neat!
For those who don't know: Stinging nettles are edible, too. And delicious.
I've taken them, the wild garlic in the yard, pecans from my tree, Parmesan and olive oil to make pesto before. I do recommend some salt be added.
Dead nettles are free food in your yard. Vitamin C, A, and K, and iron.
Goat cheese sounds good. People don't use it a lot where I live.
Got an Aldi or a Lidl?
May we all have Emergency Goat! That there is a dang ol' masterpiece. oO
I suppose "French" implies a crepe-approach, so to speak? Godamn Cottage Food-Industry Laws, or I would be #1 customer, after Mssr. Chan, of course.
Surprising that you didn't have yard tomatoes, too. Guess the season is wrong for 'em, but if you can build a chicken coop you can build a cold frame or greenhouse...
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