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Second Thoughts About Maple Syrup |
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Geezers Corner
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When winter gets a little long in the tooth and we have had our fill of the ice, snow, slush, colds, and dirty vehicles, we begin to long for spring. We start to wonder what the yard looks like and if there really is some grass under all that white? After all, we have not seen bare ground since November except for our one brief thaw. Are the morels beginning to wake up, getting ready to make their appearance? Maybe I’m getting a little ahead of myself but it helps to have something to look forward to!
Last year, about this time, I wrote a column about the temptation to produce my own maple syrup. My wife quickly brought me to my senses with a dose of reality. Making maple syrup, we learned, is a very long and involved process but results in a delightful tasting product that is hard to beat. It is like comparing homegrown tomatoes with store bought. There is just no comparison.
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Life Awaits You On Down The Road |
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Geezers Corner
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Last summer we said goodbye to some great friends. We were surprised when they announced that they were putting their home up for sale. They had lived on the lake for many years, but they also owned a second home in Arizona and in recent years had become what is commonly called snowbirds. Caring for two homes was a lot of work and the warmer winter climate had its appeal. Basically they wanted to simplify their lives while they were still young enough to make their own decisions. One of those decisions was to come back to the lake for summer visits and we look forward to seeing them again soon.
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Old Fashioned Split Pea Soup |
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Soups & Stews
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The night before you want to make this hearty soup, place a 1 lb. bag of dried Split Peas in a kettle and soak in two quarts of water over night. The next day, drain & rinse the peas and place them back in the kettle along with eight cups of fresh water.
Add The Following Ingredients:
1 - Medium Onion Chopped
3 - Carrots peeled and sliced
2 - Medium potatoes peeled and diced
1 - Meaty hambone or two smoked ham hocks
1 - tablespoon of dried parsley
1 - tablespoon of salt
1 - teaspoon of paprika
1/2 - teaspoon fresh ground pepper
Bring pot to a boil and then reduce heat to a simmer and cook 3-4 hours or until done. Hint: if you need to thicken soup, desolve a tablespoon of corn starch in a quarter cup of water and stir into soup. Serve with oyster crackers or croutons. Enjoy!!
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