Random Pictures.
 

I have lots of random pictures and ideas I would like to post but there really isnt a category or good spot to put them.
Or it would be a one time deal so I thought I would make a thread to consolidate them randomly.

Here is what I call my 1/2X1/2X1/2X1 cornbread.
1/2 cup flour.
1/2 cup cornmeal.
1/2 tablespoon baking powder.
1/2 teaspoon salt
Mix up dry ingredients
1 egg
And enough milk to make slightly flowable.
Preheat oven to 350F
Put in small oiled skillet to warm up.
Pour and scrape in mix into the skillet.
Cook for about 1/2 hour.
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That looks real good Worth. Gotta try that, thanks for the receipe.

You are full of great ideas, please keep on sharing...

I also like to get a fresh cob of corn, use a knife to slice the kernnels into the batter. Then guess what? You've got a corn bread with fresh corn kernels !

Do you make sourdoughs?

[QUOTE=Worth1;456792]I have lots of random pictures and ideas I would like to post but there really isnt a category or good spot to put them.
Or it would be a one deal so I thought I would make a thread to consolidate them randomly.

Here is what I call my 1/2X1/2X1/2X1 cornbread.
1/2 cup flour.
1/2 cup cornmeal.
1/2 tablespoon baking powder.
1/2 teaspoon salt
Mix up dry ingredients
1 egg
And enough milk to make slightly flowable.
Preheat oven to 350F
Put in small oiled skillet to warm up.
Pour and scrape in mix into the skillet.
Cook for about 1/2 hour.
[ATTACH]47354[/ATTACH][/QUOTE]

[QUOTE=NewWestGardener;456797]You are full of great ideas, please keep on sharing...

I also like to get a fresh cob of corn, use a knife to slice the kernnels into the batter. Then guess what? You've got a corn bread with fresh corn kernels !

[COLOR=Red]Do you make sourdoughs?[/COLOR][/QUOTE]

No sadly I dont, as a matter of fact I cant stand the stuff I dont like anything sour or tangy what so ever.:lol:
There is a really nice hamburger place in town that uses homemade sour dough buns.
I asked them if they had any other buns they said no but you will like ours.
No I wont.
Oh but you must try them.
Okay.
How did you like them?
I didn't, I dont like sourdough.:))



Maybe I should, the more I hated it probably the better it would be.:)

Worth

Sungold
 

My first bloom to open will be Sungold.
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Worth... Not all sourdough is sour. I make a sourdough that is a potato sourdough and if I didn't make it myself I wouldn't know it was sourdough. it takes 12+ HOURS to rise. Mine is sweet.

[QUOTE=clkeiper;456862]Worth... Not all sourdough is sour. I make a sourdough that is a potato sourdough and if I didn't make it myself I wouldn't know it was sourdough. it takes 12+ HOURS to rise. Mine is sweet.[/QUOTE]

I had no idea it sounds good.

Worth

If you ever come this direction... let me know. I will bake you some.

Many of you guys are new and it has been a while since I have started seeds.
These are some old pictures from back some time ago.
And as is stated in the thread title there is no telling what you will see.
Some of you may have seen these before
So lets go.
My Helper Boo Boo to start may he rest in peace.
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Back in 2008

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Here some are in the back of the truck during transplanting.
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Picture of garden I had at someones house.

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Fried chicken and cornbread sticks.
Come on guys everyone has the cast iron cornbread molds right.:lol:
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Shoot...I don't even have a cast iron skillet.:cry:

wow thanks for sharing you made me both jealous and hungry

Knackwurst onion and cheese omelette.
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[QUOTE=Worth1;457125]Fried chicken and cornbread sticks.
Come on guys everyone has the cast iron cornbread molds right.:lol:
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Yummy!! Nothing like fresh cornbread cooked in cast iron. My mother in law had one of those cast iron cornbread molds, but I never saw her use it. It sure was heavy. But she did use her cast iron skillet to make cornbread and wonderfull peach cobbler. . She passed her cast iron skillet down to me, and I have fried a lot of chicken and made lot's of cornbread in it. Old Cast iron cookwear just makes everthing taste better when you cook with it.
A few years back my husband decided the old skillet needed seasoning, so he oiled it and placed it in the wood stove on a grate. When he took it out it was totally coated in red rust. I tried and tried to bring it back to its glory, but nothing worked sadly. :cry: I was not home at the time when he decided to be " helpfull "!!

I love looking at all your pictures Worth..Thank's for sharing

Ginny

[QUOTE=barefootgardener;457311]Yummy!! Nothing like fresh cornbread cooked in cast iron. My mother in law had one of those cast iron cornbread molds, but I never saw her use it. It sure was heavy. But she did use her cast iron skillet to make cornbread and wonderfull peach cobbler. . She passed her cast iron skillet down to me, and I have fried a lot of chicken and made lot's of cornbread in it. Old Cast iron cookwear just makes everthing taste better when you cook with it.
A few years back my husband decided the old skillet needed seasoning, so he oiled it and placed it in the wood stove on a grate. When he took it out it was totally coated in red rust. I tried and tried to bring it back to its glory, but nothing worked sadly. :cry: I was not home at the time when he decided to be " helpfull "!!

I love looking at all your pictures Worth..Thank's for sharing

Ginny[/QUOTE]

Ginny if it is rusty just get some 90 grain vinegar and soak it in it over night or longer.
It will take all of the rust off.

I have one that was in a house that burned down.
The thing is fantastic now.

Worth

San Marzano showing signs of growth.
Everything else is too.
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[QUOTE=Worth1;457225]Knackwurst onion and cheese omelette.
[/QUOTE]

Breakfast of the champions.

Look what I found under my Loquat three.
Some kind of sphinx moths.
Not going to do anything with them because not all of them infest tomato plants.
Worth
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Big and fat buggers.

[QUOTE=taboule;457854]Big and fat buggers.[/QUOTE]
I looked them up they are a polyphemus type moth no harm to tomatoes they feed on trees.
[url]http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAUQjhw&url=http%3A%2F%2Fwww.naba.org%2Fchapters%2Fnabast%2FPolyphemus.html&ei=RsgIVeb-FqXasATLuIAI&bvm=bv.88198703,d.cWc&psig=AFQjCNFy5PoSFyZAu3USC0m35TlZksUC_g&ust=1426724844277879[/url]
Worth

[QUOTE=Worth1;457339]Ginny if it is rusty just get some 90 grain vinegar and soak it in it over night or longer.
It will take all of the rust off.

I have one that was in a house that burned down.
The thing is fantastic now.

Worth[/QUOTE]

Worth I used regular white vinegar with 5% acidity, and soaked it overnight plus an extra few days. I even tried a solution of vinegar and baking soda paste. Where (would I find it?) and what is 90 grain vinegar?? Thank's for your help.

Ginny

Thanks for posting those pics Worth

[QUOTE=barefootgardener;457868]Worth I used regular white vinegar with 5% acidity, and soaked it overnight plus an extra few days. I even tried a solution of vinegar and baking soda paste. Where (would I find it?) and what is 90 grain vinegar?? Thank's for your help.

Ginny[/QUOTE]

Ginny 90 grain vinegar is 10% acidity.
It is usually in a jug with a blue label right along with the other stuff.
You can get 20% at lowes in the garden section.
If it has oil on it it wont work you will have to put it in the fire again first.
Then put it in the vinegar to get the rust off.
When it comes out it will look grey like it came out of the cast it was made in.
Once you have the rust off oil it and put it in the oven to season.
Keep doing this and it will be fine.
Some of these old USA made pans are collectors items.

Worth

Thanks for sharing your photos. Very nice looking transplants - both the newly purchased and the vintage. What is that large red/orange heart? That is quite a garden you took on. "Someone" was lucky to have a friend like you.

Your cornbread is a YUM. Sadly, one of the few foods that is usually off limits for me due to high sodium. Your recipe may be something I can use. Anyone have a low sodium version? Btw, glass bakeware and Pam spray are decent alternatives for a loaf style cornbread for those watching the waist.

- Lisa

Worth, what are you using for mulch? You'll need it soon. I always hate to take off the lower leaves and wait too long.

[QUOTE=greenthumbomaha;457889]Thanks for sharing your photos. Very nice looking transplants - both the newly purchased and the vintage. What is that large red/orange heart? That is quite a garden you took on. "Someone" was lucky to have a friend like you.

Your cornbread is a YUM. Sadly, one of the few foods that is usually off limits for me due to high sodium. Your recipe may be something I can use. Anyone have a low sodium version? Btw, glass bakeware and Pam spray are decent alternatives for a loaf style cornbread for those watching the waist.

- Lisa[/QUOTE]

Lisa just dont put the salt in it.

It will be fine.
The only reason I used salt in it this time was I was sweating a lot outside.
The orange red heart is an Orange Russian.

I forgot about the baking powder but I dont think it would matter you may try to reduce it too.

Thanks

Worth

I don't think it will rise without the salt.

I have real problems being outside in the heat and humidity. It's VERY humid here in the summer. I can totally relate. Sometimes I feel weak and need a handful of potato chips.

-L.

Have you tried this stuff.
[url]http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CEkQFjAA&url=http%3A%2F%2Fwww.hainpurefoods.com%2Fproducts%2Fproduct.php%3Fprod_id%3D1842&ei=MOsIVYb5A4ymNt3Kg7gI&usg=AFQjCNHrtXGfKK11Nm0_W9y8rUdpRsut_Q&bvm=bv.88198703,d.eXY[/url]

That's new to me. Pancakes are (or were) a forbidden food for me too. That would work great.

My breakfast is usually two slices of whole grain oatnut toast.

-Lisa