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Grub · September 13, 2006

$2 buys a couple of kilos of spuds down here. I like 'em all ways including with gwavy (dwooling). I like 'em baked in theirr jackets, crisscrossed with a knife, forced into an eruption, topped with lots of chillii con carne, with sour cream, guacamole, salsa and homegrown hotties that burn baby burn like a disco inferno.

I eat corn on the cob every day. I have never grown corn or potatoes. One has ears the other eyes. I don't think it's worth it in my small space. But I like the idea of the tyre or, preferably, vertical suggarbag/ hessian sack technique for spuds.

I'm goign to try onions. There's another questionable one. $2 buys a lot of onions.

But I think I will try spuds in sacks after tomatoes this year. Easy to do.

Raw spuds... eek! Keith. Starchy residue. Though a dog was eating them raw on tv last night.

September 13, 2006	#3
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	$2 buys a couple of kilos of spuds down here. I like 'em all ways including with gwavy (dwooling). I like 'em baked in theirr jackets, crisscrossed with a knife, forced into an eruption, topped with lots of chillii con carne, with sour cream, guacamole, salsa and homegrown hotties that burn baby burn like a disco inferno. I eat corn on the cob every day. I have never grown corn or potatoes. One has ears the other eyes. I don't think it's worth it in my small space. But I like the idea of the tyre or, preferably, vertical suggarbag/ hessian sack technique for spuds. I'm goign to try onions. There's another questionable one. $2 buys a lot of onions. But I think I will try spuds in sacks after tomatoes this year. Easy to do. Raw spuds... eek! Keith. Starchy residue. Though a dog was eating them raw on tv last night.