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April 21st, 2010

From Twitter 04-20-2010 [Apr. 21st, 2010|04:01 am]

  • 14:18:22: Harvest today: snow peas, radishes (last), tiny carrots, spinach, lettuce (several kinds), arugula, mustard. Also parsley, green onions.
  • 15:10:06: First dragonfly emergence (noted, anyway) in pond this year. Just out of exuviae, wings still folded, photo OK but not great.
  • 18:33:17: Pot #4 (yes, I caved) on the stove, while pot #3 is in the oven.

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While we're on the subject of food... [Apr. 21st, 2010|10:05 am]
[Current Mood |awake]

...and I'm waiting for the Excedrin to kick this headache off the porch, I thought I'd talk about How I Cook.  It won't take long, because it's all pretty simple.    My mother cooked (of course--or we'd have been eating out of cans) and her friends cooked (some had maids who also cooked) so the concept of preparing food from scratch was familiar from early on.   I started cooking very early, on the kind of child's stove that isn't made anymore because somebody might get hurt...a little one-burner, one-tiny-pan-oven electric stove that got, you know, HOT.  But by then I knew stoves got HOT and was never burned by my little stove.   I could boil water in a little saucepan on top (yes, HOT) and make s'mores or bake a little pie in the oven--my mother gave me beautiful little pie pans with fluted margins--still have them.

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