Texas Spring/Summer Thread

[jinman]

Yesterday, I posted a photo of my 5+ gal of blackeyed peas. We shelled (and shelled, and shelled) them last night and ended up with 4-1/2 gallons of shelled peas. That's a lot of tasty delicious eating for this winter. . .or even now. It seems the math says we have about 50% shelled peas from unshelled ones.

 

[farmgirl19]

YUM! I'll bet you have good luck next year too!

 

[pacerron]

Yesterday, I posted a photo of my 5+ gal of blackeyed peas. We shelled (and shelled, and shelled) them last night and ended up with 4-1/2 gallons of shelled peas. That's a lot of tasty delicious eating for this winter. . .or even now. It seems the math says we have about 50% shelled peas from unshelled ones.

Do you blanch and freeze them or can them?

We are going to plant some next spring.
Charlie's soup was delicious, even with store bought dried ones.
We added cut up tomatoes for more flavor.

 

[jinman]

Ron, we blanch and freeze them. I think it's safer and they taste more like fresh when thawed and cooked. My wife normally cubes ham and chops a small onion in them when cooking. My mother used to flavor them with bacon grease and strips of bacon, but that might be frowned on by your heart doctor. I've never used tomatoes, but everything is better with tomatoes, so why not? My steamed yellow squash with onions, bell peppers, and tomatoes is delicious. I steam it with teriyaki and wine, then add a little soy sauce. It's also good with Parmesan sprinkled on it. I would add cornbread or cornbread muffins with either of these, but cornbread may not be that popular north of the Mason-Dixon line. When I was a kid, I'd whine if we didn't have cornbread and some kind of potatoes with beans or peas. I thought you were supposed to have potatoes at every meal except breakfast. When I discovered hash browns for breakfast, I thought I was in heaven.:laughing:

 

[bindian]

For those who might be interested in what FG19 has been describing and the timeline for such this piece puts it all together, including names she has mentioned and the good and bad results of deregulation.:confused3:
Rise and fall of Frontier and PEOPLExpress.
The Rise and Fall of PEOPLExpress | Airliners.net

A coworker answered for an interviewer's questions for best job and worst job. He said his best job was CAL before Lorenzo and his worst job was CAL after Lorenzo. It was sad to watch TI's brand disaapear, just like some other legacy carriers.

I loved Pam Am, but when I was down babysitting a DC-9 in Miami, I couldn't believe they flew 11 different types of aircraft in and out of MIA. Way too many types of planes to have spare parts for all the different models. Just think, each type needs a spare engine (plus millions of $$$$ in other parts) sitting around in case of an engine failure so the plane can fly later in the day or the next day to make revenue. No spare engine can mean the plane sits a day or two while an engine is airlifted in on a freighter or trucked in. Now, multiply that by all the major stops Pan-Am had.
hugs, Brandi

 

[pacerron]

Ron, we blanch and freeze them. I think it's safer and they taste more like fresh when thawed and cooked. My wife normally cubes ham and chops a small onion in them when cooking. My mother used to flavor them with bacon grease and strips of bacon, but that might be frowned on by your heart doctor. I've never used tomatoes, but everything is better with tomatoes, so why not? My steamed yellow squash with onions, bell peppers, and tomatoes is delicious. I steam it with teriyaki and wine, then add a little soy sauce. It's also good with Parmesan sprinkled on it. I would add cornbread or cornbread muffins with either of these, but cornbread may not be that popular north of the Mason-Dixon line. When I was a kid, I'd whine if we didn't have cornbread and some kind of potatoes with beans or peas. I thought you were supposed to have potatoes at every meal except breakfast. When I discovered hash browns for breakfast, I thought I was in heaven.:laughing:

Thanks Jim,
I was raised on bacon and everything fried in bacon grease. We still eat it all the time, but don't fry in it unless bacon is part of the recipe..which adds a lot of flavor.

If you have any jalapeno or sweet banana peppers left; try this.

6 peppers, 4 oz. of soft cream cheese, 2 T shredded cheddar, 6 bacon strips halved, 1/2 cup brown sugar, 1 T chili powder.

Cut the peppers in half lengthwise. Beat the cream cheese and cheddar till blended. Spoon into pepper halves.
Wrap bacon around each pepper half. Combine the brown sugar and chili and roll the peppers in it to coat.
Put aluminum foil on a pizza pan and put the peppers on it. Bake at 350 for 20 minutes or until the Bacon is done.

The combination of sweet and hot does a dance in your mouth.

 

[farmgirl19]

Ohhh! That sounds GOOD! Gonna have to try that one. Thanks for sharing, pacerron!

 

[jinman]

Ron, I'll make that recipe with both jalapenos and banana peppers. Then, maybe I can get some help with eating them. Everyone in the house but me avoids anything hot. I get into trouble all the time because I tell people something is not hot, and then they go around fanning their mouths after taking a bite.

 

[NativeSon]

Ron, I'll make that recipe with both jalapenos and banana peppers. Then, maybe I can get some help with eating them. Everyone in the house but me avoids anything hot. I get into trouble all the time because I tell people something is not hot, and then they go around fanning their mouths after taking a bite.

Jim- I get in trouble with my MIL for just a little black pepper in any recipe. Myself, I cover most everything with lots of BP just to start. There's almost not such thing as too much pepper or garlic for me.

Charlie

 

[bindian]

What do you think of the Museum at Addison?
If they send a large aircraft to Oshcosh next year maybe F19 can get a few of you a hop or at least a "peanut fare"

What all is at the Museum at Addison? I started A&P School at Love Field with Braniff. While there, I always heard talk of the Addison Airport, but never went there.
hugs, Brandi