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Old 06-25-2011, 05:44 PM   #1401
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Old 06-25-2011, 08:05 PM   #1402
 
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Went to an annual local chicken BBQ/strawberry festival. I can barely move. 2 big pieces of chicken, dinner roll, green beans, applesauce, a huge dish of strawberries, big piece of sponge cake, a big fat brownie, and lemonade. All fresh/home grown/homemade for $6.
People are crazy who stay away from festivals and fairs.
I am now on a sugar high and need a tranq.
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Old 06-26-2011, 11:54 PM   #1403
 
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Artichokes, salad and steak. We're getting 4 meals from one steak due to balancing it properly with veggies. Good taste AND healthier. I asked Mom is she felt deprived and she said no. I'm trying to convince myself to feel the same....
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Old 06-27-2011, 05:33 AM   #1404
 
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Last night, we had ribs, corn, and salad.
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Old 06-27-2011, 10:23 AM   #1405
 
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BBQ chicken pizza last night.

We have some artichoke growing in the back yard and I've never had one!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-05-2011, 11:16 PM   #1406
 
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Today I had a rosemary and sage pan-seared lamb chop (they're so cute and teenie!), spinach salad and half an artichoke. So good!
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Old 07-06-2011, 07:27 AM   #1407
 
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2+ hr braised cabbage w/ egg noodles and oven bbq baby back ribs. Hubby made a coconut pumpkin pie with whipped cream.
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Old 07-06-2011, 10:16 AM   #1408
 
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We grilled some chicken and had it over a salad with butter lettuce, baby spinach, carrots, chick peas and edamame with buttery bread on the side.

We have some artichokes growing and I've never eaten nor harvested them. I think a few are ready and maybe we'll have them tonight with dinner? I'm scared.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-06-2011, 11:17 AM   #1409
 
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Quote:
Originally Posted by spring1onu View Post
We grilled some chicken and had it over a salad with butter lettuce, baby spinach, carrots, chick peas and edamame with buttery bread on the side.

We have some artichokes growing and I've never eaten nor harvested them. I think a few are ready and maybe we'll have them tonight with dinner? I'm scared.
Mmm, artichokes are so good! If you're steaming them, they can take about an hour so be prepared!

I am having dinner with a friend at a local Puerto Rican restaurant that is very popular but I've never been to. Can't wait!
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Old 07-06-2011, 11:19 AM   #1410
 
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Quote:
Originally Posted by Jaynee View Post
I am having dinner with a friend at a local Puerto Rican restaurant that is very popular but I've never been to. Can't wait!
Is this the one you mentioned to me? If so, let me know how it is and what you get!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-06-2011, 11:21 AM   #1411
 
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Boston Market: Quarter dark, spinach, sweet potatoes and cornbread
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Old 07-06-2011, 11:23 AM   #1412
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Tue...chicken parm w/ penne
Wed...off
Thurs...egg rolls, pot stickers, fried rice
Fri...garlic parm wings
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Old 07-06-2011, 12:00 PM   #1413
 
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Quote:
Originally Posted by spring1onu View Post
Quote:
Originally Posted by Jaynee View Post
I am having dinner with a friend at a local Puerto Rican restaurant that is very popular but I've never been to. Can't wait!
Is this the one you mentioned to me? If so, let me know how it is and what you get!
That's the one! I'll be sure to update
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Old 07-06-2011, 12:44 PM   #1414
 
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Spring, make sure you wear gloves when you clean them since they stain your hands (and you have such pretty hands, to boot). And you have to be okay with a lot of waste, because artichokes produce a hell of a lot of waste once you're done trimming them.
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Old 07-06-2011, 01:02 PM   #1415
 
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Totally not 'what I'm eating for dinner', but Spring1, if you don't cut all of the artichokes down, the flower that they produce is absolutely beautiful! Its a great shade of purple.

We had them at the house I grew up in. THey were infested with ants so we didn't get the opportunity to eat many of them.

Mmmmm.... artichokes with butter........
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Old 07-06-2011, 01:26 PM   #1416
 
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And here's me with no gloves I can use for such a task, so thank you for the warning. I know they're somewhat labor intensive to prepare and a lot is wasted (probably why I've never bothered with them?), but had no idea they stain (and ty for the compliment!).

Minxy, I did a little research yesterday and saw pictures of how pretty the flowers are so maybe that's the way to go? Our landlord is still here doing work in the yard and if I don't cut those 'chokes and try them I think I'll never hear the end of it.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 07-06-2011, 02:05 PM   #1417
 
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If you have a pressure cooker that's the easiest way I've found for 'chokes. About 17-19 minutes at pressure. I've never worn gloves when handling them & haven't noticed any staining, but I've also never gotten them fresh from the plant. I've also given up on trimming the thorns, we just ignore them.

I think the bottom most leaves can be a little bitter, so I usually pull them off after cooking. Then we just pluck a leaf, dip it in lemon butter and scrape the 'meat' off with our teeth. We usually have a bowl or plate available for our used leaves. Then after most of the leaves are gone,to get the heart, take a knife and at about a 45 degree angle, cut around the center section. This is so incredibly hard to describe! So much easier to show someone!
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Old 07-06-2011, 02:11 PM   #1418
 
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It could be quantity. I'm used to cleaning them by the case, and believe me, it takes about a week to not have hands that look embarrassingly dirty, no matter how much you scrub.
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Old 07-06-2011, 02:18 PM   #1419
 
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Quantity makes sense.

They're really not that labor intensive to prepare. You cut off any thorns - and can do a lot at once with a knife, can peel the outside of the stalk you leave on since the core is the tender part with a potato peeler, rinse well and steam or boil until it's cooked. I like to boil because that bitterness mentioned goes away if you boil.

I bet there's a youtube of how to eat them if you don't know. I also don't clean out w/ a knife - you get to tiny little pointy leaves with no "meat" which pull off easily, and there's the choke under that - fuzzy textured part. Pull that off, too, and you're left with the heart.

Sent from my "smart"phone. Please excuse typos!
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Old 07-06-2011, 04:27 PM   #1420
 
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Pad Thai, cucumber salad, and Taro Bubble Tea.

The Taro Bubble Tea was delightful.
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