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Field of Science
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Hivestorm1 year ago in Pleiotropy
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The Site is Dead, Long Live the Site1 year ago in Catalogue of Organisms
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The Site is Dead, Long Live the Site1 year ago in Variety of Life
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Does mathematics carry human biases?3 years ago in PLEKTIX
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Daily routine3 years ago in Angry by Choice
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A New Placodont from the Late Triassic of China4 years ago in Chinleana
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Posted: July 22, 2018 at 03:03PM5 years ago in Field Notes
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Bryophyte Herbarium Survey6 years ago in Moss Plants and More
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Harnessing innate immunity to cure HIV7 years ago in Rule of 6ix
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WE MOVED!7 years ago in Games with Words
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post doc job opportunity on ribosome biochemistry!8 years ago in Protein Evolution and Other Musings
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Growing the kidney: re-blogged from Science Bitez8 years ago in The View from a Microbiologist
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Blogging Microbes- Communicating Microbiology to Netizens9 years ago in Memoirs of a Defective Brain
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The Lure of the Obscure? Guest Post by Frank Stahl11 years ago in Sex, Genes & Evolution
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Lab Rat Moving House12 years ago in Life of a Lab Rat
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Goodbye FoS, thanks for all the laughs12 years ago in Disease Prone
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Slideshow of NASA's Stardust-NExT Mission Comet Tempel 1 Flyby12 years ago in The Large Picture Blog
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in The Biology Files
A plant pundit comments on plants, the foibles and fun of academic life, and other things of interest.
What do gardeners do when they can't garden?
When gardeners can't garden they cook. Nothing on TV but foot/basketball and old movies, so that leaves the kitchen to keep us winter gardeners amused. Even then it's been nothing too amibitious. The last of the northern spys were made into apple sauce. They normally would keep much longer and much better, but they were not in best shape when picked and it shortened their useful life. They were browning up rather quickly, so a bit of ascorbic acid helped lighten the color. Having gotten our usual Christmas present from OK friends, pecans, a new cookie recipe, pecan bars dipped in bourbon chocolate. What's not to like? Keep those pecans coming! A recent visit to an Indian grocery has left us with a lot of very nice spices and things, so a spicy beef buffad is planned for dinner, and it always tastes best when simmered slowly. Maybe a shredded carrot salad on the side will round things out. While working in the kitchen, at least one cat remains under foot until its kibble titer is sufficiently raised to get her out of the way at least until closer to their dinner time.
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1 comment:
I do some cooking, and read a lot... I also take lots of naps (this is the raccoon in me, I think).
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