Dem figs

Dem figs

the figs are ripening, the figs are ripening. We had to net the tree
today to keep the grackles out of it. I think tomorrow we will pick
enough to make a batch of Mock cherry jam, aka fig jam with a couple of
boxes of cherry jello in it. Last year it was Mock raspberry and has
been very tasty. When you can't grow cherries or raspberries you get
your fix where you can.

I think I'm going to also make a batch of Bob Baron's apricot/pineapple
jam. Got the dried cots here and a can of chopped pineapple so why not.

Breakfast this morning was an egg, a small piece of fried ham,
multi-grain English muffin, toasted, with muscadine jelly on it. Made
the jelly last year. Well, made A batch of jelly and another of
muscadine syrup which is good on pancakes and waffles.

Tonight's dinner was dirty rice. Steamed brown rice mixed with chopped
boiled eggs, the Cajun Trinity, aka sauteed bell pepper, onion, and
celery. The Trinity all came out of our garden. Leetle black pepper,
leetle red pepper, some garlic and it was done. A fairly quick meal to
make, economical, hearty and enough for at least two meals.

George

Re: Dem figs

On Tue 24 Jun 2008 03:14:33p, George Shirley told us...

> the figs are ripening, the figs are ripening. We had to net the tree
> today to keep the grackles out of it. I think tomorrow we will pick
> enough to make a batch of Mock cherry jam, aka fig jam with a couple of
> boxes of cherry jello in it. Last year it was Mock raspberry and has
> been very tasty. When you can't grow cherries or raspberries you get
> your fix where you can.

Are those brown turkey figs, George? I'd give anything to have some plain
whole fig preserves, but can't get fresh figs here, unless I want to pay a
buck a piece for them, and they're not the right type for preserves. I
don't need "mock" anything. :-)

> I think I'm going to also make a batch of Bob Baron's apricot/pineapple
> jam. Got the dried cots here and a can of chopped pineapple so why not.

One of my favorite things to make because I can always get the ingredients.
Is there something special about Bob Baron's recipe?

> Breakfast this morning was an egg, a small piece of fried ham,
> multi-grain English muffin, toasted, with muscadine jelly on it. Made
> the jelly last year. Well, made A batch of jelly and another of
> muscadine syrup which is good on pancakes and waffles.

Ah, and muscadines! I haven't had those in years. :-(

> Tonight's dinner was dirty rice. Steamed brown rice mixed with chopped
> boiled eggs, the Cajun Trinity, aka sauteed bell pepper, onion, and
> celery. The Trinity all came out of our garden. Leetle black pepper,
> leetle red pepper, some garlic and it was done. A fairly quick meal to
> make, economical, hearty and enough for at least two meals.
>
> George
>



--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
CAT RULE #8: Add roughage to human's
food by shedding on it.
-------------------------------------------

Re: Dem figs

Wayne Boatwright wrote:
> On Tue 24 Jun 2008 03:14:33p, George Shirley told us...
>
>> the figs are ripening, the figs are ripening. We had to net the tree
>> today to keep the grackles out of it. I think tomorrow we will pick
>> enough to make a batch of Mock cherry jam, aka fig jam with a couple of
>> boxes of cherry jello in it. Last year it was Mock raspberry and has
>> been very tasty. When you can't grow cherries or raspberries you get
>> your fix where you can.
>
> Are those brown turkey figs, George? I'd give anything to have some plain
> whole fig preserves, but can't get fresh figs here, unless I want to pay a
> buck a piece for them, and they're not the right type for preserves. I
> don't need "mock" anything. :-)
I'm pretty sure they are Wayne, the tree was given to us by a neighbor
who found the big tree growing in his backyard when he bought the house
25 years ago. He has since cut it down. Let's say the fruit looks like
Brown Turkey and call it even.
>
>> I think I'm going to also make a batch of Bob Baron's apricot/pineapple
>> jam. Got the dried cots here and a can of chopped pineapple so why not.
>
> One of my favorite things to make because I can always get the ingredients.
> Is there something special about Bob Baron's recipe?
I don't know, it's the only one I've ever used. Used dried apricots
soaked overnight then ground and crushed pineapple, 20 ounce can. We
like it right well, ingredients are easy to get year-around, and it's
simple to make.
>
>> Breakfast this morning was an egg, a small piece of fried ham,
>> multi-grain English muffin, toasted, with muscadine jelly on it. Made
>> the jelly last year. Well, made A batch of jelly and another of
>> muscadine syrup which is good on pancakes and waffles.
>
> Ah, and muscadines! I haven't had those in years. :-(
We have a friend who has three types of vine, the purple, bronze, and
green. When I was a wee lad we shook them out of trees the vines had
grown into or thrashed them out with a cane pole. They were all the
regular wild purple ones. We would come home with a belly ache and our
faces stained purple. The wild and the domestic ones are fairly common
around here. Stark Brothers nursery in Louisiana, MO sells the vines too.

George

Re: Dem figs

On Wed 25 Jun 2008 05:07:10a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Tue 24 Jun 2008 03:14:33p, George Shirley told us...
>>
>>> the figs are ripening, the figs are ripening. We had to net the tree
>>> today to keep the grackles out of it. I think tomorrow we will pick
>>> enough to make a batch of Mock cherry jam, aka fig jam with a couple
>>> of boxes of cherry jello in it. Last year it was Mock raspberry and
>>> has been very tasty. When you can't grow cherries or raspberries you
>>> get your fix where you can.
>>
>> Are those brown turkey figs, George? I'd give anything to have some
>> plain whole fig preserves, but can't get fresh figs here, unless I want
>> to pay a buck a piece for them, and they're not the right type for
>> preserves. I don't need "mock" anything. :-)
> I'm pretty sure they are Wayne, the tree was given to us by a neighbor
> who found the big tree growing in his backyard when he bought the house
> 25 years ago. He has since cut it down. Let's say the fruit looks like
> Brown Turkey and call it even.

Then they probably are. I have never ever seen those figs for sale.

>>> I think I'm going to also make a batch of Bob Baron's
>>> apricot/pineapple jam. Got the dried cots here and a can of chopped
>>> pineapple so why not.
>>
>> One of my favorite things to make because I can always get the
>> ingredients. Is there something special about Bob Baron's recipe?
> I don't know, it's the only one I've ever used. Used dried apricots
> soaked overnight then ground and crushed pineapple, 20 ounce can. We
> like it right well, ingredients are easy to get year-around, and it's
> simple to make.

Pretty much the way I make them, except that I cut up the apricots
coarsely, as I like it to be chunky.

>>> Breakfast this morning was an egg, a small piece of fried ham,
>>> multi-grain English muffin, toasted, with muscadine jelly on it. Made
>>> the jelly last year. Well, made A batch of jelly and another of
>>> muscadine syrup which is good on pancakes and waffles.
>>
>> Ah, and muscadines! I haven't had those in years. :-(
> We have a friend who has three types of vine, the purple, bronze, and
> green. When I was a wee lad we shook them out of trees the vines had
> grown into or thrashed them out with a cane pole. They were all the
> regular wild purple ones. We would come home with a belly ache and our
> faces stained purple. The wild and the domestic ones are fairly common
> around here. Stark Brothers nursery in Louisiana, MO sells the vines
> too.

I've seen all 3 types, but my grandmother only had the purple growing on
her property. Can't think of anything she didn't make with them, jelly,
jam, juice, pies, and wine.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Lake Erie died for your sins.
-------------------------------------------

Re: Dem figs

Wayne Boatwright wrote:
> On Wed 25 Jun 2008 05:07:10a, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Tue 24 Jun 2008 03:14:33p, George Shirley told us...
>>>
>>>> the figs are ripening, the figs are ripening. We had to net the tree
>>>> today to keep the grackles out of it. I think tomorrow we will pick
>>>> enough to make a batch of Mock cherry jam, aka fig jam with a couple
>>>> of boxes of cherry jello in it. Last year it was Mock raspberry and
>>>> has been very tasty. When you can't grow cherries or raspberries you
>>>> get your fix where you can.
>>> Are those brown turkey figs, George? I'd give anything to have some
>>> plain whole fig preserves, but can't get fresh figs here, unless I want
>>> to pay a buck a piece for them, and they're not the right type for
>>> preserves. I don't need "mock" anything. :-)
>> I'm pretty sure they are Wayne, the tree was given to us by a neighbor
>> who found the big tree growing in his backyard when he bought the house
>> 25 years ago. He has since cut it down. Let's say the fruit looks like
>> Brown Turkey and call it even.
>
> Then they probably are. I have never ever seen those figs for sale.
>
>>>> I think I'm going to also make a batch of Bob Baron's
>>>> apricot/pineapple jam. Got the dried cots here and a can of chopped
>>>> pineapple so why not.
>>> One of my favorite things to make because I can always get the
>>> ingredients. Is there something special about Bob Baron's recipe?
>> I don't know, it's the only one I've ever used. Used dried apricots
>> soaked overnight then ground and crushed pineapple, 20 ounce can. We
>> like it right well, ingredients are easy to get year-around, and it's
>> simple to make.
>
> Pretty much the way I make them, except that I cut up the apricots
> coarsely, as I like it to be chunky.
>
>>>> Breakfast this morning was an egg, a small piece of fried ham,
>>>> multi-grain English muffin, toasted, with muscadine jelly on it. Made
>>>> the jelly last year. Well, made A batch of jelly and another of
>>>> muscadine syrup which is good on pancakes and waffles.
>>> Ah, and muscadines! I haven't had those in years. :-(
>> We have a friend who has three types of vine, the purple, bronze, and
>> green. When I was a wee lad we shook them out of trees the vines had
>> grown into or thrashed them out with a cane pole. They were all the
>> regular wild purple ones. We would come home with a belly ache and our
>> faces stained purple. The wild and the domestic ones are fairly common
>> around here. Stark Brothers nursery in Louisiana, MO sells the vines
>> too.
>
> I've seen all 3 types, but my grandmother only had the purple growing on
> her property. Can't think of anything she didn't make with them, jelly,
> jam, juice, pies, and wine.
>
Never had a grape pie, what are they like?

Re: Dem figs

On Wed 25 Jun 2008 05:41:14p, George Shirley told us...

> Wayne Boatwright wrote:
>> On Wed 25 Jun 2008 05:07:10a, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Tue 24 Jun 2008 03:14:33p, George Shirley told us...
>>>>
>>>>> the figs are ripening, the figs are ripening. We had to net the tree
>>>>> today to keep the grackles out of it. I think tomorrow we will pick
>>>>> enough to make a batch of Mock cherry jam, aka fig jam with a couple
>>>>> of boxes of cherry jello in it. Last year it was Mock raspberry and
>>>>> has been very tasty. When you can't grow cherries or raspberries you
>>>>> get your fix where you can.
>>>> Are those brown turkey figs, George? I'd give anything to have some
>>>> plain whole fig preserves, but can't get fresh figs here, unless I
want
>>>> to pay a buck a piece for them, and they're not the right type for
>>>> preserves. I don't need "mock" anything. :-)
>>> I'm pretty sure they are Wayne, the tree was given to us by a neighbor
>>> who found the big tree growing in his backyard when he bought the house
>>> 25 years ago. He has since cut it down. Let's say the fruit looks like
>>> Brown Turkey and call it even.
>>
>> Then they probably are. I have never ever seen those figs for sale.
>>
>>>>> I think I'm going to also make a batch of Bob Baron's
>>>>> apricot/pineapple jam. Got the dried cots here and a can of chopped
>>>>> pineapple so why not.
>>>> One of my favorite things to make because I can always get the
>>>> ingredients. Is there something special about Bob Baron's recipe?
>>> I don't know, it's the only one I've ever used. Used dried apricots
>>> soaked overnight then ground and crushed pineapple, 20 ounce can. We
>>> like it right well, ingredients are easy to get year-around, and it's
>>> simple to make.
>>
>> Pretty much the way I make them, except that I cut up the apricots
>> coarsely, as I like it to be chunky.
>>
>>>>> Breakfast this morning was an egg, a small piece of fried ham,
>>>>> multi-grain English muffin, toasted, with muscadine jelly on it. Made
>>>>> the jelly last year. Well, made A batch of jelly and another of
>>>>> muscadine syrup which is good on pancakes and waffles. Ah, and
>>>>> muscadines! I haven't had those in years. :-(
>>> We have a friend who has three types of vine, the purple, bronze, and
>>> green. When I was a wee lad we shook them out of trees the vines had
>>> grown into or thrashed them out with a cane pole. They were all the
>>> regular wild purple ones. We would come home with a belly ache and our
>>> faces stained purple. The wild and the domestic ones are fairly common
>>> around here. Stark Brothers nursery in Louisiana, MO sells the vines
>>> too.
>>
>> I've seen all 3 types, but my grandmother only had the purple growing on
>> her property. Can't think of anything she didn't make with them, jelly,
>> jam, juice, pies, and wine.
>>
> Never had a grape pie, what are they like?
>
Apart from the fact that they're delicious, you probably want to know how
to make it. First, slip the skins from 4-5 cups of grapes and reserve.
Cook the pulp and seeds until it becomes one soft mass. Run through a food
mill to remove seeds, then return to saucepan. Add skins to the pulp and a
bit of water if it seems too dry. Simmer slowly until skins are tender.
Sweeten to taste (it doesn't take much). Stir in 2-3 tablespoons of minute
tapioca or a slurry of cornstarch and water, then cool to room temperature.
Turn filling into pastry and cover with top crust. Bake until pastry is
done and filling is bubbling. Serve slightly warm or at room temperature.
You can add a bit of lemon juice if you think it needs it. Sometimes I add
a tiny amount of cinnamon, but most often not.


--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
All life is a conjugation of the verb
'to eat.'
-------------------------------------------

Re: Dem figs

Wayne Boatwright wrote:
> On Wed 25 Jun 2008 05:41:14p, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Wed 25 Jun 2008 05:07:10a, George Shirley told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Tue 24 Jun 2008 03:14:33p, George Shirley told us...
>>>>>
>>>>>> the figs are ripening, the figs are ripening. We had to net the tree
>>>>>> today to keep the grackles out of it. I think tomorrow we will pick
>>>>>> enough to make a batch of Mock cherry jam, aka fig jam with a couple
>>>>>> of boxes of cherry jello in it. Last year it was Mock raspberry and
>>>>>> has been very tasty. When you can't grow cherries or raspberries you
>>>>>> get your fix where you can.
>>>>> Are those brown turkey figs, George? I'd give anything to have some
>>>>> plain whole fig preserves, but can't get fresh figs here, unless I
> want
>>>>> to pay a buck a piece for them, and they're not the right type for
>>>>> preserves. I don't need "mock" anything. :-)
>>>> I'm pretty sure they are Wayne, the tree was given to us by a neighbor
>>>> who found the big tree growing in his backyard when he bought the house
>>>> 25 years ago. He has since cut it down. Let's say the fruit looks like
>>>> Brown Turkey and call it even.
>>> Then they probably are. I have never ever seen those figs for sale.
>>>
>>>>>> I think I'm going to also make a batch of Bob Baron's
>>>>>> apricot/pineapple jam. Got the dried cots here and a can of chopped
>>>>>> pineapple so why not.
>>>>> One of my favorite things to make because I can always get the
>>>>> ingredients. Is there something special about Bob Baron's recipe?
>>>> I don't know, it's the only one I've ever used. Used dried apricots
>>>> soaked overnight then ground and crushed pineapple, 20 ounce can. We
>>>> like it right well, ingredients are easy to get year-around, and it's
>>>> simple to make.
>>> Pretty much the way I make them, except that I cut up the apricots
>>> coarsely, as I like it to be chunky.
>>>
>>>>>> Breakfast this morning was an egg, a small piece of fried ham,
>>>>>> multi-grain English muffin, toasted, with muscadine jelly on it. Made
>>>>>> the jelly last year. Well, made A batch of jelly and another of
>>>>>> muscadine syrup which is good on pancakes and waffles. Ah, and
>>>>>> muscadines! I haven't had those in years. :-(
>>>> We have a friend who has three types of vine, the purple, bronze, and
>>>> green. When I was a wee lad we shook them out of trees the vines had
>>>> grown into or thrashed them out with a cane pole. They were all the
>>>> regular wild purple ones. We would come home with a belly ache and our
>>>> faces stained purple. The wild and the domestic ones are fairly common
>>>> around here. Stark Brothers nursery in Louisiana, MO sells the vines
>>>> too.
>>> I've seen all 3 types, but my grandmother only had the purple growing on
>>> her property. Can't think of anything she didn't make with them, jelly,
>>> jam, juice, pies, and wine.
>>>
>> Never had a grape pie, what are they like?
>>
> Apart from the fact that they're delicious, you probably want to know how
> to make it. First, slip the skins from 4-5 cups of grapes and reserve.
> Cook the pulp and seeds until it becomes one soft mass. Run through a food
> mill to remove seeds, then return to saucepan. Add skins to the pulp and a
> bit of water if it seems too dry. Simmer slowly until skins are tender.
> Sweeten to taste (it doesn't take much). Stir in 2-3 tablespoons of minute
> tapioca or a slurry of cornstarch and water, then cool to room temperature.
> Turn filling into pastry and cover with top crust. Bake until pastry is
> done and filling is bubbling. Serve slightly warm or at room temperature.
> You can add a bit of lemon juice if you think it needs it. Sometimes I add
> a tiny amount of cinnamon, but most often not.
>
>
Wow! I think I'm too lazy to bother making a pie that is that much
trouble to make. Maybe I can talk my wife into making it. <VBG>

Re: Dem figs

On Thu 26 Jun 2008 04:47:26a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Wed 25 Jun 2008 05:41:14p, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Wed 25 Jun 2008 05:07:10a, George Shirley told us...
>>>>
>>>>> Wayne Boatwright wrote:
>>>>>> On Tue 24 Jun 2008 03:14:33p, George Shirley told us...
>>>>>>
>>>>>>> the figs are ripening, the figs are ripening. We had to net the
>>>>>>> tree today to keep the grackles out of it. I think tomorrow we
>>>>>>> will pick enough to make a batch of Mock cherry jam, aka fig jam
>>>>>>> with a couple of boxes of cherry jello in it. Last year it was
>>>>>>> Mock raspberry and has been very tasty. When you can't grow
>>>>>>> cherries or raspberries you get
>>>>>>> your fix where you can.
>>>>>> Are those brown turkey figs, George? I'd give anything to have
>>>>>> some plain whole fig preserves, but can't get fresh figs here,
>>>>>> unless I want to pay a buck a piece for them, and they're not the
>>>>>> right type for preserves. I don't need "mock" anything. :-)
>>>>> I'm pretty sure they are Wayne, the tree was given to us by a
>>>>> neighbor who found the big tree growing in his backyard when he
>>>>> bought the house 25 years ago. He has since cut it down. Let's say
>>>>> the fruit looks like Brown Turkey and call it even.
>>>> Then they probably are. I have never ever seen those figs for sale.
>>>>
>>>>>>> I think I'm going to also make a batch of Bob Baron's
>>>>>>> apricot/pineapple jam. Got the dried cots here and a can of
>>>>>>> chopped pineapple so why not.
>>>>>> One of my favorite things to make because I can always get the
>>>>>> ingredients. Is there something special about Bob Baron's recipe?
>>>>> I don't know, it's the only one I've ever used. Used dried apricots
>>>>> soaked overnight then ground and crushed pineapple, 20 ounce can. We
>>>>> like it right well, ingredients are easy to get year-around, and
>>>>> it's simple to make.
>>>> Pretty much the way I make them, except that I cut up the apricots
>>>> coarsely, as I like it to be chunky.
>>>>
>>>>>>> Breakfast this morning was an egg, a small piece of fried ham,
>>>>>>> multi-grain English muffin, toasted, with muscadine jelly on it.
>>>>>>> Made the jelly last year. Well, made A batch of jelly and another
>>>>>>> of muscadine syrup which is good on pancakes and waffles. Ah, and
>>>>>>> muscadines! I haven't had those in years. :-(
>>>>> We have a friend who has three types of vine, the purple, bronze,
>>>>> and green. When I was a wee lad we shook them out of trees the vines
>>>>> had grown into or thrashed them out with a cane pole. They were all
>>>>> the regular wild purple ones. We would come home with a belly ache
>>>>> and our faces stained purple. The wild and the domestic ones are
>>>>> fairly common around here. Stark Brothers nursery in Louisiana, MO
>>>>> sells the vines too.
>>>> I've seen all 3 types, but my grandmother only had the purple growing
>>>> on her property. Can't think of anything she didn't make with them,
>>>> jelly, jam, juice, pies, and wine.
>>>>
>>> Never had a grape pie, what are they like?
>>>
>> Apart from the fact that they're delicious, you probably want to know
>> how to make it. First, slip the skins from 4-5 cups of grapes and
>> reserve. Cook the pulp and seeds until it becomes one soft mass. Run
>> through a food mill to remove seeds, then return to saucepan. Add
>> skins to the pulp and a bit of water if it seems too dry. Simmer
>> slowly until skins are tender. Sweeten to taste (it doesn't take
>> much). Stir in 2-3 tablespoons of minute tapioca or a slurry of
>> cornstarch and water, then cool to room temperature. Turn filling into
>> pastry and cover with top crust. Bake until pastry is done and filling
>> is bubbling. Serve slightly warm or at room temperature. You can add
>> a bit of lemon juice if you think it needs it. Sometimes I add a tiny
>> amount of cinnamon, but most often not.
>>
>>
> Wow! I think I'm too lazy to bother making a pie that is that much
> trouble to make. Maybe I can talk my wife into making it. <VBG>
>

George, it really is worth the effort. Maybe your dear wife would be
willing to put the effort into it.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
We're going to keep on repeating
history until we get a passing grade.
-------------------------------------------