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Back online, grapefruit marm & caponata
Back online, grapefruit marm & caponata
Dear friends:
Huge computer crash, again. Sissy very very ill, all family gone for last
visit. Am back. Rebuilt email accounts finally.
Ol'Whiskers still keeping me warm.
Cats got their shots.
Now for the good stuff:
Made some really nice grapefruit marmalade, using surejel recipe for
orange marm, avoiding bitterness by only using only fruit supremes and
strips of zest with dandy new tool which scrapes long skinny curls. You know
the one. Very nice stuff, and very delicate. Unusual color, orangey red.
Made Rachel Ray's caponata (mostly) to test for canning: Followed recipe
mostly. Added more olives and leetle more tomatoes. Won't publish because
I'm always fiddling with the recipe or what I got that can go in it. But
tested out at pH 3.85 soup, and pH 3.99 mashed. I felt very safe canning in
BWB. But then I got dandy calibrated test meter. Hooha! I mean, Yeeehaa!
Next time I'll top off the caponata with a bit of tomato juice because
it's like salsa and bits are above the soup line.
More later,
Love,
edrena
Dear friends:
Huge computer crash, again. Sissy very very ill, all family gone for last
visit. Am back. Rebuilt email accounts finally.
Ol'Whiskers still keeping me warm.
Cats got their shots.
Now for the good stuff:
Made some really nice grapefruit marmalade, using surejel recipe for
orange marm, avoiding bitterness by only using only fruit supremes and
strips of zest with dandy new tool which scrapes long skinny curls. You know
the one. Very nice stuff, and very delicate. Unusual color, orangey red.
Made Rachel Ray's caponata (mostly) to test for canning: Followed recipe
mostly. Added more olives and leetle more tomatoes. Won't publish because
I'm always fiddling with the recipe or what I got that can go in it. But
tested out at pH 3.85 soup, and pH 3.99 mashed. I felt very safe canning in
BWB. But then I got dandy calibrated test meter. Hooha! I mean, Yeeehaa!
Next time I'll top off the caponata with a bit of tomato juice because
it's like salsa and bits are above the soup line.
More later,
Love,
edrena
Re: Back online, grapefruit marm & caponata
"The Joneses" <famjones@swbell . net > wrote in message
news:RzF9k.12710$uE5.8884@flpi144.ffdc.sbc . com ...
> Dear friends:
> Huge computer crash, again. Sissy very very ill, all family gone for last
> visit. Am back. Rebuilt email accounts finally.
Very sorry to hear about your sister. My heart is with you.
> Ol'Whiskers still keeping me warm.
That's terrific!
> Cats got their shots.
> Now for the good stuff:
> Made some really nice grapefruit marmalade, using surejel recipe for
> orange marm, avoiding bitterness by only using only fruit supremes and
> strips of zest with dandy new tool which scrapes long skinny curls. You
> know the one. Very nice stuff, and very delicate. Unusual color, orangey
> red.
Sounds good. I was going to make grapefruit marm over the winer but somehow
never got to it. I assume you used ruby red fruits?
> Made Rachel Ray's caponata (mostly) to test for canning: Followed recipe
> mostly. Added more olives and leetle more tomatoes. Won't publish because
> I'm always fiddling with the recipe or what I got that can go in it. But
> tested out at pH 3.85 soup, and pH 3.99 mashed. I felt very safe canning
> in BWB. But then I got dandy calibrated test meter. Hooha! I mean,
> Yeeehaa!
> Next time I'll top off the caponata with a bit of tomato juice because
> it's like salsa and bits are above the soup line.
How do you use caponata? Spread on bread for an appetizer/ As sauce on
pasta?
I never thought of making it.
Anny
"The Joneses" <famjones@swbell . net > wrote in message
news:RzF9k.12710$uE5.8884@flpi144.ffdc.sbc . com ...
> Dear friends:
> Huge computer crash, again. Sissy very very ill, all family gone for last
> visit. Am back. Rebuilt email accounts finally.
Very sorry to hear about your sister. My heart is with you.
> Ol'Whiskers still keeping me warm.
That's terrific!
> Cats got their shots.
> Now for the good stuff:
> Made some really nice grapefruit marmalade, using surejel recipe for
> orange marm, avoiding bitterness by only using only fruit supremes and
> strips of zest with dandy new tool which scrapes long skinny curls. You
> know the one. Very nice stuff, and very delicate. Unusual color, orangey
> red.
Sounds good. I was going to make grapefruit marm over the winer but somehow
never got to it. I assume you used ruby red fruits?
> Made Rachel Ray's caponata (mostly) to test for canning: Followed recipe
> mostly. Added more olives and leetle more tomatoes. Won't publish because
> I'm always fiddling with the recipe or what I got that can go in it. But
> tested out at pH 3.85 soup, and pH 3.99 mashed. I felt very safe canning
> in BWB. But then I got dandy calibrated test meter. Hooha! I mean,
> Yeeehaa!
> Next time I'll top off the caponata with a bit of tomato juice because
> it's like salsa and bits are above the soup line.
How do you use caponata? Spread on bread for an appetizer/ As sauce on
pasta?
I never thought of making it.
Anny
Re: Back online, grapefruit marm & caponata
"Anny Middon" <AnnyMiddon@hotNOSPAMmail . com > wrote in message
news:Hl7bk.6794$L_.1189@flpi150.ffdc.sbc . com ...
> "The Joneses" <famjones@swbell . net > wrote in message
> news:RzF9k.12710$uE5.8884@flpi144.ffdc.sbc . com ...
>> Dear friends:
>> Huge computer crash, again. Rebuilt email accounts finally ... (Clipped a
>> lot here n' there)
>> Made some really nice grapefruit marmalade, using surejel recipe for
>> orange marm, avoiding bitterness by only using only fruit supremes and
>> strips of zest with dandy new tool which scrapes long skinny curls. You
>> know the one. Very nice stuff, and very delicate. Unusual color, orangey
>> red.
>
> Sounds good. I was going to make grapefruit marm over the winer but
> somehow never got to it. I assume you used ruby red fruits?
You betcha, real Texas Reds. Sometimes I've purchased Texas "style" reds,
which are just not the same. Not as sweet or fragrant. One of those things
that
are at their best in their own season.
>> Made Rachel Ray's caponata (mostly) to test for canning: Followed recipe
>> mostly.
> How do you use caponata? Spread on bread for an appetizer/ As sauce on
> pasta?
> I never thought of making it.
> Anny
>
I like caponata as a bread spread/dip, specially nice on toasted
artisan-style
breads. According to Rachel, can also be used as pasta sauce. Nice filling
for
pita sammichs. It actually tastes better to me preserved by freezing, but my
freezer is terminally ill, so I'm investigating other methods.
I like using eggplants & love olives, I believe this is like a vitamin
pill in a jar.
And perhaps a good way to use extry eggplants. Hardly ever happens, huh?
Edrena
"Anny Middon" <AnnyMiddon@hotNOSPAMmail . com > wrote in message
news:Hl7bk.6794$L_.1189@flpi150.ffdc.sbc . com ...
> "The Joneses" <famjones@swbell . net > wrote in message
> news:RzF9k.12710$uE5.8884@flpi144.ffdc.sbc . com ...
>> Dear friends:
>> Huge computer crash, again. Rebuilt email accounts finally ... (Clipped a
>> lot here n' there)
>> Made some really nice grapefruit marmalade, using surejel recipe for
>> orange marm, avoiding bitterness by only using only fruit supremes and
>> strips of zest with dandy new tool which scrapes long skinny curls. You
>> know the one. Very nice stuff, and very delicate. Unusual color, orangey
>> red.
>
> Sounds good. I was going to make grapefruit marm over the winer but
> somehow never got to it. I assume you used ruby red fruits?
You betcha, real Texas Reds. Sometimes I've purchased Texas "style" reds,
which are just not the same. Not as sweet or fragrant. One of those things
that
are at their best in their own season.
>> Made Rachel Ray's caponata (mostly) to test for canning: Followed recipe
>> mostly.
> How do you use caponata? Spread on bread for an appetizer/ As sauce on
> pasta?
> I never thought of making it.
> Anny
>
I like caponata as a bread spread/dip, specially nice on toasted
artisan-style
breads. According to Rachel, can also be used as pasta sauce. Nice filling
for
pita sammichs. It actually tastes better to me preserved by freezing, but my
freezer is terminally ill, so I'm investigating other methods.
I like using eggplants & love olives, I believe this is like a vitamin
pill in a jar.
And perhaps a good way to use extry eggplants. Hardly ever happens, huh?
Edrena
