Those Amish Pastes must be wonderful. I looked at that variety once but don't think I could ripen them well enough with our growing season.
The irony with me is that in the biz, I could balance half a hundred things and carry on 5 separate conversations simultaneously in stride. Very seldom bothered me to do so.When I’ve got 3 or 4 things going simultaneously (stir this, check that - turn heat up or down, chop this, strain that….) and somebody comes into the kitchen I lose all reasonable social norm expectations of patience. There is no fuse, instant eruption ensues. I just say, if you don’t want to stay out of the kitchen don’t ask me to cook.
Over the last few years, they've quickly become our overall favorite. They produce well, eat well, and make great salsa and crushed or puree for canning. Low moisture, but not dry and firm but no pronounced core. Perfect, imho.Those Amish Pastes must be wonderful. I looked at that variety once but don't think I could ripen them well enough with our growing season.
Do you like those better than Roma tomatoes for canning and sauces?Over the last few years, they've quickly become our overall favorite. They produce well, eat well, and make great salsa and crushed or puree for canning. Low moisture, but not dry and firm but no pronounced core. Perfect, imho.
"Do you need any help?"I just say, if you don’t want to stay out of the kitchen don’t ask me to cook.
We've grown many varieties of plum tomatoes over 41 years. I couldn't tell you specifics about many of them, that's Sharon's purview and every year she experiments with new, different plants. I couldn't keep up with it if I tried.😂 Most likely some version of Roma was what we would've started with decades ago. These are for sure our personal favorite - for now.🤷♂️ We're also growing 6 other varieties, which is about half the number she usually plants. The tomatoes represent a relatively small percentage of the different veggies we grow. I try to keep notes.😂Do you like those better than Roma tomatoes for canning and sauces?
Sadly that's why I don't post here. My better half has had dietary issues but in the past several weeks, she's been to the emergency room twice with a combination of hiatal hernia and now a gall bladder flaring up. I can still eat what I want, but I feel guilty chowing on something while she's having to eat foods with little or no fat, with few spices. She's hoping for (or dreading, depending on the hour) surgery within the next month or two.Yes, I put my cardiologist on speed-dial.
No Brussels sprouts?
Thankfully, no.No Brussels sprouts?
Is it just me or do stews/soups taste better the next day?Made a pot of chicken tortilla soup last night. Enjoying it for lunch today. View attachment 74657
View attachment 74658
Not just you. I think many times they do.Is it just me or do stews/soups taste better the next day?
Same here--some of my creations are better the next day. The primavera, no...the vegetables reheated lose some of their firmness. I'm finishing up the last of some "unstuffed" cabbage roll soup that is just as good reheated as it was fresh.Is it just me or do stews/soups taste better the next day?