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"For A Change" tonight will be spaghetti with a meat sauce and sweet Italian Sausage patties, (I might scramble up the hamburg and sausage meat and add some green pepper.)
I have lots of fresh sage growing in the garden.....do any of you chefs have a recipe that uses fresh sage? I tend to grow it but not to use it.
After a brief appraisal of the kitchen I've decided to try to make a white type sauce with some low fat, low sodium cream of chicken soup. I think with some mushrooms and whole grain thin pasta it might just be edible. I'll side that up with some brussel sprouts and call it good (I hope). I'm eyeing some artichokes at the market. Anyone here use them? It will be our first time trying and I'm a little in the dark about what to do with them.
Granted, this is after-the-fact, but last night's dinner turned out well, if I do brag on myself. I am tickled I pulled it off, as I had originally wanted hubby to take me to grab a bite somewhere, but changed my mind when the thunderstorms rolled-in at about dinner time.
I scrounged-around in the fridge, and made spinach/onion/mushroom/Swiss cheese omelettes that were delicious. I had a baked potato I had saved from the other night, and made hash browns with it, and some of the onion. Some sliced, summer tomatoes, and we were set! For dessert, it was sliced strawberries and blueberries with some lite Cool Whip.
Not bad for a throw-together meal, huh? Now, maybe tonight he'll treat me 'out.' I have no clue what I'd do for a 'repeat.'
There is something very addicting about artichokes for me! I love, love them! Yes, they do require a little work to eat them....but then you get to the heart and it's pure heaven! Many people like to dip the leaves and the heart in melted butter---I prefer mayonaise. Just boil them for about 45 minutes, depending on size. When the leaves start falling off or you can easily remove them it's done. You can add a variety of herbs to the water if you choose. Be sure to cut the very top off the artichoke and trim the stem to about 1/2-1 inch. Pick artichokes that are heavy for their size and are tightly closed. Rinse well before cooking as you never know what might be hiding under the leaves.When you eat the leaves all away and get to the heart take a spoon and scrape off all the little fibers to get to the meat of the heart. You can eat the heart and right down to part of the stem--don't be shy--eat as much as you can! I'd be eating a lot more but the prices here in NC are so high compared to what I use to pay in CA...although I have seen some beauties here!! Yum!!
When you eat the leaves just scrape the soft underside with your teeth to remove that wonderful flesh on the underside and throw the rest of the leave away.
Are they like avacodos? Nothing else tastes anywhere near that of the avacodo. I must try them. Maybe this weekend if they are available. Even frozen ones if need be. I'm looking at them and thinking "Swamp Cabbage". Still I'm curious.
They are a taste of their own. I would suggest you get the fresh artichokes. Fresh of anything is the best and for your first time trying them go fresh!! They aren't like an avocado. I also love avocados! They are just really good. The plants of the artichokes have the most beautiful blossoms. They even sell the blossoms for decorating. The plants grow best in coastal areas but no way in a swamp like area. They require good drainage. There is a lot of information online if you are curious!
Cyn's right-two totally different tastes. I am addicted to avocadoes! When I did the artichokes I stuffed them (breadcrumbs/olive oil, parm ch, garlic).
Are they like avacodos? Nothing else tastes anywhere near that of the avacodo. I must try them. Maybe this weekend if they are available. Even frozen ones if need be. I'm looking at them and thinking "Swamp Cabbage". Still I'm curious.
swamp cabbage......DH is getting ready to cut down a cabbage palm this weekend, I sure will be making some! Its really quite yummy, sauteed with olive oil and garlic.
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