Glenn Posted September 21, 2021 Share Posted September 21, 2021 Including today, there are currently 95 days until Christmas Day 2021. What projects are you making for this year? Quote Link to comment Share on other sites More sharing options...
teenylittlemetalguy Posted September 21, 2021 Share Posted September 21, 2021 We are getting into the spirit of it this morning! Early September snow for the last day of summer... I am going to be making little fish shaped wall hooks for everyone. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted September 21, 2021 Share Posted September 21, 2021 I'm going to be making barbwire basket icicles. I figure if I give everyone one a year; they will have enough to decorate a tree by the time I stop smithing. Quote Link to comment Share on other sites More sharing options...
Glenn Posted November 4, 2021 Author Share Posted November 4, 2021 Only 50 days until Christmas 2021. Quote Link to comment Share on other sites More sharing options...
sidesaddle queen Posted November 4, 2021 Share Posted November 4, 2021 LOL! don't remind me!! i have no idea what i am giving for Christmas this yr.. probably shelled Texas pecans.. easy and makes everyone happy.. Quote Link to comment Share on other sites More sharing options...
JHCC Posted November 4, 2021 Share Posted November 4, 2021 I have a story that involves Texas, pecans, and a Russian Orthodox bishop that would probably get me banned for life. Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 4, 2021 Share Posted November 4, 2021 Do you give the naughty folk pecan shells? Or do you prefer them a little naughty? Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 4, 2021 Share Posted November 4, 2021 It's all in the pronunciation. Back when I had teeth my Daughter used to make me a pecan pie for my birthday---she picked the recipe that used 3 times as many pecans as the other recipes did, pecans top to bottom and just a little of the glop for mortar. I've been lucky coming from Arkansas and now living in New Mexico---both states raise a lot of pecans! Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 4, 2021 Share Posted November 4, 2021 I got to be present when a pecan pie went badly, it got over baked and turned into pecan brittle. If it hadn't been so thick it would've been really good. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Glenn Posted November 4, 2021 Author Share Posted November 4, 2021 You folks in pecan country ever use the shells for forging fuel? Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 4, 2021 Share Posted November 4, 2021 We usually just throw them in the woodstove; we don't go through many in a sitting. I may have to see if any of the processing plants down near the border sell or give away shells and try it, Quote Link to comment Share on other sites More sharing options...
BillyBones Posted November 8, 2021 Share Posted November 8, 2021 Frosty, i have had that pecan brittle before myself, heck i think i may have made one in the past actually. Pecan pie is hands down beyond a doubt my favorite. I learned to make them back when i was a teenager. Cant wait for the holidays, i get to make Mandarin orange ginger muffins and, if i can find any, persimmon bread also. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 8, 2021 Share Posted November 8, 2021 Billy; do you make your pies mainly glop with a bit of pecans on top; or do you make them mainly pecans with just a bit of glop as mortar? Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 8, 2021 Share Posted November 8, 2021 This is killing me. Recently I changed to a continuous blood glucose monitor and have been tracking what food actually does to it. I'd already cut way down on baked goods but holy moly. We took visiting relatives to a close by high end restaurant, "Settler's Bay," for the great food and world class view. Everybody else had their bread pudding for desert, I had one small bite. <sniff> I haven't had a muffin, cupcake or taste of pie in too long. WAY too long. My Mother and Grandmother were masterful bakers, Mother was better at: cakes, breads, and such. Her Banana, pumpkin, apple, pear, etc. breads were famous in the neighborhood. Mother's German Chocolate and Orange cake were my hands down favorite cakes, ever. Mom, our Grandmother was more the pie super baker. She could make an incredible pie out of almost anything, her walnut pie was . . . I gotta stop or I'll break discipline and pig out on . . . Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 8, 2021 Share Posted November 8, 2021 Why my Daughter looked up a recipe that had minimal corn syrup in it and was mainly pecans. Still not good for me; but I can cut a slice with a microtome and enjoy it; but not go into ketoacidosis. My wife tried a new addition to her famed chicken and dumplings last night. Was not a success; so I ate so light a supper that I went low around 3:30 am. Had a glass of apple cider and some peanut butter and back to bed. Quote Link to comment Share on other sites More sharing options...
BillyBones Posted November 8, 2021 Share Posted November 8, 2021 I like about an equal proportion pecans to glop, but will err on the side of pecan. I have not had good chicken and dumplins in a while. Past couple times i made them i got more of a broth than a gravy. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 8, 2021 Share Posted November 8, 2021 My wife uses a german dumpling that IIRC is basically butter and flour and dropped into the boiling broth is small increments. It's so tasty she usually has to make another batch as the kids used to fish the dumpling out and eat them straight leaving the broth behind. Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 8, 2021 Share Posted November 8, 2021 They like their dumplings the way you like pecan pie. Are you surprised? Add a little baking powder so they rise a bit and they're a popular surprise in stew. Finish it under a broiler if you like them browned. Food . . . mmmmmmm. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
BillyBones Posted November 9, 2021 Share Posted November 9, 2021 I am so glad you did not say that she used canned biscuits for dumplins. For some reason that has become a popular short cut around here. 2 C. flour, 1 C. water, pinch of salt, i roll them out and use a pizza cutter to make them. Add them to the broth that has been on the stove most of the day at a good boil. Make a nice roux and add to thicken into gravy. I think i have not let my roux cook long enough the last couple times i made them was my problem. Quote Link to comment Share on other sites More sharing options...
JHCC Posted November 9, 2021 Share Posted November 9, 2021 Cooking roux in the oven is a great shortcut: 90 minutes to 2 hours at 350° (longer = darker), stirring every half hour. Make a big batch and freeze the extra for later. Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 9, 2021 Share Posted November 9, 2021 That's how I make dumplings. I've had doughboy dumplings and they're almost as good as soaking broth up with bread. I will fess up to covering a pot of baked beans with doughboy biscuits and baking them to finish. Not bad but home made bread is WAY better baked bean crust. I ever thought about making roux in the oven. Thank you John! Now you have me wondering how a pan coffee roaster would work for making roux. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
BillyBones Posted November 10, 2021 Share Posted November 10, 2021 Roux in the oven? That is a first for me. Frosty, ya got me thinking soup beans and corn bread this weekend now. Pretty sure i got me a good ham bone froze. Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 11, 2021 Share Posted November 11, 2021 Been hovering between single digits and teens so I have a pot of stew simmering and a batch of biscuits waiting to be mixed up and baked. WHOA! I have just enough time to mix and bake! Later, dinner's a callin! Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 11, 2021 Share Posted November 11, 2021 Still wearing short sleeve shirts, weather running 8 to 19 deg F above normal. Probably just saving up the cold for when I can forge after dark or on holidays! Quote Link to comment Share on other sites More sharing options...
Frosty Posted November 12, 2021 Share Posted November 12, 2021 I'm still wearing short sleeves under my jacket. It's been snowing since yesterday and there's about 18" on the ground. I may have to hang the snow plow though I'd REALLY prefer to drive the first 12" into a good hard pack so the plow doesn't shove all the gravel into the snow dumps. If I try to drive this much down we'll be dealing with ruts all winter. <sigh> Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
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