Would she give her give us the recipe? - I always like trying things others have figured out. My crumbles are never great as I am too frugal with the oil. I have a thread in food on cooking the harvest if you would post it there, or here -Picked the plums, pears and apples off the trees in the garden , missus is making jams and crumbles, woohoo.
I had some nasturtiums and Herb Robert in a wee salad with my tea tonight. Great taste, not a lot of folj eat them over here, are they popular in the States?I have just planted: nasturtiums, thyme, coriander/cilantro, curly kale, yellow beans, chard, dill, fennel, and parsley. Then a gojo berry bush I began from a cutting.
The chicks double in size every few days although I give them ground up grains instead of the high protein - bought - chick starter. I need to begin microwaving them some fish as they are too small to eat it raw.
Sounds like a variation of the egg custard pies my grandmother used to make. I loved them and your recipe sounds great too!..... I made that 'Impossible Coconut Pie' yesterday and it is vanishing fast;
in a bowl add 5 eggs, 6 if they are small, 2 1/2 cups milk, 2 teaspoons vanilla or less, 1 cup of sugar (tiny bit less if you like) and beat for a bit, beating in the flour. Let it beat for a for a minute or two - beat in some melted butter for better flavor, I use a bit
((1/2 cup flour and 1 cup coconut strands, unsweetened (reduce sugar if sweetened) reserved)
oil pan, stir in coconut and pour into pan, bake (350F) 1 hr, 10 minutes. Till nice and brown on top, at least an hour.
That is it. The flour settles out and makes a sort of crust. The coconut floats to the top in a layer and gets toasted.
10 minutes to make batter - cook, cool, then in refrigerator for hours to set properly. Amazing! A dessert, coconut quiche sort of. **** 4 stars out of five, five out of five for being so easy. See old photo below.
I'm totally agree with you about the fascination of discovering fungi, they're amazing organisms to learn about. I'm no expert and I'm extremely cautious in my approach to eating them. Foraging is one of my primary interests in bush craft and whilst there are some things that I'd only ever eat as a last resort I very much like to treat foraged items as real ingredients. Mushrooms/ fungi and seafood can very often be the showstealer in a meal some of my best meals have been with foraged mushrooms. If I'm ever in any doubt about ID though, I won't eat it.Brynglas, I picked mushrooms for years but never really liked them for eating, but love the picking. They are so gorgeous, and what fun hunting them. Tommy - I still have not planted my purple potatoes, today if possible, thunder and rain out right now.