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“Merry”

Since: Jun 08

Christmas

#1 Jul 12, 2010
I like that raised bed,it looks good.Unfortunaley,a fungus got to some of our squash plants.Grrrrr!!All the pics look good.

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#5 Jul 12, 2010
sandy63 wrote:
I like that raised bed,it looks good.Unfortunaley,a fungus got to some of our squash plants.Grrrrr!!All the pics look good.
Thanks Sandy, When we start canning, I'll have more pictures and i found a good recipe for a sweet & sour & salty pickle.. I'm going to give you the recipe, my old lady got it from Better Homes & Garden... I'll send the recipe via messages.

Talk to you Later!!

“Look Ma, no skin”

Level 1

Since: Aug 09

Louisville, Kentucky

#6 Jul 12, 2010
Chad wrote:
Yes, that's another skill you can thank the white man for, learned from years and years of working on the plantation. You're welcome!
Why not post some pictures of your garden? Prove to everyone that you can and do work and don't just run your assyap on the internet all day. I'm confident that YOU haven't taught anyone anything constructive. But you sure can run your mouth. Guess that makes you SPECIAL. In a beatrice sort of way. Another gov't check grabber.

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#8 Jul 12, 2010
Slightly Amused wrote:
<quoted text>
Why not post some pictures of your garden? Prove to everyone that you can and do work and don't just run your assyap on the internet all day. I'm confident that YOU haven't taught anyone anything constructive. But you sure can run your mouth. Guess that makes you SPECIAL. In a beatrice sort of way. Another gov't check grabber.
What's up slightly my friend hows life been treating you?

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#9 Jul 12, 2010
El Zorro wrote:
Nice job, Phoenix. I'm impressed! Never mind Chad, he has a small penis complex.
Thanks El Zorro!!

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#10 Jul 12, 2010
Hey does anyone else have a garden? If so post pictures and share some tips and recipes for canning!!
Chylloh

Lawrenceburg, KY

#11 Jul 12, 2010
Pickled Watermelon Rinds:

Cook one Phoenix at boiling for 5 mins. pour mixture in canning jars, add salt for preserving, make sure lids and tops are tightened, prevent leakage (we don't want this to sink into the soil and populate).

Serve cool or reheating is a suggestion. Don't forget to spit out the seeds Phoenix ingested prior to boil.Noted, seeds are an extra flavoring if they are reused after one has spat them out and they were regathered to make the pickled rinds.

Also, heres an idea, pour mixture into ice trays and add pop sickle sticks to each compartment.....then you will have "Phoenix on a Stick".

Your choice of flavoring is additional.

“Merry”

Since: Jun 08

Christmas

#12 Jul 12, 2010
Chad wrote:
<quoted text>What, no watermelon or corn on the cob?
In fact we are growing watermelon.We have 3 small ones so far,see what happens.The epitome of summer is a tall glass of lemonade and eating ice cold watermelon while the juice runs down your chin.And it has to be sweet as sugar,to really enjoy the experience.Ripe tomatoes and cold watermelon....yummy!

“Merry”

Since: Jun 08

Christmas

#13 Jul 12, 2010
Phoenix97 wrote:
<quoted text>
Thanks Sandy, When we start canning, I'll have more pictures and i found a good recipe for a sweet & sour & salty pickle.. I'm going to give you the recipe, my old lady got it from Better Homes & Garden... I'll send the recipe via messages.
Talk to you Later!!
Tell your wife thx for the recipe,it sounds good.Sweet,sour, and salty pickle,sounds interesting.My mom cans pickles by the gallon every year,and tomatoes.

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#14 Jul 12, 2010
sandy63 wrote:
<quoted text>Tell your wife thx for the recipe,it sounds good.Sweet,sour, and salty pickle,sounds interesting.My mom cans pickles by the gallon every year,and tomatoes.
Anytime Sandy, we'll post a corn relish, chunky tomato salsa, and other recipes later.

“Look Ma, no skin”

Level 1

Since: Aug 09

Louisville, Kentucky

#17 Jul 12, 2010
Phoenix97 wrote:
<quoted text>
What's up slightly my friend hows life been treating you?
Pretty damn good my friend. Thanks. Yea, your garden looks great! I couldn't get to doing one this year. Just too busy. You know how it is sometimes. I'm ready for next year though. Been tillin' and preppin' the soil. A little amendin' here and there and plenty of compostin'. Next year's should be good, if the weather permits. I certainly enjoyed mine last year and we're still eatin' the goods now. Freezers and canning are a big help. We made a zuchinni casserole last night from last years garden that was absolutely orgasmic. But I like squashes. Regardless, enjoy my friend. No greater friend can a garden have than a devoted gardner. Have a great day.

“Look Ma, no skin”

Level 1

Since: Aug 09

Louisville, Kentucky

#18 Jul 12, 2010
Thank you for the recipe Phoenix. I'll put it in my box. We did pickles last year too, but we'll need to wait this time. We'll try this. It sounds good.

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#19 Jul 12, 2010
Slightly Amused wrote:
<quoted text>
Pretty damn good my friend. Thanks. Yea, your garden looks great! I couldn't get to doing one this year. Just too busy. You know how it is sometimes. I'm ready for next year though. Been tillin' and preppin' the soil. A little amendin' here and there and plenty of compostin'. Next year's should be good, if the weather permits. I certainly enjoyed mine last year and we're still eatin' the goods now. Freezers and canning are a big help. We made a zuchinni casserole last night from last years garden that was absolutely orgasmic. But I like squashes. Regardless, enjoy my friend. No greater friend can a garden have than a devoted gardner. Have a great day.
Thanks Slightly, by the way did you get the recipe I sent you?

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#20 Jul 12, 2010
Disregard this post my friend, I'm a little slow today!! I'll be sending you a couple more tomorrow.
richard

Louisville, KY

#21 Jul 12, 2010
Phoenix97 wrote:
<quoted text>
Anytime Sandy, we'll post a corn relish, chunky tomato salsa, and other recipes later.
i want the salsa recipe. I love homemade salsa

“Look Ma, no skin”

Level 1

Since: Aug 09

Louisville, Kentucky

#22 Jul 12, 2010
Phoenix97 wrote:
Disregard this post my friend, I'm a little slow today!! I'll be sending you a couple more tomorrow.
Cool! I'm 'bout to fire up the grill again in just a few. Left over zucchini casserole, garlic onion potatoes, marinaded ribeye steaks w/ bacon, Italian bread, and a nice macaroni salad on the side. Just me and my lady and a nice bottle of wine. God, I love summertime. The pool is a pleasant 89-90 degrees and we're all alone. Hmmmm. I see the makin' for quite a nice monday evening. Hope that yours is absolutely as pleasant. The fact is, I hope ALL of you enjoy this evening. Life is much too short for the wastin'. Grab the one you love and show it. You may not enjoy a second chance. Good evening.

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#23 Jul 12, 2010
richard wrote:
<quoted text>i want the salsa recipe. I love homemade salsa
I'll be posting it tomorrow Richard!! By the way dude, you need to register with topix so you can take advantage of the new private message system. That's how I've been sending the recipes to folks, however I'll post it for you on this thread tomorrow...

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#24 Jul 12, 2010
Slightly Amused wrote:
<quoted text>
Cool! I'm 'bout to fire up the grill again in just a few. Left over zucchini casserole, garlic onion potatoes, marinaded ribeye steaks w/ bacon, Italian bread, and a nice macaroni salad on the side. Just me and my lady and a nice bottle of wine. God, I love summertime. The pool is a pleasant 89-90 degrees and we're all alone. Hmmmm. I see the makin' for quite a nice monday evening. Hope that yours is absolutely as pleasant. The fact is, I hope ALL of you enjoy this evening. Life is much too short for the wastin'. Grab the one you love and show it. You may not enjoy a second chance. Good evening.
Man you know how to live it up Slightly, Live life to the fullest my friend! Thanks Slightly, you do the same...

“Look Ma, no skin”

Level 1

Since: Aug 09

Louisville, Kentucky

#26 Jul 13, 2010
Chad wrote:
<quoted text>Yeah, right! We all know it's more like your mom is warming you up some pizza rolls, your in the bath tub playing with your "rubber ducky" and you haven't got laid since the Challenger exploded, lmao. Don't you think it's about time you move out your mom's basement?
The truth is Chad that I would give virtually anything to be living in my parent's basement. If you're fortunate enough to still have your folks, embrace them tightly. I'd gladly trade years of my life for just one more day with mine. Just one more fishin' trip. One more night bowling or going to the drive-in. Even after all these years I miss them both everyday nearly to the point of being sick. It's true that most of us don't appreciate what we have until we no longer have it. My advice to anyone would be to visit your folks today. If the relationship is fractured, then find a way to fix it. Take them on vacation, out to dinner, or go to church together. If they opt not to go, beg. It is every bit as important as that. As an older dude I've experienced a bunch, but the pain of losing my folks and my son far exceeds anything else imaginable to this point. As I stated, life's too short. So fire up that grill and get your family together. Oh, and be sure to marinade those steaks overnight. It really makes a difference. Garlic, green onion, soy sauce, worchestershire, and brown sugar. You'll be glad you did.

“Don't Start Nothing ”

Level 8

Since: Sep 07

It won't be nothing

#27 Jul 13, 2010
richard wrote:
<quoted text>i want the salsa recipe. I love homemade salsa
Chunky Fresh Tomato Salsa
Salsa Mexicana

If you’re comfortable and efficient with a knife, the flavors of Mexico’s quintessential, eponymous salsa (often called pico de gallo on our side of the border) can be on your table at a moment’s notice. But not everyone is a knife wizard, so I devised this version, which utilizes the food processor for the garlic, green chile, cilantro and half the tomatoes. Meaning, that a very good fresh tomato salsa is within everyone’s easy reach. Green onions are the easiest to cut (they are the only onion my daughter likes to chop), but feel free to use white or red onion if that’s what’s available or appealing. At our restaurants, we only make this salsa when our ripe local tomatoes are in season.

Makes 2 cups

* 1 garlic clove, peeled
* Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and halved
* 2 medium-large (about 1 pound total) round red, ripe tomatoes
* 1/3 cup (loosely packed) roughly chopped cilantro
* 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
* 1 tablespoon fresh lime juice (or vinegar)
* Salt

Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut one tomato in quarters and add it to food processor, along with the cilantro. Pulse 4 to 6 times until you have a coarse puree. Scrape the mixture into a bowl.

Cut the other tomato into ¼-inch pieces and add to the bowl along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

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