Made tomato sauce

I just planted my tomatoes yesterday. I'm assuming we are in different zones.

try running them through a tomatoes press! Fresh, garden ripened tomatoes through a press: J-O-Y !!!

Don't forget the garlic and onions!

Yup, Virginia Beach. Climate close to coastal NC.

I don't have one and not into more gagets, I just wash well and remove all stems then freeze. When enough, run under hot tap water for about

Don't worry, lots of garlic and minced onion plus herbs plus whisky barrel smoked black cracked pepper. I'm a scratch cook.

Asian saucded/marinaded pork loin stats (cook in the marinade in hot cast iron pan, 3 minutes each side then slice. I like it fairly rare which is safe with commercially raised pork in the USA. Matched with red potatoes and my favorite flat beans.

I live in Maine just a little south of the 45th parallel. On another note, have you been to Dave's BBQ? Wife &I were coming back from Biloxi in 2017 and drove by it. He had just opened and not having had good southern BBQ before, we swung right in and it was great and worth a try. Address - 1009 Laskin Rd, Virginia Beach, VA 23451

The press is a lot of work indeed. It removed the skins and the seeds. The result is called "strained tomatoes".

I tend to just pop them in the pan, add olive oil and butter, and simmer them down.

Garlic is proof God loves mankind, not beer!!!

Joy!

That settled it. I am incensed. I am scandalized! I am eating at your house tonight!!!!!

My Wife's eyes actually sparkle when I cook garden fresh things for her. Life is good!

That was probably not a good idea. There are lots crazies on the web.

Ah! Yes, that's the famous one with the big pig now.

No, it's a real place. Just downhome good BBQ. Wilson probably found it while staying at the beach front resort area, possibly while driving in.

Naw, I just want the skin off for red sauce. I'm fine with the seeds.

Of that batch 2 cups were finished for spaghetti and 1 cup was reduced to about 3/4 cup pixxa sauce in the freezer. Yes, I make pizza from home so I can spice the dough.

With skin or once 'pressed'?

Yes. In a different newsgroup there one person who gets upset at any garlic beyond their personal amount of 1/4 teaspoon....

Grin, my garden ends up in it.

Hubbie's does same here.

This year I planted lots of bell peppers and we have small ones on 4 plants. Next year I plan to try the flat beans.

we were headed to the C. Bay Tunnel/Bridge. We spent the night in Maryland just south of the NJ line. Thanks for posting Dave's url. Perhaps that's what I should have done, but I wanted to make sure folks could find it. ;)

No problem! I don't ever post news articles unless tightly related to a topic that matches the group so would be plant care, types we can grow etc. I don't bug people with youtube 'stuff'. Chuckle, songbird helped me find this place.

Carol, Virginia Beach, zone 8A

cshenk wrote: ...

it's good for there to be more people writing here again, even if i'm rather overwhelmed at the moment with everything. :)

i don't post youtube links that often either as i figure if someone is there then they can do their own searches.

apropo to gardening i finally got back to the tomato patch and leveled out the dirt piles i'd made from planting. we've finally gotten enough rains to soften up the dirt clods so i could get it all raked level. Mom can't deal with uneven spaces very well now so if she's going to be in that garden it has to be more smooth than what i need. while i was there i got the whole patch weeded. an hour or so in this heat and humidity and i was done and it wasn't much past

songbird

It takes time to get acclimated. I'm sure you'll do fine. One thing that really helps it to be well hydrated. Use powdered gaitoraide (cheaper by far, look to Amazon as a good source). 2 16oz waterbottles a day at least.

I don't deal well with uneven either.

I can't use grain products due to the T2 Diabetes. I am still working on my cauliflower pizza shells. My next try will be to season the shell. So far I have a watery issue, which I will tackle with a bit of coconut flour.

What seasons do you use in your shells?

I miss read you comment thinking it was your home address. You did not write it wrong. I just misread it.

cshenk wrote: ...humidity, heat...

no thanks, i drink water, i get plenty of it, as for sugars and salts i prefer to get those via food.

that is from spending a lot of time not walking on uneven surfaces or sitting too much. use it or lose it.

i learned quite a bit from practicing Tai Chi about how strength and balance can be developed. we practiced the first year indoors on a flat floor, the summer time we practiced outdoors on a beach or at the park, when we went back indoors the next fall it was amazing how much all of us had improved our sense of balance and also our strength.

now i'm back outside more and doing more each week as i get more acclimated to the activity level, but i also need to do some extra stretching. the massage therapist does amazing things for me too. after my last session with her i could bend down and touch the floor and not feel anything tight - that was about a six inch gain in what i was able to do when i walked in her door. she don't mess around... :)

songbird

While a good plan in general, drinking _just_ water can lead to complications when you're working / sweating, to the point of making you sick before you sate your thirst. Granted, I may be over-estimating how active you actually are (and how hot it is where you are, we're getting

As an alternative, you can make switchel (aka "haymaker's punch", or "ginger water") -- water, cider vinegar, ginger, and sweetener (a mild flavored honey works well, though most any sweetener will work -- molasses, pure maple syrup (i.e. NOT "Maple Flavored Syrup"), raw sugar, etc.)

I originally got the general recipe from leafing through a reproduction colonial era cookbook at Williamsburg or similar "living history" museum from the Revolutionary War era. These are the measurements that've worked for me to take it down from "makes 10 gallons" ;)

In a 1 quart (1 liter) container, dissolve the honey in the vinegar, then mix in the ginger. Add enough water to fill to the quart / liter mark. Ideally let it 'steep' for an hour or two, to let the ginger mellow out a little bit ... but it's not *too* bad to make it then drink it right away.

No clue whatsoever on "nutrition info" though

HTH :)

LOL, don't worry about it. We all do that from time to time.

I have to snicker though, expecting a house and finding a big happy pig! Must have thought for a split second I was a happy nutcase!