tag:blogger.com,1999:blog-144661459282727040.post2840294262660480216..comments2023-10-21T10:51:34.285-04:00Comments on La Diva Cucina: CSA Mystery Box 12-12-09Heatherhttp://www.blogger.com/profile/02174547442605325377noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-144661459282727040.post-24086712137121765382009-12-24T08:41:34.502-05:002009-12-24T08:41:34.502-05:00Moi, I'm with you! Grits, corn meal, polenta?...Moi, I'm with you! Grits, corn meal, polenta? I was brought up on Cream of Wheat too! I've had the grits savory but why not sweet? Sounds just dee-lish to me! (my grits were the bomb, wait fo next post!)<br /><br />Aunty, no one will ever starve even NEAR La Diva's house and I feed all the little lost lambs of the neighborhood....<br /><br />Happy Holidays, Merry Christmas to you and yours!!LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-4971358363272562232009-12-23T21:28:03.362-05:002009-12-23T21:28:03.362-05:00HAd a few laughs--an' I is certain ya won'...HAd a few laughs--an' I is certain ya won't starve.<br /><br />Merry Christmas /Happy Holidays to you and yores, Sweet Thang.Aunty Bellehttps://www.blogger.com/profile/13868780211706866610noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-42058755882483726932009-12-23T11:21:31.652-05:002009-12-23T11:21:31.652-05:00Ah. The best laid plans of mice, men, and cooks :o...Ah. The best laid plans of mice, men, and cooks :o) Sorry about your Thumbs Downs. But you got me craving some tabbouleh, at least. <br /><br />Speaking of grits: My husband is from South Louisiana. The first time he ever made breakfast for me, it included a big steaming side bowl of grits, which I'd never had. "Cream of wheat!" I exclaimed. "Just like my grandmother used to make for me!" He then watched in horror as I proceeded to sprinkle the grits with heaping teaspoons of sugar. To this day, I treat my grits like Cream of Wheat – sugar, butter, and raisins, never mind him. Although, I do like cheesy grits, especially if Shamu makes them.moihttps://www.blogger.com/profile/07824043795171732429noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-73890980044515103102009-12-22T13:26:52.831-05:002009-12-22T13:26:52.831-05:00Hi Trina, Margie (our farmer) said they are better...Hi Trina, Margie (our farmer) said they are better cooked and Bill over at Tinkering with Dinner made a stir fry with the leaves along with beef and lemongrass. Click on the link I provided in my post to take you to his site!<br /><br />Thanks for stopping by and please feel free to add your comments, recipes or suggestions!LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-48606658210289398672009-12-22T13:21:50.129-05:002009-12-22T13:21:50.129-05:00Yes, I did try that Betel Leaf (took a small nibbl...Yes, I did try that Betel Leaf (took a small nibble to taste) and I just found the flavor to be too toothpasty/medicinal for me. So I haven't used it. I hate not to give it a chance though, so if you think of something to do with it,let me know!trinahttp://www.miamidish.netnoreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-4344916809440605002009-12-22T12:45:21.571-05:002009-12-22T12:45:21.571-05:00Thanks. I was leaning towards Miso and now your ad...Thanks. I was leaning towards Miso and now your advice confirms that choice.<br /><br />I make a collard/turnip dish at least 3x a year.hhttps://www.blogger.com/profile/04341805107057968097noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-29470254540106286542009-12-22T10:18:46.890-05:002009-12-22T10:18:46.890-05:00Hi Buzz, Yes, YOU MUST try making the risotto. It...Hi Buzz, Yes, YOU MUST try making the risotto. It's easy, cheap, you can make it in one pot and it's filling plus there are so many ways to make it. I also do asparagus and chicken, a seafood one with mussels, scallops and shrimp and my roasted pumpkin.<br /><br />I know about the green vs. red pepper but I think it costs Margie more to keep 'em in the ground longer so we get green. That's probably why the red are more expensive. I prefer red too. I use the green in meatloaf too and am actually starting to like them! Thanks for all your thoughtful suggestions.<br /><br />Hey MS! If you don't cook daily what the heck do you do for dinner? Micky D's? It's too bad we are half a world away, I could use those voice lessons and you could use some good dinners!LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-15945665188453848112009-12-22T01:59:47.611-05:002009-12-22T01:59:47.611-05:00Love your play by play! I got nuthin to contribut...Love your play by play! I got nuthin to contribute but admiration. I've been slacking on the daily dinner cooking and this reminds me to get back on the wagon!Making Spacehttp://makingspacethejourneyout.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-10912957125144979322009-12-21T19:57:09.280-05:002009-12-21T19:57:09.280-05:00Concerning the 12-12 box:
Love the play-by-play. ...Concerning the 12-12 box:<br />Love the play-by-play. The curry eggplant sounds like it would have been ok without the tofu as a side dish. And I have got to try and make a risotto sometime. You've inspired me to at least research it.<br /><br />Concerning the 12-19 box:<br />A local farmer once told me that a green pepper in not ripe and that's why it's bitter. Ripened green peppers turn red, orange and yellow. Since that revelation the Mrs and I never by them any more. However, my mother always used them for a meat stuffed pepper with tomato sauce which I always liked. She cooked them in the oven for like an hour and I think that got rid of the bitterness.<br /><br />I've had good success with grilling the squash and zucchini (sliced lengthwise about 1/2" thick) with oil, salt, pepper, garlic and parmesian as a side dish. I marinate it in a ziplock for as long as I can. <br /> <br />I've got nothing for the other stuff. Good luck and hope to see all thumbs up this week.Buzz Killhttps://www.blogger.com/profile/01443964019621130222noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-27001538251370954762009-12-21T17:26:10.705-05:002009-12-21T17:26:10.705-05:00Oh yeah, Troll, You are right about the collards a...Oh yeah, Troll, You are right about the collards and the turnips. I was looking at recipes in the new Gourmet cookbook and saw one that combined the two! Great idea, I'm going to add the turnips and greens to the collards! Yeah-uh!LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-10680820402858779652009-12-21T17:20:59.166-05:002009-12-21T17:20:59.166-05:00Thanks Sandcastle Mama, I just looked up where you...Thanks Sandcastle Mama, I just looked up where you are and didn't realize you is waaaaaay up there! Wow! I doubt you'll be getting the same CSA produce as me down in Southern Florida! Cool, we can see what each other gets!<br /><br />Troll, thanks for the great ideas! I don't really like green peppers too much, they are kind of bitter too but I'm learning to eat them and actually have even started liking them, esp. in the Chinese pepper steak and fajitas. <br /><br />As for the Go to vegan stock, white miso paste is always great for added intense flavor. I should have added a bit to the curry to give it some depth. The flavor was actually fine, the texture, not so much.LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-26991976651836502762009-12-21T12:43:44.099-05:002009-12-21T12:43:44.099-05:00A visually interesting breakfast might be:
1) Stu...A visually interesting breakfast might be:<br /><br />1) Stuff what it is you're planning on doing with the grapefruit INTO a hollowed-out grapefruit half.<br /><br />2) Make scrambled eggs with your choice of fixins including part of the green pepper and then stuff said scrambled into eggs into the hollowed-out remaining Green pepper halves.<br /><br /><br />P.S. Do you have a "go-to" VEGAN soup stock?hhttps://www.blogger.com/profile/04341805107057968097noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-18645714683732974682009-12-21T12:37:39.440-05:002009-12-21T12:37:39.440-05:00You could put the turnips AND the turnip greens in...You could put the turnips AND the turnip greens in the Collard Greens and Grits recipe.hhttps://www.blogger.com/profile/04341805107057968097noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-19340596956372557552009-12-21T12:29:39.498-05:002009-12-21T12:29:39.498-05:00I love that you write about your unsuccessful dish...I love that you write about your unsuccessful dishes as well as your successful ones. That box looks so good and the dishes you've described are making my mouth water! I've checked into our local CSA and it won't be long before I'm receiving boxes of goodness like yours. I can't wait.Sandcastle Mommahttps://www.blogger.com/profile/11909850898687059507noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-68956970333193399002009-12-21T09:38:33.863-05:002009-12-21T09:38:33.863-05:00Morning Jill, I, too, write too much in the mornin...Morning Jill, I, too, write too much in the morning when i'm not fully awake yet! I make a dish similar to yours with the orzo, sounds Greek to me! I want the zuke bread/cheese recipe, you can't keep teasing me and then holding out, beeyotch! I am going to make a white chili with the pepper I think! It's always a work in progress, who knows what I might feel like eating or get inspired by by the end of the week?<br /><br />Thom, so good to have you back, bro!<br /><br />MJ, such a clean girl with such a dirty mind! hehe!<br /><br />Boxer, there is not one speck of meat in this post, you crack me up girl! Maybe it was looking at the curry that made you want to eat some? haha!LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-50090284444243116672009-12-21T08:42:52.130-05:002009-12-21T08:42:52.130-05:00I just watched Food, Inc. the other night. Have y...I just watched Food, Inc. the other night. Have you seen it? Now I'm totally conflicted about everything! I think my biggest food failure was an orzo, feta and shrimp dish. The Main Man gave it a 2! You know how he judges me like the damn food Olympics! I make a bread stuffed with Boursin and topped with zucchini and purple onions. Stuffing the bell peppers sounds like the best of ideas. Stream of thought, chica. It's early!Jillhttps://www.blogger.com/profile/08171054999389018364noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-47336058349749979062009-12-20T21:40:36.943-05:002009-12-20T21:40:36.943-05:00You almost make me wish I eat meat.
:-)
Holiday ...You almost make me wish I eat meat.<br /><br />:-)<br /><br />Holiday video is UP and it stars: YOU! xoxo.Jennyhttps://www.blogger.com/profile/11280822962202098606noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-49419143773081299062009-12-20T21:30:49.582-05:002009-12-20T21:30:49.582-05:00*cleans up Thom drool*
I'll bring my own Hand...*cleans up Thom drool*<br /><br />I'll bring my own Handi-Wipes next time.The Mistresshttps://www.blogger.com/profile/07109289531733623207noreply@blogger.comtag:blogger.com,1999:blog-144661459282727040.post-23249905967510907442009-12-20T21:05:34.387-05:002009-12-20T21:05:34.387-05:00Girl, you always make me drool. Sometimes the food...Girl, you always make me drool. Sometimes the food does, too!Thombeauhttps://www.blogger.com/profile/14610129742797260253noreply@blogger.com