now i know how come it tasted so good when i was a kid!
Surfside, ivanhoe, no brand burger stand are my guesses!
You put the butter in the kugel and you don't look back!
Toni's, Fresh Freeze, and dang it: The MOOSE LODGE in McK makes one of the best burgers around! (Tuesdays only, and you have to be a member to get in there, but sure you know someone who is!)
I designed a special pizza cutter for him yesterday!
Check out pics www.facebook.com/humboldthardware
Or Humboldt Hardware 2nd and G in Old Town
I think Guy Fieri should stop by Robert Goodman Winery in Arcata to experience good food, wine and Wednesday night salsa dancing! :)
I heard he's going to go the pita place in Arcata in the pacific outfitters parking lot on Thursday and Friday. ;)
This may be one of the greatest articles ever written!
My Uncle, David George Gordon, just re-released his cookbook, the Eat-a-bug Cookbook. First published in 1998, the revised version has color photographs, and more recipes! A great starter book for anyone interested in cooking insects. http://www.amazon.com/The-Eat-Bug-Cookbook…
Fried crickets last month in Dalat, Vietnam were quite yummy
Another grower owned business in Arcata. The whole city is run by growers for growers; how else do you explain the pointless shops on the Plaza? The next time you're near the Plaza count the amount of head shops within blocks of each other...really? Arcata quit bitching about the growers; they are the only thing supporting the economy of your town...poor college students certainly can't! Who else would pay $5 for Tator Tots and some sauce poured out of a Sysco Can....get real!
It would be nice if they offered a couple of specials so it's not the same menu everytime. After a few times we found it kind of boring, however good the food it. And it is.
Gluten free diners should check out Nature's Serving: World Food, Fast! which is very careful to make gluten free meals available to our customers. For more information check out this blog: http://www.naturesserving.com/2012/08/serving-the-gluten-free-community/
I have successfully picked huckleberries for over 35 years. My biggest haul was the year I picked 48 quarts of cleaned berries over several weeks. This establishes my credentials as a successful berry picker. Your method of picking is a) damaging to the plant, and b) disrespectful of pickers who come after you. A FAR FRIENDLIER method of picking that is quite efficient is to "milk" the berries. You place a wide mouthed bucket underneath the branch you are picking, and hold onto that branch with the same hand you are using to hold the bucket. For right handed me, that's holding the bucket and branch with my left hand. Then, with your other hand (my right) place your palm under the branch, reach your fingers up, and gently massage the berries that are there. The ones that are ripe will fall into your hand, or just past your hand, and into the bucket. Yes, you will get a few leaves, some bugs, and some debris, along with a few green berries, but NOTHING like the process you describe. It is helpful to have a closed container with you, too, so that when you get over a quart of berries in your bucket, you can transfer them, and seal it up, and keep picking.
HOW TO CLEAN-- There are tricks for cleaning them that make that process much easier as well. First of all, salad spinners are a fabulous tool, but any strainer that fits inside of a large container will work. Place the berries into the strainer/spinner, and fill the container with water. The white berries (which contain a virus in common with blue berries, and should be carefully disposed of so as not to spread the virus, like the birds do) float, the leaves float, some of the bugs float. Skim them off. Throw them away. Lift the strainer up, dump the water, start over. Do this enough times that you no longer get debris, and are faced with a mass of clean purple berries and some green ones. You can either scoop them by the handful and sort, or take a cookie sheet, and put handfuls out, pull out the green ones, etc. This works, and works well. I am no longer the premier picker in my family, having aged out of that title, which now goes to my 6'3" son who can reach more berries, and has greater stamina than I now have. Have fun picking, and please don't promote practices that are damaging to this wonderful plant!
You don't have to pick out the stems and leaves if you pick JUST the fruit off the plant. I'm not a botanist but I think if you always remove the fine tendril branches when picking fruit the plant has to focus energy and resources to replace the leaves instead of just growing more fruit. Also then you pick a bunch of inedible green huckleberries as well as seen in your photo. I pick them by holding a large hat underneath the bunches and just quickly pick the berries 2-4 at a time and they just fall right in.
LOVE Living the Dream! Good any day of the week, rain or shine :)
There are a few 'instructions' wrong in this article. First of all recipes should come from the National Center for Home Food Preservation, or University Cooperative Extension web sites, they end in .edu Do not alter recipes, she writes that she adapted this one from a book. The only thing you can adapt are spices. If you mess with ratios of vinegar and other key ingredients you can make your products unsafe. Chutney does not need a pressure canner, only low acid foods do, and her instructions say, add 5-10 minutes for pressure canner. Where did that come from? Also, after canning, jars should not be touched for 12-24 hours, do not touch them. When putting the rings on, they should be finger tight, not cranked down - this is important. Her statement that they loosen in the canner - I have never heard this before. Air has to escape to create a vacuum and most people tighten them too much. SO, take a class if you have never canned before. There is one on Sept. 21st at the Ag Center, with U.C. Master Food Preservers. $25.00 Call 445-7351
Hint: You can get their mash potato cones at the Arcata Farmers Market on Saturdays!
Me want Dirty Monkey.
In Print This Week:
Dec 12, 2013
vol XXIV issue 50
The North Coast Journal Weekly
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