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Old 12-04-2013, 10:22 PM   #41
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Dappy> misery does NOT love company when it comes to weather like what we've been having at this time of year. I sure hope you did what we did and added snacks, boots, a blanket, some cat litter and.... a snow shovel to your trunk!!! You never know when you're gonna end up off the road in a ditch!!! Oh.... and bite your tongue about me dying yarn!!! I've got 4 gift scarfs to add 2' a piece to so they'll be long enough for the people I knitted them for and it's been so long.... I've got to go back to the knitting classes because I forgot how to do the stitches!!!
We need to get sand based cat litter for the car...I doubt the corn based stuff will give us any traction.

As for knitting...it was mostly said for a laugh, but I'm sure I'm not alone on this forum in thinking that you can (and might) do any number of self-sufficient, traditional skills.

...I'm not expecting a purple knit cap.
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Old 12-04-2013, 10:31 PM   #42
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Yea, I too love freshly picked raw swiss chard...
My dad used to grow Swiss chard, but I was a picky kid, so I never learned to like it. Last year, I grew the rainbow variety. I cooked it up, but wasn't crazy about it. It wasn't too bad, but it definitely didn't go over well with Jeff.

Maybe I should grow it again and just eat it raw.
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Old 12-05-2013, 08:32 PM   #43
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My dad used to grow Swiss chard, but I was a picky kid, so I never learned to like it. Last year, I grew the rainbow variety. I cooked it up, but wasn't crazy about it. It wasn't too bad, but it definitely didn't go over well with Jeff.

Maybe I should grow it again and just eat it raw.
Of course, with many vegetables I have found one must acquire a taste. But swiss chard is so mild that I liked it the first time I tasted it. It is especially good when the weather starts to get cold, as it then produces more sugars.

We have had a warm/wet spell here for a few days, and I was actually able to get some more from the garden when I got home from work today. It's the rainbow chard that I have growing into the cold weather. The green chard gave up the ghost a few weeks back cause of the cold...
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Old 12-05-2013, 08:54 PM   #44
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Of course, with many vegetables I have found one must acquire a taste. But swiss chard is so mild that I liked it the first time I tasted it. It is especially good when the weather starts to get cold, as it then produces more sugars.

We have had a warm/wet spell here for a few days, and I was actually able to get some more from the garden when I got home from work today. It's the rainbow chard that I have growing into the cold weather. The green chard gave up the ghost a few weeks back cause of the cold...
Well...I'm gonna have to give it another try...raw...and if I don't like it at first, I'll wait until after a frost or two.

I remember my dad used to harvest it in the snow.
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Old 12-05-2013, 08:58 PM   #45
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Well...I'm gonna have to give it another try...raw...and if I don't like it at first, I'll wait until after a frost or two.

I remember my dad used to harvest it in the snow.
Dap, if you own a blender, blend some up with frozen blueberries and frozen bananas. You will love it, especially if you add an organic red sweet pepper to the mix!!!

Truly a regal drink that is healthy!!! Guaranteed Jeff would agree!!!
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Old 12-05-2013, 09:10 PM   #46
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Dap, if you own a blender, blend some up with frozen blueberries and frozen bananas. You will love it, especially if you add an organic red sweet pepper to the mix!!!

Truly a regal drink that is healthy!!! Guaranteed Jeff would agree!!!
Thanks for the suggestion, jack. I'd really like for both of us to eat healthier (or even juice...not that I see that in the near future. I'm trying to learn to acquire a taste for blueberries. I'm still not crazy about them, but I do eat a few straight from the bushes in the yard in the summer time. Jeff won't even taste them.

Neither of us likes peppers. How do you think it would taste with just the bananas?

I'm all for sneaking healthy foods into our everyday recipes. I still remember putting frozen spinach in the food processor and adding it to tomato sauce (back when I was a vegetarian). I think it is time to revive that.
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