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Old 02-23-2012, 06:23 PM   #51
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Use beet spackle on the holes.
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Old 02-23-2012, 06:25 PM   #52
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Or meat glue.
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Old 02-23-2012, 07:21 PM   #53
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My newest favorite veg is this...

Broccoli Raab [rob] or Rapini [rah-PEE-nee] – Commonly known in the United States as broccoli raab (also spelled broccoli rabe). It is truly a vegetable with many names around the world. A few of the many names are raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip, and turnip broccoli.


I just started buying it and now I can't get enough of it!! I adore broccoli but it tastes nothing like that. Actually the flavor reminds me of mild turnip greens. The downfall is it's becoming difficult to find here, and it's very expensive. I like it steamed with butter.

I also love fresh asparagus! My favorite way to cook it is roasted in the oven on a cookie sheet. I snap off the ends, put them in a plastic bag and add some olive oil to the bag along with salt, pepper, garlic powder and squish them around in the bag till all are well coated. Then I roast them on the cookie sheet at 425 degrees for about 10 min or until they are done to your liking. All the flavor stays in the asparagus, and they are delicious! Once you prepare them this way you'll be sold on the method.
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Old 02-23-2012, 08:50 PM   #54
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Does that have anything to do with Chinese broccoli, AKA gailan or kai-lan or whatever it's called? Has very small florets compared to ordinary broccoli and is sold with the leafy greens? If so then I really like it too! I use it in my Thai cooking although sometimes I just serve it with any Western dish, steamed, with butter and salted.

And I'm an asparagus lover too. Can't get enough. I steam it or have occasionally marinated in EVOO and spices and cooked over barbecue with other barbecue items.
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Old 02-23-2012, 09:14 PM   #55
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I was able to get two pounds of Asparagus for $3. I will steam it and lust put some salt-free lemon pepper on it.
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Old 02-23-2012, 09:27 PM   #56
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Thanks for the reminder. I have to do something with the asparagus in the crisper that I totally forgot was there.
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Old 02-23-2012, 09:58 PM   #57
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Yes, I think that's likely the same thing Greg, as I stated, it's called so many names.

Dawg, with that asparagus you have, please try it roasted the way I described, I promise you'll never steam all the flavor from it again.
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Old 02-23-2012, 10:50 PM   #58
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Oh, yeah, will do, Kayelle! Thanks!
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Old 02-23-2012, 11:02 PM   #59
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<sheesh> Forgetting the asparagus...mine is like a siren song, I bet I can't wait until Saturday.
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Old 02-24-2012, 06:32 AM   #60
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Quote:
Originally Posted by taxlady View Post
That brought to mind a cute mental picture. I was all ready to get mad and spritz the little bugger. It was a squirrel, holding one of my green cherry tomatoes in her little hands, and gnawing on it. Then I decided that if that squirrel could get that much enjoyment out of a green tomato, I could let him eat it in peace.
Cute! In Hawaii and in Florida I had one heck of a problem keeping birds from my tomatoes (and in Hawaii, papayas). As soon as they'd turn from green to ripe, I mean, first streak of any color but green, and the birds got them. The papaya were easy, ripening inside they pretty much tasted like they'd ripen on the trees. But I finally hit upon buying some green nylon net at a fabric store and throwing it over the tomato plants as camoflauge. Sun in, birds out. Have a plethoria of squirrels, but so far they've stayed away from the tomatoes.
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