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Old April 23 2013, 02:19 AM   #556
teacake
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Re: Going Veggie

Hey J. how's the vegie diet and guerrilla vegie cooking going?

Made papaya and lime jam yesterday..

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Old April 23 2013, 02:28 AM   #557
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Re: Going Veggie

^Oh man, that sound amazing!

My mother is really big into canning and makes some really incredible jams. Some of my favorites she has done recently were a raspberry oregano jam, tomatillo jam, a spicy peach salsa, an incredible sangria jelly (that really tasted of wine, very sweet though, so one could only have a tiny bit), and my favorite, a strawberry lavender jam.
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Old April 23 2013, 02:40 AM   #558
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Re: Going Veggie

I really love making jam but don't do it too often now because the price of fruit here is through the roof. I don't even like eating jam, just making it I do like marmalade though and oranges are pretty cheap so I usually make some of that.

I bet the sangria jelly would be great on crackers with brie.
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Old April 23 2013, 02:41 AM   #559
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Re: Going Veggie

teacake wrote: View Post
Hey J. how's the vegie diet and guerrilla vegie cooking going?
For me? Good. I've given up on guerrilla foodfare with the family. Dad notices all of it, now. Doesn't like it at all. Ah well, I tried.

Made papaya and lime jam yesterday..

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Old April 23 2013, 02:56 AM   #560
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Re: Going Veggie

teacake wrote: View Post
I really love making jam but don't do it too often now because the price of fruit here is through the roof. I don't even like eating jam, just making it I do like marmalade though and oranges are pretty cheap so I usually make some of that.

I bet the sangria jelly would be great on crackers with brie.
If she makes another batch this summer I can ship you a little pot. She only puts it in tiny little jars because it's so sweet!
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Old April 23 2013, 02:57 AM   #561
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Re: Going Veggie

thestrangequark wrote: View Post
teacake wrote: View Post
I really love making jam but don't do it too often now because the price of fruit here is through the roof. I don't even like eating jam, just making it I do like marmalade though and oranges are pretty cheap so I usually make some of that.

I bet the sangria jelly would be great on crackers with brie.
If she makes another batch this summer I can ship you a little pot. She only puts it in tiny little jars because it's so sweet!
I won't lie; at first, I read that from a completely different context than what you likely intended.
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Old April 23 2013, 03:00 AM   #562
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Re: Going Veggie

^ Actually, she does live in Washington State, so if she were so inclined she could legally start growing weed in her garden!
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Old April 23 2013, 04:37 PM   #563
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Re: Going Veggie

thestrangequark wrote: View Post
^ Actually, she does live in Washington State, so if she were so inclined she could legally start growing weed in her garden!
She could provide a valuable service to the state!
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Old April 24 2013, 01:35 AM   #564
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Re: Going Veggie

teacake wrote: View Post
Hey J. how's the vegie diet and guerrilla vegie cooking going?

Made papaya and lime jam yesterday..


That looks so yummy!!! Although, I am not a big fan of Papaya, never tried it with lime. And Lime can make most anything taste better, imo.
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Old April 24 2013, 01:39 AM   #565
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Re: Going Veggie

Pondwater wrote: View Post
I am not a big fan of Papaya, never tried it with lime.
But it's the friendliest of fruits!
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Old April 24 2013, 03:19 AM   #566
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Re: Going Veggie

Also not a big fan of papaya. That sangria sounds awesome, though!
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Old April 24 2013, 04:10 AM   #567
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Re: Going Veggie

It's delicious. It's both zippy and lush.
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Old April 24 2013, 07:50 AM   #568
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Re: Going Veggie

Quince jam and manchego. Match made in heaven. Actually more a jelly than a jam; you can cut it with a knife
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Old April 24 2013, 09:02 AM   #569
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Re: Going Veggie

Oh I have eaten SO MUCH quince paste and manchego lurok.. I pretty much lived on that one christmas. A friend of mine makes kilos of quince paste, it's in slabs. And I love sheep cheese anything. Someone recently gave me half a pound of roquefort (250gms) that they got at some cheese industry thing, this stuff is one hundred dollars a kilo here and the only raw milk cheese allowed to be imported. I ate the whole thing in two days, it spoiled me for any other blue. I was just so in love with the sheep milk taste.

What a pig out confession But it wasn't going to last forever! It had to be eaten!

Oh now I want some manchego..
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Old April 24 2013, 09:39 AM   #570
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Re: Going Veggie

. We are such soulmates. I adore roquefort. In fact, any blue cheese. The tarter, the better. Frakk it...any cheese come to think of it.

Now I want some manchego too. And mimolette.
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