Any Home Bakers Here?

[jnicholes]

This is a test to see if @Aria gets an email notification.

 

[Aria]

So excited ....Jared just helped me solve the Computer Problem. If and when
I do not receive emails.....I will go to my email in the search area and type
in BYC and it will take me there. SUCCESS.
THANK YOU JARED....Aria

 

[BullChick]

Do you ever amaze yourself with your baking? I made the crust this time. I added a healthy dose of garlic powder, and mixed/kneaded by hand. Half onion and jalapeños, and half orange pepper and black olives.

 

[Sally PB]

I made a frittata today, partly to warm up the house (400 F oven helps) and partly to use some of the 20 eggs in the skelter.

This time, I used some swiss chard. I sauteed the stems with the other "hard" vegetables and added the green leafy part at the end, as I would with spinach. I really like this mix! I'm looking forward to growing chard in my garden.

One of my neighbors grew chard last summer, and told me to take some home. I tried a leaf raw... eh, nope, not a fan. Slightly bitter, and like chewing on a tree leaf. Someone here on BYC said to try it sauteed, before I write it off.

Total game changer! That got me to also try collards and beet greens, and to use kale in something other than a smoothie.

 

[Rambling Iris]

I made a frittata today, partly to warm up the house (400 F oven helps) and partly to use some of the 20 eggs in the skelter.

This time, I used some swiss chard. I sauteed the stems with the other "hard" vegetables and added the green leafy part at the end, as I would with spinach. I really like this mix! I'm looking forward to growing chard in my garden.

One of my neighbors grew chard last summer, and told me to take some home. I tried a leaf raw... eh, nope, not a fan. Slightly bitter, and like chewing on a tree leaf. Someone here on BYC said to try it sauteed, before I write it off.

Total game changer! That got me to also try collards and beet greens, and to use kale in something other than a smoothie.

I'm not a fan of chard or beet greens, but I do love collards, mustard, spinach and turnip greens. They are good and healthy!

 

[Auntiejessi3]

I made a frittata today, partly to warm up the house (400 F oven helps) and partly to use some of the 20 eggs in the skelter.

This time, I used some swiss chard. I sauteed the stems with the other "hard" vegetables and added the green leafy part at the end, as I would with spinach. I really like this mix! I'm looking forward to growing chard in my garden.

One of my neighbors grew chard last summer, and told me to take some home. I tried a leaf raw... eh, nope, not a fan. Slightly bitter, and like chewing on a tree leaf. Someone here on BYC said to try it sauteed, before I write it off.

Total game changer! That got me to also try collards and beet greens, and to use kale in something other than a smoothie.

I don't like traditionally prepared collards, but I love them in a hash (same as I do with brussel sprouts and kale) diced bacon, onion, garlic, potatoes, and your green of choice

 

[Ladies-Eight]

I don't like traditionally prepared collards, but I love them in a hash (same as I do with brussel sprouts and kale) diced bacon, onion, garlic, potatoes, and your green of choice

Sounds delicious.

 

[Ladies-Eight]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 50s with high pollen count.

Have a great day!

 

[Aria]

Sounds delicious.

YES it does. The weather here is BEAUTIFUL. Sushine, no snow....WOW. I
want to tell all Jared is one smart person. He gave me a very simple way to
get on to BYC if and when I have a problem. GOD BLESS JARED...such a smart
caring person. Aria

 

[jnicholes]

Hi everyone,

I have a question. I am investigating micro greens in cooking. My question is simple, how exactly do you use a micro greens in dishes and meals? I’m just curious.