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Discussion in 'Random Ramblings' started by KingOfFools, Jan 23, 2015.
It was all in good fun. He only asked the women that he knew would understand the humor.
I hope the allergy stuff goes well for you Eggsy
Spring gardens are best anyway (fewer bugs)!
3GE, I have heard real good things with those new allergy procedures.
Good luck with your program!
Morning! Last bit of sun until Sat. Sticking around and getting some more winterizing done. Putting in better gates on my runs so getting in there and shoveling snow is not such a traumatic, wire scaring experience. My riding buddy is taking off today, snow-birding it down y'alls way. She migrates back sometime in April. Big sigh..... Well, I hear the coffee and the chores calling my name, so I guess I had better just get on it.
Are these long or short day onions? Or does it matter down South?
The ones I planted are the sweet Vidalia-type onions.
Margie, sorry you're losing your friend for the winter. Guess you'll have to make do with us. Wish we could all go for a horse ride together...that would be a hoot!
Onion type for me here in NC can be short or intermediate to do well, I understand down FL way they need short day types.
Sorry your Riding buddy flew the coop already.
Speaking of onions, a friend on another thread just asked me if I had ever had poached stuffed onions. I have not, but apparently my hubby has, before my time. So I'm going to try it.
Have any of you ever made them?
Here's what she said to do:
Large onions work best, I like the Spanish yellow or plain white onion. Core it from the root side and hollow it out to about three layers thick. Mix up a savory stuffing a good use of the onion guts,(I like sausage), with shredded hard cheese of your choice, loosely pack the hollow, put them into a cast iron skillet or roasting pan. Put about 2-3 inches of beef broth around the onions. Cover and shove them in a preheated 425* oven for 10 minutes then drop the temp to 350*, cook until translucent and soft to a tooth pick and 165*-175* in the stuffing.
I've never made stuffed braised onions, but it sounds really delicious. I can barely cook something without putting an onion in it. Although DH and I aren't fans of raw onion, for the most part. I have made this creamed onion gratin before and it was so rich and delicious. I'm pretty sure I added gruyere to it. That sounds like something I would do.
I cannot eat a raw onion! I can cook with them, but I can smell one a mile away if its in something that I ordered "minus onions"...