Hey Grandpa, What's For Supper?

[BamaChicken]

Naw, now purple hull peas are some of our favorites.

Peas would have been good tonite but I was just to pooped to go any farther. I had to work today. If my 80 year old mother hadn't dragged them figs over here last nite and she had picked them Bless her heart. Brought me Okra she had already washed and cut up I wouldn't be canning on a Monday nite. Said she was shelling me some butterbeans too. Soo if you bring me them Purple Hulls, no way I would turn them down.

 

[Tutter]

I ended up making something I haven't made for a long time, Cranberry Chicken. It's made stovetop, or in an electric skillet.

With it I made rice with a bit of wild rice, butter, and sauteed portobello mushrooms in it;

Browned broccoli;

Garlic toast;

Iced Tea

Chocolate-banana pudding from last night. (I ended up making 2 flavors of pudding yesterday, when I realized it was going to take 2 batches last night.)

It was just right; just what I wanted, and everything came out well. It's nice when it all comes together as intended!

Hi, Yogi! I think about you often, and always hope things are going well for you and yours. We miss you when you aren't here, you know!

 

[Redfeathers]

We had soft tacos with Chorizo (I hope I spelled that right). Re-fried beans, veggies and shredded cheese. I baked banana bread for the freezer and made a big batch of peanut butter cookie dough which I stuck in the freezer as well. Now I want something sweet and I wish I hadn't frozen all the dough.

 

[Yogiman]

Awwww Tutter, that's so sweet of you. I've been busier than a cat covering on a tin roof. I get on here every day but am just to tired to stay long enough to post or visit. This heat is sure taking the starch out of me and the old gray mule ain't what he used to be if you know what I mean.

 

[Backyard Buddies]

Redfeathers - Ohhhh. Mmmmmm. Chorizo in tacos is THE BEST way to have 'em. I grew up on Taco's long before they were the "in" thing and that's the way my dad always made them. He died when I was 18 and I only wish I had taken the time to learn all of his secret recipes.

Tutter - Is there a recipe to go along with that Cranberry Chicken????

I made a fairly simple but really healthy dinner tonight.
- Roasted Sea (not farmed) Salmon - 4 minutes each side at 500 degrees. Spray 'em first with both olive oil and butter Pam, slice some garlic and place both under and on top.
- Green beans a la Tutter.

(from the garden) Boil, dry in pan, squeeze of lemon, butter, and salt.
- Steamed Zukes (from the garden)
- Cucumber/tomato salad (from the church and home gardens)
- Two Buck Chuck

 

[AngelzFyre]

Bama Chicken, would you please share your recipe for Fig Preserves?
I travel 50 miles one way to a flea market that's open only on the weekends to buy Fig Preserves that are sold there.
I'd love to have a recipe to do our own if you don't mind sharing it.
Thanks!
Randi Lynn

 

[BamaChicken]

Sure I am glad to share

Fig Preserves
1 cup of Karo Syrup, White
5 cups of Sugar
2 cups of water
I gallon of stemmed figs.
Bring the first ingredients to a rolling boil in a large Pot. I use a big Stainless steel Stock Pot that has a heavy bottom
After the rolling boil starts Drop in the figs. I let them cook on med high for around 1 hr. Sometimes the syrup get done quicker. I just cook them till the syrup gets like I like it. I like it sticky.
I have my jars sterilized and waiting for me to pour them full. It makes around 5 pints maybe a little more.
I don't wash my figs. I pick them right off the tree so they haven't been on the ground to get dirty.
Once you get practiced at making them you will know when they are ready as the syrup sort of changes color a little while it is boiling.
You just need your jar lids and rings and clean jars. They will seal like jelly.

 

[AngelzFyre]

BamaChicken, you're the best!! You have made my day! THANK YOU soooo much for sharing this recipe, and I can't wait to try it when our figs are ready.
I'll let you know how it turns out.
If I can find some figs already ripened close by, I'll try it out sooner. Ours are small young trees and full of figs but with the lack of rain they are slow goin...plus now I'll be impatient to try this out!

Thanks again and bless you!

 

[BamaChicken]

The figs are best if there hasn't been to much rain. It makes them sweeter and the sryrup cooks quicker. Let me know how it turn out. They cook whole. I don't like the mashed fig version of them. They are like candy pearls.

 

[AngelzFyre]

Good to know about the rain. In the preserves I buy they are whole as well and I've looked and looked for a recipe but couldn't find one that wasn't mashed and strained. I like the whole figs in there, these are like candy too and I put it on evvvvvvvverything I can. Graham crackers, buttered toast, biscuits and even some on black eyed peas with the pepper sauce. I buy 6 jars at a time, usually most of them that the lady brings with her to sell and it still gets gone fast.
We have Brown Turkey and Celeste figs and one unknown fig tree that the tag was gone when we got it, but it looks more like the Mission Black figs as they grow.
I'll be sure to post when I make these preserves.