Back in the saddle in Tennessee - Tomato Salmonella Crisis
Well, we made it back to Tennessee and there was tons of work to do on the farm, plus TWO parental visits to prepare for. But, Nicole Sauce is back in the saddle.
With all the tainted tomato chatter on the internet and grocery store and producer recalls, only one question comes to mind: Can anyone tell me where to buy boxes of cheap potentially tainted tomatoes? I'd love to can them. By the time the pressure cooker gets done with the jars, there is no chance for salmonella.
With all the tainted tomato chatter on the internet and grocery store and producer recalls, only one question comes to mind: Can anyone tell me where to buy boxes of cheap potentially tainted tomatoes? I'd love to can them. By the time the pressure cooker gets done with the jars, there is no chance for salmonella.
Thinking the same thing. Thought about dumpster diving, but did not.
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Now that i am back, you need to drop by for a visit and see the chickens!
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Cornbread that was a success:
2 c flour
2 c cornmeal
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
Stir all these dry things together. Then break into a well you drill in the center of the dry ingredients:
2 large eggs
a generous sploot liquid oil
Stir it all together, adding buttermilk and milk (buttermilk OR milk is OK, too) to make a batter that resembles cake batter in consistency. Stir this -- we did it by hand -- until all lumps are gone.
Pour into greased 9X9" pan and bake 30-40 minutes at 375 degrees F.
You may add to the dry ingredients 1/4 c sugar or with the wet ones 3 TBSP honey or sorghum or molasses, if you like a swwet cornbread. If you like a savory one, add garlic and cheese!
Doesn't crumble as much as some.
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