Purple Lizard Lounge
Written by Purple Lizard on July 28, 2008 – 5:00 pm -
Because two purple lizards in a row is just scary.
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Today’s addition to the Crap Quota: Broccoli is not a good addition to chicken pot pie. Edamame, however, is fantastic!
Green beans. That’s what I should have used… those lovely little thin haricots vert that came in last week’s co-op box. Duh!
Ah,that’s what we do live and learn.
Too many vegetables in my life all of a sudden and I’m trying to find ways to use them. I have to think faster.
I take that back. Not really too many vegetables… but you know what I mean.
As much as I appreciate its health benefits, it is not a good addition to my diet, because I just do not like it, except raw, in very, very small doses. Warmest regards, Doc.
Whew! We were down for about two minutes but The Server Guys got us going again very fast. Hooray!
I was trying to find a recipe I had seen on Jacque Pepin’s show a while back for Swiss Chard and and polenta soup for you, and I could not find it. I used to have it growing in my east bed before I got sick (and neglected doing anything to that part of the garden) and it grew beautifully here.
The multi-colored chard makes a lovely border plant - and the green-and-white variety is very long-lived and productive.
I really like chard! It is so versatile…
Thank you very much.
Here’s hoping that you can get back to the garden next year… and I’ll have some in my garden next year as well.
I will look for that soup. It sounds wonderful!
I could not find the soup - but I ran across this recipe (courtesy of jenskitchen.com) for baked polental with Swiss chard and cheese:
Baked Polenta with Swiss Chard and Cheese
2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into
1/2-inch-wide strips
3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
Preheat oven to 350 degrees. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.
Oh, lovely! Thank you. I just found another one for the experimental files, a Syrian soup with lentils and chard and another green (whatever’s in season) and lots of onions and garlic and lemon juice. I must make that tomorrow, and this one the day after.
I’m going to learn to eat those greens if it kills me.
I’m waiting to see what the official temp is here - last I saw, it was 101 — but a time & temp thing on the way home said 105.
There was an official temp of 108 a bit south of OKC earlier this afternoon.
It’s hot!
Wow.
“Only” 90 here at the moment. It was actually a little drier today and not quite as miserable. Yesterday the windows were sweating on the outside because the dewpoint was about 76. That’s scary humid. Sick-making humid.
We had that weather through much of May and June. Warmish and oh, oh so humid.
Now, though, the Sahara Desert component of our yearly weather cycle is rearing its ugly head.
Last year when we had the drought, it was actually reasonably comfortable even though the temps went over 100 many days in a row. When the dewpoints are in the 40s, it doesn’t feel nearly as hot and miserable.
I’d really love to move to New Mexico, but it would be difficult raising a garden there, I expect.
Dewpoints are 66 here right now.
So not *that* bad, but could be better.
I couldn’t live in New Mexico. The dry air gives me nose bleeds!
btw, is the kitty one of yours? Very charming little devil.
No, he’s a stock photo kitty.
This is Mr. Feather Britches, of late lamented memory:
I would suggest that you get a cheap electronic one from the store and calibrate it by burying the sensor in ice water (50/50, and make sure that sensor is waterproof), then in boiling water (if the sensor can stand it). Look at the degrees read out at the extremes, and make a chart.
Add or subtract whatever the error is from the cold end, and subtract or add the error to the top end. Then your unit will be calibrated, although you might have to refer to your chart to correct.
I would recommend wrapping the sensor in Saran wrap, or a similar product, first, to protect it. When you do that, you know the error in the instrument.
Send me the data, and I will do the calculations for you. Oh, keep the sensor out of the sun, or it it will always show an inaccurate reading. Tape a piece of aluminum foil over it, with plenty of air circulation space, to keep solar irradiation from perturbing he actual readings. Warmest regards, Doc.
There are parts of NM that are verdant and beautiful and fruitful. Check them out.
I couldn’t ever live in that hot temperature again. I did it for 58 years on and off and now I’m in a climate with summer highs in the 70’s and lows in the 40-50’s. I think it’s a much better life.
I love kitties and doggies but right now, I love being in a climate that makes me feel good without a/c or hvac. The crisp, cool night air and night sky keep me happy!
I’ve spent a good bit of time in NM and could happily live there forever at the proper altitude (i.e., very high up in the summer and down to the village in the winter, like Heidi). Unfortunately we can’t move anywhere for another 10 years or so — his health insurance is tied to providers in Alabama.
We’ll cope as long as there is AC. Of course, after the zombies come…
Kate,
After the zombies come the mosquitoes!! ICK! If big blood suckers aren’t enough, then smaller blood suckers should do it!
And I’m highly allergic to a bunch of the mosquitoes we have here. I break out in huge welts around the bites that itch worse than chiggers.
Not to mention the ticks.
Ick indeed!
Those are the ideal temps. Just my opinion, of course, but perfect.
The official temperature today was 105. The same is predicted for tomorrow…and the next day, and the next….and on into the rest of the month of August. I HATE Texas summers! Have I mentioned that before?
I take the Demon Dog out for his walk in the mornings around 7 AM - and then I come home and water the veggie/herb gardens. By 10 o’clock, it is too hot to do anything. And to think that the overnight low is as high as the mid-day high temperature at Scotia48’s house.
Hmm…..Pacific Northwest, did you say, Scotia? Do you have a back yard? What was that you said about dogs? I only have four, and we are very polite and well behaved most of the time…
Come on up and join us, drchelo! We have a ravine and 150′ trees behind the house and the Sound is a “good stretch of the legs” from our house. Lots of polite doggies here. It’s like DOG CITY!
Right now it’s 10PM and I’m wearing a jacket. We went to a Scottish Festival last Saturday and the funny thing was, if you stand in the sun it’s a little hot, but if you stand in the shade, it’s downright COOL! I never imagined a place like this after living in TX so many years with it being hot and hotter all spring/summer/fall.
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