Thanks, Kate! I cut the blanch time to 1.5 minutes since the slices were thin, and put waxed paper over the cookie sheet (acutally, what Mrs. Translator calls a jelly roll pan). I found out a couple of things, which are logical if I have thought for a couple of minutes.
First, I do not know what happened to the formatting in the first paragraph. I tried turning on and off bold, but to no avail. No matter. Second, the slices, after blanching and cooling, freeze much faster in the self defrosting freezer compartment in my refrigerator, and it has the added advantage of removing surface water, making a less sticky product to bag. Third, the waxed paper (plastic wrap on the cookie sheet works OK, too) makes it much faster to remove and bag the squash, so that it does not stick together as much.
Thanks for reinforcing my idea. Only one or one and a half batch(es) to go, then will can four or five pints of tomatoes to take to Mrs. Translator next trip. By the way, we are writing a Physical Science text intended for ninth graders, the entire spectrum from “modified” to AP. I think that it will be a good book. The current ones are just too much, too heavy, and too expensive. I think that we can write one that costs half of the current ones, and will not only be more interesting, but more relevant. Warmest regards, Doc.
11 Comments
I am so, so glad you’re writing a textbook. Perfect!!
Keep us posted. If you want, post some of it here — what we can do is make the posts private, but give members (eg, Scotia, mango, etc) ability to read private posts so you can get feedback.
great idea!
I would very much appreciate keeping this just between us, because this might be the ticket for Mrs. Translator and me to make money again. I trust each regular member here completely, but not all of the lookers who might get the idea. Thanks, my friends. Warmest regards, Doc.
Yup.
Which is why you should *never* post any of it on a public forum.
Here, at least, if you want feedback, we can make it private and only those given that privilege can see it. Bear in mind, one of us is an editor -and it’s not me.
But I ain’t sayin’ who!!!!!!
I appreciate your thoughts. At the least an acknowledgment is in order. Warmest regards, Doc.
Thanks! First to by run by Mrs. Translator, the real teacher. Thanks for the offer, and I will bother all of you more than for which you bargained! Just now over the opening pages, working on forces. Thanks, everyone! Warmest regards, Doc.
You all are going to do a great job. And your writing is perfect for just this kind of project!
I am only the technical guy, Mrs. Translator is the teacher. I expect heavy red lines, and welcome them, and then the turn for the community. Thanks! Warmest regards, Doc.
And I’m glad the blanch and freeze went well!
It looks good, and kept is shape. If I had blanced it for three minutes, it would have been much. Both Mrs. Translator and I like ours very thin, then sauteed in a little butter, with a bit of brown sugar or molasses, a little salt, and lots of ginger. We cook it until it is just about candied. Warmest regards, Doc.
Sorry, “mush”, not “much”. Warmest regards, Doc.
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