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We just had delicious challah bread and leftover crepes with ricotta cheese and blueberry sauce.
Dinner with friends, roast, veggies and potatoes. Made some appetizers and of course cheese platter as it is almost expected in this house and cake for dessert.
Too much food for one day. Have a great Easter!
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Ana -thx for the reminder. I used to make that years ago. The family liked it. I also did pork riblets in sweet and sour pineapple sauce with green peppers. and served on rice.

Tonight was a version of chicken crack slaw.
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Not as yummy as Greek, but I have pot of pineapple, peppers and chicken in the oven. Now to cook the rice. A family favourite.
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River,

I absolutely adore Greek cuisine! I wonder if I would like it prepared that way.

I attend a Greek festival every year but I have never seen beets being served. I go straight for the lamb dishes! Of course, I get pastries too!

I do go to Greek restaurants too. Never thought about eating beets at them.
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Need,my husband hated beets until my Greek father made them. Now he loves them. As a last ditch effort if you have a good Greek restaurant in your city you might give them a chance if they are on the menu.

Otherwise I certainly understand to each his own.
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Pam,

No offense but just the thought of beets and eggs pickled together would make me vomit 🤮! LOL 😝 I gross out seeing eggs floating in a jar. It’s weird!

I hate beets with a passion! I have tried them numerous ways from numerous restaurants and home cooks trying to like them because they are loaded with vitamins. No thanks! I will get my vitamins elsewhere.

I do think the color of beets is beautiful!

My craziest egg story is when I was walking with my boyfriend. He had a beautiful German shepherd that we walked daily.

It was around this time of year. The Easter season. He didn’t celebrate Easter though. He was Jewish.

I love Easter candy and would share my candy with him. Well, one day we were walking his dog and he spotted a blue egg on the ground. He picked it up and took a big bite! Hahaha 🤣, it was a beautiful blue robin’s egg. He made a horrible face!

He screamed, “Sh*t! That was a real egg and not a candy egg!” I started laughing hysterically and asked him why on earth would he even eat something off of the ground? I still think of him whenever I see a robin and smile. He was a sweet guy who always made me laugh.
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Need yes she did but we were preteens at the time! The teenagers at the bowling alley all changed into "regular" clothes , and some had hot cars.
Had to laugh about the Lutheran minister..we are called the liberal ones.. LOL
Pickled beets and eggs are a Lancaster Co thing I love,, we just hard boil eggs, dump beets all over them and add vinegar and maybe some sugar and pickling spices. They are wonderful after they sit a day or so!
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cw,

I can’t imagine how pickled eggs would taste. It just sounds weird to me.

Maybe I am missing out on something good though. I should try them before saying that they are gross. I don’t like the way they look.

It grosses me out to see eggs floating in jars! LOL 😆
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Oh I've done cheater pickled eggs too, I just toss my boiled eggs into the brine left over from pickled beets (or your favourite pickles). They are great as is or you can use them for egg salad.
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I don’t do canning but may try it someday.

I buy mason jars because I love them for storing individual portions. Plus, I am not crazy about using plastic containers. I always lose the lids to storage containers!
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The woman at our farmers market frequently sells out of her products. She makes a killer pepper jelly! I always buy it from her. Sometimes, I will buy it to glaze a pork loin. It’s delicious!
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cw,

Look at the article in allrecipes.com at, 40 Foods You Can Pickle.

I would never in a million years have thought of pickling avocados! People have pickled all kinds of things.
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@cwiilie

I do lots of canning too. Fruit preserves, dessert sauces, marinara, vodka sauce... all kinds of things.
I do the old-fashioned hot water bath right on the stove top to seal the jars.
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cw,

That’s how my grandma did it too. She didn’t have a pressure cooker either.

Every now and then I have seen a large jar of pickled eggs. The sight of those gross me out. I must admit that I have never tried them, nor do I feel that I ever will! They look disgusting 🤮 to me!
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NHWM - Since I am now alone I mostly I just buy what I need, but have made chili sauce and salsa to use up extra tomatoes and canned a few jars of peaches because the ones you buy are awful.
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My mom canned a lot too, but it was pretty much all fruit (lots of peaches and plums and cherries) or things like chili sauce and relish or pickled cucumbers and beets. Beans were pickled too to make salad. She did do tomatoes but always added a tbsp or so of vinegar to make sure. Nobody I know had a pressure canner it was all open kettle or hot water bath.
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TN and cw,

My grandparents had a fig tree in their backyard. Grandma would spend the day making fig preserves. They were delicious.

Grandpa would eat her preserved figs on her delicious homemade biscuits. I have never been able to make biscuits as well as my grandma did.

I would eat the figs raw as a snack when I would visit them.

The neighbors had a pecan tree and they would swap each other. Grandma would give the neighbors her preserves and they would give her pecans so grandpa could make his pralines. He made delicious pralines.
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Cwillie, tomatoes are one of the most acidic foods you can can; that's why so little pressure and so little time to can them. I have known of botulism cases from green beans, beets, and soups but the causes were stated as not properly sealed jars. My family canned extensively in my grandmother's and my mother's generation (and there has always been some canning in my rural community) with no problems. My mother taught canning the food, we didn't add salt or anything unless we were making pickles or pickled beets or okra. I think the primary reason was it was quicker to not add anything during canning. We canned hundreds of jars from the garden and occasional purchases from farms (for example, at least 100 quarts of tomatoes and green beans, 50 quarts of greens, 12 half gallons of blackberry juice, 24 half gallons of apple sauce, 24 quarts of sliced apples, etc.). Mother canned more with her family since she was one of eight during the depression. In the summer, taking care of the garden and canning the produce were very time consuming. Because Mama broke beans and sliced corn off the cob so much faster than I, Mama started the canning after breakfast and I did all the housework before joining her to pack the jars and watch the stove and pressure cooker. I can still remember sitting in a chair in front of the pressure cooker and checking the pressure after each page as I read a book and then carrying the jars to the basement storage room...
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I cook with them the same as I would use canned tomatoes. The neat thing is that as they start to thaw the skins slip right off, plus you can grab just one or a dozen according to your needs.
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cw,

What do you do with the frozen tomatoes afterwards? Cook them? Does freezing change the texture or flavor? Do they become mushy?

Have you tried pickling foods? There is a woman at my farmers market who sells the best pickles! I have never researched how to pickle vegetables. I love pickled cucumbers, green beans, okra, etc.
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Techie my mom was always leery about canning tomatoes because supposedly there was a local family that died of botulism from them.... I've learned that adding vinegar or lemon juice is a way to ensure the tomatoes are acidic enough to prevent botulism. But mostly I just freeze whole tomatoes, it's so much easier.
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When my nephew was small, he wanted tomato juice with his cottage cheese so my mom started opening a quart of her canned tomatoes and putting them through the blender for "juice". As I read various recipes for cream of tomato soup, many of them direct you cook cans of diced or crushed tomatoes, let the soup cool, run it through a blender in batches, then return the soup to the pot to reheat it. Why? Although I have a recipe that works with no salt added tomato juice, it's easier to get the no salt added diced petite tomatoes so I am working on a recipe using them. I put the tomatoes in the blender just out of the can. If I use carmelized onions and garlic, I add that to the (cool) tomatoes in the blender and then put it all in the pot to heat... (I also have a version with powdered onion and garlic for a quicker/easier preparation.) I don't seem to taste any difference between blending the hot vs the cold... is there supposed to be some tomato flavor that comes out or blends better with the onion/garlic pieces before they are blended smaller?

BTW: I plan to can more tomatoes this summer; both for soup and because my nephew and his younger son like "juice" with their cottage cheese. Like mom taught, scald the skin off whole tomatoes, let them cool to handle and quarter them (cutting out the core) and putting them directly into the jars; then 5lbs pressure for 5 minutes. I always thought tomatoes were the easiest to can. When a jar wasn't filled one day, just put it in the fridge and fill it the next day. Also get a chance to teach canning to the boys. They, like me, may not can much in their lifetime, but at least they will know how its done if they ever choose/need to preserve their garden stuffs. They definitely like taking the spaghetti, soups, and other left overs I occassionally can to the lake house.
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NHWM, the impala was my mom's when the first car I ever drove.
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I have to take mother to the urologist tomorrow to see if she can get her catheter removed permanently

It will probably be all day

They have been testing her I would rather they would keep it in to be safe she has kidney disease but she wants it out

ANYWAY tomorrow is going to be take out probably pizza but maybe Chinese McDonald's would be aok as well 🙂
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Shrimp and spaghetti left over from Sunday

🙂

I like this thread a lot of good ideas 👍
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Glad,

Your mom’s minister was ahead of his time with his fancy car. That is mild compared to the luxury cars and mansions that the televangelists have today!
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Glad,

Dom Peringnon was a Benedictine Monk.

The monks have breweries too!

Look at buildingcatholicculture.com

They have breweries all over! Interesting list. Brewing Monks: A List of the World’s Monastic Beers
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Oh, but it was a 1966 Chevy Impala convertible!
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glad - outings with him don't sound like much fun

What did I have for dinner - one large pumpkin brownie. it's a day off for me!
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The Lutheran minister that married my mom and dad was a bit, I guess you could call it wayward, drank and smoked. Mom used to talk about how cool she thought he was because of that.

Then later in life, they, minister and mom, dated. I remember them taking us to see Sound of Music, I think, maybe Mary Poppins, I am foggy on that. He drove mom's car and his driving really scared me. He would not press on the accelerator evenly, constantly. He would give it gas, then take foot off accelerator, brake a bit and coast a bit, then apply the accelerator again.

Isn't it strange then things we remember? I was probably 12 or so?

What does that have to do with dinner? Nothing.
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