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NAYPOOIE's Photo NAYPOOIE Posts: 17,749
10/10/17 12:37 A

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Fires kind of gave up around here. Been weeks since I smelled smoke.

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CALGAL98's Photo CALGAL98 Posts: 2,517
10/9/17 10:21 P

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Fires are all around. We aren't in direct harms way, but the smoke is bad. The wind has been troublesome. Yesterday was so windy that it was like a dust bowl. That isn't helping the fire situation. We were blessed to break the drought this last year, but it increases the fire fuel for summer and we are reaping those benefits this year. So much of the beautiful part of our state has burned. It will take years to regrow the blackened areas. Right now, the best of the wine area is burning or at risk. Our favorite areas are burning. So hard to see. Its all part of a cycle, but we have built into the normal burn areas and so fire causes too much damage. No winning this year


If you can imagine it, you can achieve it; if you can dream it, you can become it.
William Arthur Ward

FITKRIS's Photo FITKRIS Posts: 5,143
10/9/17 9:42 P

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Well, I'm not hungry anymore!

We have a freeze warning tonight, which is a couple weeks later than usual so can't complain. It was cold and rainy today and I turned on the heat at home for the first time, also later than usual. I generally try to wait until October. Some years I make it and some I don't, but not needing it until the 9 is pretty good!

One of the most important keys to Success is having the discipline to do what you know you should do, even when you don't feel like doing it. - Unknown


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BUDGETMAW Posts: 16,007
10/9/17 8:28 P

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Speaking of smoke, Naypooie and CalGal - are the fires near you?

NAYPOOIE's Photo NAYPOOIE Posts: 17,749
10/9/17 6:11 P

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We sometimes smoke the backbones left after filleting. Not a lot of meat, but very tasty.

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CALGAL98's Photo CALGAL98 Posts: 2,517
10/9/17 6:06 P

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We went fishing for Salmon a while back, and they were going to throw all of the quickly filleted fish carcasses. I took all of the carcasses and took cheeks out, and cleaned up all the meat. I must have ended up with an additional 10 lbs of meat. I made salmon patties and a salmon cheek in linguini, with a red sauce. It was all delicious! I hate wasting such a precious commodity.

Edited by: CALGAL98 at: 10/9/2017 (18:06)
If you can imagine it, you can achieve it; if you can dream it, you can become it.
William Arthur Ward

BUDGETMAW Posts: 16,007
10/9/17 3:42 P

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My mother refuses to cook - or eat - anything that's looking at her. So, of course, her younger brother poked the eyes out of some trout while he was cleaning them for her to cook. She, of course, sent them right back out to him to take the whole heads off.

When we lived in Taiwan, Mom and Dad taught English sometimes at the Chinese artillery officers school. When a class graduated, they had a big banquet and the English teachers were invited. Dad ate (at least once) the shrimp heads that were served separately, as a delicacy. Mom passed them up.

NAYPOOIE's Photo NAYPOOIE Posts: 17,749
10/9/17 2:41 P

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They said they like to feel them pop.

"no, Nay" is cool, but the first time someone responded to something I'd said with "yes, Nay" it totally baffled me.

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NOTREADMILLDESK's Photo NOTREADMILLDESK SparkPoints: (15,197)
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10/9/17 2:26 P

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No, Nay (I've been wanting to say that for a while now!), they're not kidding. Cheeks are a "cook's bonus" in my family's tradition--they never make it to the table because the person doing the work keeps them--but I've learned you can buy them frozen in some of the larger Asian markets. As for eyes, I was taught to use whole heads for stock since most of my family has issues around food that looks back at them, but other people do prize the eyes. If the idea of seafood aspic appeals to you, you might enjoy them.

...And if so, you can have my share.

SJP

NAYPOOIE's Photo NAYPOOIE Posts: 17,749
10/9/17 1:19 P

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Some also claim the eyes are good, but I think that may have been just pulling my leg.

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CD375712 Posts: 10,855
10/9/17 1:13 P

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NAYPOOIE's Photo NAYPOOIE Posts: 17,749
10/9/17 12:17 P

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emoticon Some of our elders insist that the heads are the best part of the salmon. I think basically they eat the cheeks.

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BUDGETMAW Posts: 16,007
10/9/17 10:09 A

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Another beautiful day here. High of 58, sunny, blue skies, light wind. It's nice to have it cool enough that I can open the windows and flood the house with sunlight! And warm enough that I can still open my bedroom window at night. This is perfect weather, as far as I'm concerned.

I picked a lot of green tomatoes before the first (and only, so far) frost last week. I spread some of them out on my dining room table yesterday - the ones that have at least started to change color. I'm surprised at how many of them have. I think I'll make Tomato Soup today, from a 100+ year old recipe. Not sure which one, but I have several. Most tomato soup recipes call for flour, but I have found a few that don't.

If you like old cookbooks, check out www.openculture.com/2016/07/an-archi
ve
-of-3000-vintage-cookbooks-lets-you-R>travel-back-through-culinary-time.html
Some interesting recipes. Even as late as the 1900s there were lots of recipes for things like brain and tripe and kidneys and liver. Things we just don't eat anymore. And that aren't readily available anymore, either. Though we have enough of an immigrant population around here - largely Mexicans who came here to work on the farms, but also lots of refugees and immigrants from other countries - that "strange" foods are available. Some of them I've tried - like kidneys (yuck!) and some of which I haven't - like salmon heads (double yuck!).

Have a great week! Hope you get the day off!

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