I'm glad that Charlie's being so good.
What kind of trouble are the new switches giving you?
Tacos sound good! Were they heated, or pliable right out of the box?
Do you have some sturdy, leather gloves? That's what I got Dh once, for handling/cutting back sharp plants, like the blackberries.
I hope that the deer return soon.
Cats are definitely heat seeking critters!
I've enjoyed the warmer days, too, but it's recently started to get hot earlier, stay hot for longer amounts of time, and get even hotter. 2 days ago, it was 99. That felt too hot to me, even though I had not complained at even a few degrees lower than that. I have looked into the face of summer now, and am afraid that it may be another very hot one.
I love no-waste tips like that! I always do use the broccoli stems. I think that the broccoli farmers laugh at us when they sell just crowns. I think that they keep the stems for themselves, lol!
If you peel and slice them into coins...not too thin, and put them in your stir fry near the last, so that they retain some crunch, they aren't a bad substitute for water chestnuts, mouth-feel-wise.
Two things to remember about them, though.
A - You can't prep them too far ahead, as you can the florets, as they become old smelling faster. I don't peel/slice mine until the day I'm going to cook them.
B - They suck up salt like a potato, only, they don't need as much salt as a potato. So, when you use your salt as always, and everything else tastes fine, they will taste salty. Adding them nearer to the end of a dish helps that a lot. The other thing is to only use a little salt in your dish in the early cooking stages, if broccoli stems are involved, tasting/adjusted at the end.
Once peel and sliced, this time a little more thinly, I like them raw, just tossed with a little olive oil and a sprinkle of salt. I learned that was good, years ago, when I was going to sautee them, and put the oil over them, with a sprinkle of salt, then snitched a bite...which turned into more!...from the pan, before they heated up! :-)
I'll bet that they'd be good added to a salad, especially if they are sweet and on the smaller size.
And, I use all kinds of bits for making broth, and such. My favorite tip is to put the pile of strings from celery that I've strung, into my broth. I just realized one day that I was throwing away flavor. And, since a broth is strained anyway...!
To be honest, that's one thing that I just don't care for...carrot tops. I've seen people make pesto from them, chimichurri, etc. I am fine with composting them, and knowing that they will make my garden produce better. Or, one can always share them with a rabbit!
The most unusual thing that I've seen, in this area, is someone cooking with.....banana peels! I am not sure about it, but tasters liked it. What they did was cook them in a pot of water until soft...which might mellow that enzyme-y thing, then they blended them with some water until they had a puree. It was added to a cake, as you would any other fruit puree. Tasters said that it didn't taste weird at all, and that it gave the cake a mild banana flavor, and made it moister.
I hope that you get a hay bale this season.
I'm sorry about the kids' finances because of the boxes.
I'm glad that you spoke to the storage unit woman, and hope that they will go and get the items this year. I know that it would make you happy to get them.
That happened here last night. It was warm enough when we went to bed, but woke up in the morning cold. I looked at my thermometer, and it was low 50's in here, and 35 out. Oops! So turned on the heater at that point.
Where to put bird feeders is a big decision, but we can't always put them where we'd like to. Argh! Your fossils, and my compacted building pad!
Thank you; have a great day and week!
Love All Life; Thank You For Posting! :)