WARNING!!! This entry is all

Filed under:General — eric @ 12:16 pm

WARNING!!! This entry is all about food. If you don’t like food, you may want to check back later for something non-food related.

Anyone leave? Didn’t think so. I just finished a homemade brunch I’d been anticipating all week. Yes, I’m odd that way. My mind’s on good food, so here’s some links.

The National Food Safety Database is a wonderful resourse, and an example of tax dollars very well spent. So much stuff to dig through, and not just botchulism warnings. Of special interest to me this morning is the So Easy to Preserve Canning Guide (Jellied Section) (direct from the University of Georgia here in Athens). Homemade jelly and jams are so very easy to make and better tasting than most anything you can find at the store. You don’t even need fresh fruit — frozen works very well. If you’re planning a special brunch (even if it’s a brunch for one, as mine was today), make some jam. You won’t be disappointed.

When I left for college, my parents gave me their copy of The Fanny Farmer Cookbook. It is one of the best material things they have ever given me. I’ve used it so much that the covers fell off a few days ago. It’s the 1965 eleventh edition. Fanny Farmer published the original in 1896, and the last edition completely written by Farmer was published in 1918. Where am I going with all of this? That 1918 edition is entirely on-line, thanks to Bartleby. There’s some great cookbooks out there (and I own a few), but you’ll be hard pressed to find any better than Mrs. Farmer’s.

Next time you make homemade hashbrowns, grate a turnip and beet in there with the potatoes. Of course, they’re better if they’re straight out of your garden, but the produce section of the market can set you up, too. The mix I prefer: five smallish potatoes, two medium turnips, and one medium beet. This year, I’m growing “bullseye” beets (instead of red throughout, there’s rings of red and white). It’s amazing what this adds to the hashbrowns.

Finally, a non-brunch related item. This comes from the Food Network. Emeril, to be specific. He made a dish with collards and mustard greens that looked mighty tastey, and I’ve got plenty of greens in the garden, so I’m going to make it. Maybe for dinner. Here’s the recipe: Smothered Greens with Ham Hock Gravy. While I’m on the subject of the Food Network, is Good Eats a great show, or what?