Random Pictures.

[barefootgardener]

Originally Posted by Worth1

Fried chicken and cornbread sticks.
Come on guys everyone has the cast iron cornbread molds right.
Attachment 47380

Yummy!! Nothing like fresh cornbread cooked in cast iron. My mother in law had one of those cast iron cornbread molds, but I never saw her use it. It sure was heavy. But she did use her cast iron skillet to make cornbread and wonderfull peach cobbler. . She passed her cast iron skillet down to me, and I have fried a lot of chicken and made lot's of cornbread in it. Old Cast iron cookwear just makes everthing taste better when you cook with it.
A few years back my husband decided the old skillet needed seasoning, so he oiled it and placed it in the wood stove on a grate. When he took it out it was totally coated in red rust. I tried and tried to bring it back to its glory, but nothing worked sadly. I was not home at the time when he decided to be " helpfull "!!

I love looking at all your pictures Worth..Thank's for sharing

Ginny

[Worth1]

Originally Posted by barefootgardener

Yummy!! Nothing like fresh cornbread cooked in cast iron. My mother in law had one of those cast iron cornbread molds, but I never saw her use it. It sure was heavy. But she did use her cast iron skillet to make cornbread and wonderfull peach cobbler. . She passed her cast iron skillet down to me, and I have fried a lot of chicken and made lot's of cornbread in it. Old Cast iron cookwear just makes everthing taste better when you cook with it.
A few years back my husband decided the old skillet needed seasoning, so he oiled it and placed it in the wood stove on a grate. When he took it out it was totally coated in red rust. I tried and tried to bring it back to its glory, but nothing worked sadly. I was not home at the time when he decided to be " helpfull "!!

I love looking at all your pictures Worth..Thank's for sharing

Ginny

Ginny if it is rusty just get some 90 grain vinegar and soak it in it over night or longer.
It will take all of the rust off.

I have one that was in a house that burned down.
The thing is fantastic now.

Worth

[Worth1]

San Marzano showing signs of growth.
Everything else is too.
IMG_2015031712145.jpg

[taboule]

Originally Posted by Worth1

Knackwurst onion and cheese omelette.

Breakfast of the champions.

[Worth1]

Look what I found under my Loquat three.
Some kind of sphinx moths.
Not going to do anything with them because not all of them infest tomato plants.
Worth
IMG_2015031758426.jpg

[taboule]

Big and fat buggers.

[Worth1]

Originally Posted by taboule

Big and fat buggers.

I looked them up they are a polyphemus type moth no harm to tomatoes they feed on trees.
http://www.google.com/url?sa=i&rct=j...26724844277879
Worth

[barefootgardener]

Originally Posted by Worth1

Ginny if it is rusty just get some 90 grain vinegar and soak it in it over night or longer.
It will take all of the rust off.

I have one that was in a house that burned down.
The thing is fantastic now.

Worth

Worth I used regular white vinegar with 5% acidity, and soaked it overnight plus an extra few days. I even tried a solution of vinegar and baking soda paste. Where (would I find it?) and what is 90 grain vinegar?? Thank's for your help.

Ginny

[AKmark]

Thanks for posting those pics Worth

[Worth1]

Originally Posted by barefootgardener

Worth I used regular white vinegar with 5% acidity, and soaked it overnight plus an extra few days. I even tried a solution of vinegar and baking soda paste. Where (would I find it?) and what is 90 grain vinegar?? Thank's for your help.

Ginny

Ginny 90 grain vinegar is 10% acidity.
It is usually in a jug with a blue label right along with the other stuff.
You can get 20% at lowes in the garden section.
If it has oil on it it wont work you will have to put it in the fire again first.
Then put it in the vinegar to get the rust off.
When it comes out it will look grey like it came out of the cast it was made in.
Once you have the rust off oil it and put it in the oven to season.
Keep doing this and it will be fine.
Some of these old USA made pans are collectors items.

Worth

[greenthumbomaha]

Thanks for sharing your photos. Very nice looking transplants - both the newly purchased and the vintage. What is that large red/orange heart? That is quite a garden you took on. "Someone" was lucky to have a friend like you.

Your cornbread is a YUM. Sadly, one of the few foods that is usually off limits for me due to high sodium. Your recipe may be something I can use. Anyone have a low sodium version? Btw, glass bakeware and Pam spray are decent alternatives for a loaf style cornbread for those watching the waist.

- Lisa

Worth, what are you using for mulch? You'll need it soon. I always hate to take off the lower leaves and wait too long.

[Worth1]

Originally Posted by greenthumbomaha

Thanks for sharing your photos. Very nice looking transplants - both the newly purchased and the vintage. What is that large red/orange heart? That is quite a garden you took on. "Someone" was lucky to have a friend like you.

Your cornbread is a YUM. Sadly, one of the few foods that is usually off limits for me due to high sodium. Your recipe may be something I can use. Anyone have a low sodium version? Btw, glass bakeware and Pam spray are decent alternatives for a loaf style cornbread for those watching the waist.

- Lisa

Lisa just dont put the salt in it.

It will be fine.
The only reason I used salt in it this time was I was sweating a lot outside.
The orange red heart is an Orange Russian.

I forgot about the baking powder but I dont think it would matter you may try to reduce it too.

Thanks

Worth

[greenthumbomaha]

I don't think it will rise without the salt.

I have real problems being outside in the heat and humidity. It's VERY humid here in the summer. I can totally relate. Sometimes I feel weak and need a handful of potato chips.

-L.

[Worth1]

Have you tried this stuff.
http://www.google.com/url?sa=t&rct=j...88198703,d.eXY

[greenthumbomaha]

That's new to me. Pancakes are (or were) a forbidden food for me too. That would work great.

My breakfast is usually two slices of whole grain oatnut toast.

-Lisa