2 cups of Milk
2 tablespoons of Flour
2 tablespoons of Butter
1/2 teaspoon of Salt
1 slice of Onion
1 cup of Salsify Pulp
Cut tops from salsify, was, drop into boiling water and cook until tender. Scrape off skins and rub through coarse sieve. Make the following white sauce:
Melt the butter, add flour, salt and blend. Add all of the cold milk at once and stir until it boils and is smooth. Add cupful of salsity pulp and slice of onion. Heat over boiling water. If too thick, thin with hot water or milk. Remove onion and serve.
Note from Jess: 3 roots to cup SW corner
I think that was a note to remind herself which flower bed she planted it in and I suspect she used the flowers on the dining tables.
When you have a bountiful harvest of garden-fresh pumpkins, the possibilities are nearly endless. From classic pumpkin pies to savory curries, there’s no shortage of ways to put your homegrown pumpkins to good use.
With these fun and creative ideas, you’ll no longer be wondering what to do with all that pumpkin goodness. Embrace the season, indulge in delightful pumpkin recipes, and let your creativity shine through various DIY projects.
When we hear about long-term food storage, images of doomsday preppers and survivalists often come to mind. However, having a well-stocked pantry goes beyond preparing for the apocalypse. It can be a practical and sensible approach to cope with unexpected events such as economic downturns, inflation, job loss, or even a pandemic. Here are some reasons why long-term food storage is a wise investment for anyone, not just the preppers.
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