Podcast July 15th, 2009

Photo courtesy of swimfreak000 of Flickr Creative Commons

Click on the link below to hear the podcast:

Well Done Podcast for July 15, 2009
Garden

Doing great. Tomatoes coming in. Strawberries are going well, and peppers are growing larger.
Looks like slug trouble. -Got to mulch.

Update with Collaboration. Exciting news, I will be collaborating with Tom Naughton on “curing Franken Foods”. Stay tuned.

New development: Reader question of the week.

Going through forums, emails, and will attempt to answer question with my not so humble opinion. Here goes:

Cooking capellini d’angelo. Question:
We bought a lot of Capellini because it was on sale. It’s difficult to prevent it from turning it into a bit of a starchy mess, especially when I’m reheating it. Is there some other way, beyond keeping a constant watch on it and stirring, stirring, stirring, to keep it perfect? Any suggestions would be appreciated.

Plums falling off trees: Question:
Getting together with a couple of friends this weekend to can the plums that are falling from the trees.

What’s your favorite canned whole plum or plum preserve recipe?

Weird ways of Cutting Yourself: Question:
We all know that kitchens can be dangerous places. There are knives that cut, and graters that bite, and hot stove tops and pots waiting in lurk to burn us.

Last night, however, I hurt myself in a totally new way. I’d sprinkled some coarse salt on a dish I was preparing. Grabbed the pepper mill and started turning it. Ouch!

Seems that one or two salt crystals had adhered to my finger. When I turned the mill the salt actually scraped my finger tip—one of those cuts that doesn’t go deep enough to bleed, but which hangs around two days longer than forever.

Anyway, I got to be wondering what other kinds of weird wounds you’ve suffered in the kitchen????

What is the silliest way you have cut yourself in the kitchen?