Re: Melba's Jamming

"George Shirley" <gshirl@xxxxxxxxxxxxx> wrote in message
news:Njf5i.1543$xu.1476@xxxxxxxxxxxxxxxxxxxxxxxxx
Well, as Barb has said, she got here late Tuesday afternoon due to bad
weather in Houston. We waited at our local runway patiently while visiting
with other folks waiting. Unfortunately her bag didn't make it until
yesterday morning so she and I had to go back after it.

Later yesterday she and I went shopping at my favorite supermarket.
Another incident occured there, I had a sugar low and had to drink one of
the full strength cokes Barb had in her shopping cart. One of the store
managers was nearby and I proceeded to rag him about the store while we
were sitting at a table in the deli area. Our store gives away free coffee
to shoppers but we abstained having had a large pot earlier in the
morning.

I've never had a visitor who persisted in shooting still pictures and
videos of me cooking, running the food processor, etc. I'm sure there will
be a new section on her web page when she gets back home. She's really
good to cook for as she is enthusiastic about all the dishes. She, my
wife, and I polished off most of a large moussaka, a bowl of hummos, and
another of taboole last night and several toasted pieces of khobiz or
pita, depending upon country of origin. Khobiz is the literal
transliteration of the Arabic word for bread and is pronounced "hobs."

Barb and Miz Anne, my handler and wife, hit it off immediately and became
fast friends. Barb is also easy to entertain. I guess after Minnesota's
winter our 80-90F weather is a relief and so is the air conditioning. She
is a joy to be around. Even Sleepy Dawg Shirley, our resident rat terrier
likes her and they get along fine napping on the couch together. <VBG>

Today we are canning, in the pressure canner, black-eyed peas, a staple of
life in the south. I put dried peas on to soak last night and today we
will can about four pints of them. Now canned blackeyes sell for about 49
cents for a #2 can at the market but I like to can my own as I control the
additives that way. Any dried pea or bean can be pressure canned if soaked
in advance and then treated as though it were a fresh produce. I may wear
my fancy apron and chef's hat while running this advanced seminar but the
flouncy frock, high heels, and pearls are at the cleaners this week so she
will see me in my usual, for this time of year, shorts, tee shirt, and
sneakers. Will probably get some forties music going on the XM radio
channels our satellite TV provider has or might even put some sixties
stuff on for Barb, depends on what she likes.

Life is good and we're having fun.

Thanks for the updates, George, and please pass thanks on to Barb. I'm one
of the many who are reading your posts with more than a touch of envy.

About the canned beans -- do you bring them to a boil before you put them in
jars, or do they go into the pressure canner at room temp? I think the
recipes I have always want you to cook the beans and then can them hot,
which works great for soup, but I was thinking maybe not so good for just
beans.

Anny


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