What I learned today (Take Two)

Probably a good idea if any roosters are walking around.

Yes, I heard of that from the folks who sell eggs at the farmers' markets. I grew up around many chickens, but I never heard Grandpa say that, and I don't recall any roosters around.

[Jenise]

This morning I stopped at a local grocer for green onions where I got mesmerized by the only other person in the produce section. He was decapitating yams. That is, he was breaking off both ends before putting the remaining midsection in a plastic bag. I watched him do this to four yams. After he left I went over to see the end pieces but they weren't there, so they either went into the bag or into his pocket (I am guessing the latter). But what on earth....?

Ooh, ooh, I know this one: he only has a small pan!

Does anybody but me get that one?

[Jenise]

LOL, Jeff.

Today, I learned something about roasting beets for beet salads. We've made these many times in the past, and it's very convenient to roast the beets, let them cool, and then slip the peel right off. This time, I roasted the beets a couple of days ago and put them right into the fridge. When I went to slip the skins off this afternoon sot that I could slice them up for the salad, the peels did not slip at all. I had to use a knife to peel them off. So next time, I'll know to skin them right away and then put them in the fridge until they're ready for slicing. (The salad still came out very nicely, it was just more of a pain in the ass to make than it would have been.)

[Jenise]

I've noted that too--didn't refrigerate but peel while warm, or else!

I decided to make a martini today to use up a little gin, but when I grabbed my jar of olives in the fridge, there was a layer of mold on top. And I didn't have a lemon. Arrgh!

Try a cornichon?

(But, honestly, pickled things are not supposed to mold!)