#pyrex serving

[ragnarockz]

Kissing everyone on the mouth who has it down bad for 50s Agnes/Agatha

[estatesalefinds]

Boring, OR

[hemantgoel]

Best Borosilicate Glass manufacturer & dealers | Goel Scientific | Canada

We serve the Best Borosilicate Glass, We fabricate glass parts from raw materials from Schott, pyrex, Manufacturers, Goel Scientific Glass, Canada USA

[onekindredspirit]

*How to Make Alice's Dessert*

"Who was Alice?" I asked my mother. She didn't know. "She was probably one of my mother's friends." she'd said, just to fill the space. Like so many childhood questions, answers only come when you are older. Pre-heat your oven to 180 Celsius or 350 Fahrenheit. Mix 2 tablespoons of butter with 2 tablespoons of sugar. Add 1/2 cup of flour and 1 1/2 teaspoons of baking powder. Add 1 cup fine coconut and 3/8 cup of milk. Blend ingredients. "Mother" was how my mother mostly referred to her own. She had a way of saying it that emptied all meaning from the word. "Mother" did not contain one ounce of mother, not even a drop of mothering. Place the batter in a 20cm (8 inch) Pyrex bowl. Pour over the top, while still hot, 1 1/4 cups brown sugar dissolved in 1 cup boiling water. Place in oven. "Mother" or Effie gave wet kisses and awkward hugs, and was seemingly unable to breach the titanium of her own containment vessel. The one day that she did, she managed to dispatch her wedding rings down the waste disposal and was later found on the front lawn, drunk and decrying the infidelities of her husband, my grandfather. Lack of loving gets passed down through the generations, they say. I like to think Alice was actually Saint Alice. Leprous, blind and nearly paralyzed, cooking up the miracle of Alice's Dessert for the Cistercian nuns of La Cambre Abbey, by feel and with love. I'd rather two servings of Alice's Dessert, prepared and plated by a leprous Cistercian lay sister destined for sainthood, any day, over a childhood without love. When the top of your batter begins to brown place tinfoil loosely over the bowl to stop it becoming too dark, and to slow the evaporation of the sauce. By 30 to 40 minutes your batter should be light, fluffy and coconutty, floating on a cauldron of sweetness. Take a knife and pierce it through its heart. If it comes out clean you're almost there. Now it's time for love. One Kindred Spirit

[fbfh]

Tristin Dugray lore hcs

wc: 1k

warnings: mentions of broken/dysfunctional families, tristin's siblings both have drug problems, mentions of sexism and abortion (v briefly), mentions of cheating (also v briefly), tristin is not super close with his siblings, brief mention of DUIs (not tristin), I think that's it??

summary: lore on Tristin's family whipped up in my little plastic play kitchen by yours truly lol

a/n: I MISS HIM!!!! I SAW SOME GIFS THAT MADE ME SALIVATE!!!!! also!! in case it wasn't obvious the Dugray family is based on the real life Dupont family, just like how the Huntzbergers are based on the Sulzbergers

song recs: family jewels - Marina (ouch!), be here - palaye royale, everything is romantic - charli xcx

The Dugray family have made their fortune as far back as the American revolution, starting with immigrating to America and manufacturing gunpowder for the American soldiers

This eventually led to the Dugray family owning one of the largest and most established chemical manufacturing corporations in America, DuGray

They invented a number of household names like pyrex, teflon, styrofoam, and even superglue, and also make ppe for people who work with or around chemicals

A while back, they also acquired two bank chains on the east coast, one of which is for east coast businesses, and the other is expanding slowly across america. 

The Dugray family’s net worth is roughly 18.6 billion. I know. 

Also, the Huntzberger family’s net worth is roughly 21.7 billion. I know.

Tristin mentions at one point that he has a “matching set” of baggage with Paris, and we know Paris’s parents are not at all close to her, or each other

We also know that her father is the head of a pharmaceutical company, and when her parents divorced it was in the newspaper

So yikes!

Anyway the only family mentioned by name is Janlon Dugrey, his paternal grandfather (I’m assuming if Janlon was his mom’s dad he would have a different last name yk)

So OBVIOUSLY I had to flesh things out a little 

Looking at this family tree I made a while ago, Tristin has two older siblings: his oldest brother Royce, and his older sister and middle sibling Sutton

They’re both a bit older than Tristin, since his mom is their dad’s second wife

Truett DuGrey married Helena Holshire and had Royce, then Sutton

They divorced when Royce was around 7 and Sutton was almost 5 because Helena suspected Truett of cheating, and Truett suspected Helena of being a gold digger

Both were true

A couple years later, Truett is introduced to Blythe Ross while working on publicity for the banks his family as acquired 

Blythe and Truett didn’t necessarily get along, but she could handle him better than most other women he’s met 

They were actually introduced through Mitchum Huntzberger and his wife Shira, because Shira and Blythe are sisters

Surprise!

So Blythe gets pregnant and Truett can feel another Helena gold digger situation coming

That’s when Blythe tells him she can’t go to his work event because she has to go to a clinic

Truett stops in his tracks and realizes three things at the same time

Blythe is not in fact using a pregnancy to try and get access to his money

He loves his son Royce as much as he’s able to, but he’s already becoming apathetic and Truett can’t pass over the family business to someone with no drive or ambition

Royce is 10 by the way

Lastly, he realizes that this might actually be beneficial to him

So he convinces Blythe not to get an abortion and to elope instead

Once she gets her body back after the baby they’ll stage some wedding photos and claim it was from a little over a year ago so no one knows he had the baby out of wedlock

When she’s 18 weeks along, he schedules a private ultrasound to find out the baby’s gender

He tells her that if it’s a boy, everything will be fine

If it’s a girl, he’ll serve her annulment papers and nice fat alimony and child support checks to keep both of them out of his life

Blythe isn’t sure if she’s relieved or not when the doctors announce they’re going to be having a healthy baby boy, but Truett sure is

So he grows up watching his burnt out older brother and back bone of the family older sister navigate middle school and high school when he’s barely starting kindergarten

They don’t have any harsh feelings toward Tristin

Not really

They were just never that close yk

It’s like the pilot of umbrella academy, “we only see each other at weddings and funerals”

Except really, they only see each other when Truett forces them into whatever is going on with the family business, or to bail each other out of trouble

Royce is just waiting for his trust fund to kick in so he can fuck off and smoke weed in peace

Sutton is desperately trying to keep her image and life together while hiding her nicotine dependency and steadily growing pill problem from the public eye

And Tristin just wants to fucking feel something

His mom has been in and out of “med spas” and “wellness retreats” for so long he wouldn’t be surprised if she didn’t recognize him, and the only time he and his dad talk is when he’s making charges go away

Sutton is engaged to this guy Clint

And he’s fine or whatever, Tristin hasn’t really talked to him much before

But he’s keeping his ear to the ground to make sure he treats his sister right

Sure Sutton can be condescending and a total control freak and act more like a mom than his actual mom

But she’s still his sister

So Sutton’s been off planning this huge wedding and trying to start some lifestyle brand for luxury dog beds and organic phone cases or something

Royce barely managed to keep his latest DUI for driving stoned under wraps but Truett still found out and sent him off to rehab

So Tristin starts high school at Chilton feeling almost lonelier than ever

Tristin aches for consistency, for stability

Thanks to Duncan and Bowman he sort of has that

And people like Paris that he’s literally been in school with since he can remember

It’s not that they’re particularly close, but he just likes that she’s always around when he’s going to and from class

There’s a few other people like that too, loose acquaintances that haven’t dropped out or transferred

They make him feel like even if everything else has gone to shit, he still has his winning personality

And he still has Chilton

[strangersteddierthings]

Gut Instinct: Chapter 5 - Saturday

[Art] [Ao3] [Prologue] [Chapter One] [Chapter Two] [Interlude] [Chapter Three] [Chapter Four] [Chapter Five]

He decides on spaghetti. Mostly because tomorrow is grocery day and all he’s got is spaghetti ingredients. He presets the oven before getting some water into a pot to boil. He slices some French bread to make cheesy garlic bread and sets it to the side to finish later. He’s too tired from the day’s events to make meatballs, though, so he just browns the ground beef and pours the spaghetti sauce over it to heat up, moving onto the noodles and then back to the finish the bread.

While waiting for the ding of the timer for the garlic bread, Steve sets the table. Two plates, two forks, two glasses of water. It’s nothing he hasn’t done before for Robin but this feels different to him. Munson is a stranger, someone he barely even registered in school. When he spoke with Munson yesterday, that had to be the most words they’d ever exchanged. Steve was in school with him all four of his years there and so self-absorbed for most of it that he didn’t give anyone his parents wouldn’t have approved of the time of the day.

And now here he is, being a creep because it feels like every time he blinks, he sees all of Munson on display in the bathroom, boxers barely leaving anything to the imagination. He’s also thinking about how Munson had been standing. Like he was trying to be on display, standing as tall as he could while trying to look like he was disinterested in his surroundings. A conclusion Steve comes to because he’d done the same kind of postering when he was in high school; a way to draw attention and gauge the interest of people around him.

“Smells good in here, Harrington,” Munson’s voice brings him out of his thoughts. Steve, who was staring down at his dinner plate, looks up. Munson looks more relaxed, or at least, less terrified. His hair is still wet, making the Henley wet where his hair touches, and it looks longer and more tangled than when he got in the shower. It’s painfully clear that Munson did not use the conditioner. He’s just a few feet away from the table, his clothes in a ball in his hands. Munson looks good in the Henley, looks good in Steve’s clothes, and something like possessiveness runs through him.

Steve says, “Hope you like spaghetti,” because he thinks his brain has quit working for a moment, and he needs to get that going again. “Uhh, washing machine’s this way.”

They get Munson’s clothes going, mixed with some of Steve’s because he’s not running an entire wash cycle for that minuscule amount of clothing. He leads the way back to the kitchen, picking up the pace as he hears the timer. Munson fades into the background as Steve gets back into cooking mode.

He rescues the bread from the oven, using a nearby fork to transfer the bread from the baking sheet to a dish, depositing the sheet in the sink. Drains the water from the noodles and plops them into a Pyrex bowl he knows has a lid. He takes those two out to the table and sets them within reach of where he set the plates before returning to the kitchen to pour the sauce into another bowl, grabs some serving utensils and heads back to the table. He deposits the spoon into the sauce and the tongs into the noodles before pulling out the chair for Munson, heading around to his own seat.

“Did you… make this?” Munson asks, voice pitched a bit like he might be holding himself back from either laughing or having a mental breakdown. Steve's been there, he gets it.

“Hmm?” Steve hums as his brain starts to process what Munson said. Munson hasn’t sat yet, but he is approaching the table like it’s a startled animal that will bite him. Steve reaches across the table to drag the noodle bowl closer, removing the lid. “Oh, uh, yeah.”

“Like from scratch?” Munson has reached the table and is looking between the chair Steve pulled out for him and Steve himself. His face looks a little red.

“I guess?” Steve says as he drops a tongful of noodles onto the center of his plate. He then gestures at Munson’s plate with the tongs. “You hungry?”

Almost instantly Munson drops into his chair and pushes his plate closer. Steve drops a generous helping of noodles onto the plate, then ladles the spaghetti sauce on top, pushing Munson’s plate back to him before continuing to serve himself.

Munson eats like it might be his last meal ever. Or, more accurately, like it's the first one he’s ever eaten. He eats slowly, like he’s trying to memorize the taste of each bite. He closes his eyes when he takes a bite of the bread and Steve finds himself drawn to the look of bliss on his face.

When Munson’s eyes snap open suddenly, Steve doesn’t have the needed time to pretend he was looking at something else, so he decides to just be embarrassed about being caught, feeling his face heat in a blush but not looking away. If Munson is uncomfortable being stared at, he hides it well. “You made this?”

“You already asked that.”

“Yeah, but when you answered you sounded unsure so…”

Steve huffs a laugh, looking away and down to his own plate where he’s been twirling the same noodles around his fork for possibly the last five minutes. “Yes, I made this. Why are you so unsure of that? It’s spaghetti. Anyone can make spaghetti. There’s, like, two ingredients. Canned sauce and noodles.”

“I’ve never had anyone make me dinner before,” Munson almost whispers those words, but Steve hears them, head whipping up to look at Munson. His face is red, probably embarrassed by what he just said out loud. He doesn’t look at Steve, instead focusing his attention on the piece of garlic bread he’s shredding atop his plate for unknown reasons.

Somewhere in the back of his mind, Steve remembers the mention of a Wayne, but he doesn’t know who that is. A person, clearly, since Max is going to ask him something if she sees him. So, Steve asks, “Wayne never made you dinner?”

Munson looks at Steve again, brows scrunched and with a slight frown on his face, like he can’t believe Steve knows who Wayne is. Which Steve doesn’t, but he realizes his question makes it seem like he knows a lot more about Munson than he truly does.

“Well, of course he’s made me dinner before but…” Munson trails off, eyes sliding away from Steve’s face to stare at a point behind him somewhere. “I guess it’s just been a while.”

“A while?” Steve isn’t trying to pry into Munson’s life, he’s just prone to asking most of the questions that come to his mind as soon as he thinks them.

“That’s just… how it goes, right? Growing up your family feeds you ‘cause you can’t do it yourself, but eventually you learn how to microwave a frozen dinner, right, and then they don’t have to worry about it. You can tell ‘em it’s one less thing they gotta worry about, feeding you, you know?” Munson says, then scoffs. “Or you don’t know. I dunno. Doesn’t matter. Wayne usually works doubles at the plant so he’s not home at dinnertime anyway. Besides, I meant like, someone not related to me hasn’t ever made me dinner, so thanks or whatever.”

Steve chooses to ignore the scoff and pointed words of ‘you don’t know’ and nods because he does know, actually, to an extent. When his parents were around his mom would make dinner. But the older he got, the less they were home. Steve had to learn to cook for himself. He took a cooking class in middle school just to learn the basics. Then, the more he learned, the less his mom cooked even if they were home. But Munson’s talking about his family, implying Wayne is family. One more thing on the list of Things Steve Knows About Eddie Munson.

It seems he’s been silent too long because Munson raises a questioning eyebrow at him. Steve doesn’t want to make assumptions or draw conclusions, so he avoids talking about family entirely and says, “Well, if you’re sick of frozen dinners then stick around. I’ll make you dinner every night. Breakfasts, too. You’re on your own at lunch time, though.”

“Why?”

Steve understands Munson’s baffled question. Why should Steve offer dinner to him, much less breakfast, too? They're strangers, still, and Steve’s not sure if Munson’s even accepted his truce. But Steve’s trying to be a better person than he was, and he’s got the means to help other people, so he’s going to. It also helps that Dustin cares an awful lot about Munson, and honestly? That alone would be enough for Steve to do anything in the world to make sure Eddie Munson ends up okay. He's not going to deny that the crush he's started to develop is playing a minor role in the offer, too. Saying all that out loud feels loaded, too heavy, so he decides to try a joke and says, “wouldn't be very gentlemanly of me to not fix you breakfast the morning after, yeah?”

“Fuck,” Munson whispers, before meeting Steve’s eye. He heaves a sigh, like he’s lost a bet, but he’s amused by it and says, “yeah, Harrington, I’ll sleep with you.”

Steve almost chokes on his own spit. He shoots Munson a smile and then shoves the rest of his garlic bread into his mouth, so he doesn't have to verbally respond. The rest of dinner is silent.

Munson insists on helping clean up dinner. Steve tries to tell him that wasn’t necessary, since he is a guest in Steve’s house, but it seems unless Steve is going to physically restrain him, Munson is helping.

Being honest with himself, Steve really hoped Munson would just let him clean up alone. He needs a moment to collect himself. When Munson had just looked him in the eyes and said he’d sleep with him Steve’s brain had stopped functioning for a few seconds before he remembered that he’d offered to sleep in the rec room with him. He’s glad Munson’s taking him up on the offer, he’ll only be a few feet away if Munson starts to have a nightmare or something. However, he wants a moment or two to himself right now. When Munson said ‘yeah, Harrington, I’ll sleep with you’ his traitorous brain had supplied an entirely different meaning to that, making Steve hot under his shirt.

Not surprising to Steve, he's always had a thing for people who challenge him, that push back. Back in school he'd watched every single one of Munson's cafeteria rants, tracking his every movement with a carefully neutral expression on his own face. There hadn’t been attraction then, Steve found him kind of annoying, but he did admire him. Admired that Eddie wasn’t afraid to just be himself, or make his opinion on every little thing the entire cafeteria’s problem.

Or, maybe, he did have a little bit of a crush. Steve can’t really tell looking back. He likes Eddie now and that’s kind of scrambling his thoughts about the past.

“Where, uh, is the lid for this?” Munson asks, pulling Steve from his thoughts and reminding him of the situation. Munson, helping him clean up.

“The lid drawer is there, the one next to fridge,” Steve says. “There is no organization so, uh, good luck.”

Munson snorts and it sounds amused.

Under Steve’s instruction, Munson dumped the remaining noodles and sauce into a tupperware container and the bread into a Ziploc. Steve gathers the dirty dishes and washes them. This is done in silence mostly.

When Steve’s finished the last dish and set it to the side to dry, Munson has long finished his task and is leaning against the far counters. His arms are crossed and he’s looking down at the floor so all Steve can see when he tries to look at his face is hair.

“So,” Steve starts.

Munson doesn’t lift his head, but he echoes, “so.”

“To bed, then?”

Munson nods.

[copperbadge]

Hello: In the post with a picture of vintage pyrex I thought I remembered a website that said there was lead in that pattern so I replied with a link, but then google showed Snopes saying it is unproven, so I deleted my reply. I had googled lead paint pyrex amish butterprint. I read an article in the Guardian recently about lead on vintage glassware and it got me worried.

Hey, thanks for letting me know! FWIW it didn't even pop on my activity feed so you must have deleted pretty fast :D

I'd honestly rather people let me know if they've heard of something like that; of course it's best to look up the facts first but usually if someone's like "Oh Sam no that's the Leaded Cookware" I'll still go investigate for myself. I appreciate that you were looking out for me because lead poisoning truly is awful. It's one of my huge fears in life, the idea of consuming something that slowly starts to degrade my cognition and I don't notice because it's degrading.

I do take comfort in the fact that it takes a lot of specific exposure over a long period of time, generally, to absorb lead from cooking/serving vessels; you definitely shouldn't just throw caution to the wind, like maybe don't drink from the Tainted Garfield Glasses, but you have to cook and eat a LOT of food from a very high-lead pan before you start having issues.

[themodethecitythesoul]

Southern Sweet Tea(hold the bigotry)

I'm trying to keep my sanity through the mother of all migraine hangovers, so here, have a recipe that I'm making real-time.

Aquire:

Tea, 10 tea bags of. I recommend 9 bags of generic black tea and one of something flavored. this batch is mint. Last one was vanilla rooibos. Great way to use samples from fancy tea places

Water.

Granulated sugar. Anywhere between 1/2 cup and 1 cup. I use about 3/4 cup

2 quart pitcher. I like my koolaid looking glass one but whatever you have thats approx. 2 quarts

4 cup microwavable container. I use a Pyrex 4 cup measure

Microwave. I'm not sure how to time this stovetop, but I have pictures so you can see how dark the tea has to steep and work from there

You only need to remember two numbers: 10; 5 and 5

10 tea bags

Microwave for 5 minutes

Steep for 5 minutes

Now. Instructions.

1. Peel tea bags

Don't worry about the staples in the tea bags, I've done this in like 6 different microwaves and none of them had problems

2. Add Cold Water

Just fill'er up, don't bother measuring

3. Heat and steep

Microwave on your normal setting for 5 minutes. Let sit and steep in the microwave for 5 minutes. When you're done it should look like that ^^

If you're short a microwave, boil your 10 tea bags in 4ish cups of water until it looks like the above.

3.5. Prep sugar

While your tea is heating and steeping, put your sugar into your pitcher. This is so you don't accidentally cool off your hot tea before adding the sugar.

Trust me, learn it this way so brain fog doesn't rob you of delicious sweet tea one day.

4. Disolve sugar

Pour your hot tea straight from your measure into your pitcher with the sugar. Stir with preferred stirring implement UNTIL ALL THE SUGAR IS DISSOLVED.

This step is what differentiates yankee iced tea from southern iced tea. It's literally why I have to make it myself rather than get it from any restaurant around here.

5. Fill the pitcher

With your tea bags still in, use your brewing container to add cold water to your sweetened tea concentrate. If you like really strong tea, squish the tea bags with your spoon as you decant fresh water into the pitcher.

Fill all the way to the top of your pitcher

6. Taste test

Do a quick taste to check the strength and sweetness of your tea.

Too strong? Dump a bit out and replace it with water.

Not strong enough? Make a little more tea with your tea bags and replace some, maybe adding some sugar

Not sweet enough? Disolve more sugar in hot water before adding

Too sweet? Same thing as not strong enough just don't add any sugar.

OR. as I do when I fuck it up, drink it anyway and adjust my process for next pitcher.

7. Chill

Chuck that sucker in the fridge for a few hours.

If you're in a huge hurry, you can dilute the pitcher with ice cubes instead of cold water. Just know the tea won't be as strong.

8. Serve

[no pictures mine is still chilling]

Serve over ice.

Will take multiple kinds of liquor well as a mixer if that's your thing, but since booze gives me a headache more often than not, I only have second-hand accounts of this.

So yeah. Go forth with your knowledge. And fellow yankees who just want a fuckin decent iced tea without road tripping to below the mason-dixon line, you're welcome.

I learned this from my mom who's the staunchest queer ally I know, but SHE learned it from her mom, who thinks my transmasc ass is her poor sweet confused granddaughter. So queer it the fuck up.

[posttexasstressdisorder]

Cake For Breakfast

Orange Layer Cake, with Orange Cream Cheese Frosting, that is!

I've been wanting to do an absolutely orange cake for awhile.

I ended up improvising (as usual) on the recipe (which I will type up and post with a reblog) and it came out exactly like I like cake: dense, moist, and packed with flavor.

This is one that should be refrigerated, definitely. We're working with fresh orange juice and zest, so fridging is necessary. It doesn't really matter as far as the immense flavor goes!

The crumb is nigh what I call perfect for a scratch cake. Super-dense, moist, and flecked with orange zest. The orange cream cheese frosting is also flecked with zest and packed with the flavor of fresh orange juice. No artificial orange flavoring or extract needed!

Both the cake and frosting are lightly colored with a few drops of high-quality gel "Sunset Orange" food coloring.

Also made a home-made Orange Sherbert to go with. I will post all the recipe and more pics later today.

--------------------------------

What started all this off was the idea of making a cake that tasted like the old Dreamsicles of the '60s-'70s. The ones made now don't compare...the solution, I figured, had to be the perfect combo of orange and vanilla, so this is what I aimed for.

TO MAKE THE CAKE:

3 cups flour

2 cups granulated sugar

3/4 cup butter (1 1/2 sticks)

2 tspn baking powder

1/2 tspn baking soda

1/2 tspn salt

4 eggs

2 tspns vanilla extract

3/4 cup whole milk

1/3 can of frozen pure orange juice concentrate

The zest of half of a large orange.

6-7 drops Sunset Orange gel food coloring

Procedurally, it's like any other scratch cake: begin by creaming butter/sugar/vanilla together, add eggs one at a time, alternate between adding your liquids and the flour/solids.

Note on creaming the first ingredients: use this time to add the food coloring and freshly grated zest from half of a large navel orange. Set the orange and grater aside to use when making the frosting.

Note on the liquids: take a 2-cup pyrex measuring cup, and pour 3/4 cup whole milk in. Now open the can of frozen orange juice and spoon in enough to bring the level up to 1 and 1/3 cups. Stir/mix the orange juice concentrate into the milk until it is smooth. Alternate adding THAT mix with the dry ingredients until all is used.

Bake at 350 for about 25-30 mins, use toothpick test. Rack in pans for about 15 mins and turn out onto wire racks. Let cool completely before frosting.

Makes 2 9" round layers.

TO MAKE THE FROSTING:

2 8oz bricks cream cheese

3/4 cup butter (stick and a half)

2 lb bag powdered sugar

2 tspn vanilla extract

grated zest of the other half of the large orange, plus the juice from one of the cut halves.

6-7 drops gel Sunset Orange food coloring

Cream together the cream cheese and butter until they are fluffy. Add the vanilla and food coloring, orange zest and keep the mixer going while slowly adding the powdered sugar until it is all in. Add your juice from half of the orange as needed to thin it down to proper consistency/sheen.

I refrigerated the frosting for a few hours while the cake cooled, and then put the entire cake in the fridge, frosted, uncut, overnight, to set the outside of the frosting and make for easy cutting.

TO MAKE THE ORANGE SHERBERT:

1 2/3 cans frozen pure pulp-free orange juice concentrate

1 can sweetened condensed milk (Eagle Brand, etc)

1 3/4 cups granulated sugar

2 tspns vanilla extract

1 quart heavy whipping cream

5-6 drops of Sunset Orange food coloring.

Use the whip attachment of the mixer and mix the orange juice concentrate with the sweetened canned milk, food coloring and vanilla. Slowly ramp up the speed until it is beginning to whip. slowly pour in the quart of whipping cream, and then add the sugar as the mixture whips on the highest speed. Give it about 5-6 minutes or longer, and you will have stiff peaks (or close too), and a near soft-serve consistency. Pour immediately into two loaf pans and cover with plastic wrap and freeze for at least 24 hours before serving.

[mariacallous]

Kelsones is probably the most unique dish in the Syrian dairy repertoire. Ravioli are stuffed with cheese, hand pinched and boiled. They’re simmered along with egg noodles, topped with a hefty amount of butter, and baked until crispy, chewy and golden. 

Kelsones is the calling card of Shavuot, where elaborate celebratory dairy meals are served. Many men in my Syrian community in Brooklyn have the tradition of staying awake throughout the first night of the holiday to learn Torah. As they walk home after morning prayers, the smell of buttery kelsones drifts through the air. This dish is perfect before a long afternoon (or morning!) nap. 

Handmade ravioli is a labor of love. I remember being a little girl, watching my grandmother stretch out huge sheets of dough across her kitchen table. Her battered ravioli cutter flew through the dough, stamping out circles. Each circle was stuffed with a golden cheese mixture, pinched shut and carefully placed on a tray. Cutting and stuffing were reserved for grandma  — but pinching was a task for my small hands. 

Over the years, our community has grown, and the components of the dish have become readily available. Ravioli dough is now available precut and frozen. Muenster cheese can be purchased shredded in large bags. I’ve never met a kid who didn’t like carbs on cheesy carbs — and lucky for them this dish is now served in community schools and is a lunchbox staple.

Something that was so special to me as a child is now a Tuesday lunch for my kids. I still shuttle them over to grandma pre-Shavuot so they can help make the ravioli. But, as a working mom, I’m glad they have my quick version whenever they want it! 

Notes: 

Mazor’s dough company makes prepared ravioli dough. Defrost slightly before pinching closed to avoid cracks in the dough. Wonton wrappers can be used if these are not available. 

The ravioli can be prepared ahead of time and frozen on a sheet tray. Once solid, transfer to a Ziploc bag. They’re best boiled from frozen, so no need to defrost them.

A Pyrex or other 9×13 glass baking dish is preferred so the browning can be monitored. The hallmark of this dish is the super crisp brown bottom! 

You can prepare the dish (steps 1-5) 1-2 days ahead and reheat tightly covered with aluminium foil.

[beast-mode-on]

Cooking Journal 1:

This is the thing I hinted about on monday, but I ended up not starting it yesterday. The idea is that every time I make a full meal for myself, I document it, that way I can keep a record for myself for future cooking endeavors. I'm doing it on tumblr because I find it easier to write stuff straight onto tumblr than to most other places. Today I am making enchiladas. I've made enchiladas before, but I've never made the most important part of the enchilada (the sauce) from scratch before, but I found a good recipe (for sauce) that I've wanted to try for a while, and I'm making it. The first step in making the sauce (which my recipe source, which I will link, calls red chili sauce, but most Americans know as enchilada sauce) is to acquire Guajillo and Ancho chiles, for which you need to either use the internet and get them shipped or go to a Mexican supermarket. I did the latter. Then I toasted them a little, till they just barely started to smoke. Transfer them to a cutting board and deseed them (before getting to far, put a kettlefull of water going for the soaking step) and I just tossed the stems and seeds into the pan I cooked them in and then threw them out (I'm not washing the pan though, cause I'll use that to make the filling and I'd like to keep any residual flavor.) Once deseeded, the chiles go into a bowl to soak in the boiled water from the kettle for about ten minutes. (Note: make sure to put enough water in, some will evaporate.) This is the first time I'm using this blender, so I'm taking this time to wash it.

The soaked chiles go in the blender with cumin (essential), garlic (which I can't taste in this particular mixture, it'd be better to use fresh roasted), red pepper flakes (which he says in the video could work, but next time I'mma grab one of those other dried peppers at the supermarket, its truly not a great element,) some salt, a little bit of sugar, a dash of El Yucateco (at some point I'll make a version with actual habeneros, I think that would utterly serve,) tiny bit of vinegar/lime juice for brightness, cilantro (as expected, cannot taste) and a little under 1.5 cups of the soaking water and blend the heck out of it.

And that's the sauce. I got 0.8 liters, or 3 cups. If you were making a lot of it, you might be able to concentrate some of the flavor by using a small amount of water and soaking multiple rounds in it, but I don't really know. I didn't need most of the water for the sauce. Next up is the filling.

I'm cooking a full butternut squash, I'm not using all of that for the enchiladas, because that much squash is too much filling alone. About half will go in the filling, the other half we'll save for later. I pan seared small chunks in a little oil to the same tenderness I like carrots, just barely fork tender. Then after removing the squash to a container (where about half will stay) spinach, which goes very quickly, I used a full 10 ounce bag, and cooked it until it went down to about a fifth of the original volume, or when it stops rapidly losing volume. While the spinach cooks, cut the mushrooms into mostly pretty tiny bits. Put more oil in to cook the mushrooms, until they lose about half of their volume. Recombine all three into the pan in about roughly equal volumes (using all of the mushrooms and spinach.) And preheat the oven to 400 while you microwave your tortillas. With supermarket corn tortillas, there is no way that they will survive unless they are reheated. At this point, I've got my big pyrex casserole dish, and I'm going to pour some of the enchilada sauce in. Each tortilla should be dipped and rubbed around with the sauce on the bottom of the pan before filling (spatula or spoon, or honestly your fingers are really the best for portioning it out) and rolling. My pan makes 10 enchiladas in two big rows going from long side to long side. The last few will have to be sauced with a spoon. You could make an additional one for the end, but I like to just dump excess filling there. Then put more sauce all over the top (remembering that they're en-chil-adas, the sauce is the king here) and top with cheese. I shredded like 2 oz of colby jack, that will probably be too little for most people, but I think its good to have some spots without cheese on there. Then put it in the oven for a while, until everything looks good and the sauce is browned. And its delicious, who would have thought. I need to figure out what to do with the rest of the sauce though.

[hemantgoel]

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[meret118]

People's Glass Cookware Is Exploding — Here's How To Know If Yours Is About To Blow

“There are two main types of glass cookware: borosilicate and tempered soda lime silicate,” Mauro explained. “The main advantage of borosilicate glass is its superior thermal shock resistance. Given its superior thermal shock performance, I recommend that consumers specifically look for borosilicate glass bakeware.”

That’s useful when scanning product details when shopping for something new, but what about the glass bakeware already in your kitchen? Borosilicate glass was used in vintage Pyrex bakeware and is still used by many European brands. It’s more resistant to sudden temperature changes and often thinner and clearer than soda lime glass. OXO Good Grips and Corning Visions still make borosilicate cookware today.

Producers in North America most commonly use soda lime silicate glass. This thicker glass can have a slight greenish tint at the edges. While versatile for baking, serving and storing, it can be more vulnerable to sudden temperature changes. The easiest way to check is to look at the manufacturer’s information — it should tell you whether it’s borosilicate or soda lime.

-------

I was shocked that people are putting any glass pots on on a stove eye.

[ragnarockz]

8, 15, 22

8. Do you collect anything? If so, what?

Anon if you could see my ROOM! It is literally a 90s time capsule. Anything and almost everything 90s you could think of; I have. TMNT action figures, Tamagotchi's, Beanie Babies, Furbies, CDs, VHS', DVDs, vinyls/45s, Build A Bears... I also collect Pyrex and Fire King and Anchor Hocking (serving bowls, mugs).

This was the little fucker that started it all for me! I got it at a antique store near the cottage I go to and the guy that owned the antique store, Randy, was openly gay and always had pride displays and support (especially in a small town). I had been going to his store for EASILY 15 years (when we started cottaging in that area). After I bought this mug, he passed away suddenly within that year and ever since then; I started to collect these kind of mugs. I always think of him now whenever I find a new one for my collection.

One of the most beautiful Pyrex patterns EVER and found it for $10!

15. Do you have any houseplants? Do any of them have names?

Ohhhh I have SO MANY...omg...lemme do a count...20! I do not name them but, some of them are over 15 years old! Got that 💚 thumb, baby!

22. Iced or hot drinks?

BOTH! I love iced coffee but I also love a hot cup of coffee! I LOVE iced tea but I also like a hot peppermint tea! DO YOU SEE WHAT I'M SAYING? BOTH!

[wildbeautifuldamned]

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Vintage Wallace Baroque Silver Plate Buffet Server 711 With Pyrex Liner 23” ebay shannan62

Antique Meriden Silver Plate Co Silver Plate Tureen Aesthetic Chased Soup Tureen ebay strick386

English Antique Silver Plated Revolving Tureen Roll Top Chafing Dish ebay Sleepy Lotus

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Victorian English Old Sheffield Plate Silver Plate Copper Handled Serving Bowl ebay strick386

[greekcookingmadeeasy]

Savoury Tart With Pumpkin And Katiki Cheese

🥧

Savoury Tart with Pumpkin and Katiki cheese - Almyri Tarta me Kolokytha kai Katiki

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

 SERVES  🍴⃒     PREP. TIME 🕔⃒    

4-6 pers.               25 min + 1 hour wait        

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

Pumpkin: 30 min.  

Tart: 45-50 min.                   Easy

Tarts are meant to be an easy dish that can be batched up quickly and feed a whole family without a lot of fuss.

This one has a really seasonal feel, being prepared with bright orange pumpkin combined with tangy cheeses and "mixed spices", for that cherished, light, sweet/salty pairing with a delicate fragrance.

It brings a ray of Autumn sunshine at your dinner table.

I hope you will enjoy it.

Suitable for lacto-ovo Vegetarians.

 

INGREDIENTS:

• 1 sheet (roll) / 300 gr. / 10.5 oz Short crust pastry or Kourou pastry, thawed

• 450-500 gr. / 1 lb-1 lb 2 oz Orange Pumpkin, in cubes of 1.5 cm / 0.6 in. thick

• 2 large Eggs 

• 250 gr. / 9 oz Katiki cheese (from Domokos), whipped (alter: Ricotta cheese)

• 1/4 cup / 50 gr. / 1.75 oz Graviera, Gouda or Kaseri cheese, grated

• 1 tsp. "Mixed Spice"

• 3 tbsp. / 45 ml Olive Oil

• Ground Salt and Pepper

NOTE:

Make your own "mixed spices" that are used to flavor this Pumpkin Tart, if you can not find them ready in the supermarkets. You can also add them to your Pumpkin Bread, Christmas Turkey Stuffing or hot Cappuccino or to other sweets or foods, to make them slightly spicy.

🎃 The recipe is to mix together and homogenize:

✔︎  9 parts ground Cinnamon

  ✔︎  2 parts ground Nutmeg

  ✔︎  2 parts ground Ginger

  ✔︎  1.5 parts ground All-Spice

  ✔︎  1.5 parts ground Cloves

🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃

METHOD:

A.    Precook the pumpkin:

1.     Line a Pyrex dish with parchment paper. Scatter the pumpkin cubes all around the dish.

2.     Place them in a preheated oven FAN @180 ℃ / 350 ℉ and bake them for 30' (depends on the oven).

3.     Remove from the oven and let pumpkin cubes cool down.

 

B.    Prepare the tart base:

4.     Brush 1 tbsp. Olive oil at the bottom and sides of a round tart dish of 22 cm / 8.7 in.

5.     Place the pastry sheet at the bottom of the dish.

6.     Press and raise the pastry edges, forming a lip around the sides to help hold the filling. Cut any overhanging pastry.

7.     Now with a small fork, make little holes all around the pastry sheet.

8.     Cover the dish with pastry using plastic wrap and place in the fridge for 1 hour to chill.

 

C.     Prepare the filling and finish the tart:

9.    Sprinkle half of the mixed spice on top of the cooked pumpkin cubes and with a spoon toss to cover them well.

10.  Use a sharp knife to cut the pumpkin cubes to even smaller pieces.

11.  In a large bowl, crack and whisk the 2 eggs.

12.  Next season with a bit ground salt (not too much) and ground pepper followed by the rest of mixed spice, the grated cheese and whipped Katiki cheese.

13.  Blend all ingredients very well.

14.  Add the pumpkin cubes in the thick liquid mix and stir to blend them well.

15.  Bring the dish with pastry from the fridge and pour the filling on top.

16.  Level its surface and then drizzle 2 tbsp. Olive oil followed by some more ground pepper.

17.  If you like, you could decorate the tart by pressing the edges with a small fork. Tart is now ready for the oven.

 

D.    Baking instructions:

18.  Bake the Pumpkin Tart in a preheated oven FAN @180 ℃ / 350 ℉ for about 45'-50' or until the tart is crisp and golden (depends on the oven).

19.  When ready, remove from the oven.

 

E. Serving instructions:

This tart should be served warm for lunch or as 1st course with a fresh green salad.

A great contradicting combo of the sweet pumpkin with the tangy cheeses, wrapped in a crispy tart.

Light, delicately sweet, tangy and slightly salty and look at these warm, deep, fall colors! A pure ray of Autumn sunshine at your dinner table.

 

F. Storage info:

Leftover tart can be stored in plastic wrap in the fridge for up to a week. Reheat quickly in the oven.

 

G. Info about Pumpkin-The Superfood 🎃:

Pumpkin is undoubtedly considered the Queen of Autumn and we identify it with the fall months.

So don't just carve the pumpkin to make a Jack-o'-Lantern, eat it as well. It is a Great Superfood!!

A pumpkin is a cultivar of a squash plant, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Pumpkin has an exceptional versatile character, hence it can be used for savory and sweet concoctions. 

 

🎃 The origin of pumpkin:

The origin of pumpkin is American and/or African. The oldest evidence of pumpkin fragments are found in Mexico, dated between 7,000 and 5,500 BC. Pumpkins and other squash species, alongside maize and beans, feature in the Three Sisters method of companion planting practiced by many North American indigenous societies.

In general, it likes temperate climates with few winds and can easily cope with drought conditions due to its high water content.

There are indications that it was also known in ancient Greece. Nowadays, they are not systematically cultivated, but you will be able to find pumpkins in various regions of mainland Greece. They are sown outdoors around April and the earliest ones are on the market as early as August.

As Pumpkins are native mainly to North America, they are widely grown for commercial use and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o'-lanterns for decoration around Halloween.

There are even local competitions being held in the US for the most elaborate jack-o'-lantern or the largest pumpkin cultivated.

 

🎃 Nutritional value:

Pumpkin is a highly nutrient-dense food. It is rich in vitamins, Beta carotene and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.

Also did you know that Pumpkin puree can be used as a replacement for butter or oil in baking recipes? (with excerpts from Wikipedia and medicalnewstoday.com)

 

Check my YouTube Video: HERE

Αλμυρή Τάρτα με Κολοκύθα και Κατίκι

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     4-6                   25 min + 1 ώρα αναμονή

ΜΑΓΕΙΡΕΜΑ ♨      ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Κολοκύθα: 30 min.

Τάρτα: 45-50 min.                Εύκολη

Οι τάρτες είναι ένα εύκολο πιάτο που μπορεί να παρασκευαστεί γρήγορα και να ταΐσει μια ολόκληρη οικογένεια χωρίς πολλή φασαρία.

Αυτή η τάρτα έχει μια πραγματικά εποχιακή αίσθηση, μιας και ετοιμάζεται με έντονα πορτοκαλί κολοκύθα σε συνδυασμό με πικάντικα τυριά και "ανάμεικτα μπαχαρικά", για αυτό το αγαπημένο, γλυκό/αλμυρό ζευγάρωμα με λεπτό άρωμα.

Φέρνει μια αχτίδα φθινοπωρινού ήλιου στο τραπέζι σας.

Ελπίζω να την απολαύσετε.

Κατάλληλη για χορτοφάγους.

 

ΥΛΙΚΑ:

• 1 φύλλο / 300 γρ. / 10,5 oz Τριφτή Ζύμη ή ζύμη Κουρού, ξεπαγωμένη

• 450-500 γρ. / 1 lb-1 lb 2 oz πορτοκαλί Κολοκύθα, σε κύβους πάχους 1,5 εκ. / 0,6 ίντσες

• 2 μεγάλα Αυγά

• 250 γρ. / 9 oz Κατίκι Δομοκού, χτυπημένο (εναλλακ: τυρί Ricotta)

• 1/4 φλ. / 50 γρ. / 1,75 oz Γραβιέρα, Γκούντα ή Κασέρι, τριμμένο

• 1 κ.γ. "Ανάμεικτα μπαχαρικά"

• 3 κ.σ. / 45 ml Ελαιόλαδο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

ΣΗΜΕΙΩΣΗ:

Φτιάξτε τα δικά σας «ανάμεικτα μπαχαρικά» που χρησιμοποιούνται για να αρωματίσουν τη τάρτα κολοκύθας, αν δεν τα βρείτε έτοιμα στα σούπερμαρκετ. Μπορείτε επίσης να τα προσθέσετε στο ψωμί κολοκύθας, στη χριστουγεννιάτικη γέμιση γαλοπούλας ή στον ζεστό καπουτσίνο σας ή σε άλλα γλυκά ή φαγητά, για να γίνουν ελαφρώς πιπεράτα.

🎃 Η συνταγή είναι να ανακατέψετε μαζί για να ομογενοποιηθούν:

  ✔︎  9 μέρη Κανέλα σκόνη

  ✔︎  2 μέρη Μοσχοκάρυδο σκόνη

  ✔︎  2 μέρη Τζίντζερ (πιπερόριζα) σκόνη

  ✔︎  1.5 μέρη Μπαχάρι σκόνη 

  ✔︎  1.5 μέρη Γαρύφαλο σκόνη

🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃

ΜΕΘΟΔΟΣ:

Α. Προψήστε την κολοκύθα:

1. Στρώστε ένα ταψί Pyrex με λαδόκολλα. Σκορπίστε τους κύβους κολοκύθας μέσα στο ταψί.

2. Βάλτε σε προθερμασμένο φούρνο στον αέρα @180 ℃ / 350 ℉ και ψήστε τους κύβους για 30' (εξαρτάται από τον φούρνο).

3. Βγάλτε από το φούρνο και αφήστε τους κύβους κολοκύθας να κρυώσουν.

 

Β. Ετοιμάστε τη βάση της τάρτας:

4. Βουρτσίστε 1 κ.σ. Ελαιόλαδο στο κάτω μέρος και στις πλευρές μιας στρογγυλής ταρτιέρας των 22 εκ. / 8,7 ίντσες.

5. Βάλτε το φύλλο τριφτής ζύμης στον πάτο του σκεύους.

6. Πιέστε και ανασηκώστε τις άκρες της ζύμης, σχηματίζοντας ένα χείλος στα πλαϊνά για να κρατηθεί η γέμιση. Κόψτε την επιπλέον ζύμη που προεξέχει.

7. Τώρα με ένα μικρό πιρούνι κάντε τρυπούλες στην επιφάνεια της ζύμης.

8. Σκεπάστε το ταψί με τη ζύμη με πλαστική μεμβράνη και βάλτε στο ψυγείο για 1 ώρα να παγώσει.

 

Γ. Ετοιμάστε τη γέμιση και τελειώστε την τάρτα:

9. Πασπαλίστε το μισό από τα "ανάμεικτα μπαχαρικά" πάνω από τους κύβους της ψημένης κολοκύθας και με ένα κουτάλι ανακατέψτε ώστε να καλυφθούν καλά.

10. Χρησιμοποιήστε ένα κοφτερό μαχαίρι για να κόψετε τους κύβους της κολοκύθας σε ακόμη μικρότερα κομμάτια.

11. Σε ένα μεγάλο μπολ, σπάστε και χτυπήστε τα 2 αυγά με αυγοδάρτη.

12. Προσθέστε φρεσκοαλεσμένο αλάτι (όχι πολύ) και αλεσμένο πιπέρι και μετά τα υπόλοιπα "ανάμεικτα μπαχαρικά", το τριμμένο τυρί και το χτυπημένο κατίκι.

13. Ανακατέψτε πολύ καλά όλα τα υλικά.

14. Προσθέστε τους κύβους κολοκύθας στο παχύρρευστο υγρό μείγμα και ανακατέψτε να ενωθούν καλά.

15. Βγάλτε τη ταρτιέρα με τη ζύμη από το ψυγείο και ρίξτε από πάνω τη γέμιση.

16. Ισιώστε την επιφάνειά της τάρτας και στη συνέχεια περιχύστε 2 κ.σ. Ελαιόλαδο και μετά λίγο ακόμα φρεσκοαλεσμένο πιπέρι.

17. Αν θέλετε, μπορείτε να διακοσμήσετε την τάρτα πιέζοντας τις άκρες της ζύμης με ένα μικρό πιρούνι. Η τάρτα είναι τώρα έτοιμη για το φούρνο.

 

Δ. Οδηγίες ψησίματος:

18. Ψήστε την τάρτα κολοκύθας σε προθερμασμένο φούρνο στον αέρα @180 ℃ / 350 ℉ για περίπου 45'-50' ή μέχρι η τάρτα να γίνει τραγανή και χρυσαφιά (εξαρτάται από τον φούρνο).

19. Μόλις είναι έτοιμη, βγάλτε τη από το φούρνο.

 

Ε. Οδηγίες σερβιρίσματος:

Αυτή η τάρτα πρέπει να σερβίρεται ζεστή για μεσημεριανό γεύμα ή σα 1ο πιάτο με μια φρέσκια πράσινη σαλάτα.

Υπέροχος συνδυασμός-κόντρα της γλυκιάς κολοκύθας με τα πικάντικα τυριά, τυλιγμένα σε τραγανή τάρτα.

Ελαφριά, με υπόγεια, φινετσάτη γλύκα, πικάντικη και υφάλμυρη και δείτε αυτά τα ζεστά, βαθιά, φθινοπωρινά χρώματα! Μια ζεστή αχτίδα φθινοπωρινού ήλιου στο τραπέζι σας.

 

Ζ. Πληροφορίες φύλαξης:

Η τάρτα που έχει απομείνει μπορεί να φυλαχτεί σε πλαστική μεμβράνη στο ψυγείο για έως και μια εβδομάδα. Ξαναζεσταίνετε γρήγορα στο φούρνο.

 

Η. Πληροφορίες για την Κολοκύθα-Το superfood 🎃:

Η Κολοκύθα θεωρείται η αδιαμφησβήτητη βασίλισσα του φθινοπώρου και την ταυτίζουμε με τους φθινοπωρινούς μήνες. Γι' αυτό μην χαράζετε την κολοκύθα μόνο για να φτιάξετε το φανάρι Jack-o'-Lantern για το Χάλογουιν, αλλά να την φάτε κιόλας μιας και είναι Superfood! Η κολοκύθα ανήκει σε μια ποικιλία φυτών σκουός, που είναι στρογγυλά, με λείο, ελαφρώς ραβδωτό δέρμα και βαθύ κίτρινο έως πορτοκαλί χρώμα. Το παχύ σκληρό κέλυφος περιέχει τους σπόρους και τον πολτό-τη σάρκα. Η κολοκύθα έχει έναν εξαιρετικά ευπροσάρμοστο χαρακτήρα, επομένως μπορεί να χρησιμοποιηθεί σε μεγάλη ποικιλία από αλμυρά αλλά και γλυκά παρασκευάσματα.

 

🎃 Καταγωγή/προέλευση της Κολοκύθας:

Η προέλευση της κολοκύθας είναι από την Αμερική ή και την Αφρική. Τα παλαιότερα στοιχεία για θραύσματα κολοκύθας βρίσκονται στο Μεξικό, που χρονολογούνται μεταξύ 7.000 και 5.500 π.Χ. Οι κολοκύθες και άλλα παρόμοια είδη, μαζί με τον αραβόσιτο και τα φασόλια, περιλαμβάνονται στη μέθοδο φύτευσης συντρόφων των Τριών Αδελφών που εφαρμόζουν πολλές αυτόχθονες κοινωνίες της Βόρειας Αμερικής.

Γενικά, οι κολοκύθες προτιμούν τα εύκρατα κλίματα με λίγους ανέμους και μπορούν εύκολα να αντιμετωπίσουν συνθήκες ξηρασίας λόγω της υψηλής περιεκτικότητάς τους σε νερό.

Υπάρχουν ενδείξεις ότι ήταν γνωστή και στην αρχαία Ελλάδα. Σήμερα η κολοκύθα δεν καλλιεργείται συστηματικά, αλλά θα συναντήσετε καλλιέργειες τους σε διάφορες περιοχές της ηπειρωτικής Ελλάδας. Σπέρνονται γύρω στον Απρίλιο και οι πιο πρώιμες κυκλοφορούν ήδη από τον Αύγουστο στην αγορά.

Καθώς οι κολοκύθες είναι εγγενείς κυρίως στη Βόρεια Αμερική, καλλιεργούνται ευρέως για εμπορική χρήση και χρησιμοποιούνται τόσο για βρώση όσο και για αναψυχή. 

Η κολοκυθόπιτα, για παράδειγμα, είναι ένα παραδοσιακό μέρος του γεύματος της Ημέρας των Ευχαριστιών στον Καναδά και τις Ηνωμένες Πολιτείες, και οι κολοκύθες είναι συχνά χαραγμένες ως jack-o'-lantern για διακόσμηση στο Χάλογουιν-Halloween.

Υπάρχουν μέχρι και τοπικοί διαγωνισμοί που διεξάγονται στις ΗΠΑ για το πιο περίτεχνο jack-o'-lantern ή τη μεγαλύτερη καλλιεργημένη κολοκύθα.

 

🎃 Διατροφική αξία:

Η κολοκύθα είναι ένα εξαιρετικά θρεπτικό και υγιεινό φυτό. Είναι πλούσιο σε βιταμίνες, βήτα καροτίνη και μέταλλα αλλά χαμηλή σε θερμίδες. Οι σπόροι κολοκύθας, τα φύλλα και ο χυμός τους έχουν ισχυρή διατροφική αξία.

Η περιεκτικότητα σε φυτικές ίνες, κάλιο και βιταμίνη C στην κολοκύθα βοηθάει στην καλή υγεία της καρδιάς. Μελέτες υποδεικνύουν ότι η κατανάλωση επαρκούς ποσότητας καλίου μπορεί να είναι σχεδόν εξίσου σημαντική με τη μείωση της πρόσληψης νατρίου για τη θεραπεία της υπέρτασης ή της υψηλής αρτηριακής πίεσης.

Επίσης, γνωρίζατε ότι ο πουρές κολοκύθας μπορεί να χρησιμοποιηθεί ως αντικατάσταση του βουτύρου ή του λαδιού στις συνταγές ζαχαροπλαστικής;!!

(με αποσπάσματα από την Βικιπαίδεια και medicalnewstoday.com)

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ