tag:blogger.com,1999:blog-8603503249933828813.post2244222700122790872..comments2023-06-21T03:59:18.593-07:00Comments on In Spite Of Myself: Questions...Donnahttp://www.blogger.com/profile/05054869953538170225noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8603503249933828813.post-64492677001667806392009-05-18T18:23:00.000-07:002009-05-18T18:23:00.000-07:00i find dandalion greens a bit bitter.
I cook char...i find dandalion greens a bit bitter.<br /><br />I cook chard all the time. I wash, coarsely chop and microwave with a wee bit of oil, pepper, and salt (sugar if they are more bitter, but I have weaned us off that). I found that I like grapeseed oil the best, but you can use olive. Basically, you want to wilt the leaves.<br /><br />I am not a big microwae user, but found I really like the greens better this way. 1-2 minutes.Ya Chunhttps://www.blogger.com/profile/08816837461370619194noreply@blogger.comtag:blogger.com,1999:blog-8603503249933828813.post-30337552022169900512009-05-15T12:44:00.000-07:002009-05-15T12:44:00.000-07:00Mmmmm... swiss chard. I will often cut up the ste...Mmmmm... swiss chard. I will often cut up the stems (in one inch pieces) boil them in a little water, until they are tender and then make a cream sauce for them. Once the chard is cooked to your liking, drain, add a little margerine or butter, a little flour and a little milk. Stir it all up and cook until it thickens slightly - you could even add a little cheddar cheese. Soooo good! The leaves are similar to spinach leaves... good for salads and such.<br />Good luck!Leahttps://www.blogger.com/profile/05569964047627902570noreply@blogger.comtag:blogger.com,1999:blog-8603503249933828813.post-90166768842084458322009-05-15T07:44:00.000-07:002009-05-15T07:44:00.000-07:00I am late in wishing you my congratulations, but t...I am late in wishing you my congratulations, but they are real nonetheless. <br /><br />Prune your roses either in early spring, before you see much in the way of leaf buds, or after they have finished blooming. <br /><br />When you prune, make sure that you are cutting to the collar, more or less flush with the branch. There shouldn't be much of a stem left at all.Mrs. Spithttps://www.blogger.com/profile/03386820063407910064noreply@blogger.com