Thread: Backyard Fence
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Old 06-03-2008, 05:44 PM posted to rec.gardens,rec.gardens.edible
Bill[_13_] Bill[_13_] is offline
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First recorded activity by GardenBanter: Dec 2007
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Default Backyard Fence

In article
,
Billy wrote:

In article ,
Omelet wrote:

In article
,
Billy wrote:

Just like gardening, you gotta prepare the bed. So it probably ain't
gonna happen real soon but I'm gonna lean up against this fence and see
who comes by. Never can tell.


Huh?


A beautiful day in the neighborhood, particularly back here by the
garden fence, just off Allen's Alley, and we have our first visitor, a
natural conversationalist, the loquacious Ms. Omelet.

How's your pots comin'? The highs in the San Antonio area seem to be
jumpin' around a bit but it looks like you could start gardening any day
now. Nice thing about pots is that they're portable. If'n you're gonna
catch a frost, you can always pack 'em inside at night. Whatcha' plan on
plantin' sides 'maters? If you got 'maters you gotta have basil. If'n
you got 'maters and basil, all you need is a red onion and some
mozzarella for a salad. Lettuce and cucumbers come in handy as well for
salads. I prefer the lemon cucumbers, myself. Yuh can just pick what yuh
need. A little parsley is always nice, too. I don't know anyone that
uses a whole parsley "bunch" at a time. If'n you're gonna plant parsley,
you may as well plant some tarragon, oregano, and thyme while your at
it. Aw hell, your half way to a "potager" as the "Frogs" call it. May as
well lay in some shallots, rosemary, and sage too. Try to keep them
close to the kitchen.

Hope you got a lot of pots. This may be gettin' a little out of control.

I'm havin' a hard time coming up with "runner" peanuts. Any ideas? If it
comes to you, I'll be back here, leanin' on the fence and trying to
wear-in a sweet spot.


Are you going to Scarborough fair.. Parsley Sage rosemary and time
popped in head.

So did Johnny not Depp )

http://www.johnnyseeds.com/catalog/s...rch&search=gre
ens

or

http://preview.tinyurl.com/3cdm8t


Cheese yielded



Gorgonzola Cheesecake

Les Bourgeois Bistro
Yield: 16 appetizer servings

1 1/2 cups water
1/2 cup cornmeal
1 tablespoon kosher salt
1 tablespoon dried basil
1 tablespoon minced garlic
1/4 cup shredded Parmesan cheese
5 (8-ounce) packages cream cheese, softened (2 1/2 pounds)
4 eggs
1 pound Gorgonzola cheese, crumbled
16 cloves garlic, peeled

Nonstick cooking spray Preheat oven to 250 degrees. In a saucepan,
bring water to a boil; stir in cornmeal, then add salt, basil and garlic.

Remove
from heat; stir in Parmesan. Mold mixture into a 9 1/2- or 10-inch
springform pan, forming a crust. Using an electric mixer with a paddle
attachment, combine cream cheese, eggs and Gorgonzola; beat until smooth.
Pour filling over crust, Place garlic cloves evenly around edge of
cheesecake. Bake in the center of the oven for 25 minutes; rotate pan
and bake about 25 minutes more, or until filling is set. Let cheesecake
cool to room temperature, then cover with plastic wrap and refrigerate
overnight.

To serve: Preheat oven to 450 degrees. Coat a sheet pan with nonstick
spray.

Run a knife between the cheesecake and the sides of the springform ring.
Remove springform ring. Cut cheesecake into 16 wedges, and arrange them
on
the sheet pan. Bake until cheesecake is warm in the center, about 8
minutes.


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