Today in My History

2001: Plague Update
2002: Teach the Children
2003:  By Request
2004:  Judy, Judy, Judy
2005 S
uch a Good Hostess
2006:  Snippy, Nasty People
2007: Happy Birthday   
2008:  Daddy Shower
2009:  Blog, Blog, Blogging Along
2010:  WWJD?
2011:  A Tribute to Brendan
2012: From the Sublime to the Ridiculous
2013: Sunday Stealing Past
Sunday Stealing
2015: Cowgirls and Indians

2016: The Problem with My Mother

To Grandma's House We Go
2018: Saturday 9
2019: Sunday Stealing

2020: Choo Choo Train

2021:  Sandler and Young

Books Read in 2022
 Updated 3/4
"Dear Bob and Sue"
Matt and Karen Smith

My family

Bev's 65 x 365

Books Read in 2022
Books Read in 2021

Books Read in 2020

Books Read in 2019
Books Read in 2018

Books Read in 2017
Books Read in 2015
Books Read in 2014
Books Read in 2013

Books Read in 2012
Books Read in 2011
Books Read in 2010

Cast (updated 7/16)

(you know how to fix it)

Some Background Links:
The Philosophy of Juice & Crackers
The story of Delicate Pooh
The story of the Piñata Group
Pumpkin pies
Who IS this Gilbert person anyway?

Scavenger Hunt

mail to Walt / mail to Bev


10 March 2022

We had artichokes for dinner this week. 

I always said that artichokes were God's way of letting you know it's OK to eat mayonnaise.

I've grown up with artichokes, which apparently, are only grown in this country in California.  (I learned that on The Kitchen this week).  The town of Castroville is the center of the artichoke growing area.

The artichoke is actually a flower.

I wonder who got the idea to boil the plant before it flowers and then eat the tender leaves and the heart (which would grow into the flower).

According to Greek mythology, the artichoke was a creation of Zeus himself. When the he became enraged with a woman he had made into a goddess, he expelled her back to earth from Olympus in the form of an artichoke.  They are native to the Mediterranean area and their recorded use goes back to the 8th century BC.  It was used extensively in Italian cuisine and it was eventually introduced to England by Dutch traders and from there it spread out across the world.  They were brought to California in the 19th century.  The world's largest artichoke is in Castroville.

There are attempts to explain what an artichoke tastes like on the internet.

Artichokes have an earthy flavor with herbaceous notes. The petals of the artichoke have a crunchy texture while the heart is much softer and has a more intense flavor. Their hearts are, by far, the most prized part, and they’re sold separated from the rest of the artichoke. they have a similar taste to asparagus and brussels sprouts with a mild nutty flavor. Because of their texture and flavor, people also compare them to celery and celeriac.  Different variants of artichoke have also been described as resembling turnips in flavor.

I don't know that this is how I would describe the taste.  They taste like ... well ... artichokes! Walt and I were wondering, as we munched our artichokes, what happens to all the leaves of the flowers that are used for artichoke hearts.

There are all sorts of recipes for things to do with artichokes, some of which involve stuffing it with some sort of meat.  All start with trimming off the thorns.  I've never gone to that much trouble.  I just take the artichoke, dump it in water, and boil it until the heart is soft, then serve it with mayonnaise for me and melted butter for Walt.  Perhaps my favorite vegetable.

Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium. They are also one of the richest sources of antioxidants.



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