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• February 2nd, 2009

  Been to Thailand?

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• February 2nd, 2009

  Spanish Immersion Programs?

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• May 28th, 2008

  Ikea Latex Mattress?

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Answers

• February 2nd, 2009

  Spanish Immersion Programs?

  I guess “immersion” isn’t exactly what I mean per say—I’m thinking more along the lines of language schools abroad where we could study intensively at our respective proficiency levels (I’m beginner, he’s intermediate) for a couple weeks. Ideally, we’d like to tie in some travel within the region after our “immersion.” Hope that clarifies. We are also interested in longer-term language programs abroad for adults- maybe 1–6 months in length?
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• February 2nd, 2009

  I'm taking a trip to Portland, OR in Sept. can anyone recomend some cool coffee shops or hangouts with music?

  If you’re the sort of dog owner who drinks beer, a great place to check out in Portland is the Lucky Lab brewpub in SE Portland. Dogs are welcome and numerous on the outdoor covered patio.
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• June 30th, 2008

  does anyone participate in a csa program?

  My partner & I joined a year-round CSA in Portland, OR. We’re just starting to get the hang of it (this is our 5th week), but the routine we’ve used so far is to set aside an hour or so on the night of our delivery (Tuesdays) to do prep. We open a beer/bottle of wine and get to work washing, choping, & preping all the veggies for the week. That way we’ve got salad greens ready to pack in lunches & vegetables ready to stir fry or throw in the steamer. So far it’s worked- we’ve found that we’re more likely to use stuff at the end of a long day if we aren’t faced with a massive prep job (otherwise, we reach for the take-out menu). I’ve been using a really good cookbook to help figure out how to prep unfamiliar vegetables. It’s simply called “Vegetables.” Enjoy!
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• April 23rd, 2008

  Any good recipes for making pickles?

  Alum can be found in the spice aisle at the grocery store. I don’t exactly know what it is (could this be another Fluther question??), but I remember from childhood experiments that if you put a dash on your tongue, it sort of “sucks up” the liquid in your mouth. It’s a white powder, sort of like baking powder. Anyhow, the alum is critical because it makes the pickles crunchy. I think this is where many homemade pickle jobs go bad, frankly. Small pickling cucumbers are best. I’ve never tried it with large ones- might want to cut them into spears or slices. Not sure if they’ll work or not. To sterilize the jars & lids, you can do one of two things: first option is to run them through the dishwasher on a hot temperature. Second option is to lower them carefully into a huge pot of boiling water (big enough that you cover them entirely). Let them boil for 10–15 minutes. They should be sterile after that. Be sure that you always use new canning lids. The rings are reusable as long as there’s no rust or disfiguration, but the lids aren’t meant to be used more than once- the seal dosen’t last. If you’re feeling adventurous, you can throw some other vegetables in jars while you’re making the pickles. Onions, carrots, green tomatoes, etc. Oh- and we usually wait about 6–8 weeks until opening the pickles (we always make ours on Labor Day. They’re usually done in time for Thanksgiving or Christmas).... but you might find that they’re done in 4–6 weeks. Open a jar and find out. If they’re not done, just keep the jar in the fridge and try them again in another week or two.
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• April 23rd, 2008

  Any good recipes for making pickles?

  We never add anything else but what I listed… but I think traditional recipes might call for coriander. Wouldn’t hurt to try, right? I do have to say though, these are the most insanely delicious pickles I have ever tasted- no question. We make them every year.
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