Ron chats with Rita 11/25/2023

We are always grateful for a great person like Rita!!!

Episode Transcript

(00:06):
Good morning everybody. Welcome back.I'm Ron Wilson. You're in the garden
and if you'd like to join us, love to have you. Here is
our number, seven nine fifty fivehundred. You can also hit pound five
to fifty on an AT and Tphone. Either way, you're going to
wind up right here in our studios. A kid with the Durgo kid is
in the house. Thanks goodness,Thank goodness. Uh Danny Gleeson. He'll
take your calls, get you linedup. We'll do our best. I'll
answer those guarding questions for you havea tip you want to share, give

(00:29):
us a buzz seven nine fifty fivehundred here at fifty five KRCD talk station.
Our toll free number same as itis every weekend. It's eight hundred
eight two three eight two five five. Good morning. I am Ron Wilson,
your personal yard boy talking about yarding. It is our star studded show
this Thanksgiving weekend. Regulars that wehave on our show throughout the season.

(00:51):
We invited them to be on thismorning for a quick segment just to say
thank you for all that they do. So it is time for are you
verbally experienced with our CZPC M AppleNation, herbal scholar make her strange posts
a part time witch. Do Isay, doctor, doctor, Yes you
do. She's the original Barefoot gardener. Her website about eating dot com ladies

(01:11):
and gentlemen Rita, Nat, Hikeand Field the cod showed they showed up.
Wow. Okay, so don let'slet read it. Talk there we
go. Did you have a wonderfulThanksgiving? Well, we celebrate today because

(01:34):
for years and years Frank and hisfamily, me included, we worked at
the restaurant, the Heritage that heran, so Thursdays were always workday.
So we have ours today. SoI'm glad to talk to you because I
had to get up early anyway,So I got to talk to your mom
Thursday. Now. So oh Iheard about it Thanksgiving digit Oh absolutely born.

(02:00):
Well good. Right in the middleThanksgiving dinner, my sisters, we're
all sitting there, My mom says, Irid, it called me. Well,
of course, we talked to eachother everything. Know that just breaks
her, That just takes her tothe next level. Well, she takes
me to the next level. Shewas cooking some corn and I know we

(02:21):
only have a short segment, butyou know, I talk about who what
we're grateful for just like everyone elsepeople, the people in my life,
including you and your mom, andgoes back so many years, like you
were talking to Ron and then evenJoe when you sing little Joe Strecker,
who is now turning fifty. Ican't believe that. I thought he was

(02:42):
kidding me. Well, you know, time fly Wow. Just makes you
appreciate again not it's not the materialthings. I ran across a little saying
it says, and I love thisbecause I have this ride on my desk.
It says, Contentment is not thefulfillment of what you want, but
the realization of how much you alreadyhave. And isn't that true that the

(03:05):
last year absolutely absolutely no doubt aboutit. Yeah, And again I can't
you know, personally, I can'tthank you enough. You and I,
you know, we go way backto a previous gardening show, way before
this one. Uh and you knowyou look, and you know you and
Joe and I all kind of cametogether at about the same time, and
you know have have done a lottogether through all these years. Of course,

(03:28):
you and I give it a lotof garden talks together and cooking classes.
You've invited me to be a partof those and just had We've had
a lot of fun. Yeah,And you know, don't we always learn
from me to others? Oh yeah, every time time, Yeah, every
time, every time. And youknow you've heard me say some of the
same things and I've heard you duringour talks. But there's always something new

(03:49):
to learn. And it's again,we sort of get a little emotional around
this time of year. But Iam very grateful for all the people in
my life and that load of woodthat we have outside too, for the
woodstove. There you go, I'mhearing pots and pans in the background.
I'm sure that's mister Hikenfeld already workingin the kitchen. Oh gosh, he'd

(04:11):
better be lying in state right now. Hopefully if I hear any noise then
he's where he shouldn't be. Yeah, he's been helping me, he complained.
The other day. I had himcut up all the bread for the
stuff, and so he was like, do I really have to do this?
I said, yeah, you gotto make yourself useful. You're home,
so you know you're part of thecooking brigade. I love it.

(04:33):
Hey, By the way, reada hiking found their websites about eating dot
com your recipe this week and you'llfind out on our website Atron Wilson online
dot com salted maple caramel sauce.And it says, when adding maple syrup,
add a splash of bourbon. Isthat optional? You just do that?
That's just should be natural, right, Well, yeah, this time
of year, it's pretty natural.Yeah, And this is a wonderful recipe

(04:55):
because it makes a great gift fromthe kitchen and it's real quick to make.
Basically, you melt butter in asaucepan, and then you whisk in
some brown sugar and then some whippingcream and just let it boil until it's
about as thick as you want.Then you pour in some maple syrup,
and if you want salted maple caramelsauce, just a couple of pinches of
course sea salt. And then afterall that's all stirred in. That's when

(05:19):
you put a little bourbon, maybesome rum, some cognac, whatever,
and that just brings it to awhole other level. It's great over ice
cream or bread pudding or honestly,you know, if you just need to
take a little spoonful yourself, goahead, you know, I was gonna
say, and I wasn't gonna besilly, but you know, so what

(05:40):
do we use salted maple caramel saucefor? And you're right, there's so
many things you could pour it over. You could even I was thinking sitting
thinking you could have slices of applesand dip it in there. Oh that
would be good. And some peopleare using it to pour in their coffee
too, so yeah, why not. So it's just a fun recipe,
something simple that I wanted to sharesome we're all so busy. Yeah,

(06:00):
and it's a great one and youcan find it at ron Wilson online dot
com. Be sure and check thatout. Also, I have a question
for you and you have to thinkabout or maybe you have an answer.
I don't know, but there's forme. There's one herb that's out there,
and you tell me if I'm rightor wrong here that says Thanksgiving.
And I would say, if there'swarner ab out there, it would be
sage. Absolutely. Why is thatwell, because it goes in the stuffing,

(06:24):
and sage is always associated with Thanksgivingbecause regardless of the other herbs we
use. If again, if youmake stuffing, we put sage in it,
and yeah, it's a Thanksgiving orb. But what people, I think
we talked about this before. Thefresh stage has a stronger flavor than drive.
Usually it's the opposite. So ifyou're going to use it regardless of

(06:46):
anytime during the holidays, use alittle bit of a little less. And
my sage plant one of mine.I have the the Beer Garden, which
is the German version from the BeerGarden Castle and and mister Wilson has great
leaf production, not so much flour, so it's good. But my Chabert
is my mom's old fashioned sage plant. But she gave me eons a go

(07:11):
and she looks a little worse forthe weather sometimes just like maybe I do,
but always comes back. You justtrimmer back in the spring and she's
like a new little plant. Soyeah, sage is wonderful for Thanksgiving.
So I wonder, I wonder howthat I'll start it with sage. I
mean, you know the history ofhow did that show up at you know?
And because it is I mean youthink I just smell sage. I

(07:33):
think Thanksgiving, well, yeah,because it stage is such a traditional herb
and stuffing, especially bread stuffings,and people associated with Turkey because and chicken
too, because you can put sageleaves under the skin. So yeah,
you always. I wonder too sometimeshow different herbs become so associated with different

(07:55):
holidays and such. So, butsage, you're right, it's a it's
a safe holiday for sure. Andfor folks who don't notice that she's talking
about the beer garden, sage,which is a really nice plant, big
leaves. One thing I learned fromRita many years ago is you can take
those leaves and you can actually deepfry, just fry them in a little
olive oil, crisp them up likea potato chip, a little sea salt

(08:16):
on top, and have sage chips, and they're absolutely outstanding. They're delicious.
And you know, sage is sogood for your mind anyway, So
you're doing two good things. Wetalk about health and what we're grateful for
good health, herbs and spices.I don't think there's an herb or spice
on this planet that you have thatyou eat put in your food that doesn't

(08:37):
do your body good, whether it'syour body or your emotional state. So
yeah, those nerves and spices arenecessary. So how's the cherry bounce coming?
Oh? My, gosh. Ijust got it out the other day
because we're having people over today.So it is absolutely delicious. It could
still use a little more time,but very very good. I added more

(09:01):
cherries this year than usual, justto sort of get it going quicker.
So if I would have seen youtoday, I would have brought you something.
I'll save you something. Okay,didn't you do peach one time?
I did? I didn't do thisyear. I couldn't find good peaches.
Yeah, peach bounce with the bourbonand the sugar, Yes, one of
my favorites, and I know it'sone of yours too. It has more

(09:22):
of a mellow flavor, not sosharp as the cherry bounce does. But
of course it's medicinal and a yeah, yeah, strictly medicinal, that's no
doubt about that. Talking with RitaHiking founder website about eating dot com.
So one last thing here, soas I know you're gonna have a huge
spread out there. As Rita HikingFelt stands and looks at the Thanksgiving table,

(09:46):
besides the hamm or the turkey orwhatever the meat is, what do
you what is your focus? Whatis your favorite thing to have on Thanksgiving?
On that table. I can tellyou right away. It's the stuffing
in the gravy because we don't dobread, stuffing or stuffing whatever you want
to call it very much throughout theyear, and the stuffing and the gravy.

(10:07):
And it's delicious, you know,on a sandwich with some turkey later
and yeah, I like I likethat. What about you green onions?
Remember your dad taught? Yes,yes, I do remember you and those
green ikta have green onions on there. You have it for during the Thanksgiving
dinner and then have for the evening. I love to add, you know,

(10:28):
the green onions. But you're right, the stuffing and the gravy,
mashed potatoes and gravy. Mmmm.But it's gotta have green onions on the
side. Well. And you know, doesn't that make your tradition what it
is? It is? Now minesalivating rita hiking fel. Thank you,
Thanks for spending time with this thismorning. I know it's a busy day

(10:48):
for you today with everybody coming over. What time are we supposed to be
there? Uh? You can comearound three to help me every time four?
Yeah, you could. You couldstay to clean up too. They're
always welcome. You never visit uh, you never invite me. Ah,
you just heard it in all right. Hey, thanks you so much for
everything that you do. Thanks forall the years. Look forward to continue

(11:11):
to work with you and share yourexpertise when it comes to the herb garden
and gardening and cooking in the wholenine yards. Thank you so much.
Rita Hikenfeld, Well, mister Wilson, thank you for being my friend.
All right, have a good oneand tell mister Hickenfeld I said hello,
I shall all right, take care. Quick break, we come back.
That's Rita Hikenfeld, of course abouteating dot com. Quick break, we
come back. Phone lines are open. Then at the bottom of the hour,

(11:33):
Barbie Bletcher, the Queen Bee,will find out where she's been over
the last couple of months. Hereall happening in the garden with Ron Wilson
help. So look do it yourself, gardener at one eight hundred eight two
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(11:56):
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