In January 2017 I purchased a new Frigidaire Professional Side by Side Stainless Steel fridge. It always made some odd noises, and the drawer was a bit sticky. It made ice, albeit very loudly with odd phases where it would sound like a motorcycle revving, a game of ping pong and alternately high pitched whining. Today upon noticing the ice bin was bowed out and … Continue reading Frigidaire Sucks. Avoid
Got a fantastic deal on some ‘ripe and ready’ peaches at a local farmstand. Made the regular peach jam and got a bit creative with the Hot Fuzz Peach Sauce. I added about 5 hot Thai Chillis to the regular peach jam recipe (red and green). I think its going to be amazing on grilled chicken wings, chicken thighs and grilled shrimp. Possibly spread over … Continue reading Hot Fuzz Peach Sauce
This makes a lot! I made 17 8-oz jelly jars and 4 4-oz jelly jars. Could easily half this recipe if you want less. 2 large cans of Pineapple Juice 1 box of Ceres Mango Juice Habanero Peppers – chopped finely – i used 9 for this recipe Jalapeno Peppers – chopped finely – i used 5 for this recipe 3 Boxes of Pectin – … Continue reading Pineapple Mango Habanero Sauce
I cannot tell you how much I LOVE this stuff. Its great on chicken or meat, add a bit of teriyaki to it as a glaze for chicken wings. Had it with some lamb last night, on the side. Its very versatile. You can increase or decrease the amount of jalepeno to your taste. Continue reading Strawberry Jalapeno Jelly
One of my favorite jams to make. The ground cherry tastes like some odd combo of pineapple, hint of mango, a bit of citrus and butter. Its the most amazing jam. Its very easy to make. Peel them from their paper skins (getting a bunch of ppl to help with this is good). I like to do about 8 cups peeled. Cook them down with … Continue reading Ground Cherry Jam
I thought I would try to start making my own yogurt. It always sounded so complicated but it really isn’t at all. I use raw milk, you will need 1 quart or 5 cups (depending on if you want to fill all the little jars in the yogurt maker or not, its ok to make less). The Rosewill Yogurt Maker was $19.99 from NewEgg.com and … Continue reading Adventures in Yogurt Making
This time of year when your basil is bountiful and you want to preserve some for the rest of the year make PESTO CUBES! Its easy, just make pesto with your favorite recipe you normally use, and then put it in some ice cube trays, freeze for a day or so, to make it easy to get out, let the trays sit at room temp … Continue reading Pesto Cubes
About once a week I make a batch of Ginger & Turmeric concoction. Its like the the most spicy gingerale you’ve ever had x 100 with no syrupy sweetness. I do add Stevia to taste, it improves the flavor quite a lot. The MAIN reason I make/drink this is for the health benefits. Ginger and turmeric are both hugely anti-inflammatory, very good for joint and … Continue reading Ginger and Turmeric Beverage
Recipe 1/2 cup butter, room temp 1 Cup Sugar 2 1/2 cups Flour 2 teaspoons baking powder 1 cup milk 1 pint wild blueberries (i combined blueberries and strawberries) Heat oven to 350F. Grease a square pan. Beat the butter and sugar together until smooth. Beat in half of the milk, then the dry ingredients and then the remaining milk. Batter is very thick. Fold … Continue reading Blueberry Cake
The alliums (garlic, shallots and onions) are all harvested, dried and trimmed and ready for winter storage now. The potatoes are dug and cleaned of most of their mud (you shouldn’t wash them for long term storage, they cure better with a bit of mud on them). This all should last until about Mar/April in a cool dry dark area. It was a lot of … Continue reading Vegetables and Alliums for winter storage
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