10/12/2019 – This turned out good and Mary liked it a lot. It was made the day before she returned from staying with Piper and Olivia when their parents went to Amsterdam. It was adapted from one here that is … Continue reading
Tom
10/10/2019 Recipe from Southern Living Ingredients 1 1/3 cups grated Parmesan cheese 1 cup firmly packed fresh baby spinach 2/3 cup olive oil 1/2 cup firmly packed fresh basil leaves 1/4 cup firmly packed fresh flat-leaf parsley How to Make … Continue reading
10/9/2019 – This is a new recipe for us as it includes ginger. It was inspired by the recipe here where there are a lot of good ideas. After two weeks of fermentation we tried it and were very pleased…and … Continue reading
Below are ones that could work for us and there are a lot more at https://www.chilipeppermadness.com/ https://www.chilipeppermadness.com/recipes/pickled-jalapenos-and-carrots/https://www.chilipeppermadness.com/recipes/pickled-banana-peppers/https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish/https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish/ … Continue reading
This is an interesting looking roast recipe that has a lot of herbs and seasonings plus the butterflying and stuffing. … Continue reading
10/5/2019 – This ferment is essentially the same as No. 2. Nothing was changed other than making it in two quart jars. The salt level was good for taste and firmness. … Continue reading
This looks like a fun way to use the Acorn squash. Too bad we did not have much this first year of a fall garden due to a very hot dry September and an early frost. … Continue reading
9/27/2019 – This recipe was inspired by the one here although, what Mary did is very different. It was a very good new twist for using pinto beans in what is almost a gumbo with the tomato and okra. Ingredients … Continue reading
9/26/2019 – Prepared this ferment and tried it after a couple of weeks. The texture of the peppers and onions was better cold as opposed to room temperature. Banana peppers sliced 1/2″ thick. Most were yellow with a few orange.Red … Continue reading
9/22/2019 – This ferment uses far less Hot Hungarian Peppers than earlier ones that were a bit hot for Mary. But, those used were the full red stage. The other significant change is to 7% brine rather than the 6% … Continue reading