11/20/2019 – Made this and ladled over blackened catfish. It was VERY good and would be great over other things like rice or pasta. It could be made with other seafood like fish, scallops or maybe oysters.
Continue reading11/12/2019 – This is our second prep of kraut with ginger and carrot. The intent was to make it like the first time when I made it while Mary was in Houston. Using the ingredient weights from that prep I built a spreadsheet that computed percentages of each based on the amount of cabbage on hand. 1/4/2020 – First sample and we liked it. The ginger is definitely noticeable but not too much. Likely good that I did not have as much ginger as was targeted.
Continue reading11/12/2019 – Tomorrow morning will be hard freeze and kill our winter squash so we picked the Acorn, Butternut, and Spaghetti squash and some blossoms. They turned out better than we expected and will try them again. The batter was especially good. Of all the recipes and instructions on the net, we liked the one here and it inspired this our first ever attempt at frying squash blossoms.
Continue readingThis has been our go-to poultry seasoning since 2019 that evolved from the initial one in 2017 which was based on a recipe by Kit Whol.
Continue reading10/30/2019 – This ferment is essentially the same as No. 2 and 3 other than substituting a cayenne pepper for the Hungarian Hot Wax. It only made one quart as that was the final lot of banana peppers that have been in the refrigerator for the past 2-3 weeks.
Continue reading10/16/2019 – We like the last Lemon-Dill Kraut No. 5 with twice the lemon of the original recipe. We also like carrot in kraut so decided to combine the two styles and see how it turns out. We had two larger cabbages and so we made both with the ingredients below. We cut the cabbage and grated the carrots with the food processor. 11/1/2019 – Our first sampling was at room temperature and we liked it. 11/12/2019 – Still good. Will make more. 12/7/2019 – We miss the crunchiness that is likely due to the smaller machine cut. The lemon is not noticeable. It also has a dark tone and the flavor is a little off. Need to adjust something.
Continue reading10/14/2019 – This recipe turned out great and was easy. It was adapted from one here. Her recipe was adapted from one at Delish that is below for consideration as it has a few ingredients we might like to add–such as butter and cayenne.
Continue reading10/12/2019 – 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 from a site that looks like there are a lot more good things. Her recipes provide the weights of all ingredients.
One of the easy aspects of this was that the broth from boiling the chicken was used later as the base for the gumbo. Plus, there will be broth leftover and by chopping more of the veggies than needed the extra broth and extra veggies make an easy chicken soup. Especially if you steal a bit of the chopped chicken to add to it.
Continue reading10/10/2019 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 It
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
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 a bit surprised. The quart jar was eaten rather quickly. The only change that might be good is a little less ginger so it does not come across with hints of kimchi.
11/21/2019 – Have been eating this now for over a month and it is good. The ginger level seems to have “quieted” down. The hint of sweetness from the carrots is also less than it was. It has been in the refrigerator since mid-October.
Continue reading