4/27/2019 – Needed more BBQ sauce for chicken thighs on the Weber Kettle but found we only had a piece of a bottle of Stub’s Hot & Spicy. So, added the following to some of it to make it do the 12 thighs. Mary liked the sauce a lot as did I.
4/25/2019 – This ferment was inspired by various recipes but not anyone in particular. The important item was the recommendation for the salt to be 2%-3%. It turned out very good with the carrots crunchy and the white parts of the multiplying onions a firm and nothing mushy. The green parts of the onions were about 1/2″ long and were a bit chewy.
Continue reading4/21/2019 – We planned to have two 2-bone lamb chops today for Easter dinner but instead had a very large late lunch with Peggy, Frank, Mandy, TS, Margarit and Sam. After that event we trimmed the chops, cut shallow slices into the fat side.
Seasoned them with ground Rosemary and thyme. Coered
4/14/2019 – Made this generally following the Lemon-Dill Kraut on page 134 of our copy of Fermented Vegetables by Shockey & Shockey. On 4/29/2019 we tried it an liked it a lot.
8/12/2019 – *This happens to be 1 tbsp of juice per about 600 gms of cabbage.
4/8/2019 – Mary conceived of this dish to use the large amount of mustard greens harvested today from her garden. They were bolting and so they were all pulled up at the same time-hence the large skillet (No. 12) full of greens. Cleaned and washed, the greens filled her green laundry basket. The casserole was very good.
Continue readingAdded garlic to our normal recipe for German-style sauerkraut with carrot. Note this ferment has 1.7% salt. The 1.8% ferments’ cabbage and carrots was crunchy but the brine was too salty to drink. The lower 1.7% brine turned out fine.
Continue reading3/24/2019 – Made this first-time garlic kraut somewhat following this recipe. on 4/7/2019 tried it for the first time. It had a strong garlic smell and a bit of garlic taste. Overall it is good.
Continue reading3/12/2019 – This dish was intended to create one Mary would like as much as Popeye’s Dirty Rice. We liked it the first meal when it was fresh and it was maybe better warmed in the microwave the next day.
Credit should be given to Paul Prudhomme’s recipe that was on the counter for reference although the individual ingredients are different.
During Piper and Olivia’s Spring Break 2019 visit we roasted 10 lbs. of legs and thighs to have during the week. Olivia always wants HER chicken, i.e. rotisserie chicken from HEB. This turned out very much like the store-bought in out opinion and Olivia did not hesitate to eat it or comment that it was not the same.
Continue readingThe peanuts roasted here were from the sack Driskel Cotton Farms gave us in 2019. They were quite dry from the sack sitting on the floor in the laundry room for the past couple of months. They turned out good–not to
Next time try spraying some with PAM then sprinkle the salt. Maybe the salt would stick to your fingers while shelling
Oven Roasted Peanuts Recipe
Ingredients:
1 tablespoon kosher salt
3
2
Instructions
Dissolve kosher salt in water. Place the peanuts in the water. Place a bowl on top to keep the peanuts submerged. Soak for 1 hour.
Preheat oven to 300 degrees.
Strain the peanuts. Pat dry and place in a single layer on a baking sheet. Roast at 300 degrees for 35- 45 minutes. The peanuts will be slightly underdone (a little chewy) when you remove them from the oven, but they will continue to cook once you remove them. Allow
Serve warm.