1/10/2020 – This was the third prep of this dish and it turned out the best yet. The mustard had a little crunchiness, that was a nice textural difference, from cooking in the bacon grease. Mary commented, “that was a … Continue reading
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1/7/2020 – This was one of Mary’s first stir-fry meals in a long time. She was a bit tense and, in addition to advice from Maggie, had spent time watching videos on that cooking style. The recipe below was inspired … Continue reading
12/7/2019 – This is an experiment using our bok choy and mustard greens from the garden with store-bought cauliflower. The intent was to make it spicy and hence the 2 teaspoons of cayenne flakes from our garden. We tried some … Continue reading
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 reading
9/20/2019 – This ferment has 25% less crushed peppers and no cayenne like No. 5. It does include 4 garlic cloves. After about 3.5 months on the top shelf of the little pantry we tried them and they were great. … Continue reading
7/27/2019 – This recipe was inspired by the one here. Mary made it with the last of our fresh ears and it was great. … Continue reading
This was the third preparation of B&B pickles based on the prior two here and here. This has the reduced sugar used in the second prep and increased spices. It also has a lot more crisping agent based on the … Continue reading
7/13/2019 – This turned out great and will surely be a favorite. Made this the first time on Tom’s birthday. Inspired by the recipe here. … Continue reading
This recipe created a cooked watery salsa but had a good flavor. The recipe is on page 24 of the recipe in this publication by the USDA National Institute of Food & Agriculture. Served it at the Family Thanksgiving lunch … Continue reading
7/7/2019 – These pickles were made using the recipe developed after our preparation of Cajun Dill Pickles. We made five quarts as there was enough brine and we had a lot of cucumbers. The recipe we developed was as follows. … Continue reading