Tuesday, September 29, 2015
My first attempt at making tamales. I didn't soak the corn husks overnight, so they were kind of stiff. Hence them being tied at both ends as opposed to being folded over. And I think I over cooked them by about 10 minutes. The recipe said steam for an hour to an hour and a half. At one hour I pulled one to taste and it was soft but cooked. I kept cooking for 10 to 15 minutes, and the others were harder, not better in texture.
I made red ones with chicken and sriracha for The Mister.
And green salsa and pork for me.
Tuesday, September 8, 2015
Yesterday at about 10 am with temperatures in the mid 70s F, we harvested out first Petite Sirah grapes. Some were partially eaten and some were in a state of decay. But the time was now to bring the clusters in.
As you can see, the battle cry of 30 or so quail led us to action. The wallowers made a good mess of is known as the triangle. All corn was picked at two or three inches by the bobble heads and only five or so squash plants survived. But the grapes were under cover in the back and only recently found by the beak heads. So we retrieved as much as we could.
Sunday, January 4, 2015
A few years ago I planted a pomegranate tree. I put it in a large container. We have little beasts that eat the roots of treasured plants like artichokes and roses, and I have had way too many go under. However I wish now that I put the pom into the soil. I think it would have made it and produced many more fruits at this stage.
The first year it gave me one little fruit, the year after two or three small fruits. The third year I watered it, as it was covered with blossoms, and all the blossoms dropped. And this year, drought or no drought, I let the plant be. And was graced with a bowl full these lovelies.
True to any fruiting tree, time is the pay dirt.
Wednesday, July 16, 2014
Secret Ingredient* Pasta Salad
1 cup cooked pasta cooled
1 Tablespoon minced white onion
1 Tablespoon capers
1 1/2 Tablespoons chopped roasted red bell peppers
12 black olives quartered
Gently toss all ingredients together.
In a separate bowl (I use a small Mason jar.) mixed together
1 Tablespoon mayo
1 teaspoon Dijon mustard
1 splash white wine vinegar
3 Tablespoons extra virgin olive oil
1/4 teaspoon oregano
ground pepper to taste
*plus 1 1/2 teaspoons V8
Shake like crazy and pour on pasta. Cool and serve.
Saturday, June 7, 2014
I planted nine, but one had a twin. So I have ten cabbages to harvest and soon. This is the first. Vibrant fellow, isn't he?
Nature is so amazing. Look at how tightly formed that head is.
I made kimchee with this one. Probably have to donate it to The Mister because I made it too spicy.
I'm too old for the Cabbage Patch Doll craze, but I can totally see where it came from.
Monday, March 10, 2014
Friday, December 27, 2013
The cork sculpture was The Mister's creation. The pizza was mine, of course. I'm taking a couple of weeks off from work, so we've been going out for Japanese food and staying home for homemade Italian food and good wine.
We burned a yule log for the Solstice, a coastal live oak log from Cambria. It was given to us by a dear friend who passed away in March from a very quick spreading cancer. So sad.
I collected the ashes from the log to be used in blessing my garden this spring. I have big plans for the garden this coming year, and I hope to take lots of pictures to document.
So as always I want to wish you fond memories of the past and high hopes for the future.
Cheers to the New Year!
Monday, September 30, 2013
I've always wanted to open a pub. Pub food is some of the most wonderfully satisfying taste treats for all of humankind. Indeed I might have to classify this as food porn. Yep, I think so.
Here are the elements.
- Homemade catsup
- Homemade pepper crusted potato home fries.
- Thick cut crispy cooked bacon
- And a chewy Syrah
Saturday, September 28, 2013
So I have lots and lots of tomatoes. I've made sauce and paste. Froze skinless whole tomatoes for use this winter. Made salsa. And eat them fresh in every meal. And still I have lots and lots of tomatoes.
How do I put them up?
Monday, September 16, 2013
This is 2 quarts of Juliet tomatoes that needs to be processed. I'm thinking of blanching skinning and freezing. Just to the right of Project BSF is a ten pound Vogue that needs processing too.
Who is going to win the afternoon with Judy?
Friday, September 6, 2013
I bought a flat of these half pint jars with wide mouths, and probably should get some more too. I filled two with gelatin made with fresh juice, two with strawberry sauce, and eight with gingerbread.
The house smelled good that day. Gingerbread in August made me lust for Christmas.
I adapted a recipe called "Canadian Gingerbread" from the book, The Complete Book of Gingerbread: Traditional Gingerbread Recipes and Designs From Around The World.
I added ground cloves and ground nutmeg. And substituted Agave Syrup for the Light Corn Syrup.
Believe it of not, I actually had Light Corn Syrup in the pantry. It was at least five years old, although never been opened, and slightly yellowish. The ingredients were High Fructose Corn Syrup and Sugar. I tossed it in the trash.
They came out pretty good, but I would test for doneness (toothpick comes out clean) about five minutes earlier.
I froze a bunch to see how they taste after sitting awhile and then being defrosted. The recipe calls for the bread to sit a day to develop more flavor.
How anyone who smells gingerbread cooking resist eating it for 24 hours is beyond me.
Last weekend I made homemade mac n cheese and had some extra sauce. I'm thinking I might add it to puree potato soup. I grew potatoes again this year, um, kind of by accident. But that's another story.
Sunday, August 11, 2013
A recipe for Coffee Soda
One fresh cup of strong coffee
Ice to fill tumbler
One tablespoon of vanilla sugar - stir into hot coffee
Some milk to lighten up coffee (optional)
Pour coffee and additions into tumbler until half full.
Add seltzer water and stir.
Wednesday, August 7, 2013
One of my favorite ways to eat zucchini is sliced into disks and lightly sauté in butter with scrambled eggs. This morning I chopped up some blossoms and sauté them too and finished the plate with a sprinkle of some freshly grated Parmigiano-Reggiano cheese on top.