Friday, March 7, 2014
Been doing some dehydrating once again. Peppers and tomatoes from the garden, The colors were so vivid as the foods were drying.
So, what did I do with the results? The peppers have been stored in a dry containers, while the tomatoes were stored in oil. Some tomatoes that were crispy, chewy dried, will be ground up for tomato powder. (Yummy for a dip ingredient!)
I also recently got my third dehydrator. Will post soon on how it goes. Last summer I really got hooked on cheese making and dehydrating. I can't wait to experiment!
Tuesday, February 4, 2014
There are 2, full coconut palms on my parent's property, and the ripe ones are dropping daily! So, we were processing.
Once we got the coconuts open, using a machete, hammer and wedge, the meat itself was pretty easy to remove from the shell.
Of course, the food processor was acting up, so I used the immersion blender and attachment to grate the coconut. In lieu of drying, it was placed in plastic sandwich bags, 1 pre measured cup per bag, and placed in the freezer.
Oh yes....the fresh, home grown coconut is delicious!
Tuesday, November 5, 2013
I absolutely love my old tinware, especially the frying pans. Like my cast iron, the tin is versatile too. I can take it from the stove, to the fireplace, to the grill or the campfire.
However, every once in awhile a pan gets some rust. Either it didn't dry well or somehow got some dampness in it that sat.
I have found that I can save the pan if it isn't too awfully bad, with a steel wool soap pad and vegetable or olive oil.
I simply clean the rusted area with a little water and the soap pad. This may take a few washings. In between washings, dry quickly on a warm stove burner. When rust has gone, generously rub the surface with the vegetable or olive oil and let sit for a few hours. Then, wipe out any oil that may be "floating" yet in the pan. The pan should not be wet with oil when you put it away.
When you put the pans away, layer waxed paper between to keep bottoms clean. It also doesn't hurt to do this occasionally as a rust prevention step.
Wednesday, October 30, 2013
1 reg. sized jar peanut butter (approx. 16 oz...and ounce or two more or less won't matter)
1 bag confectioner sugar
1 bag semi sweet chocolate chips (16 oz)
You will also need a mixing bowl, double boiler, cookie sheets, waxed paper and skewers.
Mix the peanut butter and sugar together in a bowl until it forms a well mixed dough. Form into walnut sized balls. Allow to firm in refrigerator or cool place. (Note that some will add a stick of melted margarine to this mix as well. This is optional. It can make the candy very rich.)
Meanwhile, melt chocolate over double boiler. Add shortening to allow easier dipping and give
slight gloss. Start with 1 teaspoon of shortening then add more in smaller increments if necessary.
When peanut butter balls are firm insert skewer and dip into chocolate. Set back on cookie sheet. Return full tray to cool area to allow chocolate to harden. (Note that if peanut butter balls crack in half, they are too cold. Allow to warm up slightly, just until skewer may be inserted without cracking the candy.)
Candy may be frozen.
Thursday, October 24, 2013
I ended up cutting the roots off 1/2 of the lettuce, standing in a bowl, filling it with water so that the stems were submersed, then putting the entire thing in the fridge. With the second 1/2 of the lettuce, I left the roots on, stood the greens, roots and all, into a small, plastic bucket, filled with water and placed in a protected place on the porch where it can stay cool (as the lettuce is cold tolerant but not freeze tolerant). So far both methods are working well.
The reason why I cut the roots off of the lettuce that I keep in the fridge is for ease of use. Just grab from fridge without having to take the time to remove the roots. But keeping the roots on the bunch I still have outside is with the hopes that having the roots still attached will further prolong the life of the lettuce.
Wednesday, October 23, 2013
Check out their blog at http://kiwimana.co.nz and while you're there, check out their website and podcast links.
I'll be posting the date that the podcast will air.