Wednesday, September 30, 2009
Tuesday, September 29, 2009
Well, I officially have been in Minnesota for 10 years. Technically, it's about 10 years and a month, but who's counting?
Thursday, September 24, 2009
Sorry, Mom and Dad. No Door County Cherry Vanilla Jam or MN Concord Grape Jam for you until Christmas. I thought that their super solid texture would qualify them as solids to airport security, but alas, they are gels. Placed in the same category as toothpaste.
Here's what I think: Local, organic, and homemade foods are gonna save this fast food nation, not what's gonna take it down. Lay off my jam.
Whew. I'm feelin' kinda feisty this mornin. Good thing I didn't tell the nice officer that I thought jam could change the world. They'd have locked me up for sure.
Sent via BlackBerry from T-Mobile
Monday, September 21, 2009
Saturday, September 19, 2009
From the top, clockwise: Pickled Beets, fresh basil, Dr. Kracker crackers, olives marinated in chilies, walnuts toasted with alder-smoked salt, and Tofutti cream cheese mixed with dried tomatoes in olive oil, chives, and lemon thyme.
Thursday, September 17, 2009
Tuesday, September 15, 2009
- My stepsons are back in school, with all that entails.
- I taught 3 canning classes last week
- I haven't done much cooking really
Tonight: polenta cakes with a quick ratatouille and baked tofu on top. Gotta use up that basil!
Tomato "au jous". I'm calling it that because I dipped my sandwich in it and it was freakin' amazing. Fake ham sandwich with lots of Veganaise on baguette, soaked in tomato/basil/garlic juices.
Tuesday, September 8, 2009
The herbs certainly dry quickly in this thing- but not always in the 1-3 hours listed in the booklet. My basil took overnight to dry. Clearly less time than air-drying it, but I found myself getting impatient just the same. And it's kinda loud. When this thing is running I have a hard time hearing much else from the TV besides the loud techno music on my beloved CSI.
Thursday, September 3, 2009
- Rinse your chiles before doing anything- you won't be able to wash them after they are dry.
- Pat the chiles dry of surface moisture.
- Get a sewing needle and strong thread- I like carpet thread.
- Draw the needle and thread through the thick part of the stem on one chile- Then tie a knot so that the thread will stay securely in place- this is the bottom of your ristra.
- Continue to send your needle through the thickest part of the stem on your chiles, allowing them to stack up the thread.
- Continue until all chiles are strung. I like to end the ristra by tying the thread to a paper clip.
- Hook the paper clip to a curtain rod on a sunny window or another warm place with great ventilation.
- Let the chiles dry until crisp- then place in an air tight container.
- Check the chiles during the first 12 hours of storage- if any moisture appears inside the container, then the chiles aren't dry yet and you need to set them out in the air or an oven on the lowest temperature.
Wednesday, September 2, 2009
The Eat Local Challenge is over. And what did I eat on the first day that I hadn't pledged to my Co-op to eat locally?