Our want to try list- Produce

This past payday we tried starfruit. I took this post (in my head) when I went grocery shopping. It was actually kind of ironic, because a few days before I read Amy's post, I'd added 4 new recipes to my shopping list at All Recipes dot com.

Then I realised how many things the kids had asked me to buy to try while we were in the store. Now, we've tried many new things, especially since going whole/traditional foods. But there is SO much more out there!!! I couldn't find kumquats, but after reading the above post, those were on my hit list..... Recently we've tried the starfruit, as well as blood oranges, different types of squash and a variety of sweet potatoes. I am a SUCKER when the kids ask for healthy items. I am the type of Mom that can say no to anything & not feel a smidge of guilt......

Except healthy items- fresh produce, olives, pickles, cheeses, real (fresh) juices, fresh fish, ingredients for certain recipes, etc. Cakes & cookies & chips, I can say no to & not.bat.a.lash....

Here's the conversation I was having with KerryAnn:

stonythorn: Maybe we'll do coconut next payday. I figure I can squeeze one new thing in each payday
stonythorn: coconut, then maybe red bananas
stonythorn: the boys think those & baby bananas are cool
stonythorn: then jicama (for cookies)
stonythorn: I should write a list

So...... here I am. Writing a list.....

• Kumquats
• Coconut ( the boys -mostly Tris- want one. I've had them. My Dad used to scale trees in FL and toss them down to us)
• Red bananas
• Baby bananas These were so gross. They are so beyond sickeningly sweet & taste more like sugar than bananas.
  
• Jicama
• Key limes
• Plantain
• Pomegranate (I've tried pomegranate, the kids have not)
• Kale (fried kale chips, yum)
• Honeydew melon (again, I've tried it, the kids have not)
• Patty pan squash (getting some seed this year for the garden- YAY!!!)
• Romanesco Italia Broccoli (getting some seed this year for the garden- YAY!!!)

I'll add to the list, and I'll cross off from this list as I think of more, or as we try them.

What's new on your palate these days?

WOW!

This has been great! All of my current dried grains are spoken for and/or paid for. I will have another batch ready in a few days & will be setting more to dry in the next day or 2. Keep those requests coming & you'll be added to the list on a 1st come, 1st serve basis!!!

Water kefir on every counter- LET'S DO IT!!!!

Questions about kefir

"I've heard of kefir, but I'm not really sure what it is."

Kefir (dairy and water) is a probiotic drink. It has many of the same benefits as yoghurt, however, it has more of a probiotic punch. Kefir does more to balance your system & heal your "gut" with good bacteria. Kefir can also be used as a soda replacement. It is a fantastically better choice.

Kefir also contains many valuable enzymes & nutrients.

Water kefir is also known as tibicos & Japanese water crystals. No matter what you call them, they are fantastic for the body!

Questions about kefir

"Hey, I'd like some but have on question, will they keep until our cow freshens end of April? I know very little about kefir, just what I've read on your blog but want to try some."

Dried kefir grains will keep for several months if stored in an airtight container in cool, dry conditions. To add longevity to your storage, you can put them in the refrigerator.

My how they reproduce!!!

I am changing the post date on this to keep it at the top. The interest has been phenomenal, so I want to be sure everyone has a chance to see it. Please scroll down for newer blog posts!!

I have been doing water kefir now for several months. My kids particularly love the "apple soda" I make. I finally figured out the way to make my grains reproduce like no other..... The only bad part (for me) is that I have LOADS of them now.

So, not bad for you, I'm offering dried grains at $6.50 a batch shipped (in the US. Ask about international shipping). My grains are only grown in raw sugar with filtered water & my own pastured eggs shells. Occasionally I add organic raisins, sometimes not. My grains have been coming out HUGE. The dried grains have a brown tint to them. This is because of the raw sugar I use. You will receive 2 heaping teaspoons of dried grains & instructions on how to brew them, along with my apple soda recipe!

If you wish to take me up on this offer, please leave a comment with your email address (my comments are moderated & any comment that includes an email address, I will not publish). Include in your comment your email address & that you are interested in the grains. I will send you my paypal information, and let you know the the availability of grains.

If you have rec'd ferment starters from me in the past, I would love if you left a comment with your testimonial. Feedback for me, so to speak!

Emeril's Worcestershire Sauce

Time consuming & with a lot of prep involved, this yields a much sweeter & less pungent & spicy version of the store bought sauce!

Emeril's Worcestershire Sauce:

2 tablespoons olive oil

6 cups coarsely chopped onions

4 jalapenos, with stems and seeds, chopped

2 tablespoons minced garlic

2 teaspoons freshly ground pepper

4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil

1/2 teaspoon whole cloves

2 tablespoons salt

2 whole, medium lemons, skin and pith removed

4 cups dark corn syrup

2 cups 100 percent Pure Cane Syrup (recommended: Steen's)

2 quarts distilled white vinegar

4 cups water

3/4 pound fresh horseradish, peeled and grated

3 pint-sized canning jars

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Yield: 3 pints

A huge thanks & some disappointments!

The past few weeks have been an extremely trying time for my family & me. SO many people have come through for me in a way I never thought possible. People I've never met, nor have I talked to on the phone, are still sending their well wishes. Close friends & family still call occasionally to check on me & to ask how my parents are doing. I am so appreciative for those kind hearts.

At the same rate, I've found who my true friends are. I've heard "I want" phrases. From people I know in real life.

Etc, etc.....

I'm saddened to say some of those phrases were not meant.

I'm saddened to have lost some that I thought truly cared.

And then there were those that we parted ways with in the past. Some of them stepped up with offers of prayers, money and other things we needed. And all we'd asked for is prayer.

It is with a heavy AND a joyful heart that I thank those, that in a time of need, came through for not only myself, but my family. Those that sent emails, texts, messages, cards & picked up the phone call & those that prayed. Most have been very patient with me as I adjust to a new chapter in my life, and I appreciate that.

Thank you to those that have been faithful to me, that haven't expected anything out of me, and especially to those that been patient with me.

And to my Hubba, thank you the most! Your love, patience & drive to do what was needed to get me home to the rest of my family. You're still being patient with me, and I need that so! I love you the mostest on Earth forever & always!

Bless you all- those that were there for us AND not.

Sourdough Pancakes

Sourdough Pancakes

1c sourdough starter
3-3 1/2 c flour
2c water
1/4c honey, maple syrup or cane sugar
3 large pastured eggs, lightly beaten
1/4c melted coconut oil or butter
1 teaspoon real salt
1 teaspoon baking soda

Optional ingredients: 1 teaspoon cinnamon, 1/2 cup blueberries (these need to be folded in gently after your ingredients are whisked), 1/4 c chopped nuts.

12 to 24 hours (Hotter weather=shorter soak time, cooler weather=longer soak time) before you make these, combine in a large bowl the starter, water, and flour. Leave on the counter.

Preheat your griddle to 300° or your pan to medium to medium-high. Whisk in the rest of the ingredients. If your mixture is too thick, add more milk or water, likewise if your mixture is too thin, add more flour (everybody's sourdough starter is different, depending on their recipe, so your starter will play a huge part in how much flour you add to recipes). Drop the batter by ladlefuls onto a preheated & oiled griddle & cook until the top bubbles around the edges. Flip the pancake and cook until the pancake is lightly browned on the other side.

I have a confession to make.....

The Hot Fudge Sauce recipe I posted earlier this week...... When popped in the refrigerator becomes chocolate almost mousse....... Yum!!!

Hot fudge sauce

After looking at many recipes I didn't have the ingredients for, I made changes and came up with this. A little thinner than traditional hot fudge sauce, it is yummy just the same.

1 can coconut milk, chilled (you want the cream)
2 blocks of semi-sweet chocolate (1oz each)
2 T butter
1 t vanilla
Sweetener if desired, to taste

Place chocolate & butter in a small saucepan & turn to medium low. Open your can of chilled coconut milk & scrape just the hardened cream into your pan. Once you break through to the almost clear liquid at the bottom, you can pour the water into a glass (and enjoy it while you make the sauce). Scrape the remaining cream into your pan. Stir often until your ingredients are melted. Whisk ingredients until smooth. Remove from heat & whisk in vanilla.

Refrigerate leftovers.

Menu 2/14-2/20/2010

This week's menu is very simple & I regain my footing here at home. I also hope (next week) to resume the sourdough series that I starter prior to our emergency trip out of town. KGW will be soon to follow. I had plans to resume KGW the beginning of Feb, but at that time, all my starters were in a freezer, LOL. Please bear with me as I recupe, recenter & refocus.

Sunday- GAD- Tater soup & bread

Monday- Eggs, bacon, biscuits, gravy, jarred fruit

Tuesday- Turkey soup, salad, bread

Wednesday- Spags, garlic bread, salad

Thursday- Bison roast, taters, carrots, rolls

Friday- Pizza, cheesy bread

Saturday- Pork chops, grilled taters, corn

Mayonnaise

(picture taken with a cell phone. Please excuse the quality)

1 pastured egg yolk, room temperature
1 pastured whole egg, room temperature
1-2 T raw apple cider vinegar
1 t yellow mustard
Real salt or grey or pink sea salt, to taste
1/4 c melted coconut oil
1/2 c light olive oil


Put egg & egg yolk in blender. Add apple cider vinegar, mustard & salt. Blend until thoroughly mixed & the mixture takes on a light colour. While blender is still running, slowly add oils, blending until thick. Taste & add salt, vinegar or mustard as needed.

Refrigerate immediately. I have kept this in the fridge for a couple of weeks, but do not know the full shelf life.