For lunch im having Bean and cheese tacos. Im going to open the can of refried beans and put them in a tupperware container and heat them in the microwave, then im gunna open the can of nacho cheese, then ima cook the tortillas on the stove.
Printable View
For lunch im having Bean and cheese tacos. Im going to open the can of refried beans and put them in a tupperware container and heat them in the microwave, then im gunna open the can of nacho cheese, then ima cook the tortillas on the stove.
!!!!PUDDING!!!!
Jello instant chocolate pudding....the perfect food and elixer of the gods!
Grilled catfish and baked potato :P
2 dozen chocolate chip cookies, 2 dozen death by chocolate cookies, and 6 loafs yeast bread all in the wonderfuly electric oven, while I sit in the Air Conditioned house. I intend to use all those wonderful inventions as long as I can before TSHTF. I get to enjoy the comforts of the modern world, while my husband and children enjoy thier treats. lol
Grilled up some steaks, onions, corn, potatoes, roasted some tomatoes and peppers, ciabatta bread, deep fried some onion rings, had some ice cold Sam Adams. Bought some ice cream sandwiches for dessert. Mmm. Doesn't get a whole lot better than that.
And just when should I expect the samples to be arriving? http://i261.photobucket.com/albums/i...appingFoot.gifQuote:
Originally Posted by farmerjane
Well would you take a look at that, Crash has a chocolate duck for Pete's sake!:thumbup1:
Who's Pete?
Oh, yeah. Cheese!!!! Home made cheese. Some folks call it Farmer Cheese. The recipe is really simple.
1 gallon whole milk (don't throw the container away!)
1 pinch salt
1 large lemon
I halved the recipe. Don't use Ultra Pasturized Milk. It won't curdle. If the container isn't marked, Ultra pasturized milk will have an expiration date of 30-90 days out rather than the couple of weeks for pasturized milk.
1. Pour the milk in a pot and stir in a pinch of salt. Bring to almost a boil over medium heat and stir occasionally so the milk doesn't scorch. I heated the milk to 180F by thermometer. There are a lot of little bubbles that will form around the edges. Turn off the heat and add the lemon juice. I didn't take any pics up to this point because I figured everyone knew what milk, lemon juice and salt looked like. If you don't just google it.
2. After about 5-10 minutes the milk will begin to curdle.
http://i348.photobucket.com/albums/q...ne/cheese1.jpg
3. Line a large colander with cheese cloth. Pour your curdled milk into the cheese cloth. What you don't see in this picture (sorry) is the colander is sitting in a bowl to capture the liquid (whey).
4. You can squeeze the liquid out of the solids (curds) but remember, you just took this off the stove at 180F so it's gonna be warm. Once you've removed all the liquid you are left with the curds or cheese.
http://i348.photobucket.com/albums/q...ne/cheese3.jpg
Here is a picture of the whey and curds.
http://i348.photobucket.com/albums/q...ne/cheese5.jpg
and a little closer pic of the curds. They have the consistency of small curd cottage cheese.
http://i348.photobucket.com/albums/q...ne/cheese4.jpg
At this point, the curds are rather bland with a slight hint of dairy. You can add any flavorings you choose to boost the flavor. I've left it mild to spread on crackers. The whey is a bit like skim milk. Just pour it back in the milk container and put both the curds and the whey in the fridge.
All prettied up.
http://i348.photobucket.com/albums/q...ne/cheese6.jpg
Whey to go, Rick!
(Snicker, snicker....I crack myself up!)
pretty cool, sure would be nice to get a hold of raw farm milk like i used to drink would be a real good cheese
Good post - deserving of the WSF Little Miss Muffet Award......I'll keep the spider away for ya.
Oh, one point I forgot to mention. Don't try this with Ultra Pasturized Milk. It won't curdle. It may not be marked as Ultra Pasturized but even if it isn't it will have a date of 30-90 days out rather than a couple of weeks for pasturized milk. I've updated the original post.
Crash - You da man. If anyone can keep the spiders away it be you.
Though my garden hasn't produced anything in months, produce keeps finding its way to me. So I have been doing some canning.
A couple weeks ago, I was at the farmers market. As it was closing, I stopped to buy a watermelon. The farmers gave me not just one, but two watermelons. I was thrilled! :D Until I opened them up. :(
The yellow-fleshed one wasn't very sweet, but edible. The red one, well, it was more faintly-pink, and full of seeds. It was so unripe, the rind was 3" thick. I tossed the meat into the compost, and peeled the rind for a batch of bread and butter pickles.
http://farm9.staticflickr.com/8306/7...3575de69_b.jpg
I had some last night, with pork tenderloin, and they are delicious. The familiar flavor of a bread and butter pickle, but with a firmer texture.
Then, we were gifted a small peach harvest. The were all very small, but so ripe, they were on the verge of rot. I made a quick batch of just 3 half pints of peach jam with them (no pics). As is custom, I gave our benefactor one.
He must have liked it, because he followed that gift with about 4lbs of apples and 6lbs of pears. The apples were small and green. The pears, hard and very unripe. I was short on time, as I was making the pickles the same weekend, so I put them together to make some pear-apple butter.
It took about 24 hours in the crockpot, only because I had to keep leaving, so I had to turn it down.
http://farm9.staticflickr.com/8421/7...7cb4253e_b.jpg
It's flavored with allspice, cloves, vanilla, cinnamon, cardamom, ginger, and star anise. Sweetened with a little brown sugar, but not much.
http://farm8.staticflickr.com/7111/7...28159ebe_b.jpg
My garden got nematodes again this year. All veggies dead.
On the bright side, one of my beek buddies cooked lunch yesterday (well, his wife did) and we had buffalo and rice, with gravy of course, and cabbage soup. DELISH!
My first foray into the art of fermenting. Red Sauerkraut. No clue whether it will work or not, I'll let you know!
http://i1186.photobucket.com/albums/...1/DSCN0094.jpg
Good luck. My first foray into the art of fermenting involved consuming, not creating.:innocent:
Winnie, my mom in law makes saurkraut most years, if you have questions let me know and I can try to ask her for advice. The dish she ends up making is called 'Bigos' in Polish
Thanks, Jq. It seems to be letting out the juice as it should, I used sea salt and added a few juniper berries to add a bit of flavour. I'm not sure how 'Sauer' I want it, could you ask if I can stop the fermentation process early if I find the flavour good? I was going to can it any way so I don't think there should be a problem with spoiling.
Aha! I've had Bigos! It's nice!
Once you put it in the fridge it'll stop... pretty much. It will slow it down quite a bit.
If you want to stop it completely, you have to pasteurize it. But that kills all the beneficial bacteria too.
Ah, that's what I was thinking GS. In the fridge it is, then. It's only just got going(I think!)
Soo it's been a week, and the Sauerkraut now looks like this.....
http://i1186.photobucket.com/albums/.../DSCN01121.jpg
I've tried it, and it's just starting to taste less salty and a bit tangy but still crunchy. Is it looking OK?
Can't help on the cabbage but I did want to share this. My wife and I were having dinner tonight at an Italian restaurant. A little guy about 4 or 5 came marching down the aisle and looked us in the eye as he passed our table. "I'm gettin' a meatball," he announced. I got a good chuckle out of him. I sure hope he got that meatball.
That's hilarious Rick!
I'm having my first fried squirrels of the year. Gonna have corn, green beans and corn bread muffins.
I was planning on having scrambled eggs for supper.
One of the eggs was rotten.
Ruined my whole evening. The whole house stinks!
Can't hep but ax...Quote:
Originally Posted by kyratshooter
how do you get a rotten egg among others that are OK?
Looks good to me! Do you have it weighted when you're not photographing it? The veg should be submerged.Quote:
Originally Posted by Winnie
I just realized that was like, 3 weeks ago. Hopefully Winnie got it resolved without us. :oops:
fresh brats with fresh picked peppers and garlic all cooked togather !!!!!!
nice stuff!!!!!
Well, it was all going swimmingly, then it wasn't. I think there was a lack of liquid. I'll have another go after the Jamboree.Quote:
Originally Posted by grrlscout
I had hamburger helper with a side of garden fresh broccoli. After four hours of splitting wood it was awesome!
Grilled bratwurst with onions....Alfredo noodles with fresh wilted kale...corn on the cob.
Today I've been lazy.
I have my usual breakfast mix of rolled oats, rolled wheat, corn meal and flax seed. I mix this up in big batches, and portion into recycled juice bottles. This time I added a bunch of dried cranberries. This way, when i'm ready for breakfast, it's still just pour a little into a bowl, add water and microwave, maybe with some salt and sugar. Next time I think I'll do dried cranberries and chopped dates.
For dinner, I just browned and sauteed 1/4lb of lean ground beef with crushed red chilies, commercial chili powder, nutmeg and some whole kernel corn, then added a splash of teriyaki sauce, half a cup of water and half a cup of cous-cous.
Intothenew: that chili powder looks wonderful.
Bacon, with home sliced fries fried in a 3:1 oil of vegetable oil and bacon fat. It was delicious. I need to let the potatoes go a little longer though, they were crisp but not crisp enough.
Oh this was from a few nights ago. Fresh, fried halibut bites.
https://sphotos-b.xx.fbcdn.net/hphot...93281777_n.jpg
I would do a great many things to taste fresh pacific halibut again. God willing, with copious amounts of lemon juice and mayo.
Well come visit.
Last night we had "baked potato chili casserole"
When the Mrs makes chili....she makes a lot. We have it that night and then we freeze the rest.(about 3 more meals worth)
The casserole starts by baking potatoes. 1/4 them long ways and then cut across in about 3/4" chunks. I do it in such a way that the skins stay relatively intact.
9x13 deep side baking dish.....buttered bottom and sides.....grated Parmesan spread out to adhere to butter.....atop this I usually will put about 1/4" of panco bread crumbs....drizzle with melted butter or oil..
Then potatoes....pressing down into crumbs to make a relatively level bed of chunks.
Layer of "cheese of choice"
Chili over that....even out layer.
More cheese....20-25 mins in 375 to 400 degree oven.
Let set....garnish with a big hand full of green onions....a little sour cream....whatever...
Very hearty meal.....the wife made a spinach and feta salad with a balsamic dressing to go with.
Sometimes we'll have corn bread with it.
Made some bean and ham soup. Normally I'd just do beans and ham, but today I went the extra mile and added chopped onion, celery, and carrots, along with some thyme and a couple bay leaves.