The girls and I had a lovely evening, sharing a charcuterie board to go with our version of hippocras. We strained the spiced out using a jelly bag, and kept it warm until we were ready. Here is how it turned out. The first thing to notice was how deep the colour had become. You … Continue reading Poor Man’s Hippocras: taste test
cooking
Poor Man’s Hippocras: in progress
Yesterday, I wrote about picking up a whole lot of wine, so that we could use the 3L jugs as carboys for the second ferment on our hard crab apple cider. The problem is, we now have to do something with the wine. We're not really wine drinkers in general and, ironic as is seems … Continue reading Poor Man’s Hippocras: in progress
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Trying out the beets
Many thanks to carolee of herbalbelssingblog for her suggestion on how to cook our little beets. She wrote: Even tiny beet thinnings are wonderfully tasty! Pulled whole and left intact, scrub the beet and root to remove any soil and give the green parts and stems a good rinse. Heat butter in a skillet and … Continue reading Trying out the beets
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Not quite a recipe: three cheese scalloped potatoes with kielbasa and carrots
While making scalloped potatoes yesterday, I wanted to find a way to use the carrots from our garden I had picked that morning. If they had been larger, I would have just sliced them thin and layered them with the potatoes, but these were on the small side. So I got creative. Here is how … Continue reading Not quite a recipe: three cheese scalloped potatoes with kielbasa and carrots
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Fire pit mods, done!
We have been talking about using the fire pit to do an actual cookout tomorrow (weather willing!). That will require a trip into town to pick up things we want to cook over a fire, so I cleaned out and modified the fire pit today. The first thing to do was empty out the ashes. … Continue reading Fire pit mods, done!
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Historical cooking: chickpea soup with fried bread
One of my Recommended posts was for the Historical Italian Cooking YouTube channel. Recently, they put out a new video for a super simple dish made with ingredients we typically have on hand. Today, I was able to give it a try! Here is the video. https://youtu.be/rqMmatyND7o You can also visit this link for the … Continue reading Historical cooking: chickpea soup with fried bread
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Lemon cheese, end result
Here is how the lemon cheese turned out! 😀 This photo was taken right after the bag was taken down from the hanging rig. Of course, I gave it a taste. It has very mild in flavour, as to be expected with a cheese like this. Lightly salty - I probably could have added maybe … Continue reading Lemon cheese, end result
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Making lemon cheese and a hanging rig
I've been planning to do this for a while, and finally had the chance today: making lemon cheese. I'm using a recipe I found here. Do check this site out. Especially if you're interested in different ways of preserving food, though there is lots more there, too. After sanitizing my equipment, I started heating the … Continue reading Making lemon cheese and a hanging rig
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Easter preparations: baking day and frozen ground
Today, while the girls continued to work on the basement (I have yet to go down to see their progress!), I worked on baking our Easter bread. Then, since I was baking anyway, I made some sourdough soda bread, and another double batch of what has become my usual standby, a basic bread recipe modified … Continue reading Easter preparations: baking day and frozen ground
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Let’s talk about yeast
First, you may have noticed a change in the menu at the top. I now have a separate tab for sourdough. If you're looking for information on making a sourdough starter, or trying some of the recipes we've been using, that's where you'll find quick links to all the relevant posts. There's a reason I've … Continue reading Let’s talk about yeast
