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m. — Mon, 13 Feb 2012 02:59:03 +0000

In order to bridge the time between winter and spring with something lighter than the pumpkin soda, and still have something of a "seasonal" soda, I started investigating recipes that use honeysuckle. I found that most use of honeysuckle in beverages was in creating a simple syrup for use in cocktails. Simple syrup is actually not that different from soda syrup - just usually lighter in flavor. I also wanted to use a citrus, since it both blends well with honeysuckle, isn't overpowering, and represents something more readily available in winter. That being the case, my experiments wound up ending in the following creation: Clementine Honeysuckle Soda (5 gallons)

First carbonate 4 gallons of water in a clean and sanitized keg. Carbonate for 2-3 days.
On a stovetop, bring 5 cups of white sugar, 5 cups water, and 250 blossoms of honeysuckle (I used dried, but fresh would work) to a boil. Once you reach a boil, reduce heat to medium-low, and let simmer (while stirring) for 3-4 minutes.
Strain out the honeysuckle twice into a clean, sanitized container, to be refrigerated overnight.
The same day, zest four clementines, and move the zest to a small container with a minimal volume of vodka. Let the zest extract into the vodka overnight.
The next day, strain the vodka of the zest, and add the liquid to your simple syrup. Also add 1-2 teaspoons of orange extract, depending on how much orange flavor you wish.
Add the simple syrup to the carbonated water in the keg, along with food coloring if desired. Top up with water to the five gallon mark.
Let carbonate one full day and serve.
Optional: spike with vodka.

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m. — Mon, 31 Oct 2011 03:34:43 +0000

After over a year of debating whether to give pumpkin soda a shot, I finally kegged a pretty good first batch. I learned in initial testing to use real, cooked sugar pumpkins instead of canned pumpkin (the canned pumpkin had a funky smell), and to lean a little on the spices and apple juice to give it a well rounded taste. The below recipe met with favorable reviews: Pumpkin Soda (5 gallons)

First carbonate 4 gallons of water in a clean and sanitized keg. Carbonate for 2-3 days.
Cut one 4-5 lb sugar pumpkin in half. Preheat the oven to 350F and start a teakettle full of water boiling. Clean out the pumpkin of seeds and loose flesh and place face down on a baking sheet in the oven. Save the seeds to roast. Add 1/2 inch of boiling water to the baking sheet, around the cut pumpkin, and let bake for 1 - 1.5 hours.
Let the cooked pumpkin cool in the oven overnight. All future steps should be performed with sterilized equipment only.
The next day, scoop out the pumpkin into a food processor. Process thoroughly, scraping with a spatula to make sure there are no lumps. Add 4-5 ground cinnamon sticks and ~20 cloves (use a spice grinder). You can add fresh nutmeg at this time as well.
Add 12 ounces of frozen apple juice concentrate. Continue to mix.
Strain mixture through a metal strainer into a pitcher, using the spatula to push the mixture through. If desired, strain a second time through a cheesecloth lined metal strainer (there may be grit from the spices or a little pulp from the pumpkin without the second step).
Add 900-950 grams of brown sugar to the pitcher and mix with the spatula.
Add the thick mixture to the 4 gallons of carbonated water in the keg. Add an additional 18 ounces of apple juice concentrate and mix by inverting the full keg.
Let carbonate one full day and serve.
(Optional: spike with rum or cinnamon schnapps.)

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m. — Sun, 27 Mar 2011 00:51:14 +0000

We turned over our garden recently - added $40 of compost, double dug the whole plot, weeded it (yes, the grass was moving in even this early), and formed true paths by "raising" beds using 2x6 boards acquired from ReSource. It all looks nice and accessible now, and just needs the drip irrigation rearranged and seeds to be planted! One treasure was finding that the carrots we had left in the ground all winter were truly kept as if in a root cellar. I stumbled upon this trick last year, when I forgot to pull up all of the carrots, and found some in the early spring that were tasty and perfectly preserved. Now that we have 7 lbs, 3 ounces of carrots in the kitchen, it's time to make braised carrots. We've been in luck with the following recipe, inspired by the book "Fast, Fresh and Green" (an excellent vegetable cookbook): Braised Carrots 1. Combine 1 tablespoon of cranberry or tangerine juice, 2 teaspoons of maple syrup, and 1 teaspoon of sherry vinegar in a small bowl and set aside. Cut 1/2 tablespoon of butter into four pieces and place in the fridge. 2. Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a 10 inch straight sided saute pan at medium high until melted. Add 1 lb of carrots sliced into either medallions or thin sticks and 3/4 teaspoon of kosher salt and toss well. Place the carrots in as much of a single layer as you are able and cook, covered (no stirring) until the bottoms are slightly brown (about 5 minutes). Toss the carrots using tongs, until both sides are turned at least a little brown and the carrots are a little limp (another 5 minutes, the pan should be darker now). 3. Carefully pour 1/4 cup of vegetable broth in and quickly cover. Let the carrots cook until only 1-2 tablespoons of the liquid remains, about 1-2 minutes. Uncover and reduce the heat to medium low. Add the juice/syrup/vinegar mixture, as well as the cold 1/2 tablespoon of butter. Turn the carrots in the mixture gently with a silicone spatula. Scrap the brown bits off the pan and make sure the carrots are well coated with the mixture and the butter is all melted (3o sec to 1 minute). Remove the pan from the heat and add 2 teaspoons of finely chopped fresh tarragon. Serve warm.

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m. — Sun, 17 Oct 2010 17:12:12 +0000

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Honey Cream Soda

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Let cool. Use ice packs on the side of the pot if you want to (slightly) speed up this process, reasons to buy Accutane online. Canada, mexico, india, Once the mixture is close to room temperature, add 1.25 teaspoons cream of tartar and 0.75 cups vanilla, Accutane 50mg. Stir and strain very well to remove all raisin and cinnamon pieces.

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The color is a light brown, order Accutane online overnight delivery no prescription, Buy generic Accutane, just slightly darker than a commercial cream soda. Vegan friends have differed on whether this is a truly vegan recipe - depending on whether they choose to consume honey or not, Accutane over the counter. El Paso, Texas. Washington, D.C. Seattle, Washington, Be sure to explain your ingredients to people so that they can make their own choices. The flavor is deliciously honeyed and barely spicy, and the raisins add a difficult to identify fruitiness.

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COLD OVEN POUND CAKE

1/2 cup or 1 stick butter

1/2 cup shortening*

3 cups sugar (reduce 3 tablespoons.)

3 1/2 cups flour

5 large eggs (or 6 medium or 7 small)

1/2-teaspoon baking powder

1/4-teaspoon salt

1-cup milk

1-teaspoon vanilla and lemon extract

Cream butter and shortening.

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Add eggs one at a time.

Mix dry ingredients together separately.

Add dry ingredients alternately with milk.

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Bake in a heavily greased (with shortening), floured Bundt pan at 325° until golden brown, approximately 1 hour. Let cake cool in pan 15 minutes. Then turn upside down on plate.

*It is now possible to find shortening that is: trans fat free, vegetarian, and butter flavored. Not such a bad deal to get the correct cake.

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Yum, Amoxicillin 500mg. The last of the garden now consists of some brave lettuce and a handful of carrots, resting comfortably in the ground (easier than constructing a root cellar in a basement apartment). But we do have many jars of pickled green tomatoes, so even if a blizzard caused us to lose power, I suppose we'd be eating garden goods still. I have a feeling the soup is more satisfying than the pickled green tomatoes, though.

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Hibiscus Soda

2 quarts water

1 cup dried hibiscus blossoms (at groceries stores in the West, or in Mexican markets)

1/2 cup sugar

Boil the hibiscus blossoms in the water for ~4 minutes, Triamcinolone 250mg. Buy Triamcinolone from mexico, Let steep another 10-15 minutes and strain. Add the sugar and mix thoroughly, australia, uk, us, usa. Jacksonville, Florida, Columbus, Ohio, Carbonate and pour over ice. Makes 2 quarts (duh), buy Triamcinolone without prescription. Buy Triamcinolone online cod. Baltimore, Maryland. Milwaukee, Wisconsin. 400mg, 450mg. Chicago, Illinois. Houston, Texas. Kjøpe Triamcinolone online, bestill Triamcinolone online. Order Triamcinolone online overnight delivery no prescription. Triamcinolone 625mg,650mg.

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Spanakopita

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½ cup chopped fresh parsley

½ cup chopped fresh dill

2 cups finely chopped green onions

1 ½ tsp. fine grey sea salt

¼ cup extra-virgin olive oil

3 cups chopped onion

¼ tsp, 0.4mg, 0.5mg, 1mg, 2.5mg. coarse ground black pepper

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14 filo leaves (usually sold frozen, thaw thoroughly!)

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Wash and clean the spinach. Discard the stems, Drontal Allwormer For Cats over the counter. Drain and cut the leaves into shreds.

Combine the spinach, parsley, dill, green onions, and grey sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.

Heat the extra-virgin olive oil in a skillet and sauté the 3 cups of chopped onions until soft and transparent. BUY Drontal Allwormer For Cats ONLINE NO PRESCRIPTION, Add the spinach mixture from step 2 and sauté for a few more minutes. Add the feta cheese and black pepper.

Place each of 7 filo leaves in a buttered 10” x 17” x 2” baking pan, brushing each leaf with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3” x 3” pieces with a sharp knife.

Bake at 375 degrees for 30 minutes or until golden brown. From greysalt.com

I should note a couple variations on this recipe...for one, we use regular kosher salt - and the washing, tearing, and salting of the greens takes a significant period of time. It's OK to change the amount of dill, green onion, and use regular butter instead of ghee. However, finding a cooperative filo dough is a challenge, BUY Drontal Allwormer For Cats ONLINE NO PRESCRIPTION. We have yet to find one that works well, although we crudely work with it before it is thoroughly thawed. (It probably would work better if you moved the filo dough to the top shelf of the fridge in the morning, and to the counter at the start of cooking). Be patient with it, and liberal with the butter - it doesn't want to fold nicely into the dish like you might expect of other doughs.

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Shaggy Parasol & Asparagus Risotto
6 cups vegetable broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
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In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes, BUY Meshashringi ONLINE NO PRESCRIPTION. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

(Pans #3 & #4 are for sautéing the mushrooms and steaming the asparagus, respectively)

Reduce the heat to low. BUY Meshashringi ONLINE NO PRESCRIPTION, Add the wine and enough vegetable stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the cheese, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.