Anyone else wake up wondering what time it was or what day, month, and or year it was for that matter? The time change happened last night so if you have a clock without smarts, well it is probably wrong if you haven%u2019t changed it yet. As for the overall feel of time this year, well I feel like lengths of time have been displaced and lost this year so it is nice to get an hour back, even if I lost 6 months. HA!
We finished of the last week with the last days of October, and it was good. Did out last hurrah camping at Little River State park which was delightfully cold and gorgeous with very few people to be seen. We went for a long hike, ate hot pumpkin lentil soup, and spent a good amount of time sitting by the fire trying not to burn our faces off but trying to get close enough to not be freezing. Once the fire went down we crawled into the tent for bed and slept our last night outside. Then we woke up, I made the coffee, and we broke down camp for the last time. On our way out of the park, we noticed a lot of tiny leaves falling from the trees only to realize that it was not leaves, but snow! Within 5 minutes it went from flurries to a freaking blizzard and it was just AMAZING and I loved every bit of it. The mr, not so much. He isn%u2019t ready for the cold.
Then back to it. The mr off on one of his many projects he has going on and I spent a good amount of time in the studio. We took Barb to look at used cars (no car yet), and I picked up the last summer farm share. (Winter share starts next week..phew!) And yes, we finally turned the heat on, although I think I could do without it for a little while longer. I prefer the heat of a thousand sweaters. HA!
And then all of a sudden it was Halloween. How was your Halloween? Ours was weird. We somehow forgot to carve pumpkins this year (I know we are not the only ones) and we knew we weren%u2019t taking the littles out. We also decided against handing out candy cause well, you know. So instead we had the littles over and had a cookie decorating party. We ate lunch then let them get all sugared up and run around like animals all afternoon which is always a good time. Plus they still got a shit ton of candy and did so without all the work. So yeah, things weren%u2019t bad for the littles this year. What was bad was the crazy ass mess they left me with. I know I have bitched about this before but, How the hell do they get sprinkles and frosting on EVERYTHING? There was even frosting all over the toilet. One thing I did learn though this cookie party is to never let them use tiny colored dusting sugar ever ever again. That shit spreads like fire.
Sunday. Welp, we are not camping (I%u2019m feeling sad about it) but hopefully we are going to get out of town for a hot minute and walk into some woods. I know that the mr has a bunch of things he has to to today so I will probably be on my own for most of of the day. Not going to lie, I am kind of looking forward to it. I think I am going to grab a cozy sweater and a blanket, lots of hot coffee, and plop down on the porch and read for a while. Going for the next best thing. And hey, we are still going to eat pumpkin lentil stew for dinner so there is that.
One more thing%u2026Make sure, if you haven%u2019t yet, you get your ass out there and VOTE!!!!!!!!!
Internet from the week.
-‘Dude, I’m Done’: When Politics Tears Families And Friendships Apart. This has never been more true.
–A Japanese Forestry Technique Prunes Upper Branches to Create a Tree Platform for More Sustainable Harvests
– Eating seasonaly is the only was I eat and trust, it makes a workd of diference. This Hyper-Seasonal Eating Strategy Helps Prevent My Winter Colds
-Frozen Is Fine
. Frozen is great as long as it is not garbage food.
–Need a yurt guy? The 7 Best Sources to Buy Yurt Kits
–Tiny Little Jars Contain Big, Bold Colors In The Forbes Pigment Collection. This made me smile became tiny jars of color. Yes please.
-Demand for Baking Goods Is Up 3400% as Shoppers Stock Up for Winter. Calm down, you still have plenty of time to get what you need. Just don%u2019t be that prick who buys every bag of flour because you are worried it will be gone soon. Only get what you really need.
-Why Do Onions Make Us Cry? And How Do We Make Them%u00a0Stop? I barely ever have issues with onions but maybe my eyeballs are just used to it.
-A debate worth having. Which Is Better: Showering and Dirty Clothes, or No Shower and Clean Clothes?
Internet from the week.
Recently I went through my pantry, did an inventory of what I have, what I am out of, and what needs to be used up.
This is a reminder that we all should be doing this, especially now if you are a cold weather/holiday cook and or baker. Get a head start, make sure you can find flour and sugar, and make sure your baking powder and sodas are active!
My pantry is pretty freaking well stocked if I do say so myself. One thing I like to do though is use up ingredients that are not super staples (like cornmeal) before I buy more. And I was low on cornmeal so I figured I would just use the rest up for dinner and pick up a fresh bag during the next grocery shop. I was planning on making a pan of baked cornbread but time got away from me and it was too close to dinnertime for me to bake. So I grabbed a skillet and made cornmeal pancakes instead.
Just as good, if not better (I would say better) then cornbread. Crispy, soft, rounds of perfection. Eaten by the mr who claims he doesn’t like cornbread( he really liked these%ud83e%udd37%u200d%u2640%ufe0f) and took all of 8 minutes from start to finish for dinner. And now I will probably be making these way more often now because these little pancakes are perfect for serving with soup and chili. And I did get a fresh bag of cornmeal so I am all good to go!
To the cornmeal pancakes.
The stuff. Cornmeal, white whole wheat flour, salt, baking powder, honey or maple, olive oil, and boiling water.
Simple here. Cornmeal, honey or maple, and oil into a bowl. Mix in hot water until completely incorporated. Let sit for a minute or two then add in the flour salt ,and baking powder. Mix til combined.
Batter into a hot skillet to cook, just like you would expect. Each side cooked until golden brown.
Look at that color. Cooked to perfection.
Place them on a wire rack instead of a plate as you make them, if you care about keeping them crispy.
Then you eat them. Anyway you like. You can go the sweeter route and pour some maple on a stack or smear some jam on top. Or savory like I did here, topped with tomato stewed chick peas and avocado mousse. OR just eat them straight up hot, warm, or cold.
They are good all the ways.
-C
makes 8-10 pancakes
3/4 cup cornmeal
1/4 white whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon honey or maple syrup
2 tablespoons oil plus more for skillet
1 cup boiling water
Place the corneal, honey or maple, and oil into a medium sized mixing bowl. Dump in the boiling water and stir until everything is combined. Let sit for 2 minutes. Add in the baking powder, salt, and flour and mix install incorporated.
Grab a skillet and heat to medium on stove.
Once skillet is hot, add a touch of oil to evenly coat the bottom. Scoop batter into pan with a spoon and spread into a round that is no thicker then 1/2 inch. Cook for 3-4 minutes of until the bottom is golden brown. Flip and cook other side until golden brown. Place cooked cakes on a wire rake to keep crispy.
Eat right away, sweet of savory or plain as they are. Left overs are great, just place them in an airtight container for up to 4 days. Can be reheated to crispy perfection in the oven or in a toaster!
It%u2019s the last week of October folks. And this time next week it will be one hour earlier then it is now. I am already playing that game in my head with myself saying it is this time but will be that time. Getting mentally ready. And I know most people hate it, hate that it going to get dark out at like 430 but me, I am excited. I like having more sunlight earlier when I am awake and as for darker earlier, it just makes our after dinner walks that much more interesting. You can see inside peoples houses in the dark so much better.%ud83d%ude33(Don%u2019t pretend you don%u2019t look too.)
The week began at Gifford Woods. After getting checked in and switching our campsite 3 times (for optimal light and a good chopping block )the mr and I hiked a long hike, he did some fishing (and actually caught one), I read, we made fire, we ate soup. All the good stuff. Then we went to bed with the knowledge that there was a bear roaming about. We woke up with no bear sittings (sad but probably good) and headed on back to town.
And it was Barbs 21 st birthday. So we had dinner with her and the boys at my moms, sang her songs, gave her shit, did the cake thing, and sent her on her way to go be 21.
After that it was back to it. Basically all the same stuff with some of this and that and a new, very expensive heater replacement at one of the apartments. (OUFF!) Then Barb came over for her second birthday dinner with the littles. Pie instead of cake, Coco shaking his booty, Miley harassing the mr about when he is gong to dye her hair, and Judah, well he was just being cool like a cool kid.
And that is pretty much it.
It%u2019s Sunday and this is it, the last camping of the year. I would be lying if I said that I am not sad, but it%u2019s ok, I don%u2019t think I could handle the mr camping in the winter,%u00a0he does not like to be cold. And honestly, we spend just as much time running around in the woods in the winter, we just come back to our warm bed at night so it%u2019s not like we don%u2019t still run away all the time. Anyway, heading out early, going to soak it in as much of the day away as possible, do a good hike, the mr is gonna fish, I%u2019ll read and look at rocks by the river, and we will eat hot soup by the fire. Maybe as a last hurrah we will see a moose or a bear. I have no real control over that but wouldn%u2019t that be awesome?
Oh and before I forget, HAPPY BIRTHDAY DAD!
Some internet for your reading pleasure.
–A Rare Halloween Blue Moon in 2020. And it is daylight savings. Gonna be a crazy night!
This house. And the patchy, torn apart wall paper.. so good. Heading %u2018Upstate%u2019
–Are we living in a computer simulation? I don%u2019t know. Probably. AAAAGH! But seriously, are we?
-Good to know. Is It Better to Bake in Glass or Metal?
–Veggie Burgers Can Be Called Burgers, European Parliament Says. I am sure this is pissing a lot of people off.
–Why living with and tending plants is good for you. So many reasons. I don%u2019t know what I Would do without my plants!
-I agree. This Cozy A-Frame in the Woods Is One of the Dreamiest Cabins We%u2019ve Ever Seen
-Cool AF mask. Zimarty Turns the Face Mask Into Wearable Architecture With zMask
-Pretty. Cloaked in Thick Smoke, Submerged Foliage Breaches the Water%u2019s Surface in Mysterious Photographs
Pictures from the week.
Rice is a hit or miss in this house. Whenever I make it fresh, I either make too much or not enough so I like to air on the side of too much because when there is too much, you just save for a later day and make fried rice, which to some, might be even better then fresh rice. So there you go.
Fried rice. Not really a complicated dish. Basically it is just reheating rice up in a skillet with some stuff. This version is carrot ginger with chickpeas because those flavors are on point and also I had just made a huge batch of chikepeas and always have carrots and ginger on hand. The rice was just waiting to be reheated and I was glad for it because fried rice take a quarter of the time to make then fresh rice (I use brown rice) and I was trying to get dinner done without having to make much of an effort. And because there is veggies and chickpeas in this rice, it is a complete meal and did not need to make anything else. One pot dinner and done. Good things.
Now to the fried rice!
The stuff. Cooked rice, chick peas, carrots, fresh ginger, garlic, soy, red wine vinegar, olive oil, scallions, cabbage, and cilantro (optional). Also going to need a little water. And black pepper.
Start with veggies. Dice the carrots into very small little pieces. Toss into lightly oiled skillet with a splash of water and set on low heat. Then start mincing garlic and the fresh ginger. Toss that into skillet with carrots. Grab scallions and cut the thick white parts from he green and slice thinly and toss into skillet. And lastly shredded cabbage and thinly slice the greens of the scallions and set that aside.
Carrot, ginger, garlic, and scallions are in skillet getting a little heat. Turn heat up to medium, add a splash or two of water, and cook until the carrots are just starting to get a little soft and the ginger and garlic are fragrant. If the
Add in the chick peas, the soy, and the vinegar and cook away.
Once chick peas are warm through, add in the rice and another splash of water and mix around.
And when the rice is warm, add in he cabbage and greens of the scallion and mix until incorporated.
Now scoop into bowls, toss some cilantro and black pepper on for good measure then grab a eating utensil.
And eat.
-C
serves 2-3 as a meals or 5-6 as a side
3 cups already cooked rice (white or brown, I used brown)
2 cups cooked chick peas
2 carrots
2 inches fresh ginger root
2 gloves garlic
3-4 teaspoon soy or liquid aminos
1 tablespoon red or white wine vinegar
1-2 teaspoons olive oil
2-3 large scallions
small hunk of cabbage
black pepper
Few tablespoons water
fresh cilantro (optional)
Start by prepping the veggies. Cut the carrots into very small little pieces and toss into a large, lightly oiled skillet Place on stove on low heat with a splash of water. Now mince the garlic and ginger and toss it into the skillet was well. Shredded the hunk of cabbage and set aside Grab the scallion, cut the green parts from the white, then thinly slice the the white, thicker part and toss into the skillet and thinly slice the green and add to the pile with the shredded cabbage. Mix all the veggies around, add another tablespoon or two of water, turn heat up to medium, and cook until carrots are slightly soft and the garlic and ginger are fragrant.
Once it is all starting to cook, toss in the drained chickpeas and add in the vinegar and 2-3 teaspoons of soy. Mix and cook until chickpeas are warm all the way through.
Now for the rice. Toss that in and mix around. Once rice is warm, toss in the greens of the scallions and the shredded cabbage. Cook until the rice is hot. Taste, and if you need more soy, add in in another teaspoon.
Once its all hot, it ready to eat and that is what you do. So scoop into bowls, add some chopped cilantro and black pepper and eat.
Just the other night the mr and I were having the conversations about doing the heater checks in all the apartments, what the plans are going to be for the holidays, and all the end of the year things that need to be done before, well the end of the year. It was a weird conversation because were did the year even go? 2020 flying on by through a shit storm and we are not slowing down.
Another great week that began with more fantastic hiking and camping. We were at one of my favorite places, Groton Forest, ans lucky not a whole heck of a lot of people were there. Our hikes were beyond gorgeous,the air was cool, it was quiet and calm, and the sky was clear. Just a solid A+ camp.
Then we slept, woke up, broke down camp and came home. Every week we come home is hard. The mr and I could live in the woods forever! Life goals.
The rest of the week went as usual. The mr off doing all the work he always is doing plus talking to plumbers, plaining wood with Judah, selling (and sold) Barbs car, and was getting in as much fall scootering as he could before the thing needs to be stored away for winter. Me, same same. Studio stuff. Did some glazing, made more things, trying to get super ready for the holiday season and have a good stock of stuff to sell.
Not much really in the way fo eventfulness maybe besides me and Miley made a cake for shits and giggles then had dinner with Barb. Or that the mr and I filled out our ballets and I went and dropped them off at city hall. We also took the boys for a bike/walk. I picked up my second to last farm share for the summer (winter share starts in November) Oh, and I broke my freaking favorite eating fork. I have been eaten almost all my meals with this fork for like 10 years and it was truly a fantastic fork, perfect weight, perfect angle, perfect sharp tines. So that shook me. But I%u2019ll be ok.
Today the mr and I are heading out for our second to last camp. Already sad about it but I am trying to not think about it too much. I want to just enjoy all the trees ans colors and go for a good hike and sit by a nice fire and go to sleep on the ground. All the good things.
Internet to read if you are so inclined.
-The mr and I had this conversation a few months back. It is pretty interesting to heat and see what others think too We Asked Americans How They Feel About The U.S. Flag. It Got Interesting.
–This Kitchen.. 2 different stoves and a wood fireplace!
-I am going to be one with the cracked teeth, I have jaw problems as it is ans I don%u2019t remember the last time I have%u2019t clenched my jaw. Oh wait, I think it was sometime in 2016. Sleepless Nights, Hair Loss And Cracked Teeth: Pandemic Stress Takes Its Toll
–Why social media makes you feel so old. So so old.
-I never put my vintage pyrex into the oven because I am always afraid of it exploding (it has happened before and has stayed with me) What You Really Need to Know About Exploding Glass Bakeware
–How to Survive 5 Extreme Weather Scenarios. We have been caught in some pretty extreme weather. I guess we are lucky to be alive. HA!
-Ad ode to the fork. The Rise of the Fork
–What%u2019s the Weirdest Place You%u2019ve Taken a Call Lately?. If you haven%u2019t talked on the phone while you are on the toilet, well then, where are yo talking from?
–Chairs.PLEASE, HAVE A SEAT.
–Kill Your Gas Stove. I have come to terms with the fact that that next time I need a new stove or am building a new kitchen, no more gas. Induction it will be.
Pictures from the week
If you were to ask me what my favorite winter squash would be, I would have to say that I couldn%u2019t choose, I love them all. But when I really, really think about it, when I look deep into my food soul, I could, and I think it would be pumpkin. Yup, pumpkin is my favorite.
Pumpkin is amazing and delicious, Not just as a pie or bread, but eaten in any way that any other winter squashed can be eaten. Fantastic in a soup or roasted or saut%u00e9ed. And yes, blended up into all sorts of baked goods. It tastes somewhat like butternut squash but less sweet and has a nice nutty, earthiness to it and pairs well with al sorts of great spices, not just pumpkin spice. If you haven%u2019t had it outside of a baked good, well then, make this. You are in for a really treat!
But don%u2019t carve a jack o lantern pumpkin then eat that. Those big pumpkins are not very tasty. Get a small pie pumpkin, those are ones to eat.
Now to the tomato stewed pumpkin!
The stuff. A sugar(pie) pumpkin, a couple nice big ripe tomatoes, a large onion, a clove or two or garlic, cumin and chili powder, vinegar, shredded cabbage, and salt and pepper.
Start with the onion. Cut in half and thinly shred about 1/3 or it. Small dice the rest Also mince up the garlic too.
Add the thinly shredded onion to the shredded cabbage and toss around with vinegar a little salt and pepper then set aside.
Place the diced onions, minced garlic, tomatoes, and cumin ans chili powder into a big pot with a splash of water and stick on medium heat on stove to start to stew the tomatoes.
While the tomatoes are going, cut up pumpkin. Just cut in half, remove seeds (save for roasting) and cut into small cubes. And sure, if you are not a fan of the skin (my favorite part) just peel the pumpkin with a potato peeler before cutting it up small. But really the skin, it is sooo GOOD!
Once the tomatoes are soft and mushy, add in the pumpkin. Keep on heat and place a lid mostly over pot. Let cook.
Soft and stewed and all sorts of everything good.
And then you scoop it into bowls, top with the cabbage slaw, sprinkle with pepper and fresh cilantro if you just so happen to have some, and eat it.
Yeah, pumpkin is my favorite.
-C
makes 2 bigger or 4 smaller serving
1 small sugar pumpkin (around 3 or a little more cups cubed)
2 large tomatoes
2 heaping teaspoons cumin
1 teaspoon chili powder
A few tablespoons water
1-2 cloves garlic
1 large onion
2 cups shredded red or green cabbage
2 tablespoons white vinegar
salt and pepper
Start with the onion. Cut in half and thinly slice a little more then half of the half. Toss with the cabbage, the vinegar, and a pinch of salt. Set aside
Dice the rest of the onion and place into a big pot. Grab tomatoes and dice them up as well and place them into the pot with the onions. Sprinkle with a pinch pf salt and pepper and add in the cumin and chili powder. Add 2 tablespoons of water and place on stove on medium heat to start to cook down.
While the tomatoes are stewing away, cut up the pumpkin. Just cut in half, remove seeds (and reserve for roasting) and dice it into small chunks. If you are not one to enjoy the greatness of pumpkin skin (it is really good) then before dicing it, just peel it with a potato peeler.
Once tomatoes have cooked down a bit, place the diced pumpkin into the pot. Add another tablespoon or so of water, mix around, partially place a lid on the pot, and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin starts to fall apart. If at any time it seems like it needs more liquid, just add in another tablespoon or so of water.
Once it is all stewed up, remove from heat, scoop into a bowl or bowls, and top with the cabbage slaw that was made early.
Eat.
Right in the middle of fall and there is no better time of year. Greatest cool dreary weather, all my cozy sweaters, and an abundance of apple and squash. Plus it is getting dark out sooner. Many may frown about the dreary colder weather and darkness, and that is ok, but I love it and you should try to too cause it%u2019s happening whether you like it r not.
The week was good, if not somewhat overwhelming in some senses.%u00a0(The world is%u2026 well lets just hope for that this time next month things will be a little less crazy as fuck.) Camping was great, the hike/ rock climb up a mountain was spectacular, and the nights sleep was steady and sound.
Back to the world, things were done. News and all the bullshit if the world just stuck me in a mood so I have been low grad crank just about everyday just for the mere fact I am so sick of so much. You feel me? I think we all are. Anyway, my people were good though. The mr and Judah finished up the porch siding, I worked on pots and tried to cleaned an get organized for winter pottery studio (much colder then summer pottery studio). I made donuts, Sophia made me coffee, I ate lots of apples and pumpkins, tried to get as much time outside of the indoors as possible, and rented another 8 books from the library. One of the highlights of my day is crawling into bed by 7 with book and tea and reading until I fall asleep. I am officially a really old lady and I am 100% ok with that. It makes me happy.
Yesterday we took the boys and Barbs for a nice hike yesterday to give them a taste of fresh air and to see what a mountain looks like. Ha! That was good fun, those youngins getting all tuckered out and complaining of hunger. I guess the mr and I are just beasts and can hike the good hike no problem. (Yes, that is me flexing out hiking abilities) But yeah, not a lot
Other then the norms, I got nothing new. And that is fine by me.
I am so so ready for the camping and being in woods today, even if I am feeling a little possessive of the outdoors. It is Indigenous Peoples Day weekend and which means there will be more people out camping and for some reason I feel like I own the outdoors right now and want people to stay away.%ud83e%udd37%u200d%u2640%ufe0f Don%u2019t get me wrong, I am all about other people camping, just not when I am around. But I should just shut my mouth because it will be good no matter because being in the woods is always good. Unless it is not, then it really is not%u2026.
The internet from the week.
-Yes, yes it is (I know form experience) Reading Too Much Political News Is Bad for Your Well-Being
Lively Interventions by 100 Architects Transform Urban Spaces into Vibrant Playgrounds
-When will we stop producing so much shit that is killing the planet? How Plastic Became a Plague
–Everyone, Keep Your Fingers Crossed That Your Fridge Doesn%u2019t Stop Working. For real. A brown fridge is one of the worst things , especially when you can%u2019t replace it.
-How many fortune tellers did you make? I made A LOT. Five classic paper toys you can make when you%u2019re bored (whether you%u2019re in school or not)
-A PBR Seltzer Spiked With THC Hits Shelves, Aiming At The ‘Canna-Curious’ I know the mr will likely be giving it a try. (HE loves PBR)
–These Bears Have a Job, and It’s Destroying Coolers.
-To much of a good thing is not very good. Yes, You Can Brush Your Teeth Too Much
–The Growing Appeal of Desserts That Are ‘Not Too%u00a0Sweet‘. About time if I do say so myself.
–How to Score Bread Dough because you might still be making bread?
Pictures from the week.
Have you ever sat in front of all your baking pans and tins just go through them and see which ones haven%u2019t gotten much baking time lately? That is basically what I did the other day and that is when I realized that the donut pan hasn’t seen the light of the oven in quite some time.
I fixed that right then and there. I made apple donuts. Donuts are always a good idea and apple donuts are always Always a good idea, especially when it is fall and the weather is nice and cool and crisp and you just want to bake stuff to keep the kitchen warm.
And the guilt of not using my donut pan in a while pan is no longer an issue%u2026 But the big bundt pan, that is another story. (Probably going to be a bundt cake coming soon)
So donuts. Baked in a pan (obviously), super easy to throw together, and bake up really fast. Full of warm spices and small shreds of apples then tossed in cinnamon sugar after baking and there it is. Everyones favorite fall donut. Don%u2019t think about it to much, just make these donuts because you will be happy eating the donuts and make anyone you choose to share with happy too.
Now to the donuts!
The stuff. A couple apples. Flour, baking powder and soda, salt. Cinnamon, ginger, and cardamon, and vanilla extract. Apple cider vinegar, brown sugar, oil, water. a little white sugar with cinnamon, and vegan butter.
First to do is grate the apples. They will turn brown fast but it don%u2019t matter.
Add in the wet and mix, add in the dry, and mix and Ta da! Donut batter.
Scoop batter into well greased donut pan. (if you have 2 pans you are better then me. I have to do one batch a a time)
Flip hot donuts out of pan and let cool for a few minutes. Once they are cool enough to handle, brush each donut with melted butter all ver and toss in cinnamon sugar mixture.
Donuts are done.
We are good.
-C
makes 12
2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup warm sugar
1/2 cup boiling water
1 teaspoon vanilla
1/2 teaspoon each ground ginger and cardamon
2 teaspoon cinnamon
1/3 cup neutral oil (I used canola)
2 tablespoon apple cider vinegar
2-3 apples that equal 1cup shredded (I used 2 big Macintosh)
For cinnamon sugar coating
2 tablespoon melted vegan butter
3 tablespoons white sugar
1 tablespoon cinnamon
Preheat oven to 350
In a large bowl, shred your apples until you have 1 packed cup. Eat any left over apple.
Add in the brown sugar, oil, vanilla, apple cider vinegar, and water and mix until combined. In seperate bowl, whisk together the flour, salt, baking soda and powder, and all cinnamon, ginger, and cardamon. Dump dry into wet and gently mix until completely incorporated.
Scoop batter into greased donut pan(s) and place into oven. Bake for 12-14 minutes or until the donut is big and fluffy and a when poked with a tester, it comes out clean.
Remove donuts from oven and flip our of pan onto a wire rack. (Clean and and bake second batch if you are working with one pan.) Mix together the cinnamon and white sugar into a wide shallow bowl. Once donuts cool enough to handle, bruh each donut with melted butter all over then toss around in cinnamon sugar mixture. Place back on rack to cool completely.
Eat.
Left overs wiill last in air tight container at room temperature for 3-4 days. The cinnamon sugar crunch will just not be crunchy anymore after the first day.
What a week. Cool and dreary with a little sun sprinkled in here and there. I know a lot of folks hate this weather but I love it. It%u2019s my favorite!
Last weeks camping was so good!. We went to our favorite state park, Half Moon, and it was just so nice. Super quiet, the trees were amazing, the temperature was fantastic. We hiked through the woods to a little pond, kayaked around 2 separate ponds, and the rm did some fishing while I did some reading. Everything was just A+. Even when it started to rain in the middle of the night. It didn%u2019t bother me. I guess I told the mr that it wasn’t suppose to rain so it didn%u2019t matter and that he shouldn%u2019t put the rainfly on. (My logic is spot on when I am sleeping.). And yeah we got a little wet, but whatever, still was the best. (the mr eventually put the fly on. Good call on his part to not listen to me.)
Then back to the world we came. To the doctors, to work stuff, to siding the porch on one of the houses. All the fun things that was on the list of the stuff to do.
And it was Alex%u2019s 15th birthday (Happy Birthday!!WOO HOO!) so we went over to see him and have dinner and birthday cake. We also went for a nice rainy day foliage drive which again, my favorite weather, was really some of the best fall color we have seen in some years.
After working at the studio on Friday I rushed home fast to make a Pokemon cake for Saturday. Early Sartuday morning we grabbed the little, snagged Barb, and did our annual farm day pumpkin picking, masked and social distancing and all. We took the wagon to the field, they picked pumpkins (they all picked the first ones they saw) and did a little flower picking after. Then back to my house for a birthday party celebration for Coco. Technically his birthday is today (HAPPY BIRTHDYA COCO!) but we did a little party for him yesterday. Ate lunch, played around then surprised him with his pikachu cake. He was so happy! Then we gave him his presents (his own package of his favorite cookies, a hand knitted hat, and a vintage kids accordion) ate cake, and ran around the house playing with the accordion to the point where I wanted to smash it. He loved it all (even loved the hat!) and the accordion is home with him and can drive everyone who lives with him crazy. HAHA!
I must mention one thing. Judah was talking to Barb about her job as a house cleaner and all the things she has to do. He then said he would love to get paid to clean my house because it would be like getting free money cause my house is so clean. That really made my day. With that said, it has been a while since I have had so much cake all over the house. I really don%u2019t understand how they do it. Everyone was sitting at the table and were not being messy or gross or anything but after they left and I started in on my cleaning routine%u2026. cake was EVERYWHERE!. I might just make it mandatory for all food to be consumed outside from now on. Although that probably won%u2019t work either. The littles (and sometime the mr) are slobs and no matter what or where they eat, it will get all over.
And now Sunday. So so ready to get out. Elmore State Park is the destination and we are going to take a good long hike up a mountain while we are there. Hopefully there are not a shit ton of other people around. (Vermont during foliage season is the best time and the worst time.. too many people!) I have a pumpkin packed for dinner, the rain fly (just in case) and the wool blankets. It%u2019s gonna be a chilly one tonight!
Internet from the weeks internet.
–How to Cope When Everything Feels Bad and Somehow It Keeps Getting%u00a0Worse. My go to is reading. Guess that is why I have been reading 2 books a week.
–Celebrate the House Meal, the Go-To Dish for When There%u2019s No One to Satisfy but Yourself. Sometime I wonder how weird and screwed up my tastes are compared to others but then I think how screwy other peoples are.I think that we all eat some weird shit and the weird shit is almost always the best.
-I would live here. An Architect%u2019s Scandi-Inspired Off-the-Grid Hut
-Sugar bread is not bread. For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn’t Bread
–Yes, Halloween Trees Are Officially a Thing, and We Don%u2019t Hate It. But I think I might hate it. At least use a different tree. Geesh.
-All of these floors.
–58,000 Pounds of Carrots Were Dumped at a London University. Could have just dumped them in my front lawn. I like a good art installation. And carrots.
-Vermont proud. Vermonter raises zucchini currently listed as world’s largest in 2020
-May The Fattest Bear Win: Voting Opens For National Park’s Pre-Hibernation Contest.. Love a fat bear.
-I just really like this. Portable Candlelight
Pictures from the week.
Sometimes it is the simplest of simple things that really get me excited about food. Take for instance burnt broccoli. What exactly is there to say about it other then it is broccoli roasted until it is burnt.
Well I tell ya, it%u2019s amazing and delicious.
I have always been in love with broccoli but lately I have taken to eating more and more of it then usual. Partly because I have been getting a lot of it at the farm, but mostly because I have been craving it in the weirdest way, like every time I get hungry, all I want is to eat is burnt broccoli. What I do is I roast the broccoli unit it is basically burnt. And then I eat it, just like that, nice and burnt and crispy and I just can%u2019t get enough.
Is that a little weird? Maybe sure, but whatever, it is fantastic and I really don%u2019t care if it is weird. I%u2019m doing me and eating a plate of burnt ass broccoli every day makes me happy.
You should try it. It will portably make you happy too.
To the broccoli!
The stuff. All you need is broccoli. You could toss int n a a tiny bit of oil if you want, but I forgo the oil. And salt and pepper if you want too, but again, I don%u2019t want it.
So basically all you do is brake apart broccoli crowns and stick them on a baking sheet and pop it into a really hot oven for 45 minutes to an hour, depending on how burnt you want your broccoli.
Good and crispy. I might leave it in a tad bit longer but at this point I just wanted to eat it so I just called it.
Then once it is burnt, you eat it. Plain and unadulterated or splashed with lemon juice or even dipped in hummus. Any way is a good way because burnt broccoli is alway going to be good.
-C
Broccoli crowns (at least 1, if not a whole lot. Make as much as you want)
olive oil (optional)
salt and pepper (optional)
Preheat oven to 450
Break of cut apart broccoli crowns into florets and place on a baking sheet. If you want, lightly oil the baking sheet and or toss broccoli in a teaspoon or so oil.
Place in oven and cook for 45 minutes to an hour or until broccoli is burnt to your liking.
Remove broccoli from oven when done and eat, as a side, in a sandwich, or on it%u2019s own as a great snack.
And the week came and went. Monday was a blur, Tuesday thru Saturday was jammed packed with all the stuff. Lots of studio time, finally a day of glazing (although I barely got anything glazed), my first time experiencing zoom (that was a shit show but I got through it) and all sorts of this and thats and work things and so on and so forth. The mr has been working hard over at one of the houses replacing a roof. We have contemplated A grade or C grade cedar singles for siding over and over again, and I think my garden is pretty much done giving for the season. I have chard and kale and a few roots to pull but that just about it. Not a great gardening year (due to the stupid woodchuck and stupid hot temperatures), but not bad either but I guess any growth was a success so you know what, it was a great year. HA!
Yesterday the mr and I had Miley come over for a little birthday celebration lunch. (Barb came too ) We asked her if she wanted any one else but she said no. Just wanted to eat and be left alone. (she might get that from me). I got her favorite food, made her a batch of her favorite cookies (we are making a cake together later this week) and we bought her the biggest bag of sour patch kids that we could find. I also knitted her a hat, but when I showed it to her she told me she didn’t like it and that she would prefer if I would just knit her a pair of black mittens. So that is 13 and you know what, sure I was a little disappointed she didn%u2019t like the hat but I am glad she said so and I didn’t give it to her and have her just toss it into one of her junk piles. I%u2019ll just give it to someone else, or keep it. I like it.
Today, first and foremost, is Miley%u2019s actual 13th birthday so again HAPPY HAPPY HAPPY BIRTHDAY! She is with her grandparents so I won%u2019t be seeing her stinky little face today which is all fine and good because the mr and I are doing our thing and heading out into the woods. I am so in need of trees and sky and quiet right now. Again, a long week. And this is probably the last time we will drag that kayaks with us so we are going to make it count and hit a couple of really cute and quiet ponds on our way to camp. And hopefully we won%u2019t see all the people out looking at all the trees. Fall foliage season. It is on it%u2019s way and the trees are looking so good this year. Unfortunately it brings out all the people and we all know how I feel about people%u2026.
Internet from the week.
-We all owe her so much. RIP lady. RBG%u2019s Fingerprints Are All Over Your Everyday Life
Farmers’ Almanac Extended Forecast for Winter 2020-2021. ALL THE SNOW!!! I really hope that we get lots and lots of snow.
-Wellenss is all well and good but don%u2019t just jump on any old trend. Do the homework and make sure you are not putting yourself first before whole communities. From Palo Santo To Crystals, Millennial Wellness Damages The Communities It Borrows From
–How To Say No, For The People Pleaser Who Always Says Yes. I used to be way more of a people pleaser and then I realized I hate being around people which solved that problem (still a family people pleaser though%u2026)
–Regular doses of awe can do wonders for emotional health. Of course. I think about this everyday, letting something, even the simplest thing, really struck me with awe because really, life and all the good stuff is pretty freaking awe inspiring.
–And then the birds sing! When COVID-19 silenced cities, birdsong recaptured its former glory
–Berkeley Is First in the U.S. to Ban Candy, Chips, and Soda From Grocery Store Checkout Lanes. This is so smart.I support this.
-It is so important to know where your food comes from and how it was made. Also if they are destroying environments as they go along.. Big Meat Is Selling Veggie Burgers%u2014But It’s Still Destroying the%u00a0Environment
–We Quit Our Jobs to Build a Cabin%u2014Everything Went Wrong. Worth it
–I Walked All 1,114 Blocks of My ZIP Code Just to Catalog How People Style Their House Numbers. This is something that I do too! I need to look at people house numbers when I walk by. It%u2019s a reflex.
Pictures from the week.
It%u2019s that time of year again. Time to make the hot sauce!
This year I wanted to do a little twist on my usual plain old jalape%u00f1o hot sauce. And to be honest, I wanted to use up the pineapple juice that I had stashed away in the pantry that I was using to make popsicles for the littles all summer. But mostly it%u2019s because pineapple and jalape%u00f1o are a fantastic flavoring pairing and I knew that adding the pineapple to the hot sauce would only be a great idea.
A great idea it was.
This hot sauce is basic. Hot peppers, vinegar, and a little onion, garlic, and salt. The pineapple juice adds more body, some sweetness, and just a nice undertone of pineappleiness that you didn%u2019t know you really wanted. It is really really good. And about the jalape%u00f1os. They are one of those peppers that can be pretty mild but also can get pretty dang hot. I am not sure of the variety that I have been picking at that farm for the past few years (that is where I get my peppers), but they are always on the pretty dang hot side so my hot sauces always have a good amount of kick to them. If you find your peppers to be a little too mild for you, well go ahead and add a few habaneros to the mix.
Now to the hot sauce!
The stuff. Jalape%u00f1os of course (green, red, or both. I picked both), an onion, a couple cloves garlic, pineapple juice, white vinegar, and salt.
Chop onion and garlic up into chunks on the small side.
Jalape%u00f1os. Chop them up. You want to get rid of the stems and depending on how hot you want your sauce, you might want to remove the seeds and ribs. I don%u2019t bother because we like it hot, but also it%u2019s annoying. HA.
Note. When dealing with any hot peppers, make sure to not touch your face during or after. You will feel it. They are hot.
Toss it all into a pot. Sprinkle with salt and add a splash of water. Place on stove on medium heat to give the peppers and onion a little head start on cooking.
After softening the peppers and onions for about 10 minutes, add the liquid.
Partially cover with a lid and simmer the peppers until they are fall apart tender. Probably about 35-40 minute.
Peppers so soft, ready to go.
Let it cool a few minutes then dump it all Into a blender. Blend until completely blended.
Smooth as smooth can be.
Taste it (like dip a carrot of a piece of bread into it) and add more salt if nessacery. Also, if it is too thick for your liking, add a little water to thin it out.
Hot hot hot sauce for the taking.
And look here, enough for you and maybe even a friend or two%u2026 Holidays are coming!
Enjoy the sauce!
-C
makes between 5-6 cups
25-30 good sized jalape%u00f1os (green or red or both)
2-3 cloves garlic
2 cups pineapple juice
2 cups white vinegar
2 teaspoons salt
water
Cut the onion into small chunks and roughly mince the garlic. Grab jalape%u00f1os and remove stems. Remove seeds and ribs if you want less heat in the sauce, then chop into small pieces. Place the onion, garlic, and peppers into a big pot with a splash of water. Sprinkle with salt and stick on stove on medium heat and cook for 5-10 minutes or until you can smell the onion and peppers starting to cook.
Dump in the pineapple juice and 1/2 the vinegar. Stir and bring to a boil. Once boiling, partially cover then reduce heat to low. Simmer for about 30-40 minutes or until peppers are very tender.
NOTE.. Have a window open or exhaust fan going.. the fumes are spicy!
Once peppers have soften, remove form heat and let cool a few minutes. Dump or scoop the contents of pot into a blender. Add in the remaining vinegar and blend until very smooth. Once blended, taste and season with more salt if needed. Also if the consistency is to thick for your liking, add in a little water to thin out.
And then bottle it. Whatever sized jars you like, just make sure the lids are not metal if you can avoid it. The acidity of the vinegar will corrode the metal.
Add a label, stick in fridge, and eat on whoever the heck you want! (Also makes a great gift and there is defiantly enough here to give some away!)
THE LOVELY CRAZY
November 3, 2020 by maximios • Blog
Anyone else wake up wondering what time it was or what day, month, and or year it was for that matter? The time change happened last night so if you have a clock without smarts, well it is probably wrong if you haven%u2019t changed it yet. As for the overall feel of time this year, well I feel like lengths of time have been displaced and lost this year so it is nice to get an hour back, even if I lost 6 months. HA!
We finished of the last week with the last days of October, and it was good. Did out last hurrah camping at Little River State park which was delightfully cold and gorgeous with very few people to be seen. We went for a long hike, ate hot pumpkin lentil soup, and spent a good amount of time sitting by the fire trying not to burn our faces off but trying to get close enough to not be freezing. Once the fire went down we crawled into the tent for bed and slept our last night outside. Then we woke up, I made the coffee, and we broke down camp for the last time. On our way out of the park, we noticed a lot of tiny leaves falling from the trees only to realize that it was not leaves, but snow! Within 5 minutes it went from flurries to a freaking blizzard and it was just AMAZING and I loved every bit of it. The mr, not so much. He isn%u2019t ready for the cold.
Then back to it. The mr off on one of his many projects he has going on and I spent a good amount of time in the studio. We took Barb to look at used cars (no car yet), and I picked up the last summer farm share. (Winter share starts next week..phew!) And yes, we finally turned the heat on, although I think I could do without it for a little while longer. I prefer the heat of a thousand sweaters. HA!
And then all of a sudden it was Halloween. How was your Halloween? Ours was weird. We somehow forgot to carve pumpkins this year (I know we are not the only ones) and we knew we weren%u2019t taking the littles out. We also decided against handing out candy cause well, you know. So instead we had the littles over and had a cookie decorating party. We ate lunch then let them get all sugared up and run around like animals all afternoon which is always a good time. Plus they still got a shit ton of candy and did so without all the work. So yeah, things weren%u2019t bad for the littles this year. What was bad was the crazy ass mess they left me with. I know I have bitched about this before but, How the hell do they get sprinkles and frosting on EVERYTHING? There was even frosting all over the toilet. One thing I did learn though this cookie party is to never let them use tiny colored dusting sugar ever ever again. That shit spreads like fire.
Sunday. Welp, we are not camping (I%u2019m feeling sad about it) but hopefully we are going to get out of town for a hot minute and walk into some woods. I know that the mr has a bunch of things he has to to today so I will probably be on my own for most of of the day. Not going to lie, I am kind of looking forward to it. I think I am going to grab a cozy sweater and a blanket, lots of hot coffee, and plop down on the porch and read for a while. Going for the next best thing. And hey, we are still going to eat pumpkin lentil stew for dinner so there is that.
One more thing%u2026Make sure, if you haven%u2019t yet, you get your ass out there and VOTE!!!!!!!!!
Internet from the week.
-‘Dude, I’m Done’: When Politics Tears Families And Friendships Apart. This has never been more true.
–A Japanese Forestry Technique Prunes Upper Branches to Create a Tree Platform for More Sustainable Harvests
– Eating seasonaly is the only was I eat and trust, it makes a workd of diference. This Hyper-Seasonal Eating Strategy Helps Prevent My Winter Colds
-Frozen Is Fine
. Frozen is great as long as it is not garbage food.–Need a yurt guy? The 7 Best Sources to Buy Yurt Kits
–Tiny Little Jars Contain Big, Bold Colors In The Forbes Pigment Collection. This made me smile became tiny jars of color. Yes please.
-Demand for Baking Goods Is Up 3400% as Shoppers Stock Up for Winter. Calm down, you still have plenty of time to get what you need. Just don%u2019t be that prick who buys every bag of flour because you are worried it will be gone soon. Only get what you really need.
-Why Do Onions Make Us Cry? And How Do We Make Them%u00a0Stop? I barely ever have issues with onions but maybe my eyeballs are just used to it.
-A debate worth having. Which Is Better: Showering and Dirty Clothes, or No Shower and Clean Clothes?
Internet from the week.
Recently I went through my pantry, did an inventory of what I have, what I am out of, and what needs to be used up.
This is a reminder that we all should be doing this, especially now if you are a cold weather/holiday cook and or baker. Get a head start, make sure you can find flour and sugar, and make sure your baking powder and sodas are active!
My pantry is pretty freaking well stocked if I do say so myself. One thing I like to do though is use up ingredients that are not super staples (like cornmeal) before I buy more. And I was low on cornmeal so I figured I would just use the rest up for dinner and pick up a fresh bag during the next grocery shop. I was planning on making a pan of baked cornbread but time got away from me and it was too close to dinnertime for me to bake. So I grabbed a skillet and made cornmeal pancakes instead.
Just as good, if not better (I would say better) then cornbread. Crispy, soft, rounds of perfection. Eaten by the mr who claims he doesn’t like cornbread( he really liked these%ud83e%udd37%u200d%u2640%ufe0f) and took all of 8 minutes from start to finish for dinner. And now I will probably be making these way more often now because these little pancakes are perfect for serving with soup and chili. And I did get a fresh bag of cornmeal so I am all good to go!
To the cornmeal pancakes.
The stuff. Cornmeal, white whole wheat flour, salt, baking powder, honey or maple, olive oil, and boiling water.
Simple here. Cornmeal, honey or maple, and oil into a bowl. Mix in hot water until completely incorporated. Let sit for a minute or two then add in the flour salt ,and baking powder. Mix til combined.
Batter into a hot skillet to cook, just like you would expect. Each side cooked until golden brown.
Look at that color. Cooked to perfection.
Place them on a wire rack instead of a plate as you make them, if you care about keeping them crispy.
Then you eat them. Anyway you like. You can go the sweeter route and pour some maple on a stack or smear some jam on top. Or savory like I did here, topped with tomato stewed chick peas and avocado mousse. OR just eat them straight up hot, warm, or cold.
They are good all the ways.
-C
makes 8-10 pancakes
3/4 cup cornmeal
1/4 white whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon honey or maple syrup
2 tablespoons oil plus more for skillet
1 cup boiling water
Place the corneal, honey or maple, and oil into a medium sized mixing bowl. Dump in the boiling water and stir until everything is combined. Let sit for 2 minutes. Add in the baking powder, salt, and flour and mix install incorporated.
Grab a skillet and heat to medium on stove.
Once skillet is hot, add a touch of oil to evenly coat the bottom. Scoop batter into pan with a spoon and spread into a round that is no thicker then 1/2 inch. Cook for 3-4 minutes of until the bottom is golden brown. Flip and cook other side until golden brown. Place cooked cakes on a wire rake to keep crispy.
Eat right away, sweet of savory or plain as they are. Left overs are great, just place them in an airtight container for up to 4 days. Can be reheated to crispy perfection in the oven or in a toaster!
It%u2019s the last week of October folks. And this time next week it will be one hour earlier then it is now. I am already playing that game in my head with myself saying it is this time but will be that time. Getting mentally ready. And I know most people hate it, hate that it going to get dark out at like 430 but me, I am excited. I like having more sunlight earlier when I am awake and as for darker earlier, it just makes our after dinner walks that much more interesting. You can see inside peoples houses in the dark so much better.%ud83d%ude33(Don%u2019t pretend you don%u2019t look too.)
The week began at Gifford Woods. After getting checked in and switching our campsite 3 times (for optimal light and a good chopping block )the mr and I hiked a long hike, he did some fishing (and actually caught one), I read, we made fire, we ate soup. All the good stuff. Then we went to bed with the knowledge that there was a bear roaming about. We woke up with no bear sittings (sad but probably good) and headed on back to town.
And it was Barbs 21 st birthday. So we had dinner with her and the boys at my moms, sang her songs, gave her shit, did the cake thing, and sent her on her way to go be 21.
After that it was back to it. Basically all the same stuff with some of this and that and a new, very expensive heater replacement at one of the apartments. (OUFF!) Then Barb came over for her second birthday dinner with the littles. Pie instead of cake, Coco shaking his booty, Miley harassing the mr about when he is gong to dye her hair, and Judah, well he was just being cool like a cool kid.
And that is pretty much it.
It%u2019s Sunday and this is it, the last camping of the year. I would be lying if I said that I am not sad, but it%u2019s ok, I don%u2019t think I could handle the mr camping in the winter,%u00a0he does not like to be cold. And honestly, we spend just as much time running around in the woods in the winter, we just come back to our warm bed at night so it%u2019s not like we don%u2019t still run away all the time. Anyway, heading out early, going to soak it in as much of the day away as possible, do a good hike, the mr is gonna fish, I%u2019ll read and look at rocks by the river, and we will eat hot soup by the fire. Maybe as a last hurrah we will see a moose or a bear. I have no real control over that but wouldn%u2019t that be awesome?
Oh and before I forget, HAPPY BIRTHDAY DAD!
Some internet for your reading pleasure.
–A Rare Halloween Blue Moon in 2020. And it is daylight savings. Gonna be a crazy night!
This house. And the patchy, torn apart wall paper.. so good. Heading %u2018Upstate%u2019
–Are we living in a computer simulation? I don%u2019t know. Probably. AAAAGH! But seriously, are we?
-Good to know. Is It Better to Bake in Glass or Metal?
–Veggie Burgers Can Be Called Burgers, European Parliament Says. I am sure this is pissing a lot of people off.
–Why living with and tending plants is good for you. So many reasons. I don%u2019t know what I Would do without my plants!
-I agree. This Cozy A-Frame in the Woods Is One of the Dreamiest Cabins We%u2019ve Ever Seen
-Cool AF mask. Zimarty Turns the Face Mask Into Wearable Architecture With zMask
-Pretty. Cloaked in Thick Smoke, Submerged Foliage Breaches the Water%u2019s Surface in Mysterious Photographs
Pictures from the week.
Rice is a hit or miss in this house. Whenever I make it fresh, I either make too much or not enough so I like to air on the side of too much because when there is too much, you just save for a later day and make fried rice, which to some, might be even better then fresh rice. So there you go.
Fried rice. Not really a complicated dish. Basically it is just reheating rice up in a skillet with some stuff. This version is carrot ginger with chickpeas because those flavors are on point and also I had just made a huge batch of chikepeas and always have carrots and ginger on hand. The rice was just waiting to be reheated and I was glad for it because fried rice take a quarter of the time to make then fresh rice (I use brown rice) and I was trying to get dinner done without having to make much of an effort. And because there is veggies and chickpeas in this rice, it is a complete meal and did not need to make anything else. One pot dinner and done. Good things.
Now to the fried rice!
The stuff. Cooked rice, chick peas, carrots, fresh ginger, garlic, soy, red wine vinegar, olive oil, scallions, cabbage, and cilantro (optional). Also going to need a little water. And black pepper.
Start with veggies. Dice the carrots into very small little pieces. Toss into lightly oiled skillet with a splash of water and set on low heat. Then start mincing garlic and the fresh ginger. Toss that into skillet with carrots. Grab scallions and cut the thick white parts from he green and slice thinly and toss into skillet. And lastly shredded cabbage and thinly slice the greens of the scallions and set that aside.
Carrot, ginger, garlic, and scallions are in skillet getting a little heat. Turn heat up to medium, add a splash or two of water, and cook until the carrots are just starting to get a little soft and the ginger and garlic are fragrant. If the
Add in the chick peas, the soy, and the vinegar and cook away.
Once chick peas are warm through, add in the rice and another splash of water and mix around.
And when the rice is warm, add in he cabbage and greens of the scallion and mix until incorporated.
Now scoop into bowls, toss some cilantro and black pepper on for good measure then grab a eating utensil.
And eat.
-C
serves 2-3 as a meals or 5-6 as a side
3 cups already cooked rice (white or brown, I used brown)
2 cups cooked chick peas
2 carrots
2 inches fresh ginger root
2 gloves garlic
3-4 teaspoon soy or liquid aminos
1 tablespoon red or white wine vinegar
1-2 teaspoons olive oil
2-3 large scallions
small hunk of cabbage
black pepper
Few tablespoons water
fresh cilantro (optional)
Start by prepping the veggies. Cut the carrots into very small little pieces and toss into a large, lightly oiled skillet Place on stove on low heat with a splash of water. Now mince the garlic and ginger and toss it into the skillet was well. Shredded the hunk of cabbage and set aside Grab the scallion, cut the green parts from the white, then thinly slice the the white, thicker part and toss into the skillet and thinly slice the green and add to the pile with the shredded cabbage. Mix all the veggies around, add another tablespoon or two of water, turn heat up to medium, and cook until carrots are slightly soft and the garlic and ginger are fragrant.
Once it is all starting to cook, toss in the drained chickpeas and add in the vinegar and 2-3 teaspoons of soy. Mix and cook until chickpeas are warm all the way through.
Now for the rice. Toss that in and mix around. Once rice is warm, toss in the greens of the scallions and the shredded cabbage. Cook until the rice is hot. Taste, and if you need more soy, add in in another teaspoon.
Once its all hot, it ready to eat and that is what you do. So scoop into bowls, add some chopped cilantro and black pepper and eat.
Just the other night the mr and I were having the conversations about doing the heater checks in all the apartments, what the plans are going to be for the holidays, and all the end of the year things that need to be done before, well the end of the year. It was a weird conversation because were did the year even go? 2020 flying on by through a shit storm and we are not slowing down.
Another great week that began with more fantastic hiking and camping. We were at one of my favorite places, Groton Forest, ans lucky not a whole heck of a lot of people were there. Our hikes were beyond gorgeous,the air was cool, it was quiet and calm, and the sky was clear. Just a solid A+ camp.
Then we slept, woke up, broke down camp and came home. Every week we come home is hard. The mr and I could live in the woods forever! Life goals.
The rest of the week went as usual. The mr off doing all the work he always is doing plus talking to plumbers, plaining wood with Judah, selling (and sold) Barbs car, and was getting in as much fall scootering as he could before the thing needs to be stored away for winter. Me, same same. Studio stuff. Did some glazing, made more things, trying to get super ready for the holiday season and have a good stock of stuff to sell.
Not much really in the way fo eventfulness maybe besides me and Miley made a cake for shits and giggles then had dinner with Barb. Or that the mr and I filled out our ballets and I went and dropped them off at city hall. We also took the boys for a bike/walk. I picked up my second to last farm share for the summer (winter share starts in November) Oh, and I broke my freaking favorite eating fork. I have been eaten almost all my meals with this fork for like 10 years and it was truly a fantastic fork, perfect weight, perfect angle, perfect sharp tines. So that shook me. But I%u2019ll be ok.
Today the mr and I are heading out for our second to last camp. Already sad about it but I am trying to not think about it too much. I want to just enjoy all the trees ans colors and go for a good hike and sit by a nice fire and go to sleep on the ground. All the good things.
Internet to read if you are so inclined.
-The mr and I had this conversation a few months back. It is pretty interesting to heat and see what others think too We Asked Americans How They Feel About The U.S. Flag. It Got Interesting.
–This Kitchen.. 2 different stoves and a wood fireplace!
-I am going to be one with the cracked teeth, I have jaw problems as it is ans I don%u2019t remember the last time I have%u2019t clenched my jaw. Oh wait, I think it was sometime in 2016. Sleepless Nights, Hair Loss And Cracked Teeth: Pandemic Stress Takes Its Toll
–Why social media makes you feel so old. So so old.
-I never put my vintage pyrex into the oven because I am always afraid of it exploding (it has happened before and has stayed with me) What You Really Need to Know About Exploding Glass Bakeware
–How to Survive 5 Extreme Weather Scenarios. We have been caught in some pretty extreme weather. I guess we are lucky to be alive. HA!
-Ad ode to the fork. The Rise of the Fork
–What%u2019s the Weirdest Place You%u2019ve Taken a Call Lately?. If you haven%u2019t talked on the phone while you are on the toilet, well then, where are yo talking from?
–Chairs. PLEASE, HAVE A SEAT.
–Kill Your Gas Stove. I have come to terms with the fact that that next time I need a new stove or am building a new kitchen, no more gas. Induction it will be.
Pictures from the week
If you were to ask me what my favorite winter squash would be, I would have to say that I couldn%u2019t choose, I love them all. But when I really, really think about it, when I look deep into my food soul, I could, and I think it would be pumpkin. Yup, pumpkin is my favorite.
Pumpkin is amazing and delicious, Not just as a pie or bread, but eaten in any way that any other winter squashed can be eaten. Fantastic in a soup or roasted or saut%u00e9ed. And yes, blended up into all sorts of baked goods. It tastes somewhat like butternut squash but less sweet and has a nice nutty, earthiness to it and pairs well with al sorts of great spices, not just pumpkin spice. If you haven%u2019t had it outside of a baked good, well then, make this. You are in for a really treat!
But don%u2019t carve a jack o lantern pumpkin then eat that. Those big pumpkins are not very tasty. Get a small pie pumpkin, those are ones to eat.
Now to the tomato stewed pumpkin!
The stuff. A sugar(pie) pumpkin, a couple nice big ripe tomatoes, a large onion, a clove or two or garlic, cumin and chili powder, vinegar, shredded cabbage, and salt and pepper.
Start with the onion. Cut in half and thinly shred about 1/3 or it. Small dice the rest Also mince up the garlic too.
Add the thinly shredded onion to the shredded cabbage and toss around with vinegar a little salt and pepper then set aside.
Place the diced onions, minced garlic, tomatoes, and cumin ans chili powder into a big pot with a splash of water and stick on medium heat on stove to start to stew the tomatoes.
While the tomatoes are going, cut up pumpkin. Just cut in half, remove seeds (save for roasting) and cut into small cubes. And sure, if you are not a fan of the skin (my favorite part) just peel the pumpkin with a potato peeler before cutting it up small. But really the skin, it is sooo GOOD!
Once the tomatoes are soft and mushy, add in the pumpkin. Keep on heat and place a lid mostly over pot. Let cook.
Soft and stewed and all sorts of everything good.
And then you scoop it into bowls, top with the cabbage slaw, sprinkle with pepper and fresh cilantro if you just so happen to have some, and eat it.
Yeah, pumpkin is my favorite.
-C
makes 2 bigger or 4 smaller serving
1 small sugar pumpkin (around 3 or a little more cups cubed)
2 large tomatoes
2 heaping teaspoons cumin
1 teaspoon chili powder
A few tablespoons water
1-2 cloves garlic
1 large onion
2 cups shredded red or green cabbage
2 tablespoons white vinegar
salt and pepper
Start with the onion. Cut in half and thinly slice a little more then half of the half. Toss with the cabbage, the vinegar, and a pinch of salt. Set aside
Dice the rest of the onion and place into a big pot. Grab tomatoes and dice them up as well and place them into the pot with the onions. Sprinkle with a pinch pf salt and pepper and add in the cumin and chili powder. Add 2 tablespoons of water and place on stove on medium heat to start to cook down.
While the tomatoes are stewing away, cut up the pumpkin. Just cut in half, remove seeds (and reserve for roasting) and dice it into small chunks. If you are not one to enjoy the greatness of pumpkin skin (it is really good) then before dicing it, just peel it with a potato peeler.
Once tomatoes have cooked down a bit, place the diced pumpkin into the pot. Add another tablespoon or so of water, mix around, partially place a lid on the pot, and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin starts to fall apart. If at any time it seems like it needs more liquid, just add in another tablespoon or so of water.
Once it is all stewed up, remove from heat, scoop into a bowl or bowls, and top with the cabbage slaw that was made early.
Eat.
Right in the middle of fall and there is no better time of year. Greatest cool dreary weather, all my cozy sweaters, and an abundance of apple and squash. Plus it is getting dark out sooner. Many may frown about the dreary colder weather and darkness, and that is ok, but I love it and you should try to too cause it%u2019s happening whether you like it r not.
The week was good, if not somewhat overwhelming in some senses.%u00a0(The world is%u2026 well lets just hope for that this time next month things will be a little less crazy as fuck.) Camping was great, the hike/ rock climb up a mountain was spectacular, and the nights sleep was steady and sound.
Back to the world, things were done. News and all the bullshit if the world just stuck me in a mood so I have been low grad crank just about everyday just for the mere fact I am so sick of so much. You feel me? I think we all are. Anyway, my people were good though. The mr and Judah finished up the porch siding, I worked on pots and tried to cleaned an get organized for winter pottery studio (much colder then summer pottery studio). I made donuts, Sophia made me coffee, I ate lots of apples and pumpkins, tried to get as much time outside of the indoors as possible, and rented another 8 books from the library. One of the highlights of my day is crawling into bed by 7 with book and tea and reading until I fall asleep. I am officially a really old lady and I am 100% ok with that. It makes me happy.
Yesterday we took the boys and Barbs for a nice hike yesterday to give them a taste of fresh air and to see what a mountain looks like. Ha! That was good fun, those youngins getting all tuckered out and complaining of hunger. I guess the mr and I are just beasts and can hike the good hike no problem. (Yes, that is me flexing out hiking abilities) But yeah, not a lot
Other then the norms, I got nothing new. And that is fine by me.
I am so so ready for the camping and being in woods today, even if I am feeling a little possessive of the outdoors. It is Indigenous Peoples Day weekend and which means there will be more people out camping and for some reason I feel like I own the outdoors right now and want people to stay away.%ud83e%udd37%u200d%u2640%ufe0f Don%u2019t get me wrong, I am all about other people camping, just not when I am around. But I should just shut my mouth because it will be good no matter because being in the woods is always good. Unless it is not, then it really is not%u2026.
The internet from the week.
-Yes, yes it is (I know form experience) Reading Too Much Political News Is Bad for Your Well-Being
Lively Interventions by 100 Architects Transform Urban Spaces into Vibrant Playgrounds
-When will we stop producing so much shit that is killing the planet? How Plastic Became a Plague
–Everyone, Keep Your Fingers Crossed That Your Fridge Doesn%u2019t Stop Working. For real. A brown fridge is one of the worst things , especially when you can%u2019t replace it.
-How many fortune tellers did you make? I made A LOT. Five classic paper toys you can make when you%u2019re bored (whether you%u2019re in school or not)
-A PBR Seltzer Spiked With THC Hits Shelves, Aiming At The ‘Canna-Curious’ I know the mr will likely be giving it a try. (HE loves PBR)
–These Bears Have a Job, and It’s Destroying Coolers.
-To much of a good thing is not very good. Yes, You Can Brush Your Teeth Too Much
–The Growing Appeal of Desserts That Are ‘Not Too%u00a0Sweet‘. About time if I do say so myself.
–How to Score Bread Dough because you might still be making bread?
Pictures from the week.
Have you ever sat in front of all your baking pans and tins just go through them and see which ones haven%u2019t gotten much baking time lately? That is basically what I did the other day and that is when I realized that the donut pan hasn’t seen the light of the oven in quite some time.
I fixed that right then and there. I made apple donuts. Donuts are always a good idea and apple donuts are always Always a good idea, especially when it is fall and the weather is nice and cool and crisp and you just want to bake stuff to keep the kitchen warm.
And the guilt of not using my donut pan in a while pan is no longer an issue%u2026 But the big bundt pan, that is another story. (Probably going to be a bundt cake coming soon)
So donuts. Baked in a pan (obviously), super easy to throw together, and bake up really fast. Full of warm spices and small shreds of apples then tossed in cinnamon sugar after baking and there it is. Everyones favorite fall donut. Don%u2019t think about it to much, just make these donuts because you will be happy eating the donuts and make anyone you choose to share with happy too.
Now to the donuts!
The stuff. A couple apples. Flour, baking powder and soda, salt. Cinnamon, ginger, and cardamon, and vanilla extract. Apple cider vinegar, brown sugar, oil, water. a little white sugar with cinnamon, and vegan butter.
First to do is grate the apples. They will turn brown fast but it don%u2019t matter.
Add in the wet and mix, add in the dry, and mix and Ta da! Donut batter.
Scoop batter into well greased donut pan. (if you have 2 pans you are better then me. I have to do one batch a a time)
Flip hot donuts out of pan and let cool for a few minutes. Once they are cool enough to handle, brush each donut with melted butter all ver and toss in cinnamon sugar mixture.
Donuts are done.
We are good.
-C
makes 12
2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup warm sugar
1/2 cup boiling water
1 teaspoon vanilla
1/2 teaspoon each ground ginger and cardamon
2 teaspoon cinnamon
1/3 cup neutral oil (I used canola)
2 tablespoon apple cider vinegar
2-3 apples that equal 1cup shredded (I used 2 big Macintosh)
For cinnamon sugar coating
2 tablespoon melted vegan butter
3 tablespoons white sugar
1 tablespoon cinnamon
Preheat oven to 350
In a large bowl, shred your apples until you have 1 packed cup. Eat any left over apple.
Add in the brown sugar, oil, vanilla, apple cider vinegar, and water and mix until combined. In seperate bowl, whisk together the flour, salt, baking soda and powder, and all cinnamon, ginger, and cardamon. Dump dry into wet and gently mix until completely incorporated.
Scoop batter into greased donut pan(s) and place into oven. Bake for 12-14 minutes or until the donut is big and fluffy and a when poked with a tester, it comes out clean.
Remove donuts from oven and flip our of pan onto a wire rack. (Clean and and bake second batch if you are working with one pan.) Mix together the cinnamon and white sugar into a wide shallow bowl. Once donuts cool enough to handle, bruh each donut with melted butter all over then toss around in cinnamon sugar mixture. Place back on rack to cool completely.
Eat.
Left overs wiill last in air tight container at room temperature for 3-4 days. The cinnamon sugar crunch will just not be crunchy anymore after the first day.
What a week. Cool and dreary with a little sun sprinkled in here and there. I know a lot of folks hate this weather but I love it. It%u2019s my favorite!
Last weeks camping was so good!. We went to our favorite state park, Half Moon, and it was just so nice. Super quiet, the trees were amazing, the temperature was fantastic. We hiked through the woods to a little pond, kayaked around 2 separate ponds, and the rm did some fishing while I did some reading. Everything was just A+. Even when it started to rain in the middle of the night. It didn%u2019t bother me. I guess I told the mr that it wasn’t suppose to rain so it didn%u2019t matter and that he shouldn%u2019t put the rainfly on. (My logic is spot on when I am sleeping.). And yeah we got a little wet, but whatever, still was the best. (the mr eventually put the fly on. Good call on his part to not listen to me.)
Then back to the world we came. To the doctors, to work stuff, to siding the porch on one of the houses. All the fun things that was on the list of the stuff to do.
And it was Alex%u2019s 15th birthday (Happy Birthday!!WOO HOO!) so we went over to see him and have dinner and birthday cake. We also went for a nice rainy day foliage drive which again, my favorite weather, was really some of the best fall color we have seen in some years.
After working at the studio on Friday I rushed home fast to make a Pokemon cake for Saturday. Early Sartuday morning we grabbed the little, snagged Barb, and did our annual farm day pumpkin picking, masked and social distancing and all. We took the wagon to the field, they picked pumpkins (they all picked the first ones they saw) and did a little flower picking after. Then back to my house for a birthday party celebration for Coco. Technically his birthday is today (HAPPY BIRTHDYA COCO!) but we did a little party for him yesterday. Ate lunch, played around then surprised him with his pikachu cake. He was so happy! Then we gave him his presents (his own package of his favorite cookies, a hand knitted hat, and a vintage kids accordion) ate cake, and ran around the house playing with the accordion to the point where I wanted to smash it. He loved it all (even loved the hat!) and the accordion is home with him and can drive everyone who lives with him crazy. HAHA!
I must mention one thing. Judah was talking to Barb about her job as a house cleaner and all the things she has to do. He then said he would love to get paid to clean my house because it would be like getting free money cause my house is so clean. That really made my day. With that said, it has been a while since I have had so much cake all over the house. I really don%u2019t understand how they do it. Everyone was sitting at the table and were not being messy or gross or anything but after they left and I started in on my cleaning routine%u2026. cake was EVERYWHERE!. I might just make it mandatory for all food to be consumed outside from now on. Although that probably won%u2019t work either. The littles (and sometime the mr) are slobs and no matter what or where they eat, it will get all over.
And now Sunday. So so ready to get out. Elmore State Park is the destination and we are going to take a good long hike up a mountain while we are there. Hopefully there are not a shit ton of other people around. (Vermont during foliage season is the best time and the worst time.. too many people!) I have a pumpkin packed for dinner, the rain fly (just in case) and the wool blankets. It%u2019s gonna be a chilly one tonight!
Internet from the weeks internet.
–How to Cope When Everything Feels Bad and Somehow It Keeps Getting%u00a0Worse. My go to is reading. Guess that is why I have been reading 2 books a week.
–Celebrate the House Meal, the Go-To Dish for When There%u2019s No One to Satisfy but Yourself. Sometime I wonder how weird and screwed up my tastes are compared to others but then I think how screwy other peoples are.I think that we all eat some weird shit and the weird shit is almost always the best.
-I would live here. An Architect%u2019s Scandi-Inspired Off-the-Grid Hut
-Sugar bread is not bread. For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn’t Bread
–Yes, Halloween Trees Are Officially a Thing, and We Don%u2019t Hate It. But I think I might hate it. At least use a different tree. Geesh.
-All of these floors.
–58,000 Pounds of Carrots Were Dumped at a London University. Could have just dumped them in my front lawn. I like a good art installation. And carrots.
-Vermont proud. Vermonter raises zucchini currently listed as world’s largest in 2020
-May The Fattest Bear Win: Voting Opens For National Park’s Pre-Hibernation Contest.. Love a fat bear.
-I just really like this. Portable Candlelight
Pictures from the week.
Sometimes it is the simplest of simple things that really get me excited about food. Take for instance burnt broccoli. What exactly is there to say about it other then it is broccoli roasted until it is burnt.
Well I tell ya, it%u2019s amazing and delicious.
I have always been in love with broccoli but lately I have taken to eating more and more of it then usual. Partly because I have been getting a lot of it at the farm, but mostly because I have been craving it in the weirdest way, like every time I get hungry, all I want is to eat is burnt broccoli. What I do is I roast the broccoli unit it is basically burnt. And then I eat it, just like that, nice and burnt and crispy and I just can%u2019t get enough.
Is that a little weird? Maybe sure, but whatever, it is fantastic and I really don%u2019t care if it is weird. I%u2019m doing me and eating a plate of burnt ass broccoli every day makes me happy.
You should try it. It will portably make you happy too.
To the broccoli!
The stuff. All you need is broccoli. You could toss int n a a tiny bit of oil if you want, but I forgo the oil. And salt and pepper if you want too, but again, I don%u2019t want it.
So basically all you do is brake apart broccoli crowns and stick them on a baking sheet and pop it into a really hot oven for 45 minutes to an hour, depending on how burnt you want your broccoli.
Good and crispy. I might leave it in a tad bit longer but at this point I just wanted to eat it so I just called it.
Then once it is burnt, you eat it. Plain and unadulterated or splashed with lemon juice or even dipped in hummus. Any way is a good way because burnt broccoli is alway going to be good.
-C
Broccoli crowns (at least 1, if not a whole lot. Make as much as you want)
olive oil (optional)
salt and pepper (optional)
Preheat oven to 450
Break of cut apart broccoli crowns into florets and place on a baking sheet. If you want, lightly oil the baking sheet and or toss broccoli in a teaspoon or so oil.
Place in oven and cook for 45 minutes to an hour or until broccoli is burnt to your liking.
Remove broccoli from oven when done and eat, as a side, in a sandwich, or on it%u2019s own as a great snack.
And the week came and went. Monday was a blur, Tuesday thru Saturday was jammed packed with all the stuff. Lots of studio time, finally a day of glazing (although I barely got anything glazed), my first time experiencing zoom (that was a shit show but I got through it) and all sorts of this and thats and work things and so on and so forth. The mr has been working hard over at one of the houses replacing a roof. We have contemplated A grade or C grade cedar singles for siding over and over again, and I think my garden is pretty much done giving for the season. I have chard and kale and a few roots to pull but that just about it. Not a great gardening year (due to the stupid woodchuck and stupid hot temperatures), but not bad either but I guess any growth was a success so you know what, it was a great year. HA!
Yesterday the mr and I had Miley come over for a little birthday celebration lunch. (Barb came too ) We asked her if she wanted any one else but she said no. Just wanted to eat and be left alone. (she might get that from me). I got her favorite food, made her a batch of her favorite cookies (we are making a cake together later this week) and we bought her the biggest bag of sour patch kids that we could find. I also knitted her a hat, but when I showed it to her she told me she didn’t like it and that she would prefer if I would just knit her a pair of black mittens. So that is 13 and you know what, sure I was a little disappointed she didn%u2019t like the hat but I am glad she said so and I didn’t give it to her and have her just toss it into one of her junk piles. I%u2019ll just give it to someone else, or keep it. I like it.
Today, first and foremost, is Miley%u2019s actual 13th birthday so again HAPPY HAPPY HAPPY BIRTHDAY! She is with her grandparents so I won%u2019t be seeing her stinky little face today which is all fine and good because the mr and I are doing our thing and heading out into the woods. I am so in need of trees and sky and quiet right now. Again, a long week. And this is probably the last time we will drag that kayaks with us so we are going to make it count and hit a couple of really cute and quiet ponds on our way to camp. And hopefully we won%u2019t see all the people out looking at all the trees. Fall foliage season. It is on it%u2019s way and the trees are looking so good this year. Unfortunately it brings out all the people and we all know how I feel about people%u2026.
Internet from the week.
-We all owe her so much. RIP lady. RBG%u2019s Fingerprints Are All Over Your Everyday Life
Farmers’ Almanac Extended Forecast for Winter 2020-2021. ALL THE SNOW!!! I really hope that we get lots and lots of snow.
-Wellenss is all well and good but don%u2019t just jump on any old trend. Do the homework and make sure you are not putting yourself first before whole communities. From Palo Santo To Crystals, Millennial Wellness Damages The Communities It Borrows From
–How To Say No, For The People Pleaser Who Always Says Yes. I used to be way more of a people pleaser and then I realized I hate being around people which solved that problem (still a family people pleaser though%u2026)
–Regular doses of awe can do wonders for emotional health. Of course. I think about this everyday, letting something, even the simplest thing, really struck me with awe because really, life and all the good stuff is pretty freaking awe inspiring.
–And then the birds sing! When COVID-19 silenced cities, birdsong recaptured its former glory
–Berkeley Is First in the U.S. to Ban Candy, Chips, and Soda From Grocery Store Checkout Lanes. This is so smart.I support this.
-It is so important to know where your food comes from and how it was made. Also if they are destroying environments as they go along.. Big Meat Is Selling Veggie Burgers%u2014But It’s Still Destroying the%u00a0Environment
–We Quit Our Jobs to Build a Cabin%u2014Everything Went Wrong. Worth it
–I Walked All 1,114 Blocks of My ZIP Code Just to Catalog How People Style Their House Numbers. This is something that I do too! I need to look at people house numbers when I walk by. It%u2019s a reflex.
Pictures from the week.
It%u2019s that time of year again. Time to make the hot sauce!
This year I wanted to do a little twist on my usual plain old jalape%u00f1o hot sauce. And to be honest, I wanted to use up the pineapple juice that I had stashed away in the pantry that I was using to make popsicles for the littles all summer. But mostly it%u2019s because pineapple and jalape%u00f1o are a fantastic flavoring pairing and I knew that adding the pineapple to the hot sauce would only be a great idea.
A great idea it was.
This hot sauce is basic. Hot peppers, vinegar, and a little onion, garlic, and salt. The pineapple juice adds more body, some sweetness, and just a nice undertone of pineappleiness that you didn%u2019t know you really wanted. It is really really good. And about the jalape%u00f1os. They are one of those peppers that can be pretty mild but also can get pretty dang hot. I am not sure of the variety that I have been picking at that farm for the past few years (that is where I get my peppers), but they are always on the pretty dang hot side so my hot sauces always have a good amount of kick to them. If you find your peppers to be a little too mild for you, well go ahead and add a few habaneros to the mix.
Now to the hot sauce!
The stuff. Jalape%u00f1os of course (green, red, or both. I picked both), an onion, a couple cloves garlic, pineapple juice, white vinegar, and salt.
Chop onion and garlic up into chunks on the small side.
Jalape%u00f1os. Chop them up. You want to get rid of the stems and depending on how hot you want your sauce, you might want to remove the seeds and ribs. I don%u2019t bother because we like it hot, but also it%u2019s annoying. HA.
Note. When dealing with any hot peppers, make sure to not touch your face during or after. You will feel it. They are hot.
Toss it all into a pot. Sprinkle with salt and add a splash of water. Place on stove on medium heat to give the peppers and onion a little head start on cooking.
After softening the peppers and onions for about 10 minutes, add the liquid.
Partially cover with a lid and simmer the peppers until they are fall apart tender. Probably about 35-40 minute.
Peppers so soft, ready to go.
Let it cool a few minutes then dump it all Into a blender. Blend until completely blended.
Smooth as smooth can be.
Taste it (like dip a carrot of a piece of bread into it) and add more salt if nessacery. Also, if it is too thick for your liking, add a little water to thin it out.
Hot hot hot sauce for the taking.
And look here, enough for you and maybe even a friend or two%u2026 Holidays are coming!
Enjoy the sauce!
-C
makes between 5-6 cups
25-30 good sized jalape%u00f1os (green or red or both)
2-3 cloves garlic
2 cups pineapple juice
2 cups white vinegar
2 teaspoons salt
water
Cut the onion into small chunks and roughly mince the garlic. Grab jalape%u00f1os and remove stems. Remove seeds and ribs if you want less heat in the sauce, then chop into small pieces. Place the onion, garlic, and peppers into a big pot with a splash of water. Sprinkle with salt and stick on stove on medium heat and cook for 5-10 minutes or until you can smell the onion and peppers starting to cook.
Dump in the pineapple juice and 1/2 the vinegar. Stir and bring to a boil. Once boiling, partially cover then reduce heat to low. Simmer for about 30-40 minutes or until peppers are very tender.
NOTE.. Have a window open or exhaust fan going.. the fumes are spicy!
Once peppers have soften, remove form heat and let cool a few minutes. Dump or scoop the contents of pot into a blender. Add in the remaining vinegar and blend until very smooth. Once blended, taste and season with more salt if needed. Also if the consistency is to thick for your liking, add in a little water to thin out.
And then bottle it. Whatever sized jars you like, just make sure the lids are not metal if you can avoid it. The acidity of the vinegar will corrode the metal.
Add a label, stick in fridge, and eat on whoever the heck you want! (Also makes a great gift and there is defiantly enough here to give some away!)