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March 14th, 2011
08:21 am
I got my roses and vinca minor fed and my 1st garden plot put together a few minutes before the rain started yesterday. Mesclun, lettuce, spinach, radishes, carrots, turnips, and beets. I've got a cage over the garden this time, so hopefully i'll get more of these things than the varmints do.
The cherry tree that I planted last week seems to be budding some, so it's at least still alive. I need to figure out what they like to be fed and get it fertilised, too.
I also bought 4 quarts and a honey bear of local clover honey when Abby and I were in the garden center in Murfreesboro Saturday. I'm thinking of putting together a mead base at the end of next month, for a strawberry melomel made with fresh-picked strawberries at the end of may.
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March 3rd, 2011
07:20 am - Roasted Brussels Sprouts
I've acquired a new vegetable love....
1 bag of fresh brussels sprouts
salt, pepper, garlic powder, chili powder to taste
1-2 Tablespoons Olive oil
Slice the stem-end off of the sprouts, peel away the outside layer of leaves, and cut them in half. Combine with the oil and seasonings in a roasting pan, and bake at 350F for 40 minutes, tossing them halfway through.
Optional:
* Remove the sprouts from the roasting pan (I suggest using a metal roasting pan for this), and "deglaze" with 1/8-1/4 cup of beer. Pour the resulting sauce over the sprouts.
* Grate some fresh parmesan and toss the sprouts with the cheese
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February 15th, 2011
05:16 pm
i seem to be on an asian kick... i made curry kung pao soba noodles last night, and i'm making more japanese with some of the remaining soba noodles tonight.
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December 23rd, 2010
05:36 pm - chili seasoning
flake of whole cinnamon
1t cumin seed
1t hot mex. chili powder
1t regular chili powder
2t new mexican red chili powder
1t garlic powder
1t onion powder
1t hungarian paprika
1/4t (mounded) dry mustard powder
1/4t (mounded) thyme
1/2t (mounded) mexican oregano
mix in a coffee grinder and add to chili or use as a taco seasoning.
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December 21st, 2010
December 4th, 2010
06:50 pm - honey beer bread
1/4 cup warm water
1 pack active dry yeast
rehydrate yeast in water
1/4 cup wheat bran
1/4 cup oat flour
1/2 cup whole wheat flour
1 cup bread flour
2 cups AP flour
1/2 teaspoon salt
1/2 cup malty beer (yazoo fall fest in this case)
1/4 cup clover honey
1 cup warm water
mix everything together and turn out and knead for 10 minutes let rise for 90 minutes, and then punched down and folded into a loaf and let it bench proof for another 80 minutes. cut slits in the top & baked at 350F for 45 minutes.
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November 22nd, 2010
06:27 pm
Barrel Brew
i'm alive and doing stuff... haven't had a whole lot to say in the journal lately...
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September 10th, 2010
September 4th, 2010
September 2nd, 2010
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