tag:blogger.com,1999:blog-33130959818434548932024-03-14T00:58:41.801-07:00The Not Quite HomesteadAnonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3313095981843454893.post-88329179495812331102015-02-12T05:31:00.002-08:002015-02-12T05:32:36.781-08:00Homemade Frozen Pizzas<div class="separator" style="clear: both; text-align: center;">
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If there is one thing I'm ever good at, it's making a mess. Fortunately for me, most cooking (besides that done live in front of a studio audience) is a sufficient task at which to accomplish mess making. And this is why we're BFFs. In an attempt to properly destroy my kitchen, I decided to make some homemade mini frozen pizzas. Mmm. A relatively easy task, I decided to make the dough from scratch, although you could go with store bought.</div>
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Trouble shooting. My dough was... loose. I just added flour until it turned back into a dough ball. Let the machine roll on the dough setting until it's through.</div>
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Nice and fluffy! Sit it in an oiled bowl and let rise for an hour, or whatever your recipe calls for. I'll linked the recipes I've used at the bottom. Flour a clean surface and get out your rolling pin out for something other than threatening your spouse and children.</div>
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Roll out the dough into whatever size suits you. Mmmmm, pizza... Bake the crust until it's good and set. Mine fortunately had a pop up timer in the form of pizza crust throw pillow as seen above. If yours also does this, never fear. It goes back to normal as soon as it cools. </div>
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Sing a song about sauce and toppings (to the tune of <a href="https://www.youtube.com/watch?v=gDsj5UZ_1bA">Milk and Cereal</a><span id="goog_1018180492"></span>... then watch every other internet video from over ten years ago in a wave of nostalgia, starting with The End of the World) and dress your Italian pies of glory however you like. I stuck to basics, as there were no mushrooms or jalapeƱos on hand. But I think you could go as complex as you'd like.</div>
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Stick this tasty treat of the future on a baking sheet and into the freezer. Leave it there until it's good and frozen. Then wrap, label, and chunk a little more unceremoniously into the freezer. I used my Food Saver, and that worked nicely, but I've also done a layer of tinfoil and a layer or two of saran wrap. </div>
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Then when you're having a day that might otherwise lead to murder, pop one or two of these lovelies into the oven, and go drink wine instead while everyone else is chowing down. Feel good that it's not just a frozen pizza, it's a delectable meal made for your family with love, and reheated with exasperation. </div>
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Ps, here's my most frequently used <a href="http://www.food.com/recipe/the-worlds-best-bread-machine-pizza-dough-recipe-131607">dough recipe.</a> I've also used (and had great success with) <a href="http://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844">homemade pitas</a>. Super tasty! Good luck with your endeavors, and enjoy!</div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-24406935739054196762014-07-31T19:00:00.001-07:002014-07-31T19:00:35.553-07:00Canning Green Beans....with Flavor!<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was recently very fortunate to have run into a fellow gardener. The gentleman, who instructed me to call him 'Coach', has been growing vegetables of all kinds nearby for several years now. In a fortuitous meeting, he informed me that his wife just might hurt him if he brought home any more green beans, and to help myself to as many as I could pick. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">He's easily got four or five dozen plants. So it's off to the drawing board. The first thing I ever learned how to pressure can was green beans. With canning salt. And water. Now don't get me wrong, they were as good as any canned green beans you get from the store, but really, how good is that? </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I do enjoy doctoring things I buy, but I didn't really see the point of doing lots of doctoring after the seals have been broken. Why not instead let the beans soak in some flavors for as long as they're in the jar? This is what I did.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For detailed instructions on how to pressure can anything</b>, check out <a href="http://www.freshpreserving.com/recipes/canning-green-beans">Ball's website</a>, as well as the <a href="http://nchfp.uga.edu/how/can_04/beans_snap_italian.html">National Center for Food Preservation</a>'s site. There are many many other sites to check out, including youtube, but I always think it's a good idea when canning something new to check two sources. And one of them should absolutely be a trusted, constantly verified site. </span><br />
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<span class="Apple-style-span" style="color: magenta; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Not saying I follow every rule in life, but I at least try to see what they are before I break them.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyway, in this situation, I did follow the rules. I just put an extra ingredient or two in.</span><br />
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Wash yer beans. Snap them into 1-2" pieces. You can leave them larger but it makes it more difficult to get them into the jars. Oh, I forgot to mention, I chose to do a raw pack on my beans. Also, check out this double ended little dude I found! Twins mayhaps? A split tail, if you will...</div>
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1 T each of garlic powder, canning salt, dehydrated onion</div>
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1 t of crushed red pepper</div>
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1/2 each of black pepper and ground mustard</div>
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Add a teaspoon to each pint jar of beans.</div>
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Fill with boiling water...</div>
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Squeegie out any air bubbles (old baby spoons work like whoa)...</div>
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And stick them into the canner!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHSjpnltLEW9Imx4K1lfSB_wHuW6OkhqaZwFpTlzQym7InU0XnamWumKmZ45Hkj5KlWz4OcFxZRQLNRm1jxgEClW_G8EqkvXIUC55s7blbxLeOr-HWpCTIFs9OtVH38teaaHIK-InS5Hh/s1600/WP_20140730_017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHSjpnltLEW9Imx4K1lfSB_wHuW6OkhqaZwFpTlzQym7InU0XnamWumKmZ45Hkj5KlWz4OcFxZRQLNRm1jxgEClW_G8EqkvXIUC55s7blbxLeOr-HWpCTIFs9OtVH38teaaHIK-InS5Hh/s1600/WP_20140730_017.jpg" height="240" width="320" /></a></div>
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It really didn't take that many beans to yield a canner load. As I type, I'm procrastinating the even larger bowl of beans in front of me that I plan to pack into quart jars. Really though, the canning process on this one doesn't take so long. 10 pounds of pressure for 20 minutes, 25 for quarts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgFj83Lge9GQuWwR2qj0grReFxF4UocK_obpnO6153PF9S_vjcIC6Ku_06zQsJU_UNIumrS4dfAMOVwHjWeOuokNJbWo1UNO1Y2pNK8fITi-sPc5E49KrcFsxKZMuRiwPBAjXWKsEhyphenhyphenOW/s1600/WP_20140730_016+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgFj83Lge9GQuWwR2qj0grReFxF4UocK_obpnO6153PF9S_vjcIC6Ku_06zQsJU_UNIumrS4dfAMOVwHjWeOuokNJbWo1UNO1Y2pNK8fITi-sPc5E49KrcFsxKZMuRiwPBAjXWKsEhyphenhyphenOW/s1600/WP_20140730_016+(1).jpg" height="320" width="240" /></a></div>
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Mmm-mmm. Ready to crack one of these bad boys open and give them a shot. So there you have it, a quick run through on how I pressure canned my green beans.* </div>
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<span class="Apple-style-span" style="font-size: x-small;">*That being said, don't forget to sterilize your jars, and know how to operate a pressure canner. Cause those things are no joke! Refer to previous links in this post to learn all of the safety specs on pressure canning.</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-2414395996095687502014-07-21T19:04:00.000-07:002014-07-21T19:07:47.859-07:00Winnie the Pooh Baby Shower CakeI'm going to pretend like I haven't been m.i.a. for a few months. Instead I'm just going to post some pictures of my first attempt at using fondant! I was asked to make a Classic Winnie the Pooh cake for a baby shower. Other than the general subject, I was given free reign. This is a glimpse of what I came up with.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitlpXt-_lfcznROBC0EZ6oALDd4_CPNdWL-vvpQMDdc2UXjGLve7qZwWQt-3s-A2ovKEcZb6o3j_owaDtPQt7WW6tW64V9w5ZEyXKoeNbBFojm2ubS06fVjlWeDgYW6mnjWT4fVrmJU32/s1600/WP_20140606_010+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitlpXt-_lfcznROBC0EZ6oALDd4_CPNdWL-vvpQMDdc2UXjGLve7qZwWQt-3s-A2ovKEcZb6o3j_owaDtPQt7WW6tW64V9w5ZEyXKoeNbBFojm2ubS06fVjlWeDgYW6mnjWT4fVrmJU32/s1600/WP_20140606_010+(1).jpg" height="315" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piglet, Pooh, and some bumblebees too!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJBqwHxiYmM82b6GTXpnVk0aTgObgs-n8Gsp360tNcEKUkRfn0VI-KIj1V-58z3vs7TXC_XHjo3mHWg-lRDGpA-XA2os_LryiISabentJW8JjHtTRsATXLCW8N1Kj33eeJnBTMNHlzo6p/s1600/WP_20140606_012+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJBqwHxiYmM82b6GTXpnVk0aTgObgs-n8Gsp360tNcEKUkRfn0VI-KIj1V-58z3vs7TXC_XHjo3mHWg-lRDGpA-XA2os_LryiISabentJW8JjHtTRsATXLCW8N1Kj33eeJnBTMNHlzo6p/s1600/WP_20140606_012+(1).jpg" height="283" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSQnf6XFatLK3gXD4m4sUHoGC6Lnt-3vkCKDQ85rquBWjh7Frc4o94gQ4bgYXhvMr-wnhfAdv-Qy9TaQxavz0A9zzWCXLbR0JzeGY6rdwTXmIr0eATP6oj5sDSG0KuDXby5_9Xdqfihrl/s1600/WP_20140606_014+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSQnf6XFatLK3gXD4m4sUHoGC6Lnt-3vkCKDQ85rquBWjh7Frc4o94gQ4bgYXhvMr-wnhfAdv-Qy9TaQxavz0A9zzWCXLbR0JzeGY6rdwTXmIr0eATP6oj5sDSG0KuDXby5_9Xdqfihrl/s1600/WP_20140606_014+(1).jpg" height="320" width="240" /></a></div>
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The fondant was a lot easier to work with than I had anticipated. A friend (who shall remain nameless) and I tried to use gumpaste to make Pooh at first. It ended up looking less like Pooh, and more like...well, poo. Maybe gumpaste is a little advanced for us, but fondant is pretty simple. Think edible play dough. </div>
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Obviously it didn't turn out perfectly, but for a first go around I'm pretty durn pleased. Think I might need another excuse to make a cake!</div>
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-47914838054450857252014-06-05T07:09:00.002-07:002014-06-05T07:35:14.448-07:00Tips for Beginners (Canning)I had a friend pose the question recently if I had any tips for new canners. Well I can certainly think of a few! I'd love to hear more from any of you who have tried some home canning, from fellow beginners to pickled veterans. In the meantime, here's a handful.<br />
<span class="Apple-style-span" style="font-size: x-small;">(These are mostly aimed at water bath canning, fyi)</span><br />
<ul>
<li><b><span class="Apple-style-span" style="color: magenta;">Have a stack of hand towels or rags at the ready.</span></b> You'll need one damp one to wipe the rims, a dry one to hold the jars while doing so, and there's a great chance that you'll just need a few extra. Trust me on this one, you don't want to be running in circles around the kitchen after you've just dropped a huge glob of jam on your big toe!</li>
<li><b><span class="Apple-style-span" style="color: magenta;">Never put your hot glass jars, empty or full, on a bare countertop</span></b>, oven, or table. That gives them a great opportunity to crack and ruin your project. Or your will to can.</li>
<li><b><span class="Apple-style-span" style="color: magenta;">Take a medium sized baking sheet and line it with a hand towel.</span></b> Sit this next to your canner and use it as a jar-friendly counter space. Not only will the towel keep the jars safe, but if a jar should crack, the contents will mostly be caught by the baking sheet. One less headache.</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi67H1MvzyO7QsJkrQwvTneBGZ5NS18VoLIDO5bWAIrK1ZbY8ugojgxa89VYcBumEp4ipIOr3537xhKWiBpL7Wtv_tXZWeBJXuh8hY8ae2CbAoVUAEkaBSyga_8ZC411HxUP5U3GWusPNM/s1600/DillPickles4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi67H1MvzyO7QsJkrQwvTneBGZ5NS18VoLIDO5bWAIrK1ZbY8ugojgxa89VYcBumEp4ipIOr3537xhKWiBpL7Wtv_tXZWeBJXuh8hY8ae2CbAoVUAEkaBSyga_8ZC411HxUP5U3GWusPNM/s1600/DillPickles4.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Admittedly a little hard to see...but you get the gist.</td></tr>
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<li><span class="Apple-style-span" style="color: magenta;"><b>Speaking of cracked jars,</b></span> the best way to prevent this ever so lovely phenomenon is to keep your jars in the water bath as much as possible. I've only had a jar crack on me once. I was doing Sriracha pickles, and it was taking me forever to get the jars filled. I had pulled all three of the jars (similar to above) out of the water bath in order to fill them, and the last one sat out long enough for the jar to cool off. It was barely warm, the contents were hot, and then I submerged it into the hot hot hot water bath. I heard a POP and the entire bottom of the jar came off! Ugh, what a mess. Pull your jars out to fill them one at a time, and get them back in the canner as quickly as possible.</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>When it comes to jams and pickles especially, use a pot twice the size</b></span> of the contents you'll be putting in it. Many jam recipes call for boiling the fruit and sugar anywhere from 10 minutes to an hour. When you're boiling hard for that long, it pays to have a big pot. I've never been a huge fan of using giant pots while cooking. But I have discovered that getting your medium pot coated in sugary syrup, only to have to switch to your big pot anyway is a huge pain in the patukus. </li>
<li><span class="Apple-style-span" style="color: magenta;"><b>Don't use plastic spoons</b></span> to make your jams and pickles. Especially the jam. You have to scrape the bottom of the pot quite a bit in order to prevent scorching. Plastic spoons don't fair so well with that. Wooden spoons are not suggested either, as they can harbor bacteria in tiny cracks. A silicone spatula has become my canning bff. Great for getting every ounce of the good stuff too!</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>If a recipe says it will produce 6 half pints, sterilize 8</b></span> jars just in case. You never want to have more jam than jars! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMFjE7d14i6HTuapldWdg7-biJ9Wly1n5CqqKlKJZQwF9gxiiO89zIQlet1ThL8HqPPHtOxlQBDgZAWqkDUvWqN9Xp9N0RPg-InL6HgdnLSGV1ZD8-gxnZtlUrJcqNRGUQFNP5F7buM7s/s1600/Pantry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMFjE7d14i6HTuapldWdg7-biJ9Wly1n5CqqKlKJZQwF9gxiiO89zIQlet1ThL8HqPPHtOxlQBDgZAWqkDUvWqN9Xp9N0RPg-InL6HgdnLSGV1ZD8-gxnZtlUrJcqNRGUQFNP5F7buM7s/s1600/Pantry.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's worth all the hard work.</td></tr>
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</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>Price jars from many places. </b></span>Roses carries a brand called Golden Harvest that I have used several times. They run about $8 a case verses $10-12 for Ball. Also consider asking around if anyone has any jars they're not using. Some people buy them for crafts or give up canning. Never hurts to ask.</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>On that note, I would recommend buying the Ball (or Kerr) brand lids.</b></span> They're maybe a dollar more a box, but it is of my personal opinion that they have a better quality of rubber gasket as opposed to off brands.</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>Check thrift stores and yard sales</b></span> for used or vintage canning equipment. BE CAREFUL with what you buy, though. I bought a pressure canner at a yard sale for $1. It was yellow, so I<i> really</i> couldn't pass it up. The rubber gasket is still good, and it has all of its original parts. Not only that, but it's made by Presto, the company of which my current canner is made by. These are all good signs. Still, I don't use it for pressure canning. I only use it for water bath canning just to be on the safe side. (A loaded pressure canner can kill you to death if used improperly. Nothing to mess around with.) I often find jar grabbers at the thrift store for a buck. The silicon grippies on those wear off quickly, too, so it's good to have an extra!</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_MfYmK36cGmO8Mou6WXJdiWn3LG91PSpesNH0jrOlzQtmLifQa_JCBs8m1FP7RHdpU1G9wzECIYY5AxENO7ejvz4vF14pmy1PE5RtKiefSmhwSbA-IrkPUvsph7d6SqH6XEbOHs48KFO/s1600/Stovetop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_MfYmK36cGmO8Mou6WXJdiWn3LG91PSpesNH0jrOlzQtmLifQa_JCBs8m1FP7RHdpU1G9wzECIYY5AxENO7ejvz4vF14pmy1PE5RtKiefSmhwSbA-IrkPUvsph7d6SqH6XEbOHs48KFO/s1600/Stovetop.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's just so cute!</td></tr>
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<li><span class="Apple-style-span" style="color: magenta;"><b>Set aside more time than you think you'll need</b></span> for a project. Also, all of the counter space. All of it. You might just need it.</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>If you're going to be doing a lot of canning, consider <a href="http://thenotquitehomestead.blogspot.com/2013/07/composting-101.html">composting</a></b></span> as well. It makes things easier, and your trash can less stinky.</li>
<li><span class="Apple-style-span" style="color: magenta;"><b>Lastly, start with a clean kitchen.</b></span> I'm not talking everything scrubbed to its finest, but the dishes done and put away, the counters cleared off. It will make your canning experience much easier. The discouragement that comes when you have to clean it again afterwards is fleeting. Think of it like a party; you have to clean your house before a party, even knowing that you're going to have to clean it again afterwards.</li>
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And now that I've brought canning full circle to partying, I think my personal suggestions are at a close. Happy canning, and I hope you found at least a couple of new things to consider! Feel free to add any extra suggestions in the comment section, I love to hear from you!</div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-8776079309639907112014-06-03T05:31:00.001-07:002014-06-05T07:33:39.869-07:00Oven-dried Cherries<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-large;">I give myself very good advice,</span></div>
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<span class="Apple-style-span" style="color: magenta; font-size: x-large;">but I very seldom follow it.</span></div>
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-Alice in Wonderland</div>
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<span class="Apple-style-span" style="font-size: xx-small;"><br /></span></div>
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Alice and I have that in common. Remember how I <a href="http://thenotquitehomestead.blogspot.com/2014/05/prepping-cherries-for-canning.html">JUST SAID</a> to get your cherries squared away within 24 hours of picking? Well I didn't do that. I picked all the stems off of a pretty sizable batch, washed them, and then got lazy and stuck them in the fridge over night. The next morning they were all yuckish.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahMc-aAO40Hf_lc7x8I3KwARNCJrHOlCuC-VpMZgKu_cn5lO0E_Z7z5OiPGiFq9CDiUuaPmX4dbSVHrMRodi5jeTHnF11jCBV3oIGHHtvlYOxXHBSAPI8iO9geB4Ja9cs1LBiLgNwgRHt/s1600/WP_20140530_012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahMc-aAO40Hf_lc7x8I3KwARNCJrHOlCuC-VpMZgKu_cn5lO0E_Z7z5OiPGiFq9CDiUuaPmX4dbSVHrMRodi5jeTHnF11jCBV3oIGHHtvlYOxXHBSAPI8iO9geB4Ja9cs1LBiLgNwgRHt/s1600/WP_20140530_012.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See how they've all started turning brown near where the stem was?</td></tr>
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<a name='more'></a>That picture even gives them a little more life than what they had. Anyway, I didn't want to can them, partly because they didn't seem up to par for canning, and partly because I was feeling particularly lazy this day. (I need to get this laziness thing kicked, cause canning season will not wait for anyone!) <br />
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I have been looking for some other ways to preserve fruits that come out of the yard. Jellies and jams are great, don't get me wrong. I just have to wonder how many jars we possibly need? Even using them in yogurt, baking, on top of ice cream, for breakfast, as Christmas gifts, as thank you gifts, as housewarming and wedding and birthday gifts... I <i>still</i> have tons left over. </div>
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There's also something about taking delicious fresh fruit, smothering it in sugar, and turning it into a calorie laden condiment that irks me just a smidge. I'll still be making jam from now till kingdom come, absolutely, but I want to explore some other preservation concepts as well. </div>
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Because I don't hate myself, I don't let my toddler snack on jam. Raisins, though? They're a pretty tasty, two-year-old friendly, high fiber nosh. So maybe I can fool him with some dried cherries...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkAm55fYNVZ49qNWI-4B0h1HZ5gldtXlB6_pDSinlo569YvKJW3ZBs00buKzlt-i_Zyl9IJ7l6po-JmA9lBrTsJIKT3RQGjbQQlsP1jrs8_WYchqyptUts-ysPytXcon9DhN__YJuOpL1/s1600/WP_20140530_011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkAm55fYNVZ49qNWI-4B0h1HZ5gldtXlB6_pDSinlo569YvKJW3ZBs00buKzlt-i_Zyl9IJ7l6po-JmA9lBrTsJIKT3RQGjbQQlsP1jrs8_WYchqyptUts-ysPytXcon9DhN__YJuOpL1/s1600/WP_20140530_011.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Washed, pitted, and placed on tinfoil lined oven racks.</td></tr>
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I don't currently have a dehydrator, although I recently saw one at our local Habitat for Humanity Re-store that might be coming to live with me. In the meantime, our little convection oven does the trick. If you're doing this in a big oven, I would recommend making sure that you're doing a pretty large load; this is going to take several hours, and thus a good bit of energy. Don't go hiking up your electric bill for 25 dried cherries.</div>
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Aside from cleaning the cherries and removing stems and pits, no extra prep is required. Gotta love that. Should you happen to have an oven rack that you can put the cherries directly on (i.e. one that's a fine mesh, or has drainage holes in it) absolutely go for it. Just be sure to stick a tray at the bottom to catch the juice. Your drying time will be a couple of hours less, but it's likely to be a huge mess. Your call.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytjXV3rTIWFlfHZhwoq9QKWeC-zIAFHPKlk32at_L1i37xitucVxFC8g-fYjupDXVRd1kEAYamh5AWMpdxuf1emDMRB8n-fnOfwrU5IFfXnaQpREmlM5Ev5d7k4byvzcPer4jBYJi4Pim/s1600/WP_20140530_013+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytjXV3rTIWFlfHZhwoq9QKWeC-zIAFHPKlk32at_L1i37xitucVxFC8g-fYjupDXVRd1kEAYamh5AWMpdxuf1emDMRB8n-fnOfwrU5IFfXnaQpREmlM5Ev5d7k4byvzcPer4jBYJi4Pim/s1600/WP_20140530_013+%25281%2529.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Locked and loaded.</td></tr>
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I used two oven racks lined in tin foil, and one baking sheet also lined. The baking sheet, however, ended up taking a few hours more to finish drying. I set my oven for about 225 (which, in my oven, brings the actual internal temp to 200) and let it coast for seeeeeeveral hours. We're talking in the 8-10 range. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9F7hoQwNBYTlL7L4Wj8mwvQZJZK1RtVI7gk6hZ-yHnt6rRWn2S1wF9_HC5D18BIwoGI7tmycxtQW7mMql5xFIY5wOwPH9V8oxE5qW6efQBP-qaX0OpGTieXUMv-jWGCzXuKzMAR6HvTm/s1600/WP_20140530_014+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9F7hoQwNBYTlL7L4Wj8mwvQZJZK1RtVI7gk6hZ-yHnt6rRWn2S1wF9_HC5D18BIwoGI7tmycxtQW7mMql5xFIY5wOwPH9V8oxE5qW6efQBP-qaX0OpGTieXUMv-jWGCzXuKzMAR6HvTm/s1600/WP_20140530_014+%25281%2529.jpg" height="249" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About halfway through. Smells like <strike>cherry pie</strike> heaven.</td></tr>
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At this point I started nabbing a cherry or two every time I checked on them, just to see how they'd taste. I don't think I clarified in this post that I'm using sour cherries for this. I kind of thought (hoped?) that the drying process would sweeten them up. On the contrary. Think craisins are tart? They ain't got NOTHIN on these little bastards. Good thing Child Beast likes puckery treats.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0Se3hYLdP664gEPKlPaftPW8oaLFj-If2seZthSDXoOejORetCgVTrcLhH65weg4MfjsgCb0fVA90Tet21U8AThrBEaW9Za2I_7LiUgHkL7ruV489AR-gD2G-O2WRtgSJQ35BuhBxJcs/s1600/WP_20140602_012+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0Se3hYLdP664gEPKlPaftPW8oaLFj-If2seZthSDXoOejORetCgVTrcLhH65weg4MfjsgCb0fVA90Tet21U8AThrBEaW9Za2I_7LiUgHkL7ruV489AR-gD2G-O2WRtgSJQ35BuhBxJcs/s1600/WP_20140602_012+(1).jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what you're after.<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUJuXJ95Ttmcgvek2bAwXVGtF4RCsDlYsjpupTP0a7eQP8-xQSmY_eoqvz6jSEJK_5HPM5NtYeBQ4rP1eoTwV2r3Qw0WZ5rSJPRLQp_pKpDcEUQVsQBdyeaWzUjlSKi4IxtUNgmChZ81g/s1600/WP_20140603_001+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUJuXJ95Ttmcgvek2bAwXVGtF4RCsDlYsjpupTP0a7eQP8-xQSmY_eoqvz6jSEJK_5HPM5NtYeBQ4rP1eoTwV2r3Qw0WZ5rSJPRLQp_pKpDcEUQVsQBdyeaWzUjlSKi4IxtUNgmChZ81g/s1600/WP_20140603_001+(1).jpg" height="240" width="320" /></a></div>
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Since they were so tart, and also partly because they're kind of sticky, I opted to lightly sprinkle them with sugar. They were still pretty damn sour after that. Hubs suggested storing them in mason jars packed with sugar. So I put a thin layer of sugar on the bottom of a 4 oz mason jar, and then packed in the dried cherries. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VNwbf7P2ib3bVG_THJvf6AGLNYY6m4tlkT4F2cMpnKHGltaOx_PZGEjNCgZb3kkWlASgETl2dC3rKQrhuywUZnfZrecSy1eGL9Y4zVGFWwQBE7fFu780Lw5UM2pPSHBBF3TWaF38rTF-/s1600/WP_20140603_002+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VNwbf7P2ib3bVG_THJvf6AGLNYY6m4tlkT4F2cMpnKHGltaOx_PZGEjNCgZb3kkWlASgETl2dC3rKQrhuywUZnfZrecSy1eGL9Y4zVGFWwQBE7fFu780Lw5UM2pPSHBBF3TWaF38rTF-/s1600/WP_20140603_002+(1).jpg" height="240" width="320" /></a></div>
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I then put another thin layer of sugar on top, closed the lid, and shook it all around. That's what it's all about!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJr6_Atsj_EpQL8A4P53TtXdm9fSc98yvTNmGM4sm7j4byNb0AG5hWEvLX6oJ8WSqW98OgLnlL_U6prwypLQbc15QJcmLQ2Non4DZSsO6KpB9oidcsEWyV5kRhOlfqR9wGNHh1yEPpmBZY/s1600/WP_20140603_003+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJr6_Atsj_EpQL8A4P53TtXdm9fSc98yvTNmGM4sm7j4byNb0AG5hWEvLX6oJ8WSqW98OgLnlL_U6prwypLQbc15QJcmLQ2Non4DZSsO6KpB9oidcsEWyV5kRhOlfqR9wGNHh1yEPpmBZY/s1600/WP_20140603_003+(1).jpg" height="240" width="320" /></a></div>
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Tah dah! Okay, so I guess this kind of strays from my intent of a low sugar Boo snack. But just so we're clear, I don't intend to toss him one of these jars and wish him luck. I'm hoping that some of the sweetness will absorb into the cherries. Then the sugar can be discarded (or used for baking...maybe with a few dried cherries tossed in?) and just the cherry snacked on. I dunno, I'm going to have to get back to you on that.</div>
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I also bought some agave nectar yesterday, because I was reading about the dangers of refined sugar. And by 'dangers', I mean getting fat. Or at least that's the only thing that the book in question was concerned with. However it offered up that white sugar is only sweet. Agave nectar and some other natural sweeteners (NATURAL...not that artifical kill-you-dead crap) are sweet, <i>and</i> have nutritional value. So I thought, hey, we can at least give it a shot, right? </div>
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I digress. I think I'm going to do another batch or two of these, and I might try agave or just natural honey drizzled on the cherries before drying them. I'll report back on that as well. In the meantime, Boo thinks they're the bees knees, they'll make a pretty interesting addition to the Christmas baskets if they make it that long, and I bet they'll be delicious in some cookies or muffins. I'll log back in any new ideas I come up with for these tart little gems!</div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-12923689767060074642014-06-02T05:08:00.002-07:002014-06-05T07:34:15.674-07:00The Miracle of Fruit<span class="Apple-style-span" style="font-size: x-large;">Have you ever watched a piece of fruit develop from a flower?</span><br />
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Chances are, unless you have some sort of fruit tree or vine in your </div>
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yard, you probably haven't been able to enjoy this phenomenon. Let's have a quick look through pictures from my peach tree. With the exception of the last picture, these were all taken on the same day, of flowers in different stages on the tree.</div>
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<span class="Apple-style-span" style="font-size: large;">Maybe this sounds a bit science-class for you.</span></div>
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<span class="Apple-style-span" style="font-size: large;">But I <span class="Apple-style-span" style="color: magenta;">promise </span>you, it's pretty cool.</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">(also, if you have young children of the question-asking age, it might end up being convenient)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1s0dKn37K7e9xFNzsVFu-de-1zUm-IM5jW3rVVICaU9LTdCoZCcxn9RTjegjug6OWUbyl_K3wW9Nzfy65AGmRvq5uBrIRhIvrZjvmn1g0G3NKRkU_c8DUziup8XLqAdF736p85Z4WbCug/s1600/WP_20140409_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1s0dKn37K7e9xFNzsVFu-de-1zUm-IM5jW3rVVICaU9LTdCoZCcxn9RTjegjug6OWUbyl_K3wW9Nzfy65AGmRvq5uBrIRhIvrZjvmn1g0G3NKRkU_c8DUziup8XLqAdF736p85Z4WbCug/s1600/WP_20140409_007.jpg" height="320" width="240" /></a></div>
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Here's the pollenated peach blossom. I'll give you a few of the terms associated with each picture, but you can get the gist of what's happening just by the pictures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgbhJadzGvMoS-M77v-Jpuvls09WqQggq-zntFc9sKCEDvczcosQJZ66Kc09GXIcLWqcYbSX_pLC795oW88EuMPZf_x_tgj54Gk9oDsN3JsassUah-b-8xTLjT9AXr05wgI4owCpyIYrP/s1600/WP_20140409_008+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgbhJadzGvMoS-M77v-Jpuvls09WqQggq-zntFc9sKCEDvczcosQJZ66Kc09GXIcLWqcYbSX_pLC795oW88EuMPZf_x_tgj54Gk9oDsN3JsassUah-b-8xTLjT9AXr05wgI4owCpyIYrP/s1600/WP_20140409_008+(1).jpg" height="320" width="240" /></a></div>
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After the flower has been pollenated, it sheds its petals. Only the stamen (red sticky-outy things) and pistil (tiny light green sticky-outy thing in the middle) are left. The pistil, consisting of the stigma, style, and ovary, is what will become the peach.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlVspczpcgyXaKx-H-QSi9RY_jBeICtMGm4UA7Roukc5YMmQg1P_uxVPkFzoZXSZtCCQRUeKR1iTm3ZRP3SK2deS9mYdxJdurzZEhVinijILvSyqMUfcmJf5yYyhHt9Ib28H-RdckN3wJ/s1600/WP_20140409_010+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlVspczpcgyXaKx-H-QSi9RY_jBeICtMGm4UA7Roukc5YMmQg1P_uxVPkFzoZXSZtCCQRUeKR1iTm3ZRP3SK2deS9mYdxJdurzZEhVinijILvSyqMUfcmJf5yYyhHt9Ib28H-RdckN3wJ/s1600/WP_20140409_010+(1).jpg" height="320" width="240" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSoQsyny4Pa6ohPtk6BVk1EP1HRgJMODzDyEh0bqWqNNi8qwFLvk6QzwpyVzCTLwIeef3cLRc2uir0EfzUCbYLWLmi3NexaVd5AIWEPf8a9MqeaOIcxzCU2QzLazUELPflYmzbi6L5hgU/s1600/WP_20140409_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSoQsyny4Pa6ohPtk6BVk1EP1HRgJMODzDyEh0bqWqNNi8qwFLvk6QzwpyVzCTLwIeef3cLRc2uir0EfzUCbYLWLmi3NexaVd5AIWEPf8a9MqeaOIcxzCU2QzLazUELPflYmzbi6L5hgU/s1600/WP_20140409_009.jpg" height="320" width="268" /></a></div>
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Here's a little better view of the pistil on the left. And on the right you can see where the stamen has completely wilted away. (Sorry for the blurry shots)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudtlqsA_DvIqwYTXvMW5XT1nhIH3-tAL0f_gyQlLql3OMJW3rwbVDeXvbHueIvz-2n2EnzB_EQsUyjotzQMtxzogm6k66std5ReTw9nlsG_qfLIgO7VKhT_m8mJBm105jcJLFJ9g044o8/s1600/WP_20140409_011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudtlqsA_DvIqwYTXvMW5XT1nhIH3-tAL0f_gyQlLql3OMJW3rwbVDeXvbHueIvz-2n2EnzB_EQsUyjotzQMtxzogm6k66std5ReTw9nlsG_qfLIgO7VKhT_m8mJBm105jcJLFJ9g044o8/s1600/WP_20140409_011.jpg" height="320" width="240" /></a></div>
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The pistil begins to plump up and hits the last stage of its delicious journey to peach-hood.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizRR4_4_FqSrmd9oNSWdGoEfxg9nvoDR30h3NHo-oDLkn91wqL0nY0IS3-9bOS1xYahUPhYI1KpdgH_W8gOip3QoTH7h7s6mlJdEpwh1xzDgMJ4EmXy3OyCGKxB-A1BlQqvxBMip4B1mC/s1600/WP_20140516_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizRR4_4_FqSrmd9oNSWdGoEfxg9nvoDR30h3NHo-oDLkn91wqL0nY0IS3-9bOS1xYahUPhYI1KpdgH_W8gOip3QoTH7h7s6mlJdEpwh1xzDgMJ4EmXy3OyCGKxB-A1BlQqvxBMip4B1mC/s1600/WP_20140516_001.jpg" height="240" width="320" /></a></div>
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And voila! This was taken 2 or 3 weeks later of the same peach. These babies are almost ready to pick. The trees are still only about 3 years old, so there won't be a full harvest yet, but by next year or the following I should be up to my ears in lots of fruit things!</div>
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So that's where fruit comes from: the pistil, or center of the blossom. I hope you'll be better able to enjoy your next peach, knowing and understanding its origins. Good on you, mate.</div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-80223063876669644912014-05-25T16:32:00.001-07:002014-05-25T16:32:39.682-07:00Prepping Cherries for Canning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvFL-sD2_3DP9YySIMq7k4RFL9jyzLk0RwHl8xWZHujbZnHHKpSctyvWTj-Ooi-ftVFlpS4tN0RKdYzJZR5ocNfGe9OAScn-5Si_UWiSU85bF0F4k1bH0s5f7U7c6tn0IOUETWCTE9Xyt/s1600/WP_20140525_002+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvFL-sD2_3DP9YySIMq7k4RFL9jyzLk0RwHl8xWZHujbZnHHKpSctyvWTj-Ooi-ftVFlpS4tN0RKdYzJZR5ocNfGe9OAScn-5Si_UWiSU85bF0F4k1bH0s5f7U7c6tn0IOUETWCTE9Xyt/s1600/WP_20140525_002+(1).jpg" height="240" width="320" /></a></div>
What a weekend, and it's not even halfway over yet! Whew. I've been canning some cherries, helping a friend prep for her son's first birthday, sitting out entirely too late enjoying this weather with friends, and making sure my tiny child beast is thoroughly covered in dirt each day. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ3brLwkas3JdQQcfQ2eHciOpllDxaVDBrcquSNxZwTzRoZYz71dGoZe8WV6ARdxuORmctz0jKPVxsPrEngveDdavydgUy82lWle2y5UhYPYTUG1BlQLFdKvqlBkVdPukSYklQcDF7hzM/s1600/WP_20140524_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ3brLwkas3JdQQcfQ2eHciOpllDxaVDBrcquSNxZwTzRoZYz71dGoZe8WV6ARdxuORmctz0jKPVxsPrEngveDdavydgUy82lWle2y5UhYPYTUG1BlQLFdKvqlBkVdPukSYklQcDF7hzM/s1600/WP_20140524_009.jpg" height="320" width="229" /></a></div>
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Sun-kissed and dog tired, loving every minute of it.</div>
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Now I'm going to admit, as far as my experience with canning tells me, cherries are the biggest pain in the arse. Tiny fruits make for longer harvesting time, and unlike small berries, they need to be pitted. Cherries also have a very, really, truly, extremely short shelf life. As in you'd probably better get them canned within 24 hours of picking. They also need to be hand checked individually. Ugh, it's an ordeal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZDE8tGA6kacDt0Pv4JkKm6MV9bXbNrpoiDM0GPNE8_inlKp00KkW7biQab2UEMUCQocVeOaQ7QzNrIQwuJWqqeU0bZ4d7t7Y_o7ZLY-SrAExpqCxDUPmULW_b9L_qZ1EYrNcG5ajqbvC/s1600/WP_20140523_004+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZDE8tGA6kacDt0Pv4JkKm6MV9bXbNrpoiDM0GPNE8_inlKp00KkW7biQab2UEMUCQocVeOaQ7QzNrIQwuJWqqeU0bZ4d7t7Y_o7ZLY-SrAExpqCxDUPmULW_b9L_qZ1EYrNcG5ajqbvC/s1600/WP_20140523_004+(1).jpg" height="240" width="320" /></a></div>
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Here's my set up. I had previously washed them, (although now that I've done it, I recommend stemming before washing) and was hand sorting them to check for bad spots.</div>
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There are good cherries, bad cherries, and bruised cherries. Bad ones must get tossed, or be thrown to the ducks. Good ones get pitted and dropped into diluted lemon juice to prevent browning. Bruised ones get put aside to use for this evening's dessert. They're perfectly edible, but for all things canning you really only want the freshest, most pristine produce available. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4Su1zisAuSW-49mCoNz0wrtUct0unkjLRcHju0a13GrZuyPgtG_wE6cWX8c7G41SqnIqlV1yo3ylvIZviXVwK2FNNBJuGm-uHM4IYFFnPNsoQBj8-50_gMT8ciV3JzQMmT1r1sxvWKI-/s1600/WP_20140523_005+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4Su1zisAuSW-49mCoNz0wrtUct0unkjLRcHju0a13GrZuyPgtG_wE6cWX8c7G41SqnIqlV1yo3ylvIZviXVwK2FNNBJuGm-uHM4IYFFnPNsoQBj8-50_gMT8ciV3JzQMmT1r1sxvWKI-/s1600/WP_20140523_005+(1).jpg" height="240" width="320" /></a></div>
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These are the bruised ones. Still just fine, but you can see the dark spots on them. Any cherries with a brown spot the size of a pencil eraser or larger get tossed in here.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfj9UaeLB1G3UwTjs-G6QRbOJHJNdsVwnVRDnGEV5Y7JDwnPJNx3Dxyqo-yoty8WSrlXNriambjmhy8kn_hw6JYLTnXxWYYYY2SvOuf83j9LTL68gOzP9sL7sPc3_TyLHk0cCVrnnlBCM/s1600/WP_20140523_006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfj9UaeLB1G3UwTjs-G6QRbOJHJNdsVwnVRDnGEV5Y7JDwnPJNx3Dxyqo-yoty8WSrlXNriambjmhy8kn_hw6JYLTnXxWYYYY2SvOuf83j9LTL68gOzP9sL7sPc3_TyLHk0cCVrnnlBCM/s1600/WP_20140523_006.jpg" height="240" width="320" /></a></div>
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In comparison, here's the purty, canning-approved cherries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hvITNUvJWWwXcS0NpiIcEL72fsl_orOh1kyn8PkQ22OxyrTcFPt3jJpx_XUzszQ5z_NnbLauCWm2D_Uo7NmEwKN1C54u_UoHRYDne93_KZ6YhiHsg8HQj1qv-RFpIED2WBTcfLU5vA_a/s1600/WP_20140523_007+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hvITNUvJWWwXcS0NpiIcEL72fsl_orOh1kyn8PkQ22OxyrTcFPt3jJpx_XUzszQ5z_NnbLauCWm2D_Uo7NmEwKN1C54u_UoHRYDne93_KZ6YhiHsg8HQj1qv-RFpIED2WBTcfLU5vA_a/s1600/WP_20140523_007+(1).jpg" height="240" width="320" /></a></div>
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Pitted and soaking to prevent browning where they split.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBzRUCEyUrikoY22ggWBvrlaQMG-ywwYuvIdke6gNFA8aR8Sit7ddlLSoSL0ODOu7sspLH0oPotCe0_KNATBQWTOJYwKL4RyEJ7XESbZn60gz3n7VxawdSg9vfLiL2ah_KZ0og0hy5R6G/s1600/WP_20140523_009+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBzRUCEyUrikoY22ggWBvrlaQMG-ywwYuvIdke6gNFA8aR8Sit7ddlLSoSL0ODOu7sspLH0oPotCe0_KNATBQWTOJYwKL4RyEJ7XESbZn60gz3n7VxawdSg9vfLiL2ah_KZ0og0hy5R6G/s1600/WP_20140523_009+(3).jpg" height="221" width="320" /></a></div>
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See this cherry? Looks great, right? Wrong. There's a brown spot on the backside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-CLMBvsrfY8IRjWircsyFd87FyUwNgnIJ8KE9ZcVo3qtnNg1PdLK9lJ_zhRotYrWtpltcuIhe1AX-5L3eqk-zva5QpX0yvii9BTl8bhH83JvRzzdtk2cyCgRBZMuR4f_9Oi0aJrcnT20/s1600/WP_20140523_011+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-CLMBvsrfY8IRjWircsyFd87FyUwNgnIJ8KE9ZcVo3qtnNg1PdLK9lJ_zhRotYrWtpltcuIhe1AX-5L3eqk-zva5QpX0yvii9BTl8bhH83JvRzzdtk2cyCgRBZMuR4f_9Oi0aJrcnT20/s1600/WP_20140523_011+(1).jpg" height="223" width="320" /></a></div>
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This is what it looks like on the inside. Kiiiinda yucky. Once it's been cooked, canned, and water bathed, it's even less appetizing. This is why the selecting is important. Well, that, and if there's any bacteria hidden in a quasi-bad cherry, it could potentially cause botulism. And I dunno if I've mentioned, but botulism = no good. So anything that can be done to decrease the risk, should be.</div>
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Anyway, this is just the preparation for the canning process. But you have to do it for a couple hundred cherries. No biggie. This is just the beginning of the process. Once you get them soaked in a water-lemon juice mixture, they are ready to go on to your next canning recipe!</div>
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-44541485906239137322014-05-24T17:23:00.002-07:002014-05-24T17:23:28.838-07:00Elmo Cake!<div style="text-align: center;">
Look what I can do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYW5xxhIyr2RA8vI7BQQAYpshc6j0VUx5wjtMw68RNh0977GGIBnonrKmHqMMg313IH6fuXoQg81CwwRI7iDQBHlW71teXJFF9vOXpNw7qtr6cxvk2YRSpok3EJr28NK7Xpk0Ggjj6YYl/s1600/WP_20140524_005+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYW5xxhIyr2RA8vI7BQQAYpshc6j0VUx5wjtMw68RNh0977GGIBnonrKmHqMMg313IH6fuXoQg81CwwRI7iDQBHlW71teXJFF9vOXpNw7qtr6cxvk2YRSpok3EJr28NK7Xpk0Ggjj6YYl/s1600/WP_20140524_005+(1).jpg" height="400" width="300" /></a></div>
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Helpful tips to come after I recuperate from an all day birthday bonanza!</div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-57305755189372940622014-05-13T19:37:00.000-07:002014-05-13T19:52:13.821-07:00Time to get going! (Again...)<div class="separator" style="clear: both; text-align: center;">
Today I got a wild hair and decided it was time to make with the canning. So I asked Boo how he felt about going to the strawberry patch for some picking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWXOHFdqls84Ykkv2h31OfzBKSYbOVFArUDgPPNbjaPHB3A57zlDD__nfb7nCyKkAJRDpIW-QMJkr5IxQPGrTnT4816lvdR3hxf35C_Z3JfUVy9BvOoPHH2OiCIhD43bbnPvuQjOx2sOM/s1600/WP_20140513_002+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWXOHFdqls84Ykkv2h31OfzBKSYbOVFArUDgPPNbjaPHB3A57zlDD__nfb7nCyKkAJRDpIW-QMJkr5IxQPGrTnT4816lvdR3hxf35C_Z3JfUVy9BvOoPHH2OiCIhD43bbnPvuQjOx2sOM/s1600/WP_20140513_002+%25281%2529.jpg" height="320" width="240" /></a></div>
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The answer is pretty self-evident.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAL6ksaAh4imRym_Eb7rmfkdAGHXH9MLU7DQt-FE-4C83eR5l29LmnkOhW6-OWz7L_nbk7OzlEhG4PD5yjlVVFGsXcOqYD_kY89c59vwSp3TL-8wwa1mAGHnM3nqCgezQGYSnK1Da2Wwk/s1600/WP_20140513_008+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAL6ksaAh4imRym_Eb7rmfkdAGHXH9MLU7DQt-FE-4C83eR5l29LmnkOhW6-OWz7L_nbk7OzlEhG4PD5yjlVVFGsXcOqYD_kY89c59vwSp3TL-8wwa1mAGHnM3nqCgezQGYSnK1Da2Wwk/s1600/WP_20140513_008+%25282%2529.jpg" height="320" width="240" /></a></div>
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I got the most bee-ee-aye-YOUtiful strawberries. Boo even got to snag a few at the patch. I told the lady that we should have weighed him before and after he took to the fields to see what I owed her. But a blonde haired two year old can win over most anyone (much to my everlasting chagrin). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm0xPkMyyFbpAq3zVCLfodC4bUnETTLVZP0cOLvF7-f9yOuSNOf-Wa2fEZpGrz9O_JcXDg9p3F4z_APWyac_A7zNjplObrdjhb7TjHeM_2TBS9zYIMMoTEI85hTRO78yV5l29WgMmIZv6/s1600/WP_20140513_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm0xPkMyyFbpAq3zVCLfodC4bUnETTLVZP0cOLvF7-f9yOuSNOf-Wa2fEZpGrz9O_JcXDg9p3F4z_APWyac_A7zNjplObrdjhb7TjHeM_2TBS9zYIMMoTEI85hTRO78yV5l29WgMmIZv6/s1600/WP_20140513_004.jpg" height="320" width="186" /></a></div>
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"Who, me?"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipG7owcOSlff7VePDSDwvjnaJGEohDiiNZ8OSwCfDsLwZeYKkRXPSbgyZbU3d5FgCb6adn3OLH2O0GBYuojsnozXLHwlIdMR-6C0Vro5PzfaXVgKjv07EGfVHbwoI97KHl-TVrL1u_CSAu/s1600/WP_20140513_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipG7owcOSlff7VePDSDwvjnaJGEohDiiNZ8OSwCfDsLwZeYKkRXPSbgyZbU3d5FgCb6adn3OLH2O0GBYuojsnozXLHwlIdMR-6C0Vro5PzfaXVgKjv07EGfVHbwoI97KHl-TVrL1u_CSAu/s1600/WP_20140513_009.jpg" height="240" width="320" /></a></div>
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Also got some incredible shortcakes. Check those ingredients...definitely not any tongue twisters there!</div>
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<span class="Apple-style-span" style="font-size: x-small;">(Flour, sugar, milk, shortening, eggs, baking powder, salt, vanilla)</span></div>
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Anyway, time for the good stuff. You know what to do:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaSYJIHYuLOy1OM5fO9wI4HChHkcJ-kFZ82fq8iGFsGivk8gj2aRDJGK82lJGeShjx8-fZeO-OPRNF0_jSfvw8f_T2Ucy-Q1o5eaCWV-ilVeMgRwMrCWsOVq4iF_KlAlVBqkL4JFznB5h/s1600/WP_20140513_011+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaSYJIHYuLOy1OM5fO9wI4HChHkcJ-kFZ82fq8iGFsGivk8gj2aRDJGK82lJGeShjx8-fZeO-OPRNF0_jSfvw8f_T2Ucy-Q1o5eaCWV-ilVeMgRwMrCWsOVq4iF_KlAlVBqkL4JFznB5h/s1600/WP_20140513_011+%25281%2529.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgTAuJf4sFhodSTnNuDXfQCviXy8312OOt-9qkfI6mie9rjPrgYjiMioPDfw_t7-bVo7vcgcAUodV4zAJi7a4LTWcst_wE0RBS7poPt0wxVaIhGCdvTEABdljKVPAGruTWsesi-jWbpKX/s1600/WP_20140513_014+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgTAuJf4sFhodSTnNuDXfQCviXy8312OOt-9qkfI6mie9rjPrgYjiMioPDfw_t7-bVo7vcgcAUodV4zAJi7a4LTWcst_wE0RBS7poPt0wxVaIhGCdvTEABdljKVPAGruTWsesi-jWbpKX/s1600/WP_20140513_014+%25281%2529.jpg" height="240" width="320" /></a></div>
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I usually find my basic recipes <a href="http://nchfp.uga.edu/how/can_07/berry_jams.html">here</a>. Boil them babies till they hit 220 degrees and then start the scoopin'</div>
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Don't forget to share hulls with ducks. Ducks love strawberry hulls. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJRHmOYJLYB4UuWsazV8yPDLEs2wytau-P9UeQFmpEhL96G6o3f5cDEzeSWXAwa30PjKiLami-q_2IYs_RD_wYGm_X9IkwkaXwWNCVFYeJBA2q4GSq9NMbrt3hMnd8XGFH2ysPhgCInV4/s1600/WP_20140513_020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJRHmOYJLYB4UuWsazV8yPDLEs2wytau-P9UeQFmpEhL96G6o3f5cDEzeSWXAwa30PjKiLami-q_2IYs_RD_wYGm_X9IkwkaXwWNCVFYeJBA2q4GSq9NMbrt3hMnd8XGFH2ysPhgCInV4/s1600/WP_20140513_020.jpg" height="320" width="240" /></a></div>
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Process for 5 minutes. Ten little half-pint babies to start the year out right with. I actually don't think I let them cook long enough...the consistency is a little loose. But like anyone who has canned more than 2 or 3 batches of jam will tell ya, they still taste sweet!</div>
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Here's wishing you luck with all of your summertime endeavors.</div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com2tag:blogger.com,1999:blog-3313095981843454893.post-32170486167857645482014-04-27T13:51:00.002-07:002014-04-27T13:51:53.158-07:00Ducks, Week Deux<div class="separator" style="clear: both; text-align: left;">
Has anyone ever told you how <i>fast</i> ducks grow? Oh my gosh. They're like...like...like something that grows really fast. Bamboo? Analogies are not quite my strong suit. Anyway, ducks are visibly larger every morning when you go to check on them. It is really something.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOYPz9oOK_jOwF9EZDDm9coK6YB8vyWB9Z4ho_Hd9Cl2RZtHE_FsCk2JeEqru6x5c4OzbPKlbmKDjIG-mb2TpeDMMYL1KHJFXcvM4AgJBSqfCiTdRMGAwLjDnVeab1Kz_AgM8gx7rGkvo/s1600/WP_20140413_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOYPz9oOK_jOwF9EZDDm9coK6YB8vyWB9Z4ho_Hd9Cl2RZtHE_FsCk2JeEqru6x5c4OzbPKlbmKDjIG-mb2TpeDMMYL1KHJFXcvM4AgJBSqfCiTdRMGAwLjDnVeab1Kz_AgM8gx7rGkvo/s1600/WP_20140413_002.jpg" height="320" width="240" /></a></div>
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Well we had to do better for them than the <a href="http://thenotquitehomestead.blogspot.com/2014/04/rash-decision-making.html">carboard box</a>, so I stole Bear's (that's Hubs to you) cooler from upstairs and performed some minor surgery on it. I replaced the lid with chicken wire and thus we have a functioning duck-approved secure container. Toss in some water and food, then stick them under a heat lamp and you're on your way to some spoiled rotten duckies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY6wsHbQJt9yqNfJgPB8MYpuNCmOIrhLZaoXp39lJgcnc9lwpYw7jaPYmTqFYSauS_FAY3-mi9HwL4A0wEJiy1_LdvQvZi7FLHdWbEOlnFB5jcH6zZtP8YKkuqA9wJYVIQ_PXggSJuJAZ/s1600/WP_20140416_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY6wsHbQJt9yqNfJgPB8MYpuNCmOIrhLZaoXp39lJgcnc9lwpYw7jaPYmTqFYSauS_FAY3-mi9HwL4A0wEJiy1_LdvQvZi7FLHdWbEOlnFB5jcH6zZtP8YKkuqA9wJYVIQ_PXggSJuJAZ/s1600/WP_20140416_001.jpg" height="320" width="240" /></a></div>
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Soon they were just way too big to stay in their cooler all day. We opted to make a little outdoor pen for them to chillax in while the weather's fair. An old galvanized wash bucket is a great spot for them to cool off when it's too hot. It also wonderful for stink-removing purposes in the morning (WHOOO! Is a cooler full of duck poo ever foul!)</div>
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The swimming is also rather therapeutic for little Necker.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEYbFKgpr1kJRXmdhQfehYipzwiaP-hk2IETgSX2m1txL497ZaZ8At9KZpZDeWDf0_fRsBCvrjsOkBnojg7a0ILcS6QghBFBKtnmgp059RZwSIi8L5mSFTHvO-BrNSaYyjpCZftObrqrX/s1600/WP_20140409_006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEYbFKgpr1kJRXmdhQfehYipzwiaP-hk2IETgSX2m1txL497ZaZ8At9KZpZDeWDf0_fRsBCvrjsOkBnojg7a0ILcS6QghBFBKtnmgp059RZwSIi8L5mSFTHvO-BrNSaYyjpCZftObrqrX/s1600/WP_20140409_006.jpg" height="240" width="320" /></a></div>
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He's the guy up front, and the reason we got ducks in the first place. We were offered him for free, as he's technically 'bad stock'. The sweet lady at the store, who didn't want to see anything bad happen to him, said he couldn't hold his neck up right. Other than that, he seemed to be eating and drinking as normal. </div>
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A friend sent me an article on <a href="http://www.fresh-eggs-daily.com/2014/04/preventing-and-treating-wry-neck-in.html">wry neck</a>, and it seemed to fit the bill. (No pun intended. Seriously, not a fan of puns.) We started sprinkling wheat germ on their food, as it has a good bit of vitamin E. Although it can be caused by many things, it's suggested that you pump up the E in your duckling's diet if one starts to develop wry neck. Anywho, soon enough we couldn't tell him from the other kids, so I guess our home treatment worked!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vQw3CGiZofTHjmY62Zoc3jE-PfBh84VAPb-pSiC9zONhH48GZ-2p1ileoiKGafyuxwUqhqlSkZ6VIKyRoDDk7shOa6rqvkhjiqbxTsErzT-9VpgGcdtD2FA0pjtFSSFr4dqPQCsLHIHn/s1600/WP_20140416_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vQw3CGiZofTHjmY62Zoc3jE-PfBh84VAPb-pSiC9zONhH48GZ-2p1ileoiKGafyuxwUqhqlSkZ6VIKyRoDDk7shOa6rqvkhjiqbxTsErzT-9VpgGcdtD2FA0pjtFSSFr4dqPQCsLHIHn/s1600/WP_20140416_002.jpg" height="300" width="400" /></a></div>
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Ducks aren't supposed to stay outside over night by themselves until they're around 10 weeks old. Only then can they regulate their own body temperatures. Even then, it's never really recommended that they stay outside without a proper pen all night. Predators and all that. However I kind of suspect that most of the people who write those recommendations are sitting on their farm somewhere thinking of the wild dogs and foxes. On our quarter acre, the only worry is the black tomcat next door.</div>
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But still, better safe than sorry. We cram them back into their little cooler in the evenings until we can come up with a better plan. They don't complain too much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDf5Yy-AcZyxffN7V3thyphenhyphenfQCO2oeYt_0h19x4RubvlPIPVYUhBxufB3k6tIR9EK-Fdd_sCyvc1nA4prCktzrWn-WNmB1-oB0ctjGDI0lK1G6DgqPXT1elzNCw__WSoAvQuBapsq643cjK/s1600/WP_20140416_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDf5Yy-AcZyxffN7V3thyphenhyphenfQCO2oeYt_0h19x4RubvlPIPVYUhBxufB3k6tIR9EK-Fdd_sCyvc1nA4prCktzrWn-WNmB1-oB0ctjGDI0lK1G6DgqPXT1elzNCw__WSoAvQuBapsq643cjK/s1600/WP_20140416_004.jpg" height="320" width="240" /></a></div>
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Ducks in a catbox. Those ducks obviously do what they want.</div>
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<span class="Apple-style-span" style="font-size: large;">More updates on the little <span class="Apple-style-span" style="color: magenta;">quackheads</span> to come!</span></div>
Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-70338507691864555752014-04-11T10:54:00.002-07:002014-04-11T10:54:48.706-07:00Rash Decision Making<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhr7SmTeyTP1veHvHdJHO9fSU2UCF5H28G0YpH2kVmacRWduO4ymyUGtedBKBTGOzZv-hH66Xb1cc4IhxGiwwAXjYJ94ZDY8MJxUqhdy4weeK4-drJhc-8rxyGL9VH2gtw4QV23gpch2f/s1600/WP_20140409_003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhr7SmTeyTP1veHvHdJHO9fSU2UCF5H28G0YpH2kVmacRWduO4ymyUGtedBKBTGOzZv-hH66Xb1cc4IhxGiwwAXjYJ94ZDY8MJxUqhdy4weeK4-drJhc-8rxyGL9VH2gtw4QV23gpch2f/s1600/WP_20140409_003.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Well well well, look what we did.</span><br /><br /><span class="Apple-style-span" style="font-size: small;">Here's hoping this wasn't a huge mistake!</span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-52083920252352817952014-04-08T11:48:00.001-07:002014-04-08T11:48:53.939-07:00Pinwheels!<div class="separator" style="clear: both; text-align: left;">
Today I made something crazy delicious. As in, my diet is NOT thanking me right now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxClUGVlG_vxDR8xFS25-emBHWtXlL1OEFyXK0jq9fiEtD-R1krESBsdBPuxkp5cQS0OVFxz_RlNV3qbl4BOeJvRFCisGdNoWv_yc0Bm9JehZeGMfvGloTjsFd7WsofaQaZ1Bs0l9JGgMx/s1600/WP_20140408_018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxClUGVlG_vxDR8xFS25-emBHWtXlL1OEFyXK0jq9fiEtD-R1krESBsdBPuxkp5cQS0OVFxz_RlNV3qbl4BOeJvRFCisGdNoWv_yc0Bm9JehZeGMfvGloTjsFd7WsofaQaZ1Bs0l9JGgMx/s1600/WP_20140408_018.jpg" height="480" width="640" /></a></div>
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I'm also experimenting with pin-worthy picture edits. Eh, Rome wasn't built in a day and all that. <br />
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If you have a breadmaker, these bad boys are pretty simple to make. If you don't have a breadmaker, consider going to your nearest thrift store. That's where I found mine, for ten bucks. Looked like it had been used 3 or 4 times, and we downloaded the user manual from the web. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK80yIr_qKly4L0b7ZgzBGWwd7Swi-G3bi0F-1VQMjS5H326n4heZQvq7PLNRc5HDaWOHrKjmC5Zme08NigpJWRUQf6s9BZfoGyA2sEu_L3trs9uyU_GlrnXhY9PAh2eQIbDa9KuPfnyS/s1600/WP_20140408_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK80yIr_qKly4L0b7ZgzBGWwd7Swi-G3bi0F-1VQMjS5H326n4heZQvq7PLNRc5HDaWOHrKjmC5Zme08NigpJWRUQf6s9BZfoGyA2sEu_L3trs9uyU_GlrnXhY9PAh2eQIbDa9KuPfnyS/s1600/WP_20140408_001.jpg" height="240" width="320" /></a></div>
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I have a <a href="http://www.amazon.com/Breadman-TR800-Machine-Manual-Recipes/dp/B002J2L3FS/ref=sr_1_12?ie=UTF8&qid=1396981471&sr=8-12&keywords=breadman+plus">Breadman Plus</a> (which are apparently going for $120 on amazon...good steal huh?), but I think most breadmakers these days have similar settings. The order you put your ingredients in is important, with yeast almost always going last.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0aycSqkRWrzvx9eACJkbR_LWEsUYPudoLjNnDyFi7vLB4hB8n9rZMMELCfhBaJP64BFc4duV342WwrQ00spoyB0SAgNBblLEkNZHeLD2LlsxZFv7v7j1CC2VYACWvxgsCmtCjSpShRDc/s1600/WP_20140408_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0aycSqkRWrzvx9eACJkbR_LWEsUYPudoLjNnDyFi7vLB4hB8n9rZMMELCfhBaJP64BFc4duV342WwrQ00spoyB0SAgNBblLEkNZHeLD2LlsxZFv7v7j1CC2VYACWvxgsCmtCjSpShRDc/s1600/WP_20140408_002.jpg" height="240" width="320" /></a></div>
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Rather than shredding your parm, take a knife and cut into thin slivers, then cut them into quarters. This way some of them break down in the machine, while others stay in tact, leaving big gooey bites of goodness! Put your 'maker on the pizza dough setting and let it coast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPxc3D092w9WgXF6y712hfP0B7PwDnEN_CYYSOPmbg5cKA6HZ7f0Hy_T10VCz2iBXzLjnUaCOnZcv53gb8LZ_iIBcMSyWvLmRmk53Icw6Uvh7w7eWRepqVckp3Z6HCVpukDpmJa5EBP10/s1600/WP_20140408_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPxc3D092w9WgXF6y712hfP0B7PwDnEN_CYYSOPmbg5cKA6HZ7f0Hy_T10VCz2iBXzLjnUaCOnZcv53gb8LZ_iIBcMSyWvLmRmk53Icw6Uvh7w7eWRepqVckp3Z6HCVpukDpmJa5EBP10/s1600/WP_20140408_003.jpg" height="240" width="320" /></a></div>
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Tah dah!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uvZJq4yp6F7ssUpZ7zWLzun3_F3PrffP7h3DrOaZmT9UJqozujySKrSSX90QTtFyF0zIsXEGLXh6iGJmm8ZIFvFuyGoOndgP71iNhyngo0c-1PHf2OFkunU9a-zHRJPRx2ZCqrW9Zs-z/s1600/WP_20140408_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uvZJq4yp6F7ssUpZ7zWLzun3_F3PrffP7h3DrOaZmT9UJqozujySKrSSX90QTtFyF0zIsXEGLXh6iGJmm8ZIFvFuyGoOndgP71iNhyngo0c-1PHf2OFkunU9a-zHRJPRx2ZCqrW9Zs-z/s1600/WP_20140408_004.jpg" height="240" width="320" /></a></div>
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Flip the dough out into a bowl greased with olive oil. Turn once or twice to ensure the dough is coated in the oil. Cover with a towel and let rise in a warm place for 30 minutes to an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyNz9nqdL2tMmW15DxyNScQvl2Ar3Kc5UBTx_blwMq5h4-euwHLUMYbcJQdMTIA9Jo8VQBUBE59wIjsJ_tfXMix_yBJIko_QZUP-p8gwsRHwb1rScaa3ODYA1s9t5g98yAJyusJ-C4d-H/s1600/WP_20140408_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyNz9nqdL2tMmW15DxyNScQvl2Ar3Kc5UBTx_blwMq5h4-euwHLUMYbcJQdMTIA9Jo8VQBUBE59wIjsJ_tfXMix_yBJIko_QZUP-p8gwsRHwb1rScaa3ODYA1s9t5g98yAJyusJ-C4d-H/s1600/WP_20140408_005.jpg" height="240" width="320" /></a></div>
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See how it's puffed up? Punch it down (or let your toddler poke it with his little fingers) and turn out onto a lightly floured surface. FYI, the powder container in the background has been washed out and filled with flour. It keeps me from getting my fingers battered when doing projects like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtOw0KOQQ8d_Tm_HPdncMYKRiNPCHY5qKLM3oyNvZNfCV45ZPltTuUwh8W-27BWiLkhJtwL79bXK_1-zdRgcYKfT5zKl4O64S8lx1rikq0V90XR0_RT0W1x8h1UKet8hqpQQ-P4jdWlWN/s1600/WP_20140408_006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtOw0KOQQ8d_Tm_HPdncMYKRiNPCHY5qKLM3oyNvZNfCV45ZPltTuUwh8W-27BWiLkhJtwL79bXK_1-zdRgcYKfT5zKl4O64S8lx1rikq0V90XR0_RT0W1x8h1UKet8hqpQQ-P4jdWlWN/s1600/WP_20140408_006.jpg" height="240" width="320" /></a></div>
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Roll out into a big old rectangle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyOurxqlMgU9KywzvBH0joIqnD3g5zShNoNPpGLn2wenyS8LHe-maoGDKFAFP6UYTOTCXj1yIXBmuXEyC0gR481W3DXOADvMphG00MK6j11mzVJVidmwhSphnN0-2uQff0RPF5iaxbQza/s1600/WP_20140408_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyOurxqlMgU9KywzvBH0joIqnD3g5zShNoNPpGLn2wenyS8LHe-maoGDKFAFP6UYTOTCXj1yIXBmuXEyC0gR481W3DXOADvMphG00MK6j11mzVJVidmwhSphnN0-2uQff0RPF5iaxbQza/s1600/WP_20140408_007.jpg" height="240" width="320" /></a></div>
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Spread pesto in an even layer, leaving about an inch clearance at whichever end you decide will be the tail end of the roll.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHcB6qlIwW4ZBpFxA2TUhF2QchwnXrZ_vmz7uRuaW6kDpjpqZd2Jd1qUdVCDQNKcKuQxUNGN4xfgHZLiKinj2M62vc0k6quoGlmjkZOsL5VjJ5HViTkDIg-LePkjkDdwyfYho5KBruTl0/s1600/WP_20140408_008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHcB6qlIwW4ZBpFxA2TUhF2QchwnXrZ_vmz7uRuaW6kDpjpqZd2Jd1qUdVCDQNKcKuQxUNGN4xfgHZLiKinj2M62vc0k6quoGlmjkZOsL5VjJ5HViTkDIg-LePkjkDdwyfYho5KBruTl0/s1600/WP_20140408_008.jpg" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsq5xNhU-PC1LX3F5zyr6SRgd9_1Xuyp7VRPCoYLpwEAOgVui_AY_G3dm5EzAA4V73l5SDJ3-bdbfAZASLAiPDeNCAMlUrPDMrpfG50HnronRbxeHsDsrQv7EczJfOJpHKQoU1X03Att7/s1600/WP_20140408_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsq5xNhU-PC1LX3F5zyr6SRgd9_1Xuyp7VRPCoYLpwEAOgVui_AY_G3dm5EzAA4V73l5SDJ3-bdbfAZASLAiPDeNCAMlUrPDMrpfG50HnronRbxeHsDsrQv7EczJfOJpHKQoU1X03Att7/s1600/WP_20140408_009.jpg" height="320" width="240" /></a></div>
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Roll, roll, roll your dough! Using unflavored dental floss, cut into about 1" sections.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz5dvYZxb1WM50vmNvJ5RhuywXaNVxt_BDutK3vdERfxAkErSfFLUa-I1VkTdAUcmMs-iIHVah8z7mXA6utZ55pf_QBWorIAOcom6HAlKKXxuRrg-ply2RK1Mq0zE6MCnL5o0RVqDml3b/s1600/PE_a82b3f23-51bf-48a0-a37f-b07e00a0e34a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz5dvYZxb1WM50vmNvJ5RhuywXaNVxt_BDutK3vdERfxAkErSfFLUa-I1VkTdAUcmMs-iIHVah8z7mXA6utZ55pf_QBWorIAOcom6HAlKKXxuRrg-ply2RK1Mq0zE6MCnL5o0RVqDml3b/s1600/PE_a82b3f23-51bf-48a0-a37f-b07e00a0e34a.jpg" height="320" width="314" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v5vopsGFxyG2KP2oOAAyAy-Agkv_-DsmMBlaKEkk_TSENAqdyMWzDh3J7Bc5fwSnOC18arJQdS7GiAOrfffJu9BKoOIu-NDKQ4dmGob5zszaIXb6v2LxcJT_DiaZ9PG_IRTQPVGpN3fL/s1600/WP_20140408_013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v5vopsGFxyG2KP2oOAAyAy-Agkv_-DsmMBlaKEkk_TSENAqdyMWzDh3J7Bc5fwSnOC18arJQdS7GiAOrfffJu9BKoOIu-NDKQ4dmGob5zszaIXb6v2LxcJT_DiaZ9PG_IRTQPVGpN3fL/s1600/WP_20140408_013.jpg" height="320" width="255" /></a></div>
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How's that for pretty?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1e4vrTT0x_Do66O4UbrrkBYX4tLlwvKmvFQSo_hkIbRwS99jMkuvnsvHYw1ng0WgMPwZFaiIZNq7eJfuhSiK8MlPqlw22KawvHNz_-bSKWgAzcGQav1zRlonqI1Nxt6Z2jnrjk9jsSt-/s1600/WP_20140408_014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1e4vrTT0x_Do66O4UbrrkBYX4tLlwvKmvFQSo_hkIbRwS99jMkuvnsvHYw1ng0WgMPwZFaiIZNq7eJfuhSiK8MlPqlw22KawvHNz_-bSKWgAzcGQav1zRlonqI1Nxt6Z2jnrjk9jsSt-/s1600/WP_20140408_014.jpg" height="301" width="320" /></a></div>
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And the end result. Served warm with butter (or even a little marinara sauce) these bad boys are killer! Can't wait to try them with some pasta. Hope you enjoy!</div>
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<span class="Apple-style-span" style="font-size: large;"><u>Basil Parmesan Pinwheels</u></span></div>
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For bread:</div>
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-1 C water, warm</div>
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-1 1/2 tsp salt</div>
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-1 1/2 tbsp sugar</div>
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-2 tbsp vegetable oil</div>
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-2 1/2 C bread flour</div>
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-1 tsp dried oregano</div>
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-1 tsp dried basil</div>
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-1 tsp granulated garlic</div>
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-1 tbsp minced garlic (optional)</div>
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-1/4 C parmesan cheese</div>
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-2 1/4 tsp yeast or 1 packet</div>
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For filling:</div>
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-1/4 to 1/3 C pesto</div>
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-1/4 C shredded parmesan cheese</div>
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1. Place water and next 9 ingredients into bread machine in the order listed. Dig a small trench in the flour with your finger, and pour in the yeast. Set bread machine on pizza dough or dough setting.<br />
2. Once the cycle is done, turn out the dough into a bowl that has been prepared with olive oil. Swirl the dough around to make sure it is coated, then cover with a towel and let sit for 30 minutes to an hour. The longer it sits, the more fluffy the bread will be.<br />
3. Preheat oven to 350. Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle shape. Spread the pesto evenly onto the dough and sprinkle with parmesan.<br />
4. Roll the dough up and cut into 1" sections using dental floss. Place onto a lightly greased baking sheet and bake for 20-25 minutes.Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-579365267386242142014-04-05T06:55:00.001-07:002014-04-05T06:57:49.182-07:00WAKE UP...<span class="Apple-style-span" style="font-size: large;">It's the weekend!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcBDnEMV6EdsX0Wu2F-vK-6qB_n8uBs60fcI5ij2pE6W9H7p6G85TLyvn9OehRkvsk-HsK6dJ4jlv6i0fYmGgviheX2GwnTDK32mkjImrH-9om7CETRGe4Z9Hy1piG9OwgJ35KGSYYAyY/s1600/WP_20140324_003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcBDnEMV6EdsX0Wu2F-vK-6qB_n8uBs60fcI5ij2pE6W9H7p6G85TLyvn9OehRkvsk-HsK6dJ4jlv6i0fYmGgviheX2GwnTDK32mkjImrH-9om7CETRGe4Z9Hy1piG9OwgJ35KGSYYAyY/s1600/WP_20140324_003.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(This is seriously what I woke up to this morning.)</td></tr>
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And it's supposed to be perfection, so don't miss a minute of it! See you on Monday :)<br />
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Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-28044766954845493852014-04-03T10:21:00.000-07:002014-04-03T10:33:59.304-07:00Seed Starters<div class="separator" style="clear: both; text-align: left;">
This week has been <span class="Apple-style-span" style="color: magenta; font-size: large;">gorgeous</span>. Positively what we needed! Boo and I are sitting outside right now, in fact. He's working on making some mud, while I'm trying to get some sun on my legs so that I don't blind anyone. It's got to be close to 70 degrees.</div>
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Which means it's time to start on the garden! Actually, if you were doing seeds inside, you could have started weeks ago. I need to set some kind of alarm for next February to remind me to start the seeds early. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXcms6oljQnbxWh5jWob_LvTyDov-XpYZOgMvbxLQHZbbNGOeHv7wBcGJPeeNxB1ymPGImwtxewHV8PTYDY8hHjageMWNXDoaPOOXVd2Vs4EITk8ToEBHWTWKe0fl6WczghnD7ncKbrvl/s1600/WP_20140325_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXcms6oljQnbxWh5jWob_LvTyDov-XpYZOgMvbxLQHZbbNGOeHv7wBcGJPeeNxB1ymPGImwtxewHV8PTYDY8hHjageMWNXDoaPOOXVd2Vs4EITk8ToEBHWTWKe0fl6WczghnD7ncKbrvl/s1600/WP_20140325_007.jpg" height="300" width="400" /></a></div>
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Anyway, here's an easy (and relatively tidy) way to start some seeds on a sunny window sill in your house. All you need are some cardboard egg cartons, seeds, tin foil, and either starter pods or some potting soil. This is also a great way to preserve those sometimes pricey pods, as you'll be splitting them up.<br />
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<a name='more'></a>I use cardboard egg cartons because they can be snipped into sections and put directly into the ground once the seedling is ready. Or into a larger pot if the plant starts to outgrow the carton faster than the weather can shape up.<br />
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACSAXiby4AkMfhyphenhyphen6Tf_267VTtGvYNpkVJjgi-bZdDfjsXTTWxfiT6TsnKu_5Ipa2X8zkct-DaCXTbIcp7daeiG7mjlxv979RMGwZSsfMH6pCYKEkMObMViPTT59-qpoLvq0ZPdHYKaLa8/s1600/WP_20140325_008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACSAXiby4AkMfhyphenhyphen6Tf_267VTtGvYNpkVJjgi-bZdDfjsXTTWxfiT6TsnKu_5Ipa2X8zkct-DaCXTbIcp7daeiG7mjlxv979RMGwZSsfMH6pCYKEkMObMViPTT59-qpoLvq0ZPdHYKaLa8/s1600/WP_20140325_008.jpg" height="150" width="200" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_c7lW8oFx3fXCLI1VtsXAnLZ6Cqo59_ygSPJk7tqh6E2CCtqm2KLDSUSrDGTGJ7hUh5T-Renl_gdK5C3o3yLpY6MWz7ktgckfY-I0ep8ceGmUr0aT7WHGoRC5P_3bMpZf2kW1cU4D9eY/s1600/WP_20140325_010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_c7lW8oFx3fXCLI1VtsXAnLZ6Cqo59_ygSPJk7tqh6E2CCtqm2KLDSUSrDGTGJ7hUh5T-Renl_gdK5C3o3yLpY6MWz7ktgckfY-I0ep8ceGmUr0aT7WHGoRC5P_3bMpZf2kW1cU4D9eY/s1600/WP_20140325_010.jpg" height="150" width="200" /></a></div>
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Cardboard, as you probably well know, is not waterproof. So if you just sat your dirt and seeds in the egg carton and watered it, you'd pretty much end up with a compost pile in your window sill. Unsurprisingly, this is not the desired outcome.</div>
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This is where the tin foil comes in. First cut your carton in half. Then line the inside of the top with tin foil (I suppose cling wrap would work too...?) and nestle the bottom down into the top. Snap, she's a genius.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivdymYh2jCwmCjkeXJAJceVqTh_t6KuT8TIVM6qDOUp-hXDawHFKX51bayDa5QGL3vDVtuLxkYMJJMkkHAYVVBFCXHZxYUBV-nwUfjLWhHILq2aDWWqdEBsYb_g4FgQAEK31jEAJI-0pt/s1600/WP_20140325_017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivdymYh2jCwmCjkeXJAJceVqTh_t6KuT8TIVM6qDOUp-hXDawHFKX51bayDa5QGL3vDVtuLxkYMJJMkkHAYVVBFCXHZxYUBV-nwUfjLWhHILq2aDWWqdEBsYb_g4FgQAEK31jEAJI-0pt/s1600/WP_20140325_017.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-0KTL8PdvRgyNHr2URAE-mmu4h8uscRLp_vN181eWci5Gf-HTb3NGTtqn5K-MoNnfPJ5b9D3XJ3_CZOFEjdh59TfOyxB-7VSWbQwrujvHgQNqTsRHxVqKJPPQIO5nevYDAhCdh3VtpPt/s1600/WP_20140325_019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-0KTL8PdvRgyNHr2URAE-mmu4h8uscRLp_vN181eWci5Gf-HTb3NGTtqn5K-MoNnfPJ5b9D3XJ3_CZOFEjdh59TfOyxB-7VSWbQwrujvHgQNqTsRHxVqKJPPQIO5nevYDAhCdh3VtpPt/s1600/WP_20140325_019.jpg" height="150" width="200" /></a></div>
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Now, if you have pods, unwrap them and break them in half. Put a half in each egg hole (heh) and fill the carton to the brim with water. Let it sit for about 10 minutes, or until all the water has absorbed. I haven't done this with potting soil I must admit, but I imagine you'd just pour that in there. Easy peezy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK4KfPF5eX5niuqecc_pCNReiFzPBaIBMNLJ7a980okj9a3tUfV8FriCOxr4QgeFfrzVLeIxVuHNUX9Dy9eKCj_LG1YvngpuVjGKfE6kYkil2cAgb1ldrIE95nc72OwqWZKtlKJilYm4Q/s1600/WP_20140325_013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK4KfPF5eX5niuqecc_pCNReiFzPBaIBMNLJ7a980okj9a3tUfV8FriCOxr4QgeFfrzVLeIxVuHNUX9Dy9eKCj_LG1YvngpuVjGKfE6kYkil2cAgb1ldrIE95nc72OwqWZKtlKJilYm4Q/s1600/WP_20140325_013.jpg" height="240" width="320" /></a></div>
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Break apart the pods with your fingers. If you get to the end and think there's not enough dirt, break one of the remaining halves into thirds and add an additional third to each compartment. Also, if the pods don't break apart easily, add more water and wait for it to absorb. If you get the soil completely saturated, that's okay too. Germinating seeds like that.*</div>
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<span class="Apple-style-span" style="font-size: x-small;">*(I did not know that. I've always been afraid of drowning my seeds. I got mad at </span></div>
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<span class="Apple-style-span" style="font-size: x-small;">one of my cartons, though, and flooded it repeatedly for a couple of days, and the plants SHOT out of the dirt. Live and learn.)</span></div>
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Now at this point you might be thinking,<span class="Apple-style-span" style="font-size: large;"> "Uh, wouldn't it be easier to just stick a whole pod in each thing? Gosh she's a cheap ass."</span></div>
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To which I would respond, </div>
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<span class="Apple-style-span" style="color: magenta; font-size: large;">No, it wouldn't be. </span><span class="Apple-style-span" style="color: magenta; font-size: large;">And yes, yes I am.</span></div>
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Here's the thing, the very first batch I did was a nightmare. I stuck a pod in each one and almost immediately realized that that was not the best idear. The pods lost more water than they retained, which means I ended up <b>soaking</b> them twice a day, and they were almost always dry when I came back. They were also pretty hard, and the day that I took these pictures I realized that most, if not all of the seeds had started to hatch <i>underneath</i> the pods. They couldn't burrow down into the packed soil, and that combined with the frequent waterings washed them away.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEl-G-yzHOXtkV3DLnsb2ESAkvWwsp9b6NCPaqWGsT_iaO3c5i91KAZXsJy4fgqnzL0UZIFXeqbbPmVXiijGBQ_JvdyoRG3AiEzxqozjWCnXnsxS8DJV568kc05Xwxmo6JxXwbEDp2G0F/s1600/WP_20140325_014+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEl-G-yzHOXtkV3DLnsb2ESAkvWwsp9b6NCPaqWGsT_iaO3c5i91KAZXsJy4fgqnzL0UZIFXeqbbPmVXiijGBQ_JvdyoRG3AiEzxqozjWCnXnsxS8DJV568kc05Xwxmo6JxXwbEDp2G0F/s1600/WP_20140325_014+%25281%2529.jpg" height="240" width="320" /></a></div>
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In tact pods compared to broken up ones.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_7b4J12t8sNqMxc4uFRVhhMk-gY_NU6hyk9PKYDHPACMTM7sJsAEFsNY8vVjZ8ufBZbXZjV_cw82CVlR652BthftcqHaPDQABG6KEScicxxfhnJxCw1p7MT21A9UgN1nb90qXsCm7hom/s1600/WP_20140325_020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_7b4J12t8sNqMxc4uFRVhhMk-gY_NU6hyk9PKYDHPACMTM7sJsAEFsNY8vVjZ8ufBZbXZjV_cw82CVlR652BthftcqHaPDQABG6KEScicxxfhnJxCw1p7MT21A9UgN1nb90qXsCm7hom/s1600/WP_20140325_020.jpg" height="320" width="240" /></a></div>
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In the end, though, both work. But I find (as with many other situations in gardening...and life) that a bit of work up front saves you a hassle later on. I can water the broken up pods once every other day and they stay saturated. There were also seeds germinating in a matter of days with those.</div>
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Most of my 'maters pulled through. This was today. Oh, I almost forgot, the tab on the side makes a great spot to label what you've planted! </div>
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Good luck with your Spring projects!</div>
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And may you have lovely weather as well.</div>
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Remember back when I first <a href="http://thenotquitehomestead.blogspot.com/2013/07/beginnings.html">started</a>? I noted that the decision to rebuild our chimney and use the fireplace is what got us started... You know. Doing all this. Anyway, the fireplace kept our house pretty durn toasty last winter, but we still had to use the oil heater a few times. <i>This</i> winter was a bear's ass, and our heater sweetly decided to go kaput on us. <b>After</b> we had filled the tank up, of course. </div>
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Hubs found a wood burning stove deeply discounted, and it was clearly meant to be. The back room, for all intensive purposes, is our living room. It's where Boo watches Blues Clues, where we play Xbox with friends, and where I further my growing addiction to Doctor Who. But it is a very long, very skinny room, and up until recently it's ended up being mostly just a catch all for stuff and mess. It was added on to the house in the '50s (used to have God awful orange and yellow shag carpet to prove it) and is not very well insulated. So sticking the stove back there was a no brainer. </div>
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Poose approves of the decision. The burner room for the heater backs directly up to the wall the tv is mounted on. Which means that there is also a chimney in said room. So that just worked out perfectly. Course, you can't put a wood burning stove in an alcove made of wood with a flatscreen roof. That has bad juju written all over it. </div>
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We had to do some retiling to make sure everything was safe. The <i>lovely</i> floor covering you see in the picture is what we found underneath the shag carpet. Which was still an improvement.</div>
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Jumbo made his choice. Unfortunately for him, though, we went with tile #3.</div>
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Boo got in on the job! Helping out is his favorite.</div>
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Scraping up tiles with Pops.</div>
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We had to cover the back wall up, but I didn't particularly want floor tiles staring back at me. I suggested getting some of that fancy backsplashy stuff, but completely left choosing it up to Hubs. He did not disappoint.</div>
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The thimble installed and the stones pre-mud.</div>
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Closeup. </div>
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All installed and keeping us toasty warm! Just in time for 70 degree weather, but at least we're ahead of the game for next winter. Even on the bitterest of days, our house stays about 70. No complaints here! Plus our 'back room' finally legitimately feels like a living room. </div>
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I highly recommend getting a wood stove if you have the opportunity. It is so choice.</div>
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If you didn't get that one, get off my blog. </div>
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(No, don't. Please stay.)</div>
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I am thankful to have this bad boy, but even MORE thankful that I haven't needed to use it this week! Hope things are warming up wherever you are.</div>
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-41823581377515485742014-03-27T09:23:00.002-07:002014-04-01T04:58:38.205-07:00'Healthy' is not a four letter word...<div class="separator" style="clear: both; text-align: left;">
Swimsuit season is not only inevitable, it's up on us. Time to think about eating some cardboard and suffering the days away. Well unless...</div>
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Unless you make your granola at home. I have to say, granola has never been something that makes my mouth water. But in my search for healthy things to put on the table, I tried making some myself. It's high in fiber and protein, but low in sugar and bad fats, none more so than when it's homemade. No unappetizing preservatives, colorings, or chemicals. </div>
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And if that's not enough, you can control all of the ingredients so that it tastes exactly to your liking. Hate raisins? Ditch 'em. Prefer walnuts to pecans? You should totes magotes swap them out. Many many options and alternatives. </div>
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This makes a big batch. If you don't have all of the ingredients at first, going out to buy them might seem expensive. You could drop as much as $20 on the individual ingredients. But chances are, you'll have some of them already, and even if you don't, there'll be plenty leftover for several batches. </div>
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Some minor substitution also works. If you have flax seed, you can toss some in a food processor to make flax meal. The meal can replace the wheat germ, and the seeds can replace the sesame seeds. Just a few hacks, but be sure to leave the wet to dry ratio mostly in tact.</div>
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I used six cups of oatmeal, half cup of sunflower seeds, a palmful of shredded coconut, a quarter cup of flax seed, quarter cup of sesame seeds, half cup of wheat germ, and a cup of pecans. Blend it all together.</div>
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Isn't it pretty? Mix 3/4 C honey with two tbsp vegetable oil, up to 1/2 tbsp cinnamon, and one teaspoon of vanilla extract.</div>
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Pour this over the oats and seeds. Mix it in. It will clump slightly, which is cool. You just want to keep stirring to make sure there's not a massive clump of honey sitting on the bottom.</div>
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Spray a baking sheet (or two big ones if you have a big enough oven) and spread the granola in a very thing layer. Stick it in an oven at 350 and check it every 6 minutes or so. The first time you do it, I'd not take your eyes off of it for very long. Every oven's different. I burned half the batch the first time I did it. </div>
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Anywho, it'll look the same forever, but when you notice it starting to brown, even a little bit, get ready to yank it out. This is how granola looks when it cooks:</div>
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<span class="Apple-style-span" style="font-size: large;">Same. Same. Same. Same. Same. Same. </span>Toasted.<span class="Apple-style-span" style="font-size: large;"> BURNT.</span></div>
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Okay so it's not all that bad, but it does go quick at the end. Pour it in a bowl to let cool. Once it's room temperature, toss in some dried fruit if desired. I stick to raisins and dried cranberries, but I bet some dried apricots would be tasty.</div>
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If you're after the standard granola "clusters", be sure to let it cool in the pan completely before you remove it. But I go ahead and shake mine out ahead of time, it's just super flakey. No harm no foul.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJaZX9K-yyP_V4blQ8kbyBhGbzLio5_luBycA0VkGiRagVbasjhViqcVx4dDHUNNokLlSDwpwlekgBzNO78U5EZ8LOCg3mjSZCVGEFrnM_lUJ5TyedQL74dpH8-2u_SJfnLZX_i3sz8IO/s1600/WP_20140320_011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJaZX9K-yyP_V4blQ8kbyBhGbzLio5_luBycA0VkGiRagVbasjhViqcVx4dDHUNNokLlSDwpwlekgBzNO78U5EZ8LOCg3mjSZCVGEFrnM_lUJ5TyedQL74dpH8-2u_SJfnLZX_i3sz8IO/s1600/WP_20140320_011.jpg" height="320" width="240" /></a></div>
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This should last you a while, depending on your grain eating tendencies. It's great in yogurt or even on ice cream. It works as cereal, or in cereal. You pretty much just can't go wrong with it. </div>
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It's a great way to get lots of energy for the day and still fit into your bathing suit this summer!</div>
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<u><span class="Apple-style-span" style="font-size: large;">Granola</span></u><br />
<span class="Apple-style-span">-6 C oatmeal</span><br />
<span class="Apple-style-span">-1/2 C sunflower seeds</span><br />
<span class="Apple-style-span">-1/2 C wheat germ</span><br />
<span class="Apple-style-span">-1/4 C shredded coconut</span><br />
<span class="Apple-style-span">-1/4 C flax seed</span><br />
<span class="Apple-style-span">-1/4 C sesame seeds</span><br />
<span class="Apple-style-span">-1 C chopped nuts</span><br />
<span class="Apple-style-span">-3/4 C honey</span><br />
-2 tbsp vegetable oil<br />
-1/2 tbsp cinnamon<br />
-1 tsp vanilla extract<br />
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1. Combine oatmeal and next six ingredients in a large bowl.<br />
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2. Combine remaining ingredients in a separate bowl and pour over oat mixture. Stir thoroughly, making sure that the honey doesn't clump in one spot.<br />
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3. Spray a baking sheet with cooking spray and pour granola onto it in a thin layer. Bake at 350 for 6 minute increments, stirring at least once, until oatmeal is a toasted brown color. Let cool on baking sheet, adding 1/2 to 1 1/2 cups of dried fruit if desired. Store in an airtight container for up to three weeks.Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com2tag:blogger.com,1999:blog-3313095981843454893.post-72704195606955661082014-03-26T06:23:00.002-07:002014-04-01T05:00:49.956-07:00Freeze-n-bake Cookies<div class="separator" style="clear: both; text-align: left;">
Hubs loves chocolate chip cookies more than anything. Well besides, you know, his loving wife that makes them from scratch for him. And his adorable son. And Jumbo. But that's it, he loves chocolate chip cookies more than anything other than us. (Sorry Poose.)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKutF9BwB9sbTTZu4px41LiQYHlCTTw_dyi3rhbEH1H9vJth76SwmWTrInJTznpOx1gwsp90SdaA_ZgtKNcGARluaNrJrHJaJL6Py0nlzpHpF1pQwvHkQvw1_OuPX4SGbzRlsm2TqPyqE/s1600/WP_20140211_007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKutF9BwB9sbTTZu4px41LiQYHlCTTw_dyi3rhbEH1H9vJth76SwmWTrInJTznpOx1gwsp90SdaA_ZgtKNcGARluaNrJrHJaJL6Py0nlzpHpF1pQwvHkQvw1_OuPX4SGbzRlsm2TqPyqE/s1600/WP_20140211_007.jpg" height="432" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm, minty...</td></tr>
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I love cookies, but I do feel the need to change them up every once in a while. The clearance rack at the grocery store had some mint and chocolate nibs for $0.84 a bag after Christmas, so I nabbed a crap ton of them. And I thought they'd be good with chocolate cookies. So we gave it a whirl.</div>
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Whisk butter with sugar and brown sugar until thoroughly mixed. Someday I'll find a delicious cookie recipe that doesn't use more than a stick of butter for a batch. But it is not this day. Seriously, I just found one that calls for TWO and a half sticks of butter. Geez!</div>
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As you may note, I am using a whisk in this recipe. <strike>Because my arms need some toning.</strike> Alright, so I don't have a mixer, hand held or otherwise. Someday I'll get that big, beautiful stand mixer... Anyway, this recipe is not difficult to do by hand, so no worries if you don't have one. Just make sure your butter is very soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_F_fSUjys9xQtR2qM-d1GYw-Gov5Ypni98g0ig5sly3WATUFOtCMFVLKMx4-tBqqU72KCX9_3z4d4cHOon0Z6YhXdqu-wGK_NhLSxOB9mRyu5cZW_A4SOx19xdIH5I6dqx3pEW9DDfaW/s1600/WP_20140211_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_F_fSUjys9xQtR2qM-d1GYw-Gov5Ypni98g0ig5sly3WATUFOtCMFVLKMx4-tBqqU72KCX9_3z4d4cHOon0Z6YhXdqu-wGK_NhLSxOB9mRyu5cZW_A4SOx19xdIH5I6dqx3pEW9DDfaW/s1600/WP_20140211_002.jpg" height="240" width="320" /></a></div>
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Add cocoa powder, flour, baking soda, and salt, until mixture is well blended and kind of crumbly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bMFkbIf3CKLS209P6v0sIsQplRVHCWduLmuETfK5SjK7PKPP44haq9YOelgneRczIQ9aI_NE99NXwJFkO8L1nT0eganNPWpS1pPSSAtER9qBTV0954_iQuuIOuZr0jGxOhkYyuRjvzCU/s1600/WP_20140211_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bMFkbIf3CKLS209P6v0sIsQplRVHCWduLmuETfK5SjK7PKPP44haq9YOelgneRczIQ9aI_NE99NXwJFkO8L1nT0eganNPWpS1pPSSAtER9qBTV0954_iQuuIOuZr0jGxOhkYyuRjvzCU/s1600/WP_20140211_003.jpg" height="240" width="320" /></a></div>
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Mix in eggs, vanilla extract, and vegetable oil. Throw as many of the chips in the mix as you would like. I did about 1 1/2 cups, because I wanted to have leftover chips, but most cookie recipes call for a whole bag. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc8O3yYYnsHh50BhUfPGB1oWLJBSnkKr2NS6Vp-8MgTaOgVkAsRT8UbSGK36K3vhtEKcVrWOOeVLD1InpZBIuhnA0qPqgNmz_W8QJazRfsbHsQsMpXLi9uXp_PU2Yv1HZrV0p7wWiM5qM/s1600/WP_20140211_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc8O3yYYnsHh50BhUfPGB1oWLJBSnkKr2NS6Vp-8MgTaOgVkAsRT8UbSGK36K3vhtEKcVrWOOeVLD1InpZBIuhnA0qPqgNmz_W8QJazRfsbHsQsMpXLi9uXp_PU2Yv1HZrV0p7wWiM5qM/s1600/WP_20140211_004.jpg" height="240" width="320" /></a></div>
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Try not to eat ALL of it raw.</div>
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This makes a pretty substantial batch of cookies. So if you like, line a small baking sheet with tin foil, scoop them out just like you would for baking, and toss it in the freezer for a while. I use my <a href="http://www.amazon.com/FoodSaver-V3240-Vacuum-Sealing-System/dp/B003U738ZE/ref=sr_1_2?ie=UTF8&qid=1395592270&sr=8-2&keywords=food+saver">Food Saver</a> to zip about 5 at a time together. Just enough for Hubs and I to split as a night time snack. A zipper bag would work too, especially since they're so tasty, there's not much chance of them sitting in the freezer for months and months.</div>
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Bake at 350 for 10ish minutes, depending on how done you like your cookies. I like my cookies like I like my sushi, so it doesn't take long for me! </div>
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If you like andes mints, you'll dig these babies. Sandwich some ice cream between two of them and you'll have heaven at your fingertips. Plus it's nice to have snacks on hand that are made from scratch. Mmmm!</div>
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<u><span class="Apple-style-span" style="font-size: large;">Mint Chocolate Chip Cookies</span></u><br />
<span class="Apple-style-span">-1 1/2 sticks of butter, room temperature</span><br />
<span class="Apple-style-span">-3/4 C granulated sugar</span><br />
<span class="Apple-style-span">-3/4 C firmly packed brown sugar</span><br />
<span class="Apple-style-span">-2/3 C cocoa powder</span><br />
<span class="Apple-style-span">-1 tsp baking soda</span><br />
<span class="Apple-style-span">-1/2 tsp salt</span><br />
<span class="Apple-style-span">-2 eggs</span><br />
<span class="Apple-style-span">-1 tsp vanilla extract</span><br />
<span class="Apple-style-span">-4 tbsp vegetable oil</span><br />
<span class="Apple-style-span">-1 1/2 C or more mint chocolate chips</span><br />
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<span class="Apple-style-span">1. Mix butter and sugars until well blended and fluffy. Add the rest of the dry ingredients and stir with a spoon until crumbly.</span><br />
<span class="Apple-style-span">2. Add eggs, vanilla, and vegetable oil. Stir until the batter becomes smooth. Add chocolate chips.</span><br />
<span class="Apple-style-span">3. Spoon cookie dough onto baking sheet and bake at 350 for 8-15 minutes.</span><br />
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<u>To Freeze-n-bake</u><br />
1. Spoon batter onto tin-foil lined baking sheet (or a plastic plate) and freeze for about an hour, or until the cookie dough becomes firm.<br />
2. Place in zipper bags or vacuum seal bags. Label and toss in freezer.<br />
3. To bake, preheat oven to 375. Place frozen cookies on baking sheet and bake for about 10-15 minutes, or until cookies reach desired consistency. Enjoy!<br />
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Now you too can be a Domestic God(dess). Scratch made cookies at a moments notice!</div>
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<span class="Apple-style-span"><br /></span>Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-7938111639541385482014-03-25T05:08:00.001-07:002014-04-01T05:01:28.852-07:00Ermahgerd! Merzzahrerler!<div class="separator" style="clear: both; text-align: left;">
<b><span class="Apple-style-span" style="font-size: large;">Guys.</span></b> I made cheese. I did. </div>
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Hubs got me a <a href="http://www.amazon.com/Mozzarella-Ricotta-Cheese-Making-Kit/dp/B00014CEXG/ref=sr_1_1?ie=UTF8&qid=1395599742&sr=8-1&keywords=cheese+making+kit">cheese making kit</a> for Christmas, and it took me three months to work up the nerve to try it out. But the good news is it was incredibly easy. The kit makes ricotta or mozzarella, but I did the mozz on my first go.</div>
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My supplies gathered. Looks like I'm ready for some minor chemistry. </div>
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<u>Things you need and probably have:</u> measuring cups and spoons, a stockpot, a colander, </div>
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ice, a candy thermometer, and a bowl or two.</div>
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<u>Things you need and probably <b>don't</b> have:</u> rennet tabs, cheese salt, and citric acid.</div>
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(Which are all included in the kit, plus a thermometer)</div>
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The one thing is, you can't use store bought organic milk. Most, if not all organic milk from the grocery store is ultra-pasteurized, and it just won't do for making cheese. So you either need to buy normal milk (which is the route I went) or procure some fresh milk from a local farmer. I'd like to do that sooner or later, just need to get a connect.</div>
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<span class="Apple-style-span" style="background-color: white; color: magenta; font-size: large;">This is not so much a tutorial as it is a step-by-step look at what it takes to make cheese. I was intimidated by the process before I did it, but I'd like to encourage anyone who's thinking of trying to go for it! </span></div>
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<span class="Apple-style-span" style="background-color: white; color: magenta; font-size: large;">It's really not hard.</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">That and I can't remember the precise temperatures and measurements. The instructional booklet </span></div>
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<span class="Apple-style-span" style="font-size: x-small;">is in the other room, but today's my lazy day and Anthony Bourdain is on. So no.</span></div>
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First you combine some rennet and water, stir it into the milk, and bring it up to temp. Once it's at the right temperature, you pull it off the burner, stir in the citric acid and let sit for five minutes. Or until it becomes kind of firm, like custard. Mine took a little longer than five minutes, but who's counting. You take a big long knife and cut it into a grid pattern. Make a few stale jokes about cutting the cheese, wait for eyes to roll, and continue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1AdlCS3p6HHFHI-4LXw69XBp1eRvInvY1WlX3Q8u4EagjZjJTeC2Aqxa4_mUX5rchHBhY0HXelKkEyfguFj0exq2Vrn0XZMcSUy-hRb60kszu0BbqXTQ0QyEp-GpIrbhC6QhtclZ_jvD/s1600/WP_20140318_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1AdlCS3p6HHFHI-4LXw69XBp1eRvInvY1WlX3Q8u4EagjZjJTeC2Aqxa4_mUX5rchHBhY0HXelKkEyfguFj0exq2Vrn0XZMcSUy-hRb60kszu0BbqXTQ0QyEp-GpIrbhC6QhtclZ_jvD/s1600/WP_20140318_003.jpg" height="320" width="240" /></a></div>
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Put the pot back on the burner, and gently stir until it comes back up to temp. By the time it gets hot enough, the curds will have shrunk down. A lot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OKG9i2imGHTv22E4rV6WKPRjlrwXczY-1u9jwLEvogVkW3hPetQ1_Gk-MipsHgpv45Q06f-aPJ8epkVEYUvDsgZkT1o7cdEhFL0LMxE8syIEiICZ5P52AmZeKYWy08a3Azo3Ax5G-U8e/s1600/WP_20140318_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OKG9i2imGHTv22E4rV6WKPRjlrwXczY-1u9jwLEvogVkW3hPetQ1_Gk-MipsHgpv45Q06f-aPJ8epkVEYUvDsgZkT1o7cdEhFL0LMxE8syIEiICZ5P52AmZeKYWy08a3Azo3Ax5G-U8e/s1600/WP_20140318_004.jpg" height="320" width="240" /></a></div>
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Pour the whey out, and you'll have something like this staring at you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7r_pjs4GL9RYVybo17wYWBCqD5ioRpRs_2wruFqfyohrlNweO77kFMlq6PIaIHQ_twwVncOibQvVy7_tVVc5dBus8SHGAt6hTIFtkH5BMJhEUFdVNb5dg8gsYH3o6y72GOdKUO9PMDZW/s1600/WP_20140318_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7r_pjs4GL9RYVybo17wYWBCqD5ioRpRs_2wruFqfyohrlNweO77kFMlq6PIaIHQ_twwVncOibQvVy7_tVVc5dBus8SHGAt6hTIFtkH5BMJhEUFdVNb5dg8gsYH3o6y72GOdKUO9PMDZW/s1600/WP_20140318_005.jpg" height="320" width="240" /></a></div>
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There's a method for doing this in the microwave, but I'm trying to quit, so I utilized the water bath method. You bring a pot of water up to temp, put the cheese in a colander, and dunk it until it starts to melt into a big ball.</div>
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This was the only part I had difficulty with. The booklet stated that you might want to split the cheese into two parts in order to evenly heat it, but I kind of ignored the suggestion. I mean, that sounded like way more work. In the end I had to do it anyway, and kind of messed up half of the cheese in the process. But it's cool. </div>
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Once it gets hot enough, you stretch the cheese until it...well basically until it looks like normal mozzarella cheese. You can also sprinkle the cheese salt into it at this point, which I recommend for optimum yumminess.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIS8B_b3kF5mc96IZPh__A4NJbweo1ZAsLcq18EbCTLpK_og1NzUgzHLHTnbZzNei6Md8kjWcP75Y3YBImwrgnEqkHaOiws7cg77IoB5I11NjsNADM3rEQqzUITMAP9JsbF0gCeDGABsk/s1600/WP_20140320_012+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIS8B_b3kF5mc96IZPh__A4NJbweo1ZAsLcq18EbCTLpK_og1NzUgzHLHTnbZzNei6Md8kjWcP75Y3YBImwrgnEqkHaOiws7cg77IoB5I11NjsNADM3rEQqzUITMAP9JsbF0gCeDGABsk/s1600/WP_20140320_012+(1).jpg" height="240" width="320" /></a></div>
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So once you get your queso like you like it, let it rest in some cool water for five minutes, then sit in ice water for 15. Wrap up and tah dah!</div>
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Here are my results. The one on the right I overheated...or something. It was the outer layer of cheese before I finally decided that maybe I should pay attention to what the professional had advised. But it still tastes fine, it's just more like ricotta. The one on the left came out nicely. </div>
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Gonna make pizza with 'em tonight! I can't wait to try some homemade lasagna too. Give it a shot, and consider the kit. It has the unusual supplies, and a thermometer, some cheesecloth, and a great guide book with tips and recipes. There's also enough rennet and citric acid to make enough batches of cheese that the kit should pay for itself (imo).</div>
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Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-50887787420053259802014-03-24T08:29:00.001-07:002014-04-01T07:20:57.578-07:00Nature Porn<div class="separator" style="clear: both; text-align: left;">
Things are beginning to come alive in my backyard. Although not in a creepy, zombie-like way. Spring has sprung and things are blooming. We're planting and planning and wishing and hoping. So far we have a few things blossoming on their own.</div>
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It's cold today, although not unbearable, but after the bits and pieces of delectably warm weather we've had, I am not amused. At least I have some flowers to look at to thaw out my soul. </div>
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Mondays. Ugh.</div>
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<span class="Apple-style-span" style="color: magenta; font-size: large;">But here's some pretty flowers to brighten your day!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ-LPMEriv5wr-izyfLFtapiLEi0SYNh17iHlz_9AL-MkkIDEXXDCBdMl-t0K0dwkKgP5mKjg_9iZl5DMOIr0cba7rOmV4wUKU8oQileJDLiDRLNT0V8hiQRi75JI_KuITLKGyAig4p2J/s1600/WP_20140323_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ-LPMEriv5wr-izyfLFtapiLEi0SYNh17iHlz_9AL-MkkIDEXXDCBdMl-t0K0dwkKgP5mKjg_9iZl5DMOIr0cba7rOmV4wUKU8oQileJDLiDRLNT0V8hiQRi75JI_KuITLKGyAig4p2J/s1600/WP_20140323_001.jpg" height="320" width="240" /></a></div>
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Our Belle of Georgia peach tree.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8OQfn7s-IHB882t_VeA2WvOXGbwaeZbSWwuij5rnGjGiJxmcbk3xV5T_IznPHb7uGgN3-hBIyFOSX3gEey1U5xSK1UM1B1c4eGDTjjBTQWo-ypF1E8UvINJpsltBDXITY_xXmnax1yeD/s1600/WP_20140323_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8OQfn7s-IHB882t_VeA2WvOXGbwaeZbSWwuij5rnGjGiJxmcbk3xV5T_IznPHb7uGgN3-hBIyFOSX3gEey1U5xSK1UM1B1c4eGDTjjBTQWo-ypF1E8UvINJpsltBDXITY_xXmnax1yeD/s1600/WP_20140323_003.jpg" height="320" width="229" /></a></div>
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Japanese plum</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCL8tc9SeF6oYuipuRtRbYN0GMJUUiUIyK-hZ0_J-6zHx6WNZ2Jqx7RCivfRdm6a6ZLBVACydGgeDfzGsSx_xfCjDXZ6rwZIZigVNSXkGwX63SOBiAB1c6ApJooxdctX1RXGxfH0RcalN/s1600/WP_20140323_004+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCL8tc9SeF6oYuipuRtRbYN0GMJUUiUIyK-hZ0_J-6zHx6WNZ2Jqx7RCivfRdm6a6ZLBVACydGgeDfzGsSx_xfCjDXZ6rwZIZigVNSXkGwX63SOBiAB1c6ApJooxdctX1RXGxfH0RcalN/s1600/WP_20140323_004+(1).jpg" height="320" width="240" /></a></div>
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The ever favorable daffodil</div>
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Excited for more blooms to come! (And Tuesday.)</div>
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Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-52631732810251208152014-03-23T08:22:00.000-07:002014-04-01T05:07:51.849-07:00Reupholstering? Me???<div class="separator" style="clear: both; text-align: left;">
When someone says "DIY" I die a little inside. Combine my impatience for doing things the correct (and often lengthy) way with my illusions of grandeur, and then slap it across the face with the reality of what actually happens when I <b>do</b> try to Do It Myself, and you have a giant glue and spray paint covered mess. </div>
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For one thing, I get so irritated with this huge wave of diy zeal that has come about thanks to the pinthing. If you glue a bunch of plastic spoons together and spray paint them red, I have a real newsflash for you as to what you're going to end up with. A bunch of spray painted plastic spoons. And you'll never get me to believe, dream, see, or visualize otherwise. (I am for real, <a href="http://www.pinterest.com/search/pins/?q=plastic%20spoon">this</a> is a thing.)</div>
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That being said, some people can do the damned thing. I salute you, master of the glue gun, puffy paint aficionado, and sharpie sherpa. (Okay, so that last one didn't make sense. But it just works too well.) And if you can do it, you go on with your bad self. I only hate you juuuuuuuust a <span class="Apple-style-span" style="font-size: xx-small;">little</span> inside.</div>
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But I digress. Hubs brought home some chairs from a storage shed months ago, thinking we could use them on the porch for extra seating. They have life, but not so much in the way of looks. So I figured I'd go ahead and try my hand at fixing them up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIelLBaM_FN5Ldflreksh2Tvxi203T_ivRNoTMB2mkSI5cFHBDDSWnC9pxCsMKkW5Kaena_NPwSj4f-uTBOkrOnLSZPoICP6vMuvf_Pa0LgaCVqp_3Zk8nc0bOxpZlKq3aUUf1vx3L5O3/s1600/WP_20140315_003+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIelLBaM_FN5Ldflreksh2Tvxi203T_ivRNoTMB2mkSI5cFHBDDSWnC9pxCsMKkW5Kaena_NPwSj4f-uTBOkrOnLSZPoICP6vMuvf_Pa0LgaCVqp_3Zk8nc0bOxpZlKq3aUUf1vx3L5O3/s1600/WP_20140315_003+(1).jpg" height="400" width="283" /></a></div>
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Straight out of your favorite Sunday school room.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh781_0-yBUVSxHVXRgnkkYQ4YM5dSKhrqLP5kHxpZrr7n0u4rPH5i5Psk55wwv-fBHtskcNQGEt3ItoyxPDA6IscCHeUprx2Ks7S4Bdi7M32nCLlFxH54p586_J1HojhaGOVo29YJrZb7J/s1600/WP_20140315_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh781_0-yBUVSxHVXRgnkkYQ4YM5dSKhrqLP5kHxpZrr7n0u4rPH5i5Psk55wwv-fBHtskcNQGEt3ItoyxPDA6IscCHeUprx2Ks7S4Bdi7M32nCLlFxH54p586_J1HojhaGOVo29YJrZb7J/s1600/WP_20140315_004.jpg" height="400" width="300" /></a></div>
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I stripped everything off of this one, which I immediately recognized as a mistake. The cushion is in good shape, and I am in no way skilled enough to even think about replacing that stuff. I plan to take off the top layer of upholstery and replace it with this incredible yellow and orange flame stitch fabric that I found at the local Re-store. And spray paint the wood white.</div>
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So we'll just have to see how it goes! In the mean time, I'm gonna stick to my strong suit, which is more in the MTSY* department. </div>
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<span class="Apple-style-span" style="font-size: x-small;">*The Make That Shizz Yourself movement was founded in March of 2014 and refers mainly to food. It also includes rethinking the products you bring into your home, and finding natural substitutes if available. So far it has one member.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-59099155255656111482014-03-22T13:30:00.004-07:002014-08-02T12:46:54.592-07:00Taste of SummerThis WEATHER. Ugh. I'm not usually one to spend the entire Winter wishing for Summer, but even I have reached my breaking point. I'm craving balmy nights, friends on the front porch, fresh vegetables and meals made on the grill. Obviously I have no pull in the weather department, but I can control what I eat. So last Wednesday night we had a summer inspired meal. Pineapple bourbon burgers on homemade bacon rolls, tangy spinach salad and potato wedges. And for dessert? <br />
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Grilled pineapple skewers with brown sugar-rum sauce!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwm7rt2pAHjwtuZPYFUVGn9ivckhq5JxbdhX8FgChFcgl_UcBEfYdRfQLiAwfhSF8QKW6NUpzQY0B-2iEws5mDK6zWD8L2_cobWFej8xdM42Nt5H1O5CKrsGQQDLjWMKgTXfa6N0g_8ONK/s1600/WP_20140205_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwm7rt2pAHjwtuZPYFUVGn9ivckhq5JxbdhX8FgChFcgl_UcBEfYdRfQLiAwfhSF8QKW6NUpzQY0B-2iEws5mDK6zWD8L2_cobWFej8xdM42Nt5H1O5CKrsGQQDLjWMKgTXfa6N0g_8ONK/s1600/WP_20140205_003.jpg" height="240" width="320" /></a></div>
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Step 1- stab with pokey things.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q4_0nvup-SyECw_HSqmJfEtqaQ7Ad9D3DchM_pZ8Iah7ddEDxmJgWJ8LINRQ8_xX9jD6IZqVIzE2zWza1KCO3vBJrXcUfgPYhH5_FMOfJ5h-x6ZHrXGtckYl4Y4AAdj6kPVvG77X-Yq_/s1600/WP_20140205_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q4_0nvup-SyECw_HSqmJfEtqaQ7Ad9D3DchM_pZ8Iah7ddEDxmJgWJ8LINRQ8_xX9jD6IZqVIzE2zWza1KCO3vBJrXcUfgPYhH5_FMOfJ5h-x6ZHrXGtckYl4Y4AAdj6kPVvG77X-Yq_/s1600/WP_20140205_004.jpg" height="240" width="320" /></a></div>
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Step 2- boil rum, brown sugar, butter, and anything else that sounds delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2OYV6dJY3ikgoNPytVke8AvgYQK5xx32SQGsFE4K5OW_BcMwq8ehaMFlxuEzTw6EItH049OsPhVZabTDGoOyLPS97q9iacOEO9t1ZkMgLhntix4z7A_N_-3Pcy3f6tLmeOQFBi8v0uz0/s1600/WP_20140205_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2OYV6dJY3ikgoNPytVke8AvgYQK5xx32SQGsFE4K5OW_BcMwq8ehaMFlxuEzTw6EItH049OsPhVZabTDGoOyLPS97q9iacOEO9t1ZkMgLhntix4z7A_N_-3Pcy3f6tLmeOQFBi8v0uz0/s1600/WP_20140205_005.jpg" height="240" width="320" /></a></div>
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My ugly hamburger buns with bacon bits and sesame seeds. Our yard help stopped in to say hello while these were sitting out cooling, and showed some sincere concern that I may have actually paid money for these things. </div>
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Whatever. Haters gonna hate, these were delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BoTRRsWSUsYqDGl-I2DBCiwWNW1fgkn4cD0Orj4fbHqyDTPVmB5bF2zabvEIZSZK9oHvqraGAGg9aDE1oaUO0gj4lfLcDXwbVkoN1H-ZdxzozOxYtWg5lomXIiv5nxHSKLvdIf_mlXTH/s1600/WP_20140205_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BoTRRsWSUsYqDGl-I2DBCiwWNW1fgkn4cD0Orj4fbHqyDTPVmB5bF2zabvEIZSZK9oHvqraGAGg9aDE1oaUO0gj4lfLcDXwbVkoN1H-ZdxzozOxYtWg5lomXIiv5nxHSKLvdIf_mlXTH/s1600/WP_20140205_007.jpg" height="240" width="320" /></a></div>
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Step 3- Grill ze pineapple.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsxMV8jsnJKcrD9UlOIhNxU2BtkowaEQb4ysdMqRqMyRpqrwifJo7no-1kzG2uzVxMkC_MgdJvrjN5qkw8GQafPR0LNjtEv35y5jYQnamsg700Ck6hADZRaW0dfqcnce0h6mrElOQygq2/s1600/WP_20140205_008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsxMV8jsnJKcrD9UlOIhNxU2BtkowaEQb4ysdMqRqMyRpqrwifJo7no-1kzG2uzVxMkC_MgdJvrjN5qkw8GQafPR0LNjtEv35y5jYQnamsg700Ck6hADZRaW0dfqcnce0h6mrElOQygq2/s1600/WP_20140205_008.jpg" height="240" width="320" /></a></div>
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Warm mushroom and bacon salad with homemade tater wedges.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzfq0ri6RfsrVzZkg7tQC19Q5qfngrv2Z0x1LOYbnNF6681S3deYbbkuR_JS2KRsiN0yGMtaxe-2Puhql9urhk09TBfK4_hU_2Ozw_MNf1lTTI6FXmP04f6im7Tur920thAchyhlSe4K8/s1600/WP_20140205_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzfq0ri6RfsrVzZkg7tQC19Q5qfngrv2Z0x1LOYbnNF6681S3deYbbkuR_JS2KRsiN0yGMtaxe-2Puhql9urhk09TBfK4_hU_2Ozw_MNf1lTTI6FXmP04f6im7Tur920thAchyhlSe4K8/s1600/WP_20140205_009.jpg" height="240" width="320" /></a></div>
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Double burgers marinated in teriyaki sauce with colby jack cheese.</div>
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Step 4- drizzle with liquid deliciousness, and make disappear into your mouth hole.</div>
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Mmmm, and not too vicious of a calorie count, either!</div>
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<span class="Apple-style-span" style="font-size: x-small;">(Disclaimer- I typed this the other week. Today is about 70 and I got a sunburn. Wishes do come true.)</span></div>
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-3325741593431086572014-03-21T09:12:00.000-07:002014-08-02T12:47:16.568-07:00Remix-icanThere's something about cleaning out the fridge that is really disheartening. Disposing of all of that food that never got utilized makes me feel like I did something seriously wrong. Sometimes I think maybe I should just go ahead and yank a 20 spot out of my pocket and toss it in the garbage instead. But it happens. You have a little bit of leftover this or that, three tortillas left from tacos the other night, maybe some chicken. Two pieces of bacon. Not enough of anything to really do much with. <br />
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Personally, this is when I find myself discovering new recipes. Sometimes I change the world with said discoveries. Sometimes I burn my wallet in the front yard. Try, try again, right?<br />
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As for the tupperware container of tuna casserole that got left in the back of the fridge and has turned into penicillin, I have no real solution for that. <br />
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However, recently I struck gold. Not sure if I've mentioned that we are Mexican foodies, but there is a recurring supply of cilantro, tortillas, and avocados in our fridge. One day I noticed that there was just a little bit of every thing, and I was just NOT going to the store. So I decided to do an umpteen layer dip. But healthier. Kind of, anyway.<br />
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After we devoured half of it.<br />
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Boo had decided a few days before that we absolutely needed avocados. He was pretty adamant about it, so I figured some guac could be added to the menu.</div>
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Okay so I needed some refried beans. Which are super duper easy to make. You need lard or bacon grease, though. Warm some up in a skillet and throw in a can of drained and rinsed beans. I did black beans, but kidney or canillini beans would work too.</div>
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Let 'em cook till they warm up a smidge, then start to mash.</div>
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Add a pinch of salt. Fin!</div>
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Press it into the bottom of a casserole dish.</div>
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Sprinkle with quesos!<br />
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Shred some grilled chicken. </div>
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Sprinkle with bacon...</div>
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Smother in guacamole</div>
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Toss on some pico (don't you dare think of putting salsa from the jar on this baby! Okay, you can, but consider trying the pico first.)</div>
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Smother in cheese and stick in a 350 oven for a bit. Till the cheese melts, about 5-10 minutes.</div>
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Add some sour cream and enjoy! I took those few leftover tortillas we had and turned them into chips. You just slice them into whatever size you want (pizza cutters make this a breeze), lightly coat with cooking spray and salt if desired, and bake for 5ish minutes at 350. They make for extra sturdy chips. We made a meal (okay, two) out of it. And it has texture, not just a bunch of cold mush. Mmmm!</div>
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<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-44715278660346562612014-01-18T13:13:00.002-08:002014-08-02T12:48:00.152-07:00Easy Caramelized OnionsCaramelized onions are the best thing ever. They're tasty, they're easy, they sound complex, and if made my way, they're really pretty good for you. Also you can make a great big batch of them on a Sunday night and use them all week. I toss mine in salads with gorgonzola, on top of chicken or steak, in scrambled eggs or omelets, even in baking or soups. <br />
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I may also occasionally fry up a skillet of them with some mushrooms and eat it as a meal. Or I may not, who can say.<br />
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Cut onions into 1/2" slices. Remember that they will shrink somewhat significantly, so it's always better to toss an extra onion in the pan. Above I was using 2 medium sized yellow onions. Pour enough fruit juice into the pan that they're almost covered. I use whatever juice I have around: apple, orange, pineapple, it doesn't matter. Sprinkle about a tablespoon of sugar, a teaspoon of salt, and a dash of fresh ground black pepper. </div>
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Cook the onions over medium high heat until the juice begins to bubble, then reduce heat to low. Cover and simmer until the liquid has completely evaporated, stirring occasionally.</div>
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This is what they look like when they're done. Of course, if you like yours to have a nice blackened, crispy edge, throw a tablespoon of butter in the skillet and bring the pan back up to high for just a minute or two. Watch closely, as they can be easy to burn that way. I find them tasty enough just like this.</div>
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Also since most of the sweetness is derived from the natural sugars in the fruit juice, they don't have much in the way of fatty calories. Granted this depends largely on what you use. Cranberry juice cocktail is going to pack a more caloric punch than a can of 100% pineapple juice (my preference).</div>
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I'm going to put a recipe up here later this week that will use these bad boys. Maybe you can find a use for them in the mean time?</div>
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0tag:blogger.com,1999:blog-3313095981843454893.post-19958667607740471412014-01-17T17:50:00.001-08:002014-08-02T12:48:46.934-07:00Minecraft Creeper Mini CupcakesI do enjoy a good video game, as does Hubs. As of late we have been playing quite a bit of <a href="http://en.wikipedia.org/wiki/Minecraft">Minecraft</a>. So when I was trying to come up with an idea for his birthday cake, I thought why not just GO there? Who cares if we're adults? Parents even? If I want to make my dear husband a video game themed birthday cake, you had better believe I will do so.<br />
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Because I'm mature like that.</div>
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Anyway, I thought I might go the route of mini cupcakes to simulate the pixelated style of the video game. Plus mini cupcakes are divine. I figured I could line them all up and ice them in the form of a <a href="http://minecraft.gamepedia.com/Creeper">Creeper</a>. </div>
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I guess this is kind of a fail post. The <i>concept</i> worked out nicely, however there were a few technical issues. The first thing was that I didn't put enough batter in each cupcake. Being able to see the white liners makes the whole thing look a little disjointed. </div>
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Then I made all of the different color icings and intended to put them in zipper bags, snip a corner, and pipe a standard swirl in order to make light work of the decorating. Well that was all good, except I used my cheap bags in an effort to get rid of them and they split at the seems. So I ended up icing each individual cupcake with a toothpick.<br />
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Overall, as a trial run, I'll take it. Here's some pics after the jump.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKge6SBJoUXoQ_OJpdBfwW7zJXjNENnA7htCb2URP724ppDRC1SruBT7z2BumcjKdladAFmeBCny0Vkh2CqIQVery47DE1-faST_9cRHQdiCCzfzeawS4pv6fUW0qrjH6g5avU_-0x8wd/s1600/WP_20140116_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKge6SBJoUXoQ_OJpdBfwW7zJXjNENnA7htCb2URP724ppDRC1SruBT7z2BumcjKdladAFmeBCny0Vkh2CqIQVery47DE1-faST_9cRHQdiCCzfzeawS4pv6fUW0qrjH6g5avU_-0x8wd/s1600/WP_20140116_005.jpg" height="240" width="320" /></a></div>
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I just happened to have this perfectly sized plate! I made all of these with one box of cake mix (and enough leftover to make a mini cake). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tb7U_NK3QzNnQ2KnOmaQs3T4ia5ke9J2Rf0xxgLkNCscMSBItg6i-db3H89C79tyUdWj6MD4H9qC7bZb6rzN6jS7yjNtaOr6Uh4fmeFERa44anWehbimEbnLyTfj_Anhaq0QevVIAzdg/s1600/WP_20140116_006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tb7U_NK3QzNnQ2KnOmaQs3T4ia5ke9J2Rf0xxgLkNCscMSBItg6i-db3H89C79tyUdWj6MD4H9qC7bZb6rzN6jS7yjNtaOr6Uh4fmeFERa44anWehbimEbnLyTfj_Anhaq0QevVIAzdg/s1600/WP_20140116_006.jpg" height="320" width="240" /></a></div>
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Black, grey, and dark green icing complete.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77P9Ec1m-1Zl1l5lsGGXZ9b8lbe7AUuGdqGqdAplvPEb6FlcRn3uE04_jRRfAKz2OA6Qsb0QCL067XATf-vAmjwYvRHhzIWcCUh3nb_1D4FMz3ZEcqRZl5ftVfgSN3B7b3NuueAGHYEC9/s1600/WP_20140116_010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77P9Ec1m-1Zl1l5lsGGXZ9b8lbe7AUuGdqGqdAplvPEb6FlcRn3uE04_jRRfAKz2OA6Qsb0QCL067XATf-vAmjwYvRHhzIWcCUh3nb_1D4FMz3ZEcqRZl5ftVfgSN3B7b3NuueAGHYEC9/s1600/WP_20140116_010.jpg" height="299" width="320" /></a></div>
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Tah dah! I definitely made the grey and the darkest green a little too deep. I felt like the eyes and mouth didn't stand out as much as they could, so I cut some black construction paper to sit underneath.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oUQi8Y4FEnahxtnd18eKygiV9klsnnx3UYxNT8svDQyDtFkUGcnxYuyaaz-GEToCk_qTgMRXMffHmDfRKZZ9lSCIh_5dpXKQrMlDddgmsfrZpb-QslSJavaTvb5Uv-83iLaD4tY5KUN2/s1600/WP_20140116_013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oUQi8Y4FEnahxtnd18eKygiV9klsnnx3UYxNT8svDQyDtFkUGcnxYuyaaz-GEToCk_qTgMRXMffHmDfRKZZ9lSCIh_5dpXKQrMlDddgmsfrZpb-QslSJavaTvb5Uv-83iLaD4tY5KUN2/s1600/WP_20140116_013.jpg" height="320" width="308" /></a></div>
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And this was the final product. Like I said, it's a starting point. But I do always let Hubs be my cake guinea pig.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLjjpE6xGFeD32zpU_SyfZRQM_z3TRbL5X_ENdu2i7BBgvSAwOCE34-ugZ7yWfpy6D0yM69FoDn7wDde10VvF5-vMUmajKSEWMtj7YHbxfiQPdvihqQUMn5JWwUewlbOYgJdtrxslBiVs/s1600/WP_20140116_014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLjjpE6xGFeD32zpU_SyfZRQM_z3TRbL5X_ENdu2i7BBgvSAwOCE34-ugZ7yWfpy6D0yM69FoDn7wDde10VvF5-vMUmajKSEWMtj7YHbxfiQPdvihqQUMn5JWwUewlbOYgJdtrxslBiVs/s1600/WP_20140116_014.jpg" height="320" width="240" /></a></div>
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He never minds.</div>
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Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com2tag:blogger.com,1999:blog-3313095981843454893.post-91056471424819469622014-01-16T20:33:00.000-08:002014-08-02T12:50:30.092-07:00Hide-Away Cat HouseToday is Hubs' birthday! Or at least it was when I started writing this post. I thought in celebration I could show off a little bit of his handiwork!<br />
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As previously mentioned, we have two <strike>annoying, entitled, anthropomorphic</strike> precious kitties in our family. Unfortunately we've always been stumped with where to place their litter box. There is no scarcely used bathroom, closet, or unused mudroom. Thus wherever our cats are doing their business, it's more than likely going to be out in the ongoings of our house. We talked about making a hidden litter box for months, and one day we just made it happen. <br />
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(Byyyyy the way, anytime I say 'we' in this post, you can be pretty sure that I actually mean 'he'. I'm more the point and suggest type.)<br />
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We got this beaut of a dresser from Craigslist for $15. Solid wood, just time worn and slightly bedraggled. Most of the work that was done on this bad boy was repairing and solidifying the existing dresser. If you had a somewhat newer piece of furniture, you could make a version of this in no time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oHAJ5OrXE2cjbFxPEnL1BpiMlaxzepD5HJQvxDYdxS7KP4FTJF2oQPlDHQUMOMKjsgmpgRwa78aQuXALCvVHXIjMO6H2bnrvaMjsxzBUKax6i4UiMsk8076H3WYtXaS-nSpbP4ySsSiO/s1600/601320_552916404849_532121395_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oHAJ5OrXE2cjbFxPEnL1BpiMlaxzepD5HJQvxDYdxS7KP4FTJF2oQPlDHQUMOMKjsgmpgRwa78aQuXALCvVHXIjMO6H2bnrvaMjsxzBUKax6i4UiMsk8076H3WYtXaS-nSpbP4ySsSiO/s1600/601320_552916404849_532121395_n.jpg" height="320" width="240" /></a></div>
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Here's what it looked like to begin with. Actually this is even after a little bit of tlc. Not gonna lie, when Hubs brought this home, I originally had my doubts...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIVMzGINJP7oz6yJMeXIuxCsOfSjJhY0B9MKrCpekgjN0dkyoGZq86pecwYR7K1uBsC8rtfeiv291KYD0oh9OozG8tG8T_a5oSAHzIehyphenhyphentkcGWrxkhdToplUnZSGYuOHAEGc_VCC84AJk/s1600/150032_552916444769_1206726985_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIVMzGINJP7oz6yJMeXIuxCsOfSjJhY0B9MKrCpekgjN0dkyoGZq86pecwYR7K1uBsC8rtfeiv291KYD0oh9OozG8tG8T_a5oSAHzIehyphenhyphentkcGWrxkhdToplUnZSGYuOHAEGc_VCC84AJk/s1600/150032_552916444769_1206726985_n.jpg" height="400" width="300" /></a></div>
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But behold, the finished product! He stripped, finished, and varnished the dresser, got new pulls from the hardware store, and unintentionally made it match the panels in our back room to a T!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTlf4Y73nOnZKthWtUaK7QZqOm63aiPGgUsS6roU6IOTSUKBmughXC5BfunA036ld88kXG1udJ4ZIcKbQyyU7hHefpP8orrJvddyU4R2k9AhewFqUc5c3taA-TrBKQQkojUZz08GOYqac/s1600/WP_20140114_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTlf4Y73nOnZKthWtUaK7QZqOm63aiPGgUsS6roU6IOTSUKBmughXC5BfunA036ld88kXG1udJ4ZIcKbQyyU7hHefpP8orrJvddyU4R2k9AhewFqUc5c3taA-TrBKQQkojUZz08GOYqac/s1600/WP_20140114_003.jpg" height="240" width="320" /></a></div>
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So here's the dish. The bottom drawer contains the cat box. (For a box, we used a $3 dish tub from Dollar General.) As time wore on, we realized the need for a mat on the bottom of the drawer, just in case of an 'overshoot'. We used a piece of leftover vinyl from our kitchen.</div>
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The second drawer is actually flipped upside down and slid back into the spot to allow the cats head room. Because Hubs thinks of everything, he bought an inexpensive motion sensor light much like <a href="http://www.amazon.com/Bright-Wireless-Sensitive-Motion-Activated/dp/B007D6Y58M/ref=sr_1_8?ie=UTF8&qid=1389931264&sr=8-8&keywords=motion+sensor+light">this one</a>, and mounted it up underneath the drawer. No blackout bathroom for our spoiled rotten pooses.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwoqCJY8qKCjpDhf2WaBMnUZ2QX9_t-b2V376G9D0EGyARU3VF5EXLgvIeKdSIUNpLeP918w10dsp54TP982RQwr6R92hEl4xNfYBGQs99mzJf6xLetd3hk4GQTpwvIOHr1QOKCniq5e0/s1600/WP_20140114_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwoqCJY8qKCjpDhf2WaBMnUZ2QX9_t-b2V376G9D0EGyARU3VF5EXLgvIeKdSIUNpLeP918w10dsp54TP982RQwr6R92hEl4xNfYBGQs99mzJf6xLetd3hk4GQTpwvIOHr1QOKCniq5e0/s1600/WP_20140114_007.jpg" height="240" width="320" /></a></div>
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The third drawer handily organizes litter cleaning paraphernalia, while the fourth and fifth have dishes, nip, canned food, etc. I dunno about you, but in our house having a place for everything is a huge commodity, so I'm thrilled to have a cat 'zone'. Bonus points cause meds and other weird stuff is out of little hands' reach.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDfS8Ii18AJ84-Gx-pJZIKem3jl-PRLNKrLJA3VSJe2eMgZNh0z9bn3NrOb1R2gjiBkP3u7sdluRd6EczYXPhvn3L0lw5ALK4VoiuVbeM4fO_3pCXol9XKs77fs7w-FH7gKFOjpcrlAUH/s1600/WP_20140114_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDfS8Ii18AJ84-Gx-pJZIKem3jl-PRLNKrLJA3VSJe2eMgZNh0z9bn3NrOb1R2gjiBkP3u7sdluRd6EczYXPhvn3L0lw5ALK4VoiuVbeM4fO_3pCXol9XKs77fs7w-FH7gKFOjpcrlAUH/s1600/WP_20140114_009.jpg" height="240" width="320" /></a></div>
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And up on top the kids have their water fountain (<a href="http://www.amazon.com/Catit-Design-Fountain-Softening-Cartridge/dp/B00CO527IC/ref=pd_bxgy_petsupplies_text_y">CatIt</a>, a lot cheaper than vet visits) and dishes. Poose is snuggled up in her <strike>throne</strike> cat tower, next to her bird watching window. What a life, man.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAFdiUpFll8NIUZJSWLlGGib70w5a1JJzKCXvGBf-rwUsGHI8QsWKSQILZBRE1QXK8hIom8FpUtjDwX6GyG4sDrvYw5yBXyZJJxWniuuOK9LeVEOQ0T7aJ5012f8F-52gkGjGZNVFIVoJ/s1600/WP_20140114_010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAFdiUpFll8NIUZJSWLlGGib70w5a1JJzKCXvGBf-rwUsGHI8QsWKSQILZBRE1QXK8hIom8FpUtjDwX6GyG4sDrvYw5yBXyZJJxWniuuOK9LeVEOQ0T7aJ5012f8F-52gkGjGZNVFIVoJ/s1600/WP_20140114_010.jpg" height="262" width="320" /></a></div>
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This is the entry hole. After staining and before varnishing, Hubs let me sharpie on some adorable cat ears and whiskers. </div>
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Anyway, this is just what we did. Maybe it will serve you as an inspiration or a starting point for a bigger project. If you want to know any of the details on how this was accomplished, leave a comment and I'll <strike>ask the man who knows</strike> get right back to you!<br />
<br />Anonymoushttp://www.blogger.com/profile/15495063293582795211noreply@blogger.com0