This weekend we have a lot that will be going on in our kitchen!Now, I have to say, while I thoroughly enjoy shows like Masterchef, I am no where near as talented as the home chefs on that show. I do best following a recipe, tweeking it a bit, maybe adding a flavor or two and staying with that. I know what flavors go well together and I know what
Last summer I meant to write about this but then I got caught up in all the hoopla from Hurricane Irene, the rush to get even more canning done, the busy schedule at work and home and all and well. I just never got to it. I’m sure many have heard about BPA which is short for Bisphenol A. Wikipedia has this to say on it. “BPA is controversial because
Recently I intended on making a strawberry jam marinated pork chop recipe however that morning I completely forgot that we were supposed to marinate the pork chops according to the recipe we were using. I did have the pork chops out in the fridge though so I figured I might as well use them and see if I couldn’t just make up my own recipe. Now, I consider myself to
Saturday night in order to use up our excess cherry tomatoes we decided to have beef shish kabobs. Unfortunately I don’t have mushrooms going yet so the button mushrooms(blog coming soon on my new mushroom farm!) on this weren’t mine. However the onions and tomatoes were! We used black cherry and Christmas Grape tomatoes here along with onions picked that day from the back yard. I really gotta start leeks
Okay, so like I said, yes I will provide the recipes that I used to preserve the fruit and fruit. Now first thing, I have to say, not a single one of these recipes are mine. These are all borrowed from numerous places on the web. I’ve provided the link to the website that I borrowed the recipe from. Our first canning of the season was the strawberries we picked
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