Let’s Face it, you need a BigArse Pot for making Chicken Stock!
Last night, I found some Bare Chicken on sale at Hy-Vee for $4. FOUR DOLLARS A CHICKEN!!! That is unheard of. The tricky part was those wonderful Organic, sort of Local Chickens “expired” tomorrow, so I had to either freeze them or cook them. I figured as long as I was cooking one of them, I’d cook both.
I’ve learned (the hard way) to always use a thermometer and/or a timer when cooking. I love my OXO digital thermometer. I am using this extra large pot I got from Dan’s Grandmother’s kitchen after she passed away a few months ago. It is quite large and has a copper top. I didn’t have a pot large enough for 2 chickens until now!
I love a good soup. Any time of the year. Soup is an especially good treat in the summer! I made up this soup tonight with some of the vegetables from One Farm, but I was inspired by the Potatoes Danelle dug today. She planted and harvested 2 kinds….a red and a purple.
I used everything but the radishes in my Chunky Thick Rib-Sticking Potato Soup.
There are no real measurements for this soup…..I wrote down a recipe but you have to make changes as you go. This recipe is not written in stone. You may like a different vegetable or cheese or spice. You can do that with soup. Soup forgives.
I have made a million and one Monster Cookies these past few days. I shipped 2 boxes of my boys favorite cookies today. I hope they share them with others in their work areas and camp. My recipe, from the Blair Jaycees, does not use flour. I’m not sure if they are gluten free, but the are sure good!
We made some Chex Mix at TheHouseAtTheLake. It is the prefect Summer Snack. Even though the house SMELLS like Christmas, it is an easy snack to make and store, and even nutritious 🙂
You’ll have to go to the store and gather up ingredients. The Cereal (you can also use Crispix), Nuts, Pretzels, and maybe small crackers.
My mom always uses mixed nuts but I like only peanuts and cashews. You’ll also need butter or even coconut oil and the spice mix packet (that I use) or the real spices….Worcestershire Sauce, Garlic Powder and Seasoning Salt. We also use the BIGGEST disposable Foil Pan we can find.
Read the directions on the box. Add what you like. Mix it up. Serve it to your family. Eat it yourself in Bed. Give it Away. But Make It!
I like to think up names for my homemade jams like the made-up names for the Pies in the movie Waitress.
Today’s Jam is RhubarbCran. I used 1/2 fresh and 1/2 frozen Rhubarb, a bag of frozen Cranberries I’ve been saving all winter, and about 4 plums I had on hand.
I also used Pomona’s Pectin, a product that uses less sugar in order to get the Jam to “jell”. I’m all for less sugar…..and with BOTH Rhubarb and Cranberries, you KNOW this one is TART!
I followed the recipe exactly, except for adding the additional plums. This was my first time using this kind of pectin, and it is a whole different method that you have ever seen before. It is neither hard or complicated, just different. Read the directions, study the website, and order the book – Preserving With Pomona’s Pectin.
I mixed it up in my Calphalon Unison Nonstick Dutch Oven and it had to simmer several minutes so the fruit could get soft. I could watch right thru the glass lid! It did not scorch and nothing stuck to the pan.
Making Jam and Waterbath Canning look complicated, but they are NOT. Clear the Decks in your kitchen, study the recipe several times, and have everything ready…and you’ll do fine!
This jam was Tart and tasted like Rhubarb with a slight cranberry hint. I loved it!