Lady of the Shire

Chocolate Chip covered Oreo Cookies

2013-04-28T16:45:00.000-05:00

They look deceptively normal.

So, for my senior recital (I'm a music education major) I was rather nervous. I didn't want to do it, I was paranoid nobody would be there, etc. My Sigma Alpha Iota sisters (it's a women's music fraternity) moved our meeting an hour earlier so they could go to the recital, and many of them did.

But, the music fraternity my brother's in moved their meeting back as well so they could go to my recital (not SOP). They all lined up in their Phi Mu Alpha jerseys in the front of the recital hall and sat in a row together. When I walked out, I had a hard time not laughing at them all sitting there.

I thanked both groups with cupcakes, cookies and deer jerky at the reception afterwards. I still felt like I needed to do more, so last week I asked one of the brothers what type of cookies he thought I should bake. His response was Oreos covered in chocolate chip cookie dough. I had never heard of this, and he was a bit stunned by such a response.

Naturally, I turned to my handy-dandy Google and found a recipe on the Bakerella site.

Chocolate Chip Covered Oreo Cookies
2 sticks softened butter
3/4 C brown sugar
1 C white sugar
2 eggs
1 T vanilla
3 1/2 C flour
1 t salt
1 t baking soda
12 oz bag chocolate chips
1 pack of Double Stuf Oreos

- Put the oven on 350*.
- Cream butter and sugar.
- Add vanilla and eggs, beat until combined.
- In a separate bowl, mix flour, salt, soda until combined.
- Slowly add the flour mix to the sugar mix.
- Add chocolate chips and stir until just combined.
- Take a golf ball sized piece of dough (cookie scoop, etc) and flatten it out somewhat. Wrap it around the Oreo. Make sure it's all covered and there are no super-thin parts - these will leave exposed Oreo after baking.
- Place on a parchment paper lined pan and bake about 11-16 minutes.
- Let cool 5 minutes, then remove to cooling rack.

I made 2 batches of these, and had a few broken Oreos left over. It made about 55 cookies between the two batches.

Bam! A hidden cookie!

Again, thanks to the Iota Omicron chapter of Sigma Alpha Iota and the Delta Epsilon chapter of Phi Mu Alpha Sinfonia and everybody else who showed up to my recital. SAI/PMA, thanks for moving the meetings, and enjoy the cookies. :)

Pearly Crocheted Mesh Bag

2013-04-21T12:43:00.001-05:00

Another plarn bag. Yeah, I love to crochet with this stuff.

It's from this pattern on Ravelry. I kind of wish I had used a larger hook (I used the one the pattern called for) since the single crochets at the top and bottom are a bit stiff. The mesh section is also a little tight on certain rows.

The plarn is from big transluscent bags that come in cases of t-shirts my parents get for their screenprinting business. They're a little harder to work with than regular sized bags, since you have to fold them more times, and it's harder to keep the strands from knotting up. I really like the color of the finished product though, so it's worth the fight. The little black flowers are from some trash bags that I had used to cover my backpack in the back of the truck on the way to the camp.

In the picture it looks like the bottom is wider than the top, but in reality it's not. It's just the way the picture took.

Chainmaille! Micromaille, at that...

2013-04-14T14:14:00.000-05:00

OK, so some won't call 24g 1/16" micromaille, but I do. It's itty-bitty and a pain to get decent closures on. But, at the same time, I love the feel of it and the way it makes Euro 4/1 and Byzantine look. So dense, yet flowing at the same time.

This one, I just finished today. It's in Euro 4/1, 24g 1/16" stainless steel. I used to have one like this a few years ago, but I traded it at the Louisiana Ren Fest to one of the vendors and got some awesome earrings and ear cuffs for it. I'm partial to the tube clasp on it. I had been saving it for this project, and finally got to sit down and work on it. I wish I could remember where I bought it at, in case this one breaks. Ah well.

This is the chain and pentacle I wear day in, day out. I finished this chain a while back, but just now got around to taking a photo of it. These rings are 24g 1/16" as well, in sterling silver and green anodized titanium. The weave used is Byzantine. At this AR, the weave is almost round instead of its usual square-y-ness.

If you're interested in learning more about chainmaille, this is the best site on the web for it - MAIL.

New Grocery/Garden Bag

2013-03-17T14:19:00.001-05:00

So I really like this pattern. It's the Market Bag pattern at Lion Brand Yarn's website. It's for their cotton yarn, but I did it with plastic bags. Because of this switch, I also used a "J" hook instead of the "H" they call for in the pattern.

Normally, I use softer/more pliable plarn (plastic yarn). It's easier to use the kind that WalMart bags are made of, mainly because they're almost all made of the same weight of material. This bag, though, is made from all those other plastic bags you get, such as: bread, carrots, toilet paper, paper towels, red beans, celery, tortillas, dry cleaner bags and many, many others.

This makes for a much slower construction. It also yields a slightly lumpier finished product. Over time I think it will smooth out some. The bottom flattened out a good bit after just the first use.

The bag is rather large. It's 14" wide at the bottom and about 19" tall (including the handle). It has a little stretch, but not much. Unlike other reusable shopping bags, it doesn't fold up really small or anything. He's a very sturdy little fellow though, and I like his colors.

My photography skills leave something to be desired...ah well. I'll get better one day. :)

Green Onions! (again)

2013-03-08T07:16:00.001-06:00

So I know I posted last year about drying wild onions, but this is kind of the updated version. Dad was rather wary of having an overpowering flavor if he just used dried wild onions as you would green onions, but those fears were groundless. We used the hell out of some wild onions over the past year.

Solution? Plant the whole two back rows of the garden with green onions (and lettuce, as well - makes for interesting cutting of food back there). My mom and I have been spending at least 1 day a weekend for the past 6 weeks or so cutting onions in the garden, chopping them up and sticking them in the dehydrator.

The only problem is one we encountered last year as well. Anything as lightweight as green onions chopped in itsy-bitsy pieces blows everywhere with the fan and makes a beautiful green mess. Solution? Well, we tried laying another sheet and rack on the one with the onions, but that seriously limits how many trays you can use, and only cuts back the blowing away problem by about 80%. All that hard work, you don't want to lose those onions.

Mom and I came up with the greatest idea (other people probably have as well). Sew a bag of thin cotton material and clothes-pin it shut. The onions won't blow away! It might take a bit longer to dry, but I can handle that. We can stuff about 4 or 5 bags of the onions in the dehydrator at a time, depending on how full they are. Just stick them on the racks like you would the regular sheets and walk away.

That's a gallon of dried onions. We have at least 10 times that much dried right now. The more green onions we have, the more we use, and the better it makes food taste. Even so - that's a helluva lot of onions. We give the fresh ones to anybody in the area that wants some, so if you live in or near Houma, let me know, and you too can have massive amounts of green onions! :)

Gordon Goodwin with the UL Lafayette Jazz Ensemble

2013-02-06T07:44:00.002-06:00

I know. Shameless plug. But hey - I'm 3rd trombone in the big band, it's my school, it's my blog, and trombone players have very little shame.

The concert is Saturday, March 2 at 7:30pm in Angelle Hall auditorium. That's University of Louisiana at Lafayette campus (in, ah, Lafayette, LA) for anybody in the vicinity.

Tickets are $10, $5 for students, free to ULL people with your cajun card. Info for group tickets is on the poster (ie, phone number to call).

For anybody who doesn't know, Gordon Goodwin leads the Big Phat Band. He's a composer and arranger. He plays saxes and piano very very very well. We'll be having an open rehearsal with Goodwin working the UL Big Band on March 1, 7:00-9:30pm. It'll also be in Angelle's auditorium - anybody's welcome to come. The same goes for 9:30am on March 2 - he'll be doing clinics with area high school jazz ensembles. These rehearsals are also open to the public.

If you're a big band/jazz/music supporting person and in the general vicinity, come on out to hear us. It'd be greatly appreciated.

This is the poster. It's got all the same info on it, but prettier.

This is Count Bubba, one of the tunes we're doing. Listen. Enjoy. Go to the concert. :)

POST CONCERT UPDATE
It was a great concert. Goodwin was a great person to work with. Great job to the high school groups that had clinics that day with him as well. Thank you to everybody who came out and listened, you make it possible for us to keep having concerts like this.

Now for some pictures from the performance itself. My dad took a ton of pictures. I like pictures.

Seed Starting Time!

2013-01-28T18:25:00.000-06:00

First picking of last year.

First of maaany pickings.

Since we had MLK day off school, it gave me some free time to start seeds. Peppers and tomatoes. I've never successfully grown tomatoes, from seed or plant, so hopefully these will work.

I was stuck at school this past weekend, and rather upset about it. I had to take an evil standardized test, PRAXIS 0113 (ie, a music content test to go be a teacher) Saturday at 7:30am, and was moping around the dorm the remainder of the time.

Sprouts!!!

In an effort to lighten my heart, Mom took pictures of some of the seeds sprouting and sent them to me via her phone. This explains the somewhat debatable quality of the pictures.

As you can see, we were short on things to plant in. I had 2 dozen and a half cardboard egg cartons and 3 single dozen cartons. For what I was planning on starting, that was plenty. My mom got seeds for my dad for his birthday, though, and that quickly ran out.

So I moved into plastic cups that were 10 years old. Then paper cone shaped cups of the same age. Then toilet paper rolls we found under the bathroom counter. Then the Christmas peppers, being last, got stuck in an old Rubbermaid I accidentally threw the lid away for a few weeks ago.

We got the majority of our seeds from this wonderful dream book: The Pepper Gal. I want just about everything on her site/in her catalog. Mom got some salt peter(re? I can't spell.) On her site, she said if you soak the pepper seeds in it mixed with water, they sprout quicker, iirc. It wasn't expensive, we were shopping, so Mom got some.

Note to self: wet seeds are a pain in the posterior.

Christmas Pepper seeds coming up.

I had run out of individual containers by then.

Since we had such a bountiful pepper crop last year, it was decided we needed to do the same for this year. Well, not quite the same. All we grew last year was jalapenos, banana peppers, cayennes and Christmas peppers. And 3 tiny purple ornamental pepper plants my aunt gave us. They turn brown when pickled. :( I wanted them to keep the pretty purple.

Anyway. We use Zataran's dried bell pepper by the ton. When I had done enough batches of bread and butter banana peppers and we were tired out of stuffed ones, I started dehydrating the banana peppers. They work great in place of bell peppers.

The only thing was, it was the end of the season then. So we barely had any for long.

Mom's remedy - buy a ton of seeds this year. I think there were only 2 bell pepper packs among her purchase...yet that's what spurred the shopping spree.

Jalapenos, Banana peppers, Bell peppers, Poblano peppers, Cayennes, Green Chiles, Habaneros and gods know what else. It's okay, because we'll use them all or give them away or something. I'm excited. Oh yeah, and Cajun Belle Peppers. After reading so much about them on this awesome blog (http://oldworldgardenfarms.com/) I decided we needed to try them. So I'm guilty on that one.

Mom also got 2 packs of cherry tomato seeds and 1 pack of beefsteak tomato seeds. I'm really, really hoping they do well. I want to can some salsa BADLY. It's my dream to can some homemade salsa. I know, I need a life, but I've wanted to for years. Assuming Dad doesn't eat all the tomatoes, I'll have some for canning hopefully.

Also, in an effort to aid my hideous memory, I downloaded/printed/actually filled in this awesome little calendar/datebook/garden log thing from Little House in the Suburbs. Find it here.

Once it gets a little later, we'll stick the squash seeds in the ground, along with cucumbers and such. Dad wants to grow sweet potatoes this year, which would just make me the happiest little coonass in the world. Hopefully that works out as well, and we have enough garden space. Right now, we've got mustard greens and lettuce and green onions in the garden. It'll be pretty crowded this year in there.

My babies just growing away.

If you have any favorite pepper recipes - cooking, canning, sttuff to do with dried, anything - let me know. It looks like I'm going to have enough for some experiments. :)

Tis the season for COOKIES!

2012-12-14T15:33:00.000-06:00

And so the holiday baking begins. Mrs. Field's cookies - I love them. They're my favorite cookies, I do believe. They also happen to be my brother's favorite, our uncle's favorite, and they rank pretty high up for my parents as well.

As I've said before, since we have pecan trees, this recipe (big to begin with) uses a lot of them. If you don't have the inclination to spend exorbitant amounts of money on that many pecans, cut down the amount. It's not imperative that you use that much.

Also, the recipe uses both white and brown sugar. I prefer, when I can find it, dark brown sugar over light brown, but you can use either one. In the past few years, for some reason, dark brown has become scarce at our local grocery stores.

It's a big recipe - if you don't have one of those massive super-fancy mixers (I don't), be prepared to switch into a separate, larger bowl when the time comes for adding chocolate and pecans. Also, a large wooden paddle/spoon is useful at this point if you have aversions to mixing with your hands.

This is a very sticky dough, and it's a nightmare to make "golf-ball-sized" cookies by hand or using two spoons. Enter this amazing cookie scoop thing I got at Wal-Mart for something like $8. It's worth every penny, just for this recipe. It keeps your hands clean and speeds up the cookie-ing process immensely. The only thing is this - if you use a scoop, you'll need to cook them a few minutes longer, since it'll make them a bit taller than 2 spoons or hands tend to.

So, without further eloquence (haha, yeah - me, eloquent? as if) I give you the recipe to the best (imho) cookies in the world.

Mrs. Fields’ Cookies

2 cups butter, softened

2 cups white sugar

2 cups brown sugar

4 eggs

2 teaspoons vanilla extract

4 cups all purpose flour

5 cups old fashioned oats (measure, then pulverize in the food processor)

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

24oz semi-sweet chocolate chips

one 8oz Hershey bar (grated in food processor)

3 cups chopped pecans

Preheat oven to 375*.

Cream butter and sugars.

Add eggs and vanilla, mix well.

Separately mix together flour, oatmeal, salt, baking powder and baking soda.

Add flour mix to butter/sugar mix, slowly, mixing well.

Separately mix chocolates and pecans.

Mix dough and chocolate/pecans together. This will probably be easier done by hand in the largest bowl you own.

Make golf-ball-sized (or cookie scoop sized) cookies on ungreased OR parchment papered cookie sheet.

Bake 6-14 minutes. Do not over bake these - they'll look just a little under-done when you take them out, but they'll firm up on the cooling racks nicely.

Yield: somewhere around 175 cookies (using my handy-dandy cookie scoop).

Cakes in a Mug (beginning of Christmas gifts)

2012-11-23T20:01:00.000-06:00

So this year for Christmas, a lot of people will be getting coffee cans (decorated of course) filled with different kinds of mixes in little bags. These are for 3-2-1 cakes in a mug. They're really easy, really cute, and work out great if you want cake in a single serving size.

The reason they're 3-2-1 cakes is simple - 3T of mix, 2T water, 1 minute in the microwave on high.

Go out and buy 2 cakes - an Angel Food cake and some other type. In this case, I used:

The Duncan Hines Angel Food mix was about $1 cheaper for a box than any other brand, so I got that. There was no store brand super-cheap Angel Food, or I would have gotten that. Cheap doesn't hurt anything in this case...cheap is good...cheap is your friend.

Next, dump both mixes in a bag or bucket. I chose to use the biggest cottage cheese container I could find, since it's more reusable than a ziploc bag.

Close the lid. Shake it up until it's all mixed thoroughly.

Your color will vary depending on what type of mix you match with the Angel Food.

Take 3T of the mix and stick it in a microwave safe coffee cup. Add 2T of water and mix it up. Microwave on high for 1 minute. Stick a bit of random mix-ins in there if you like. I put a broken-up mini candy cane in this one.

The cake will fill most of the mug. This one's small because I used the leftovers that didn't quite fill the little bags I used for individual mixes.

All gone. The only sad thing is, it sticks in the mug and takes a bit of soaking to clean easily. Ah well. They're cute, fun and easy to make.

Eventually I'll get some of the other mixes up here that I'm using for Christmas gifts as well. Chai mix, hot cocoa mix, mocha mix, etc. All in sugar version and Splenda version (mom and my brother's nanny are both diabetic). The chai also comes in regular and decaf versions, because my mom likes to drink her chai in the evening and decaf allows this with sleep to follow.

Samhain/Halloween Treats! - Popcorn Balls and Cookies

2012-10-31T13:12:00.001-05:00

This is the last of the cooking over the weekend. If you remember from before, I had planned on finishing up with my great-grandpa's popcorn balls and stamped cookies. Stamped cookies. Who said they were supposed to be easy? Maybe it's just me. It probably is. Either way, they didn't work out. At all.

SO I fixed those cookies. The royal icing and all worked just fine, so I made spiderwebs instead and used some of the leftover sprinkles from the cake pops to stick on the webs.

Sorry they're covered in plastic wrap. I remembered to take the picture after I had covered them, and if the plastic wrap came off, more cookies would be consumed. They did not need consuming at that time.

Shortbread Cookies

Mix together: 1 1/2 C flour, 1/2 C powdered sugar, 1 C softened butter, 1 T vanilla. Make sure it's very smooth. Bake 13-15 minutes in the oven at 350*. Cool 5 minutes and transfer to wire racks.

Chocolate Cookies

8oz softened butter

1C powdered sugar

1C cocoa powder

1t vanilla

3/4t salt

1 1/2C flour

Preheat oven to 350*.

Mix butter til smooth, then add sugar and cream.

Add cocoa, vanilla and salt.

Mix til the consistency of thick frosting.

Add flour and mix until just combined.

Make a ball and knead slightly.

Flatten to 1/2" thick or so.

Cover and freeze 15 minutes.

Roll out to 1/8" thick or so.

Cut.

Bake 10 minutes.

Royal Icing

I used Sweet Sugar Belle's recipe for royal icing. Then I colored and prepared it like she said. Then I stored the remains like she said. Sweet Sugar Belle, you're awesome. I also did the trick with the plastic wrap in the frosting bags. It was amazing. ThankYouThankYouThankYou.

I made a half batch of what her recipe calls for. Even with all of my messed up cookies and stuff and making webs on them, I could have used only 1/4 of the batch. I dropped off the rest with my grandparents. They'll figure something out to do with it. If not, they can throw it away.

Pa's Popcorn Balls

They're cuter when my dad does them. And they were cuter when Pa did them when I was younger. But I have smaller hands that aren't quite as calloused, so no amount of butter will make me excited about sticking my hands in stuff that's taking it's time cooling off from 303* F. Nope. Calloused hands are a virtue in this recipe.

5-6 quarts popcorn (from an air popper)

1 cup syrup (I used Mrs. Butterworths Original because that's what we had.)

1 cup brown sugar (dark is preferable, light will work)

1 pat butter

shot of vanilla

pinch of salt

Place popcorn in a large, heavy, buttered pot.

Bring other ingredients to a hard crack stage (I went to 303* because that's what Dad told me to do.)

Drizzle slowly over popcorn while mixing with a buttered wooden spoon - 2 people works best.

Shape with HEAVILY buttered hands and let cool on wax paper.

Wrap in plastic wrap.

These are still one of my favorite things in the world, just because Pa and Granny used to make them. The same goes for oyster gumbo. And duck. It was a Pa and Granny thing, so it's kind of homage to them to make this for Halloween.

Happy Samhain/Halloween, guys.

Samhain/Halloween Treats - Cake Pops and Balls

2012-10-30T08:08:00.001-05:00

Part 2 of the baking done on my lovely 3 day weekend. I made cake pops and cake balls for Halloween night. Since the UL wind ensemble has a brass sectional on Halloween night, I will be attending in costume and bringing food. In this case, White Russian cake pops.
Last year, my brother's birthday fell on a night when we had orchestra rehearsal. I asked him what kind of cupcakes he wanted me to bring, and his smart posterior responded, "Oh, White Russian cupcakes would be wonderful." The smart alec didn't think I'd find a recipe. Proved him wrong. Doctored cake mix, here we go.

White Russian Cake
- 1 box of vanilla cake mix (or white if you can't find vanilla, just add a bit of vanilla extract in that instance)
- 1/4 cup vodka
- 1/4 cup Kahlua
- 1 small box vanilla pudding mix (if your cake has pudding in it, skip this)
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla

Other ingredients
- small cookie/ice cream scoop (optional)
- some kind of coating (chocolate, almond bark, candy melts)
- Crisco (for coating)
- things for decorating (chocolate for drizzling, sprinkles, etc)
- about 50 lollipop sticks
- something to stand them on (Styrofoam covered in plastic wrap and/or strainers on crab boiling trays)

- Mix it all cake ingredients up, then bake at 350* for about 40 minutes. When a toothpick comes out clean, it's done.
- Let it cool completely.
- Crumble the cake up and add enough vanilla frosting to make it stick together in balls - I didn't need much at all.
- Put it in the fridge for about 30 minutes.
- Take your handy dandy mini ice cream scoop and make balls of cake stuff. Smooth them in your hands and put them on a cookie sheet back in the fridge. No ice cream scoop? Use spoons or your hands.
- While that's chilling, melt whatever coating you're planning to use. I used white almond bark and Crisco, adding Crisco to the melted bark until it was smooth enough to pour kind of like body wash.

There are many easy to melt chocolate or candy coating or whatnot.

The best thing I've found is my mini crock pot.

Put the coating and Crisco (if using) in there on low for about 20-30 minutes.

If you do this, when your bark is ready, your cake balls will be chilled enough.

- Take the cake balls out of the fridge.

- Dip about 3/4" of a stick's tip in the bark and stick it in the ball.

- Place it on the tray and make cute rows, like little soldiers with bayonets.

- After they're all done, toss them back in the fridge. While they chill again, get your decorations together. Melt more bark if necessary.

There are many ways to let your cake pops dry.

If you want them with flat bottoms, just place them on a greased pan or something after they're dipped.

If you want them to be round all over, you'll need to stick them in something.

I used 2 Styrofoam blocks covered in plastic wrap until they had dried enough not to drip if turned sideways.

After that, I put them in the holes in strainers turned upside down on crab trays.

This put them at an angle, but they were dry enough it didn't matter.

- Take your pops out 2 or 3 at a time. Dip in melted coating. Do not turn like candy apples. If you don't believe me, give a few turns to one you're working on and watch it fall into a mess. (I did this, not thinking, naturally.)

- Let them dry a bit, to where you can still put sprinkles or something on, but where your coating isn't making a huge mess and falling off everywhere.

- Decorate!

I used sprinkles and melted chocolate.

The ones I drizzled with chocolate sat out over night with no drizzles because I didn't feel like melting it at 10pm.

There were no ill effects.

The sprinkle ones were cute.

Note to self - black sprinkles taste like black icing - bitter.

-When the time comes to cover them (for me it was the next day) you can stick them in an airtight container or individually wrap them.

- Treat bags specifically for that purpose from a fancy craft store would work. I used Dollar Tree sandwich bags. Just cut them at an angle to get rid of the excess plastic, pop it over the pop and tie with curling ribbon. Then curl said ribbon.

Cake Balls

Since I had so much fun with the pops, I made cake balls for Mom and Dad to bring to Grammy and Poppy's (grandparents) on Halloween night.

I used a plain vanilla cake and subbed in unsweetened pear sauce I had canned a few years ago (you can use apple sauce) for the oil.

I wanted to make these cute brains. Sadly, after the first ice cube tray, I realized that my particular silicone trays were too small and angular and intricate and all kinds of other stuff. So Mom and Dad got cake balls with chocolate, pecans and coconut.

Samhain/Halloween Treats! - Caramel Apples

2012-10-28T14:57:00.003-05:00

A very long weekend of cooking/baking is over! Ah, but it was fun. Caramel apples, White Russian cake pops, vanilla cake balls, spiderweb cookies (stamping didn't work grr) and popcorn balls. On to the pictures/recipes/disgruntled remarks about cookies. :) They'll be done in multiple posts because of pictures and stuff and longness.

Caramel Apples
Why make 40 caramel apples, do you ask? I made these for the girls in the music fraternity I'm in (Sigma Alpha Iota) and for the guys in the music fraternity my brother is in (Phi Mu Alpha Sinfonia). I can't bake for the sisters unless I bake for the brothers - they pout. Enter 40 caramel apples. One each for me, 2 parents, 3 cousins (little boys need lots of sugar) and 2 grandparents and the other 32 are for the music frats. They get theirs tonight at the SAI and PMA meetings.

Due to the large number of things to do this weekend and only 3 days (Friday my only class was cancelled, hello being home Thursday night!) to get them done in, I used the easy way, ie bagged caramels.

The first 3 bags were of the Kraft bits. I did those apples Thursday night, but it wasn't enough - so off to Rouses for more caramel bits Saturday morning. Sadly, all they had were the Brachs caramels. So you get to hear how both kinds worked out.

1. Clean wax off apples. Dip apples in boiling water for 10 seconds each, then dry thoroughly. (To clean the pot after just boil water in it above the wax line. It'll come out after that.)

Waxy apples.

Un-waxy apples.

2. Stick popsicle sticks in your apples then stick them in the fridge for at least 30 minutes.

3. Melt your caramel in 30-45 second bursts in the microwave.
- Due to my inability to buy enough of something the first time, I used both the Kraft bits and the Brachs Milk Maid caramels. The Kraft ones were an 11oz bag, and I think the Brachs were either 14 or 16oz. I added 2T of whole milk to each bag when I melted them in my coffee cup in the microwave. 2T was great for each of the 11oz Kraft bags. It was probably too much for the Brachs 14/16oz bag. Those apples were goopy-er afterwards. They didn't solidify quite as much as the Kraft ones.

4. Coat the apples. Chef Paul Prudhomme is the man for this. Everybody else wants to overcomplicate it. He shows how easy it is to do. After coated, I placed them on a buttered cookie sheet.

5. Refrigerate and get decorating stuff together.
- I stuck mine in the fridge overnight to let them harden and put all my toppings on via melted chocolate the next day.

My assembly line - roasted pecans, Reeses pieces, M&Ms, toasted coconut, and a crab boiling tray to work over.

I melted my chocolate in the microwave, then stuck it in these bottles. I put water in my little crock pot on low and kept it in there to keep the chocolate from getting hard again.

6. Decorate!
- I drizzled chocolate and put the fixins from the assembly line on. The pecans and coconut were kind of dumped on, but the M&Ms and Reeses pieces had to be kind of stuck on by hand.

It's a heart! Kind of. Sort of. Ah well.

To store them, I put a piece of plastic wrap on the very bottom of each apple after an hour or two. Then I put them each in a muffin cup. Then I put them in Dollar Tree jack-o-lantern bags. They'll last up to a week like this if the other people on the internet are right.

Harvest Season

2012-10-23T21:39:00.000-05:00

Pecans are ripening...citrus is ripening...okra is still going strong...I love autumn.

Pecans

I love pecans. We currently have 7 pecan trees I think. We used to have 10 or 11, but with hurricanes over the years we've lost some.

My parents went to Oklahoma on Saturday morning, so we've been picking pecans up for a few weeks so my mom has something to do in the truck. The pecans below in the bags (made from old t-shirts, mostly) are cracked. She cleaned them most of the 15 hour drive up. The rest (in the box) are for my dad to crack up there so she can work on those on the way home.

Since we have so many different types of pecans, and they come in a diversity of shapes/sizes, we learned years ago that the best thing to do is separate them out by tree. Then the ones that fit together can be cracked at the same time without altering the cracker. It helps and makes the whole task go much quicker.

We usually end up with a freezer full and enough left over to give to my grandparents and aunt/uncle. It makes life a whole lot more convenient in the cooking world.

I don't know what I'll do when I move up to Oklahoma. I won't have a million pecan trees. What to do? They have black walnut trees growing on the side of the road near our place. Will I just have to get used to walnuts until we can get pecan trees going? Ah well.

Citrus

Lemons. Satsumas. Oranges. Grapefruits. Kumquats. Tangerines. We have them all.

I've been doing a lot of canning of lemon juice, due to the poor lemon tree falling over. I was up to 22 quarts before, iirc. On Saturday, I did another 14. Lotsa lemon juice. Lotsa lotsa lotsa lemon juice. Mom and Dad brought a few bags to Oklahoma to make lemonade and give to anybody up there who wants some. And the tree still has fruit on it.

Anybody got suggestions on things to do with lemons? :P

The two pictures on the right are satsumas. Nathan (brother mine) cut half a bushel this past Friday night for Mom and Dad to bring with them. He found a bunch that fit together like grapes, which was really cool.

They've just now started turning full out orange, but they've been ripe for about two or three weeks now. They're not the biggest in the world, but they are tasty.

The grapefruits are getting ripe as well. I don't eat them, but everybody else does in the house. Mom and Dad said they weren't quite ripe, Nathan didn't care, he still ate the one he peeled.

Once everybody's eaten their fill of grapefruits and oranges, I'll juice and can the remains. My great-grandpa used to can satsuma juice to drink like orange juice. If we have those left over this year I might try that. Has anybody else done this, or something similar with tangerines or other citrus?

Also, does anybody have suggestions on what to do with kumquats aside from marmalade, fruit salad or just plain eating them? It's another that I don't eat, but everybody else in the house loves them. Suggestions on uses would be appreciated.

Dehydrator

"The corn is as high as an elephant's eye..." Sorry, no corn. Okra, yes. And I couldn't reach the top of a lot of the plants to pick it. A lot is too big to use, just because my parents have been to busy to pick it a lot. There's plenty of small stuff still coming out though, so I went out Saturday morning at about 7 and picked. Nice and cool, I felt like I was in a rain forest. The plants towered above me, the dew hung on spiderwebs and caught the light. It was beautiful.

Fall in south Louisiana equals gumbo season. My dad isn't the soup-in-hot-weather kind of guy, so we don't do gumbo til it cools off. We usually boil, smother, dehydrate or give okra to my grandparents as we pick it. Since I was planning on running the dehydrator over the weekend anyway, I fixed up a few sheets of okra and stuck them in. My grandpa eats the dried okra just to munch on, the rest of us have never acquired that taste though. We put it in chicken and sausage gumbo or rehydrate it to smother. In the gumbo, it holds shape and texture more than fresh okra does. It behaves like most other dehydrated veggies versus their fresh/frozen counterparts.

While the dehydrator was running, and since Mom and Dad left them in the fridge, I stuck some tomatoes in there as well. Slice them up and stick them in there like any other veggie (~145* for as long as it takes to dry up).

I put them in the jars of soup mix I have on the shelf, along with corn, snap beans, carrots, peas and a few bay leaves. This makes soup-making a rather quick and painless task for Mom. :) And it means I get to eat tasty soup. Tasty food is always a good thing after eating UL Lafayette Sodexo cafeteria food for a few days...

This coming weekend will include the making of Pa (great-grandpa)'s Popcorn Balls, White Russian Cake Pops, shortbread cookies with Royal Icing stamped with Halloweeny things and Caramel Apples.

I made the dough for the cookies last weekend, along with the icing. I got all the ingredients for the rest except for the apples, frosting (cake pops), vodka (cake pops), and white almond bark (cake pops again) last weekend at the store, or just compiled what I had lying around the house.

This coming weekend will be a long one, but it'll be worth it.

Crocheted Plarn Tote with Lining

2012-10-07T13:27:00.002-05:00

I had posted a partially completed tote I was working on over the summer, and I finally finished it just before school started again. Can you tell I've been busy and not posting on here? :P

The pattern I used came from Interweave Crochet magazine and was for regular yarn, IIRC. Being the ever broke college student, I bypassed the monetary expenditure and used plarn. When it was done I decided it would be my school bag this year, but I was afraid of stretching issues. To avoid that, I lined it with part of an old blue (black, really) jean shirt.

Here's the original.

And here's mine. I did the big bag, if you can't tell.

The white bags are the fully white portions of WalMart, ThankYouThankYouThankYou bags, and Raising Cane's bags for the most part. There are a few others in there probably, but that's where most of the all white comes from.

The brown bags are from Home Depot, Piggly Wiggly, Albertsons, brown ThankYouThankYouThankYou bags, Super 1 and a few other places that I can't remember right now. UPDATE! I remembered some others: Toys R Us, old Rouses bags and Ace hardware.

I really like the tweed kind of look the brown has with all the little snippets of other colors. The plain white balances that out.

Very slowly, I'm working on making my mom her own like this. She wants grey and pink with maybe some black or white on it too. The pink comes from Body Shop, and the grey is Lowes, Auto Zone and sometimes Dollar Tree. Hers will probably be lined with an old button up shirt I have that's a nice heavy black material.

Lemons and Hurricanes and Mrs. Fields Cookies

2012-10-07T13:07:00.002-05:00

So...that lovely hurricane Isaac we had come through about a month ago took down some pecan branches...took down a plum tree that never made too many plums...and took down our lemon tree. :( The lemon tree was loaded with fruit this year. The mean old storm pushed it halfway over onto our fence in the dog pen.

Sigh.

So last weekend was my first "free" weekend home from school. I canned 11 quarts of juice then and didn't even make a dent on the tree. This weekend I did I did 9 more quarts. Yesterday, I picked and juiced them and stuck it in the fridge, as I had cookies to bake. :) 20 quarts of juice = 40 gallons of lemonade.

As I type this, I'm waiting for the lemon juice to come to a boil so I can jar and process it. Canning lemon juice is easy, and the recipe works for all citrus juices.

Canning Lemon (citrus) Juice
Juice your lemons.
Bring the juice to a low boil.
Once it's there, put it in your jars with 1/4" head space.
BWB pints and quarts 5 minutes.

It's that simple. There's lots of ways to juice lemons, but I'm partial to my mom's electric juicer thing. You put the lemon half on it, push down and the thing turns and juices the lemon. I've tried the peel-cook-down-in-a-pot thing, and it just didn't work as well for me.

This is our juicer. He's old, but I love him.

Lemonade
2 cups lemon juice
2 cups sugar (or up to 1 3/4 cups Splenda and 1/4 cup sugar)
Add water to make 1 gallon of lemonade.
Add more juice if you like it tarter or more sugar if you like it sweeter.

Mrs. Fields Cookies
2 C softened butter
2 C white sugar
2 C packed brown sugar
4 eggs
2 T vanilla extract
5 C rolled oats (measure, then pulverize)
2 C all purpose flour
1 t salt
2 t baking powder
2 t baking soda
8 oz Hershey milk chocolate bar, grated
24 oz semisweet chocolate chips
3 C chopped pecans

Preheat oven to 375*.
Grease cookie sheets or line with parchment paper.
Cream butter, sugar, eggs, vanilla until very smooth and fluffy.
Add grated Hershey bar and mix well.
In separate, very large bowl, mix flour, ground oatmeal, salt, baking powder, baking soda.
Stir butter mixture into flour mixture. Blend well.
Add chocolate chips and pecans.
Stir until blended. Hands may work better than spatula/spoon.
Shape into golf-ball sized cookies and place 2" apart on greased sheets.
Bake 6-8 minutes. You do not want to over bake these.

This makes a large batch. Like, very, very large. I made a half batch yesterday (slightly smaller than golf ball sized) and had about 130 cookies.

Figs

2012-08-17T16:46:00.001-05:00

We have figs. Lots of figs. Like 12 gallons every other day. One giant Celeste Fig tree, 2 LSU Purples, an LSU Gold, and 2 other unknown types of white figs. I don't eat figs unless they're dried and used like raisins or something. The taste and texture just throws me off. That does not, however, stop me from making stuff with them for mom/dad/brother. Most of this years have been dried so far.

Dehydrating Figs
This can be done a few ways. If you have the big white ones (LSU Gold/Purple or any other thick skinned kinds) then you'll probably want to skin and quarter them. For the little Celeste ones, we just cut off the stem and do them in half or whole. The ones we leave whole get poked a few times with a fork to let the moisture out. They're for my parents to munch on (Nathan doesn't eat them like that either). The cut ones get chopped up after drying for use as raisins. If you cut them up too much before drying then they run all over the place and make a mess. The colors on the tray are really pretty, no matter how figs taste. :)

The other main thing we do with figs is make preserves and conserve. We have preserves on the shelf still from last year, so the other day I did conserve.

Fig Preserves

2 qt chopped figs

3 C sugar

3 C brown sugar

¼ C lemon juice

Mix figs and sugar, slowly bring to boil, stirring occasionally til sugar dissolves.

Cook rapidly til thick, stirring frequently til thick.

Add lemon juice, cook 1 min longer.

Fill jars ¼” headspace.

BWB 15 min pints, 20 min quarts. (5 pints).

Can be doubled.

Fig Conserve
3 1/2 C chopped figs
1/2 C pecans
1 1/2 C white sugar
1 1/2 C brown sugar
1 1/2 C raisins
1 orange

Cut all except nuts in small pieces. Cut pecans into biggish pieces. Cook until thick and transparent (about 1 hour). Pack in pints and boiling water bath for 15 minutes. Makes about 3 pints. It's OK to double this recipe.

Fig Sores
If you have the misfortune of getting tender/sore/blistered fingers or other appendages when dealing with lots of figs (like my mom does) you have 2 options: wear good gloves to prevent it, or soak the sore parts in a solution of warm water and epsom salt. We tossed a few drops of tea tree oil in there too, but you don't have too. If you want to read more about it, look up figs, mallic acid, ficis dermatitis, any combonation should turn up something.

Shared on Little House Friday DIY Linky.

Jostaberries

2012-06-26T17:04:00.000-05:00

They look a lot like Black Currants, but they're not. Jostaberries are a cross between Black Currants and Gooseberries and grow wonderfully in the damper spots of northwest Oklahoma. They're sweet, tasty and cook very nicely.

My mom and I picked a bunch of them to can, dry, make conserve with and make a pie. The conserve didn't make it to being canned, as it got eaten way too quickly. For dehydrating, I blanched them and just poured them on the trays and popped them in the dehydrator. They worked out nicely. We put them in some granola bars to eat on the way back from Oklahoma to Louisiana.

One thing that I couldn't find anywhere definitive was about those funny stem-like things from the flower end. I didn't worry about cutting them off. They don't mess with the texture or flavor in the food.

Jostaberry Conserve
2 quarts jostaberries
1/2 pound raisins
1 C diced orange (no peel)
1/2 C chopped pecans
6 C white sugar

Cover berries with cold water and bring to a boil. Cook until berries are soft. Add sugar, orange, raisins and simmer until thick. Add nuts. Cook 5 more minutes.

(Josta)Berry Pie
Pastry for 2 crust pie
3 C jostaberries
1 C chopped pecans
2-4 T water
1 C sugar
3 T cornstarch
1T lemon juice
1/4-1/2 t cinnamon
1 1/2 T butter

Preheat oven to 425 degrees F. Line 9" pie plate with pastry. Combine sugar, cornstarch, lemon juice and cinnamon. Mix lightly through berries, pecans and water. Pour into pie plate. Dot with butter. Cover with crust top. Slit top. Bake until crust is nicely browned and juice bubbles through slits in crust (~35-45 minutes).

You can also use this recipe for mulberry pie, just switch out the jostaberries. If you don't have pecans, leave them out and add in another cup of berries.

Mulberries

2012-05-28T08:45:00.000-05:00

Lots and lots of mulberries. Right by our driveway for our camp in Oklahoma we have a rather large tree of white mulberries. I'm not a big fan of them raw, I think they taste like nothing but sweet. Since we're not up here often, when we "picked" off the tree the first time, we just hit everything (literally) to knock off good, bad, dried old ones, etc, and give the rest of the young ones a chance.

We spread old bed sheets and visquene (can't spell that...) around the tree, held them down with rocks from the dirt road and started shaking. Nathan (my brother) was using that stick to shake outer branches while my mom and I picked up berries enough for him to walk around (that's what all those little dots on the sheets are). She also took the pictures for me.

My dad climbed the tree in order to get the taller branches. He used a ladder leaned against the tree to get in and just crawled around in the rest of it.

That's after they've all been washed and the bad ones pulled out. It came out to a scant 4 gallons. I raw packed a few quarts, made a few pints of jam, and dehydrated some. We stuck some of the dehydrated ones in a butternut squash souffle the other night. They worked out just like dried raisins and figs, the seeds softened up wonderfully and didn't crunch. We'll be picking some more this week sometime, as they've had about a week to grow some more and such, most of them will be dehydrated with possibly one pie for my dad's sake.

Scrap Afghan and Plarn Purse (in progress)

2012-05-27T10:01:00.000-05:00

I came across the coolest (to me, anyways) scrapghan on Ravelry about a year ago. It's a yo yo afghan. Use up a ton of tiny scraps too small for granny squares, make a blanket that doesn't have holes big enough for toes to poke through and ta-dah! Beautiful afghan. I'm kind of slow. I've only worked on it when I got a few spare minutes or in the truck between Louisiana and Oklahoma (we're in Oklahoma right now). So it's not too huge yet. I've got the yo yo's made, now it's just to put them together. Here's a work in progress picture of it. I like it, nice and warm for the little it is so far. I wasn't sure how much I was going to like it after I started looking at the yo yo's with all the colors touching. With the beige yarn connecting, though, it looks kind of stained glassy.

My other current work in progress (OK, one of my other) is something I got out of Interweave Crochet a year or so ago. I started it last Christmas while sitting in a deer stand because as much as I love hunting, I get bored easily. It's plain white plarn and brown variegated plarn. The white comes off of mostly WalMart or other such bags, the brown is from my aunt's Toys R Us shopping, Home Depot, Piggly Wiggly, and Albertsons for the most part. Some come from other stuff, some I've no clue where they're from.

The bottom of the bag is kind of funky right now. I think I may have messed up on the increases a bit, but once I put some stuff in it after it's done, the weight should rearrange it better/flatter. I've added a few more rows of the stair-steppy colors since this was taken. I like the brown and white together, it gives a nice tweed look.

This first one is with the picture in the magazine. You can kind of see the funky-ness of the bottom here.

And a closeup of the colors/pattern.

Hopefully this afternoon or tomorrow I'll get the stuff with black currants and mulberries up here. That's the other stuff I've been spending my time on. :)

Cucumbers and Yellow Squash and Zucchini Oh My! (Updated w/Recipes)

2012-05-17T14:05:00.001-05:00

(Edited to add in recipes for my sake, so even when I lose the book, I can find them.)

We have a garden. My dad has a theory that what we can't eat, I'll can or dehydrate or freeze or he'll give away. It works great, but it also means that my entire summer vacation that hasn't been screenprinting t-shirts (my parents are self employed and we print shirts) has been mostly spent in the kitchen canning, dehydrating or making soap.

So far, I've made 4 or 5 batches of pickles: Garlic, Kosher Dills and Sweet Pickles. My dad likes sweet pickles, but not too sweet, so the recipe I used for those called for 10 cups sugar, I only put 7. They're sweet enough, I hate to think about what 10 cups would be like. For the Kosher Dills, it called for mustard seed. I didn't want to go to the store and buy more, so I just took the 55 gallon drum of mustard green seed stalks we have drying on the porch and my mom and I spent 2 hours cleaning mustard seeds to use in pickles. They're tiny black ones, but the Kosher Dills are delicious. :) Not one to waste anything, I decided to use the ends of the cucumbers to puree and make cucumber soap the next day. I'll put up pictures of that soap and the other ones I made later. The top picture is some of the Kosher Dills, the second one is some of the Sweet Pickles. The easiest way to tell them apart is the dill floating in the Kosher ones versus nothing floating in the Sweet ones. :)

Kosher Dills (From So Easy to Preserve from the Cooperative Extension of University of Georgia)

(6-7 Pints)

30-36 cucumbers, 3-4" long

3 C vinegar

3 C water

6 T salt

Fresh or dried dill

Garlic

Mustard seed

Wash the cucumbers. Slice 1/16" from blossom end and discard. Leave 1/4" of stem attached. Make a brine of vinegar, water and salt. Bring to a boil. Place a generous layer of dill, 1/2 to 1 clove of garlic (sliced) and 1/2 teaspoon of mustard seed in the bottom of each pint jar. Pack cucumbers into hot jars. When the jars are half filled with cucumbers, add more dill and complete packing. Fill the jars 1/2" from the top with boiling brine. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a Boiling Water Bath. Pickles will shrivel after processing. They will later plump in the jar.

My Changes

I cut larger cucumbers up into chunks instead of whole little ones. I used black mustard seed from our garden instead of the yellow one I'd normally buy at the store. The flavor is good though, so I'm not complaining. I used quart jars, just tacked on 5 extra minutes of time in the BWB.

Sweet Cucumber Pickles (From So Easy to Preserve from the Cooperative Extension of University of Georgia)

(4-5 pints)

3 pounds cucumbers, medium sized

1 quart vinegar

2 t salt

5 C sugar

Wash cucumbers. Slice 1/16" off blossom ends and discard. Pour boiling water over the cucumbers and let stand 5-10 minutes. Drain off the hot water and pour cold water over the cucumbers. Use running water or change water until cucumbers are cooled. Mix vinegar, salt and sugar. Bring to a boil. Place cucumbers into the boiling liquid. Return to a boil. Pack hot pickles into hot canning jars, leaving 1/2" head space. Fill jars to 1/2" from top with boiling liquid. Remove air bubbles. Wipe rims. Adjust lids. Process 10 minutes in a Boiling Water Bath.

My Changes

I used chunks of bigger cucumbers again instead of little ones, only 3 1/2 C of sugar instead of 5 since my dad wanted not too sweet pickles. I made these in quarts so I tacked on 5 minutes to the BWB time.

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Since we also have an exorbant amount of zucchini and yellow squash, we cut them up and dehydrate them. This is great if you like zucchini Parmesan but hate the wetness of squash in food. Simply layer your pan's bottom with dried summer squash, lightly spray some water on it, pour spaghetti sauce, put squash, pour sauce, etc. Let it sit about 20 - 30 minutes before putting it in the oven to give it time to soften some.

For drying, cut them up in chunks.

Lay them out on the tray, it doesn't really matter if they touch.

Dry them at 145 Degrees until they snap when you break them in half. For reference, the dried zucchini below is what came from that loaded tray above.

Any suggestions on other pickle types or things to do with squash would be great. We've tried a ton of things, love a bunch of them, but after 3-4 years of squash, I'm running out of ideas... :P

Garlic Pickles

2012-05-09T18:00:00.001-05:00

So Monday was the first my second full day out of school for the summer, so naturally that means begin preserving anything that came out of the garden recently. This case was pickles. I used a recipe that my grandma gave me that my dad loves (and loved when he was a kid too). It came from a friend of my grandma's from West Texas named Mrs. Totsie Hines. It's a rather...sparse...set of instructions, but they serve well. It didn't have a processing time for boing water bath, so I do them for 10 minutes just because. It's the prevailing time that I came across from other pickle recipes.

Mrs. Totsie's Garlic Pickles

6 cups vinegar
13 cups water
1 cup salt (I used pickling salt)

Bring to a boil. To each jar of spears, add 2 cloves garlic, 2 peppers. Let stand 6 weeks. (I BWB for 10 mins.)

In this batch, instead of doing spears, I did thick slices and chose not to put peppers. Mainly because our pepper plants haven't a thing on them but flowers right now. But the recipe tastes great without peppers as well. Just don't eat a clove of garlic thinking it's a pickle. It doesn't say if it's for quarts or pints, but every time I've done them, I make pints and 2 cloves of garlic/2 peppers works for me in that size. I made 12 pints and ended up with a little under 2 quarts of liquid left over to make some more later.

I decided to keep the ends of the cucumbers and used them on Tuesday to make cucumber soap. Right now it's a nice green. I'll post that later once I get some pictures.

Wild Onions!

2012-05-04T22:21:00.001-05:00

So a few weeks ago, I decided to make use of the copious amount of wild onions growing in our yard. I started digging them up, but was rather slow. My dad came out and started going crazy with the shovel and got me over two 5 gallon buckets full of beautiful smelling greens and bulbs. Between my mom and I, we spent the entire day cleaning and cutting onions. In the end, we got I don't know how many greens, but ended up with a whole gallon of bulbs.

Since I couldn't find much by way of recipes specifically for pickling wild onions (read as nothing), I decided to substitute them into recipes calling for pearl onions. I didn't have enough onions to make a whole batch of all three types I wanted to try doing, so I made 3 small small batches. We'll be tasting them this weekend, so I'll let ya'll know how that goes when the time comes. In order to use both the tops and bottoms, I dehydrated the greens. My mom said the one thing they cooked them with, they worked great. I'll have more info on both subjects after the weekend.

The first batch is the one I did the biggest group of. It's from here. For some ridiculous reason, one of the jars decided to crack in half right below the threads of the jar. I don't know how it happened, or why, but I was putting jars in the water bath canner, turned around, looked back and saw onions floating. Kind of strange experience there. Anyway, here's a picture of some of them.

The second batch was done with this recipe. They're the yellowish golden ones. The third batch, I did one 3/4 pint jar of because we weren't sure how it would taste. The recipe for that is here. It's in the jar in the back right corner with the silver band on it.

So far, my dad and brother both love the first batch of them. I wasn't too fond of it, but then again, I don't really like pickled onions. They haven't tried the second and third yet. I gave some of the first two batches to my grandpa to try. I'm still waiting on a response there.

Canning Beets, Grapefruit Juice, and Japan Plum/Kumquat ?'s...

2012-03-09T13:14:00.000-06:00

So first off, we have a ton of fruit, etc trees/plants in our yard. Plum, pecan, grapefruit, orange, satsuma, tangerine, 2 kinds of kumquats, 3 or 4 kinds of figs, 2 kinds of persimmons, Japan plums (aka loquats), blackberries, 2 kinds of muscadines, you get the idea. For the most part, I can come up with multiple things to do with all these. I'm stumped on a few though. I love to eat Japan plums right off the tree, but there's got to be other stuff to do with them. I've looked online and come across a few recipes for cooking with them, and a good bit on jam/preserves. I even saw one with packing them in salt for 10 years before you eat them.

Has anyone ever tried these? Do you have any other/better suggestions? Can I just hot/raw pack them and put them in fruit salad? Run them through the dehydrator for a snack?

I have a similar question with kumquats. We have 2 kinds of these - one sweet, one sour. I don't eat them, but I do make kumquat/orange marmalade for my parents and brother to eat. I've dehydrated them once, and they made a crunchy snack my brother and dad liked. Got any other suggestions for canning? Think I could slice them up, hot/raw pack them and use them in fruit salad year round? I hate having food go to waste in the yard, but I'm stumped.

Now, to share what I actually did can a few weekends ago.

19 quarts of grapefruit juice. I don't drink it, I hate grapefruits, but my brother loves it. The tree is huge, and I barely touched it to get the 15-20 gallons of grapefruits we used.

I also did a batch of pickled beets that same weekend. I didn't have any fresh ones, so I used store bought canned stuff (sigh) but they work just as well. Santa brought a ton of the Tattler canning lids for the holidays this past year, so now I can stick them on just about everything I can this year. :)

And just cause my daddy took a picture of it for me to put up here: I present the rack of canned/dried food. It's not as packed as it was before Christmas, but it's getting filled up again. I didn't have room for the ~100 quarts of pears I hot packed last year on there, so they have floor space. The majority of the remaining junk on/near the floor is plarn (plastic yarn) that I crochet with, or the bags to make it with. Sigh...I need to clean house. ;)

New Soaps and a New Mold!

2012-03-09T12:51:00.001-06:00

So I've been wanting a big 5lb loaf mold for soaping, but the prices are outrageous. Rather than break down and buy one, I convinced my dad to help me make one from scrap wood and a few nuts/bolts from the hardware store. The result works great! I got the basics from Keith Brown's wonderful tutorials on youtube. Go check them out if you're interested in making your own mold. My dad and I edited a few things, stuck washers on the bolts before the wing nuts, etc, but basically kept the same idea. SO without further rambling, pictures!

Both ends are removable. I drilled the holes wrong on one side, so I had to put me an up arrow to know which set of holes to put on the bolt. I spent about $4 to make this between the bolts and screws. All the wood was scrap. I recommend making it the 18" suggested in the videos. That's the perfect length to put Reynolds freezer paper in and not have to cut anything. I just stuck seperate little squares on the end pieces, screwed it down tight and taped down the big middle piece. It worked great, no leaks or anything.

So, the soaps that were made (a few weeks ago now, haven't had time to post this...). I did 3 types: goats milk, shaving soap, and the loaf one. The descriptions are in this post.

Goats Milk:

Still not too fond of the look of this one, but here's the Shaving Soap:

And my favorite of all the one's I've made so far, done in the fancy new loaf mold is the Peppermint Chocolate Swirl:

What do you think, world? :P My picture taking skills haven't improved - these were done by my dad with his fancy camera he uses to take pictures of deer and stuff when he's hunting.

New Soaps!

2012-02-23T17:17:00.000-06:00

Pictures to come over the weekend...but...on Sunday I made some new soaps!

Batch 3: One of them turned out really beautifully. It's coconut oil, deer tallow and olive oil. The coloring is done with cocoa powder and turmeric, swirled together and sprinkled on top with poppy seeds because I wanted to see what it looked like. I scented it with some peppermint essential oil. That was the last batch I made, and it was done in a brand new mold my dad helped me build. I made a 5lb loaf in it, but you can block it up at whatever point to make less if you want.

Batch 2: Right before Christmas, I ordered from Camden Grey Essential Oils, and they had free gifts sent out with everything. I got some bentonite clay, which I had never used before. Everything I read talked about how good it was in shaving soap, so I replaced the water in my second batch with some mint tea and added in bentonite clay. It's got beef tallow, coconut oil and olive oil in it. I used silicone cupcake molds, since my dad and brother both use the little shaving soap cups with brushes and wanted soap to fit in that. When last I checked, it was very green, rather soft and extremely minty.

Batch 1: This batch was my first attempt at goats milk soap. Apparently my grandpa has sensitive skin (didn't realize this previously), so I used this as an excuse to try goats milk soap. I used the canned stuff that's evaporated you get at the grocery store near the condensed milk. The soap came out a pretty creamy color, but I cut it with an unfriendly knife, so I had to go back over the edges with a potato peeler to smooth it out some. The shavings will eventually rebatch to become something. This soap is done with deer tallow, coconut oil and olive oil. I gave my grandpa a bar 2 days after I made it (once it had cured enough to not burn him) to see how he liked it, his response, "It feels like real soap, not the stuff you buy at the store." If I didn't know he was rather, ah, a smart aleck, I would have been hurt that he missed my explanation of how I made it. :P But he loved it.

I can't wait to try them myself, and hopefully the pictures will appear magically over the weekend. :)