Majestic mountains with jagged tips, piercing the sky, the ubiquitous red stilted buildings and beguiling fishing villages were all there to meet us as we explored The Lofoten Islands. A long held dream of a trip came to fruition with the generosity of the Norwegian Government and frankly, great timing! We short cutted Narvik by […]
I recently made a hundred-year-old recipe for Cherry Fritters with Maraschino Sauce. This recipe was delicious, but set aside all preconceptions about what a Cherry Fritter might taste like. These fritters are nothing like modern cake- or doughnut-like fritters. Rather they are a sweet, slightly wiggly, taste treat. The consistency of the Cherry Fritters is […]
This is a new drink that I have just started using. It is called Kombucha.
Hi, everybody. It is a beautiful blue sky day in North Florida, today. I hope that wherever you may be, that you can find beauty in your day! As I sat outside in my old blue rocking chair, while having my coffee. I got to hear my first wild male turkey gobbler. Such a lovely sound of him calling up the females.
The second. I believe was a black winged stork that was flying over the roof-tops. Such an awesomely, beautiful sight! As you can tell, I am in love with nature! So when the humans started moving about, I came back inside.
Ok, I am going to post on what the bottle says. Know that I am not a Dr. or in any field of medicine, I just like what the bottle says for my life and feel that it may help my oldness of body.
I could really use some of this, if not all of it, for me.
Organic and Unpasturised Gluten Free-Vegan and non-GMO
It is a fermented tea with it’s origins dating back to 221 BC
Says that it is an ancient elixir with billions of probiotics.
This is effervescent so do not shake! This is fermented so know that fermentation causes alcohol but this does not taste like alcohol to me.
I found my SYNERGY kombucha at Walmart. So if you just want to try a bottle first, then get one. But I, myself like to create so I will be creating my own SCOBY, to make an ongoing fermentation for myself. Now know that you have to have a strong constitution to even look at a SCOBY, much less, grow one. So if you are timid then, by all means, use store-bought kombucha. But the link I will share with you is the fermentation creation to make your own kombucha.
Also, I adore the STIVER Family and watched them for a year now, on You-tube. So if my link does not take you there, just go to You-tube and type in The Stivers. They are a fun family to watch and will make you laugh. I feel like part of their family.
Thank you for your visit and spend a little time with me reading my recipes if you wish. I will post again on Sat-Tue and Thursday
#kombucha This is my personal kombucha that I have made. It is a tangy and fizzy, strawberry, fermented tea and I love it. It took me a month to start out from scratch and grow my own SCOBY. Then it took another 6 days for the second ferment. Then another 3 days for the fruit to ferment.
So now when I make a new batch from my SCOBY and a cup of the juice, it only takes 6 days and then 3 days to ferment 6 bottles from a gallon jug and 12 bottles of kombucha from 2 of the gallon jugs. This is a health drink and not an alcoholic drink. I ask you to study kombucha for a month and get the know-how of what to do and what to look for as you are making your kombucha and then attempt to try this if you wish.
Hello to everyone. I have found a youtube site with delicious recipes on it. I give all the credit to this awesome lady and I have put her link at the top of this page so that you can visit her and see her awesome recipes.
This is a beautiful dish to serve. I have written the amounts in, so that you don’t have to measure in grams. All-thou, it is quite fun to have a digital scale and learn to measure in grams.
Ingredients are Rice 2.30 0z or 65g
Water 8.82 oz or 250g Sugar 4.4oz or 125g
Cornstarch 1.41 oz or 40g 1 to 2 drops of pink food coloring
Whole milk 1 litre or 4c of milk 1-2 tsp of vanilla extract
Put rice and water in a medium pot and bring to a boil. Then lower heat to #3 and cook on low for 10 minutes.
Take the cornstarch and whisk it together with some of the milk, for later addition. Pour the rest of the milk in the pot along with the sugar and vanilla.
Now add the corn starch and keep whisking in, very well. Cook on medium heat for 10-15 minutes. Keep stirring the whole time that you are cooking. When it is thick and creamy, take off of heat, and add food coloring. Let’s Eat!
I do sincerely hope that you will visit this sweet lady in Greece and see her awesome recipes. You can use google to convert your measurements from grams to ounces if you have trouble figuring them out.
Thank you for visiting toaday and do come back for more recipes. Browse if you have the time. Visit Greece for a while also! I will post on Tue-Thur and Saturday.
This is a photo of December 25th, 2020. It,s main feature is a 20 lb, orange brined turkey which brined for 36 hours in a brine that I learned from Chef Jeffery.
I also made a creamy coconut pie with the coconut poured over the top and with real whipped cream from the can for added texture and taste. You will find my coconut pie recipe in my recipe archives if you wish to.
My Christmas turkey with my creamy coconut pie. A friend stopped by with the mashed potatoes and stuffing with the cranberry sauce. She also bought her awesome homemade pumpkin pie along.
I do hope that each and every one of you had a little Christmas dinner with a loved one or friend. It was a nice day for me and my neighbor. We had a lovely dinner while listening to Christmas songs on my laptop from Youtube. We also had minute made pink lemonade for our beverage.
Afterwards, we split up the dinner for the 2 homes. Now I have got to can turkey by Sunday! But I wanted to give you the brining recipe that I used on the turkey. First I had to thaw him for 2 days and get the paper packages out of him
The only pan that I had big enough was the aluminum turkey pans. I had 2 together and a hard cookie pan under them for firmness.
I used 8 ornges cut into 1/4ths.
1/2c. salt
3/4th gallon of water (Jeffery used a gallon, but he had a bucket and a fridge for it to fit in). I did start with the gallon but had to dip a lot of it out so I could pick up the pan to refrigerate the bird for 12 hours on the back side of the bird.
Then take it out and flip the bird on to the breast side for the next 24 hours to brine in the refrigerator
Back to the brine recipe. You have your water and salt and oranges together.
Add in 5 bay leaves and 1 TBSP of rosemary and 1 TBSP of thyme.
Add in 1 TBSP of black pepper corns. Stir this and have the turkey in the pan and pour this over it.
In, the morning to cook the turkey, you use a soup ladle to dip out all the brine. Stuff the oranges in the cavity of the bird. I used the same pan to bake mine in or you can change pans.
I like to cook a stress-free turkey. So I got up at 6 am and turned the oven on to 330 degrees and just put the bird in the oven and went back to bed. I do not smear butter or dip broth over the turkey as it is cooking. I did leave the oven light on for the bird. And when it browned I tented the bird with foil so he would not burn. As I wanted to cook the bird for 5 hours which was 45 minutes over-time as I always do. It was juicy and really good.
So, thank you for visiting today, and do come back soon, as I post on Tue-Thur and Saturdays. Check my archives for more recipes if you wish to. And share away with your friends. is the link to Chef Jeffery.
Good morning to everyone. I hope that you find a smile on this day and every day afterward’s. I hope that this recipe will help do, just that. It is a keeper and my only go to from the day that I found this recipe and started out making it, that same day.
This is not an easy recipe and it just will not do for the faint of heart. Meaning that you don’t mind diving into a time consuming and 2- day recipe. But for the chef and upcoming chefs, that love their kitchen and adore creating wonderful things in the kitchen, then this recipe is for you!
It is also for the newbies if you are willing to learn. You will need a digital scale to weigh out the grams. Amazon has them for around $15 that will weigh up to 11 lbs and grams and ounces also.
300g of distilled water- 300g of self-rising flour-5g yeast-5g honey
Put all this stirred together in a closed Tupperware container, leave on the countertop for an hour. Then you stir and put in the refrigerator for 24 hours. This ferments the dough for a great crust!
After 24 hours goes by, then you are ready to start making the dough. Get out your hugest bowl. And a bottle of olive oil as you will be needing it a few times. And a dough scraper and an extra cup of flour.
700g of distilled water-30g sea salt (kosher-canning) 1250g of self-rising flour. Measure all this out on your digital gram scale, each in a separate container. Tare the scale weight as you put the empty container on the scale and then add the flour. Next, put the emtpy container on the scale and then tare the weight and then weigh your flour, and tare the weight of the salt container and weigh the salt.
Add the 24- hour fermented dough into the huge bowl along with the salt and the water. Stir a few minutes and then add half of the flour and stir. Now add all the rest of the flour and stir.
Have an extra cup of flour out on the counter and wax paper covering the counter. Have oil nearby also.
Pour the dough out onto your wax paper and knead the dough by adding small amounts of flour, so that it will not, all stick to your hands. Just fold over and then use the sides of your palms to shape a little. This dough is huge so don’t let it get away from you and drop on the floor!
You are just spending a few minutes on shaping the dough into a smooth ball, about 2 minutes. The dough will be sticky. Cover and let rise for 15 minutes. (Put the huge bowl over the top of the dough.
Then clean up the bowl to use in a minute. Now you spread olive oil on top of the dough and pick it and drop it while shaping the sides with the sides of your palms for about 3 minutes.
Smear olive oil in your huge bowl and drop dough into it. Cover and sit on the countertop for 30-minutes. Turn on your oven at 200 degrees for 5 minutes and then turn it off.
Take out of the bowl and put on the countertop with a tiny dash of olive oil on the counter. Throw away the wax paper. Cut the dough into 6 slices and then into 10 slices.
Put all the dough balls onto cookie sheet pans and smear with olive oil. Cover with plastic wrap Put in a turned-off oven and leave them in the oven for 2 hours to rise. Pre-heat your oven now to 400 degrees.
Take one dough ball out to use and put up the rest of the dough balls into a freezer bag each and freeze. Have a little pile of flour on the counter and a dough scraper. Put the ball on the pile of flour. Press out the dough to make pizza crust. and flip over and press out again, while pulling on the sides. At this time you could throw it up into the air! It’s that good of a dough.
The dough will be thin on the bottom as it shows on Vitto’s YouTube video, which I give all the credit to for his awesome, pizza dough recipe. And I will leave a link to him for this awesome recipe. Check him out, he is contagious with laughter, so you will like him and all his recipes too. So for my next pizza, I think I will leave the dough thicker all around for myself. I like a chewy crust on the bottom, but I would not change anything else, with this recipe.
To cook a pizza, put a very small handful of cornmeal on your greased pan. before you put the dough on it and just spread sauce on and bake at 400 degrees until golden brown. (30 minutes for me). Take out of the oven and add the rest of the stuff. I used cooked hamburger meat with moztzarella cheese and rehydrated mushrooms and I sprinkled parmesan cheese over the pizza also. I cooked this for 15 minutes. I am sorry about the fuzzy photo, but it did not stick around long.
This recipe will make 10 dough balls that will last for 4 months in your deep freezer! Of course, keep one out to bake a pizza now. There is no excuse not to have pizza when you need it! This dough was like Pizza Hut’s dough.
So, stay awhile and browse my recipes. Share them with friends and do come back for more, if you wish. I post on Thur-Sat and Tuesday. Thank you for visiting me.
Here is Vitto’s link, go to YouTube and type in Vito Lacopelli and you will be there as I can’t get the exact link correctly.
Hello everyone, on this hot and muggy, North Florida night. I hope all is well with you and your household. I hope you try to see the beautiful stars in the sky if you can see them. Our moon is beautiful tonight as it peeks from underneath the clouds. As hot as it is, I believe that we will be seeing a severe storm, sometime in the late evening or early, wee morning hours.
As I sit here finishing off my homemade grape wine, I thought that I would spend about 40 seconds, starting out with an apple wine that does take 4 weeks to be finished brewing. So I thought that I would let you in on my secret! This wine recipe does come from a friend of mine on YouTube and he goes under Paw Paw on YouTube, so he gets all the credit for this amazing, wine crafting idea. Look him up, please. He will make you laugh! www.youtube.com/user/DoingItCheap/videos
Ok, so now on to this short little recipe. Buy a jug of 100% juice, any cheap juice will do, as long as it says 100% juice made from concentrate is on all the jugs also. I get mine from Aldi’s or Save-A-Lot.
All the rest of the ingredients are these two things. 1/2 tsp. yeast ( those little 3 strip packets) that you use for bread making will do just fine.
The last item is 1 1/2 c. sugar.
So now we begin. Pour out 2 cups of the juice and drink it or save it. Measure out 1 1/2 cups of white sugar and put your 1/2 tsp. of yeast with it. Use a funnel to pour the sugar mixture into the jug of juice.
Now you put the lid on and shake like crazy for a little bit. Now, this last step is the most important step of all! LOOSEN the CAP on the jug and store in a cool and dark place for a month. Under the sink will do.
If you do not keep the cap loose then the wine will explode all over everything! After the month is up, then you use a hose to siphon off the top-most part of the wine. Leave the dregs in the bottom of the jug to throw away. To siphon if, you don’t know how as I did not know how myself. You keep the wine jug high and the decanter bottle low so the flow will be a strong and steady flow. You now have made wine! Enjoy or let it keep sitting around as it keeps getting better with age.
Thank you for visiting my little blog. Please stay a while and read more while you are here and please do share so my little blog will grow. I post on Tue-Thur and Saturdays. Connie B.
Hello everyone on this cloudy and rainy looking, North Florida day. I do love the rain and the coolness in the air is not bad, not bad at all, after this hot summer that we are finally coming out of, I hope.
I hope and pray that you and your family are doing well this day and I hope that you look for happiness today! Well onward to this recipe that I and my 15 year old Son, put together a few days ago. Everyone that has tried the sample jay, loves it as so do I.
3 big lemons
4 c. sugar
3 TBSP Clear Jel Cook Type I have changed from the pectin to this. I order this from my favorite spice Company www.myspice.com I get all my spices from them.
The first and second time that I made my lemon-drop jelly, I used this and it came out fine. The third time I used pectin and now have to re-do those two pint jars with a little clear jell added.
Lemon Drop jelly does not stay in my house very long, as I and all my friends love it.
1 1/2 c. water and 1/2c lemon juice.
Wash the lemons well in the sink. Then you peel off the outer yellow peel , trying to not get the white pith, as much as you can. It is bitter! You need 1 cup of lemon peels for this recipe.
Now you cut off the pith and discard it. Cut the lemons into slices and remove the white sections and discard, along with the seeds also. So now you have the pure lemon fruit and the lemon peels!
Put a tall pot on the stove, as this jelly sputters and pops as it is boiling. Use a long wooden spoon also, so you won’t get popped.
Put the lemon peels and water and into the pot. Let this boil and then simmer for 15 minutes. Take off the heat.
I do not have a jelly bag so I made my own by getting a medium strainer and putting a wet and thin cotton cloth across it. Then I sat this on top of a tall bowl and poured the cooked lemon ingredients into the strainer. With the wet cloth the juice drains better. Let this sit for 3 hours while draining and then use a large spoon to mash down from the top so that you get a little more juice. If you do not quite have 2 cups of juice, then add enough lemon juice to make it up to 2 cups.
Throw away the peels mixture now. Go back to your tall cooking pot and put in the juice liquid, mixture and bring it to a boil. Add in pectin while stirring very well with your wooden spoon. You have to stay with this and keep stirring the whole time or it burns easily.
Now is a good time to start a water-bath canning pot or a large pot with enough water added so that it will cover the jars by 2 inches. Also have your jars in there with a little water in them so that they are sterilized and hot and ready for the jelly. This recipe should make 2 pints or 4 half-pint jelly jars worth of jelly.
After adding in the pectin, bring back up to a boil that you can not stir down. Watch for the popping at this point! Add in the sugar while stirring very well Bring back up to a boil and boil 1 minute longer, while stirring.
Now you put the hot jelly pot into the sink and the jars and funnel,rings,seals,de-bubbler,tiny dish of vinegar and paper napkins right near the pot and on the counter so everything is near at hand. Yes this jelly is a lot of work but it is a supreme surprise for your taste buds.
Have a hot and empty jar ready to go. Use a soup lale to ladle into the jar. Use a de-bubbler, I use a chop-stick and de-bubble the jar. Dip the edge of a napkin into the vinegar and wipr the top rim of the jar inside and outside. Now put the seal on the jar and then the ring on the jar, but only finger tight as the jelly has to breathe while processing.
Finish your jar filling and sealing and put into water-bath and after it is a rolling boil. Then set timer for 10 minutes and just prop a lid on top of pot. When time is up. Have a kitchen towel folded and next to the pot on the counter. Use a jar lifter to remove jelly jars from the pot and sit on the towel. You will start to hear the ping sound as each jar seals. You have done a great job!
This is a short recipe with a long process but it is awesome. I do give the credit to Suttons Daze on YouTube for this is her recipe. Thank you for visiting me, stay a while and look around please, and do come back often, if you will, and share this blog for me please. Thanks. I post on Tue-Thur and Saturdays. Connie B. Just go to youtube and type in Sutton Daze + Lemon Drop Jelly and you will see this awesome lady.
