BREAD...AND LIQUID BREAD

Now that we're settled down from the awesome holidays and a sad death in the family, Super Greeny and I are venturing into some uncharted - but long overdue - territory.  Homemade staples to our lives.  Bread and Beer. 

She had been making attempting to make homemade bread for a few years now and has had her ups and downs.  She makes some very good desert breads and a very good beer bread, but has not been able to master just a normal LOAF of bread.  It's tough.  The mixing, the kneading, do I have too little or too much yeast, how long should I let it rise, etc. 

So we received a bread maker for Christmas.  THE ANSWER TO ALL OF OUR PROBLEMS.  Or so we thought.  The first 8 batches turned out denser than a Tempur-Pedic mattress.

To this point - through trial and error and deductive reasoning we have baked 3 good loaves (just a normal white sandwich bread).  It's very good tasting, soft, and light.  Hopefully there are many more to come. 

I on the other hand, am jumping face first into the world of homemade liquid bread, or Home Brewing.  I have been wanting to do this for years now and it has finally happened.

Home brewing requires a lot more than you would seem to think to do it properly and with the most success, so I am currently turning a small room in my backroom in a "Brew room," with running water, temperature control, and plenty of storage for bottles.  Awesome.

Although I have been studying the art for a few years now, and have read probably 5 books on it, Super Greeny felt that for my first batch I shoud use a kit - and I agreed.  So I have a nice IPA kit that includes everything I need.  I do plan on using a yeast starter as opposed to simply adding it into the wort like the kit instructs, but other than that I'm going to follow their lead.

This is something I have been looking forward to for a long, long time so I'll definitely be sharing my adventures. 

Little Winger turned 2 on 12/31.  Greeny made her delicious apple cake (i'll share the recipe sometime) that he got to dive into.  He also had his first Lolli-pop.  Santa brought him some small organic pops, and he had it destroyed in 3 minutes. 

Very Credible and Edible Salsa Recipe

Home canning salsa is not an easy task.  Out of 50 or so home canning salsa recipes that I have tried, only 3 or 4 actually tasted good enough for me to prefer it over either a fresh salsa, or a (God forbid) store bought salsa. 

It's because of the need for acidity in the home canned salsa that they so often lack quality.  Lemon juice or vinegar needs to be added in order to avoid botulism death, and that can seriously affect the flavor.

D-Wayne's wife Lori passed this recipe along and it is probably my favorite to date.  It's simple and easy - but best of all it tastes effing awesome. 

LORI'S SALSA

You need:
Approximately 50 normal sized tomatoes (obviously less if they're large, more if they're small).
3 Large Red Peppers
3 Large Green Peppers
2 Banana Peppers (or any sort of hot/sweet pepper)
3 Small Onions
4 Jalapenos (I add these, the original recipe does not call for them)

6 Cloves of Garlic (honestly...it's effing garlic - add as much as you want)
1/2 bunch of Cilantro

Blanch and de-seed your tomatoes first.  Trust me, it may take a few extra minutes but it is well worth it.

Dice the tomatoes until you have approximately 2 quarts (save any leftover tomatoes, you'll need them later).

 

Chop all of the other veggies and place them in a large stock pot.  Mix well.

Add 3 Tablespoons of Kosher or Canning salt to the top of the mixture - sprinkle it over the top but do not mix.  Cover the pot with plastic wrap and a lid, and let it sit for at least 8 hours.

  

I leave mine sit on the counter, at room temperature for an entire day. 

After allowing the mixture to rest, drain as much of the liquid off as possible, without removing the mixture from the pot.  I simply poke a few holes in the plastic wrap and drain it into the sink.

Move the pot to a stove burner, and add:

3 Tablespoons Sugar

1/2 Cup White Vinegar

1/2 Cup Lemon Juice

1 Cup Water

and 1 Large Can Tomato Puree...WHAT??!!  NO, NO, NO. 

Why in the world would you spend the time to grow/purchase all of these fresh ingredients, chopping them by hand, with thoughts of popping a fresh jar in the middle of winter, only to use store bought effin tomato puree??!!

Make your own! 

I use 1 quart jar of whole tomatoes that I canned earlier in the season, but any fresh tomatoes will do (see: left over from your chopping above).  If you're using canned tomatoes you do not need to cook them, simply puree and add to your mixture.  If you're using fresh tomatoes you're going to want to bring them to a boil, reduce heat and simmer for at least 20 minutes before adding to your salsa. 

Once you have everything combined and mixed, bring the mixture to a rapid boil, then reduce heat to a slow boil and boil for at least 45 minutes - STIRRING VERY OFTEN.  Allow mixture to boil until it reaches your desired consistency. 

Adjust two piece caps, add to a hot water bath for 15 minutes, and effin enjoy. 

 

Spicy Dilly Beans Yo

Here is a kick-ass recipe for what to do with an over abundance of beans.  Yellow beans work the best.

Spicy Dilly Beans

 Brine: 2 parts water to 1 part vinegar.
1 tsp red pepper flakes, 2 cloves garlic, 1 tsp salt, some fresh dill or dill seed per each jar.
pack beans, pour hot brine over them.  let cool.  Effiin enjoy. 

Chestnuts Roasting and my Hands are on Fire

On the opposite end of the fall nut spectrum from the Black Walnut, we find the Chestnut.  Black walnuts are very hard and yield a small amount of meat for the work you put into it.  Chestnuts on the other hand are very soft and moist, and much easier to handle.

Chestnuts do not preserve very well.  If you only have a few and plan on eating them within a week, roast them in an oven or over an open fire.  They are such a treat that for a roasted chestnut to last a week in my house is as rare as a good IPA lasting in my refrigerator for that same amount of time - it just doesn't happen.

If you do end up with an overabundance crop and do not want to waste your God given goodness, you do have some options.  If you plan on keeping your chestnuts over the winter months, do not roast them.  Blanch the chestnuts in a boiling water bath for no longer than 1 minute.  Let them cool, and let them dry.

If you plan on keeping them in your fridge, place them in a zip top bag and poke some holes in the bag to allow air to flow through.  You will get about a month keeping your chestnuts in the fridge.

Chestnuts are also able to be frozen.  Follow the same directions as above, and then freeze each chestnut individually before putting them in an airtight container.  I lay them out on a cookie sheet and put them in the deep freeze.  Once they are frozen I simply store them in a freezer bag and they will last up to a year if you're lucky.

When you are ready to use the chestnuts, allow them to thaw in your fridge for a day, and then roast them using the directions listed above.  Sing some holiday tunes, down some eggnog, and have a merry effing day.