Thanksgiving is fast approaching. We each have our favorite side dishes–dishes that we only get to make and eat on Thanksgiving and we look forward to them as we look forward to the first snowfall. Sweet Potatoes topped with Candied Nuts (or marshmallows), Creamed Peas and Onions, STUFFING!
What is a Ginger Bug? A Ginger Bug is a naturally fermented culture that is used to carbonate probiotic beverages at home. You can make your own homebrewed ginger ale with a little patience and a little simple science. No, there are no bugs involved. Well, not insects, anyway.
Delicious Full-Fat Sour Cream Like everything else that you make for yourself, homemade sour cream is delicious! And it’s super easy to make! So, click on the picture to watch the YouTube video and follow along as I show you how to make your own sour cream at home. I…
Like anything else, if you want good oatmeal cookies, you’re going to have to make them yourself. Maybe I’m jaded because my mother used to make these oatmeal cookies for me and I’ve been eating them for 50 years and anything else pales by comparison. Watch carefully your bake times. You can…
How to Smoke 30# of Pork in a Cabela’s Masterbuilt Elite 44 Propane Smoker Follow along as I make 6 racks of ribs and two pork shoulders in one of the biggest home smokers! At least, enjoy the cicadas’ chorus! Ahhh! Summertime!
How to Make Lacto-Fermented Pickles The cucumbers are in season! What to do with so many cucumbers? Planting that extra hill of cukes seemed like a good idea last May. Here’s an idea: make pickles! Or, better yet, make lacto-fermented pickles! Cucumbers USED TO be fermented to preserve them. The pickles…
This is a super simple recipe for breakfast sausage using ground pork and a few fresh herbs. It gives the basic steps from the supermarket to the plate. Change the ingredients to suit your taste or what you have on hand. The only step I will have to require is…
Believe it or not, pickled onions are actually quite delicious. During fermentation, they lose their sharp, acidic character and mellow quite nicely. Make these for use as a salad topping or to stick in sandwiches, or just to nibble on. Check out the video, above.
It’s that time of year again. I break down and start cooking with sugar. Lots of sugar. Read through this latest offering. I don’t ferment anything at all! I do slip in a little salt. People don’t realize the importance of salt in recipes. Just a little goes a long…
I don’t eat a lot of ketchup but when I do it seems way sweeter than it needs to be. Hmm. Nutritional Label: Serving size: 1 tablespoon. 3.7g of sugar per serving. uh-oh. I usually eat a couple of ounces of the stuff at a time. 2 T / oz…