Salsa verde.
We grew tomatillos.
(I hate that this computer doesn't know Spanish-therefore it squiggly underlines verde and tomatillos b/c it thinks that i misspelled them)
Didn't have any of the peppers the recipe called for, so i used 2 of the small super-hot ones that my step-dad gave us from his garden, and it burninated my mouth, but was otherwise good.
20 tomatillos
2 hot peppers
2 cloves garlic
appx. 4 T lime juice
salt
cilantro
1/2 onion
besides my mouth being on fire, it turned out fairly well.
have a bunch of tomatillos left, i think i'll give it a day or two and try again, minus the burning!
Friday, October 23, 2009
Sunday, October 18, 2009
“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion" -Henry David Thoreau
had a BUNCH of pumpkin puree left from when i made the ravioli. wasn't really ready to make more ravioli, so i made some pumpkin, cranberry, walnut muffins.
every recipe that i could find called for either brown sugar or molasses, which there was neither of, in our house,so i searched and searched and finally found one that called for neither. but it didn't seem altogether right,so i altered it,very slightly.
2 C flour (1 C w wheat, 1C white)
1/2 C sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
15 oz. pumpkin puree(yes, our measuring cups have ounce measurements and i forgot to look at what that equated to...)
1/2 C cranberry (i would recommend cutting each cranberry in half)
1/2 C walnuts(smashed)
they are pleasantly not too sweet,but fruity and pumpkin-y. had one then w/soup and it was perfection. just had one w/coffee and it was just as good.
every recipe that i could find called for either brown sugar or molasses, which there was neither of, in our house,so i searched and searched and finally found one that called for neither. but it didn't seem altogether right,so i altered it,very slightly.
2 C flour (1 C w wheat, 1C white)
1/2 C sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
15 oz. pumpkin puree(yes, our measuring cups have ounce measurements and i forgot to look at what that equated to...)
1/2 C cranberry (i would recommend cutting each cranberry in half)
1/2 C walnuts(smashed)
they are pleasantly not too sweet,but fruity and pumpkin-y. had one then w/soup and it was perfection. just had one w/coffee and it was just as good.
Thursday, October 15, 2009
"We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream." -Ralph Waldo Emerson
i made pumpkin ravioli,again. after looking back to last year's MND-posts, i realized about half-way through making this year's that i did not actually post too much about it and that i'd written all of the dough and filling-making stats in my "recipe book" (very commonly called a cookbook...FYI.)
so, i guess i will post last years' recipe:
dough: 2.5 C flour
appx. 1 C water
2t olive oil
salt
filling:
brown sugar
(vegan)butter
nutmeg
pepper
sage
vinegar
oh, and pureed pumpkin.
this year's recipe:
dough:same
filling:
pureed pumpkin
water
garlic powder
S&P
cinnamon
nutmeg
ginger
vegetable oil
and a critique of both:
the critique of last year's will have to be from memory,which, if you know me,is not terribly reliable. let's see, it was really, really good. there.
this year's was clearly a lot different. i don't think that this year's filling was as "smooth" as last year's. it seemed...chunkier? which isn't to say that it wasn't good. i just baked some pumpkin inards and Cuisinart-ed it. it definitely wasn't as sweet of a filling. the sweet filling offset the savory-ness of the sauce, if i remember right. this time we made a garlic-oil-sage sauce for it. i was satisfied.
*shrug*
still have a bunch of pumpkin left. will make more filling using a sweeter take on the recipe. i froze about a dozen and will make a nice,tidy comparison at a later date.
hmmm. i wonder how whole wheat flour would taste for the dough? i'll stick to perfecting the filling first...
oh, i also baked the apple pie-pocket-things that i froze this last summer and besides one leaking all over the tray, they were perfect and eaten w/ice cream...you know, b/c it's almost winter. and nothing says 'good-times' like ice cream when it's frigid outside...
so, i guess i will post last years' recipe:
dough: 2.5 C flour
appx. 1 C water
2t olive oil
salt
filling:
brown sugar
(vegan)butter
nutmeg
pepper
sage
vinegar
oh, and pureed pumpkin.
this year's recipe:
dough:same
filling:
pureed pumpkin
water
garlic powder
S&P
cinnamon
nutmeg
ginger
vegetable oil
and a critique of both:
the critique of last year's will have to be from memory,which, if you know me,is not terribly reliable. let's see, it was really, really good. there.
this year's was clearly a lot different. i don't think that this year's filling was as "smooth" as last year's. it seemed...chunkier? which isn't to say that it wasn't good. i just baked some pumpkin inards and Cuisinart-ed it. it definitely wasn't as sweet of a filling. the sweet filling offset the savory-ness of the sauce, if i remember right. this time we made a garlic-oil-sage sauce for it. i was satisfied.
*shrug*
still have a bunch of pumpkin left. will make more filling using a sweeter take on the recipe. i froze about a dozen and will make a nice,tidy comparison at a later date.
hmmm. i wonder how whole wheat flour would taste for the dough? i'll stick to perfecting the filling first...
oh, i also baked the apple pie-pocket-things that i froze this last summer and besides one leaking all over the tray, they were perfect and eaten w/ice cream...you know, b/c it's almost winter. and nothing says 'good-times' like ice cream when it's frigid outside...
Thursday, September 24, 2009
Wednesday, September 16, 2009
//A lot of people like snow. I find it to be an unnecessary freezing of water.// -Carl Reiner
again, i'm always so bad about this...i guess my conviction w/everything waxes and wanes and i'm sorry.
tomatoes are odd. they're all incredibly late this year and some seem to be diseased w/ some kind of "blight". mom's tomatoes, too, so i know that it's not something that we did wrong,specifically.
hopefully, before it gets too much colder there will be enough healthily ripened to make a couple ounces of reserve sauce for winter.
speaking of which, i keep putting off freezing latkes from our potatoes and making one last batch of apple sauce from the apples i picked a couple of weeks ago.
i also want to make zucchini bread,which i haven't made yet this year as we weren't blessed w/any amount of zucchini, this year.
everything just seems really stunted and slow-going as far as the garden is concerned,this year, and it's gonna be like trying to garden in Antarctica,soon.
tomatoes are odd. they're all incredibly late this year and some seem to be diseased w/ some kind of "blight". mom's tomatoes, too, so i know that it's not something that we did wrong,specifically.
hopefully, before it gets too much colder there will be enough healthily ripened to make a couple ounces of reserve sauce for winter.
speaking of which, i keep putting off freezing latkes from our potatoes and making one last batch of apple sauce from the apples i picked a couple of weeks ago.
i also want to make zucchini bread,which i haven't made yet this year as we weren't blessed w/any amount of zucchini, this year.
everything just seems really stunted and slow-going as far as the garden is concerned,this year, and it's gonna be like trying to garden in Antarctica,soon.
Sunday, August 23, 2009
bat-peep time!
after returning from Kristyn's wedding too much later than we should have and subsequently only sleeping 6 hours, i'm lazy. add to this that it looks depressing and overcast out, i did one quick garden walk-through and in about a week we're going to be tomato-ed. a pumpkin is perfectly shaped and the size of an infants' head.(ew, what?) okra looks like a couple might happen sometime maybe next week...one of our pepper plants flowered! due to some unfortunate-pepper-happenings(or not-so-much) i have no idea which kind it is,but whatever! i like peppers of all kinds, save roasted red ones...which i don't think you can just grow all roasted and red...a few cucumbers have started. cucumber flowers,despite their yellow-ocity are really pretty. i don't have the mental-energy to think about any of this right now...
Tuesday, August 18, 2009
I do my work at the same time each day - the last minute. -Author Unknown
i'm so bad/inconsistent w/this and that makes me EXTREMELY annoyed w/myself.
upon rereading i've realized that i just 'left you hanging' with a couple of things...the "mystery" of the sunflowers is that deer ate the tops right off. stupid,cute,hungry, diabolical deer. the dahlias are amazing and kind of perfect. they are simply maroon. the petals are awesome-looking.
i've been very lazy...or absent-mother-like w/the garden, this week. blame random, freakish, unavoidable faults of country-living. (if you want more details...ask,but be prepared for a no-less than 300-500 word rant)
not that it has anything to do w/the garden but we finally got a porch swing!!! we can now SIT AND LOOK at the garden. leisure-like.
upon rereading i've realized that i just 'left you hanging' with a couple of things...the "mystery" of the sunflowers is that deer ate the tops right off. stupid,cute,hungry, diabolical deer. the dahlias are amazing and kind of perfect. they are simply maroon. the petals are awesome-looking.
i've been very lazy...or absent-mother-like w/the garden, this week. blame random, freakish, unavoidable faults of country-living. (if you want more details...ask,but be prepared for a no-less than 300-500 word rant)
not that it has anything to do w/the garden but we finally got a porch swing!!! we can now SIT AND LOOK at the garden. leisure-like.
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