Wow. It's already December and I haven't posted since May! I suck again! But here I am, back again, trying to keep you updated on what goes on here.
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| Homemade applesauce... yum! |
It was a long summer and fall around here - we (my husband and I) took physical custody of Cody, followed by a court hearing in which we took legal custody of Cody. (Cody is my youngest brother, youngest sibling) He spent the summer here with Mike and I and the kids working on projects in and around the house. We truthfully didn't get all that much done since we were doing a lot of legal business, and working away at our jobs.
Speaking of jobs... I am now working midnights. Under a different supervisor, at the same place. And you know what? This job somehow seems way better now! Far more tolerable! Who would have thought that all I needed was to switch from mornings to nights?!
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| Cranberry sauce for Thanksgiving |
As far as food goes, I have been lacto fermenting away some vegetables in my kitchen, and making up buttermilk with real live cultures. After which I realized that I almost never use buttermilk. So if anyone has a use for it other than fried chicken, pancakes, waffles or biscuits, PLEASE let me know? There has to be something I can do to get my family to ingest this stuff! (And just drinking it is out of the question...) The lacto fermenting is going great though. I made my first batch of sauerkraut and far be it for me to gloat, but it is WAY better than what I have been buying at the store! It is slightly sweet still from the cabbage, yet zesty and zippy like a good kraut should be! And it was cheap to boot!
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| Dill crock - 1st attempt |
We've also been making lacto fermented pickles - we had a batch of cukes for Thanksgiving, and a mixed dill crock as well. It's funny, once I started looking for lacto fermenting recipes I found a few in my cookbooks over and over. "Euell Gibbon's Dill Crock" was in about 5 of my cookbooks, but one suggested using straight vinegar and salt as the brine... Eewww! (I should know, it was my first attempt - and my last before buying "Wild Fermentation" by Sandor Ellix Katz) Let me just say, two books every human should own would be "Wild Fermentation" by the aforementioned Sandor Ellix Katz, and "Nourishing Traditions" by Sally Fallon. After finding these I started a batch of Kim chi. I can't wait to try that one out!
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| Kim chi!!!! |
Well, it was a long one, but it's been a long time! Hope things go well for everyone out there, and blog to ya again soon!
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| My canning efforts this season - minimal. |
1 comment:
If you still need something with buttermilk. Try a southern favorite. Cobbler. Really simple and really good. 1 cup sugar 1 cup buttermilk 1 cup flour 1 stick of butter melted. Mix toghether all ingredients..pour into a pan top with your favorite fruit topping. Bake at about 400 degrees for about 30 to 45 minutes or until the top is a golden brown. :)
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