tag:blogger.com,1999:blog-38688341659849280922024-03-12T17:17:46.271-07:00QT's Random RamblingsIMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.comBlogger424125tag:blogger.com,1999:blog-3868834165984928092.post-10270143274760125012016-04-01T11:56:00.000-07:002016-05-09T17:06:47.035-07:00Here we go again with the "Sorry I'm a Lousy Blogger" stuff (Unboxing a New Toy!)Yeah. Well. Life Happens!<br />
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I'll skip the B.S. Apologies (particularly since I'm not even sure if anybody reads my crap regularly anyway!) and just dive right into the latest Adventure!<br />
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QT, the BQ-Ho, bought a brandy-new pellet grill!</div>
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I was at the SF Garden Show a couple of weeks ago - mostly looking for inspiration/motivation to get off my @$$ and get my garden ready for spring. I was also doing "Reconnaissance Work" for me and P - since we are contemplating setting up a ceramic garden-art sales booth at this show, next year.</div>
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Turns out, the organizers of the show have taken significant steps to make the show *much* more Vendor-Friendly. Now attendees actually have to walk <i>through</i> the vendor area <i>before</i> viewing the Display Gardens (and I believe they've lowered the cost for booth-space)... </div>
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Before I get too rambly (HA!), I'll say that the "walk<i> through </i>the vendor space" was a very effective technique because - somehow or other - I ended up getting sucked-into a sales pitch from a Traeger Pellet-grill Rep!</div>
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Now everybody knows what a Ho I am, when it comes to good BBQ. And I have shared some of my Smoking (Mis)Adventures on this very blog. I'm still limping along with the Pedazo-de-mierda Brinkmann Electric Smoker (did a tri-tip a few weeks ago - came out "pretty okay" - but I mis-timed everything and the meat got cooked before the smoke even got started - ooooops!), but I think I'm about ready to "graduate" to something nicer. And - much as I hated the "Last hot dog in the ballpark" sales spiel from the Traeger-dude - I did find myself very intrigued over the whole pellet-cooker idea.</div>
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Of course, I am not one to spend $400+ on a whim (Well, except for <a href="http://imqtpi.blogspot.com/2015/06/stormageddons-reduced-sugar-plum-jelly.html" target="_blank">Stormageddon</a>!) (Although it *did* take me a month to complete that Impulse Purchase!). The Sales-Dude was really... "motivated" (yeah, that's the word!) to sell me a cooker. Once he determined that my Price-Point was "CHEAP," he focused on trying to get me to buy the Jr. Elite model which is little-more than a tailgate smoker in size. And he kept throwing in "extras" to entice me to buy: Free grill cover! Cookbook (srsly?!). I'll even throw-in a 20# bag of pellets...</div>
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Long story short: I didn't buy it. I wanted something bigger - *and* I wanted to do more research. </div>
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Researching pellet-smokers is kinda like stapling Jell-O to a tree. Broad assortment. Many different "features." Huge price differences (with the general consensus being "You get what you pay for."). Many websites were surfed. <a href="http://www.amazon.com/gp/product/B00GIGZE1A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00GIGZE1A&linkCode=as2&tag=qtsranram-20&linkId=ALY5TSJTTNRDMITC" target="_blank">Amazon</a> (especially the customer reviews), <a href="http://amazingribs.com/">AmazingRibs.com</a>, <a href="http://pelletheads.com/">Pelletheads.com</a>, were some of the main ones. There were others, I'm sure! Pretty mind-boggling, to tellya the truth!</div>
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The general gist of these pellet smokers is that you fill a hopper with hardwood cooking pellets (they look like rabbit food), and there is an auger assembly that feeds the pellets into the cooking chamber. At the bottom of the cooking chamber is a burn pot which has a glow-plug and fan to ignite the pellets and keep them cooking. There are also thermometers incorporated into the unit that create a feedback loop. Basically, you dial-in the temperature you want, and the thermometer tells the auger to deliver more (or less) pellets to the cooker in order to maintain the desired temperature.</div>
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Kind-of / Almost "Set it and Forget it!" Which is WAY better than having to constantly fuss, and add wood chunks, and hope it doesn't over-smoke, and oh-crap-need-to-soak-more-wood, and is it DONE yet?!<br />
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Some pellet smokers have less temperature control (Low-Med-Hi), some have what-are-called PID controllers which are supposed to dial-in temps even closer. Hell, some have WiFi controls so that you can monitor (and even turn on/off) your cooker from your phone! It seems that most of the "decent" smokers are gonna start in the $500 range, but you can easily spend thousands of dollars!</div>
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Yep. Mind-boggling!</div>
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I ended up going with the Camp Chef PG24DLX - more than ample-enough for the two of us, but still large enough for a Pool-BQ party. Beer-can chicken oughtta fit in there, just fine. I bet I could even smoke a decent-sized turkey breast in there! <br />
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Some of the "features" that I liked about it were:</div>
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<li>It does have a dial-in temperature control (160 - 500*, in 25* increments). It is not PID, however.</li>
<li>It has a pellet-purge function</li>
<li>Clean-out is pretty simple. Just pull a lever that "dumps" the ashes into a cup (so you don't have to completely disassemble the grill and suck-up ashes after every use).</li>
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Size and Price seemed about right. Big, but not huge. And under $600 (all-in - including shipping). Spendy, but (I hope) a worthwhile investment!</div>
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I bought it from <a href="http://outdoorcooking.com/">OutdoorCooking.com</a>. Got a free custom grill-cover and shipping was quick and free (Not Amazon-Fast, but still very reasonable) - and I am very satisfied, so far!<br />
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Unboxing:<br />
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Man, I have never seen a FedEx driver deliver and disappear so quickly! He had a huge hand-truck and was able to drop the package on our front step, banged on the door and ran like hell! Had it been my UPS guy, I have no doubt he would've stuck around and been willing to drop the (very large/very bulky/very heavy) box in my backyard. Ah well!</div>
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w00t! My new smoker is here!</div>
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I grabbed our hand-truck and quickly discovered that it was too heavy/bulky for me to maneuver onto the hand-truck on my own (and Hubs was out of town on business). I texted my neighbor - to no avail. Then - realizing that at least the box was up *one* step - I figured that MAYBE I could wrestle it onto our flatbed cart. Yay! Success!</div>
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I got it to the backyard and waited til late afternoon to begin The Un-Boxing!!</div>
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Oh dear, what have I gotten myself into???</div>
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Actually, I have to say that this thing was *very* well-packaged, in heavy-duty cardboard and super-sturdy styrofoam. The cool thing was - once you lifted-off the big upper box/lid, the inner-box (which was <i>highly </i>resistant to my box-cutter) actually doubled as a soft assembly surface. I gave-up on slicing the cardboard at the corners and, instead, cut the tape that was holding the bottom-box together. Once the tape was sliced, the box fell-down flat. Well, it would have - had I decided to assemble it in a large unobstructed area! Instead, it was leaning-up against my table-legs and trash bins! I was able to maneuver it around a bit, so it was mostly flat. But bottom-line: Excellent packaging by Camp Chef because assembling it on cardboard kept me from scratching the hell out of it!</div>
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It came with a good, well-written instruction manual. I'm pleased to say that most of the assembly was "done" before I opened it. I just had to install the legs, chimney, handle and right shelf. Finding all of the pieces was kind of fun: The legs were inside of the cooking chamber. I didn't figure that out 'til I'd already laid it on it's back. </div>
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She's got leeeeeggggs!</div>
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She knows how to use 'em....!</div>
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(Sorry - channeling ZZ-Top!)</div>
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Nah - all things considered, this was pretty Easy-Peasy to assemble and I did it all myself in less than an hour (with plenty of margarita breaks!). </div>
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Ain't she purdy?!</div>
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So yeah - Easy to assemble. Well packaged. Shipped quickly. Free cover (sorry no photo of that yet - but it's awesome!).</div>
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And since I didn't want hubbie to feel left-out, I let him deal with all the cardboard and styrofoam! See how thoughtful I am?!! Oh, and then he gets to go 'round and tighten all the nuts and bolts that my girly wrists couldn't tighten sufficiently!</div>
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Okay, I think that's enough for one day. I'll post more - after I finish the "christening" of my new smoker (which is happening today - Right Now, in fact!)<br />
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-87599815293771617182016-01-20T18:58:00.000-08:002016-03-24T09:17:28.729-07:00"Virtual" Real Estate Shopping Yep. The blog's called Random Ramblings, so sometimes sh*t just comes outta left field. <br />
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Deal with it!<br />
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Here's a recent email:<br />
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More AZ Real Estate Adventures...</h2>
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Okay, this one doesn't really rely on pictures so much.<br />
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Other than this one:<br />
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<img alt="property photo" border="0" class="CToWUd a6T" height="191" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgG8oYkF5XIbZrfmw8mDLDNE8tPWNMo8vuK7t4-vFlzYTdJD1UzG_XAyIPAJUzU-gyzGhrC1GynTDV4bY3MLkLgaYdKzKEQaQnsS9r5-ZpOo55msE7OFiGsW3FDfpy18L3FqpMNBqmOzR1r4FZVcVt0KnhsksKn=s0-d-e1-ft" style="border: medium none; display: block; min-height: auto; width: 255px;" tabindex="0" width="255" /></div>
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Which came with the email and, honestly, looks very appealing to me.</div>
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1 acre - horse property - $50K. Not bad.</div>
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So
I took the next logical step and pulled up the address on Google Maps and took a Virtual Drive of the neighborhood. Plus this
gives me the chance to check-out the mountain views - are they *really*
that close, or did the realtor have a *really* good zoom on his camera,
right?<br />
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So I checked out the 'hood. Other than the
redneck across the street who's storing his camper shell on the ground
in the middle of his horse paddock, the neighborhood doesn't seem *too*
bad. I vaguely recall 'virtual-shopping' this property before, but
anyway...<br />
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Then I do a <a href="http://www.zillow.com/" target="_blank">Zillow</a> search. Odd. It doesn't
come up - even though the address pre-filled itself as I was typing (so
yeah, I'd looked at this one before)...<br />
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Then I head
to <a href="http://www.trulia.com/" target="_blank">Trulia</a>. It shows that the property has been on the market for over
120 days - which seems odd because it *looks* like a nice piece of
property, and $50K is a damn good deal for views like that!<br />
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Extremely strange that it hasn't been snatched up by now. Hmmm.....</div>
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Then I scroll down and discover a feature that I didn't know Trulia had:<br />
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And now I've got "Bad Boys Bad Boys, What'cha Gun Do!" stuck in my head!<br />
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Damn!</div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-28729969098213775852015-08-24T14:13:00.001-07:002015-08-24T20:01:08.123-07:00Crafty Crap: Dollar Tree Mason-Jar Solar Lights (and Doggie-Rambling)I can't imagine that this is a unique idea, but I figured I'd post it just the same! Oh, and I'll probably start-out rambly - so consider yourself warned!!<br />
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See, we've got a "Special Needs Dog," Tazz-The-Spazz. She has shattered all of my Old-Wiener-Dog Records by living well beyond the 14-1/2 year mark. In fact, she is approaching 16 now! She is our "Full-Throttle-Dog" who has always lived life to the fullest! Our <a href="http://imqtpi.blogspot.com/2013/02/and-now-for-something-completely.html" target="_blank">racing champ</a>, and a veteran of multiple surgeries (including two neuro-surgeries for her back - which makes her OFFICIALLY more expensive than my Harley!). </div>
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Tazz has definitely slowed WAY down in her Golden Years. But, thus far, she still seems to be comfortable and happy - and I am committed to keeping her that way. Her meals are all home-cooked (ground turkey and rice), she takes glucosamine daily, and when she feels creaky (i.e. rainy, cold days), we give her Rimadyl (basically doggie-aspirin). If she ever reaches a point where we can't keep her comfortable... Well, we'll make the appropriate "decision" for her. But let's not go there, k?!</div>
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Seriously, she's still doing Pretty-Okay for an old girl. She gives herself exercise by having "walkabouts" in the yard - usually 2-3 times per day - she walks the perimeter (and it's a mighty-long perimeter, especially considering that her legs are only about 3" long!). </div>
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And she *still* gets excited when papa throws her tennis ball. Seriously! This dog is absolutely POSSESSED when papa throws the ball. Now when mama throws it, "Meh!" She'll kinda half-heartedly galumph for a stride or two, then slow to a ramble. But papa?! Hell, she RUNS! If she catches it on a bounce, she'll roll around on the grass in sheer delight! She even still brings the ball back - on "good" days - but she's a far cry from the OCD Ball-Chasing Lunatic that she used to be (When it got so bad, we'd have to take her ball away. She droves us absolutely CRAZY)</div>
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Yay! Papa's throwing the ball!</div>
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We are making reasonable accommodations for her. Her hearing isn't what it used to be, and her vision is definitely deteriorating. We've had to keep the pool covered this summer (due to the drought - we want to minimize evaporation), and I am terrified of the dog falling in and slipping under the cover. So we installed "landing lights" around the pool (solar rope lights).</div>
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Weenie-Dog Landing Lights<br />
(view from the diving board end)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBGWcpi9VXR8BWgB1AKJklECb9okvpGHB9n6K8ZGmxMlVK5XcZ-sKuYnLt4RzI4TsIkOZS5JCiLRlSk8QPHOMw7DxRLWzs56u4szA2SlEssSwf27sWr4QoW67gket4Ait69k7zibvwPgQ/s1600/HotAugustNights.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBGWcpi9VXR8BWgB1AKJklECb9okvpGHB9n6K8ZGmxMlVK5XcZ-sKuYnLt4RzI4TsIkOZS5JCiLRlSk8QPHOMw7DxRLWzs56u4szA2SlEssSwf27sWr4QoW67gket4Ait69k7zibvwPgQ/s320/HotAugustNights.jpg" width="320" /></a></div>
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Cooler-lookin' view - including the TiKi BaR<br />
We don't leave the pool-light on when it's covered</div>
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Just the rope lights around the perimeter</div>
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We also installed a Doggie-Door for Tazz, and she has the luxury of "freedom" to sleep wherever she chooses (the youngsters sleep in their crate). Tazz sleeps, pretty-much, all of the time! But she alternates between her two beds in the family room (one with a doggie-heating-pad and woobie, and a second unheated bed), and the doggie-bed/woobie combo in the kitchen. </div>
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She seemed to be having some trouble locating the doggie-door at night, however, so I bought some cheap solar lights from the Dollar Tree (that kept falling over and rolling away!).</div>
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Okay, so THAT brings us to my Crafty Crap post! (Jeez! FINALLY!)</div>
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Last week, this showed-up in my In-Box from Living Social:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVeJf18zVMT8eC1dAjjZ9eYuhOd1ZabX2J_NOEr2muRikgGU29HvXhc4y_BQMdQL1elmq3S0Uo_o6zpawYlDkjErDWslRHzXvpNCRJ3EQzzcqeMoWh0rKzOnPS9jfJAr0Df1gT7HF8VF8/s1600/LivingSocial.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVeJf18zVMT8eC1dAjjZ9eYuhOd1ZabX2J_NOEr2muRikgGU29HvXhc4y_BQMdQL1elmq3S0Uo_o6zpawYlDkjErDWslRHzXvpNCRJ3EQzzcqeMoWh0rKzOnPS9jfJAr0Df1gT7HF8VF8/s320/LivingSocial.jpg" width="320" /></a></div>
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Hey - Crappy cell-phone pic!</div>
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$14.99 for one solar mason jar light </div>
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$39.99 for three. Plus $3.99 shipping</div>
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Seemed like a cool idea. But at almost $20 apiece I was *not* feelin' the love! Hey - I've got all these tippy-over solar lights in the yard already, and Gawd-knows I've got a sh*t-ton of canning jars! Maybe I can make some myself! Here is what I did:</div>
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All the stuff you'll need:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtbE99NISUPq0k_9E6nJ_OFwD_KMASbcisVIm4VPEbsLYXwiPvNXXFh9WuguAeUY9PNvZEwp219YM1u1EZRxs5fpNBJVJpacs66mnCwacDgQ51CEzTTAyJbY6I7Yoq0aRYQzCAUuHjFso/s1600/DT_Lamp04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtbE99NISUPq0k_9E6nJ_OFwD_KMASbcisVIm4VPEbsLYXwiPvNXXFh9WuguAeUY9PNvZEwp219YM1u1EZRxs5fpNBJVJpacs66mnCwacDgQ51CEzTTAyJbY6I7Yoq0aRYQzCAUuHjFso/s320/DT_Lamp04.jpg" width="228" /></a></div>
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(Minus the better-battery)</div>
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Start with a Dollar Tree Lamp like thus:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s5O3iEMDn82BrhQCW3djQdjZi7y3NqI5HqEHQ5eTLDVpHuRXwVn5YeirB7eg_G9RzHiVxbcQXw9N5U_l1j8X78dLuKp5FJPYkdxrrBXERtpv66xA0en79scB1TzbSRLecKVtObcO5qL3/s1600/DT_Lamp01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s5O3iEMDn82BrhQCW3djQdjZi7y3NqI5HqEHQ5eTLDVpHuRXwVn5YeirB7eg_G9RzHiVxbcQXw9N5U_l1j8X78dLuKp5FJPYkdxrrBXERtpv66xA0en79scB1TzbSRLecKVtObcO5qL3/s320/DT_Lamp01.jpg" width="228" /></a></div>
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It's actually a pretty cool-lookin' lamp</div>
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But unstable as hell!</div>
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Our Dollar Tree had a few of 'em left (end of summer). They had black or white available, but I think they came in other colors as well - doesn't matter. Also, you don't *have* to use this specific lamp - look for anything that has a top "puck" (circled below) that will fit inside the top ring of a mason jar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnpr3bq2x9mGXs6hcWraFA-YjvGfVX16q-MY0GZ8q6o5wgLyw_7cv8Vwv8rXyAPZ4GUHmgUt0gUuBVAIDuj6-W2Og7It4m46SIksTOfTk-u3XgWHsIIiARRGNYFueHM_wuPsfU9t2GzKL/s1600/DT_Lamp02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnpr3bq2x9mGXs6hcWraFA-YjvGfVX16q-MY0GZ8q6o5wgLyw_7cv8Vwv8rXyAPZ4GUHmgUt0gUuBVAIDuj6-W2Og7It4m46SIksTOfTk-u3XgWHsIIiARRGNYFueHM_wuPsfU9t2GzKL/s320/DT_Lamp02.jpg" width="228" /></a></div>
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The circled part is the only piece you'll need.</div>
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Next thing you're gonna do is take the lamp apart. Remove the shade (which blows away when it tips over anyway!), then unscrew the top "puck" which contains the LED bulbs, a battery and the solar panel on top. You may or may not want to use the bulb cover/diffuser (white cover directly under the "puck").</div>
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Cost, so far, $1.00</div>
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Now this next step was one I'd skipped, the first time around. But it's a necessary step! See, Dollar Tree lamps come with anemic AAA 100mAh Ni-Cd batteries that will not last through the night (they actually only stay lit for about an hour). </div>
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Replace that bad-boy with something "juicier!" I happened to have some 850mAh NiMHs laying around. Google tells me that you can find even juicier rechargeable AAA's for appx $2.00 apiece.</div>
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This particular lamp has two teeny screws. Unscrew 'em and open the puck to reveal the battery:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzzfLv6ZzzokWPnaOAHlt019bkFZfrvd1Z2gCzNHNxcCJPWW6-Q1QIPN5WU1Q92cMpMkfaSGCQa5EbaDsNnhTHZcpT2fnW1b1Dhz2JQaZzL0oXniZbhrubSbvOVc7uOnkVbk6J2pGO0W2/s1600/DT_Lamp03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzzfLv6ZzzokWPnaOAHlt019bkFZfrvd1Z2gCzNHNxcCJPWW6-Q1QIPN5WU1Q92cMpMkfaSGCQa5EbaDsNnhTHZcpT2fnW1b1Dhz2JQaZzL0oXniZbhrubSbvOVc7uOnkVbk6J2pGO0W2/s320/DT_Lamp03.jpg" width="320" /></a></div>
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Anemic battery (yellow) - Dump it!<br />
Better Battery on the right</div>
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Now I should note that the overall construction on my Dollar Tree lamp was... Well, it's a Dollar-Tree Made-In-China piece of crap! There are little clips at the top and bottom of the battery that wanted to pop-out while I was replacing the battery. It required a little dexterity, but wasn't too difficult to complete the battery swap. You do need the clips in place, and in contact with the battery terminals, otherwise it won't light up. Put the thing back together and you're ALMOST done!</div>
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Cost so far: Figure $3.00 (I'm still at $1.00 'cause I already had the batteries!)</div>
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Okay, next is fitting the "puck" into the mason jar ring. Dollar Tree does carry mason jars, but I think the ring-opening on the top is a squee-bit bigger than the standard Ball/Kerr jar rings. It really doesn't matter - as long as the puck is a fairly close fit. You're gonna tweak-it larger by running electrical tape around the outside of the puck. For mine, 4-5 layers of tape got me a good snug fit:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOqMIP20o99XClC9YWufQSlHbYlBSKHn18ZqHn6Ewo97MeaCaDT0KPTCkZ8hrVDWWYw1EG-1S_OlI4iQ4HoeSfTUDc9aQvY_ohQi9Ii3jQRgOjkVYPOY8QLxMeDe8T99835iuE7A8dok5/s1600/DT_Lamp_ElectTape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOqMIP20o99XClC9YWufQSlHbYlBSKHn18ZqHn6Ewo97MeaCaDT0KPTCkZ8hrVDWWYw1EG-1S_OlI4iQ4HoeSfTUDc9aQvY_ohQi9Ii3jQRgOjkVYPOY8QLxMeDe8T99835iuE7A8dok5/s320/DT_Lamp_ElectTape.jpg" width="320" /></a></div>
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Dollar Tree sells electrical tape - Bada-Bing!</div>
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Next, you''re gonna want to snugly-fit the tape-wrapped puck into the top of your mason lid/ring and screw it onto the jar. Now, depending upon whether you get rain in summer (not-so-much in parched California!), you might want to run another round of electrical tape at the point where the light-puck meets the jar-ring - to keep water from getting inside. I don't think that water would hurt the light, but I would imagine it could get pretty "funky" in there if water got inside the jar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMEu4K8aDNFoeY0T-sNcNfjbZ-BmWa_dUd1AvN4SSZVootLpZ_dy2vWRFop3UVePx03ul92qMfmj_04PGzJmstzGaxzrmHpTQ9s0AveiayuVwee98JuIUECqhj4q13EikgeE8kC034Bte/s1600/DT_Lamp05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMEu4K8aDNFoeY0T-sNcNfjbZ-BmWa_dUd1AvN4SSZVootLpZ_dy2vWRFop3UVePx03ul92qMfmj_04PGzJmstzGaxzrmHpTQ9s0AveiayuVwee98JuIUECqhj4q13EikgeE8kC034Bte/s320/DT_Lamp05.jpg" width="229" /></a></div>
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Easy Peasy!</div>
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Cost so far: $4.00 (assuming you bought the jar at Dollar Tree - and I'm not counting the electrical tape in the cost)</div>
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So this is "okay" right now, but it's not gonna shine very brightly without something to help diffuse the light. As I'd mentioned earlier, you could just use the lamp-cover/diffuser that came with the lamp. I had originally considered buying a can of glass-frost spray at Home Depot, but my Dollar-Tree Compadre, P, came up with the brilliant idea of using glass pebbles in the jar (from Dollar Tree - Heyo!).</div>
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So, fill your jar almost-to-the-top with glass blobby-pebbles. A pint-jar will use almost two full bags of pebbles. And I would suggest using "mostly" clear pebbles, with maybe a few scattered colors. You'll see, later, how the different color combos worked out, after dark.</div>
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Here is the first lamp, filled with mostly aqua-colored glass blobs:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIFz4WOLGLrg_dNGvk7chCnVXkdgEWuFLCDHs4OuSLwY8y92y4bgj9tew0x_Kt8Dej0Wn-hsfJPSfxVoJSh9kFB0aNWrSemY0QqkJDaIOIMcvb_H-qSqldek3xv0WTAHUI72123n7fGuJ/s1600/DT_Lamp06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIFz4WOLGLrg_dNGvk7chCnVXkdgEWuFLCDHs4OuSLwY8y92y4bgj9tew0x_Kt8Dej0Wn-hsfJPSfxVoJSh9kFB0aNWrSemY0QqkJDaIOIMcvb_H-qSqldek3xv0WTAHUI72123n7fGuJ/s320/DT_Lamp06.jpg" width="228" /></a></div>
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Purdy!<br />
(but not very bright, unfortunately)</div>
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Total Cost: About $6.00 apiece (Lamp $1 + Battery $2 + Jar $1 + Glass Blobs $2) :-D</div>
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Okay, more pics...</div>
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Here are two jars - out in the sunshine. The one on the left is the mostly-aqua blobs. The one on the right is all-clear blobs in a blue jar. The one on the right also has the "extra" electrical tape (for waterproofing), but I did a sloppy job with that (which is why I decided it wasn't necessary in parched-California!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgje_TpXAYbKVTr82Ey5eiQ_h3Yqs46_V0ufDV_dfnvaYN0NG09-MvUJOay4faSUuyX6V0j_Cab8RvkETX9lQ1EbM_HRJ7-1MPgE1-tweSLkEdI0BBq5Azt1tis5s3Ncay4q8mmAF45Tj/s1600/DT_Lamps_Outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgje_TpXAYbKVTr82Ey5eiQ_h3Yqs46_V0ufDV_dfnvaYN0NG09-MvUJOay4faSUuyX6V0j_Cab8RvkETX9lQ1EbM_HRJ7-1MPgE1-tweSLkEdI0BBq5Azt1tis5s3Ncay4q8mmAF45Tj/s320/DT_Lamps_Outside.jpg" width="320" /></a></div>
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Even Purdier!</div>
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Oh, and they are definitely NOT </div>
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gonna tip-over in the wind!</div>
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What was interesting: I played around with the clear-blob lamps, after dark, and I really didn't notice a difference between clear-blobs in a blue jar vs. clear-blobs in a clear jar. So if you want "pretty" in the daylight, and decent lighting after dark, use the blue jars with clear-blobs. The colored-blobs really do cut-down on the amount of light, so I recommend sticking with clear-blobs, and maybe toss in a few random colored blobs for interest...</div>
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Okay, most of my "after-dark" pics were pretty crappy and, honestly, they aren't super accurate. The camera compensated with a long-exposure so the pics appear brighter than they are in person. Nevertheless, here are some pics:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U__ob3ugk3W39jVcpBXsK7c9rheXsey8MAsdacnPmgdRnBPFxBXvCoUiS4Ersmhc3cTFIgHKto4-eTxxiyiok7ecl6FjTJJzS9bMp39w3gA3FC5wokqm3eaakYJGiXwj_1_lGT6gnpMv/s1600/DT_AC_BC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U__ob3ugk3W39jVcpBXsK7c9rheXsey8MAsdacnPmgdRnBPFxBXvCoUiS4Ersmhc3cTFIgHKto4-eTxxiyiok7ecl6FjTJJzS9bMp39w3gA3FC5wokqm3eaakYJGiXwj_1_lGT6gnpMv/s320/DT_AC_BC.jpg" width="320" /></a></div>
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Left: Aqua Blobs in Clear Jar</div>
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Right: Clear Blobs in Blue Jar</div>
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Left: Same as above</div>
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Right: Clear Blobs in Clear Jar</div>
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(not much difference)</div>
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Then, since I'd run out of glass blobs, I decided to make one more - using the plastic diffuser thingy from the original Dollar Tree Lamp. Here are 3 together - next to the Doggie Door:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBg6-5UPe2m9ARu-BIdPoWIrvd4KvY7GQi5AN4E4JABxfRxDhmpkDkdXC-8CN2FYT8VIfZ4fuAdcmLNPH5aI5MLdwBKcSEaoxXbC7XpvZEqLCmXQotzmoiV6hw2TyK4q-WJTk-mKxCss-/s1600/DT_3Lamps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBg6-5UPe2m9ARu-BIdPoWIrvd4KvY7GQi5AN4E4JABxfRxDhmpkDkdXC-8CN2FYT8VIfZ4fuAdcmLNPH5aI5MLdwBKcSEaoxXbC7XpvZEqLCmXQotzmoiV6hw2TyK4q-WJTk-mKxCss-/s320/DT_3Lamps.jpg" width="320" /></a></div>
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Left: Aqua Blobs in clear glass (least light)</div>
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Center: Clear in Clear</div>
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Right: Diffuser in Blue</div>
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So there you have it! My (successful) attempt at making solar-powered mason-jar lamps for *well* under $20! I like 'em and, while they aren't super-duper-bright, they do the job! Tazz can find her way to the back door after dark! Yayyy Me!</div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com1tag:blogger.com,1999:blog-3868834165984928092.post-3040912240482313872015-07-04T19:02:00.001-07:002015-07-07T13:40:47.986-07:00Recipe: QT's Low-Sugar Plum Jelly - Step II: Jelly!<i><span style="color: purple;">***UPDATE*** Added 7/7/15 - Clarification on quantities!</span></i><br />
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Hey! Making good on my promise!<br />
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This is actually the EASY part - and I actually don't have many pictures to go along with it (Oops!)<br />
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So for this step, you start with the plum juice you made <a href="http://imqtpi.blogspot.com/2015/07/recipe-qts-plum-jelly-step-i-juice.html">earlier</a>. Give it a taste and, well, this part is a Judgement Call. See, the juice will be pretty tart, so we'll be throwing in a lot more sweetener than I'm accustomed to using. What you want to figure out is kinda/sorta the "depth" of the flavor and color.</div>
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If it's too watery/weak, you're gonna want to simmer it down to a lesser quantity which means more flavor. Makes sense?</div>
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Honestly, I don't think I can give you a specific, fancy-scientifical, 100% accurate gauge to work with. But here's what I ended up with:</div>
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<ul>
<li>1st batch: 5lbs fruit + I-don't-remember how much water, ended up at 12 cups of weak/watery juice. <br /><br />I simmered it down by 1/3 to roughly 8 cups (2 batches of jelly).</li>
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<ul>
<li>2nd and 3rd batches 5lbs fruit + 10 cups water (each - then I combined 'em). I ended up with a total of 17+ (ish) cups of more-condensed juice.<br /><br />Simmered it down by appx 1/4 to end up with roughly 14-16 cups (3 batches of jelly)</li>
<li>I'm thinkin' the roughly-optimal ratio would end up being 5 lbs fruit, 10 cups water, then simmer down to ~8 cups = ~2 batches of jelly.</li>
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So yeah. Kind of a Judgement Call, right? I think - to keep it simple - I'm gonna go with the 2nd batch's numbers with the caveat that YMMV. It's merely a guideline!</div>
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<b>QT's Low-Sugar Plum Jelly - <span style="color: purple;">Made in TWO batches</span></b></div>
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<span style="color: purple;">The quantities listed below are for ONE batch of jam</span><br />
Yield 8(ish) half-pint jars of jam (each batch is appx 4 half-pints - give or take!)</div>
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Ingredients:</div>
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<ul>
<li>4 cups of already simmered-down/condensed plum juice</li>
<li>2 cups granulated sugar</li>
<li>2 cups granulated Splenda (or whatever sweetener you choose - I tend to think that Stevia might be too bitter, but that's just me)</li>
<li>1 TBS lemon juice</li>
<li>5 TBS Low/No-Sugar Pectin (I use <a href="http://www.amazon.com/gp/product/B004U8R0QA?creativeASIN=B004U8R0QA&linkCode=w00&linkId=JI222QJSSRFQTEW7&ref_=as_sl_pc_qf_sp_asin_til&tag=qtsranram-20" target="_blank">this</a>)</li>
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Instructions:</div>
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<ol>
<li>Heat the plum and lemon juices in a dutch oven til it reaches a light boil/simmer</li>
<li>Stir in the Splenda (helps to use a whisk, actually - so it doesn't clump)</li>
<li>Mix the sugar and Pectin together with a fork in a dry bowl.</li>
<li>Slowly add the sugar + pectin to the juices, stirring all the while (again, we don't want clumps)</li>
<li>Increase heat to High or Medium-High, stirring constantly </li>
<li>Bring it to a rapid boil, stir-stir-stir (and keep a close watch on your temp - it <i>will</i> try to boil-over!). Boil hard for one full minute, stirring constantly, and remove from heat. </li>
<li>Check for "set" (spoonful of jelly on a spoon, in the fridge for a minute or two).</li>
<li>Remove the bubbly scummy stuff from the top (I set it aside to mix with plain yogurt - yum!)</li>
<li>Transfer to hot, sterilized canning jars. Wipe the rims, apply the lids.</li>
<li>Process in a water-bath for 10 minutes</li>
<li>Leave jars undisturbed for 24 hours. Check the seals (lids that pop up and down in the center are not sealed - put those in the fridge and use them first).</li>
</ol>
My first batch didn't "set" completely - but it's still delicious. Firms up in the fridge, but it can also be used as waffle syrup (Ooh! Or on ice cream!). Later batches had more Pectin and set-up better.</div>
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It really is delicious! I used a lot more sweetener in this than I normally do - but it still managed to retain it's fruitiness. SUPER pleased with this recipe!</div>
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And see how it gleams?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislddK5krUeVGCaS7HmpsnaW0rpOQVsU-YI-e3JmR91QkbI7yVUP6H5p5xoiaKi5bwqaRDEAcn4GUEnQmLrx3cmZuVxmtuRSnnZ2zqmAjwhGXU4ptJRLp_J6-nLUn-FtcCqR7F-N2OOQCX/s1600/20150628_PlumJelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislddK5krUeVGCaS7HmpsnaW0rpOQVsU-YI-e3JmR91QkbI7yVUP6H5p5xoiaKi5bwqaRDEAcn4GUEnQmLrx3cmZuVxmtuRSnnZ2zqmAjwhGXU4ptJRLp_J6-nLUn-FtcCqR7F-N2OOQCX/s400/20150628_PlumJelly.jpg" width="285" /></a></div>
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Sparkling like a ruby in the afternoon sun!</div>
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<span style="color: purple;">Final update 7/7/2015: I used the very-last of the plums to make one more big batch o' jelly. Did the 5lbs to 10 cups ratio. I actually ended up with just-shy of 8 cups of juice - so I didn't need to cook it down any further. I suspect much has to do with the ripeness of the fruit (and this fruit was super-ripe - almost over-ripe!). <br /><br />I ended up making 2 batches of jam (appx 3-1/2 cups juice, 3-1/2c Splenda/Sugar, 1T Lemon juice, 5T Pectin), and I ended up with 10 half-pints of jelly.<br /><br />This definitely ain't a science!</span></div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-90838126384462583082015-07-04T13:30:00.001-07:002015-07-05T12:27:15.960-07:00Recipe: QT's Plum Jelly - Step I: JuiceThanks for dealing with my last <a href="http://imqtpi.blogspot.com/2015/06/stormageddons-reduced-sugar-plum-jelly.html">Super-Rambly post</a> - but I had to buy some time so I could go back and re-make the Jelly Recipe - this time actually *paying attention* to what the hell I was doing!<br />
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Gawd knows, I had enough plums!<br />
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Round VII<br />
(June 30 - the last of the plums)</div>
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Okay, I'm not gonna lie - this recipe is pretty time-consuming to make, but its' not SUPER Hands-on, which is why I like it (and it's now getting added to my "Make-Every-Year" list). </div>
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I am just SO DONE with blanching, peeling and pitting plums!</div>
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So yeah, no blanching/peeling/pitting required - but it <i>does </i>end up taking two days to make. Butttt: If you've got enough plums (Me! I do!) and time (Yay! Telecommuting!) you can make massive "batches" and crank-out gallons of jelly with (comparatively) minimal effort.</div>
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I've never made jelly before. I kinda/sorta already knew this but the difference between Jam and Jelly is: Jam is basically made from whole fruit (and there are variants from that: Compotes and Confits and Preserves - go <a href="http://www.seriouseats.com/2014/08/difference-between-jam-jelly-compote-conserve-apple-butter-preserves-types.html" target="_blank">here</a> if you want an education!), whereas Jelly is made just from the juice (My interpretation) (Serious Eats says it's jam that's been strained for clarity) (<a href="https://en.wikipedia.org/wiki/Fruit_preserves" target="_blank">Wikipedia</a> seems to agree with both of us!). </div>
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So in order to make Plum Jelly, first one must make Plum Juice. Google sent me to <a href="http://canninglady.blogspot.com/2011/09/how-to-get-juice-from-wild-plums.html" target="_blank">this</a> site, which has really good instructions - and videos - on how to accomplish this feat. </div>
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The first time I made juice, I didn't really pay attention to quantities so much, and my juice ended up way too watery and needed a lot of cooking-down. In any event, I'll do a pictorial first (and the pics are a mish-mosh of 1st Attempt/2nd Attempt!), I'll list the final quantities/ratios in Recipe-Style at the end, k?!</div>
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<b>Day #1 - Juice the Plums</b></div>
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First up, it helps to do this in a <a href="http://www.amazon.com/gp/product/B00BTMWWOU?creativeASIN=B00BTMWWOU&linkCode=w00&linkId=TJG6TKSFCKYQJN27&ref_=as_sl_pc_qf_sp_asin_til&tag=qtsranram-20" target="_blank">ginormous stock-pot</a> (especially if you're gonna do BIG batches) - preferably stainless steel. Even for the smaller batches (@ 5 lbs of plums) I felt safer using the giant pot - in case of boilovers </div>
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So start out with 5 lbs of ripe plums - the riper the better (ripe/squishy plums are sweetest - but avoid the overripe mushy ones). If you see any nasty-bits, cut 'em off. Other than that, just rinse 'em, de-stem 'em, and pop 'em into the stock pot. Then add water to "almost-cover" them. I found that 5 lbs of plums worked best with 10 cups of water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD8pIk-Yihqdf4NPBwr51Kn8SmSJWk8gUJkBChBlLpBhg1luCMXv9lutmfIs4PmJc3gznGl8iB7ydR0mTor8nd3rpzGuMuuUBnmJ5D4MLp1r-kMsqtksQIKriZwkpa2cMPnAxb6lO0ukC/s1600/01_PlumJuice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD8pIk-Yihqdf4NPBwr51Kn8SmSJWk8gUJkBChBlLpBhg1luCMXv9lutmfIs4PmJc3gznGl8iB7ydR0mTor8nd3rpzGuMuuUBnmJ5D4MLp1r-kMsqtksQIKriZwkpa2cMPnAxb6lO0ukC/s320/01_PlumJuice.jpg" width="227" /></a></div>
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This was more than 10 cups of water</div>
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Heat up the plums on Medium-High, stirring frequently. They'll start to peel themselves in a few minutes. Like thus:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuMD4qS7BKq_HFdyJpoQbyK-XTU3hbihC73H_W0V5JLUIOxxUFOXBDys0m7vIlHfd2x33ddtLipNQLyzd2HksrV1iuq-vEi9f_83ur8kaH95ZTjRjY0jyg-YX0XuJfdaDJ1fJ592avagM/s1600/02_PlumJuicePeeling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuMD4qS7BKq_HFdyJpoQbyK-XTU3hbihC73H_W0V5JLUIOxxUFOXBDys0m7vIlHfd2x33ddtLipNQLyzd2HksrV1iuq-vEi9f_83ur8kaH95ZTjRjY0jyg-YX0XuJfdaDJ1fJ592avagM/s320/02_PlumJuicePeeling.jpg" width="228" /></a></div>
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Continue to heat - with occasional stirring (you don't want anything burning/sticking to the bottom of the pot). Things should start to break-down nicely, and the water should turn a pretty pinky color:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQj3RPd8ZvUPvhtHp3OBCDDOjGVlm3y9Pwq8zePuhrCwvVaLk_ui4wUI_oO1TUN09tVBwq4mlFcyd9Usi7N_XGnqmJuXWatYtmAPF-u20zm0-0VA0LRNCi8i-D5gOmFsUR5rvOj3sA_zjp/s1600/03PlumsJuicePink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQj3RPd8ZvUPvhtHp3OBCDDOjGVlm3y9Pwq8zePuhrCwvVaLk_ui4wUI_oO1TUN09tVBwq4mlFcyd9Usi7N_XGnqmJuXWatYtmAPF-u20zm0-0VA0LRNCi8i-D5gOmFsUR5rvOj3sA_zjp/s320/03PlumsJuicePink.jpg" width="320" /></a></div>
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Although, with the 5# fruit to 10c water, it should be a bit darker.</div>
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Once it starts to boil, turn the heat down to simmer and let 'er rip for approx 30-45 minutes (again, poke a spoon in there periodically). Let it simmer/bubble down 'til the fruit is a gushy slurry:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1UaIJ2kRZUPxCDFyVC_MWog_h5FBm-wP-ilwI1VyoAo5HYi7dP4bcygOiEtUxS2NoQ2eihAUxWmNBQpo6NJ09h6vikP-vX7kyQe4L0SgkArgolJ5quPVGy2QRmVYwoaCP3QngP57jTEH/s1600/04_PlumJuiceSlurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1UaIJ2kRZUPxCDFyVC_MWog_h5FBm-wP-ilwI1VyoAo5HYi7dP4bcygOiEtUxS2NoQ2eihAUxWmNBQpo6NJ09h6vikP-vX7kyQe4L0SgkArgolJ5quPVGy2QRmVYwoaCP3QngP57jTEH/s320/04_PlumJuiceSlurry.jpg" width="228" /></a></div>
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Photos aren't super-clear since there was steam coming off the slurry<br />
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Just for comparison - here is a pic of the slurry with the 5#/10c Ratio<br />
It actually is a deeper, richer color.</div>
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Note: If you are impatient (I was, during Batch #3 of juice-making!), you can kind of hasten things along by squishing the smushy fruit up against the side of the pot, or use a potato-masher. Although doing so results in a bit less juice in the end...</div>
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Anyway, once gushy-smushy-slurry is achieved, turn off the heat and pop a lid on the pot. Let it cool slowly...</div>
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Next comes the messy "Hands-On" part (so now would be a good time to change out of that nice clean white shirt!): Straining the slurry into juice. I'm guessing there are proper tools for this process. <a href="http://www.amazon.com/gp/product/B0012C5ZPK?creativeASIN=B0012C5ZPK&linkCode=w00&linkId=WAA2MGGCB7OBUUJ5&ref_=as_sl_pc_qf_sp_asin_til&tag=qtsranram-20" target="_blank">This</a> comes to mind! I didn't have a proper jelly-strainer bag. Instead, I had a <a href="http://www.amazon.com/gp/product/B006O2F4FE?creativeASIN=B006O2F4FE&linkCode=w00&linkId=4GQQLQEO3S4NBWLJ&ref_=as_sl_pc_tf_til&tag=qtsranram-20" target="_blank">fine-mesh strainer bag</a> (for soaking hop/grains for beer-making). </div>
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Basically, I constructed the Rube Goldberg equivalent of a Jelly-Strainer by using a cheesecloth-lined deep-fryer basket, with the slurry-filled strainer-bag in a colander, balanced on top of a dutch-oven with a couple of wooden spoons!</div>
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Yeah. Like that!</div>
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(Cheesecloth was totally unnecessary, BTW!)<br />
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So basically you ladle the (cooled) slurry and juice into the strainer bag and let it drip slowly into the dutch oven. This can take an hour or two (or more). If you're a real stickler for super-clear jelly, let it take it's sweet time. If you have fruit flies in the vicinity, cover the whole mess - loosely - with a towel. I'm not a stickler for super-clear jelly so after about an hour-and-a-half, I picked up the bag and gave it several good squeezes to get as much of the juicy-stuff out of the bag. Since the bag is fine-mesh, it really didn't let any of the pulp get through (but my final jelly was *not* crystal clear, either).</div>
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You may or may not want to filter it, again, through coffee filters. Whatever floats your boat. I was fine with it, so I covered the pot of juice and stuck it in the fridge overnight.</div>
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Okay, notes on Plum:Water Ratios: </div>
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<ul>
<li>Juice-batch #1 was 5# of plums and I-didn't-measure-how-much water.<br />I ended up with 12 cups of 'watery' juice. </li>
<li>Batch #2 was 5# of plums to 10 cups of water. <br />I let it simmer/slurry on it's own and ended up with 9 cups of juice.</li>
<li>Batch #3 was 5# to 10 cups.<br />I got impatient and mashed-em as they cooked and ended up with 8 cups of juice.</li>
</ul>
</div>
<div style="text-align: left;">
This is the end-result of Batch#1 (12 cups - prior to cooking-down):</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJr-_zc4IZgIb7l8vFGkuFqbbbww2_zYtEWrbaUQFqvNgpd4lITo0nCfUlf0vHPwVAGDDYtO6NEDaEeclx8oGnkYHU3zqisJQbqFo5UhsyyGIoWjcFGMPEDuI_kcJe0vle6yaM89tWH39/s1600/06_PlumJuice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJr-_zc4IZgIb7l8vFGkuFqbbbww2_zYtEWrbaUQFqvNgpd4lITo0nCfUlf0vHPwVAGDDYtO6NEDaEeclx8oGnkYHU3zqisJQbqFo5UhsyyGIoWjcFGMPEDuI_kcJe0vle6yaM89tWH39/s320/06_PlumJuice.jpg" width="227" /></a></div>
<div style="text-align: center;">
You can see it's a kind of pale color.</div>
<div style="text-align: center;">
Later batches were actually quite a bit darker.</div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
Note: I am *not* posting a picture of the drained slurry-n-pits that I had to scrape out of the mesh-bag when it was all done. Suffice it to say, it looked disgusting! <br />
<br />
"You're Welcome!" ;-)</div>
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: left;">
Okay, this seems like a pretty-good stopping point. I'll move onto the actual Jelly-Making in my next post.<br />
<br />
(Really? Yeah. Really!)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Summary:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>QT's Plum Juice for Jelly-Making</b></div>
<div style="text-align: left;">
Ultimately yields 1 - 1-1/2 batches of jelly (appx 8 half-pints)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients</div>
<div style="text-align: left;">
</div>
<ul>
<li>5 lbs fresh ripe plums, washed and de-stemmed</li>
<li>10 cups water</li>
</ul>
<div>
Instructions</div>
<div>
<ol>
<li>Place the plums in the bottom of a very large stock-pot (mine holds 20 quarts)</li>
<li>Cover the plums with water</li>
<li>Heat the plums on Medium-high, stirring frequently 'til the plums start to de-skin themselves</li>
<li>Continue to cook 'til the pot starts to boil. </li>
<li>Reduce heat to simmer and let it cook (stirring occasionally) til everything is reduced to a slurry</li>
<li>Ladle the slurry into a fine strainer and let it drip slowly into a bowl (or dutch oven - basically anything big enough to accommodate ~8-10 cups of juice). Let it drip for several hours or overnight.</li>
<li>Refrigerate juice for Jelly-Making tomorrow!</li>
</ol>
<div>
Okay, stay tuned for more!</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-43532970988717066702015-06-28T20:50:00.000-07:002015-07-04T19:03:17.059-07:00Stormageddon's Reduced-Sugar Plum Jelly (Rambly!)Wow. You *know* it's been a long time when your browser no longer auto-completes your web-address to sign-into your blog!<br />
<br />
Yeah. Sorry. Been busy. Yada-yada!<br />
<br />
Oh. And this might get a little rambly, so better go grab a cocktail (or move onto the next webpage, or whatever)!<br />
<br />
Yeah. So. About that "being busy" stuff: A few weeks back, my College Bud-D, the one who retired early and ex-patted to Messko, came by to visit for a few days. Sort of an early start to GGW 2015. Her arrival - fortunately or unfortunately- happened to coincide with some dates that hubs was scheduled for business travel. End-result, we got LOTS of "Girl-Gab Time" and managed to get (most of) it out of our systems before hubs came home!<br />
<br />
The thing about CB-D is, she used to be a total "Mover and Shaker" in the business world, and I was kind-of always in awe of her for that. Now one thing she did for herself (back in her Mover/Shaker Days) was to buy herself her Dream Car - a red Porsche Turbo Carrera. She bought it - sight-unseen - on eBay. From out of state. During her busiest work-season. So she had to call her hubbie to buy one-way airfare to go pick it up, and drive it home for her!<br />
<br />
"So what the hell does this have to do with Plum Jelly?" you may well ask...<br />
<br />
I'm getting to it, okay?! (Jeesh! I told you this might get rambly!).<br />
<br />
Well, I too have had a Car-of-My-Dreams (several, actually!). I have *always* had a fixation with 2-seat convertible roadsters. Since <i>before</i> I could drive. MG Midgets, Triumph Spitfures, Fiat Spiders... Mercedes 450 SL... Miatas... You get the idea.<br />
<br />
I did have a Geo Metro convertible (my ONLY "New" car). 3-banger pumping-out 55 horses didn't quite cut-it, but I *loved* that car!<br />
<br />
My most-recent Automotive-Love-Affair has been with the Saturn Sky. I have wanted that car since before they were in production. I read every website that talked about it, and even went to the Auto Show to *see* the Concept Car.<br />
<br />
That was back in 2005. <br />
<br />
I was sad when Saturn and Pontiac got jettisoned. And that - pretty-much - ended my hope of one day owning a shiny new Saturn Sky...<br />
<br />
Well, before CB-D's arrival, for reasons I cannot explain, I happened upon a used Saturn Sky for sale. In METALLIC RED. (Did I mention that 2-seat convertibles are ONLY lust-worthy if they are red? Yeah. They *have* to be Red - "QT's rule." "QT's Mom Bonus" would be <i>Metallic </i>Red!). I wiped the drool from my keyboard and realized that this was before Memorial Day Weekend - surely the car would sell. And I've got a guest coming, and blah-blah-blah... So I let it go.<br />
<br />
Well, WHILE CB-D was here (now <i>after</i> Memorial Day), I happened to consult Google and - Lo and Behold - little METALLIC RED Saturn Sky is still sitting in the dealer's lot. But I've got a guest here, and taking a drive up to Fairfield (2 hours away - one way) would severely cut into cocktail hour!<br />
<br />
I showed the webpage for the Sexy Little Car to CB-D and she was all "Why don't we go and look at it?"<br />
<br />
Long story short (and trust me - I <i>could</i> drag it out), it took awhile - about a month (long after CB-D left) - but now, that Sexy Little Ruby Red Saturn Sky Redline (Limited edition - only 500 made in this trim) now lives in my driveway!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgxhCQ8pWgd7xlI5nJNayeOvv48Wgtec4k3neGTBihBhaVaoHK4VDTqZG9m-C4xb2p3q7lEJMiGN2-3WVX4lphuDDmLcHcRBOdOXGzZf7S-_qInVNKWfyIIHRNzp7vlxGq8mXIRGalHEx/s1600/rubyredline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgxhCQ8pWgd7xlI5nJNayeOvv48Wgtec4k3neGTBihBhaVaoHK4VDTqZG9m-C4xb2p3q7lEJMiGN2-3WVX4lphuDDmLcHcRBOdOXGzZf7S-_qInVNKWfyIIHRNzp7vlxGq8mXIRGalHEx/s400/rubyredline.jpg" width="220" /></a></div>
<div style="text-align: center;">
Ain't she sexy???</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Hubs, initially, wasn't too pleased about the idea (and - to be fair - I have *far* too many toys with engines), but we're adjusting. Every morning, when hubs leaves for work, it's like Tetris or something with shuffling cars about.<br />
<br />
During the day, she gets to be a Garage Queen:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5DyhKeCrCLxeVwofOWV_Be8bANNzugs-ZgkxDJFOXi2lc0MF7tUJGvs3pqf0nt3mrBptw2gMRWlLzH1ZXwwzoHCH034LT6bjwRjIPgGY9WMu0aOVFb_gMB7q9VW0XRpxRnTCIn_lUsps/s1600/GarageQueen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5DyhKeCrCLxeVwofOWV_Be8bANNzugs-ZgkxDJFOXi2lc0MF7tUJGvs3pqf0nt3mrBptw2gMRWlLzH1ZXwwzoHCH034LT6bjwRjIPgGY9WMu0aOVFb_gMB7q9VW0XRpxRnTCIn_lUsps/s320/GarageQueen.jpg" width="320" /></a></div>
<div style="text-align: center;">
Shamefully-dusty Heritage Softail in the foreground</div>
<div style="text-align: center;">
(one of the aforementioned "too many toys")</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I'm still very much in "pinch-myself-in-case-I'm-dreaming" mode. She and I have "bonded" in the twisties of the Santa Cruz mountains, and she told me her name was Stormageddon. I'm good with that!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
So that covers the FIRST part of this post's title!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Okay, so Stormy's arrival *also* happened to coincide with the Great Plum Assault of 2015.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
June 12:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifo5WGXz1qGW0FeHoHMjkdbb7XOXvLfzHTeEI24BBNYgg1pudxVhcW64K0EoVBPIme9Wjlpzy5yaHvrGfY7Eu2YNOhtDTNWRLusGhZr7CGNddBvx7OrpWpPSvc7aWl9iOHRImdM7N7GcGc/s1600/20150612_PlumTreeFar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifo5WGXz1qGW0FeHoHMjkdbb7XOXvLfzHTeEI24BBNYgg1pudxVhcW64K0EoVBPIme9Wjlpzy5yaHvrGfY7Eu2YNOhtDTNWRLusGhZr7CGNddBvx7OrpWpPSvc7aWl9iOHRImdM7N7GcGc/s320/20150612_PlumTreeFar.jpg" width="320" /></a></div>
<div style="text-align: center;">
It was looking a bit overwhelming...</div>
<div style="text-align: center;">
(clickety-click to embiggen and experience the full impact)<br />
<br /></div>
<div style="text-align: left;">
June 13:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3FrN0YBBWM9sFIctbKakc-8eBHUbWRJQwuwtIB9jmn8uaxVwKdpQ1qBvf_nWlr48R7KLxIlFmRP4rUJ8iz0sggV-s8O7gtMCLL4Xb-2G94thqQ5LJNQIIT4WzvJ1HlwYLUbr0jvfpcbG/s1600/20150613_Plums.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3FrN0YBBWM9sFIctbKakc-8eBHUbWRJQwuwtIB9jmn8uaxVwKdpQ1qBvf_nWlr48R7KLxIlFmRP4rUJ8iz0sggV-s8O7gtMCLL4Xb-2G94thqQ5LJNQIIT4WzvJ1HlwYLUbr0jvfpcbG/s400/20150613_Plums.jpg" width="220" /></a></div>
<div style="text-align: center;">
Is it just me, or does this look like a RIDICULOUS quantity of plums?</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Not sure exactly when I found the first "optimally squishy" plum and ate it, but the real "harvesting" started on June 20:</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oToZJlr03PiT8SvTY356V0YUNC75gc43TFOwuiSipkyWF7NofQmT1S0BLS9NFCNwffpemeaeAfPO9AlKpDADHolxDl7d3-Cn-DtAJ3N0JdW08GTQFatS-6l_aIhqTT4e2e28VgoP3VQq/s1600/20150620_RoundI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oToZJlr03PiT8SvTY356V0YUNC75gc43TFOwuiSipkyWF7NofQmT1S0BLS9NFCNwffpemeaeAfPO9AlKpDADHolxDl7d3-Cn-DtAJ3N0JdW08GTQFatS-6l_aIhqTT4e2e28VgoP3VQq/s320/20150620_RoundI.jpg" width="320" /></a></div>
<div style="text-align: center;">
Round I</div>
<div style="text-align: center;">
(just shy of 10 lbs)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
June 21:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNyy8F9AIvcmv-sDcjM20JAO9Ch2ACF8SdErDDk72MigkVGTBb1FwMb33Fenc4fRhV31A8eDNfa9QTQA9m5QeTx5BcU1VelLJO5KhX7MJpkMiAO9UFuqkKbEBhyphenhyphenp2wCNVTqzIFLE2z1yQ/s1600/20150621_RoundII.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNyy8F9AIvcmv-sDcjM20JAO9Ch2ACF8SdErDDk72MigkVGTBb1FwMb33Fenc4fRhV31A8eDNfa9QTQA9m5QeTx5BcU1VelLJO5KhX7MJpkMiAO9UFuqkKbEBhyphenhyphenp2wCNVTqzIFLE2z1yQ/s320/20150621_RoundII.jpg" width="320" /></a></div>
<div style="text-align: center;">
Round II</div>
<div style="text-align: center;">
(13.8 lbs - according to the bathroom scale)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
June 23:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxjOIUYY46nGUEucbwNf-eooxxbVMo-8a-6NDkXypXhxgo_vUSvAUuKWVEZsGPj5s6t8cGy2nkQeLL737SeHNEqml9FttGBnQEfTSMaedOrCpN2xkFAvWF8ndlXCTS4WwpXn5HGwGJpWl/s1600/20150623_RoundIII.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxjOIUYY46nGUEucbwNf-eooxxbVMo-8a-6NDkXypXhxgo_vUSvAUuKWVEZsGPj5s6t8cGy2nkQeLL737SeHNEqml9FttGBnQEfTSMaedOrCpN2xkFAvWF8ndlXCTS4WwpXn5HGwGJpWl/s320/20150623_RoundIII.jpg" width="320" /></a></div>
<div style="text-align: center;">
Round III</div>
<div style="text-align: center;">
(I assure you, the basket may be the same - but the plums are all different!)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
June 25:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheA9iJ3ZXWp1kv9uCv5d2Ccu4SuS3BGgS6D8uICAlGaGrOe2vu5d94KDswqEnFWr83QcZ_Si_LbIVMqT283yrxo-OjaYaHcgk7Q-QbfeCGSuULS1CNjaUs5w04WFTzuklCaPjAUE7du2x5/s1600/20150625_RoundIV.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheA9iJ3ZXWp1kv9uCv5d2Ccu4SuS3BGgS6D8uICAlGaGrOe2vu5d94KDswqEnFWr83QcZ_Si_LbIVMqT283yrxo-OjaYaHcgk7Q-QbfeCGSuULS1CNjaUs5w04WFTzuklCaPjAUE7du2x5/s320/20150625_RoundIV.jpg" width="320" /></a></div>
<div style="text-align: center;">
Round IV</div>
<div style="text-align: center;">
(Yes, that's an egg on top!)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
June 27:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZOnUexTK9Jrdo00PqSe91kFEeJix7lQTGdVVZv7GvguYlMYVj-hpGhap39XX_yOHqeZ_qLDDeK_iIFm7Eh3-B_T24FHUQ2cFixew7f7Xlkr3a7YX5g9GOFsi1dYJO4njtp1ZeflsObUI/s1600/20150627_RoundV.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZOnUexTK9Jrdo00PqSe91kFEeJix7lQTGdVVZv7GvguYlMYVj-hpGhap39XX_yOHqeZ_qLDDeK_iIFm7Eh3-B_T24FHUQ2cFixew7f7Xlkr3a7YX5g9GOFsi1dYJO4njtp1ZeflsObUI/s320/20150627_RoundV.jpg" width="320" /></a></div>
<div style="text-align: center;">
Round V</div>
<div style="text-align: center;">
(O-Dear-Gawd-in-Heaven! The PEACHES are starting!!!)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
June 28:</div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
Round VI</div>
<div style="text-align: center;">
(19.8 lbs!)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Are you sick of looking at plums yet?! Imagine how *I* feel!!! And this is just ONE tree (the Santa Rosa plum). I <i>also</i> have a Satsuma Plum (blood-plum - red all-the-way-through - and sweet as can be!). Satsuma is still pretty young, so not very productive yet. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
So WTF to do with all of these plums, right?! Even worse - WTF am I gonna do when I end-up with TWO insanely-productive plum trees???</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<ul>
<li>I fed quite a few to the chickens 'til I damn-near killed Henny Kravitz. She ended up getting a (thankfully mild) case of sour-crop! </li>
<li>I found a handful of TRUE Facebook Friends who willingly took some off my hands - so yay for that! </li>
<li>And the local food bank <i>does</i> accept backyard produce - and even gives you a receipt (double-yay!). </li>
</ul>
But still, so far I've tallied up <i>at least</i> 72 lbs of fruit - from ONE tree. I've managed to offload <i>much</i> of the fruit - but certainly not ALL.<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Honestly, I'm sick of plum jam. Too damned much work with blanching, peeling and pitting (Ugh!). The crock-pot plum butters, sauces, whatevers I attempted to make last year were "Meh" at best.<br />
<br />
Prunes? Hell no (Tried it. Hated it.)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
So this year's Great Plum Experiments included Plum Wine (20# makes 5 gallons!), which is gurgling and fermenting under my desk, even as I type (I may or may-not post about that - depends upon whether it ends up being drinkable!).</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Annnnnnd... Google told me that I *don't* have to pit-and-peel in order to make Plum Jelly! So THAT'S how I spent my ENTIRE WEEKEND. It was a boatload of work, but I gotta tellya - it's some DAMNED TASTY SH*T!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Annnnnnd... Since I spent SO MUCH TIME staring at deep pinkish/plummy/garnet-like liquid, I came to the striking conclusion that Plum Jelly is damn-near the EXACT same shade as my brandy-new (used) car!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Hence the name: Stormageddon's Plum Jelly!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Soooooo.... I guess for my NEXT post, I oughtta maybe post the recipe, huh?</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Yeah. Maybe I'll do that!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-88055344153439361272015-05-10T13:40:00.001-07:002015-05-10T17:55:06.343-07:00REC: Garlic Ranch Dressing Mix - aka A Happy Accident! <div>
<br /></div>
Just a quickie - but I want to document it ~ before I forget it!<br />
<br />
In my never-ending quest to be the World's Worst Blogger (as well as nearly-worst food photographer!), I bring you this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAOxaX511dW_IkUrNkOlqzjaZetMbotQ_CIJE5XvLTANTLUPGPQHIkRccIcCPYruOtLGLUOrzlZilocc8kabMB287t1AANn930tNFE3glJcByQZOTc5IgGb_SoD38l2iwjLmCgtt2Jj6v/s1600/GarlicRanch-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAOxaX511dW_IkUrNkOlqzjaZetMbotQ_CIJE5XvLTANTLUPGPQHIkRccIcCPYruOtLGLUOrzlZilocc8kabMB287t1AANn930tNFE3glJcByQZOTc5IgGb_SoD38l2iwjLmCgtt2Jj6v/s400/GarlicRanch-001.jpg" width="285" /></a></div>
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Appetizing, aint it?!</div>
<br />
Actually, it *is* quite good - in it's final form :-)<br />
<br />
I was surfing around a few weeks ago, asking Google "How can I make my own ranch dressing mix?" (you know, without preservatives and anti-caking agents, and cooties). And I stumbled onto <a href="http://www.simplyscratch.com/2014/05/homemade-ranch-dressing-mix.html" target="_blank">this</a> recipe. PERFECT!<br />
<br />
So I printed it up and started dumping the ingredients into a bowl and (as usual) wasn't paying SUPER close attention to what I was doing when I <i>accidentally</i> dumped 2-1/2 TABLESPOONS of garlic powder into the bowl - rather than the specified 2-1/2 TEASPOONS.<br />
<br />
"Oh sh*t!" <br />
<br />
I attempted to scrape-out some of the garlic powder (and realized I was messing-up everything else in the process) so I decided "Aw f**k it! I *like* garlic!" so I left it alone.<br />
<br />
Turned out to be QUITE the Happy Accident and it is now my "Go-To" ingredient for many different things! (BBQ chicken-ranch salad! Yummm!).<br />
<br />
So I am giving full credit to <a href="http://www.simplyscratch.com/" target="_blank">Simply Scratch</a>, but I am posting my fubar here so that I can continue to make this Most Excellent ranch mix over-and-over again. Maybe you'll like it too?<br />
<br />
<b>QT's Happy Accident: Garlic Ranch Dressing</b><br />
Yield about 1 cup<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 cup dry buttermilk</li>
<li>2 TBS dried parsley flakes (+ 1/2 TBS later)</li>
<li>2 tsp dried dill</li>
<li>2 TBS garlic powder</li>
<li>1-1/2 tsp onion powder</li>
<li>1-1/2 tsp dried onion flakes</li>
<li>2-1/4 tsp sea salt</li>
<li>3/4 tsp sugar (or Splenda, if you prefer)</li>
<li>1/2 tsp fresh-ground black pepper</li>
<li>1/2 tsp smoked paprika</li>
<li>a couple of dashes of cayenne pepper</li>
<li>1/2 tsp dried chives</li>
</ul>
<div>
Instructions</div>
<div>
<ol>
<li>Dump everything - except 1/2 TBS of parsley and 1/2 tsp of chives into a small blender or food processor.</li>
<li>Whir it for a few seconds - stop and shake it periodically, as needed - til everything is a fairly uniform power.</li>
<li>Add the remainder of the parsley flakes and chives (so you have a few green bits in there)</li>
<li>Dump everything into a sealable jar (I used a pint canning jar) and store in the freezer for future use. </li>
</ol>
How easy was that?!!</div>
<div>
<br /></div>
<div>
To use: Basically 3 TBS = 1 packet of dried ranch dressing and/or dip mix. </div>
<div>
<br /></div>
<div>
Salad Dressing: Add 3 TBS dry mix to 1/2 cup mayo, 1/2 cup sour cream and 2/3 to 1 cup buttermilk (or regular milk will probably work - haven't tried it yet)</div>
<div>
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<div>
Dip: 3 TBS dry mix to 1 cup of sour cream</div>
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<div>
This stuff is soooooo good!</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-58970557606434414912015-03-22T11:37:00.000-07:002015-03-22T11:37:20.309-07:00Picture-less Showgirl Sunday BrunchesOopsie! I've fallen behind on my Sunday Brunch postings. My bad.<br />
<br />
I've been a little pre-occupied with doing battle with a certain retailer ("Where America Shops!") (But I won't be - EVER AGAIN!) over a new refrigerator that may - or may not - be delivered sometime before I die!<br />
<br />
A rant is coming... BIGTIME!<br />
<br />
Anyhoooo... Back to the subject at hand. Showgirl Sunday Brunch!<br />
<br />
Last week's brunch really wasn't post-worthy. It tasted good and all that, but it ended up being FAR too much work, for too little payback. I'll go ahead and describe it, and post a link to one of the recipes in case you want to try it.<br />
<br />
<b>Kielbasa-Scrambled Eggs with Cheese, served with Sweet Potato Hash Browns</b><br />
<br />
The Sweet Potato Hash Brown recipe I followed is here: <a href="http://bravoforpaleo.com/2014/10/12/paleo-sweet-potato-hash-browns/" target="_blank">Paleo Sweet Potato Hash Browns</a>. I followed it, pretty-much to-the-letter, except I didn't have coconut oil (I used butter and olive oil), and I used "Fine-Almond-Meal" which must be different from Almond Flour since the resulting hash did not stick-together nicely (like hers did), and was kind of grainy. Plus, I've decided that grating sweet potatoes is just FAR too much work. I even dragged out my mandolin slicer and attempted to julienne them - to no avail.<br />
<br />
They did taste good - but far too labor-intensive.<br />
<br />
The eggs were extremely tasty (although not particularly photogenic!). I buy fresh, locally-made kielbasa from the Farmer's Market - every couple of weeks. REALLY GOOD kielbasa - not that Hillshire Farms krep from the grocery store (which *used* to taste good - 'til I experienced this stuff!). I basically cut a few 1/4"-ish slices, quartered 'em, then sauteed lightly with onions in olive oil. Then I added the scrambled eggs, smushed 'em around 'til cooked, then tossed some "Mexican Blend" cheese on top and smushed some more, til melted and well-blended. VERY tasty!<br />
<br />
* * * *<br />
This week's Showgirl Sunday Brunch got snarfed-down so quickly, I forgot to take a picture! But it was GOOOOOOD! Sadly, no measuring (since I was dealing mostly with leftovers!). Anyway, it was SO GOOD that it's definitely made the "Make This Again" list, so next time I'll measure AND take pictures! But for now, I'll try to guesstimate what I did:<br />
<br />
QT's Corned Beef Hash and Showgirl Poached Eggs<br />
<br />
Ingredients<br />
<br />
<ul>
<li>Leftover Corned Beef 'n Cabbage (I want to say it was about 2 cups of corned beef and appx 1/4 head of boiled, limp cabbage + a few squishy potatoes and carrot slices)</li>
<li>4 boiling potatoes (I used red-skin and yukon gold)</li>
<li>1/2 of a medium onion</li>
<li>1/2 can (14.5oz) of diced tomatoes with green chiles</li>
<li>dash of garlic powder (fresh diced garlic would probably be even better)</li>
</ul>
<div>
Instructions:</div>
<div>
<br /></div>
<div>
I started out <i>kind-of</i> following <a href="http://allrecipes.com/video/3842/how-to-make-corned-beef-hash/detail.aspx" target="_blank">this</a> video, except I tossed everything into the frying pan all-at-once. And I substituted the salsa (since I didn't have any on-hand).</div>
<div>
<ol>
<li>Peel and quarter the potatoes. Place in a pot of boiling water and cook for appx 10 minutes. You don't want them fully-cooked, just slightly tender.</li>
<li>While the taters are cooking, chop up your leftover corned beef and cabbage (and other leftover bits) into small (1/4-1/2" chunks). Set aside 'til the taters are done.</li>
<li>When the potatoes are mostly cooked, pour them thru a strainer and run them under cold water. Once they are cool enough to handle, chop them into small chunks as well.</li>
<li>Mix the potatoes and corned-beef chunks together. </li>
<li>Add half-can of diced tomatoes/chiles. I didn't want to drain them, so I used a slotted spoon to get mostly-chunks (but I did end up adding just a little bit of the juice to the mixture). Toss with fork til everything is well mixed.</li>
<li>Heat a large saute pan - on medium - with a bit of olive oil. Add the hash, squish it down with a spatula and let it cook for appx 5 minutes. Then turn the hash, press it down, and cook for another 5 minutes. Keep doing this 'til you get a nice crust blended throughout (you may need to do some scraping to accomplish this!). All told, I think it took about 20-25 minutes to cook... </li>
<li>Serve with poached eggs on top - garnish with green onions if you've got 'em!</li>
</ol>
</div>
Poached Eggs: I tried this Life-Hack:<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ui2l6-OW4Mw" width="560"></iframe><br />
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It worked surprisingly well, although I used an <a href="http://www.ikea.com/us/en/catalog/products/70083252/" target="_blank">IKEA clippy thing</a> to close the plastic wrap (rather than a knot), so I had an air bubble at the top which caused the eggs to float and cook unevenly. I just flipped the pouches over in the water so the "top" got cooked. IMPORTANT NOTE: Don't forget to grease the plastic wrap - otherwise the egg *will* stick and you'll end up with a helluva mess!<br /><br />Anyhoooo... Corned Beef Hash 'n Eggs was Deeee-lish and I definitely will be making it again!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKx2CKBUWb32Y4QQc4ZKhBZcmQqtYSjnkTMtBBSbYm125PU6UGy7NlMW133exmucJw035AE-usdnas3SyMV_GKYxgHRmjlsSRSylFiDiPSM8cB5FcTzW0QDAdEcox8qO_JeXk2h__n_xF2/s1600/hashandeggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKx2CKBUWb32Y4QQc4ZKhBZcmQqtYSjnkTMtBBSbYm125PU6UGy7NlMW133exmucJw035AE-usdnas3SyMV_GKYxgHRmjlsSRSylFiDiPSM8cB5FcTzW0QDAdEcox8qO_JeXk2h__n_xF2/s1600/hashandeggs.jpg" /></a></div>
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I snagged this photo from Examiner.com<br />It looks a lot like what we just ate!</div>
<br />IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-17773315648338452442015-03-08T11:35:00.001-07:002015-03-08T15:35:40.532-07:00Showgirl Sunday Brunch: Asparagus Mushroom Bacon Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYRBWRZ-6K84u4P1BdAgio_SlDApGv8MvKRM2WeIrAH6tcVVqBqMH_uLfGc35tpjl1NnVnjjaXWixkRpZdJOEFB3UnlPz1AOOvjxFHK4JrJqWBXPgnYqePIGgFFLPLw5LOEE9YLzHXEXa/s1600/AspMushBaconFrit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYRBWRZ-6K84u4P1BdAgio_SlDApGv8MvKRM2WeIrAH6tcVVqBqMH_uLfGc35tpjl1NnVnjjaXWixkRpZdJOEFB3UnlPz1AOOvjxFHK4JrJqWBXPgnYqePIGgFFLPLw5LOEE9YLzHXEXa/s1600/AspMushBaconFrit.jpg" height="285" width="400" /></a></div>
<br />
Out here on the West Coast, Spring has definitely Sprung (Yay!), and The Showgirls' production has gone into overdrive! Every day, I get two or three eggs (rarely just one - and *never* none!). My little egg-basket on the counter has been re-jiggered multiple times to ensure that the oldest eggs get eaten first!<br />
<br />
And yes, I have been eating eggs for breakfast almost every day - just to keep the egg population under control!<br />
<br />
(Actually, I am getting ready to start sharing eggs with neighbors!)<br />
<br />
Today, I decided to make another frittata* - since that seems to be the best way to use-up eggs quickly!<br />
<br />
Today I started with an old (proven-delicious, shared, and received RAVE reviews) <a href="http://imqtpi.blogspot.com/2012/02/recipe-crustless-asparagus-quiche.html" target="_blank">Crustless Quiche recipe</a>. I didn't have all of the ingredients for that particular dish, so I lay in bed this morning debating whether I wanted to :::gasp::: leave the house to procure the necessary items (I didn't!). Then I pondered what I actually <i>do</i> have on-hand, and this is what I came up with:<br />
<br />
<b>QT's Asparagus Mushroom Bacon Frittata</b><br />
Yields on 9-1/2" pie-plate's worth<br />
<br />
Ingredients<br />
<br />
<ul>
<li>2 cups fresh asparagus, cut into 1" chunks (was roughly 15 spears)</li>
<li>6 sliced fresh white mushrooms</li>
<li>1/2 of a medium red onion, diced</li>
<li>4 slices thick-cut applewood bacon (fried, de-greased and chopped into chunks)</li>
<li>Jarlsberg Cheese (mild, semi-soft swiss cheese), grated. Appx 2 cups (I used half of a 10 oz package)</li>
<li>Mozzarella Cheese - appx 1/2 cup (?) for the top "crust"</li>
<li>2 TBS sour cream</li>
<li>2 TBS heavy cream</li>
<li>As many eggs as it takes to fill-it-up (in my case, it was 10 smallish-medium eggs)</li>
<li>Seasoning Salt</li>
</ul>
<div>
Instructions</div>
<ol>
<li>Preheat your oven to 375°</li>
<li>Chop up your ass-per-grass, toss it in a bowl with a TBS of water and nuke for appx 4 minutes ('til al dente).</li>
<li>Fry up your bacon 'til crisp. Drain well on a paper towel and reserve some of the bacon grease in the pan.</li>
<li>While the asparagus is nuking (or cooling), and the bacon is de-greasing, lightly saute your onions and mushrooms in the bacon grease. Sprinkle a few dashes of seasoning salt while sauteeing (I used <a href="http://www.amazon.com/gp/product/B001TA9MDQ/ref=as_li_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B001TA9MDQ&link_code=as3&tag=qtsranram-20&linkId=7ZWDZRJ3WZZLDLTK" target="_blank">Goya Adobo All-Purpose Seasoning</a>. <a href="http://www.amazon.com/Lawrys-Seasoned-Salt-16-oz/dp/B00032A8UM/ref=as_sl_pc_qf_sp_asin_til?tag=qtsranram-20&linkCode=w00&linkId=YBV34SWEFKODF6WB&creativeASIN=B00032A8UM" target="_blank">Lawry's</a> works well, too**). </li>
<li>Once the bacon has cooled, chop it up into small chunks.</li>
<li>Lightly grease a 9-1/2" pie plate. You can use some of the bacon grease (if it hasn't gotten black and chunky) or olive oil.</li>
<li>Drain, then dump your asparagus into the greased pie plate. Add onions, mushrooms, and chopped bacon. Smush 'em around with a fork til everything is evenly distributed.</li>
<li>Grate a generous helping of Jarlsberg cheese on top of the mixture. Once again, I failed to measure - but I'm guessing it was roughly 1-1/2 - 2 cups (it was definitely half of the 10 oz package!). Smush again to make sure everything is pretty even.</li>
<li>Whisk your fresh eggs with sour cream and heavy cream. I started out with 8 eggs (I needed 10!), pour over the veggie/bacon/cheese mixture and stir gently with a fork to ensure even coverage. If it's not enough egg, whisk a few more and pour 'em in.</li>
<li>Top everything with a thin layer of Mozzarella (make sure you don't have any exposed veggies poking out). Then I gave it a light shake or two of paprika for color.</li>
<li>Bake for appx 30-45 minutes, til the cheese is golden brown and the eggs are "set" (knife, inserted in center, comes out clean).</li>
</ol>
<div>
Serve and Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVA8aSPKolxMGWdfwnElOD_xc6l-NJIzDy0kAaEQ0XTSKigxuTn6pUTOTmGcVqdc3QL8QR4RCMgfmYyWbe4eQq-e0RZ_WEvkesJrfVkMUZR8F2Ii4_XcAyCPvVpl18NHXaCFnxYUViwqU/s1600/AspFit_SwirlPlate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVA8aSPKolxMGWdfwnElOD_xc6l-NJIzDy0kAaEQ0XTSKigxuTn6pUTOTmGcVqdc3QL8QR4RCMgfmYyWbe4eQq-e0RZ_WEvkesJrfVkMUZR8F2Ii4_XcAyCPvVpl18NHXaCFnxYUViwqU/s1600/AspFit_SwirlPlate.jpg" height="228" width="320" /></a></div>
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Frittata with cottage cheese, served al fresco, on my handmade swirly shino plate</div>
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<div>
Tasting Notes: Very good. Very flavorful. Unfortunately, the bacon was "lost" under the stronger flavors of Jarlsberg cheese and asparagus. Next time: 6 slices of bacon and maybe do half/half Jarlsberg and Mozzarella for the filling. Or (better still) Mozzarella for the filling and Jarlsberg for the crust.</div>
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*footnote down at the very bottom (where Hubs is not likely to read!): Hubbie refuses to eat Quiche, but if I tell him it's a Frittata "which is basically an Italian baked omelet" he gobbles it right up! Shhhhhh! ;-)</div>
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<br />
**I will get a wee bit o'spliff if you use my Amazon links. Or you can probably just find them at your local grocery store :-)</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-1579806142013168442015-03-01T12:10:00.000-08:002015-03-01T15:23:37.578-08:00Showgirl Sunday Brunch: Huevos Mexicanos with Chilaquiles and Fresh Guacamole!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxOxBj-n_6p-t7e2vQ0eWoRkJZvNQC3kLjq9bL_QmoTg5ZopQxyD0mh4mD7ChOE0RvUOREBHQleFJsrxb9upaufb_zst0iGXYEQS2YJ3ZqcQUnBMjRxZSFPwdDwdfhC6wiGYEQGaHoymq/s1600/HuevosMexicanos-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxOxBj-n_6p-t7e2vQ0eWoRkJZvNQC3kLjq9bL_QmoTg5ZopQxyD0mh4mD7ChOE0RvUOREBHQleFJsrxb9upaufb_zst0iGXYEQS2YJ3ZqcQUnBMjRxZSFPwdDwdfhC6wiGYEQGaHoymq/s1600/HuevosMexicanos-001.jpg" height="400" width="283" /></a></div>
<br />
<br />
So earlier this week, I got a big-time hankerin' for some Messkin' Food. Specifically, I was jonesin' for carnitas. Carnitas is/are basically just Mexican-themed pulled pork.<br />
<br />
So Google and I discussed it, and I found a whole slew of recipes, but I was super-duper busy with work so I settled on "crock-pot" carnitas.<br />
<br />
Now mind you, I didn't have a pork-roast on-hand (which kinda complicated matters!), so I dashed out to the grocery store before most-of-the-working-world woke-up. Five bucks and change got me a ~4# bone-in pork shoulder roast. Perfecto!<br />
<br />
Oh, and "while I'm here," let me check the "Cheater's-Seasoning" aisle, and I picked up an envelope of <a href="http://www.amazon.com/Lawrys-Cookers-Smoky-Carnitas-Ounce/dp/B00R61KDEE/ref=as_sl_pc_qf_sp_asin_til?tag=qtsranram-20&linkCode=w00&linkId=IDXUYKLGS3UZIWQS&creativeASIN=B00R61KDEE" target="_blank">Lawry's Smoky Pork Carnitas</a> seasoning mix (the link is Amazon - pkg of 12 - and yes, I get a wee bit o' spliff if you use it) (but you can pretty-much pick it up at any grocery store, I bet'cha!)<br />
<br />
I basically followed the directions on the package, except instead of using a can of tomato paste, I dumped in a 14.5oz can of diced tomatoes with jalapeno peppers, and a smaller (11oz?) can of corn with chipotle peppers. And I added a teaspoon of Hickory Liquid Smoke to bump-up the smoky flavor. I ended up with a lot more liquid than I needed - at the end. And it was SUPER spicy. So I poured it off and saved it for Showgirl Sunday Brunch!<br />
<br />
Dinner was deeelish (burritos w/mexican rice and refried black beans). And I ended up with <i>several</i> containers of leftover carnitas!<br />
<br />
Okay. On to today's recipe!<br />
<br />
<b>QT's Huevos Mexicanos with Chilaquiles and Fresh Guacamole</b><br />
Serves two (with lots of leftovers!)<br />
<br />
Chilaquiles (which - to me - are basically like a Mexican Lasagna - using soggy tortilla chips in place of pasta) (it tastes a lot better than it sounds - trust me!):<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>Appx half of an 11oz bag of Tortilla Chips (I used a cheap brand of yellow chips)</li>
<li>1 smallish red onion, thinly sliced</li>
<li>4-5 white mushrooms, sliced</li>
<li>~1 cup of leftover carnitas pork</li>
<li>1/2 cup of leftover excess sauce from the carnitas</li>
<li>1/4 cup cream</li>
<li>1/2 can of <a href="http://www.amazon.com/Bushs-Grilling-Beans-Black-Fiesta/dp/B00LK0LYYU/ref=as_sl_pc_qf_sp_asin_til?tag=qtsranram-20&linkCode=w00&linkId=Z5OQDQ6VFZZFPT5W&creativeASIN=B00LK0LYYU" target="_blank">Bush's Grillin' Beans - Black Bean Fiesta</a></li>
<li>1/2 small (4oz) can of diced green chiles</li>
<li>Bag of shredded Mexican Blend cheese (Jack+Mild Cheddar+Queso Quesadilla+Asadero)(sadly, my actual measurements are in handfuls - but NO, it didn't take the entire bag!)</li>
<li>Garnish(es): Fresh Salsa, sour cream, chopped green onion, sliced radishes, cilantro (whatever works!)</li>
</ul>
Instructions:<br />
<br />
<ol>
<li>Preheat your oven to 350*. Dump a thin layer of tortilla chips in the bottom of an oven-safe baking dish (I used a 9" round disposable aluminum pan). It's okay if they overlap a bit, and if you can't get them to fit properly, break 'em up a little.</li>
<li>Heat-up some oil in a medium frying pan. Heat-up your leftover carnitas 'til warm. Then spread the meat somewhat-evenly over the tortilla chips. Spread a generous handful of cheese on top.</li>
<li>Using the same pan, heat-up half-a-cup of your leftover carnitas sauce (or use some kind of spicy mole sauce - or even salsa, if you prefer). Pour it into a cup, and mix-in 1/4 cup of cream (makes it creamier and helps to dial-back the spiciness a bit). Set aside for a moment.</li>
<li>Again, same pan, saute the sliced onions and shrooms 'til tender (add more oil, if needed). Then dump in half a can of Bushs Black-Bean Fiesta. Stir it all together 'til well-mixed and everything is warm. Dump the onion/shroom/bean mixture on top of the chips/meat/cheese. Top with more cheese :-)</li>
<li>Add another layer of tortilla chips (same rules apply - breakage is fine). Try to get a good "cover" layer of chips. Pour the Mole/Sauce/Cream mixture over the whole thing, and top with even MORE cheese (all-told, I think I used roughly 3/4 - 1 cup of shredded cheese).</li>
<li>Sprinkle some chopped green chiles (w/liquid), sparingly, over the top.</li>
<li>Put the whole thing in the oven 'til the cheese is melted and starting to brown (appx 15-20 minutes).</li>
</ol>
<div>
Guacamole</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>2 smallish-medium avocados - preferably "somewhat squishy" (but not MUSHY)</li>
<li>1-2 TBS sour cream</li>
<li>1 tsp "Mexican Seasoning"</li>
<li>1 TBS fresh chunky salsa</li>
<li>spritz of lime juice (optional - helps prevent browning)</li>
</ul>
<div>
Directions:</div>
</div>
<div>
<ol>
<li>Peel and pit the avocados - hang onto one of the seeds (which also helps prevent browning)</li>
<li>Mush 'em with a fork</li>
<li>Add sour-cream and seasoning. Mix 'til it reaches your desired consistency (I like mine somewhat chunky - but if you're a smoothie, then by all mean, pop it in a food processor or whatever!)</li>
<li>Add salsa to taste and stir it one final time.</li>
<li>Put the avocado pit in the middle of your serving dish and it should stay delicious-looking through your meal!</li>
</ol>
<div>
Huevos Mexicanos</div>
</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>6 medium eggs</li>
<li>1 TBS cream</li>
<li>1 tsp fresh salsa</li>
<li>a bit of fresh chopped green onion</li>
<li>1/4 cup shredded Mexican Blend cheese</li>
</ul>
<div>
Directions:</div>
</div>
<div>
Ha! I hope I don't have to tell you how to scramble eggs! I used the same pan as before, but I cleaned it up first (since I prefer my scrambled eggs to remain mostly yellow). Scramble the eggs first, then as they approach done-ness, toss in your salsa and onions. Add the cheese last and stir til everything's nicely mixed.</div>
<div>
<br /></div>
<div>
Serve and Enjoy!<br />
<br />
Brought to you by...<br />
<div style="text-align: center;">
The Vegas Showgirls</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcps-vV0jwirMPppwgvBowrj-7paiU8WQ4GWlHNhXRjrvu2i2u7wTq5hWJWE9D-HCiNAXjWmP-HtJ-uKUaJbi7t3GqH3XiIYx6qyLXWgZ7l_VfqgA5XaB86ARJ5eN71pIqAJQ3F6zJ7CH/s1600/Dustbath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcps-vV0jwirMPppwgvBowrj-7paiU8WQ4GWlHNhXRjrvu2i2u7wTq5hWJWE9D-HCiNAXjWmP-HtJ-uKUaJbi7t3GqH3XiIYx6qyLXWgZ7l_VfqgA5XaB86ARJ5eN71pIqAJQ3F6zJ7CH/s1600/Dustbath.jpg" height="320" width="227" /></a></div>
<div style="text-align: center;">
Enjoying a nice, refreshing dust-bath after a long day of egg-laying!</div>
</div>
<div>
<br /></div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-6421500153849854122015-02-25T15:50:00.001-08:002015-02-25T15:52:54.102-08:00Garden Misc - What?!So I've been having a bit of an email exchange with a friend of mine who is thinking of starting a garden. But since she's a renter, she doesn't necessarily want to build raised beds and whatnot. Plus, where she lives, she is plagued by the Yeti-Opossum (her term) and Super-Squirrels (and mine!) who routinely steal the citrus that are growing in her yard. So she was thinking about container-grown veggies...<br />
<br />
<div style="text-align: center;">
<img class="CToWUd a6T" height="319" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgq-nBVtdk2dsOwOpAWlZLHNjlkf9Z0yP5wIG7CR7brqyAUSpWDhpuiZfoYf6c1xv6yqflRWUWue6PVddmFYrOC47c_JzozR7uiCevJVMVt6tSaphnGvPGNlxR2g9Oq-aGOd2QbFx4mxcEWHg98tOY9aWciBkNrNOEv9yJig4a525trY0_tK-mNyKTHB8FOkRnXaWxdEpFJ5DwAu_oag96TTfSi0IGVq-QhmTicAVclQ9XjwTd3Pnq8tFdQuOeuAkf23w=s0-d-e1-ft" style="margin-right: 0px; margin-top: 0px;" tabindex="0" width="425" /></div>
<div style="text-align: center;">
Love this pic! <br />
Can't quite read the photo-credit - but I hope he/she doesn't mind!<br />
<br /></div>
I managed to slam out this little reply to her, today, and figured it was generic enough to share here!<br />
<br />
<br />
* * * * *<br />
<br />
<div>
<div>
<div>
<div>
...Back to your Container Grown Veggies situation.
While not a solution to the squirrel problem, I thought I'd share
nonetheless...<br />
<br /></div>
I freaking LOVE these things: <a href="http://www.agardenpatch.com/" target="_blank">http://www.agardenpatch.com/</a><br />
<br /></div>
No,
I don't get spliff for suggesting 'em. Well, I could if I sent you an
Amazon Affiliate link (but Amazon is more expensive than ordering
directly).<br />
<br /></div>
<div>
In any event - I swear by these for veggie
growing. I've been using them for about 3+ years now (summer and cool
season veggies) and have had amazing success. </div>
<div>
<br />
Last year's maters (early season):<br />
<img alt="" class="CToWUd a6T" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjL7Jkf4RsDb9M80iY8XueMUr1TRilaAETl5mYO4t4f8xVcGxaudE2mQ7VVy5K_Y6rB-qxc37UTxd2cRZI42gXrowzNgZyZU8Kaxs0cNKB75J5Ue8RedqhdCDSrnbKqnekW0Cniys3-eG0mfvqi1kmUN1jEEx1tbA4mwrDrLbDu4N6WxZTXMrsDi2E3ayTsgVYlQVJRb3RjJiAlQvWbFTvns5XXg9Jmpr0qOTbnThIROyGRrtoRW6S9Wlpc7wp1KFzSx-nGCs4WTqK4HHnh9zdq8n28q6I2eAlRsKlZUF8T-bR401UB7X6xxOH0nDwUgFUV8PTjhn-qRdvaxvZxsMPwGewnp8h-6zhXIWzA8Rkmk1deXgiua4HDnJI=s0-d-e1-ft&oe=554CE881&__gda__=1430823575_c10155dedbe0c95399cc5bb0e8cbd6a9" style="min-height: 591px; width: 332px;" tabindex="0" /><br />
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<div class="aSK J-J5-Ji aYr">
</div>
</div>
</div>
</div>
<div>
2 maters per planter... By season's end, they started growing up, BEYOND the cage-tops (which were taller than I could reach!).</div>
<div>
<br />
I even grew CORN successfully in them, one year. (and I have NEVER gotten edible corn from my garden in the past).</div>
<div>
<br />
Every
spring, I dump last year's soil into another bed (that I'm trying to
build-up) and I start with fresh organic garden soil (giant 3 cu-ft bag
from Home Depot - although I can't remember if it took more than one bag
for all three planters). I amend with steer manure (also Home Depot)
and compost (from my compost pile). I did experience a little blossom
end rot on some of my maters last year. I've been saving/crushing
egg-shells from The Girls. I'll add that to my 'Mater Mix this year...</div>
<div>
<br /></div>
<div>
Crazy, huh?</div>
<div>
<br /></div>
<div>
Anyhoooo...
I really like how you fill the reservoir in the bottom - rather than
"top-water" the plants (cootie-free leaves!). The spun fiber
mulch-sheet keeps the moisture in (and weeds out). Very water-conscious for
California. During summer's peak, I had to keep filling them fairly
regularly - but far-less frequently than the "regular"
patio-pot-planters. I mixed up liquid fertilizers to add to the
reservoirs when the maters were flourishing (actually, I used
flushed/"used" hydroponic solution from my hydro-lime tree - whenever I
changed the 'nutes).</div>
<div>
<br /></div>
<div>
I put mine up on a
shelf made of cinder-blocks and a hunk o' wood - to keep the ravenous
weenie-dogs at bay. I also used these 'mater cages (that can go
double-decker height) <a href="http://www.burpee.com/gardening-supplies/garden-growers/supports-ties-and-fences/pro-series-cage-silver-prod001240.html?catId=cat750002&omn2pd=bz" target="_blank">http://www.burpee.com/<wbr></wbr>gardening-supplies/garden-<wbr></wbr>growers/supports-ties-and-<wbr></wbr>fences/pro-series-cage-silver-<wbr></wbr>prod001240.html?catId=<wbr></wbr>cat750002&omn2pd=bz</a></div>
<div>
<br />
The
cages don't fit inside the planters, so the bases extend beyond the width of the boxes, and I tied 'em all together
with extra garden-stakes and twine (the garden stakes go clear to the
ground). It was a very sturdy support system! Alternatively, I think
gardenpatch sells trellisy things that "fit" the grow-boxes perfectly.
Can't comment on them since I don't use 'em.</div>
<div>
<br />
If I
wanted to get SUPER-CRAZY, I'd rig the thing up on cheap movers-dollies
so I could move it around to maximize sunlight thru the growing season
(yah - NO!)</div>
<div>
<br />
All told, the initial investment was
pretty hefty ~$100 for 3 planters and - I think I paid appx $50
(on-sale) for the cages. But since it's been soooo successful (very ample harvests over 3+ years), I think it was money well-spent.</div>
<div>
<br />
As
for Super-Squirrel... Maybe try some bird-netting draped over the
cages? Not sure if that would be 100% squirrel-proof (and the plants
will probably try to grow through it anyway). Alternatively, maybe
Google "Keep squirrels out of the garden" for other ideas. I saw
someone suggested cheap pinwheels as a squirrel deterrent (Maybe? I
actually do have some shimmery pinwheels in my raised beds - just 'cause
I like cheesy, colorful crap in my garden beds - and I haven't had any
critter-nibbling - never realized that the pinwheels were an actual
deterrent!)</div>
</div>
<br />
Ehhh... That's it for my Brainstorm this morning.IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-47285876026712905502015-02-22T11:34:00.001-08:002015-02-22T20:01:49.741-08:00Showgirl Sunday Brunch: Leftover Lasagna Frittata<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
Long Story Short (No. Really!): We have three Polish hens now, nicknamed (appropriately enough) The Vegas Showgirls.<br />
<br />
Henny Kravitz - Silver-laced Polish:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizadUeR9ZiRNO4BtC5QisFPCrXi_JmHpgbHM6eons9om8Mr1sHDkQ7xGZprovzF2jjL2-_jmMvjISQDg3-LYUGnqe1UeLrwnljUMxRs6trwpObDGQ5BsspvH8aqGZVFLvipvx3CheKJT5p/s1600/Henny081314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizadUeR9ZiRNO4BtC5QisFPCrXi_JmHpgbHM6eons9om8Mr1sHDkQ7xGZprovzF2jjL2-_jmMvjISQDg3-LYUGnqe1UeLrwnljUMxRs6trwpObDGQ5BsspvH8aqGZVFLvipvx3CheKJT5p/s1600/Henny081314.jpg" height="320" width="227" /></a></div>
<div style="text-align: center;">
Henny is the 'Lead Hen' - but she's a bit of a curmudgeon. And she b*tches a lot.</div>
<div style="text-align: center;">
<br /></div>
Tina Turner - Golden-laced Polish:<br />
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<div style="text-align: center;">
Tina is the Food-Ho. </div>
<div style="text-align: center;">
She will actually leap and lunge at the fence when I come out with treats!<br />
She also has the loudest singing voice.</div>
<div style="text-align: center;">
<br /></div>
Debbie Harry - aka Blondie - Buff-laced Polish:<br />
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<div style="text-align: center;">
Blondie, the Newbie, joined the fam on Jan 17, 2015<br />
She is at the bottom of the pecking order.<br />
And, being blonde, she's a bit of a ditz.</div>
<br />
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<br />
And all three girls are laying now - Yay! We are getting an average of a dozen mid-sized eggs per week!<br />
<br />
So End-Result: Showgirl Sunday Brunch has become "A Thing!"<br />
<br />
I've become such a suck-tastic blogger, of late - yet I am making these simply scrumptious egg-dishes every week (for now, I'm trying to 'keep it different' each time), so I think I oughtta be able to manage to post ONE egg-recipe, per week - Right?!<br />
<br />
We'll see....<br />
<br />
Luckily, I've been posting our weekly Showgirl Sunday Brunches on Facebook, so I should be able to go back and re-construct past recipes. And, going forward, I'll actually make an attempt to - ohhhh... Maybe "measure" stuff as I'm going along (HEY!). <br />
<br />
Today, unfortunately, was NOT one of my measuring days - but roll with it, k? 'Cause I'm sure it's gonna be deeeelish!<br />
<br />
Earlier this week, I made a lasagna (mostly) from scratch, using (mostly) home-grown veggies. Not gonna deconstruct the recipe ('cause I'll never be able to duplicate it!). I will say that a couple of the layers were frozen-chopped spinach (thawed+squeezed dry) with a little bit of fresh pesto sauce, ricotta cheese and egg. I note that because I made too much (that "measuring" thing I keep alluding to!), and it ended up in the frittata.<br />
<br />
<b>QT's Leftover Lasagna Frittata</b><br />
Yield: 1 @ 9-1/2" pie's worth (serves 4-6 - depending on how hungry you are!)<br />
<br />
Ingredients<br />
<br />
<ul>
<li>1 serving of leftover lasagna - probably about a heaping cup's worth (any lasagna will do, I expect)</li>
<li>1/2 cup of spinach-ricotta mixture (or use more lasagna)</li>
<li>half of a small red onion, chopped (or thinly sliced)</li>
<li>4-5 fresh white mushrooms, sliced</li>
<li>appx 2oz of cubed ham</li>
<li>9 smallish-medium-ish eggs (less if you're using large eggs)</li>
<li>1/4 c heavy whipping cream (or half-n-half)</li>
<li>A whole lotta shredded cheese! I used (mainly) mozzarella, 3-cheese 'Mexican Blend' (Jack+Mild Cheddar+Queso Quesadilla+Asader0) and 3-cheese 'Italian Blend' (Parm+Asiago+Romano)</li>
<li>Italian seasoning and/or garlic salty seasoning (I used Goya Adobo all-purpose seasoning and my McCormick Italian-herb grinder)</li>
<li>Olive oil</li>
</ul>
<br />
Instructions<br />
<br />
<ol>
<li>Preheat your oven to 375*F. Drizzle a little olive oil into a 9-1/2" pie plate (I used basil-infused EVOO - yum!). </li>
<li>Chop-up a serving of lasagna and plop it into the pie plate. Spoon in the spinach-ricotta mixture and smush it around with the lasagna so the stuff is - more-or-less - evenly distributed.</li>
<li>Heat a frying pan with a little olive oil. Lightly saute the onions and mushrooms 'til soft, sprinkle-on a little Italian seasoning. Toss in the cubed ham. Warm it all up then toss it into the pie plate and add a generous handful (or three!) of shredded cheese(s). Gently combine with all the other stuff.</li>
<li>Now you need to step back and try to guess how much egg mixture you're gonna need (I haven't perfected this yet!). I started out with 6 eggs + a splash of cream. Whisk it well, sprinkled in some garlic-salt, then pour into the pie plate. It wasn't enough, so I scrambled up 3 more eggs and poured 'em in. </li>
<li>Poke around with a fork to make sure the egg mixture is well-incorporated into the rest of the gloop. If any lasagna/veggie bits make it to the surface, press them down so they are covered with egg. </li>
<li>Top the whole thing with even more cheese. For the top 'crust' (the melty-cheese becomes crust-like) I stuck with mainly 3-cheese Italian and Mozzarella (Heavier on the mozz-chs, The other cheeses are a bit overpowering).</li>
<li>Put the whole thing in the oven for appx 45 minutes. Check it toward the end to make sure it' browning evenly. Spin it around, if necessary. The top should be golden brown and the center should be somewhat firm. I did the ol' stick-a-knife-in-it test, and my knife came out clean - so it's done.</li>
</ol>
<br />
Truly deelish! A bit "savory" for breakfast, but makes a mighty-fine brunch. And I'm sure it will freeze and nuke quite nicely!<br />
<br />
Okay, picture time (yep, phone pics and the lighting sucks 'cause one of our stove-hood fixtures decided to die - oopsie!):<br />
<br />
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<div style="text-align: center;">
Chopped Lasagna and Spinach-Ricotta Mix in the EVOO-greased pie-plate</div>
<div style="text-align: center;">
I tossed a couple handfuls of 3-cheese Mexican Blend on top</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
Lightly sauteed onions, shrooms and ham were next</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t0mJ8RHUTH313pKdGm2I458JkEgL0eEXr7ZUHqFm7UmlsxFknditc7PTbmdUAF-7zfje_YtTXtAqFKid8wjW6qbvxkdqJONB2NnCx-pjBvMt_4Wtftg_uHwmiqBoApVcMdTi-OgDPoan/s1600/lasagnafrit03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t0mJ8RHUTH313pKdGm2I458JkEgL0eEXr7ZUHqFm7UmlsxFknditc7PTbmdUAF-7zfje_YtTXtAqFKid8wjW6qbvxkdqJONB2NnCx-pjBvMt_4Wtftg_uHwmiqBoApVcMdTi-OgDPoan/s1600/lasagnafrit03.jpg" height="228" width="320" /></a></div>
<div style="text-align: center;">
Lasagna + Spin-ricotta+Cheese+Sauteed gloop.</div>
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Plus a couple handfuls of shredded Mozzarella</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguHhvWAk8BIWpLY_DLp2jKKoipkk5FGMcwwaZvRuSK_aN3GHdF5obYwSHCwO6ZhPZw_vxXGxj2pZrbCq7_ti-0BurlTCjbcBHgUB9VgDc2MaiuV7tHTtE-c6inSKZasVlUu1BxQmT_6VH/s1600/6eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguHhvWAk8BIWpLY_DLp2jKKoipkk5FGMcwwaZvRuSK_aN3GHdF5obYwSHCwO6ZhPZw_vxXGxj2pZrbCq7_ti-0BurlTCjbcBHgUB9VgDc2MaiuV7tHTtE-c6inSKZasVlUu1BxQmT_6VH/s1600/6eggs.jpg" height="228" width="320" /></a></div>
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6 eggs, ready to be scrambled. Turned-out I needed 3 more...</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_F7l0V34fBeMuxyRVbAuegvKniKc_cGxoFb0-_n_3MwWEyckz9f7zkshonnEE-HcS9Xmtxh3sTJeMtW_c-dK6TCQLjWKQk0c5Jrus5YQFRqxMUMhXWdxTHI9UGTiUzCBlVtVSlCzEcFvp/s1600/lasagnafrit04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_F7l0V34fBeMuxyRVbAuegvKniKc_cGxoFb0-_n_3MwWEyckz9f7zkshonnEE-HcS9Xmtxh3sTJeMtW_c-dK6TCQLjWKQk0c5Jrus5YQFRqxMUMhXWdxTHI9UGTiUzCBlVtVSlCzEcFvp/s1600/lasagnafrit04.jpg" height="228" width="320" /></a></div>
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Made sure all the "innards" got smushed into the eggs.</div>
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What's that? <i>More</i> cheese?!</div>
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Yes, please! (Mozz + 3-cheese Italian)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PIXn-4WCu2ATvuPSXWyDjD2GgWucxrgVjvkGb9jGwg1PJFgLVUekUjuQ-vbBTdvjXkj9L91jPjH7mMmxxisa-dwfFwh7EKGPRyvOxYP2daZ-Liil3FuIkz6k4rGn_9t74i58_Gvzc4Ug/s1600/lasagnafritdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PIXn-4WCu2ATvuPSXWyDjD2GgWucxrgVjvkGb9jGwg1PJFgLVUekUjuQ-vbBTdvjXkj9L91jPjH7mMmxxisa-dwfFwh7EKGPRyvOxYP2daZ-Liil3FuIkz6k4rGn_9t74i58_Gvzc4Ug/s1600/lasagnafritdone.jpg" height="228" width="320" /></a></div>
<div style="text-align: center;">
All done!</div>
<br />IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-84458627577368686482014-11-22T10:52:00.000-08:002014-11-22T10:52:13.381-08:00Recipe: Sugar-Free Hot Cocoa Mix (Dry)Quick! Post it before you forget!!!<br /><br />Folks who know me will readily acknowledge that what *I* consider to be coffee, really doesn't resemble coffee. <i>At. All.</i><br />
<i><br /></i>
First, I like super-wimpy "Breakfast Blends." Then I add so much crap to it, that it's really more of a coffee-kissed mocha-breve-latte. <br />
<br />
My morning coffee consists of 1 TBS of Fat-Free/Sugar-Free Hot Cocoa, 10 oz of wimpy, watered-down coffee, a splash of <a href="http://www.amazon.com/gp/product/B000AXSG08/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000AXSG08&linkCode=as2&tag=qtsranram-20&linkId=UUXLXWNSR2YDZKCE" target="_blank">Sugar-Free Coconut Syrup</a>, a packet of Sweet 'n Low, and a couple TBS of cream.<br />
<br />
I *used* to like Nestle brand Fat-Free Hot Cocoa - when you could find it in a big tub, for relatively-cheap. Now I can only find it in Individual-serving envelopes (in a box), and it ain't cheap.<br />
<br />
Plus, Nestle is one of the "Baddies" in the fight against GMO-labeling.<br />
<br />
Ghirardelli is GMO-free.<br />
<br />
Okay, gonna make my own Sugar-Free Hot Cocoa Mix using Ghirardelli unsweetened cocoa, then. So there!<br />
<br />
<b>Sugar-Free Hot Cocoa Mix</b><br />
Adapted from http://www.melskitchencafe.com/homemade-hot-chocolate-mix-another-simple-gift-idea/<br />
<br />
1 cup Nonfat Dry Milk (Yeah, probably not GMO-free. Oh well!)<br />
2/3 cup Splenda (Also not GMO-free. "Baby steps!")<br />
1/2 cup Ghirardelli unsweetened cocoa powder<br />
<br />
Mix it all together and store in an airtight container.<br />
<br />
To use it as hot cocoa, put 1/3 cup of the cocoa mix in a cup, stir-in 1 cup of hot milk. Enjoy!<br />
<br />
Notes: I buy Nonfat Dry Milk in a package that contains 3 envelopes (that make 1 quart of milk, apiece). 1 envelope = 1 cup.<br />
<br />
Sorry, no pics (I suspect you know what a cup of coffee - or cocoa! - looks like!). I just wanted to type it out so I don't lose the recipe! <br />
<br />
Oh, and it's quite tasty!<br />
<br />
<br />IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-49159939025494350222014-11-20T18:57:00.000-08:002014-11-20T18:57:43.701-08:00Thanksgiving Day Battle-PlanNow I have NO clue why I'm publishing this "for all the world to see" - but I *do* reference my own blog (with alarming frequency, actually), when I want to reference old recipe ideas...<br />
<br />
So, today I decided to start my "Plan of Attack" for Thanksgiving, this year.<br />
<br />
Now, it's not like I'm freaking Martha Stewart or anything (Good GAWD), planning a Thanksgiving Feast for 250. Nor am I June Cleaver (Bwahahaha! *SNORT!*). <br />
<br />
It's really just Hubs and me (and the dogs! Mustn't forget the hounds!). But I figure a little forethought never hurt anybody. Plus, I know I need to do the Grocery Store Thang... And I *want* to do the Farmer's Market Thang (realizing that the FM probably isn't gonna have <i>everything</i> I need, veggie-wise)...<br />
<br />
So there's all my "Justification!" <br />
<br />
Now, I'm just gonna post the Thanksgiving Menu, and the proper-order of Execution. And I *may* even include a SHOPPING LIST (Woooooooooo!)<br />
<br />
(Yeah. I'm weird. Deal with it!)<br />
<br />
* * * * *<br />
Okay, here 'tis:<br />
<br />
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<b>Thanksgiving
Battle Plan<o:p></o:p></b></div>
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<br /></div>
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Weds Morning – Turkey Brine and Pumpkin-Pecan Pie<o:p></o:p></div>
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<br /></div>
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<u>Turkey Brine<o:p></o:p></u></div>
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- 1.5 C Apple Cider<o:p></o:p></div>
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- 1 Quart Water<o:p></o:p></div>
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- 2 TBS Fresh Rosemary<o:p></o:p></div>
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- 1-2 TBS Fresh Sage<o:p></o:p></div>
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- 3 Cloves Minced Garlic<o:p></o:p></div>
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- ¾ C Sea Salt<o:p></o:p></div>
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- ½ C Splenda Brown Sugar Blend<o:p></o:p></div>
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- 1-1/2 TBS Whole Peppercorns<o:p></o:p></div>
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- 3 Bay Leaves<o:p></o:p></div>
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- Zest from 2 Oranges<o:p></o:p></div>
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<br /></div>
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Combine in medium pot, medium heat. Stir until salt/sugar
dissolve. Bring to a boil. Turn-off stove and allow to cool.<o:p></o:p></div>
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<br /></div>
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Reserve ½ cup of brine (for injection marinade).<o:p></o:p></div>
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<br /></div>
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Pour brine into 2 gallon Ziplock, add 3 quarts water, mix
well. Add turkey. Put in fridge for
18-24 hours.<o:p></o:p></div>
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<br /></div>
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<u>Pumpkin Pecan Pie <o:p></o:p></u></div>
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Adapted from <a href="https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/">https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/</a><o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¾ cup Truvia Baking Blend<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 tsp Pumpkin Pie Spice<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ tsp Salt<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 Large Eggs<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 Can (15oz) Pumpkin<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 Can (12oz) Evaporated Milk<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 Unbaked Deep-Dish Pie Crust<o:p></o:p></div>
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<b><br />
MIX</b> sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
evaporated milk.<br />
<br />
<b>POUR</b> into pie shell.<br />
<br />
<b>BAKE</b> in preheated 425° F oven for 15 minutes. Reduce temperature to 350°
F; bake for 40 to 50* minutes or until knife inserted near center comes out
clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top
with whipped cream before serving.<o:p></o:p></div>
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<br /></div>
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*<u>Pecan Topping:</u><o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C Pecan Halves<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¼ C Butter<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¼ C Brown Sugar<o:p></o:p></div>
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Chop about 1/2 cup of pecans and add them to a sauce pan
with 1/4 cup butter and 1/4 cup brown sugar. Over low to medium heat, let the
butter sizzle and caramelize the sugar, but be careful not to let the butter
burn! remove from heat and set aside.
Pour on top of pie about 15 minutes before it’s done (when it’s firm,
but looks soft/wet in center).<o:p></o:p></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">* * * * *</span><br />
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<b>Thanksgiving Day</b><o:p></o:p></div>
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<br /></div>
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<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">à</span>Allow
appx 2-1/2 – 3 hours for cooking the bird.<o:p></o:p></div>
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<br /></div>
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Rinse the bird under cold running water. Then let it soak in plain water for 15
minutes.<o:p></o:p></div>
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<br /></div>
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<u>Turkey Injection Marinade<o:p></o:p></u></div>
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Mine-All-Mine!<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C of Reserved brine (from yesterday)<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C No/Low-Sodium Chicken Broth<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C Unsalted Butter, melted<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->3 TBS Lemon Juice<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ tsp Garlic Powder<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ tsp Onion Powder<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ tsp Finely Ground Pepper<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ tsp Rubbed Sage<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 T Splenda Brown-Sugar Blend<o:p></o:p></div>
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<br /></div>
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Melt the butter in a small saucepan and add the rest of
the stuff. Stir ‘til well blended.<o:p></o:p></div>
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<br /></div>
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Reserve 1/2 cup of
marinade (for stuffing)<o:p></o:p></div>
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<br /></div>
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Inject the bird about an hour before cooking. Let it rest in a foil pan for an hour. Then, into the cooker!<o:p></o:p></div>
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<br /></div>
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<u>Southern Style Candied Yams </u>(1 hour)<o:p></o:p></div>
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Adapted from <a href="http://divascancook.com/southern-baked-candied-yams-recipe/">http://divascancook.com/southern-baked-candied-yams-recipe/</a>
<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->4 large sweet taters<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 stick unsalted butter<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 cups Stevia/Sugar Blend<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¼ C Cream<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->3 tsp Cinnamon<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ tsp Nutmeg<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 dashes Ground Cloves<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1-2 TBS Maple Syrup<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ TBS Vanilla Extract<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
Wash, peel, slice yams appx ½” thick rounds. Place in
12x9 baking dish. Melt butter over medium heat. Add sugar, stir til blended. Add cream, stirring constantly. Add spices and maple/vanilla. Taste-test.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Pour over yams, cover with foil, bake @ 350* for 40 mins.
Remove foil, stir, then bake add’l 20-25 mins. Plate and spoon syrup over yams.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
(Hubs doesn't seem to care for yams, and I'm kinda "mediocre" about 'em - but dammit! - they're "traditional!" So I haven't given-up yet!)</div>
<br />
<br />
<div class="MsoNoSpacing">
<u>Green Bean Casserole</u> (30-35 mins)<o:p></o:p></div>
<div class="MsoNoSpacing">
Adapted from <a href="http://www.campbellskitchen.com/recipes/green-bean-casserole-27303">http://www.campbellskitchen.com/recipes/green-bean-casserole-27303</a>
<o:p></o:p></div>
<div class="MsoNoSpacing">
and <a href="http://allrecipes.com/recipe/green-bean-casserole-i-2/">http://allrecipes.com/recipe/green-bean-casserole-i-2/</a>
<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 Cans (15oz) French-cut Green Beans (drained? Reserve
– just in case)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 Can (10.75oz) Cream of Mushroom Soup</div>
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</div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Handful of Fresh White Mushrooms, sliced<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¾ C Sour Cream<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C Chopped Onion<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¾ C Shredded Cheddar<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->¾ tsp Garlic Powder<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 tsp Soy Sauce<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 Can (2.8oz) Cheddar/French-Fried Onions<o:p></o:p></div>
<div class="MsoNoSpacing">
Dump everything except FF Onions into medium casserole
dish. Blend well. Bake at 350* for 25 mins. Stir, then add FF onions. Cook add’l 10 mins ‘til
brown.<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p><br /></o:p></div>
<div class="MsoNoSpacing">
<o:p>(Oddly, we *never* had green-bean casserole when I was a kid - but I now consider it "mandatory" for Thanksgiving!) (How long has green-bean casserole been around, anyway? Curious...) </o:p></div>
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<br /></div>
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<u>Stuffing!!! </u>(20-30 mins)<o:p></o:p></div>
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Mine-All-Mine!<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C of Reserved Marinade<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1-1/4 C Apple Cider<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1-1/4 C Unsalted Chicken Broth<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C Butter<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 Boxes Stove-Top Stuffing Mix<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Chicken-Apple Sausage (4 links – chunked/chopped)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 Medium Red Onion, chopped<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2-3 Stalks Celery, chopped<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C Craisins (appx)</div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ C Chopped Pecans (appx)<o:p></o:p></div>
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</div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Couple of Granny Smith Apples, peeled and chopped
(New addition – curious to know how it works out)<o:p></o:p></div>
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<br /></div>
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Heat up marinade, cider, broth and butter in a medium
saucepan. *Check the Salt Level* -
Adjust, if necessary<o:p></o:p></div>
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In separate small frying pan, brown the sausage and saute
onion and celery ‘til limp. Add sausage,
onions, celery to marinade stuff. Dump
in Stuffing mix and toss in the Craisins, Pecans and Apples. Mix well.
Dump into an 8x8 aluminum cake pan (or two!). Bake at 350* for 20-30 mins.<o:p></o:p></div>
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<br /></div>
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<o:p>(Stuffing is THE BEST part of Thanksgiving!)</o:p></div>
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<br /></div>
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<u>Mashed Potatoes and Gravy</u></div>
<br />
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Stove-top, maybe 15-20 mins? <o:p></o:p></div>
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<br /></div>
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Pretty self-explanatory. </div>
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<br /></div>
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Salted, boiled, peeled 'taters, water drained. Mash. Add cream and salt + white pepper.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Gravy: Boiled, chopped giblets (no liver!), canned gravy from store, add some de-greased turkey drippings, chicken broth and (optional) thickener (if needed)</div>
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<br /></div>
<div class="MsoNoSpacing">
Thickener: either flour+butter roux or corn-starch+ water (whatever you've got on-hand)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
(Mashed 'taters are like the "plain cousin" to stuffing!)</div>
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<br /></div>
<div class="MsoNoSpacing">
<u>Crescent Rolls</u></div>
<div class="MsoNoSpacing">
<u><br /></u></div>
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Yep, from a can!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
(Yawn)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Cranberry Sauce or Relish</u></div>
<div class="MsoNoSpacing">
I'm going to use my Cranberry-Apple Jam for cranberry sauce, this year. Maybe toss-in some finely chopped pecans and some orange zest and mix it up.</div>
<div class="MsoNoSpacing">
<br /></div>
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* * * * *</div>
<div class="MsoNoSpacing">
Now, prepare to be frightened (I know *I* am!), but here is the Master Shopping List for this year's Thanksgiving Extravaganza (bearing in mind, that I already have most of this stuff!)</div>
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<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 4.65pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184; width: 511px;">
<tbody>
<tr style="height: 15.0pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td nowrap="" style="border: solid windowtext 1.0pt; height: 15.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Qty<o:p></o:p></b></div>
</td>
<td nowrap="" style="border-left: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Item<o:p></o:p></b></div>
</td>
<td nowrap="" style="border-left: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: 'MS Gothic';">✔</span></b><b><o:p></o:p></b></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 1;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 box<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Brown Sugar<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 2;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
12oz can<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Evaporated Milk<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 3;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
???<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Flour or Corn Starch<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 4;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 bags<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Splenda Brown Sugar Blend<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 5;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 bags<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Stevia/Sugar Baking Blend<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 6;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Small bottle<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Maple Syrup<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 7;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
10.75 can Cream of Mushroom Soup<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 8;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
15 oz can pumpkin<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 9;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
15 oz cans french-cut green beans<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 10;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2.8 oz cans of French-Fried Onions ("Cheddar")<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 11;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 cartons<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
32 oz low-sodium (or no salt) Chicken Broth<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 12;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 boxes<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Stove Top Stuffing Mix - Turkey Flavored<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 13;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 cans<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Turkey Gravy<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 14;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 quart<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Heavy (Whipping) Cream<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 15;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 pint<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Sour Cream<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 16;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 box<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Sweet Butter (reg butter)<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 17;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 box<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Unsalted Butter<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 18;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Big Bag<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Pecan Halves<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 19;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 bottle<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Soy Sauce <o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 20;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
9" Deep-Dish Frozen Pie Crust<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 21;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 gallon<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Apple Cider<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 22;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
16 oz.<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Chicken Apple Sausage<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 23;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
???<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Giblets (if avail)<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 24;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
9-10#<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Organic Turkey Breast (or 10-12# Whole)<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 25;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 pkgs<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Craisins<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 26;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 head<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Garlic<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 27;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Granny Smith Apples<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 28;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Head Celery<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 29;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Lemons<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 30;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2-3<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Medium Onions<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 31;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3-4<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Oranges<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 32;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
few sprigs<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Rosemary<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 33;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
few sprigs<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Sage<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 34;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 large<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Sweet Potatoes/Yams<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 35;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
8 oz<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
White Mushrooms<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 36;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
???<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
White or Red Potatoes (I "eyeball" it)<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 37;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 cans<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Crescent Rolls<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 38;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Jar<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Bay Leaves<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 39;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Jar<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Cinnamon<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 40;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Jar<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Garlic Powder<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 41;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.9pt;" valign="bottom" width="93">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Jar<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 283.5pt;" valign="bottom" width="378">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Ground Cloves<o:p></o:p></div>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 15.0pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 29.85pt;" valign="bottom" width="40">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</td>
</tr>
<tr style="height: 15.0pt; mso-yfti-irow: 42;">
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Jar<o:p></o:p></div>
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Ground pepper (fresh ground is better)<o:p></o:p></div>
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<br /></div>
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Jar<o:p></o:p></div>
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Nutmeg<o:p></o:p></div>
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<br /></div>
</td>
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Jar<o:p></o:p></div>
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Onion Powder<o:p></o:p></div>
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<br /></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Jar<o:p></o:p></div>
</td>
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Pumpkin Pie Spice<o:p></o:p></div>
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<br /></div>
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Jar<o:p></o:p></div>
</td>
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Rubbed Sage<o:p></o:p></div>
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<br /></div>
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Jar<o:p></o:p></div>
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Sea Salt<o:p></o:p></div>
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<br /></div>
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Small bottle<o:p></o:p></div>
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Vanilla Extract (the REAL stuff!)<o:p></o:p></div>
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Jar<o:p></o:p></div>
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White Pepper<o:p></o:p></div>
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Jar<o:p></o:p></div>
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Whole peppercorns<o:p></o:p></div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-31339577668588045782014-11-16T12:33:00.000-08:002014-11-16T13:51:55.250-08:00Recipe: QT's "Cures-What-Ails-Ya" Lemon-Garlic Chicken Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOR5lELYnNbgmNyxFz28Jiy_Wlk71EcH1UjW1QXoiuDwzJg1SrUW5paWV5g9za2gyUQXsBmQDH8Gwhq5mnh63cSAM_6slmvS46CWBFwA4tHcMzqOK7vGStW5DDJf2fKJXlQYk6FF0fMKq/s1600/LemGarChk-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOR5lELYnNbgmNyxFz28Jiy_Wlk71EcH1UjW1QXoiuDwzJg1SrUW5paWV5g9za2gyUQXsBmQDH8Gwhq5mnh63cSAM_6slmvS46CWBFwA4tHcMzqOK7vGStW5DDJf2fKJXlQYk6FF0fMKq/s1600/LemGarChk-001.jpg" height="225" width="400" /></a></div>
<br />
Okay, so I'm kinda fighting-off some sorta mild plague right now. I'm not "down for the count" or anything like that, but I've got the whole sluggish, achy, "my face feels tired," can't-decide-if-I'm-hot-or-cold thing kickin'...<br />
<br />
BLAH!<br />
<br />
I headed out to the grocery store, last week, and loaded up on "Comfort Foods" (krep my momma used to feed me when I was sick): Chicken and Stars Soup, Tomato Soup, White Bread and American Cheese ('cause ya GOTTA have grilled-cheese-sammiches with Cream of Tomato Soup!), Goldfish Crackers, Chicken-in-a-Biskit Crackers and Spray Cheese! (Do NOT read the ingredients list on this sh*t - unless you <i>really</i> want to make yourself sick!)<br />
<br />
In short: All of the overly-processed, mega-sodium krep that my body *really* hates! I "binged" for a couple of days - but now my body is saying "WTF?!" (and skin is starting to flare-up - Oooops!) so I gotta dial-it-back to more "NATURAL" stuff.<br />
<br />
Okay, so here is a DELICIOUS soup that I threw-together this afternoon. It's "mostly" home-made (with some cheater-additions - to keep it simple).<br />
<br />
<b>QT's "Cures-What-Ails-Ya" Lemon-Garlic Chicken Soup</b><br />
<br />
Ingredients and Instructions are all crammed-together for this one:<br />
<br />
<div>
<div>
<div>
<div>
<div>
<div>
<div>
<div>
<div>
<div>
- 4 stalks celery, chopped (include some leafy-tops)</div>
- 1 cup onion, chopped</div>
- 4 carrots, chopped</div>
- 5 cloves fresh garlic, minced</div>
<div>
- 2-3 TBS Olive Oil</div>
<div>
<br /></div>
Grease your dutch oven with olive oil (I had Lemon-infused and Lime-infused,
I used 'em both - appx 2 TBS worth) (Or you could use Garlic-infused) (Or use whatever-the-hell-you've-got!). Saute on medium-low, 'til the onions and celery are limp and
translucent. Next up:</div>
<div>
- Baby Spinach - couple fistfuls</div>
<div>
- Fresh white mushrooms, sliced</div>
<div>
- Poultry seasoning</div>
<div>
<br /></div>
Rinse about a cup (or two) of baby spinach</div>
Slice a few fresh, white mushrooms (maybe a cup's worth - after they're sliced).</div>
Add
spinach and 'shrooms to the other sauteed veggies, stir until soft.
Dash in a few shakes of Poultry seasoning (I used Grill-Mates Montreal Chicken Seasoning).</div>
<div>
Next...</div>
<div>
<br /></div>
<div>
- 32 oz low-sodium chicken broth</div>
<div>
- 1 regular can of cream of mushroom soup</div>
<div>
- 3 sprigs of fresh rosemary</div>
<div>
<br /></div>
Add a carton of chicken-broth, a can of cream of mushroom soup (+ a can of water). Toss in the rosemary sprigs. </div>
<div>
Next...</div>
<div>
<br /></div>
-
1 Grocery-store Rotisserie chicken (mine was "Lemon-Pepper" seasoned -
but that's a moot point since I strip the skin off of it),
discombobulated/chopped</div>
<div>
- 2 fresh lemons, juiced.</div>
<div>
- Couple-three dashes of Tabasco sauce (optional - if you're into the whole "Hot 'n Sour" vibe)</div>
<div>
<br /></div>
Dump
the chicken chunks in, add the fresh-squeezed lemon juice and tabasco
(I tried it without the pepper-sauce and it was good. I liked it a squee
better with the added spice).<br />
<br />
Bring to a light boil, then reduce heat to low. Simmer for 30-45 mins...<br />
<br />
Remove
the rosemary sprigs (the leaves may have fallen off and become part of
the soup - it's fine, either way, but you don't want the woody stems in
there).<br />
<br />
Enjoy! It's quite "aromatic" - which is perfect when you've got a cold.<br />
<br />
Guaranteed to cure what ails ya!*<br />
<br />
*I am not a doctor, nor do I play one on TV (Nor did I stay at a Holiday Inn Express), so it <i>might not</i> cure EVERYTHING :-P But it does taste damn good!IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-42336571143836787792014-11-10T09:02:00.000-08:002014-11-16T12:47:43.888-08:00Not quite a Recipe: Crustless Cauliflower-Bacon QuicheDont'cha just hate it when you start throwing sh*t together - with absolutely no regard for "measuring" (or paying attention) - only to discover that you just made The World's Greatest Quiche and now you have no clue how to replicate it?!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYL1Sfj84-KAigLkKzxFs5mXMFgcbsiTXBrZ4eR3rjYCcsrORFWh5clV5uNmrgLLCm-JZE2X_ybjn_4K98edKuWIsXMTW-iZHu05QBi5bfgjkBpd-v2qEMwPPSvjDCN2nsvxj9vFKydWk/s1600/crustlessquiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYL1Sfj84-KAigLkKzxFs5mXMFgcbsiTXBrZ4eR3rjYCcsrORFWh5clV5uNmrgLLCm-JZE2X_ybjn_4K98edKuWIsXMTW-iZHu05QBi5bfgjkBpd-v2qEMwPPSvjDCN2nsvxj9vFKydWk/s1600/crustlessquiche.jpg" height="228" width="320" /></a></div>
<div style="text-align: center;">
World's Greatest Quiche!</div>
No?<br />
<br />
Well, it's a problem around here!<br />
<br />
Yesterday I set-off on a culinary adventure, hoping to eliminate my excess-stock of eggs (from the Farmer's Market - no, the Vegas Showgirls are NOT laying yet!) and cauliflower (also from the FM, but I believe I did plant some cauliflower this year).<br />
<br />
As noted above, I really didn't pay attention to quantities, but I want to type-out my best recollection of what I did so that - in the future - I can replicate it (and maybe even keep better track of what I did!).<br />
<br />
First, I pulled down my glass quiche pan. I wasn't sure what it was really called, but Google tells me it's a 9.5" Pyrex Scalloped Pie Plate, and you can order one <a href="http://www.amazon.com/gp/product/B0000CF3U9/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000CF3U9&linkCode=as2&tag=qtsranram-20&linkId=RBKHUJ3Z3TWIA2GS" target="_blank">here</a>, if you're so inclined.<br />
<br />
Then I ransacked the fridge. I pulled out an organic cauliflower (medium-sized head); a handful of fresh baby spinach; 4 large-ish mushrooms (sliced); 6 slices of thick-cut applewood-smoked bacon (YUM!); the remains of a chunk o' Jarlsberg* cheese; the remains of a chunk o' Mozzarella cheese, and a tub of shredded parmesan. Oh, and heavy whipping cream and half-a-dozen eggs.<br />
<br />
Non-refrigerated items: Half a small red onion (finely chopped), some Lawry's Seasoned Salt and some smoked paprika (for sprinkling the top). Oh, and garlic-infused olive oil (to schmear on the pie-plate to minimize stickage).<br />
<br />
Now's the part where it gets tricky: Trying to remember what the hell I did!<br />
<br />
I only used about 1/4 of the head of cauliflower (1 cup? 2?! No idea!) and chopped it into bite-sized chunks. I put the cauliflower chunks in a steamer basket on the stove; sprinkled with garlic sea-salt and let 'em steam until tender. Set aside to drain and cool (I think I may have put 'em on paper-towels to make sure they got good and dry!).<br />
<br />
Next I fried-up the bacon 'til almost-crisp (well, mostly crisp - but not super-dry). Set that aside - definitely on a paper-towel - to drain all of the grease.<br />
<br />
I poured off most of the grease, but used a little bit of bacon grease to lightly saute the spinach and sliced mushrooms and chopped onions. Just 'til they're limp.<br />
<br />
Dump the shroom/spinach/onions into the oiled pie-plate. Double-check the cauliflower to make sure it's plenty dry - then dump that in, too. Chop the (now cooled and not-greasy) bacon into tiny chunks and dump those in, as well (okay, I admit it may have only been FIVE slices that made it into the quiche). Now give it a good shake or three of Lawry's Season Salt and stir it around in the pie plate 'til everything is mixed well.<br />
<br />
Grate your cheese (again - no clue how much of each. I'm guessing about a cup of Jarlsberg; 1/3 cup of Mozzarella and - maybe 1/4 cup of shredded Parm). Dump about 2/3 - 3/4 of the cheese into the plate of veggie/bacon chunks and stir it again. Keep the last 1/4 - 1/3 of grated cheese for the top of the quiche.<br />
<br />
Whisk your eggs and cream together 'til well blended. I'd started out with 4 eggs and ??? cream - but quickly determined that wasn't enough. This is where "tweakage" is necessary (and measuring would have been helpful!). Pour the egg/cream mixture over the veggie/bacon/cheese pile and smudge-it-around - as needed - to ensure even coverage. If you come-up short (too much dry veggie matter sticking up on top), whisk some more eggs/cream.<br />
<br />
You don't want the pan overflowing with gooze, but you don't want a quiche that's only 1/4" thick! And, of course, you want the "innards" to be covered - otherwise you'll end up with burnt, dry chunks of cauliflower - ick!<br />
<br />
Top the whole thing with the rest of your grated cheese (it'll give it a nice cheesy-chewy "crust!"), and a few shakes of paprika for added color. Pop it in a pre-heated 350-375* oven for... 45 mins, maybe? (mine was 375* in a convection oven and it took 45 mins). Cook 'til golden brown on the top (and maybe a little darker around the edges). Test for done-ness by inserting a knife or toothpick in the center. If it comes up clean, you'r'e good-to-go! If it's gooey, then give it a few more minutes.<br />
<br />
Prepare to be impressed!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3nLbKNoYnrE9qlR7-cVkeAANBXotJgLuiZHKafkWvRK4wM7UAvzmePBt0A-pm6Y7_Tdg9AwpUZ56kIAnTgktnSZwFdEYtMP3893K-9mxekwkiMkvVdcZXOV1-ste6W4VFcTg4IEl8NMY/s1600/alfrescoquiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3nLbKNoYnrE9qlR7-cVkeAANBXotJgLuiZHKafkWvRK4wM7UAvzmePBt0A-pm6Y7_Tdg9AwpUZ56kIAnTgktnSZwFdEYtMP3893K-9mxekwkiMkvVdcZXOV1-ste6W4VFcTg4IEl8NMY/s1600/alfrescoquiche.jpg" height="228" width="320" /></a></div>
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Al fresco dining at the TiKi BaR!</div>
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*Notes on cheese selection. Gruyere is generally the "accepted" cheese for quiche-making, but I find the aroma to be less-than-pleasing ("Smells like Old Peoples' Feet" - as my dear old dad would say!). Swiss is a good alternative, but I (personally) find the sharpness to be a bit overpowering. Jarlsberg is a semi-soft cheese that is similar to swiss (IMHO) without the "bite." So I went with Jarlsberg and "toned-it-down" with Mozzarella. Whatever I did - the balance was *perfect* for this particular quiche, so I really hope I can do it again!!!</div>
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One final note on quiches, in general. They freeze and re-heat quite nicely! Dear Hubs has made it clear that he is a non-quiche-eater. Leaves more for me - :-D! I find if I slice it up, cold, then wrap carefully in aluminum foil, then pop it into a ziplock baggie, it freezes quite nicely. The key is to "seal" it with foil, but not let the foil get folded *into* the quiche - you want easy removal!</div>
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<br />IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-56281252182080135272014-11-02T13:44:00.001-08:002014-11-02T14:43:50.154-08:00Kiss My Glass! (Slumping a bottle to make a cheese-server)Holy sh*t! This post contains CONTENT! (and minimal rambling)<br />
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Okay, maybe a <i>little </i>bit of rambling! Been doing a fair amount of "Art Glass" dabbling - whenever I can find a Groupon for <a href="http://bagi.org/" target="_blank">Bay Area Glass Institute</a> (Love BAGI!).<br />
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One project that intrigued me was glass slumping. I have a kiln, so might as well try it!<br />
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Been thinking about it for a loooooong time - which is probably a good thing because it allowed me to "hoard" quite a few Skyy Vodka bottles in the garage!<br />
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Much web-surfing was done, and many bottles were hoarded.<br />
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A few sites with good info:<br />
-<a href="http://www.warmglass.com/basic.htm" target="_blank">Warm Glass</a><br />
-<a href="http://www.bigceramicstore.com/how-to/" target="_blank">Big Ceramic Store</a> - I mostly followed this one<br />
-<a href="http://www.fusedglass.org/learn/project_tutorials" target="_blank">Fused Glass</a> - Quite a few simple projects here<br />
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If you Google glass-fusing and/or bottle-slumping, there is a ton of info out there.<br />
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I wanted to keep it simple, so I figured I'd start with bottle slumping. No need to worry about COE's and other "details" - just bake a bottle 'til it's flat. <br />
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And since my kiln is a ceramic kiln (as opposed to a glass kiln, which has more heating elements - including elements in the kiln-lid), I mostly stuck with the info from Big Ceramic Store. I started with one of their "recommended" firing profiles (but I tweaked it, a bit).<br />
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Okay, so anyway, here is what I did for my Very First Bottle Slump:<br />
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<ol>
<li>I'm using 1.75 litre bottles, and the height of the bottle - laid on it's side - was pretty much *exactly* the diameter of my kiln shelf. This made me nervous because, as the bottle flattens, there's a strong possibility that it's gonna extend beyond the edges of my *round* shelves.</li>
<li>As I was Googling "Bottle Slump" Images, I really didn't like the way the base of the bottle slumped upward, and flopped over.</li>
<li>Being cognizant of #1 and #2, I decided to buy a <a href="http://www.amazon.com/gp/product/B004ZRV3AU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004ZRV3AU&linkCode=as2&tag=qtsranram-20&linkId=7SXEALQ5R56EZ4AF" target="_blank">bottle cutter</a> from Amazon (Affiliate link - but I've yet to see a penny!) and sliced about an inch, to 1-1/2" off the bottom of the bottle - figuring I'd end up with a nice flat cheese-tray, and a nifty round disk that could be used as a trivet, or wall-hanging, or something.<br /><br />So I have to say that - even though I was dubious of this cutter - it did a pretty good job of scoring the bottle properly <i>on the first try!</i> It was a little nerve-wracking to put together, and the included instructions were a little wonky, but it did the job! <br /><br />Important hint: Do the boiling-water/ice-water dunk after scoring it. Mine broke off clean after about 3 dunks.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdme2S3SP0d2Cnp9LTanXG4tCsLRozwqxMnBVnoD4vamJiaVGPkxswPy-LblaNxMP9AtmmuLnF8FEY9p1QdjXRBB4Uda-Nez7K4O9Cmk9oligfwoje-LNQVMLEUqCxKLudRFTk1BMHuaLk/s1600/01_CutBottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdme2S3SP0d2Cnp9LTanXG4tCsLRozwqxMnBVnoD4vamJiaVGPkxswPy-LblaNxMP9AtmmuLnF8FEY9p1QdjXRBB4Uda-Nez7K4O9Cmk9oligfwoje-LNQVMLEUqCxKLudRFTk1BMHuaLk/s1600/01_CutBottle.jpg" height="320" width="180" /></a></li>
<li>Remove the labels from the bottle (no, they aren't painted-on, they're clear plastic labels that *will* turn black if you leave 'em on). Google has dozens of different suggestions for label-removal. I found that scraping the label off (after soaking in hot, soapy water), then hitting it with rubbing alcohol did a pretty-good job. Keep rinsing, drying, inspecting, re-alcoholing (lather, rinse, repeat) 'til you confirm you got ALL the residue off. You want NO adhesive residue and NO finger oils on the glass.<br /><br />Add'l helpful hint: Remove the label *before* you cut the glass. That raw edge was kinda scary! I also wore Nitrile surgical gloves for the final cleaning and kiln-loading - so no finger-oils to smudge things up!</li>
<li>Prep the kiln shelves. I had previously slathered my kiln shelves with kiln wash from the local Clay shop - but much of it was flaking off. I chose my "smoothest" shelf, and mixed-up a fresh "light-slurry" of kiln wash and re-applied it. Then dried it with a propane torch, then attempted to smooth the surface using a green scruffy pad.</li>
<li>Load the kiln. I knew I couldn't fit both the bottle and the base on one shelf, so I put the base on it's own shelf - toward the middle of the kiln (it didn't get as warm).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzZ0iYpZAXd6MHtM5M-XMB-qBkmMzfGicdj-IuDl3v_iuxBsMQCVPbDIDaniILKsRrdX_bBU0yCQ9YHg1VPlFVzEtvxOnzWH7ONlfGmmT7cYD6E3zWh6WI2adWI76QiBa6dSxQWoU0JZi/s1600/02_BottleBase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzZ0iYpZAXd6MHtM5M-XMB-qBkmMzfGicdj-IuDl3v_iuxBsMQCVPbDIDaniILKsRrdX_bBU0yCQ9YHg1VPlFVzEtvxOnzWH7ONlfGmmT7cYD6E3zWh6WI2adWI76QiBa6dSxQWoU0JZi/s1600/02_BottleBase.jpg" height="320" width="180" /></a><br />Okay, so I was *super* paranoid about squish-age and glass-running, so this is on 2 pieces of fiber-paper, *and* a mini kiln-shelf, *and* a regular kiln shelf (with extra kiln-wash splooged-on!)</li>
<li>Load the top shelf - leaving extra space at the "bottom" end of the bottle. Insert a high-fire-wire into the neck (optional - if you want to have a hanger). <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9Jn7Vh6OgHlyNzx1ey6mO6PiDplpFPOlaG67awYMUO5YqtzYz4Qn8WYV094qViwvRDGoleLC166onVdTiegbHOkq9hMOanwsdROE7mZaRwrg85dV5j1Wla5cnX0yVyz82WFLnahu-F6p/s1600/03_BottleSide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9Jn7Vh6OgHlyNzx1ey6mO6PiDplpFPOlaG67awYMUO5YqtzYz4Qn8WYV094qViwvRDGoleLC166onVdTiegbHOkq9hMOanwsdROE7mZaRwrg85dV5j1Wla5cnX0yVyz82WFLnahu-F6p/s1600/03_BottleSide.jpg" height="180" width="320" /></a></li>
<li>Program the kiln: I took one of Big Ceramic Store's profiles and added a couple extra segments - to include an annealing phase (annealing is where the glass is "held" at a high-ish temperature. It should prevent the glass from cracking from thermal shock during the cool-down).</li>
<li>In case you're interested, this is the firing profile that I plugged-into the controller:<br /><br /><div>
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Segm# Rate Degree Hold</div>
1 500 1100 10m</div>
2 250 1300 0m</div>
3 300 1425 10m</div>
4 500 970 20m</div>
5 120 750 10m<br /><br />My kiln is an AIM model 1413/2 (runs on 2 x 120V, but will reach Cone 10), with a Bartlett V6-CF programmable controller. No clue what the capacity is, but definitely less than 3 cubic feet, I'm sure. Nevertheless, it's not a tiny kiln - there's a fair amount of "space" to heat-up in there...<br /><br />BTW - I don't recommend this firing profile (for reasons described below). But I'm keeping copious notes and tweaking as I go. Eventually, I'll hit on the *Perfect* firing profile!</li>
<li>Run the kiln and try to find something else to occupy your mind for the 7+ hours it takes to cook (and another 5-6 + hours to cool-down!)</li>
<li>Get impatient in the wee-hours of the morning, grab a flashlight and run out to the studio to sneak a peek! Then close it again and allow it to cool naturally!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxTWNt6ocr6ZrN5Hr9Bc2ZhKsXSGVTAWNkRMe0cj2MwCDnuQ-YGdEdcEylCv_wcWJszhIzb5ZN1tHJxiOwYxC8UObFfJWU8ZSyhN6sKAc_qbNZiFP_dYCVozGJSCinMI96y5U12gySGf-/s1600/04_FirstPeek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxTWNt6ocr6ZrN5Hr9Bc2ZhKsXSGVTAWNkRMe0cj2MwCDnuQ-YGdEdcEylCv_wcWJszhIzb5ZN1tHJxiOwYxC8UObFfJWU8ZSyhN6sKAc_qbNZiFP_dYCVozGJSCinMI96y5U12gySGf-/s1600/04_FirstPeek.jpg" height="320" width="180" /></a><br />Ooh! Ooh! Looks encouraging!</li>
<li>Wait til morning to get a GOOD look at it - and confirm that you don't have glass FUSED to the kiln shelves! (Yay! I didn't!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOef31zr3H8Nrj3v-ANy84nk269ul_oyqHR3rlocJKCOm_fSR1Et4AEfPT7RvTLzD3s2d_DGQPRMyrOFCqJrCbR4HA8lqhfbUG4f9a0ZmoQrjrnwkoA-9k2Mlvx2Fde8t1aml3Pd_46q2Q/s1600/05_MostlySlumped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOef31zr3H8Nrj3v-ANy84nk269ul_oyqHR3rlocJKCOm_fSR1Et4AEfPT7RvTLzD3s2d_DGQPRMyrOFCqJrCbR4HA8lqhfbUG4f9a0ZmoQrjrnwkoA-9k2Mlvx2Fde8t1aml3Pd_46q2Q/s1600/05_MostlySlumped.jpg" height="320" width="180" /></a><br />Indoor shot.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrLyUiJ7NZ3jpdoS75gK7hYfooIvVNdk3dHI0Fw_LtRbWS52y3Fgl0pZDfZ0V2fEuTUvdsywEA9gVYtX2-g_ZRzPSslLOXkB9BTe2PaHigmrfMb1GsX1xI1ko4vE_AU0YEQKHc0kkcaSn/s1600/06_Backside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrLyUiJ7NZ3jpdoS75gK7hYfooIvVNdk3dHI0Fw_LtRbWS52y3Fgl0pZDfZ0V2fEuTUvdsywEA9gVYtX2-g_ZRzPSslLOXkB9BTe2PaHigmrfMb1GsX1xI1ko4vE_AU0YEQKHc0kkcaSn/s1600/06_Backside.jpg" height="180" width="320" /></a></div>
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Bottom-side<br />
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<span style="text-align: left;">(No, I have no idea why the picture placement is wacky!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQq9LjrXnHn3FHCOeF4O9zku1wZRYQcgClxFtZWd7fShqeYbNCLg95SajQVtGMorhJopmSAxcF5XgguJl2ZkIr4qG4Aehtu9VyEc3J-rLfsyJHBujsBe-akTNzjTYu-OVhSaGQjKoa72D/s1600/07_Topside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQq9LjrXnHn3FHCOeF4O9zku1wZRYQcgClxFtZWd7fShqeYbNCLg95SajQVtGMorhJopmSAxcF5XgguJl2ZkIr4qG4Aehtu9VyEc3J-rLfsyJHBujsBe-akTNzjTYu-OVhSaGQjKoa72D/s1600/07_Topside.jpg" height="180" width="320" /></a></div>
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<span style="text-align: left;">Top-side, in the sun.</span></div>
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Thoughts/Observations:</div>
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For this being my first attempt at slumping a bottle, I'm actually pretty happy. No, it's far from perfect - but I did err on the side of caution (better to have an under-slumped bottle than a ruined kiln!).</div>
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The bottle got more heat, so it slumped more - but not quite enough. I do like how the handle "folded" as it slumped (at the neck). I don't like the "fold" about 2/3 of the way up. Also, the bottom end (where the bottle was 'open') didn't really slump/seal together which would make me hesitant to sell this as a food-serving piece (No, I won't be selling this one!). Lastly, I did get some pesky air-bubbles (which can almost be seen in the sunshine shot). Not sure what I'm gonna do to prevent those.</div>
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I like how the base collapsed into a circle. I was afraid it would be more lopsided. The disk didn't get nearly as much heat as the bottle/cheese plate did. On the bottom-shot, you can see the circle-of-dots that were part of the original bottle - so this is grossly under-slumped.</div>
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Add'l note on the bottom-shot (of the bottle/cheese-plate), you can see the brush-strokes from the kiln-wash on the shelf.</div>
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Bottom Line: I think I need to increase the top-temp, and extend the "soak" at top-temp. I think my annealing phase was fine (segment 4 @ 970* for 20m).</div>
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This bottle is my prototype - and I plan to use it to create a ceramic-bisque mold for future slumps. I'll put an "edge" around the mold so that the outer edges of the cheese-plate will have a lip (I hate runaway cheese!). As for the disk, I may already have a round plate mold someplace. Although I think it might make a nice trivet, if I can figure out how to *easily* slump-it further (maybe epoxy some flat, clear marbles to the bottom?).<br />
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And I'll plan on mixing up my kiln-wash a little thinner, and using a spritzy-spray-bottle applicator - rather than a brush - so hopefully I'll get smoother coverage (resulting in a smoother bottom).</div>
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I have some other ideas I want to try out: Bought some "dichro-slides" which is dichroic (shimmery/rainbow) finish on a fusible decal. Once the bottle is fused flat, I'll apply the dichro-slides to the glass in some kinda cool pattern/design, then re-fire in the kiln to fuse 'em together. Not sure if that should be a "tack-fuse" or what. More research is needed...</div>
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In any event, I wanted to share "What I did" - in case anyone is interested (at the very least, I can reference back to this - next time I slump!). And *when* I do achieve a "Successful" bottle slump, I'll post the firing profile (with the requisite "YMMV" - since kiln performance may vary).</div>
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I'm actually quite happy with it - and feel encouraged enough to try more :-)</div>
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<!----quite--><!----i-->IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com1tag:blogger.com,1999:blog-3868834165984928092.post-13819273649907559362014-09-17T18:03:00.000-07:002014-09-18T11:39:12.371-07:00TiKi TiMe! (and some Random Rambling)Might as well copy/paste the opening lines from the past several posts! "Wow, it's been awhile..." yada-yada-yada...<br />
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F*ck it! </div>
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I'm no Cake Wrecks, or Pioneer Woman, or Bloggess - not even gonna try! This is my tiny corner of the vast blogosphere, and I can visit it, or ignore it - however it suits me. So there! Nyah-Nyah-Nyah!</div>
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So I had an update to the Crazy Chicken-Lady Saga that I wanted to post (and I will.) (Maybe!). And I wanna yak a bit about my mostly-PHENOMENAL veggie-garden this year (and I will.) (Maybe!). There's probably a bunch of other sh*t I want to blather about (and maybe I will) (Or not!).</div>
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Today, I just wanna soak up the last few moments of the afternoon's warmth whilst enjoying a frosty adult beverage (faux Limoncello-Lemonade - if you must know. Made with vodka, sugar-free lemon syrup, a splash of Fresca, and club soda. Quite tasty!).</div>
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Yeah, so we've had a simply amazing summer, weather-wise. Many would say it was too hot (HA! Like that's even possible?!). We did have about a week of triple-digits - but overall, one of the nicest summers *I* can remember!</div>
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And yes, it does seem to keep dragging on - but I really don't mind (says she - with the central A/C in the house and a portable A/C in her studio!) (Gawd I am sooo spoiled!). I'm happy to see that my 'maters (haggard as they look) will likely stand a chance of ripening this year - so I won't feel like a cold-hearted MURDERER when I finally rip them out of their planters!</div>
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Yep. Definitely wanna blather about the garden - but I'll need to assemble pictures and whatnot.</div>
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Today, I am merely living up to the blog's title and rambling randomly.</div>
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Good things are happening (and this is a focus I dearly want to keep!): </div>
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The entire summer I have functioned like a NORMAL HUMAN BEING! Yes folks, the psoriasis/eczema/leprosy/plague seems to have gone (mostly) into remission. Oh, it still tried to flare up a couple of times, but I basically hit it with the pharmacological-equivalent of an atomic bomb, and it slowly slinks away. So f*cking YAY for that, right?</div>
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I have to stop and reflect on that, from time-to-time. It's like - whatever "challenges" or frustrations or out-and-out bullsh*t Life manages to throw my way..? It ain't NUTHIN' compared to being a freaking quadriplegic!</div>
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How many of you wake up each morning and thank whatever Powers-That-Be for the ability to get out of bed and simply <u>walk</u> to the bathroom?! </div>
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Okay, that's *almost* hyperbolic - but srsly, not too far from the truth for me!</div>
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So yeah, I am making a concerted effort to stay on the "Positive" end of the spectrum. I'm no Pollyanna (HA!), but I figure if you try to approach life with a positive attitude (and an ability to roll with the occasional punches), you're far more likely to find more good coming your way. Or, at the very least, you'll be able to recognize it when it happens, right?!</div>
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Jeez, now I'm getting all ooey-gooey. Stop that!</div>
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Nevertheless, I'm trying to remain more positive. </div>
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And - I'm finding that in order to feel more "balanced" (and therefore, "sane!") I have a weird compulsion to "create." So I've been spending a lot more time in my TiKi sHacK o' PerPetual SummeR. Been on a bit of a pottery bender, in fact!</div>
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Good-Friend P and I have gone to a few Ceramic Workshop thingies, and we're getting more into Garden Art. In fact, Groupon had a deal for tickets to tour the <a href="http://www.filoli.org/" target="_blank">Filoli Estate</a>, up in Woodside - and they were running a gallery of garden art this summer (and some of the workshop instructors' works were on display). Not gonna bother recounting the history of Filoli (I'm sure it's on the website), but it's the house that they used for the exterior shots for the old TV series "Dynasty." The house is situated on 16 acres of absolutely unbelievable gardens! And the Garden Art displays were just the icing on the cake!</div>
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Filoli Day is worthy of a post all by itself (but I don't know if that will ever happen!). Anyway, there were many, many displays of ceramic garden totems, and garden orbs galore. Very creative - and FUN! So I've been making orbs a-plenty - without stopping to consider the size of the orbs vs. the capacity of my kiln - oops! Yes, they fit in the kiln, but I can really only fire one at a time.</div>
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Anyway, I've been spending a lot more time in the shack, and that makes me feel good! Need to keep it up :-)</div>
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And I think that's about enough random rambling for one day!</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-37074198223439596262014-08-10T13:56:00.002-07:002014-08-10T17:26:16.173-07:00Recipe: QT's "I-did-it-MY-way" Grape Jam (using a Tomato Press)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAZGOQGBtndLcl0lr2k-kDbXoYwbcDzFJzHNtgxowjfDpadZN77TA86IZc9VhxiX1g0DVm4kBuFHxmzqrhDVTVcUI2-B3vA2HqJwNatVbAeq_9LBfPIum0T2wfM4CsScaCgKnagaEVYg8/s1600/20140809_09_Done_Square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAZGOQGBtndLcl0lr2k-kDbXoYwbcDzFJzHNtgxowjfDpadZN77TA86IZc9VhxiX1g0DVm4kBuFHxmzqrhDVTVcUI2-B3vA2HqJwNatVbAeq_9LBfPIum0T2wfM4CsScaCgKnagaEVYg8/s1600/20140809_09_Done_Square.jpg" height="398" width="400" /></a></div>
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Gonna start-out rambly (Surprise!), but I'll get to the recipe soon enough!<br />
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Our backyard is a veritable treasure trove of tasty snacks throughout the growing season! I especially enjoy the "Surprise" harvests that come from plants that I had long-since forgotten!<br />
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Take my grapes, for example... Shortly after I moved in here - I'm gonna guess maybe 2001-2002-ish - I'd planted a couple of bare-root grape vines out by the back-fence. I wanna say that they were some variety of wine-grape - but damned if I can remember now, right?!<br />
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Yeah, so over time, one of the grape vines seems to have disappeared, and the other one has grown quite vigorously - without me even realizing it! (to be fair, it is tucked away in a corner where we rarely venture!). Last year, I think I picked a couple of small bunches of grapes - and promptly ate 'em!<br />
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But this year, imagine my surprise when I stumbled onto this:<br />
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Whoa! Forgot about you! (July 19th)<br />
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Nevermind that the vine has grown completely over the fence, and those grapes that were approaching ripeness were up at the top of the fence (which has got to be, like, seven feet tall!). There were also several bunches on the OUT side of the fence (I'm sure the passers-by are enjoying them!).</div>
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In any event, I think there will be some *serious* grape-vine pruning this winter!</div>
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Yeah, so, I went ahead and harvested as many grapes as I could reach, and ended up with a respectable basket's worth:</div>
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Couple pounds' worth, anyway...</div>
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So what on earth can I do with a couple pounds worth of grapes? Not much! They're not very nice as table grapes. Not sure if they're "wine" grapes or not - but they're kinda like smallish Concord Grapes (thick skins, you have to pinch 'em to get the innards out, and the innards contain large-ish seeds). Ehh, let's just call 'em Concord Grapes, k?</div>
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Squeeze 'em for juice? Meh!</div>
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Ohhhhh, let's just try to make jam (NOT jelly!) - shall we? Followed by the usual refrain "Ohhhhhh Gooooooogle!"</div>
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I have to say that, while Google gave me LOTS of websites and recipes and YouTube videos and yada-yada for making Concord Grape Jelly and/or Jam, they all looked like a BOATLOAD of work and/or required "Special" (read: Expensive) equipment. I do have a Big-@$$ Juicer, but it's the "centrifugal" type that can obliterate a whole apple in 1.5 seconds-flat. I think grapes are better suited for "squeezy/squishy" types of juicers (which I do not own). </div>
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The websites that didn't require funky-juicers called for separating the grapes from the peels - by hand - which seemed about as appealing as banging my thumb, repeatedly, with a hammer!</div>
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I do have a Foley Food Mill (honestly, not my favorite tool), along with assorted wire-strainers. I also have an <a href="http://www.amazon.com/gp/product/B00127T8UI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00127T8UI&linkCode=as2&tag=qtsranram-20" target="_blank">Italian Tomato Press</a> (Affiliate Link) - which I wouldn't live without! I *love* this gizmo and have used it every year to squeeze out tomato gooze <u>without</u> having to boil/blanch/peel the 'maters. It does a damn good job of separating the skins and *most* of the seeds, leaving just the meaty/juicy tomato bits for freezing or saucing or canning (or all-of-the-above!).</div>
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I tried Googling "Use Tomato Press On Grapes" but didn't find any useful info...</div>
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Guess there's only one way to find out if this is gonna work, right?!</div>
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So first-up, I think I'm gonna need more grapes:</div>
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I feel like such a FRAUD!<br />
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I bought a few pounds of these Thomcord Grapes (quite tasty, by the way, and mostly-seedless). Then I rinsed and de-stemmed ALL of the grapes (including mine!) until I had appx 4-1/2 pounds. </div>
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Then I dumped 'em into my large dutch oven, added 2 TBS of bottled lemon juice, and started heating them up on medium-low heat 'til they started to get kinda smushy (not long - maybe five minutes?). Turned-off the stove, then I used a potato masher to start smashing 'em up.</div>
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There is no way to fully-gush the grapes with a potato masher, so I let 'em cool-down a bit, then I ran them through my tomato press:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhACYQ5m0ZC5eOOUms0HV8IV6dNCMEp_i9YCAA62ujwC7OvJm-9wB5Va8ZXWyupQMnOTckuqj-fV8a9AyT4K6Gqub0Yz6FPRD90tLrli8FsRjlCwrQo9wXWUWQTCMRPx66nzbWE8BmFGT/s1600/20140809_05_Processing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhACYQ5m0ZC5eOOUms0HV8IV6dNCMEp_i9YCAA62ujwC7OvJm-9wB5Va8ZXWyupQMnOTckuqj-fV8a9AyT4K6Gqub0Yz6FPRD90tLrli8FsRjlCwrQo9wXWUWQTCMRPx66nzbWE8BmFGT/s1600/20140809_05_Processing.jpg" height="286" width="400" /></a></div>
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It's working!!!</div>
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Now let me say a few things about the press. It's surprisingly good construction (mostly plastic, though). It sticks to the countertop by way of a suction cup/foot thingie (and it holds EXTREMELY well). You drop the fruit into the top of the hopper, then turn the crank handle. There's a wheelie-bobber that sucks the fruit down, then forces it through a metal screen. There's a chute - over on the left-hand side - where the GOOD grape-gooze comes out. That chute in the middle of the front is where the skins and seeds blorp-out. You can run the skin/seed glorp back through the machine and squeeze out ALL of the goodness. Unfortunately, my only complaint is that the machine does tend to leak a bit of juice out through the crank-handle. It's unavoidable, so, you see that wad of purple paper towels over by the handle? Yeah, you're gonna want to do the same!</div>
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Run the Seeds/Skins back through the machine 'til they come out pretty dry.<br />
Then toss it into your compost!<br />
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Grapey-Goozy-Goodness!</div>
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Grapey-Goozy Mess on the Countertop!</div>
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So yeah - after that, dump your Grape Gooze back into the Dutch oven and start to heat it up on Medium to Medium-High...</div>
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Next, you'll give it a taste to figure out how much sweetener you're gonna need. And you'll mix the sweetener with some pectin - in a dry bowl - before mixing it into the Grape-Pot (Sorry - I didn't take pictures through this stage!) I ended up using 1-1/2 cups of C&H Light (might also be called Truvia Baking Blend - it's basically a 50/50 mix of Stevia and Granulated Sugar), and I added about half a cup of granulated Splenda. To the dry sweetener, I added appx 3 TBS of Ball Low/No-Sugar Pectin and mixed it well, with a fork (otherwise the pectin will clump when it hits the grape pot).</div>
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Once the sweeteners and pectin are fully incorporated, bring the pot to a rolling boil. Boil hard for one minute, stirring constantly, then check for "set." If it's not set properly, mix another TBS of pectin with a TBS of sweetener and add it to the pot (then boil hard for another minute).</div>
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Once it's set-up properly, pour into sterilized jars and process in a water bath (or steam) canner for 10 minutes. Remove the jars from the canner and let 'em sit, undisturbed, on a towel for 24 hours. Make sure they're all sealed (lid doesn't pop-up when you press the middle). If a jar did not seal properly, you can re-process it - or just stick it in the fridge and eat it first!</div>
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All Done!</div>
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Oh My GAWD this is *mighty* tasty jam! I've honestly never been a fan of Grape Jelly (doesn't shmear properly on your PB&J sammiches!). This is most definitely a nice shmeary kinda jam - and it tastes DIVINE! </div>
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The only downside is that a few teensy-tinesy seed-bits did remain in the jam (probably because the Thomcord grapes do have tiny seed-like bits). This may have been because I ran the skins/seeds back through the press 2-3 times, or maybe I should have attempted to run it through a wire strainer (or cheesecloth) - but I don't find the seedlets to be *that* annoying!</div>
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All told - after reading all those other recipes for Grape Jams - I'm pretty happy with my "Lazy" Method!</div>
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So - to recap:</div>
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<b>QT's "I did it MY way" Grape Jam (Reduced Sugar)</b></div>
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Yield: 8 half-pints of jam</div>
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Ingredients:</div>
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<ul>
<li>4-1/2 lbs of rinsed, de-stemmed Concord Grapes</li>
<li>1-1/2 cups Stevia/Sugar baking blend</li>
<li>1/2 cup granulated Splenda</li>
<li>2 TBS lemon juice</li>
<li>3 TBS Ball Low/No-Sugar Pectin</li>
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Instructions:</div>
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<ol>
<li>Rinse and de-stem your grapes. Warm 'em in a large dutch oven over medium-low heat.</li>
<li>Heat until they start to soften, then mash 'em (as best you can) using a potato masher.</li>
<li>Turn off heat and allow to cool.</li>
<li>Feed the grapes through a Tomato Press. Run the "discards" (skin/seeds) back through the press 2-3 more times.</li>
<li>Pour the grape-guts back into the dutch oven, turn heat up to medium/medium-high</li>
<li>Combine dry sweeteners with pectin, pour into the grape pot and stir til well-incorporated.</li>
<li>Bring pot to a rolling boil. Boil hard for one minute, stirring constantly.</li>
<li>Check for "set"</li>
<li>Pour into sterilized jars</li>
<li>Process for 10 minutes</li>
<li>ENJOY!</li>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-84070307004507583262014-08-07T17:44:00.001-07:002014-08-07T17:44:50.164-07:00Smoked Pork Shoulder UpdateYeah, so... A couple of years ago, I attempted to make a smoked-pulled-pork roast, and I yammered about it <a href="http://imqtpi.blogspot.com/2012/08/recipe-smoked-pork-shoulder-pulled-pork.html" target="_blank">he<span id="goog_1892451828"></span><span id="goog_1892451829"></span>re</a>.<br /><br />Since that time, I blathered about taking a BBQ class and, as a result of taking that class, I believe I have nearly-perfected <a href="http://imqtpi.blogspot.com/2014/06/whoa-another-post-recipe-smoked-whole.html" target="_blank">Smoked Chicken</a>. I've made it several times - with little variation in the recipe. It's proven to be quite a reliable recipe!<br />
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Last time I was at Smart & Final, they had big ol' honkin' pork roasts on sale for cheap. So I bought one. (Ten Freaking Pounds Worth!!!). And - once again - I bought the WRONG kinda roast! I bought a Picnic Shoulder Roast - should have purchased a Boston Butt, dammit!<br />
<br />
Ah well, onwards and upwards... I decided to throw the pig in the smoker, yesterday - and it came out MUCH better than previous attempts, so I figured I'd throw a quickie-post up - just so I can reference it later :-)<br />
<br />
No prep-work (brining, wrapping, yada-yadas) the night before - although I do think that wouldn't hurt to soak it in apple-juice overnight (probably make it even better, actually!). Trouble is - I never know "the night before" if I'm gonna be able to allocate adequate TIME, the next day, for smoking.<br />
<br />
Smoking is very time-consuming, and somewhat hands-on - but not the ENTIRE time. Of course, it's not like you can toss a slab o' meat into the smoker and then just leave the house, either!<br />
<br />
Anyhoooo... Gonna dial-back the rambling and just focus on "what I did" - Deal?! DEAL!<br />
<br />
Based on my BBQ Class Notes:<br />
<br />
<ul>
<li>Pork roast - takes appx 1:00 - 1:10 per pound to cook in a smoker (mine runs around 225*F).<br /><br />So, 10 lbs: In at 9:00am, out at 7:00pm (best case scenario).<br /></li>
<li>Halfway point, put the roast into a big aluminum pan, wrap with foil, and allow it to continue cooking <br /><br />(Smoke - this late in the game - makes no difference)</li>
</ul>
<br />
<br />
<b>8:00am </b>- I took the roast out of the fridge and let it come a bit closer to room temperature. Hacked a few diagonal slices on the fat-cap.<br />
<b>8:30am</b> - I grabbed a bunch of Apple and Hickory wood-chunks and tossed 'em into an aluminum pan full of water. I also removed the roast from the package, gave it a good rinsing in cool water, then moved it into a large disposable lasagna pan. Coated the roast with garlic-infused extra-virgin olive oil, and rubbed the whole thing generously, with <a href="http://www.amazon.com/gp/product/B00AZX8Y6Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AZX8Y6Y&linkCode=as2&tag=qtsranram-20&linkId=MU6GLL5Q2O2P7T3R" target="_blank">Bad Byron's Butt Rub</a>. Left everything 'soaking' for half an hour. (Wood nice and wet, Pig ended up with a slick coating of BBQ rub)<br />
<b>8:45am</b> - I plugged in the smoker and let it start heating up<br />
<b>9:00am</b> - I wrapped the bigger wood-chunks in aluminum foil, poked-holes in the foil. Put the smaller wet wood crumbles into a smoker box. Put everything on/around the heating element in the smoker.<br />
<b>9:15am</b> - Smoker's starting to smoke. Filled the water pan with a bottle of hard-apple-cider, water, and some fresh rosemary sprigs. Sprayed the rack with olive oil. Placed the roast on the rack - fat-side-up, directly above the water bowl, added a couple of rosemary sprigs on top of that.<br />
<b>9:30 - 10:30am </b>- kept checking the smoker, periodically, to ensure a steady stream of smoke - added more wet-wood, as needed, to keep it shmokin'!<br />
<b>10:30am </b> - Decide that the roast really could use a good "mop" so I mixed up 1/2c Apple Cider Vinegar, 1/2 cup Soy Sauce, 1/2 cup Sweet Baby Rays Sweet 'n Spicy BBQ Sauce, a couple splashes of Worcestershire Sauce, several shakes of BBQ rub, Brown sugar and Molasses (sorry - didn't measure!). Kept slathering that on thru the cooking process<br />
<b>1:30pm</b> - (or thereabouts). I pulled the roast out of the smoker, returned it to the (washed!) giant lasagna pan, covered the whole thing (pan + roast) with heavy-duty aluminum foil, then returned it to the cooker.<br />
<b>5:00pm</b> - Hubbie is expressing interest in the delicious aromas emanating from the smoker. I have to tell him the sad news that this is most-likely going to be "leftover meals" (he's pretty strict about wanting dinner around 6pm!)<br />
<b>5:30pm</b> - I decide that there's no harm in moving the roast into the crock pot. In fact, that might help facilitate the "shreddification" of the meat - since the crock pot won't dry it out...<br />
<br />
<b>5:30 - 8:00pm </b>- Put the nekkid roast - along with some pan drippings and more "mop" - into the crock-pot. Cooked it on high 'til the bones fell out and the meat would shred easily.<br />
<br />
<b>8:00pm</b> - Remove the fat/skin and bones - toss 'em out (or save 'em for soup - whatEVAH). Grab a fork and a knife and start shredding. Add more mop if the meat seems too dry (mine wasn't dry - but I added some mop anyway for flavor!).<br />
<br />
ENJOY!!!<br />
<br />
Came out FANTASTIC! Still not as good as my favorite BQ Joint, but a HUGE improvement over my earlier attempts!<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqIoGlRRiagal-5mW6Hyc9Fwycl8Pt-V5LeB9SpjGGGvvZmS8ZnbGEnHySl6D3CY62oLyShalBl0OTqGtqg9Cl62nSyLos8HPf-WA2ogqNJuRgjfoJbslFpVMzclvPwvsf4piVQu_N5Za/s1600/20140806_PulledPork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqIoGlRRiagal-5mW6Hyc9Fwycl8Pt-V5LeB9SpjGGGvvZmS8ZnbGEnHySl6D3CY62oLyShalBl0OTqGtqg9Cl62nSyLos8HPf-WA2ogqNJuRgjfoJbslFpVMzclvPwvsf4piVQu_N5Za/s1600/20140806_PulledPork.jpg" height="285" width="400" /></a></div>
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Tasty!</div>
<br /><br />IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-47369287880460730062014-08-03T18:19:00.000-07:002014-08-04T14:46:13.430-07:00Ermahgerd - Another Recipe? QT's Quickie Cool Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3zyg0kB1ilPTKAJxMmgH6iDExtGpzAkIYKiZ8ddM9jCJ2TujD5ZWyXaSI_gN_ONjMdgeqpdPH65_ozrKNUkgP-7a22Ica6t12CaOqis-naQfYQSQB1RAuaFmiik_Zuk3FwAw6U9zsTcl/s1600/20140803_CukeSal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3zyg0kB1ilPTKAJxMmgH6iDExtGpzAkIYKiZ8ddM9jCJ2TujD5ZWyXaSI_gN_ONjMdgeqpdPH65_ozrKNUkgP-7a22Ica6t12CaOqis-naQfYQSQB1RAuaFmiik_Zuk3FwAw6U9zsTcl/s1600/20140803_CukeSal2.jpg" height="400" width="398" /></a></div>
<br />
<br />
Yep. This'll be a quick one - kinda like the salad was!<br />
<br />
Hot summer day. Just got back from the Farmer's Market - where the organic cucumbers looked waaaay too good to pass-up!<br />
<br />
"What?! QT - You AREN'T growing CUCUMBERS?! WTF!"<br />
<br />
"I know, I know..."<br />
<br />
Truth be told, I've been kind-of ignoring my raised beds this year. I actually *did* plant a couple of cucumbers - but damned if I can find any evidence of 'em!<br />
<br />
Anyway - I said this'd be quick - so be QUICK, dammit!<br />
<br />
So my stomach is rumbling, and I'm feeling hot and icky, I guess I oughtta eat something!<br />
<br />
So I grabbed a cucumber. And we're talking full-sized grocery-store-giant cuke (and Certified Organic!). I peeled half of it, then grabbed a sharp knife and chopped a bunch of thin slices. Tossed 'em into a bowl and salted 'em, a layer at a time. Salt gets 'em to start sweating...<br />
<br />
Then I splashed-in some apple cider vinegar and sweeteners. It's a personal-taste thing, but I got that perfect sweet & tangy combo, and I promptly snarfed it down!<br />
<br />
That was so damned good! Light, cool and refreshing. And I'm betting it's pretty damn low in calories and carbs (gonna check it, though).<br />
<br />
So yeah, it was so good, I made a second serving - but I added some finely chopped red onion and some sliced yellow tomatoes for color (both were tasty additions). And QUICK YOU'D BETTER BLOG THIS so you can find the recipe again!<br />
<br />
<b>QT's Quickie Cool Cucumber Salad</b><br />
Yield: 1 Salad<br />
<br />
Ingredients<br />
<br />
<ul>
<li>1/2 of a large cucumber, peeled (I don't like the bitterness)</li>
<li>Sea Salt (guessing maybe half-a teaspoon? I didn't measure - sorry!)</li>
<li>1 TBS Apple Cider Vinegar</li>
<li>1-3 tsp Sugar/Stevia Blend</li>
<li>1-3 tsp Splenda (to taste)</li>
<li>1 TBS chopped red onion (optional)</li>
<li>handful of cherry tomato halves</li>
</ul>
<div>
Instructions</div>
<div>
<ol>
<li>Peel and thinly slice half of a cucumber (I found the cheese-grater made nice super-thin slices - if you have a cheese grater thus-equipped!). </li>
<li>Finely chop about 1 TBS of red onion and halve a handful of cherry tomatoes (optional - but a nice colorful addition)</li>
<li>Toss the cucumber slices in a bowl and salt them, a layer at a time. Add the onions at this time. Let the slices set 'n sweat for a couple of minutes.</li>
<li>Splash in some Apple Cider Vinegar, then add sweetener(s) to taste.</li>
<li>Serve with halved cherry tomatoes. Deeeelish!</li>
</ol>
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<div>
<br />
<i><b>Addendum </b>(08/04/14): </i>Nutritional Info for one salad:<br />
43 Calories, 0g fat, 13g carbohydrate (4g of which is sugar), 1g protein.<br />
<br />
All-in-all - seems like a pretty healthy snack!<br />
<br /></div>
</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-85614879042636707092014-08-03T17:12:00.001-07:002014-08-04T19:19:42.986-07:00Recipe Time: QT's "Reduced Sugar" Peach Syrup<br />
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<br />
<br />
Yeah, so I think part of the reason that I haven't been posting much (aside from that whole "Real Life" thing) is that I haven't created any *new* recipes. Honestly, I refer to this blog - a lot - to pull-up Tried-N-True recipes that I've attempted in the past. And since they <i>ARE</i> "TNT" - I don't do anything to warrant re-posting!<br />
<br />
:::shrug:::<br />
<br />
Well, this year we were positively overrun with peaches (AGAIN!). I did can a batch of white-peach jam, awhile back, I used <a href="http://imqtpi.blogspot.com/2011/08/peach-spice-jam.html" target="_blank">this</a> recipe - except I cut-back to just using a few shakes of cinnamon (no other spices) and added about a teaspoon of vanilla to the batch. Quite tasty!<br />
<br />
I also made a <a href="http://imqtpi.blogspot.com/2011/08/low-sugar-peach-blueberry-pie.html" target="_blank">peach-blueberry pie</a> - but I halved the recipe and made only one. Got rave-reviews (AGAIN!).<br />
<br />
See? I just keep repeating myself :-)<br />
<br />
So yeah, this year, we were overrun with peaches:<br />
<br />
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July 19 - Almost ready! (pardon the crappy phone-pic!)<br />
<br /></div>
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July 23 - First harvest!</div>
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These are "Two-Napkin" peaches!</div>
(Or "Stand-And-Drool-Over-The-Sink" - if you're <i>Classy</i> like me!)<br />
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There were many, many baskets of peaches!<br />
<br /></div>
The Peach Fairy made her rounds, dumping peaches on neighbors and friends. And I made a batch of 12 jars of yellow-peach jam (same as above - just cinnamon and vanilla). And peach ice cream, and quickie peach syrup (store in the fridge for a week or two - if it lasts that long!).<br />
<br />
And, sadly, many peaches hit the ground before I could harvest 'em (I swear there's a 45-second window-of-opportunity for optimal harvesting!). Green-Green-Green-Green-<span style="font-size: xx-small;">harvest</span>-Plop!<br />
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The Vegas Showgirls appreciated them!<br />
<br /></div>
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So this morning I picked my last four peaches:</div>
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It was a mixture of sadness and relief<br />
Sadness, because this marks the end of our fruit-harvest<br />
And - Relief that I don't have to deal with any more peaches!</div>
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<br /></div>
<div style="text-align: left;">
So now I gotta decide what to do with 'em (not just the last four - I still had a big heaping basketful from the last couple of days!). Hubbie indicated that he was very pleased with the peach syrup that I threw-together for his waffles so - hey - maybe bottle up some of these bad boys, and can 'em so I don't have to buy <strike>High-Fructose Corn Syrup</strike> - excuse me - Pancake Syrup for awhile!<br />
<br />
"Ohhhh Gooooogle!!!"<br />
<br />
<a href="http://www.howmomdidit.com/2012/09/how-to-make-peach-syrup-2/" target="_blank">Here</a> is where I started - and she's got a good pictorial guide for blanching/peeling/yada-yada. She's also got a Fancy Shmantzy blender thingamabob that has an 'Auto-Syrup' setting (although she also includes the 'cook-it-down' method).<br />
<br />
In true QTPi Fashion, I didn't follow directions. Nope, I wandered off-course, and decided to try to cut-back on the sugar-level (with the understanding that syrups really *do* need sugar to achieve that syrupy texture). Here is where I ended up (and not quite so many pictures, but roll with it, k?!)<br />
<br />
<b>QT's Reduced Sugar Peach Syrup</b><br />
Yields appx 10 x half-pint jars<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>Enough peaches to end up with appx 10-12 cups, chopped (sadly, I did not count, nor weigh, the peaches - I'm guessing it was roughly 14-16 good-sized peaches)</li>
<li>1 cup Splenda* (+ 2-3 TBS - more on that later)</li>
<li>1 cup C&H Lite* (50/50 Stevia + Cane Sugar blend)</li>
<li>1/2 cup Agave Syrup*</li>
<li>3-4 Tbs Lemon Juice </li>
<li>1 tsp Vanilla extract (the real stuff)</li>
<li>2-3 Tbs Pectin (optional for thickening)*</li>
</ul>
<div>
* Use whatever combination of sweeteners you like. Mine was a double-sized batch and I used waaaaay less sweetener than the original recipe called-for. Note: I'm not sure I'd try a No-Sugar version because it might not end up "syrupy" enough. I ended up adding just a smidge of pectin to help facilitate thickening.</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
<ol>
<li>Blanch, peel and pit your peaches. Chop them into 1/2" chunks. Lather, rinse, repeat until you have roughly 10-12 cups of chopped peaches. Drizzle them with lemon juice as you go (to prevent browning). </li>
<li>Dump the chopped peaches into a big dutch oven. Add sweetener(s) and vanilla.</li>
<li>Heat up the peaches on Medium heat, mashing and stirring constantly. </li>
<li>When the peaches get pretty mushy, remove from heat and transfer them to a blender (you may need to let 'em cool a bit first). I just used my trusty <a href="http://www.amazon.com/gp/product/B006JXXBZ8/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B006JXXBZ8&linkCode=as2&tag=qtsranram-20&linkId=VRQWE65ADR5M3K6C" target="_blank">immersion blender</a> in the pot. Puree 'til smooth.</li>
<li>Return everything to the pot and bring to a boil. Once it starts boiling, reduce heat to simmer. Let it blorp, stirring occasionally (well, pretty frequently - but not non-stop) til it starts to thicken and become syrupy. </li>
<li>I think I kept at-it for about 15 minutes and I ended up adding 3 TBS of Low-Sugar Pectin (Ball brand - comes in a jar), and another couple of TBS of Splenda (mix the Pectin with the Splenda before you dump it into the pot - otherwise it will clump). </li>
<li>Give it a taste-test (mine ended up being a little too sweet so I added another splash of lemon juice and a shake or two of sea-salt) </li>
<li>If using added pectin, bring it to a rolling boil, let it boil hard for one minute, them remove from heat.</li>
<li>Pour into your sterilized canning jars</li>
<li>Process in a water-bath (or steam canner) for 15 minutes.</li>
</ol>
<div>
Enjoy!</div>
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Smashing and Mixing</div>
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Pureed - but not quite thick enough yet<br />
(just starting to boil)</div>
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It's like Bottled Summer!<br />
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<b><i>Quickie Addendum</i></b> (added 8/4/14): Just for grins, I plugged this recipe into an online <a href="http://www.myfitnesspal.com/recipe/calculator" target="_blank">nutrition calculator</a> and this is what I am "guesstimating" for calories and such (bearing in mind that I wasn't measuring <i>exactly</i>!) (I think it's a pretty good "ballpark" anyway!)</div>
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Per 1/4 cup serving: 44 Calories; 0g fat; 13g carbohydrate (7g of which is sugar); 0g protein.</div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-54331789320343310892014-07-04T12:22:00.000-07:002014-07-04T12:28:17.204-07:00Recipe: QT's Cheater-Style Peaches 'n Cream Ice Cream (Low-Carb!)I had to have a tooth pulled yesterday (Waaahhh!). So that is kinda limiting the whole "Fourth of July" Hoo-Haw Extravaganza... <br />
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Normally, we'd head up to the boat (early 'cause parking's a b*tch). Basically spend the day lazing on the boat, maybe motoring around the channel a bit - but no serious boating 'cause 4th of July is, basically, "Amateur Hour." We'd basically hang around on or near the boat, then fire-up the Magma and grill something tasty for dinner. They do blow-off fireworks at the harbor, so we can watch 'em from the boat. Pretty cool.<br />
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Ahhh... But I was zoned-out on Percocets last night, chomping on gauze and generally feeling sorry for myself! And this morning I wasn't exactly "Up and At 'Em!" So - no boat today. Figure we'll just hang out by the pool and relax a bit. Or I might actually toddle out to my studio and glaze some stuff...</div>
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In the meantime... I am freaking STARVING! (I opted for "sedation dentistry" - therefore was unable to eat or drink ANYTHING all day, yesterday. And after the procedure, well, I wasn't particularly eager to eat!).</div>
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According to the dentist's instructions, I can have ICE CREAM today (Yayyyy!), so let's get over my whole Pity-Party and talk about ice cream instead, k?! This is a super-easy way to incorporate your excess backyard garden fruit into something easy and tasty!<br />
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This is such a ridiculously easy recipe - and it tastes MIGHTY fine! </div>
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I used my <a href="http://www.amazon.com/gp/product/B003KYSLMW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003KYSLMW&linkCode=as2&tag=qtsranram-20&linkId=TWPKPKIC2IDLURNS" target="_blank">Cuisinart Ice Cream Maker</a> to create this (affiliate link - I might get some spliff if you use it!)</div>
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<b>QT's Cheater-Style Peaches 'n Cream Ice Cream (Low-Carb!)</b></div>
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Yield: appx 1.5 qts of ice cream</div>
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Ingredients:</div>
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<li>1 cup of sweetened peach spice puree*</li>
<li>1 large package of Sugar-Free/Fat-Free Vanilla Pudding </li>
<li>3-1/4 cups of unsweetened Coconut Almond Milk (I used Silk brand - only 1 g carb per cup)</li>
<li>1/4 - 1/2 cup of Toriani Sugar-Free Peach Syrup</li>
<li>1/2 cup heavy whipping cream</li>
<li>2 peaches, chopped into small chunks</li>
<li>1 peach, sliced, to use as garnish</li>
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*I made peach-spice puree in the crock-pot last summer (when I was completely and utterly overwhelmed with our MASSIVE peach-harvest). Unfortunately, I didn't post the recipe but it was basically a matter of blanching/peeling/pitting a whole bunch of peaches, dumping 'em in the crock-pot, adding spices (cinnamon and nutmeg, I think!), and Splenda to taste, then zapping the whole mess with an immersion blender after it was all cooked-down. <br />
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I still had a pretty-big batch in the freezer, so I used it. If you don't have puree, you can substitute low-sugar peach jam...</div>
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Instructions:</div>
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<li>In a medium bowl, mix the vanilla pudding with the Coconut/Almond Milk. Try to blend it *really* well with a whisk.</li>
<li>Stir in your peach puree</li>
<li>Assemble the ice-cream machine (I think it goes without saying - but the "drum" should be fully-frozen!). Turn it on, then pour the pudding/peach puree mix into the spinning drum.</li>
<li>Let it spin for appx 10 minutes, then add your well-chilled whipping cream. Drizzle in some peach syrup if you think it needs more "oomph."</li>
<li>After another 5 mins (or so), you can drop in chopped chunks of fresh peaches. </li>
<li>The entire conversion of liquidy-gloop to ice cream took appx 20-30 minutes.</li>
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Serve with sliced peaches for garnish. Eat it fast before it melts!!!</div>
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I put the leftovers into plastic bins in the freezer. I suspect that they will end-up freezing solid so I'll probably move 'em to the fridge about an hour before I want to eat seconds!</div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0tag:blogger.com,1999:blog-3868834165984928092.post-91972092276584382842014-07-02T18:45:00.000-07:002014-07-02T18:45:54.082-07:00Just call me the Crazy Chicken Lady (Part 2)!Ooh. Am I keeping my promise to *continue* this Tale Most Fowl?!<br />
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Why yes, I am! (Scary sh*t - I know!!!)</div>
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So - where we left-off: I had placed an order from a local hatchery (A <i>Hatchery</i> in <i>California</i> - but I won't name them, specifically) back in March, right?</div>
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Auto-Responder email: We will ship your chicks on June 16.</div>
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Srsly? THREE MONTHS?!! </div>
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Umm. Okay...</div>
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So I got to work with "getting ready." Bought my coop. Put it together. Hired a friend's son to do the "beefing up." Then I waited. And waited. And waited...</div>
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In the meantime, I'm reading all of the local "Chicken Message Boards" and hearing about all these "Baby Chick" opportunities (4-H, Local Feed-stores, yada-yada). Nope. I've got chicks on order - just gotta be patient!</div>
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June 16, I get the Shipment-Notification email... They're being over-nighted to my local post-office. So - first thing on Tuesday June 17, I call the post office to let 'em know I am expecting a shipment of live chicks "Please call me when they arrive - I don't want them going out in a hot truck!"</div>
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9:45am, I get a call from the post office. 10:00am, I am there to pick 'em up!</div>
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Post-Office Lady brings me my (suspiciously quiet) package. I opened it - only to discover five DEAD chicks.</div>
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Hatchery guarantees satisfaction, so I snapped a pic of my FIVE DEAD CHICKS and sent 'em an email. I also tried calling - only to discover that they don't answer their phone (Message says "Send us an email").</div>
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Several emails back-and-forth. End result: "We cannot issue a refund. We can send you a replacement shipment - IN AUGUST - "when it's cooler." </div>
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Excuse me?! You're in the Central Valley (where temps are ROUTINELY in the triple-digits)... Not sure if, maybe, you're in a different State of California but I am 110% certain that it is NOT "cooler" in August!</div>
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Admittedly, I am pretty-spoiled with Amazon Prime and free 2-day shipping. I've gotten fairly accustomed to having my orders arrive *mere minutes* after I hit "Submit!" (Okay, I exaggerate a little!). I'm just not comfortable with waiting FIVE MONTHS for an order placed in March, right?!</div>
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"No. That is not acceptable, please refund my money."</div>
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Followed by Radio Silence! No reply from the hatchery....</div>
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"Well, f**k you and the horse you rode in on!"</div>
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The Sucky Part was: When I paid for my online order, I chose "PayPal" as my payment method. Now I know, from past experience, that PayPal is pretty strict with their timelines. I pretty-much *knew* that PayPal wasn't gonna help me with my purchase (over 90 days old) so - screw that - I went straight to my credit card company (and I *know* I am in good-standing with them - MASSIVE limits, High-Usage, Prompt Payment History, and Very-Impressive Credit-Score).</div>
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Chase, as it turns out, was *most* sympathetic and VERY willing to accommodate my charge-back request. Yay for them!</div>
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So my next email, to the (Nameless HATCHERY in CALIFORNIA) was something of a Hum-Dinger! My Mom - back in her heyday - was a force to be reckoned-with, whenever she went-off on one of her Letter-Writing Campaigns (she wielded a Mighty Poison Pen!). Thankfully, I inherited mom's Poison-Pen Letter-Writing-Skills. I pretty-much let 'em have it with both barrels. The general gist being "We can do this the easy way - or the hard way! You can either cancel my order and refund my money, or else I'll initiate a charge-back thru my Credit Card *AND* I will notify the Better Business Bureau, Yelp, and ALL of the 'Backyard Chicken Forums' that I belong to..."</div>
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Long-Story-Short (too late!). The very next morning, I saw that a refund had been initiated by the hatchery. Yay!</div>
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Of course, that still left me with an empty coop. But at least I wasn't stuck paying $95.00 for a box of dead chickens, right?!</div>
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Sooooo.... Next up: A "Lurker is De-Lurking" post to the Silicon Valley Chickens board...</div>
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I expressed my desire to obtain 3 chicks/hens that would produce different colored eggs - but that I really-really-really wanted a White-Crested Black-Polish.</div>
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No luck on the White-Crested Black Polish, but a gal up in Fremont had a few extra Silver-Laced and Golden-Laced Polish pullets that she would be willing to sell me.</div>
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SCORE!!!</div>
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Soooooo... Meet The Girls (dubbed my "Vegas Showgirls" by a Facebook Friend!)</div>
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Meet Tina Turner!</div>
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And Phyllis Diller-Miller!</div>
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So this is the point where I should be happy, right? And I am. Don't get me wrong. I actually like having pullets (kinda like a teenager). I don't need to give-up Studio Space for a temporary brooder (cardboard box with heat lamp). These girls should start laying sooner, so all is good - right?!</div>
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Wellllll... They are *supposed* to be hens - but no guarantee (and Roosters are verboten in suburban San Jose!). So I'm keeping an eye on The Vegas Showgirls and - sadly - Tina-Turner looks like she might be developing "saddle feathers" (sorry - no decent pics - but "saddle feathers" are long, skinny feathers that form over the "rump" and drape-down on either side of the tail-feathers). If Tina turns into Tony (Tina starts crowing), then Tina gots 'ta go! And that would leave me with ONE lonely hen. Not a good situation!</div>
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So now I'm fretting about what the hell am I gonna do if Tina is really Tony, and how am I gonna get rid of him, and how am I gonna get another "compatible" hen if that's the case, and yada-yada...?</div>
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Yeah. I'm neurotic. Deal with it!</div>
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Yeah... So... Jury's still out on the whole "Tina vs. Tony" issue. But I figure it can't hurt to ask the Chicken-Gal if she has any more "extra" Polish Pullets she'd be willing to sell to me. As luck would have it, she did have one more Silver-Laced Polish Pullet that she was willing to let-go. So I drove up, last night, and picked up another "girl."</div>
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Meet Henny Kravitz (she has less gray than Phyllis - so at least I can tell 'em apart!)</div>
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Henny seems to be adapting, okay. But Phyllis, as it turns out, is a bit of a bully. Nevertheless, I think they are "transitioning" okay (certainly easier than trying to introduce new "babies" to the mix).</div>
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And - added bonus - I got to check out some adult Polish Hens and, it turns out, that the Saddle Feathers (that had me so freaked-out) may NOT be indicative of Tina being a rooster. So - worst-case - I end up with three (low-productivity) hens. So not a bad situation at all - since it's just Hubs and Me (and we aren't HUGE egg-eaters!).</div>
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So yeah - bottom line: I've got three chickens now. Hopefully, all are "hens:" - but I have a backup plan if one turns out to be a rooster. Now it's just a waiting game to make sure that all ARE, in fact, hens. Then we get eggs to eat!</div>
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Right now I am working on acclimating them to "cuddling!" I go out, twice a day, to pick 'em up and hand-feed 'em. And they get treats galore (mushy peaches? - YUM!). I have determined that they *don't* like Super-Hot Weather (got to over 103* in the shade, earlier this week!), so I've setup a shade-umbrella over their run and am looking into buying a hose-end mister - to keep 'em cool on the Super-Hot Days (fortunately - not super-common around here).</div>
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Anyhooooo... I am SUPER happy to have my new Vegas Showgirls! More to come, I'm sure.....</div>
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xoxo</div>
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-QT</div>
IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com1tag:blogger.com,1999:blog-3868834165984928092.post-6129801839701473332014-06-29T17:34:00.000-07:002014-06-29T18:46:31.248-07:00Recipe: Crock-Pot Reduced-Sugar Plum JamGonna have to wait for Part 2 of the "Crazy Chicken Lady" Saga. I'm just evil that way!<br />
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Instead, I wanna switch gears and yak a bit about my garden. More specifically, my Santa Rosa Plum tree.</div>
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You see, with our complete-and-utter lack of Winter, the fruit trees seem to have gotten confused and the plums were early this year.</div>
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Early...</div>
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And abundant...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOzYNY8EHrS2fzPlEWUEmE6plRYRhCeB2j61w3UTkgjBCLysvEasyqcvcgh2RTy_I6xKehyBbnLDJw7ysp0J5MNMT-UFFw_IyjD2_NkRJKzJqE49fnwrWnW2yh1kqm3yKLDoInlcvIQgQ/s1600/PlumsDay1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOzYNY8EHrS2fzPlEWUEmE6plRYRhCeB2j61w3UTkgjBCLysvEasyqcvcgh2RTy_I6xKehyBbnLDJw7ysp0J5MNMT-UFFw_IyjD2_NkRJKzJqE49fnwrWnW2yh1kqm3yKLDoInlcvIQgQ/s1600/PlumsDay1.jpg" height="286" width="400" /></a></div>
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Day #1 of harvesting</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvHrmhxRteMlmFPrAP8ezaXetwvplOdhBVhtMECfyXUT8UCKn3hLoXVq_8QyBHCajHSsoJmewaP_qDQi8wnIFaFdDIgL6qW3dCc7Q0IPPYieSOpts1ZoVBJt6Lh2GfzaNLMdmupd7c8wC/s1600/PlumsDay2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvHrmhxRteMlmFPrAP8ezaXetwvplOdhBVhtMECfyXUT8UCKn3hLoXVq_8QyBHCajHSsoJmewaP_qDQi8wnIFaFdDIgL6qW3dCc7Q0IPPYieSOpts1ZoVBJt6Lh2GfzaNLMdmupd7c8wC/s1600/PlumsDay2.jpg" height="400" width="285" /></a></div>
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Day #2</div>
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Day #3 (I think?!)</div>
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Day "Gawd-Only-Knows!"</div>
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Stop the Madness!!!</div>
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And that's not even all of 'em! We got a LOT of plums this year is what I'm sayin'!</div>
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Oh, and my last CSA Delivery? They sent me even MORE plums ("Oh sh*t!"). Although, honestly, *my* plums were way bigger and tastier - HA!</div>
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I pawned some of my plums off on neighbors and friends. Even tried a "Who Wants Plums?!" post on Facebook (got one or two takers). Then I contemplated looking up local food-kitchens to see who would take some of my harvest (and/or was gonna put a post out on Freecycle)...</div>
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In the end, I decided that I'd try some kind of "easy" method of preserving them. Added bonus: Since I've got so damned many plums, I figured I could make up Baby-Jars of jam and slap pretty labels on 'em, then give them away as Christmas Gifts to my colleagues...</div>
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Soooo... The biggest challenge with *my* plums is that they are not freestone. I think I've yammered about that before but the general gist is: Stonefruits (such as peaches, plums and apricots) can be "freestone" (where the pit isn't really "attached" to the inside of the fruit, and therefore it's easy to slice 'em in half and pop-out the pit), or "cling" (which is the exact opposite - the pit is super-glued to the inside of the fruits' flesh). Santa Rosa Plums fall into the latter category, and they are a PITA to de-pit!</div>
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I did buy a plum-pitter, but my fruits were too big and juicy. Attempts at using the pitter resulted in plum-juice squirting all over hell and creation...</div>
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Not a real time-saver.</div>
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So then I consulted The Great Oracle, Google, again. I stumbled onto a couple-three different recipes for Plum-Butter made in the Crock-Pot. The only site that I bookmarked was <a href="https://sites.google.com/site/windintheroses/plums" target="_blank">this one</a> - and I didn't really follow-it to the letter (but it gave me a starting point, right?)</div>
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My Main Objective was to find a way to convert plums to something jam-like (or "Plum-Butter"-like, or "Plum Spread"-like), without having to scrub plum-juice off the ceiling!</div>
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And I made this three separate times - and got three completely-different results! I'll tell you the differences, below.</div>
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What follows is my Best-Guess/Guideline for how to make it - and have it taste AWESOME!</div>
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But first a couple of caveats: </div>
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1 - This is not going to be a chunky jam. It's almost closer to "jelly" - except that it's not clear. It does have fruit-bits in it. They're just not chunky-fruit-bits. Think Smuckers-Jam consistency. This is a cook-the-hell-out-of-it kinda jam - so it's not gonna have that "fresh-picked" flavor (like freezer jams). Regardless, it it still *quite* tasty. </div>
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2 - This is not a "quick and easy" jam. It's fairly labor-intensive and takes a fair amount of time, but it doesn't require you to stand over a hot stove for an extended period of time (much appreciated, right now, 'cause our temps are in the 90's!).<br />
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3. Honestly, this recipe is PERFECT for a "Work-At-Home" kinda person (like me!) 'cause it helps to be nearby, but it doesn't require a lot of ongoing "hands-on" kinda tending... If you're chained to your desk for 8+ hours/day (but can take breaks throughout the day), then this is the PERFECT recipe for you!</div>
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<b>QT's Crock-Pot Reduced-Sugar Plum-Jam</b></div>
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Yield: appx 12 x 4oz. jars of jam</div>
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Ingredients:</div>
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<li>30 plums (appx 4#), blanched and peeled (Count your plums before you start!)</li>
<li>2 - 2-1/2 C Splenda</li>
<li>1 - 1-1/2 C Granulated Sugar</li>
<li>4 - 5 TBS powdered pectin</li>
<li>2 TBS Lemon Juice</li>
<li>1 tsp Ground Cinnamon</li>
<li>1/8 - 1/4 tsp Almond Extract</li>
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Instructions:</div>
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<li>Prepare a large dutch oven with appx 3" of lightly boiling water, and a large bowl filled with ice-water. Blanch your plums (appx 4-5 at a time) by plunking them into the boiling water for appx 30-60 seconds (til the skins start to peel), then dunk them immediately in the ice-water (to stop the "cooking"). Peel the now-loose-skins off the plums. Don't freak-out if you don't get ALL of the skins off - just bear-in-mind that the skin is what provides the "tartness" (so the more skin you leave-on, the more sweetener you'll need).</li>
<li>Put the naked plums into your crock pot (mine is a 4-quart model and 30 plums is about as much as it can comfortably hold). Cover and cook on high for appx 2-3 hours.</li>
<li>At the 2-3 hour mark, the plums will still be round and recognizable, but mushy as all get-out. Grab a slotted/holey serving spoon and a regular (metal) tablespoon and start scooping the plums, one at a time. Use the tablespoon + slotted spoon to gooze-out the soft bits (back into the crock-pot) and remove the pit. Repeat this for all of the plums and confirm that you got ALL of the pits!<br /><br />You may find that there's still a lot of fruit attached to the pits. If you want to preserve as much fruit as you can, place the pits in a metal sieve/strainer and use your spoon to squish-'em up against the mesh and release all of the fruit gooze.<br /><br />Note: I did try a food-mill on my first-pass, but the pits actually jammed-it-up (no pun intended!). The wire-mesh strainer actually worked better for me.</li>
<li>Now you have a decision to make. You can go with the Lazy-Method and return everything to the crock-pot to cook, uncovered, for another 4-6 hours. Or you can transfer everything to your dutch-oven, on the stove-top, to continue cooking everything down (You're gonna have to "finish" on the stove-top, regardless...)</li>
<li>Now you want to cook everything down 'til it's reduced to about half the volume you started with. Crock-pot, uncovered, takes awhile. Stove-top is faster - just make sure it's a low, rolling boil, and you stir frequently because you don't want it to burn and/or stick to the pot.</li>
<li>After everything's been reduced by half, it's time for the Stove-Top. Pour everything into your dutch-oven (if you chose the "Lazy Method!"), and stir in your cinnamon, lemon juice, and almond extract (they won't make a HUGE difference in the flavor, but I suspect it would be "lacking something" if you don't include them!). Then give it a taste to get a rough idea of how much sweetener you think you'll need.</li>
<li>Mix up your dry ingredients (Splenda + Sugar + Pectin) in a dry bowl. I started out with the "lower" numbers (2 C Splenda + 1 C Sugar + 4 TBS Pectin), then stirred it in. Bring to a rolling boil, stirring constantly. Give it a taste and adjust if it needs more sweetener.</li>
<li>If it needs more sweetener, check for "set" before adding it: Scoop up a teaspoonful of jam and put it on a plate in the fridge for 5 mins. If it "sets-up," you're good. If not, add another TBS of Pectin when you add more sweetener (you *can* add pectin w/o add'l sweetener, but it tends to clump-up).</li>
<li>Once it's confirmed to "set" properly and it tastes as sweet as you like, transfer the jam into sterilized jam jars. Clean the rims, apply the lids and rings, and process in a water-bath for 6 minutes...</li>
<li>Confirm that the lids sealed properly, let 'em rest overnight, and you're all done! Hey-oh!!!</li>
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Okaaaaaayyyy... How 'bout some pictures?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptAQQxFC2YkzxbO8c3B6SFQTiAMsXX4xH7C7P7fSGfzTdYEJCIimrSKoObdBnSLeSlJrjWuoFlZmKC_zqU2VMjmjyG0hxwcYNwJXfC3nUDbp7keDXumzxuApaXLcIDW3vIfEuxrrzulpb/s1600/RinsedPlums.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptAQQxFC2YkzxbO8c3B6SFQTiAMsXX4xH7C7P7fSGfzTdYEJCIimrSKoObdBnSLeSlJrjWuoFlZmKC_zqU2VMjmjyG0hxwcYNwJXfC3nUDbp7keDXumzxuApaXLcIDW3vIfEuxrrzulpb/s1600/RinsedPlums.jpg" height="286" width="400" /></a></div>
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Rinsed 'n Ready!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheW91O4xAnNGrwCHs3fIip43_2CeqPge2JLChyfq5oZwW7bL_5HkjpS5V-8YvLlckMaCkB9zD9PxBFS2EWyms99ekcrZ0c2WLg9oq2QHwyJkVIc_yzqrzEqT4xWqeAkmzReurEEK9gD1wY/s1600/BlanchingStations.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheW91O4xAnNGrwCHs3fIip43_2CeqPge2JLChyfq5oZwW7bL_5HkjpS5V-8YvLlckMaCkB9zD9PxBFS2EWyms99ekcrZ0c2WLg9oq2QHwyJkVIc_yzqrzEqT4xWqeAkmzReurEEK9gD1wY/s1600/BlanchingStations.jpg" height="286" width="400" /></a></div>
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Blanching Stations<br />
Boiling water to the right, Bowl of ice water to the left</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilk0sG_hlpbA5lJ4DdkpPYodta_1CnKeBsXcE_b9M-jaEq3o7LtIhNbjjZaixmvbQ8nFkjicONiGfuAhx1NTCBmLUD7QGsQLd5ioYJWy4TW1WKTQNw-yHx0J7WElVe-GSsS6bVBZHrq_Ru/s1600/NekkidPlums.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilk0sG_hlpbA5lJ4DdkpPYodta_1CnKeBsXcE_b9M-jaEq3o7LtIhNbjjZaixmvbQ8nFkjicONiGfuAhx1NTCBmLUD7QGsQLd5ioYJWy4TW1WKTQNw-yHx0J7WElVe-GSsS6bVBZHrq_Ru/s1600/NekkidPlums.jpg" height="286" width="400" /></a></div>
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Nekkid Plums in the Crock Pot<br />
(NSFW!!!)</div>
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Count your Plum Pits, and squish 'em thru a strainer!<br />
(All present and accounted-for!)</div>
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This is what it looks like at the 2-3 hour point.<br />
Lower-half: Already pitted<br />
Upper-half: Pending pitting!</div>
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Cooking Down ("Lazy Method!")</div>
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It looks the same if you do it on the stove-top. Just faster!</div>
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All Done!</div>
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Okay, additional Blah-Blah-Blahs! </div>
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The first batch I made ended up being "Plum Sauce." I did NOT blanch and peel the plums for the first batch, so that batch came-out SUPER tart! I didn't do a water-bath-processing for that batch (I decided to toss it into the freezer), but - regardless - I think it's too tart for a shmear-on-bread kinda jam. I'll use Batch #1 as a Plum-Sauce for chicken breasts or pork chops (and I bet it's DEEEE-LISH!).</div>
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Batch #2 was made using the "Lazy Method" - probably close to 10-hours in the crock pot (and one final hour on the Stove-top). I was surprised that this method required the most added sweetener (since the plums were SUPER-ripe!). It yieleded *exactly* 12 x 4 oz. jars.</div>
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Batch #3 was made using the Stove-Top Method (but the 1st two hours were in the crock-pot). Those were fresher-plums (picked early this morning, and plunked into the crock-pot by 10am). I thought the fresher batch would be more tart (for some reason), but that did NOT prove to be the case, so I cut-back to the "lower" estimates for sweeteners on that batch. <br />
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Batch #3 - even though I started out with the same qty of plums - yielded the most jam: 12 x 4 oz. jars PLUS another (appx) 10 oz on top of that (which I put in a plastic bin in the fridge - think I'll serve it over ice cream!).</div>
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Okay then! If you've got a bumper-crop of plums, then I suggest you make yourself a couple-three batches of jam!</div>
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Cheers!</div>
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-QT</div>
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IMQTPIhttp://www.blogger.com/profile/01099600708238895296noreply@blogger.com0