My Saturday Six

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dawnnys

Well-known member
Is it the weekend again?! I've been finding lots of good summer produce at little roadside stands where you put your money in an empty coffee can ('love that). Right after buying some "ok" tomatoes at the store I bought 4 huge, juicy Beefsteaks for $2. Also the white, sweet, corn which we look forward to all year.

We picked more blueberries yesterday and while some of them were very good, I think it was a hard summer for them as they were kind of small and tart. I plan on making blueberry sorbet today if I can find room in the freezer. I'd like to buy one of those Wal-mart single-serve ice cream "mugs"(?) that's advertised on tv to make ice cream, so maybe we'll try that too.

I went to a consignment shop the other day and bought a cake pan (I think that's what it is, but would be anxious to know if that's really what it is...). It has liquid in the bottom part (encased) - you can hear it when you shake it - 'not sure what that would be useful for, but I imagine you put water in it and then freeze it to keep transported food cold? Maybe it's to put HOT water in, to keep whatever is in the pan warm although that wouldn't make as much sense. Any ideas?

I also bought a wooden mortar and pestle. I've always wanted one for grinding spices and it was a good deal. Now if my basil would start grow...

Great cooking accomplishments this weekend were making a cabbage, apple, and bacon slaw as a side dish with barbecue pork ribs for tonight. Creamsicle salad for dessert. So sweet but so good. Maybe I'll try chipotle-lime mashed sweet potatoes too. I can use the leftovers to make a Shepherd's pie with leftover beef Bourguignonne, really good! - tomorrow night.

Watching "Mama Mia" on tv. Beautiful scenery. Mmm, 'love Pierce Brosnon... wow, never knew Meryl Streep could sing!

Can I slip in a seventh? Last weekend we went to the Scottish Games here in Syracuse. Didn't see ONE game, but nice bagpipes and of course the food... stood in line for waaay too long, but the beef pies/pasties were worth the wait. Came home and later in the week made a version of my own (hence the leftover beef Bourguignonne). Also had maple-bacon cookies that I'm not so sure were authentic Celtic food, but were, uh, "interesting".

 
My weekend one or two

Ha, well I'm moving slow doncha know. My big deal this week was getting out to TJ's for the figs and going to Ace for more jars. Think I overdid it a bit so stayed off my feet for most of yesterday. I'm cheating by using "the boot" on side where they took off the cast, don't know if that's a bad thing, but without it I still can't put any weight on it, so up and around some hopefully is better than nothing.

Yesterday I baked off the Alton Brown Chocolate Chip Thick and Chewy Cookies (which made for a grand breakfast this morning).

Today is jammin' and cannin'. The coolest thing about it so far? I found what I think is mom's old canning pot. I'd completely forgotten about it and when I recalled it thought it was on a hanging rack in the garage. When I went to look, it wasn't there and I had wistful thoughts about not being able to ask Brett where he put it given our neighbor use to borrow it from him all the time. So I went back in the house to ponder the mysteries of life while washing some dishes, as you do, and thought I'd just go in the garage to give another look 'round. Well, lo and behold there was the pot. Stuck up on top of with some other stuff on top. Brought it in, cleaned and buffed it with some Bar Keepers, but left the patina of mom doncha know... and after a short feet rest while I type this am tickled pink to go can using mom's pot (now if I can only find something to use as a rack!* The pot is wider than the one I got to fit the stock pot.)

I'm going to try Steve's recipe and then with the last half I plan to add some cinnamon/nutmeg/vanilla a la Oprah's Favorite, The Girl and the Fig, Fig Jam. Fingers crossed.

*Old stuff, gotta love it. Don't know if it's all made this way, but my folding steamer insert turns out to be made so you can take the handles/feet off of it. Poof, a canning rack.

Happy Weekend Six everyone!

 
So, have you ever tossed out jam?

Rookie mistake. I know. I know. I was doing ok last year after all that guidance. I blame the distraction of the bird that got in the sunroom today (and I'm still trying to find).

I'm trying to decide if I should waste all these jars on the jam. In the last min you add the lemon juice, I'd already checked the set and it was perfect, but it said add lemon juice stir one minute more then process. However, when I started to put it in the jar it was really runny, so popped back on to cook a minute longer annnd poof: in an instant, a bit burnt. Not bad, but now it has a bit of a cough syrup taste and the taste isn't as bright (still had my freezer plate of the first sample - it's for sure off a bit from that in both taste/color). Think I should call it a day? My good foot is super swollen and hurting pretty bad.

smileys/frown.gif

Damn!

These jars were going to be gifted, so now I dunno...jars aren't cheap AND I have a whole other 4 lbs I haven't made jam out of yet. It's not like I'm living in the little house on the prairie and won't have any other food through the winter. I can't imagine me eating all this.

 
I made some marmalade from wild oranges this year..

very beautiful, but very bitter, even though I nearly doubled the sugar I usually use. I still like it, but I didn't want to eat all of it by myself. I put a cupful into nlb's Pineapple Cream Muffins instead of the can of pineapple, and created a muffin that even my husband, no fan of marmalade, liked. Maybe this would work that way as well?

I must say that the muffin recipe seems to be endlessly flexible. I have made several variations, and they have all been good.

 
Maria, been there, dumped THAT. If something isn't salvageable, or respurposeable (new word) I'll

consider it a lesson learned and dump it. Only done it once or twice (and it KILLED me) but sometimes, you don't have any choice. Last thing you want is to put up those jars and realize that when you give them out at the holidays, that burnt aftertaste has become the primary taste. (Hate it when that happens.)

 
Nothing as exciting as y'all. I made a birthday dinner for friends, menu inside:

I wanted this to be something special-ish so I served,

Savory Corn Cakes with Crème Frâiche & Benton’s Bacon

Soul Smothered Chicken
Smokey Long Beans
Herbed Rice Pilaf
Sliced Heirloom Tomatoes

Olallieberry Pie & Vanilla Iced Cream

To drink, we had some swill from the cellar. (Pink Girl Napa Valley Rose of Syrah) A good time was had by most.

 
Mom gave me her old canning pot, although she used it alot, still had price tag on the lid - $7.99!!

Very old indeed! It's got to be at least 30 years old.

 
Ok, out it goes...

The kicker, though it wasn't bad and would likely make a nice ice cream topper or mixer in something, was I tasted some and when I went to sit down realized I grabbed some water to wash the taste out. Sooooo, lesson learned it's gettin' tossed. Canning apparently doesn't bring out my finer food moments.

Thanks for making me feel less guilty about tossing it.

(Also, think I was a bit over ambitious feet wise to try this right now.)

 
my weekend six

Saturday did some weeding in the front yard flower bed. took my iphone out and set it on the rock wall. left it there all night, in the rain. it's sitting in a bag of rice right now. I'm hoping for the best. gahhhhh.

Saturday dinner: Baked halibut and a roasted chili rice dish. I added one of the roasted Hatch chilies to some Mexican Rice mix we had on hand. quite good, and the chilies are on the medium/hot side. steamed cauliflower with garlic breadcrumbs was the veggie.

watched a taped episode of Blue Bloods. we're really wishing we had followed this show from the beginning. It was quite the touching episode. Garrett's cheese/caramel corn was our special treat, sent to me from my cousin in Chicago.

Sunday was mixed berry jam day. used up some of the raspberries I picked and then added them to some frozen berries. got 1 pint and 2 8oz jars. they're keeping company on the counter with 4 quarts of Dilly Beans

I also baked this Chocolate Zucchini Bread. It's a lower fat/sugar version and turned out quite good. I added 1 cup of mini chocolate chips. Next time I will leave out the cinnamon.

baked a meatloaf for Dh's lunches, using some moose chorizo and lean ground beef. added some lightly cooked bacon for a bit more fat. I had a packet of Maggi meatloaf seasoning, don't know why, but I used that and some fresh garlic as my seasoning. made an awesome sandwich last night. plenty left for DH with cauliflower/potato mash---weight watchers.

http://www.tasteofhome.com/Recipes/Makeover-Chocolate-Zucchini-Bread

 
I tried a dish towel, that's what mom used and it floats all over

didn't take long for me to go, ok, this isn't working.

 
Cake rack, roast rack, anything that keeps the jars from sitting . . .

directly on the bottom of the pot.

 
Recipes du jour, Traca.

Soul Smothered Chicken

½ cup BUTTER or OIL
1 WHOLE CHICKEN, cut into pieces
1 tsp SALT
½ tsp GROUND BLACK PEPPER
¾ cup ALL-PURPOSE FLOUR
3 cups chopped YELLOW ONIONS
1 cup chopped CELERY
3 cloves GARLIC, chopped
2 cups chopped CARROTS
3 cups CHICKEN BROTH
3 Tbsp ALL-PURPOSE FLOUR
¼ tsp CAYENNE PEPPER
2 tsp SALT
¼ tsp GROUND BLACK PEPPER

Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and ½ teaspoon pepper. Dredge in ¾ cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.

Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Gradually mix in chicken broth and flour. Season with cayenne pepper and remaining salt and pepper. Bring to a boil, and reduce heat to low.

Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened. 8 servings

Long Beans Slow-Cooked with Bacon and Onions

2 Tbsp EXTRA-VIRGIN OLIVE OIL
4 to 6 slices BENTON'S BACON, chopped
1 large ONION, chopped
2 lbs FRESH LONG BEANS, cut in 6" lengths (or use unsnapped, strung green beans)
2 quarts CHICKEN STOCK (or water)
KOSHER SALT and FRESHLY GROUND BLACK PEPPER
a pinch of RED PEPPER FLAKES
1 tsp GRANULATED SUGAR
1 Tbsp PEPPER VINEGAR

Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt, pepper, red pepper flakes, sugar and vinegar.

Reduce the heat to med-low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

 
So far the large steamer basket is all that fits

...trust me I kept thinking there must be something around here that fits. Even tried the toaster oven rack and a wire plate charger.

 
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