- While I
didn't start it this week, our apple cider vinegar is about ready to
use. It has developed two really fantastic mothers, one on top and one
on bottom.
- I cooked a cinderella pumpkin that has been hanging around for a month. I saved the seeds to grow for next year, and I put it in the cold oven to dry because I didn't have counterspace, but I forgot about it and preheated the oven with them in there. They fused to the wax paper. Oops.
- Mr. B made a pumpkin cheesecake for us using the pumpkin puree I cooked. It was delicious and didn't last more than two days in our house.
- I froze 16 cups of pumpkin in 1/3 cup servings using muffin pans. One block makes 6 doughnuts with the scaled down one egg version of this recipe from King Arthur Flour. I made a pumpkin spice latte and one batch of doughnuts with the 1/2 cup that didn't fit in the muffin pans
- Mr. B's work gives their employees turkeys as a holiday bonus. Since we're not cooking this year and our freezer was too full for a whole bird, I cooked it a week and a half before Thanksgiving. On an interesting note, it was a Butterball turkey, and it is American Certified Humane. That's not the best certification, but something is better than nothing.
- We ate one leg/thigh of the turkey, then froze the other leg/thigh and all of the breast meat for later meals.
- I made two rounds of turkey stock from the carcass. The first was combined with the dark meat package above to make a large amount of turkey soup.
- The second round of stock was used for butternut squash soup. This is soup I made with some of that stock for freezing.
- The last of the turkey stock was used to pressure can butternut squash. We've never done this before, but in theory, I can reheat the jar on the stovetop, throw in some sage, onion, cayenne pepper, and salt, immersion blend it, and I'll have the same soup as above.
- Mr. B made persimmon leather from some persimmons he found growing wild last week.
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