When Gov. Newsom ordered a mandatory "Shelter in Place" on March 16, 2020, we thought it would be 2 weeks and then back to life as normal. I thought it might be nice to start a journal, but why bother? In 14 days, it would be all over and would only be a blip in the history books.
Today is day 26. Schools will be closed for the rest of the school year. Today the US logged 524,242 cases, 20,223 deaths, and 28,755 recovered; California had 21,505 cases, and 597 deaths. Santa Clara county had 1,442 positive tests and 47 deaths as of yesterday. It is time for me to start tracking this new normal.
Let's go back to Day 25, because that is a nice number and I still remember what I did yesterday. Day 25 was a gardening day. I planted 2 eggplant plants from Ace Hardware, and 6 Cannabis plants I had started from seeds. They joined the 2 surviving Blue Lake bean plants, a Jalapeno pepper and a Thai Dragon pepper planted a week or so ago. Hardware stores are considered "essential" businesses but Summerwinds and Yamagami Nurseries are not -- so we make do with "big box" plants and seeds, rather than the good nursery plants of yesteryear.
There had been 6 bean plants, one for each leg of my bamboo tepee but either worms or grubs got 4 of them. There are 4 Cannabis plants left for my niece and her friend to take. Out of the 12 seeds ($40), 11 germinated and 10 ultimately survived to transplanting size.
Today, Day 26 will be a baking and a sewing day. I have sourdough mixed up for bread and it is rising now. Each loaf I make is a bit different, but so far, most have been edible and one or two have been spectacular.
While the bread is rising, I will attempt to solve a setting problem with my latest quilt top (planned version below). The setting triangles aren't such a problem, but the sashing between them is driving me mad. Instead of calculating, I've decide to just go with the empirical method.
Saturday, April 11, 2020
Sunday, January 14, 2018
Turkey Empañadas
My sister gave me,among other things, a 5" empañada maker for Christmas. I decided tonight's dinner would be the perfect time to try it out. It works a treat! Cut out the crust with the bottom, put crust on top, add filling (and egg wash the edge) then fold it over and press to crimp the edges. I can't wait to try other fillings now.
Turkey
Empañadas
6
SP each
Ingredients
- 1⁄2 large uncooked onion(s), diced
- 8 oz uncooked 99% fat-free
ground turkey breast
- 1 cup(s) cooked frozen
yellow corn
- 1 cup(s) frozen baby peas
- Salt
- Pepper
- Onion
powder
- Garlic
powder
- Ground
chipotle pepper
- 2 Pillsbury
Pie Crusts
- Egg wash
Directions
1.
Spray
Pam in sauté pan and sauté onions until soft. Add turkey meat, breaking up
while browning it. Add frozen vegetables and season to taste.
2.
Roll
out one pie crust just a bit. (If you
don’t roll it enough, you can’t get 6 5” circles.)
3.
Cut
out 6 5” circles (or use a 5” empanada maker). Put ¼ cup of filling into center
of circle, brush egg wash around edges. Fold circle in half and crimp edges
well.
4.
Repeat
with second crust. Place pies on parchment lined cookie sheet and brush tops
with egg wash.
5.
Bake
at 375 degrees for 30 minutes.
6.
Alternatively,
flash freeze and pack into airtight container to bake later. To bake frozen
pies, increase baking time to 40-45 minutes.
Saturday, January 13, 2018
Pickle brined chicken??
Yes, indeed -- brined in pickle juice! Instead of tossing all that yummy juice, save it for this dish, inspired by one from skinnytaste.com (https://www.skinnytaste.com/pickle-brined-baked-chicken-tenders)
Instead of baking the tenders, I cooked them on my cast iron skillet with a misting of cooking oil spray. The dipping sauce is 1.5 Tbsp light mayo, 0.5 Tbsp Dijon mustard, a squeeze of lime juice and freshly ground pepper. A whopping total of 3 SP for a very satisfying lunch. Next time, I will try baking them in a bigger batch for a dinner.
To brine the chicken, just toss 2-3 tenders into the jar after the pickles are gone. Leave for at least 8 hours; these were brined overnight. Remove from the brine, pat VERY dry, dredge in beaten egg and again in Panko breadcrumbs. I cooked them, on medium high for 5 minutes, sprayed the tops, then flipped them over and cooked, covered, on medium low for another 5 minutes.
Since the brine will tenderize the meat, I would imagine even slices of chicken breast would come out fork tender this way.
Friday, January 12, 2018
A decadent lunch today
Since re-starting my Weight Watchers journey, I have been trying to cook more of my meals from scratch. Eating "cleaner" seems to help with weight loss. I discovered Skinny Taste and its creator/author Gina Homolka and feel like I have a new BFF!
Today, for lunch, I made her Waffled Crab Cakes* for 2 Smart Points each. The only problem is that they are SO good, I ate all 4 (for 8 SP). But, I had a very low point breakfast and I'll just make sure to have a low point dinner and its all good.
Later today I will be making her Easy Bagels** (3 SP each) for tomorrow's special breakfast.
Today, for lunch, I made her Waffled Crab Cakes* for 2 Smart Points each. The only problem is that they are SO good, I ate all 4 (for 8 SP). But, I had a very low point breakfast and I'll just make sure to have a low point dinner and its all good.
Later today I will be making her Easy Bagels** (3 SP each) for tomorrow's special breakfast.
*https://www.skinnytaste.com/waffled-crab-cakes
**https://www.skinnytaste.com/easy-bagel-recipe
Monday, May 1, 2017
Making Infused Butter (cannabis edition)
There are many ways to make Canna Butter, here are the most
commonly used.
Top of the Stove
Method
1. Select
the herb you plan to use; crumble it up (not nexessary to finely grind it
though) and remove (and SAVE) any seeds you find. Weigh, or measure, so you
will have some idea of the strength of your final product.
2. Use
only good quality, unsalted, butter. Until you get comfortable just winging it,
a good rule of thumb is 1 ounce of herb to 1 pound (4 sticks) of butter.
3. In
a sauce pan, put 6-8 cups of water, butter and herb; over moderate heat, stir
occasionally until butter is melted.
4. Continue
to simmer for 1 hour, then turn off the stove and cover the pot. Let it set
overnight.
5. The
more simmer and set cycles, the stronger (up to a point) your final product
will be. When using this method, I generally do 3 full cycles, ending with a
simmer cycle and letting it cool to room temperature.
6. Next,
line a colander or large sieve with 3 layers of cheesecloth. Pour the melted
butter mixture through the sieve.
7. Gather
up the edges of the cheesecloth and twist and gently press, to recover the most
butter possible. Set the “sludge” from the cheesecloth aside for later use. It
can be put into zip plastic bags and frozen for up to 2 months.
8. Pour
the warm water and butter mixture into a straight sided container, preferably
one that is taller than it is wide, and put into the refrigerator until butter
is hardened. You can also carefully put it into the freezer but don’t leave it
until the water is frozen – just until the butter is quite hard.
9. Carefully
remove the hardened butter from the water. The bottom surface may be a bit soft
or gooey but that’s OK. There is not enough “good stuff” in the water to use it
for medicine or cooking but I have found that my house plants LOVE it.
10. Re-melt
the infused butter and pour into storage containers. At this point, it helps to
pour into measured containers: muffin tins, small jars, plastic containers made
for butter storage, etc.
11. You
can use the infused butter in any recipes calling for butter or oil (cookie
mix, for example) or spread on toast, bread, muffins, scones, etc.
Crock Pot Method
1. Instead
of the sauce pan, put butter and herb into a straight sided glass container
that fits inside your crock pot.
2. Add
water to the crock pot (NOT into the butter/herb container) until it is at
least halfway up the side or up to an inch below the top of the butter/herb
container.
3. Turn
crock pot on and once the butter is melted, follow the simmer and set cycles as
above.
4. Follow
above from step 6 to finish.
Best Method EVER
1. There
is a device called the Magical Butter Machine (MBM) which automates this
process most wonderfully! They call it a Counter Top Botanical Extractor and more
information can be found at their
website - https://magicalbutter.com/
2. Caveat:
You will see MBMs offered for sale, at
often reduced prices, on Amazon as well as all the usual re-sale site. However,
the company’s excellent warranty ONLY covers machines bought directly through
the company. Given that their warranty consists of sending you a brand new
machine for almost any problem or defect, it makes sense to buy directly.
3. There
is a FaceBook group dedicated to the MBM, Magical Butter Users United (MBUU )
where there are often discount coupons offered as well as recipes and tons of
advice. The president of MBM is a member of the group and regularly responds to
posts. https://www.facebook.com/groups/magicalbutterusersunited/
Last
but not least, you can substitute almost any edible fat for the butter
mentioned above. I often infuse coconut oil and olive oil; I have not infused
lard but have been told that it works well too. These oils can be substituted for
butter in most recipes.
Thursday, February 11, 2016
No Food Porn Today
One crow for sorrow,
Two crows for mirth,
Three for a funeral,
Four for a birth ...
Oh,wait ... they
Two crows for mirth,
Three for a funeral,
Four for a birth ...
Oh,wait ... they
Are seagulls.
Never mind.
Monday, February 8, 2016
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