RicinYakima
High Steppes of Eastern Washington
Found out I geriatric diabetes on May 4th. Haven't eaten anything white since then and down 14#. Go for another blood test on August 4th. Good luck popper!
Found out I geriatric diabetes on May 4th. Haven't eaten anything white since then and down 14#. Go for another blood test on August 4th. Good luck popper!
I brought it up once and was told that since there already is a 10 year supply of jellies in the root cellar we didn't need any more jars of any variety.
Since we are still steering away from sugar, I haven't had any kind of dessert since early Nov. of last year.that was one of the best desserts I've had in a long time.
What is schmaltz?waking this thread up...dang, it's been a year
Aldi's marked down a bunch of Leg-o-lamb (boneless)...1/2 price.
3.25 lbs of meat for $11, can't beat that.
I was gonna grill it, but winds have shifted and we are getting all Canada's wildfire smoke, worst I ever seen it and didn't want to spend any extra time outside. So I put the Meat in the crockpot with some schmaltz, fresh pineapple, course sea salt, and a fist full of spearmint stalks/leaves.
I've never cooked lamb, but have had it in a restaurant...always comes with mint jelly, which was the impetus for my brainstorm of a recipe. Dang best roast I ever had. If I had a clue how good this would turn out, I would have emptied the shelf of all the marks down boneless legs.
the photo doesn't do it justice.
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Is a Mustang grape anything like a muscadine, Vitis rotundifolia? They look similar.I still have hogplum jelly my grandmother made over a decade ago and several jars since. It's my favorite kind ever but I rarely eat the stuff. Pantry has a crate full of all sorts of neat stuff what been gifted to us by friends.
Yesterday was dedicated to going to Austin to see a neuro-ophomologist (one of three in the country) about my Horner's Syndrome. On the way home early afternoon I said let's stop and see if there are any more grapes at the place I was invited to pick week before last. Sure enough, in a different spot were the best Mustangs I've ever seen, hanging in large (for Mustang) bunches, most at the peak of ripeness and a few just starting to wrinkle (maximum sugar point which is important for this super-tart variety). Got a 5-gallon bucket completely full of carefully picked and culled grapes....then noticed THE BIGGEST prickly pears I have ever seen growing by a fence at the edge of one of the hayfields, about three dozen were almost ripe. Made a phone call to the owner and he said get 'em. Wife is like we are NOT making more jelly! That's ok, I'm in a wine mood now (whether or not my alcohol intolerance will let me consume it is still TBD) and the state says I haven't reached my home-brew limit for the year yet, so wine it is.
Anyone got a proven recipe for a sweet prickly pear wine at about 12-15% ABV?
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22 quart stock pot plus a couple mixing cups full. All squished made four gallons of must with no water added.
Chicken fat.What is schmaltz?