My wife wanted a lemon meringue pie. I had never made one before.
I think I've said this before but we have those same plates.
That is so funny, what are the odds... Well, great minds drink alike.AND I have those placemats with the blue/pink too! It makes me look twice every time you post something on your plates and those mats!
Well that sounds really good. Since we have a new blender on its way via Amazon, I may have to look into doing something like that.We make mustard 2 quarts at a time! It just gets better as it sits. And yes it's delicious. We soak yellow mustard seeds in vinegar for a couple days, then into the Vitamix with any flavored vinegar - pickle juice, pepperoncini juice, etc. - and process with a beer and enough water to get the proper consistency. Also turmeric, onion and garlic powders, salt, I forget what else. It's awesome stuff and looks just like French's yellow mustard but tastes 10 times better. Glad you're making it now too @applescrap!
That ham is beautiful.
Sure!!It's really easy, @BongoYodeler - I can post the actual recipe if you want to give it a try!
Yes, please do!Sure!!
Thank you!! Can't wait to try it...OK here you go - our "secret recipe" -
House of C Yellow Mustard
Soak:
1 cup dry yellow mustard seeds
1.5 cups apple cider vinegar
2/3 cup flavored vinegar - from a jar of vinegar pickled veggies - we've used bread & butter pickle juice, pepperoncini juice, dill pickle juice, hot giardiniera - whatever you like. We save our jars of pickle juice once the veggies are gone from it for just this purpose. If you don't have any flavored vinegars just use more apple cider vinegar.
Put seeds and vinegars into a quart jar, stir once a day and let sit on the counter at least 2 days - we usually do 4 or 5.
Processing:
Your jar of soaked seeds/vinegars
1 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. onion powder
2 tsp. turmeric powder
1 cup flavored vinegar (see above) (apple cider vinegar is fine too if you don't have flavored vinegars)
12 to 20 ounces liquid - beer is really good, water is fine if you don't have anything else, we tried white wine one time and it made Dijon mustard!
Pour seeds and soaking liquid into a strong blender - we use a Vitamix. Add seasonings and flavored vinegar and 12 ounces of liquid. Start at lowest setting of blender and gradually increase speed as mixture begins to blend. When mixture starts to thicken, add more beer or water til you get the proper texture. We always make it JUST a bit thinner than French's yellow mustard consistency as it will thicken up a bit as it sits. It should basically be a nice yellow consistent product - no seeds visible.
Makes 1.5 to 2 quarts yellow mustard.
The flavor is pretty sharp the first week but mellows as it sits. We never refrigerate it. We fill up a squeeze bottle with the mustard for daily use.
This is the base we use each time. We've tried it using hard cider - good! We've tried it using ALL water - good! We've used everything from light lagers to dark brown ales - all good! Have fun experimenting.
What herbs?Making some homemade infused coconut oil
View attachment 675891
What herbs?
Which is legal here in California. No laws being violated here.tetrahydrocannabinol
Which is legal here in California. No laws being violated here.
Nothing to see here, move it along.
I cant do that here. County ordinance states indoor only in a detached structure. I want to enjoy that good outdoor earthy flavor. Yes... its not as controlled or strong, but its like eating a hot-house tomato vs from the garden, no comparison!Lol, no cares in the world. Gearing up to plant next month for this year's harvest
I cant do that here. County ordinance states indoor only in a detached structure. I want to enjoy that good outdoor earthy flavor. Yes... its not as controlled or strong, but its like eating a hot-house tomato vs from the garden, no comparison!
Do you let 2 qts sit on the counter till its gone? What kind of timeline is that?It's really easy, @BongoYodeler - I can post the actual recipe if you want to give it a try!
Do you let 2 qts sit on the counter till its gone? What kind of timeline is that?
Thanks for the recipe!
Cannabis huh... I'll take the small one.Big one is a lemon thyme olive oil cake, and the small one is a cannabis infused coconut oil lemon olive oil cake (20mg in total, so roughly 5mg per quarter slice...I could eat the whole thing in one setting (hence the larger one, too). The jar I showed before is 450mg-ish so roughly 9mg per tsp (2+ for this recipe). Should last a while until I find other users for coconut oil.
View attachment 676173 View attachment 676174
Cannabis huh... I'll take the small one.
've been too busy the last two weeks. Did some Jalapeno Cheddar bread last weekend, then made grill cheese sandwiches with it That's about it except for a couple of pizzas.
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