Advertisements
Home

How to get the Kitchen Floor Mopped?

7 Comments

It is a given that my wife married a man that is just a little sloppy with his activities, and yes, his(my) activities include use of the kitchen for;

Honey bottling

Jam and jelly making

Making beeswax lip balms

Beer making & bottling

And obviously cut up, shredding and prepping meats for the grill and smoker.

And I am sure there are some unnamed transgressions.

Today was a little busier than usual! I finished cutting up and bagging around 15 pounds of strawberries…….. note – yesterday I ran off to Wood Duck Farms in the morning and picked 6 buckets of strawberries, returned home, cleaned and packaged half the haul and made it into the shower for an on time departure to see George Strait at the Houston Rodeo.( English majors and other grammar police….I kinda like run on sentences)

As I said – finished the berries but then decided to make strawberry jam! It is a pretty simple process. I have determined that a gallon freezer bag stuffed full is perfect for a batch. I follow the SureJell package instructions very closely. Critical are the boiling sequence and times. Add pectin and a 1/4 cup of sugar, on high heat, mash and stir at the same time. Once at a full rolling boil, add the remaining 3 – 3/4 cups of sugar and return to a full rolling boil….count slowly to 72 while it boils and remove from the heat. Oh yeah, toss in a tbsp of butter to reduce foaming…….I am not sure it helps but the directions suggest it.

Skim the foam, yes there will be foam. Waste not, want not. My wife loves the foam on top of here egg white and oatmeal frittata. Three tablespoons of quick oats in a small non stick pan, add enough egg white to cover and cook to done. Smear a little strawberry foam on it and enjoy. Remove a jar from the hot water bath and fill to 1/4 inch of the top. Snug up sanitized lids. The process took a little longer as I made 19, 55ml jars, cute little things, and 5 – 7 ounce hex jars. Process 10 minutes in a boiling water bath and then set aside.

This is not a full rolling boil. There is foam and a few boiling bubbles but not what you are looking for.

Getting close! If it is still bubbling and spattering, even while stirring, you are there.

Processing for 10 minutes.

The finished product ready for labeling. To the right is the yummy foam my wife uses for her frittata.

Next up was prepping two chickens to be cooked “Beer Butt” style on the grill. It takes 75 minutes or so while trying to keep the closed grill temperature at about 350 F.

The final result. In the beer cans was a nice oatmeal stout and a few crushed garlic cloves. I used A rub and garlic salt seasoning.

A quick dinner with a nice quinoa cold salad before heading off to the gym. When I returned I still had the beer to rack over with the reminders of the spots on the kitchen floor still fresh in my ears. Got the beer, a nice Wit beer, racked and the floor mopped – Hun!

It says priming tank but has been put into service as a fermenter due to leaks in my original fermenting bucket.

I think it is bed time now.

TTFN

Bishop

Advertisements

Fire Cider

2 Comments

With the New Year comes opportunities to focus on change! Unfortunately the commitments tend to erode rapidly. I began my workout routine commitment two weeks post my arthroscopic knee surgery in early December. I am trying to get a jump start on the hordes that arrive the first week of January every year. I will resist erosion!

Now the commitment to the(my) midsection and general overall health. I intend to drop at least 15% of my body weight by summer……. of 2019! Yes, this year! I see the doctor for my annual wellness check in a couple of weeks and I know he will talk to me about the above mentioned 15% goal! He will probably suggest a little more, LOL.

I have been taking a tablespoonful of organic vinegar and my raw honey on a regular basis. One of our regular honey buyers was picking her order and mentioned “Fire Coder” as a healthy elixir. She swears by it so, I decided to make my own. Read a little below for anticipated health benefits.

https://scdlifestyle.com/2016/03/the-science-of-fire-cider-and-oxymels-for-health-improvement/

I found a good looking recipe that had the components of the elixir she takes. A quick search and I found a recipe that looked perfect.

https://blog.mountainroseherbs.com/

My batch…….sadly, it will be 4 weeks in the making so I won’t be able to critique it, but, I ordered a bottle from Mountain Rose Herbs to get started with the regimen prior to mine being ready.

Recipe;

1/2 cup grated ginger root

1/2 cup grated horseradish root

1 medium onion chopped

10 cloves of garlic crushed or minced

2 jalapeños chopped

Zest of one lemon plus the juice

2 tbsp dried rosemary

1 tbsp turmeric- I used 3 tbsp of fresh ground turmeric root

1/4 tsp cayenne

Apple cider vinegar

1/4 cup raw honey- added after filtering the mixture at the end of 4 weeks to desired sweetness- may take more than 1/4 cup.

I added the ingredients to a wide mouth quart jar, used the canning jar funnel to reduce my mess, filled the jar with Braggs organic apple cider vinegar leaving enough room to be able to shake and mix the stuff up. I used parchment paper as suggested under the lid. It will prevent the vinegar from attacking the metal jar lid, I will probably buy some plastic lids for mason jars in the future.

Shake daily, store in a dark place, my pantry closet works well. At the end of 4 weeks strain through cheese cloth and wring out the damp clump. Mountain Rose suggests using the squeezed out ingredients in a stir fry.

Take a shot per day and more of sniffles are coming on. I will start a second batch in two weeks to keep the cycle going. Sorry Mountain Rose, but I will be on my own after the store bought bottles used,

img_5992

All ingredients except for the organic apple cider vinegar are in the quart jar.

img_5993

The canning funnel makes it easier to load the ingredients as well as topping off with the vinegar.

img_5994

Showing the head space needed to provide room for the daily shake and agitation.

 

FYI, I haven’t abandoned my garden nor my bees, but the right knee has been killing me so it was cleaned out in early December. I have beets, carrots, radishes and turnips planted. A few Meyer lemons are on the tree and I am abandoning my attempts to grow bananas.

More later.

TTFN

Bishop

Jelly Making

1 Comment

The fourth batch of Mustang grape jelly is complete and it appears to be set and clear, although it is a dark maroonish color. I thought I would post a more detailed description with some excellent guidelines for novice jelly makers…..FYI I am not to far beyond novice when it comes to jellies…..I am much more experienced with jams!

 

Mustang Grape Jelly

5 cups strained juice

7 cups sugar

1 package Sure Jell Premium pectin

1 tsp butter

 

Prepare juice

In a large pot add 1 to two gallons of washed and de-stemmed Mustang grapes. Add enough water to cover the grape. Heat to a boil and use a potato masher to burst skins and mash the pulp. Boil for 20-25 minutes. Strain through a double layer of cheesecloth. Do not squeeze the pulp, let Mother Nature and gravity do the work. Your patience will result in a much more clear jelly. Store in the refridgerator until ready to use….probably no longer than one week.

55164038525__5A638659-9F5A-4D17-ACD4-99887D674333

 Gift sized jar. Love the beautiful clear color.

Jelly making

Add 5 cups of juice to a “tall” pot. Add pectin and butter and heat on high, continually stirring, until it is at a rolling boil, one that cannot be stirred down.When it boils it foams up pretty high.  Add the 7 cups of sugar all at once. Heat until to a full boil again while continually stirring. Boil 3-5 minutes. This is a bit of a subjective –  to test if the jelly has cooked long enough – I found this great description with photos….unfortunately I couldn’t seem to get them to embed themselves so I grabbed a few off the web.  My experience is that it takes a good 5 minutes to get to the sheet test stage for this jelly….The sheet test is when I take it off the heat and ladle into the jar. I sometimes use the wrinkle test but i look to see how slowly it sheets off the spoon as my gauge. Process in boiling water bath for 10 minutes.

https://www.thespruceeats.com/testing-homemade-jellies-for-gel-point-1327874

“In theory, you can use a candy thermometer to check when the jelly’s temperature reaches 220 degrees Fahrenheit (at sea level), but that’s not always the most reliable way to ensure your jelly is ready to cool.

Fortunately, there are other methods for testing jelly. Descriptions of how to do a jelly “sheet test,” “spoon test,” or “wrinkle test” can seem mysterious if you don’t know exactly what you’re looking for. Let’s demystify those methods so that you can make jelly with confidence.

During the early stage of cooking jelly, the liquid is visible while it boils. It’s nowhere near ready yet. You’ll need to let the liquid boil until it becomes one gelatinous liquid with no separate liquid visible boiling to the surface.

Once you’ve established that the liquid is condensed into one form, then and only then should you apply the sheet or spoon test, but the temperature of the liquid is likely to be below 220 degrees at this point in the process.

Still, when you’re satisfied with the consistency of your jelly, dip a large spoon into the boiling pot and lift it about one and a half feet above the pot to pour the liquid jelly out all at once. What you’re looking for is the very last bit of jelly to come off the spoon. During the early stage of cooking, the last bit will pour off in a single drop.

As it gets near the gel point, bubbles will cover the entire surface of the boiling jelly and start to climb up the sides of the pot. This is when you know your ingredients have condensed into one liquid form and are just about ready to set. Temperatures inside the liquid should be in the 220 degree-range no matter where you stick the candy thermometer.

Do another spoon test – When the jelly is almost done, the last bit of liquid jelly will come off the spoon in two drops rather than one. This means that the jelly has already begun to form into a new jelly-like compound and should theoretically be ready to take off the heat and let cool in your jelly molds. Still, you should apply the sheet test to make sure it’s fully ready.

The sheet test – When the jelly is ready, the last drops pouring off the spoon will run together and “sheet” off the spoon. What you want to look for at this stage is the absence of large droplets replaced by these amorphous globs instead. Once the liquid no longer pours off in drops but slide off in sheets, you’re ready to apply the final test: the wrinkle test.

th

The Wrinkle Test – In order to apply the wrinkle test, have a small plate in the freezer while you are cooking the jelly. When you think it is done (based on the spoon test or temperature), place a small amount of jelly on the plate and return the plate to the freezer for 1 minute. If the jelly wrinkles when you push it with your finger, it is done.”

th (1)

Results have been good through 3 batches. I will attempt to do a batch with the Sure Jell light pectin in the very near future. Fingers crossed. The Sure Jell Low/No sugar pectin recipe guide lines for the grape jelly uses 5 ½ cups of juice and 3 ½ cups of sugar. That is HALF the sugar of the other recipe.

TTFN

Bishop

Muscadines…or is it Mustang Grapes…..Both are a Southern Thing

3 Comments

A note about the delay posting this addition. I am confident that the Mustang grape vs. the Muscadine confusion has been resolved. I have been picking Mustang grapes. The Foraging Texas website has definitive descriptions. So, read on…….

It seems that the longer that I am living in Texas, the more I learn about the “life in the background”. Even though I am living at the edge of a huge city. Houston proper is home to about 2.3 million people, while the Metropolitan Statistical Area is nearly 6.5 million people. Crazy, I was just commenting to to my “Goo” friend John the other day that I never pictured myself living in a big city! Strange as it may seem, in the midst of this 6.5 million people, there is a good sized chunk of southern rural life.

Out for a bike ride the other day in my rural/urban setting of Kingwood, I spot purple spots on the bike path. I stop and look up……Hmmmmm, looks like Muscadine wild grapes. (not!!!!! see lead in note)

Vitis mustangensis, commonly known as the mustang grape, is a species of grape that is native to the southern United States

This woody species produces small clusters of hard green fruit that ripen into soft 34-inch (2 cm) dark purple berries in August–September.

They have a thick outer layer of flesh and on average contain four seeds. This variety of grape is recognized by the white velvet-like underside of the leaves, and often covers small trees, shrubs, fences and other objects that it grows near.[3]

At the beginning of the article I thought I was picking muscadines…so I wrote….

“Muscadine (Vitis rotundifolia) is a member of the grape family. It is native to much of North America and grows wild in roadsides and forests.

It has been extensively cultivated since the 16th century. Its natural range is recognized in the following states of the US: Alabama, Arkansas, the Carolinas, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Missouri, Mississippi, Oklahoma, Tennessee, Texas, Virginia, and West Virginia. They are well adapted to their native warm and humid climate; they need fewer chilling hours than better known varieties and they thrive on summer heat.”

I rode home and grabbed my bucket, put it into the saddle bagss on my bicycle and headed out. FYI, be prepared to drip sweat when picking Muscadines (and Mustang grapes)…..even early in the morning…80 degrees F and north of 70% humidity…..perfect for these grapes.

IMG_5239

I am I little taller than the average guy. I saw purple spots on the bike path on the West Lake Houston bridge and looked up. Within my grasp was a vine….a good firm pull and it was down at picking height.

IMG_5245

Lots of big and very ripe Muscadine (Mustang) grapes. I returned home with almost 8 pounds and – completely sweat drenched….90+ degrees and very humid.

It was obvious that the bridge had been picked pretty hard. I had spotted some vines nearby, the spot is my secret, and rode the over to investigate more closely.

 

IMG_5243

I have competition. In the shadow of the big city and adjacent to a busy 4 lane highway is a patch of grapes tempting the local deer. Look closely at the tracks in the sand. I probably picked 4 pounds from this location where the deer were browsing.

Several days prior to this adventure in picking/foraging, I picked about 3 gallons of ripe Muscadines (Mustang grapes) and processed them into juice for the first of several batches of jelly. I first washed then froze the grapes to burst the skins. I put them into a deep pot and covered them with water, just barely covering them. Cranked up the stove and mashed the heck out of them as they boiled. I boiled them for about 25 minutes while mashing and stirring.

You get the idea….a bit of work but well worth it. next, gotta strain off the juice through a double layer of cheesecloth.

The result of my efforts…..I filled a 1/2 gallon jar and about 1/2 quart of a dark rich Juice.

IMG_5231

A good start on the jelly making. Just a note; if you want clear jelly, do not squeeze the pulp, let mother nature and gravity do the work.

Muscadine Jelly – FYI….it was Mustang grapes so the final product more like “tart sweet”.

4 cups of juice

3 cups of sugar

1 package of Sure Jell premium (yellow box) pectin

1 tsp butter to reduce foam

Add pectin to juice and stir well. Bring the mixture up to a full rolling boil then add sugar all at once. Stir vigorously to dissolve the sugar. Bring to a full rolling boil again and count of 60 seconds at full boil. Skim foam and fill your hot sterilized jars. Process in a boiling water bath for 10 minutes. Remove and let he jars sit undisturbed for a couple of days so the jelly sets up properly. Should make 5 half pints plus a little more.

Mustang Grape Jelly 

Same process to obtain juice.

5 cup of juice

1 pkg Sure Jell Premium (yellow box) mixed with juice.

Bring to a full boil and add 7 cups of sugar…that’s right, 7 cups.

Bring to a full boil for 3-5 minutes, the two batches I made took the full 5 minutes to get to the proper jelling point. Test drops on a cold plate until satisfied if it is ready….a bit subjective but it works. Skim the foam, fill sterilized jars and process in boiling water bath for 10 minutes. Let sit undisturbed for a couple of days…..I think I read that somewhere else…..Hmmmm.

55164038525__5A638659-9F5A-4D17-ACD4-99887D674333

One of several gift jars I made with the batch. I will make another two batches later this week. Love the beautiful color.

For the total “Southern” experience, I am in the process of making Muscadine (Mustang grape) wine with the 8 pounds I picked yesterday. I had a great visit with the owner of the The Grain Cellar down in Humble, TX. besides being a home brewer, he is a knowledgeable wine maker and a knowledgeable resource on yeasts. He loves to share his knowledge with customers….as well as sample of his wine making as well as his beer brewing….I will attempt to make about 4 gallons of wine!!!!!

Now….from this evening….Preston at he Grain Cellar insisted that I did not pick Muscadines so he started me on the research journey….. Preston, you were correct. The definitive plant description is found by examining the leaves. Mustang grapes have a “white” lighter color on the underside of the leaves. Muscadines are green, top and bottom. Now I know.

The Mustang Grape “must” in the wine making bucket has a great aroma. I am looking forward to finishing the process. I will post the wine making adventure later.

Three batches of jelly are in the jars, the last two made properly…heh, heh. Not sure if I will go out and sweat again to pick any more….and the season for the Mustang grapes is beginning to close….to hot! and too little rain!

 

TTFN

Bishop

 

Strawberries, Beets and Other Musings

Leave a comment

Let’s start right out in the field.

IMG_4791

This was the first of three buckets I filled in about 20 minutes of picking. The result was 14 pounds of luscious hand picked berries. Wood Duck Farms just 25 minute north form Kingwood….Organically grown and very sweet. http://www.woodduckfarm.com/

IMG_4795

A little clean-up and sorting….I had intended to freeze all of the berries but as it was the day before Easter my bride suggested that I make a plate of the nicer looking berries for fresh eating at our Easter luncheon……Yes Dear! I still manged to sort, clean and slice up about 10 pounds for the freezer to be made into jam. I have picked enough for two batches from my garden so I will have plenty for gifts and for a sale or two or three or more.

IMG_4793

A few of the berries dedicated to our Easter  Luncheon

IMG_4864

Two batches of low sugar strawberry jam….Sure-Jell light recipe, pink box….just 4 cups of sugar per batch vs 6 cups of the regular recipe…..And three pints of Pickled Beets.

Side note on the beets….. I used about 12 medium sized beets and roasted them in the oven at 400 deg. F for 40 minutes inside of a foil pouch. Included in the pouch were 2 tsp olive oil, 2 peeled shallots and two sprigs of Rosemary. What a great aroma….peeled and thinly sliced the beets and layered them into the pint jars with Frenched Red onions….I also learned how to French to onions……old dogs can learn. The brine was boiled for a while to allow the spices to meld. Processed in boiling water bath for 30 minutes.

  • 1 1/2 cups Tarragon wine vinegar
  • 2 teaspoons Kosher salt
  • 3/4 cup sugar
  • 1 1/2 cups water
  • 1 Cinnamon stick
  • 2 tsp whole cloves
  • 1 tbsp of pickling spice.

The bees are coming – can you hear the buzzzzzzzzzzz – 4 packages of bees from Navasota on Saturday April 14 and 6 NUC’s from Jennings, Louisiana on the 12th of April…..looks like I will be a busy boy this spring!

I have decided that my experimenting with banana growing is halting… not enough joy! lots of space consumed and the returns are minor….I need to do this in Belize…..OK – I can dream. I’ll stick with mostly tried and true….with an experiment or two along the way.

Hoisted a swarm trap up onto the big oak in the back yard today. A lot of reports coming in on the “Beek” forums here in Texas with success stories. I need to be careful and not exceed my self imposed limit of ….. No more than 25 hives.

Three more batches of strawberries in the freezer awaiting their fate….Jam is such a sweet fate…And more pickings everyday from my garden. A few asparagus sprouts are being snacked upon, more beets to be picked, snap peas for a bit longer, cucumbers and beans are climbing, potatoes in pots and a few quarts of blueberries in a few weeks. I should also haul in a big load of blueberries from Blakelock’s Berry Farm in a few weeks –  Yum.

 

TTFN

Bishop

Pomegranate Jelly

Leave a comment

I am very sure it won’t be as good as the Pomegranate Jelly that my Aunt Josie made – my first memories of her jelly are from Christmas time nearly 60 years ago. Just saying that phrase – “60 years ago” begins to make me feel a little old! My Uncle Jim was a Foreman for Western Water Works in Taft, CA. -( I think it is called West Kern Water District now….) Back to the pomegranate…..the main yard in Taft was surrounded by a hedge of pomegranate bushes. They seemed to ripen in the late fall which probably coincided with my Christmas season memories of Aunt Josie’s pomegranate jelly.

60 years ago I didn’t know much more about her jelly other than how wonderful it was on my toast! My forays into making jams and jellies is relatively recent, in the past 10-25 years or so. Key differences from those long ago times, Aunt Josie sealed hers with a cap of melted paraffin. I remember seeing a row of 6 or 7 jars on a table in the dining room adjacent to the kitchen. Almost every jar has a little dollop of jelly that had oozed through the wax somehow and …… if no one was looking I wiped my finger through it and into my mouth……probably considered unsanitary by today’s standards but I don’t believe anyone ever became ill.

Now, comparing my jelly to Aunt Josie’s. Several years ago I did make a batch from scratch – a lot of work to extract the seeds and squeeze and make jelly…..Today I took a shortcut. I bought some organic, unsweetened pomegranate juice. My batch from scratch was very much like my Aunt’s, both in color and flavor. My store bought juice resulted in a much darker jelly. My Aunt’s jelly was translucent, like rose pink tinted lens. My offering is dark crimson and only allows a hint of light to pass through the jars.

I terms of flavor….I would say my offering is a more robust and has a hearty pomegranate flavor – still, very pleasant. I made two batches, both resulted in approximately 6 – 8 oz. jars. Batch one was straight up pomegranate.

  • 3 1/2 cups juice
  • 5 cups sugar
  • 1 packet of Sure Jell brand low/no sugar pectin….pink package
  • 1 smidge of butter to reduce foaming.

I followed the Kraft website’s directions for pomegranate jelly. Jelled up very nicely.

Batch two. – I added two cinnamon sticks and steeped them in the pomegranate juice for about 15 minutes on very low heat. I left the sticks in as I added the Sure Jell pectin and brought the mix up to a full rolling boil. I removed the sticks and added the sugar and followed to recipe as written.

Both batches were processed in a boiling water bath for 10 minutes.

In the photos shown below;

The single jar is a small 110 ml jar. In bright sunlight there is just a hint of light passing through. Dark and yummy.

The two batches shown side by side; on the right the Pomegranate Jelly and the left Pomegranate with Cinnamon.

Bee News;

Yesterday I drove out to Blakelock’s Berries out in Grangerland, 23 miles out from the house, to add a honey super to the hive out at the farm.

28378808_1797846036913301_4150785973977378071_n

Added the medium super yesterday on top of the two deep brood boxes. The girls are bringing in lots of pollen and upon close inspection those without pollen appear to have a bit of a swell to the abdomen. Hmmmmm, could it be Blueberry nectar or some other source? Note: Bumble bee hovering around the entrance before the girls chased it away.

 

TTFN

Bishop

 

 

BCT Sandwich

Leave a comment

So, no lettuce in my summer garden so I had to sub for it! English cucumbers made a nice and flavorful replacement. For the tomato portion of the sandwich I sliced up a ripe Brandywine heirloom variety. Yummy so far. I also have a bit of homemade involved with the bacon. 

The bacon is lamb bacon, cured and smoked in my backyard/kitchen. 

I had just finished slicing it up, making it ready for packaging. I have another whole one in the freezer waiting for Fall recipes. Each lamb breast used for the bacon recipe is about 3.5 pounds.  The flavor is just amazing! 


Posing with the cucumber and lamb bacon is another variety of tomato that handles the Houston summers pretty well, Celebrity. 

The bees are also keeping me busy this summer. I am off to Navasota to pick-up five new queens. The queen’s in my two captured swarms are not laying well and will need to be replaced. I have, what should have been a new queen this spring, that is not laying well, so, down the road she goes. The last two will replace two older queens. 

It will be hotter than Hades tomorrow, requiring a beer or two to cope with the heat. I have some of my Honey Blonde Ale on tap to stave off my thirst. Bee season will slow down a bit later on then,  time to brew more beer. No rest for the wicked! 

TTFN

Bishop

Older Entries

%d bloggers like this: