In the pressure cooker pot, melt 4 Tbsp of salted butter. Add in 6-8 cloves of garlic (cut into small chunks). When you can smell garlic, add 1 1/2 cups of long-grain white rice and stir around to coat with butter. Add 2 1/2 cups of broth and pressure cook on ‘high’ for 3 minutes. Allow to rest for ten minutes (natural steam release).
Ingredients:
I’ve been making quick maple lemonade — 1:1 mix of lemon juice and maple diluted with water to taste. For me, that’s 1T of lemon juice, 1T of maple syrup, mixed into a large glass of water.
For some reason, frozen pizza never gets cooked right when I follow the instructions. Yes, the oven is actually at the right temp (I know not to trust the built-in thermister … but, if three different devices agree within a degree or so … I am confident that I’ve got the oven to a reasonably correct temperature!). But the middle ends up uncooked and soggy. Ugh! And cooking it for a few more minutes until the crust is actually cooked just yields burnt pizza. Also ugh!
So I did an experiment — instead of cooking the pizza at 400 for 22-24 minutes, I tried half an hour at 350 and half an hour at 375. I had to add a couple extra minutes in either case, but 34 minutes at 350 yielded a not-burnt-but-cooked frozen pizza! That’s not exactly a quick meal — if I have frozen dough defrosted, I can bake a fresh pizza at 550 for about ten minutes and have a full half-sheet of well-cooked pizza. But it’s a lazy meal — maybe three minutes of active cooking and half an hour to wash dishes or something.
12
servings30
minutes50
minutes1 cup coconut oil
3 eggs
1/2 cup sugar
2 cups whole wheat flour
1 cup all purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
2 cups wet grated zucchini
1/4 c sugar
1 tsp cinnamon
1/4 tsp cream of tartar
Our first chickens turned one year old on Tuesday, so I came up with a recipe for a “chicken birthday cake” that would be healthy(ish) for chickens and tasty for us. Leaving the sugar out of the batter worked well — the chickens got whole wheat, coconut oil, cinnamon, and zucchini. We got cake — and the topping mixture gave the muffins a crispy and crunchy top. Would totally make this again.
Marinade:
Don’t add all of the water — mix everything else together, then add water until you get the consistency you want. Pour into bag, add rabbit, freeze. Once solid, seal bag. It’ll marinade when it defrosts. Then cook at about 300F for 1.5 – 2 hrs.
This marinade made a wonderful dressing too — I mixed up another batch later that night. Thinly sliced cucumbers and onions coated in the yogurt dressing.
We made dilly beans tonight.
Ingredients:
Method:
I’ve seen a lot of info on the incredible (bad) environmental impact of meat production — the amount of land and water it takes to grow a cow is staggering. Something like 77% of the world’s land that is used for agriculture is used to graze livestock. Lamb/mutton, beef, and cheese (mostly cows still) top the list of inefficient ways to produce a gram of protein. I see plant-based fake meat (Beyond, Impossible, etc) marketing toward this — a lower impact way to enjoy a burger. I’d like to see more focus on using existing food sources to reduce the amount of meat contained in meals — rewriting recipes to reduce meat consumption.
I make a lot of meals where meat is a small component of the dish — additions instead of subtractions from the normal recipe. Enhancements instead of restrictions. Turkey burgers with lots of spinach, some feta, and garlic. Stroganoff with three different types of mushrooms, plenty of onions, and a bit of beef. Tacos and wraps loaded with rice, beans, tomatoes, onions, avocado, cheese, grilled corn, and a little grilled chicken. Sloppy joe sandwiches where half of the ground beef is replaced with red lentils. Pasta salad that’s more salad than pasta with a little bit of diced pepperoni. We have completely vegetarian meals, and I use the Beyond/Impossible substitutes to make meatball subs or sausage pizza. That all balances out the grilled steak or rack of ribs some other day.
There are a few scenarios where the advertised protection a process offers are effectively worthless — Ebay disputes won’t refund shipping charges or require you to pay additional shipping to return an item, so shorting the customer by less than the shipping cost makes winning your dispute worthless. The 1970’s Fair Credit Billing Act gives you the right to dispute charges up to 60 days after the charge — but, when I ordered a CSA membership in September that started the following March … that window precluded a simple charge-back when the CSA claimed I was not on their list. I expect this window is why people get upset when companies finalize the charge before shipping the product.
Outside of the FCBA contest period, there’s not a whole lot you can do. Small claims could be a route, but that is less effective for inter-state transactions. Some company in Texas doesn’t really care that they’ve got a judgement against them in Ohio. Ohio doesn’t have a lot of power to force payment, either. Traveling to the state with more direct jurisdiction is expensive, and you’re not likely to reclaim damages incurred in obtaining the judgement (i.e. the settlement is not apt to cover your hundred dollar refund, three hundred dollar plane ticket, thousand dollars in hotel charges, and couple hundred bucks for a rental car).
That’s where we were with Keg Factory. We’d gotten a DigiBoil with an inaccurate temp reading. And been told by KegLand, the manufacturer, that the unit isn’t meant for mashing so isn’t designed to have an accurate temperature reading. (Asking why there’s a mashing kit for the not designed for mashing product didn’t yield any illuminating answer) … the owner of Keg Factory told us the product didn’t seem to be a good match for our needs (true, but the advertised function of the product certainly met our requirements!) and offered a shipping label to return the thing. Seemed like a good idea to stop wasting time on a product if the manufacturer says it’s not good enough for its intended purpose. We confirmed they weren’t looking to add a restocking fee or otherwise charge us — a full refund was what was on offer. Yup, that’s it. So we packed up the thing, shipped it off, and confirmed delivery. That was March. We proceeded to contact them looking for our refund. Calls routed to voicemail. No return e-mails. Online chat where we’re the next in queue for hours. When we did get through to someone, we’d be told someone would look at it that day. And still no refund.
As a last ditch effort, we filed a complaint with the Better Business Bureau. The Austin office concurred that our problem fell into their purview and forwarded the complaint on to the vendor. We got a refund notice within a few hours! It took a few days for the refund to clear through to my credit card, but a complaint with the BBB accomplished in three or four days (days where we didn’t do anything) than months of calls / online chats / e-mails managed. Sad that it seems to take publication of poor service to correct a problem … but I’m exceptionally glad to have this saga over.
I have a bunch of recipes from https://foragerchef.com that I wanted to make this year … but we seem to have missed the harvest this year. Reminder for next year — snip a bunch of the citrus-y spruce tips and make spruce tip syrup and spruce tip ice cream.
4
servings20
minutes1English cucumber
1 Vidalia Onion
1/4 c apple cider vinegar
1/2 c water (this was a little much)
1/4-1/2 cup maple syrup (to taste)
1/2 tsp salt
1/2 tsp pepper
