A Moment on the Lips: Apple Cider Vinegar to Relieve Knee Pain

A Moment on the Lips: Apple Cider Vinegar to Relieve Knee Pain: ACV and I are very, very good friends. It's medicinal properties are endless and I can not imagine my life without it....I know that's a bit...

Homemade Pickles Time!

I totally forgot to buy dill for my pickles, so I substituted a dark amber ale.....results in 3 days!

Spring has Sprung!

I can not wait to eat some delicious berries this season! I have been walking by the $1.99 strawberries and although they look so good, I know they are rancid. Eating in season is an age old tradition and is so worth it. I have spent my winter months gorging on citrus and apples and now it's super awesome berry time. Here's what's in season now:

Arugula
Asparagus
Beets
Blackberries
Blueberries
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Cilantro
Collards
Cucumbers
Dewberries
Dill
Grapefruit
Garlic (Green)


Kale
Leeks
Lettuce–Head and leaf
Mint
Mushrooms
Mustard Greens
Oranges (March)
Parsley
Peaches
Peas
Potatoes
Radishes
Spinach
Spring Onions
Strawberries
Squash
Tomatoes (greenhouse)
Turnips

All natural cure for older pets with cysts

This is truly amazing and I only have Crystal to thank for the tip! My dog is going to be 12 in a few months and last year she developed a nasty cyst on her back. Our vet quoted us any where from $800-$1000 for removal, and as much as I love my little girl, we could not justify the cost. Over the past 6 months I have tried every natural cure I could find, and nothing worked. Crystal recommended that I use a warm compress soaked in salt. I did notice a slight change, but decided to try straight kosher salt and see what happened. I dipped a cotton ball in water, then dipped it in a bowl of salt and applied directly to the cyst. I did this for three days. 1 week later and there is no abscess and fresh skin on Poobie's back. I am seriously over the moon! I hope this is helpful for all of the owners of old animals out there.

Watermelon Sorbet (without an ice cream maker!)

As we approach the 60 something'th day of over 100 degree heat here in Texas, there are few things left that we can do to cool off. Cooking and cleaning in our underwear, taking cold showers, leaving the house ONLY when necessary, and making sorbet!

I had no intention of making this delicious treat until I learned a very necessary rule in grocery shopping: stick with a store you trust, instead of looking to save a buck. Last week I bought a watermelon at Central Market, it was insanely perfect and we devoured it in about an hour. Two days later I ran into Tom Thumb and saw watermelons on sale (about 30 cents cheaper than CM), so I of course bought one. It was fug nasty. No flavor and grainy texture. I felt so abused!

I decided to turn my anger into something magical. Because my dad grew up in the Great Depression, (well the 1930s but still...) I was raised to NEVER waste food. So began my watermelon disaster journey.

This recipe requires no ice cream maker, no shaking of a plastic bag for a half an hour, or having to stir up your mix in the freezer every 30 minutes. It is so simple and so insanely good.

Ingredients:

1 "personal sized" watermelon or 1/2 of a full melon cubed
1/4 cup of sugar
1/2 cup of agave nectar (you can sub sugar if you like)
Zest and juice of two limes (or lemons, depending on the taste profile you desire)
Pinch of salt

In batches, puree the watermelon in a blender.



Strain.



In a large saucepan over medium heat, bring 1 cup watermelon puree, lime zest/juice and sugar to a simmer, stirring occasionally. Season with salt. Pour in remaining watermelon puree and add agave nectar, whisking until evenly blended.

Pour the mix into a metal cake pan and freeze overnight.



The following day, take your frozen watermelon, puree and blend it one last magical time. This final blend will break up all of the ice crystals to create a smooth consistency. Pour sorbet back into the pan, cover and freeze 3-4 hours. Enjoy the sorbet (clothing optional Texans).

Let's Make Sausage!!

Tools:
Meat Grinder
Stuffer attachment

If you don't have a grinder you can still use this recipe for sausage patties, just sub the pork butt for ground meat.

Ingredients:

4lb Pork Butt (also known as pork shoulder)
3 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 7.5oz can of chipotle peppers in adobo sauce (peppers chopped)
1/4 cup chopped basil or Italian parsley
4 TBS olive oil
Salt and Pepper to taste
1 bag of hog casings


Toast seeds on medium/low heat, keep the pan moving, and cook til fragrant (about 3-5min).



Grind up seeds, add salt and pepper.



Trim fat from pork and cut into 1/2" cubes.

In a large bowl combine pork, spices, peppers (and adobo sauce), basil and olive oil. Toss to coat and refrigerate for 1 hour.



In the meantime, take out 2-3 casings and rinse off salt, soak in warm water for 30 minutes.

After your pork has rested, take it to the grinder.



It is imperative that you taste test at this stage! Make a small patty and cook in a skillet. Adjust seasonings if needed.

Grind the pork a second time to fully incorporate the seasonings, this also gives the meat a better consistency.

After the second grind, attach the stuffer and lube it up with shortening.



Before placing the casing on the attachment, push meat through the grinder to force out excess air. As soon as you spot the meat coming through, turn off the machine and attach casing.

Pull casing all the way up the attachment and tie a knot at the end.



Now you are ready for sausage-making madness!!

Keep the grinder on and slowly form each sausage to your desired size. Make sure to push out air bubbles and keep each the same width. After each link, twist the casing before the next.







Makes about 15 5" links. Total cost? $8!
Sausage will keep in the fridge for 1 week or in the freezer for 3 months.

Peach, Plum, And Blackberry Pie

Ingredients:

5 lbs of fruit (really anything is possible here!)
1/2 cup sugar
3 TBS cornstarch
2 TBS cinnamon
1 tsp nutmeg
1 egg (beaten)
Juice of one lemon

Pie Crust Recipe:
3 1/2 cups flour
2 sticks of cold butter (cut into small cubes)
1/4 cup vegetable shortening
1 1/2 TBS sugar
1 TBS salt
1/4 cup ice water

There are two ways to make crust, by hand or food processor.

By hand:
Combine all ingredients and break up butter into flour until it resembles tiny pebbles. Slowly add 1/2 the water and mix until incorporated adding more water if needed.

By processor:
Combine all ingredients and pulse until pebbles form (about 25-30 seconds).
Add water.

Form dough into a disk, wrap in plastic and refrigerate.

Let me just say that making the pie crust a day ahead will make your life so much better. You know when the Barefoot Contessa makes her crust and it's ready in 30 minutes???? That's an illusion. Sure it works, but allowing the crust ample time to rest makes the rolling and decorating 100% easier. Just say'n.

If you absolutely must make it the same day, let it rest for at least 2 hours.


If you are making a pie with stone fruit, you need to first get the skin off. For the cleanest results, blanching is key.

Blanching:

Fill a large pot with water and bring to a boil.

Using a paring knife Score the bottom of the fruit (not the stem side) with an X.



Drop each piece into the water for 30 seconds.



Remove and transfer to an ice bath



Skin should peel right off

Take a large bowl and cut your fruit into 1/2" pieces (make sure to cut over the bowl to capture each juicy drop




Toss fruit in sugar, lemon juice, cinnamon, and nutmeg



Let stand at room temp for 1 hour, mixing occasionally.
Using a slotted spoon, transfer fruit to a separate bowl. Add cornstarch to the reserved juice and whisk til incorporated. Return fruit to bowl.

Generously flour your work surface and rolling pin.



Cut dough in two equal parts and quickly form into a ball.
*Never overwork your dough. We have warm hands that melt those sweet pieces of butter that are essential to flaky crust.



Roll out first ball and place in your pie dish.



Look at those sexy chunks of butter!



Trim the edge with kitchen shears.



Fill in the goods.



Preheat oven to 400

Roll out the second ball and cover. Gently crimp the sides together.

Score the top of the pie with a paring knife.



Brush the crust with the egg wash and bake for about 40 minutes. Reduce heat to 350 and bake for another 30-45 minutes until golden brown.