Tuesday, December 29, 2009
I'm hearing of more people who are either storing food or thinking about it. For the past year I've slowly been working on food storage. My approach is to buy some things in bulk (flour, sugar, rice. yeast) and buy extra cans /boxes of items we use when they are on sale... plus now I've started adding a little of some things I don't buy but we would eat if we needed, such as Tang or canned green beans (we eat fresh or frozen). My food storage is about having a "store" so I don't run out , then I can cook ad hock (unplanned) meals and replace what I have used with items that are on sale, thus saving money. I used to run to the store frequently because I was missing one ingredient. My goal is to have at least 3 months of foods. The challenges include how to safely store food in the basement while keeping out moisture and critters. At the same time the food has to be organized in such a way so that it gets rotated and used. The mantra is "store what you use and use what you store". Someday soon I will post pictures of my food storage.
Monday, December 28, 2009
Sunday, December 27, 2009
1. Get all of the ingredients together to season and prepare your duck for roasting..
2. Take the duck out of its packaging..Check the duck's cavities to remove giblets. Cut away any excess fat within the duck's cavity, around the neck, or anywhere else on the bird. Clean the outside of the duck thoroughly by running it under water to remove bacteria from the bird's surface. Once finished, allow it to dry somewhat before seasoning.
3. If the duck did not come secured, use string or rubber bands to hold the legs and wings in place against the body of the bird.
4. Season the bird with 1 tbsp. of parley, 1 tsp. kosher salt, 1 tsp. thyme and 1 tbsp. of pepper as well as anything else you desire. Rub over the bird on all sides.
5. Preheat the oven to 375 degrees.
6. Score the breast of the duck by cutting small slits into it with a sharp knife or by poking holes into it with a large fork. If you want, add additional seasoning into the scored portions of the duck or tuck in some natural herbs. Add a bit of orange zest or even some fresh cranberries.
7. Place the duck on a roasting rack that can sit on the top shelf of the oven. On the lower shelf of the oven place a large rectangular baking pan half full of hot water. Make certain that it is placed directly underneath the roasting rack on which the duck is resting. The pan must be the same size or larger than the bird's roasting rack. Place a tent of aluminum foil on top of the duck, tucking it gently around the bird..Cook the duck 10 minutes for each lb. After the appropriate cooking time has passed, check the duck for to see if it is done. If necessary, return the duck to the oven until it reaches the desired level of wellness.
18. If you want the duck breast to be crispy, place the bird underneath the broiler for about five to seven minutes to achieve the desired crispiness.
9. Make a sauce for the duck while it cooks, if you desire one. Use the giblets to make a broth and then add a bit of orange zest and orange juice, minced onion, a dash of paprika, and additional salt and pepper. To thicken it into a gravy use corn starch and water. To sweeten the sauce a bit more, add cranberry or a sweet wine or sherry to the sauce.
10 Once the duck is finished cooking, move it to a serving plate. Remove any string or rubber bands. Garnish and serve.
- 1 package Sundried Tomato Tortillas
- 1 can black beans
- 1 can corn
- 1 can green chilies
- 1 onion chopped
- 4 cups cooked leftover chicken, shredded or cubed
- 1 ~ 5oo ml. light sour cream
- 1 can mushroom soup
- 1 can refried beans
- 3 cups shredded cheddar or use shredded tex mex cheese
- Spread the tortilla shells with a good tablespoon of refried beans.
- Mix together the black beans, corn, green chilies left over chicken andchopped onion.
- Mix together the mushroom soup and sour cream to make a sauce.
- Put one third of sauce on the bottom of the pan.
- Put one third in with the chicken mixture.
- Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
- Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
- Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
- Serve with salsa .. .guacamole and tortilla chips.
Thursday, December 24, 2009
Monday, December 21, 2009
We put the final touches on the gift we are sending to Walt's sister in Colorado. Here is a card that was inserted explaining the gifts.
4 Seasons Flour Sack Towel Set by Kim
Long ago flour was sold in large cotton cloth bags. Our great (great) grandmothers did not waste anything and cut up the flour sacks to be made into other useful items such as curtains, cloth shirts and towels. Towels cut from these flour sacks were once used for all kinds of household tasks – from drying dishes and polishing glassware to straining foods and covering rising dough. These hand were designed and embroidered by Kim to reflect the Joy of each season.
Hand Knit Scarfs with Embellished Gloves by Kim and Katie
Kim has learned a new skill this fall. A two hour class at JoAnn Fabric has yielded a some wonderful goods. Each scarf has matching gloves that have been embellished by Katie.
Morrissey House Wildflower Honey by Walt and Katie
2009 was a busy year for the “Little Homestead in the Village”. Besides the usual garden produce, canned foods and baked goods, we have a new offering. Walt has placed small apiary in the yard. Katie was the assistant when Walt went to get a sample of this honey.
Tuesday, December 15, 2009
Monday, December 14, 2009
Tuesday, December 8, 2009
Here at the "Little Homestead in the Village" we are making some homemade gifts. I finaly took a knitting class so that I can not only make clothing, but make gifts. So far this year we are making...
SCHNAUZER DOG APPLIQUE FLEECE PILLOW (Katie's Idea
Monday, December 7, 2009
PEANUT BUTTER W/CHOCOLATE KISSES
ALMOND STRAWBERRY LINZER
SOUR CREAM BUTTER HORNS
SUGAR COOKIE CUTOUTS