I guess I wasn’t expecting green when I looked on the patio. Last year was not a great year for flowers here. It looks like I lost my bleeding heart but everything else including my neglected poppy has survived the cold so far. Here are my bulbs waking up… Daffodil, tulip and hyacinth.
There are so many curry recipes out there to choose from and this is my first time making it. After consulting my cookbooks, and the internet on at least 50 different recipes I picked one that I have all ingredients on hand for, after some slight modifications I am happy with this, and it smells so much better than the jar of stuff I bought and ran out of.
2 tablespoons Cumin, ground
2 tablespoons Corriander, ground
1 1/2 tablespoons Turmeric, ground
1 1/2 teaspoons Ginger, ground
1 teaspoon dried Mustard powder
1/2 teaspoon ground Pepper
1 teaspoon Cinnamon, ground
1/2 teaspoon Cardamom, ground
1/2 teaspoon ground Chili blend or Cayenne
I find that some people do not like moisturizing soap and the feel of all of the oil stripped from their skin is desirable so I am going to try and make a very cleansing, low moisturizing, low superfat soap with primarily Lard and Coconut oil. This recipe has a 3% superfat. I used chrome green oxide, titanium dioxide and gold mica for colorant.
327.4 grams of lard
496.1 grams coconut oil
99.2 grams castor oil
327.4 grams water
154.8 grams NaOH
This is the time of the year you can find large cans of mixed nuts on discount. This is also a good way to warm up the home when it’s cold out and make everything smell like cinnamon and sugar. It’s a perfect thing to bring for co-workers or to package up and give as gifts for the holidays.
1 tablespoon water
1 egg white
1/2 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
Preheat oven to 300 degrees. In a bowl add the water and egg white, whisk until frothy, about 2 minutes. Add the mixed nuts and stir to coat. Add the Sugar and cinnamon and mix until evenly coated.
Spread onto a baking sheet evenly and bake for 1 hour or until dry, mixing at 15 minute intervals.
Any good black tea works for this, I am currently preferring an Irish Breakfast tea, my next choice would be Earl Grey. I usually drink these off and on instead of coffee in the fall and winter months.
1/2 cup boiling water
12 oz Almond Milk, Heated
1 teaspoon sugar(more or less to taste)
1/4 tsp vanilla extract
Boil the water and steep 2 teabags in your serving mug. Heat the Almond milk and dissolve the sugar into it. Use a milk frother to froth the almond milk if you have one. Remove and discard the tea bags and stir in the vanilla, pour in the Almond milk and top with foam.
This a great for after Thanksgiving when I have both regular and sweet potato leftovers. Serve with your favorite condiment or eat them plain, they are very flavorful. Sweet potato caramelizes better and is often more watery so I add more flour when using sweet potatoes. My favorite seasoning mixes to add are Trader Joe’s Every Day Seasoning and Cajun spice mix.
1 tablespoon oil
1.5-2 cups mashed potato leftovers, yams or sweet potatoes
1 shallot, diced
1 clove garlic, minced(optional)
1/4 -1/2 teaspoon of your favorite seasoning mix(optional)
1 large egg
1/4 cup flour
salt & pepper
Mix all ingredients in a large bowl.
Place a skillet on the stove, preferable cast iron(mine was being used), and heat to med-high, add a generous amount of high heat cooking oil.
Using a table spoon add heaping scoops of potato mixture to the pan, flatten out slightly and cook until dark brown, flip and cook other side until dark brown.
Remove from pan and place onto paper towels to cool and absorb oil before serving.