Some recent blog favorites, I want to share:
- Investing in our future retirement is about so much more than 401(k)s and savings accounts.
- It’s easy to lose focus on solutions and concentrate on the problems, isn’t it? Sometimes we need to remove the arrows and forget about how the arrows got there.
- I have a bunch of homegrown cherry tomatoes that I dried in our dehydrator and I’m thinking some will end up as Sun-Dried Tomato Jam in the near future.
- One of the projects we hope to tackle here at Two Frog Home, next year, is making hard cider. For now, I’m just collecting information.
- I’ve never had a real mincemeat pie in my life. It wasn’t something I ever remember ever seeing in my family growing up or since – maybe its different ethnic backgrounds, or just another lost skill / food. I think I might just be making some this winter thanks to this great Sweet Meat method and information.
Have a great weekend!
{ 3 comments… read them below or add one }
Making cider is pretty easy, but can take time to age to get really tasty – up to a year! I’ve been brewing for 4 years now and I’m on my second batch of cider. The batch I made about 6 months ago tasted terrible at first, but at last sip it was starting to get good – a few more months and I’m expecting it to be lovely.
Let me know if you have any questions, I’m happy to talk brewing!
In my experience, you don’t need to pasteurize the cider if it’s fresh and from a known (clean) source. They say that heating it up to pasteurize can eliminate some of the subtle flavors.
Thanks for posting these links. I enjoyed checking them out.
Yum! That sun dried tomato jam sounds good!!!