Friday Favorites
Some recent favorites:
- We plant and eat alot of radishes around here. Mostly we eat them raw on sandwiches and in salads, however; Braised Radishes, will be making it into my menu plan this spring.
- I have several months yet before I see any, let alone harvest, Dandelions. Still, I’m always in the mood to learn more about this useful plant.
- I normally like things to blend in rather than stick out, but I’m slightly drawn to the idea of an egg-shaped studio / office sitting in front of my garden.
- Sourdough English Muffins just plain sounds good, don’t it?
- Another recipe to save for the fall when I’m up to my eyeballs in apples, Apple Ginger Jam. I think that would make a wonderful gift, maybe with some of those sourdough english muffins…
The view from my office window, I'm blessed to have such a view!
Oh wow! Braised Radishes sound AMAZING! I’m a huge radish fan, but I’ve only ever eaten them raw.
Yes, Kathie,you do have a magnificent view!
Mmmm – I LOVE fresh english muffines right off the griddle!!! We grow loads and loads of radishes – all kinds – and I’ve started sowing them by scattering them in wide beds, then thinning whenever I get the chance to keep them equidistant. The funny thing is that no one in our family likes ‘em – but our customers do!
THAT is one crazy building!
Love the view though.
For some reason, the blob reminds me of this mod chicken coop. Beats me.
Thanks for including my link!
And your view is spectacular.
How do you make your pumpkin butter, I made some last year and loved it.. the kids do also, but the blue ball book says NOT to can pumpkin butter, or they don’t recomend it but I never had any trouble with it going bad…what’s up?
Canning pumpkin is one of those things… supposedly you shouldn’t can the puree because its too thick and the heat can’t get to the center. That’s what I’ve read about pressure canning it (unsweetened) – you should only pressure can chunks of pumpkin for future use. The only pumpkin I ever can is pumpkin butter, I freeze the unsweetened puree for use in pies, soups, etc.
I process pumpkin butter in a wath bath because *I* believe that the sugar content raises the acidity level enough to make it safe. This is a personal belief and one that obviously hasn’t hurt me, as I’ve done it for years now with no problems. I know plenty of folks who do it, however; this is one of those areas that you should maybe not do as I do? I don’t want to be responsible for anyone not following established guidelines, its just that I don’t always believe everything I’m told.
Disclaimer: You should follow establish canning guidelines so as to avoid botulism and death. I do as I do, that doesn’t mean you should do as I do. I’m not responsible for how you live your life, canning pumpkin is obviously deemed risky by the USDA and the Ball folks, so if you do as I do, you are taking a risk and I am not responsible for that.