Showing posts with label DIY. Show all posts
Showing posts with label DIY. Show all posts

Thursday, February 15, 2024

I'm Making Gin!

 
My aunt and I are in touch with each other every day. My aunt is only 12 years older than me, making us closer in age than were any of her three siblings, so we have a different aunt/niece relationship than probably what is considered normal. We exchange texts every morning, and I’m not going to sugarcoat it, we do so in order to make sure that one of us is not dead. The rule is that if we don’t hear from one another by noon, we call, and if that call is unanswered, we reach out to each othersoffspring. I am happy to report that the latter has yet to occur.When you text someone every day, it can become a bit boring, so I like to throw some interesting one liners at her, including what I have planned for the day. This morning I sent her a text that simply read, “I’m making gin today, what are your plans?

Photo Credit: Amazon

 I am indeed making gin. I’m always curious as to how things work, hence the mushroom growing kit (that turned out to be a delicious success), and because I am a gin girl, making gin seemed right up my alley. I will be using this kit, and according to the instructions, I should have results in less than a week. I’ll be back to report.

Photo Credit: Amazon
 

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Tuesday, February 9, 2021

How to Make Gravy from a Rotisserie Chicken

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It’s amazing what excites me these days. I’m not sure if that says more about my age, or the pandemic, nonetheless, I’m going to share my recent bit of excitement with you, namely, that I made gravy from a rotisserie chicken. I always find that gravy adds something to a meal (other than calories). It just seems a little more festive when I drizzle a bit of gravy over that chicken, mound of mashed potatoes, or side of dressing. If you are intrigued by the idea as well, here’s how I did it.

How to Make Gravy from a Rotisserie Chicken

One rotisserie chicken
2 T. unsalted butter
2 T. flour
2 c. chicken broth
Salt
Freshly ground black pepper
1/8 - ¼ t. rubbed sage
1 T. heavy cream, optional

Preheat oven to 400° F. Strip meat off of rotisserie chicken and set aside for future use. Break up the skeletal remains (for lack of a better word) and place those pieces into a 12-inch cast-iron or ovenproof skillet. Roast for 30 minutes. Remove pan from oven, being careful when you do, remember that pan is hot! Using tongs, remove the chicken pieces from the pot. At this point you have the choice of either discarding them, or turning them into a roasted chicken stock.

Place pan over a burner set to medium low. Add butter, stirring while it melts to incorporate it with accumulated juices, and any browned bits on the bottom. When butter has melted, stir in flour. Continue to cook, stirring, until the butter and flour mixture (the roux) has become a nice nutty brown color, 3 to 5 minutes. Slowly add chicken stock, continuing to stir, and simmer until the gravy reaches its desired thickness. At this point salt and pepper to taste, and stir in some rubbed sage for richness. Stir in cream, if desired.


 

 

Wednesday, April 15, 2020

Clean that Grungy Oven Door with Ease!

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Over the weekend, I threw out a question on Facebook asking everyone what he or she was doing. That morning I was listening to Sister Sledge and cleaning the door of my toaster oven with a dishwasher pod. Apparently, not many people had heard of this method of cleaning both toaster oven doors, and regular oven doors, so I’m going to share it with you.

There isn’t much to it, all you need is a
Finish Dishwasher Pod (the kind with the red bead in it) -- I will tell you to wear gloves, though I don’t -- dampen the pod, and then just use it as you would any type of scouring pad. As you can see from these pictures, it works quite well. This particular toaster oven had gotten so grungy that I started using it for craft projects, and stored in the garage. I was quite pleased at how well it cleaned up. You can also use this method for the tray in the bottom.

I know with all of us home, there are days when we’re looking for something to make us feel productive. Do this, and you will have met your productivity quotient for the day. Then go off and have fun.


Sunday, February 23, 2020

Organizing Cloth Napkins

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Ever since the first of the year I have been on a real disorganized organization tear. What I mean by this is that I am determined to get as many areas of the house as organized as possible, but instead of focusing on one at a time, I flit from one, to the next, to the next, to the next, because I am easily distracted (like a lovable puppy). The late Mr. O-P used to refer to me as “The Bee” because I would fly from one thing to the other. That is probably the most apt description with which I have ever been labeled.
Today I am popping in to tell you about one of my favorites. In the same way in which I organized my fabric, I have also organized my cloth napkins. Previously I had them in drawers, boxes, baskets, you name it, all over the house. Using this method, I could not be happier. Having them all lined up in a file drawer is a great way to store them all so that I can see what I have, and easily match them to whatever dinnerware I have chosen to use. I have a lot of cloth napkins, so I will be starting on my second drawer this afternoon.

If you’d like to do the same, clear out a file drawer, and grab yourself a handful of those
hanging file folders. Line the file folders up in the drawer, and drape collections of napkins over them. Now get cracking!




Tuesday, January 28, 2020

Little Red Hen Book of Chicken Recipes

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If you are looking for a new way to share recipes, a clever wedding shower or hostess gift, or a project to simply do for your own organization and enjoyment, have I got an idea for you! Recently, I have become interested in bookmaking. No, I’m not playing the ponies, I am physically creating books. I hope, one day, to get very good at it, if for no other reason than to justify the purchase of all of the book making tools. In the meantime I have started out small. This is a project that you can do without having any experience or equipment at all.


This is what’s known as a cinch-bound Little Golden Book junk journal. I have a cinch binder, but you can do the same kind of thing by simply punching holes in the book cover and holding it together with binder rings. I have done that with my garden journal for this year because I want the opportunity to add more pages to it, and that can’t be done when a book is more permanently bound like this one.


My favorite book when I was a little girl was The Little Red Hen, so that was the Little Golden Book that I chose. I cut the binding off, but kept all of the pages intact, and the entire story is scattered throughout the book, now full of coffee and tea-dyed papers, scrapbook papers, lined paper, vintage ledger paper, recycled window envelopes and folders, dictionary pages, and more, each page of which is now waiting for further embellishment.
These pictures reflect what I have done thus far. As I create new pages, I will share those with you, so you can get an idea as to how to make one of your own. Because of the title, I decided to use this as a book that holds all of my favorite chicken recipes. Cute, no?

More to come!



Sunday, December 29, 2019

Top Ten Posts of 2019

It's time for my year-end wrap-up featuring the 10 most popular posts of 2019. It's a tasty assortment I think, nicely varied, and it tells me a couple of things. First of all, that you loved my Spinach Artichoke Grilled Cheese (me too!). That won by a landslide. For the second time, no tablescapes made it into the top ten spot, but, yet again, you enjoyed seeing my hutch.

Thanks to all of you who visit my blog, I really appreciate having you here. To see the blog post and recipe associated with each of these pictures (shown in descending order of popularity), click on the title below the photo and it will take you directly to the post.

Happy viewing, and have a wonderful New Year!
















Tuesday, November 12, 2019

Cinnamon Ice Cream

 The late Mr. O-P did not like cinnamon. Can you imagine? I, on the other hand, love cinnamon, but, as spouses and partners often do, they give things up, or least put them on the back burner, in favor of something mutually agreeable. The other day while shopping I spotted a Dutch apple pie at a favorite local Italian market that somehow ended up in my cart. On the drive home I couldn’t help but think how wonderful a slice of that pie would be topped with a scoop of cinnamon ice cream.
 
Having never made cinnamon ice cream before, but also having an ice cream maker perpetually at the ready, I decided to give it a try. It is both easy, and delicious, although in my case not without incident. I may have mentioned that while number two son (and his wife and two cats) await the completion of their new home, they are living with me. While I was making the ice cream, the younger, more curious of their two cats, decided to knock down a picture. It startled me, I turned, mid-whisk, splashing some of the custard on the floor, stepped in it with my barefoot, slid, splashed my face and glasses with the custard that remained on the whisk, while not even breaking stride in the stirring process. Fortunately, no harm, no foul, both picture and I remain intact, and that calls for a scoop!
Cinnamon Ice Cream

2 large eggs
1 c. granulated sugar
¾ c. whole milk
1¾ c. heavy whipping cream, divided
2½ t.
ground cinnamon 
1 t. vanilla

Crack eggs into a medium/small bowl; set aside. Whisk together sugar, milk, and 3/4 cup of the heavy cream in a medium saucepan, and place over medium-low heat. When the mixture begins to simmer, remove from heat, temper eggs,* and s-l-o-w-l-y add the whisk-warmed beaten eggs in a stream, whisking quickly so that the eggs do not curdle; stir in the remaining 1 cup heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool for 35-40 minutes. Refrigerate 6-8 hours, or overnight.

Pour chilled mixture into an ice cream maker (I use
this one), and freeze according to the manufacturer's instructions.

* The trickiest part about making ice cream is preventing the eggs from curdling. To do this you need to temper the eggs, which means to warm them up a bit so that the cold egg mixture is not shocked when it hits the warm custard mixture. I have found the best way to do this is to beat the eggs with the warm whisk from the custard mixture. Pull the whisk out of the custard, quickly beat the eggs in a separate bowl, put the whisk back into the custard, give it a couple of stirs, remove it and beat the eggs again. Repeat this back-and-forth process 3 to 4 times. At this point, the eggs have warmed up significantly enough to be added in a slow stream to the custard.

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Thursday, October 31, 2019

Peeling Small Onions

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 I already have my eye on Thanksgiving, and what that means is Creamed Onions. It’s always a favorite dish, so I tend to serve it often on holidays that fall in the autumn and winter months. It can be work if you don’t plan ahead, but I always do by peeling the onions, labeling, bagging, and putting them in the freezer. I love having them on hand for anything I might need.

If you have only tried using pearl onions in recipes that call for them, you are missing a lot of flavor by ignoring
Cipollini and Red Boiler Onions. In the past, I have provided you with a tutorial on how to easily peel pearl onions; you can find that post here. You can treat cipollini onions and red boiler onions in the same manner, just extend the boiling time to 4 minutes and 30 seconds. They come out beautifully, and are going to add more depth to your casserole.

That’s your tip for today.


Wednesday, July 4, 2018

Deck Gardening UPDATE


A month and a half ago, I showed you the new beginnings of what I had hoped to be a thriving deck garden, when I planted carrots on Mother’s Day. (You can read that post here.) I thought it was about time that I gave you an update. Naturally, like all gardeners, the hope is that everything planted will grow and thrive like Jack’s beanstalk. That is not often the case.
Carrots
Here, in the Mississippi Valley, we have been weighed down with the most intense heat I can ever remember having this early in the year. We went directly from winter right into the heat of summer. Early May brought us 90° temperatures, and with rare exception, we haven’t left them since. The upcoming week will bring us upper 90s/low 100s.
French Radishes
When you have a deck garden, one of the most important things is keeping your potted plants watered. With this intense heat, that means hand watering nearly two dozen plants (Additional plants are in the covered area, some are on the patio below, and I water those with a sprinkling can from over the side of the deck. I hate to think how that looks to the neighbors, so we won’t even go there), up to three times a day. Essentially, these past six weeks or so, I have made a career out of watering plants.
Zucchini
Thankfully, they are doing quite well. This week, be still my beating heart, I saw the beginnings of a zucchini. Prior to that, every day I would get a male flower (and I know the flowers are edible, but I never got enough at one time to make harvesting them worthwhile), but patience (and fertilizer) paid off, as here you can see a zucchini on the way. I cannot tell you how excited I am about this. I have a recipe for Chocolate Zucchini Cake that looks amazing, and I think that is one of the first recipes I’m going to try. (Note the tone of optimism in my voice…confident that I am going to get more.)
Cucumber and Black-eyed Susan Vine climb the bottle tree.
One of the most exciting things about my garden this year was the inclusion of a bottle tree. I have always wanted to have one of these, so was thrilled to death to be able to finally make this addition. The wine bottles I have been collecting of the course of two years. As you may have guessed, I’m not a big wine drinker. One bottle, made its way to the tree via a neighborhood party. I still need five more, and I had better get them soon because the black-eyed Susan vine that I am training up the tree is really starting to grow. In addition, at the base of the tree, I have a bush cucumber. Despite the fact that it is a “bush” variety, it, too, will climb, so, in my mind’s eye, I am going to have a beautiful, colorful bottle tree, laden with yellow blossoms and fat cucumbers, all thriving amidst a swirl of butterflies. We’ll see how that works out.
I think the birds spotted my tomatoes before I did. I wondered why they were standing along the railing staring at the tomato plant. I just know they’re waiting to punch holes in a couple of the tomatoes and take their leave. At any rate, a couple of them are on the way.
Similarly, a couple of green peppers are also on the way, and the tomatillo plant (that is shockingly spindly) is showing some blossoms as well.
Red and green peppers both grow in one pot.
This slow starter has nearly 50 blossoms! Salsa verde anyone?
While cleaning out a drawer, I found a package of multi-colored string bean seeds that were stamped “2007.” I know that seeds remain viable for quite a long time so I figured, what the heck? And I planted a couple of them. They grew! I have no idea what color string beans I’m going to end up with, but that’s half the fun.
French radishes border the edge of the pot that contains the string beans. The carrots are doing very well, at least the tops are. I have no idea what’s underneath this delicate green foliage. Truthfully, it doesn’t matter, I love the way these look.
Giant Multicolored Zinnias are doing well.
Zinnias, that attract hummingbirds, goldfinches (who love to hang onto flower stems, and pluck out the petals with their beaks in order to reach fat, fresh seeds — and because they’re so cute I let them), as well as butterflies. I planted these from seed, and I’m happy with their progress.
Lemon Grass

Italian Flat-leaf Parsley

Sage

Thai Basil
In addition to all of this, I also have herbs (not enough), and two citrus trees. Despite being laden with fragrant blossoms, neither one of my trees is showing much. I’m told that’s because they need fertilizer. So, having purchased a special citrus variety of fertilizer, I treated them early this week, we’ll just see what happens.
This is my first time ever growing Cosmos. I am happy with their progress.

This is the end of the update. I will check in next month and keep you abreast of the progress. What have you got growing?


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