How To Make and Freeze Guacamole

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I was at the store to pick up milk before heading into the April Eat From The Larder Challenge and there was a screaming good deal on organic avocados. At $5 for 6 avocados I’ll admit I did sort of stock up. A dozen ripe avocados later, it was guacamole time. Even someone like me, a girl [Continue Reading...]

How To Make Beef Jerky At Home (With Four Recipes)

How To Make Beef Jerky

Jerky is a favorite snack around here. The kids will eat it as willingly as sweet stuff like muffins or cookies, and it’s easy and lightweight enough to carry around in a jacket pocket or mom purse. The only issue we have with jerky is the price – have you costed out grass-fed beef jerky [Continue Reading...]

How To Make Salt Preserved Meyer Lemons (The Easy Way)

Salt Preserved Meyer Lemons

It’s Meyer lemon season and I’m going nuts. (Meyer lemon curd, anyone?) Regular readers probably already know how much I love salt-cured lemons. They are an essential condiment around my house, worked into salad dressings, braises, rice pilaf, fresh salsa and more. Last year, I ran out of salted Meyer lemons in July, with months [Continue Reading...]

Meyer Lemon Curd, A Love Affair

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My mom used to make me a special cake on my birthday. It was a four-layer white cake, each layer filled with lemon pie filling. The cake was frosted with Seven Minute Frosting – which is basically like marshmallow fluff – and coated with sweetened shredded coconut. I loved this cake. It went down like [Continue Reading...]

The Freeze-Fill Line (How To Freeze Food In Mason Jars)

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Here’s a quick tip for knowing how much to fill mason jars with food for freezing. Most straight-sided mason-type jars are made with something called the Freeze-Fill Line. This line shows you how much food you can safety put into a glass jar without risking a cracked jar when the contents freeze and expand. Look [Continue Reading...]

You Can Make Bacon At Home. And It’s Delicious.

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In about a week you could be eating the best bacon of your entire life. You could be holding in your hand a glistening mahogany slab of perfectly crisped pink, tender, juicy meat streaked through with succulent fat. You could be proclaiming to the world: “Behold what I have made! It is bacon and it is sublime!” Instead [Continue Reading...]

Infuse Your Booze! A Complete Guide To DIY Flavored Liquors

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This is one of those posts where I will come off as a lush, and an opinionated one at that. But these cocktails? They are simply research, baby – this is all for you. Infuse Your Booze If you like the creativity of cooking and combining flavors and you drink hard alcohol then booze infusions [Continue Reading...]

Can-o-Rama 2013

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This past weekend was pretty much dedicated to canning. Homebrew Husband and I did this last year (see: Can-o-Rama 2012). Dedicating a solid weekend to putting up staple foods like pickles and tomatoes can be a bit of a whirlwind, but it feels fantastic to take the pantry from nearly-bare to nearly-full in 48 hours. [Continue Reading...]

Plum Jamtini Cocktail – Pass The Ice, Pass The Shaker!

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My friend Theresa is the Co-Executive Producer of Growing A Greener World, a fantastic TV show about all things gardening. She’s also a wicked good urban homesteader, master canner, great writer (check out her personal blog), and a super nice person. Theresa knows I have a soft spot for combining jam with booze (strawberry jam margarita, anyone?), so [Continue Reading...]

How Not To Die From Botulism: What Home Canners Need To Know About The World’s Most Deadly Toxin

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You may have seen this article. A Seattle man recently contracted botulism from his improperly canned elk meat and is lucky to be alive. His description of how he canned the elk is like a checklist for everything you never, ever do when canning food. I love to see so many new people taking up home [Continue Reading...]

Taking The Next Step: All Grain Homebrewing

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There comes a time when most homebrewers ask, is it time to go all-grain? A little background for those of you that are not homebrewers: most of us start out making beer from something called “malt extract,” a super-convenient tub (or bag) of grain sugars that is consistent, created by professionals under controlled conditions and [Continue Reading...]

My Big Fat Hippie Pantry: A Full Larder For Fall

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A friend of mine who’s known me for eight years or so was over a few days ago. She was checking out my pantry and said, “When we met, you had a total Costco pantry. And now it’s a total hippie pantry.” Excuse me while my heart swells with a little self-indulgent pride over my [Continue Reading...]