We just made homemade ice cream for the first time in awhile. Yesterday, we took a twenty minute ride out in the country to support a local, family-owned sustainable dairy (that made the news about having to dump milk a few weeks ago, when they lost most of their wholesale restaurant business.) We got fresh heavy cream, a half-gallon of their own homemade ice cream, some cheese, and three individual scoops. (This was all done without having to get out of the car, and everyone was masked and gloved; very low-risk and low-contact.)
Today, we used some of that heavy cream with fresh, ripe local strawberries (that already taste like spring exploding in your mouth,) and dark chocolate chips to make our own strawberry chocolate chip ice cream and OMG IT IS SO GOOD.
So, that's the thing I cooked this weekend.
I've been bartering food the past few weeks: made two batches of homemade strawberry jam that I've bartered for freshly made challah, the jalepeno chicken bean soup mentioned earlier in the thread, and thought I had a line on some rhubarb (because I need rhubarb to make strawberry rhubarb pie, LOL!) I've also been gifting my sourdough starter to friends and neighbors; the starter dates back to the Alaskan gold rush.
Next week: my daughter will try to make bread with *only* the sourdough starter (we've made award-winning bread with it, but always added some yeast,) and we will probably attempt homemade Chinese dumplings. A private-chef friend made them last week, and she said the recipe would be easier with a pasta maker, and we have that, and dumplings are probably A's most favorite food.
I also made Mississippi pot roast last week with mashed potatoes, and gave some to my mother for a later meal. She just called to tell me she had it for dinner and how much she enjoyed it. Food has always been my family's love language, so that praise is especially gratifying, LOL. *sigh* (I haven't hugged my mother in, like, six weeks now and it's starting to show...)
I have no idea. I think I first learned about it here on TUG a few years ago. A little internet digging turns up a few stories...maybe one of the first women who posted the recipe on the web was from Mississippi? It's five ingredients and can take a terrible cut of meat (I used a very cheap eye of round roast from Aldi's, I think) and turn it into a very tasty dish. Five ingredients:
Hi Amy.We just made homemade ice cream for the first time in awhile. Yesterday, we took a twenty minute ride out in the country to support a local, family-owned sustainable dairy (that made the news about having to dump milk a few weeks ago, when they lost most of their wholesale restaurant business.) We got fresh heavy cream, a half-gallon of their own homemade ice cream, some cheese, and three individual scoops. (This was all done without having to get out of the car, and everyone was masked and gloved; very low-risk and low-contact.)
Today, we used some of that heavy cream with fresh, ripe local strawberries (that already taste like spring exploding in your mouth,) and dark chocolate chips to make our own strawberry chocolate chip ice cream and OMG IT IS SO GOOD.
So, that's the thing I cooked this weekend.
I've been bartering food the past few weeks: made two batches of homemade strawberry jam that I've bartered for freshly made challah, the jalepeno chicken bean soup mentioned earlier in the thread, and thought I had a line on some rhubarb (because I need rhubarb to make strawberry rhubarb pie, LOL!) I've also been gifting my sourdough starter to friends and neighbors; the starter dates back to the Alaskan gold rush.
Next week: my daughter will try to make bread with *only* the sourdough starter (we've made award-winning bread with it, but always added some yeast,) and we will probably attempt homemade Chinese dumplings. A private-chef friend made them last week, and she said the recipe would be easier with a pasta maker, and we have that, and dumplings are probably A's most favorite food.
I also made Mississippi pot roast last week with mashed potatoes, and gave some to my mother for a later meal. She just called to tell me she had it for dinner and how much she enjoyed it. Food has always been my family's love language, so that praise is especially gratifying, LOL. *sigh* (I haven't hugged my mother in, like, six weeks now and it's starting to show...)
I have no idea. I think I first learned about it here on TUG a few years ago. A little internet digging turns up a few stories...maybe one of the first women who posted the recipe on the web was from Mississippi? It's five ingredients and can take a terrible cut of meat (I used a very cheap eye of round roast from Aldi's, I think) and turn it into a very tasty dish. Five ingredients:
--a 2-4 lb of beef
--one packet of au jus seasoning, or beef/brown gravy packet
--one pack of dry ranch dressing (or homemade version thereof)
--a half-dozen pepperoncini peppers
--about a half-jar (4-6 oz.) of the pepper juice
--about a half stick of butter, cut into chunks
Dump it all in the crock pot. Cook on slow for 6-8 hours. Take out meat. Thicken juices with flour to make a more traditional gravy, if desired, and add back to pot with pulled beef. Serve over rice or potatoes. I tend to add a few carrots and a roughly quartered onion to my recipe.
I'm not usually one to use a lot of pre-packaged ingredients, but this recipe is so simple and so good, it's hard to pass up. I make it about once a year.
I took the German Red Cabbage I made the other day (It's red cabbage, you like red cabbage Ralphie), made some Austrian Potato Salad and did a couple of boneless pork chops in the air fryer.
For tonight: Copycat Cincinnati (Skyline) Chili
I made pizza last night using a cast iron skillet for the first time and the crust came out perfect! No soggy crust. It was crispy on the outside and chewy in the middle. It worked so much better than a regular baking pan. Your pizza looks so tasty - all that basil- yum!
hopefarmblog.wordpress.com
Hi Amy,I use the one in my Better Homes and Gardens New Cook Book, which is basically this one. I don't bother with the butter on a lattice top (who's got time for that, LOL?!?) Freshly grated ginger can also work instead of the nutmeg. I will also often add a drop or two of vanilla or almond extract into the filling. The key thing is the tapioca is pretty much a must in this pie.
Classic Strawberry Rhubarb Pie
Old cookbooks are pretty much the best. I could read them for fun! My Mama has 1973 Better Homes and Gardens New Cookbook, and whenever I’m looking for a classic, tried-and-true recipe with r…
