Posted in Food/Wine (and preserving)

Pre-Spring Delicious Drink

 

lemon 2Water.  I don’t actually care for it.  I don’t like to drink straight water.  But when I returned to my vegetarian lifestyle my body went through a mega detox again.  Instead of my usual standby to help flush out organs of nettle and dandelion tea, I was craving something altogether different.  Quarts of hot water with lemon, lime, and orange slices.  Sometimes chunks of spicy ginger, or sprigs of fresh mint, always honey.  Maybe a pinch of vanilla sea salt.  This little concoction also cleanses the liver, gallbladder, and kidneys and hydrates while being utterly delicious.  A pre-spring feel good drink.  Enjoy!

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Posted in Food/Wine (and preserving)

Lemon Curry Cornish Hen with Dried Fruit Rice Pilaf

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I wish I had a photograph of this fine meal but I rather fear it was gone before it could be staged!  Next time I will double this recipe and prepare a chicken!  The flavors of this dish were just mouthwatering, a perfect blend of sweet, savory, salty, sour, and umami.  About the most delicious meat dish I have ever made!

Lemon Curry Cornish Hen

Take one Cornish hen and stuff the cavity with  3 slices of lemon, 3 cloves of sliced garlic, and 1 inch of sliced ginger root.

In a small bowl combine 1/4 cup of olive oil, 1 Tablespoon of curry powder (we like Simply Organic’s blend), 3 cloves of minced garlic and rub under the skin.  Salt and pepper the outside of bird.

Place hen on slices of lemon in a baking dish and bake for 1 hour at 375 degrees.

Rice Pilaf

Cook rice in broth and a bit of coconut oil with a pinch of saffron, pinch of cardamom, and salt and pepper.  When rice is done cooking add chopped apricots, dates, and toasted pine nuts.

Posted in Food/Wine (and preserving), Non-Electric

Homesteader’s Espresso (off grid ready and fuel for chores)

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We are trying to purchase any desired or needed items to be off-grid ready, non-electric, and well made.  Doug works at a coffee shop in the winter, we enjoy really good coffee, and I do like an occasional espresso in the afternoons.  I researched non-electric espresso makers.  They were pricey and the concept was the same as our non-electric French Press.  Just pour boiling water over coffee grounds!  The containers were smaller and made a more compact, stronger cup, but essentially it was the same.  I poured roughly one cup of water over 4 Tablespoons of good coffee grounds and let it sit for four minutes or so.  Perfect espresso!

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My friend, Nancy (dang, I miss that woman!), taught me to use lemon peel.  She learned it in Italy.  She rubbed the lemon peel on the lip of the cup before taking a sip of the dark, rich drink.  It didn’t sound like it would be a good pairing but it was. A burst of sweet and tart and rich and earthy in one small, timeless sip.  This is best enjoyed on a patio, or under a tree, or with friends.  A little pick-me-up before the second round of farm chores.

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I have been enjoying it on rainy afternoons since the rain just won’t let up, but the past two days it has been sunny during the day and rainy at night, a perfect combination!  Look at how beautiful everything is turning in its electric green and soils filled with life.

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Perhaps summer is coming after all!

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