Tastes of Home
The Ginger-infused Vodka is finally mellowing -- it is no longer kerosene, but it could stand for a few more weeks of tempering. I tossed a double shot into a pitcher of sangria this weekend, but otherwise I'm leaving the ginger in the bottle to keep the process going.
It was bottled 5/9, so we are almost at the 3-month mark. I may let it go on until 9/9, for an autumn treat.
Rich's friend got him a half-gallon jug of VT maple syrup as a wedding gift, some of which will end up in an upcoming batch of beer for autumn drinking as well.
I'm soliciting refrigerator pickle recipes to experiment with. So far, the pertinent ingredient seems to be calcium chloride (or pickling lime/calcium hydroxide), for crunch factor. I scoured the internet to see if calcium phosphate would do the trick (which I have plenty of, from Pomona Pectin), but so far my theory is inconclusive. Best to just get the recommended stuff, to be sure.
More mangoes are on their way from Mamacita. I'm debating whether to make more jam, or try out other recipes. It will probably depend on the heat -- if it cools down, canning won't be bad, but if it stays hot, I see frozen mango beverages in the near future.
Lately it has just been too hot to cook, or at least too hot to be hungry for much. I'm looking forward to the fall, when I usually go on a cooking frenzy. For now though, I'll stick with smaller, low-maintenance projects.
It was bottled 5/9, so we are almost at the 3-month mark. I may let it go on until 9/9, for an autumn treat.
Rich's friend got him a half-gallon jug of VT maple syrup as a wedding gift, some of which will end up in an upcoming batch of beer for autumn drinking as well.
I'm soliciting refrigerator pickle recipes to experiment with. So far, the pertinent ingredient seems to be calcium chloride (or pickling lime/calcium hydroxide), for crunch factor. I scoured the internet to see if calcium phosphate would do the trick (which I have plenty of, from Pomona Pectin), but so far my theory is inconclusive. Best to just get the recommended stuff, to be sure.
More mangoes are on their way from Mamacita. I'm debating whether to make more jam, or try out other recipes. It will probably depend on the heat -- if it cools down, canning won't be bad, but if it stays hot, I see frozen mango beverages in the near future.
Lately it has just been too hot to cook, or at least too hot to be hungry for much. I'm looking forward to the fall, when I usually go on a cooking frenzy. For now though, I'll stick with smaller, low-maintenance projects.