A Little Help That Makes Me Happy Every Time I Load The Dishwasher

Here's a little organization tip. A while back, we found a bargain on a huge box of Cascade. I don't remember what size it was, but I think it must have weighed ten pounds. It took both hands to lift it out from under the sink! And I almost needed a counter-weight to pour it!  With that much volume, it would be a long time before the box weighed much less.

Solution? An empty liquid coffee creamer carton. We used a funnel to pour it full and our problem was solved. The one we use is from Coffee Mate Brand, but probably any of them would work.

What is crazy is, we both liked this solution so much that we continue to transfer the dishwasher detergent powder into this bottle regardless of what size box we buy. It is amazing - I can pour the exact amount of powder into the little well. I never waste by pouring too much, and I never spill it.

I never knew that putting soap in the dishwasher was a chore until we found an easier way to do it. Now every time I load the dishwasher, I smile when the last dish is loaded and it is time to pour the soap!

As my little bio over there in the sidebar notes "I am easily amused."  Especially when things are nicely organized. :-)

How to Make Homemade Sauerkraut from Scratch

Sauerkraut, drained, rinsed and ready to eat!

 My family made pickles, but never sauerkraut. We ate it though: a regular weeknight supper at my grandparents' house was "weenies and sauerkraut". Paul's mother, Thelma, made her own kraut when he was a baby. She said when he was toddling around, he would reach into her crocks and get handfuls of kraut to eat! Cabbage in any form is still one of his favorite vegetables. We have sauerkraut fairly often, cooked in lots of different ways or on hot dogs (Hebrew National, thank you!).

 The health benefits of fermented cabbage or cucumbers are huge. But we don't get the same benefits when the pickles are made with vinegar or the kraut has been processed to death and treated with all kinds of "preservatives". The Lactic Acid that turns cabbage into kraut, makes it sour, and prevents it from spoiling once it is fermented, comes from the action of lactobacilli. These little friendly bacteria keep our digestion working properly, help remove toxins from the blood (sauerkraut was an old staple in hospitals that treated alcoholism), and now it looks like sauerkraut can even help prevent cancers. AND fermenting the cabbage bumps up the Vitamin C content tremendously (is there nothing Vitamin C can't do? ;-))!

 

Usually by the time I think of doing things that require time to ferment, it is already the height of summer and too hot for things to "bubble" properly. But one day in April, I took advantage of the very cool Spring we had this year and tried my hand at it.

For this batch, I used a gallon glass jar. Next time, I am going to use one of Big Grandmother's crocks - I am sterilizing it in the dishwasher right now. You could easily use one of the old style "crock pots" without plugging it in. You would still need to use the plate or bag method to weight down the cabbage to keep it under the brine. Be sure to read up on how to use various containers and weights BEFORE you get started. The National Center For Home Food Preservation is a reliable reference for safe canning and preserving methods.

[July 5, 2013 UPDATE: Second batch completed, as easy to make as the first, and we enjoyed some of it yesterday. But I learned I cannot use antique crocks. They have crazing that absorbs the liquid and that would also prevent them from being sterilized. Stick to glass or modern options such as the crock pots mentioned above, or brand new crocks. Thanks to everyone who has stopped in to read this! I hope it has been useful to you :-) ]

I got my recipe from here,  and they also detail the method: it is originally an Extension Service recipe from the University of Georgia. It is the same recipe that is given in many cookbooks and other websites, but I chose this one because it is very simple and the instructions are complete and matter-of-fact. I've added my notes within it, and given the lower portions for making a small batch.

I loved that there is also a recipe for making sauerkraut out of Collard Greens! It is too warm here in Texas for cabbage to do well, but we can grow some collards. Collards are one of those biennial vegetables that you can keep alive all through the year, making it possible to have fresh home-grown veg even in the dark of winter.  The Collard Sauerkraut Recipe is just below the one for cabbage. I haven't tried it yet.

 

Homemade Sauerkraut Recipe

1 head of cabbage or about 5 pounds
3 tablespoons of canning or pickling salt (you could use kosher salt but not sea salt or iodized salt, the iodine will interfere)

Discard outer leaves. Rinse the whole head under cold running water and drain. Do not use disinfectants or vinegar rinses on it, just a simple wash with plain tap water.

Cut the cabbage in quarters and remove cores. Shred or slice to a thickness of a quarter (about 1/8"). You can use a knife if you don't have a mandolin but don't chop it into little bits. Long shreds are what we want. I used one head of cabbage, and shredded it fine with a mandolin (be REALLY careful with those and always use the safety guards, make sure someone else is in charge of the kids while you are using it, etc. Most important: THINK and pay attention - don't get distracted by anything.).

Add 3 tablespoons of salt. If the weather is very warm, you may need to use a little more salt. Toss well and mix thoroughly with your hands, then pack it all into your fermenting jar or crock. Leave space at the top, maybe 4 or 5 inches, for the brine to cover the cabbage completely.

 Here is the hard work part: beat it down firmly to bruise it and start drawing the juice out.  I used a wooden meat pounder, or you could use a jelly mortar. I hammered on it a while until I was tired. Then I made a brine of one quart filtered water and 2 tablespoons of kosher salt, brought it to a boil, and let it cool to room temperature.  After it had cooled, I poured it over the cabbage.

I added a round piece of plastic that was the diameter of the jar and sealed weights inside a freezer bag and put them down in the brine to hold the cabbage down under the brine.  This time I used brine in a gallon freezer bag (actually two of them in case one leaked) and put it inside the jar to seal
the whole thing. You use brine in the bag in case it leaks because plain water would dilute the sauerkraut causing it to spoil. If you use a crock, you can put a plate inside it instead.

"Add plate and weights; cover container with a clean bath towel. Store at 70 to 75 °F while fermenting. At temperatures between 70 and 75 °F, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65 °F, fermentation may take 5 to 6 weeks. At temperatures lower than 60 °F, kraut may not ferment. Above 75 °F, kraut may become soft. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, check the kraut two to three times each week and remove scum if it forms."

I set my jar back in the floor in the guest room. That part of the house, on the south side, is always shaded so it stays pretty cool back there, especially down at the floor level because that room, one of the originals from about 1895, is on pier and beam foundation so cool air can circulate below.

It took right at 4 weeks for mine to be done, and I could tell it was done because I started smelling it! Mine did form some scum (scary looking stuff) but I just scooped and wiped it out before moving down to the good kraut.  

 

 I transferred the kraut and its juice directly into sterile pint jars, and stored them in the refrigerator. My head of cabbage made 3 full pints of sauerkraut.  To can for pantry storage, you would need to process in a boiling water bath for 15 minutes, just like any acidic food - there are specific instructions at the original link.

   

As promised above, here is the recipe for fermenting collard greens!

Collard Kraut Recipe

A big bunch of fresh collard greens, about a gallon when cleaned.
2 or 3 Tablespoons of canning or pickling salt for each one gallon of collards.

Procedure: Wash the greens well, and shred. Use the same process as given for Cabbage Sauerkraut above. Store at 70 ºF for fermenting. At this temperature it will take approximately 3 to 4 weeks to ferment. If any scum forms above the plate or weight, remove it about 2 to 3 times a week. Taste in about two weeks. Allow collards to ferment until desired flavor is reached. 

Store in refrigerator or process in boiling water bath, as directed at original link or at the National Center for Home Food Preservation.

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If you try making the collard kraut before I do, or the regular cabbage kraut, please post and let me know how it turns out!

 

A Great New Billboard in Our Town!

 We were grocery shopping the other day in Brownwood (where we go to shop since our town is very tiny) and saw this new billboard. It reads "War Veterans of Iraq & Afghanistan: THANK YOU!" and is signed "Citizens of Brown County, TX". I don't know who put it up but we certainly concur!

Old Easter: The Ever-New Story of Jesus' Resurrection from the Dead

Today is Easter for the Orthodox Church, which still uses the old Julian calendar to calculate the date for the church year.  The denomination I grew up in celebrated every Sunday as a little Easter, and in truth, every day is the "Now" of the Resurrection.

Jesus of Nazareth, the Messiah, the Christ, is risen from the grave. He lives!

Here is a portion of the true story that was recorded by some of the people who enountered Jesus after He returned to life. This is the 20th Chapter of John, from the wonderful "The Message" translation, that is faithful to the original and yet in our own American English language. May the Holy Spirit give you a new comprehension of the Truth as you read in Jesus' name!

Resurrection!

20 ^1-2 Early in the morning on the first day of the week, while it was still dark, Mary Magdalene came to the tomb and saw that the stone was moved away from the entrance. She ran at once to Simon Peter and the other disciple, the one Jesus loved, breathlessly panting, “They took the Master from the tomb. We don’t know where they’ve put him.”

^3-10 Peter and the other disciple left immediately for the tomb. They ran, neck and neck. The other disciple got to the tomb first, outrunning Peter. Stooping to look in, he saw the pieces of linen cloth lying there, but he didn’t go in. Simon Peter arrived after him, entered the tomb, observed the linen cloths lying there, and the kerchief used to cover his head not lying with the linen cloths but separate, neatly folded by itself. Then the other disciple, the one who had gotten there first, went into the tomb, took one look at the evidence, and believed. No one yet knew from the Scripture that he had to rise from the dead. The disciples then went back home.
^11-13 But Mary stood outside the tomb weeping. As she wept, she knelt to look into the tomb and saw two angels sitting there, dressed in white, one at the head, the other at the foot of where Jesus’ body had been laid. They said to her, “Woman, why do you weep?”
^13-14 “They took my Master,” she said, “and I don’t know where they put him.” After she said this, she turned away and saw Jesus standing there. But she didn’t recognize him.
¹⁵ Jesus spoke to her, “Woman, why do you weep? Who are you looking for?”
She, thinking that he was the gardener, said, “Mister, if you took him, tell me where you put him so I can care for him.”
¹⁶ Jesus said, “Mary.”
Turning to face him, she said in Hebrew, “Rabboni!” meaning “Teacher!”
¹⁷ Jesus said, “Don’t cling to me, for I have not yet ascended to the Father. Go to my brothers and tell them, ‘I ascend to my Father and your Father, my God and your God.’”
¹⁸ Mary Magdalene went, telling the news to the disciples: “I saw the Master!” And she told them everything he said to her.

To Believe

^19-20 Later on that day, the disciples had gathered together, but, fearful of the Jews, had locked all the doors in the house. Jesus entered, stood among them, and said, “Peace to you.” Then he showed them his hands and side.

^20-21 The disciples, seeing the Master with their own eyes, were exuberant. Jesus repeated his greeting: “Peace to you. Just as the Father sent me, I send you.”
^22-23 Then he took a deep breath and breathed into them. “Receive the Holy Spirit,” he said. “If you forgive someone’s sins, they’re gone for good. If you don’t forgive sins, what are you going to do with them?”
^24-25 But Thomas, sometimes called the Twin, one of the Twelve, was not with them when Jesus came. The other disciples told him, “We saw the Master.”
But he said, “Unless I see the nail holes in his hands, put my finger in the nail holes, and stick my hand in his side, I won’t believe it.”
²⁶ Eight days later, his disciples were again in the room. This time Thomas was with them. Jesus came through the locked doors, stood among them, and said, “Peace to you.”
²⁷ Then he focused his attention on Thomas. “Take your finger and examine my hands. Take your hand and stick it in my side. Don’t be unbelieving. Believe.”
²⁸ Thomas said, “My Master! My God!”
²⁹ Jesus said, “So, you believe because you’ve seen with your own eyes. Even better blessings are in store for those who believe without seeing.”
^30-31 Jesus provided far more God-revealing signs than are written down in this book. These are written down so you will believe that Jesus is the Messiah, the Son of God, and in the act of believing, have real and eternal life in the way he personally revealed it.



*The painting is by Pre-Raphaelite painter Arthur Hughes, titled "He is Risen: the First Easter", painted in 1893-1896.

Goodbye HFCS! How To Make A Small Batch of Homemade Tomato Ketchup in a Crockpot

 We are not unduly careful about what we eat: we prefer fresh, real foods but do not insist on organic; we trust our bodies to balance our diets, rather than following elaborate prescriptive eating plans; we don't buy food processed in China, but are ok with Mexican tomatoes during the winter months (from a locavore perspective, Mexico is closer to us than California LOL!)...

Still, my husband Paul has had a growing concern about the pervasiveness of High Fructose Corn Syrup in processed foods. We've started avoiding those things that have this ingredient.  Ketchup is a bit of a problem, since most brands contain HFCS and we like our ketchup!

I'd never made it myself since most recipes are for huge batches, calling for bushels of fresh tomatoes. Not only the investment, but what if we didn't like that particular recipe? DIY is foolish if it is wasteful!  So I was pretty excited to find this simple, small batch version on Instructables.com.

The original recipe is from Instructables member Scoochmaroo. Her basic recipe is very good as it stands. I made a few adjustments - mostly, to allow it to be cooked in a crockpot, so that I wouldn't need to stand over the stove and watch it.  My recipe is below.

 

Easy Small Batch Crockpot Tomato Ketchup

2 (6 ounce) cans tomato paste (total of 12 ounces tomato paste)
1/2 cup white vinegar
3 teaspoons molasses
4 Tablespoons brown sugar
1 Tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1 teaspoon salt

Mix all ingredients together in a small crockpot* and cook on low for 4 hours. To cook on top of the stove, add one cup of water to the recipe, bring to a boil, then simmer, covered, on very low heat for an hour or two, stirring every 15 minutes, until thickened. Cool, pour into a clean, sterile container, and refrigerate.

*I have a small "Crockette" that I used for this. If using a larger crockpot, I would probably double the recipe, just to give it enough bulk to cook properly.

 This recipe makes about 3 cups of ketchup (depending on how much water you add). It can be used immediately. The vinegar will preserve it, refrigerated, for a couple of weeks. I will just keep the ingredients on hand, and once a month or so will pop a batch into the slow cooker while we go about our business for the day.

We had this with our burgers tonight, and Paul said "That is some good ketchup!"  YAY! I won't even have to fiddle with the spice mix. 

It doesn't taste like "homemade ketchup", it tastes like plain old ordinary ketchup - which is, after all, what we really want on our salty french fries!

Enjoy!

The Empty Seats in the Courtroom

I had wanted my first blog post from my new computer to be a Thank You to my sweet son Nicolas and my sweet daughter-in-love Lani for presenting me with a new Dell Laptop and having my photos recovered from the old crashed hard drive. I don't think they agree with my politics but they like my recipes and the good normal life things I write about. Nick and Lani, I love you both. I promise to write some fun stuff soon.

But my first blog post on this new computer is not just gratefulness for these grown children whose lives are now bearing the fruit that was only a promise when they were born as tiny, tiny infants. So small their little hands could curl around their mothers' little fingers. So beautiful. And so much beauty and wonder and joy we have known from having them in our lives all these years as they have grown and matured and loved and become people who've exceeded their parents' happiest dreams. 

It is also a post of grief for the abortion-murdered children whose mothers will never know the joy of an adult son or daughter.  Who have been seduced into submitting to the murder of their futures by the murder of their babies.

The empty seats in the photo above are real. They are places reserved for news reporters who no longer care what is happening outside their own doors.
 
As I write, people who call themselves journalists and reporters and editors have decided they prefer to allow the Holocaust of the Unborn to continue than to mention the name of Kermit Gosnell.  They are sitting at their desks with their fingers in their ears singing "la la la la la la la" to drown out the sound of the evidence being presented in this trial.
 
People who make decisions about what stories to cover and how to report them for nearly every major news outlet in the United States have almost uniformly rejected the Trial of Two Centuries as "local news". They have chosen to continue to take the role of sycophants in a modern sacrifice of the first born.  USA Today's Kirsten Powers is one of the lone voices raised against the travesty of failure by newspaper, television and internet general media to cover this story. Mollie Hemingway, of "(The Press Doesn't ) Get Religion", has been a bulldog in confronting people at news desks with this.

The photo above is a picture of the courtroom in which the Kermit Gosnell Trial is being held. The Press are damned by their own absence. May God have mercy on their souls, because their sin of omission will not disappear just because they pretend it isn't there.

Just like little babies do not disappear just because some people pretend they don't exist.

My Chex Mix Recipe

She shows up after weeks of silence, only to post a Chex Party Mix recipe... during Lent?!?!?! 

Blogging is light right now for reasons previously given (I am still sharing a computer and focusing on creative ventures). This post goes back to why I started this blog originally. It was a good way to share my recipes when the kids called to ask "how do you make your.....?". When I posted them on Facebook, they rapidly disappeared.... but here on the blog, it is easy to find the recipe again in a jiffy.

When Ethan called tonight to ask how I make my party mix, which is only a little different from the "official" version (and still different from the real Original Version), I remembered I have never posted this recipe on here..... soooo here you go, Ethan! :-)

CHEX MIX

3    cups Corn Chex® cereal
3    cups Rice Chex® cereal
3    cups Wheat Chex® cereal
1    cup peanuts or mixed nuts (sometimes I add pecans when I have them - toast them first)
1    cup bite-size pretzels or pretzel sticks
1 1/4 stick (1/2 cup plus 2 tablespoons) butter or margarine
5    tablespoons Worcestershire sauce
2     teaspoons salt
1    teaspoon garlic powder
1    teaspoon onion powder

You need a big pan to bake this in. If you don't have one, one of those disposable foil turkey roasters from the grocery store is good. Just rinse it out and save it to use over and over again.  If I am making a double batch, I make two separate batches instead of trying to mix it all together. It just works better that way.

Heat oven to 250°F. In large bowl, mix cereals, nuts, and pretzels. Set aside.

Put butter in ungreased large roasting pan, and melt butter in oven. Stir in seasonings.

Pour cereal and pretzels into the pan and stir it, bringing the bottom pieces to the top over and over, for about 3 minutes until all the pieces are evenly coated.

Place in the oven and Bake, uncovered, for 1 hour, stirring a couple of times every 15 minutes.

Remove from oven and taste a (cooled) piece. If it needs a little more salt, sprinkle the salt shaker over it while it is still warm & stir it once or twice to distribute.

Let it sit out until completely cool before covering it or putting it away.  Store in airtight container.

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A blessed Lent, and a Joyous Easter to all and sundry! God bless you and yours this year!