Archive | July, 2020

More learning….

28 Jul

Another thing I’ve been doing this summer is trying to refine my latest blog, http://tumbleweeds2seashells.com. Along with that, I have ideas for another blog in the works. Since things have changed a lot since I started this blog, I’ve been having some difficulty to get the new site just how I want it. Plus I have all these ideas for the new blog. After blundering along, and a few times almost losing my previous content, I found a great solution. Create a new blog!

It will be a blog of expermentation. A place where I can change looks, widget placement, pages, etc., without worrying about losing content. Check it out at http://testblog740799816.wordpress.com

Filling my time during the Covid-19 stay at home

9 Jul

Before the virus outbreak, I had been socilizing every day and it was quite a change to not see anyone for weeks. This probably wasn’t as hard for me as some people, though, because I like change, in fact I thrive on it.

But as the weeks turned into months, I begin to get a little stir crazy. Somewhere along the line, I started cooking again. As I started searching for different recipes, and experimented with different dishes, I became a little dismayed that I had let other activities rob me on my joy of cooking.

I haven’t been a grocery store since the middle of March, only do curbside pickup every 2-3 weeks. (My tiny refrigerator doesn’t leave me much room for perishables.) I’ve taken liberal advantage of foods from Amazon, ordering different flours, legumes, seeds, and spices.

In late February, I started an indoor window garden (I hope to post about that later) and have had greens of some form and fixed some way at about once a week since they started producing in April. I also have tomato, pepper, eggplant, and melon plants in buckets outside.

I’ve read some books online. I thought I would do more art, but that hasn’t yet become a reality. The same with playing my ukulele and accordian. In spite of not doing any art or music, I’ve done a lot of online browsing on each, plus food, garden, books, etc. I still have many different interests.

And now, I’ve finally started blogging again. When I first thought about blogging this summer, I was astounded that my last post was in 2017! I guess I’ve been so busy living, I didn’t take the time to blog. As I started trying to post and work on my new blog, I realized WordPress had changed somewhat since I had last posted. It was another learning curve to get going again, another learning experience. Like cooking, I’m finding blogging very fulfilling, wondering why I let it slide. What got me going again was the fact that, especially during this epidemic, Facebook just wasn’t enough to satisfy my social interaction needs, nor my love for the written word.

And speaking of the written word, I’ve been doing indepth Bible studies. I’ve completed studies on angels, the Holy Spirit, and am currently on Revelation.

Hot Pepper Sauce

9 Jul

I have a few Hungarian Yellow Wax pepper plants that are really producing! They are spicy, but not too hot. While I’ve decided to leave some on the plants to turn red, I’ve been searching online for ideas of what to do with the rest. After enjoying a sweet jalapeño sauce that came with a burrito from La Chica Loca, a local cafe, I decided to try making my own.

I found this recipe. https://gardeninminutes.com/brown-sugar-candied-jalapenos-recipe-garden-to-table/

For as much as I usually tweak recipes, I did very little to change this one. Well, I didn’t use jalapeños, and I substituted ancho pepper seeds in place of the cayenne. I don’t really care for cayenne, and had the seeds on hand, leftover from making another recipe (to be posted later). But I mostly followed the recipe. Except I wanted the sauce thicker, so cooked it down quite a bit before adding the peppers. Also, after cooking the peppers in the sauce for 5 minutes, I fished them out, added the honey and cooked it down some more.

It is delicious! Sweet, spicy, with a bit of vinegary zing. Definitely a keeper recipe. I’ve * it on my bookmarks. After enjoying it on the half of buritto leftover from yesterday, I have a half pint left to use, either as a sauce or in other recipes.

In an earlier search, I found a recipe for a filled Turkish flatbread that I’m thinking this sauce would be good with, maybe as part of the filling or as a side.

Hungarian Yellow Wax Pepper Sauce

Creating new meals

8 Jul

After a recent inventory of the upper storage cabinet in my kitchen, I started browsing for ways to combine the canned foods I have on hand.

I started with green beans. I don’t know why I have so many cans of them, because they are certainly not a favorite. I suppose I purchased some when they were on sale, thinking they were a bargain. After which, they get pushed to the back of the cabinet when I choose something else.

I found lots of ideas and created a list of combinations to try. Like most times when I find a good recipe, I tweak it. I nearly always have to downsize the recipe. Often I make substitutions to fit either what I have on hand, or to satisfy my desire of the moment.

Yesterday I decided to try a recipe that combined summer squash (I have a small one left that needs eaten), green beans and tomatoes. I choose this recipe because, beside green beans, I have several cans of tomato products. I also liked the recipe because it had herb, although I usually add some, even if the recipe doesn’t call for them. The recipes said to cook the beans, tomatoes and squash together, adding coriander, parsley, and pepper.

I liked the sound of the recipe, but I wanted a cool dish. So I only cooked the squash, sautéing it in a bit of olive oil. While the squash was cooking, I drained the cans of green beans, and put them in the bottom of my bowl. Next, I used my slotted spoon to drain the tomatoes (using about a third of the can) which I layered on top of the beans. The squash was tender, so I added it for the next layer. I decided some of the leftover canned ripe olives that I had in the fridge would be good, and also some crumbled some feta cheese. The recipe had called for coriander and parsley, so I used the mortar and pestle I had recently purchased and ground them. (Next time I will chop the parsley, as it got kind of mushed.) After sprinkling them and freshly ground pepper on top, I decided it was ready to eat.

Appealing Green Bean Salad

It was very good. It had just enough liquid to moisten the dish, yet not become runny. Even though it looked pretty layered, I mixed it all together before I ate it. When I will make it again, I will let the flavors blend awhile in the refrigerator before eating.

Yummy bean salad

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