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| Barbara's Kitchen | ||||||||||||||||||||||||||||
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From "Nettle Soup" to "Chicken Olivia" not to mention Barbara's five stone bread, Barbara knew the way to keep her chappie happy was to feed his face! No greater love a wife shows than when she plops a full plate in front of her mate. Feed him full now and chances are, he won't be chewing on some tart for dessert. As with the Goods, the option of getting sustenance from a store is either limited or not desired. So, in the spirit of self sufficiency here are things wives can prepare that take the minimal amount of tin opening, mammon spending, and mostly obtained from God's good earth. |
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| Chicken "Olivia" | Pea-pod Burgundy | |||||||||||||||||||||||||||
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1 live chicken (Preferably named "Olivia") 2 litres Pea-pod Burgundy salt and pepper to taste 1/4 cup dried sage 3 tsp rosemary 1/4 cup cornstarch for every 2 cups broth from roasted bird Shoot "Olivia" with pellet gun or preferred means of execution. NO HOLLOW POINT BULLETS! Put carcass in large tub of boiling water. let soak for five minutes. Remove carcass from tub, pluck feathers. repeat dunking as nessesary to remove all feathers. slit belly of carcass lengthwise. Remove entrails. Wash carcass inside and out thoroughly. Soak carcass in Pea-pod Burgundy for 3 days, turning every 4 hours. Do not marinate in alluminium pan! Use glass or stainless steel. Preheat oven to 450 degrees remove bird from marinade, salt and pepper to taste, stuff with herbs. Roast until drumstick falls off when pulled. Usually an hour depending on size of bird, Check repeatedly after 1 hour. Vegetables roasted with the bird is optional Preferably new potatoes and carrots. Remove bird from pan, scrape bottom of pan. Measure broth and add corn starch as needed. Stir under flame until thickened. Place bird on large platter; surround with vegetables. Serve with gravy. |
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1 gallon of pea-pods 3 lbs brown sugar 3 lemons 4 oranges 2 cakes of yeast Place pea-pods into large crock or stainless steel container. Boil enough water to submerge pea-pods. Place water and pods in large container and cover with cheesecloth ( or old silk stocking) Let stand for 3 days. Drain water and SAVE! squeeze liquid out of pea-pods. Put pea-pods in effluence digester or compost pile. Put liquid in LARGE non aluminium pot. Chop fruit (skins, seeds etc.) place in pot. Add brown sugar. Boil for 30 minutes. Cool to lukewarm, place in crock, add yeast. Cover crock with cheesecloth, let ferment for 4 weeks or until bubbling stops, check daily after 3 weeks. Filter through cheesecloth or silk stocking into sterilized wine bottles. Cork LIGHTLY using new corks. Let age for 6 months at least. Note, Process must be done with cleanliness in mind or you will have Pea-pod vinegar! |
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Be careful to not consume too much at one time! For it is written, Be not drunk with wine, wherein is excess, but be filled with the Spirit. Ephesians 5, 18. |
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| Nettle soup | "Good" pie | |||||||||||||||||||||||||||
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Saved bones from "Chicken Olivia" 1/2 cup of rendered chicken fat 3 carrots 1/4 cup peas 1 small onion chopped 1 tsp salt, pinch of pepper Fresh picked nettles, picked in Spring Melt chicken fat in large pot. Add bones. sautee until brown. Add salt, pepper and any preferred herbs remove bones from pot after mashing to release calcium. Discard bones. Add 2 qts boiling water and nettles. Chop carrots and add with peas and onion. Simmer until vegetables are tender. Taste and correct seasonings. Serve with 5 Stone Bread and Goat cheese. |
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1 cup sugar 1/2 cup flour dash of salt 2 T. butter 2 cups boiling water 1 unbaked pie crust 1 tsp vanilla Preheat oven to 350 degrees. Mix dry ingredients in large bowl. Add vanilla, butter and boiling water. Stir until smooth. Pour into pie crust. Bake at 45 minutes to 1 hour or until knife inserted retracts clean. Let cool. |
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Wear gloves when handling nettles! Once stung, twice shy! |
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| 1999 Good Wrench | ||||||||||||||||||||||||||||