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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"
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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
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"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
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