There's Always Room for Jell-O

OK, not actual store-bought Jell-O, not when you've got a pantry full of beautiful canned fruit juices, straight out of your garden. This is the best fruit gelatin you'll ever have, and I doubt you'll want to go back to that awful chemical stuff once you've tried it.

Fruit Juice Gelatin

Each tablespoon of gelatin should gel 2 cups of liquid. The original recipe from Joy of Cooking calls for a total of 1 cup water (1/4 cup cold, 3/4 cup boiled), and 1 cup of juice. I use all juice, what the heck!

Soak:

1 tablespoon gelatin

in

1/4 cup cold fruit juice

Dissolve it in:

1 3/4 cup boiled fruit juice

You might wish to add up to:

1/2 cup honey

for sweetening, depending on the juice you're using (e.g. unsweetened cranberry juice, you might wish to try 1 cup of Sprite or 7Up or ginger ale to the 1 cup of fruit juice, or perhaps all juice with more honey).

Let set in refrigerator about 4 hours or more. If you want to do this in a jelly mold, make sure to chill and wet the mold before pouring the jelly into it. I've not tried that, but it would be neat!

If you want to add pieces of fruit, wait for the jelly to set mostly (but not entirely) so that the fruit will stay suspended.

You can also replace 1/2 cup of the juice with 1/2 cup of vanilla yogurt for a bit of a different flavour.

Crochet Project

Last year, I purchased a Wacom Bamboo graphics tablet for my art. A few months ago I decided that I needed to protect the tablet somehow, because I travel quite a lot with it. I place it in a pocket in my bag, but I still wanted something a little more substantial to protect it. So I took up one of my trusty little steel crochet hooks from my Grandma Hillaby, a couple of fine Mercerized cotton yarns (yes, bamboo yarn would have been much more appropriate, but I had this in stock and didn't want to spend any money), and my favourite crochet pattern (I've created two baby blankets out of this pattern to date) to create a little Bamboo Pocket!


Here's the pattern, for anyone who might be interested. I believe I started with 87 chains (there are 8 full repetitions of the wheel across the body of the pocket, plus the 3 stitches to start, and 4 stitches to end the first row. I just crocheted a "scarf" (i.e. a rectangle), folded it in half, and single crocheted the pocket together at the two edges. I attached a button at the top inside to just keep it closed. I had thought of doing an envelop flap, and I might do so still at some point, but the holes in the pattern fit a little button nicely, so I think this'll do fine for my purposes.


Catherine Wheel

The circular motifs are achieved by working one row of clusters and one row of shells. Try a piece starting with 27 chains.

Row 1: (wrong side) 1sc in 2nd ch from hook, 1sc in next ch. *skip 3ch, 7dc in next ch, skip 3 ch, 3sc, rep from * to last 4ch, skip 3 ch, 4 dc in last ch, turn
Row 2: ch1, 1sc in same place. 1 sc, *ch3, 1dcl worked over 7 sts, ch3, 3sc, rep from * to last 4sts, ch3, 1cl over 4dc, turn
Row 3: ch3, 3dc in same place, *skip 3ch, 3sc, skip 3ch, 7dc in loop of cl, rep from * to last 5sts, skip 3ch, 2sc, turn
Row 4: ch3, 1cl over 3 sts, *ch3, 3sc, ch3, 1cl over 7 sts, rep from * to last 5sts, ch3, 2sc, turn
Row 5: ch1, 2sc, *skip 3ch, 7dc in loop of cl, skip 3ch, 3sc, rep from * to last st, 4dc in last st
Rep rows 2-5 to desired length.


For two colour Catherine Wheel, work as above, changing to the second colour on row 2. Change colour on every alternate row. Here's a video; it's about 20 minutes, but she goes through the whole pattern - very helpful if you don't figure out patterns easily without help from someone showing you what to do. It's a little different pattern than the one above - the demonstrator only does 1sc rather than 3sc in between each 3ch/cluster/3ch combination (and obviously she must only do 1sc wherever it says to do 3 sc above), but you get the idea of how to do the cluster stitch really well by watching.

Renos Progressing

The original house layout was this:

A few years ago, Dave constructed these beautiful built-ins at the window end of the living room:


This year, Dave's built a pair of china hutches to go into the dining room:


Then in October, Dave framed in the new walls between the dining room & living room, to house the new built-ins, and installed them:


Here is the new layout of the house:


Along with framing the walls to house the built-ins, Dave moved the entry from the hallway into the living room down towards the other end of the hallway from it's original placement:


This has already improved traffic flow and has made the living room both physically (because it's blocked the draft from the front door) and psychologically more cozy. A huge side benefit to all this construction is the addition of a "hall" closet (it's actually in the living room, but close enough).




Dave has a beautiful piece of furniture that he'd built to hang jackets and store shoes on; however, it takes up a huge chunk of the hallway. Now, we can move all that stuff into the new closet when it's completed, and repurpose that furniture piece somewhere else, thus opening the hall even further.

What's Eating You (or rather the other way around...)

Thanks to minouette for this - sounds like fun so here goes:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.

1. Venison - kind of hard not to when we hunt & eat what we hunt ;)
2. Nettle Tea - does nettle beer count?
3. Huevos rancheros
4. Steak tartare - but am not keen to repeat it; it was a Japanese version.
5. Crocodile/alligator - yup, in Queensland
6. Black pudding - Dave has and loves it. I think I'll avoid it but wouldn't put it in the strikeout list.
7. Cheese fondue - thanks Elizabeth, especially for serving with new fingerling potatoes, yummy!
8. Carp
9. Borscht - having had an unfortunate, life-altering experience with beets at a very young age, I can't even get past the smell to get anything beet-related into my mouth
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich - love it but can't eat it any more; no more peanuts for me.
14. Aloo gobi
15. Hot dog from a street cart - is there any other kind?
16. Epoisses
17. Black truffles
18. Fruit wine made from something other than grapes - Practically anything alcoholic we drink in our household is fruit wine we've made not from grapes: apples, pears, blackberries, raspberries, plums, rhubarb (not really a fruit, though), while we don't make it yet, blueberries too.
19. Steamed pork buns - unless you're religion prevents this, how can you not?
20. Pistachio ice cream - allergy
21. Heirloom tomatoes - Um, yeah. See also here and here.
22. Fresh wild berries - Definitely. Leetle teeny tiny ground-covering blueberries in the Cariboo are our current favourites; next to impossible to find, and getting more than a mouthful is a challenge, but so much flavour. Also try this lovely pie filling version for wild huckleberries.
23. Foie gras
24. Rice and beans - staple. With salsa, of course!
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche - I hope that gelato form counts?
28. Oysters - thought this one would be a strikeout if you'd asked about a year ago, but I've since been converted, at least to the deep fried variety.
29. Baklava - while everyone in my family adores it, I'm allergic (dratted nut allergy)
30. Bagna cauda
31. Wasabi peas
32. Clam chowder - Manhattan & New England, and all sorts of other seafood chowder combos
33. Salted lassi
34. Sauerkraut - ugh. Cabbage.
35. Root beer float
36. Cognac
37. Clotted cream
38. Vodka jelly
39. Gumbo
40. Oxtail - never again. So sick of ox tail stew from childhood experience. Ugh.
41. Curried goat
42. Whole insects - probably have without knowing it, so won't eliminate it from the running
43. Phaal - not likely; not a huge curry fanatic
44. Goat's milk - not again if I can avoid it
45. Malt whisky from a bottle worth £60/$120 or more - mmmmm
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin - not again if I can avoid it.
51. Prickly pear
52. Umeboshi - not again if I can avoid it.
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini - don't like gin & don't like martini's
58. Beer above 8% - "I live in Canada" - ditto
59. Poutine - "I live in Canada" - ditto
60. Carob chips - rather a shock as a kid; don't want to repeat it.
61. S’mores
62. Sweetbreads
63. Kaolin - not on purpose, but it's probably in something I've eaten.
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake - "They should add beaver tails to this list" yeah, and whales' tails
68. Haggis - hopefully, I'll never repeat that event. Ugh.
69. Fried plantain - also barbequed / deep fried bananas are great, too.
70. Chitterlings, or andouillette - I think so?
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill - Probably wouldn't.
76. Baijiu
77. Hostess Fruit Pie - the things you try as a kid!
78. Snail
79. Lapsang souchong - love it.
80. Bellini
81. Tom yum
82. Eggs Benedict - hate hollandaise.
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare - well, rabbit - does it make a difference?
87. Goulash
88. Flowers
89. Horse - not knowingly, but I did have non-duck "duck" in France, so maybe it was horse?
90. Criollo chocolate - maybe?
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor - don't like lobster
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Heh, heh, heh.... Whooops!

I have been trying to clear out Mom's freezer to make some room for meat. She'd gone to all the work of peeling, coring and slicing apples into chunks, then freezing them. I thought it'd be nice to have them preserved in some of the juice that we'd been making.

Good idea. Bad execution.

Wanna know what happens in your pressure canner (yes, pressure canner, i.e. under pressure, not just as a boiling water bath canner) when you don't have enough headspace for your jars?


Yup. That was a mess. And it was fun to clean up.

FYI - for apples that have already been frozen, by the time you bring them up to temperature in the juice, they pretty much become applesauce consistency, no longer firm apple slices. Follow applesauce headspace directions (heck, maybe even give 'em a full inch, just to be sure), otherwise, this too could be what you experience when you open your pressure canner!

The Greenhouse Built by Dave

We decided that we didn't want to mess around with little plastic sheds over our tomatoes this year, so we took a plunge into the savings, plus hauled a load of donated materials from Uncle Steve, and built our greenhouse this year. This is no ordinary glass house type greenhouse; we wanted to be able to insulate it at least somewhat during the winter, and we want the structure to be a season extender, more than the "perfect" mid-summer growing unit. So it's positioned a little differently than a summer-only glass house would be, and it's not all window (cheaper that way).

Dave laid out a foundation of gravel, then built a frame for the walls to be attached to, sitting on the gravel.


He built the walls, we helped him hoist them up & held them in place while he secured them.



He built the trusses, we helped him hoist them up & held them in place while he secured them.


He did everything else, just about by himself; we watched while he did the work. Especially the tall stuff on ladders.


(That wire across the front of the greenhouse is deer proofing; the little so-and-sos were reaching into the greenhouse and nibbling my eggplant and tomato leaves. Oh, yeah - Dave, helped by Mom & I, built a ruddy great deer defense around what will be our orchard and field crops, which the greenhouse falls within).

Mom grew & maintained, and "bumbled" flowers on the plants that got stuck into the tubs that he filled with horse manure labouriously hauled from the local riding stable.


Then I preserved the results.


Nice results.

Yay, Dave!! He's our hero. And we shall be toasting his efforts all winter long as we crack open those jars filled with all the lovely goodies from the greenhouse that Dave built.

v. to "bumble" - pretend you're a bumble bee, buzzing sounds included if you're Dave, and gently shake the flowers of Solanaceae plants to improve fertilization and fruit setting.

Joys of the Harvest

Today's Harvest - Ingredients for Tomato Pepper Salsa

Yes, this is a lot of work. During the winter, you scour seed catalogues (online and in paper format), cruise the Seedy Saturdays, and pick out what you want to plant for the upcoming season (or maybe you were organized and patient enough to save some of your own seed from last year). Some stuff gets started inside and babied through until ready for hardening off. The rest get directly planted outside at the appropriate time. Gauging when that time falls is always a challenge with variable frosts and capricious early spring weather. Then you have to weed, water, prune, trellis, water, water and water.

But what magic! From a teeny, tiny little package of DNA and nutrients springs forth a new generation, ready to provide us with flavour, colour, gourmet delights and inspiration for art on many levels, sometimes within a matter of short weeks, others take the whole season or many years to bear forth with a result. And being in the garden really brings you in touch with the seasons, with all the critters that make their homes in your garden (the good, the annoying and the downright destructive, alike), and with the complexities of the soil from which all your plants draw forth their resources.

While the work involved in starting, growing, protecting and maintaining these plants so that we can at some point glean a harvest, and then of course the work involved in putting that harvest away in the freezer, canning jars, dehydrator or fermentation vessel, can be overwhelming, the returns of satisfaction, knowledge and pleasure are sure worth it!