Thursday, June 22, 2017

Spicy Pickled Carrots


2 pounds large carrots
1 to 2 large jalapeños
1 small onion
5 cloves garlic diced
1 1/3 cups white vinegar
1 1/3 cups water
4 leaves bay whole
8 to 10 peppercorns
2 tsp dried oregano *Mexican preferred
1 tsp kosher salt

Peel and slice carrots and onion into 1/4 inch thick pieces.
Cut the stems off jalapeños and slice thin diagonal and remove seeds then set jalapeños aside.
In a large stock pot boil the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, carrots, onion and jalapeños.
Change the heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid.
Keep refrigerated.
Best if pickled for two to four days.
*I remove jalapeños since no one will eat them after pickling.
Boiling pot.
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Thursday, June 15, 2017

Recycle Planter



1 Cheese Puffs container
1 can Krylon Stone Coarse Texture Black Granite Spray Paint
Potting Soil
Plant * mine are cherry tomato seedlings
Drill or an Awl and a hammer

Clean label off container, make sure it is completely dry.
Drill drainage holes at the bottom of the pot. Or us the awl and a hammer to punch hole into the bottom of the container so if you overwater the excess will drain out.
Spray paint the container and wait 12 hours for it to dry.
Add enough potting soil to fill it, I used about 20 cups.
Then add your seed, a seedling or a plant.
Water as normal per plants instructions.

*I used the Krylon Stone Coarse texture black granite spray paint this because it made it look like it was made of stone instead of a plastic cheese ball container.


The start.                                      Spray painting it.                                        After planting.


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Thursday, June 8, 2017

Basil Olive Oil


6-8 large leaves Basil
Virgin Olive Oil (Extra Virgin Olive Oil is too strong and will over power the basil taste)
Bottle
funnel

Roll leaves into a tube shape, slightly pinch them (this will bruise them and release the basil oil) and shove them one at a time into the bottom of the bottle.
Place funnel on bottle opening, and pour olive oil into bottle until it is full.
Cap tightly, let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over the weeks.
Infused olive oil keeps for about a month especially if refrigerated after opening it.
If ingredients show signs of spoilage discard immediately.
 
Prepping
P.S.
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