Hot Pepper Sauce

This recipe was made using the peppers growing in my bucket garden. The recipe is based on the “All New Ball(R) Book of Canning and Preserving” Fiery Fermented Hot Sauce recipe. The “how to” was taken from the recipe for Fiery Fermented Hot Sauce. 1/2 quart

Getting Chickens from Our Neighbors

June 23, 2025 On June 7 (Saturday), I got a text from our neighbor saying our ten chickens were ready. He had sent the text while Bruce and I were demolishing pine tree one. I didn’t hear the phone notifying me. After I got cleaned up, I saw the text and responded back asking when […]

Caramelized Onions, Rice Plate, Sunset and a Cardinal

April 21, 2025 On Friday (April 18), I pulled out my food processor. I put some butter, 1/4 cup, into my large Dutch oven, put a piece of parchment paper down on my induction stove top, moved the heavy Dutch oven onto the large burner and set the temperature setting to 3 (medium low). While […]

Instant Pot Moroccan Style Chicken

When I posted about making preserved lemons, I got many comments wondering what I was going to do with the preserved lemons. With the preserved lemons being ready, I decided to make a Moroccan style chicken in my Instant Pot. I started out by making the recipe for the Moroccan spice blend (Ras el Hanout) […]

Making Preserved Lemons

December 28, 2023 On December 22 (Friday), I decided to make preserved lemons. First, I sterilized a quart canning jar. (Put the jar and lid in a large pot and covered the jar with water. Bring the water to a boil and let the water boil for 10 to 15 minutes. Leave the jar in […]