Posted on 10/21/2023 7:00:47 AM PDT by Diana in Wisconsin
Could it be the Whiskey, maybe? ;)
You had me at ‘Baked Brie!’ :)
A great recipe.....so inventive. I love Brie, too.
Creamy Pumpkin Sauce
Ingredients
2 teaspoons oil
1 shallot, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup light cream
1 pinch salt
1 pinch ground cinnamon
1 cup pumpkin puree
1 cup chicken broth, or more as needed
1 tablespoon finely chopped fresh sage
1 ½ teaspoons chopped fresh thyme
Directions
Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
Mix pumpkin and 1/2-cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.
Diana here: I serve this over Cheese-stuffed Ravioli, and top with grated Parm. Also makes a nice change if you’re making a traditional Lasagna; just use this sauce instead of everyday spaghetti sauce.
Stingy Jack and the History of the Jack-o’-Lantern
The traditions of Halloween originate from a blend of Samhain, the Celtic celebration marking the end of the summer harvest, and Christian traditions honoring saints and martyrs. Trick-or-Treating and scary costumes are just two ancient traditions that have survived. Today, one of our most beloved Halloween customs is pumpkin carving. This too has been around for many centuries, except that in Ireland, they used turnips and rutabagas. An old Irish tale explains the origin of the jack-o’-lantern and how the scary gourds got their name. It all goes back to one horrible man people called Stingy Jack, and this is his story.
The Legend of Stingy Jack
This is just one version of an old tale about a foul drunkard of a blacksmith known as Stingy Jack. Jack was a two-faced, deceitful schemer who thrived on manipulating people. His selfish spirit possessed not a shred of humanity or kindness for anyone, and the homeless beggars only repulsed him. Word of his vile reputation reached Satan who took more than a passing interest in this evil man, so he put plans in motion to meet him.
One evening in the dark hills of rural Ireland, one of Satan’s devils posed as a dead man waiting for Stingy Jack to run into him. When Jack came across the body, a deranged face with wide eyes and an evil grin stared back at him. Stingy Jack instantly realized that his time was up and that the devil had come to collect his soul. He begged for a final request which the demon granted. Jack told him that he wanted just one more drink before he had to depart the world, and he took the devil to the nearest tavern.
Devil in the Coin Trick
One drink turned into another and then another. Before too long their consumption of alcohol exceeded the demand and there was nothing left for the pair to drink. When it was time for them to settle up, Jack didn’t have any money. He casually turned to his new drinking buddy and suggested that, since he was a devil with magical powers, he could simply transform himself into a piece of silver to pay the tab. The devil obliged. But instead of paying, Jack rammed the coin into his pocket. Aware that Stingy Jack had double-crossed him, the devil fought to get out. However, a crucifix in the pocket trapped him in. Jack made a deal with the devil. If he would leave Jack alone for a decade, he would release him from the coin – and the deal was made.
The Apple Tree Trap
Once this amnesty was reached, the devil found Jack once more, ready to take him to hell. This time, however, Jack asked for an apple from a nearby tree to quell his hunger on the long journey. While the devil selected an apple, Jack carved four crucifixes on the bark of the tree trapping the evil being within its branches. On the condition that Jack will not go to hell, Jack once again offered the demon his freedom. Once again there was little choice but to submit to the man’s wishes. Stingy Jack continued the rest of his life safe in the knowledge that he outsmarted the devil not once, but twice.
Jack Forever Roams the Earth
Many years of alcoholism finally took their toll. It seemed that Stingy Jack could outsmart the devil, but he could not outsmart death when he found himself standing in front of the Pearly Gates. St. Peter turned him away. Heaven, as many people know, would not welcome a lying, deceitful drunk. Undiscouraged, Jack headed towards hell where his nemesis was biding his time to get revenge. Satan also refused him entry citing the agreement they made when Jack was very much alive.
Although neither heaven nor hell allowed Jack entry, Satan did grant one last wish. Jack asked for an ember from the fiery depths to give him a little light while he wandered the world in darkness. Satan picked one small red hot coal and gave it to Jack. To carry his burning ember, Jack found a turnip and hollowed it out, turning it into a makeshift lantern. Ever since then, Jack’s ghost could be seen wandering aimlessly around the Irish countryside. Whenever locals saw mysterious lights, they would say, “That’s just Jack o’ the lantern.” Later, the term became synonymous with the name for Stingy Jack’s wandering spirit – jack-o’-lantern.
https://www.historicmysteries.com/the-legend-of-stingy-jack/
Dee-lish......thanks.
(Nice transition to the Stingy Jack post!)
Pumpkin Fritters
Fritters with Bourbon Cream Cheese Glaze are the perfect
treat of the season. A fall breakfast, brunch, or dessert.
Ingredients---For the Fritters Vegetable oil for frying 1 cup all-purpose flour 1 1/4 tsp baking powder 2 tbsp brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 cup pumpkin puree 1 large egg 1 1/2 tbsp milk 1 tbsp butter melted 1 tsp vanilla extract
For the Bourbon Cream Cheese Glaze---4 oz cream cheese room temperature 1 tbsp bourbon more or less to taste 1 cup conf 1/2 cup brown sugar 1/2 tsp vanilla extract 1-2 tbsp milk option
Instructions For the Fritters--- Heat on med about 2 inches of vegetable oil. Combine the flour, baking powder, cinnamon, nutmeg, and salt. In a larger bowl, add the pumpkin puree, milk, egg, brown sugar, and vanilla. Using a whisk or an electric hand mixer, whisk the mixture until it is thoroughly combined. Begin adding the flour mixture, half at a time, into the pumpkin mixture. Stir it together until it is fully combined. Batter should be on the thick side.
Use a tablespoon, or a small cookie scoop to add the fritter mixture to the hot oil. Do not overcrowd the pan, depending on the size, add 3-4 fritters at a time. Cook fritter for 2-3 minutes and use a slatted spoon to gently turn it over. Cook an additional 3 minutes, or until they are golden brown. Remove them from the oil and place them on the paper towels to drain excess oil.
For the Glaze---While fritters are frying, mix ing, excluding milk. Whisk to thoroughly combine. If too thick, slowly whisk in teaspoon of milk to desired consistency.
Notes--If you have any leftover (hah), reheat on baking sheet in oven on low-broil 3-5 min.
You had me at, ‘Bourbon Cream Cheese Glaze!’ :)
I knew that........snx.
Last week was not my favorite kind of week (sick - feel 100% today); however, two really GOOD things came out of being forced to stay inside:
#1 = that wonderful recipe app (Copy Me That) - been using it & LOVE it
#2 -A podcast about herbs that I actually like and want to listen to! I have tried quite a few ‘herb’ podcasts & they have been a ‘no go’ .... don’t like host(s), don’t like format, general philosophy (lot of New Age sort of stuff), etc. Below is the one I found Saturday that I really like ..... he won’t be everyone’s “cup of tea”, but he’s certainly mine.
Southern Appalachian Herbal Podcast hosted by Judson Carroll
Blog (with episode description & link so you can listen)*:
https://southernappalachianherbs.blogspot.com/
*I had a really hard time getting this to pull up using the search function on Chrome or even DuckDuckGo on my mom’s Chromebook (posting this from the CB). On my cell phone, I use Brave & that is how I got to it - makes me wonder if he’s being shadow banned, suppressed, censored. Judson obviously has political views & views on COVID that run against the ‘official narrative’ & he is Christian (has written books on Christian Medicine, History and Practice). The first paragraph from this book on the Amazon review is:
“As an Herbalist, I am often asked, “Is Herbal Medicine Christian?” simple answer is, yes. Anyone of any religion, or none at all, can use herbs medicinally. If you believe in a loving God who created the earth and everything on it including humans, there is certainly no reason why anyone of any religion should be prohibited from using herbs or find using those herbs evil. In truth, not only is Herbal Medicine compatible with Christianity, but it was Christian monks, nuns and priests who preserved the herbal knowledge of ancient Greece and Rome.”
Judson also has a video channel (rumble) where he has brief (less than 10 minutes) ‘lessons’ ... I watched one on nettles that I found interesting because as a maintainer on the Appalachian Trail for 16 years, nettles were the bane of my existence & a lot of work ... often hanging over the trail, sometimes waist high & if you get ‘stung’, it hurts & lasts quite a while. I knew they had medicinal properties - after watching this video, I might try to grow some!:
https://rumble.com/c/c-618325
He also has a substack, but that isn’t updated with much except his books:
https://judsoncarroll.substack.com/
*********************
Why do I like this guy & his podcast?
He’s a Master Herbalist & the podcasts are chock full of info - I especially like when he relates his personal experience with various herbs. You can find episode info on his blogspot posts, too.
We generally agree on politics & religion - in the times we are living in, I try to associate with like-minded people for my own mental health.
He has a great voice/accent - he lives in the mountains of NC & my mom is from NC, so I like the way he talks & his ‘down home’ style of communicating.
I like his sense of humor.
He does a little blurb on ‘recipes’/talks about food he likes, usually at the beginning of the podcast. You can skip over it, but I found it interesting .... like what has happened to seafood in NC & why it’s not so good these days.
He is very inclusive - see excerpt below from his book.
His books appear to be well-received and I plan on getting “Growing Your Survival Herb Garden For Preppers, Homesteaders and Everyone Else (Herbal Medicine for Preppers and Homesteaders)” From Amazon link (so you can get a sense of his philosophy):
“I want to stress that this book is for EVERYONE! Whether you have a large farm designed with Permaculture principles, a homestead or a backyard garden…. If you are limited to ornamental landscaping by a Property Owners Association’s bylaws, have only a small condominium courtyard or even a container garden on an apartment balcony, you can grow the herbs you need for most common ailments.
Gardening, for many, is a hobby. For others, it is a passion. For anyone who wishes to treat themselves and their family at home with herbs, I believe it is a necessity.
In this volume, I would like to focus on just a few herbs that can be used to treat common conditions, and how to grow them in your own herb garden. The herb garden is a natural medicine chest. Through the growing season, these herbs can be used fresh. For other times, they can be carefully dried and kept on hand for easy access. Most can be used effectively as simple teas (infusions and decoctions) others may be tinctured or even turned into lozenges, syrups or capsules, infused oils, slaves, lotions or balms. The goal of this book is “Kitchen Medicine”. My sincere hope is that each individual and family may, one day, have the herbs they need growing close at hand and the knowledge to treat most common illnesses and injuries with those herbs, in their own homes. Let the doctors treat the conditions we cannot handle at home. Let us use the herbs and home remedies that served our ancestors well and enabled the human race to survive for the thousands or millions of years we have to this point!
In growing medicinal herbs, we strive to do so using only natural methods. The plants we use for medicine should never contain toxic chemicals. This book focuses on natural, “better than organic” gardening. Everything I plant is a learning process. Perhaps that is what makes gardening so enjoyable. Perhaps that is why my great grandparents lived into their late 90s and a 90-something lady I know who is a practicing, teaching Master Gardener has more energy and vitality than most folks in their 30s. God designed man to steward the earth, to be a gardener. The fall of man did not take away that role, but made it a challenge. Regardless, it is the sweat of the brow and hands in the soil that can make us feel most alive and truly human.
In the words of Joe Dirt, “Life is a garden, dig it!”
Made good progress with cleanup in the victory garden over the weekend. I pulled the weeds and added a layer of composted stall waste to the hoop house. Still need to replace the sheeting but that can wait awhile. I haven't decided if I'm going to use the beds in the greenhouse during the winter, but I replenished the soil in them so they are ready if I need them.
Peppers/tomatoes/pole beans remain to be pulled and discarded. After the problems with blight this summer I'm going to give all of the cages a good bleach rinse before planting time comes in the spring.
I pulled the last of the carrots, cleaned up and replenished the soil in the beds, and planted my garlic there. I was able to get around 70 cloves into the space available, which is a bit less than half of what I plant most years. We haven't been using that much, and with the pending dig-up/conversion to raised beds I thought it would be good to put it in a place that won't be disturbed when that work begins.
The best thing about getting all of that stuff done is that I was able to do it without pain - I got a cortisone injection in my right hip joint on Monday and oh my goodness what a difference that made - I'm able to move around now without feeling like my leg is on fire. I got more accomplished in two days than I could do in a week.
But things aren't all rainbows and skittles... Nanner wouldn't start yesterday when I was ready to bring some more compost up to the garden. Starter solenoid clicks, but the starter won't spin, so either it needs some work done to the starter or it kicked a rod when I shut it down on Saturday. I'm hoping the starter is the problem. If the engine is kaput Nanner will go to the big tractor salvage yard in the sky. Obviously I'm hoping it's just a problem with the starter. I'll have to pull it off for further diagnosis.
*BUMP* & *PING* to Post #53.
Progress! Those raised beds will be much easier on you, physically. I love mine. So easy to plant and maintain, much less weeding to do! Glad the shot helped your hip. :)
My weekend was spent cleaning up garden beds. The one I had dreaded doing, with the ‘Chef’s Orange’ and ‘Chef’s Black’ tomatoes is finally DONE. Those plants are ridiculous in size and range! I am now on the lookout for a decent-tasting orange Determinate variety. Dealing with MONSTER tomato plants at the end of the season is something I’m tired of; always find a way to do things easier and cheaper. ;)
I did harvest another good dozen ripening tomatoes, and a good amount of cherries off of the ‘Valentine’ plant - but she’s been pulled now, too.
Rain all week, so it’s on to indoor chores for a while. :)
The Beagles (Chief and Dolly) went on a 4-hour Volksmarch from 4-8pm last night, so both are sacked out on their beds behind me as I type. I’m already thinking about my afternoon nap with rain on the roof - and I haven’t even had breakfast yet, LOL!
We have a gorgeous week ahead - sunshine, fall foliage, the perfect fall days. It was 38 this morning so my two pepper plants, that I left in the garden, are not happy - rather ‘wilty’. They may perk up again with the warmer weather ... if they don’t, that’s ok.
This morning, while it’s ‘chilly’ and the grass is wet, I am making ghee & cutting up a pork loin into medallions & putting them in a marinade. They can stay in the marinade for 3 days ... hopefully by then, I will be tasting/smelling again ... I don’t want to make them until I can enjoy them.
Sungolds are like your Chef’s Orange/Black tomatoes. The plant gets HUGE and becomes a total pain - hard to get to some of the tomatoes to pick them, sprawls majorly out of the raised beds, gets tangled in the fencing. Not only that, but the next year, you end up with baby Sungolds coming up everywhere - they even grow in the wood chips (no dirt)! I planted Sweet 100’s for mom, but let one Sungold volunteer come up - got maybe 2 feet tall & just picked the last tomatoes off of it.
During my forced ‘quiet’ days, I am thinking about what & where I am planting things next year ... already! I am cutting way back & going herbal/flower. “Salads” are going to be mostly herbs ... might grow some greens for a base. German Johnson tomato for mom & one cherry tomtato plant. Jalapenos of course. Probably a bell pepper plant. NO cukes. Spaghetti squash outside the fence ... deer should leave them alone. DAHLIAS ... my new favorites ... for sure! The tithonia shocked me & self-seeded this spring in the hummer garden ... I think my hollyhocks that germinated in there got crowded out - I need to go on a hunt for them.
Today, trying to figure out if I mow (& roundup leaves into piles around the maple trees) or spend the day putting up a new compost pile & mow/move leaves in the next couple of days. I think it’s going to depend on how windy it is.
Deer processing will probably be tonight unless my SIL decides I should be treated like Typhoid Mary due to my adventures with the “flu” last week. I’m fine, actually have some energy ... back to my allergy issues, nothing else.
BTW, that podcast I like ... he bear hunts :-)
Schnepf Farms Pumpkin Fudge
This comes together in a jif. Schnepf Farms is a country store and working farm in Arizona.
Ing---3 c sugar cup milk 3 tbl lt corn syrup 1/2 c pump/puree 1/4 tsp salt 1 1/2 tsp vanilla 1/2 c butter.
To make---Butter 8" sq. BTB on high combined sugar, milk, corn syrup, pumpkin, salt, stirring constantly. Reduce heat to med, add vanilla, butter, boil 7 min. DO NOT STIR. Pour into pan. Let set.
https://www.amazon.com/Tisco-18-11057-Brush-Ford-Tractors/dp/B00I49LPC6 for example
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