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Are you participating in Tuesday Twister? Wardeh listed 5 Reasons to Do the Tuesday Twister, I would add that it is a fun way to keep track. I love looking back and seeing what kitchen experiments I’ve been working on and what was a hit and what was a miss. I want to start with an update from last weeks Twister. I had Soda in process from a Ginger Bug. When the soda was completed, it turned out delicious but a little sweet. I have another batch going now but will probably let it ferment a bit longer to make it less sweet.
This is not the best picture but it was a delicious, frugal and easy dinner. Eggs in Purgatory
over a Tangy Polenta. The polenta became tangy from the kefir cheese I stirred in at the end. Yum.
We have been loving apples sauteed in butter with cinnamon, nutmeg and a bit of Sucanat. One of my friends gave me some apples she had surplus of and we have been putting them to good use.
We are raising chickens for meat this year. On Saturday we processed a few of the Cornish breed on the small side as Cornish Game Hens. If you have had Cornish Game Hens you know they are a perfect size meal for one or two people. These were actually a tad smaller than the hens you would find in the grocery store. We processed 12 and I used the feet and necks for broth. With the feet, instead of peeling them I use these instructions
to parboil the feet for 10 minutes but I didn’t clip off the toe nails. I used my regular crock pot method for making broth.
Joe asked me to make Fried Gizzards to go along with dinner that night. They were very easy to make. From a little research there are two methods for making them. One involves soaking them in buttermilk and the other is parboiling them for 15 minutes (I parboiled). With either method, they are done like a chicken fry (I’ve talked about how I love to Chicken Fry before) and I have to admit they turned out very good. I’ve had gizzards in restaurants before and they were okay but these were far better than anything I’ve ever tried.
Here are the finished Cornish Game Hens we enjoyed on Sunday. I stuffed them with Spicy Preserved Lemons
and a wedge of onion. The skin was rubbed with butter that had been salted and peppered and had minced Spicy Preserved Lemons added to it. Baked at 425 for 15 minutes. While they were baking I made a basting sauce of half a stick of butter and a couple of cups of kombucha. Then I turned the oven down to 375 and basted the little birds every 10 minutes or so until they were finished (I think it took just under an hour). They turned out very good!
Inspired by Wardeh
in a conversation that was going on in the Gnowfglins eCourse forum (have you enrolled to take the Fundamentals eCourse
yet? If not you should. Enrollment is always open and on a ‘pay what you can’ basis) I decided to make Cultured Butter. I’ve made sweet butter quite a few times (my momma taught me how to make it as a child and she even had a real butter churn) but the one time I attempted Cultured Butter it never clumped together. This time, it worked! The taste is very good. Slightly sour but with alot of flavor. And the color is amazing. It is such a beautiful golden color. I love raw cream from grass fed cows
And finally, I don’t have pictures but want to tell you about the Chocolate Cake we had on Saturday. The cake itself was good but the frosting was amazing. Dark Chocolate Frosting
uses the coconut cream off a can of coconut milk. I used honey instead of Agave as the sweetener. It was so good!