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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 Purgatoryover 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 instructionsto 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 and Tara 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!
What has been Twisting in your kitchen? Join the Tuesday Twister to share.
>I started a ginger bug a few days after you mentioned it last week. Even remembered to take care of the thing every day. But it molded yesterday. 🙁
I started another, though, so let's see how that goes. I'm very excited about seeing how it tastes!
I didn't participate this week … BUT I'm going to start next week!! I've always enjoyed reading your Tuesday Twister posts … it's about time I joined in LOL
Eggs in Purgatory over Tangy Polenta. Looks REAL good!
Making my own butter is something I DEFINITELY want to try one day.
Guess what I found out?! There's a small family-owned Christian grocery store that's real into healthier living. We knew about it, but we never checked it out. Guess what store I'm hitting soon to check out their prices?! 😀
>Geesh … I guess I need to proof-read my comments before I publish them.
Meant to say that grocery store is here in town.
A nice alternative to Safeway, if their prices are ok.
>Brandy,
Bummer about your Bug. Glad that you are starting it again.
The Eggs were very good. Definitely a make again meal.
I hope that the store is what you are looking for. It is wonderful to have other options.
Good that you are going to do the Twister! I really enjoy it each week. Sometimes I forget to take pics though or they just do not turn out. My camera often takes blurry pictures (of course, it may not be the cameras fault…) so sometimes even if I have taken pictures they are not useable. But it is still fun to do the Twister anyway 🙂
>I take the worst indoor photos, espeically in my kitchen. The lighting is horrible.
I bought the ginger to make the bug, but I wonder, if I put it outside, will 90+ humid temps make it mold? I'm afraid in the closed up house, there won't be enough wild yeast to get it to bubble. What do you think?
>You had a wonderful week, Millie! I love hearing all you did with the hens. Since we'll be in ducks soon, I'll keep in mind about the fried gizzards. I wonder if Jeff would like them? I love how you basted the hens with butter and Kombucha, I'll have to remember that!
>Motherhen/Paula,
I'm not sure about the bug. I have so much 'stuff' going on in my kitchen that I think I might have an over abundance of wild yeasts! You might want to check with Annette at Sustainable Eats and see what she thinks.
Wardeh,
Thanks!
I didn't mention that we kept the hearts and livers too. They are in the freezer for future use. The livers I'm comfortable with using but the hearts not so much. 🙂
>You could always boil the hearts and mince them up and toss them into a gravy, next time you make one. If you mince it up small enough, you can't even tell they're in there. I did that one time and it was actually pretty good!
>Excellent idea Brandy! I know Joe would like them fried and I might do some for him that way but I like your idea very much. Also maybe putting them in stuffing. Not that we eat much stuffing but maybe sometime.