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A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • What better way to clear out a case of the Mondays than a giveaway?! See that lovely locally-made wooden bag dryer there on my wall? Want to win one of your own (you do, trust me)? Pop on over to small measure to enter. Link is in my profile.
  • This guy right here? While he might be growing bigger every day, the truth is that becoming a mother has helped me to grow. To be more present. To be more patient. To be more empathic. As I tell all my soon-to-be-mama friends, parenthood is the toughest work you'll ever do, with by far the biggest payoff. The lovin', and the learning, are so, so good. Happy Monday, friends.
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  • I think the 48-hour flu I've been fighting has finally succumbed to my assault of grapefruit seed extract, osha root, propolis, elderberry syrup, Oscillococinum, apple cider vinegar, rose hips, hibiscus, ginger/lemon/honey/cayenne tea, and neti pot with goldenseal tincture. I don't take getting sick sitting down. And now, a winter storm, possibly. Bring it, I say. Happy weekending, friends!!!
  • This guy.
  • I've been waiting, for a book like this, to come into my life. Whoa. Picked this up a few weeks ago at @screendoorasheville as a New Year's gift to @glennbenglish. Just started reading it myself and it couldn't possibly be more of what I need to see, right now. Completely on point, wholly attuned to what I'm presently sensing and curious about and inspired by, and infinitely humbling.
  • Warm enough today to play soccer down in our lower field, do a bit of weeding in the garden, and push a nearly-too-big 4 year-old in his
  • New year, new moons, new calendars. Right on, right on.
  • @shelterprotectsyou has been posting images of the wedding she and @sheltercollective had here in September all week. They built this altar for the ceremony, and it's still here, just past the house, on the way to the chicken coop. We pass it every day. Some days, I casually note its beauty and the way it feels like an outdoor church here in our forested cove. Other days I barely register it as I scurry about, doing this and that around the property. Today, though, in the stark, grey, drizzly setting, it was quietly regal. Happy to have had her visuals prompt me to stop, look, and listen to this physical testament to love.
  • The chickens told me they much prefer the rain this week to last week's frigid weather, thank you very much. I couldn't agree more.
  • These potatoes @tableasheville changed my culinary life. They called them hash browns, but they were unlike any I'd had before. Par-baked perhaps, smashed into halves I'm guessing, and then roasted and maybe finished with a quick fry in the skillet and scattered with large sea salt granules? Whatever the method, the result was a creamy, yellow center and a crispy, salty exterior. Quite possibly the best hash browns I've ever had.
  • This caramelized cinnamon citrus
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Onion, Orange & Thyme Relish

This month’s Tigress’ Can Jam was all about alliums. I should know. I choose the topic (after a bit of consulting with Mrs. Tigress herself). My mad, wild, frenzied schedule had me down to the wire, working feverishly to get my recipe in by midnight tonight. I did it, though, folks, my burning eyes a testament to my allium accomplishment.

I didn’t go necessarily big or bold or molecularly gastronomic with this month’s challenge. I simply made something that used alliums, sounded delicious, accommodated my schedule, and rendered an end product that hubs and I would definitely eat. Onion & Thyme relish seemed just the thing. Using a recipe adapted from this book, I tweaked the ingredients a bit, substituting thyme for tarragon and tossing in some orange zest because it sounded delicious.

Looking forward to this olfactory arousing concoction to work its way into all sorts of dishes over the next year. Happy Allium-ing, ya’ll!

Onion, Orange & Thyme Relish
adapted from Blue Ribbon Preserves

You will need:

-8 c. chopped onions
-1 Tbsp. pickling salt
-1 c. granulated sugar
-1 3/4 c. red wine vinegar
-1 tsp. dried thyme (or 1 Tbsp. fresh)
-2 garlic cloves, minced
-1 Tbsp. fresh orange zest

To make:
1) Layer 4 cups of the chopped onions in a large bowl. Sprinkle 1/2 of the salt over them. Top off with remaining onions and then cover with last bit of salt.
2) Stir with a wooden spoon or clean hands. Cover loosely with a cloth and set aside at room temperature for 4 hours.
3) At the end of 4 hours, drain onions in a colander. No need to rinse them, simply press with the back of a large spoon to remove any excess liquid.
4) Sterilize 4 pint-sized mason jars, lids, and screw rings. Fill a canner or large stockpot with water and set over medium-high heat. Bring just to boiling point. Place lids in a small saucepan, fill with water, bring to a boil, turn off heat, remove from stovetop, and set aside.
5) While your canner works towards boiling, combine the sugar, vinegar, thyme, orange zest and garlic in a large saucepan or stockpot. Heat gradually over medium-low heat until sugar is completely dissolved. Bring heat to medium-high until mixture comes to a boil.
6) Add onions to syrup, reduce heat to medium, stir to combine thoroughly, and simmer 10 minutes. Remove pan from heat.
7) Remove sterilized jars from canner; place jars on top of a kitchen cloth on the counter. With the help of a canning funnel, fill jars with onion relish, reserving 1/2-inch headspace.
8) Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.
9) Using a jar lifter, place jars in canner. Process 15 minutes in a boiling-water bath (remember, don’t begin to count your processing time until the water is at a constant, rapid boil). Adjust for altitude, as needed.
10) Remove the jars from the canner. Check that a proper seal has formed (lids should become concave, you’ll have heard a popping sound, and the lids should remain attached to the jar when lifted without screw band).
11) Take off screw bands, wipe jars dry, and store in a cool, dark location. Use within one year.

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