You’ve heard about how soaking chicken in buttermilk before frying it makes it real tender and juicy? The thing is…. it works mighty fine for beef too. And it isn’t some newfangled trend either, as it’s an old-timey tradition that folks like my Grandmother swore by. I should also mention that she didn’t swear that often, but when she did, you knew it.
Any way, she always said that, soaking ground beef in heavy cream does wonders. It keeps the meat proteins from getting all tough when you cook them up, and it locks in the juices, making for some mighty fine burgers on the grill.
If you’re up for giving it a go, just mix in ‘1 to 2 tablespoons of heavy cream per pound of ground beef’.Let it sit in the icebox overnight, then fire up the grill and enjoy the juicy results. Let me know what you think?
Well, tonight’s supper was a real delight – the missus surprised me with her homemade cabbage rolls. Let me tell ya, there ain’t nothing quite like them. The smell of them cooking’ brought me back to the good ol’ days, sittin’ a’round the table with family. Each bite was like a trip down memory lane, filling me up with warmth and good feelings. Life is rough around here. But with cabbage rolls like these, I reckon we’ll make it through just fine – as long as the missus keeps cookin’ ’em up, that is!
Sure nice to come in from the woodworking shop and see these sitting on the counter. And of course I had to sample a couple. One for me and one for you. GW
Desert Last night was a tasty Cherry Pie Made from our very own Montmorency Cherries grown in Niagara, close to where we had our farm. There is no other cherry that makes pies like they do, but it doesn’t stop there, as the Montmorency Cherry has an uncountable amount of health properties in them. Especially for those with Cancer, Gout and Rheumatism, which is what we old timers called Arthritis in the olden days, as the name Rheumatism covers more than one ailment. Today the so-called Powers That Be, broke it up, so they could sell more drugs My opinion only of course. Anyway, I took a picture of how the pie turned out after I had a piece or two. GW
When it comes to food, there’s something truly special about creating your own culinary masterpieces right in the comfort of your own home. One such delight that brings a smile to my face is homemade sweet pickle relish. This simple yet delightful condiment is a perfect example of how a few basic ingredients, along with homegrown cucumbers, can come together to create something utterly delicious.
My lovely wife just got done making up our Zucchini Relish for the cold months ahead. I even snapped a picture of a couple of them lovely jars she filled. She usually whips up ’bout six jars, just enough to keep us well-fed through winter. But every now and again, she gets a hankerin’ to make a few more.
Let me tell y’all, that relish of hers is like a dollop of sunshine on a gloomy day. Come wintertime, when them veggies cost an arm and a leg, and don’t even get me started on the lack of flavor, this relish truly saves the day. It’s like bottlin’ up a bit of summer to enjoy when the world outside is all frosty and gray.
Well, it’s that time of the year when I’m kept quite busy tending to my garlic for the freezing season. What I do is, I first give ’em a good knock to brush off all that dirt, then I snip the tops and the roots. After that, I peel away the outer layers and separate all them cloves. Once that’s done, I tidy things up and start peeling each individual clove. Once I’ve finished that task, I seal ’em up in small bags using the vacuum sealer and pop ’em in the freezer for the winter ahead. They’ll keep well for a good year or even longer, if need be. And you know what’s just wonderful? When we finally use ’em, they taste just as delightful as if they were fresh from the earth. And the cherry on top is that none of ’em go to waste by goin’ bad. Now ain’t that just the best thing you ever heard?
For those that haven’t removed their Scapes from the garlic, this is the time to do it. But don’t throw them away, cut them off, bring them into the house, chop them into small pieces and put them in a dehydrator, if you have one. Then once dry take out your coffee grinder and grind them up into a powder and come winter you will have an abundant supply of garlic powder for your soups and stews. There isn’t anything more tasty than them, and not to forget how healthy they are for you. But wait, there’s more! These Scapes aren’t just ridiculously delicious; they’re also great in an Avocado Dip, or you can add them to your Spaghetti dinner with a touch of Olive Oil. Makes me hungry just thinking about them.
Here’s a recipe for an old-time avocado dip with Garlic Scapes:
Ingredients:
2 ripe avocados
1-2 garlic scapes
1 small onion, finely chopped
1 tomato, diced
1 tablespoon fresh lime juice
1/4 teaspoon cumin powder
Salt and pepper to taste
Optional: chopped cilantro for garnish
Instructions:
Begin by preparing the garlic scapes. Trim off any tough ends and chop them finely.
Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl.
Mash the avocados with a fork or a potato masher until you achieve a smooth consistency.
Add the chopped garlic scapes, onion, tomato, lime juice, cumin powder, salt, and pepper to the mashed avocados. Mix well to combine all the ingredients.
Taste and adjust the seasoning as per your preference. You can add more lime juice, salt, or pepper if desired.
If you like a spicier dip, you can also add a pinch of cayenne pepper or some finely chopped jalapeños.
Once the flavors are well combined, transfer the dip to a serving bowl.
If desired, garnish with chopped cilantro for added freshness and presentation.
Serve the avocado dip with tortilla chips, crackers, or vegetable sticks for dipping.
Here is an old time recipe for Homemade Lasagna? With a bit of country humor?
Ingredients:
12 lasagna noodles (or more, if you’re feeling real hungry)
1 pound ground beef (or venison, if you’re feeling extra country)
1 large onion, chopped (or a whole mess of green onions, if that’s what you got)
2 cloves garlic, minced (or a couple of spoonfuls of garlic powder, if you’re feeling lazy)
1 can (28 ounces) crushed tomatoes (or a big ol’ jar of homemade tomato sauce, if you’re fancy)
1 can (6 ounces) tomato paste (or a couple of spoonfuls of ketchup, if that’s all you got)
2 teaspoons dried basil (or a handful of fresh basil, if you’ve got a green thumb)
1 teaspoon salt (or a pinch of salt, if you’re watching your sodium intake)
1/2 teaspoon black pepper (or a good shake of cayenne pepper, if you like it spicy)
2 cups ricotta cheese (or cottage cheese, if that’s what you prefer)
2 eggs, beaten (or a couple of duck eggs, if you’re feeling fancy)
1/2 cup grated Parmesan cheese (or a handful of shredded cheddar, if that’s what you got)
4 cups shredded mozzarella cheese (or a mix of cheeses, if you’re feeling adventurous)
Instructions:
Preheat the oven to 375 °F
Cook the lasagna noodles according to the package instructions (or just cook ’em until they’re tender, if you don’t feel like reading). Drain and set aside.
In a large skillet over medium heat, cook the ground beef (or venison), onion (or green onions), and garlic until the beef is browned and the onion is tender. Drain any excess fat (or keep it in there if you’re feeling real country).
Add the crushed tomatoes (or homemade tomato sauce), tomato paste (or ketchup), basil (or fresh basil), salt (or a pinch), and black pepper (or cayenne pepper) to the skillet with the beef mixture. Stir well and simmer for 10 minutes (or until it smells good).
In a separate bowl, combine the ricotta cheese (or cottage cheese), beaten eggs (or duck eggs), and grated Parmesan cheese (or shredded cheddar).
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish (or whatever size dish you got). Place three cooked lasagna noodles on top of the sauce. Spread a layer of the ricotta cheese mixture over the noodles, and sprinkle with shredded mozzarella cheese (or whatever cheese you like). Repeat the layers, ending with a layer of meat sauce on top.
Cover the baking dish with foil (or an old pie tin, if you’re feeling resourceful) and bake in the preheated oven (or wood-fired stove) for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted, and the lasagna is heated through (or until it smells so good you can’t stand it anymore).
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy! And remember, if you’re feeling extra country, you can always top it off with a bit of sour cream or a sprinkle of hot sauce.
Welcome to my little corner of the countryside, where storytelling meets the everyday joys of woodworking, farming, and gardening. I’m GW, a writer and published author with over thirty years of experience. Here, I’m eager to share the lessons and stories from a life spent writing and working with my hands. Join me as we explore the practical and rewarding side of country life—from crafting wooden pieces to tending the land and growing gardens. Each post reflects the wisdom gained from a long journey of writing and living close to nature.
