I haven't milked the last few mornings because Willow now has two babies to nurse. Once in a while I have to strip out a quarter but didn't this morning.
The calf is about a month younger and is a Jersey/Angus cross bull calf.
The good smell is coming from the mincemeat slowly cooking down. It has cinnamon, cloves and nutmeg in it and aroma is wonderful. I used my exact same recipe from 2009 and 2010. I did use more apples because they were so small. I made my own candied orange and lemon peel. I will add just a touch of brandy just before it is finished cooking down.
I think I have about a gallon; this should keep me and my Sis stocked for two years....maybe. We love the little mincemeat pies/turnovers. Our husbands aren't so crazy about them.
The pot is now resting in the kitchen ripening before I jar it up. I can't resist eating a bite now and then.
Thursday, October 10, 2013
Around 6 AM I put on a pot of pinto beans to cook. They were done by the time
I went out to oversee the nursing process. Willow gets impatient once in a while and butts the new baby so we don't leave them unattended yet. They emptied her nicely so I just turned her out to pasture and came back to the house.
I had an extra dozen eggs that my Sis brought down to me when she visited. I wanted to use them up since our girls are now giving us 3-5 daily. I made an angel food cake, then used the 12 yolks to bake a Lemony Sponge Cake. The oven is still hot, so I used my last frozen pie crust (thawed) to make several of the little turnovers. I am trying to use up the old mincemeat. By now it is near lunch time and I took advantage of the hot oven to make a skillet of cornbread. Whew done baking for some time ............until it is bread time again.
Sorry about the premature publishing, Kris. I guess the house smelled good two days.
The calf is about a month younger and is a Jersey/Angus cross bull calf.
The good smell is coming from the mincemeat slowly cooking down. It has cinnamon, cloves and nutmeg in it and aroma is wonderful. I used my exact same recipe from 2009 and 2010. I did use more apples because they were so small. I made my own candied orange and lemon peel. I will add just a touch of brandy just before it is finished cooking down.
DIY
Mincemeat
Glenda
first made in December 2009
Second
in November 2010
Third
Time October 2012
2
lbs apples (8-10)
l
lb dark raisins
½
lb golden raisins
¾
to l cup candied cherries
1
cup grated candied orange peel (I used food processor to grate)
2
cups peaches (used some darkened ones from frig been left too long)
2
oranges peeled – just pulp (no whites or seeds)
l
cup sugar
¾
cup raw sugar (because I had it)
1
cup reduced cider (boiled down)
½
to 1 cup apple cider (hard or whatever)
2
teaspoons cinnamon
1
teaspoon cloves
1/2
teaspoon grated nutmeg
I
ran all through the grinder attachment. Cooked down.
Let
ripen at room temp for several days ; then stored in fridge.
2010-I
froze; like it better just in fridge. The freezing caused it to
get
slimy. Next year will just keep in jars in cool place.
‹Note:
I made my own candied orange peel because I couldn't find any in the
stores
Hard
cider could be replaced with some brandy but I had let some cider get
bad.
Reduced
cider could be substituted with frozen undiluted apple juice.
See
what I mean, I just taste along until I get what I want.
It
lasts forever in the fridge without canning. Mine is the 2010
version from the fridge.
I think I have about a gallon; this should keep me and my Sis stocked for two years....maybe. We love the little mincemeat pies/turnovers. Our husbands aren't so crazy about them.
The pot is now resting in the kitchen ripening before I jar it up. I can't resist eating a bite now and then.
Thursday, October 10, 2013
Around 6 AM I put on a pot of pinto beans to cook. They were done by the time
I went out to oversee the nursing process. Willow gets impatient once in a while and butts the new baby so we don't leave them unattended yet. They emptied her nicely so I just turned her out to pasture and came back to the house.
I had an extra dozen eggs that my Sis brought down to me when she visited. I wanted to use them up since our girls are now giving us 3-5 daily. I made an angel food cake, then used the 12 yolks to bake a Lemony Sponge Cake. The oven is still hot, so I used my last frozen pie crust (thawed) to make several of the little turnovers. I am trying to use up the old mincemeat. By now it is near lunch time and I took advantage of the hot oven to make a skillet of cornbread. Whew done baking for some time ............until it is bread time again.
Sorry about the premature publishing, Kris. I guess the house smelled good two days.
