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I am always surprised that this blog receives any hits. Since I am mostly just trying to keep a garden record, most of the entries are short, dry, and boring. If there is anything you would like to see covered, please comment here and I will look into.

Thank you for your visit.

Posted in Uncategorized

Recipe – Soup – Spanish Rice (like chili)

  • 1 lb ground sausage
  • 1/4 c oil
  • 1/2 medium onion diced or 1/2 c dry
  • 1 clove garlic minced, or 1 t dry
  • 1 c uncooked white rice
  • 1/2 t oregano or Italian seasoning
  • 1 t chili powder
  • 1-1/2 t cumin
  • 1/2 t salt
  • 1 t black pepper
  • 1 c water
  • 1 (29 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes with green chilies (Rotel)
  • 1 (25 oz) can of hominy
  • 1 lb of dry beans, cooked
  1. Set instapot on Saute-Medium. Add sausage and brown. Add onions an garlic (rehydrate if dried) and cook until translucent.
  2. Add rice and stir constantly until starting to brown. Turn of instapot, but continue to stir occasionally while adding spices, water, and tomatoes.
  3. Set instapot to Slow Cooker-High and cook for 1 hour. Add hominy and beans and continue to cook for another hour or until rice is tender.
Posted in Cooking

Recipe – Chicken Marsala

  • 2 boneless skinless chicken breasts, filleted in half, pounded ¼-inch thick
  • 1/2 c all-purpose flour
  • 1 t Salt
  • 1/2 t black pepper
  • 1 t oregano or Italian seasoning
  • 2 T olive oil, divided
  • 4 T butter, divided
  • 1 (8-oz) package pre-sliced mushrooms
  • 2 cloves garlic, minced
  • 1 c chicken broth
  • 3/4 c Marsala wine
  • 1/2 c cream or milk (optional)
  1. Combine flour, salt, pepper, and oregano in a bag or bowl. Add chicken (on piece at a time) and coat both sides.
  2. In a skillet, heat 1 T oil an 2T butter over medium. Once melted and popping (add a drop of water to test), add 2 chicken breasts and fry on both sides until no longer pink 6 to 8 minutes). Fry remaining chicken breasts and set aside. Leave frond and grease in skillet.
  3. Add remaining oil and butter to skillet and allow to come back up to temp. Add mushrooms and cook until slightly browned. Add garlic and continue to cook for a minute. Increase heat to medium-high and add Marsala wine. Scrape the frond from the pan and then add chicken broth. Let cook until reduced by half.
  4. Turn off heat, but leave skillet on hot burner. Stir in milk and then add chicken breasts back in. Wait until sauce thickens appropriately.
  5. Serve over cooked pasta.
Posted in Cooking

Week of April 6th

Too long of a pause in writing. Seems that I stop during winter and start when the trees bud/bloom.

Planted all of the seed balls I had made. Also planted trees from Arbor Day. Continuing to work on property layout map.

Started working on a scarf for stepson. It uses a new stitch, but I can’t remember the name. It uses two rows of 1×1 ribbing and 2 rows of garter stitch.

Looking forward to going fishing. I need to re-rig some of the poles based on issues noticed last year. I am also thinking about trying punch bait this year. There is a local guy (CJ Bait), that would be interesting to try. Plus he has some homemade slip bobbers that I want to try.

Posted in Daily, Fishing, Gardening, knitting

Recipe – Fried Rice

  • 1-1/2 c rice, uncooked
  • 1 lb chicken, pork, beef (optional) – cut into 1/4 strips
  • 1/4 c soy sauce, plus more for rice
  • 1 T sesame oil
  • 1/4 c rice vinegar
  • 1/4 t ginger, dried (or 1/2 t fresh,minced
  • 1/2 t garlic, dried
  • 2 T onion, dried
  • 1/2 bag frozen peas and carrots (6 oz)
  • 4 eggs
  • vegetable oil
  • butter
  1. Rinse uncooked rice in cold water until the rinse water runs clear. Cook in rice cooker with 3 c water, a splash of oil, and a pinch of salt. Remove from heat as soon as cooking is complete and allow to cool down.
  2. Slice meat into strips or cubes and combine with soy sauce, sesame oil, rice vinegar, ginger, garlic, and onion. Mix well and allow to marinade for at least an hour. Set vegetables out to thaw (may need to microwave).
  3. Put two skillets with a little oil on the stove on high to medium-high. Wait for the oil to almost smoke.
  4. In the larger skillet, add one-quarter of the rice and spread evenly.
  5. Drain the marinade from the chicken and combine the marinade with the vegetables. Put the chicken in the smaller skillet and spread evenly.
  6. Stir the rice and break up any clumps. Once the rice is heated push the rice to outside edge and add a pat of butter to the center of the skillet. Crack an egg and put it into the center of the skillet.
  7. Stir the chicken.
  8. Wait for the egg to partially set. Scramble the egg until the egg is mostly set. Stir/dice/mix the eggs and rice together. Continue cooking and stirring until the egg is completely set.
  9. Reduce heat on smaller skillet. Add vegetables/marinade and stir.
  10. Sprinkle the rice/egg with soy sauce. Stir and cook rice until soy sauce is absorbed. Remove rice/egg and place in large bowl. Clean skillet if necessary.
  11. Add oil to the large skillet and begin cooking the second quarter of the rice.
  12. Check to see if chicken is cooked thru. If so, turn off burner and let the chicken/vegetables set.
  13. Once the second quarter of rice has finished (all the way to cooking down the soy sauce), add the rice/egg to the bowl and start the third quarter.
  14. Drain as much fluid off the chicken/vegetable as possible, then add them to the bowl.
  15. Finish the third and fourth quarters of rice and add to bowl.
  16. Thoroughly mix the contents of the bowl.
Posted in Cooking

Week of November 18th

Found another batch of Persimmon seeds. Not sure if any of them will survive in my area as they seem to like to grow in swamps.

Also made the first batch of seed balls. These were the mixture of seeds for the hedge rows. The next will be individual seeds for the orchard.

No luck so far with getting the blackberries to germinate. Assuming that the seeds aren’t dead, I am going to put them back in the refrigerator to see if they just need more time to break dormancy

Started working on a new version of winter squash and like this recipe more so far. I need to modify it a little to meet my requirements for nutritional content, but its a good baseline. First experiment is to increase protein by adding peanut butter. If that doesn’t work, I can try either lentils or beans instead.

Tried to do some roof repair on one of my inlaw’s houses, but the steep pitch and tall peak caused me to panic too much. Will have to try again in a few weeks, at the least I can direct traffic to make a temporary repair. The damage is to extensive for a handyman fix.

Posted in Cooking, Daily, Foraging, Gardening, House

Week of November 4th

Quick catch up. I found and processed some Persimmons, Fire Thorn, and Pecans. The Persimmons were a surprise as I have never seen one before and wasn’t looking for them. Need to head back and gather more.

Done some work on my Mosin-Nagant. I installed an aftermarket trigger return spring and am trying to replace the extractor. At first, thought it was just seized in to place, then suspected it was soldered in place. But none of the tricks for dealing with those issues worked. Finally had to concede defeat and try and grind the remainder of the old extractor out. The rifle seems to function better with the new extractor installed.

Tried catching a skunk that lives under the house, but caught a cat instead. I haven’t had a chance to try again.

Posted in Daily, Foraging, Hunting

Week of September 23rd

Made up snells for my circle hooks (stores don’t usually carry them and I didn’t want to spend the extra money on shipping). Instead of using a regular snell knot, I made some using the hair rig knot and others using an egg loop knot. Curious to see how they work.

Also discovered a trick to help tying knots in fishing line. I’m really good with knots, but my hands and eyes aren’t up to the task of fine work. What I realized was that I could use a fine crochet hook to help tie overhand loops and figure 8 loops.

Unfortunately, the fishing was a bust. Part of this was due to wrong time of the year and wrong time of the day. But I couldn’t even get bluegill to bite which makes me think something else was wrong. Oh well, try again next month.

The fishing trip wasn’t a complete disappointment, as I finally found some Persimmons. Since I wasn’t sure of what I found, the initial harvest was just a handful. But I can head back later as they ripen.

Posted in Daily, Fishing, Foraging
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