About two weeks ago, I tested a recipe for the one and only Hank Shaw. He put out the call on a Facebook page I’m a part of, and sent me the recipe to test via email. It may appear in his upcoming cookbook, Buck, Buck, Moose. Continue reading
Time for a big, 2+ week catch-all.
So, in the wake of our first sugar season, we have roughly 2 gallons of syrup. Much of it will be gifted, I’m sure- not even Matt can eat that many pancakes. Continue reading
I love molasses. I love the savory/bitter/sweetness of it. So, naturally, I also love the “maple molasses” we ended up with as a result of not monitoring the temperature of our first batch of maple syrup closely enough. I’ll probably put it right on pancakes, and I also plan to bake with it. But the first idea that struck me was to make it into barbecue sauce.
Ahead of a weekend of Not Much, Really, I figured I’d leave a post of what became of our walleye earlier this week. Continue reading
Guten Tag! Ihr wisst vielleicht schon, daß ich zweisprachig bin. Ist logisch, wenn ich eine Praktikum in Deutschland machen werde, oder? Dieses Idee ist mir gestern während meinen Deutsch Unterricht angekommen. Continue reading
After a trip back home to visit the family ended in 4 unsuccessful hunts (all thwarted by a small herd of black Angus) , I came back to a Monday off, except for class. I had a lot to do around the house, so I figured a set-it-and-forget-it meal was in order. I pulled out my first bear roast and my cast iron dutch oven. Continue reading
I have yet to get Matt to sit in one place long enough to write up his story. I’ll put up his pictures tomorrow. Aside from one short jaunt over to hunt Sunday evening, I spent most of the weekend starting to process some of the bear. Continue reading
After putting together wine and brandy, I used what was left of my blackberries to make a pan of crumb bars. Like with most of my recipes, I adapt an existing recipe for grocery store, domesticated whatever it is. I used smittenkitchen’s recipe for blueberry crumb bars (though at some point I’d love to go wild blueberry picking), and just swapped the fruit.
So, like most of the best desserts, these things are full of buttery goodness. I followed the recipe exactly:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
And then once assembled, into a 375F pre-heated oven.
I’ve already eaten about half the pan. I’d also go a further step and say I like them a bit better the second day. I also went out yesterday evening, and gathered another 3 pounds of blackberries. If I can scrounge up another pound or two from somewhere else (I’ve gotten just about all there were ripe out at sunny slope), I might start a second gallon of wine.