Hi Everyone,
NOTES:
I did it! I made my own mayonnaise. I’m not sure I’ll ever go back to buying it. It’s delicious. Here is the video I watched. I “mostly” followed his recipe: 30 Second Mayonnaise Recipe EVERYONE Should Know How To Make – YouTube
The ONLY drawback is that because there are no chemical preservatives, it will NOT last for months and months in the refrigerator. This recipe calls for 1 egg and makes almost a pint jar. I’m not sure we can eat all that mayonnaise. I think next time I’ll use 1/2 of the oil and maybe just the egg yolk (1/2 an egg??) I guess it’s time for some macaroni salad.
Anyway, I just wanted to share that making mayonnaise was easy and delicious!
GARDEN HAPPENINGS:
My celery sprouted and I waited too long to get it under the lights. As a result, the stalks were thin and papery. At least half of them did not make it. Luckily, it’s early enough to replant.
Everything else looks good.
If you are going to grow inside, you need a light source that you can place about 2 inches above the plants. I do not use grow lights (too pricey for me). I just use regular shop lights. Also, you’ll want a fan! The fan simulates the outside wind, forcing the plants to develop thicker and stronger stems.
The garlic is starting to sprout. The onions are hanging in there, but no visible signs of growth yet.
I had to spray the lettuce for aphids. Any kind of “Safer Soap” will work. I keep the lettuce covered with a “row cover” to keep the bugs out, but those little buggers still find a way in.
I have a list of things to get planted this week, including peppers and thyme.
THIS WEEK’S PURCHASE: Pasta, macaroni, spaghetti
In the past, I’ve had a problem with pantry moths getting into my pasta……until I started vacuum sealing the packages. I just snip a tiny bit of the bag so the vacuum can get all the air out and seal the pasta right in the original packaging. Works great!
Winco has some good prices on pasta now, so this is a good time. Just set aside $10-$20 and get as much as you can.
MISC. PURCHASE: lighting
Time to think about a power loss again. My last attempt was a complete disaster. I’m going to try some of these:
not necessarily this brand, but something similar.
They are solar lanterns. You sit them outside all day, and they will shine for hours at night. This brand, you get 2 lanterns for $25.
BUT, remember they will only charge if there is sun. So, be sure to have an alternate source of light.
This hurricane lamp is $15, and 1 gallon of paraffin lamp oil is $24.
I think I bought mine at WalMart for under $10.
Don’t make the mistake I did and get actual kerosene. It goes bad after a while and will not burn. I had to throw all my kerosene away. But the paraffin will last for years, AND is safer to burn inside.
FOOD STORAGE RECIPES:
Granola Bars
These were sooo good.
1/4 c. soft butter
1/4 c. brown sugar Mix butter and sugar until light and fluffy.
2 eggs
4 tsp corn syrup
2 tsp molasses
1/4 tsp vanilla
Mix in well.
1 1/3 c. Old-fashioned oats
6 TB flour
1 tsp cinnamon
1/4 tsp baking soda
Stir together and gradually add to creamed mixture. Mix well.
1/2 c. chopped pecans
1/4 c. dried cranberries
1/4 c. raisins
Stir in. Press into an 8X8 pan coated with cooking spray. Bake 350˚ for 15-20 minutes until set and edges are browned. Cool completely.
Chicken Rice Soup
from spendwithpennies.com
1 TB oil
1 minced onion
3 large carrots diced
1 celery stalk diced
Saute vegetables in oil until onion begins to be golden
1 tsp garlic
1/2 tsp thyme Add and cook an additional 1 min.
1 tsp salt
1/4 tsp pepper
5 c. chicken broth
2 chicken breasts
1 c. brown rice
Add and simmer 30 min. Stir every 10 min till vegetables and rice are tender. Remove chicken and shred. Add back in and add
1 c. evaporated or whole milk
Dutch Apple Pie
(using stored dehydrated apples)
2 c. dehydrated apples
2 c. boiling water – Let sit 5-10 min until apple are soft and pour off water.
1/3 c. sugar
2 TB flour
1/2 tsp cinnamon
Stir until thick and place in pie crust
Topping:
1/3 c. brown sugar
1/2 c. wheat flour
1/4 c. butter
Mix until crumbly and sprinkle on top.
Bake 350˚ for 55 min.
Crust Recipe:
2 c. flour
2/3 tsp salt
2/3 c. shortening or lard
6 TB water
Marti Shelley
