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TOMATO PESTO

4 Sep

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1 cup roasted tomatoes, can be Romas or cherry tomatoes 

1/4 cup almonds (you can use whatever nut is available or pine nuts)

1/2 tsp kosher salt

2 Tbsp Parmesan cheese 

4 cloves garlic, peeled

1/3-1/2 cup good quality olive oil

Juice of 1/2 lemon (add if you feel it needs additional acidity…I usually do)

 

Add your basil, roasted tomatoes, almonds, salt, garlic, and cheese to the processor.  Pulse several times until ingredients are combined.  Slowly drizzle the oil into the food processor via the tube as the processor is running.  Add only as much oil as you need to reach the proper consistency.  Taste the pesto and adjust seasoning.  Add lemon juice if desired for additional acidity. Pulse pesto one last time to combine before scooping the mixture into ice cube trays, muffin cups, or jars to freeze.  Once frozen, the pesto in the ice cube trays and muffin cups can be removed and placed in a freezer bag for storage.  If you want to keep this pesto in the refrigerator for a few days rather than freezing, place the mixture in a jar and pour a little olive oil on top to prevent it from darkening.  

 

Peach Jam with Brown Sugar and Rum

25 May

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Peach Jam with Brown Sugar and Rum

Recipe courtesy of recipezaar.com
http://www.recipezaar.com/recipe/Peach-Jam-With-Brown-Sugar-and-Rum-232744

6 cups peaches, peeled and coarsely chopped (about 4 lbs)
2 cups light brown sugar, packed
6 tablespoons strained fresh lemon juice
3/4 cup dark Jamaican rum
2 cups granulated sugar
In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer’s directions.
Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

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How To Remove A Tick

15 May

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Well it’s that time a year again when you and your family are out and about more. And in my family that means rolling around in the dirt and grass…lol.Please keep yourself, family and animals safe by continuously checking for ticks. Be safe and have FUN this summer.

How To Remove a Tick:

Do a thorough body check for ticks after being outdoors

To remove a tick:
Using tweezers, grasp tick near the mouth parts, as close to skin as possible.
Pull tick in a steady, upward motion away from skin.
DO NOT use kerosene, matches, or petroleum jelly to remove tick.
Disinfect site with soap and water, rubbing alcohol or hydrogen peroxide.
Record date and location of tick bite. If rash or flu-like symptoms appear contact your health care provider immediately.

Remove ticks as soon as possible to reduce your risk of getting infected with Lyme disease or other tick-borne illnesses.

Questions? Call TCHD at 607-274-6604

Source: NYSDOH

Take precautions to help avoid ticks
Certain species of ticks — most notably the deer tick — carry Lyme Disease. The best precaution one can take against getting Lyme Disease is to limit exposure to ticks. Follow these steps when hiking or working in areas where ticks are most commonly found, such as woods and high grass:

Wear light colored clothing to spot ticks easier and brush off.
Tuck pants into socks and wear long sleeved tucked in shirts to prevent ticks from reaching the skin. Wear closed toed shoes.
Consider using insect repellent. Apply according to directions and use only the amount necessary. Keep out of reach of children and do not allow children to apply repellents.
Carefully check for ticks at the end of a day of outdoor activity. Also check children and pets and remove ticks promptly.
Stay on cleared, well traveled trails.
Keep lawns mowed and hedges trimmed. Clear brush and tall grass around the house. Clear leaf litter and the remains of perennials out of the garden in the fall.
Keep the ground under bird feeders clean so as not to attract small animals.
Locate the children’s swing sets and other play equipment in sunny, dry areas away from woods.
Seek medical attention as soon as possible if symptoms of Lyme Disease occur.

 

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Raspberry Jam

14 May

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RASPBERRY JAM

Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.

Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.

4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)

1 tablespoon of strained lemon juice

6 1/2 cups of sugar

1/2 teaspoon unsalted butter

1 (3-ounce) pouch of liqid pectin

In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Today’s My 4th Anniversary

9 May

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We had an amazing dinner at Suzanne’s Fine Dining. That place is fabulous, probably the best dinner I’ve ever had.

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4 Years down. I can’t believe how fast it has gone. We’ve been blessed with two beautiful little boys.

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Pinterest Tested

28 Apr

By now I’m sure most of you have heard of Pinterest. I am currently a very addictive member. I have tons of boards from food fun to gardening, helpful hints and cool gadgets.
But who knows if that recipe you just pinned is actually a tasty one or even one worth wasting all your time on. What about that DIY ant trap or spider away spray…..does it really work?
That’s why I’m creating this catorgory called PINTEREST TESTED. When i try a new recipe or project at home from Pinterest I’ll take pictures and let you know my results. Wish me luck!

Fried Green Tomatoes With Vidalia Onion Relish

22 Apr

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Fried Green Tomatoes with Vidalia Onion Relish
Photo from Pauladeen.com
original recipe
http://www.piarecipes.com/2012/11/fried-green-tomatoes-with-vidalia-onion.html

Ingredients:
4 large firm green tomatoes
1 Tea.Salt
2 cups vegetable oil,for deep-frying
1 cup buttermilk
2 cups flour
ground black pepper

Vidalia Onion Relish:
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives

Instructions:

Slice the tomatoes 1/4-inch thick.Sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, about 30 minutes.

In a skillet, heat the oil for deep-frying over medium heat.
Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown.

For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover and let marinate for a few hours.

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