Archive for the ‘recipes’ Category

Radish Shooters

I’ve always loved radishes with salt. And I also have an affinity for the occasional tequila shooter (pop the tequila, lick the salt, suck the lime). So, while I was munching the most recent batch of radishesI was shocked at the white one! (cool colors, huh?) I had a stroke of genius:

Radish Shooters!

Organic sea salt, of course!

Pop the radish,

Say "aaaaah."

lick the salt

Organic sea salt, of course!

…now if only I had a lime. Seriously, I wonder how that would taste…

A few more and I'll have to take a cab.

I really need to get out more.

Read Full Post »

Okay, so The Moose is Up again! Unbelievably! I actually feel like I know what I’m doing with Final Cut, which is certainly a sign of the end of the world.

In this episode we get out and mingle with other people at a free faire and a bike kitchen. I also update you on the garden and the state of the compost. Oh, and I get to make some insalata caprese! Which is great, because then I also get to eat it.

Let us know what you think of the latest installment. And if you have any ideas for content, leave it in the comments.


Read Full Post »

Cucumbers Gone Wild

It was bad. Very bad.

We planted WAY too many cucumbers this summer. Samson was desperately trying to find ways to make use of them. Here are a few solutions I came up with:

  • The obvious solution is to plant less—okay, next time
  • Give them away to friends—but no one has that many friend
  • Share recipes with anyone and everyone—strangers on the street, people in line at the post office, etc.
  • Start a canning club—everyone brings in their extra cukes and gets pickled (the cukes, I mean)

Here’s a pickling recipe that makes 2 quarts of GREAT pickles:

  • About 2 1/2 lbs.  small  youngish cucumbers 3-5 inches long
  • 5 cloves garlic
  • 2 dill flower heads with leaves
  • 1/3 cup coarse salt
  • 6 peppercorns
  • 1 cup white wine vinegar
  • 3 cups water
  1. Scrub the cucumbers and soak overnight in salted cold water. Drain.
  2. Place 1 clove garlic and a dill flower head in each sterilized jar.
  3. Either leave the cucumbers whole or cut in quarters lengthways.  Pack them into the jars.
  4. Place the salt, pepper, vinegar, and water in a saucepan and bring to the boil.  Pour over the cucumbers.  Seal label and date.  Store in a cool place for 6 weeks before using.   Keep in the refrigerator once the jars have been opened.

Still have more cucumbers like Samson did?  Try this skin care tip:

  • Take 2 or 3 cucumbers and cut them up in the blender
  • Put them in a cheesecloth or cotton bag; even a pillowcase will do
  • Run bath water and put bag under faucet allowing all the juices to mix with the water
  • Leave the bag in the water while you soak in the tub
  • Rub the bag over you body getting more of the juices on your skin

This is great for you and the kids.  Leaves the skin feeling fresh and clean.  You will be looking forward to those cucumbers instead of dreading them. Right, Samson?

If you have any other ideas, we’re dying to hear them!

Read Full Post »