If Betty Crocker had a Misfit
Daughter
Allowing yourself to become absorbed into an artistic lotus land is not only fullfilling but nuturing to the spirit
An Early About Me Welcome
Hey ya'll! Welcome! Aloha! I am Beth, and boy am I glad you found me. I'm still looking for me some days. I'm a little bit normal if that is the word folks use, but mostly, I am all kinds of variety. I feel like Im an olde time 5 and 10 store ya know. Remember those days of penny candy. I hope you stay around awhile and come back to visit me real soon. I plan on sharing some amazing recipes, craft ideas, organizing hacks, health and wellness information, and well all things life. From Aloha to the deep south and I can't forget my raising in the yankee state of Pennsylvania surrounded by the amish and Pennsylvania dutch. As for Betty Crocker and the misfit daughter.. You will get to know me as I further get to know myself. I am very old fashion and have a moral code of honor. Very domestic with that wild child side that makes people say, she did what? she is wearing what? and whats with the voodoo dolls. I have you know it is all with in the realm of cleanliness, and christianity. Well I strive to keep it in there. Toodles for now my friends. Let our adventure begin.
My kind of Betty Crocker Attire. Barefoot of course. No heels for me : )
Live
every moment
Love
Beyond words
Relax
without worry
Play
with youth
Laugh
every day
For some pink flare in the kitchen with my mixing bowl and wooden spoon.
Sweet onions, Butter, eggs milk, etc. This pie is delightful, easy, and unbelievably Great. A wonderful side dish but I will also give you ideas to make it a main meal for the must have meat eaters like my fiance`
Holiday Ham or Just Ham Dinner
Moist, juicy, flavorful ham can be enjoyed without a whole lot of work. I know all the side dishes are time consuming. I will help you out with the bonus
London Broil a.k.a. Flank Steak
Medium, medium rare, rare, how every you like it I will share good tips to a lovely tender meat. Please no well done lovers. I get it I do but your missing out on so much flavor.
Pictured is before the overnight slumber on the counter. No turmeric yet. If you prefer not to use turmeric you can use a little yellow food coloring for the traditional color of pickled diakon
Pickled Diakon Radish
Ingredients
5-6 daikon radish If using turnips 8-9 is needed
3 tablespoons salt
3 cups sugar
1 cup white vinegar
1/4 tsp turmeric
4 quart jars or container able to hold 4 quarts
Directions
Slice the daikon radish or turnip into your desired shaped. Leave some thickness like you would pickles. make a paste from the salt, sugar, and vinegar in a large bowl and mix thoroughly. Add your sliced radish or turnip to mixture and stir around with a spoon or your hands and let stand on the counter overnight. In the morning squeeze liquid out of radish or turnip and place liquid in a saucepan and turnips in your storing container. Jars or tupperware. Bring you juice to a boil and add a 1/4 tsp turmeric, for the traditional pickled diakon color and bonus nutritional benefit. Once heated and smelling all sweet and sour pour over the radishes or turnip, let cool and store in fridge waiting a week or two before indulging. When I first went to Hawaii I couldn't get enough. Now I make my own. This pickled vegetable is amazing. What you notice in the jar on the left of my diakon is homemade lacto-fermented hot sauce, like siracha.. Will post soon.
Pepper Cabbage
Ingredients
2 medium heads cabbage
4-6 bell peppers
8 carrots
3-4 stalks celery
5 cups sugar
4 1/2 cups apple cider vinegar
1/4 cup sea salt
celery seed
Directions
Shred cabbage using a mandoline, box grater or food processor, dice peppers, and celery into a relatively close size and shred carrots using a box grater or the kitchen tool you used for the cabbage and place all in a large bowl and cover with he sea salt for 3 hours. Drain and discard liquid once time is up. Rinse your vegetables in a strainer. Boil vinegar, sugar and celery seed. Celery seed is potent so a little goes a long way. 1/2 to 1 tsp should be suffice.Add in your vegetables to the boiling mixture and turn heat off and allow to sit for 30 minutes. Pack into hot jars that have been steralized for canning. Adjust lids and process in a water bath boil for 7 minutes, or place in a container for the refrigerator to use within a months time. Also able to freeze. Seal tightly leaving no oxygen in your freezer bag or container. Will keep in freezer 6 months .
6 Day Company Pickles
Ingredients
10 medium cukes. cucumbers or 15 small pickling cucumbers
8 cups sugar
5 tsp salt
4 cups white 5% acidity vinegar
2 heaping tbsp picking spice mix
Directions
Get a vessel, bucket , crock, tupperware big enough to hold the liquid and cucumbers. This is a traditional pickle. With the benefits of fermantation . Home depot or lowes sells buckets for 2 $ they are fine. I vinegar rinse mine prior to use. or a tsp of bleach to gallon of water. Anyway... Cover whole cucumbers in your vessel or container of choice with boiling water. 2-4 gallons depending on size of cukes. let alone for a day or two . Drain water off into a large saucepan or kettle Add your sugar, salt , vinegar, and pickle spice bring to a boil and immediately turn off heat. Cut pickles, cucumbers , cukes into 1/2 inch slices, add into syrup and let stand 3-4 hours and can or place in back of fridge for 1-3 days.Eat and enjoy or let age and get better with time..
Frozen Cole Slaw~seriously it's good
Ingredients
1 head Cabbage
1 carrot
1 green pepper or red or yellow
2 cups sugar
1 cup apple cider vinegar
1/2 cup water
2 tsp salt
1 tsp celery seed
Directions
Bring to a boil vinegar, sugar and water. Leave at a very light simmer. Shred cabbage, carrot, and pepper with a box grater or food processor, or mandoline . Whatever you have available. Sprinkle with salt and celery seed either using hands or a wooden spoon combine together and put in freezer containers and freeze. Will last 6 months in freezer at least and keeps well in refrigerator after thawed a couple weeks. I love anything pickled and convenient ..
Pickle Relish ~ Old fashion
Ingredients
13 large cucumbers~a bakers dozen, don't ya just love it!
3/4 cup kosher or sea salt
6 Peppers~green, red, yello
6 Large spanish or vidalia onions
1 quart White or Apple cider vinegar
2 1/2 lbs light brown sugar
Directions
Cut cucumbers in half, place flat side down and cut in half again. Spoon out seeds. If your a green thumb and a saver of all things useable.. Dry the seeds out, preferably in the sun and prepare for planting season. Otherwise discard. Grind cucumbers in a food grinder. Be it the one that mounts on your counter with the turning handle, food processor, or ninja. If your just using a knife then dice and take your knife over the dices a few times to get them a bit smaller and resembling a grind. In all honesty I love doing everything by hand even with the amount of kitchen appliances I have to do the job for me. It just fulfills something in my soul. Like musical notes to a musician or paint to an artist. Anyway..Place in a non reactive vessel or container large enough for cukes. Plastic or glass are simplest. Sprinkle the salt on the cucumbers and mix around. Cover with cheesecloth or a thin dish rag. Leave sit on counter overnight or at least 12 hours. Drain cucumbers and rinse thoroughly after 12 hours is up . Squeeze out excess liquid. Grind your peppers and onions and add into cucumbers. In a large saucepan or pot combine vinegar and brown sugar. Bring to a boil and stir making sure sugar has dissolved. Once sugar has dissolved add your vegetables and turn off heat immediately. Can in prepared jars. Lasts a year or more. Mom had some that was five years old and we still ate it. It was divine. A little soft but the flavor.. AMAZING
Pickled Daikon and Radish
Ingredients
1 Large Daikon
1 bunch Radishes, washed (vinegar , salt and water in case they aren't organic will kill pesticides lying on the vegetables)
1 tsp himalayan pink sea salt
4 chilies
2 cloves garlic
1 1/2 inch piece of ginger .peeled. Use a spoon and just pull across the ginger like you were using a peeler. Only the skin. Saving the ginger.
1 1/2 cups rice wine vinegar
1/2 cup water
1 cup sugar ~yes sugar Honestly I never gained weight from eating my pickles or ferments. It is a balance. a harmony.
2 quart mason jars
Directions
Wash and peel daikon. Slice daikon into thin slices. I have personally gone thin like a potato chip and thicker like a pickle slice. You will figure out your preference. With me, it truly depends on the mood and what I am using them for. Snacking like pickles, sandwiches, or stir fry definitely like potato chips. Just make sure how you slice is uniform. Keep the same size. Not like writing . Where you may start printing boldly and end up somehow writing lightly cursive and in between is all kinds of print and cursive combined.. What, yep, I do it too.. Back to recipe! Slice the radishes into the same size slices you chose for your daikon. Place both daikon and radish in a colander. Like you use to drain the water off your spaghetti. Sprinkle with the tbsp salt. Toss to coat and allow to stand 3 hours. Prior to finishing up with your vegetables. Now slice ginger on a bias, very thin. Divide ginger slices equally between two jars. These are so good... Now add two chili peppers adn 1 garlic clove to each jar. Assuming your vegetables are ready, squeeze out any liquid and place drained vegetables equally between the two jars. Now.. Bring water and vinegar to a simmer in a medium saucepan and add sugar. Stir sugar until it's dissolved in water and vinegar. 3-5 minutes. Pour over the two jars you have ready with ginger, chile and veggies. Can as usual or allow to cool on counter and place in refrigerator to last up to 4 weeks.