Monday, March 22, 2010
No photos today but I learned an interesting tip while riding the exercise bike this morning. In the fall when it's time to put the garden to bed take some of the space and make trenches. They only need to be about 6" deep. Cover with floating row cover or plastic to keep animals from using them as litter boxes. As you collect kitchen scraps over the winter take them out and dump them in the trenches. For things like banana peels and melon rind I would cut these into small pieces to make them easier to decompose or be devoured by our friendly worms. Cover with the hilled up dirt to the sides of the trenches and cover them back up. In the Spring next year you should find nicely composted soil thanks to the earth worms who've enjoyed the feast you've been providing them. When I saw this tip I had an AHA moment! So easy, and what a great way to compost. If you give this a try this next Fall and Winter season, let me know how it goes! I'm also wondering how this would work to try in the Spring in a portion of the garden. I'm going to give it a try....
Sunday, March 21, 2010
Friday, March 19, 2010
Sriracha Chicken Wings
ingredients: (makes about 2 dozen chicken wings)
1 tablespoon Sichuan peppercorns, crushed and chopped finely ( substitute 2 minced jalepeno peppers if you don't have red pepper flakes)
1 teaspoon kosher salt
3-4 pounds chicken wings, split into drummettes and wingettes
2 tablespoons butter
4 garlic clove, grated or finely minced
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 tablespoons Sriracha
1/3 cup apricot or peach jam
grated rind of 1 lime
1/2 inch of fresh ginger, peeled and grated
- Preheat oven to 425º.
- In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.
- On a foil-lined, greased baking sheet, add chicken wings. Place in the oven until almost cooked-through, about 20 to 25 minutes.
- Meanwhile, in a saucepot over medium heat, melt butter. Take off heat, adding minced garlic, soy sauce, rice vinegar and Sriracha. Whisk well to combine.
- When the chicken wings are removed from the oven, preheat the broiler.
- Transfer chicken wings and Sriracha-butter mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.
- Return coated wings to the foil-lined baking sheet. Place in the broiler until the wings are nicely browned, about 3 to 4 minutes, checking occasionally.
If you would like to use another variety of peppercorns, feel free to do so. A tellicherry or pink peppercorn will also do wonders for this dish. And if you desire a spicier chicken wings, you can also add more Sriracha.
Serve with plenty of lemonade....yum!
Monday, March 15, 2010
KNOW THIS, THAT EVERY SOUL IS FREE
Know this, that ev'ry soul is free
To choose his life and what he'll be;
For this eternal truth is giv'n:
That God will force no man to heav'n.
He'll call, persuade, direct aright,
And bless with widom, love, and light,
In nameless ways be good and kind,
But never force the human mind.
Freedom and reason make us men;
Take these away, what are we then?
Mere animals, and just as well
The beasts may think of heav'n or hell.
May we no more our pow'rs abuse,
But ways of truth and goodness choose;
Our God is pleased when we improve
His grace and seek his perfect love.