Condiments Cupboard Part 2

Following on my post on Monday this week, I have since then started wading through the rest of the herbs that were bought, drying them and then once cooled (where necessary) decanting them into more jars.  

On Tuesday I got three bunches of Chives dried in the Ninja Foodi dehydrator setting. I dried them whole as have found from previous experience that if you cut them into small pieces before drying then they are  liable to float around the dryer a bit (depends on the dryer of course but one of mine seems to do this).  I then when they are dry and cooled chop them into small pieces with a pair of scissors.  They smell wonderfully "oniony".  Thinking laterally it might if ground down to a powder be a good sprinkle for home-made crisps.  Will look into that one a little further.

I then set too with the previous batch of Sage leaves which have now dried and took them off the Dresser.  The leaves go "crispy" and "crackly" when they are dry they also lose their green vibrant colour and go "grey" but not their pungency.  

It is just then a  matter of taking the leaves off the stem and placing the leaves into a separate bowl and the stems into a separate bowl.  I keep herb stems that have been dried and chop them down to add to homemade "firelighters".  So nothing goes to waste.

I then "rubbed" the Sage leaves between my hands, which reduces the size of the leaves and crinkles them up. It is a gradual process with the rubbing to get them down to the size you want them too. The kitchen and my hands smells wonderfully of Sage as a result and I am pleased with how this first batch has presented. I do tend to use a little more Sage in recipes than is usually recommended, but you can over-egg the cookie as the saying goes; really it is down to personal choice.  

I hope the following pictures show how far I take this - however you can continue rubbing for a finer "rub".  This Sage was dried with the intention of it being used for making homemade Sage and Onion Stuffing for the Turkey.  We are having a rolled Breast of Turkey this year and so the "Stuffing" will be cooked in a small deep pan.  The dried breadcrumbs are already in the Pantry ready for the off.  Now I have the first batch of Sage already to go too.

I then set too and split two bunches of fresh Sage into drying stems - not too many together and then strung them off the top of the Dresser.  These are being air-dried and the second batch should be ready for Christmas as well.  Sage and Onion Stuffing can also be used on slices of Beef to make what is known as a "Beef Olive".  As we have a joint of Beef for over Christmas as well, this will give something different to eat with the cold cuts as well.  I like Sage, but not everyone can cope with the strength of it, so add it sparingly to start with.

Once the Chives had finished drying in the Ninja dehydrator setting, I then added two bunches of Dill, and dried that in a similar manner to the Chives.  Because this is finer tiny leaves you do not get as much in quantity but there is a good first go here, which will be ideal for pickles, Gravadlax etc.

There were two bundles of Thyme and so I have chosen to lay these out on a tray in full stem form and they are being air-dried.  I already have a full jar of stem Thyme dried, and so I will crumble the leaves from the stems on this one just for the leaves.

I had one bunch of Rosemary as well, and I have therefore laid these out on a tray to air-dry as well.

I will get more supplies of fresh herbs in the next few days or so and carry on filling up the jars.

I have had to use some smaller same brand jars to put these into for the time being, as I cannot get to the new box of jars at the present.  It will be just a case of swapping the jar out, using the lid that is on the relevant herb at the moment and swapping the new lid to the freshly washed out jar. They are needed for some other preserves which is in the long line of makes I have to do.

I have also gone on to get some of the stuff back into the cupboard as well.  My jars need labelling, but I have been careful as to what have put into the jars so far and will label these en-masse.  I have just been keen to get them into the cupboard.  So inching forward ever so slowly on different projects.

Also getting the new stores of different products into the Condiments Cupboard as well, things like Cornflour, stock cubes, Lea & Perrins, Marigold Bouillon, etc. which is also freeing up space else-where.  Sometimes there is a necessary mess in order to draw everything together into its final format and so that I can find things more easily.

My Plan has always been if I ever did realise my dream kitchen is to have a big wood-fired Range cooker with two large (if not the same similar) pine wardrobes (preferably with some carved detail on them) fitted out with shelves to store on one side - the condiments cupboard and the other side all my baking trays, and saucepans; so that they are near where they are going to be used, but also hide the clutter of lots of paraphernalia.  One day!

Some of the things I am dealing with at the moment, are not actually how I want to deal with things, but what is actually presenting itself at this time. I am merely going with the flow as it were.  Hopefully, my efforts overall will lead to me getting back into synchronisation for the coming year with the seasons and getting stuff "squirrelled" away on the Pantry shelf.  This last year I was not able to preserve items when I wanted to, and hopefully this coming year will put everything back into its rightful order.  Especially if I get the growing garden up and running as I would like.

I always try and make the best of what comes my way or those items to which I do have access to.  As long as there are some items "squirrelled" away for the Pantry shelf, then I am am happy and okay with that.

Now off to make some Cherry Chutney - from frozen Cherries.

Have a good day - I have an extremely busy one on the horizon.

Catch you soon.

Pattypan

x

So many small steps, but clutter is slowly getting dealt with, which is the main thing, and lots of little bits getting sorted eventually leads to "Space".  Wish me well on that one.