TARRAGON & THYME

 This morning started early with a visit down to Home Bargains.  I was in need of washing powder (Persil Non Bio 77 wash box £11.50 odd), stain remover, fabric conditioner, washing up liquid, some pegs for hanging out the washing where I can as it saves the electric.  Last time I bought pegs they only had plastic ones.  Only bought as that was all they had, but they broke in usage more or less straight away which was not very prolonged.  This time round I have gone for old fashioned wooden ones which I prefer, as I believe these are more eco friendly long term.  All now ensconced in their wicker peg basket (a basket I found at a charity shop and re-purposed).  As we had managed to get out without having to take Missy with us, we took time this time around to have a good look on their "Food section".  Quite impressed on some of the prices and on the canned food prices as well.  Next pay day will probably go and stock up a bit on some things fr...

After a slight detour I thought that it was about time I got back into the saddle and the swing of things with regard to my food efforts here and my efforts to make the most of what comes my way. I have been very lucky to this month be able to put up a few tinned items for long term storage/use for the Pantry shelf as outlined in recent posts.  I have made a concerted effort this month despite limited funds to concentrate on buying other staple items as well.  This has been worrying me as I have been rapidly reaching the end of supplies, despite dipping into them for quite a period of time.  I am aiming to start to replace those items as best as I can although in a very limited way to how I previously used to stock up on things.  It is what it is though.  In any event, I have always been more of a Squirrel when it comes to the Pantry making and gathering stuff to ensure that food security is provided but at minimum cost where I can.  For instance I use very...

Despite my best endeavours I have got a little out of sequence with the kitchen capers articles as I have been trying to post a day behind. With me having time out with my friend, that has sort of put things off schedule, and hopefully this post will address that to some degree and help things get back on track a little bit. I had a lovely day out with my friend.  It was much needed by us both.  Whilst out we also nipped to a local antique centre and I noticed a few things would love one day, so when funds provide I may well go back and have a look to see if those items or other alternatives are still available. I am talking vintage "Kitchenalia" in the terms of vintage storage jars and useful implements, particularly orientated towards being useful pantry storage which I am ever on the look out for. Also saw a wonderful pair of scales and also some beautiful vintage blue glass dessert glasses that looked stunning. A lot of my friends have a love of vintage items, embroid...

 A quiet and colder start to the day, which commenced with me getting the Chef's Hat on and cooking Bacon and Eggs for a good warming breakfast.  A slower day was planned after Saturday's efforts in the kitchen. I had left the kitchen in a bit of a state yesterday and so today really started off with me washing everything, getting it dried and then packing stuff away where it belonged. A lot of stuff I have is old and is not dish washer safe and so it was a necessary evil as it were.  All done and dusted therefore. I also started on some of the leftover bread from the other day and spent some time tearing it into small pieces before putting into two trays and getting the crumbs dried in the oven.  I was doing nicely and then got distracted and ended up doing something else.  By the time I got back the bread was golden which was not the colour I was looking for, I had wanted creamy white.  Never mind overdone - yes - to be chucked no - just will put them in ...

 Despite my plans, I decided not to do any preserving today basically down to the fact that late in the day we decided to have pizza for tea.  I handmade the dough and hand-kneaded it and trialled a new recipe.  I have posted up a separate post about this. In view of that and the fact that I would quite like a lay in on Sunday morning for a change.  Kitchen Capers will return on Monday morning detailing what I did on Sunday. I do hope you will all join me again then. This week I am going to be playing higgledy-piggledy in playing catch up but sometimes you just have to do what you got to do.  I must say although hard work I thoroughly enjoyed myself in the kitchen yesterday.  Although tiring it did me good just to play.  I learn the most when I am messing around and playing with stuff.   Pastry and Bread have always been the cooking projects that need more practice from me.  The last couple of lots of pastry I have made have come up very...

Still all hands to the pump here doing what I can both on the preserving front in the kitchen, baking, cooking meals, a very little shopping, plotting and planning and making the most of what comes my way.   Breakfast Friday started off with a simple cooked breakfast of eggs and bacon. Sorry no photos but needless to say it went down very nicely.  I do not often eat cooked food of a morning, often preferring something simpler. This morning though I just fancied a little bacon and eggs.  When I cook a brekkie for G I do not normally have one.  That is his thing.  This morning's efforts however went down very nicely. New Source of Eggs and Produce We have recently come across another layby seller and we bought a tray of eggs and some potatoes from him.  Potatoes are all mis-shaped which is how they come out of the ground in any event and are not a bad all rounder for a potato.  They are a white potato (by choice I prefer red but there are good white...

I am not sure today what will be achieved on the Preserving front apart from finishing the stock off as I do need to get on with some other chores.  I still have another double batch of stock to process which is currently in the fridge.  I still have the Turkey stock to make and then process. I started off by checking all the preserves from yesterday.  They have all sealed. I managed four batches yesterday.  A couple of jars of chick peas have absorbed the water as I do not think I put quite enough in so I will make sure to make some Hummus with those two jars first.  The other jars are taller and I appear to have put more in.  A learning curve as have never done these before.  So will get to taste some Hummus a bit earlier than anticipated. I do have a mild bought Salsa so may pair them together with some crackers over the weekend. I have also decanted all the thyme dried the other day on its stem into a jar.  I intend to pack the jar tightly wit...

Preserving at the moment seems to be limited to stock making.  There is no point in having a resource such as meat carcasses and bones and not make stock out of them. Stock is expensive to buy ready made not that it is not good but not all of us have the pennies to buy it.  I am intent on making sure that I have small supplies of most things with a view to extending those supplies as I go along.  Today I have also processed the first and second batches of Beef stock to make it shelf-stable for my Pantry shelf and also the Gammon/Ham stock.  I had meant to process it last night, however, I was a little tired and so decided to process all the stock that is ready today instead.   The Turkey Stock will be dealt with on Thursday i.e. will start and hopefully process and finish this off on Friday as I need the stock to chill in the fridge so that any fat will raise to the surface.  I can then skim and further strain this. So a lot of work but it will be usef...

Today started later than I had hoped for mainly due to the fact I overslept as had a disturbed night.  Woke up to rain I wondered why I was stiff.  Had not seen the weather forecast.   I have finished off the first Batch of Beef Stock made on Monday.  This has now been cleared of fat and then strained through a sieve and a folded 4 way muslin to get the stock as clear as I can.  As I have other processing going on at the moment the first batch of Beef stock is now chilling in readiness for processing tomorrow (Wednesday 3 January 2024). The second Batch of Beef stock is now cooking.  All prepped up. In addition, I also have some more Gammon stock to process (both lots are strained and clear).  I will process all the stock that is ready tomorrow in a big batch.  However I have also prepped up some Chick Peas to fill in any gaps.  I can always process these later on separately if there is no room in the inn. When I normally do long process...