Processing the Harvest

Shiney I get the feeling you have ties to the orient, somewhere I have never been.

 

Shiney, My mother went back to university with the program for the over 68 years old (some age, not sure) getting free uni - and got a first in fine arts (she was a commercial artist in the 1940's and has done art since) with a batik and lithograph being her final show work. (I googled Fassett so assumed you had ties to fabric art) I love the batik piece, it hangs in the bathroom - about 3 X 4 foot; on linen I think. The center is a British football team in full play on the field and the border is individual footballers in poses or positions reminiscent of classic Greek statues and paintings - the warrior through the ages. Multi colour and excellently done. One day I will approach the football club and ask them to buy it - it is good. My sister is an artist too, but poor because she has such a problem finishing anything to her satisfaction. She can sell her stuff easily, but just doesn't produce much.

 

Pardon the above - I know my rambling off topic runs off most, but there it is - my brain is a bit free-range. But a picture of the finished peppers - this is the dryer full, 5 trays, I would guess 5 lbs - down to 1 US quart (bit less than a liter)



very pretty

Especially in the sun in a clean bottle

 

I will be drying whole the cayenne today. And will use the dehydrator, which last time discolored them. I would like Web's machine - if it is as good as it looks - so I could take the temp up slowly. But I think I will be fine, I will cut the ends off, and in two pieces, to help drying.

I need to get fishing! The wind keeps coming out of the NW this last few days and is wrong. Nights getting into the mid 70's F, 25C, so are way too cold for this time of year, and to cold for me to be out wade fishing at daylight. (although the water is 90's F, 33C) We had the last redfish the night before last, cooked Teriyaki style, great. (last night kebabs in pita with taztiki from the garden cukes and dill; was excellent. (The soup: bit of water with a couple dried carrots and 2 kinds of garden peppers, then after boiling a bit the fresh okra pieces and dried onion. That done some instant onion soup, peeled shrimp, and this spicy, smoked, sausage I love in soups (I bought 4 packs yesterday at BOGOF USA - Bryan spicy smoked - a long coil) and a can of Creole beans and rice soup, heated and really good, and more garden veg used. Cheesecake ice-cream to finish.

 

Shiney, here is a bit ago drying the cayenne peppers, this is about half of what I have ready because I grow them as ornamentals for fun too. I snipped off both ends so moisture could get out better and then when dry will blast them quickly in the blender to break them up and use for pepper sprinkles. I have not done this before, does it sound about right? I buy them broken into flakes with the seeds so am aiming to reproduce that. These ones are very mild.



The peppers in the back are for tonight's Thai meal.

 

Shiney,

The dried look very good - great colour!

My wife has a coffee grinder I think and will try that. I saw on youtube a man making dried bell peppers and then grinding them to powder for use in cooking. That does not seem like something I would use, but do not discount the possibility - have you tried it?

I am completely loving the Doner kebab, or as it is called in USA Gero (pronounced yero). (doner being Turkish, gero is Greek for the same thing.) I have never made them before and now regret not having such a good thing. I see blackened fish working too. Such great summer fare - cold, salad, sandwich, excellent.

I just pan fry a bit of meat, beef, but lamb would be much better, so minced beef mixed with anything and then cooked, but lots of fresh garlic especially - have cold then. Then half a pita lightly toasted in the toaster, split open, stuffed with iceberg lettuce, topped with tatziki sauce, meat put on and more sauce - and then have more sauce ready, and here is the kicker, chilli sauce. I like the Sriracha sauce because it comes in such a nice squeeze bottle, and has the right flavor and hotness for me.

Tatziki sauce is so easy - slice and salt half a cucumber and let sit half an hour to give up water, squeeze water out, zip in blender, add a touch of lemon (I use tiny amount) dill, and Greek yogurt, mashed garlic if you wish - I leave garlic out and have it in the meat - and zip again. done, fantastic.

I remember hanging with the Krishnas, which I have in quite a few places, and getting similar. Half a pita basically (nan) opened with raw fine sliced cabbage stuffed in; topped with curried potatoes, carrots, and raisins - was a memorably fine meal!

 

I always have so much I want to do but instead just spend my time outside, working, or reading - or online where I am an international news junkie.

I really, really, need to make that tomato chutney! I am picking and freezing crab meat from the traps - I get about 12 every second day, small ones, but over 1/2 pound of meat.

 

I think there are times when we have to sit back and let nature take care of itself Colne. There is always something to be done outside but during the gardening season when everything is growing like mad we need to take a break and relax or else it becomes a chore and not an enjoyment.

 

But that is what I am saying I do - sit back rather than getting stuff done. Sitting back is my default mode and I need to put it in gear, even a low one.

I need to be doing structural drawings on a building project - but just drink diet coke by the pond, or read on the hunt for 'The Bismark' in WWI or such.

And I am totally out of baked dessert bases - so need to make a bunch of them to freeze. I have the eggs ready. And I need to do some serious digging and planting but am fishing (I just let a 17 inch redfish go, 1 inch too short - but have a nice one from yesterday for tonight's dinner. - I think cooked with peppers, onions, olives, paprika, and garlic + herbs - and my new favorite, Tzatziki sauce, on the side possibly, (lemon cucumbers from garden).