Cast Iron Cook Ware

I have always loved cast iron cookware.  Just the sight of a beautifully seasoned cast iron skillet invokes warm memories of my grandmother's kitchen.   My grandmother always had a pot of coffee brewing and something cooking on the stove.  Her home was so welcoming.  I remember that Grandma always seemed to be genuinely thrilled to have a drop-in visitor.  My mother also made our home a haven with her excellent home cooking.  






One of my favorite skillets
My grandmother fried chicken often in this skillet.

Cast iron was often the cookware of choice in both of these dear ladies' kitchens.  One of my earliest memories in the kitchen was that of my mother explaining to me that one must always dry cast iron thoroughly to avoid rusting.  Mom always put her cleaned cast iron skillets on the stove top over low heat to dry.   She rubbed oil on her cast iron pans periodically to help keep them "seasoned".

Since I've grown up, I've discovered that not only is cast iron durable and beautiful, it may offer health benefits as well.   Apparently cast iron adds a certain noticeable amount of iron to foods cooked in it!  This makes sense but it's nice to have professionals in the health care field confirm it.

When seasoned properly, cast iron offers a fantastic non-stick surface which makes it a great choice for sauteing and  frying.   Well cared for, cast iron will last virtually forever.   It's very  simple to care for your cast iron. 


My baby decided my largest skillet
made a great place to sit!


Remember these simple maintenance tips -

• Use plastic or wooden utensils to avoid scratching the seasoned finish
• Don't store food in the pan.  This can cause your "seasoning" to break down.
• Don't soak your cast iron in water.  (I've let mine soak for a bit when food is really cooked on but I try not to let it sit in water any longer than necessary)
• Don't wash your cast iron in the dishwasher
• Don't put cold water in a very hot cast iron pan.  It could cause cracking.  This is something I've done many times and luckily didn't experience cracking but the potential exists.  Now that I know this could cause breakage, I won't be doing THAT again!
• It isn't a hard and fast rule but I try to never use soap on my cast iron.  I just physically remove the food debris and rinse.  Since I dry my cast iron on a burner, I feel any bacteria that I might be concerned with will be killed in the process. 



My smallest skillet next to my largest skillet

Seasoning your cast iron is really very easy.   Whether you've purchased a new "unseasoned" pan or have an old pan that needs seasoned again the process is the same.

1) Coat the entire surface of your pan, inside and out, with vegetable shortening and place in a 275 degree oven for an hour or two.  It will have a smell, so don't be alarmed.  I don't find the odor offensive but I suppose I associate it with a good thing so it doesn't bother me.  

2) Take out of oven and wipe off any excess shortening.   You may wish to line the bottom of your oven with foil or put a baking sheet under the cast iron in order to catch any drips of liquefied shortening.

One of the visual appeals of cast iron to me is that there are often markings from the manufacturer.   Most products of course have a manufacturer's marking but for some reason I can't explain, I find the markings on cast iron incredibly beautiful. 



Chicken Fryer



For a great starter skillet, Lodge Logic
makes a very nice pre-seasoned one.

Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

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How to Thin Tomato Seedlings (without stressing them out)

 
I'm not thrilled when I must thin my seedlings.  It feels like I'm harming my children somehow.  I know, that's a bit dramatic of me but still, it feels wrong to determine which plants will be allowed to live and which ones must die. 

  My husband would likely argue (and he would be right) that if I were to plant LESS in each pot, I wouldn't have to remove them.  After all of these years of gardening, I'm just still so afraid that my seeds might not germinate, so I tend to plant too many per pot.

In a previous posting, I shared with you how easy it is to start your own tomato plants.

Today, I'm going to show you how easy it is to thin your tomato seedlings.



As you can see,
some of my pots have up to 5 seedlings in them

 

















Very simply, cut out the smaller or weaker seedlings,
keeping placement in mind.  I reduce down to two seedlings per pot.  I attempt
to allow ample space between the two
remaining seedlings in the pot.  It isn't difficult to "cut" the dirt in half once it's time
to transplant to the garden, so long as the
seedlings aren't too close together.
The reason you will want to cut the seedlings instead of pulling them is to avoid disturbing the delicate roots of the neighboring seedling.



 





Thinned down tomato seedlings

 

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How to Make Sourdough Bread



 


Sourdough Bread Recipe

1) Mix 1 cup of starter with 2 cups of water &
2 cups of flour. 


 



2) Let rest in a warm place until bubbly. 
This is referred to as your "sponge"

 


3) Reserve 1 cup of your sponge
as starter for your future bread batches.




4) Cap your starter loosely and refrigerate.




5) For each cup of sponge, add 2 cups of flour.




6) Add salt - approximate 2 tsp per 1 cup of starter




7) Add sugar if desired. 
I use approximately 1 Tbsp per cup of starter




8) Mix and knead until smooth and elastic.
Let rise in warm location until doubled.




9) Shape into loaves.




10)  Place in greased pan(s) to rise.
When doubled in size, bake in 375 degree oven
for approximately 30 minutes.




11) When done loaves should sound hollow
when tapped.  Let cool for 10 minutes in pan
prior to moving to cooling rack.




12) Slice, butter if desired and watch bread
magically disappear!



For instructions on how to make your own sourdough starter see my instructions here -

Genuine Sourdough Starter - How to Make Your Own

Some important things to note -

* Sourdough starter becomes more potent both in it's leavening abilities and in it's sour taste with frequent use.

* Patience is key with sourdough.  It may take longer to rise than bread leavened with commercial yeast.  On the flip side, I've had sourdough perform just as well or better than commercial yeast.  So, watch it carefully and expect it to take a while.

*Remember to save starter out of your sponge each time for next use.  Don't be afraid to experiment with the ingredients you add to your sourdough bread, just be certain to take your starter reserve out of your sponge PRIOR to adding other ingredients.

* If you make bread at least once a week you shouldn't need to feed your starter.  If you don't make bread that often, you will want to feed your starter by stirring, pouring off about 1/2, adding equal parts lukewarm water and flour.  Cover loosely and leave at room temperature until starter begins to bubble.  Then return to refrigerator. 

* A good rule of thumb when figuring how many loaves you will be making is to use one cup of starter with 2 cups of flour per loaf.  You may need to add more flour.  In fact, it is better to start with less and add a little flour at a time until smooth and elastic. 

Happy bread making!  Feel free to share your favorite bread recipe. 

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Genuine Sourdough Starter - No Commercial Yeast Added

 

Genuine Sourdough Starter


Most recipes I have found contain commercial yeast to make a sourdough starter.  I love to try to do things the old fashioned way if possible so I searched until I found this method in Carla Emery's "Encyclopedia of Country Living".

Sourdough is simply wild yeast that you've captured from the air around you.



1) Mix one cup of flour with one cup of water. 
Set, loosely covered in a warm place.

  

 


2) Check your starter daily.
In one to three days it should begin to bubble.

   


3) It will begin to have a sour yeast smell. 
It will also have a darker liquid separate. 
Don't be alarmed - just stir it back in.




4) Mix starter with 2 cups of warm water and 2 cups flour. 
Stir well.
This is your "sponge",
the beginning step to making your sourdough bread.




5) Loosely cover and
let sit in a warm place until bubbly.



6) Save one cup starter for your next batch of bread.

 



7) Cap starter loosely. I poke holes in a mason jar lid for ventilation.  Store in a cool location.  





















See my next posting for instructions to make sourdough bread.

Hope this helps! 

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Ανοιχτή επιστολή

Απευθύνεται σε κάθε Ελληνίδα και Έλληνα πολίτη

Είχα αποφασίσει να μην ξανά ασχοληθώ με τους σημερινούς Έλληνες πολιτικούς, εύκολα μπορείτε να το διαπιστώσετε από blog μου (http://grosn.blogspot.com, τελευταία δημοσιοποίηση άρθρου μου 18-10-2011) αλλά δεν γίνεται πλέον στην κατάσταση που έχουμε φτάσει, που έχουν φέρει την Ελλάδα, και η αποχή, σήμερα σημαίνει αποδοχή ή συμμετοχή στα τεκταινόμενα.

Ξεκινώντας θα ήθελα να σας υπενθυμίσω, για όσες-ους ήδη το γνωρίζουν, δείξω για όσες-ους δεν το γνωρίζουν ότι σε οποιοδήποτε πρόβλημα δεν υπάρχουν μόνο δύο λύσεις, οι προφανείς, (δηλαδή στην προκειμένη περίπτωση νέο μνημόνιο ή χρεωκοπία) αλλά αρκετές περισσότερες και ότι η τελική καλύτερη λύση δεν είναι καμιά από της προφανείς και εύκολα ευρισκόμενες, αλλά μια Τρίτη (3) λύση που είναι αποτέλεσμα βαθειάς σκέψεως και εμπεριστατωμένης ανάλυσης.

Δηλαδή σήμερα το πρόβλημα, όπως το εμφανίζουν είναι η ανταγωνιστικότητα της Ελλάδας και η μείωση του εργασιακού κόστους, για να αντιμετωπιστεί αυτή, η ανταγωνιστικότητα, κανένας όμως σημερινός πολιτικός, πόσο πλήρωσαν για να πάρουν τα master άραγε, δεν έχει σκεφτεί ότι η μείωση του εργασιακού κόστους δεν γίνεται μόνο με περικοπή αποδοχών, αλλά το ίδιο αποτέλεσμα έχουμε και με προσωρινή αύξηση των ωρών εργασίας, δηλαδή αν προσωρινά και για κάποιο συγκεκριμένο χρονικό διάστημα αυξήσουμε τις ημερήσιες ώρες εργασίας από 8 σε 10 αυτόματα θα έχουμε μείωση του εργασιακού κόστους κατά τουλάχιστον 20% και ταυτόχρονη αύξηση της παραγωγικής δραστηριότητας τουλάχιστον κατά 20%, χωρίς να θίγονται τα ασφαλιστικά ταμεία και τα κρατικά έσοδα.

Το δίλλημα δε που μας πλασάρουν, ότι δηλαδή η υπογράφει η Ελλάδα το νέο μνημόνιο κλπ. ή οδηγείται σε χρεωκοπία δεν υπάρχει, γιατί απλά υπάρχει και μία άλλη Τρίτη λύση όπου η Ελλάδα δεν υπογράφει το νέο μνημόνιο (υπογράφει το κούρεμα, και βγάζει νόμο που υποχρεώνει την συμμετοχή όλων, δηλαδή Ευρωπαϊκών κρατικών τραπεζών και ευρωπαϊκής Κεντρικής Τράπεζας) και δεν οδηγείται στην χρεωκοπία.

Αυτό που κάνει, η Ελλάδα, ακολουθώντας τους σημερινούς υπάρχοντες οικονομικούς κανόνες, είναι ότι έρχεται σε συμφωνία άμεσα με οποιονδήποτε ενδιαφερόμενο π.χ. Goldman Sachs, παραχωρώντας τα δικαιώματα από τις κατοχικές Γερμανικές αποζημιώσεις (υπολογίζονται σε περίπου 250-300 δισεκατομμύρια ευρώ) με την υποχρέωση παροχής δάνειων αντίστοιχου ποσού, με τον τρόπο αυτό και δεν χρεοκοπεί η Ελλάδα τον ερχόμενο Μάρτιο και δεν ξανά χρειάζεται οποιοδήποτε άλλο Δάνειο από το ΔΝΤ και την Ευρωπαϊκή Ένωση (αυτό σημαίνει ότι και το ΔΝΤ πετάμε έξω από την Ελλάδα, και δεν χρεοκοπούμε, και δεν φεύγουμε από το Ευρώ και ξοφλάμε άνετα τα εναπομένοντα δάνεια).

One Stop News

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DIY Microwave Popcorn (Share from fellow blogger Nicki's Kitchen)

Our family loves popcorn!  It's a tasty, economical snack,  especially when you make it yourself.  You can control the amount of salt and butter that you put on it.  You can also choose the type of oil that you pop it in.    I've tried many different oils and discovered that olive oil works well for us.  It tastes really great and we like knowing that we are choosing a heart healthy oil. 

I don't add butter, just a little sprinkling of salt and the popcorn tastes great.  I'm guessing the salt sticks to the traces of olive oil on the popped corn.   We have a popcorn popper that pops very well using only a tablespoon of oil to pop a nice sized batch.    

Before our microwave bit the dust (we haven't had one for over a year now and surprisingly, don't miss it!), we would buy microwave popcorn.   Despite the expense, it was convenient.  I always felt slightly guilty though when I would read the unhealthy ingredients added to the microwave bag. 

Making Microwave Popcorn With A Lunch Sack

This morning, I found instructions on a fellow blogger's site to make microwave popcorn with a brown paper sack.   Please click here to view her easy to follow instructions -

nickiskitchen.blogspot.com



It appears to be as simple as
1) putting a 1/4 cup of popcorn kernels into a brown paper lunch sack,
2)folding the bag up to secure end,
3) putting the bag into your microwave and
4) pushing a button!

You don't add butter or salt until after the popcorn has popped so you can completely control the amounts!  Isn't that an awesome thing? 

I do hope you'll visit Nicki's spot and view her instructions, as mine are not complete. 

I hope this was helpful! And as always, I really appreciate your feedback.

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Handmade Dish Scrubby! Great Way to Use Old Plastic Produce Bags



I have been saving my old potato and orange bags for quite some time.  They are the sturdy plastic or nylon style and I figured they would be good for something. 
 I just hadn't figured out what that would be until I read a posting on Mooberry Farm Homesteading Journal blog.

mooberry-farm.com

Mooberry Farmwife has a great tutorial on how to use recycled onion bags to make dish scrubbies! 

I decided to give it a try, but since I don't crochet, I used dental floss and a cross stitch needle to stitch around the edges.  This is how I put my dish scrubby together -


 


You will need at least 2 large bags per scrubby



Insert bag(s) inside other bag(s)
Roll firmly as pictured above



Fold the scrubby in half length wise (not folded yet in photo above)
Using a cross stitch needle threaded with dental floss beginning stitching around the edges.




Stitch as desired around the edges
I used what is called a "blanket stitch".  I think.....
If that isn't the correct term, feel free to let me know.

 

My 10 year old daughter, happily trying out the new scrubby!
The verdict is in and it works well!

We are happy with the results and think we could also use these materials to make awesome bath scrubbies!   Perhaps we'll give that a try soon.

Thank you so much Mooberry Farm Wife for the great idea!



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