Archive Page 2

02
Jul
18

Garden update

Hydroponics: same as last year even with only 2 plants , the leaves started wilting . The massive root ball seems to be too big for the size on the reservoir. Possible next year a single Dutch bucket system for each tomato plant. Shifted to a recirculating system to add more capacity to the nutrients and require less topping off as the growth rate increases the more nutrients are used some days topping off at twice  a day. I occasionally trimmed the plants of shoots , but even just two plants, they grew massive main shoots from the base and went into the budding stages quickly. Don’t know if the plants will survive and continue during the heat wave, as of now none no substantial browning of the leaves buds are intact. Overall I like the type of tomato larger than last years cherry type. We will see about the taste when ripe.  addendum: some of the shoots have regained their strength while some have browned.

Conventional gardening: One of the tomato plants, hydroponically started was transplanted to soil, a small piece of weed stop fabric was used at the base. The growth rate was a bit slower than the hydro system, but there is no signs of stress on the plant. Soil temp is of course cooler than the exposed hydro reservoir. Continued to feed and water it with about the same nutrients as the hydro system. Roughly looks about the same or a bit less fruiting than the hydro system.

If it’s July then it raspberry picking time. No maintenance per say  on the bushes in the yard.  They  have spread into 2 different areas , during the off season they were mowed with a buffer zone between them. One section receives more sun that the other. About a 15 minute pick time today at high noon heat and sun, the midday siesta broken by the occasional sound of mowers, weed wackers and blowers in the hood. Good  harvest, some berries falling from the canes as I move them,  possibly an earlier pick might have yielded more but those on the garden floor may be for the birds or propagation. Today is a 12 ounce yield. July 03 , 1 lb 5oz. July 06 1 lb, 10 3/8 oz. July 08, 1 lb. 11 oz. July 12: 1 lb 2 oz

The berry bushes , side yard, have produced some berries but they quickly disappeared , managed to eat a few while mowing the yard a week or two before. The Viking aronia have some berries may be less than last year. Two cherry bushes have blossomed one is recovering when it got ran over by driving my pickup to the rear door when the basement clean out was underway severing one of the main shoots. After nutrient feed, many base shoots have sprung.

It seems to me through the years the different type of the fruit producing plants either raspberries, tomato or bush cherries have their annual “day in the sun” as far as fruit production.

28
Jun
18

Strong fried rice with porkbelly

Strong refers to the flavor, not your usual fried rice, double black soy sauce and dark sesame oil. Of course a bit of heat in the pork belly prep.. The rice was a secondary effort after preparing the pork belly. 

Cut the pork belly so that the layers are intact. I don’t trim the rind.

Started with a basic salt , pepper blend and grated ginger root.


The marinade was a concoction of stout beer , double back soy sauce , Indian  spice mix, hot pepper paste and sugar all adjusted to taste. 


After the pork belly has marinaded for several hours it was broiled first close to the fire and then midway in the oven. The sugar content made for easy  caramelisation. 

The flavor was excellent, a touch of heat,  the morsels melted in my mouth , the combination of fat layered with the meat was tender along with a slight chew. The double black soy sauce marinade gave the pork belly a very dark color.

Next came the addition of  fried rice. A good amount of mushrooms along with pea pods, chives, lemon grass, celery and fried egg. 

Saute the rice (cooked), with the mushrooms, chives and lemongrass.

Add the pea pods,  celery. 


I used the drippings from the broiled pork belly , added and stirred fried. 


Finally dress with sesame oil and the egg, add the pork belly.

The best !

26
Jun
18

Shopping

Shopping a new venue, Good Fortune Supermarket

Good Fortune

Pork shoulder

Chicken breast, boneless

21
Jun
18

BBQ 2018

A small amount meat for the first BBQ, 2 pork ribs and a chicken breast using a standard dry rub That I usually make every season. BBQ DRY RUB. I do make some substitutions as adding  my own blend of hot pepper. 

The BBQ sauce is of the homebrew concoction. 

Dry rub the meat for at least several hours. Also using a small amount of meat means less cooking time. Time spent relaxing while the meat smokes. A quick stir fry of veggies in a perforated steel frypan over the start of the hot coals. I dampened the fire after and added wood pellets that also had been wetted to slow combustion to the range of 325 degrees covered.

The last several minutes the BBQ sauce is applied , and as some may spill on the hot embers, reigniting flames for a char finish of the meat. 

13
Jun
18

Toasted cornbread

From the blog post   Corn Bread or Corn Bread or your favorite cornbread recipe.
Fried in butter in a fry pan.

12
Jun
18

shopping

recent shopping, not included items that have been split purchased by shopping on-line. Items, non perishable are obtained on-line and shipped.
Image003

10
Jun
18

barbecue Satay

  • 2 pounds pork loin, cut into strips (or chicken)
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1/4 cup lime juice
  • 3 tablespoon molasses
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons grated ginger root
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Place wooden skewers in a pan and cover with water to cover and let soak about an hour to prevent the skewers from burning during grilling. You could skip this step and broil the pork on a broiling pan instead.

IMG_3727

IMG_3728Combine the water and brown sugar in a pan and over medium heat, simmer till the sugar dissolves increase the heat till the mixture reduces to a syrup.

IMG_3729Remove from the heat and add in soy sauce, lime juice, molasses, onion, garlic, ginger root, coriander and pepper, mix until well combined.

IMG_3730

Marinade the pork in the sauce reserving about 1/4 cup for basting. Refrigerate for about one hour.

IMG_3731

Thread the pork onto the skewers, grill untill tender or broil without the skewers till tender.

IMG_3735

Served with couscous and large leaf lettuce.

 

 

 




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