Success !

My cousin dropped off a great amount of white concord grapes, peaches and a cantaloupe from her garden, well past their due date.Picked nearly a week before dropping the fruit off at the house, I picked over the fruit to save the best, most was rot.
Washed the fruit, let dry then tossed it all into the food processor, let macerate for 48 hours then pressed to keeve. I achieved the desired brown cap allowing for stratification, a clear juice was accomplished
Racked the juice into a bottle then placed into the fridge for a slow fermentation only after I took a deep draught. To my delight a slight effervescent developed, on it's way to a natural sparkling drink if I don't drink it all before the fermentation has completed.

Chili Cookoff

Pete the Younger has thrown down the gauntlet in the form of a chili cookoff, both Texas and Cincinnati style of chili will be prepared.
 Poor Pete he is in for a real beating.

Watch this video

http://www.eatrealeatlocal.ca/

Mom's Zucchini Bread

Mom's Zucchini Bread

Rated: Submitted By: v monte Photo By: Tricia Jaeger Prep Time: 20 Minutes Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes Servings: 24

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."

Ingredients:

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs

1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts

Directions:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ALL RIGHTS RESERVED © 2009 Allrecipes.com


Baked this recipe the other day, extremely light, moist and easy to make.

Digital Camera

I need to purchase a digital camera, any suggestions?

Quick and Easy Sweet & Sour Pork

Sweet & Sour Pork

1lb (450g) pork, cut into cubes
2 onions, sliced into squares
2 green peppers, sliced into squares
1 can of pineapple chunks (or pineapple rings cut into squares) - I used fresh pineapple

1/4 cup cornstarch
3 ounces gold sugar
1/2 cup cider vinegar
1/2 cup tomato puree (or 3/4 cup ketchup)
1 tablespoon soy sauce
1 cup of water
1/4 cup flavourless vegetable oil (such as canola oil)
1/2 teaspoon salt

Cooking Directions

1. Heat the pan over medium-high heat. Add salt to the oil once the oil has heated up.
2. Fry the pork cubes until brown (they should be brown on the outside, but not cooked through)
3. Add the onions and green peppers, and stir-fry for about 3 minutes (or until the green peppers are almost tender).
4. Add the pineapple chunks and cook for about 1 minute (or until the pineapples look cooked)
5. Quickly mix the water, sugar, vinegar, tomato puree and soy sauce together. Then add in the cornstarch and mix thoroughly until you have a paste/slurry.
6. Add this paste/slurry mixture into the pan and stir fry until the sauce thickens.
7. Remove from heat and serve.

If you prefer a less sweet version, simply add less sugar. Likewise, use less vinegar if you prefer a less sour version. Remember that tomato ketchup is quite sweet, so don't use too much ketchup if you don't want your dish to be too sweet.

Cooking squash

The best way to cook a squash is whole, wash then place on a roasting pan , cook at 350 until tender.The squash does not need any seasoning what so ever in this most natural way of preparation.