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Farmette1769's Blog

by Monica Melograna-Ward

Tag Archives: monica’s weekend recipes

BloodyMary_1

Get your vitamins and enjoy a cocktail at the same time!

I love Bloody Marys, especially when I fly, since they go down well at any time of the day. In fact, the first time that I ever had one was at 9am. Who knew you could drink in the morning?

Despite the statistics, I am always slightly nervous when using airborne transportation. But since I don’t have to drive the plane, why not have a little liquid courage.

Flying is actually the safest mode of transportation. In fact, the odds of a plane crash are one for every 1.2 million flights, with odds of dying one in 11 million. Your chances of dying in a car or traffic accident are one in 5,000.

If you want to save yourself a lot of time and ingredient gathering, you can purchase a mix, sans the alcohol and then just add some vodka to it. But, if you’d like to make your own, here is what you’ll need.

Tomato Juice or V8 – Eight ounces

Fresh Ground Horseradish – Two teaspoons

Fresh Lemon – One slice

Fresh Lime – One slice

Fresh Celery – One stick

Tabasco Sauce  – A couple of dashes
or any hot sauce made from fully aged red peppers, salt and vinegar.
I used Louisiana Hot Sauce.

Worcestershire Sauce – A couple of dashes

Salt & Pepper – A pinch of each

Smoked Paprika – A pinch

Vodka – Four ounces

I just mix up everything in a stainless steel, alcoholic beverage shaker. Then I add the vodka, citrus wedges and a celery stick. To fully take advantage of the celery flavor, score the base a few times with a knife to release some of that flavor into your drink.

BloodyMary_2

Fresh Lime did not make it into this photo since we were out of them. It is great without it, but even better with, so make sure to pick some up when you are out grocery shopping.

The vodka didn’t make it into the pic either, but believe me, it was there!

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rabbit2

The Main Ingredient in this Weekend’s Farmette 1769 Recipe is
Farmer’s Market Humanely Raised Rabbit Meat.

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This is not where meat comes from. It has been neatly packaged for your consumption. I was raised with this. At some point I was a vegetarian and I still eat many vegetarian meals right now. But, humans existence today happened because we are omnivores, giving us a major advantage over other mammals. When meat is scarce, we can switch to plant-based food and vice versa. Our two-legged, tall, mostly hairless, sweat gland filled bodies, give us the ability to follow prey until they are more worn down than us. So, having said all that about my omnivorous diet…

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Would you rather your meat come from here?

CHICKEN-PROCESSING-PLANT

Or here?

The meat used for today’s recipe blog post was procured from the Charlotte Regional Farmer’s Market. The man that I purchased one rabbit’s worth of meat from, raises, butchers, and sells this there on the weekends.

Albeit with protest from a dear friend of mine, that now thinks I am a #savage pet #rabbit eater, here is this weekend’s farmette recipe:

Rabbit_1

Marinate Rabbit Meat in a bowl with the following flavorful ingredients using whatever amount strikes your fancy.

Salt
Pepper
Rosemary
Thyme
Lemon Juice
Olive Oil
Fresh Chopped Garlic

Rabbit_3

Then, just put it on the grill or roast it in you oven.

Rabbit_2

It not only looks, but tastes a lot like chicken. Rabbit meat has a gamey flare. It is a bit more difficult to get off the bone than poultry, due to muscle tone. The first time that I ate rabbit meat, was breaded and deep fried. It was great! I would have eaten it more often over the years if it was more readily available. But, now, I have not only found a source for rabbit meat, but one that does not factory raise or slaughter the animal.

Happy Weekend Cooking! :)MMW

 

 

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strawberry_cake_1

It’s Strawberry Season! Yeah!!!

Get some from the grocery store, farmer’s market or pick your own fields. Then…

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1. Fresh Strawberries

Wash the strawberries.
Then pull the stems out and chop the opposite tip off.
Slice them up and then cut those slices in half.

2. Organic Cane Juice Sugar. White Refined Sugar is fine also (It’s desert, and not supposed to be good for you).

Add a teaspoon or two to your bowl of lovely strawberry slices.

3. Honey (Local if at all possible)

Use a heaping tablespoon full.

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4. Angel Food Cake – Buy One

I bake things like Banana Bread and Oatmeal Cookies. They do not take a lot of skill. That is where my cooking abilities end and my baking attempts begin. I LOVE to COOK. I LIKE to BAKE. If you LOVE to BAKE, have at it ANGEL FOOD CAKE.

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5. Powdered Sugar

MAKE YOUR OWN POWDERED SUGAR
If I was feeling industrious, which I was not, I would have used the organic sugar and run it through the blender. You can do this with any type of sugar to turn it into powder. I keep some refined, prepared, store-bought, powdered sugar in a kitchen cabinet that is dedicated to baking and salads (nuts, raisins, baking powder, etc.). It is handy in a pinch.

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6. Ready Whipped Cream – Buy this too

or

How to Make Perfect Whipped Cream Every Time

What better way is there to celebrate Strawberry Season than with Strawberries & Cake?

It is early on Sunday morning. You still have time to go out and get your supplies for a simple after dinner treat.

Tune in next Weekend for Monica’s BBQ Grilled Rabbit

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ChickenDinner_A.jpg

Easy Farmette Dinner:

Boneless, Skinless Chicken Breasts coated with One Whisked Egg, White Wheat Flour and then fried in Vegetable Oil.

Steamed Bok Choy

Baked Sweet Potatoes (with Butter!)


 


And for the farmette’s chickens (and duck):

Kitchen scraps of salad greens, kidney beans, corn, broccoli and breaded fish nuggets. The chickens, and the duck, loved the fish! They came back for the greens later.

ChickenDinner_1.jpg

:)MMW

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Kimchi_1

 

 

Chop up 1 Large Napa/Chinese Cabbage and 3 or 4 Green Onions.

Kimchi_2Rinse the Cabbage with Water in a Strainer.

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Cover with a bunch of Salt (1 measuring cup full maybe).

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Use your clean hands or a big spoon to toss. Your Cabbage pieces should now be wet and thoroughly salted.

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Let the Cabbage sit for 20-30 Minutes.

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You will see that the Cabbage shrinks down as moisture is drawn out by the Salt.

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Then rinse and strain your Cabbage.

Kimchi_9

Add spices. I use Cayenne pepper, Green Onions, freshly chopped Garlic…

Kimchi_8

For this batch I included some whole Thai Peppers. Mix all of your flavorings in with the cabbage.

Kimchi_10

Put everything in a large glass or plastic Jar with a firmly fitting lid. Let it sit out at room temperature for 3-7 days, depending on how rich you like your Kimchi.

I was taught this recipe while living in Germany 30 years ago by a Korean neighbor friend. So, this is an authentic Korean Kimchi recipe from an indirect source.

Notes: There are many variations on this recipe including your main vegetable.
Also, you can add ingredients like ginger or preserved fish.

Happy Weekend Warrior Cooking!

 

 

 

 

 

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