Posted on 10/15/2022 5:49:00 AM PDT by Diana in Wisconsin
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Started on my fence project today. Boy, am I worn out. Got outside around 11 and came in about 6:15. I maybe took 30 minutes of breaks. To do the fencing requires standing the entire time. Bending to cut the wire & then again to get it straightened out (using the sidewalk & mashing it flat standing on a board) has my back really unhappy.
The first panel was a mess (I ended up re-doing it) - it took that one to figure out how many blocks I would need to cover the panel (30). No height adjustment - panel is about 3.5’ & wire is 4.0’. I’m just letting the extra 5-6 inches stick up over the top PVC rail - adds some height & I don’t think the crows will be able to sit on it. The stainless zip ties are working out - figured out between panel 1 & 2 that I need them on a certain way - makes tightening & clipping off the excess easier. It takes a pair of tin snips to cut off the excess - tough stuff.
Managed to get part of my hand in the wire cutters while cutting off ‘ends’ .... got a fairly major boo boo. It was a stupid mistake - I hate when that happens!
I got 5 panels done today (6 if you count the ‘do over’). The old netting has to come off which requires cutting a lot of zip ties so doing that & cutting/straightening the wire is the most time consuming. Putting the wire on goes pretty fast. The new fencing looks a lot neater than the old & I’m really pleased with the way it’s turning out. I’ll take some pics & post on the Saturday thread.
Recipe off the internet that I have not tried....
Apricots refrigerator preserves
Apricot Preserves This is an old French recipe and embodies the best of French country cooking -- simple and flavorful. By keeping the pits in the recipe, the flavor of the apricots is deepened and just a touch of almond is imparted. Makes approximately 6 cups. https://traditionalcookingschool.com/food-preparation/recipes/heavenly-traditional-french-style-apricot-preserves/
3 pounds apricots
1 cup pure water
2 cups raw honey
3 tablespoons lemon juice
1/4 cup almonds
Instructions
Wash the apricots, then cut them open and remove the pits, but do not discard them.
Coarsely chop the apricots and set them aside.
Take three pits and crack them open by laying the long side of a large knife against each one and smashing it with your hand.
Take out the almond-like nut inside and then coarsely chop them along with the almonds and wrap altogether in one thin layer of cheesecloth, tying the little packet securely.
In a large, heavy-bottomed saucepan, bring the water and honey to a full, rolling boil over medium-high heat.
Add in the apricots, lemon juice, and nuts, and continue to cook uncovered at a heavy simmer until the apricots are very soft and the mixture is syrupy.
This should take about 30 minutes.
Stir occasionally to be sure the mixture isn’t sticking to the bottom and skim off any foam that forms on the top.
Test the doneness of the preserves by spooning a bit of the syrup onto a cold plate.
If it gels, it’s done. Remove from the heat and spoon into jars, discarding the pouch of nuts.
Store in the refrigerator for up to 3 months.
Note that this recipe does not safely can due to the honey.
Mother Earth News recipe that uses sugar and the jam is canned:
https://www.motherearthnews.com/real-food/french-style-apricot-preserves-recipe-zbcz1606/
Many thx.....a fantastic recipe.
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Pete says we’re posting on the wrong week, but I still got your fencing message!
Can’t wait to see the pictures. Hope your boo-boo heals fast!
Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into a small saucepan; add bean. Add remaining ingredients to pan; cook and stir over medium heat until heated through, 5-7 minutes. Remove from heat; let stand, covered, 15 minutes to allow flavors to blend. Discard vanilla bean. Store in an airtight container in the refrigerator up to 4 days. Stir before using.
Nothing Better! :)
I like these for Christmas breakfast with the Monte Cristo Strata.
Wisconsin Cheese Fontina and Herb Crescent Rolls
★★★★★5 out of 5 stars. Read reviews for Fontina and Herb Crescent Rolls
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Ingredients
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tube (8 ounces) refrigerated crescent rolls
2 ounces Maple Leaf Nordic™ Fontina cheese, finely shredded (1/2 cup)
1 large egg, lightly beaten
CHEESE
Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina can be used in this recipe.
Instructions
Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper. Combine the oregano, rosemary and thyme in a small bowl. Unroll crescent roll dough; separate into eight triangles. Top each with 1 tablespoon fontina and 1/2 teaspoon herbs. Roll up each from the wide end. Place rolls point side down 2 inches apart on prepared pan. Brush with egg wash. Sprinkle with remaining herbs. Bake for 12-14 minutes or until golden brown. Serve warm.
Cheesemonger Tip
Select for cheesemonger info
Both an excellent table and cooking cheese, fontina is considered one of the most versatile cheeses in the world. It has a slightly tart, nutty flavor and melts to a delicious filling in the rolls.
Sangster’s Rum Cream from Jamaica cloned recipe makes a nice holiday gift.
Blender and whirl at high speed for a few minutes until smooth:
14 oz sweet condensed milk, cup Dark Rum, Cup Heavy Cream. 2 Tb Chocolate Syrup.
4 Tsp instant coffee. 1/2 tsp ground cinnamon, 1/2 tsp vanilla, 1/4 tsp coconut extract.
Decant in tightly covered container in refrigerator for up to two weeks. Add tag: Stir before serving.
(Trader Joes sells some vanilla bean paste! Got a little flask of Jack Daniels Ky Bourbon and put some in it just to see how that works!)
RUM CREAM
1 can (14oz) sweetened condensed milk. 1 cup Dark Rum. 1 Cup Heavy
Cream. 2 Tbsp Chocolate Syrup. 4 Tsp instant coffee. 1/2 tsp ground
cinnamon. 1/2 tsp vanilla extract. 1/4 tsp coconut extract.
TRY IT IN COFFEE.
I’m known for giving rotten Christmas gifts. So this year I’m going edible.
White Chocolate Eggnog
Add to quart ready-made eggnog, 1/2 cup white rum (recommended: Myer’s Platinum), 1/2 cup white chocolate liqueur. Decant into pretty bottle. Add tag: serve w/ whipped topping, Grated white chocolate, Pumpkin pie spice, for garnish. Use a vegetable peeler on a bar of white chocolate for pretty curls to adorn this delicious twist on eggnog.
Two crystal stemware will accompany White Chocolate Eggnog bottles.
Pumpkin Liqueur
Recipe By : How to Make Liqueurs, R.M. Bryne
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 pounds Pumpkin
1 Lemon — juice and rind
25 fluid ounces Rum
6 ounces Sugar — -for each 16 fluid oz
Cut pumpkin into small pieces; add the juice and rind of the lemon and bring to the boil. Simmer until pumpkin is soft. Rub through a sieve and measure the juice. Add the rum and sugar. Cover well and let stand for 1 week. Filter carefully and bottle.
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Homemade Pumpkin Liqueur
The Pumpkin Liqueur is very tweakable.
<><>add pumpkin pie spice while. Cooking it to make Pumpkin Pie Liqueur
<><>add heavy cream to make coffee creamer; sprinkle with nutmeg, add cinnamon stick stirrer.`
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