Blog Archives

08/30/2019 Time to Harvest some thoughts.

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Good Morning.
Read the posts, read the news.
FOX stuck on the same few people again. Round and round we go.
Today, I’m thinking about American farmers.                            
I think it was triggered by the empty shelves in Florida where the hurricane preparations are taking place.
The food chain is a dynamic thing and we must be smart enough to support the farmers closest to our own. Especially when it’s under attack by ignorant politicians connected to big money and politics, and a world taught to grow things better, with our help.
I’m not there nor am I a farmer, but I drove the roads, saw the cycle of growing food supplies, met the people and went to school with the kids that were agriculturally oriented.
Each farm is a manufacturing ‘plant’ with individual style.
They maintain their own equipment with well worn hand me down tools and assimilated hand me down skills, taken for granted and carried for a lifetime no matter where they go.
The educated ones improve their land, don’t waste, don’t pollute, and think ahead constantly. From farm to farm, you can see management differences and skill, failures and successes.
I don’t live there at the moment, but I do go back to visit and am forced to re-absorb.
A little slower pace, a familiar palette for my eyes and ears, the roots that grow steeples, corn, silos, green everything that has a purposeful life circle.
I miss that!
I have to consciously downshift from my protective city attitude to recalibrate so, in a few days, I can become comfortable and enjoy a dose of real earth time, surrounded by dirt instead of concrete.
I have to say … it’s good for the heart. rdd

Ron’s World Famous Emergency Holee Guacamole Morning Toast on Sourdough

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Ron’s World Famous Emergency Holie Guacamole Morning Toast on Sourdough

 

One Jalapeno gutted and chopped ( I wear plastic gloves because I get the essence in my eyes, up my nose, and on my lips)
One Lime well squeezed
One nice size Roma tomato, gutted and chopped
Some chopped Cilantro to taste (1/2 cup)
A couple cloves of Garlic finely chopped
Green pimento Olives 1/3 cup chopped into 1/8ths.
Your choice of chopped onion but purple works well.
Fresh ground mill pepper. A touch of your salt style.
A good Bear squirt of honey.
Three fair sized, just soft, avocados, your choice (not too ripe)

Don’t fine chop anything except the garlic
De-nut the avocado and scoop the meat into a mixing bowl with a flat bottom so you can crush the avocados with a manual potato smasher. (I have a vintage Cutco smasher with the square holes … perfect! Don’t mush it all into paste so don’t over crush, leave some pea size chunks.

Now, toast your best local ‘real’ sourdough like Goldminer Cracked Wheat Sourdough, until it’s crisp but not burnt. So I toast one end and then flip it end for end in the toaster and let the heat dry it out for a minute and then toast that half until just the way I like it. Crunchy!
Butter and add a thin drizzle of raw honey on the toast.
Slather this breakfast guacamole on each half, slice in two and enjoy with your coffee or whatever.

Now Guacamole tends to oxidize a bit. Don’t worry about it. Mix it up.
By the second day of marriage in the refrigerator, I tablespoon enough breakfast Guac into those smallest 4oz. glass condiment containers from Ball, date them and freeze these servings for the rest of your week.
I nuke them for 25 seconds and then 12 to thaw them while the toast is toasting. All gets done about the same time.
When I get down to three left in the freezer, I make a fresh batch, use that for two days, freeze that and use the earliest dated ones first.
It’s actually good for you!!! LOL … Try it and let me know what you think.

My World Famous Flakiest Pie Dough

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My pie pastry with lemon
(if you get this right, I promise the flakiest dough you’ve ever made)

3 cups of flour
1 1/2 tbsp. of sugar
1 1/2 tsp of salt
1 1/8 cups of shortening
2 small eggs separated
1 1/2 tbsp. of lemon juice
3/8 cup of milk

Combine dry ingredients
Cut in the shortening
Combine the egg yolk, lemon juice, and milk
Stir into the dry ingredients with a fork to make a soft dough just enough stirring to make a ball.
Roll out the pastry between two sheets of waxed paper
as needed for bottom and top
Flute the edges and brush on the spoon whipped egg white
and sprinkle with cinnamon and sugar.
Don’t forget to slice in some steam release holes in the top crust for apple or cherry pie.