Tuesday Trivials…and A Recipe!!

I have a new dog-in my mind anyways-Daisy got her first ever hair cut and bath yesterday and she looks ‘mahvelous’. Yes, I had to add that to the dictionary because I can hear Billy Crystal saying it that way on SNL in my mind. With said haircut, we were able to see just how many ticks she had on her…and there were a lot. I am thankful my son is willing to pull them off because I am not; it makes me squeamish and is ranked up there with my irrational fear of spiders. Good gravy, we are how many times bigger than them and yet I can’t kill a daddy long-legs?! Really? I feel so powerful turning on the vacuum and sucking them up. I would hate to see what the canister looks like, but of course my husband has that fun job so I will never know. Ignorance is bliss. My son’s reward for pulling off ticks is to put them all in a can, pour a bit of lighter fluid in it and light a match. Yep, we are exciting here on the farm. PETA would probably call that cruel, but Daisy deserves to be tick free. We’ve been applying a certain chemical to her (I won’t tell you which one, but it has annoying commercials on TV of a talking dog in a bandana instructing the others to demand better tick control) and it is not doing its job.I should demand it do a better job and fire that dog.

Yesterday we also went to Jamestown to the small business center and began the application process of getting my business started. Exciting stuff, I tell you!

My son has gotten big enough to finally use the lawn mower and it’s so nice to have him do that while I do something productive; in this case it was drying chives. My oldest sister gave us a plant several years ago and it’s finally kicking butt and producing some tasty chives. I apologize for calling her oldest, but she will be having a birthday this month and need to rub this fact in…Back to the chives; it’s fun to see my son run outside, snip off some chives and serve them over whatever concoction we have made for the meal. Last night’s meal was no exception; our rule is to use at least one thing from the freezer per day in a meal and we had stir-fry last night. My stir-fry is never the same thing twice because in my mind, stir-fry means finding whatever is in the fridge/freezer, throw in some meat, make the rice and sweet/sour sauce and serve. We had a half bag of coleslaw mix, frozen broccoli from our garden, water chestnuts (yeah, I wish I knew how to grow them!) and cut up chicken (ours) from Saturday’s dinner. To make it fun I threw in the last of the peach salsa (about a cup)I had made last fall-I’m trying to clean the pantry out, too. We decided that was pretty yummy! And yes, we did have chives in it, too…

Today we are making rhubarb and rhubarb strawberry jam. All the jars are washed, the lids are ready to go and the Cuisinart is ready to slice. With that, it is time to get busy!

Wait, I promised a recipe. Don’t buy that horrible sweet and sour sauce in the store; it’s full of things you can’t pronounce and artificial. We made a double batch of this recipe and refrigerate whatever is left over for the next time. It lasts quite a while in the fridge-the vinegar has something to do with that. So here it is, your own recipe of sweet and sour sauce; let me know how it goes!

Sweet and sour sauce

1/2 c sugar

1/2 c chicken broth or water (I’ve used both)

1/3 c white vinegar

1 tsp oil (I’ve used olive, canola, vegetable-whatever is handy)

1 tsp soy sauce

1 clove garlic, crushed

2 T corn starch

2 T pineapple juice (see below)

small can of pineapple (can be crushed or chunks), drain, using liquid above

Heat sugar, broth, vinegar, soy sauce and garlic in a microwave safe bowl on high until boiling. Mix cornstarch and juice and stir into boiling liquid; cook until thick. Stir in pineapple and serve with stir-fry. Don’t you dare throw out the extra pineapple juice: drink it, add it to kool-aid, or make yourself a nice rum drink. If you want the red color in your sauce, add some maraschino cherry juice…Refrigerate leftovers in a jar so you can simply microwave it next time you want to use it.

5 Responses

  1. Megan J

    So I promised I would comment. I must say, after reading these last three posts, I got quite a few laughs especially about the Channing Tatum parts. Keep posting and a lot more recipes so I know what to cook when my mind is blank. See you soon hopefully! 🙂

  2. Theresa Bachmeier

    Brenda, A bit of history trivia: Your chive plant orginated from the Mahoney home farm.

Comments are closed.