A buddy of mine tagged me with this Photo earlier today and had to share it on here. Thanks for sharing this Will Taylor
Archive for September 2015
Canned Coleslaw
Harvested my cabbage out of the garden today and decided to make some canned coleslaw, I know your probably wondering how do you do that but I found a recipe and modified it to fit my needs. I must admit that it turned out really good and the flavor is rather good. Here is what I used to make mine.
1 medium head cabbage
1 small head red cabbage
1 large carrot
1 green pepper (red, yellow or green)
1 small onion
1 teaspoon salt
Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
Shred together vegetables. Add the salt. Let stand 1 hour.
Drain water from vegetables. (I also rinse and drain.) Boil syrup ingredients together for 1 minute. Cool.
Pack into quart jars and process in a boiling water bath for 15 minutes.
This slaw may be drained before use and mayonnaise added, or used as is.
I quadrupled the ingredients and ended up with 8 quarts of coleslaw.
Im still new to the whole canning thing and this was rather simple to make and process. I did have a jar that didn’t seal but that is something that happens while canning.
Good Day of Fishing
The day started out a little rough as I had to wait out the thunderstorm that blew through and the bite was really slow. I ended up running into Larry Armstrong and we tried a few other places landing a few here and there. It wasn’t until it got later in the evening when the bite picked up. We ended up with 23 bluegill and 1 perch for the day.
Cobb Lake 9/15/15
Decided to explore Cobb Lake a little more today and after walking around the whole lake settled on a spot that looked like it could be hiding some nice gills and man was I not disappointed with the spot I chose. I tried using two poles but the bite was crazy and had to go with a single pole. I caught well over a 100 bluegill and ended up keeping 25 for the day.
Butterscotch Cinnamon Swirl Quick Bread
Ingredients:
2 cups (9 ounces) all-purpose flour
1/2 cup dark brown sugar
1 cup granulated sugar, divided
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
1 large egg
4 tablespoons (2 ounces) unsalted butter, melted and cooled
1 1/2 cups butterscotch chips, divided
3 teaspoons ground cinnamon
Directions:
Preheat oven to 350°. Spray a 9 by 5-inch loaf pan with nonstick cooking spray.
In a large bowl combine the flour, brown sugar, 1/2 cup granulated sugar, baking soda and salt. In a glass measuring cup beat the buttermilk, egg and butter until combined then pour over the dry ingredients. Stir in 1/2 cup butterscotch chips until everything is just combined. Do not overmix.
In a small bowl, combine the cinnamon and remaining 1/2 cup granulated sugar.
Pour half of the batter into pan then sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar. Cut through batter with a knife or skewer to swirl.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes before removing from the pan to a wire rack to cool completely.
In a heatproof bowl microwave the remaining 1 cup butterscotch chips in 30 second bursts, stirring between bursts, until smooth. Drizzle over the bread. Let set before slicing and serving. Bread is best served the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.
