Wednesday, November 20, 2013

Winter Sore Throat Tea

I ran across something on Facebook that I wanted to pin to Pintrest.  However, because pintrest and facebook hate each other (well, perhaps "hate" is too strong a word...I should instead say that Facebook "ignores" Pintrest; but Pintrest acknowledges Facebook like a younger sibling trying its best to gain the attention of the elder); I was unable to pin it.  

Normally, that's not a problem, as I'll grab the image and a few key things, as well as the Facebook page where I got it from (so that there is credit where it's due).  But Pintrest was not in a good mood this morning, as the instructions are more than 500 characters, even with a few key edits to cut down on characters, without losing the key instruction.

So, all that I can possibly do, is to re-state it here, and pin from here.  But, just so we're clear, this is NOT my recipe.  The facebook image page is linked below so that you can find it directly, and also other things that they've posted.

The one thing I would add, is that I think (if possible) you'd want to use organic EVERYthing, because the last thing you need is pesticides on your throat, making it feel even worse.

That being said, without further ado, I present:
~~~~~Winter Sore Throat Tea~~~~~~

Make sure you have some of this ready...great recipe for sore throats and chest colds

.....makes about 2 cups

1. Two lemons thoroughly cleaned and sliced
2. Two pieces of ginger about the size of your pointer and middle finger together sliced into coin size pieces
3. Honey (about 1 cup-maybe more)

In a 12-16 oz. jar combine lemon slices and sliced ginger.
Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices.
Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it.
Store in fridge 2-3 months.

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Original image link with instructions:

Monday, July 29, 2013

Recipe: Fig Galette

Hello you all!  I know it's been awhile since I posted anything.  Truth be told, I really haven't been doing much of anything.

There's a gardener-extraordinaire in our work building, when she has an abundance of things from her garden, she'll bring some in so that her coworkers with purple thumbs can enjoy.  Last week, she brought in the biggest figs I'd ever seen in my life!  They were about as big as the palm of my hand.  And they were super juicy.  So, I decided to make a fig galette (because, let's face it people - I'm lazy and can't make a full freaking pie!)  It turned out wonderfully, and I wanted to share the recipe and my tweaks with you all.

So, without further ado:  Fig Galette  (Original Recipe here)

  • 1 Pie Crust  (I used a pillsbury un-rollable kind)
  • 4 - 6 excellent large sized figs
  • about 1/4 cup of jam (I used red currant, because that's all I had, darn it!)
  • 2 Tablespoons sugar
  • chop up your figs
  • With extra juicy figs, add 2 Tablespoons of corn starch

Step 1: preheat your oven to 375 Farenheit.  Gather your ingredients, and cut your figs up into quarters and then eighths.  Add them to a bowl or ziploc bag for mixing the sugars and things together later.

oil your dish (this is the
mini-baker from Pampered
Step 2: Get yourself a dish with sides, because honestly, a galette is a pain in the arse.  They want you to use a cookie sheet and just gently fold the dough over.  Well, I'm going to tell you, that's really hard to keep all together.  So, just get a sided dish.  Add some butter (I used coconut oil) to the bottom of the dish so that your pie crust doesn't stick.  Make sure that you spread the oil all around the base of the dish.

Step 3: Roll out your dough into your dish.  luckily, since you have sides, it doesn't have to be perfect because the sides will catch the juice that overflows.

mix your stuff
Step 4: Spread some jelly on that base.  I just guessed, honestly.  It looked like about 3 -4 tablespoons that I a quarter cup is probably accurate.

Step 5:  Mix the sugar and the cornstarch together with the figs.  I had a lid with this container, so I used it and shook the mix up.

Pleat your galette
Step 6:  Pour your stuff into the crust.  and then fold the crust over the sides.  You can attempt to make it all beautiful by artfully pleating the crust as was mentioned in step 3 of the original recipe.  But honestly, who has the time and patience for this?  Mine looked just fine, thankyouverrymuch.

The finished piece
Step 7: Bake for 40-50 minutes until your house smells ridiculously delicious and the crust is starting to get flaky and brown.  Then let it stand cooling for another 15, but preferably 30 - if you can stand it!

Note:  I originally used half of the sugar and added honey for the other tablespoon, but I think the honey overpowered it a bit.  So, I'd probably just use straight sugar next time.