After several documentaries on the making of commercial dog food (yeah, it’s more than just the addition of chicken beaks & feathers), and my 12 year old Boston Terrier Mix not tolerating the usual kibble or canned food, I decided to prepare the food myself. I found this simple recipe and decided to give it a try. (I have known from the beginning this recipe may be easy but may not provide all my dog needs for ideal nutrition & health.) I switched my Boston from Hill’s prescription Digestive Care to human grade food without any ill effects. The Digestive Care had been doing the trick … no more endless diarrhea. I like to believe that Hill’s is made with extra care as I still give my cats Hill’s.
Yep, you can do it well and save yourself the expense of a professional! Nope, you don’t need a tile cutter or any other expensive piece of equipment. Just patience, a measuring tape, outdoor tiles, adhesive and premixed grout.
Here I’ve taped off the area to avoid excessive oozing of adhesive and then grout. The time spent is truly minimal. Drying time is not shortened and can take some days to cure.
This is a gift from a family gourmet who put together Ina Garten’s vanilla extract recipe. The ingredients are pretty pricey initially but over time you’ll save. You’ll be making a larger volume and the price per ounce of your homemade vanilla will be much cheaper. Plus, as you use your homemade you can simply add more vodka (bourbon or rum) to your jar. Believe me, if you’re using imitation vanilla to save you might wish to read about the making of imitation vanilla. It will bring you back to this recipe. Here are a few of my suggestions. Vodka will give a more pure taste to the vanilla extract. For a change up flavor try bourbon or rum. While Madagascar beans are premium (and a little difficult to find and price may be prohibitive) you can use other vanilla beans or do a mixture of beans. Grade B beans, too, can add more vanilla taste. Grade B beans tend to be drier and broken. They may have split open from the dryness and have little paste inside if at all. But with this dryness may come more flavor.
Yep, I’ve given up news. Oops! And have become a HGTV junkie. So much for Grandma Rose’s cookbook for now. Getting dirty is my newest high. Just ask my neighbors! I’m sure they’re thinking my cut offs are not my age appropriate. In this 1927 fairytale two-story staying cool while ripping up carpet, removing stapled pad and carpet strips is impossible. Who uses 1 1/2 inch nails for securing carpet strips anyway! Going to make everything around me beautiful! (Elsie De Wolfe) Problem is while the house is improving my beauty regimen is taking a sabbatical.
It all started when I pulled up the carpet in the upstairs hall. Was over it!
Surprised! Haven’t decided about this yet but for now it’s staying. Stenciled hardwood floors … someone really loved loved this storybook home. This is the original floor.
Moving from the hall to the stairway I was hoping for oak like the rest of the house. The stairs were heavily painted and I teased the idea of stripping but chose to paint (too many flaws), riser-white and tread-gray. All was done by me. Visiting is pretty much off limits for now.
Before
And
So worth it! Clean and bright! BTW, who’s your favorite HGTV team? I like them all but caught up on Mina and Karen. Karen makes me smile. Big and Erin are a close second. Renovation Island? You bet! The bad thing about watching … I’m now working on the upstairs bathroom … one of those faux painted rugs.
This may take away any thought about me being pretentious. I’ve been wanting one of those super duper expensive outdoor pizza ovens for years. You know, the kind that costs thousands. I might even be able to kinda afford one. But instead I opted for this $100 Cost Plus World Market version. This little terra-cotta oven looks like it will hold up for some years. Wonder how the pizza will bake. Will it be crispy and perfect like I perceive it would be if baked in one of those pricey ovens? We shall see!
Don’t be fooled by my outdoor stove. It’s only providing a little more height than the original pizza oven stand. Yes, I’ll be burning wood inside the pizza oven to heat it up. I’m going to include a pizza stone inside as well. The online reviews of this wood burning oven were 3+ out of 5 (best). (Most reviews were 5’s but one review was a 1 because the oven arrived broken.) One particular criticism was the lack of a crispy crust. Although this could be secondary to the heat of the oven, the crust recipe and who knows what else, I’ve opted for the pizza stone. Wish me luck!
The 1930’s Wedgwood stove was my grandmother’s. She used it for many years to cook all our favorites. Try her Portuguese Beans with Linguica or her Portuguese Marinated Pork. My brother has great ambitions for me to fix up grandma’s stove. I was actually thinking of using it in the yard for plants. Oops!
Dan and David have done it again. My brother, Dan, has been cooking Deep Pit Style for decades. It’s always for a special event where there’s going to be a big crowd. It began with the Willitts’ Pump Company Christmas Celebration. Now he’s asked to do this for wedding receptions, picnics and school or church functions. Even a rodeo! David, his youngest, has taken these photos, and provided much help too. David’s our family’s official chef.
Dan’s going to tell us about the materials to use and how to use them to achieve the right temperature and cook to perfection!
Dan’s going to tell us about the materials to use and how to use them to achieve the right temperature and cook to perfection!
It’s that time! I have the full instructions. This is pretty foolproof. But Dan has some funny stories about first timers. Like a friend who had hoped for succulent pit style turkeys for a Thanksgiving celebration. The pit hadn’t been successfully sealed and the fire kept smoldering. When the pit cover was opened hours later only ash was left. It’s important to bring the dirt right to the very outside edges of the metal pit, the complete depth, as seen here. Otherwise air will leak into the interior and the fire will continue.
Just to clarify, we are cooking with hot ash/coals and with the heated surrounding earth. Not flame. With this said know the initial fire is key. In this 30″ diameter by 40″ deep pit Dan makes a hot oakwood or other hardwood fire and maintains this hot flaming fire for 8 to 10 hours, usually starting at 6am. Once this fire is well underway the pit is filled to the top with hardwood adding more wood as the day progresses. (Do not use pinewood.) After the 8-10 hours of burning, the coals are ready for the meat. (During the fire preparation have your burlap bags soaking in a large bucket of water for the same amount of hours.) Dan places (drops it carefully) a 26″ diameter metal plate over the ash … Lowers the wrapped meat with a hook (wrapping discussed later) onto the metal plate … Places a lid over the top of the metal pit to totally cover … And covers the lid and immediate surrounding area with dirt, packing it tightly to keep air out. Follow this packing with a good sprinkle of water. The fire and burning coals inside will eventually go out. The meat can stay in this underground oven 24 hours without overcooking or becoming cold. If the meat is placed into the pit at say 5pm it can be removed the following day anywhere from 10am to 6pm.
As a single mom with limited resources (and time) innovation was high on my list! I have to admit I have had help with my ideas. I was always looking around me for ideas, value ideas … formerly called cheap ideas. I would look at magazine covers while waiting in line at the grocery store … iPads were unheard of … Computers, yes, but not with the search engines there are now. I knew more about what I didn’t like for my dining table.
When it came into vogue to have several mismatched place settings and mismatched dining chairs I loved it! I could easily do this! The secondhand store was a friend. Love the idea of mismatched sterling settings for the table. And how cheap, oops, are the plants and trees growing in the yard for filling in what is missing in an arrangement! Love it!
I can do the china thing now but I still love the homeyness of Portuguese ceramics. Now I mismatch more purposefully. The budget still needs managing.
You forgot the place cards! Try this. I did this one Thanksgiving when I had a very large group. My daughter was in college … So, about 15 years ago. I don’t remember where the idea popped up! But it might have been Martha. It was quite a conversation piece for my guests.
Still trying to make memories!
TIPS:
Pinot Noir is great with turkey. But not all are equally light. Make sure you can see through the Pinot Noir wine. The wine will be more likely made with Pinot Noir grapes only.
Light the candle wick before guests arrive. Light (without letting the candle burn), then blow out, wait for the wick to cool and trim. Just looks more finished.
Making vinegar one essential ingredient needed is called mother of vinegar. This mother is cellulose and acetic acid bacteria. When the mother is added to fermented alcohol with air exposure the alcohol becomes acetic acid, the main ingredient in vinegar. Mother of vinegar can be purchased on line and at some stores that sell wine, beer and spirits. Sometimes this slimy substance can be found floating in the bottom of unfiltered vinegar, such as cider vinegar. I actually found this substance growing in my aged balsamic vinegar. At the time, some years ago, I had no idea what it was. In fact, it was revolting to have found this slimy slug-like thing in my beautiful vinegar cruet. Yes, it got dumped down the sink as I gagged … While thinking how lucky I was not to have eaten this diseased product. In reality this mother is harmless.
Just as I would only use quality wine to make my vinegar, the mother of vinegar must be of equal quality. Since my friends are not vinegar makers, not having mother of vinegar to share, and I am driven to do this from scratch with known products I am going to give making my own starter, mother of vinegar, a try. So, the purchased mother of vinegar I received today through the mail has been placed on my shelf, and hopefully will never be used.