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Nice Cans

The time is finally upon us.  Time to break out your pressure canner and make good wholesome magic for your family.  One of the best things about this ritual is that all winter long you will to enjoy the fresh tastes of summer. Your dishes will pop believe me.  A fun addition to feeling like your grandparents is a lower carbon footprint.  With all the draught and heat we have had this season you know getting food to your table will cost more.  Now more than ever is a wonderful time to take advantage of any local resources you may have in the way of tasty harvest.

Canning isn’t rocket science its really quite easy. However it will require you to have a great deal of patience if nothing else.  Oh yeah a mind for paying attention to detail works to ones advantage while preserving food.  I can recall not long ago when finding supplies for this lost art was a chore. Now it seems we are seeing more and more of these reappear in hardware and grocery stores.  It could arguably be one of the more positive things about losing annual household income. In recent years as the economy tightens so have of our minds keen on getting the most for our family on what we can afford.  Canning done right can be an investment in your winter season. I still marvel in the simplicity in pressure canning and how it takes no preservatives what so ever to preserve natures’ perfection

 Here is what you will want to do.  Sterilize 14-16 quart ball jars.  In a separate pot boil water and drop in the lids.  I canned corn this time which requires a pressure of 11 at 55 minutes.  This applies to those at 2000 feet or lower.   You will need to invest in a pressuer canner as hot water bath will only work on fruit and tomatoes.  I have been using the same Presto one I bought at our local Hardware store.  For the 90 bucks it pays off for sure.

Shuck, Blanch, and then cut corn off cob into a bowl.  Then ladle in corn leaving a solid 1-2 inches. Then pour water from the blanching into the jar a cup plus is good here.  Be sure to use a knife or something to run the air bubbles out and ensure you have enough water in the jar.  Be sure you have covered the goods with water.  Not doing so will result in a real bummer come February trust me. No one likes corn the color and taste of dirt.  When you tighten the bands on the lids go easy and let the pressure canner do it’s thing.  So just a quick snug no need to be He-Man here. 

Once you’ve hit you’re the 11 P.S.I. start to back the heat down.  After about 45 minutes turn off the heat and watch the pressure drop when the tab drops be careful and lift lid AWAY from you.  You need canning tongs (in Pic with cans)to remove jars so be sure to acquire these prior to attempting this.  Let sit on a towel over night, they are done.  I love the sound of the jars sealing Tknock! Times 7 so sweet a sound! 

Next up Tomatoes!  Hope you enjoyed the photos from our local farm.  Buy local, save farms, eat well and as always Have Fun!

Party for your mouth!

Just a quick photo post to share some awesome produce with you.  We are in the time when the hot house veggies are fully ripe and the field veggies start coming in.  My daughter and I took a walk to our local farm stand and I couldn’t help take a couple photos with my crumby phone.  I hope they show the color and vibrancy of our local bounty.  My taste buds wait all winter for this time of year and right now “its on”!    Enjoy your day, celebrate your family’s life and eat well over the weekend.  You deserve it!  Thanks for stopping by and have FUN! 

Your friend Daddy Adjustment

               

Happy Father’s Day Poem

 

Dear Dad,

May all of your drives hit the green and roll up to the pin.

And when you put for birdie they always go in.

May you make lite work of all your household chores.

And when you’re rowing the dingy may you never lose an ore.

May your sails never luff and forever fill with wind.

And may each journey end as safely as they begin.

May all your ski days have no lift lines and bright skies.

I hope your boots stay comfortable, and you keep your in shape thighs.

May your wife always love you and your truck never run out of gas.

After 40 years of life I finally understand what you mean by

“it goes by fast”…Happy Father’s Day Pop! Have Fun!

Your son, The Daddy Adjustment

Pizza or Peace-zza?

Greetings’ Team Daddy, hope you are enjoying this wonderful day.  I trust the weekend was filled with joy and togetherness.   “How’s that?” why am I so cheery, its Monday? Take it in a notch? No thanks. Someone amazing once said “There is nothing enlightening about shrinking so others feel more comfortable around you”.  So we are not going to play that game today.  However I will play another game with you.  It’s called Lets’ fantasize about Friday instead of being present to the doldrums’ of Monday. Before all of you who recently just finished Siddhartha get concerned allow me to share one of my secrets to inner peace…PIZZA!  That’s right!  Now is a great time to plan your family fun Friday night feast.  Just like the feeling of a once valued lottery ticket that was sure to change your family’s life now transformed into crumped up dreams, tossed in the trash.  A back to work Monday can resemble that empty, lost feeling.  Again how do we overcome this Team Daddy? PIZZA! 

Pizza has always been a comfort food for me.  I think it will always be my favorite.  I have a lifetime prescription to Prilosec to prove it. Here in New EnglandFriday Night is Pizza night.  Seeing that I am a patriot it pleases me to believe that Friday is Pizza night in America!  I am lucky to have been brought up around here as some of the nation’s best are close by.  New Haven has some pretty old reveries that continue today to divide families and friends. All the way up interstate 91 which should be known as the pizza corridor.  You can find some awesome pies’ first secret? The water plain and simple.  You can’t make good doe with fluoride and other things like that in the water. Second, healthy competition.  You can’t swing a dead cat around here without hitting a half dozen pizza shops.  But who’s complaining?. 

I do enjoy making our own pizza from scratch.  It is WAY cheaper and really a lot of fun. My wife and I are always thinking of new creations to try out. We are really looking forward to when our daughter can help and enjoy the gift of Friday night pizza.  You know I fancy myself a foodie and amateur chef, but if you were to peel back all the layers of my adult pallet you would find a core made up of fresh bread, melted cheese covered in salty meats and veggies. 

The present is always the best time to be in a wonderful mood.  Having trouble?  Just start planning your next Friday night its only 4 days away!  Here is a work in progress recipe to give you a hand.  Be peace-zza full and Have Fun!  

Red Sauce Recipe:

1 can of peeled plum tomatoes drained and pureed.  1 clove of minced garlic, and a handful of fresh oregano salt and pepper to taste. Put ingredients in a small sauce pan and cook together for a few minutes.    

Try different fun toppings. Pepperoni, cheese, and Goat cheese, red onion basil and turkey bacon pictured

This Pizza Doe recipe is courtsy of Gabrele Corcos from Extra Virgin.  I have tried many but this one works best.  Ialso do not use bread flour just normal.  If you dont have a mixer dont worry it still works out fine.  The Prep Time: 30 min / Inactive Prep: 1.1/2 hr / Serves:4

 1(.25-ounce) package dry active yeast (2 1/4 teaspoons)

1/2 cup lukewarm water (about 105 to 115 degrees F)

4 cups bread flour

1 1/2 teaspoons salt

3/4 cup cold water

1/4 cup olive oil, plus more for bowl
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.  Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.  Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
 
Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.

Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.  I make 2 pizzas with this recipe

Wicked Good Food in New England

Here in New England we have many different dialects and accents.  I know, I know, Chowda and pahking the car-ah and all.  But really there is much to behold than just that. There are wonderful subtle inflections your ear will relish with sheer giddy and delight.  Such as a true Vermont accent.  A real VT native proudly pronounces their highland home ground as “Vermoundt” It takes a special human to enjoy the simpler things in life such as “sitting in your puckin dooryard, nockin back a whole rack of Natty Light beer.  If more than one person is enjoying an activity as such, it would be appropriate to call out to them and say” Oh buy goawd you’re a real par of Mr. Dooley’s aint cha?”  Now when you hear a phrase like that, Mr. Dooley, you will know you are deep in New England and it’s time to rejoice. 

A little to the south in the foot hills of the Berkshire’s  of Massachusetts where I grew up , it was a common sight to see one of your friends dad’s driving a work van with a cigarette in one hand and a bottom shelf beef in the other.   “Randy get home now before I kick your ass so hard your pants split”.  It was then that I began to fear the “woodshed” as Randy’s dad would often say to us, “Think your so damn funny?  I’ll take ya out back and show ya what that woodshed ‘s good fer!”  Thank god I never found out. 

As far as the shore goes there are two kinds of people.  Those who eat Scallops and those who eat Scoulops.  Personally I don’t prefer either as they are the same thing. However, one thing I can share is that no matter how eccentric or rather extremely native all these people are.  If nothing more they were all connected to their environment in their own way.  

Summer has always been a time of celebration here.  A place that humans can learn the lessons of patience,and reaping what you sow.  The pure innocent joy of ingesting fresh produce.   Nostalgia seems to always be in keen style during the high sun season.  The colors are everywhere. Whether its flags flowing brightly, standing at attention down every main street or the start of peppers, tomatoes and squash appearing in little wooded stands at the end of dirt driveways.  It’s a feeling we all have around here. No matter what your accent is, or where your people came up through the generations. We all cherish our ground and are lifted up by its bounties.  I trust that even today these colors do not fade. My mind is bright with the taste of farm fresh strawberries. (I ate a pint in the past 24 hours) So please join me in appreciation of our land and know that we all eat the same food and walk the same ground.  Thanks for stopping by and Have Fun! 

You’re Friend 

The Daddy Adjustment