Hello interwebbers. Time for a serious update from phattire headquarters. I'm speaking to both of you, who follow this sad little blog. I am renting an excellent old farm house in Manchester, Maryland. The house was built in 1900 and is rife with character and the general old-timiness that I love so much. It's lonely, but it's perfect for me. It's nestled right in the middle of a cluster of horse farms and the views out my windows are amazing. I don't think I'll ever get tired of walking out through the fields around my property. I have plenty of garage space for my bikes, it's got a great basement with a workshop, a timeless attic for my backpacking gear, hardwood floors, a great wood stove in the living room and here's the cherry on top: It's got a wood shed in the back, so my firewood will stay nice and dry as I burn through it this winter. It's been ages since I've posted, but I was up for the sunrise this morning and walked the frosty fields with my new camera, and just wanted to get some images up on the ol' bloggidy blog here. The rest of the day, holds a few projects for me. I've got the first batch of this year's pineapple-orange marmalade simmering away; so I've got to jar that. I'm also planning on filling a growler with some local IPA from Johannson's in town, so that I don't get thirsty watching a little football this afternoon. Perhaps a quick burn on the cross bike before I head into town... Be well friends.
Showing posts with label marmalaid. Show all posts
Showing posts with label marmalaid. Show all posts
Oct 18, 2015
Jul 8, 2009
Home Made Marmalade
Lately, I've been cooking a lot. Not so much in the way of meals, but more in the way of sauces. I must say my BYFO [Burn Your Face Off] wing sauce is worthy of bragging rights. Last week I caught Ina Garten making marmalade on the boob tube and moved making marmalade to the top of my list. So, last night I chopped up four large oranges, two lemons and boiled them down with a ton of sugar. After letting them sit over night, I simmered them for another two hours this morning, and then brought them up to 220 degrees to finish them off. I loaded the jam into sterilized mason jars and was good to go. They seem to have gelled up nicely and I'll be enjoying my labor on a fresh baguette with coffee, tomorrow morning before I head out for more mountain biking in Peekskill.
Subscribe to:
Posts (Atom)









