Wine....Vinegar

It all started with a bottle of old (from the 80's) wine.  It was sitting (on its side) in my pantry, well since the 80's.  What a waste you say (yeah probably).  The cork got compromised... Somehow the wine had seeped almost through the cork turning it a brown/gooey looking top.  That meant that air has also gotten to the wine.

I went on line and read about making your own vinegar.  I guess the one thing you need is a "mother" -- which is like a starter -- I compare it to when people make yogurt and you need the live active cultures.

Anyway it takes a dark bottle or one covered so it doesn't get light.  A cloth cover so air gets in but nothing else. and the mother.

I didn't have a mother, so I went to one of my other vinegars and scooped out the left over mother in the bottom and threw it in.  Wine/beer making stores have "mothers" -- I'll have to check into it.... with more vigor -- this batch was kind of just a lark.

Now supposedly most vinegars are "dead" due to pasteurization.  Similar to yogurt cultures, vinegars are supposed to have beneficial bacterias.

Total time is 60 days for "brewing".

back it goes into a dark cool place....

Cold sore?

I saw this tip in a magazine.  It's in the October issue of For Women First.  (page 6).

If you have a cold sore, put honey on it.  The honey has antiviral compounds!

What the hay? Or maybe -- the Green, green grass of home

Yep, if you recognize that as a song lyric -- you're old (as I am)  ;)  Had a milestone birthday this week.

Well, this is my foray into grass.... wheat grass --- although I have nothing against marijuana -- medicinal or otherwise.

So, when I went to my sprouts class a couple weeks back, one of the topics was wheat grass.  I find it intriguing -- the supposed benefits.

I know people get "wheat grass shots" in smoothies, etc.  I just was never one of them.

Well, my prospective has changed.  I don't want to wait for a "health event" to start my wheat grass regiment.

This is my wheat grass juicer.  Much to my surprise there's an art to this.  Single auger, non-metal -- juicer thingie.

grass goes in on the top.  It (the juicer) is "attached" to the counter.  You crank the handle (it's a manual one).

Extruded from the end is the "pulp" the waste once the juice is extracted.  I joked to my husband that we should braid it and make ropes.

It takes a bit of grass to get the 2 ounces recommended for drinking

that's the first tablespoon of juice.  It is SUPER green.  It smells like a freshly mowed lawn.  It is sweeter than I expected.  Everyone says it is bitter.  I'm very sensitive to bitter and didn't find it bitter.

Here's the rope that is left behind once the 4 ounces (2 for me 2 for the hubby) were extracted.

Wild rice??

Couldn't believe I found this gem at the local Walmart.  Organic wild rice.... What a find.

Chicken under a brick

So, I started with a trip to Home Depot.

This is no ordinary brick.  It is a paver and is about 2 times as wide as a regular brick.

They are cement so I tried to find one without any dyes or coloring.

It will be wrapped in aluminum foil anyway.

This recipe started when my husband had a similar dish at our newly favorite restaurant Max's Grill in Delray Beach.

I found this recipe on the internet  http://www.epicurious.com/recipes/food/views/Grilled-Citrus-Chicken-Under-a-Brick-242115#

It's made with orange, lemon and lime

I marinated the chicken overnight (I had to butterfly the chicken -- I will spare you the photos)

Also, it called for inserting orange slices under the chest and back cavity's skin....

This is once it was flipped and the brick replaced on top

And without the brick:

Now, although it looked nice and it had a beautiful crunchy skin, I'd like to say it was delicious, however, mine was rubbery -- the flesh was anything but tender.  Not sure what went wrong -- but not sure that I would make this again (ever).

Simple Salads...

My base is usually organic spinach or organic spring mix (both available in bulk at Costco).  Then I add some fresh sprouts (sunflower or pea -- or whatever I have).  I usually throw in some organic grape tomatoes, avocado, or whatever else I have laying around.  I used to top my salads with croutons (sort of signifying it was done -- complete)-- Now I use raw hemp hearts.

This has the homemade mango dressing and apples.

Kamut Berry Salad

I found this recipe on line.  Here:  http://www.poorgirleatswell.com/2009/06/recipe-kamut-berry-salad.html 

I improvised somewhat, adding pomegranate kernels.

My husband thought it was great!

I threw in some organic greens and some sprouts... Viola a late lunch