Wednesday, March 25, 2015

Feeding animals, hauling hay, processing our own meat, I can do all of these things. Tell me why i cannot read an easy pattern?? I can tell you i can laugh at myself about it now, but a few days ago i felt like i was just stupid. I have come to the conclusion that just because I am a farm girl does not mean that I know or can do everything. Guess what, I am totally OK with not knowing everything too! 

I am sticking with this learning as Master chef is interested in sewing and wants to enter clothing construction for the local 4-H fashion show.

So I am going to do the only thing i know to do, reach out to my mom and have her try to teach this hard headed farm girl. :) 

I know for myself, I usually don't post failures or things that don't turn out the way i think it should. 

Not all of us farm girls can do everything even though we want everyone to think we can.

I just want everyone to know that it is fine to not know how to do everything!

Tuesday, March 3, 2015

Pickled sausage, oh how I love thee. I seek it out when I go to the store, I have to have it if I find it. Now I can truly say not all pickled sausages are created equal! I have had the MMM this one tastes great to the yuck where is the trash can! I have always wondered how they were made and if they were really just a pickled hot dog. After looking for some recipes I found one that I wanted to try. 

Here is what you need:

This recipe can of course be cut down to a half batch or increased to a double/triple etcetera
-3 cups white vinegar
-3 cups water
-3 Tbs Kosher salt 
-1 Tsp garlic powder(I didn't have any powder so used freeze dried garlic)
-1.5 Tsp Red pepper flakes (or less if you don't like it to be too spicy)

1 Tsp. Paprika for color(not necessary if you don't want it)
-Jars for storage

 1) Put the water, vinegar, and salt in a pot and bring it to a boil

2) Remove from heat and add the remaining ingredients
3) Allow the brine to cool 
4) Cut hot dogs in half and place them in clean jars

5) Pour brine into jars and refrigerate for several days, the longer the better!
I used quart jars and each jar held 12 hot dogs cut in half. I started with 2 jars but as i was pouring brine into the jars I had enough to make another jar.These have been in the fridge for 24 hours and I tried one this morning and i think this is a keeper recipe for sure!