⚡ March 24, 2020

Yesterday's Jam 🥫

Back in the days of wine and olives.

Anyone who has seen The IT Crowd will smile warmly at today’s blog title, and it’s true as can be. I, myself, ended up with Sad Strawberries this morning, as well as cauliflower that was beginning to get little dots on it. Thus, Cream o’ Cauli soup is on today’s menu. I hope it’s not the last cauliflower I ever see.

I have placed two small orders on Amazon, and maybe because it’s all food items, the items won’t arrive at my mailbox until late, late next month. Where will we all be then?

Talking heads are in isolation in their comfy homes: Lt. Gen. Russel Honoré, who led military relief efforts following Hurricane Katrina in 2005, talks to MSNBC’s Ali Velshi.

For right now, it’s been very interesting to watch each of the talking heads talking from his or her own place. Some have art on the walls, some talk at extreme angles, some talk in front of a green screen or white wall … and they all have terrible audio. I’m watching for better audio solutions which will eventually filter down, just like Tang, and we’ll all feel more connected.

For today’s recipe, I want to continue the theme of using up what’s still alive in your fridge and on your kitchen counters. I had no idea until about a month ago that you can make your own vinegar. Vinegar! Somehow I have never been curious about where it comes from, but now I hope to have gallons on hand forevermore for salads when it turns out properly and for cleaning when it does not. Here’s all it takes to start brewing your own vinegars while you’re robo-mopping your floor and making yogurt in the Instant Pot.

Fruity Vinegar

• scraps from fruit: apple peelings, blueberries, strawberries – whatever you have on hand.
• 2 to 3 tablespoons sugar
• jar or bottle with loose-to-no lid

Place your fruit scraps in the bottom of a nice, clean jar or bottle. Cover the scraps with the sugar and water to the top and give it a stir. Place it in a darkened closet where it won’t be disturbed for a month.

That’s what I’ve gleaned from google so far; I will know more in a week or so. There are conflicting directions – some say to stir it every other day or so, some day to leave it undisturbed. My first batch was stirred and it turned into something weird, which I think will only be good for cleaning, including cleaning the brass backsplash in the kitchen. Stay tuned. 🐔

About Making Cheaper & Better Free Since I have placed my book, both print and digital, on Amazon, I can only give it away for five days every three months. Those five days are now used up, but I'm going to place all the current recipes-in-progress, as well as many more from the original Cheaper. Here is the Main Menu where all the tryouts and successes will reside, for now.

Don't Be Sad 🍓 ☜* earlier

newer *☞ One Month Inside 🏘