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Archive for September 2012

Cousins and Homemade foodstuffs

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This post will combine two things and be a fairly short posting.

My cousins came and visited us this month. We showed them around New York, Philadelphia and Washington DC. Sadly they only had a few days to spend here before they continued their journey south towards Florida. All in all it was an enjoyable time and I had a blast seeing them.

Secondly, I have been experimenting cooking up some more homemade goodies which have gotten rave reviews from all members of the family. The first is whole milk yogurt, Greek style and the second is Lemon Curd (the last time I made this I was in Colombia with Erika).  Sadly I did not get a picture of the yogurt being made or finished, though I am sure there are plenty of pictures available on the internet along with recipes.

The gist of this post is simple: Spend quality time with your family, and learn to cook and eat real foods. Note that some pictures include my homemade bread, and Mussels with Yellow Rice.

Have fun everyone! :)

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Written by Josecito

September 29, 2012 at 7:16 pm

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The hobby of mead making..

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This week I started my gallons of fungi fermenting fun fruity frothy goodness! Yes you read that correctly, yeast is a fungi, and the ones that I was playing with convert sugars into that wonderful chemical known as alcohol. These last couple of days I have been preparing 4 different types of mead (which is a honey fermented drink).

I used 3 different types of yeast, D-47, EC 1118 and Premier Cuvee (which I am certain is the same as EC 1118).

Gallon 1: 4 pounds honey sweet mead

Gallon 2: 4 pounds honey dry mead

Gallon 3: 2 pounds honey, 1/2 gallon Cranberry juice

Gallon 4: 2 pounds honey, 1/2 gallon Grape juice


Only time will tell if these fermentations render themselves drinkable. In some cases it can take anywhere from 1 month to 3 years to gain a good batch of drinkable mead. I will test these several month’s from now and evaluate. Notice my mother hugging one of the bottles. She does this because the batch is very very warm from the heating phase ( I know most mead makers frown on heating the mead, but I want the added security of killing any bad bacteria).


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Written by Josecito

September 22, 2012 at 7:05 pm

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Pets Pets Pets Pets

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Today I was blessed with the chance to see my father’s dog, my beagle, and our two cats hanging around in our house. To say it was a little crowded would be to put it mildly, the reality was that this place was pet dander central! Still, for those of us who put up with the animal hair, the poop, peeing, and caring for critters; we are often given the opportunity to bond with our furry family members and observe their behaviors firsthand.

So with that in mind, I present you with a few quick shots of my pets taken today ‘in the wild of our home’. Keep in mind that more of these were taken of my two cats, who are rarely seen doing their cat professions of rodent/insect removal.


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Written by Josecito

September 15, 2012 at 6:54 pm

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No, not the location of a dock for ships/boats and sea faring people. What I am talking about it Port, a delicious wine that knocked my socks off today. Mind you I have never had port. We usually get regular wines, beers, liquors, and the occasional sherry for cooking. Today Port was on sale at the store, so remembering Frasier, I decided to get a bottle and try it.


I have never been so impressed with a wine before. I am definitely a Port drinker!

Then again, I think if I had take up wine tasting, I may have ended up with my sister in a wine club.



Written by Josecito

September 8, 2012 at 7:48 pm

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WW2 Honey Cakes

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Well today I have found myself watching the History Channel, or more appropriately the Food Network and the Military Channel. It would have been the History Channel except they refuse to air any shows that are related to the subject of history. Where was I? Right, watching TV.

On these channels they were showing specials about Great Britain during World War 2 and how they rationed everything and anything they had just to stay alive. They were showing how these people lived without the luxuries in life and what they did to stretch the food/clothing. Since my family is partially from Great Britain and my mother was born during the war (my grandmother being in the RAF and my grandfather in the Army Air Corps); I decided to try out a recipe in their honor and to get a feel for what a ‘sweet’ was during those hard wartime days.

To that end I searched on the internet and found a website that had some ideas, one of which being the Honey Cake.

Naturally one would eat this with tea or coffee, which during the war was exceptionally difficult to find:

P09-01-12_22.17 Honey Cakes

1 teaspoon sugar
21/2 ounces margarine
2 teaspoons honey
6oz self raising flour
1 level teaspoon cinnamon#

Beat sugar and margarine until a soft cream consistency.
Sieve flour and cinnamon then add to mixture.
Mix with a wooden spoon until it binds together, then knead with your fingers until you have a soft dough.
Break off a piece of the dough and roll it between your floured palms into a ball.
Place on to a lightly greased baking tray.
Flatten slightly.
Repeat until you have used up all the dough, when you should have about sixteen delicious honey cakes.


So I cooked this batch up, made myself a cup of coffee and enjoyed it while listening to the radio (I chose the radio b/c it was more appropriate, especially with a music station that played ‘40’s’ music.

I highly recommend that you find out about your family history and spend time getting to know about what they did and how they survived. You would be impressed at some of the things they had to do, many of which would make men cry like a baby if they had to do it!

Written by Josecito

September 1, 2012 at 7:45 pm

Posted in Uncategorized