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YOUR FUTURE SELF WILL THANK YOU
YOUR FUTURE SELF WILL THANK YOU
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LIFELONG CALIFORNIAN
THINGS I’D LIKE TO MAKE
HOT WATERS I HAVE LOVED
YOUR FUTURE SELF WILL THANK YOU
POETRY
KITCHEN THINGS
CHOCOLATE CHIP COOKIES 🍪
PRIMO FARM DIRECT BULK PANTRY GOODS
BEACHES
ARTISTS I 😍
WINNING RECIPES
GIFT IDEAS
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GARDEN
6w
YOUR FUTURE SELF WILL THANK YOU
Make Your Own Vinegar with Excess Fruit
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I just started doing this this summer with excess fruit from our garden. I made a plum vinegar and a mixed berry vinegar and both are wonderful. Still mellowing—I’ll likely use for shrubs, salad dressings, and to give away as gifts. The cheesecloth is key for avoiding fruit fly infestations.
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59
3
6w
YOUR FUTURE SELF WILL THANK YOU
Simplify Stock
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Homemade stock tastes better. It has more collagen, which means more body. It’s also a pain in the a$$ to devote an entire day to. I used to make and freeze a HUGE pot once every few months. This took a lot of time and freezer space. Now, I make smaller batches in my electric pressure cooker but do it more often. It’s my favorite use for the dang appliance. here’s how: •devote a freezer bag to stock parts: onion ends, parsley stems, that last rib of celery, and bones from raw or roasted chicken. •when you have at least 3# of bones saved (or just buy some), put them in the pressure cooker with your aromatics and add 1 quart of water per pound of bones. •for 3 pounds of bones, use about 1 onion, 1 large carrot, 1 large celery stalk, some parsley stems, a few peppercorns, a few garlic cloves, a pinch of salt, and a teaspoon of cider vinegar. •cook at high pressure for 90 minutes, then let steam release naturally •strain, skim, and cool stock, then freeze in pint or quart containers and use as needed.
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128
5
7w
YOUR FUTURE SELF WILL THANK YOU
Freeze Ripe Tomatoes Whole
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Forget canning and all of its messiness, waste (blanching, peeling, seeding, etc.), and anxiety-fueling (did you add enough acid and cook long enough to prevent botulism?). Just freeze tomatoes whole! Don’t bother removing the stems! Place them on a sheet pan in a single layer, freeze until solid, then transfer to freezer bags. Use throughout the year in soups, braises, stews, sauces, etc. No defrosting necessary!
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240
21
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