Archive for the ‘stir-fry’ Tag

07-25-2016 Journal – Summer Gardening!   Leave a comment

We’re in the heat of the summer and the garden is flourishing.  Even though the amount of rain has been a little less than expected the nightly watering is paying off.  We don’t water too much each day, just enough to keep the plants from wilting.  It seems to be paying off big-time.

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The sunflowers are already 4 feet tall.

As you can see the garden looks healthy and green.  Even the pepper plants I was so worried about a few weeks ago have recovered and are producing what appears to be a record number of peppers.  These hot days and night are exactly what they needed.

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These jalapenos will help make some delicious salsa.

My better-half has already made a number of loaves of zucchini bread and I’m anticipating a lot more in our future.  The zucchini plants as of this morning have an additional fifteen zucchini’s ready for use in breads and stir-fry’s.

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This big fat one will be on the dinner table tonight.

If the rest of the summer goes as planned we’ll be celebrating one of the best gardens in recent years.  In another week or so I’ll get really serious about drying and storing many of the herbs we’ve grown.  We should easily be able to have enough on-hand for the entire winter and then some.

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It’s time for me to get to work in the garden for an hour or so.  Even with fabric laid down to eliminate weeds they still manage to grow in every little crack and crevice.  It’s annoying but they must be removed as quickly as possible because they steal a lot of the nutrients needed by the vegetables and herbs.

WE JUST CAN’T ALLOW THAT

 

05-30-2016 Journal – Sake & Memorial Day!   2 comments

I found myself awake much too early this morning for some unknown reason. I usually like to get moving around 7am but this morning I was awake at 4:45am and wondering why.  Yesterday was a nothing-special day and I had no pressing personal issues  preying on my mind . . . so why? I’ll probably never know but it sure is irritating.

Yesterday was a rainy and overcast day which kept me indoors most of the day.  I decided to get back to my home brewing tasks and to bottle my batch of Sake that’s been needing my attention for more than a week.

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I checked the bottles to be sure that fermentation had truly stopped. Once many years ago I bottled a batch of wine a little too early and was awakened in the middle of the night by exploding bottles.  I can’t have that happen again . . .  what a mess! Wine making isn’t as complicated as most people think but it does require a reasonable amount of common sense.  The minute you forget that fact you’re in trouble.  I began the  siphoning process which takes no time at all and everything went smoothly. 

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I decided against using the standard wine corks with this batch. These screw caps work just as well and require much less work for me.  It also makes reusing the bottles much easier and I won’t need to exhaust my limited supply of good wine corks.

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I was pleased with the overall look and clarity of the Sake and was able to fill twelve half bottles and seven additional full size bottles. More than enough to last me for quite some time.

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I was also able to save and store a pint and one half of the Sake yeast which will allow me to make numerous batches in the future and save me money at the same time.  It’s all about the yeast!

After the bottling was completed the better-half cooked up a delicious chicken and veggie stir-fry dinner. I cracked open our first bottle of the Sake, warmed it properly, and we toasted the great meal and the Memorial Day holiday. 

HAPPY MEMORIAL DAY

THANK A VET FOR THEIR SERVICE

SHOW THE FLAG

(And maybe drink some Sake too.)

05-16-2016 Journal–Happy Birthday to SPAM!   Leave a comment

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No, I’m not celebrating computer Spam, that would be stupid.  I’m celebrating my all time favorite meat product much loved and much hated around the world.  I began my love affair with SPAM while in the service of our great country. The Army introduced me to discipline, mean DI’s (drill instructors ), forced marches, and much, much, more including SPAM. My love for SPAM was one of the only things I left the Army with except for a bag of really ugly olive green clothing.

Many people, my better-half included, hate SPAM. I’ve never understood why because it’s freaking delicious.  Since this blog is dedicated to all categories of trivia I thought it only fair you learn something about SPAM today on it’s birthday. I collected a great deal of information from around the Net and elsewhere on this subject and here it is.

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  • George A. Hormel & Co introduces SPAM on this date in  1891 although it wasn’t marketed until 1937.
  • During WW II, Hormel sold more than half of its output to the U.S. government, which supplied SPAM to the armed forces of the U.S., and also to the U.S.S.R. under the lend-lease program.
  • A convenient source of protein that required no refrigeration, 100 million pounds of SPAM were shipped to Allied troops during World War II. Russian president Nikita Khrushchev is quoted as saying, “Without SPAM, we wouldn’t have been able to feed our army.”

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  • No one outside the company really understands what the name SPAM represents. While people have posited “Something Posing As Meat” and “Specially Processed Artificial Meat,” the title is likely derived from the words “spiced ham” or an acronym for “Shoulders of Pork And Ham.”
  • To distinguish Hormel’s "spiced ham" from similar products, the company held a contest to come up with a unique name. Kenneth Daigneau, brother of a Hormel executive, won the $100 prize with ‘SPAM.’
  • Hormel produces 44,000 cans of SPAM every single hour. If that sounds like a lot, consider the facts that the canned good is available in 41 countries and comes in 14 varieties. Despite what critics may say, the world loves “Swine Parts and More!”

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‘SPAM Sir-fry’

  • The 1 billionth can of SPAM was sold in 1959.
  • The 6 billionth can was produced in 2002.
  • The 7 billionth can was sold in 2007.
  • In 2012 SPAM was being sold in more the 44 countries.
  • Hawaii ranks highest amongst the states in SPAM consumption, downing seven million cans a year. Found in grocery stores, on the McDonald’s menu, and featured at high-end restaurants, Spam should probably be added to the state flag.

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‘SPAM & French Fries Casserole’

  • Richard LeFevre holds the world record for eating SPAM by eating 6 pounds in 12 minutes.
  • In the United States alone, 3.6 cans of SPAM are consumed every second, making it the number one product in its category (canned meat) by far.
  • On the island of Guam, more than eight cans of SPAM are consumed by every person each year.
  • West Yellowstone sponsors the ‘SPAM Cup’ cross country ski race, with the winner receiving one can of SPAM.

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‘SPAM Sushi’

  • In addition to the U.S., spam is produced in 7 other countries: Australia, Denmark, UK, Japan, Philippines, South Korea and Taiwan. SPAM is distributed in more than 50 countries.
  • The SPAMJAM Cafe opened in February 2004 in the Philippines. Except for hot dogs, French fries and desserts, all other menu items are made with SPAM, including SPAM Burger, SPAM Hero, SPAM Club, SPAM Spaghetti, SPAM Baked Macaroni, SPAM Nuggets and SPAM Caesar Salad.

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‘Only True SPAM Lover’s Can Pull These Off’

  • SPAM even has a mascot — Spammy, the miniature pig. In 1991, for its 100th anniversary, Hormel Foods opened the First Century Museum. The exhibit of SPAM memorabilia quickly became the most popular.
  • SPAM has earned a place in pop culture history partially thanks to the Brits. The canned creation made its television debut on "Monty Python’s Flying Circus" in 1970.
  • A collector’s edition SPAM — Stinky French Garlic — was introduced to celebrate the opening of "SPAM lot" in London. Not shockingly, the stinky SPAM tasted far better than anything else in the culinary-challenged country.

So there you have it. Everything you ever needed to know about SPAM but were afraid to ask.  I love it so much I always have at least one can hidden away in the house. Once my better-half goes to work I’ll get it out and prepare any one of a dozen recipes I love.  My all time favorite is my version of SPAM Fried Rice and it’s to die for.

MORE SPAM . . . MORE SPAM . . . MORE SPAM

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