tag:blogger.com,1999:blog-71820199375665571412024-03-12T21:48:28.838-06:00Simple Pleasures<center> A Family's Journey Away From A Hectic Lifestyle Back To Sustainable Living And The Simple Pleasures Of Life... </center>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-7182019937566557141.post-49494325483258314432012-10-31T23:34:00.001-06:002012-10-31T23:35:57.080-06:00Cheesepalooza November Challenge: Mozzarella!Ah, mozzarella. The first cheese I learned to make.<br>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARQQZMLplDEpWVNpZo_lByJckquPAO6-IMjvnJM9tT7QfRrENLC6puJn050HETiX2OGhM546l0RXcQifp5S9EZtj4BN8zSkxX_bhwFblzfaIWN7WIfbJmWswjlPfI_vFNvOOG7RwgB8U/s1600/squeaky+cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARQQZMLplDEpWVNpZo_lByJckquPAO6-IMjvnJM9tT7QfRrENLC6puJn050HETiX2OGhM546l0RXcQifp5S9EZtj4BN8zSkxX_bhwFblzfaIWN7WIfbJmWswjlPfI_vFNvOOG7RwgB8U/s640/squeaky+cheese.jpg" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Traditional Mozzarella</td></tr>
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<a href="https://debthelocavore.blogspot.com/2012/10/cheesepalooza-november-challenge.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com7tag:blogger.com,1999:blog-7182019937566557141.post-9346194544932996712012-10-17T09:00:00.000-06:002012-10-17T09:00:00.714-06:00What can you grow in a Zone3 Garden?Anything you want! Of course :)<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TYX0UkxWNwCh6vRvFnMRwBARu_7kLuWIUwSLa6jfkvgrLVvhVcwnReL7_zL4QF_UYo0q7H-OX8ZtEex8V9hiY-DDvv9dBSuuiDdLcBAAD8CIq9mbNvnQvUtuR6dQU8F8R33rSJEJk7E/s1600/bean+salad+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TYX0UkxWNwCh6vRvFnMRwBARu_7kLuWIUwSLa6jfkvgrLVvhVcwnReL7_zL4QF_UYo0q7H-OX8ZtEex8V9hiY-DDvv9dBSuuiDdLcBAAD8CIq9mbNvnQvUtuR6dQU8F8R33rSJEJk7E/s640/bean+salad+02.jpg" width="640"></a></div>
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<a href="https://debthelocavore.blogspot.com/2012/10/what-can-you-grow-in-zone3-garden.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com3tag:blogger.com,1999:blog-7182019937566557141.post-58840374071361594452012-10-13T22:37:00.000-06:002012-10-13T23:07:00.187-06:00Lots of Changes Lately... ... the biggest one being the move from Edmonton (#yeg) back to the country. That's right, this rural girl is back where she belongs!<br>
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And look what my sister found for me :)<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxlX-oB-mWpiurZSrkeDdIfNYdbho9VNRz5PWTBCQObM-PthY15cuYsbNI5mUSKNn8eeEWjy8b5lLU4yk2U-Eounn34sdsTeK4hgbnfHgPknagTG1BO5OxM6wQ69BFwh9zpD9CL-8ifA/s1600/pretty+ladies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxlX-oB-mWpiurZSrkeDdIfNYdbho9VNRz5PWTBCQObM-PthY15cuYsbNI5mUSKNn8eeEWjy8b5lLU4yk2U-Eounn34sdsTeK4hgbnfHgPknagTG1BO5OxM6wQ69BFwh9zpD9CL-8ifA/s640/pretty+ladies.jpg" width="640"></a></div>
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<a href="https://debthelocavore.blogspot.com/2012/10/lots-of-changes-lately.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com5tag:blogger.com,1999:blog-7182019937566557141.post-85519286218796422452012-08-31T23:15:00.000-06:002012-08-31T23:15:11.650-06:00September Challenge: Chevre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyzPtAd9HRLtwX-xjrDpxt8qsh2BNEmqMpSWsB8-HSQWtUZBZ_JfYWLeorjuhHA8qKcxEQI6B4Z-SfhyGb5tu4ILf3tXbPSdIRfTCdJXibxDSe1ZMMzvt5FDMLk8e0_2_ill80GlYLDc/s1600/goats+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyzPtAd9HRLtwX-xjrDpxt8qsh2BNEmqMpSWsB8-HSQWtUZBZ_JfYWLeorjuhHA8qKcxEQI6B4Z-SfhyGb5tu4ILf3tXbPSdIRfTCdJXibxDSe1ZMMzvt5FDMLk8e0_2_ill80GlYLDc/s640/goats+milk.jpg" width="640"></a></div>
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<a href="https://debthelocavore.blogspot.com/2012/08/september-challenge-chevre.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com4tag:blogger.com,1999:blog-7182019937566557141.post-77577624016853274872012-08-12T18:24:00.001-06:002012-08-12T18:24:17.348-06:00Wild Blueberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaoV6KSgovsdDcb2RhcRg8e15wHzSHZT1PGbmDxAffLORkydyp8u4jdf2ktohQXs3fSdDKAlKvAzqetXnxQLQl0IQd4BrLmxhMyYzLyMjBzYMmcf23OMxyHgBTXd3yzTyCJMfUzPSsX4/s1600/blueberries2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaoV6KSgovsdDcb2RhcRg8e15wHzSHZT1PGbmDxAffLORkydyp8u4jdf2ktohQXs3fSdDKAlKvAzqetXnxQLQl0IQd4BrLmxhMyYzLyMjBzYMmcf23OMxyHgBTXd3yzTyCJMfUzPSsX4/s640/blueberries2.jpg" width="640"></a></div>
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<span class="Apple-style-span" style="font-size: large;">Have you ever seen anything more gorgeous?</span></div>
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<span class="Apple-style-span" style="font-size: large;">Just wait till you find some to taste!</span></div>
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<a href="https://debthelocavore.blogspot.com/2012/08/wild-blueberries.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com1tag:blogger.com,1999:blog-7182019937566557141.post-4181286038664853812012-07-31T23:00:00.000-06:002012-08-31T21:15:53.506-06:00Cheesepalooza - August Challenge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsfKuboYpbrIRFOlJOkVGoVoH-_3mLx1PgIYGmRdx58-6VX54mFwAVi69qQuMJ5xq15KnIEQFg6HGy0JSVEWqNZTN-1b6q1osni2LlGDz23rjRVc6pwveaf042In7kp5Mlm6NjFMZSU4/s1600/header.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsfKuboYpbrIRFOlJOkVGoVoH-_3mLx1PgIYGmRdx58-6VX54mFwAVi69qQuMJ5xq15KnIEQFg6HGy0JSVEWqNZTN-1b6q1osni2LlGDz23rjRVc6pwveaf042In7kp5Mlm6NjFMZSU4/s640/header.JPG" width="640"></a></div>
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<a href="https://debthelocavore.blogspot.com/2012/07/cheesepalooza-august-challenge.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com11tag:blogger.com,1999:blog-7182019937566557141.post-81760020845259458312012-07-30T13:39:00.002-06:002012-07-30T13:41:43.705-06:00Wild Saskatoons and Roast Beast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn59fb8PUdZttQW1nB7xTrtFqO0I5vKGdoSViww58UaqNXQ3ruNq0o4eeWJycc9mIrzVNwVYpfZge5QeYwyoStq0WZiaWVVMCOo-FjI5awTyJv0SSnxIKFRfefMp31lvjAKJDlukssCU/s1600/DSC_2819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn59fb8PUdZttQW1nB7xTrtFqO0I5vKGdoSViww58UaqNXQ3ruNq0o4eeWJycc9mIrzVNwVYpfZge5QeYwyoStq0WZiaWVVMCOo-FjI5awTyJv0SSnxIKFRfefMp31lvjAKJDlukssCU/s640/DSC_2819.jpg" width="640"></a></div>
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<a href="https://debthelocavore.blogspot.com/2012/07/wild-saskatoons-and-roast-beast.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com0tag:blogger.com,1999:blog-7182019937566557141.post-86461326283304903082012-07-26T22:33:00.003-06:002012-07-27T13:41:24.067-06:00Heritage Breeds. Which are Canadian? Does it matter?I've been doing some serious research on what animals I want to acquire for my homestead/hobby farm, when the time comes.<br>
Some will come sooner rather than later (spring 2013 I'm planning on getting my first couple sheep or goats, possibly some rabbits as well).<br>
Some animals are more expensive than others (cattle and bison can cost $1000+. Goats, sheep, swine and donkeys are in the $150-$500+ range. Rabbits and poultry are generally $5 to $30+).<br>
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Some breeds need lots of attention, others can forage and birth on their own with great results.<br>
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What kind of animals do I want to raise?<br>
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How hands on do I want to be with my animals? How hands on CAN I be?</div>
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Do I want pasture/foraging breeds or barn/feedlot breeds? </div>
Do I want breeds developed for commercial industry or heritage breeds? <br>
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Will any heritage breed do or should I focus on finding Canadian heritage breeds?</div>
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Am I only keeping animals for my family (and friends) or will I be selling meat, milk, eggs, fibre, breeding stock, etc?</div>
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Lots of questions that need answers. Some are even pretty easy to answer. Others, not so much.</div>
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<a href="https://debthelocavore.blogspot.com/2012/07/heritage-breeds-what-is-canadian-does.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com0tag:blogger.com,1999:blog-7182019937566557141.post-28093993565980348982012-07-17T10:08:00.001-06:002012-07-17T15:21:33.262-06:00Talking about Sheep and GoatsWell, it's decided.<br />
Zac, Londyn and I will be moving out of the city come September. We're moving in with my mom. That means we'll be living on the acreage I grew up on :)<br />
The move is mostly to save money to buy an acreage/farm of our own (not paying rent makes a huge difference when it comes to saving for a downpayment) but also because I'm sick of the city.<br />
Or the city makes me sick.<br />
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Whichever.<br />
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Either way, I'm ready to get out of here.<br />
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Anyways, back to living on the acreage!<br />
Mom said I could get sheep or goats or whatever I like as long as I take care of them :) She doesn't want to do any of the milking or cleaning up, etc but is more than willing to eat the cheese I make lol<br />
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There's 5 breeds of sheep I've been researching:<br />
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<b><a href="http://www.shetlandsheepinfo.com/" target="_blank">Shetlands</a></b><br />
A terrific all-round breed that produces excellent meat, wool, and milk. A hardy breed. Fleeces come in a variety of colours. The characteristic that really drew me in was the non "sheepy" taste to the milk they produce (as the website says). I would like to taste farm fresh milk before making up my mind on that.<br />
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<b>Clun Forest</b><br />
A hardy breed that can survive on grass and foraging. A great milk sheep and produces good fleeces until 10-12yrs of age. Lamb easily and usually without assistance.<br />
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<b>North Country Cheviot</b><br />
A general-purpose breed. Produce a medium-wool fleece free from hair or kempy fibres. Are good milkers and easy lambers.<br />
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<b><a href="http://ribstonefarm.com/icelandic-sheep/" target="_blank">Icelandic</a></b><br />
One of the purest breeds in the world. They are generally raised for milk, meat and wool - which is low in lanolin. Their wool is known internationally as Lopi yarn. Left unshorn for the winter, the breed is very cold hardy.<br />
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<b>Royal White/<a href="http://tangleridgeranch.ca/our-flock" target="_blank">Dorper/Katahdin</a></b><br />
Royal White is a hair sheep, meaning it sheds rather than needing to be sheared. They breed throughout the year, produce lots of milk and have high lamb survivability. They also have parasite and disease resistance. Usually breed for meat as the flavour is more mild than that of woolly-sheep.<br />
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<a href="http://www.albertasheepbreeders.ca/Home_Page.php" target="_blank">Alberta Sheep Breeders Association</a><br />
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All five have characteristics that appeal to me, but what on earth would I do with 5 different breeds of sheep?!<br />
For sure the Shetland and Icelandic are my favourites, Royal White and Clun Forest come in at a close third/forth.<br />
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I'm interested in them for home-use/hobby farming, not a commercial operation.<br />
Maybe I could get a variety of breeds? But which ones? I want strong general purpose breeds for milk, meat and wool.<br />
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Thoughts? Maybe you've worked with a breed I don't have listed here that you would recommend. Let me know!<br />
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<b>** Addition **</b><br />
In my research for a suitable milk goat I came across a breed that, of course, isn't really available in Canada. <a href="http://www.southwindfarms.org/GGGoats.htm" target="_blank">The Guernsey Goat</a>.<br />
They're so pretty! <br />
I found the breed (as it wasn't listed in my Dairy Goats book) through this Mother Earth News article <a href="http://www.motherearthnews.com/caprine-community/choosing-a-dairy-goat-breed.aspx" target="_blank">Choosing a Dairy Breed</a>. Besides the prettiness the characteristic that drew me most to them was "is able to convert grass into milk" Most goats, especially dairy, need higher protein (grains, etc) to produce larger amounts of milk.<br />
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Other breeds I'm considering...<br />
<a href="http://suite101.com/article/nubian-dairy-goats-best-milkers-a75448" target="_blank">Nubian</a><br />
<a href="http://www.nationalsaanenbreeders.com/" target="_blank">Saanen</a>/<a href="http://www.dairygoatjournal.com/goats/sablesaanen.html" target="_blank">Sable</a><br />
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All have a milder tasting milk and are good producers. Butterfat varies between 2%-6%.<br />
The only downfall (to me, maybe not everybody) is that Nubian's are known to be quite noisy. It's the nose :)<br />
I'm leaning towards Sables (more colourful than their all-white relatives, Saanen) since I can't have Guernsey Goats.<br />
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<a href="http://www.albertagoats.com/" target="_blank">Alberta Goat Breeders Association</a><br />
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Here's some links for my own information. I'm planning on teaching myself spinning and weaving (and I may try knitting again). I used to crotchet, a long time ago...<br />
<a href="http://stores.birkelandwool.com/-strse-template/shoponline/Page.bok" target="_blank">Birkeland Wool Bros. Store</a><br />
<a href="http://www.joyofhandspinning.com/make-dropspin.shtml" target="_blank">How To Make a Drop Spindle</a><br />
<br />Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com3tag:blogger.com,1999:blog-7182019937566557141.post-32575562963490578322012-06-29T11:19:00.000-06:002012-06-29T11:19:03.747-06:00Eat Alberta 2012: Session 4, Prairie Mill Sourdough 101 AND Wrap-UpMy last session of the day was Sourdough 101, with Owen of Prairie Mill Bread.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJEiT24jdQsyfwUWWsQH9A9xgTEYR-l24bASsh6qZElsJ64aHB4HMGOgdrJfPOC0uwMmiZIestAmTDj92-P51vEkDuAvJjCnPobLUDezGiaiViUi2_AL_cdBHP3DiFGB-XmOceW_p70s/s1600/sourdough_8974_01sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJEiT24jdQsyfwUWWsQH9A9xgTEYR-l24bASsh6qZElsJ64aHB4HMGOgdrJfPOC0uwMmiZIestAmTDj92-P51vEkDuAvJjCnPobLUDezGiaiViUi2_AL_cdBHP3DiFGB-XmOceW_p70s/s640/sourdough_8974_01sm.jpg" width="640"></a></div>
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<a href="https://debthelocavore.blogspot.com/2012/06/eat-alberta-2012-session-4-prairie-mill.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com1tag:blogger.com,1999:blog-7182019937566557141.post-35956496550904558032012-04-24T21:57:00.000-06:002012-06-01T15:26:16.773-06:00Eat Alberta 2012: Session 3, Sausage Making<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0c5uuuqYn5c3SHl-vFSzZGy9gmAhhyphenhyphenIi6YG5SYJqL4HakoD84hNTkGcQ9p_6QvqTyfMGw5akHwJJuMoi9T_FkzTDfLmlFdCQsWl90HO_P3FCu38nz6kaHYwAOhjRtsbEFrJeiyUFj2k/s1600/allan_8841_01sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0c5uuuqYn5c3SHl-vFSzZGy9gmAhhyphenhyphenIi6YG5SYJqL4HakoD84hNTkGcQ9p_6QvqTyfMGw5akHwJJuMoi9T_FkzTDfLmlFdCQsWl90HO_P3FCu38nz6kaHYwAOhjRtsbEFrJeiyUFj2k/s640/allan_8841_01sm.jpg" width="450"></a><br>
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After a wonderful lunch (once again by NAIT) we were off to our third session of the day!<br>
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Sausage Making with Allan Suddaby, of <a href="http://buttonsoup.ca/" target="_blank">Button Soup</a> fame.<br>
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I've chatted with him on twitter a couple of times, as well as read and comment on his blog.<br>
This was the first time we met it person.<br>
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It's always a nice feeling to meet tweeps in real life lol<br>
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<a href="https://debthelocavore.blogspot.com/2012/04/eat-alberta-2012-session-3-sausage.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com1tag:blogger.com,1999:blog-7182019937566557141.post-35203847372203206022012-04-15T16:24:00.001-06:002012-04-15T22:32:12.192-06:00Eat Alberta 2012: Session Two, French Macarons <br>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnlrY9PiMSPjXgk-QrtvYdNS4OLwip4PmK6rEqtJMy7_ElD8lKuEY82yMe_sIRoBHGt3UcX_zYMuR7xREBm7ec7Ql066g0NWlG8EQghxx-LcKeEB3VU_3n93vRfXXYzQ6N4CwypzrI-Q/s1600/connie_8802_01sm.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnlrY9PiMSPjXgk-QrtvYdNS4OLwip4PmK6rEqtJMy7_ElD8lKuEY82yMe_sIRoBHGt3UcX_zYMuR7xREBm7ec7Ql066g0NWlG8EQghxx-LcKeEB3VU_3n93vRfXXYzQ6N4CwypzrI-Q/s640/connie_8802_01sm.jpg" width="424px"></a></div><br>
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The second stop of my Eat Alberta adventure was French Macaron Making!<br>
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Connie Nelson of <a href="http://www.mirabellemacarons.com/home.html" target="_blank">Mirabelle Macarons</a> was our instructor. <br>
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<a href="https://debthelocavore.blogspot.com/2012/04/eat-alberta-2012-session-two-french.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com5tag:blogger.com,1999:blog-7182019937566557141.post-75880261185085909842012-04-14T23:16:00.002-06:002012-04-16T00:01:05.752-06:00Eat Alberta 2012: Session One, CheesemakingYou may remember my <a href="http://debthelocavore.blogspot.ca/2012/03/eat-alberta-2012.html" target="_blank">post</a> telling you all to register for Eat Alberta. Well, those of you that listened joined a fun filled foodie day at NAIT!<br>
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My lovely sister, Kristy, joined me for the day, as well as <a href="https://twitter.com/#!/ItsMiraTime" target="_blank">Mira</a> and <a href="https://twitter.com/#!/von_wong" target="_blank">Yvonne</a>! Kristy and I took the same sessions while Mira and Yvonne went off on different culinary adventures. <br>
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Our first session of the day, after a great morning keynote by <a href="http://www.naturesgreenacres.com/www.naturesgreenacres.com/home.html" target="_blank">Nature's Green Acres</a>, was Cheesemaking!<br>
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<a href="https://debthelocavore.blogspot.com/2012/04/eat-alberta-2012-session-one.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com12tag:blogger.com,1999:blog-7182019937566557141.post-40303156031555600562012-03-23T11:58:00.001-06:002012-03-23T19:40:02.408-06:00Foraging Adventures 2012Over the past couple months I've been trying to quietly trying to see how many people were interested in spending a day tramping around the bush learning about edible plants, local wildlife, etc.<br>
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I gathered some names, sent out a facebook message. Then, I sent out a tweet to see if anyone else out there would be interested...<br>
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Well, there's enough people to move ahead with phase2!<br>
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<a href="https://debthelocavore.blogspot.com/2012/03/foraging-adventures-2012.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com4tag:blogger.com,1999:blog-7182019937566557141.post-78746348410050065902012-03-21T23:42:00.002-06:002012-03-23T19:40:30.271-06:00Hungry for ChangeThe latest film from <a href="http://www.foodmatters.tv/" target="_blank">Food Matters</a> about the lifestyle of North Americans and Western society, <a href="http://www.hungryforchange.tv/" target="_blank">Hungry for Change</a>, is a series of interviews from various experts (yes, that <i>word</i> again) giving healthy lifestyle, not diet!, advice that the average person can truly relate too.<br>
Yes, it will probably end up just preaching to the choir. That's usually what's happens with these films.<br>
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The free viewing is available online until March 31st. The film is about an hour and a half, take some time out of your day to watch. But make sure you do it, as with all things in life, with your brain turned on.<br>
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<a href="https://debthelocavore.blogspot.com/2012/03/hungry-for-change.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com5tag:blogger.com,1999:blog-7182019937566557141.post-41402250005436876562012-03-12T09:27:00.004-06:002012-03-23T19:41:01.565-06:00Eat Alberta 2012<div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><b><span class="Apple-style-span" style="font-size: large;"> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eat Alberta: Your Real Food Survival Guide</span></span></b></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br>
</span></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Hey boys and girls!</span></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Remember my last post about living sustainably? Well, here's the next step... </span></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br>
</span></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="https://yeglive.ca/reggio/eat-alberta-2012" target="_blank">Sign up for <i>Eat Alberta: The DIY Conference</i></a></span></div><div style="font: normal normal normal 10px/normal Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 13px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">This is the second Eat Alberta conference of what we hope to be many that will celebrate such local food heroes. Our Real Food Survival Guide focus this year will provide insight into tasting, preserving and preparing food while living in our Winter climate. </span></i></div><div style="font: normal normal normal 10px/normal Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 13px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">As we are so passionate about the local food opportunities our city provides as well as acutely aware that food expertise (in a variety of forms) lies within each of our neighbourhoods.</span></i></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br>
</span></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Check the site often for when registration opens (should be sometime today, Monday March 12th). Last year it sold out within <b>3 DAYS</b>! </span></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"></span><br>
</div><a href="https://debthelocavore.blogspot.com/2012/03/eat-alberta-2012.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com4tag:blogger.com,1999:blog-7182019937566557141.post-60488727698770153512012-03-08T22:56:00.010-07:002012-03-23T19:41:19.404-06:00... Organic Farming, Commerical Agriculture, Sustainable Food Systems...<div style="text-align: center;"><strong><span style="font-size: large;">What does it all mean?!</span></strong><br>
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</span></strong></div><div style="text-align: left;"></div><div style="text-align: left;">I follow lots of different folks on Twitter. Some are pro-organic no matter where it comes from. Some support local over anything, even if it's commercial agriculture (or Big Ag is what I usually call it), which usually means pesticides/herbicides/gmo/etc.</div><div style="text-align: left;">Others use a bullseye to decide what to support first (I'll get to my personal version later).</div><div style="text-align: left;"><br>
</div><div style="text-align: left;">I stumbled upon a twitter conversation involving an organic farmer and a marketer/something who was/is attending a Farm Fair in Western Canada (I'm trying to be discreet. And I don't remember all the exact details and I'm not about to go searching for them).</div><div style="text-align: left;">She (the marketer) was someone who I thought supported local, organic, heritage foods. She did volunteer to help with the upcoming Slow Food National Conference Gala.</div><div style="text-align: left;">Her and the organic farmer (who's products I fully support) were in an argument about what will feed the world (that was the basis of it, as far as I could tell).</div><div style="text-align: left;"><br>
</div><div style="text-align: left;">I was confused. I thought we were all on the same side.</div><div style="text-align: left;"><br>
</div><div style="text-align: left;">But does eating LOCAL mean ONLY organic?</div><div style="text-align: left;"><br>
</div><a href="https://debthelocavore.blogspot.com/2012/03/organic-farming-commerical-agriculture.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com4tag:blogger.com,1999:blog-7182019937566557141.post-10154805926574893252012-03-06T23:28:00.001-07:002012-03-23T19:41:58.138-06:00Spring is coming!<b>Are you ready?</b><br>
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I placed a potato order with Eagle Creek Farms which included my new favourite, French Fingerlings! YUM!<br>
Oh, and I'm really looking forward to getting out to the farm for some spring-time foraging. But that's still a couple months off.<br>
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I meant to get a post up on my attempts at making a Homemade Fruit-Filled Cereal Bar for my toddler (I have pictures and even measured as I did it!) but it involves turning on my old noisy -about to explode any minute- desktop to edit/upload the pics, so I'll do that tomorrow while working on photos from my latest shoot.<br>
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<a href="https://debthelocavore.blogspot.com/2012/03/spring-is-coming.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com0tag:blogger.com,1999:blog-7182019937566557141.post-30720857737453705232012-02-22T11:30:00.003-07:002012-03-23T19:42:42.397-06:00Winter Food Swap, Life Update/RantIsn't it pleasing when the word "rant" is in a blog post title? ;)<br>
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First, here's an EXCELLENT post on the <a href="http://www.acanadianfoodie.com/2012/02/19/edmonton-winter-food-swap-2012/" target="_blank">Winter Food Swap</a> this past weekend. Valerie is a great writer and took some amazing photographs.<br>
Show her some love and leave some comments :)<br>
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<a href="https://debthelocavore.blogspot.com/2012/02/winter-food-swap-life-updaterant.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com2tag:blogger.com,1999:blog-7182019937566557141.post-7181570727557630442012-02-08T14:01:00.007-07:002012-03-23T19:43:04.654-06:00February Supper Club and Pork HocksEarlier this month Mira and I tried our hands at our first supper club.<br>
There was an ok turn-out, but the food was fantastic!<br>
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The Theme: Your Grandmother's Kitchen<br>
We all had to bring a dish or two that our grandmothers or great-grandmothers or great-great-grandmothers, etc would've made on at least a semi-regular basis. The foods of our heritages.<br>
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I did smoked pork hock in sauerkraut with bacon-onion perogies.<br>
My grandmother, et al. is Ukrainian :)<br>
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<a href="https://debthelocavore.blogspot.com/2012/02/feb4th-supper-club-and-pork-hocks.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com8tag:blogger.com,1999:blog-7182019937566557141.post-55208564854944377682012-02-05T11:43:00.005-07:002012-03-23T19:47:07.692-06:00Lunch Special: Curried Beef PocketsWith Zac in school for the next little bit he needed something that was easy to take for lunch.<br>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thus, my mutation on Empanadas!<br>
Unfortunately for him we had guests over for dinner and had these :) He didn't get very many for lunch.<br>
But, what was left, freezes well and is easy to heat up in a microwave.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br>
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Curried Beef Pockets</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysYwqwXVM0Jtm6PL422tGVBN2wCl-M3a2D_3XAtxdDOB7dBe_ormoPrRbD24lZXsnXx2_vPOH6gyGenKoRabVq7JDeCYzCXGezHA-9QzSysC5ntic6DGGKOeGryhJVUskLhlRJ-C9MAg/s1600/baked+pocket+w+tomato_600px.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="411px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysYwqwXVM0Jtm6PL422tGVBN2wCl-M3a2D_3XAtxdDOB7dBe_ormoPrRbD24lZXsnXx2_vPOH6gyGenKoRabVq7JDeCYzCXGezHA-9QzSysC5ntic6DGGKOeGryhJVUskLhlRJ-C9MAg/s640/baked+pocket+w+tomato_600px.jpg" width="640px"></a></div><br>
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<a href="https://debthelocavore.blogspot.com/2012/02/lunch-special-curried-beef-pockets.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com7tag:blogger.com,1999:blog-7182019937566557141.post-47515606294036752132012-01-20T20:45:00.001-07:002012-03-23T19:48:02.518-06:00What's New for 2012?Since I had Londyn 16months ago, plus the 7months before that (yes, pregnancy is 9months), I've been horribly anti-social (the first 2 months were fine). <br>
<div>Not "baby-blues" kind of anti-social, just tired, exhausted, not feeling my best- which is what happens when one neglects oneself in favour of caring for a new life.</div><div>And I'm not complaining. Not at all! We're hoping to get pregnant again this year.</div><div><br>
</div><div>But it does play into what I hope to accomplish this year.</div><div>To be more involved! (perhaps even a better blogger ;) )</div><div><br>
</div><a href="https://debthelocavore.blogspot.com/2012/01/whats-new-for-2012.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com2tag:blogger.com,1999:blog-7182019937566557141.post-63346775631957845562011-12-29T23:40:00.002-07:002012-03-23T19:48:28.263-06:00Coldrooms and Curing CellarsMy cellar is now empty.<br>
<div>The chorizo didn't -quite- dry to the centre. It was just that little bit moist... but it was 95% perfect! not bad for a first try. Could've been better had I been able to fix my humidity issue.</div><div><br>
</div><div>Damn humidity.</div><div><br>
</div><div>The sausages I'm keeping whole, but freezing. Then I can take them out to use on pizza, in pasta, etc once thawed. They're quite tasty :)</div><div><br>
</div><a href="https://debthelocavore.blogspot.com/2011/12/coldrooms-and-curing-cellars.html#more">Read more »</a>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com0tag:blogger.com,1999:blog-7182019937566557141.post-55729230804919504342011-12-22T15:31:00.000-07:002011-12-22T15:50:38.064-07:00duck breast prosciuttook, first of all, i suck. i suck at getting photos up. <div>it's just so much easier to type than to piss around getting the photos embedded AND where i want them.</div><div><br /></div><div>secondly, i still suck.</div><div>the humidity in my curing cellar is the bane of my existence.</div><div>i even put a humidifier in there.</div><div><br /></div><div>The duck breast prosciutto (one in white pepper, one in gingerbread spices) is now out. </div><div>i sliced it up.... and... i didn't know what to think of it.</div><div>the non-fat side was too dry (humidity=too low) and it was still fairly moist in the centre. Was that because the fat kept it moist? was it not in the salt long enough? (i wasn't the one to take it out) did it not dry through to the centre because the humidity was so low that the outside dried too much before the centre had a chance too?</div><div>maybe i just couldn't slice it thin enough to get what i think is the correct texture of prosciutto?</div><div><br /></div><div>So many questions. No answers.</div><div><br /></div><div>What do I do now? They were supposed to be for my Yule Dinner on Saturday, but I decided they weren't ready.</div><div><br /></div><div>Well, I sliced up both of them. Put the slices in separate baggies. Labelled baggies. Put baggies in freezer. And I'll think on it for a bit.</div><div>We're not big prosciutto eaters in my house to begin with (nor are any of the homes that we'll be visiting over Christmas weekend) so I'll save my slices to throw into a pasta dish of some sort. They'll get heated through (that'll put my hubby at ease) and wont go to waste.</div><div><br /></div><div>Done.</div><div><br /></div><div>Now, the Chorizo!!</div><div>Oh the wonderful chorizo!</div><div><br /></div><div>The only reason I think they're working is because I've been spraying them down 3-4x a day so the outside stays moist enough to allow the centre to dry.</div><div>I cut one up the other day. Wasn't quite ready, but it was so close I could taste it!</div><div>And taste it I did!</div><div><br /></div><div>Because it really wasn't quite done (less than a week and it will be!) I fried up the slices and had chorizo "chips"</div><div>It has a really nice heat too it. It was a cold smoked one that I tried, but because I had nothing it compare it to and i fried it, I couldn't pick up a smoky taste. </div><div>Maybe it wasn't in the smoke long enough?</div><div><br /></div><div>There will be better tasting notes on the Chorizo before New Years.</div><div><br /></div><div>In other news, I finally got my beef in to make peperone! I'm gonna switch out my wooden shelves for stainless steel though. </div><div>I think the wood is absorbing too much of the humidity that's going in. Thus, once I get replacements, they will be removed from the cellar!</div><div>And, once the humidity issue is solved, I'm going to try and get a couple aging cheeses made to put up :)</div><div><br /></div><div>Yay!</div><div>Merry Christmas and Happy New Year everyone :)</div>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com3tag:blogger.com,1999:blog-7182019937566557141.post-16087117594837082452011-12-12T13:34:00.001-07:002012-04-25T10:19:59.192-06:00Curing Update!No, I still haven't gotten my pics up yet... but I'm hoping to be able to get them up later tonight. Because I refuse to be beaten by a computer (even though I'm sure it's gotten the best of me many times already).<br />
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The Chorizo hanging in my cellar! (yes, I'll have a pic of them here too)</div>
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They're doing wonderful, as far as I can tell. The temp has been stable. Never got over 16C and hasn't gone below 14C. That's perfect as far as I'm concerned.</div>
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They're feeling stiffer everyday. And I've been misting them with water 3-4x a day to keep the casing moist enough to allow the centre to cure properly. My link that I molded DOES have mold on it still. However, it's all on the bottom tip of each sausage in the link. *shrug* Can't win them all I guess... </div>
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Humidity is still a problem. Everyone else I know who cures uses a large bucket of salty water with a cloth wicking water out onto the floor to up humidity. I have 2 5gallon buckets of salty water with wicks! in my cellar. The highest it's gotten is 35%. It's sitting at around 30% now... </div>
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Failure.</div>
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Why? My room isn't large by any stretch of the imagination. In fact, most would call it tiny. </div>
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Could it be the shelving? Is the untreated (no chemicals for my cheese and sausages!) wood absorbing too much of the moisture? Is that a problem now, but an asset later (When it finally absorbs so much water that it's helping keep the humidity stable)?</div>
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Ideas?</div>
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I'm gonna be putting my parents old cool-air humidifier in there later this week. I forgot to grab it when I was out there this weekend. Made about a 1000 chocolate truffles with my sisters. Only ate maybe 6 throughout the day and that was way more than enough for me :P </div>
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They're delicious, truly, but one can only be around chocolate for so long. </div>
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Good thing they're for presents and not for me!</div>
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Also in the cellar right now is Duck Breast Proscuitto (recipe from "Charcuterie"). It cured in kosher salt for 24hrs in the fridge then was rinsed, dried, spiced, wrapped in cheese cloth and hung downstairs. Some people hang in the fridge, but I have a cellar and I better use it! lol</div>
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It should be ready by Saturday, that's when I checking it. </div>
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I'll get pics posted of it when I slice it. Then everyone can see how it turned out (good, bad, or ugly).</div>
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There's two breasts, one done in white pepper and another done in a blend of gingerbread spices (my own blend). Because there's nothing quite like the smell and taste of baking spices, especially around Christmas!</div>
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In the new year when I have the sausages and proscuitto out of the cellar I'm taking out the shelves that we built and reducing the width by 6inches. That's right, my cellar is sooooo small that 2' wide shelves are too big! </div>
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And then once that is fixed and the humidity is FINALLY up to where it should be... it'll be time for aging CHEESE! :D</div>Debra Joanhttp://www.blogger.com/profile/05690883713662940142noreply@blogger.com0