This is my Tuesday Twister post, where I share what’s been happening in my GNOWFGLINS kitchen over the last week. To see what others are making or to participate in the Tuesday Twister blog carnival, visit this week’s Tuesday Twister post.
This week was fun. Still lots happening! My husband pretty much finished up permanent fencing and gates. He’d been off work for two weeks — a working vacation. There’s one more cross fence to put up, but at least now the goats have boundaries again. The kids were a great help, pretty much full-timing it on the fencing like he did.
I got a cheese press from Cultures for Health, and made my first run with it. The cheese (queso fresco) turned out tighter and harder than with my makeshift press. I am happy! I’ll review it better soon, but for now, just know that I am a happy camper!
I have been hunting for fermenting crocks at thrift stores, never finding any. Joy knew this and said she would keep an eye out for me. I really wanted a cute little crock like hers (remember Carl, her starter?). Apparently, one blessing follows another, because no sooner had Joy found a cute little crock for me and put it in the mail from Texas (thank you!), I found two more crocks and a pitcher at Goodwill. They all match, are made in the USA, and offer various sizes! One of the crocks I found is missing a lid, but that’s okay.
Joy also sent us a pint jar of home-canned rum peaches… mmm! Thank you!
We have an abundance of eggs, both from the local farm and our neighbor, so I finally got to trying the pickled eggs idea I saw at Marg’s blog last year. At first I was just going to use a salt brine with some whey, but then I realized I had leftover pickle juice from making Peggy’s awesome garlic-dill pickles, so! I used that juice, and the eggs were wonderful. Pickly, tasty, good!
I submerged the hard boiled eggs in the pickle juice and moved the quart jar right to the fridge for a few days, but I think I could have left it out at room temperature for a day prior. The pickle juice is ripe with lactobacilli, to prevent the eggs from spoiling.
And speaking of all the lacto-ferments I made last week, they all turned out great. Sarah’s dilly beans were fabulous, just like she said. It was really hot, so everything was done in about half the time. Good thing, too, we were eager tasters.
In other news… This coming Friday, Pamela, Diana and I are hosting the Nourishing Jams, Jellies, Preserves and More! Blog Hop. Read this post for more information and join us on Friday to link up your posts on what you’re creating from God’s bountiful fruit harvest this year!
Interested in natural baby gear and products? Donielle @ Naturally Knocked Up is having a week-long virtual baby shower with all kinds of crazy-good giveaways. Better check it out!
So that’s it for me! What’s been twisting in your kitchen over the last week? Head over to today’s Tuesday Twister post to link your post up or visit the other Tuesday Twister posts.
I’m sharing this post with Two for Tuesdays.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!