No additives. No preservatives. No MSG. Nothing but real food and goodness.
I’ve tweaked this recipe to my version of perfection!
2 cinnamon sticks (crushed)
5 bay leaves
6 tablespoons mustard seed
2 teaspoons whole black peppercorn
1 teaspoon allspice
1 teaspoon whole cloves
1 teaspoon mace
1 teaspoon dill seed
1 teaspoon ground ginger
6 teaspoons corriander seed
3 teaspoons red pepper flakes
You probably already know that though.
and I’m sick of how cruddy the spice cabinet looks
We buy bulk from a local spice store: Molly Bea’s Ingredients (so inexpensive compared to the McChain store)
Not wanting to spend mega-bucks on spice containers (ugly spice containers) the beautiful herbs and spices just sat. Ugly.
the cabinet doors should just be taken off
they’re too pretty to be hid away now
What do you think?!
because I am in love.
Freezing sweet corn on the cob is so simple.
1. Shuck it (take the husks & silks off)
2. Blanch it (Boil it for 6 minutes)
3. Cool it (in ice water)
3. Freeze it (in Ziplocs)
At $2.00/dozen, I’m freezing about 10 dozen on the cob and 5 dozen off the cob.
$30 for a year’s worth of corn.