T.G.I.F.

After dehydrating 15 trays of tomatoes, I’ve finally filled that one measly pint jar with tomato powder. I’ve also canned six pints of organic carrots and three pints of relish.

So, let’s see, I’ve now spent $125 on canning equipment, $65 on the dehydrator and $40 on mason jars. Not counting utilities used to process the vegetables, the cost is currently averaging $23.00 per pint.

Fortunately, I only have to buy the equipment once.

Okay, twice if I do something dumb like, say, setting the top of the dehydrator on a hot burner on the stove and setting it afire. Not that I’d do something like that. (Not twice anyway.)

Wait. If I factor in the price of the second dehydrator, the average is $29.50 per pint. Shit.

Those better be some damn good carrots.

Have a great weekend peeps.

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Tomato Powder

Tomato PowderPretty, isn’t it? It’s the end product of four trays of fresh, ripe tomatoes that I sliced, dehydrated, then ran through the coffee grinder.

If you’ve never made tomato powder, there are a couple of things worth noting. #1 Dehydrate your tomatoes until they’re crispy and #2, let them cool completely before you grind them. If you don’t, and they gum up your coffee grinder, you can’t say I didn’t warn you.

I’ve got my second batch in the dehydrator as I write this, and the tomatoes have just begun to ripen here, so there should be several pints in the pantry before too long.

You know what this means right? Organic tomato soup all winter long. How kewl is that?

Tomato Soup
Mix, then heat:
1 c water
1/2 c milk
1 Tbls tomato powder

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Did You Miss Me?

I don’t know how it got to be August. There’s already a noticeable change in the air, and after the hot, dry summer we’ve had, October can’t come fast enough.

The garden did okay in spite of the weather. I’ve delved deeper into preserving the harvest as I learn more about GMOs and the pesticides/herbicides being used in commercial farming. I’m now freezing, dehydrating or canning the surplus. It won’t be enough to get us through to next season, but next year we’ll be expanding to include a bigger variety.

Along with the standard tomatoes, cucumbers and squash, we planted a few potatoes this year. It’s our first attempt at growing them and the suspense is killing me. You can readily see the yield of all the other vegetables, but I have no idea what’s going on beneath those potato plants. Mr. K has to talk me out of digging them on a daily basis.

Lets’ see, what else?

To coincide with my new found enthusiasm for Zombie lit, AMC held a weekend long marathon of Walking Dead last month. I watched every single episode. I’m now eagerly awaiting the third season (which is another reason October can’t get here fast enough.) BTW, I hate Lori. And since the writers seem to have no qualms about offing the main characters, I’d do a happy dance if she got eaten by a hoard of Zombies this season. Come to think of it, they could off her self-doubting husband too. Daryl, OTOH, is badass. Yep.

Tomorrow we have a party to attend, so this afternoon will be spent making ice cream sandwiches. They were a big hit last year when I made them with homemade toll house cookies and vanilla ice cream. This year I’m taking the easy way out and using cookies made from chocolate cake mixes; half of them filled with Cookies ‘N Cream, the other half with Mint Ting-A-Ling. See. Now I want ice cream.

So, I’m off to get that project under way.

It’s going to be a busy week, capped off by seeing Kenny Wayne Sheperd play at the Canal Concert Friday night. I’m going to be sorely disappointed if he plays his newer stuff. He’s deviating from what he does best… which is playing the blues. First Jonny Lang, now Kenny Wayne. What’s the world coming to?

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