I tell myself I should write here more often, but what to say. I’m sure you don’t want to hear about the mundanities of everyday life. I get up crazy early, go to work, come home, play with the pup, do stuff, go to bed.

I have a few random points of interest for today. A couple months ago we built Es a dog door so she can come and go as she pleases.

She’s 8 months old and close enough to her adult size now, about 40lbs.

I came home from work today and found a praying mantis on the recycling bin.

Finally, we recently discovered a salvage place in town, Backyard Salvage and Garden. We went there looking for wood for a beat up picture frame we’re making, but I had fun just wandering about.

2tsp Cardamom Seeds
2tbsp Coriander Seeds
1tbsp Cumin Seeds
1tbsp Brown Mustard Seeds
2tbsp Black Peppercorns
20 Cloves
1 dried Arbol Chile, stemmed, seeded and crumbled
1 Cinnamon Stick
1tsp Grated Nutmeg

Combine everything except the nutmeg in a skillet over a medium/high heat.
Cook moving constantly until you smell the cumin.
Move to a plate and spread out to cool.
Add the spices and the nutmeg into a grinder.
Process to a powder.

Store in an airtight container for up to 1 month.

2oz Butter
1lb Carrots, peeled and chopped as desired
2oz Whisky
1/2cup Brown Sugar
1/4tsp Salt
Black Pepper To Taste

Yields 4 portions

Melt the butter, add the carrots and cook.
Add the whiskey and allow to evaporate.
Reduce the heat and sprinkle in the brown sugar. Stir together.
Cover and cook until carrots are done and the glaze is thick. Add seasonings.

2tbsp Flour
2tbsp Cornstarch
1/4tsp Baking Soda
1/4tsp Baking Powder
2tbsp Low Sodium Soy Sauce
1tbsp Mirrin
2tbsp Water
1tsp Vegetable Oil
1tsp Sesame Oil
1lb Chicken
8oz Chicken Broth
175g Sugar
3tsp Distilled White Vinegar
2tbsp Dark Soy Sauce
2tbsp Sesame Oil
2tsp Chile Paste
1 clove Garlic, minced
1/4cup Cornstarch
4oz Water

4tbsp Toasted Sesame Seeds

Yields 4 servings

Combine the first 9 ingredients (down to chicken).
Slice the chicken and coat in the batter.
Refrigerate for 20 minutes.
Bring the broth, sugar, vinegar, soy, sesame oil, chile and garlic to the boil.
Dissolve the cornstarch in the water and stir in.
Simmer until the sauce thickens and turns clear.
Reduce to low and keep warm.
Heat oil to 375F.
Drop in the chicken a few pieces at a time. Drain.
Mix together and serve with a sprinkling of seeds (or mix them in).

6.5lb Pork (used 1lb brisket, rest picnic butt/shoulder)
200g Fine Dried Breadcrumbs
1tb + 1 tsp Salt
32 Sage Leaves
1tbsp Black Pepper
1.5tsp White Pepper
1.5tsp Nutmeg
1.5tsp Ground Mustard

1 pt Heavy Cream
4oz Butter
1 cup Grated Parmesan
Freshly Cracked Black Pepper
Chopped Parsley

Heat the cream.
Add the butter and whisk to melt.
Sprinkle in the cheese and stir.
Add seasonings.
Toss in the pasta and serve.

5lb Chicken (1/2 white meat, 1/2 dark)
3/4tsp Allspice
1tsp Caraway seed, crushed
1tsp Dried Marjoram
2tsp White Pepper
2tsp Salt
1.5tsp Liquid Smoke

Yields around 18 sausages

Cut the chicken into strips and run through the grinder.
Mix in all the seasonings.
Chill.
Stuff your casings.
Twist into links, chill and store.