Friday, July 18, 2008
Monday, June 30, 2008
early season berry picking in Placerville, closed for season 7/1 in 2008:
American River Cherry Co.
Sunset article about picking
Impossible acres u-pick in Davis with lots of different crops
Patrick's Berry Farm I think this is the place we took the boys in 2007. Gorgeous view and shady picnic area.
American River Cherry Co.
Sunset article about picking
Impossible acres u-pick in Davis with lots of different crops
Patrick's Berry Farm I think this is the place we took the boys in 2007. Gorgeous view and shady picnic area.
Wednesday, March 12, 2008
Friday, February 29, 2008
Wednesday, February 27, 2008
homemade chili powder
alton brown's recipe
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
alton brown's recipe
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Tuesday, February 19, 2008
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