I wrote, some time ago, that I bought garlic, onions, and ginger in bulk to be processed, then stored in the freezer for future use.
I also showed you the receipt for the above mentioned veg that didn’t arrive, therefore could not be processed. I then ordered the same amounts of ginger, and onions from Walmart, which arrived as requested, and proceeded to process the ginger first. Take a look.
1/2k. ginger. Read about the avocados below.Started using a small egg spoon. Waste of time. Finished in a matter of minutes using the peeler. 14 Tbs. processed ginger going into the freezer.
I didn’t buy any bulk garlic the first time out, with the above ginger, and avocados, but bought a small jar of garlic already processed, thinking the $3.50USD that it cost was a deal. The jar is only about 3” tall, and 1 1/2” in diameter. Not a deal.
Live, and learn, just don’t forget to learn.
I’m going to buy a kilo of raw garlic, and process it as I did the ginger, as above. We also have about a dozen bulbs of black garlic, and am going to process them as well. Whenever we want to add some luscious black garlic into a dish, bingo, it’s already to use from the freezer. Yay.
So, that’s been my adventure recently. I’ll post again soon.
A year ago, or so, I pulled the clothesline main metal frame out of the ceiling where it had been affixed.
I was so proud that I had been able to stuff each of the 3 holes, (made by the screws from the clothesline frame), with silicone, and all along the metal frame, and replace it, securely, on the ceiling, all by myself. It has, however, been slowly pulling back out from the ceiling.
Recently, I was hanging some plastic bags up to dry, and pulled the entire clothesline down on top of me.
I can’t tell you how annoying that was, looking at everything lying on the floor there, in front of the laundry machines. There were plastic bags, socks, handkerchiefs, well, you get the idea. Also, not to mention, my collection of fresh, though dried chiles. (They’re easier to find at the moment if they’re hanging in plain sight.)
This is what I had left.
You realize, don’t you, that is the entire extent of my counter space, at the moment.Back where it belongs. We moved it to the right above 2”.A closer look at what happens with large amounts of dust, and volcano ash coming through the window screen everyday. Plus, the dryer lint.It’s a beautiful thing, isn’t it?!?! Everything is clean, and fresh. I went back and brushed away the cobwebs, though I didn’t notice them either until seeing this photo.Moved this from the back wall.
Whilst I was in the neighborhood, and had 2 drills at my disposal, I removed the broom, and mop holder from the far wall, just above the new cart, and put it on this wall, just inside the laundry/pantry area. The part of the wall it’s on now is a solid brick wall, but the far half of that wall was added on at some point, and is hollow.
Well, that concludes our fun for one day. Our arms were so shaky after having drilled the clothesline piece into the ceiling, in the second photo, it took us both about 30 minutes to get back to normal. Yikes we’re out of shape. I ended up finishing up the project because I wanted to get it done.
Next comes the 3rd bathroom that is only used as storage. We’re going to make it into a real storage area. That’ll be for another day.
Until next time, stay happy, and healthy.
Post script: I had a tub of plaster repair delivered the other day, and filled in the holes. Not too bad, if I say so myself.
I like to buy whole chickens when I do buy chicken.
The difference in cost between someone else cutting up your whole chicken, and you doing it yourself, is staggering.
I used to preserve chicken by canning it, years ago, when we lived in Iowa, so cutting up a whole chicken is quite easy for me. It’s one of those skills that I’m proud to have mastered.
Lately I’ve been removing the bones from the breasts, and packaging them boneless. As we enjoy eating milanesas, or breaded chicken breast, it’s easier to just defrost the breasts, pound them out to cutlets, bread them, then fry them. (I could eat these just about daily).
The next batch I do will be using the newest vacuum sealing bags. I can’t wait.
All of the pieces in the bowl have been put in a vacuum bag, and placed in the freezer to be made into a lovely chicken stock sometime in the future.
