Jon and I went down to the shop to help Travis and Cindy cut up and wrap elk meat. Rod and Angus came to help. Angus and Rob can cut up an elk in no time at all. They are both very good with a knife. Jon was in charge of the grinder and Cindy and I wrapped. It took us about 5 hours to finish the project. Travis gave us some elk burger. It makes the best chili and spaghetti sauce.
I finished canning the apple pie filling, a total of 22 quarts. Next on the list is applesauce and maybe some spiced apple rings. We had a little snow yesterday but today is one of those foggy, rainy, cold, damp days. Tomorrow we get to see JP and Melissa and the grandkids.
Friday, October 30, 2009
Wednesday, October 28, 2009
Kazak Plov
mmmm. Tonight I made Plov. I think it is actually a Uzbek recipe which is made with leg of lamb cut in stew size pieces. It is simmered longer to tenderize the lamb. They also slice the top off a whole garlic bulb and add the bulb to the mixture. Some recipes add cumin or turmeric to the dish. This is an easier version and quick to make. It is delicious! Kazak comfort food.
Plov
1/4 c.veg. oil (or oil that can stand high heat)
2-3 gloves minced garlic
1 1/2 c. onion, thinly sliced
1 pound ground lamb
1 1/2 c. julienned carrots
2 cups long grained white rice
4 hot cups water
1-2 teaspoons salt (to taste)
ground pepper
Heat oil, saute' onion slices, add garlic and lamb. Stir until lamb is cooked. Add seasoning. Add the carrots and saute' for a couple of min. Sprinkle the rice over the top of the mixture. With a spoon handle, make a hole in the center of the mixture and slowly pour water into the hole, covering rice. Cover tightly, reduce heat and simmer approx. 25 min. until rice is done.
Plov
1/4 c.veg. oil (or oil that can stand high heat)
2-3 gloves minced garlic
1 1/2 c. onion, thinly sliced
1 pound ground lamb
1 1/2 c. julienned carrots
2 cups long grained white rice
4 hot cups water
1-2 teaspoons salt (to taste)
ground pepper
Heat oil, saute' onion slices, add garlic and lamb. Stir until lamb is cooked. Add seasoning. Add the carrots and saute' for a couple of min. Sprinkle the rice over the top of the mixture. With a spoon handle, make a hole in the center of the mixture and slowly pour water into the hole, covering rice. Cover tightly, reduce heat and simmer approx. 25 min. until rice is done.
Fire Guy
Guy with man-sized blow torch. I think it's one of his favorite things to do. Burning pile of brush. It's spitting some snow today. Just enough to give us fair warning that fall is over.
I am canning the roasted tomatoes and more canned apple pie filling. Yum. Then it's time to go out and rake some more leaves.
Tuesday, October 27, 2009
College Student
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