Hounds In The Kitchen » Fun or Funny

Robert Burns All Pudding Dinner

Rachel — Sun, 29 Jan 2012 17:22:02 +0000

We set out to mark Robert Burns’ Day,
But made the food in our own way:
Haggis for meat,
Wouldn’t menu be neat,
If all puddings were on the buffet.

Several puddings each guest did provide;
Mushroom leek and corn first arrived,
We made Yorkshire pud,
Oh my was that good.
Indian carrot completed the sides.

Sup’ ended with three fine desserts;
Chilled chocolate for the young squirts,
J.C.‘s plum pud stuck,
Our only bad luck.
Maple pudding cake stuffed our shirts.

Not healthy but fun nonetheless,
And simple to host, I confess.
End of affair,
All guests did declare,
The Burns Pudding Meal a success.

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Robert Burns All Pudding Dinner is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Farmers Market Reusable Bags {Birthday Giveaway}

Rachel — Sat, 08 Oct 2011 21:23:44 +0000

In honor of Saturdays and Farmers Markets, today’s giveaway is for three of my favorite reusable bags.

I love these sacks from b.b.begonia because they roll up into tiny bundles with the included snap. I keep one in my purse at all times for trips to every kind of store.

When the bag gets dirty, I throw it in the wash. Made of lightweight polyester, it dries in a flash on the clothesline.

Lest the small bundled size (about 4×2 inches) make you think otherwise, these bags hold a lot. They are approximately 19×16 inches unrolled, carrying more than a plastic grocery sack. The integrated handles are just big enough to slip over my shoulder when I carry a weighty load.

To enter, tell me your favorite farmers market.

Giveaway details:

One winner will receive a set of three terrasacks in black, brown, and blue, retail value $24.

Contest entries close at 12:01 AM EST on Saturday, October 15, 2011. One winner will be selected with random.org. The winner will have 24 hours to respond to email notification with their address for shipment. US addresses only. One comment per person please.

Disclosure: I am personally sponsoring this giveaway.

Don’t forget the other Birthday Giveaways:

Charcuterie Class
Earthlust Bottle + Built NY Case
Ecofriendly Dog Gear
Kroger Giftcard

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Farmers Market Reusable Bags {Birthday Giveaway} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Birthday Week: Kroger Gift Card {Giveaway}

Rachel — Mon, 03 Oct 2011 14:00:00 +0000

This purple basil flower has nothing to do with Kroger or my birthday but isn't it purty?

Last year, when I turned 30, my birthday was all about me. This year, I want to celebrate with you fellow cooks and readers. Let’s countdown to my birthday (October 9) with some giveaways!

First up is free shopping at Krogers. Krogers is a supermarket store chain in the Midwest. I shop at our Graceland Marketplace location once a month of so for staples and organic produce.

What I like most about Krogers is that they carry canning jars and supplies year round. This time of year, especially, I keep an eye out for sale and clearance canning equipment.

Up for grabs are five $10 gift cards. I will award one each to five separate commenters on this post.

To enter, simply reply below with why you want to win. Be sure to include a valid email so I can contact you! Contest is now closed. Congratulations winners!

Giveaway Details:

Contest entries close at 12:01 AM EST on Monday, October 10. Five winners will be selected with random.org. Winners will have 24 hours to respond to email notification with their mailing address for delivery of the gift card.

Winners must have a US address. Only one entry per person please. Retail value of each gift card is $10.

Disclosure: I received a gift card to Kroger of my own. Opinions are my own and shipping is covered by me.

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Birthday Week: Kroger Gift Card {Giveaway} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Rapid Cannning Trick

Rachel — Fri, 12 Aug 2011 13:06:08 +0000

Step 1: Put out a call on Facebook that you are canning. Tell friends you will teach them.

Step 2: Offer to entertain their kids with paper mache when friends respond.

Step 3: Breathe deeply as chaos ensues when friends and kids come over.

Step 4: Enjoy the chatting as you work together to peel and slice ~30 pounds of peaches.

Step 5: Give your friends canning confidence as they help fill jars with peach pieces and make jam from the scraps.

Step 6: Relax as you realize that you just canned in a third of the time as normal. Think about sharing a jar or two with the friends who helped you.

Now, who would like to help mop the floor?

PS. Intrigued by the glass peaches pictured? They are part of the Franklin Park Conservatory’s Hungry Planet exhibit opening August 20.

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Rapid Cannning Trick is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Bitter Cucumbers {Friday Five}

Rachel — Fri, 29 Jul 2011 13:46:37 +0000

Lots of awesome things happened around the homestead today: we pickled homegrown peperoncini peppers, filled the basil jar with dried basil, made stuffed sausage, put cabbage into a crock for sauerkraut, and brined pork belly. In the evening I convinced Alex to clear out the cornichon cucumber patch because they were past their prime. What happened with the excess cukes? Witness the unscripted madness:

1) Take a bite to confirm it’s bitter. The cuke is indeed sharper than my grandmother talking about health insurance coverage.

2) Pose for goofy pictures with cucumber props.

3) Practice bludgeoning.

4) Give the chickens a snack.

5) Fire up the air cannon. What?! Your family doesn’t have a pneumatic potato gun?

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Bitter Cucumbers {Friday Five} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Carolina Chocolate Drop Cookie {Recipe}

Rachel — Fri, 01 Jul 2011 19:15:42 +0000

On Monday, my aunt sent an email telling the Columbus Tayses that the old timey band the Carolina Chocolate Drops were coming to Dayton tonight, July 1, for a free performance during CityFolk Fest. Moments after the news hit my inbox, my Mom called. “Did you hear? Where will we stay?” There was no hesitation – this band is a family favorite and we had to go.

Lil and I have been buzzing with anticipation. We love the dance-able tunes, especially because so many reference food.

“Doesn’t Carolina Chocolate Drop sound like the name of a cookie?” I asked my girl while we were counting down the days to the concert. She agreed and we started brainstorming what a Carolina Chocolate Drop would look and taste like.

Chocolate would be an obvious major flavor component. I thought a drop shape, perhaps with an over-sized chocolate chip on top, would be achievable if the dough were similar to a peanut butter blossom cookie.

What about the Carolina? The band hails from the Piedmont region of North Carolina, specifically. They happen to be known for their pecans, which would make for a lovely addition to a chocolate drop cookie, don’t you think?

We hit the kitchen with ferocity, accompanied by CCDs’ Cornbread and Butterbeans (my fave) and Knockin’ (Lil’s favorite, though I hope she can’t understand the lyrics).

A few batches and tweaks later, I present the Carolina Chocolate Drop Cookie.

The Carolina Chocolate Drop

makes 4 dozen two-bite sized cookies

1/2 cup vegetable shortening
1/2 cup unsalted butter
2 ounces dark baking chocolate, melted and cooled to room temperature
2/3 cup granulated white sugar
2 tablespoons milk
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup all purpose flour
1/4 cup high quality cocoa powder
1/2 cup pecans, chopped finely
2 tablespoons granulated white sugar
48 oversized dark chocolate chips, such as Ghiradelli

1. Cream butter and shortening in a mixer.

2. Add chocolate and sugar, mixing thoroughly.

3. Stir in milk, eggs, and vanilla. Cream for one minute until light and fluffy.

4. In a separate bowl, stir together baking soda, salt, flour, and cocoa powder.

5. With the mixer on low speed, slowly add flour mixture to creamed mixture. Stir just until mixed.

6. Stir pecans and 2 tablespoons sugar together in a small bowl, set aside.

7. Roll 1 tablespoon sized portions of dough into a ball. Roll in pecan sugar.

8. Place dough on a silpat lined cookie sheet. Press one chocolate chip into the top.

9. Bake at in preheated 350 degrees F oven for 10-12 minutes.

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Carolina Chocolate Drop Cookie {Recipe} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Flowers That Stink Like Death and Taste Like Spring

Rachel — Thu, 28 Apr 2011 16:30:28 +0000

This week has been all about flowers here. When we returned to Ohio, everything was in bloom!

Along with all others who marvel at plants and science, we had to trek to the Ohio State University campus to view the largest flower in the world. Rarely coaxed to bloom in a greenhouse, a Titan Arum, aka corpse flower, bloomed last weekend in the Biological Sciences greenhouse. It attracts flies with a scent that reminds many of rotting flesh or food. Fortunately by the time we visited, two days after bloom, the smell had largely dissipated.

Nicknamed Woody, this is the first known instance of a Titan Arum grown from seed to bloom in Ohio. The beautifully undulating petals are quickly fading but visitors are welcome at the greenhouse. The greenhouse link also includes frequently asked questions and a webcam of the flower.

On the way home, and at every available instance, we dine on flowers. We snack on redbuds and add dandelion greens to our salads. Lil also likes to eat the young dandelion flowers.

Last night, Lil and I filled a container with edible purple violets from a neighbor’s yard to exchange with another friend for morel mushrooms. We will collect more sweet violets to decorate Alex’s brother’s wedding cake on Saturday.

It’s a great time to enjoy and eat the wild flowers around us!

P.S. I shared a guest blog post, Any Kinda Chowda, at The Lean Green Bean today. Hop over for two recipes and a ratio for chowder!

This post added to Simple Lives Thursday, 41st Edition.

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Flowers That Stink Like Death and Taste Like Spring is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Making and Using Natural Egg Dyes

Rachel — Tue, 19 Apr 2011 13:48:14 +0000

The lovely Catherine of Photo Kitchen came over last week to take photographs for Hounds in the Kitchen Egg Week 2011. Yesterday, I shared how to blow out eggshells. Continue reading for recipes, tips, and even an eggshell planting project.

Encouraged by my friend Vanessa Prentice, I made egg dyes from edible materials this year. I was surprised to find that natural dyes are easy to make, completely safe to consume, and don’t stain your fingertips.

I made dyes from purple cabbage, red beet, and ground tumeric, pictured left to right above. Other edibles that Vanessa recommends include blueberries (purple color), tea (light brown), and coffee (dark brown). Green is a particularly difficult color to achieve, she says.

I boiled the edible materials in water with a splash of vinegar to act as a mordant. A mordant is a chemical that encourages dye to attach to a surface. These mixes simmered until the colorful edible until the liquid was brightly colored, about an hour.

I strained out the solids and poured the liquids into jars. Because I was using them the next day, I stored the dye in the refrigerator overnight.

Next, I gathered the prepared the eggs for decorating. Some were boiled and most were blown out for a more permanent canvass.

Lil wrapped the eggs in string, tape, or rubber bands for patterns. Shaped stickers also make white space on the shells.

Finally, it was time to dunk the eggs. I should have predicted that the hollow eggs would float, but I didn’t until we actually observed them. Because we wanted solid colored eggs, I gently weighed them down with glass jars on top of the dye.

The hardest part came next: waiting. Natural dyes make the deep rich colors if left in the dye bath for 24 hours. The blue egg in the picture on left was in the bath for about 2 hours; the one on the right soaked for 24 hours.

Finally we had a rainbow of dyed eggs with fun patterns!

Are you dying eggs this year? Will you experiment with natural dyes?

All photos with the Photo Kitchen watermark belong to Catherine and were generously shared with me. You may purchase copies and view the whole set of photographs in the online gallery. Use the coupon code houndscrossover to receive 25% off prices until May 15.

Added to Hearth and Soul Volume 44.

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Making and Using Natural Egg Dyes is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Talk Amongst Yourselves: De-Lurk!

Rachel — Wed, 23 Mar 2011 13:07:59 +0000

I am still off playing with kids at Franklin Park conservatory. What better time than now for you to talk amongst yourselves?

That’s right, I want you readers to come out from behind the screen. This is your open invitation to introduce yourself.

Tell us a little about where you live, whether and what you like to cook, if you have a garden, and the URL of your blog if you have one. Whatever you would like to share, we would like to read!

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Talk Amongst Yourselves: De-Lurk! is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Pi Day 2011

Rachel — Mon, 14 Mar 2011 06:01:17 +0000

It’s Pi Day 2011! Get it? 3.14 aka 3/14 aka March 14?

Celebrate the transcendental constant π with Hounds in the Kitchen by including your favorite post about pi or pie in the Linky below. Feel free to link to a recipe, homeschool lesson on circles, or geometry related story. It’s fine if the post is an older one – we want to read what you think about 3.14159265359…

I want to share how I decorated a very special pie exactly one month ago, on Valentine’s Day.

This sour cherry pie was already going to be memorable because Lil, Alex, and I picked the cherries in July from a friend’s neighbor’s tree. Alex and I hand-pitted the cherries, froze them on sheet trays, sealed with the vacuum sealer and tucked them away in the deep freeze.

Fruits of such provenance, those we had patiently avoided until February 14, demanded an extraordinary preparation.

The cherries were mixed with sugar, flour and nutmeg and a bottom crust rolled out. Then, Lil and I cut dozens of hearts out of the top crust, reserving the cutouts. This process tested every bit of Lil’s patience and mine, as she wanted to eat the raw dough and I wanted to crust to be beautiful. There’s no re-rolling a crust in this house so we had but a single chance.

The Valentine’s day treat was assembled including placing the heart cutouts around the outer edge. Our heart pie cooked, bubbling sweetened juices all over the oven.

Fully baked, it was a lovely centerpiece for our family afternoon tea. It tasted tangy and sweet, with the refreshing flavor of summer in the midst of winter.

What’s your Pi Day story?

PS. Pi Day is an annual tradition on our homestead. Read about Pi Day 2010.

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Pi Day 2011 is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!