Put Stir Fry in pan on low-med heat. Add 2tbsp olive oil and 1 tbsp sesame oil, 1 - 2 tsp soy sauce. Add some Worcester sauce and 1tsp hot sauce. Chop 2 slices ginger in. Prepare 8oz mixture of chicken broth, 2tsp chicken broth powder, add in some cornstarch until milky. In stirfry add, cumin, tumeric, 1-2 tsp, 1/2 tsp cinnamon. Can add some red pepper type powder for heat. Dash of black pepper. Increase heat and stir around until steamy hot. Slowly pour in broth/cornstarch mixture until thickened to desired consistency. Allow to cook low for a few minutes to allow the consistency to set.

This is a good nonalcoholic drink to accompany a fall/winter meal.

Fill crock pot 3/4 full with room temp cider, turn on high.

Fill the rest of the volume with more cider.

Leave on high for a minimum of 6 hours, stirring occasionally, oranges and lemon should have sunk in liquid after several hours. Switch to and keep warm on low. Add more fresh cider as needed.

Spiced rum can be added on a mug by mug basis after, pouring rum into crock pot will only serve to evaporate the alcohol.

1.5 cups rice

1/2 tsp onion flakes

5-8 grains garlic

1 tbsp Worcester sauce

1 tsp Taco Bell Hot sauce

Handful of mixed nuts

Heat pan medium heat with vegetable oil, sprinkle with salt Add rice stirring 2 minute to pick up oil coat add onion & garlic. Pile up rice dose with Worcester sauce and add TB hot sauce. Then stir rice, stir in nuts, stir for 2 minute. Reduce heat, stirring occasionally, this part should go for 5-8 minute. Increase heat stir round for few more minute until done enough.

2 Large Red Peppers

2 Medium Tomatoes

1 Medium Onion

1/2 - 1 Hot Red Pepper, no seeds

Slice of Fresh Ginger

1 shot Olive Oil

2 Shots Oil & Vinegar Dressing, Seasoned

Grill Vegetables (not the Ginger) on skewers, until done. Peppers and onions can be more well done than tomatoes. Mix in food processor with diced ginger dry, on a chop mode. Add Oil and dressing and pulse food processor until blended.

Crocked fruit is an easy and fun thing to make. I typically use a 5 pound honey jar, a smaller jar such as a mayonnaise jar could be used for a smaller batch. The jar should be glass.
In the jar place dried fruits that have no preservative (sulfites, etc) on them. I use raisins, prunes and figs typically. It is important to have some acidity in the crocked fruit, to prevent bacterial growth. To provide some initial acidity I put in a can of drained pineapple chunks. The batch also requires a slight amount of liquid, it is important to not have to much. So I add some real maple syrup, once again check to see if it has preservatives, no preservatives are to go into crocked fruit. Other candidates to add as far as fruits would be cherries, dried peaches, sliced ginger. Avoid using fruits that are too watery or that would break down into small pieces easily. One batch I made had some Mandarin oranges in it, that was a mistake. It added too much liquid and eventually broke down to a pulp.
The final ingredient is yeast, I prefer to add Champagne yeast, it has a tolerance to high percentages of alcohol (~ 20%). One packet will do. Brewing yeast is available at brewing supply stores. I suppose regular bread yeast would work as well, although I have not tried it.

The objective is to have to fruit ferment very slowly over time. The yeast will take care of this and fermentation also provides some more acidity to preserve the fruit. The alcohol and the acidity will preserve the fruit well at room temperature. When all the ingrediants are added, the jar is placed in a dark place. The reason for this is that light, especially UV radiation will interact with the fermentation process and produce what is refered to as off flavors. Not to get into heavy chemistry here but, basically ultraviolet radiation can re-arrange molecular bonds.This is something we don't want in a fermentation process. For the first few weeks it pays to shake it around every few days and loosen the cap to vent out the CO₂ gas that will build up during the fermentation. It is ready to eat in a month. The best thing to do is have enough on hand to take portions out and replace the fruit with new fruit. Make sure that the pineapple is replenished at some point as well to keep the acid balance good.
The fruit will be sweet and soft. Dried fruit will reconstitute, gain size and turn soft. The flavors will meld over time, the pineapples will loose their acidity and become soaked with sweet juice. All in all it has a unique flavor and it a great way to preserve fruit that can be kept at room temperature for easy access.

Homemade Yogurt is easy to make. It requires milk, we use whole or 2% and a starter culture. A starter culture is simply some store bought yogurt. Look for one that has the most strains of active cultures, this is generally best. I use a 32 oz. glass jar. To start, I fill the jar nearly full with preheated milk ( preheated to 90 deg F). To this I add 3 tablespoons of the starter Yogurt. Then it has to be held at 80-90 degrees F. for at least 4 hours and no more than a day.
I use a seedling heat mat to hold the temperature. The mat surface reaches to the 90-100 deg. F range. I put the jar on it with a small cardboard box covering it. The temperature is maintained at about 85F. The Yogurt will form overnight and will be completely finished in a day at this temperature. It is possible to put the jar on a trivet set on the wood stove, this is a little more tricky. It all depends on how hot and hard the stove is being run at the time.
The finished product will contain the whey, which it can be separated from using a strainer or cheesecloth. I don't bother generally, I use a spoon to extract the more solid Yogurt and the whey just runs off of it.
Keeping it going. To keep the Yogurt you can preheat milk and add it to the 1 or 2 ounces of Yogurt you should leave in the container. Or you can remove the remaining Yogurt to a temporary container, clean out the jar and restart. Generally I use a combination, a few times just adding warm milk and holding it at 85-90 deg F for 8 or more hours. I completely clean the jar every third time or so. It never really gets dirty per se. The issue is that eventually there is a buildup of whey and some fat semisolids that adhere to the sides of the jar. That is all there is to making homemade Yogurt.

1 quart (About 3 lbs.) of Barley Malt, I get mine Organic from Greenstar CO-OP in Ithaca, NY

1-1.5 Ounce of East Kent Golding Hops. Mine grow in the yard, get harvested in September

Ale Yeast, either by the package or re-pitched, for repitching info, keep reading.

This recipe will make 3 gallons of fairly simple straight Pale Ale. People seem to like it, so it gets made often.

Bring 1 gallon water to a near boil in a large, at least 2 gallon stock pot. Mix in the Barley Malt with the heat off. Reapply heat and raise to a boil and add hops. The hops are best added by putting them into a gauze bag, if not you can always strain them out after the boil. The boiling period should be an hour. I generally add a small quantity of hops at the tail end of the boil for finishing. When the boil is done, pour into the fermenter, strain out hops in the process if you didn't use a gauze bag. Measure the temperature, if it is in the 70-75 degree F range you can add the yeast either liquid or dried Ale yeast or by repitching

Before bottling you must add some sugar back into the fermented beer, 1 cup of Dextrose or 3/4 cup of brown sugar will do. Generally I boil 1 cup of water and add the sugar to it, bring back up to boil. After the boil I will stir in 1 tsp of regular plain gelatin. The gelatin is used as finings to help flocculate the yeast remaining in solution in the beer, helping to clarify the beer as it conditions in the bottle. After bottling it will be drinkable quickly ( 3 weeks ). It stays good for about a year, after six months the freshness starts to rolloff slowly. It seems to peak at 6-12 weeks after bottling.

The starting Specific Gravity (S.G.) is ...... and it generally finishes at ......S.G. after 7-10 days of fermenting. It is best to maintain the temperature in the 66-70 Degrees F range. I have strayed from this in the summer on occasion, running at more like 75. The beer didn't seem to suffer from it.

Repitching yeast. I will take a bottle of previously made Ale, pour all but about 4 ounces of it in a glass and drink that part. Shake the remainder in the bottle well and pour into the fermenter when the boiled barley malt 'wort' has cooled to 70-75 Deg.F. Make sure the end of the bottle is clean, take the cap off clean and wipe the end with alcohol. Keeping things clean especially in the critical stage when the wort cools off until the yeast starts to ferment the beer, which can be 6 hours to 1 day is important. Allowing stray yeasts, molds or bacteria to take off in the beer would ruin the batch. After the yeast starts working to make alcohol and acidifies the beer as well, there is less risk of 'infection'. Luckily nothing harmful can grow in the acidic environment of beer, at worst it will smell or taste 'off' and you will dump it out.

2.5 gal of apple cider, without preservatives.

2lb of honey (orange blossom).

I heated the apple cider and honey mixture up to boil in a stock pot, boiled for 10 minutes.

Then I cooled the stock pot in the sink by placing the pot in cold water.

Then I poured the mixture into the fermenter and pitched in wine yeast at 81 degrees F.

It fermented 4 weeks before the bubbling stopped. I did not record any specific gravities for the batch.

Before bottling I mixed 1 box of gelatin and 1 tsp of vitamin C powder into 16 oz of water and added it to the mix in the bottling bucket. I let this sit for about 20 minutes before bottling,to diffuse. The vitamin C makes a good preservative, just in case oxidization sets in. The gelatin helps to clarify to cider. It coagulates a lot of solids and drags them to the bottom of the bottles.

This cider was the best tasting and clearest batch to date. I have brewed many batches of hard cider in the past.However it continued to slowly ferment in the bottles which gave too much carbonation. It was ready to drink in about 8 weeks, and kept getting better with age.

Next time I would allow more time in the fermenter and consider adding yeast nutrient to make sure it completes fermentation before bottling. This will yield a drier cider, the honey seemed to provide a lot of residual sweetness months and months later. But the excessive carbonation was somewhat annoying, 6 - 12 months after bottling.

This batch only yielded a few beer bottles worth but it tastes excellent. I am currently making a 2 gallon batch of this.

0.75lb blueberries. 1lb honey.

I boiled the honey in 0.5 gallon of water for 20 minutes. Then I killed the heat and added the blueberries in a gauze sack, I checked that the temperature stayed above 160 F and left this sitting in the stock pot for 20 minutes. Then I chilled the mix by putting the stock pot in cold water in the sink. Then I discarded the gauze sack of blueberries.

I pitched in Champagne yeast when it had cooled off to below 80 degrees F. Fermentation was done in a mini-fermenter which was a wine bottle with a screw on top drilled out to take a grommet for the air lock. I let it ferment for 1 month, then bottled it in a few beer bottles. I used vitamin C as a preservative, about 1/4tsp mixed into an oz of boiling water before bottling.

The first one was drank at the summer solstice 2005, so it had sat in the bottle for slightly more than 9 months. The taste was a good surprise. It had a thick body to it as well, with lots of blueberry aroma.