Monday, December 22, 2014

Sicilian rice.

Sicilian rice.


3 - quarts water
1 - can tuna
1 - can spinach
1 - can mandarin oranges (for sweetness)
Salt, pepper, basil, oregano, garlic powder.
Baking soda.


Boil water.
add the rice abd stir well.
When the rice is well emersed with the rice add everthing else.
When the water comes back to a boil, turn the heat off and cover.
Let set for the rice to expand and become soft.
Eat when ready.

Wednesday, December 10, 2014

Ginger ale.

1 1/2 - ounces finely grated fresh ginger
6 - ounces sugar (honey might be an interesting alternative
7 1/2 - cups filtered water
1/8 - teaspoon active dry yeast
2 - tablespoons freshly squeezed lemon juice

Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.

Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.

Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.