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Tuesday, February 2, 2016

SLAW

Slaw Cutters & Buttermilk Coleslaw

2 cups mayonnaise
1 cup buttermilk
1 1/2 tablespoons Agave Syrup
1 teaspoon celery seed
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
½ to full Head of Cabbage sliced on a slaw cutter
In a large glass bowl, whisk and combine the mayo, buttermilk, agave, celery seed, pepper, and lemon juice.

Add sliced cabbage and stir well to coat with the combined mixture. Refrigerate for several hours to let the flavors blend before serving.


Here is a way to produce your own wholesome Buttermilk full of beneficial probiotics.

Put your vintage kitchenware/cookware to good use.

Saturday, January 23, 2016

COLLECTING CAST IRON Wagner and Lodge

Both these pieces of Cast Iron where recently picked up at an Estate Sale.  I considered them priced at a premium, nearly retail.  But when they come in the condition these were in, I am willing to pay a little higher.  All the picker, antique, and flea market shows, have made these items really popular.  Look on eBay at some of the prices.  Some of us that have been collecting for years think people are out of their minds.

Both of these are nothing special or vintage.  Common and easily found.  The 10 1/4 inch round skillet (Wagner’s 1891 Original  Series) is often found at garage sales or flea markets in the $5 to $10 range.  Expect double that at an Estate Sale.  No they are not from 1891.  This series of cast iron cookware was produced at the General Housewares' Wagner foundry from 1991 until 1999... until the foundry closed in 1999. 

I like the square LODGE Skillet Griddle.  Both of these pieces will be seasoned several times and then put in my kitchen for everyday use.  I intend to use Crisbee's Seasoning product that I tested for a previous review.  I like the finish it produces.

You can follow this link on Reconditioning & Re-seasoning cast iron if you are looking to tips or methods.







Wednesday, January 6, 2016

Hackberry




Hackberry’s General Store is a trip destination in itself.  If you have the time, travel an old section of Route 66 heading northeast out of Kingman, Arizona.  This old Route 66 service station has featured photos appearing in numerous advertisements.  It is known worldwide and is a favorite stop for many enjoying a trip on old Route 66. 

This is a popular stop on any trip people are making to Havasu Falls for backpacking trips.  Just allow yourself some extra time for this stop. 


Stop in and browse the inside.  The place has an old time staged soda fountain.  The bathrooms are hilarious.  There are dollar bills plastered on the ceiling and walls by travelers from all over the world. 

Bring your camera because the building and all of the “old iron” scattered around is a photographers dream.

Address:
11255 E Hwy 66
Hackberry, AZ  86401

Visit their official website for more info http://hackberrygeneralstore.com/



Thursday, December 31, 2015

Chuckwagon Supply Cook Table

Gear Review:  Dutch Oven Cooking table from Chuckwagon Supply

We love gear reviews that our readers submit or allow us to share with you.  Tom from 1960HikerDude graciously allowed me to re-post his video. If you are in the market for a Dutch Oven Cooking table this certainly needs your review.  This table has options you won't find on others.  I particularly like the high wind screen and the collapsible side tables.



Please check out other video's from Tom from 1960HikerDude 
You can click here to follow to the Chuckwagon Supply Website.

Sauerkraut Balls

Posted for New Years celebration.  Combining pork & Sauerkraut to bring you a year filled with good luck.


Sauerkraut Balls
I grew up in NE Ohio and these are favorite in that area
Rick Beach

1lb       Sausage (bulk ground)
½         Onion Sweet type chopped
1 Cup   Sauerkraut (drained)
4 oz      Cream Cheese
1          Egg, Beaten slightly
1 Tbsp  Flour
1 tsp    Dry Mustard
1 tsp    Cilantro (Dried Flakes)
¼ tsp    Celery Seed
            Salt
            Ground Black Pepper
2 Cups Milk
3          Eggs beaten slightly
2 Cups Dried Bread Crumbs
            Oil for frying

In a skillet Brown the sausage and onions breaking up the sausage as it cooks.

Drain any grease.  Add Sauerkraut, Cream Cheese, Egg, Flour, Mustard, Celery Seed, Salt & Pepper. Combine well.

Roll in 1 inch balls.  Place on cookie sheet and place in freezer until partially frozen

In a bowl combine the milk and eggs.  In a second bowl place the dry Bread Crumbs.  Dip each ball into the milk/egg liquid mixture, and then roll in the bread crumbs to coat.

Deep Fry or skillet fry, in oil, the balls about 5 minutes.

Serve skewered with a toothpick as an appetizer, with your favorite dipping sauce.

Friday, December 25, 2015

One if by Sea - Dutch Oven Cooking on the water

Winter seems to put a damper on many traditionally summer-time enjoyed outdoors activities.  Dutch Oven Cooking is one such activity.  Though many of us do cook throughout the year.  Perhaps on the Patio or in the shelter of an open garage?  Others do not let anything get them down.

I get a personal annual invite to join in with about 30 other friends and acquaintances to make a 3 day Kayak/Canoe/Dory adventure that takes place the month of January.  This is not one of my own organized events.  This takes place on the lower Colorado River.  Somewhere roughly in an area between Blythe California, and Yuma Arizona.

It is enjoyable to be a participant rather being than the person attending to the details.  My many thanks to the person that puts this all together....and you know who you are!  I would really like to put a plug in for the organizer of all this fun, but I am not sure all the details can go public? 

You have to be a special breed to enjoy such an adventure.  It can be cold.  Almost guaranteed to have cold nights.  Easily dropping in the twenty degree Fahrenheit range.  Some years the days are delightfully warm.  Other years its hard to squeeze 40°F out of the daytime highs.  Winds can be unpredictable and brutal trying to paddle the miles to the take out point.

This is a lonely and for the most part, a very desolate stretch of country.  Even 4-wheel drive type roads can be many miles away.  So once you commit, you are pretty much on your own for 3 days.  But the water, the waterfowl, birds of prey, and the reed lined banks of the river, pass by at such and enjoyable pace.  It allows you to slow down and decompress from  the stress we call the "normal" today.

It is definitely not all about the paddling, or enjoying the Colorado River.  Or all the beauty nature offers along the way.  Interestingly enough the river in this area is pretty much as it has always been.  There are some additions a lifetime ago, perhaps several lifetimes ago,  You can explore several old miners shacks up on the banks, and an old mining area/town that once was.




Cast Iron Dutch ovens are hauled along in any fashion that works.  There is warm food, and warm friendship around the campfire.  One evening is set aside for a "Trash Can" cooked turkey.  That evenings feast comes with all the fixings.  Foil-packed veggies and potatoes, are fire roasted in the coals.  All the goodies a laid out Thanksgiving spread would have. 

Often the campfire evening is enjoyed around the fire with someone picking a guitar, and all of us become the best singers you ever heard.  Though I am not sure why that good singing gets the coyotes howling....hmmm.


The  morning sunrises will knock your socks off.  Though your thoughts might focus more on enjoying the warmth of your sleeping bag.  The sunrises are something to have you jumping up for.  Just put on the coffee and enjoy God's gift as it unfolds in front of you.  On a brisk morning the warming rays of the sun on your face is better than perhaps that cup of coffee.  Having them both from the comfort of a folding camp chair, while the birds start singing....well it just doesn't get much better than that!

Please check back for the follow-up article on the January 2016 trip.  We will talk about some of the highlights and new memories created in 2016

Thursday, December 17, 2015

Bread Rolls & Artichoke Spinach Dip Bake



Bread Rolls & Artichoke Spinach Dip Bake
Recipe & photos by:  Rick Beach 



By combining two of our favorite recipes you can bake this fabulous Dutch Oven treat.  This creation is great as an appetizer.


Use a 14 inch Dutch Oven that has been well greased.  Grease up a relatively straight sided bowl to be placed right side up in the center of the Dutch Oven.  Size it properly to get 2 rows of finished rolls.  The dip will fill this space created by the bowl once removed.

Preheat oven to 375°F  if using the kitchen oven.

The rolls are from our OldFashioned White Bread recipe.  Use 1 Tbsp Agave or 1 ½ Tbsp white sugar in the recipe where it calls for Agave.  Follow the recipe through the first rise of the dough.  Turn out on a floured board and divide into 24 – 28 equal chunks of dough.  Tuck each piece of dough into itself to form a roll.   Arrange two rows of buns between the bowl and the side of the Dutch Oven.  Spray the tops with cooking spray such as Pam, or brush with melted butter.

Cover the Dutch Oven with Plastic wrap and set in a warm draft free area (top of the pre-warming stove) to allow the dough (now rolls) raise the second time.  This can take anywhere from a 1/2hr to 1hr.  Allow the dough to double in size.

In the meantime prepare the ArtichokeSpinach Dip up to the point of baking.  But do not bake it.  Refrigerate the dip while waiting for the buns to rise.

If baking with charcoal start your coals 15 minutes prior to the following steps.

Once the buns have risen, heat the dip until warm using a sauce pan or microwave.  Just to the warm point.  Do not cook it.

Once the dip is just warm, gently slide the bowl out of the center of the rolls.  Spoon the dip into the center hole the bowl created.  Pack the dip up against the raised rolls circling the interior of the Dutch Oven.  The center hole should now be filled with dip about 1 ½ to 2 inches deep.  Do this gently so you don’t make the raised rolls deflate and go flat.

In a standard kitchen Oven bake uncovered at 375°F for about 40 minutes or until the rolls become golden brown.

Baking with charcoal, bake covered; applying more heat to the 14 inch Dutch Oven lid, and less underneath to get 375°F (Generally 19 coals on the top lid.  11 coals underneath the Dutch Oven.  Arranged coals just inside the outer perimeter -  If using a different sized Dutch Oven adjust accordingly)  Bake around 40 minutes or until the rolls are golden brown.

Per the Artichoke Spinach Dip recipe remove from the heat and garnish with Mozzarella Cheese and Fresh Ground Pepper.

Serve hot.