Welcome to 2022, and may it be a wonderful year!
Here is something to drive the chill out of your bones.
Mom’s Winter Tonic:
- 8 ounces hot water
- 1 bag herbal tea
- 1-ounce Spitball or Fireball cinnamon whiskey
- 1 tablespoon honey
- 1 lemon wedge
- 1 Cinnamon Stick for stirring and flavour
Heat water and pour into a mug.
Steep herbal tea for 3 minutes.
Remove tea bag and add honey, stirring until dissolved.
Add cinnamon whiskey, squeeze lemon wedge, and stir together.
Feel the warmth.
I genuinely hope that everyone is staying safe and healthy to begin this New Year, and that all of you had a wonderful Holiday Season.
Mom wants to apologize to everyone as Mom forgot to add some beneficial info to last month’s article. So here it is:
Awesomely Simple Turkey Stock
For me, I keep my other stock ingredients simple: carrot, celery, onion. I save parsley stems from all the garnish from the holiday meal, which are great in stock, plus a bay leaf or two.
Here’s all you have to do:
- Place all ingredients plus the bones and carcass in a large stockpot and add six quarts of cold water.
- Heat over low heat for 3-4 hours until you have a rich stock.
- Strain and return to the pan over high heat and reduce by half to make a concentrated stock that is easier to store.
- Cool to room temp, then chill overnight in the fridge before freezing in pint containers. Label your containers, so you don’t confuse them with any other homemade stocks you’ve got on ice!
I don’t defat my stock, since I like to be able to use that fat to make the roux for the gravy, and since it floats to the top, it is easy to remove from the frozen stock before using. But you can always defat if you prefer.
Another pro tip:
If you want to get even easier, and not store the carcass or bones in an already stuffed to the max fridge full of leftovers, you can go the slow cooker route. After your dinner, while you are cleaning up, dump the carcass and aromatics in your slow cooker, fill with cold water, and set to low. By the time you come down for breakfast, you’ll have rich stock ready for straining, and then you can either reduce or not as you choose. Talk about a belated Christmas gift!
Lately, Mom has been seeing a lot of stories on Scrambled Eggs and how to make them “correctly.” Well, Mom wants to let you all know that most of those stories are bushwa, bull puckey, horse bleep, and so on. Some of those articles mentioned how hard it is to prepare Scrambled Eggs. Contrary to those contrarians’ opinions, cooking Scrambled Eggs isn’t that hard. There are only three rules to follow:
- Get a good egg pan.
- Mom recommends CAROTE 8 Inch Nonstick Skillet.
- The best pan that Mom has ever used!
- Low and slow is the way to go!
- Low heat and take your time!
- Don’t overcook!
See, very simple.
Now on to the purists take on Scrambled Eggs, and again most of them know not of what they speak. The purists claim that for perfect Scrambled Eggs, all you need is eggs, and an egg pan, butter/olive oil, a fork, maybe some salt and pepper. Their recipe is simple melt the butter, crack in the eggs and then slowly whisk with a fork. When done, sprinkle with salt and pepper. Mom doesn’t like this method as it doesn’t make creamy homogenous Scrambled Eggs, as too many whites remain!
Other purists claim that milk or cream makes Scrambled Eggs rubbery. Mom says they are full of bushwah, bull puckey, horse bleep, and so on.
Mom has tried every method of cooking Scrambled Eggs over the fifty-eight years that Mom has been scrambling eggs. Mom started cooking for the family at age nine. Mom’s recipe/method is simplistic and foolproof unless you are my brother Patrick.
Mom’s Perfect Scrambled Eggs:
- Half and Half
- Mom thinks that Half and Half is a perfect balance.
- Salt and Pepper (Grind Fresh)
- Unsalted Butter/Olive Oil Spray
- Mom uses only Extra Virgin Cold Pressed Olive Oil.
- Chives ~ Optional
- Freshly Grated Cheese ~ Optional
- Silicone/Wood Spatula
- Leakproof container
- CAROTE Nonstick Skillet
- Lid for Egg Pan
- Crack Eggs into a leakproof container
- Add a splash of Half and Half
- Sprinkle with the fresh ground Salt and Pepper
- Attach the lid to the leakproof container
- Shake vigorously until homogenized (Well Blended)
- Turn stove on low
- Take a stick of Unsalted Butter and rub lightly all over your Egg Pan
- Place pan on the heat
- Give egg mixture a quick shake
- Pour eggs into the pan
- Cover pan wait thirty to forty-five seconds or until the eggs have begun to thicken/set
- Remove lid
- Sprinkle with chives if desired
- Begin gently folding the eggs in the pan until the mixture is completely folded
- Do not over fold or your Scrambled Eggs will be rubbery.
- When eggs are about three-fourths set, give them a light folding around the edges.
- Sprinkle with grated cheese if desired
- Cover with lid
- Remove from heat
- Wait about a minute or so for eggs to completely set.
- Slide onto a plate and enjoy.
Mom will admit that this method does require a bit of practice and timing. However, Mom guarantees that you will never go back to your old way of scrambling eggs once you have perfected this one!
If you can’t get this method to work or don’t like the results, please let Mom know, and Mom will show you how to do it properly.
[TSL AKA, The Story Lover, disavows all guarantees as stated above unless you supply round-trip plane tickets.]
Mom finally got around to ordering some Dark Amber Mason Jars
and the appropriate Vacuum Jar Sealer Attachment. Thanks to a reader that let me know about the Mason Jars. Unfortunately, I can’t find the e-mail to thank them personally.
I will have pictures next time and a report on how well they work.
I am looking forward to using my Vacuum Sealer to seal food and save money. Freezing premade meals and leftovers will save time and money.
Mom receives no remuneration of any kind for any recommendations made. Not even freebies. [Hint, hint.]