As promised in yesterday’s post, I am finally including some recipes for you. Let’s get started.
Those who wanted the recipe for my Homemade Softening Salts (for bath or foot soak), simply click on that link. Make them for yourself or be a hit and give them as hostess gifts! This is so easy to make, they smell amazing, and it’s far less expensive than anything you can buy — and safer too because there are no chemicals or toxins in the ones you make at home. You may add some colouring if you like but I prefer not to in the ones I make.
Marmalade — Click “marmalade” to visit the post which links directly to the recipe I used. You will also find the writer provides excellent how-to instructions if you are a first-timer to making marmalade. The end result is utterly out of this world delicious and your home will have the divine aroma of oranges all day long when you’re making it.
Fiesta Corn Relish — I’ve been torn about typing this recipe out because it came directly from a cookbook and I’m not sure whether it’s infringing copyright to do so. The recipe came out of one of my favourite books on preserving, The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard. But if you click on Fiesta Corn Relish, you can have the exact recipe I used. You’ll see this is not your mother’s or grandmother’s corn relish, which would also be great. This one has a bit of a southwestern twist and it’s such a nice accompaniment to roasts, hamburgers, in a grilled cheese sandwich, dressing up a sausage-in-a-bun, or give a jar away as a hostess gift. I love that this one can be made in the middle of winter because you can use frozen corn when it’s not corn season.
One thing about nearly all the savoury dishes I make, other than preserving (pickles, relishes, etc) is that I seldom use a recipe. Sometimes I use a recipe for inspiration and then I do my own thing. But most of what I make for our meals is just ingredients I toss together. Because I’ve been asked several times, I will try to write some of these down in recipe form but some of those recipes may be very general since I don’t measure as I cook either — I just do it. So if there is something that you’d really love to know how I make, keep asking and if it’s something I can jot down for you, I certainly will.
I’ve recently joined Pinterest and can see what all the fuss is — lots of interesting lists and what a great source for recipes and how-to ideas.
PS: Do any of you readers know how to enable the RSS or the Subscribe-by-email buttons on WordPress? I understand a couple people are not able to do so even though I see there is a wide group of followers who did have success. I wonder if it has to do with the WordPress updates possibly? Anyone have ideas? I’ve done some digging online but the information is either way over my head or I come up with no solid answers. I’m ATTEMPTING an experiment below to see if this may work (but it means I would have to manually add the code in every post):
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