Mom canned a lot of tomatoes, made tomato juice and then she made ketchup. Bubba reminded me of how much he likes homemade ketchup and that I haven’t made it in a long while. So, yesterday I made ketchup. The aroma of it cooking is unbelievable, very spicy and good.
I let it cook down until it was very thick, mainly because Bill likes it thick, not “runny” like Mom made it. If you don’t want it so thick, cook a shorter period of time and you will have a higher yield. Another good thing is that you know exactly what is in it, no preservatives!
If you like ketchup, you should really try the homemade kind! Add more sugar if you like it sweeter, more vinegar for a bite and then start in with the spices until it suits your taste. Add more red pepper flakes if you like some heat with it. Experiment!
Then later, when we moved to
So, if you’re not familiar with the types of mushrooms, only forage for them with someone that can identify them and whom you would entrust your life!
Here’s my way of sautéing them:
Here’s the secret why this is so very delicious: the peaches are combined with brown sugar and allowed to macerate over-night in the refrigerator. Oh, are they good the next day ~ very soft with an intense flavor. Then they turn into this magnificent “homey” dessert!
“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
― Mark Twain