1st Annual Apple Smash yields 47 gallons of cider

October 18, 2009

The word for this weekend is most certainly "extraction" - that is, getting the juice from what mother nature has given us. Gently pressing, or violently smashing, it's all good. On Saturday, I helped the Specters press their grapes in Dave's refurbished grape press. On Sunday, we did our "1st Annual Apple Smash" using the cider press my dad refurbished but never got to use. Many years later, it finally did it's maiden smash. Two truckloads of green, red and yellow apples, a dedicated cart, wash, cut and smash crew, and we have 47 gallons of liquid gold. Everyone took home more then enough, and I have enough left to make 20 gallons of apple wine... and 5 gallons of Apple Jack.

Thanks to Dave and Sara Specter, Mark and Tracy Webster, Libby, the kids and my wonderful wife Susan. Special thanks to the Kinkers for providing the beautiful venue, the means, and some mysteriously good coconut curry soup.

With a week of gloomy, dank, cold rainy weather a week before, and a frost the night before, it turned out to be a BEAUTIFUL day and a perfect end to a summer with a very strange crop cycle. I look forward to doing it again next year!

Tags: nature , wine , family , friends

Add comment

How I seasoned my entire cast iron cookware collection

October 04, 2009

I have all kinds of cast iron. Today, I decided it was time to clean and re-season all of it. There are a few key pieces that sit on my stove top and I've decided that it was time to break out some additional pieces. Particularly, a nice sauce pan with a lid and a double dutch oven (for lack of a better term). In all, there were two No. 8 skillets, a No 14 skillet (yeah, the big daddy) two waffle irons, two regular dutch ovens, the double dutch oven, an egg poacher, a cornbread pan, a muffin pan, and a star-shaped muffin pan. There was a sauce pan and lids for about each of them! I really needed another oven, or two, for the task. My oven was working at 250 degrees all day.

Anyone who cooks with cast-iron can never turn back. I'm ready to ditch everything else I have and commit to cast-iron cooking! Having your cookware properly seasoned and maintained only increases the performance of cast-iron. Here's how I did it:

Seasoning your cast iron

1. Clean your cookware real good. It's OK to use a mild soap as you scrape off any junk. I used a wire brush and scouring pad to get it as clean as possible. A wire brush is good for rust (also a clue that your pan is not properly seasoned.)

2. Preheat your oven to 250 degrees F.

3. Dry everything off real good. You don't want any water on it before the rub-down with oil.

4. Rub it down using a paper towel. You can use canola oil, but I used Crisco vegetable shortening this time. I have used bacon grease in the past. People have used lard, bacon grease or ham fat or any other saturated fat. Saturated fat will stay in your pan much longer so while it may seem weird, think of it as cooking breakfast in it. Each time you cook, your surface becomes more seasoned. Go crazy... season it with bacon grease, we're talking cast-iron!

5. Let it cook in the oven for 2 hours. After two hours, turn off the oven and leave the pans in it to cool in the oven. Now if you have to do multiple oven loads like me, that may not be an option.

When the pans come out, grab your hot mitt and give them another rub down with a cotton wash cloth or something that you can work fast with. Just shine it up and that's it folks. Repeat this process as often as you like. Even better, cook with it... a lot! Bacon and anything greasy or fatty adds to an awesome seasoned surface. Eventually, with proper cleaning, your pan will achieve a natural non-stick, smooth-as-glass surface.

Cleaning your cast iron

When you clean your cast iron, be sure not to use high detergent soaps. Some will argue it's OK to use a mild soap, but I do not. If you need some scouring action, throw a little kosher salt into the pan under your faucet and get a scrubby or something to grind up the junk. Soaps will de-season your cookware. It will take off the black and you will begin to see the silver of the cast-iron again. You want your cookware to maintain a nice, even black shine.

When done washing, give a quick towel dry and then put it on your stove burner to completely dry it out. Don't over cook the pan here! A minute or two should do it. Leave it on just long enough to dry out.

Tags: food , home , how-to

Add comment

Nick's Birthday Canoe Trip

August 01, 2009

We took a trip down the Whitewater River via Morgans in Brookville for Nick's 5th birthday. The weather was beautiful and we saw a bunch of wildlife including many turtles and a beaver as big as a pig. The river was busy as many other unthusiasts siezed the day.

Afterwards, we headed over to uncle Michael's to grill out and eat cake. Took some good pics to document the experience.

Tags: canoe , brookville , family , trips

Add comment

Michigan City July 2009

July 09, 2009

We took another trip up to Lake Michigan to refuel for 2009. It feels like we gained a week back in our life after this trip. We love the lake because it's not salt water, and the "community" where we stay is awesome. It's perfect for kids and just a short scenic walk to the lake. It feels just like the beach to us. Most of our friends have already heard us ramble about this place last year. We took two trips last year and just did our first one this year. We're already thinking about a possible weekend trip back up later this summer.

Brian Hensley and Jeremy Ostrow rode their bikes up for the day on Sunday to check it out. Since it's only about a 4.5 hour ride up, it was a good trip for them. We fed them dinner and sent them on their way. We're told it was a worthy trip for them.

The rest of the week was good to us. There was plenty of sun and a slightly overcasted day right in the middle of the week so we could take a break from the sun and hit the local scene to check out the outlets.

We really can't wait to go back soon. Since it's relatively close and totally cost-efficient, we echo again that the lakes are to the midwest like the Rockies are to the west.

Tags: vacation

Add comment

It's officially summer when you make ice cream

June 20, 2009

On Sunday, we'll celebrate Hannah birthday a little early before we go on vacation. Strawberry ice cream was our test run Friday night. We'll do it again on Sunday with all the other kids and chocolate and butter pecan is on the menu.

We used this same ice cream maker when I was a kid. Yeah you have to hand crank it, but that's the point. The kids tend to tire out a little early, but when I take over to finish it off, I think back when my dad did this same thing with us. Our electric maker just collects dust. They make things so shitty now days. Plastic and thin metal for the canister. This ice cream maker has a solid, heavy metal canister with a lid. The point is so the ice and slat can cool it so cold, that the ice cream actually sets up. It gets harder to crank and you know, it's almost time. We added in the fresh cut strawberries and cranked it somemore.

Finally, on a sultry, sweaty hot night, the whole family about busted in to song as each of us felt the essence of summer.

Thinkin' this thing is going to come out a lot this year!

Tags: family , friends

Add comment