Wednesday, August 26, 2015
Sorghum Molasses Butter with Whiskey ~ From Pile to File
I have found yet another way to use sorghum molasses - flavored butter for winter squash, sweet potatoes, or carrots. If you don't want the extra brown sugar on your acorn squash this winter, it is a nice substitute.
I mix 1 cup softened organic butter, 1/2 cup sorghum molasses, dash of Worcestershire sauce, 2 Tbsp. of whiskey, and a pinch of salt (or to taste). Refrigerate. I found this best to mix with an electric mixer or hand beater.
New recipe I tried - Black-eyed pea salad. With a few jalapenos from our garden, and some of the our tomatoes, it was a quick and easy meal. I had just enough flat leaf parsley for it too.
This recipe made it from "pile to file." One recipe tried, phew!
It's from Woman's Day magazine. I hate to add links, but if you google the magazine and recipe, the recipe is online. This would be nice for group gatherings and potlucks. If you are lucky, the organic section of your store might carry the canned peas.
The weather has been cloudy and cool lately. I was almost tempted to heat up a mug of homemade hot chocolate. I might even do that today. Dinner tonight will be easy burritos, using up a few straggler tomatoes, and maybe the one straggler jalapeno pepper I picked. Pinto beans go in the crockpot with water, sauteed onions and garlic and cook all day. I don't add salt until 3/4 of the way through cooking time. Then I mash them for dinner. This will give me time to deep clean again today.
Who knew that walls, windows and doors could get so dirty over summer? Who knew magazines could pile up so high either? Who knew one could rack up 13,000 steps from just cleaning the house?