New Recipe Tried ~ Rhubarb Infused Vodka

Go figure.  The one year we did not grow cherry or grape tomatoes, and I am finding many new recipes that we love!

Mediterranean Orzo Salad, and we love it!  We can't wait to make with with our own cucumbers, and bell peppers, but next year I will be growing cherry and/or grape tomatoes.  There is nothing better than a cold dinner on a very hot day.

 I was a bit late, but finally got the rhubarb infused vodka strained and bottled.  The light makes the color look different, but they are all looking good.

Rain is on the move today, so mowing is in progress.  The tomato patch (larger one) is too dry to weed, so I am thankful for the rain.  I've been out in the gardens every morning.

I was a bit surprised to see a banana pepper so early this year, but happy for the harvest.

I have a stack of library books to look through.  I am looking for a specific type of hat pattern.  I just have not had time to open the books.  I am hoping today, with the rain, I will get some free time.

Tilling Started ~ Wind Damage ~ Rhubarb Vodka

Three hours of work, but it doesn't look like much.  That pea fence is about 40 feet long.  We got started, so that feels good.

(wind damage)

Wind kicked up to a nasty speed, so we quit for the day.  We'll resume again today.  Our frost warning for tonight is now a freeze warning.  Not the kind of May weather we normally have.  I can't believe we are having this cold weather right now.

Tonight we hit a possible low of 28°F.  Unheard of for May.  My chicks need to be re-homed to the barn, but now I cannot do that until possible next Wed. thanks to the weather.  They are out growing their home indoors.  I'll be covering my rhubarb, garlic, asparagus, and herbs in the herb garden that have already shown spring growth.

I started a triple batch of rhubarb vodka last night.  Today we add the vodka.  You can find the recipe HERE with photos from last years.  

Back to Weeding ~ Window Peeper who was almost dinner ~ From Pile to File Recipe

Wednesday Hubby and I got the air conditioner in downstairs, so the electric bill will start soaring, but we'll be comfortable indoors - humidity will hit us like a ton of bricks early next week.

As for the long work hours, it's felt like eternity.  There is no talk as to when it will end and Hubby is completely worn out.  We are just exhausted from it - lack of work done here, so much to do that can't be done, him being exhausted beyond belief, me trying to do late dinners so we can all eat together, and so much more.  Keeping up with the weeds has been so stressful on me, as I'm doing it myself, and there has been no tilling done either.  

Good news:  Mower guy showed up about 10am
Bad news:  Hubby messaged me - they are now forced to work 12 hour days, 7 days a week. Just not what we needed.

Oh, farmers are out in the fields now.  Thankful to see that, as the deer are increasing in numbers, and they are looking for food (it'll help keep them off our property).

Thursday was another hot day.  I am now spending the mornings dragging 100-some feet of garden hose (early morning workout) from way out to the garden to back to the front of the house, watering everything.  There were possibilities of thunderstorms, but only a slight chance. 

In the midst of weeding, I brought in some cilantro to dry.  I was grabbing the door handle to go back out, and a ground hog was standing up looking in.  It was almost dinner.  I do have a friend who I believe knows how to butcher and cook them, so it's not out of the possibly realm.  In all honesty, I am wondering if he came to the door to enjoy some barn cat food.

Weeds.  Weeds everywhere.  No end to them at this point.

Tasted the rhubarb vodka.  It's more of a cinnamon flavor than rhubarb, but good.

Also strained the strawberry vodka, and tasted it too. It's smelled great, but the flavor was so-so.

Made the Garlic scape-Radish spread.  This time I put it in the food processor so it looks different, but it tastes the same.  Thankfully, our radishes that were planted late, are not hot in flavor, but delicious.

I laughed when I saw Tiger sleeping in a heep of packing paper.  Poor guy must of worn himself out playing in it.

Dinner - bourbon marinated steaks on the grill.  New recipe we tried (Americas Test Kitchen, video online).   An 8:30pm dinner no less, sigh.  His 12 hour shifts started yesterday (which turned into a 14 hour day and never saw him until this morning), and we are now told that it will continue into the July 4th weekend, and possibly beyond.  I'm so beyond this work schedule, I thought I'd retire last evening with a little adult drinky drink. 

By the way, that was only the second time to grill anything.  Hubby is the grill man, but guess who is the grill gal now.  I grilled the steaks to perfection.   

Rhubarb Vodka

Rhubarb is in season now.  Guess what concoction I made?  Well, the title of this blog sort of gave it away, ha ha!  I created rhubarb vodka.

You can find the recipe online just about anywhere.  I used the recipe from BBC recipes online, adapted with homegrown and organic ingredients.  

Rhubarb Vodka

·         1¾ pints (3 1/2 cups) organic vodka

·         2 stalks of homegrown rhubarb
          3 Tbsp sugar

·         Lemon zest from half of one organic lemon or homegrown

·         3 organic whole cloves

·         1 organic cinnamon stick

·         

(right after adding the sugar - shake it up when you sprinkle it on the rhubarb)

1. I used my food processor to chop up the rhubarb, then placed it in a canning jar with sugar, screwed on a lid left it sit overnight.  I also put it in the refrigerator.  Note:  smaller pieces will macerate faster than larger pieces.

2. I then added the cloves, cinnamon and zest and poured in the vodka.

3 Leave the jar in a cool dark place for 3 weeks, and shake daily.

Strain using a cheesecloth.

Bottle and wait 3 months before drinking.
Shake daily.

What can you make with it?  Well, you can make Rhubarb Mimosa.  

You can also make a rhubarb martini, rhubarb fizz cocktail, rhubarb cosmopolitan, rhubarb vodka sour, and many other mixed drinks with it.  I wanted to give this a try to see if it's gift worthy or not.  Or just plain good.

Note:  Ingredients will not fit in a quart jar.  I used a larger one, but could have tripled it in it too.  We will do a taste test first, and then decide if it's gift worthy.

Note:  Each time I bake/cook with lemons, I take off the zest and put it in the freezer for cooking/baking and now boozy recipes.