Internet skillz

I haz them

running 3 conversation in gmail chat, at once, while figuring out Google reader. My kids would be so proud

Internet skillz

I haz them

running 3 conversation in gmail chat, at once, while figuring out Google reader. My kids would be so proud

Internet skillz

I haz them

running 3 conversation in gmail chat, at once, while figuring out Google reader. My kids would be so proud

Sourdough

if you have any interest in a really sour sourdough starter please let me know as I'm about to retire mine to the freezer. I can make a few spawn before doing so, will be anyhow to make sure it's active when frozen. I've just decided that without a piloted gas stove it's too much of a pain to proof sourdough, sourdough and I have this nice seeded wholewheat recipe I'm mainly using now in any case.

Sourdough

if you have any interest in a really sour sourdough starter please let me know as I'm about to retire mine to the freezer. I can make a few spawn before doing so, will be anyhow to make sure it's active when frozen. I've just decided that without a piloted gas stove it's too much of a pain to proof sourdough, sourdough and I have this nice seeded wholewheat recipe I'm mainly using now in any case.

Sourdough

if you have any interest in a really sour sourdough starter please let me know as I'm about to retire mine to the freezer. I can make a few spawn before doing so, will be anyhow to make sure it's active when frozen. I've just decided that without a piloted gas stove it's too much of a pain to proof sourdough, sourdough and I have this nice seeded wholewheat recipe I'm mainly using now in any case.

Things get interesting

So, I've decided to do more canning, as has been alluded to here recently. cloakmaker talked to a local farm stand/gourmet store who was looking to get more local purveyors in and the owner gave me a call. We chatted for a while and she was great(a bit of a shark,but doing good mentoring things).She thought I had just about the best jam she'ld seen come in her store, and she already sells about 10 different lines of stuff,from pickles to jams to salsas. We came to the conclusion that I'm too small to sell thru her. The lack of pectin and corn syrup in my products mean that I can't get my food costs low enough to make any profit for us both,at least at the size I am now. However, she was quite keen to get me onto the farmer's markets circuit. Apparently there is a dearth of jam/salsa and pickle makers for the markets, as the markets are too small for most actual companies in terms of labour costs, and most folks who home can don't do enough extra to bother selling.
My idea is to do more canning this year than I ever have. The farm owner is going to hook me up with wholesale produce,I've made a small investment in 1 piece lids, I'm thinking I'll do under 1000 jars this year. I'll see how it sells, and if not, well, I've got loads of friends who will be getting jam for Christmas. I don't plan to spend alot of money , nd not on anything I won't use eventually. Any excess glass I can sell on Craigslist, the lids I can divvy up amongst my canning buddies, it'll work out. As long as I don't lose money all will be well.
At the end of the year I'll look over it all and decide than if I want to go into this for real,invest some money,sell thru a few local stores, that kind of thing.

If you are at all interested in keeping up with this, go friendslist jammycow. It's where I'll be keeping track of what I can, what I buy for produce,what I sell. I doubt it will be high volume, and it's where I'll post my canning updates.

Things get interesting

So, I've decided to do more canning, as has been alluded to here recently. cloakmaker talked to a local farm stand/gourmet store who was looking to get more local purveyors in and the owner gave me a call. We chatted for a while and she was great(a bit of a shark,but doing good mentoring things).She thought I had just about the best jam she'ld seen come in her store, and she already sells about 10 different lines of stuff,from pickles to jams to salsas. We came to the conclusion that I'm too small to sell thru her. The lack of pectin and corn syrup in my products mean that I can't get my food costs low enough to make any profit for us both,at least at the size I am now. However, she was quite keen to get me onto the farmer's markets circuit. Apparently there is a dearth of jam/salsa and pickle makers for the markets, as the markets are too small for most actual companies in terms of labour costs, and most folks who home can don't do enough extra to bother selling.
My idea is to do more canning this year than I ever have. The farm owner is going to hook me up with wholesale produce,I've made a small investment in 1 piece lids, I'm thinking I'll do under 1000 jars this year. I'll see how it sells, and if not, well, I've got loads of friends who will be getting jam for Christmas. I don't plan to spend alot of money , nd not on anything I won't use eventually. Any excess glass I can sell on Craigslist, the lids I can divvy up amongst my canning buddies, it'll work out. As long as I don't lose money all will be well.
At the end of the year I'll look over it all and decide than if I want to go into this for real,invest some money,sell thru a few local stores, that kind of thing.

If you are at all interested in keeping up with this, go friendslist jammycow. It's where I'll be keeping track of what I can, what I buy for produce,what I sell. I doubt it will be high volume, and it's where I'll post my canning updates.

Things get interesting

So, I've decided to do more canning, as has been alluded to here recently. cloakmaker talked to a local farm stand/gourmet store who was looking to get more local purveyors in and the owner gave me a call. We chatted for a while and she was great(a bit of a shark,but doing good mentoring things).She thought I had just about the best jam she'ld seen come in her store, and she already sells about 10 different lines of stuff,from pickles to jams to salsas. We came to the conclusion that I'm too small to sell thru her. The lack of pectin and corn syrup in my products mean that I can't get my food costs low enough to make any profit for us both,at least at the size I am now. However, she was quite keen to get me onto the farmer's markets circuit. Apparently there is a dearth of jam/salsa and pickle makers for the markets, as the markets are too small for most actual companies in terms of labour costs, and most folks who home can don't do enough extra to bother selling.
My idea is to do more canning this year than I ever have. The farm owner is going to hook me up with wholesale produce,I've made a small investment in 1 piece lids, I'm thinking I'll do under 1000 jars this year. I'll see how it sells, and if not, well, I've got loads of friends who will be getting jam for Christmas. I don't plan to spend alot of money , nd not on anything I won't use eventually. Any excess glass I can sell on Craigslist, the lids I can divvy up amongst my canning buddies, it'll work out. As long as I don't lose money all will be well.
At the end of the year I'll look over it all and decide than if I want to go into this for real,invest some money,sell thru a few local stores, that kind of thing.

If you are at all interested in keeping up with this, go friendslist jammycow. It's where I'll be keeping track of what I can, what I buy for produce,what I sell. I doubt it will be high volume, and it's where I'll post my canning updates.

Done today

baked 3 quiche
2 loaves seeded wholewheat bread
prepped up 1 baked brie with fig ginger jam(to be cooked tomorrow for the baby shower)

Quiche should not be overcooked. If it got all puffy it's over cooked. It'll have that tough and bubbled interior. A quiche should be a savoury custard with bits in a pie shell. Here's my hint on perfect quiche: cook it until a bit in the center about 1-2inches diameter still wobbles, pull it out and it will cook the rest of the way. If you wait until it's all firm in the oven it will be overcooked by the time the carryover is done.

Done today

baked 3 quiche
2 loaves seeded wholewheat bread
prepped up 1 baked brie with fig ginger jam(to be cooked tomorrow for the baby shower)

Quiche should not be overcooked. If it got all puffy it's over cooked. It'll have that tough and bubbled interior. A quiche should be a savoury custard with bits in a pie shell. Here's my hint on perfect quiche: cook it until a bit in the center about 1-2inches diameter still wobbles, pull it out and it will cook the rest of the way. If you wait until it's all firm in the oven it will be overcooked by the time the carryover is done.

Done today

baked 3 quiche
2 loaves seeded wholewheat bread
prepped up 1 baked brie with fig ginger jam(to be cooked tomorrow for the baby shower)

Quiche should not be overcooked. If it got all puffy it's over cooked. It'll have that tough and bubbled interior. A quiche should be a savoury custard with bits in a pie shell. Here's my hint on perfect quiche: cook it until a bit in the center about 1-2inches diameter still wobbles, pull it out and it will cook the rest of the way. If you wait until it's all firm in the oven it will be overcooked by the time the carryover is done.