I'm on a roll, now. I made a batch of nectarine-mango sorbet, and peach sorbet with a bit of raspberries thrown in. I put a shot of vanilla stoli in each batch so it won't freeze too solid... and tomorrow, I get to pick apricots to make some jam.
Still have to re-cook the plum-habanero jelly and finish the quilt... and pack for my vacation: backpacking in Yosemite (2 nights) and then soaking at Harbin (3 nights). Pictures coming soon, I swear...
skip to main |
skip to sidebar
Vegan cooking, vegan baking and vegan candy making with a focus on whole foods and a bit of environmentalism, recycling, reusing and general green experiments.
Oakland Feline Garden Inspection Service
About Me
- Jenn
- Oakland, California, United States
- Avid gardener and home chef specializing in vegan fare, aspiring to write a backcountry vegan cookbook and living with the three best cats ever.
Blog Archive
-
▼
2008
(130)
-
▼
July
(22)
- Apricot Jam, pt 2
- Sugar...
- Maple scented splurge...
- Peachy Keen...
- Raw, Vegan Lasagna
- Lemon Chutney -- Kitchen Tools, Sugar & Recipe Mod...
- When Life Hands You Peaches...(and a peach of a ne...
- When Life Hands You Lemons
- Infused and ready to go...
- CANDIED APRICOTS
- In the interest of (self?) preservation...
- APRICOT CHUTNEY
- Freecycle Apricots, Apricot Jam & Catnip Mystery S...
- More sorbet...
- Bye Bye CSA
- Plum Tuckered!
- Whittling away...
- Eating Green Stuff
- Gone!
- Bye Bye Little Green Car
- Pesto-licious
- A Plum Massacre
-
▼
July
(22)
Labels
- activism (5)
- antipasti (1)
- appetizer (2)
- apples (7)
- applesauce (4)
- apricot (1)
- apricot-chipotle (1)
- apricots (15)
- Asian pears (3)
- backpacking (10)
- baking (10)
- basil (1)
- beauty (1)
- beer (1)
- beets (1)
- berkeley (1)
- birthday (1)
- bloggers (9)
- blogging (3)
- blondies (1)
- book (3)
- bread pudding (2)
- breakfast (1)
- brownie (1)
- brunch (3)
- bruschetta (1)
- businesses (1)
- butternut squash (1)
- buying local (4)
- cabbage (1)
- cacao (1)
- cake (5)
- camping (13)
- candied fruit (4)
- candy (3)
- candycaps (2)
- canning (66)
- cantaloupe (1)
- car (2)
- cardoon (1)
- carmine (1)
- carrot cake (1)
- casserole (5)
- cats (6)
- chai (1)
- challenge (2)
- chard (1)
- charity (3)
- cheese-substitute (1)
- cherry plums (2)
- china (2)
- chocolate (6)
- chutney (13)
- clothing (1)
- coffee-cake (2)
- collards (1)
- compote (1)
- computers (1)
- cookbooks (5)
- cookies (4)
- cooking (5)
- cooking class (8)
- couscous (2)
- cruelty to animals (2)
- CSA (9)
- cucumbers (2)
- cultured foods (1)
- Darfur Stoves Project (1)
- dehydrating (9)
- dehydrator (2)
- dessert (11)
- diet (5)
- dilly beans (1)
- dining (6)
- dinner (4)
- DIY (7)
- Dobson (2)
- doughnuts (4)
- drying (2)
- eco-awareness (2)
- eco-challenge (1)
- eco-friendly (1)
- electronic waste (1)
- Emeryville (1)
- enchiladas (3)
- Endangered Species Act (3)
- environment (4)
- events (2)
- farmer's market (1)
- fermentation (4)
- figs (7)
- filttration (1)
- fire (2)
- fitness (1)
- flaxseed crackers (3)
- food (1)
- foods (1)
- forage oakland (1)
- foraging (36)
- freecycle (1)
- freezer (3)
- frugal (2)
- fruit (7)
- fruit brandy (1)
- furniture (1)
- garden (17)
- gardening (28)
- garlic (1)
- george (1)
- girly stuff (1)
- gluten-free (1)
- goats (1)
- golden chanterelles (26)
- grapefruits (1)
- green (4)
- green gage plums (1)
- greens (3)
- groceries (1)
- ground cherries (2)
- gumbo (1)
- hair care (1)
- heirloom tomatoes (16)
- herbs (1)
- hiking (2)
- hot springs (1)
- housing (1)
- infusing (4)
- infusion (4)
- inventory (1)
- italian (1)
- jam (9)
- Japanese vegan (1)
- jelly (15)
- jicama (1)
- juicer (1)
- junk food (1)
- kale (3)
- ketchup (1)
- kitchen gadget (2)
- kitties (5)
- kohlrabi (1)
- ladybugs (2)
- landfill (1)
- laundry detergent (2)
- lemons (13)
- lists (2)
- locavore (5)
- membrillo (2)
- menu planning (7)
- Mexican vegan (1)
- millennium (11)
- miner's lettuce (1)
- mint (1)
- morels (1)
- muscat grapes (1)
- mushrooms (26)
- mushrooms infusion (1)
- new york (2)
- news (1)
- nutrition (4)
- oakland (7)
- oatmeal (1)
- oranges (1)
- organic (1)
- organization (1)
- panzanella (1)
- party (1)
- pasta (1)
- peaches (4)
- peak oil (1)
- peanut butter cups (2)
- pears (5)
- peat moss (1)
- peppers (8)
- persimmons (18)
- pesto (5)
- petition (1)
- photograph (1)
- pickles (6)
- picnic (1)
- pie (2)
- pizza (2)
- planting (1)
- plum (2)
- plum sauce (2)
- plums (12)
- potable water (1)
- potato (2)
- potato condo (2)
- potatoes (1)
- potluck (1)
- preservation (1)
- preserves (16)
- preserving (3)
- produce (1)
- products (2)
- pumpkin (2)
- quilting (6)
- quince (8)
- quinoa (1)
- radishes (1)
- ravioli (1)
- raw (6)
- raw vegan lasagna (2)
- raw vegan recipe (3)
- recipe (38)
- recipe testing (4)
- recipes (3)
- recycling (3)
- reduce (2)
- relish (6)
- remedies (1)
- restaurants (2)
- restaurants oakland (1)
- review (3)
- risotto (1)
- rockridge (2)
- salad (6)
- salsa (1)
- sandwich (2)
- seeds (3)
- shopping (3)
- skin care (1)
- smoothies (1)
- snacks (1)
- snake (1)
- solar dehydrator (9)
- sorbet (4)
- soup (6)
- spices (2)
- spread (1)
- squash (5)
- squash blossoms (2)
- stew (1)
- strawberries (4)
- stress (1)
- sustainability (2)
- sweet potatoes (1)
- sweets (1)
- tart (1)
- tomato plants (2)
- tomato sauce (6)
- tomatoes (17)
- transportation (1)
- travel (16)
- trip report (16)
- turkey (1)
- vegan (40)
- vegan dining (7)
- veganism (2)
- vegetables (4)
- veggies (1)
- vertical gardening (1)
- waffles (1)
- water (1)
- zucchini (9)
AddThis
Posts
5 comments:
I'm so jealous of your Yosemite trip. We went a few months ago and it was so relaxing. Have fun.
And thanks for all the Napa tips.
oooh...you've inspired me! I'm going to make sorbet. I'm still in love with the nectarine/basil combo, so I think I'll try that (and thanks for the Stoli tip!) Maybe a blackberry basil too?
That sounds super yummy - I have to report, however, that after more than a day in the freezer, my second two batches of sorbet are rock solid!
The Stoli wasn't enough maybe more than one shot?
I guess I have to remelt and add the simple syrup to keep them soft. They taste good, though... just hard and I have to scrape off the top like granita.
good info! I'll do some readin up to see what's going on.
I am happy to report that the results are delicious! the ratio of blackberry to sugar to water was 3:2:1, with a few basil leaves (about 5) and the stoli all blended together. I took your advice and probably used about 3 shots of stoli. It's definitely "scoopable" so that's the good news, but with that much stoli I'm not sure it'd be safe for kids? The texture isn't perfect in that it's still a little grittier than I'd like so I have to figure out what to do about that...let me know if you have thoughts!
Post a Comment