Ol' Home Place Inn The Meadow

Howdy Neighbours!
Just a little right before bedtime reminder, so it is fresh in your morning thoughts, classes start tomorrow and school busses will be on the roads again. Give yourself an extra few minutes of travel time if you have to be somewhere and please obey the law. These big yellow cans are carrying very precious cargo.

Rest well and good luck to everyone who is heading to school tomorrow to learn, work, or volunteer!

I hope you have a great school year!

Wow! What a treat!!!
Leone, brought home a couple of these for me over a week ago and they have keptt slipping my mind. This afternoon as I headed upstairs o my office I grabbed one from the fridge and I am glad I did.
An Ice cold bold rich coffee with a nice nutty finish.
Ahhhhhhhh!

No fake flavours or sickening sweet stuff. This is A GREAT COFFEE!

Located in Charlottetown, keep an eye open for The Shed Coffee Company products.

Back at it!

Yummmm!!!
All golden brown and toasty.
The best roasting job of the evening and ….

Hey Neighbours, please keep your eyes out for Lily.
If you see her, please let Wanda Gav Henry know.
Thank you!

Happy Pride Parade Day PEI.

Some very simple and very tasty homemade tortillas.

1 1/2 cups of your choice of flour
1/2 cup of water
1/2 tsp of Kosher or sea salt
1/2 tsp of baking powder
3 or 4 tbsp of olive oil
Mix, stir, lightly kneed
Divid into 8 equal pieces and roll into balls
Cover and let sit for 15 min
Roll out as flat as you can
Cook one at a time in large skillet
1.5-2 minutes per side

Let cool then place in a ziplock bag or snap seal dish

To make taco shells, divide into 18 equal pieces and follow the same process.

Too hot and too tired to cook.
The lazy fat-guy summer special.
Chopped green salad ( lettuce, spinach, cilantro, bell peppers, mushrooms, cucumbers, grated carrot) left over roasted chicken, pickled onions, smoked gouda, pumpkin seeds, steak sauce and a little mayo served with a side of my homemade 6 bean salad.

HOLY CATFISH! All I could do to wait long enough to take a pic before tearing into it.
YUMMY!!!

I don’t k is why I only think of making Pickles Red Onions during the summer months because DANG they are so simple to prepare and pack an amazing flavour.
Crisp, sweet, tangy, and a n awesome visual companion to salads, sandwiches, fish and meats… good enough to eat directly from the jar.

Here is how I make them.
The volume will change based upon how many onions you want to prepare.
(FYI, I can get about three and a half to four 250 ml Mason jars from one large red onion. I suggest 250 ml bottles. Unopened remain and several smaller bottles will each get used up quicker after being opened than one large one. )

Select your jar(s)
Place 8-10 pepper corns per 250 ml (500 ml jar 16-20, etc)
Half and then l slice your onion, as thinly as possible.
Pack onion in jar(a)

In a pot boil equal amounts of water and apple cider vinegar.
For this recipe I am using 1 cup (250 ml) of each)

Add 2 tsp of pickling salt
(1 tsp per cup (250 ml )of water & vinegar mixture) stir until dissolved

Carefully pour over the jarred onions

With a fork, push the onions down.
Then with the fork handle, circle the inside of the jar. Push down again and top of bottle with brine.

Cap and let sit to cool.

When cooled keep in refrigerator.
I have had these last for 3-4 months in the fridge.

Enjoy as your desire.

Save the brine to make vinaigrette salad dressing. Add a tsp of honey, crushed garlic, mashed fresh berries, diced figs or seasons to suit your taste. Shake well and top you salad.

There are recipes out there to make shelf staple pickled onions for long term storage but they usually call for a lot of salt or sugar. These are simple to make and take less then 15 minutes to prepare.

Let me know how you make out!

(I added these to a tomato and cheese sandwich that I made for lunch, ate before I took a pic, CRIPES it was good!!!

The “Melon Patch”
Cucamelon
Cantaloupe
Spaghetti Squash
Cucumbers
Zucchini

And a little place for the pumpkin seedlings I started a couple weeks back that are still on the windowsill…. Once I move the chive down with the tomatoes, peppers, garlic and basil.