Momma Said

If there are any misspelled words in this edition, you can thank Tina the Cat for all her help on the keyboard.  She has decided today that she wants to be Office Assistant.  I guess that is ok but when a cat has her head on the keyboard, you can guess where the other end is.  Momma Said, “When Tina says, IN YOUR FACE, I guess she means it literally.”

We have had some crazy weather this past week.  This is good weather for people to get sick.  One day windy and in the 40’s, the next day sunny and up to 70.  With the nights getting colder, the leaves will be coming down quickly. We didn’t really have a colorful fall because it was so dry and then we haven’t had any significant cold snaps to bring out the colors.

I guess time marches on regardless of the fact that we didn’t get a colorful end before the snow starts to fly.  Momma Said, “Time waits for no man.”  And so it shall be.  I do have a recipe this week that should help out in the cold weather to come.  It takes a month for this recipe to brew up, so you will have to start soon to get all the benefits before winter.  Also, next week I will give you a recipe to use up the leftover ingredients, so at the end of the month, don’t discard any of the solid leftovers.

As always, if you are allergic to any of the ingredients, please do not use this recipe.  I know there are some who have allergies to horseradish and this is a main ingredient.  So read the ingredients carefully and do not use if you are allergic to any of them.  Momma Said, “It is always better to be safe than sorry.”

HOMEMADE FIRE CIDER RECIPE

Take a tablespoon each morning to help warm up or triple that if you feel the sniffles coming on.  DO NOT use if you are allergic to any of the ingredients.

Ingredients

• 1/2 cup fresh grated ginger root
• 1/2 cup fresh grated horseradish root
• 1 medium onion, chopped
• 10 cloves of garlic, crushed or chopped
• 2 jalapeno peppers, chopped
• Zest and juice from 1 lemon
• Zest and juice of 1 orange
• 2 Tbsp. of dried rosemary leaves
• 1 Tbsp.  turmeric powder
• 1/4 tsp.  cayenne powder
• organic apple cider vinegar
• 1/4 cup of raw local honey, or to taste (DO NOT add honey under fermentation is done at end of month).

Directions

1. Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
2. Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top.
3. Use a piece of natural parchment paper or waxed paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
4. Store in a dark, cool place for a month and remember to shake daily.
5. After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.  DO NOT discard pulp, it can be used for Fire Cider Chutney.
6. Next comes the honey. Add and stir until incorporated.
7. Taste your cider and add more honey until you reach the desired sweetness.