Rhubarb, ginger & basil simple syrups.
A couple of weekends a go, my friend's daughter and I were discussing the great dim sum place we have here in town. I got a hankering for some pork buns and thought I'd see if I could make them myself. After searching for a recipe, I ended up combining elements of about three after reading various comments.
This past week I roasted my first leg of lamb and since we have tons of leftovers to eat, we decided gyros would be a tasty way to make use of some of the lamb. We didn't have pitas in the house, but I had some wheat rye bread mix in the fridge. I pinched off a couple of hunks of that and rolled it thin and luckily they puffed in the oven and made perfect pitas. The wheat rye mix made for a denser pita which held up well to all the tzatziki sauce we like to put on our gyros.
We decided to make this recipe, which called for 8 oz. of crab meat. What better way to get the needed crab meat than to buy a crab, cook it up and pull out the meat. While I've cooked crab legs, I don't think I've steamed and pulled apart a whole crab. It was fun, but kind of gross to see all the guts when I cracked open the body. I can't wait to figure out what to do with the other one we have in the freezer.
While I make several kinds of jams each year, I decided to try to make jelly out of the wild blueberries we picked this year. The process was similar to making jam except the jelly had to be strained.
The canning tools I got this year also made the process a lot smoother and move much more quickly.
Also, I'm not sure it set as solid as it should, but either way it should be solid enough to spread on toast.
