What are you been cooking today

[Cornish Cream]

Thanks girls for the get well messages
I've woken up this morning with a hacking cough.Aren't I lucky
I think it will be Bug Beater soup again today.

Found the recipe here on the Forum too.
Bug Beater Soup.

[judydawn]

It sounds as if there's going to be no easy fix Denise in spite of everyone trying to will it away from you.  Take it easy, perhaps rest is what you need.  Xx

[judydawn]

Today I've made a batch of banana ice-cream and put down 3 more jars of cherries -  I used vodka instead of gin as in this recipe http://www.lambsearsandhoney.com/2015/12/cherry-liqueur-theres-good-news-theres-bad-news/#more-12696.

[cookie1]

I had planned to do some cherry jam from Amanda's blog but I have eaten them all. Hopefully I can get some more that aren't too expensive.

[achookwoman]

Sending this over the Internet with best wishes for CC.

[achookwoman]

I have started processing the garlic.  These are cloves of Elephant garlic.  I think they would cure anything. I have also made zip lock bags of garlic, ginger and onion for stir fry. These will be frozen and I will break some off some when I want to use it.

[Bedlam]

Rest up CC, hopefully your bug buster soup has done the trick.  My little one has had an awful chest infection on and off since October. He finished his fourth course of antibiotics 2 days ago so my finger are crossed it doesn't return again.

[Cornish Cream]

Sending this over the Internet with best wishes for CC.

Thanks Chookie
You've been busy Chookie.Great idea about freezing the stir fry ingredients.

Great cooking Judy

Thanks Denise.
Fingers crossed your little one has shock off the chest infection,

[mcmich]

Great idea Chookie.

[achookwoman]

Bedlam, poor little chap.  Hope he is better soon.
CC, you don't sound at all well. Try and rest up.
More garlic processing today. This is where I really appreciate the TMX. Thought the ring in the lid might smell, but it doesn't.
After doing lots of Google reading on preserving garlic, it seems that freezing it is the best option.
I like Teninas recipe but in the end I find it a bit bland. I think that cooking it takes the kick out of the garlic and this is what we like.

[JulieO]

So what are you doing Chookie, blitzing it up and then freezing it after pressing it flat? 

[judydawn]

It's interesting what you do with your stir fry mix Chookie and with such a prolific amount of home grown produce at hand, it seems to be a great way to preserve for future use. Perhaps you could post your quantities and method in the condiment section for others to try.

I do hope the little one's chest problems are not ongoing Denise. That's a long time to be on antibiotics.

[Bedlam]

I really love the confit garlic but was so dissapointed with mould round the top last time. How do you process for freezing Chookie?

[cookie1]

Bedlam I hope the little one is cured this time. He is little for so many antibiotics. Poor little fellow.
I don't like the idea of mould on the garlic confit.  I may try Chookie's method. I love having the garlic ready to go.

[Katj]

That garlic looks so perfect, and so fresh. What a great idea to freeze package.
It's hard to get good Australian garlic sometimes.