Happy Spring, Kissers! It is a partly-sunny, partly-cloudy March morning...I woke up early enough to see Fernando off for the day...I had my coffee while I watched the hummingbirds at the feeder at the window.
And so does little Ricky!
- Amanda Brawley's Traditional-ish Guinness Irish Stew (we added potatoes!) from the Eagle Tribune
- Mother O'Donnell's Traditional Irish Soda Bread from The Seattle Times
- Texas-flavored Irish Soda Bread (Bacon and Irish Cheddar, w00t!) from Homesick Texan
- Fresh Homemade Butter and Buttermilk from European Cuisines
- Guinness Stout Ice Cream Floats with Creme Chantilly from the Hungry Mouse
According to Produce Oasis...Did you know that...
- Pearl onions are also known as scallions?
- Exposure to fluorescent lighting turns onions and potatoes green?
recommended Miracle Ball Method.
Spectacular afternoon light...
Shawn splurged on fresh, regular-vat-pasteurized (as opposed to the ultra-pasteurized products more commonly found at local groceries...I love living here!) heavy whipping cream from a local dairy in Lynden, Fresh Breeze Organic Dairy.
I learned a bit about the difference between vat pasteurization and ultra-pasteurization from Fresh Breeze's website:
We have 2 large, sealed vats which hold around 200 gallons each. After the milk inside reaches 145 °F, we hold that temperature for 30 minutes, and then quickly cool the milk to about 33 °F. The lower heat leaves more of the good proteins, providing our milk with a richer flavor, while still effectively destroying any pathogens that may have been present.Of all in attendance, I believe Max was the happiest of all with the product selection:
Most plants use an HTST system, which is a continuous flow process, heating the milk to at least 161 F for about 15 seconds between metal plates that are heated on the outside by hot water pipes. Ultra-pasteurized processing holds the milk at a temperature of 250 °F for a fraction of a second. Of the 3 processes, this extremely high temperature leaves the milk with the least amount of its natural goodness.
We added two pints of cream to the mixer...
beer-based dessert delights, which you can read here if you were among the former.
Now, mark your calendars! We've kept the third-Saturday-of-the-month format, and have the next few months' hosts planned, below. In May or June we will figure out who is on for the summer/fall.
UPCOMING KTC SCHEDULE:
- April 7: Optional Mini-KTC @ Meg's
- May 19: Fernando and Jessica (Originally April 7, rescheduled due to conflicts)
- June 16: Meg and Frank (originally planned for May 19)
- July 21: ??
- August 18: ??
- Sept 15: ??
- Oct 20: ??