21 February 2010

Lucy's Chutney

My mother provides some remembrances of my greaat-aunt Lucy and the recipe for her fantastic pear chutney, which I'll also provide below


  • 6-8 lbs. hard green pears, peeled and diced
  • 1 quart cider vinegar (add 1/2 quart more as it cooks down)
  • 2 lbs. brown sugar
  • 1 lb. white raisins
  • 1 tbs. mustard seeds
  • 1 tsp. salt
  • 1 head garlic, chopped fine
  • 6-8 chili peppers
  • ginger (candied, dried, or fresh)


  1. Throw together and cook forever, stirring frequently, until it's a thick rich brown.

01 February 2010

Internet Beer Bread

 I've resolved to start making more bread. But I'm still kind of a n00b with bread, and can't quite understand the whole yeast business yet. Having made my old (read: one) standby bread just now – burned-on-the-top-soft-on-the-bottom banana bread – and with the oven hot, I was favored by the Internet with another recipe that didn't require waiting. And so, Internet beer bread.


  • 3 c. flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 c. sugar
  • 12 oz. light lager [I used PBR]
  • 1/4 c. melted butter or margarine (the latter if you wanna go vegan)


  1. Pre-heat oven to 375 F
  2. Grease bread pan and set aside
  3. Mix dry ingredients until smooth
  4. Pour in beer and melted fat; mix thoroughly
  5. Bake for 50 min. 
  6. Remove from pan and let cool on rack.
  7. Slice and enjoy!

Pretty damn good! And with prep-time about an hour start to end, definitely a good stepping-stone to bread-making that my more cooking-oriented brain can deal with. Next time, might try with a dark beer.