Skillet Garlic Dijon Chicken Recipe | The Mediterranean Dish
https://www.themediterraneandish.com/garlic-dijon-chicken-recipe/

' ☕Flu/Cold Tea Bombs

Tea
2 whole lemons (peeled)
2 large bunches of fresh ginger
1 whole head of garlic
2 tablespoons turmeric
1 tablespoon black pepper
1 tablespoon cinnamon
1 1/2 tablespoons cayenne pepper (optional, adjust for spice preference)
1/2 tablespoon apple cider vinegar (ACV)
1 1/2 tablespoons honey (or substitute with maple syrup/agave for vegan option)
3 cups water

INSTRUCTIONS
Prepare the Ingredients:
• Peel the lemons and chop them into smaller pieces to make blending easier.
• Peel and chop the fresh ginger into chunks.
• Separate and peel the garlic cloves from the whole head.

• Blend:
• In a high-speed blender, combine the peeled lemons, ginger, garlic, turmeric, black pepper, cinnamon, cayenne pepper (if using), apple cider vinegar, honey, and water.
• Blend until the mixture is smooth.

• Strain:
• Using a fine mesh sieve or, preferably, a cheesecloth, strain the mixture to remove the pulp and solids, leaving you with a smooth liquid.
• Discard the solids or compost them.

• Freeze:
• Pour the strained liquid into a silicone muffin tray or ice cube tray. Each portion should be about 1/8 cup (2 tablespoons).
Freeze until solid, about 4-6 hours or overnight.

• Store:
• Once frozen, remove the tea bombs from the tray and transfer them to an airtight container or freezer bag. Store them in the freezer for up to 3 months. '

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I promise you wish you could smell this

Every week I make a new syrup flavor for the second ferment of my water, kefir

This flavor is plum, cinnamon rose hips

Holy divinity 😋

Mark Silver wrote,

' Update: We have a stove-top pressure canner, and we want to get an electric one- that’s next. The reason for electric is that instead of needing to watch the stove top one and sometimes adjust the heat to keep the pressure constant, the electric is push a button and walk away, and it makes it much easier. There are times I would have canned if I could have set it up, and then gone to bed. But the stove-top requires for someone to be in the kitchen watching it throughout the process.
——
Small step prepping: Although it's not financially accessible to everyone, may I recommend that if you can, purchase an electric pressure canner?

Easy to learn to use, really no need to be intimidated. Then, when you cook for yourself or your family, make extra. Can the extra. Put them on a shelf.
If every time you cook, you make a couple of extra quarts of food, in a few weeks, you'll have quarts of shelf-stable food that can be used in emergencies, and that can also be used if you're exhausted and can't cook and need to feed folks, or have unexpected guests...

I do realize an electric canner is not cheap, probably around $350. And I also know not everyone has abundant storage space.

But if you watch out for Black Friday sales, and you can save up for it and get one, over the course of a few months you'll find yourself fairly easily with emergency supplies of delicious food saved up.

#HeartOfBusiness #MarkSilver #HeartOfBusinessCommunity #ServiceBasedBusiness #ServiceBasedBusinesses #BusinessCoach #BusinessCoaching #FeelGoodMarketing #HomeCooking #SustainableLiving #SelfSufficiency #FoodPreservation #EasyMealPrep '

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😂😂 🎯

Birch twigs • facebook.com/share/r/15c9Tegvxb • t.me/IntuitiveKitchen/2212

KEFIR & RAW MILK
This morning, Cate, a holistic nutritionist, gifted me a starter jar of kéfir grains which I have now strained, added peels of oranges from my orange tree and a stick of local cinnamon ... along with raw milk from the 'pajarete' dairy down the road.

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