Posts Tagged ‘chicken’

By Cameron McKirdy

A friend was generous enough to give me a bag full of fresh Rosemary.  Her plant produced incredible amounts, more than she needed.  My stash has been drying in the dark pantry, on the water heater, ready to be utilized.  The day came, and man did it improve the meal.  

Fresh Rosemary

After plucking it from the stem, Survival Bros tossed several teaspoons in to boil with the potatoes.  It gave them a sweet taste, that was way better than ordinary spuds.  

Boiling Potatoes with Rosemary

Then we cooked chicken with a few pinches of fresh Rosemary on top.  Now I don’t want to cook without it.  It also pairs well with lemon.  Tell me that doesn’t look succulent!Rosemary ChickenI’ve also been trying out shampoo and conditioner harnessing the power of both Rosemary and Mint.  I think this Suave product works really well.  I hope you can get a hold of some of this special herb.  For more on the uses and cultural significance of Rosemary, read all about it on Wikipedia here.  Thanks for visiting the blog.  Make sure to read some of our other posts.  %^).

rosemary suave shampooRosemary in Latin translates to “dew of the sea.”  It is said to improve memory, and has additional medicinal uses.

Produced By Cameron McKirdy

Last week I requested a free product sample from Wise Company of their emergency storable food.  I only expected one packet with four servings, but I got two entrees on the house.  So I scored six servings in all.  I will try at least one meal out, and let you know how it tastes.  Get your own sample, good for up to 25 years, by visiting this webpage:  http://wisefoodstorage.com/request-a-sample/

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Update:  The Savory Stroganoff was scrumptious.  It was 100% vegetarian, but I added Parmesan cheese and black pepper.  My sample was made on 10/30/2013, so it was super fresh.

By Cameron McKirdy
My buddy stopped by today with pockets full of raw mushrooms from the forest in our backyard. He shared his amazing, fresh chanterelles, and chicken of the woods mushrooms. You gotta try these flavorful fungi.

First we cleaned the chanterelles, then dried them. After dicing them up, they went into a pan on low heat. We sautéed them in butter, and a little organic sunflower oil. Next we added minced, fresh garlic. The shrooms were amazing like that.

This was my first taste of chantrelle mushrooms. I was surprised by the rich, spicy flavor. It lingered on the tounge. Very yummy. They are orangish, funnel-shaped, with wavy caps. Chanterelles are known for being rich in vitamin C, D, and potassium too.

Chanterelles are hard to find in the Pacific Northwest. My hommie found a pound of them on his elk bow hunting trip. I’m hooked now. I’m going to find some, and dry them for future meals. I could even sell them to local restaurants. These edible mushrooms are truly a delicacy.

After we lightly cooked the chantrelles we mixed them in turkey chili, with black pepper. It was so good. I savored every bite. It was a five star feast. Thankfully I have friends that share. %^].

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