Bitchy Betty Crocker

Good gods I need sleep. 

I spent all night baking and wandering between rooms.  Insomnia and trying to get rid of the gross feeling from being in a house filled with the aromas of decarbing cannabis.  I'm happy to have it all done now.  I like being able to make the edibles for my loved ones but it takes it toll to be sure of.  I'm pretty sure that out of the 2 and a half pounds of butter I made that I'll yield at least 2 and a quarter at least.  Cookies galore, so everyone will sleep better.

In the next few hours my fermented rice should be ready.  Let's see if the results are as good as last time.

Skinny Peanut Butter and Banana Muffins

2 bananas

1 cup peanut butter

2 tbsp honey

2 tbsp vanilla

1 tsp baking powder

Chocolate chips

toss all ingredients into the blender, except chocolate chips.  Blend.  Pour into muffin tin and top with chocolate chips.  I used 6 chips per muffin.  Bake at 400 for 8 mins.  (baking times will vary depending on altitude and ovens.)

DYI Dolly (With smaller boobs)

Cannabutter day.  I began decarboxylating the cannabis, I use a low and slow method, seems to work well for me.  Then the crockpot butter after 30 minutes rest time for the now decarbed herb.  I do 1 oz to 2.5 lbs of butter and 1 cup water.  There are as many ways to make it as there are people, so find what works for you.

**Caveat**  I do not eat, smoke, use cabbabis.  I make the edibles for those I love.  I cannot tell you what it tastes like, I can tell you that it all stinks.  I wear a mask and pray for it to all be over as soon as I start.  Yeah I'm an enigma.

So after that fun it was time to puke them do something for myself.  Fermented rice water was the goal.  It was accomplished.

Fermented Rice Water

1 cup rice washed

1 large mason jar (use what you have on hand.  Just make sure it seals)

strainer

water

essential oil (I use peppermint as it has its own benefits)
***Caveat***
If you have a mold allergy BE VERY CAREFUL

Place washed rice into jar, add whatever essential oil you prefer (or none)

top with water, seal jar or container and place on shelf or counter.

I wait 24 to 48 hours, for fermentation to really activate.  The longer you leave it 

the more "Aromatic" it will be.

Because I make mine fairly strong I am able to dilute it a bit with water before using it for my final rinse. I leave it on 30 minutes to overnight depending and then rinse it out of my hair before work.

  Fermented rice water hair rinse, due to its low pH and tons of nutrients, makes an excellent conditioner. It brings shine to your hair and helps to keep it strong and healthy.


Naturally fermented rice water contains a similar form of pitera that offers many of the same benefits. It helps to boost cell regeneration, keeping the skin bright and supple. Sourced correctly, rice waters and bran oils also contain linoleic acids, which are fatty acids that offer anti-inflammatory and moisturizing properties which help to keep skin soft and supple. Rice bran can also be refined and used as a gentle exfoliator. Not only does this sweep away dead skin cells, but the rich vitamins and minerals in the rice bran help to leave the skin brighter, softer, and more supple than many other exfoliating ingredients.

Clams Unite

Why the fuck are there tomatoes, green peppers and carrots in my chowder?

INGREDIENTS
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
 Freshly ground black pepper to taste
¼ cup chopped parsley.
(Now if you really want a good clam chowder, scroll down and get the recipe for the REAL clam chowder )

I cannot in good conscious call myself a "foodie".  I've not the vast tastebud experiences that most "foodies" have, yet I have a very open mind and am willing to try almost anything once; if not twice.  As kids my mother did a great deal of cooking, baking, canning and pretty much everything she could to open us up to new experiences.  She was unmoving on her stance, "just try a spoonful" demeanor.  Looking back I am grateful that she did take such a stance with us.  I am also grateful that she schlep us out of the country and into the city to broaden our cultural experiences in the manner of not only the culinary but also into the realms of plays, music, and readings.

Still as open as I am to trying new things, and I did try this. Manhattan style clam chowder is so not my cuppa.  Clam chowder for a girl who spend half of her childhood, when not being spirited off to other countries and vacation sites in PEI; is a blessed bowl of goodness.  It's rich and creamy and loaded with potatoes, bacon, onion, and a healthy dose of cracked black pepper. (though I do prefer white pepper.  There just something about the flavour.)  There is however no carrots, tomatoes, or for the love of all that's good corn.  Don't put corn in my chowder if you want to live.

Cooking time: 15 mins prep time, 30 minutes cooking
8 servings       396 cals
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams (I prefer fresh but go with what works for you)


Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

 Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Enjoy