(no subject)

[2eclipse]

not as much done as i'd hoped today.
we didn't get any foaming or electrics done and we didn't hang the drywall. but we did tear everything out of the entryway and find problems that made the job bigger.
we had to tear out the ceiling in the kitchen over the refrigerator (which backs onto the hallway) because it is also uninsulated.
we made SUCH the mess.
anyhow we are finished, cleaned, showered, fed, and going out to see the movie.

also i made gingered honey and am halfway to making candied ginger as well.mmmmmmm.

Comments

[sidhebear.livejournal.com]

I want that candied ginger recipe.

I tried one once before and it was absolutely abysmal.
I'm not sure if it was a bad recipe, bad ingredients, or me screwing things up.

surely

[2eclipse.livejournal.com]

i have made this once before and i'll warn you, this is MUCH stronger than the candied ginger you find at the healthfood store. but it is good (if you like the taste of strong ginger). and it is very effective for settling your stomach.
i got my recipe out of a medicinal herb book, but i found it needlessly complicated, so here is a less-wordy (and therefore not copyright protected) version for you.

buy a ginger root. it doesn't much matter what size, whatever the grocery store has will do as long as it is relatively fresh. it should be firm crisp when you cut it, not rubbery or dissicated.
chop it up into bits. about dime-sized. it will shrink a bit, but not much, and as i said, this ginger will be potent. you dont' need much.
take some wildflower honey. i usually use about a lb. and heat it with the ginger in a saucepan for 15-20 minutes. DO NOT LET IT BOIL. it will change the consistancy of the honey.
pour this mixture into a glass pan (breadpans and casserole pans work great). cover with seran wrap and let it sit for 2-3 days. strain the honey from the ginger and keep it (i just put it back in the jar) this is now a medicinal, herbed honey that is WONDERFUL for mixing with herbal teas.
put the pieces of ginger on a baking sheet covered with wax paper in a single layer. place another sheet of wax paper over it (to allow air flow) and let it sit for a week. then coat it in sugar and enjoy. store in a glass container and it should keep for 6 months.