Jellied Beef

Since I first made a post regarding jellied beef in February 2025, I have made some tweaks to the recipe which reproduce almost exactly the sandwich meat I preferred when growing up. The product had completely disappeared from grocery store shelves by the mid-70s, nor could it be found in butcher shops. I finally found a recipe for "Jellied Melange" in the Encyclopedic Cookbook, but it used chicken rather than beef. Even my first try at recreating my childhood favourite was "close enough for gov'mint work," but I decided to give it another go with some beef stew meat I've been archiving in my freezer as "too expensive to use." Given the rapidly rising cost and the potential introduction of "mystery meat" courtesy of the current administration, this may well be the last beef I eat. I'm going to enjoy every last bite!

It's a fairly simple recipe, and this is my adaptation of it:
1 lb. beef stew chunks
1 16 ounce can beef broth
1 cup water
2 envelopes Knox unflavoured gelatin
1/4 cup water
1/2 tsp. onion powder
salt and pepper

Combine the beef broth and water. Add the beef and simmer it for an hour and a half, or until it can be easily shredded with a fork. Remove the meat from the broth. Add salt, pepper and onion powder to the broth and reduce it to roughly 2 cups. Meanwhile, soften the gelatin in 1/4 cup water for five minutes, during which time shred the beef as finely as possible. Put the shredded meat in the refrigerator. Add the softened gelatin to the hot broth and stir until well dissolved. Put the broth in the fridge, and once it begins to set, stir in the cooled shredded meat (just like you'd do if you were adding fruit to Jello). Pour the mix into a lightly greased mold (I use a loaf pan) and chill until firmly set. You can easily increase the recipe if you'd like. Just use 1 envelope of Knox gelatin per each 1 cup of water.

Cinebar School Bell

Sometimes, geocaching puzzles and multi-caches can be solved using the internet. It's always worth a try, anyway, but in this case, not only couldn't I find any images of the plaque, Google couldn't even find a reference to the bell! Since I was going out for Chinese in honour of September Morn, I decided to pick up a few geocaches en route to the restaurant, and thought I'd try to get a leg up on this one. I got a little...miffed? annoyed? frustrated? that Google was so stupid it couldn't find a historical marker. I'm feeling rather rebellious at the moment (September brings out the pirate in my soul), so for future reference, here is the object in question, plaque and all. Another bit of information I'd like to impart to Google, yellow-bellied cowards that they are, is that Lake Ontario is owned by two countries. There's a boundary line running smack through the middle of the lake, so if you (Google) plan to call the US' half "Lake America," you can bloody well put "Lake Ontario" on the Canadian side of the line. And keep in mind that the US is the only country insisting on "Lake America" and "Gulf of America." The rest of the world understands that these renamings are nothing more than the conceits of a dog determined to lift his leg on every telephone pole in the neighbourhood.

September Morn

My customary greeting for this day hardly seems appropriate, given the fires raging in close proximity to where the best days of my life have been spent as part of my celebration of the Beautiful Month, but although my heart aches, I give you "A glad, good September Morn."

Onion-dyed Skein

The weather wasn't optimal for this solar-dyeing experiment, but I am pleased with the results. Ideally, it would have stayed hot for the full period, however, we moved into a cooling trend after just a few days. In all, the dye bath temperature was quite warm (I could still stick my hand in it) for the first 3-4 days of the 11 I left the yarn to steep, cooling to ambient (45-90 degrees) for the remaining time. I left the jar outside overnight, meaning it cooled down substantially and then had to re-warm during daylight hours, a slow process at best. This was 32 grams of handspun wool (Corriedale) with an equivalent amount of onion skins. I remembered to agitate it occasionally (maybe five times at most). Even so, the wool dyed very evenly.

Bike Caching

It's been a long time since I did any serious geocaching, but since they introduced "Treasures," I've started participating again, at least as a cache hunter. Collecting "Treasures" is kinda like collecting Pokemon, except you have to find a cache to earn one (and the requirements vary). Since I had business in Yelm this morning, I threw my bike in the car and, with twelve caches on my list, set off on a ride south from Rainier (town of). I found 11 of them. The last one was strongly defended by bees (I'm allergic), so I prudently retreated without giving it much effort. My ride wound up being about 7 miles in all, proving that the old Crow still has life in her yet.

Aphis Nerii, Oleander Aphid

While I normally take great joy in announcing a new find, I am not exactly thrilled with having discovered an infestation of Oleander Aphids (Aphis nerii) on one of my milkweed plants. The field guide says, "Its bright colors advertise the fact that this species is chemically defended, thanks to chemicals borrowed from their host plants." What, you couldn't have guessed from the black spines (cornicles) sticking up from their backs? The bright orange colour and black legs/cornicles differentiate this species from another less orange aphid, A. gossypii. Although the ants were doing their damndest to get the infestation under control, I took soap spray to the infected pods and leaves. This particular aphid is an introduced species.

Eggplants

The variety is called "Millionaire," and I had no idea what to expect of it other than its being purple-skinned. I now know that it is harvestable at "fingerling" size (or perhaps larger), and that it fries up to be tender and flavourful. The round one was the exception to that statement. It was the first one to form, and where it got the idea that it was supposed to be round is anyone's guess. It was tough as an old boot, and I didn't bother cooking it. The "fingers" were split into quarters lengthwise, and were fried in butter with a little salt, pepper and a dash of chili powder until they just began to crisp a little at the edges. Small though they are, they were much better than any store-bought eggplant I've ever cooked, and the best part is that the plant is bearing heavily. I'll have another batch tomorrow.