I really don’t have the blahs; I just needed to make a play on words. However we are experiencing a drought of sorts here in Maine. Luckily we have wells that are providing water from aquifers deep within the earth. In fact, I’ve heard from semi-questionable resources, those aquifers carry water all the way from New Hampshire. Don’t quote me. Quote someone else.
I’m going to a birthday party tomorrow evening for two married people who are both celebrating their 75th years. Although they were born a few months apart who’s counting right? Close enough for a twin celebration in my book anyway. I’m going to try to make a chutney for them both as a gift. They’ve informed me that they like it and I have enough rhubarb on The Castle royal grounds to harvest and cook up a batch. Luckily I have found my two fave chutney recipes in my documents folder. Check them out. They really are tasty.
I read about the USS Razorback this morning in a newsletter that comes from my reunion page for the USS Sirago. Sirago was my first submarine and the one that had a great deal of influence on my upbringing. When I was aboard her there were many crew members who had experienced WW II as younger sailors. This was in 1958, only thirteen years after the end of the war, therefore many of the older crew had served aboard submarines and other types of vessels during those years. Getting back to the Razorback, she was a veteran of wartime action and after her career with the U.S. Navy had ended in 1970 she was sold to Turkey. In 2004 the town of N. Little Rock, Arkansas bought her and brought her back to use her as a museum. The story is quite exciting if you ask me. Read all about it here: https://en.wikipedia.org/wiki/USS_Razorback_(SS-394)
Here are those two recipes I spoke of earlier. Follow the directions precisely, or not. However you make this I’m sure either one will knock your socks off.
Peace out,
G. M. Goodwin 11 August 2016
Cranberry Chutney Josephine
12 oz. Fresh cranberries
1 cup Orange juice
½ cup Maine maple syrup
2 tbsp chopped onion
1 tsp salt
½ tsp cayenne pepper
½ tsp mustard seed
2 tbsp crystallized ginger
1 cup golden raisins
¼ cup (or more) Maine wild blueberries
1 rounded tsp cinnamon
Put large enough pot on burner with flame going. Put ingredients into pot haphazardly or carefully depending on how you like your chutney. I do it haphazardly with one eye on the consequences.
Bring pot to a boil slowly as to not scald the bottom dwelling fruits. The raisins tend to sink until the mix is thick enough to support them. Boil the mix gently maintaining the heat under the pot just right. As the cranberries begin to pop lower the heat slightly so things don’t get out of hand. Stir frequently to marry the mix. When the berries begin to thicken, as cranberries will, turn off the heat altogether and give the mix a good stirring. Let sit about 20 seconds and take a small amount on a teaspoon to sample and relish the result. I usually put the pot on the back porch on the railing to cool it down. You’ll have to figure out a similar way or just let it sit on the stove top.
This recipe is the property of George Goodwin. Anyone can use it as long as I get immortal credit for it.
Call me at 207 633-0843 to let me know how it works for you.
And here is the “Fingerless Rhubarb Chutney“. Pat Fraker is a friend from the “Y” in Boothbay Harbor.
RHUBARB CHUTNEY
Pat Stewart Fraker
2 lbs of rhubarb (9 cups)
1 lb of brown sugar (2 ¼ cups)
1 large onion
1 ¼ cups of Sultanas (small seedless raisins)
1 ¼ cups of currants
½ teaspoon of cayenne pepper
2 – 3 tablespoons of curry powder
½ teaspoon of mustard seed
2 tablespoons of salt
½ pint of vinegar
½ teaspoon of ground ginger
¼ pound of crystallized ginger (1 cup)
Cut rhubarb, finely chop onion and put all ingredients into a large pot.
There is no need to add any liquid other than the vinegar. The rhubarb has plenty of its own.
Simmer for 1 ½ hours stirring occasionally to keep from burning/sticking.
Best to all,
George Goodwin
Playing Fair and Being Kind 