Here is my homemade maple tree tap I used to tap my trees for syrup. I was surprised how easy it was to start collecting the liquid.

As far as days go, this one will go down as a perfect 10! I am thinking these are the “good old days” of tomorrow.

Daily Med!

Children need models rather than critics.

– Joseph Joubert (1754-1824) French Philosopher

TJ’s Homemade Mayonnaise

For the record, I am not fan of mayonnaise. I’ve always thought if something can sit in the refrigerator for years, it can’t be good for you.

Also this little experiments took three attempts before it I succeeded.

2 or 3 egg yolks
1 cup Canola oil
½ cup Extra Virgin Olive Oil
1 ½ Tablespoon White/Red wine vinegar
½ lemon or 1 tablespoon
1-2 teaspoons Horseradish Mustard (Dijon works)
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)

Drop yolks into bowl and let then get to room temperature. Start mixing, I used hand mixer, for a minute and add ½ tablespoon of the vinegar. Combine thoroughly before adding, salt, cayenne, and mustard. Mixing at a fast speed, drizzle the oil in very slowly. As the mixture is blending, add the oil a bit faster and the rest of the vinegar until it is gone. Add the lemon juice last to give the mayonnaise a tang.

Turns out, this was surprisingly good.

TJ’s Homemade Worcestershire Sauce 2 Tablespoon Olive Oil…

TJ’s Homemade Worcestershire Sauce:

2 Tablespoon Olive Oil
1 onion (coarsely chopped)
2 Jalapenos (cut up with seeds & stems)
1/2 pepper (coarsely chopped)
I cooked the above for a few minutes until the onion stated to lighten.

Add the following:
1/2 bulb garlic (finely chopped)
1 teaspoon fresh ground pepper
1 lemon (peeled and broken into pieces)
2 cans anchovy filets
1/2 teaspoon whole cloves
1 1/2 Tablespoon Kosher Salt (any salt would work)
16 oz Dark corn syrup
3/4 cup sugar cane syrup (honey works)
1/4 cup honey
1 quart white vinegar
2 cups water
1 cup grated horseradish fresh or store bought. I used some fresh frozen from the garden.

Bring to a boil then reduce heat to a simmer for 5-6 hours. Everything cooks down pretty quickly but you still need to strain to get the big chunks out before putting it into storage containers.
Note: I used Emeril’s recipe as a base and added my touch.