Our twice-monthly organic food box came with a ton of apples and kiwis last week, which are both perfect for dehydrating. I pulled out our trusty dehydrator that we received as a wedding gift and got to work.
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| Core apples & cut all fruit into uniform slices. If the slices are the same size it means they will dry at the same speed. |
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| I only have 4 trays - I definitely need more. |
I found a tasty recipe on the Pioneer Woman website: Fried Mozzarella Sticks. They are SO GOOD! And very quick/easy to make. Perfect to whip up for parties or a night when you just need something fried and cheesy.
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| Get the ingredients together. Dip cheese sticks in flour, then egg/milk mixture and coat with panko/parsley flakes. |
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| Lay on baking sheet and place in freezer for 30 minutes. |
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| Fry in canola oil, no more than 2 minutes. |
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| Enjoy with sauce! |
D took the boat down to the Kenai River this week to fish for king salmon and dipnet for reds (sockeye) with a buddy. I had to stay home and work (hey, somebody has to make the money!) You can read about our past dipnetting experiences HERE (2010) and HERE (2009).
With just one person netting (D drove the boat since I couldn't go) it was slow going for the guys. But in total D brought home a whopping 35 fish for us, which is legally what we are allowed to have for the season. We don't usually keep that many, but since we haven't had a chance to fish very much this summer I'm happy he was able to do that.
After checking out our healthy stock of canned salmon (from last year) it was decided that we'd just clean and fillet these reds, and then process them. D had gutted 1/3 of the fish on the river, but had 2/3 left to do at home. While he worked on that, I washed the fillets, laid them out to dry a bit and then cut them to fit in the vacuum-seal bags. It was approximately a 5-hour process for us both. 35 fish means 70 big filets! My back was killing me by the end of the night, and I'm pretty sure I still smell like fish.
