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  • I am cold and I have a cold - so I will cure it the way all good coal-miners have done for generations. Nothing warms your bones like a sip of hot boilo.

    I making boilo today

    This is only the basic recipe -all good boilo makers (I count myself in that number) leave something out -something indefinable that makes you come back for more (as if a bottle of whiskey wasn't enough)

    5 oranges

    4 lemons

    1 Liter bottle good-quality ginger ale (use A-Treat spicy ginger ale)

    1 heaping tsp. caraway seeds

    6 sticks cinnamon

    1.5 quarts honey (local preferred)

    optional -orange juice

    1 gallon Everclear or 100-proof whiskey (Four Queens suggested in original recipe) - if you are fortunate enough to have moonshine - by all means!

    * experiment with adding allspice, anise, ground ginger, black peppercorns, bay leaf, golden raisins, cloves - all variations exist. I have heard of some who throw in a peppermint stick candy. If you make boilo -let me know how it comes out.
  • Equipment: 2 big pots, one with tight-fitting lid; cheesecloth, juicer/reamer, colander, funnel, clean dishwashing gloves

    Halve and juice all of the oranges and lemons into the stockpot that has a lid. Throw the rhines (sic) into the pot, along with all of the juice, pulp and seeds. Solids will be strained out later in the process.

    Place the stockpot over medium heat and add the liter of ginger ale, caraway seeds and cinnamon sticks. Pour in all of the honey.

    Allow the mixture to come to a simmer — when it foams, give it a good stir. Cover pot with lid and turn the heat down to medium-low; allow mixture to cook at a bare simmer for 45 minutes to an hour.

    Place a colander in the second large pot. Pour the hot juice-honey mixture through the colander to strain out the big pieces.

    Wearing the dishwashing gloves and working carefully (the rinds are very hot), squeeze all of the pulp and liquid out of the rinds through the colander. Discard eviscerated rinds and rinse the colander.

    Move the colander over the original pot and line it with cheesecloth. Pour the mixture through the cheesecloth to catch any remaining solid bits or seeds. You may need to scrape the cheesecloth with a wooden spoon to press the liquid through. Gather the cheesecloth around the remaining solids and squeeze hard. Discard solids in cheesecloth, and return the strained mixture to low heat.

    Here is the dangerous bit: Working carefully so as not to splash (Everclear is extremely flammable and cannot come into contact with open flames), pour the gallon of grain alcohol into the pot. Despite the name, DO NOT BOIL.

    Warm the mixture through gently for just a few minutes and then remove from heat. Using a ladle and funnel, decant the Boilo back into the gallon Everclear jug.

    Stopper the jug and store in the pantry, or use it to fill smaller glass bottles or jars for gift giving.

    Serve Boilo warm by placing the jar in a gently simmering pan of water with the lid off; the water should come three-quarters of the way up the jar. Remove from the pan with tongs and serve straight up in shot glasses.
  • I am also making 7-Veggie Soup .


    1/4 cup olive oil
    1 medium yellow onion, large dice
    4 medium Jerusalem artichokes (about 8 ounces), also known as sunchokes, peeled and cut into large dice
    2 medium parsnips (about 12 ounces), peeled and cut into large dice
    2 medium Yukon Gold potatoes (about 12 ounces), peeled and cut into large dice
    1 medium carrot (about 5 ounces), peeled and cut into large dice
    1 medium celery root (about 20 ounces), also known as celeriac, trimmed, peeled, and cut into large dice
    1 medium fennel bulb (about 12 ounces), stalks trimmed, cored, and cut into large dice
    1 medium turnip (about 7 ounces), peeled and cut into large dice
    1 tablespoon kosher salt, plus more as needed
    6 cups (1 1/2 quarts) low-sodium chicken broth or vegetable broth
    1 tablespoon freshly squeezed lemon juice, plus more as needed
    1 teaspoon finely chopped fresh rosemary leaves
    2 to 3 dried pequín chiles or pinches of red pepper flakes (optional)


    Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.

    Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tight fitting lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.

    Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.

    Remove from the heat. Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine. Taste and season with additional salt and lemon juice as needed.
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