Marilyn always makes this great cleaning solution- That’s my mum โ
I always keep some at the ready-
It smells so CLEAN & FRESH-
It’s great for washing windows, counters, sinks, walls, etc.
I wouldn’t use it on my hair though— I’d probably go from brown to blonde!
Not that there’s anything wrong with blonde!
1/2 gallon distilled water
8 oz. isopropyl alcohol
1 T. PRELL
Mix together & use in a spray bottle.
This solution works very well with the mocrofiber cloths but I hate the way they feel-
I prefer a cotton towel or paper towel.
Saunter into William Sonoma & Sample our Delightful + Delicious Epicurean Treats!ย Friendly staff + talented Artisans throughout – Did I mention scrumptious treats?
ย
have you tried our new Jam? OJAI HABANERO APRICOT JAM – heat level 2ย
Recently the 60th annual Specialty Foods “Summer Fancy Food Show” took place in
New York City.
The Cypress Grove Chevre Group selected Ojai Jalapeรฑo Jelly to pair with their classic
“Herbs de Humboldt“!
“The fresh taste of a hand-mixed blend of Herbs de Provence balance simply, yet perfectly. All the herbal flavors you love dried at the peak of the season. Clever in name, classic in taste”ย
The American Heart & Stroke Association (Santa Barbara Chapter)
May 3, 2014
The American Heart Association presents โHeart Beach Ball,โ an event to raise funds for research and initiatives preventing heart disease.ย The American Heart Association is committed to helping our children live stronger, healthier lives with education, research and public policies that effect where they live, learn and play.
New information in the areas of congenital heart defects, heart transplants in children, cholesterol levels in teens and diabetes rates in children as well as adolescents
are just a few areas we are currently investigating.
For the second year we are continuing our fight against youth obesity, a major risk factor for heart disease and stroke, in Santa Barbara County.
The Healthy Futures Program seeks to empower students and their families to make healthier lifestyle choices by providing them with an understanding
of heart disease, nutrition education and encouraging them to be more physically active.
Dr. Joseph Aragon & the AHA team outdid themselves again!
Fun was had by all that attended-
Inspiring stories of life changing events were shared by special guests-
Meatย โฅ’r I’m not, but my dear, sweet friend Virginia keeps saying, “move over mint jelly” when she thinks of serving her favorite Jelly with Lamb- Ojai Jalapeรฑo Jelly that is!
Make lamb the way you โฅ it & try this recipe for your eyebrow-raising sauce!
It’s sure to stir conversation-
Move Over Mint Jelly Sauce
One 11-ounce jar of Ojai Jalapeรฑo Jelly 15-20 fresh mint leaves 1 lemon- zested about 1/4 c. fresh lemon juice
Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.
Pour mixture into individual ramekins. Serve at room temperature.
Garnish each dinner plate with a sprig of rosemary & mint leaf.
If you have any left over, refrigerate. It will last about 3 days. This sauce is quite tasty on Indian food too- Fresh & delicious!
Excellent served with Zaca Mesa Winery 2011 Chapel G Syrah
Toss together; 2 c. organic beets, spiralized, then lightly steamed, or microโd ‘al dente’ 2 c. organic Granny Smith Apples, spiralized or sliced thin 1/2 c. organic kale, or a handful of fresh parsley- chopped 1/2 c. organic celery root, (anise root, or jicama are also delicious)- chopped
Dressing; (heat & mix over low heat, do not boil) 1/2 c. olive oil 2-3 t. Ojai Jalapeรฑo Jelly
Use organic, local ingredients whenever possible-
Ojai’s Tangerine Man; Jim Churchill grows the best tangerines I’ve ever had-
they’re way better than candy!
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6
2 pounds free range Chicken- (boned, white meat)
2 t. salt
oil for frying (about 2″ deep in a frying pan)
Batter:
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water
Sauce:
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly
1 or 2 fresh squeezed Mexican limes
1 1/2 c. “Pixie” Tangerine Juice or orange juice
4 T. cornstarch
Garnish: 1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
(Pixie tangerines or Orange can replace pineapple)
3 carrots- cut in circles
1 1/2ย c. sugar snap peas- (or green beans)
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”
1.
Rinse then pat dry chicken. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkleย with salt.
2.
Toss chicken into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.
3.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.
4.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & & lime juice.
In a separate small bowl mix; cornstarch & Pixie (or orange) juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickenedย & somewhat translucent.
Keep slightly warm until you’re ready to serve.
5.
Dip chicken in batter mixture.
6.
Heat oil in deep frying pan, wok or deep fryer (about 375โข)
Cook chicken 3-5 minutes (golden brown or a tad more). Drain off excess oil. Set aside in a warming dish until all fish is prepared.
7.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.
Use organic, local ingredients whenever possible-
On the Sea of Cortez Dorado & Wahoo are plenty- Tonight’s dinner: “Ruby’s Sweet & Sour Dorado”.
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6
2 pounds fresh fish (Dorado, Halibut, Sea Bass, Wahoo- any mild white fish, chicken or pork is excellent)
2-3 t. salt
oil for frying (about 2″ deep in a frying pan)
Batter:
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water
Sauce:
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly (I prefer the flavor & color)
3-4 fresh squeezed Mexican limes
1 1/2 c. pineapple juice
4 T. cornstarch
Garnish: 1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
1-2 carrots- cut in circles
1 c. sugar snap peas- tips cut off
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”
1.
Rinse then pat dry fish. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkleย salt over fish.
2.
Toss fish into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.
3.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.
4.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & lime juice.
In a separate small bowl mix; cornstarch & pineapple juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickenedย & somewhat translucent. Keep slightly warm until you’re ready to serve.
5.
Dip fish in batter mixture.
6.
Heat oil in deep frying pan, wok or deep fryer (about 375โข)
Cook fish about 3 minutes- until golden brown. Drain off excess oil. Set aside in a warming dish until all fish is prepared.
7.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.
Delicious & easy to make! I throw it together & toss it in the oven when I have a few hours of paperwork to catch up on at home-
2 ripe mangos (about 2.5 c. pureed mango) 1/3 c. Ojai Habanero Jelly (play around with this & add the heat/sweet level you prefer, could be 1 T. or 1/3 c.) 1/4 t. xantham gum (gingerly sprinkle into blender so it doesn’t lump) 1 T. Canola oil
Score mango in fourths. Peel. Using a serrated knife, scrape inside of peel for every last bit of juicy content. Cut chunks directly into blender, then use your hands to extract remaining pulp & juice from pit.
Blend; chop, pulse, puree.
Pour onto silpat or parchment paper & spread thin, & as even as you can (about 1/16″)0.
Bake for 2-3 hours @ 170โข
Lay on racks to cool.
Peel fruit leather off silpat (or parchment paper), & lay on wax paper, then cover with another piece of wax paper.
Roll it up & cut with kitchen shears, into single portions. Store in snack bags. I keep them in the refrigerator.
Warning; they don’t last long because they’re tastier (& healthier) than candy!
