Monthly Archives: August 2011

Listia.com and Dr. Pepper EA sports game codes.

So you say that nothing good in life is free? You think that you can’t get something for nothing? You want dr. pepper game codes so you can get that neat virtual weapon in Battlefield Heroes but you can’t buy dr. pepper with the code where you live? Have I got the solution for you!

Listia.com is a cool up and coming website which acts as a mediator between people who have junk they want to get rid of and people who want more junk. It’s sorta like Ebay, except it doesn’t cost actual money. It’s sorta like freecycle, except people actually want what you’re giving away. It’s sorta like craigslist, except it’s safer because you have the “listia assurance” against scammers.

What exactly is it? It’s a website, where people auction off their unwanted items. Anyone can join and it’s completely free to do so. Even before you’ve joined, you can browse the auctions and see what sort of cool and interesting things people are giving away. Once you’ve decided to join, you get a certain amount of free credits to get you started. If you link your listia.com account with your facebook or twitter account, you’ll get even more free credits. The geniuses at Listia will even give you free credits just for checking in, making comments on other people’s auctions and all sorts of other things.

Where does this lead you if you’re not a US citizen and you want dr.pepper codes? Well, the site is international, so you can sign up and get the free credits just like anyone else. Then you search for dr. pepper in their handy dandy auction search and start bidding. Of course, you have to verify your account before Listia will let you bid on those auctions, but it doesn’t take long to verify your account.

Listia has a seller/buyer feedback mechanism much like Ebay. Good sellers can be weeded from bad sellers by their feedback rating. You can even see what previous buyers have said about a potential seller by looking at their profile.

Does this sound like something you’re interested in? Use this link and look me up when you get there.

What to do with all this yummy summer fruit.

This week has been good for making jams and other fruit preserves. I picked blueberries last weekend and am up to my eyeballs now in blueberry jam, blueberry pie filling, hedgerow jam and the like. While taking a break from the canning pot I came upon an old copy of HomeFarmer, for dreamers and realists. It’s a magazine from the UK which is really great for people like me who dream of living on their own homestead.

I found an article on old curd recipes in this edition and have decided that I would make some curds next. I have made orange curd in the past, and it was yummy. Unfortunately, my source of organic citrus has dried up so I need to find a new type of curd.

I found a recipe for mixed berry curd, which has possibilities. Here is that recipe:

Makes 3 small jars of curd.
500 grams of frozen mixed berries
2 eggs from your own free range happy hens
60 grams (that’s 2 oz) unsalted butter
200f (7 oz) caster sugar (I think this is powdered sugar)

Defrost the berries in a saucepan then warm them until they turn mushy.
Push the berries through a sieve unto a large heatproof bowl.
Add the butter and sugar to the sieved berries and balance the bowl over a saucepan of fast simmering water, bain-marie style. The base of the bowl must not touch the water. If you want a thick curd, cook the berries directly in the saucepan.
Stir until the butter and sugar have dissolved, then take off the heat and sieve in the egg, stiffing continuously until it is all mixed in.
Continue to warm over a medium heat, stirring continuously, when the curd starts to thicken. When the curd is thick, glossy and coats the back of a wooden spoon, it is ready. If you’ve been stirring for 30 minutes since adding the egg, then this is as thick as it gets.
Ladle into the jars, twist on the lids and leave to cool.
Place them in the fridge to thicken or keep them in a cool dark cupboard. Use within two months.

Just writing about homemade curd makes my mouth water. Homemade curd is sooooo good you’ll want to find a way to make your own double devonshire cream and scones and have a proper tea.

How do you can your curd? Some say you can’t (thanks USDA) but if you’re willing to take your life into your own hands, then you might want to can it. Believe me, once you’ve tasted the curd, you won’t mind thumbing your nose at the USDA.

Wash and sterilize your jars and lids. Never reuse the lids of your canning jars, but you can reuse the jars and the rings.
Ladle your hot curd into hot jars, leaving 1/4 inch headspace. Remove any trapped air bubbles with a clean plastic knife. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply rings. Process 4 ounce jars and half pint jars for 10 minutes at 11 pounds of pressure in a dial gauge pressure canner or a 10 pounds pressure in a weighted-gauge pressure canner.

Aunt J’s Lemon Curd (courtesy of Cooking Light):

1 cup + 2 Tbsp sugar

1 Tbsp cornstarch

1/8 tsp salt

1 cup fresh lemon juice

3 large eggs

2 tablespoons butter

1 teaspoon grated lemon rind

1) Combine the sugar, cornstarch and salt in medium saucepan.

2) Add juice and eggs. Bring mixture to a boil while whisking constantly.

3) Reduce heat and continue to stir until thickened, about 1 minute.

4) Remove pan from heat; add in butter and lemon rind, and stir until butter is melted.

5) Cover and chill in refrigerator until completely cooled and thickened.

Makes about 1.5 cups.

Approximate nutrition for 1 tbsp serving: 35 calories, 1 g fat, 6g carbs, 0.5 g protein

Blueberry Soda Syrup

Today I used up the last of my blueberries. Last weekend DH and I went and picked blueberries at a upick place. We had about 20 pounds of blueberries. The berries were getting old and I had made as much jam and blueberry pie filling as I could stand. I was looking for another thing to do with the blueberries. I still had frozen blueberries from last year, and my dehydrator is on the fritz.

Enter Alton Brown! He can always be counted upon to do something interesting with ingredients. I searched the food network site and found that years ago he made a blueberry soda. Just the thing, as I am still playing with my sodastream.

I took 2 quarts of fresh blueberries and 2 cups of water. I boiled them for 15 minutes until nearly all the blueberries had split. I then drained the fluid with my jelly strainer. I added 2 tablespoons of lime juice and 7 ounces of sugar and warmed up the fluid enough to dissolve the sugar.

Alton says that the blueberry syrup will last for months in the fridge. I don’t think it’s going to last that long. I added a quarter cup of syrup into 8 ounces of carbonated water and YUM!

Best use of blueberries yet!

Ad Square