A little fall is in the air so I’ve worn long pants instead of clam diggers (capri’s to the rest of you) this week to work. Daytime temps have been in high 60’s low 70’s. Night time nothing to worry about. So this morning as usual I packed no jacket and had the roof wide open on the Mini Cooper. For a while I even drove with my window open, watching the beautiful red sunrise and the sky turning from dawn to what was going to be blue skies.
So I was a little taken aback when I checked CNN.com and my local weather graphic said this–>
The little symbol for snow and the word flurries. I gave it a chuckle. After all CNN is a long way away. What do they know. Then I checked my local newspaper and glanced at their online temperature and conditions symbol. Same. 37 and snow flurries. (I have this graphic somewhere else and will load it tomorrow).
Fall gets me into the cooking and baking mood big time. I don’t can, freeze at all, and I don’t preserve in other ways much. Today’s treat? Gluten Free Beef Jerky. I do use my at least 25 year old dehydrator all year round. When I worked with a duck hunter for about 5 years, every October he’d bring me as many pounds of duck breast as I’d like, no limit, so I could make duck jerky. YUM. He retired two years ago and has somehow left me off his list. So then I went back to making beef jerky. A few years ago I purchased a jerky press. Like those old Mirro cookie presses except this is all plastic and you can throw it in the dishwasher when you’re done. My current batch jerky batch is made with 2 pounds extra lean ground beef and 1/2 cup San-J Gluten Free Teriyaki Marinade. It’s flavored with soy, vinegar, garlic powder, onion powder and other things I put in my usual jerky marinade, just no gluten!!! Just started drying it 30 minutes ago and it should be done by morning. Gluten free so both Graham and Rachel can enjoy it. 🙂