Author: Mr. Renwick

• Heat the oil at medium temperature in a wok with the lid on. Put in 2 kernels of corn.
• When the corn pops, add the rest of the popcorn. Stir frequently as the corn pops.
• Once it takes at least 3 seconds between pops, remove the popcorn from the heat.
• Sprinkle the popcorn with salt.

• Thaw the frozen fruit in the microwave for 60-75 seconds.
• Put the thawed fruit, ice cream, and milk in the blender. Blend.

Making the Patties

• Combine the ground pork and spices in a bowl. Mix well.
• Using a burger press, make 75 g patties.
• The patties freeze very well.

Making the Sandwich

• Preheat the oven to 275 °F.
• Cut the English muffin in half and cover one half with the Cheddar cheese. Put the muffin halves in the oven.
• Heat two oiled frying pans over high heat. Oil the silicone egg holder and put in in one of the frying pans.
• Cook the sausage patty in the oil pan for 3 minutes on each side.
• Cook the egg for about 3 minutes, or until the desired level of doneness is reached.
• Make a sandwich with the English muffin halves, the sausage patty, and the cooked egg. Serve with ketchup and/or hot sauce.

• Toast the pine nuts in a single layer in an air fryer at 400 °F until they are golden. It should take about 4-5 minutes, but be careful as the pine nuts go from cooked to burnt very quickly.
• In a food processor, blend the pine nuts, lemon juice, garlic, salt, and pepper.
• Add the basil, and blend well.
• With the food processor running, slowly drizzle in 55 g of olive oil. If a creamier pesto is desired, add more olive oil.
• Grate the Parmesan cheese and blend it in with the rest of the pesto.

• Add all the ingredients together in a 250 mL canning jar. Mix well.
• Chill in refrigerator. The dressing tastes better after sitting for several hours.

• Boil the water.
• Dissolve the sugar into the water.
• Let cool, and fill the hummingbird feeder.

• Cut the dipping items into bite-sized pieces.
• Fill the pot with water and soak for at least 30 minutes.
• Cut the clove of garlic in half. Drain the pot, and smear the inside with the garlic.
• Add the cheeses to the pot, and mix in the corn starch and nutmeg. Stir well.
• Put the metal plate on the stove, and put the pot on the plate. At medium heat, begin to melt the cheese.
• Stir the cheese in a figure 8 motion. As the oil starts to separate and bubble, turn down the heat to avoid over-cooking the cheese. The fondue is ready when the cheese starts to bubble, and pours easily off of the stirring spoon.

Prepping the Jars

• Wash the screw ring tops with soap and water, and dry.
• Put the jars in a large pot, and cover with water until the water is 5 cm above the top of the jars.
• Boil for 10 minutes.
• Set the pot aside, with the jars still in the water.
• Put the sealed lids in a pot, and cover with 5 cm of water.
• Bring to just a boil, and ____
• Set the pot aside, with the lids still in the water.

Making the Jelly

• In a blender, blend the red bell peppers, jalapeños, and all the vinegar.
• Transfer to a ____ L pan, add the pectin, and bring to a boil.
• Add the sugar, and return to a rolling boil. Stir constantly, as it will boil over very quickly. Boil for 1 minute, until it reaches 220 °F.
• Remove the jelly from the heat, and skim the foam off the top of the jelly.
• Using tongs, remove a jar and a lid from their respective pots (filled with hot water).
• Ladle the jelly into the jar, until it is about 5 mm from the top of the jar.
• Using tongs, place the lid on the jar, and secure it in place using a clean ring. Tighten well.
• Using tongs, transfer the jar back to the pot with hot water.
• Repeat this process for all the jars. If the last jar that cannot be filled to within 5 mm of the top, do not put the jar back in the hot water. Put it aside to cool, and later store it in the refrigerator.
• Bring the pot back to a boil, and boil for 5 minutes. Remove the jars from the pot, and allow them to cool. You should hear the lids "pop" as they cool, and the lids are pulled inwards (concave). There is no need to wipe excess water from the jars, as it will evaporate on its own.

• In a bowl, mix 4 cups flours with 2 teaspoons salt. Cut in lard. Add 1 cup warm water and mix well. Turn dough on floured countertop. Knead until smooth.
• Divide dough into 10 pieces. Roll dough out into 10-inch tortillas.
• In ungreased skillet over medium-high heat, cook tortilla 1 minute. Turn, and cook for another 30 seconds. Place tortillas between sheets of foil and keep warm in the oven.