8 thoughts on “Recipes”

  1. i made your Smoky Rhubarb Bourbon Barbeque Sauce (simply delicious) and was wondering how long I can store it in the fridge?

    Thanks for the information,
    Bob Boche

    Reply
    • Hi Bob!
      I’m glad you liked it! BBQ sauce disappears so quickly around here that it never is stored longer than a week or two. I am guessing that 3 weeks in the refrigerator would be max. Now that another batch of rhubarb is ready to pick, I plan on freezing some of the sauce to see how well it holds up, and will post an update. Enjoy summer!
      Carlotta

      Reply
  2. I’m trying to find a way to ask you a question ⁉️ your hyaluronic acid and vitamin C serum is great but I’m wondering what I’m doing wrong. My serum is so thick it won’t come out of the bottle after I frigerate it. Any advice?

    Reply
    • Oh no! I have never had that problem – usually 1/2 tsp hyaluronic acid powder isn’t enough, so I have to add for a thicker serum. You must have a super-powerful brand. Do you mind telling me which brand hyaluronic acid you have, and where you get it? How long are you refrigerating the serum? Try shortening the chill time, as even ten minutes might be sufficient to activate the thickening on your over-achieving h.a. powder. My only other suggestion is to decrease the amount in the recipe. It is potent stuff, and a very little goes a long way.

      Reply
    • Hi Marta! I am so sorry that I did not see your question! Thank you for pointing out that I neglected to list baking powder in the ingredients list. I have added it in there now. 1 tsp baking powder. I hope you enjoy beef oysters as much as we do!
      Carlotta

      Reply
    • Oh my. That is a good question! I don’t do any water bath canning — just pressure canning — and have never tried canning bbq sauce. I tend to stick pretty closely to approved canning recipes. If you try it, please let me know the results!

      Reply

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