Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Friday, October 16, 2015
Deep Fried Maple Leaves...Maple Tempura
Have you ever eaten maple tempura"? Autumn leaves can make a tasty snack with a pint of beer. Here in Wisconsin, we will deep fry just about anything and put it on a stick...
1300 ago, Minoo Mountain , bishop's praised the beauty of the maple leaves that shine in the waterfalls..
The Japanes have been eating Maple leaves for many years.
Since then, we have improved the recipe and taste to more of the American palate.
Autumnal leaves that I use I have grown from the my Japanese Maple tree. I use only pesticide free leaves.
12 smaller tender , clean and dry maple leaves
1 cup milk
1 cup flour
1 tsp baking soda
1 tsp. maple syrup or flavoring
1 tsp. sesame seeds (optional for nutty flavor)
1 Tablespoon brown sugar
1½ quarts oil
Heat oil to 375 degrees. (Use a thermometer and watch carefully)
Whisk together milk, flour, baking soda, sesame seeds, maple syrup, sugar and egg until smooth.
Coat several leaves with batter.
Fry a few at a time, for several seconds, until golden brown.