Getting Ready

I wrote this on Sunday, thought I hit post, but apparently saved it as a draft. I'll share it anyway. 

So many thing have happened since my last post.  The idea of putting them all down is overwhelming. And it would be quite a long post.  So I'll start with where we are now. 

Life has been going by at a dizzying pace. I have been caught unprepared more than once recently.  So today, I'm getting prepared for the upcoming week. Hopefully having spent a day doing some cleaning, laundry and prep cooking will keep us from scurrying around at the last minute trying to find something quick to make for supper or school lunches.

This morning I took a bit of time and made a big batch of meatballs and a couple meals worth of chicken strips to put in the freezer.  I also put fresh cut up pineapple in individual containers and froze a pan of brownies. Our bases are now covered for keeping meal prep the rest of the week quick and simple.

Fruit to go.  Cut up pineapple and some cinnamon applesauce for school snacks.

The meatballs are just my standard semi-recipe. Most of the measurements are estimations, sorry, I'm one who eyeballs most things.

1 lb. Ground beef
1.5 lb Ground pork
2 eggs (the one I picked was a double yolker)
1/4 cup milk
2 Tbsp Worcestershire sauce
Dry minced onion
Garlic powder
Savory herb rub
Salt & pepper

Mix it all together with your hands.  Put golf ball size meatballs on a parchment lined baking sheet (with sides) and bake for about 30 minutes, turning halfway through.

The shape of the meatballs is almost as exact as the recipe ;)

The chicken strips are almost as complicated.

Boneless skinless chicken breasts, cut into strips
2 eggs
1/2 cup milk
1 cup flour
Salt & pepper
Savory herb rub
Paprika
Oil for frying

Mix milk & egg in one pie plate.  Mix flour and seasonings in another.  Roll the chicken strips in flour, then dredge through the egg mixture, then back through the flour.

Place in a heated skillet (the oil should already be in there and hot).

Fry til golden brown.  They don't need to be cooked through, since you'll be reheating them and they will finish cooking then.

Drain on paper towels.

The chicken strips are as uniform as the meatballs.  I like to think of them as "rustic" and "home style".

After the chicken strips and meatballs were done, drained and cooled, I put them in Ziploc bags. I popped them in the freezer and when I'm in a pinch for supper on the fly, I can pull them out and whip up a couple quick sides. And done. Onto spelling words or whatever comes my way.

I took a pan of brownies I made a few days ago and cut them into squares to go in the freezer as well.  They weren't disappearing as quickly as I thought  and I didn't want them to go to waste. I'll pull those out later on too.

The whole gang all set and ready to go.  There were 2 brownies that didn't fit.  I had no choice but to eat them.

The last thing I did before I threw everything in the dishwasher was to go through my little bin in the fridge where I keep single serve stuff for school lunches and tidy it up a bit.  I threw the little containers of pineapple and some applesauce in there so it's ready for the quick morning snack grab.

The fridge "snack bin".  Yogurt, cut veggies & fruit and cheese sticks live in here.  And sometimes, juice boxes & pudding cups.

Like I said, lots going on here lately as winter is finally releasing it's grip.  Here's hoping for a smooth week.

Happy Springtime Sunday!

Winter Wrap-Up: Part One

Over the past several weeks, I have been working on getting indoor things done.  I really wanted to get some things off my to-do list before Spring.  So, in my rare moments of spare time, I've tried a couple new recipes, got some sewing done and finally got a handle on my ridiculous recipe collection.  This would be a crazy long single blog post, so I'll write it in a couple of posts.  

The first thing I checked off my list was using up the half-filled jar of   Salted Caramel Pear Butter that was in my fridge.  Pear butter was not something that had been on my must-try list of things to can.  But, my neighbors asked for help with several pounds of pears they had purchased from a school fundraiser.  It was a little late in the life span of fresh fruit to save many of the pears to can as halves or slices.  We saved what we could, but the ones that were just too mushy were turned into this heavenly jam.   I found the recipe on Pinterest we had the stuff, so we went for it. We were pretty impressed with ourselves on this.  Nothing went to waste, even though the fruit was really REALLY ripe. 

We used pint jars to can the pear butter because that's what we had handy.  Hence, we wound up with one jar that wasn't full and needed to be used right away.  So, back to good old Pinterest for Pear Butter Cinnamon rolls.  I found a handful of recipes that were all slightly different, so I just used them as a guideline and did my own thing.  They were large and sweet and lovely.

Here's the recipe for my version of 
Salted Caramel Pear Butter Cinnamon Rolls. 
(Say that five times fast!)

Rolls:

2 loaves frozen bread dough 

1 cup Salted Caramel Pear Butter (link to the recipe above)

1/2 cup brown sugar

1 cup chopped canned pears

A good shake of cinnamon

2 Tbsp. raw sugar (or plain white sugar)

1/2 tsp. corn starch

Frosting:

Mix canned vanilla frosting with a block of cream cheese, a splash of milk and powdered sugar to taste.  (this was sort of a pinch hit frosting I made for the last batch of cinnamon rolls I made.  It makes a LOT, so I froze the extra and used it on these rolls.  It was perfect.)

The rolls are pretty straight forward.  

Thaw the dough overnight in a greased pan with a dish towel over it on the counter or some draft free place (like the microwave). 

Once your dough is thawed and had a chance to rise, punch it down and roll it out into a big rectangle. 

Fill the dough by  slathering it with your pear butter.  Sprinkle on the brown sugar (and if you're not frantically trying to do 17 other things at the same time, you would also add in the cinnamon and corn starch at this point) and then the chopped pears.  

Roll up dough and slice.  I usually cut my slices about an inch or so thick.  If you want monster cinnamon rolls like you get at a restaurant, cut the slices thicker.  This particular batch of rolls leaned toward the "thicker".  

Set the rolls in a greased cake pan.  I used a 10 x 15 pan, but if you only have smaller pans, just use two.  This is probably common knowledge, but I try to put the outside edges of my rolls (the flappy seam part that never fully sticks for me) facing in toward the other rolls.  This way it can't escape and come undone.

Cover with a towel again, set back in a draft free place and let them rise for about another hour.  They should just about double in size.  

*If you should get to this stage and realize that you left the cinnamon out of your cinnamon rolls, then mix the cinnamon/raw sugar/corn starch together and sprinkle over the top.  It'll be fine.

Bake at 350 degrees for 30-40 minutes, depending on how thick your rolls are.

Let them cool almost completely, then glob on the frosting.  I've never ever had a cinnamon roll that I thought had too much frosting on it, so let 'er rip.

Plan to have a pot of coffee and or some cold milk to serve with these guys.  

This recipe is pretty free-form in that I was going a zillion places at once when I made them and wasn't very focused. Frankly, I'm impressed that I even remembered to take any pictures of the process.  I forgot the dough in my microwave for a few extra hours in the morning and it looked scary at first.  But it was OK.  I put the covered dough in the fridge until I got home that night.  Canned pears are really wet.  So I added a bit of corn starch so my rolls wouldn't be slimy.  It also helps thicken up that yummy caramel ooze.  I forgot to put the cinnamon inside the rolls.  So I sprinkled it on top instead, thinking that if I mixed it with a bit of sugar it would melt down into the rolls.  It sort of did, but what happened was even more glorious.  It mixed with the frosting.  Oh. My. Stars.  Best kitchen mistake I ever made.  I'm not always this clumsy in the kitchen, but when I am, I have to tell about it because it's just too funny not to share.  Besides, I did get cinnamon rolls out of the deal and cinnamon rolls are always worth sharing.

A Quick "Jam Session"

So, I've had this jar of chokecherry juice in my freezer since August.  I've been meaning to make it into jam/jelly.  I finally did it today.  Possibly my best chokecherry creation to date.

This is not a true, pure straight up chokecherry jam.  I also had a handful of frozen strawberries leftover from some Christmas Jam I made, at you guessed it, Christmas.

I thought they sounded like a good combo, so I thawed them out and put them in with the chokecherries.  But then I ran into my classic jam dilemma.  Just too much for a four jar batch and not quite enough for a six jar batch.  (I use the Ball brand pectin with the flex-batch recipe on it)  I can't just pour out that extra half cup of precious chokecherry/strawberry mix.  Nope that would be wrong.  Immoral.  Possibly illegal.  So I think for a minute.  I dig around in the freezer.  Then, I find it.  A bag of frozen raspberries.  I add another 3/4 of a cup or so, enough to that my measurement comes up to that magic 4-cup line on the measuring pitcher.  The results are just plain wonderful.  

Here's the "recipe" for my clean out the freezer jam.  I think I'll call it Cherry Berry Jam. That sounds good.

Cherry Berry Jam

makes 6 half pint jars full

2 1/2 cups chokecherry juice

1 1/2 cup total strawberries and raspberries, crushed.

1 cup water

9 teaspoons lemon juice

4 1/2 tablespoons low sugar pectin (I use Ball brand)

1 1/2 cups sugar

Mix everything except the sugar together in a big pot.  A Dutch oven sized pot will do nicely.  

Bring to a rolling boil.

Add sugar all at once.

Bring back to a boil and boil hard for 1 minute.

Ladle into hot jars.  Adjust two-piece caps.

Process in a hot water bath for 10 minutes.

Enjoy :)

Oven Roasted Tomatoes

This morning I finally had time to get around to the basket of little tomatoes I got from my father in law's garden.  There wasn't enough to haul out the canner and make sauce.  I had just a little over a pound to work with.  These are Dennis's own variety of tomatoes that he calls a Long Cherry.  They are bigger than a cherry but smaller than a plum and obviously oblong in shape.  They are nice and fleshy, very little seed goo so they are great for cooking.  Perfect for this particular application.

It's pretty straight forward.  I've found a few recipes for this on Pinterest.  Because my tomatoes don't really fit the criteria of either cherry or plum and they're somewhere in between, I decided to use the recipes as a guideline and not a hard and fast rule. The sites I got the recipes from are oven roasted cherry tomatoes @ Blissfully Content Blog and oven roasted Roma tomatoes @ Food in Jars Blog.

Basically, all you do is wash off any dirt and cut off any shriveled or mushy parts (assuming that you're like me and have had your tomatoes sitting for a bit to finish ripening and then forgot about them.  Otherwise you can skip the whole cutting off the icky parts step).  Then slice them in half the long way.  Arrange in a single layer on a parchment lined rimmed cookie sheet.  Give a generous drizzle of oil and sprinkle of salt.  Most recipes call for olive oil.  I use sunflower oil because it's what I have on hand.  I happened to have a snazzy Himalayan pink salt grinder from Costco, so I used that.  Any coarse salt works.

Put them in the oven at 250 degrees for about 3-4 hours until they have reduced to about 1/3 their original size.  Here's where I'm going out on my own.  Recipes for plum tomatoes say 200 degrees for 10-12 hours.  Cherry tomatoes say 300 degrees for 2 hours.  I'm going to split the difference.  

Let them cool completely then pop the whole pan in the freezer to flash freeze.  Once they're frozen, transfer them to a Ziploc bag and store in the freezer. (The last time I did these, I put some of them in a jar of olive oil in my fridge as the recipe said.  They molded.  I was bummed.  That pint jar had a lot of tomatoes and a lot of good quality -read: expensive- olive oil in it.  I'll stick to freezing them.)

Pull out a few and give them a rough chop and add them to any dish that can benefit from a nice shot of concentrated tomato flavor. I like to toss a few of them in with my carrot/celery/onion at the beginning of making a stew and let them melt in with the other veggies.  If you're a fancy hors d'oeuvres type, you can put them on a slice of baguette with a smear of goat cheese.

Enjoy!

Happy Monday Everyone :)

Marriage and Mayonnaise Cake

Yesterday was our 15th wedding anniversary.  It was a beautiful day.  One of the rare warm October 16th's we've seen. Matt had to work, but the kids and I were home.  It is fall break for them this week.  I took yesterday off, Matt took today off to be with them.

Our wedding anniversary hasn't been much of a to-do in quite some time.  It is generally quiet and just a simple exchange of cards and maybe a little hike or other explorations with the kids on the weekend after. That's pretty much how we roll.  Not a lot of fanfare.  Maybe someday we'll go on an exotic vacation.  Like the water park in Brainerd.  Maybe we'll just stay around home and walk in the woods forever too.  Either way is fine with me.  I kind of like the idea of the woods.  There are no bathing suits required to walk in the woods ;)

This year was much the same, but since I had the day off, I figured we should have a cake to celebrate.  We had just been talking about this cake his mother used to make.  The recipe came from his grandma's friend named Mrs. Renallo (I'm pretty sure I spelled that wrong) and was in their church cookbook.  I've always called it Grandma Brix's chocolate cake, because I got the recipe from her.  Anyway, it's a deep dark chocolate cake made with mayonnaise and topped with vanilla frosting.  It's one of those cakes that requires a glass of milk.   I'll share the recipe.  Everyone should have this.  It's a public service really.

A not so super great picture of a super great cake.
You get the idea though.

Grandma Brix's Chocolate Cake

4 cups flour

2 cups granulated sugar

1/2 teaspoon salt

4 teaspoons baking soda

2 Tablespoons cocoa

1 1/2 cups mayonnaise or miracle whip

2 teaspoons vanilla

2 cups water

Heat oven to 350 degrees

Mix all ingredients together in a large bowl.  Blend well.  Pour in a greased  9 x 13 pan.  Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  (I usually have to bake this a while longer than 40 minutes in my oven.  Maybe it's my oven, maybe the recipe needs adjusting.  Not sure.)

Top with vanilla frosting.

That's it.  It's pretty simple and straightforward.  I like that there's no scalding of milk or melting of chocolate involved.  

Make this for the one you love.  You'll be glad you did.

Why I Can't Stop Canning

Caution: Seriousness Ahead.

If you know me or follow me on any social media, you know that I am a pretty enthusiastic canner.  I take a lot of kidding and funny looks from people when I say that I canned_______.  You know that half smile "ok crazy lady" look.  I'm sure people wonder what my deal is.  Well, here is my deal. (And no it's not that I'm preparing for the grid to go down.)

Number one, I enjoy canning.  Plain and simple.  I like the ping of jars sealing.  It is one of the most empowering feelings there is.  You might think that's a stretch, but let me explain.  For every jar of applesauce/jam/pickles/meat/beans etc. that seals, that is one less thing I have to buy with my hard earned money.  No, canning isn't free.  No, it isn't always the cheapest way to get a can of peaches.  But, if you compare apples to apples and look for a glass jar of all natural, (mostly) organic produce with no chemicals in it, then it is tons cheaper.

Number two, I am not so sure about all the so-called safe preservatives in commercially processed food.  If I buy a can of peaches for example, I want a container of fruit preserved with a bit of sugar in water.  I do not want High Fructose Corn Syrup or aspartame or any other currently hip sweetener.  I'll take sugar please.  Either from US grown sugarcane or more locally, sugar beets.  I know what that is and where it comes from.  Yes, I know this is a bit OCD and yes sometimes I curse the day I started reading labels and researching ingredients.

Number three, and here's where the real seriousness comes in, knowing that there is a pantry stocked with a full variety of vegetables, fruits and proteins is very comforting to me.  Several years ago, my husband lost his job.  About the time the economy went in the toilet, the company he worked for sold out to a global manufacturer and that meant downsizing (even though they said that everything would continue as before).  I was pregnant with our son.  It was December.  Up until this point, we had never gone through any seriously hard times.  We were not prepared for how much our world would change if we didn't have that paycheck coming in.  It effected us in every possible way.  No, we didn't lose our house or our cars or anything that scary.  But we had to take a long hard look at our life and cut everywhere we possibly could.  This is not an uncommon story.  At that time, we believed that this was a short term setback and in six months everything would be fine.  Well, it has been six years and we are not back to where we were before in financial terms.  We are slowly gaining ground, but we still have a ways to go.  

One thing we discovered during that time is that all the government programs that are supposed to be there as a safety net when one suffers a catastrophic job loss were not available to us.  

There was no funding for him to go to school and learn a new trade, it was the wrong time of year and all the funding had been used up. 

 There was no medical assistance for us because I have a job that offers medical coverage (never mind that it cost 30% of my gross wages to cover all of us).  

There was no food assistance because I was still working and earning more than the state poverty guideline for our family size (by $100 a month, not counting the aforementioned massive deduction for health insurance).  

We got WIC to cover formula for our baby and a small amount of assistance with daycare.  That was it.  Nothing even close to the amount that theoretically would be available to a family in need.  

The government didn't do jack squat for us.  We were on our own.  I felt so defeated and vowed never to be there again.  

After having survived that experience, we know that it could happen again in a minute.  I could go to work today and find out that my job no longer exists.  And with it would go the bulk of our income and our access to medical care.  Am I paranoid? Maybe.  Am I changed because of this life experience?  You bet.  

Ultimately, all we can do is keep chipping away at the debt we took on and work to not need to take on more if history repeats itself.  We fix what we have, make what we can and buy what we have to.  And yes, we occasionally go out for pizza.

So, yes I can.  I'm eternally grateful to the wonderful people who have shared their knowledge with me.  And I'm willing to teach anybody who shows any interest whatsoever.

It All Started With A SIMPLE Plan...

Today is my half day at work.  I have the morning at home all by myself.  

(It's not as glorious as I thought it would be to tell you the truth.)

I thought I'd give the house a quick once over since it is guaranteed to stay that way for at least 7 hours until everyone gets back home.  Shouldn't take me more than an hour. Tops.

I said to myself, "Self, where should I start?"  

"The kitchen" I said.  "It'll be quick" I said.  Just a few dishes.  And whip up some more ranch dressing mix to get the empty jar off the counter.  Easy peasy.

But then, I decided I wasn't super in love with the ranch dressing mix recipe I used the last time and maybe I should find a new one.  There are a million of them on Pinterest.  No problem.  I found one in a reasonable amount of time.  So, I'll just pull out the ingredients and whip this up.  Lickety split.  Over and done, right. 

 Wrong.  I found a few half containers of the same herb or spice and decided that would never do so I combined them.  Then I found odds and ends baggies of bulk spices I bought along the way and felt compelled to put them in nicely labeled glass jars.  Then I sorted everything back into its proper bins and went to put it away. 

 But the shelves were dirty.  Can't have that now.  So, I wiped off the shelves and rearranged everything.

OK, now it is an hour later and I still haven't completed my super easy ranch dressing mix.  Seriously.  I'm annoying myself right about now.

The recipe said to grind the spices together for a smoother dressing/dip.  So, out to the shed to pull out my newly acquired 1972 food processor so I can grind my ranch mix.  That part goes pretty quickly and without incident.  But then it looks like this recipe makes more than will fit in my original jar.  So, back to the shed for a bigger jar.  I pour the nice ground up herb packed ranch powder into the jar only to find out that it really wasn't that much after all and it will fit back into its original container.

Now, nearly two hours in, I have my little jar of ranch dressing powder complete, a nice clean spice cabinet and my second batch of dishes done for the day.  

I probably won't get the whole house done today.  Just a hunch...

The Best Tomato Sauce (in my humble opinion)

Yes, it is full on canning season here.  My dining room currently looks like I raided the farmer's market.  Which I kind of did....But anyway.

Last year, my friend Erin told me about this amazing tomato sauce her mother makes.  Her mother is and absolute genius when it comes to making something out of nothing, so when she told me about this great stuff her mom made when she visited last summer, I knew I had to try it.  There is no going back for me now.  This sauce is a staple in my pantry.  I have searched the world over (you know, Pinterest) and not found another recipe like this one.

Like a lot of recipes that are handed down in families, it is rather loose in its measurements.  The amounts of the ingredients can be adjusted to personal taste or what you have available.  I have found that while tomatoes are precious to gardeners, zucchini is abundant and can be had for almost nothing.

Henceforth, I put zucchini in my sauce to add bulk and stretch the tomatoes.

Here's how I make my version of Beth's Amazing Change Your Life Tomato Sauce:

25 lbs tomatoes

5 medium size green bell peppers

2 good sized onions

5 ribs celery

1/2 of a big zucchini (about 3 cups of shreds)

salt

Blanch, peel, core and de-seed the tomatoes.  Yes this is a lot of work, but it saves hours of cook time trying to boil out all the extra liquid. My tomatoes reduced from 25 lbs down to 15 lbs once all the extra parts were removed.

Roughly dice peppers, onions and celery. 

Shred zucchini, skins, seeds and all

Dump it all into a big pot.  Probably the biggest pot you have.  This makes a lot.

Bring to a boil, then simmer, stirring often so it doesn't burn on the bottom, until it looks sort of thick.

Turn off the heat and either puree with a stick blender, or pour in batches into a blender or food processor.

Return to giant pan and cook it down some more.  Once it's as thick as you want it, pour into hot quart jars.

Put 1/2 teaspoon of salt in each quart jar before putting the lid on.

Process in a water bath canner for 45 minutes.

Makes 7 1/2 quarts.

You can certainly make this in a smaller quantity.  I went big because as you may have gathered, we really like this stuff.

This sauce makes a perfect base for spaghetti sauce (add a little garlic & Italian Seasoning)

Chili (add your favorite chili seasoning)

Goulash (add a bit of paprika)

Tomato soup (add a bit of hamburger, garlic, and some cheese tortellini)

 Thank you Beth and Erin for teaching me so much about canning.  I don't know what I'd do without your wisdom :)

My Favorite Muffins

A random picture of some flowers in the garden.
They have nothing to do with the muffins whatsoever, I just thought they were pretty.

It's mid-summer and berries are at their peak right now.  For me, that means that I'm spending as much time as possible picking all the berries I can.  We love berries.  Especially the wild ones.  Wild blueberries make the best muffins and pancakes because they're tiny.  That also means there is A LOT of berries in every cup. The kids and I went scouting for berries with my in-laws a few days ago. 

Our usual spots had already been hit pretty hard and the bugs were horrible!  Nevertheless, we came away with a few handfuls of wild blueberries and raspberries.  (As a side note, the wild hazelnuts look fantastic this year.)  Luckily, Grandpa has cultivated blueberries and raspberries available to us, so we still got enough to make a few batches of muffins and some to freeze for later.

Speaking of muffins, I've made these twice this week.  There's a batch cooling on the counter as we speak.  Whether they will ever cool to room temperature is anybody's guess.  The kids eat them as fast as they come out of the oven.

This is a recipe straight out of my trusty old Pillsbury Complete Book of Baking Copyright 1993 that my cousin rescued from the dump for me.  It is a treasured favorite.

Blueberry Raspberry Muffins 

(I added the raspberries because they were mixed together with my blueberries.  It was yummy. Nothing bad happened because I went rogue and added another kind of berries)

2 cups all purpose flour

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon grated lemon or orange peel

1 cup (total) fresh or frozen blueberries & raspberries - do not thaw

1/2 teaspoon salt

3/4 cup milk

1/3 cup oil

1 egg, beaten

1 packet of raw sugar leftover from a trip to Starbucks (optional)

Oven 400 degrees

Mix dry ingredients and add berries, stir to coat berries with flour (so they don't sink to the bottom, in case you were wondering).  Make a well in the center.

Mix liquid ingredients together in a separate bowl.  (If you don't have any fresh lemons or oranges just layin' there, you can add a tablespoon of juice to the milk).  Pour liquid into the dry stuff and stir very gently, just until its all moist.  (Isn't that kind of a gross word? Moist. Its right up there with ointment on my list of words that gross me out).  

The dry ingredients were already mixed together by the time I thought to take a picture.
There are 2 eggs because I made a double batch the first time around.

OK, back to the recipe.  Once the ingredients are all semi-mixed together, put a good size glob in each of 12 greased muffin cups.and pop them in your preheated oven for 18-22 minutes.  Its perfectly acceptable for this batter to have a bit of a rest in the pans before it goes in the oven.  In case you should ever neglect to preheat your oven.  Not that I ever have, but you know, just in case that should ever happen to you.

My muffin batter hanging out on the counter.

Right when they come out of the oven, I sprinkle a bit of raw sugar on top.  One packet is enough for the whole batch.  You could use more, or you could skip it altogether.  Up to you.  Its really just for looks.

This is how many were left after lunch.  The plate was empty by bedtime.
Note: we did give some away ;)

P.S.  I highly recommend making these first thing in the morning, before it gets hot out.  And before your kids get up.  Just in case you'd like to enjoy more than just the smell of them. :)

I think I Might Be A Hippie

Isn't this a neat daisy?  It is 2 stems & blooms fused and growing together.

Spring is finally here in all of its rainy, blustery glory.  We've had lots and lots of gray days lately, but we've also had a few beautiful sunny days.  Sunny days are not to be squandered indoors.  That said, its been mud boots on and everybody outside as much as possible.

My snappy purple flowered mud boots.  Good for tromping.

Being outside means that I am giving the chickens and rabbits a little extra care, getting gardens ready to go and hanging laundry out on the line.  The first load of wash went out to dry in the breeze yesterday. Line dried sheets, my favorite!

Saturday's eggs in a pretty blue bowl. 

Yesterday Matt built me a cold frame YAY!!!  I have been dreaming about one of these babies for YEARS.  He just has to hinge the roof and put it on and then watch out.  My trays of dirt are just waiting to have spinach, kale and leaf lettuce in them and under glass. (Hippie clue #1, I want to grow kale. in a cold frame.)

Last week, our local grocery store had tons of fresh produce on sale.  I stocked the fridge with fresh button mushrooms, cilantro, spring onions, red, yellow and orange bell peppers, cucumbers and carrots.  To be cooking with fresh ingredients is just so pretty and enjoyable to me.  Its really kind of ridiculous how excited I got to make a big pan of eggs scrambled with fresh mushrooms, tiny chopped spring onions, red peppers and ham.  Even more laughable is that the next night I used all those same vegetables plus some julienne cut carrots in a saute with kielbasa and served it over couscous.  I've never made couscous before and it has kind of an exotic/earthy feel to it for me.  (Hippie clue #2, I'm all jazzed over fresh veggies and tiny pasta.)

My couscous/sausage/veggie concoction with some of my canned peaches from last fall.

Recently, I ordered a few essential oils.  Just a handful of small bottles that seemed to be the most common.  I've used them a little bit so far, but not much.  I read that lavender oil and lemon oil are good for chapped skin, so I mixed some up with coconut oil and put it on my face hoping to get rid of a dry patch by my eye.  And, I made some bedtime bath salts for the kids.  We are big fans of "salt baths" around here. (Hippie clue #3, I am collecting essential oils.)

My tiny collection of essential oils.  I'm pretty excited about these babies.

I'm really trying to be mindful of what I put into my home.  I try to buy the best quality food with the fewest ingredients as I can.  I'm also pretty picky about cleaning products and plastics.  I almost solely use glass food storage, plant-based cleaners, cloth napkins and non-paper plates/cups.  I was proud of myself for finding a deal on granola cereal at the store last week.  They also had a smokin' deal on pudding cups.  I have not purchased these things in years.  The kids have never had them before.  I thought oh what a fun treat for Natalie's lunch and bought four packages.  Then after I got them home I started to panic that I bought my children tiny bowls of poison.  I got over it and let them eat it, but probably won't buy it again.  (Hippie clues #4, 5 & 6 Plastic is pretty much banished from my kitchen. I bought granola cereal on purpose.  And pudding made me panic.)

Have no fear, I'm not going to stop shaving my legs or anything like that.  I have found as I have gotten older that I am very interested in the way our bodies respond to chemicals.  I also like the challenge in finding out just how many things I can do for myself.  Living in the country means that we can't run to the store for every little thing.  I mean, I could, but then I'd just spend a lot of time driving which completely defeats the purpose.  Hence, the quest to find what can we do on our own and what basic ingredients/tools will be most useful to us.  So, I guess there's worse things.  I'm ok with being a little out there...

Peaches!

A few jars each of my canned peach slices and peach preserves
and the few remaining peaches left from the  1/2 bushel I started out with.

Have you ever wondered why I make my own jam?  Because I can.  Get it, I can. Heh heh  OK, I'm done now.

Anyway, on with the story.  Every summer, a vendor comes to one of our local hotels and sells Georgia peaches out of a semi trailer.  They are fresh and juicy and just plain delicious.  I bought a case this year.

My friend Erin is always canning something or another.  She and her mother and sisters have given me so many wonderful ideas about canning beyond basic jam.  She has canned fruit every which way possible for years.  Every summer, she does tons of peaches.  This year I decided it was time to give it a whirl.  So, I blanched the requisite ten pounds of fruit and put the kids to work peeling it.  We have the neighbor kids over today, so I took advantage of my expanded labor force.  They made short work of the peeling and before long, we had them all pitted and sliced and ready to go in jars.  I'm pretty happy with how they turned out.  I used the recipe out of my handy canning book "Put 'Em Up!" by Sherri Brooks Vinton.  I love this book.  It is a great companion to the standard "Ball Blue Book" canning guide.

One cool thing about this recipe is that it calls for 1/2 cup honey.  Just so happens that the aforementioned wonderful Erin sent me a QUART of raw honey for Christmas.  That worked nicely in the peach syrup.  Thank you :)

A closer look at the sliced peaches

Last year, my friend Amanda got a case of peaches from this same vendor and she made the most beautiful peach preserves I have ever seen.  After the sliced peaches were canned, I still had quite a few left, so I decided to make a batch of this too.  It tastes as pretty as it looks.  As my Aunt Iris would say "Oh my heavenly days."  I'm so glad she shared her recipe!  You can find it here.  Her blog is really spiffy.  I hope you like it.

Up close and personal with peach preserves

Thanks to my canning gals for all your ideas, inspiration and trusted recipes!  Oh, and thanks to my teenage neighbor girl for showing me how to work Instagram on my phone  and to Dion for telling me how to get the pictures off my phone :)

Potato Salad, The Official Food of Summer Potlucks

I like potato salad.  More specifically, I like home made potato salad.  The way my mom makes it.  No pimentos, no vinegar, nothing weird.  The most exotic thing about it is the paprika sprinkled over the top. 

Some will say that its not worth the hassle to make potato salad when you can walk into any store and buy it by the bucketful.  It is a fussy dish, I will agree.  Lots of chopping.  Other than that, its not hard.  Just a little time consuming.  But so worth the time.  Trust me.  The ingredients are simple and easy to come by.  This recipe makes a big bowl full.  Enough for about 16 man size servings.

Potato Salad:

5 lbs. potatoes

3 ribs celery

1 sm. onion

2 big dill pickles (plus a little juice, optional)

half a jar mayonnaise

yellow mustard

3 boiled eggs

paprika

fresh chives (optional)

Boil potatoes with the skins on until just tender.  You can use whatever kind you like, but just plain old white russets work the best.  When they're done, drain and let cool completely.  Stick them in the fridge if you like. I usually do this the night before I'm going to do the salad.

Here comes the tedious part.   Finely chop the onions, celery and pickles.  Once potatoes are cold, peel and roughly chop them into bite size pieces.

Dump all your chopped stuff in a bowl and add enough mayo to coat.  Then add a good size squirt of plain yellow mustard. If you like, you can add a bit of pickle juice here.  Stir it up and smooth out the top.

Slice or roughly chop boiled eggs and put on top for garnish.  Three is enough for my bowl, but you might want another one, depending on the size of your dish.  Don't skimp on the eggs.  Sprinkle with paprika.  If you really want to get fancy, snip a few fresh chives and add over the top.

Refrigerate for a few hours before serving.

Take it to your potluck and don't plan on bringing home leftovers :)

Spring at Last

I think I can safely say that it is finally Spring.  Since I last posted, a few feet of snow have melted, fallen, and melted again.  We have lots of bare ground in our yard and experienced our first rainfall of the Spring this morning.  The birds are slowly returning.  I saw this confused looking robin from our living room window last week.  I like to think it was asking the red squirrel what's going on.

In my head, their conversation goes something like this:
Robin says to squirrel "What's with the snow?  I heard it was all melted?"
Squirrel says to Robin "That was last week.  You missed it."

We've been busy during this time of waiting for green grass and sunshine.  We got an invite from some friends of my Dad's to go see their newborn calves.  A visit to a farm is always fun for us. We met a day old calf and her ornery mama, two big dogs, some bunnies, a flock of chickens and a duck.  The kids had a blast!  And, I asked them a million questions about their chicken and rabbit setups.

The General leads Matt and the kids into the birthing pen.

She does not look happy to see us.

We celebrated Easter.  The kids dyed eggs, we went to Easter Mass and out to brunch with Matt's family.

We've had a few birthdays in the family.  Joey turned 4 and had a party at the local bowling alley the same weekend as Matt's sister, Tina celebrated her birthday.  Their birthdays are two days apart and both of them were born on Good Friday.

We got our spring chicks. We added five Rhode Island Red pullets, five Marans pullets, one Buff Orpington, and one Brown Leghorn to the flock this year.  I am especially excited for the Marans because we've never had them before and they lay eggs that are very dark brown.  We've lost a few hens since the last time we bought chicks and a few more are getting pretty old and rickety and may not make the year, so its time to add some new ones.  I hope to add two more chicks this year also.  If I can get to L&M when they have them, I'd like to get a couple of Buckeye pullets.  They are a reddish brown chicken that looks much like a Rhode Island Red, but they were developed in Ohio and have a "propensity for catching mice."  I'm all for anything that eats mice.

One little Rhode Island struck a pose for me.  She kind of looks like Paris Hilton.

We have begun cleaning up from the winter both indoors and out.  Matt finally took down the deer bones that have been making our front yard look like a scene from a horror movie and I've been organizing.  We've finally taken down the Christmas/winter decorations from the porch and replaced them with more colorful cheery warm weather things.

Thrifted buckets, crate and flower art.  The chicken and silk flowers are from Walmart.
The red thing is a piece of sidewalk chalk that happened to be laying there.

  

The spring flowers are starting to peek up through their blanket of leaf mulch.  Seeing the peonies coming up always makes me smile.

I see a few more crowns than last year.  This is promising!

I've tried several new recipes.  Cinnamon Roll Cake is heavenly.  The recipe says to serve it warm, but I think it tastes better the next day.  Chicken and Dumpling Casserole got mixed reviews.  We'll see how the Rutabaga and Carrot Mash goes over tonight.  It looks tasty and Joey informed me this morning that he just loves rutabagases, they're from Canaba you know.

I've been doing some thrifting.  In my travels, I've found some clothes for the kids, a few more vintage bowls for me,  toss pillows for the living room, some metal and ceramic containers to serve as planters and several books for me to read.  I also picked up a family size George Foreman grill and a waffle iron for very reasonable prices.

I hosted my card swap group over the weekend. There are five of us in the group and we meet every other month to share cards.  We each take a turn hosting, have a potluck lunch, stamp and gab.  Its nice relaxing girl time.  And, the cards are always beautiful.  I'm very happy with this last bunch.

We've also checked out the new Cherry Berry frozen yogurt place in town, (it was ok, but over priced and not enough tables), been to the public library, had some play dates and a sleepover with the neighbor kids.  

Springtime is getting off to a good start.  I just hope it doesn't decide to be winter again until about mid-December.

Here's to Sunshine! :)