Sunday, August 20, 2017

Sunday Quotes.....Sunny & Hot

FRIENDS,We are so thankful for friends, many of whom we've never met, but who share with us as if we'd seen each others' smiles. We've come to know each other online, and words from this community help us through each day.

"For those friends now gone,
 like gardens past that have been harvested,
 but who fed us in their times that we might have life thereafter."
~Max Coots


Saturday, August 19, 2017

Watermelon Rind Pickles.... Sunny and HOT!

Watermelon Rind Pickles

4 quarts watermelon rind
1/2 cup salt
water to cover
 Cut dark green and most of flesh off rind leave a hint of red, then cut into 1 inch chunks.
place in large glass bowl add salt and water, mix well, cover and let sit in the fridge overnight.
In the morning rinse rind and place in large pot , just cover with water and simmer till just tender about 20 minutes
Drain. combine:
8 cups sugar
1 quart vinegar (5% acidity)
7 cinnamon sticks (broken in half)
2 tsp. whole cloves * see note*
Bring to a simmer, add rind and simmer till translucent.
Ladle into HOT sterilized jars (use pints or half pints NOT quarts)
include a cinnamon stick and some cloves in each jar. Cover with hot syrup, leaving 1/4" headspace
wipe rim, add lid and process in boiling water bath for 10 minutes (add 5 minutes if your in a high altitude area)

*NOTE: I have substituted 2 tsp. whole all-spice for the cloves and like that taste even better!

***If you aren't familiar with standard canning procedures please refer to a good book or web site about canning before trying this recipe!

Sunday, August 13, 2017

Sunday Quotes.... clouds, rain likely

“While the earth remains,
    Seedtime and harvest,
      And cold and heat,
         And summer and winter,
            And day and night
              Shall not cease.”

                                                    Genesis 8: 22

Saturday, August 12, 2017

Summer Medley...80's

Wondering what to fix for supper tonight??? Here's one of our favorite summer meals ......................................                                                     
                                                               SQUASH MEDLEY
 8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes

Make filling while squash cools enough to handle


1 large bell pepper, chopped fine
3 medium ripe tomatoes, chopped fine
2 medium onions, chopped fine
3 slices cooked bacon or ham, diced
8 ounces shredded cheddar cheese
1 tsp. salt and 1/2 tsp. pepper (or to taste)

 Slice squash in half lengthwise. Scoop out  center including seeds (could save in freezer for soup).
Fill squash cavities with filling and place on baking sheet.
Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. melted

butter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.

Skillet cornbread

1/2 lb lean Hamburger or Sausage
1 onion chopped fine
salt, pepper and garlic powder to taste

 In a ten inch cast-iron skillet (or other oven safe pan) Sauté together until the meat is cooked, drain off any fat.

In a separate bowl mix together:

1 1/3 cups cornmeal
2/3 cup flour
2 T. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1 15 oz. can cream corn
2 T. vegetable oil
1/3 cup milk

Combine all ingredients and stir just until moistened pour over meat and onions in pan and bake at 350* for 20 minutes, sprinkle top with 1/2 cup shredded cheese and bake 10 more minutes.

****NOTE: you can use 2 boxes of Jiffy cornbread mix instead of the dry ingredients in this recipe, just fix according to recipe instead of fixing by box.

This dish is a good base for a meal year round~~~Some ideas:

*in winter serve with a pot of beans or vegetable soup
*in spring serve with fresh greens and boiled new potatoes
*in summer add potato salad and  squash medley     
*in fall serve with baked sweet potatoes and fresh green beans
                                          Fresh Fruit cake

Fresh Fruit Cake, not to be mistaken for a ‘fruitcake’, this light cake is quick  to make, healthier than most cakes and tastes great simply topped with whatever fresh fruit is in season.
 We've been eating strawberries for a couple of weeks here now, blueberries and cherries will be ready soon followed shortly after by blackberries and peaches..........use your favorite to top this cake!
2 eggs
1 cup sugar
1 tsp. Almond flavoring (you can use different flavoring
                                        depending on what kind of fruit you will be serving with)
1 cut flour
1 tsp. baking powder
1/2 cup milk
1 Tablespoon butter
In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.
In mixing bowl beat eggs well, add sugar and flavoring and continue beating till until very light and thick, 2-3 minutes ,( a large wire whisk works best for this).
Add flour and baking powder all at once and stir together, add hot milk and quickly beat together, pour into greased 8 x 8 inch pan and bake in a pre-heated 350* oven for 24-30 minutes till tests clean when a knife is inserted near center.
Cool on and top with crushed fresh fruit.
Strawberries, Blueberries, Blackberries, Peaches...................................................

Sunday, August 6, 2017

Sunday Quotes... 70's..rain

The best thing one can do when it's raining
is to let it rain.
Henry Wadsworth Longfellow

Saturday, August 5, 2017

Pineapple Carrot Cake ... cloudy... 80*s

Soft yellow cake with flecks of bright orange and a fluffy, creamy frosting... this cake is perfect for spring.......... and it's quick and easy to put together too!
1 box pineapple cake mix
3 large eggs
1/3 cup melted butter
2 cups shredded carrot
1 cup crushed pineapple (un-drained from a 20 oz can--reserve remaining for frosting)
Combine dry cake mix, eggs, butter and pineapple, beat till moist and smooth, fold in carrots.
Pour into a greased 13x9 inch pan and Bake in a 350* oven for 25-30 minutes till tests done. Cool on wire rack till completely cool.
Drain remaining pineapple well, for frosting.
1 small box cheesecake flavored pudding mix (dry)
1 cup milk
reserved drained pineapple
1/2 of an 8 oz. carton of cool whip
Combine pudding and milk , beat with a wire whisk just till starts to thicken, then fold in pineapple and cool whip, frost cake immediately, then refrigerate  cake for at least 30 minutes or cover & refrigerate overnight.


Sunday, July 30, 2017

Sunday Quotes.... Sun.. 65*/80's

We are so thankful for friends, many of whom we've never met, but who share with us as if we'd seen each others' smiles. We've come to know each other online, and words from this community help us through each day.

"For old friends, nodding like sunflowers in the evening-time, and young friends coming on as fast as radishes.
For loving friends, who wind around us like tendrils, and hold us despite our blights, wilts, and withering's."
~ Max Coots

Saturday, July 29, 2017

Layered Lemon Bars ... Sunny..dry air .... cooler... 80's

1 box Lemon cake mix

1 3 oz. box instant lemon pudding

3 egg whites

1/3 cup melted butter

Beat egg whites till foamy, add rest of ingredients, stir together till all moistened, with dampened fingers press into a well greased 9 x 9 inch pan.

8 oz. softened neuftachel cheese

1 T. lemon juice

1/3 cup powdered sugar

Combine all in a bowl and with hand held mixer beat until light and fluffy, spoon on top of crust and gently spread to cover stopping about 1/2 an inch from edges.

2 cups lemon curd (see our homemade recipe HERE )

Spread lemon curd on top of cream cheese mixture and bake at 350* for 25-30 minutes.

Cool completely and dust with powdered sugar.


Sunday, July 23, 2017

Sunday quotes... Hot & Sunny

To own a bit of ground, to scratch it with a hoe, to plant seeds, and watch the renewal of life---this is the commonest delight of the race, the most satisfactory thing a man can do.  
Charles Dudley Warner

Saturday, July 22, 2017

Refreshing Lemon Sorbet...Sun...HOT 96*

1 1/2 cups water
1 1/2- 2 cups sugar * See Notes
2 cups Lemon juice (fresh or Real Lemon)
1 cup Lemon Curd (homemade recipe HERE or use store bought)

Combine sugar and water in small sauce pan, heat, stirring, till sugar dissolves. Place in bowl in fridge or freezer till very cold .
When cold stir in lemon juice and whisk in lemon curd till smooth, pour into a ice cream freezer and process according to your machines instructions ( I process 30 minutes then freeze for 4-5 hours)

**NOTES: This is softer set than homemade ice cream, and I find it needs more freezer time.

** Adjust sugar to your taste we use the 1 1/2 cups of sugar, but we like things tart, you may prefer to use the 2 cups if you like it sweeter!

Sunday, July 16, 2017

Happy As Kings.... Sunny & Hot

The world is so full
of a number of things,
I'm sure we should all be
as happy as kings
                                                                Robert Louis Stevenson

Saturday, July 15, 2017

Lemon Pie... Humid and Hot

A Summer favorite around here, if you like lemon you can't go wrong with this refreshing pie, make it this morning and come in out of the heat to a refreshing ready made dessert tonight!

Refreshing Lemon Ice Pie

1 large can( 12 oz.) evaporated milk
1/2 cup lemon juice
1 tsp. lemon extract
1 cup sugar
graham cracker crust

Place milk (Undiluted) in a large bowl and place in the freezer till just beginning to freeze around edges.
Beat with a stand or hand mixer until foamy, add sugar, continue to beat until soft peaks form, add lemon juice and extract, beat just to incorporated and spoon into a prepared graham cracker crust(will be quite high, just pile it in.)
Place immediately into the freezer and freeze for four hours or overnight.
Can be cut and eaten straight from the freezer for a refreshing summer treat!

Monday, July 10, 2017

Farm Life... Sunny & HOT!

Mrs. Hopeful's babies are 3 weeks old today, only 3 weeks until you could adopt one of these sweeties! (if you missed their story you can read it HERE

What a difference a few day makes!

Sunday, July 9, 2017

Bed in Summer... sunny and hot

In winter I get up at night
And dress by yellow candle-light.
In summer, quite the other way,
I have to go to bed by day.
I have to go to bed and see
The birds still hopping on the tree,
Or hear the grown-up people's feet
Still going past me in the street.
And does it not seem hard to you,
When all the sky is clear and blue,
And I should like so much to play,
To have to go to bed by day?
   Robert Louis Stevenson

This poem is from "A Child's Garden of Verses" , one of my daughters favorites when she was a little girl (30+ years ago) you can see from the  .49c price tag it's been around awhile, it survived many readings with my daughter and then my Grandchildren.
Some of our favorites from it are "the swing", "Autumn Fires", "The Cow", and "My Shadow"....................
Did you have a favorite poem from this book?????

Saturday, July 8, 2017

Blackberry Cheesecake Ice cream... sunny & HOT

Summer started off cool and rainy for us here in the Ozarks, but now that July is in full force so is Summer heat, this is one of our favorite quick refreshing summer desserts. Use it with blackberries now or adapt it so... Use any fruit you may have on hand, works great with peaches, strawberries, etc.......or leave the fruit out substitute French vanilla pudding for the cheesecake pudding, vanilla extract for the almond extract, and have wonderful homemade vanilla ice cream!

2 cups half and half
2 cups whole milk (2% can be used instead to make  it lighter)
1 box (3.9 oz) instant cheesecake pudding
1 can (14 oz) sweetened condensed milk
2 cups blackberries
1 tsp. Almond extract (optional)

Place blackberries in blender and puree till liquefied, pour through a sieve and press to remove juice and some pulp, discard seeds, to this add 1/4 cup sweetened condensed milk, & Almond extract if using, stir well and place in the fridge.
Combine the rest of the sweetened condensed milk, half & half, milk and pudding mix, whisk till smooth, immediately pour into ice cream maker and process according to instructions for your machine. When ice cream is done remove from ice cream maker and gently swirl in the blackberry mixture---you don't want it all stirred in just swirl randomly leaving plenty of white showing too.
Place in freezer for 3-4 hours depending on whether you prefer soft-serve or harder ice cream.......

You can find this and many more of our recipes in our Everything Season
Cookbook download here:

Sunday, July 2, 2017

Sunday Quotes....sunny.... warm.... humid

Saturday, July 1, 2017

Chigger Cobbler...rain overnight..humid and warm

July is the season of  'everything Blackberries' here,
when you've just come in from the patch and need to throw together a quick dessert this is the recipe to use! (if your wondering about the name see HERE )

Chigger Cobbler

1 quart blackberries
1/2-1 cup sugar (adjust to the sweetness of your berries)
1 T. lemon juice
1 rounded tablespoon cornstarch
1 tsp. almond flavoring (optional)
1/2 box yellow cake mix, dry
1/4 cup melted butter

 In medium pan, crush half of blackberries, add lemon juice and sugar, remove 1/4 cup juice, and stir in cornstarch till smooth, heat berries, add cornstarch mixture, bring to a boil and cook one minute, pour into 2 quart baking dish, sprinkle with cake mix and drizzle with butter, bake at 350* for 25 minutes or till top is lightly browned and bubbly................Serve warm with vanilla ice cream.


Monday, June 26, 2017

Farm Adventures... Sunny...cooler

Mrs. Hopeful's Plight
Last Saturday evening I had muted the T.V. while on the phone. As I
hung up I heard a little meow at the screen door. At first I thought
of Lonesome, for all his 20 pounds he has a small voice. But something
wasn't quite right, and sure enough when I got to the door I saw a
kitty I didn't know. She left, but only went a few feet and sat under
a bush. I got the flashlight and went outside watching all the while
for copperheads. Anytime after 8:30 p.m. is official copperhead
appearance hour. She waited right where she was and let me pick her
up. Now what do I do?????  I carried her back inside, and while
holding her and the flashlight managed to get some food and water. We
then went out to the goat barn where the large pet carrier was and
made an overnight motel for her. The whole time of being carried, she
never once wiggled or scratched. While handling her I got the distinct
apprehension that her stomach was disproportionally large. In the
morning she was more interested in getting to know me and be petted
than fed. What a sweetheart she is. Not a stray for sure, but no doubt
dumped when her condition was realized. We live so FAR from only one
other home, she couldn't have been theirs. Well all day Sunday I tried
to think of where I could put her. Monday, I took the kids out to see
her mid-afternoon and look what we found! Tuesday I renovated and made
raccoon, possum and snake safe, a large wooded dog house. Now begins
the task of finding good homes for she and the little ones. I am still
in the dog (make that cat) house for keeping Butterscotch's 4,
nine years ago.
So her staying here permanently is not an option. 
Anybody want a very sweet kitty that I have named Mrs. Hopeful?

Sunday, June 25, 2017

Sunday Quotes.... Sunny...warm

"What a man needs in gardening is a cast-iron back, with a hinge on it."
Charles Dudley Warner

Saturday, June 24, 2017

Blueberry Dessert... summer is finally here

Blueberry Dessert
1 package white cake mix

1/2 cup finely chopped nuts ( I use pecans )

1/2 cup graham cracker crumbs

1/2 cup melted butter or margarine

2 1/2 cups  fresh blueberry pie filling (see note) 
(21 OZ. can  pie filling can be substituted)

1 cup sour cream (see note)

1 egg

Combine 1st 4 ingredients until crumbly. Save 1 1/2 cups for topping. Press remaining mix into buttered 9"x13" pan. Spread with pie filling. Mix sour cream and egg and pour over filling. Sprinkle saved crumbs over top  and bake at 350 30-40 minutes until top is golden.
Let cool completely  before serving.
*NOTE: to make pie filling from fresh blueberries
1 cup water
3/4 cup sugar
 bring to a boil
in small bowl, whisk together
1/4 cup Clear Jell or Cornstarch
6 T. water
till smooth, add to boiling mixture and whisk till smooth and thickened
crush one cup of blueberries, stir into above mixture then fold in one cup whole blueberries  remove from heat and allow to cool.
*NOTE: For a lower fat version that tastes equally as good substitute 1 cup fat-free yogurt cheese for sour cream, see how to make it HERE

Monday, June 19, 2017

Two Summer Tales ( Or Don't Count On Things) Sunny...less humid!

Bossy Britches has had a very bad summer!!!!
Her first clutch of eggs did not hatch, even though she did her best. When all hope was lost,
her owner gave her some other eggs since their
sitter had given up. They did not hatch either, but diligent little
mother that she is, she didn't quit. So in hopes of getting some
bantam chicks, the owner left her sitting until a few eggs bantam eggs could be
gathered. When there were 5--(this took a few days as the bantams are old and don't lay daily!)
 a switcheroo was done. BB didn't object and continued to sit ANOTHER 21 days. For a total of 76 days on the nest!!!!!!!!!!!!!!!!!!
All five hatched, Hooray!!!
We all have heard not to count your chicks before they hatch, right?
Well don't count them AFTER they've hatched either!
Two days later a snake invaded the hen house and took 3 of the chicks.
Just when we thought after 7 years of never a snake in this building this wouldn't happen!
Yes, Bossy Britches has had a very bad summer!

The owner has never had such beautiful tomato plants. Only 4, but theywere loaded with early tomatoes, 42 at last count. Overnight a swarm
of Aphids came by and look what happened. I guess one shouldn't count

her tomatoes before they're ripen either!Reminds me of the words of Irving Petite in his book
 The Best Time of the Year"Nature doesn't always give  warning of what is to come, and herviolence's must be taken as they arrive: the human sojourner in life must roll with nature's occasional punch."

Sunday, June 18, 2017

Sunday Quotes.... Summer's a comin'

 No price is set on lavish summer;
June may be had by the poorest comer.

--James Russell Lowell


Saturday, June 17, 2017

Fresh Blueberry Streusel coffee cake.... partly cloudy... humid

1/2 cup Shortening
1 cup Sugar
2 eggs
1 tsp. lemon extract
2 1/4 cups all-purpose flour
1 T. baking powder
2/3 cup milk
2 cups fresh blueberries

mix shortening, sugar, and eggs together, beat till smooth, add remaining ingredients except blueberries, stir well then gently fold in blueberries. Pour into a greased 9 x 9 pan sprinkle with streusel topping and bake at 350* for 45-50 minutes till tests done in center.

2/3 cup sugar
2/3 cup all purpose flour
1/2 cup softened butter
1 tsp. lemon extract
Mix sugar and flour together, cut in butter till crumbly, add lemon extract and sprinkle over top of cake.

Sunday, June 11, 2017

Sunday Quotes....Sunny... Hot

It is the month of June,The month of leaves & roses,When pleasant sights salute the eyesAnd pleasant scents the noses. 
  Nathaniel Parker Willis

Saturday, June 10, 2017

Tastes of Summer..... Sun.... 80

Fresh lettuce, asparagus,  greens of all kinds, new potatoes, radishes, berries, fresh milk and eggs!!!!!! Oh my!  
Our "spring" offerings are a little late this year due to all our cool, cloudy days, but this week everything has started to come off at once it seems, we've had all of the above in varying amounts of abundance. With the hens still laying well and the baby goats weaning so we are getting more milk,  we have been using milk and eggs in (just about) everything, and the greens are coming off like they always do, (despite the cool weather other garden plants dislike), no way we can  eat them all as quickly as we pick them! So into the freezer they will go. A quick blanch in boiling water, a quick dip in cold water, drained  and packaged in a quart zip-lock they go into the freezer to await the winter time when I add them to just about every soup, or pasta sauce I make, they are a  very welcome addition to hearty winter soups (and a good way to sneak a 'green' into your supper for pickier eaters!)
Fresh greens boiled with a pinch of salt a pinch of sugar and
topped with a dab of butter and a splash of vinegar
Served with boiled and buttered new potatoes
Bumbleberry Cobbler
1 cup strawberries
1 cup blackberries
1 cup blueberries
1 cup raspberries
1/2 cup rhubarb chopped
1 cup sugar
1 T. lemon juice
1-2 T. rounded cornstarch
1 cup dry yellow cake mix
2 T. melted butter
Combine all fruit in saucepan, heat just till juice starts to flow, remove 1/2 cup juice, add sugar and lemon juice,
 continue to cook till fruit is heated through, about five minutes. Stir cornstarch into reserved juice, add to pan and cook one-two minutes or till thicker.
Pour into a 1.5 quart baking dish, sprinkle with dry cake mix and drizzle with butter. bake at 350* for 3o minutes.
Serve warm, wonderful with vanilla ice cream.

Monday, June 5, 2017

Farm Life..... Cloudy...more rain likely


Sunday, June 4, 2017

Sunday Quotes.... Foggy...60's

Spring being a tough act to follow,
God created June.   
Al Bernstein

Saturday, June 3, 2017

Hay-Makers Switchel....

Well June has arrived, hot and humid, in spite of a long cool spring........ by now I figure most that make hay are 'in the hay' ...long hot days, and hard work.... Makes me think of all those that made hay the old fashioned way.....long before balers and Air conditioned tractors! and of course it makes me think of  Haymakers Switchel!
In the US since the 17th century, it was a traditional drink long before Gatorade or other 'sports' drinks. Back when people worked out in the heat all day every day  with out thought of air conditioning or even fans.
"Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot."
           Laura Ingalls Wilder  (The Long Winter) 
Back before Apple cider vinegar was known to have 'health benefits', and when the only ingredients available were simple and plain (no refined sugar, or over processed vinegar).
Recipes vary based on what part of the country it was made in, back east maple syrup might be used to sweeten it but in the south or plains it would most likely be sorghum or molasses.
The recipe is simple and easy to remember, adjustable to your own tastes.
 A sweetener—either molasses, maple syrup, honey or brown sugar—ginger, and cider vinegar was mixed with cold water: Of course we now know that all the ingredients happen to be sources of potassium—an electrolyte. Molasses is especially high in potassium, and vinegar has a cooling effect as well as being an 'energizer'.  
 I am pretty sure that most 'young'uns'  today have never heard of haymakers punch and if they have chances are they've never tasted it.  You don't have to be out in the hay field to enjoy it, any hot day will do (though I think you'd appreciate it more after a hard days labor in the sun!) mix up a batch and see if you like it!
 Haymakers Tea (switchel)
 2 quarts of cold water
½ cup of  molasses or sorghum
1/2 cup of apple cider vinegar (I use Bragg's brand)
1 1/2 --3 tablespoons ground ginger
 up to 1/4 cup honey or brown sugar (optional, to taste)
In this picture  you can see two of our hay Mowers, in the foreground is Pocket and behind him in the
field our restored Antique John Deere sickle mower!

Sunday, May 28, 2017

Sunday Quotes... Cloudy

"Preserve your memories
Keep them well, what you forget
You can never retell"        
 Louisa May Alcott

Saturday, May 27, 2017

Strawberry Preserves.... Cloudy...warm

This recipe is perfect for those who prefer a softer consistency to commercial jam and like a spread that isn't overly sweet, what you taste is the fresh fruit!

Fresh Strawberry Spread
5 cups strawberries
1 1/2-2 cups sugar
1 T. lemon juice
1/2 package pectin
2 T. strawberry Jello

coarsely crush strawberries with a potato masher
Combine strawberries, sugar, lemon juice and pectin, bring to a boil, boil, stirring constantly for five minutes. Remove from heat add Jello and stir well.
Pour into sterilized jars and cool. store in the fridge. Makes four half pints.
Refrigerate for 24 hours before using.

Adjust sugar to your taste, and the sweetness of the fruit you are using, we like it on the tart side.
I buy pectin in bulk if you do too use a rounded 1/4 cup.

Monday, May 22, 2017

Farm Life... cloudy & cool

We have never had a cat that so many descriptive names have been given
to. "Up and Upon" would fit, as she can NEVER just sit on the plain
surface of something! You might remember last year she would climb in
the box that contained the Salton Yogurt maker while my yogurt was
incubating. I did not care to share it with her, but she never got the
point. So this year no box, and when I make it I wrap the container
with foam. Well I guess she misses her box, because she's settled for
this basket with a quilted top. It measures just 7" square! How comfortable
can that be?

Sunday, May 21, 2017

Sunday Quotes... Sunny...warmer

Sweet May hath come to love us, Flowers, trees, their blossoms don;And through the blue heavens above us,
The very clouds move on.
Heinrich Heine

Saturday, May 20, 2017

Fresh Strawberry Dessert .... Cloudy.. rain likely

1 cup graham cracker crumbs
1/3 cup flour
1/4 cup sugar
1/3 cup butter
Pulse graham crackers in food processor till you get even crumbs, add flour & sugar, pulse twice add butter and pulse several time till butter mixes with crumbs.
Press into a 13x9 pan, bake at 350* for 10 minutes.

1 package Neufchatel cheese, softened
1/2 cup powdered sugar
3/4 cup cool whip (from 8 oz container)
1 tsp. Almond flavoring

Combine all in food processor bowl and pulse till light and fluffy and smooth (it doesn't take long)
Spread into partially cooled crust.
4 cups fresh hulled strawberries, slice them  over the top of cheese mixture

1 (3oz. box) instant French vanilla pudding
1 cup milk
remaining cool whip from container
mix pudding mix and milk together , whip with wire whip till starts to thicken; fold in cool whip.
Spread over strawberries. Refrigerate  at least an hour before serving.

Monday, May 15, 2017

Farm Life.....SUN & WARM

Finally Bubbles and Buck got out of their pen to see the big, greenworld. To leave their barn they have to walk through a slurry patch(did we mention INCHES of rain lately?)  and Buck did not want to dirty his hooves.
However since Mom and Bubbles left he finally forced himself to do it.
Flossie saw no benefit in being tied out in the grass,
the humans' broken lawnmower not being her problem!!
She longed to go free or at least back to the barn.
But the kids had a great time
stretching their legs and having a few nibbles.
Soon Flossie broke free and browsed, making her OWN food choices.
The kids skedaddled to the safety of the barn where the gate was promptly shut and the human went back to the house
sighing all the way for the wasted effort.


Sunday, May 14, 2017

Sunday Quotes.... Sunny & Warm

"If it's drama that you sigh for, plant a garden
and you'll get it.
You will know the thrill of battle fighting foes that will beset it.
If you long for entertainment and for pageantry most glowing, plant a garden
and this summer spend your time
with green things growing."
Edward A. Guest, Plant a Garden

Saturday, May 13, 2017

Amazing Chicken....

Put this  chicken to brine today and you can have Amazing Chicken tomorrow!

1 whole chicken about 4 lbs
1 gallon water (or enough to just cover bird)
1/2 cup salt
1/4 cup sugar
1/2 tsp. smoked paprika (regular paprika can be substituted)
1/2 tsp. granulated garlic

Place water in a large stock pot add sugar, salt and seasonings stir until all dissolved.  remove neck and gizzards ,discard. Rinse chicken. 
submerge chicken on brine mix, cover pot and place in fridge overnight.

Seasoning mix:
1 tsp. Cavenders Seasoning (or your favorite season salt)

1 tsp. Italian seasoning
1 tsp. granulated garlic
1 tsp. smoked paprika (regular paprika can be substituted)
mix together well

Remove chicken from brine, shake water out of cavity, using hand carefully separate skin from breast and rub all but one tsp of seasoning over meat under skin, push skin back down and place bird breast down in the crockpot, rub remaining seasoning over back of bird. cover and cook on LOW for 8 hours.

At the end of the day the chicken will be Amazingly tender, I remove from crockpot using two large slotted spoons and lifting it carefully to a large platter, cool just a bit and remove meat from bones to serve!
No need to add any other seasonings! Reserve cooking broth for an amazing soup base or to cook a pot of beans later in the week!

Tuesday, May 9, 2017

Farm Adventures.... Sunny... 70's

Here's a May Surprise - 2 huge snakes! 
 Lonesome has become my farm WatchCat. 
Twice today his stare has caused me to check what he's
looking at. Both times it was a snake. Once a King snake which is good
news, the other time a huge black snake. I tried to bucket him to relocate, but
failed, and later on went out to the chicken yard and found him again
with a girlfriend.  Well I'm now out of patience with all my losses
from snakes, 3 hens and 3 pigeons in the last couple of years, and
last week a clutch of 7 eggs destined to be chicks. So since the Man
with the gun was nearby, these 2 got a permanent home! 
They each  measured 6 feet long!
 Watch your step if you come over here!


Sunday, May 7, 2017

Sunday Quotes.... Sunny... 70's

Hello  May, surprise me.....And then surprise me again!

Saturday, May 6, 2017

Strawberry Frozen Yogurt... Sunny.... 70's

1 quart Unsweetened yogurt **see note
1 can evaporated milk, undiluted
2 cups fresh strawberries
3/4--1 cup sugar
1 tsp. Vanilla

Place paper towel or cheesecloth in a colander or sieve dump all of yogurt in place plate on top and return to fridge for 2-3 hours.

when ready to make, crush strawberries coarsely add sugar and vanilla set aside.
Mix yogurt and evaporated milk together with a wire whisk, when well combined add strawberry mixture, pour in to ice cream maker and freeze according to instructions for your machine. ( I processes  mine for 25 minutes--then place in freezer for 3 hours before serving) 

***  You can uses whole milk, low fat or even fat free for this recipe

***adjust sugar to your taste and how sweet your berries are!

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