Monday, December 28, 2009

Gingerbread Hobbit Hole

Sorry it's after Christmas... but for Christmas I got a new camera, as my other one went out and it just wouldn't do justice to the Hobbit Hole to do pictures when the camera I was borrowing in between the going out of one and the buying of a new one. I used the same gingerbread recipe I have used before. We cut out the front and doors of gingerbread, cut some "logs" for the sides and used cardboard for the top and back, only because we couldn't agree on a way to bake the gingerbread for it.


I had some extra melted chocolate when I made some chocolate covered nuts for Christmas, so we spread that over the top, back and lawn areas and then covered it with green colored coconut.


We are huge LOTR buffs, if you can't tell... and were quite pleased with the end result, though I think we needed to spend alot more time on it. Just didn't work this year, but there is always next year and it got our creativity going.

Tuesday, December 22, 2009

Foodie Gift Boxes



It's that time of year again! I actually really enjoy this, I enjoy how pretty the treats look in the gift boxes, and I hope they enjoy getting them as much as I would. My love affair with food. *Grin*

Here's what I put in there this year:

"Cinnabon" Cinnamon Rolls
Gingerbread Men (and fish, holly leaves, presents and Christmas trees)
Crabapple Jelly
Apricot Jam
Zucchini Bread
Artisan Bread
Peppermint Bark
Dark Chocolate covered Almonds and Pecans
This is the first time I've done chocolate covered nuts, I thought they looked so pretty! They in fact did look beautiful when I made them, but I bought some 100% Cocoa chocolate... and I followed her recipe, but even with all that honey they were super dark and one would really need to be a fan of really dark chocolate to like them. I put them in the boxes anyway and also made some with some semi-sweet chocolate chips that I had. They were much more to my tastes. I was a bit disappointed, I thought the honey would make them sweeter, perhaps I shouldn't have gotten 100% cocoa.

All in all, I was very please with everything in the box and thought they looked lovely. What are some things that you give as food gifts each year? Are you famous for something delicious? :-) Do tell!

Monday, December 14, 2009

Oatmeal Apple Raisin Cookies

Brian is a Scout Master for our church scout troop. One of the things they are supposed to learn as scouts is to eat healthy, I've done different snacks for them, carrots, apples, cookies, muffins, cinnamon rolls... Today, I wanted to make something healthier than I have the last few times...



Oatmeal Apple Raisin Cookies
3/4 c. coconut oil
1 c. sugar
2 T. molasses
1 egg
1/4 c. milk
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
3 c. rolled oats
1 peeled, diced apple
1/2 c. raisins

Mix coconut oil, sugar, molasses, egg, milk and vanilla together, then add the dry ingredients, sifting them together first (I typically put the flour in the bowl on the wet ingredients, put salt, baking soda, etc on top and stir it up slightly before mixing it with the wet ingredients.)

Drop by spoonfuls on cookie sheet, bake at 375˚ for 13-14 minutes, let cool on cookie sheet 1-2 minutes before moving them to the cooling rack.

Friday, December 11, 2009

Swedish Raisin Rye Bread

*Reposting from 2007*
It's that time of year again- I need to make this!

My mom's side of the family is Swedish and one year my mom made this bread for Thanks-giving or Christmas and we all loved it- she has made it each holiday ever since and to me, it's just not a holiday without it! Serve with butter to spread on it.

Swedish Raisin Rye
1/4 c molasses
1 T. yeast
3 c water
1 c wheat flour
mix and let set 10 minutes.

Add:
1 tsp. salt
2 c. rye flour
3-4 c wheat- or more till dough no longer sticks to side of mixer.
Mix 10 minutes-- in the last 4 minutes put in 2 c. raisins.
Form into 3 round loaves and place in greased pie pans.
Let rise till doubled, then bake 30-40 minutes. (knock on bread to hear a hollow sound- then it's done)

Friday, December 4, 2009

Guest Post by Ed Steene

The pharmaceutical industry toasts to your ill health
November 24, 2009

By Ed Steene

Your good health translates into zero profit for the pharmaceutical industry. General well-being of the public and cures for disease would mean the collapse of the pharmaceutical industry since they must have illness to have demand for their drugs, in order to exist. This is the truth that drives political corruption, mandating of vaccines, control over the healthcare industry, and efforts to destroy natural health companies and practititioners.

But to accomplish and sustain your ill health, the pharmaceutical industry must confuse people about the source of good health, make sure there is no access to what people actually need to be well (including information), and keep the public perpetually frightened of diseases and their risk of dying.

The pharmaceutical industry works especially hard to keep the public from knowing two things, a central one about people’s biology, and a central one about their drugs:

1. People are blessed with an immune system which does a phenomenal job day in and day out in protecting them, and in helping them get well if they become ill. Their being well does not depend on luck. People get cancer, for instance, many times over their lifetime but naturally shrug it off because their immune system is designed to do just that.

2. Most drugs do not “cure” disease or support the functioning of the body (insulin is an exception) but only mask symptoms. Antibiotics kill pathogens but they simultaneously wipe out people’s immune system.
Both things concern the immune system and are in serious conflict: people’s immune system is what keeps them healthy and most of what the pharmaceutical industry has to offer messes it up. Those two facts are not selling points for the industry.

So, the less the public knows about how their body works, the less they trust their own bodies, the less they are able to support it in functioning optimally, the better for the pharmaceutical industry. That is, the more afraid and helpless people feel, the better . So, the industry works to create myths that keep the public anxious.

You are just lucky to be healthy (so far);
You have only avoided disease “somehow”;
You are vulnerable at every moment;
You are harboring disease you just don’t know about yet;
Your genetics have condemned you to whatever you may “get”;
Infectious diseases are terrifying and deadly, can crop up at any time, and are getting worse by the year;
Natural food supplements are not only worthless but dangerous;
Staying or getting well is terribly complex, dependent on extensive testing and medical expertise; and
You can’t live without industry’s expensive drugs and vaccines.

Rubbish. Nonsense. Hogwash. Fiddle-faddle.

When it comes to chronic or infectious diseases, what the industry doesn’t want people to realize is that they come naturally equipped with an ideal means of staying well – an immune system that runs on automatic pilot – and that they can stay well or get well, simply and cheaply on its own.

So, how does this miraculous immune system work? What does it consist of?

Bacteria. Lowly bacteria!

Seventy to eighty percent of the immune system is in the gut and it consists of friendly bacteria. People are dependent on those friendly bugs and stay well primarily thanks to them and the work they do for free. A Yale study lionizes those very bacteria for helping prevent type 1 diabetes and questions whether people haven’t overdone hygiene since the body needs to be challenged to be strong.

For most people, thinking of bacteria as positive constitutes a major paradigm shift. Everyone has been endlessly schooled in the dangers of bacteria and along with that accepted their own vulnerability, their dependence on pharmaceuticals to protect themselves, and a randomness about getting sick (one can lose this bacteria battle at any moment and for no reason). To take in the opposite, that people are not only helped by little bugs but are accompanied by them as they busily protect their host, is quite an overturning of thinking. But it is the shift that allows people to see that they don’t need to be afraid and that chronic and infectious diseases are not some random attack from outside but are related to a weakening of the immune system (or a threat to the good little bugs inside).

To bury the fact that lowly bacteria is everyone’s friendly and potent protector, the pharmaceutical industry continues to do all it can to teach people to fear bacteria, to even be terrified of it, and to encourages people to do everything in their power to avoid or get rid bacteria through intense, even sterilizing, hygiene. Thus the growth in sales of antibacterial soap and hand sanitizers and all the ads for kitchen and bathroom cleaners showing bacteria being wiped out. There is even an ad of a child reaching to touch his sibling in the back seat of a car, with creepy green “germs” growing on his hands. What great fear. Sterilize the kid.

“But what about pasteurization?” you ask. “Didn’t that protect people by killing bugs?”

Yes, but then again, no. Yes, it protected people from abnormal bugs that resulted from the abuses of industry in producing milk. Milk was first pasteurized in order to deal with contamination of milk from dairy cows brought into large cities by industry, fed brewery waste and forced to live under filthy, unnatural conditions. That is, pasteurization was used for milk coming from cows forced into the first CAFOs (confined animal feeding operations). Pasteurization was an industrial process used to kill off dangerous bacteria resulting not from normal milk but from industry’s unclean processes. But no, because at the very same time, unpasteurized milk from normal dairy farms, full of living good bacteria, was so valuable that it was being used by the Mayo Clinic and others to treat diseases. http://bit.ly/6HoC1d

Blurring that distinction in types of bacteria is where industry tricks the public. Normal bacteria is not dangerous but needed.

Natural vs. Chemical

Industrial bacteria from sordid industrial dairy conditions, on the other hand, needed to be gotten rid of through pasteurization because it was dangerous. Industry spun that to their advantage, however, casting pasteurization as a special good – and necessary for all milk – and then worked to change laws across the country to force raw milk dairy farmers whose milk was perfectly safe and still living, to comply. This was not about the safety of the milk but about trapping those dairy farmers into a corporate milk system in which they could no longer sell their living milk directly to customers, but had to sell to middle men who pasteurized the milk until the vital bacteria was dead, and got their assured cut in doing so.

Raw milk dairy farming still exists (the Amish have never stopped producing it) and is making a comeback as more dairy farmers take it up as the only growing segment of the dairy industry, with people buying it for its good taste and health benefits. Industry is now doing all it can to end that completely. Using the false idea that pasteurization is necessary to make all milk safe, they are demanding regulations to enforce pasteurization for raw milk dairy farmers’ milk. This, of course, destroys raw milk, but that’s goal since those farmers offer healthy product (one that greatly supports the immune system) as well as independence for themselves and their customers from corporate control. Both are intolerable to agribusiness and the pharmaceutical industry. http://bit.ly/6Jh15M

Twisting of science – comparing healthy milk to industry’s rotten milk, and natural substances to man-made synthetic ones – is the pharmaceutical industry and the FDA’s means of attacking all natural products. They want to make the little guy who sells natural things that are particularly healthy, go through absurdly inappropriate industrial processes which are only needed to kill off industry-caused pathogens but which kill the value of the natural product. That finishes the little guy and his wonderful product.

Industry also insists that natural supplements can make no claims to health whatever, even if they have studies supporting those claims. Why? Because what other way can they deal with products which actually can make people well, cheaply, and can’t be patented? Cherry growers had a study done that showed cherries are potentially 10 times stronger than aspirin, tylenol and other non-steroidal anti-inflammatory drugs (NSAIDs). Now, for the drug companies and FDA that’s not good news, that’s a threat. The only way they could come at that was to keep the producers silent about the value of cherries, which they did, while doing nothing about the thousands of people who die each year from NSAIDS. Natural substances really stick in the craw of the pharmaceutical industry because they are a gift from nature, bypassing corporate control and getting rid of profit-making illness. They are biologic substances tested as safe by human beings for thousands of years – and were the original basis of pharmacology itself. They are so valuable that drug companies, which criticize them at every turn, are meanwhile seeking to patent their (supposedly worthless) properties.

Criminalizing Nature for Chemical Profits: S 510

With a bill in Congress (S 510) meant to wipe out natural supplements, the pharmaceutical industry has been using its influence with media to put out stories against those supplements. The Boston Globe slams a law that distinguishes food supplements from drugs and the AP puts out a series attacking natural health practices. And in the midst of a suspect swine flu which is more and more thought to be bioengineered during Bush’s time in office, the pharmaceutical industry has the FDA warn health stores and websites they may not even have sections labeled “cold” or “flu” or use those words in recommending supplements to people. That is, no one is supposed to know that supplements can help them stay well or get well on their own, or discover how unnecessary vaccines are in the first place if one’s immune system is kept strong, because that would interfere with selling billions in vaccines that many do not want or need.

There are two worlds here. One is natural and provides or supports the good bacteria which is the primary basis of everyone’s immune system (or health). The other is industrial, synthetic, often GMO, and generally (usually greatly) destructive of people’s immune system (and thus, simply put, unhealthy).

People need only understand bacteria keeps them healthy to no longer fall for industry’s “food safety” scares about bacteria because they can see the distinction between good and industrial bacteria and choose food accordingly. Real “food safety” protects good bacteria. It protect farmers who produce products full of good bacteria. It stops industry from inflicting industrial demands and processes – pasteurization, irradiation, antibiotics, etc. – on farmers’s living food products because they contain the good bacteria which make food itself valuable to begin with. Once people recognize they have good bacteria on their side, they will appreciate how it differs from dangerous industrial bacteria from contamination. They will also learn over time that vaccines, drugs, antibiotics, radiation, pasteurization, GMOs, all hurt the little bugs and realize the importance of protecting them.

Drug companies live by the law of industry: profit or perish. The laws they lobby for are worth looking at closely since it suddenly becomes apparent why these corporations cannot ever be on the side of public health. Health is worth literally nothing. Sickness, side effects, and diseases, though, are bonanzas.

Friendly bacteria is the true basis of good health, just as a soil rich in microbes is the true basis of good food. With a strong immune system, people can avoid or recover from chronic and infectious diseases and don’t need to be perpetually afraid. Health is simple – it comes from healthy living food. In knowing this, people are in a good position to stop industry legislation (S 510) that falsely implies all food is dangerous, and that sterilizing living food is “food safety.” We are now in a good position to insist the FDA stop threatening free speech about safe natural supplements, and instead demand that they go after the pharmaceutical industry’s synthetic drugs that routinely kill 100,000 people a year.

This article reprinted with permission. It originally posted at: http://foodfreedom.wordpress.com

Wednesday, December 2, 2009

Bib Making Project (A Shameless Plug)


Poor Titus, since he started eating solids when he was about 7 months old, has been wearing Naomi's bibs. Look how hard that has been on him- a boy, wearing purple. Sad.

So I decided to make some more... only my sewing machines are all broken down. You know, it's just not our year for things running! Brian's car broke down, all 3 of my sewing machines, the camera went out (probably not much posting until I get a new one). I really enjoyed picking out fabric for bibs and there was so many cute ones, so I bought extra and decided to put some on Etsy. You can check out our Etsy store here.






I cut them all out and then my lovely friend Cara invited me over and I used her surger to sew them up.

Then my friend Kristy brought over her sewing machine so I could sew all the velcro on.
I think I made 28 bibs altogether. Some for Naomi, some for Titus and some to sell.


So, maybe I'll make enough money to buy a little camera from a pawn shop. :-) I miss my camera!!

There, now Titus has some definitely boy bibs. :-)
Please stop by our Etsy store! Thanks!

Tuesday, December 1, 2009

Monday, November 30, 2009

Homemade Gift Carnival

***Don't forget to add your own gift ideas- leave a comment, or link to your own blogpost!***


I love food gifts.
I love food.
When I love someone, I want to give them food.
I feel loved when I get food.
And a big plus: it doesn't clutter up the house.
(I've been working on keeping things clean/decluttered and have been blogging about it here.)

My friend Cara posted on her blog the other day, about homemade gifts. She linked to a Handmade Gift Carnival at The Nourishing Gourmet. I really enjoyed browsing through the gift ideas and got some great ones I'm going to try this year!

I typically make up some gift boxes, for employers and friends. Here is a post I did when I first started blogging.
I typically make Gingerbread Men (with frosting), Crab Apple Jelly, and some kind of bread. I have used Whole Wheat Bread and Swedish Raisin Rye Bread.

Last year I included Brian's Muesli and some Peanut Butter Granola, along with some coffee that our friend roasts himself (if you ask for his info in a comment I would be happy to pass it on via email!! He's wonderful with it!).

For teachers we've put a couple gingerbread men into Wilton Clear Party Bags.

So... for the first time ever I am branching out and doing a carnival of my own.
What do you do for homemade gifts and food gifts? Please blog about it and put your link here using Mister Linky:



Menu Plan Monday


Monday: Tortellni

Tuesday: Sausage Skillet

Wednesday: Chicken Mac & Cheese

Thursday: Pizza Rolls

Friday: Lentil Chili

Saturday: Pizza

Sunday: Whatchagot :-)

For more visit I'm An Organizing Junkie.

Sunday, November 29, 2009

Coconut Oil

I've been hearing alot about the health benefits of oils and fats and I've been hearing some wonderful things about coconut oil. Now, I hate coconut. I can't stand the smell, the taste, the texture- nothing. But the rest of the family likes it and Brian loves coconut.

I typically use Extra Virgin Olive Oil for all my cooking. But then I started hearing things like this:
The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity

I went and visited my friend Cara, who made me lunch and used coconut oil. I hadn't noticed! Yay for me!!

So, I decided to give it a try. I was able to get Gold Label Virgin Coconut Oil from Tropical Traditions.

I've been using it in everything to see what I think. I made scrambled eggs with it- tasted slight coconut.
Made cheesecake crust: replaced the butter with coconut oil- very coconutty, my mom loved it.
Greased my pans with it, used a pastry brush- it was like shortening. I could smell the coconut on the bread, but couldn't taste it. No one else noticed.
Used it to fry chicken in- no one noticed, not even me.
Put it in Baked Oatmeal, replacing the applesauce- I noticed it, but no one else did.
I still want to make granola with it, using the coconut oil instead of butter. I will say though, that since I know how strong this oil can be, I won't be tasting that one, but I'm confident everyone else will enjoy it.
I have really enjoyed using this and I'm really impressed with how they process it.
I think next I will try Expeller-Pressed Coconut Oil because it's not supposed to have much of a coconut taste, but still very healthy.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


**If you are purchasing from Tropical Traditions for the first time you can get a FREE copy of their Virgin Coconut Oil Book. Simply choose "Referred by a Friend" and enter my User ID# 5691384. This gets me credit toward coconut oil too. :-)**

Saturday, November 28, 2009

Cheesecake

This last year my friend Kristy and I had a Pampered Chef party. (If you need a consultant, let me know, I know a great one!)
The special for the month was a spring form pan for a really amazing price. I've wanted one, but hadn't needed one... I justified it because it was such a good deal. So I finally pulled it out to try it.

I had to double my regular recipe that I put in a pie pan in order to get the right thickness in the spring form pan. I also had some cream cheese that was given to me, which had been frozen and gets a slightly different texture, similar to working with ricotta cheese, I think.


Cheesecake

Crust:
8 Graham crackers, crushed
1/2 c. butter softened
1/4 c. sugar
Mix and press into bottom of pan

Cheesecake:
4 8oz packages cream cheese, softened
1 c. sugar
Mix till smooth then add:
4 eggs
2 tsp. vanilla
Pour over crust, bake at 350˚ for 70 minutes.

For the strawberry sauce I made something like this only put strawberries in instead.

Friday, November 27, 2009

Deal on Coconut Oil

Cara wrote about a coupon code for Tropical Traditions. I would encourage you to check out their Black Friday deal!! I'm going to be ordering some oil myself. She gets credit if you use her referral code, so I would encourage you to do that. :-)

The $10 off coupon code is good till midnight Nov. 29th, so check it out!

Pizza Crust and Taco Pizza



My friend Kristy got a new cookbook, she's been coming over about once a month and we've made a few dishes to put in the freezer. I really enjoyed going through the book, the recipes are easy but don't have much with cream soups. I was most impressed with the pizza crust we made.
We've made their Chicken Alfredo Pizza (that was delicious!!) and then we made more crust and put our regular toppings on.
Sunday I had some leftover Lentil Chili so we made some taco pizza. It was so good!!





No-Rise Pizza Dough
2 c. Warm water
2 T. Yeast
3 T. Sugar
1 T. Salt
4-5 c. Flour (can be all white or 1/2 wheat & 1/2 white)
~
Cornmeal
Olive oil

Makes 2 pizza crusts.

Put water, yeast and sugar into a stand mixer bowl, mix slightly and let sit for a few minutes to get the yeast working. Then add salt and mix and add flour until the dough no longer sticks to the sides of the mixer bowl. Knead for about 5 minutes.
Dust pizza stone with cornmeal, roll out dough, brush with olive oil and prick with fork every 1/2-1 inch.
Bake at 500˚ for about 5 minutes.

Take out and let cool (I just started piling my toppings on, because it was going right back into the oven).

Taco Pizza
2 c. Lentil Chili
2 c. chopped cooked chicken, tossed with
1 T. taco seasoning
4-6 green onions, chopped
Shredded mozzarella and cheddar cheese
Tortilla chips

Spread the chili over the crust, top with chicken, onions and cheese, bake at 450˚ for 15 minutes. Top with crushed tortilla chips. Now, I didn't do this- but I know it would complete the meal perfectly:
Top with shredded lettuce and diced fresh tomatoes.

I have tried to make taco pizza before, I've had some great ones at pizza restaurants, but it's never been too good at home. This one totally hit the spot though! It was great!

Wednesday, November 25, 2009

Wordless Wednesday

A continuation from last week:


For more visit Wordless Wednesday.

How to Cut an Avocado

I don't know where I saw this done years ago- but I've been doing it this way ever since.

Cut through to the seed and follow the line all the way around the avocado.

Give a slight twist and pull the halves apart.

Take a spoon and follow the meat going around the whole thing as close to the skin as possible.

Tah Dah!


Tuesday, November 24, 2009

Soaking Venison


We eat mostly venison for our red meat. It's really healthy, organic (wild) and free range. :-) Some people do not like the gamey taste of wild game. I rarely notice it, if you treat your meat properly it's not overwhelming and most of the time one doesn't notice.
We hang our deer before processing it. Which allows it to be more tender. When I take it out of the freezer, the day before I need to cook with it, I unwrap it, place it in a bowl of water (make sure the meat is covered with the water) and put in about 2 tablespoons of salt and stick it in the fridge. This helps remove some of the blood, which I believe adds to the gamey taste. Also, try to make sure as much of the fat is gone as you can get. Venison fat is not tasty and has alot of gameyness to it.

Monday, November 23, 2009

Turkey Soup


With the turkey I made last Sunday, I made a soup stock and thought I would let you know what I did this time.

Turkey Soup
3/4 of a 10-12 qt. pot of stock (directions here under my other turkey soup post, just scroll down)
1 onion chopped
3 cloves garlic, pressed or minced
1/2 of a celery bunch, chopped
5 carrots, diced
3 cups cooked, chopped turkey meat
16 -32 oz. egg noodles (depending on how much or little broth you like when you eat)
Salt and pepper to taste

The next night, when I reheated it I added about 1 Tbsp. parsley flakes.

This filled my 10 qt. stock pot and fed us for 2 dinners. Now, remember we are big eaters- so that's 5 people eating 2 bowls of soup and 2 (little people) eating 1 bowl of soup. And Titus loved it, so at almost 1 year, he ate a whole bowl himself!

Find out more on how good broth is for you here.

Friday, November 20, 2009

Broccoli and Chicken Alfredo


Broccoli and Chicken Alfredo
16 oz penne (or whatever pasta you would prefer)
2 c. broccoli (blanched)
2 chicken breasts
2 cloves of garlic
1 1/2 c. heavy whipping cream
1 c. grated parmesan cheese

Fry chicken breasts in oil, (I chop them as they cook with the flat spoon) When almost done put in 2 cloves of garlic, pressed.
Cut broccoli into bite sized pieces.
Cook pasta according to package directions.
To blanch the broccoli, I put a colander in the pasta water, place the broccoli inside and boil for 1-2 minutes, then take it out and let it drain.

For Alfredo Sauce:
Heat heavy whipping cream in saucepan, stirring constantly. When it starts to boil sprinkle and mix parmesan cheese in. Do this slowly so the parmesan melts before adding more cheese, if added all at once it will be clumpy.
Sprinkle in salt and pepper to taste. Take off the heat.

Drain pasta, mix with broccoli, chicken and sauce. Serve.

Mmmm! So tasty!

Thursday, November 19, 2009

Butternut Squash Whole Wheat Pancakes


I baked butternut squash a couple days ago and had it sitting in the fridge, deciding if I want to make a pie out of it or freeze it for something else... So this morning I decided to stick it in some pancakes. I left out the sugar because it was a really sweet squash (I read somewhere online that the longer you bake them the sweeter they get).


Butternut Squash Whole Wheat Pancakes
3 c. whole wheat flour
2 TB baking powder
1 tsp. salt
1 c. butternut squash meat
1/4 c. oil
2 1/2 c. milk

Mix thoroughly. Pour batter by 1/4 cupfuls onto a hot griddle. These pancakes didn't make "bubbles" to show when to flip them, so I just watch and flip when the edges start to get a bit crinkled and the underside is brown. They were thick, so cook them longer than normal pancakes.
This makes a good sized batch, enough for 6 good eaters-- we normally have just a couple pancakes leftover.

Wednesday, November 18, 2009

Turkey Gravy Over Rice



Sunday, I stuck a turkey in the oven before church, Jesse peeled some potatoes and had them sitting in a pot of water ready to be boiled and we came home to a delicious smell!
We enjoyed a great turkey dinner and had quite a bit of leftover gravy, so I stuck it in the fridge and reheated it tonight, stuck in some chunks of turkey meat and served it over rice. It was a hit with everyone.

Turkey Gravy

Tuesday, November 17, 2009

Wordless Wednesday



For more visit wordlesswednesday.com

Butternut Squash

Yesterday I posted how to bake a squash and thought I would include pictures of the butternut squash I did as well. This is a pretty tasty squash, it took almost 2 hours to get soft and it was dryer than acorn squash.
Please excuse the blurry pics...





Monday, November 16, 2009

How to Bake a Squash

This is acorn squash, but as far as I know this works for all types of squash.
Cut the squash in half.
Remove the seeds.
Bake at 350˚ for 1-2 hours, until the outside is flexible.
Scoop the insides out and serve or save.

I bake them upside down.
My mom would put them right side up and put a pat of butter and spoon of brown sugar in the acorn squash. Then she would give person their own half of a squash to eat.









Thursday, November 12, 2009

Fresh Local Honey

Each fall we go to a family farm about 20 minutes away, they are just outside a smaller town. We pick our pumpkins out there- so much cheaper than anywhere in town and I love going to the farm. It's comforting to me, to be out in the country and talk with the person who grew the veggies. They really enjoy what they do and are happy to tell you how to cook/preserve anything. But probably my favorite part of going is getting fresh honey. They sell it as they take it out of the hive-- beautiful! It costs us about $15 for a smaller section, I think that works out to $2/lb.
We don't mind the wax in it, I rather like the crunch and the fresh smell/taste. I have only heard a little bit about the benefits of local raw honey, helping with seasonal allergies. I really need to research that a little more. I do not give Titus honey though (he is still a baby), but everyone else enjoys it.
We scrap it off and put it into jars. I was told if you don't care for the wax to set the honey comb on a sieve and place near the stove where it can heat. Leave it all day and the honey will drip down into the bowl without the wax.






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