tag:blogger.com,1999:blog-18468625882269299552024-03-05T00:01:09.603-08:00Books N Brew - WAWhere eating and reading are priority!Unknownnoreply@blogger.comBlogger126125tag:blogger.com,1999:blog-1846862588226929955.post-60600150971691127362024-01-28T10:35:00.001-08:002024-01-28T10:35:32.854-08:00how is it 2024?In 2023 I made a plan, blog more. Write down my thoughts so that future generations can see how folks of this Era felt. Then life happens and you just live it. 2024 I want to be more present, so that means less social media and more in person interaction. <div><br></div><div>For a garden update, we went thru the extreme freeze of January, where our Temps reached 0 degrees F, but with wind chill were about - 7. It was cold. I know my brassica plays are cold handy, but unfortunately they were not that cold hardy and got frost burnt.</div><div><br></div><div>So there I was the other day, worried because I thought I was smelling propane. Nope. Dying brassica. Kale and Brussel sprout plants were nasty and slimy. Off to the heap they go!</div><div><br></div><div>Meanwhile the interior greenhouse plants got cold, but no Frostburn on them. Good thing I snipped cuttings of my favorite flowers!</div><div><br></div><div>I've also started purposely scheduling time to read. I cannot multi-task when reading so it's been nice to simply sit and let my mind wander. I've enjoyed a few new authors via Kindle as well as hardcover.</div><div><br></div><div>Lastly, it's winter in the pnw. So that means we need lots of green veggies to keep us going til spring!</div><div>I tried my hand at making smashburger tacos. It came out really good, but I piled more lettuce to make sure I got that good green veg!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br><div><br><div>I love the changing seasons, and here in the pacific northwest, man do they swing! It's supposed to be upper 90's here today, the last weekend of my pool, the last weekend of August.</div><div><br></div><div>As I look back and reminisce of the past month or so, I gotta say I feel pretty accomplished. My garden is in one of those in-between phases. Tomatoes are still mostly green, but turning pinkish (gotta stop watering them now). My greens are looking heat stressed, but swiss chard is a trooper. It's been pretty tolerant so far of the high temps. The broccoli is looking like I'm going to get a good fall crop, so long as I keep the cabbage moth larvae from eating it all (gotta spray again). All my flowers are showing off their beauty, and we have 4 pumpkins (or are they pumpkins??). We have so much cross polination here on our half-acre that sometimes second year varieties are their own breed.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>We had a great Gumbo night here a week ago. My back was in pain and I almost wanted to call it off - but like my swiss chard, I'm a trooper. We offered both Regular and Gluten-Free Gumbo this year, and I don't mind saying it, the GF version was so good, and it holds up better in the fridge the next day. One of these years I'm going to get a photographer, or designate someone, so we can make a mini cookbook of our event. I am here to say, that Manny's GF flour can make a great roux, it just takes time, patience and a little bit of bacon grease too!</div><div>Menu always consists of Gumbo, rice, fried green tomatoes ( which a friend who doesn't like raw tomatoes really liked), potato salad, green beans, green salad, bread, and sweet tea. We provide plenty of fixings, ask folks bring a dessert (so fun to sample them all) and BYOB. There is no admission fee, just the gift of your presence. </div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Looking forward, this weekend is pickling time, with fabulous field run cucumbers from Schuh's Farm in Mount Vernon, WA (thanks Jen & Farmer Steve!), crossed with some pool time, and maybe some baking (maybe, if the temps don't get too hot) as I want to use my new bread recipe to toss up a fresh pesto / mozzellea sour-french braided bread (bake now, freeze for later). But if it's too hot, I also have no problem grabbing a book, a glass of iced tea, and sitting and enjoying the last weekend in August.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>So whatever you do this weekend, make it something to remember.</div><div><br></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-2059902663593453362023-07-05T07:35:00.001-07:002023-07-05T07:35:59.803-07:00it's not the 4th of July without ....To say we are blessed is an understatement. Family, friends, compassion, a home, food, a garden, skills, forgiveness, love, and an environment where all are accepted to live life in the pursuit of your own happiness without fear of repercussions for not conforming to someone else's set of views. <div><br><div>Independence Day in the USA can be celebrated in different ways. For us it's a reminder that all are created equal, we all are borne, bleed and die and each human deserves to choose their own path. Whether that path leads you, hopefully we travel the same way for a while and when we veer off - we wish you the best in life. There are folks we'll see again and those that cross a bridge and burn it down later.</div><div>It takes too much energy anymore to keep hatred aflame, so wish them well and keep moving down your path in life.</div><div><br></div><div>In true fashion, we celebrated with family and friends, our dogs and the catch B brought home from a day out with friends.</div><div><br></div><div>How blessed are we? Immensely. </div><div><br></div><div>Crab salad and bratwurst.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Dungeness crab meat, caught fresh.</div><div>Garden greens, leftover roasted corn, tomatoes and radish.</div><div>Served alongside a cheddar brat, sodo style (cream cheese and relish).</div><div><br></div><div><br></div><div>Make the best of the path you are on. </div><div><br><br></div><div><br></div><div><br></div></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-21661637057507997272023-06-25T17:47:00.001-07:002023-06-25T17:47:13.913-07:00Time for SummerSummer is officially here. <div>Bring on the berries, the garden bounty, warm nights, and flip flops!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Wishing all a wonderful Summer filled with great memories! </div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-47543106960761054822023-05-14T15:37:00.001-07:002023-05-14T15:37:21.318-07:00A day for the dogs, happy Mother's day. Mother's day. A day I thought that I would one day celebrate as a mom, to someone else I birthed and watched grow. Life doesn't care about your wants and desires and some things are just not meant to be. I struggled through years of depression, suffering in silence where only my husband saw my lows. He has been my rock, my shoulder, my confidant thru all of my dark days. A few years back my own mom gave me a mother's day card, as she said that our dog Sauk was lucky to have me as his dogmom. I don't thi k I ever told her (surprise if you're reading this mom), but I cried so hard that night and a few nights after. My life long dream of having children was kaput. But as fate and luck would have it, I had a dog who was like a kid. So every year when I wish her happy mothers day, she says it back and means it. Slowly but surely my depression stays at bay. <div><br><div>The baby blues were hitting again, so we adopted a puppy. It took a week and now our boys are best buddies. </div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Diesel came to us by way of Texas, just a boxer / hound mix that has nothing but love to give. We hope to give him all of that and more for however long his life is.</div><div><br></div><div>My heart still hurts for my imagined life where we had two happy kids. Instead I'll spend the money on what would have been a college fund on some travel plans, living the best life we can, giving love to dogs, cats, chickens, and whatever other critter needs a loving home.</div><div><br></div><div>Happy nurturing day. Mother them all with love, kindness, humility, and most importantly forgiveness. ❤️ </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-52480822750553896452023-04-12T08:22:00.001-07:002023-04-12T08:22:16.100-07:00last of the old range, spring 23I finally did it. I bought a new range for our house, a nice new Samsung with all the bells and whistles! <div>This last Sunday we made our last meal, Easter dinner. It turned out good, as I'm used to the old beast. </div><div><div class="separator" style="clear: both; text-align: center;">
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</div>Ham, roasted whole potatoes, pull apart bread, deviled eggs, roasted veggies, and heavenly ambrosia.</div><div><br></div><div>You know you are getting older when you buy smaller plates (9 inch) and have a lot of space left! </div><div><br></div><div>The new gas line will be completed today, inspected then we'll see how many meals I burn at first. </div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>we are all ready for the new range to be installed, we even have the hood in.</div><div><br></div><div>Life is too short to struggle with old kitchen appliances! </div><div><br></div><div>Meanwhile I'm taking more time outs, so I can read, garden, and relax. I started following Nora Roberts on social. In doing so I reminded myself that there has been a lot of time passed since some books originally were read. I went thru my book stacks and decided my to be re-read list was a goal for the spring.<br></div><div><br></div><div>I am looking forward to doing some reading in the greenhouse this spring.</div><div><br></div><div>Wishing all who read this a good spring, time to read, and time to cook a good meal.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-21806501903143841292023-02-21T07:20:00.001-08:002023-02-21T07:22:00.482-08:00Mid-Winter blues 2023I think I'm startting to suffer from the mid-winter blues. I cleaned up the greenhouse, planted a fruit tree, pruned back some other shrubs, and started my hydro-garden (including a tomato). I am ready for the pops of green of spring, but last night the mid-winter blues set in along with the gray skies and stormy weather. It happens this time of year. When you need somthing that provides comfort, but also satiates your palate and fulfils those wants and desires. I'm talking brownies of course. <div><br><div>Since early January we've been on a low wheat kick. I don't need to be gluten free, but I've found that living a low wheat lifestyle helps my sinuses from not constantly dripping. I was hoping kicking almost all wheat would also help my psoriasis - but that still remains. </div><div>Next up is a tough one - dairy. Specifically no cheese or milk products. I dont drink milk any longer, but sour cream is a staple around here! Thankfully, thanks for Grain in Snohomish, WA - where my BFF and I took a little intro to GF baking, I learned some neat tricks for making - you guessed it - Brownies!! We sampled 6 brownies, all made with a variety of flours / flour blends that are GF and some were vegan / dairy free. It was a wonderful experience and a great way to immerse yourself into the culture that is saying no to the over processed wheat treats that tend to get shoved in your face at all times of the day. It's nice to know I don't have to give up brownies in my pursuit of a lifestyle change to manage my PCOS. I was very thankful to Grain's owner Lauren for guiding me in answering my question of - what GF flour would make the best roux to make the best GF gumbo? I've got some trials coming up!!</div><div><br></div><div>So, with today being Mardi Gras, tomorrow Ash Wednedday and the start of Lent - I figured today was the day to induldge. I am in no way a practicing catholic. But I have family who are. So live it up today, its Mardi Gras! Brownies for us tonight!!<br></div><div><br></div><div>Celebrate with some freezer gumbo, some fresh bread (if you can), and know that if you give something up for Lent - it's not forever, but it's for now. And just maybe you can find a way that satisfies what you are removing by finding a replacement item which is healthier for you.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-33724849092761222412023-01-09T12:13:00.001-08:002023-02-21T07:21:32.920-08:002023I don't create resolutions. But, a new month, week, year is a great way to try something new!<div><br><div>This year the focus is balance. Less stress and more fun. Less wheat and more fiber. Less drama and more laughter. </div><div><br></div><div>I began 2023 knowing I had to ditch wheat to heal some gut issues. My nose dri<span style="letter-spacing: 0.2px;">p was slowing, and I fell off the wagon in a drive thru, and felt ill for 2 days. That cheeseburger was NOT worth it! It just reminds me that in order to heal and then maintain, there are consequences to food choices.</span></div><div><br></div><div>Why wheat free, do I mean gluten free? No. To be gluten free I'd need to make sure there is no gluten anything in all household items, and I've never had to be that strict ( I know folks who do). So just avoiding wheat products (bread, cereals, pastas, takeout, ets) for about 30 days reduces my inflammation issues. If that doesn't solve all, then dairy goes out the window too. </div><div><br></div><div>I am going to stumble, but I'm going to keep trucking forward! </div><div><br></div><div>What are planning to try, do, experience this year? </div><div><br></div><div><br></div><div><br></div><div><br></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-38875297030351994462022-12-25T11:15:00.001-08:002022-12-25T11:15:30.968-08:00Holiday 2022Tis the season, for laughter, love, family, friends and memories.<div><br></div><div>I've been busy working, and I've been focusing on quick meals these past few months. As with every holiday season, I try to take time and reflect. </div><div><br></div><div>This year is no different. I've posted more on Instagram instead of blogged. I've focused on just getting through the day and looking forward to work free Saturdays, of reading a book just to read, and of course, continuing to write down and save my favorite recipes.</div><div><br></div><div>I started a cook book project years ago. I add notes, print out and a rough outline. But how do you scale back? My mind is a maze, and I've at least 6 different books I could do! Themes, seasons, styles, etc. </div><div><br></div><div>One day I'll whittle them down, choose a direction and lay it all out.</div><div><br></div><div>Meanwhile, I hope everyone reading this has a Holiday filled with good food, love, and warm cheer.</div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-31846273169391060032022-08-28T17:21:00.001-07:002022-08-28T17:21:17.950-07:00pickles are a pantry item that should never be depleted.I told myself earlier this year, that this year would be about using up all my pantry goodies. So I did not pickle any asparagus, didn't plan on making any berry jam or jelly, and then August came. Hubby asked if I'd help a friend can pickles, so I said sure! Well, that didn't pan our but as I looked in my pantry I realized that I only had one jar left. A friend gifted me a quart and the bug was caught! 25 lb special mix box from Schuh Farms, plus some from our garden should last us the year. <div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>I love pickled spears, they are so tasty and I can a jar all by myself!</div><div><br></div><div>Cheers to home canned goodies that taste so much better than anything from a grocery store.</div><div><br></div><div>Timers up, last batch is done.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Enjoy the bounty of the season. </div><div><br></div><div> Next up, apples.</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-29059119356043140452022-08-15T22:07:00.001-07:002022-08-15T22:07:43.425-07:00summer 2022It's almost gumbo party time. The first tomato is ripening, the leaves are starting to turn, and the heat is staying into the wee hours of the night.<div><br></div><div>Mt favorite time of summer, the end of August. It brings to mind harvest season, county fairs, crisp mornings, spectacular sunrises, and the fruit in the vine. Soon I'll be picking apples and grapes, relishing in their sweetness, all the while jotting notes on what grew well in the garden this year.</div><div><br></div><div>Not much.</div><div><br></div><div>Seriously it's been a strange year. Too cold and wet, then some seeds didn't germinate well. Then the heat didn't come and things were stunted. </div><div><br></div><div>But that's life on the farm. There are no guarantees, but you must remain hopeful. If you didn't have hope, you'd be living in a Condo somewhere in the concrete jungle.</div><div><br></div><div>Me? I'm going to savor some fresh picked berries, be thankful that my time loves my greenhouse, and keep watching the corn grow.</div><div><br></div><div>Gumbo party is here, we can't wait to share some pictures of our event!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>It's getting harder to find time to read. Between working more hours, chickens, dog, cats, garden, house cleaning, and the never ending pile of laundry, it's easier to match a show on my tablet on the kitchen than just sit and read.</div><div>I crave that silent time to immerse myself into a story, picturing the words as a movie, having them come to life. I've tried audiobooks. My undiagnosed adhd comes out and I get distracted and then get frustrated. </div><div>I like my kindle for its portability, and the fact that I can read some ebooks which are not in print format. But nothing beats the feel of real printed pages.</div><div>I can't run my fingers over ebook spines and touch and remember what I read. </div><div>Kindle unlimited only allows you to borrow a specific number of books, so I had to return half the series I've been reading. The paperwhite is great, and it has an amazing battery life. Except it's all black and white and it's hard to find the titles I want in black and white when they are designed in color. I usually find them on my tablet and then send them to the paperwhite kindle.</div><div>So now I am settling down with a physical book, reading foe a few spare minutes before work and I feel my anxiety drain away.</div><div><br></div><div>There is just something about a book and reading a good story that relaxes me.</div><div><br></div><div>I hope you find a good story today.</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-10517707527289074672022-03-27T08:41:00.001-07:002022-03-27T08:41:19.042-07:00Book review - All Day Baking<div><br></div><div><br></div>Book review All day baking.<div><br></div><div>Short answer: Simply Amazing. </div><div><br></div><div>Here I am on a Sunday, with a new cookbook, browsing, reading and in awe. It all started with an Instagram story, trying to find an oat flour gallette recipe, which several hashtags later led me to All Day Baking, Savoury, not sweet by Michael and Pippa James.</div><div><br></div><div>Amazon purchase, delivered and WOW! </div><div>This is such an amazing project. The book, the paper (its not paper thin), the words of wisdom, and my new favorite line, "More is learned from mistakes than success".</div><div><br></div><div>That really resonates with me. We all make them, I hope we all learn and are self aware of that fact. But to call it out in a baking book? It was like I was right there in a seminar. I was hooked!</div><div><br></div><div>I'm not going to share the recipes, you'll have to buy the book, but if you are interested in learning more about pastry or pasty doughs and baking them, this is for you! </div><div><br></div><div>I can't wait to adapt some of my local grains and flours to these.</div><div>Well done!<br><div class="separator" style="clear: both; text-align: center;">
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</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-24260252911095688282022-03-17T07:31:00.000-07:002022-03-17T07:31:58.191-07:00It's good to just be in 2022I took some moments for reflection this morning, much like I do every year for St. Patrick's Day. Growing up American Irish in a family that loved to celebrate, I try and keep some of those traditions. Unfortunately I wasn't able tto have kids of my own - but that doesn't mean I've turned into a cranky adult who wants nothing to do with fun, kids, family or laughter. Far from it! My immediate family consists of my hubby and I, plus our circus of pets! The dog, cats, and chickens are enough to make me feel like a stressed out mom at times. The difference of course is that I can leave this little monsters locked up for the day if I had to be away from the house. I don't regret my life or my choices. They are what make me who I am today. I get to be Dog Mom, Cat Mom, and the Crazy Chicken Lady. Plus I'm Auntie, friend, sister, daugher, wife, cousin. I hope to be live up to those titles over and over again until I draw my last breath, hopefully in laughter.<div><br></div><div>Back to today. I've not yet decorated my house! I feel so far behind due to my work schedule. I finally took a day off and it feels GREAT! For the last two years - we've limited interactions, had no major parties, and kept to ourselves. Was it worth it? Was the mental anguish, the anxiety, depression and overwhelming feelings worth it? We survived. We never contracted C-19, and I still hope we never do. Forever forward I will connect St. Patrick's day to the shutdown and reopening of our world. It feels great to be planning adventures this year. We're hosting our St. Pats feast dinner on Saturday with a few of our closest friends. We'll revel in the moments that we've shared in the past, and raise a Toast to one who is no longer with us. </div><div><br></div><div>The Menu this weekend:</div><div><br></div><div>Last of the pickled beets</div><div>Irish Cheese platter</div><div>fSausage Rolls with mustard</div><div>Banger bites</div><div>Pickled Asparagus</div><div>Corned Beef with cabbage and carrots</div><div>Steamed cabbage and carrots</div><div>Champ</div><div>Irish cheesy biscuits</div><div>Apple and Pear gallette</div><div><br></div><div>Planning leftover meals</div><div>Irish Paddy Melts (corned beef on rye with steamed cabbage and irish cheese)</div><div>Corned beef hash</div><div>Corned Beef Mac and Irish Cheese (it's soooooo good)</div><div>Cheesy biscuit breakfast sandwiches</div><div><br></div><div><div>Traditionally this is also the weekend I plant potatoes and get everything ready to go in the garden. With the greenhouse this year I have a head start. </div><div>It's the last weekend of Winter. We are going to sweep it out of our lives with a celebration of Irish heritage, the coming of the green, and the continutity of family and lots of laughter. </div><div><br></div><div>Spring forth and show your blooms, your smiles, and share in the warmth yet to come.</div><div><br></div><div>Slainte</div><div><br></div><div><br style="letter-spacing: 0.2px;"></div></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-90821540658205597192022-02-27T08:45:00.001-08:002022-02-27T08:45:42.178-08:00Where has 2022 gone?It's just aboutt March, and I got to thinking abouot the passing of time. Where has it gone, what has beeen wasted, what has been spent making memories, and what do I want to focus on in the future. It's really been almost two YEARS since I've worked in the office. It feels like I've been hyper-aware off my surroundings and have barely had a chance to relax very much in this time. We'll just have to reference them as the Covid Years, and in another 20 years we will just all laugh and say you'd have had to be there.<div><br></div><div>So today I'm doing some planning. Organizing my kitchen, my thoughts, cleaning out some clutter and planning on a tropical 2023 winter vacation to shake off the winter blues.</div><div><br></div><div>No picture, just a quick drop by to make sure the blog stays fresh. Lots to do!<br><div><br></div><div><br></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-940228973725681912021-12-15T07:27:00.000-08:002021-12-15T07:27:46.246-08:00Blessings for the season and a dish to shareThere are two weeks and two days left of this year. And what a year it has been so far, and it's not done yet. Who would have guessed two years ago we'd be in the position we are today. Divided due to circumstances, beliefs, and social and political matters. Let me be clear - I don't have to agree with you to like you. I don't have to like you to love you. Is that a strange way of thinking? If so, then you didn't grow up with a large family like mine. Because during the holidays, we are supposed to put all of our differences aside and celebrate the things we all share - that we're family and human at the core (okay so maybe we add a few animals in there too).<div><br></div><div>It's been over 10 years since my large family all gathered for Christmas Eve together. We've all gone in different directions since we lost our matriarch - and had been slowly changing even before that. Traditions change, they evolve - kids take on roles of hosting for parents, aunts, uncles - and parents have become grandparents who spoil everyone this time of year. For those of us without kids, we too get to spoil the other's kids - and ourselves a bit too. I know the socially distanced Christmas of 2020 will become nothing more than a memory in due time. So, we'll make the best of this year and all the years to come, however many we are blessed with in our lifetimes.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<span style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYykjXX95I0BuKmTQ27kASKQPI2sxX8cRNHux-4vg6WX1vbMQIao84GBWhOM4eWbwZDxl3qgCy0kBTy98P2kIXyTEkz9O5ppBADvup7s84JZPkasjGBj_K3DNaCBLMy3vhAGcMo53j2KZ/s1600/1639581898727557-0.png" width="400"></span></a></div></div><div><br></div><div>There are so many moments I can recall about Christmases of the past. Laughter is the most prevelant. The energy of just being together. Grandmas's fattigman, no one eating "caca" bread (what we called julekake), uncles bringing beer, oranges, chocolate covered cherries, birthday cake for my dad, and sometimes a visit from the California branch of the family. </div><div><br></div><div>Every year I try and think of a recipe I would have made for this rowdy bunch. We always had a green salad, fruit salad, bread, a main dish (full turkey dinner went the way of lasagna a long time ago), and desserts. Grammy and I would bake for two days just in preperation. I think she'd be proud of the dishe's I've put forth. She always wanted me to go to culinary school but I never wanted it to be a job - it was a love first and always.</div><div><br></div><div>I'm feeling a bit nostaglic this morning, as I do every year when we get close to Christmas and </div><div>New Years. <span style="letter-spacing: 0.2px;">Here's a recipe I think would have been a HIT for the holidays in my family.</span></div><div><br></div><div>Crescent Roll Ring of Philly Cheesesteak.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>One day I was browsing pintrest for ideas, and I came across some random video clip of this being made. It looked easy (of course they make it look easy) and I instantly had a craving!</div><div><br></div><div>Ingredients:</div><div>2 tubes of premade refridgerated cresent rolls **</div><div>1/2 lb of roast beef lunchmeat (the good stuff, not the cheap stuff)</div><div>1 cup sliced green and red onions</div><div>1/2 cup thinly sliced white onion</div><div>sliced cheese mix: pepperjack, swiss, provolone (I cut into strips like the meat)</div><div>1 Egg, beaten with a splash of milk</div><div><div style="letter-spacing: 0.2px;">2 TBSP diced mix of green and red onion</div><div style="letter-spacing: 0.2px;">1 TBSP diced green onion</div></div><div style="letter-spacing: 0.2px;"><br></div><div>Directions:</div><div>Bring rolls to room temp. </div><div>Chop the onions and peppers, set aside. </div><div>Cut lunchmeat into 1 inch wide strips. </div><div>On a large cookie sheet, lay a piece of parchment paper down (i have large pieces that fit my baking sheet perfectly).</div><div>Put a bowl, about 6" across in the center, upside down.,</div><div>Unroll the crescent rolls and lay with the long edge around the bowl and the top of the triangle hanging over the sheet if need be. don't crowd the bowl as you'll remove it before baking.</div><div>Overlap the cresent rolls as needed until you've gone all the way around. I never got a picture of this step - so this is where you'll just have to get creative if need be. I had two extra rolls - so if you have extra, you're doing great!</div><div>Once you have them all arranged, you'll add toppings to the 4" closest to the bowl in this order: Peppers, onions. then lay the roast beef in strips all around, then the cheese.</div><div>Remove the bowl.</div><div>Pull the tops of the crescent roll over, stretching it if need be to reach into the center.</div><div>If you have large gaps - use the extra rolls to close them.</div><div>Brush with egg wash, and top with the diced peppers and green onions</div><div>Bake at 375 for 20 minutes. check the ring and brush with egg wash again (so yummy), and bake until crescents are golden and cheese is bubbly.</div><div>Cool, then slice and serve warm! YUM!</div><div><br></div><div>Variations:</div><div>You can put any kind of topping / filing and use this method. Pizza toppings, hamburger & cheese, taco, chicken alfredo, pulled pork & bbq sauce. Also, think dessert -apple pie or breakfast sausage, bacon, ham & cheeese! The options are only limited by your imagination. </div><div>** I used premade rolls, but if you made your own - this would be SUPER fabulous.**</div><div><br></div><div>So there you have it. Something I'm sure my family would have enjoyed. If you're reading this family - give it a go and let me know how it turned out!</div><div><br></div><div>Until we see eachother again, blessings be on you.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-65295356898344502702021-11-22T18:15:00.001-08:002021-11-22T18:15:18.910-08:00It's only MondayMonday, a day some people dread. To me it's just another work day this week. Without plans to travel, we are planning for a low key, low stress holiday.<div><br></div><div>The biggest blessing, our hens decided to lay again. ❤ </div><div><br></div><div>Cheers for day with low stress and laughter.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-86221739754839219042021-11-21T08:07:00.001-08:002021-11-21T08:07:09.725-08:00A Week of Thanks - SundayA week of Thanks begins today. I have been wanting to start a new tradition - due to Covid and our own health, we're not travelling to see family this year. Next year is a different story, but this year I am planning out a full week. Each day I'll be making an observation of thanks, posting it here and I hope this will inspire others.<div><br></div><div>Sunday Thoughts of Thanks</div><div>May the light of the moon guide your path thru the darkness, and may your inner light shine like a beacon so others may find their own way.</div><div><br></div><div>I woke at 6am on this Sunday, and I noticed a light shining in the house. It was the wrong angle to be the neighboors flood light, so I glanced out the window to see the bright moon - blue and shining down into my home in between clouds. It was a glorious sight, reminding me that even in darkness there is beauty. I've faced my own internal dark issues of late. Seasonally this is a hard time for me, but with some tools I've learned over the years (meditation, self-gratitude, being mindful, yoga, walking, laughter), I can truly say I'm in a good place at the moment. </div><div><br></div><div>With a little bit of fall sunshine out, Sweet Pea - the last hen to moult, wanted some cuddle time. She no longer lays eggs due to the shock of almost dying in the extreme heat we had in June. She loves the attention (she talks back too). </div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>A few months back I changed my career path at my job. I've gained more responsibilities, but the work is very well suited to my skills and I'm really enjoying it. In a few weeks I'll be at the 10 year mark with the company. I may have started out just needing a job and coming to terms I may need to look for something else if I wasn't a good fit, but I honestly think I found a place where all of my talents are used. I've learned from the ground up, and I've got more room to grow and learn. </div><div><br></div><div>Lastly, I made a decision to limit wheat, corn, dairy, and alcohol two months ago. Hoping to ease some inflammation I've been suffering from. I'm so proud to say that I think I'm making headway. I've gone back to consuming some of the foods I know make my body react and inflame, but in limited quantities. Even my hubby has made little comments like, I don't think we need the added carbs. Carbohydrates are a neccessary part of our diet (thinking eating lifestyle not a diet to loose anything), but that doesn't mean we need to overdo them on a daily basis. Lots of vegetables, good protiens, and portion size (we've joked we eat like old people) and an indulgence here and there are our daily meal selections.</div><div><br></div><div>Here is one that has a story behind it.</div><div><br></div><div><b>Shrimp Louie - Newport style.</b></div><div>A few years back we did a coast/97 round trip road trip. We went down the coast into california, crossed over to the middle and came home up 97. We want to do it again, but take more time, maybe not during tourist season so much. We stayed in a few great places, some not so great places - and saw some amazing sights and have FABULOUS meals. One such place was a tiny fish cafe right in Newport, Oregon. It was our 3rd choice, the only place that had a table, and we had fresh oregon baby shrimp salads as we watched them process shrimp out the viewing window. You couldn't get any fresher than that! It wasn't fancy - it was simple and so good. So now, a few times a year, we make baby shrimp louie salads with whatever we have on hand.</div><div><br></div><div><b>Baby Shrimp Louie with chowder</b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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</div><br></b></div><div><br></div><div>Romaine Lettuce</div><div>Arugula (from our garden)</div><div>Spinach</div><div>Radish (cut into matchsticks)</div><div>Onion (sliced super thin)</div><div>cucumber</div><div>tomato (the last ripened tomato from the greenhouse, picked just the other day)</div><div>Baby Shrimp</div><div>Soft boiled egg</div><div>Thousand Island dressing</div><div>parmaeson cheese</div><div><br></div><div>Toss the greens, top with radish, onion, cucumber. toss again. chill for an hour<span style="letter-spacing: 0.2px;"> </span></div><div>rinse the shrimp</div><div>Add to bowl, greens, shrimp, tomato</div><div>Peel and rinse the egg, cut into half, place onto salad</div><div>grate some parm cheese over the top</div><div>drizzle dressing to your liking (I like lots!)</div><div>serve by itself or alongside a soup (clam chowder or shrimp bisque)</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>The luscioius egg makes this salad into perfection!</div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-76227473361375350312021-08-18T07:28:00.001-07:002021-08-18T07:28:07.437-07:00August state of mindAugust midpoint. Let's just say that so many things have come and gone thru my mind lately. Recently I did an accidental drive wipe of my phone, effectively eliminating at least 3,000 images and video - most of which were not backed up. OOPS! My phone battery would no longer charge, and I was desparate to do the internet fix while I watched the video. Guess I should have done a back-up first - Lesson Learned! <div><br></div><div>To start off the month, we spent a week off-grid camping with family and friends, had so much laughter, tears of joy, commonalities refreshed, and self care time (floating in the lake, painting on canvases). We even brought the kittens camping! It was a refreshing week to be isolated and away from the world (still close to home so I could check gardens), that while the delta variant was hitting, we were safely tucked away in a group camp.<div><br></div><div>That Saturday night, after a family meal of chili, seared steak, jalepeno poppers, and garlicky brussel sprouts, we huddled under the awning of our trailer and a few pop up tents as the rain was unleashed - the first measurable rain since June! We all agreed it was a blessing as we were together. A little rain (it was almost flooding some areas of camp) coudn't diminish our family time.</div><div><br></div><div>I must say, I needed that. We all camped last year during the covid high season, spaced out in individual sites. This year was different as we were in an isolated group site, with no phone service, no power hookups and a well for water. It was heaven. <span style="letter-spacing: 0.2px;">There is something elemental about being out in the world, just yourself, no tech services (we took images and video - that unfortunately got erased), and games and laughter. It felt like I became more grounded, my anxiety melted away, and I was refreshed. </span></div><div><br></div><div>Back in real life, now I'm facing a bigger challenge. I've woken up feeling nauseous the last few mornings (not pregnant), sniffling, and some minor headaches - and I know what I need to do. It's time for an AIP reset for a few weeks, try to heal some of my gut and kick this inflammation I've been fighting. It's not allergies - but it is a reaction. Wheat, corn, dairy and sugar are my main sources of inflammation, along with legumes and nuts. Thankfully I've taken as many precautions lately to keep my immune system from tanking out completely. I even cancelled our annual Gumbo night. It's such a bummer, but it was neccessary. We're also under a total fire ban - so our smoker which uses real wood can't be used. </div></div><div><br></div><div>What is AIP you ask? It's a protocol delveloped by two wonderful ladies, and the community that they provide is life saving! It's not a forever diet, it's an elimination plan to reset and allow you to focus on healing your body using lifestyle changes and nourish it with gut healthy healing foods (bone broth time), until your symptoms go away. I last partook in a full AIP a few years back. It's time to get back to healthy again and this tool is the way I know how to do it. </div><div><br></div><div>What I'm planning on eliminating for 2 - 4 weeks (or however long i feel it takes):</div><div>Wheat products (bread and pasta are being put on hold for a bit).</div><div>Dairy (no more cheese or sour cream for bit)</div><div>Corn products (fresh corn is okay, but most gluten free people are crying about this)</div><div>Added sugars (i don't use excess sugar anyway)</div><div>Most legumes (beans, coffee beans.......)</div><div>Nuts (sorry family.... just kidding, they aren't that nutty)</div><div>processed foods</div><div>food additives or premade items</div><div><br></div><div>What I'll be limiting</div><div>Rice, oatmeal, Eggs, nightshades (tomatoes, potatoes, peppers, pepper, paprika)<span style="letter-spacing: 0.2px;">, alcohol, and sugary fruits.</span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">So now you must think - Okay, so what CAN you eat?</span></div><div><span style="letter-spacing: 0.2px;">From scratch goods, meats, most veggies, berries, salads, soups, stews, and all sorts of other compliant meals! Can you say Cauliflower rice stir fry!</span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">What's my end result look like? </span></div><div><span style="letter-spacing: 0.2px;">This is in no way a diet, or a way to lose weight. This eating protocol is to help my body kick out the inflammation it's fighting due to the foods I've been eating. My nasusea is a big red flag that I'm about to get sick with whatever I come near, if i don't act fast! It does take about 30 days to heal your stomach lining, which will in turn heal my digestion issues, cause less sinus pressure and less headaches, and hopefully - stop my runny nose! Fall is a great time to do this protocol as there are so many healing soups that are super packed with nutrient dense foods! I also have an ace up my sleeve. I'm not as reactive to whole grains or rice, so some gluten free options I can have (hello 5B's in concrete!).</span></div><div><br></div><div>I just looked up to see this long post. I guess you can say I am passionate about a lot of things. My family, my health, my garden, our pets, and so much more. </div><div><br></div><div>I am taking the time to read a little every day (yes I use my amazon fire tablet as my kindle), I am setting up an outside painting area to do some additional canvases, and I'm taking my time in the garden to run my hand on my plants as I smile watching them grow and bear fruit (squash is GREAT with AIP).</div><div><br></div><div>Life is precious. You never know when it will end, and you can only hope that the memories you leave behind you with loved ones - are good ones. May they tell your story for years to come around a campfire! More to come on my next blog!</div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-10027305350882476212021-07-26T15:06:00.001-07:002021-07-26T15:06:02.390-07:00In the gardenI've said it many times, gardening is all about hope, patience, and some kind of faith. Whenever I plant a seed, I hope it sprouts, then I have to have patience that it will prosper, and faith that it will make it to harvest! Basil is our story today. It lives warm and cool and water, lots of water!<div><br></div><div>Can you guess what I'll be making over the next few days? More pesto cubes!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div> Tonight caprese salad with pesto pork chops. Yum!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-51071061046947490242021-07-18T07:46:00.000-07:002021-07-18T07:46:07.975-07:00July 2021<!--StartFragment-->
<p class="MsoNormal" style="margin-bottom:0in;line-height:normal">July 2021. The amount of laughter in our house has
increased immensely, due to the addition of two kittens. Our dog Sauk has anxiety issues. He was in need of a buddy, and when my sister’s cat charlotte had kittens – we had
the kids pick two as playmates for Sauk. So far, a week later, we have no regrets. Addy (withthe mustache) and Marilyn are 10 weeks old this week, <span style="letter-spacing: 0.2px;">and they are settling in quite nicely into our family.</span><span style="letter-spacing: 0.2px;"> </span><span style="letter-spacing: 0.2px;">Addy is the mustache cat, she is very
inquisitive and loves to be wherever you are.</span><span style="letter-spacing: 0.2px;">
</span><span style="letter-spacing: 0.2px;">Marilyn is a little bit more independent, but she loves to snuggle up to
Sauk when she first wakes up.</span><span style="letter-spacing: 0.2px;"> </span><span style="letter-spacing: 0.2px;">The
adventures of these two are going to be inspiration for my blog and beyond for
years to come!</span><span style="letter-spacing: 0.2px;"> </span></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><div class="separator" style="clear: both; text-align: center;">
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<p class="MsoNormal" style="margin-bottom:0in;line-height:normal">I must admit,
I’ve not been cooking or reading too much lately. We went thru a heatwave that made eating hot food undesirable. Now that we're back to our normal July weather - I'm ready to dive in to some creative dishes! As far as reading goes, I did sign up for Kindle Unlimited, but feel
that I just don’t have time to sit and read and do nothing else. My time lately is filled with constant
cleaning, organizing – both inside and outside. I did finish the a new Nora Roberts - which felt great to read and relax. My goal for the rest of July is to take at least a few hours each week and sit and read something. It may be a magazine or a book, but it helps ease my mind from all the jumbled thoughts in my head.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom:0in;line-height:normal">Outside, the
garden was planted late due to the greenhouse construction. It’s still not fully done, but it’s done for
now and thus the plants are growing at a wonderful rate! We have tons of squash planted, tomatoes,
cukes, greens, garlic, onions, peppers and herbs. I have a few more late season items to
plant, re-do the outter fence to keep the chickens out, and plant fall flower
seeds.<o:p></o:p></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal">We did loose one of our beloved hens due to the end of June heatwave. It was 113 degrees, and the humidity was so high it was hard to breathe. The hens were brought inside for a day, and one of our girls has yet to being laying again as she was on the verge of death herself. Violet was our best layer, and she is missed much by the remaining three (picutre left to right is Biggie, Sweet Pea and Milly) We are looking towards the fall when it's our plan to get a few pullets to add to the flock. These ladies do more than just lay eggs -they are our natural pest control, fertilizers, and compost makers. </p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><div class="separator" style="clear: both; text-align: center;">
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<p class="MsoNormal" style="margin-bottom:0in;line-height:normal">We had a family visit over Independence day weekend, and the weekend after. This visit was put off last year due to Covid-19. We had a blast, and ended up doing a full seafood spread with local oysters, clams and a seafood chowder. We had so many oysters leftover that I made a spread for the 5th of July bbq. <span style="letter-spacing: 0.2px;"> </span><span style="letter-spacing: 0.2px;">I must say I did it pretty well and I feel it will be a crowd pleaser
for those that enjoy oysters! I didn't get picture of the spread, so you'll have to use your imagination. </span></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><span style="letter-spacing: 0.2px;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></span></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><b>Oyster Spread<o:p></o:p></b></p>
<p class="MsoNormal" style="margin-bottom:0in;line-height:normal">Courses:
Condiments and sauces <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom:0in;line-height:normal">Ingredients <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">1 cup
Cooked Oysters <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">1/2
cup Cooked Steamer
clam meat <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">8
oz cream cheese, softened <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">1/3
cup sour cream 1/3
cup parmesan cheese
- shredded or
grated <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">1/2
tsp marinated garlic <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Salt <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Pepper <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Worstershire Sauce <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">2
TBSP chopped Green Onion <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">1 TBSP Olive Oil <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Milk
or half and
half (to thin) <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Optional:
Hot Sauce <o:p></o:p></p>
<p class="MsoListParagraph" style="margin-bottom:0in;mso-add-space:auto;
line-height:normal"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.25in;line-height:normal">Directions <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Rinse
clams and Oysters
to remove any
grit <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Add
to food processor:
seafood, cream cheese,
parm, sour cream,
olive oil, and
garlic <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Pulse
a few times
to combines <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Add
a few shakes
of worstershire sauce,
green onions, pulse
again <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Check
for consistency -
if too thick,
add a splash
of milk <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Process
on low for
30 seconds <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Add
salt and pepper
to taste <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Taste
test again -
adjust seasonings to
your preference. If
too thick, add
another splash of milk. <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Process
another 15 to
30 seconds until
smooth. Do not
overmix. <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Transfer
to a bowl. <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.75in;line-height:normal">Cover
and chill for
30 minutes to
an hour. Serve cool
with crackers, crudités,
or pita chips <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.25in;line-height:normal">Notes <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Will
keep in fridge
for up to
3 days <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Cook
Oysters on the
grill a day
before for the
best flavor. Ok
to substitute them
for jarred (glass or
plastic) oysters. <o:p></o:p></p>
<p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in;
margin-left:.5in;line-height:normal">Use
extra small, small,
or medium sized
oysters.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><o:p> </o:p></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><o:p>Upcoming in the next chapter - the cookbook progress, and what's growing in the garden!</o:p></p><p class="MsoNormal" style="margin-bottom:0in;line-height:normal"><o:p><br></o:p></p>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-72495643271077836542021-05-02T08:06:00.001-07:002021-05-02T08:06:35.663-07:00May update; Reading, Greenhouse and moreLet's try this again. I wrote out a beautiful piece about how I have bought more ebooks than print books this year, how I loved and laughed at the Addison Holmes Mystery series by Liliana Hart; how my greenhouse was coming along and in trying to help my tablet, I closed this app and lost all of my work. <div>First world problems, right? I may be frustrated right in this moment, but it will pass. So let me catch you up. I originally found Liliana Hart via her Gravedigger series, which lead me to read the JJ Grave Series - which is ebook only. I bought an Amazon Fire 7 thinking it would be a good tablet (it wasn't), which it ultimately became my Kindle. The battery life on the Fire sucks. It barely lasts a day, not even being used due to the ads that wake it up. It won't stay off while charging and takes the old charger and is like a trickle. Do you know how frustrating it is to watch your battery drain as you reach a real steamy part of your book (not that I would consider these housewife level steamy, but there is a lot of insinutating and I have an active imagination). At least with a print book I don't even worry about charging or dropping it, or if I accidently spill a bit of coffee during laughter. </div><div><br></div><div>I will definetly recommend the Addision Holmes books to anyone needing a good series to laugh along with -but it comes with a warning. You will crave ice cream. I woke up one morning after a dream I purchased a full boat banana split at Dairy Queen. Yup, you guessed it - I went to the store and bought all the ingredients to make such a dessert. It was wonderful - see for yourself.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>The only downfall to reading though, is that you can't multi-task as much. It's hard to read and do house chores, and forget about chicken and garden chores. The ladies would rather try and eat the kale plants than sit quietly and read with me. </div><div><br></div><div>Speaking of gardens - the greenhouse frame is up. We were just talking about rafters, and all I can think about is how many herb boxes I'll need, and routered plant signs, and a kitchen herb box in front. There are so many choices of what to build first and what to plant and so forth. I'm just excited to have an enclosed space to start garden plants away from the hungry little monsters that lay us breakfast.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Greenhouse progress.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-67553173740590824022021-03-14T10:20:00.000-07:002021-03-14T10:20:46.710-07:00Looking back to plan for the futureHere we are, a year later from last year. Life has changed a bit - but not always for the worst. We are about to start prepping for Irish Feast Week - just like last year. Garden veggies are being planned, seeds started, yard cleanup, and with more sunlight and warmth, the flora and fauna are budding. <div><br></div><div>Feast week is about saying good bye to Winter, hello to Spring and Hope for whatever comes next.</div><div><br></div><div>So what does come next? It felt like last year, things were changing so much, I like to say it was "fluid". If you were resistant, then you hit the wall and got a headache. But, if you were fluid, your stress was less and you didn't have a constant headache. We have always been a couple who has never been afraid of work, or trying things ourselves. We have chickens, our dog, our gardens, and am hoping to complete our new outdoor bbq patio this year. Doing things ourselves has never been an issue.</div><div><br></div><div>With this upcoming Irish Feast Week, I am planning on writing down and taking pictures to include it in my still a work in progress cookbook. Things that may or may not be made, sausage rolls, cheddar drop biscuits, irish cream, champ, beets, steamed cabbage and carrots, and of course, corned beef. Dishes we have done in the past, and know they are our classic American-Irish favorites. </div><div><br></div><div>As always, on the Sunday of Irish Feast week, I like to take a few moments and reflect on the ending season and look forward to the coming Spring and Summer. My family is so spread out -with the closest relative over an hour away, so we dont get many guests unless its something long planned. Plus with the pandemic, we're not able to gather. I am missing having people over - planning for dinner, laughing, and making memories. We do have one guest planned for this week, B's mom is coming to celebrate! This is her first time being with us for St. Patrick's day, so I can't wait to share this special holiday with her. </div><div><br></div><div>Looking forward, new varities of tomatoes are started - greenhouse designs are still being worked on, fuscia's are budding, and I am hearing more birds returning. Knowing how last year was more like an isloation experiment, we are looking for this year to start adding in more things - people, pets, features, and even a new business! </div><div><br></div><div>What are you looking forward to most for the upcoming season?</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-6322235288901231872021-02-21T15:04:00.001-08:002021-02-21T15:04:59.029-08:00Spring Planning 2021Sitting at home, in the chair while looking out at my front gardens, I dropped the maeer and did my seed order today. What surpised me most was that I had more flower and herbs in my cart than vegetables. Maybe that's because I have been saving seeds for quite some time. I tend to be shifting to a more all around garden - herbs, vegetables, fruits, and flowers. Who knows - maybe I'll make my own set of teas.<div><br></div><div>Looking forward to spring, new growth, new plants and rethinking my garden plan. </div><div><br></div><div>2021 has been a wild ride thus far, but we're looking forward to this summer, yard projects, our annual gumbo night festivities, new dishes, and hopefully some new furniture (built by us).</div><div><br></div><div>I am still working on my cookbook project too. One recipe I've been developing is our Salisbury steak. </div><div><br></div><div>A top quality beef, egg, spices, cracker crumb, onion, garlic browned then simmered in a mushroom onion gravy, and topped with fresh picked parsley. I won't post up the recipe as I still have some work to do. But I'll give y'all a picture. The answer to curious minds, yes I licked the spoon.</div><div><br></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1846862588226929955.post-9348961536113751722021-01-09T08:57:00.001-08:002021-01-09T08:57:24.359-08:00Ready, set, go!With my third cup of coffee in hand, I am finally ready to start my day. I've made lists, I've talked with a few people, laughed, played with the dog. It's time to do a Saturday clean!<div><br></div><div>My goals for this year are to walk more - around our property, out in nature, and on the treadmill. I don't have weightloss on the forefront of my mind. I do have lung health, heart health, and overall excercise for peace of mind. I hate to carve out time to goto a gym, and living rurally there is just not enough reasons to pay a fancy membership fee when I live close to nature. Move with Intention - and do it with a purpose to feel your body, know your body and live your best life, all with trying to do no intentional harm to others. </div><div><br></div><div>Unfortunately that goal is about to be derailed as I go in for surgery on my ankle. I'll be non-weight bearing for a few weeks, then limited, then will work my way back to being able to take a nice walk in the woods with the dog. This is my prep weekend and I'm making the best of it!</div><div><br></div><div>Making the best of things is kind of a theme around here for 2021. Who would have guessed we'd be where we are today, trying to make the best out of a volatile nation with such uncertainty hanging over our heads. I choose to not stress about what I cannot personally change and instead focus on my immediate future, for that is something I can do something about.</div><div><br></div><div>Make do with what you have, and work hard for things you don't. Forgive others their trespasses, look for the joy in a moment and be grateful for your surroundings. Don't let hate and fear overrun your emotions, there is much joy and peace in the world - it is only our own reactions we can control.</div><div><br></div>Unknownnoreply@blogger.com0