Tuesday, May 31, 2016

Strawberry Freezer Jam (without pectin)

Strawberry Freezer Jam
without pectin

Yep...no pectin!

This is a great way to store up some of that delicious fruit.

Friday, May 27, 2016

Cows and Polka Dot Pajamas

I had planned a Farm Photo Friday for today's post, but I have something better for you...a true story about our cows.  A story that unfolded this morning.

First, let me start with the back story...

The cows were eating and rubbing against the pine trees!  Uugghh...those precious trees that we paid good money for and precious money to have them planted.  Now, keep in mind there are larger, established pine trees that they have access to...those the cows are 'allowed' to mess with.  But, nooooo - they prefer the new, delicate ones.

As a quick fix, Hubby and youngest put up t-posts and a couple strands of barbed wire to keep them away from the trees.

It worked for a while, but in time the cows got back over to the trees.

Of all the pasture...

                and the sweet mix...
                                and the hay...

                                             they prefer pine trees...


So...hubby and daughter split the pasture in half with fence.  The cows were in the section that did not have the line of pine trees.

In time the cows made it over one section and strolled over to the pine trees yet again.

So...hubby put up barbed wire on top of the strung fence.

It has been working...

                     but, the grass was really getting high in the section of the pasture that they weren't on...

We have planned to install electric fence to protect the pine trees, but have not had time to do so yet.

So, me, the brilliant cow farmer that I am (HA!) decided yesterday to open the middle gate and let them eat down some of the pasture that was getting high.

I said to myself  "they won't go near those pine trees, they have all that good grass to eat to stay occupied."

And here is where today's story begins...

Wednesday, May 25, 2016

Cast Iron Spinach and Tomato Frittata

I love quiche, but I'm one of those people that don't always eat the crust.
 A frittata is like a quiche, but without the crust.
It is quick to pull together and doesn't take long to cook, making it a perfect quick supper meal.

Monday, May 23, 2016

A Young Landscape

Our front landscape is still young.  It's a work in progress (aren't most things around here).

My original plantings (oh, those holy bushes) were ruined the first winter.  Last year I shared with you how I LANDSCAPED THE CHEAP AND FREE WAY.  This year I thought I'd share how the front landscaping is looking this Spring.

Thursday, May 19, 2016

Rhubarb Apple Crisp

It is rhubarb season!

To many that means making something with rhubarb and strawberries...

Me?  I don't like that combination.
I like rhubarb...
I like strawberries...
but not together.

I love rhubarb - simply peeled and with salt sprinkled on.

Now don't curl your nose up...try it...you just may like it...
and if you don't at least you tried it ;-)
(that's what I always tell my girls (and hubby) when trying something new)

It is deliciously sour!  Well...It is delicious to me (and my Dad), but no one else in my family likes it that way, so I created a way to sneak it in on them...

Monday, May 16, 2016

Using Old Galvanized Metal For Herbs And Flowers

Decorating with galvanized metal is hugely popular these days, with so many options to choose from.

But the metal I'm showing here today isn't something you can buy in a store.  These lovely pieces have served other purposes throughout their lifetime.

They are full of stories, I'm sure.

They are now in retirement years so to speak...

taking it easy...   just being pretty...   not working so hard.

Thursday, May 12, 2016

Thinning and Transplanting Seedlings

I am so pleased with how the seedlings are growing.  Although my first attempt at planting seeds was a failure (you can read about that HERE), I had such hope for the second seed planting.

These tomato seedlings are 3 1/2 weeks old.

Most everything needed to be thinned and transplanted to ensure continued, healthy growth.

Monday, May 9, 2016

Roasted Broccoli

Broccoli is good, but...
                            ...roasted broccoli is super good!

Most vegetables tossed in olive oil and simply seasoned with salt and pepper truly is delicious.  I love to let the broccoli cook long enough to get crispy edges...YUM! 

It's easy peasy...start by cutting the broccoli into bite size pieces.

Put the cut broccoli into a bowl and drizzle with olive oil.  Get in there with your hands to evenly coat the broccoli...you want olive oil on all pieces.

Arrange the broccoli onto a foil lined baking sheet.  (Makes for easy clean up!)
Season with salt and pepper.

Bake in a 400 degrees F oven for 10 to 15 minutes, or until crispy edges appear.


Friday, May 6, 2016


My daughter needed to make a Spanish dessert for her Spanish class in celebration of Cinco de Mayo.

She chose to make churros using a recipe she found on-line.  Of course we tweaked it a little.  The biggest change we made was that we dropped them by spoon fulls into the oil instead of using a cookie press.  Because our cookie press had a malfunction (smile)  we ended up with... 

perfectly bite sized churros.

So why am I sharing this you may be asking?
Well, let me ask you a question...do you like eating elephant ears from fairs and carnivals?
If you said yes, then you have got to try these!

They taste amazing AND yes, they were easy to make.
My daughter and I teamed up frying them...she dropped the batter into the oil and I flipped them...by dropping them in by the spoon full they cooked quite quickly.

Just look at that deliciousness! 
They are finished off with cinnamon sugar.

(makes about 30)

4 tablespoons butter
1/2 cup water
1/8 teaspoon salt
1 1/4 cups all purpose flour
3 eggs
1/4 teaspoon vanilla
oil, for frying 
1/2 teaspoon cinnamon
1/2 cup sugar

In a medium saucepan, combine the butter and water.  Bring to a boil, stir in salt.  Remove from heat.
Add flour, stir together.
Return to heat and stir for 2 minutes.  
Remove from heat, and cool slightly.
Using a hand mixer, beat in the eggs, one at a time.  
Add the vanilla.
Continue to beat until smooth.
Drop by the teaspoon full into heated oil.  (Don't overcrowd.)
Fry until lightly browned, turn over and brown.
Stir together the cinnamon and sugar and roll the churros in the mixture.

Tuesday, May 3, 2016

Mason Jar Strawberry Cheesecake (no baking)

Is there anything cuter than a dessert in a mason jar?

We love strawberry cheesecake!  Last week I wanted the taste of it without the time involved or the baking of it.

So what did I do?  I googled it of course ;-)  Most what I found called for butter in the graham cracker crust and lots more sugar added to the cream cheese.  So, my head got busy thinking of ways to create this a little easier, yet keeping it delicious.  Here's what I came up with...

Monday, May 2, 2016

If At First You Don't Succeed, Try Again

Do you remember when I posted Starting Seeds In Eggshells?

Although my first time trying the project, I totally sounded like I knew what I was doing... after all, I did my research...

                               I gave step by step directions...

                                                   I even posted pictures to go with the directions.

Well, guess what?

                 I failed!

                         I failed miserably!

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