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2020 Motto Of The Year: ADAPT TO CHANGE

Every year I try to choose a word or theme to base my year on. This year it took a bit longer to settle on words but finally, they have arrived. The words for the year are...


ADAPT TO CHANGE
How did I come by this word? My husband and I are over 60 now. We've been together since I was 15 years old. We've grown up together and fell into a happy routine with our lives. BUT, we are noticing more and more that our beliefs and the way we've done things all those years aren't necessarily working for us anymore. So we will need to analyze and change what isn't working. You know the saying,
God, grant me the serenity to accept the things I cannot change, the courage to change the things I can,
and the wisdom to know the difference.
It's time for some changes in our lives that will help us live happy, more satisfying lives.
I don't know about you but sometimes my husband and I feed off of each other's negativity. And let's face it, there is a LOT going on in the wor…
Recent posts

2020 Goals: Pie For Week 2 - Grandma Rosella's Vanilla Custard Pie

One of my favorite things to do is pick a topic, run to the library and check out tons of books on that topic and if I really like a particular book, I'll try to find them at my local Goodwill or on Thriftbooks to save some money.


Last year, knowing I wanted to challenge myself with making a pie a week for a year, I bought up several books and they will be featured on the blog as I make the pie recipes from them.

This week's recipe is taken from a book I found on Thriftbooks. Well, of course you know there is a story here! I chose a used book on Amazon from a Thriftbooks location and when it got here, I realized the entire section for making the pie crusts had been torn out so carefully you couldn't tell it was missing until you went looking for them. Luckily for me, when I wrote this company they sent me out another copy that is GLORIOUS, even featuring an errata section in the front! They are one of the BEST used book dealers out there you guys! If you want to do 2nd han…

2020 Goals: 52 Weeks of Pie!

Hi All!
I know, it's been a LONG time since you heard from me but I'm not dead! I've been busy with home and family and thinking about my 2020 goals. How about you? Have you been doing the same?
One of the things on my 2020 Bucket List of Goals was going to be making a pie once a week for the entire year based on things that are plentiful in my garden, local Farmer's Markets and what's on sale at the market. 
For week one, a Pantry Challenge month, I decided to make a French Coconut Custard Pie with a flaky self-rising pie crust. This week's recipe was based on a YouTube video by one of my FAVORITE southern Cooks, Tammy from Collard Valley Cooks. Her Video Recipe is HERE
Things I used from the pantry were; self-rising flour, Butter Flavored Crisco, shredded sweetened coconut, vanilla extract, and eggs from my backyard flock of hens. I made the buttermilk from milk and vinegar the way my mom showed me years ago.



This Pie went together really easy just like Tamm…

What's For Dinner? March 23 - March 30

Hey everyone! 

HAPPY FIRST WEEK OF SPRING!
Are you meal planners or wondering each and every night what you will make your family for dinner? We try to meal plan because it saves us so much money! We shop only for those items we will be using in the upcoming week. We have cold cereal, oatmeal with yogurt, eggs and toast for most breakfasts. Our lunches are mostly the previous night's leftovers and we really try to use up everything during the week in some form. We have one Date Night per week, and we also allow ourselves one lunch out during the week. Here's how a typical week looks.  SUNDAYBeef Barley Soup With Homemade Sourdough Bread & Butter


1 1/2 lb Leftover Cooked Pot Roast 
1 32 oz. Carton Beef Broth
1 Pkg. Au Jus Gravy mix
1 Pkg. Beef Gravy Mix
1 10 oz. Can or Jar of Mushroom Stems & Pieces (and the liquid)
1/2 Cup 10 min Barley from Trader Joes
1 tsp. Garlic Powder
1 tsp. Onion Powder 
1 tbsp. Parsley Flakes
1/2 Tsp Celery Salt
1 tsp Paprika
2 Bay Leaves
Salt To Taste
Pepper T…

Norwegian Pancakes (Norska Pannekaken)

Every culture has its pancake and this is the Norwegian version, a very light, crepe-like pancake that goes with just about anything. These "pancakes" are light and eggy and go with both sweet and savory fillings. When my chickens start up laying eggs in the Spring, we LOVE to make these pancakes, freezing the excess for another day. Yes, they freeze and thaw perfectly! Most people have the simple ingredients on their shelves and in their refrigerators SO LET'S GO!
Original Recipe Can Be Found on the Outside Oslo WebsiteHere.
Norska Pannekaken 3/4 cup all-purpose flour 1/4 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon Scandinavian vanilla sugar*
3 eggs
1 1/2 cups whole milk
2 tablespoons unsalted butter, melted, plus more for pan Mix all ingredients except butter in a medium-sized bowl using a whisk or fork until the batter is smooth and you have no lumps. Stir in butter. Refrigerate for 30 minutes to let the batter rest. Meanwhile, warm a pan over medium heat. I prefer a well…

Garden Spotlight: Swiss Chard

This year we decided to grow Swiss Chard over the cold winter season in our area. (Zone 10a, The Central Coast of California) Temperatures in our area seldom drop below freezing but they have been in the mid 30's and low 40's. We've also had an above average rainy Winter after several years of drought. We direct sowed the chard seeds right before our first frost date, around the middle of December, knowing that as the weather progressed, they would be one of the first things up in the January / February garden. This year our greens progression started with arugula followed by our spinach and now the beautiful chard and kale. We are so lucky to live where gardening can happen nearly all year round. 

This year we tried a Chard Variety called Bright Lights; beautiful yellows, reds and a beet colored pink. They are so beautiful in the garden with their celery type stalks and dark green tops. From its name, Swiss Chard, you would think it began its life in Switzerland but it was…

Sourdough Bread

A few of you have been asking about the recipe for Sourdough Bread that I use and I figured this would be the easiest way to give it out. This recipe makes 2 loaves.

MIX TOGETHER:
260 g. of actively fed sourdough starter (about 1 cup)
460 g. water (about 2 cups)
90   g. Canned milk or milk that has been scalded and cooled. Can use water or plant milk instead (About 6 Tbsp)

20 g. Kosher Salt (1/8 cup)
900 g. flour (all purpose or white bread flour, don't use whole grain, to heavy to rise well) 7 1/2 Cups

Mix the starter, water, milk (or the substitute) together thoroughly. Then add in the salt and flour.
Put the dough in a covered container and let it ferment at room temperature.
After 2 hours fold the dough. How To Fold The Dough
After an additional 2 hours, fold the dough again.
When the dough is is finished fermenting (after a total of 5-6 hours - when dough is bubbly, soft and will pull a windowpane) divide dough into two pieces around 855 g. each.
Do a first shaping of the dough and let r…