Hooves and Hounds Farm

Tonight

2012-02-14T20:21:00.001-05:00

Holiday on the farm

Plan B

2012-02-10T18:58:00.001-05:00

So I drove to the market, to get scallops. Both the lobster and beef looked better. So surf and turf it is!

Menu Plan for Feb 10th week

2012-02-10T11:07:00.000-05:00

I use print ables from I'm An Organizing Junkie to write my menu and shopping list. http://orgjunkie.com/printables

Pan Seared Scallops with Lemon Wine Reduction
http://stonegable.blogspot.com/2009/11/pan-seared-scallops-with-lemon-wine.html

Saturday: BBQ Ribs and Sweet Potatoes
Sunday: Slow Roasted Chicken and Potatoes
Monday:Clam Chowder and Grilled Cheese
Tuesday:Frittata and Home Fries
Wednesday: Ravioli with Squash and Sage
Thursday: Turkey Sliders with Garlic Rolls

I wish you could smell this

2012-02-08T15:22:00.001-05:00

Over the week end I placed an order for soap, it arrived today. This soap is from a company located in As field Ma. Just Soap. The soap is all natural soap made by a company that uses pedal power. They make the soap in a large vat with bicycle power.check them out at www.JUSTSOAP.com Organic and gental is what my skin needs this time of year.

Full Moon

2012-02-07T17:29:00.001-05:00

Have you seen the full moon this week? Last night I enjoyed some time by the fire under the moon light.

Farm Love

2012-02-05T13:57:00.001-05:00

Lager loves it here on his farm.
He runs and rolls and plays like a puppy every chance he gets.

Salad boxes

2012-02-05T13:48:00.001-05:00

This morning we assembled two salad boxes. This was a very quick and affordable project. I had the 12, 30" boards pre cut at the store. All we have left to do is add the handles . I decided I don't like the ones I purchased so they are going back. Once the handles are on I can fill with soil and plant lettuce and baby spinach. If you want the step by step directions I descoverd them at A Growing Tradition Blog

First week of February The Menu

2012-02-02T10:56:00.002-05:00

Pinterest Photo

Friday : Home Made Pizza and Salads
Saturday: Meatloaf with Mashed and Brown Gravy
Sunday : Super Bowl Food
Monday: Crab ragoo and fried rice
Tuesday : Turkey Breast with Stuffing
Wednesday Pasta Carbonara
http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe/index.html
Thursday :

Taco Salad
Ingredients
1 lb ground beef

1 onion, finely diced

2 tablespoons taco seasoning mix

1 tablespoon water

15 oz. bag corn fritios

2 cups shredded Cheddar cheese

1/2 cup lettuce, chopped

1/2 cup tomato, chopped

1/4 cup sliced black olives

Garnish salsa and sour cream

Directions

1) Crumble ground beef in skillet. Add in onion.

2) Cook beef until no pink remains and onion is soft. Drain.

3) Return beef to skillet, add in seasoning and water. Simmer for 5 minutes.

4) Cover the bottom of 4 plates wiht corn chips.

5) Scoop out seasoned beef and onion mixture with a small ice cream scoop and place on a plate.

6) Divide cheese, lettuce, tomato and olives equally between all 4 servings.

7) Serve with salsa & sour cream.

Yum

2012-01-31T16:58:00.001-05:00

Some of my favorite memories are center around food. Home made corn and ham chowder and blt's tonight.

Fresh snow

2012-01-31T16:48:00.001-05:00

It has been a cold Tuesday, snow all day. The perfect weather for corn and ham chowder with toasted blt's. Just as soon as play time is done.

Making progress

2012-01-30T18:27:00.001-05:00

We are making progress little hen is making use of her "nest". Progress has been made with closing in the tack room, to cut back on dust and moisture and most of the menu choices can double as dinner and a lunch. Not bad for the first of the week.

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

2012-01-30T06:41:00.000-05:00

another one for game day
Servings: 4 cups dip

Prep Time: 5

Cook Time: 20

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Farm House Food

2012-01-28T17:09:00.001-05:00

Long day lots of chores inside and out. Rewarded with Farm House Food

Hope this works

2012-01-27T16:39:00.001-05:00

Last night Little Hen laid her first egg,I know this becouse I found the shell in minni's bowl. So today I made a "nest" hope this works.

Getting Ready

2012-01-27T06:51:00.000-05:00

In preparation of the upcoming Super Bowl I am going to share some party food this week starting with Pioneer Woman's Spicy Pork. If you go to her sight you can see a tutorial and great pictures. Enjoy

http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

■1 whole Large Onion

■1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

■Salt And Freshly Ground Black Pepper

■1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

■2 cans Dr. Pepper

■2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Posted by Ree on March 22 2011

The Menu For January 27th - Feb.3rd

2012-01-26T06:56:00.002-05:00

http://seacoasteatlocal.org/

Friday : Baked Stuffed Haddock Slaw and cuke's
Saturday: New England Boiled Dinner
Extra potatoes and ham for home fries and chowder later in week.
Sunday: Lasagna Roll Ups Home Made Rolls
Monday: Bacon Cheese Burgers Home fries
Tuesday: BL T's and Ham and Corn Chowder.
Wednesday: Lite Pasta Alfredo with Ham and Broccoli

http://dinnersforayear.blogspot.com/2011/06/lite-pasta-alfredo-with-chicken.html
I will sub ham from Sunday for Kielbasa
Thursday: Crock Pot Chicken east West
http://dinnersforayear.blogspot.com/2010/06/east-west-barbecued-chicken-in-crock.html?pfstyle=wp

Bed Fellows

2012-01-24T18:37:00.001-05:00

These crazy bed fellows are all bunking together in one stall.
Minni horse
Little hen
Freezer pig
And not pictured here is bunn
The hen was not placed on Min I this is an every day thing.

Seed Sorting

2012-01-23T11:14:00.000-05:00

OK I give up! I have been trying to put off my garden planning till we get closer to the season, but I can not wait any longer. Time to get out the seed cataloges and scetch book and start planning.

I am purchasing very few seeds this year sence I have a nice assortment on hand, mostly from gifts. The plan is to look through the cataloge mainly for planting gidelines and insperation.
One of my favorite seed cataloges is High Mowing Seeds http://www.highmowingseeds.com/
One of my favorite referance publications is Organic Gardening and my Mom renews my subscription year after year.
https://secure.rodale.com/webapp/wcs/stores/servlet/OaeEntryPage?storeId=10057&mktOfferId=OGD48918&keycode=I1FA0001
Bob and I are looking to "pretty up" the front yard this spring and that means relocationg the raised beds.
I would like to set them up just left and right of the hoop house and feet from the rain barrel. However placing them here would interupt Bobs mowing pattern, he's all about minamizing the number of times he has to get off the mower.
Placing them out back along the back pasture would give them all day sun, but limit the water sorce to the creek and what I carry on the tractor.
I am looking to add a potting bench, and locating it by the back hose where the rabit hutch has been in the past. Bunny is inside the barn for now but will be moved out before Mothers day

I am looking to try "salad boxes this year check them out here :
http://simple-green-frugal-co-op.blogspot.com/2010/03/how-to-build-salad-box.html

So as I was saying time to get out the scetch book, draw things out and list the prows and cons.

One Ton of Fun

2012-01-22T16:21:00.001-05:00

I hope everyone had funn in the snow this week end, Nick did.
Sunday we woke to temperature's of minus two, we blanketed the horses before putting them out to pasture. We did all our "regular" chores picked up 36 bales of hay from storage. Bob attended the Lowe's surplus auction for a second day while I cleaned house(I attended yesterday) . We enjoyed a beef roast and foot ball. Many blessings on the day.
These photos are minutes after Nickels blanket was removed.

Lager

2012-01-21T17:13:00.001-05:00

Lager was at the door wanting to go backout in the snow,I think he has given up.
Seven out side,Momma does not want to play outside.

Can you have enough candles

2012-01-20T17:53:00.001-05:00

Friday night and the house is a glow with candles. Here you see "some" of what I have lit.

This Weeks Menu

2012-01-19T11:06:00.000-05:00

Friday: BBQ Ribs Baked Sweet Potato and Baked Beans
http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/
Saturday: Slow Roast Chicken
http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/
Sunday: Beef Roast
http://allrecipes.com/recipe/slow-cooker-beef-roast/
Monday: Clam Chowder and stuffed Quahogs
http://www.heartypet.com/blog/?p=554
http://www.foodnetwork.com/recipes/emeril-lagasse/hildas-stuffies-stuffed-quahogs-recipe/index.html
Tuesday: Taco Bowls
Wednesday: French Dip AKA Left over roast
Thursday: Bacon Burgers topped with Fried Eggs Served with Potato Pancakes

SIMPLE AND SPECIAL

2012-01-18T19:02:00.001-05:00

This is one you might want to pack away for February 14th. And skip the reservations. Pan seared scallops in wine and lemon reduction.
This is a meal that you can shop for without a cart and serve to special friends..
1 # lb scallops
1Tbsp butter
1 Tbsp evoo
Flour and peprika
1 lemon
3/4 c wine white

Clean scallops pat dry and coat with flour and peprika
Heat extra v olive oil and butter in pan
Place scallops in pan cook 3 min each side Med heat
Cook in batches if need be do not croud
Remove from pan
Add 3/4 c wine to pan still Med. High heat
Juice of one lemon
Reduce by half
Serve over scallops
I served with rice and steamed green beans

Dream weaver

2012-01-16T18:27:00.001-05:00

It is so very very cold, it did not get out of the single numbers till after noon time.
The hounds were in all but 90 min today.I purchased some very nice pumpkin candles today "out of season". Tonight I am getting joy from candles and seed cataloges, my favorite High mowing seeds. I'm not doing alot of seed shopping, most of my garden seeds were gifted at Christmas(thank you Bob n Keri). I am looking at the pages for comfort while the candles glow.

Minus seven

2012-01-15T08:48:00.001-05:00

Very very cold! Minus seven feels like minus sixteen.
Barn is full, not fit for man or beast out side.
The chilli I made yesterday is on slow in crock pot. I served steak and eggs for breakfast and then
I made a batch of apple muffins to pack in lunch boxes (really made them to heat up kitchen).
Time to do some house keeping before going back down in barn for grooming.

Smile

2012-01-14T14:36:00.001-05:00

Dental Day at Hooves and Hounds Farm

2012-01-14T12:15:00.001-05:00

A shave

House keeping

2012-01-14T11:31:00.001-05:00

A quick vacume before dental appointment

Prep time

2012-01-14T09:42:00.001-05:00

One hour of prep time and the start of a weeks good meals.
Saturday roasted chicken and potatoes,
Sunday morning home fries (aka left over potatoes).
Sunday afternoon meat n veggie chilli...always better day two
Monday night beef stir fry with peppers and onions
Tuesday veggie soup with a home made chicken stock
Wednesday Chili stuffed baked potatoes ceaser salad
Thursday turkey sliders

Race you to the gate

2012-01-12T18:52:00.001-05:00

If you dare

First real snow 2012

2012-01-12T18:47:00.001-05:00

Lager is very happy

Mr.Lager Jerrier

2012-01-12T18:46:00.001-05:00

Just Rewards

2012-01-07T17:08:00.000-05:00

I am sitting waiting for the water pot to boil, and wishing my kids lived closer. Such a comforting meal underway, it would only be better if shared with loved ones. It is only 3:39 and my body aches from a very active "day off" that started at sun rise .Bob and I did barn chores together then enjoyed our second cup of coffee. I scrubbed the house and washed laundry (it's January yet the clothes line is full)While I was in doors Bob n Lager visited Agway and then cut brush. In an attempt to take full advantage of the weather I scrubbed the barn,stall doors and floors. Then Bob and I visited our hay man and stock piled hay now some rest and a comforting meal spaghetti carbonara.

Seeing Red

2012-01-04T18:35:00.000-05:00

I do not want to be like your local retail store,however I am thinking Valentines Day. This weekend week end I will decorate for Valentines day. My VD decorations are by no means a statement of faith, they are a means to an end . The bridge between the deep freeze and seed starting. The seed catalogs have begun to arrive, I am resisting the urge to make my shopping list.To keep the hands and mind occupied I will be decorating starting now...hope I can figure out how to attach photos soon.

hunkering down

2012-01-02T17:59:00.007-05:00

Hanging out just waiting for tub time,had a very busy day. Before a tub can be had the Belgians still have to be escorted in and fed. Stalls are clean and hay racks are full it is not even six pm. seems like it has been dark for hours.Today I made a stock from yesterdays turkey, we will enjoy that mid week when the temperatures plummet.It was pleasant enough weather I freshened the house and hung clothes outside but it is supposed to get very cold.

First a Plan

2011-12-30T10:00:00.000-05:00

Writing the menu plan then off to shop-
Some things to consider for this weeks menu : holiday,the ad/sales and pending deep freeze.

Tonight / Friday Brunswick Stew

Saturday Lobster (on sale for$4.99)
Sunday Turkey dinnerer at half time
Monday salisery steak
Tuesday Turkey soup
Wednesday Chicken panini
Thursday stir fry beef n rice

"Wind chills" ZERO

2011-12-29T17:05:00.001-05:00

This morning at sun rise it was very cold, the thermometer raid sixteen.

The weatherman on the radio kept feeling the need to repeat the fact the wind chill was making it feel like zero.Those of us who had outside chores were well aware of the wind chill. It was cold enough that the Big Boys were blanketed for the first time this year.

Lager does not seem to mind the cold one bit.Truth be told some good momentum and a set of nice overalls and you worm up quick.

One of the tricks to maintaining heat in the barn on these cold days , is limiting the number of times you open the overhead door.With some planning I can keep the door opening down to 4.

1. Let the horses out, turning around and shutting the door while holding the lead.

2. Emptying the tractor of manure while delivering food and water to the chickens and pig.

3.Bring the tractor back in loaded with twenty four hours worth of hay. and

4. Bringing the Belgians back in.

It is now sun set twenty one degrees out , and fifty three in the barn ( ten degrees lower than the main house).Soon the Big boys will come in for the night the forth door opening will cause a bit of heat to escape but their body heat will add about ten degrees in the next hour. Not a bad shelter on a cold night,if your a Belgian.Plus extra hay all around.

The Christmas Tree Kicked My Butt...

2011-12-28T12:37:00.001-05:00

I hope everyone had a nice holiday! I very much enjoyed looking at all the Christmas Home Tour Blogs.

I love seeing how everyone decorates. As much as I love holiday decorations, yesterday I packed ours up and put them all back into storage. It really feels good to have my home clean, and some what back to normal.

One of the things I do enjoy at Christmas is the extra glow of the lights, This farm house night light also has a nice soft glow.

Living plants for greenery and clean air.

I even baked a cake,

and put out a new calender.

The joy and comfort of a clean house.

Some of my favorite photo's.

And the boys out the window, what a blessing.

I will say though putting that tree up alone, kicked my butt...

After Christmas Sales

2011-12-26T19:00:00.000-05:00

The only thing purchsed at after Christmas sales,was more candy canes for the horses.

Christmas Week End

2011-12-24T14:42:00.000-05:00

Yesterday My Mom visited the farm, along with Jesse, Joe and Kyle.Lager was happy to welcome Kyle ( a baby girl) onto the farm for the day. He was a very well behaved K9 host. We had a wonderful day of family and food.

Today we woke to "arctic cold temps"We did barn chores, then hung Jake's new hay rack (AKA Christmas Gift).

The temps. are supposed to stay in single numbers over night, so bunny has also joined the barn.

I am doing the last of the baking, the beef bones are being transformed to stock and an over sized bird is in the oven. Holiday Blessings from the farm.

Barnheart

2011-12-21T10:57:00.000-05:00

This week my new book arrived: I am reading Barnheart by Jenna Woginrich
Here is an Excerpted from Barnheart these two pages hit home in such a way I read it out load to Bob over coffee yesterday morning.

How to tell if you’re infected.

Certain people, myself included, are afflicted by a condition that’s difficult to describe. It’s not recognized by physicians or psychoanalysts (yet), but it’s really only a matter of time before it’s a household diagnosis. It’s a sharp, targeted depression, a sudden overcast feeling that hits you while you’re at work or standing in the grocery-store checkout line. It’s a dreamer’s disease, a mix of hope, determination, and grit. It attacks those of us who wish to God we were outside with our flocks, feed bags, or harnesses instead of sitting in front of a computer screen. When a severe attack hits, it’s all you can do to sit still. The room gets smaller, your mind wanders, and you are overcome with the desire to be tagging cattle ears or feeding pigs. (People at the office water cooler will stare and slowly back away if you say this out loud. If this happens to you, just segue into sports banter and you’ll be fine.)

The symptoms are mild at first. You start reading online homesteading forums and shopping at cheese-making supply sites on your lunch break. You go home after work and instead of turning on the television, you bake a pie and study chicken-coop building plans. Then somehow, somewhere along the way you realize that you’re happiest when you’re weeding the garden or collecting eggs from the henhouse. It’s all downhill from there. When you accept that a fulfilling life requires tractor attachments and a septic system, it’s too late.

You’ve already been infected with the disease.

This condition is roughly defined as the state of knowing unequivocally that you want to be a farmer but, due to personal circumstances, cannot be one just yet. So there you are, heartsick and confused in the passing lane, wondering why you can’t stop thinking about heritage-breed livestock and electric fences. Do not be afraid. You are not alone. You have what I have. You are suffering from Barnheart.

But do not panic, my dear friends; there is a remedy! The condition must be fought with direct, intentional actions that yield tangible, farm-related results. If you find yourself overcome with the longings of Barnheart, simply step outside, get some fresh air, and breathe. Go back to your desk and finish your office work, knowing that tonight you’ll be taking notes on spring garden plans and perusing seed catalogs. Usually, those small, simple actions that lead you in the direction of your own farm can help ease the longing.

At times, though, you might find yourself resorting to extreme measures — calling in “sick” to work in the garden, muck out chicken coops, collect eggs, and bake bread. After all, this is a disease of inaction, and it hits us hardest when we are furthest from our dreams. If you find yourself suffering, make plans to visit an orchard, a dairy farm, or a livestock auction. Go pick berries at a local U-pick farm. Busy hands will get you on the mend.

And when you find yourself sitting in your office, classroom, or café and your mind wanders to dreams of the farming life, know that you are not alone. There are those of us who also long for the bitter scent of manure and sweet odor of hay in the air, to feel the sun on our bare arms. (I can just about feel it, too, even in January, in a cubicle on the third floor of an office building.) Even though we straighten up in our ergonomic desk chairs, we’d rather be stretched out in the bed of a pickup truck, drinking in the stars on a crisp fall night.

When your mind wanders like this and your heart feels heavy, do not lose the faith, and do not fret about your current circumstances. Everything changes. If you need to stand in the slanting light of an old barn to lift your spirits, go for it. Perhaps someday you’ll do this every day. For some, this is surely the only cure. I may be such a case.

We’ll get there. In the meantime, let us just take comfort in knowing we’re not alone. And maybe take turns standing up and admitting we have a problem.

Hello. My name is Jenna. And I have Barnheart.

Excerpted from Barnheart © by Jenna Woginrich

I orderd a signed and copy of Barnheart from Battenkill Books

Battenkill Books Battenkill Books is in the Authors hometown

15 East Main St.

Cambridge, NY 12816

(518) 677-2515

connie@battenkillbooks.com

www.battenkillbooks.com

Every Day

2011-12-19T20:18:00.001-05:00

Every day this is what i see....

one crazy Minni and one displaced chick.

Ms.Chick waits in the stall every day for Mr.Minni to return.

Frozen Kisses

2011-12-19T06:57:00.000-05:00

We walked out of the house this morning to start barn chores and the siding was coated with frost .A new low five degrees add breaking ice from water buckets. The barn was toasty worm , two Big Belgians tend to fuel the fire. We fed grain and gave a quick brushing before bringing the horses out to pasture. On the walk from the barn to the pasture Jake gave me a big kiss, that froze instantly. These are the days when wet kisses, thoughts of spring and baby Calv's keep you going. The chickens seem to be cozy in their new house, we wont see eggs now til spring. The oven will be home to a noce roasting chicken today, that will be hot stock tomorrow. I think we will be ordering some meat birds.Bobby and Keri brought me some wonderful gardening gifts, can't wait to start planning the 2012 garden .

Burrr cold

2011-12-18T10:02:00.000-05:00

When we started today's chores it was twelve degrees outside.
We quickly got the hounds out to do their business and then back into the barn with them, till things worm up a bit.
Once the grain was fed stalls were cleaned and waters filled then horses were all turned outside with lots of hay.
I think it is going to be a good day to stay in side visit with family and eat comfort food.
On the menu
Fried Calamari
lobster ragoo
Caesar salad
Ham
Mac and cheese
Green Beans
and eclairs... before afternoon chores.

On The Nice List

2011-12-17T17:56:00.003-05:00

My Very Good Boy

8 Days til Christmas

2011-12-17T17:50:00.000-05:00

Tomorrow I get the first of my two Christmas Days Yay!
Bobby and Keri will arrive in the morning,
I can't wait.
Waiting for my kids to arrive for Christmas is like waiting for Santa.

We will start are day in the AM with cinnamon buns, juice and coffee.

A small gift exchange...

Then Fried Calamari, Ham, Mac and cheese, green beans

eclairs...Then Jessica and Joe will arrive on Friday for our second celebration.

2011-12-11T19:12:00.002-05:00

2011-12-11T15:25:00.000-05:00

So both the chickens and pig have been relocatedto the back pasture.

In the spring both houses will get new roofs, for now they seem to be settling in.

The new chicken coop is up out of the snow, smaller/easier to heat.the chicken pen has a door, a huge inprovement.

The chicken pen and pig pen are seperated, but they keep visiting.

Full Moon

2011-12-10T19:01:00.000-05:00

Have you been outside? Did you see the full moon? The sky tonight is beautiful, it lights up the entire farm.

Today was beautiful,in the 40's, with clear ski's. Bob did yard work and I cleaned and decorated

some more.Tomorrow I will post photos of the new chicken coop and relocated pig.

For now the big's are inside, as is the only remaining mini with his hen.

Everyone else has extra feed n hay.

Good night n God Bless!

Official Start

2011-12-06T11:24:00.000-05:00

cheese cake

whoopie pies

and some sweet old random cute

It is the official start of holiday baking season, on the farm. The UPS truck will be pulling into the drive on a more frequent basis, to deliver supplies. Home made gift do not save you time or money when done well, but they sure can be fun to give.
Much of the holiday cooking will take place on the holiday to be served as fresh as possible, however the baking has begun. The gifts I am starting now are the ones that will be mailed or delivered on the weeks and days leading up to the holidays.
An important part of home baked gifts are quality ingredients and great packaging.
Much of my baking supplies have been ordered from King Arthur Flour.
My cup cake boxes, papers and picks are from Fancy Flour , although their shipping is high.

http://www.fancyflours.com/

The candy apple boxes and sprinkles are from Kitchen Kraft's

http://www.kitchenkrafts.com/

Easy Cheesecake

is a recipe from their web sight

http://www.kingarthurflour.com/recipes/easy-cheesecake-recipe

Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes for a mere 30 minutes. Now THAT'S easy!

Read our blog about this cheesecake, with additional photos, at Bakers' Banter.

Volume

Ounces

Grams

Crust

1 1/2 cups graham cracker crumbs OR zwieback crumbs

1/4 cup confectioners' sugar

1/3 cup (5 2/3 tablespoons) melted butter

1/8 teaspoon salt

Filling

2 cups (2 large packages) cream cheese, at room temperature

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

Topping

12 ounce bag frozen raspberries, a scant 3 cups

1 to 3 tablespoons sugar, to taste

1 to 2 tablespoons Pie Filling Enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker

pinch of ground cinnamon, optional

Crust4 1/2 ounces graham cracker crumbs (or 5 ounces boxed graham cracker crumbs); OR 6 1/4 ounces zwieback crumbs 1 ounce confectioners' sugar2 5/8 ounces melted butter1/8 teaspoon saltFilling16 ounces (2 large packages) cream cheese, at room temperature2 large eggs5 3/8 ounces sugar1 teaspoon vanilla extractTopping12 ounce bag frozen raspberries, a scant 3 cups1/2 to 1 1/4 ounces sugar, to taste3/8 to 3/4 ounce Pie Filling Enhancer; use the smaller amount for a looser sauce, the larger for a thicker saucepan of ground cinnamon, optionalCrust128g graham cracker crumbs (or 5 ounces boxed graham cracker crumbs); OR 6 1/4 ounces zwieback crumbs28g confectioners' sugar74g melted butter1/8 teaspoon saltFilling454g (2 large packages) cream cheese, at room temperature2 large eggs152g sugar1 teaspoon vanilla extractTopping12 ounce bag frozen raspberries, a scant 3 cups14 to 35g sugar, to taste11 to 21g Pie Filling Enhancer; use the smaller amount for a looser sauce, the larger for a thicker sauce pinch of ground cinnamon, optional

Directions

1) Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F.

2) Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.

3) Press the crumbs into the bottom and up the sides of the pie pan.

4) Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. If your cream cheese is at room temperature, this will go fairly smoothly (pun intended). If the cream cheese is cold, it'll take much more mixing to create a smooth filling.

5) Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.

6) Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.

7) Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, till you're ready to serve it.

8) To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook.

9) Add 1 tablespoon Pie Filling Enhancer, and stir till well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.

10) Add 1 to 2 tablespoons granulated sugar, to taste.

11) Stir in a pinch of ground cinnamon, if desired.

12) Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.

Yield: one 9" cheesecake, 8 to 10 servings.

Recipe summary

Hands-on time:

12 mins. to 18 mins.

Baking time:

30 mins. to 30 mins.

Total time:

1 hrs 42 mins. to 1 hrs 48 mins.

Yield:

9" cheesecake, 8 to 10 servings.

Tips from our bakers

◦You'll need 9 to 10 whole graham crackers to make 1 1/2 cups of crumbs; there are 11 crackers in one paper sleeve.

◦Don't have Pie Filling Enhancer? Stir raspberries with 2 to 3 tablespoons sugar, to taste. Alternatively, top the cheesecake with fresh raspberries and a shower of confectioners' sugar.

A Kids View of the Christmas Story

2011-12-04T08:23:00.000-05:00

My Dad use to say "if you have kids, you have headaches". The same can be said for animals.

2011-11-30T11:04:00.001-05:00

.

Today while I was at work, I got a text to phone home to the barn.

A couple mornings a week we have barn help and Amy one of the two helpers had made a discovery.

Amy had noticed Nickel was not acting like his happy self, on closer look she observed a blue wire hanging from his mouth.

On the phone Amy explained that she and her husband John had tried to remove the wire form Nickels mouth while outside the fence, without sucsess.

I asked Amy if she felt safe going into the padock and tying. Amy and John have only been with us a couple weeks and I did not want to ask her to do anything she did not feel safe doing.
Amy was ok with going in the padock.

I waited by the phone, for less then five minutes (although it seemed longer) when Amy called back and said the wire was out. YAY

I realy can not afford "barn help" and it is a splurge for us to have Amy and John but how thankful I am at this moment.

Barns and Boys

2011-11-27T18:37:00.001-05:00

This week end has been all about barns and boys, a girls dream.

Yesterday Bob and I got up and started barn chores. We took a break for coffee, then Bob was off to the dump and Agway and I totally lost myself in cleaning the barn.When Bob returned he helped me and we really dug into cleaning the barn.By sunset it was a much needed shower and rest, for all.

Today's chores took much less time, so we drove the team. It has been a while seance we teamed the boys,

it was a short ride but very nice.they wore their jingle bells.

My Mom sent my this barn night light,I added my Bryer Minni's n love it.It looks just like my barn, complete with my star ( Bobby n Keri gave me). This place is starting to feel more like home.

Just ask LargerThis photo was taken at 2am Saturday night...

Giving Thanks

2011-11-24T16:21:00.000-05:00

On Saturday we did our turkey day , with all the fixings and our family.

Jesse and Joe

and Bobby and Keri came for our holiday.

Today we did barn and yard chores while feasting on lobster and steamers we are very thankful on this Thanks giving Day.

hmm Sunday

2011-11-20T19:19:00.000-05:00

even Jake knows a good thing !

Lacquered Roast Turkey

2011-11-17T11:09:00.000-05:00

1 (12 to 15–pound) turkey, rinsed under cool water and patted dry, excess fat removed

Salt and freshly ground black pepper to taste

3 tablespoons minced fresh sage leaves

1 medium onion, quartered

4 tablespoons unsalted butter, softened

1 cup Stonewall Kitchen Orange Cranberry Marmalade

1/3 cup hearty red wine

3 tablespoons fresh lime or lemon juice

3 tablespoons honey

1 tablespoon Worcestershire sauce

3 tablespoons unbleached all–purpose flour

1–1/2 cups turkey or chicken stock

Print This Recipe Send to a Friend Lacquered Roast Turkey

Our turkey’s all dressed up and glazed to a shine. Inside it’s juicy and flavorful.

ingredients

1 (12 to 15–pound) turkey, rinsed under cool water and patted dry, excess fat removed

Salt and freshly ground black pepper to taste

3 tablespoons minced fresh sage leaves

1 medium onion, quartered

4 tablespoons unsalted butter, softened

1 cup Stonewall Kitchen Orange Cranberry Marmalade

1/3 cup hearty red wine

3 tablespoons fresh lime or lemon juice

3 tablespoons honey

1 tablespoon Worcestershire sauce

3 tablespoons unbleached all–purpose flour

1–1/2 cups turkey or chicken stock

directions

1.Preheat oven to 425 degrees.

2.Season turkey cavity with salt, pepper and 1 tablespoon of the sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.

3.Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.

4.While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.

5.About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minutes until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.

6.Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.

7.Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium–high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.

Frome Stonewallkitchen

2011-11-14T20:36:00.003-05:00

Gee is right and Haw is left

2011-11-14T20:01:00.001-05:00

Pictured here you see Nickel in all his splendor, working out with Daddy over the week end.
On Sunday in the afternoon Bob took Nickel out of the paddock for a work out.
I had a very sore back Sunday and loads of ironing to do so I was going to stay behind, but after some coaxing agreed to go for "one loop around"
At first what we witnessed was a "penned up"and slightly spoiled six year old fidgeting in the cross ties stretching to be rubbed and kissed.
Once harnessed the first pull was one with hesitation.
Bob driving and me sitting on the sled at first command Nick gave a slight effort and the sled did not budge. Bob did a little coaxing and we were off. We decided to stay close to home because folks (kids) have been driving quite quickly up and down the lane.
First loop around the club house Nick seemed to be stepping quite quickly, Bob had to remind him to "walk" and go "easy". With only one loop completed Nickel was in his groove.
We drove around and around about a half dozen times resting half way each loop.
Each time we circled the club house you could see Nickel responding better and better to voice commands of easy, gee and haw. Given that Jake is still recovering Bob worked Nickel single, he really seemed to enjoy having a job to do. Keep wondering if it is time to get a "team mate" for Nickel and completely retire Jake or if we should leave well enough alone.

Belgian Size It

2011-11-13T19:33:00.000-05:00

Nick and Jake had a small broom on the front of their run in, and they liked it allot.

Today (thanks to a gift from Meri and Kevin) we "Belgian Sized The Broom"

This huge street sweeper broom was added to the front of the run in.

Joey

2011-11-13T09:07:00.000-05:00

Yesterday we put Joey to rest along side the back paddock.

Joey came to our farm in his THIRTIES, and he died on Friday.

Joey will be missed, especially by Mini Sparks. Joey was a good old Mini with the personality of a puppy dog.

11-11-11

2011-11-11T11:27:00.000-05:00

This nation will remain the land of the free only so long as it is the home of the brave.

Elmer Davis

The Menu

2011-11-10T12:20:00.001-05:00

FRIDAY
Pastrami and Swiss

SATURDAY

Lobster Ravioli In Vodka Sauce

Recipe: Lobster Ravioli In Vodka Sauce

This is an easy sauce to make if you start with a good marinara sauce from your favorite grocer's!

Store bought lobster ravioli (or any good ravioli)

1~ 32 oz. favorite good marinara sauce

2/3 cup Vodka (or wine)

1/2 cup heavy cream'

1/2 cup Parmesan cheese

pepper

2 TBS chopped fresh basil

Cook ravioli according to package directions. Drain and put in a large serving bowl.

Meanwhile, in a large sauce pan over medium heat cook marinara sauce and vodka until it reduces by 1/4, about 15 minutes.

Add heavy cream and stir well. Continue to cook until hot. Add Parmesan cheese until melted. Pepper to taste. Garnish with chopped basil.

Sunday
Ina Garten's Perfect Roast Chicken

Mashed Potatoes

Roasted Root Vegetables

Pan Sauce

MONDAY~ SLOW COOKER DAY

Southwest Steak Tacos

Refried Beans

Nacho's
TUESDAY

Crab Pot Pie
Tasty Taters

Slaw

WEDNESDAY

Grilled Ham Steak With Apples And Pears

Sauteed Green Beans In Garlic Oil

FRIDAY

Chip Chicken Tenders

Oven Fries

Roasted Broccoli With Garlic

Cranberry-Orange Butter

2011-11-09T12:06:00.000-05:00

Today on the way home I stopped at a local farm and purchased fresh cranberries, it brought back loads of memories of when we were living in Carver Ma. Bob and I drove Nickel all around the bogs and through the cranberry weight station when he was"little".

I plan to make Cranberry-Orange Butter

Makes 10 to 12 servings

1 cup salted butter, softened

1/2 cup finely chopped sweetened dried cranberries, divided

2 T. orange zest

1 T. orange juice

In a small bowl, combine butter, 2 T. chopped cranberries, orange

zest, and orange juice. On a flat surface, place a large piece of

parchment paper or wax paper. Spoon butter mixture into a 1 1/2-inch thick log on parchment paper. Fold 1 edge of paper over the butter mixture, and wrap or tuck it under the butter mixture. Smooth sides to even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.

Remove parchment paper, and roll in remaining chopped cranberries. Re roll butter mixture in parchment paper, and seal ends once more,

refrigerate for 4 hours. Slice into pats to serve.

The Simple Woman's Day Book

2011-11-08T12:31:00.001-05:00

FOR TODAY
When Bob and I started chores it was 41 outside and 57 in the barn a wonderful change from yesterday morning, when it was 23 in the paddock 53 in the barn and 62 in the house. It is at this moment 68!!
The sky has been clear and beautiful , full of stars. Bob tried to point out some constellations to me Sunday night but I was too cold to care, this morning I was happy to soak in the sights outside.
I had planned to make onion soup last night but Bob reminded me that he's not a fan so we had Turkey sliders. Jake is getting better every day and Beu's chapped nose is healing with twice a day applications of bag balm.

Outside my window... it is absolutely beautiful! The sun is shining my team is side by side soaking up the sun.

I am thinking...I need to drag the paddock today, before the next rain.

I am thankful...every day I have on my farm

From the learning rooms...learning to make soap

In the kitchen...quick dinner of crab cakes and cole slaw tonight so we have time to vote in the local election

I am wearing...jeans and the mucking boots are by the door (go figure)

I am creating...the menu for two Thanksgiving dinners

I am going...to town hall to vote

I am wondering...ways to make our chore routine simpler, so to have more time to enjoy this place and the ones we love

I am reading...only blogs and an Organic Garden Magazine that arrived this week

http://missmustardseed.com/

http://simple-green-frugal-co-op.blogspot.com/
http://beehavenacres.blogspot.com/

I am hoping...everyone has a safe drive to and from the farm for the holidays, and enjoy their time here

I am looking forward to...seeing my children over the holiday week

I am hearing...country music on the radio, bloodhounds in the kennels, and the rooster

Around the house...is allot of dog hair, too much dog hair

I am pondering...if one of those self propelled auto vacuums work and are worth 200.00

One of my favorite things...my kitchen aid mixer and gathering ideas for Christmas gifts from the kitchen

A few plans for the rest of the week: fill all the bird feeders and suit feeders and look into a bird holiday tree

Here is picture for thought I am sharing...
I will post a photo tonight after I clean the padock, if the computer cooperates,tried twice this week end with no luck.

Muffin Pan Potato

2011-11-04T11:58:00.000-04:00

from this weeks menu

2 medium russet potatoes

6 tablespoons of heavy cream

coarse salt and freshly ground black pepper

now what to do with those ingredients...

Preheat the oven to 400. Brush 6 muffin cups with melted, unsalted butter. Wash and thinly slice the russet potatoes. Layer 2 slices of potatoes and then salt and pepper. Season every few slices until the cups are filled. Pour 1 tablespoon of heavy cream over each cup. Bake until potatoes are golden brown and tender when pierced with a knife. To remove, gently run a knife around the edge of each cup. Cover pan with a cookie sheet or large plate and invert. Flip gratins right side up and serve.

Next weeks menu

2011-11-03T12:29:00.000-04:00

an oldie but goodie

Saturday:
Pan Seared Scallops In A Lemon Wine Reduction

Wilted Spinach With Vinegar

Rice-A-Roni

Pan Seared Scallops In A Wine Reduction Sauce

1 1/2 lbs, large dry sea scallops
1/2 cup flour
dusting of paprika

1 TBS good olive oil

1TBS butter

juice of 1 lemon

2/3 cup white wine
Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on medium high, until bubbly. Add scallops, do not crowd. Dust with paprika.
Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.
Remove from pan to a plate and cover. Scallops will continue to cook.
To make the wine reduction, turn off heat and add wine and lemon to the pan. Stir up brown bits. Turn heat back on high and let reduce by half.
Plate scallops and spoon reduction over them. Serve immediately.

Sunday:
Braised short ribs

Muffin Pan Potato Au Gratin Stacks
Braised Brussels Sprouts With Bacon And Shallots
Harvest Salad

Recipe: Braised Brussels Sprouts With Bacon And Shallots

1 1/2 lbs brussels sprouts, cut in half

8 slices bacon, cut into cubes

1 small shallot, chopped

salt and pepper

2 sprigs of fresh thyme

2 cups good chicken stock

1 TBS good white wine

Parmesan cheese

panko bread crumbs

2 sprigs of fresh thyme
Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.

Monday:
French Onion Soup
http://catsandcasseroles.blogspot.com/2011/10/french-onion-soup.html
Grilled Cheese

Tuesday:
Turkey Sliders
With Root Vegetables

Mashed Potaotes

Wednesday:
Crab Cakes
Slaw

Thursday:
Stir fry Beef
Over rice

Thanksgiving

2011-11-02T12:20:00.000-04:00

I am officialy writing my Thanksgiving Holiday Menu's and shoppinglists.
This year we are going to have two Thanks givings on the farm , double the pleasure!
http://www.stonewallkitchen.com/recipes/main-courses/poultry/R100047.html

Lacquered Roast Turkey

This one is from Stone wall Kitchen

ingredients

1 (12 to 15–pound) turkey, rinsed under cool water and patted dry, excess fat removed

Salt and freshly ground black pepper to taste

3 tablespoons minced fresh sage leaves

1 medium onion, quartered

4 tablespoons unsalted butter, softened

1 cup Stonewall Kitchen Orange Cranberry Marmalade

1/3 cup hearty red wine

3 tablespoons fresh lime or lemon juice

3 tablespoons honey

1 tablespoon Worcestershire sauce

3 tablespoons unbleached all–purpose flour

1–1/2 cups turkey or chicken stock

directions

1.Preheat oven to 425 degrees.

2.Season turkey cavity with salt, pepper and 1 tablespoon of the sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.

3.Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.

4.While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.

5.About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minutes until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.

6.Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.

7.Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium–high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.

November 1st

2011-11-01T19:17:00.001-04:00

November 1st
First of all last night when Matt finished Jake's hooves it was too late for a photo, (dinner time in the barn) but don't they look great.
The snow is melting and the ground thawing so we are still doing covers of duct tape and dipers, when he goes out.
The window boxes have gone into the hoop house and the snow steaks are in the ground. I am already dreading changing the clocks it really plays havoc with my sleep and chore routine.
Bob and I are already doing morning chores in the dark, and we just get the animals fed dinner as it gets dark for the evening.
I am feeling a very strong need to nest , our house does not feel "homey" to me at all.
I have been looking at decorating blogs for insperation and wanted to share some:
First The Old Painted Cottage, features a diferent home tour each month and I like each one better then the last
http://theoldpaintedcottage.com/pages/cottagemonth_enter.htm
Then daily I check on Brenda over at Cozy Little House, just this week she moved and already she looks more settled in then we do.
http://www.cozylittlehouse.com/
http://www.dreamywhites.blogspot.com/

When we found our farm and moved here I just packed up everything from our contemperary colonial in Carver and relocated it here . I think this "farm house" needs it's own personality I want warm country quilts and farm finds, but I also want easy to keep and clean.
I am open to ideas...

Happy Halloween

2011-10-31T19:29:00.000-04:00

Happy Halloween the New England snow storm was a trick and not a treat !
We realy don't do anything for Halloween, we don't have any trick a treaters out to the farm.
Good News,Jake is finally recovered enough that today Matt came out and trimmed his hooves.
Matt comes on a very regular six week schedule for trims, however last time Jake was too sick to trim. Matt does an amazing job and has been caring for Jake sense his arrival here on the farm. As a precaution I did administer a dose of Butte before the trim, but Jakes breithing is greatly improved.
We are so very lucky to have such wonderful care people including our farrier/ trimmer and our equine vet.
The snow we have recieved over the week end has begun to melt, and it was just the kick in the pants I needed to finish buckeling things up for the wintter. The garden boxes need to be packed away and the plow steaks need to go into the ground, the winter horse blankets need to be cleaned and repaired or replaced, there is always a list.
Tonight we are dining on the Salisbury Steak, the menu selection for Thursday .
When it comes to "the menu" I very often switch the days based on the weather, timing etc.
With Matt comming this was quick and easy twenty minute prep and twenty minute cook time.

Change is good

2011-10-30T16:57:00.001-04:00

OBSCENE http://www.foodnetwork.com/recipes/tyler-florence/roasted-tenderloin-of-beef-with-spicy-crab-salad-recipe/index.html

...a change in the menu

This does NOT taste like chicken!!!

Sunday October 30th

2011-10-30T13:45:00.000-04:00

We woke this morning to about 11" of snow.

October is far too early for plow able snow.

Plowing and shoveling were added to the round of morning chores.Breakfast included Farm Egg Sandwiches on French Toast.

Then some more barn chores a little house keeping and a shower.
Sunday Dinner of Roast Chicken Swapped out for surf and turf, Per Bobs request.After noon chores, dog walking and some more shoveling and then Patriots Football and ironing Bobs work clothes.

Lager on the other hand is enjoying a Sunday rest, smart dog!

Hope your Sunday is Blessed!

Let It Snow

2011-10-29T18:19:00.000-04:00

350 bushel of manure spread...all by horse(Nickel) power.Let it snow!

This Weeks Menu

2011-10-28T11:46:00.000-04:00

Sorry I was unable to post the menu on Thursday night as I traditionally do, we had bad weather and no Internet.
As promised we got our first snow just a dusting covered the ground, when we woke.
The weather channel is predicting accumulation for tomorrow night.

On The Menu

Saturday: Stromboli
http://allrecipes.com/Recipe/stromboli-2/detail.aspx

Sunday: Roast Chicken Dinner Stuffing and Mashed Potato

Monday: Beef Fajita
http://www.foodnetwork.com/recipes/emeril-lagasse/beef-fajitas-recipe/index.html

Tuesday: Chicken Melts (left over roasted chicken)
http://www.tasteofhome.com/Recipes/Chicken-Melts

Wednesday: Broccoli Ham Ring
http://allrecipes.com/Recipe/broccoli-ham-ring/detail.aspx

Thursday: Salisbury Steak

Get Out the Woolies

2011-10-26T12:31:00.000-04:00

Photo's from winters past on the farmNickel

Jake

Nick

Jake

It is cold, like snow suit over the Halloween costumes cold.
This change in weather has happened very quickly Granted it is almost November but we have had fairly mild temps. now we might have snow(at least in the mountains of Maine).
This morning it was on the farm, for the start of chores and 59 in the barn With the barn full (two drafts two Minni's, two blood hounds a chicken and a cat over night it dipped only two degree lower than the main house. I have in the past been known to threaten sleeping in the barn. I took a drive over to Andy's Agway in Dayton today and purchased additional shavings to be sure we have enough bedding. We are still resting Jake, letting him out when we are home to observe, and with his hoof covered. No playing with huge temperature drops and mud puddles for Jake. Have lots of hay to keep everyone fed.
Before "real" snow aka. plowable snow we need to spread the last of spreadable manure as regulated by the state, finish the new chicken coop and relocate the chickens,send the horse blankets out to be cleaned and stitched and change the glow plugs in the tractor.

Farmers' Almanac's long range weather predictions

October 2011

24th-27th. Scattered showers, then fair.

28th-31st. Turning stormy over the Atlantic seaboard, with heavy rains and widespread flooding; some wet snow could mix in over the higher elevations of New England.

November 2011

1st-3rd. Clearing and colder.

4th-7th. Unsettled. Runners in New York's ING Marathon may need umbrellas.

8th-11th. Pleasant weather.

12th-15th. Heavy showers and a few thunderstorms, gale-force winds Mid-Atlantic Coast. Squally across the Northeast, some snow possible in New England.

16th-19th. Windy, cold.

20th-23rd. Unsettled, with some rain and/or wet snow north.

24th-27th. Fair at first, then turning very unsettled, with squalls; hopefully, the adverse weather holds off until after the Macy's Thanksgiving Parade.

28th-30th. Clearing and turning progressively colder.

A bonus recipe
MINESTRONE SOUP~ From Stone Gable's Kitchen

3 tablespoons olive oil, divided

1 ~ 1 1/2 lbs ground beef

1 large onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

1 small turnip, peeled and cut into small cubes (If you have never had a turnip in soup, you are missing something! Give this a try)

1 baking potato, peeled and cut into small cubes

2 garlic cloves, minced

1 lb Swiss chard, large stems and center vein removed and leaves coarsely chopped

1 28-oz can crushed tomatoes

2 15-oz cans cannelloni beans, drained and rinsed

1 32-oz box good beef stock or broth

1 can double strength beef broth (can of Campbell's)

1 oz piece Parmesan cheese rind

2/3 cup small pasta (I used macaroni because I had it on hand)

2 tsp fresh Italian parsley, chopped

Salt and pepper to taste

Cook pasta according to package directions. Drain and set aside.

Heat 1 TBS oil in a large skillet. Add ground beef and cook until it is no longer brown. Drain fat and set aside.

In a large pot heat remaining oil and add onions, carrots, celery and garlic. Cook until onions are soft, about 10 minutes.

Add Swiss chard, turnips and potatoes and cook for 4 minutes. Add crushed tomatoes and simmer until Swiss chard begins to break down, about 15 minutes.

Meanwhile, in a blender mix 1 can of drained beans with 1/2 cup of beef stock until chunky smooth. Add the bean mixture and all of the beef stock and double strength beef broth to the soup. Add rind of Parmesan cheese (this is a must, the way it flavors the soup is brilliant!). Simmer for 25 minutes, stirring occasionally until the turnips and potatoes are soft.

Add ground beef, beans, pasta and parsley and simmer until heated through. Remove Parmesan rind. Serve sprinkled with Parmesan cheese.

A Simple Womans Daybook

2011-10-25T12:30:00.000-04:00

In the kitchen... soup night tortellini in home made chicken broth

I am wearing... barn jeans, back to changing after work destroyed all but 2 pr. jeans and quilted denim shirt Bobby and Keri bought about 5 years ago, feels like November!
I am creating... invites for Thanksgiving
I am going... to go to Portland Maine tonight and pick up Bobs new glasses, took Sears a month.
I am wondering... if Jake will really recover and get through winter
I am reading...re reading cook books for a very traditional Thanksgiving Menu
I am hoping... to have a full table of family and a full barn of critters for the holidays.
I am looking forward to...cooking candy gifts next week for gifting at work as well as Bob's office
I am hearing... Lager bouncing a very wet tennis ball all over my house, what a mess this dog makes!
Around the house... too much dog hair and not enough fall decorations
I am pondering... if I can put Jake with the two Minni's so he wont miss being with Nick so much
One of my favorite things... MY BARN
A few plans for the rest of the week : try to better balance what I love about my barn and animals with what I love about my husband, not getting much together time except chores, need to work on that.

Jake was out with Nick from 2:30 til 6pm last night, it seemed to tier him out. Starting to wean him off steroids, still lame hoof wrapped and duct taped breathing much better Thank God. Nick and Lager still growing and thriving, Joey has gained a little weight and Mini is getting his winter coat.

Pleased to report , we still have two

2011-10-23T19:06:00.002-04:00

We are still working on getting Jake better,baby steps.

A Jake Update and the menu

2011-10-20T12:32:00.000-04:00

So it has been a very trying week both physically and emotionally! Jake is still very very sick, he has developed equine heaves. He and I are both trying to be strong, however equine heaves in a horse of Jake's size and age is life threatening. We have had our vet Nicole from Branch Equine out a number of times and she has him on a rigorous treatment of steroid injections.Last night a friend came to the barn and taught me how to administer the injections myself to help to keep the cost of his treatment a bit more manageable. I never imagined I would be jabbing needles into my horses neck, but love and fear make you do things you never thought you could do. Please keep Jake and our farm in your thoughts and prayers, and I will keep you posted.

http://www.uky.edu/Ag/AnimalSciences/pubs/asc172.pdf

On a much lighter note here is the next weeks menu:
Friday: Pizza on the BBQ and Salad
Saturday: Salmon in puff pastery
Sunday: Roast Chicken
Monday:Crock pot french dip
Tuesday: Cheese burgers and homemade potato chips
Wednesday: Tortallini and grilled cheese

PERFECT ROAST CHICKEN

(4-5 pound) roasting chicken

salt and pepper, I like sea salt or kosha
2 bunches fresh thyme ...I have fresh

1 bunch parsley ...alos have growing

1 lemon, halved

1 head garlic, cut in half crosswise

3 sage leaves , still in window box

1 stick unsalted butter

1/2 tsp lemon zest

1 tsp lemon juice

1 large yellow onion, peeled and sliced

4 large carrots, peeled and cut lengthwise and cut into 1 1/2 inch pieces

1 cup chicken stock

olive oil

Preheat the oven to 425 degrees .

Compound Butter:

Put room temperature butter in a bowl. Add 2 finely minced garlic cloves and 1/2 tsp lemon zest to butter
from Food Network Ina Gardten
http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

Still on the mend

2011-10-16T14:34:00.000-04:00

Jake is still on the mend, from his abscess aka."gravel blow out" He is receiving twice a day soaks and meds,however here on the farm we figure the best way to heal a horse is pasture.
Jake is not yet healed enough to go to far out back, rough house with Nick or walk through puddles, so he is on the lawn.
Bob set up another temporary fence this morning so Jake could get out to graze, Jake doesn't seem to know its a simple rope.
The green grass and sunshine seems to be helping to make Jake feel better, I always feel better when I have two Belgians out my window.
Nickel is standing close by his team mate, and kitty is lending moral support. I made a big hearty chili in the cast iron dutch oven with corn and both black and red beans topped with a corn bread batter. We are going to stay on the farm today and enjoy the view,and watch football on TV.

ahhh

2011-10-15T18:42:00.000-04:00

So Jake's has been in for days(4). Yesterday an abscess blew on the hairline on the left hoof. At least now we know what we are dealing with, a gravel blow out. We have been soaking and rubbing and then today we all enjoyed some sun.

EDHA Round Up

2011-10-14T10:57:00.000-04:00

This week end (starting today) is the "draft hourse round up", this is where the big boys come out to play.
If you are in the area this could be fun, we are planning to go as spectators.
The round up this year is being held in a beutiful part of New Hampshire, and the weather is expected to improve after today.
This is run by Astern Draft Horse Association the photo's above is from their sight.
You can get all the details at
http://www.easterndrafthorse.com/RoundUp2011.html

53ND Championship Round Up

Where New England Crowns CHAMPIONS!!!

OCTOBER 14, 15, 16, 2011

CHESHIRE FAIRGROUNDS ~ SWANZEY, NH (KEENE)

This Weeks Menu

2011-10-13T12:32:00.000-04:00

Friday: Mussels and Wine French bread

Saturday: French Bread Pizza
After returning from horse pulls
Sunday: Foot Ball Sunday Chili and Corn Bread
1 1/2 pounds ground beef

1 teaspoon salt

1 tablespoon vegetable oil (if using lean meat)

1 onion, chopped

2 16 oz. cans pinto beans (do not drain)

2 16 oz. cans mild chili beans (do not drain)

1 teaspoon cumin

1 tablespoon unsweetened cocoa powder

2 tablespoons chili powder

1 16 oz. can crushed or diced tomatoes
1 quart tomato juice
1 teaspoon sugar
1. Add ground beef, salt, chopped onion, and vegetable oil (use if cooking very lean meat) in a skillet and cook until meat is brown.
2. Combine meat mixture and all remaining ingredients in a large pot and let simmer for approx. 30 minutes.
3. Serve with cheese, sour cream, and chopped green onion. (optional)◦For Stir Fry:

Monday: Crock Pot baked Potatoes Stuffed with Steak , Peppers and Onions
Tuesday: Crockpot Caribian Jerk Chicken

4-5 pound whole chicken

1 tablespoon brown sugar

1 tablespoon all spice / yes you need tablespoon

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper

2 teaspoons kosher salt

3 limes, juiced (about 1/3 cup)

The Directions.

Use a 6-quart slow cooker. Skin the bird as much as you can (or don't. it's your choice.) and place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out!

In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice.

Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart--which is great. Moist, juicy, wondefully-flavored meat.

Wednesday: Fish Stew

Hunters Full Moon

2011-10-12T14:46:00.001-04:00

Last night we had the "Hunters Full Moon" a reminder to get out the Orange vest's for the Boys.
Hunting season is officially underway, with folks hunting in the neighbor hood.
As the sun set the temperatures changed, summer has again left us. We had a frost about two weeks ago, I moved a bunch of herbs into pots and into the house, then back out onto the porch for the 70's n 80"s, back in last night.
This morning it was in the forties and we are looking for rain by the days end.
As the clouds move in today , I will be moving Jake into the barn for stall rest.Yesterday was Jake's first day this week without Butte and he is looking a little sore, so I don't think he is up for being rained on.
Putting the cast iron dutch oven to use today slow roasting a beef stew.
http://www.grouprecipes.com/75122/beef-stew-made-in-a-cast-iron-dutch-oven.html

Ingredients

--------------------------------------------------------------------------------

2 lb stew beef (a 3 lb chuck roast trimmed of all of the fat works best) shopping list

1 cup flour shopping list

½ cup of vegetable oil shopping list

2 Tablespoons Donnie’s cajun seasoning Mix (Recipe can be found with my recipes on my profile page. Or use equivalent ingredients.) shopping list

3 cups water shopping list

2 cans beef broth (14.5 oz.) shopping list

4 medium carrots (washed and sliced, 1 inch long then in half) shopping list

2 stalks celery ( washed and sliced into 1/2 inch pieces) (optional) shopping list

1 medium onion (cut into 1/8’s) shopping list

4-5 medium russet potatoes (washed, skin left on and cut into 1/8’s) shopping list

1 Teaspoon salt shopping list

1 pkg of McCormick beef stew seasoning mix shopping list

How to make it

--------------------------------------------------------------------------------go to the link for the how to

Enjoying Summer

2011-10-10T12:20:00.000-04:00

We are again today enjoying "summer like" temperatures in Maine. I now it's fall only because we enjoyed the Fryburg Fair last week.
Jesse installed a new router and the computer is taking less fits so I hope to share some of the photo's piling up.

Here some pictures from the fair:

(not our horse's, just some I snapped photo's of!)

Overnight it was beautiful, I know this because I was up for most of it.
Jake (the oldest, of our Belgians)came up lame on Sunday. Jess had witnessed Nickel rushing him around the paddock and playing ruff at sunrise. When Bob and I went out for morning feeding he was limping, bad.

Looking at the symptoms and surrounding conditions, I am guessing he slid in the mud and twisted his front left shoulder.

Bob is afraid it my turn out to be another gravel blow out, he experienced one last year in the exact week of October fallowing three days of rain.

At 4:00pm yesterday we partnered with our vet and gave him a dose of Butte, fallowed by a second one this morning.

The full moon and sunshine, could not have come at a better time, he slept in the moon light in a much drier paddock.

Bob and I discussed stalling him in the barn overnight but after a conversation with the vet we opted for the great outdoors and easy access if he was in any distress. I was very peaceful each time I checked lying beside Nickel.
On Sunday the local draft horse club is having an event Oktoberfest , Bob had planned to bring the team looks like Nick will be the only one from our barn to take part.
please think good thoughts for Jake's recovery

Fall N the Farm

2011-10-09T18:48:00.000-04:00

Just starting to look like fall on the farm, the colors are just changing.

This week end the tempatures were unseasonable 70- 80.Jesse and I enjoyed some time around Kennebunk. We enjoyed the Coastal Kitchen Tour (more on that later).

Jesse's new Frenchie Kyle was introduced to the farm.

I think she was wondering why everyone is sooo big.

Lager was the Host with the most!

This Weeks Menu

2011-10-06T11:36:00.001-04:00

Closing up the spring summer garden, as the temperatures really start to change.
Last night we had our first frost, and a full barn.
As a rule the big boys sleep out side every night, year round with the only exception being when wind chill warnings are in effect. Last night we brought everyone in, we thought it would be a nice treat the grounds are saturated from three days of rain and the temperature drop was sudden.
I am still trying to find the balance between good tasting local foods and budget friendly menu's, I have clipped lots of coupons for tomorrows shopping trip.

Friday: Portuguese tortellini soup in home made chicken stock
and grilled Panini's
Saturday: Ricotta and herb stuffed chicken
Sunday: Pasta Carbonara
Monday: Roasted Vegetable Strudel, as we close the garden
Tuesday: Beef Stew in the crock pot
Wednesday: Chicken Cacciatore
Thursday: Out to Dinner 2@ 20.00 special

Reworking the Menu

2011-10-03T19:36:00.000-04:00

So the computer is still giving me fits, but tonight we have photo's.
I have been thinking allot about the menu and the budget and the process that I use for both. I am a bit ashamed to say, till now I really did not have a "budget" for food shopping.When my children were young and I was a stay at home Mom I had a budget, Bob would give me a set amount and I would shop to feed our family of four.
The way it works in our house now, is I buy the groceries and I do the cooking.
That being said I would write the menu based on what I was in the mood to cook and eat and I would head off to the groceries store on pay day.
I did not really see the fault to the no budget process for a long time with Bob not eating at home most of the week, traveling for work. I was cooking for just me most nights and that looked like egg sandwiches and bagels etc.
I new about what I was paying each week, but I was not thinking through the thought that it was mainly "good" week end meals for two and junk when I was alone. Now that Bob's new job gives us the luxury of dining together seven nights a week and packing five lunches, for two people Holy Crap, I am spending a ton,on food for two people! This does not fit with my goal to build this farm and one day stay home on the farm full time. Time to look at my Menu building process, and revise some steps:
First time to make a budget
Second Back to shopping the flyer's
and cutting coupons. I started these changes on Friday with some what rewriting the menu

Friday :
I had planned on us going out, however Bob took me out Thursday so Friday I cooked at home
This was my new one night a week splurge / Steak on the Grill

Saturday: Was going to be Wedge salad with Bacon and Crab Meat however Crab was at 14.00 lb and Shaw's was having a 5.00 per portion rib special so we had BBQ ribs and sweet potatoes

Sunday: Was to be multiple roast chicken day, Shaw's was having Buy one get one free chicken breast packages. I got two packs cooked both, 8 breast spent 6.40 had Sunday dinner a big bowl of fresh chicken salad for lunches and 6 qt of stock have been made with the bones.
Sundays Paper had three inserts of coupons!
Ill keep you posted on what changes I can make and how it helps me reach my goals, if it does.

Fall Colors

2011-10-03T07:28:00.000-04:00

Hello Blog Friends
I wanted to share a few things.
First I have not been blogging as much because I have been having one heck of a time with my computer, and the Internet, Bob says it is the outdated router.It has also been raining for days.
Seems every time I get a chance to sit at the computer I either can not get out to the Internet or pictures will not load.
I wanted to share with you some of my fall decorations,Bob found the best corn stocks ever in New Hampshire, at a farm. As soon as the rain stops I'll share photo's.

Additionally I will be posting some menu changes and some budget idea's in the near future.
I usually plan the menu based on what I am in the mood to cook and eat, but that is getting far too expensive so I am making some changes, starting with this weeks trip to Shaw's,more on that soon.

auugg... another hour of trying and no photo's uploaded,maybe when the rain stops I'll have better luck

The Menu

2011-09-29T09:10:00.000-04:00

Friday : Going out
Saturday: Wedge salad with Bacon and Crab Meat
Sunday: Multiple Roast Chickens
Monday: Sweet and Sour Meet Balls Over Rice
Tuesday: Chicken Broccolli Stuffed Shells
Wednesday: The Fair = Fair Food
Thursday: Sausage and spinach Quiche

Football Sunday

2011-09-25T14:22:00.001-04:00

Everyone is chilling,on this football Sunday.
It really does not feel like football weather, in fact the Big Boys are inside the barn with their fans on.
The meat loaf is in the oven, I should of made it into grilled burgers.
This morning we put the boys out to pasture while we did chores. By noon it felt more like summer then fall, so the bigs came in. I started to close up some of the raised beds, and Bob washed the vehicles. Now we are chilling watching the Pat's. I am guessing by evening the temps will take a nose dive, I have the fire pit stacked.These photo's are from last week ends trail ride, we needed hoodies, it is New England.

Movie and a snack

2011-09-23T06:50:00.000-04:00

Thinking tonights a good night for hunkering in with a movie and snack
http://www.chuckwagonsupply.com/index.html

HOT SPINACH DIP

In a small mixing bowl, beat 6 ounces cream cheese, ⅓ cup mayonnaise and ¼ cup Parmesan cheese until blended. Stir in ¾ (10 ounce) package frozen spinach, thawed, chopped, and moisture drained and ¾ cup (3 ounces) mozzarella cheese. Spoon into 5 inch Dutch oven. Heat in 350° oven for approximately 20 minutes. If you are camping and don't have use of a regular oven, place the 5" Dutch oven inside a 12" Deep Dutch oven and place 10 charcoal briquettes on the bottom of the oven and 16 charcoal briquettes on the top of the oven. Bake for approximately 20 minutes. Serve with crackers, toasted variety breads, or baguettes

This Weeks Menu

2011-09-22T11:13:00.001-04:00

Friday : Chicken Florentine Pizza's

Saturday: Fried Haddock and Onion Rings

Sunday: Meat loaf Mashed spuds and gravy

Monday: Chicken Enchilada Soup/ Crock Pot

Tuesday: Western Omelet ccasserole
■1/2 – 2/3 loaf of French or Italian bread

■about 1/8 cup finely diced onion

■1/2 red pepper, chopped

■1/2 green pepper, chopped

■1-2 cups diced ham

■1 cup shredded cheddar

■10 eggs

■2 cups milk

■1 tsp. dry mustard

■salt and pepper, to taste

Butter a 9×13 casserole dish. Tear the bread into pieces and place in the dish. Scatter the peppers, onions, ham and cheese over the top of the bread. Beat the eggs with a whisk. Stir in the milk, dry mustard, salt and pepper. Pour over the other ingredients. Cover and refrigerate overnight. Bake at 325 degrees for 1 hour.

Wednesday: Pepper Steak Sandwiches

Thursday: Crock Pot Turkey Breast
http://theshadyporch.blogspot.com/

Change is in the air

2011-09-21T11:27:00.002-04:00

Grazing in a foggy field, Lone Jack, Mo.Charlie Riedel/AP

As September Draws Nigh

Don Iannone

None can resist fall’s impending magical dance of color

its extravagance, spell-bounding beauty

The trees must sleep, after a long hardworking summer

The flowers return to seed, rejoining the earth birthing them

And the birds draw straws, seeing who will stay

and who will flock and head southward

Well here it is, the end of summer 2011.
Tomorrow is the last day of summer, and change is in the air.
Last Saterday Bob and I visited both our children, at their homes in Massachusettes.It was lots of fun visiting with them and their partners,but it made me miss them more.Both homes were beutifuly decorated for fall with mums and corn stocks, I have not yet managed that on the farm. on Sunday I started decorating the house inside in the morning.In the afternoon Sunday Bob and I went trail riding and both of the horses were more interested in sampling leafs, than really listening.

Every night this week I have enjoyed a fire outside in the pit as we finish evening chores.
Bob has been working with Nickel each night on the long line, he is doing a refresher on ground manners.
Nickel is really a very good boy ( I know all Moms say that) it's just because we don't ride often enough a refresher helps.
Over just the past three nights you can see Nickel becoming more and more attentive and responsive to Bobs commands.
It often amaises me how much animals are like humans (especialy children) it is visible when you commit and put in your time.As much as we enjoy being with the horses, taking time to realy do so (above and beond chores) takes commitment.
The days have begun to get shorter, we start each day in the dark. The mornings have been very cool with lots of dew on the ground. The Belgians are full of spunk in the morning "talking" and doing the "two step "
when we start serving breakfast.
I have not been blogging the past few days becouse it seems by the time we sit together for dinner we are ready to call it quits for the night.
Bob has been making the transition from being the hands on contractor/ builder to more of a builder/ management role and his work has made for long days and much travel another change.
Although I usally do not like change, I am enjoying watching Bob metamorphous!
He has worked very hard very long, and his knowledge and skills will shine here, and hell we are getting too old to use our back more than our brain.
Jake is loosing his summer coat aka. shark skin and developing his winter. Nickel has not yet begun the change, as far as I can see.
The squerals are every where gathering their nuts, and the bird feeders are full.
We have started closing the gardens of summer crops and cleaning up the lawns and shrubs to prepare for fall and then winter. If you follow the Thursday Menu's you have begun to see the seasonal changes we make their, last night we had the Lasagna roll ups.

The Best Time Is...

2011-09-18T19:09:00.001-04:00

Family Time

Bobby and Keri's dog (aka Lagers Brother) Remington

The guy's

Good Old Jake, n baby Girl Kyle

Grampie and his girl's

Like They Serve at Olive Garden

2011-09-16T11:41:00.000-04:00

Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

•1 lb ground Italian sausage

•1½ tsp crushed red peppers

•1 large diced white onion

•4 Tbsp bacon pieces

•2 tsp garlic puree

•10 cups water

•5 cubes of chicken bouillon

•1 cup heavy cream

•1 lb sliced Russet potatoes, or about 3 large potatoes

•¼ of a bunch of kale

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3.Add chicken bouillon and water to the pot and heat until it starts to boil.

4.Add the sliced potatoes and cook until soft, about half an hour.

5.Add the heavy cream and just cook until thoroughly heated.

6.Stir in the sausage and the kale, let all heat through and serve. Delicious!

Chicken Little

2011-09-16T11:13:00.000-04:00

Chicken Little is still bunking with the Minnis! She has realy settled in!

This Wees Menu Week Sept16th

2011-09-15T11:41:00.000-04:00

Friday: Home Made Calzone

Saturday: Dry Rubbed Lundon Broil and roasted herb potatoes

Sunday: Home made Mac and Cheese with Lobster

Monday: Taco Salads

Tuesday: Lasagna Roll Ups

Wednesday: Dump and Run Chicken

Thursday: Beef Bourguignon crock pot
http://crockpot365.blogspot.com/2009/09/slow-cooker-beef-bourguignon-recipe.html

Christmas Shopping

2011-09-14T11:39:00.001-04:00

We are still officially in summer, we are enjoying beautiful weather on the farm this week.
On Friday however it is supposed to be 60 aka. Belgian weather.
I have taken out my fall/ harvest decorations and stacked them on them on the floor in the quest room. I plan to decorate for fall the week of I Sept. 23, start of Autumn. I have planned a "fall cook out" of chowder on the fire for Sept. 24th, I just need to send the invites out.
That being said I am officially thinking Christmas... This week end I plan to start my Christmas "shopping".
I like to make a large portion of my gifts but given that i am NOT a crafter this usually means food.

I am thinking the recipients of my gifts, may be getting tired of my jar's of salsa and Piccadilly so I am testing some new "stuff".

"That's what it's all about, isn't it? That's what it's always been *about*. Gifts, gifts... gifts, gifts, gifts, gifts, gifts. You wanna know what happens to your gifts? They all come to me. In your garbage. You see what I'm saying? In your *garbage*. "

The Grinch

What I will be shopping for is great jars that can hold, and store salts and rubs. I will be testing new salts and rubs on the upcoming menu's, starting next week with this one:

Dry Rubbed London Broil
Dave Lieberman / Food Network
Ingredients

1 (2-pound) London broil

2 tablespoons olive oil

1 recipe Dave's Rub, recipe follows

Directions

Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.

Preheat a grill pan over medium-high heat.

Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.

Dave's Rub:

2 tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon sweet paprika

2 teaspoons garlic powder

4 pinches salt

15 grinds black pepper

Mix all ingredients together thoroughly in a small bowl.

.

Apple Season

2011-09-13T11:16:00.002-04:00

Last Sunday was the official "Maine Apple Sunday", September 11.
We decided after being on the road half of Saturday , we wanted to stay home Sunday.

We will go soon, in the mean time I purchased a bag from the local farm stand to make dumplings.
I was considering seeking out a new location,but will probably stick with the one we went to in the past.
Bracketts Orchard / I took all these photo's there.
http://www.brackettsorchards.com/pick-own.htm
Lots of folks at work go to Giles Family Farm , I have not been.
Address139 Waterboro Road, Alfred, Me, 04002CountyYork CountyTelephone207-324-2944
http://lakesideorchards.com/photo_gallery.html

Apple Dumplings

2 whole Granny Smith apples

2 cans (8 ounces each) crescent rolls

2 sticks butter

1 1/2 cup sugar

1 teaspoon vanilla

1/2 can (12 ounce) Sprite soda

Cinnamon, to taste
Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray.
Peel and core apples. Cut each apple into 8 slices. Roll each apple in a triangle of crescent roll dough. Place in prepared pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour 1/2 can Sprite around the edges of the pan. Sprinkle with cinnamon; bake for 40 minutes. Serve with ice cream, if desired

Pour the Sprite carefully around the edge of the pan so the sugar/butter mixture stays on top of the apples.

You also can use Mountain Dew/ this makes the syrup.
Bake in preheated oven for 40 minutes.

Lets Catch Up

2011-09-12T19:43:00.000-04:00

This week end just flew past. On Friday we went to Cabela's in Scarborough Maine, to pick up a sleeping bag and pack my son purchased on line.
We ran in picked up the package and ran out, we know better to look around, we always find something we want at Cabela's.
http://www.cabelas.com/ghome.jsp?WT.z_mc_id1=43000000064367335&pcrid=6824818584&WT.srch=1&WT.tsrc=PPC&WT.mc_id=google

brand_exact_brand-cabelas
USA&rid=20
After Cabelas "the plan" was to go to Buffalo Wild Wings, we drove around lost with two GPS's, then we headed for home. This was a bummer, I had wanted to check this place out for months.
http://www.buffalowildwings.com/
Hunger set in so we stopped at Longhorns, in desperation. The food at Longhorns was overpriced, mediocre and the service was horrible.
I figure if this trend keeps up Bob will never go out to eat with me.
Saturday we headed to New Hampshire, to do an errand for Bob's work
While in New Hampshire we happend upon a Dover Saddlery, so we stopped in.
http://www.doversaddlery.com/?TID=Google-T&EID=X1427000&9gtype=search&9gkw=dover%20saddlery&9gad=6914042767.1&9gag=222946057&gclid=CMmOpoKRmKsCFSE8gwod7xdUxQ
Looking around Dover Saddlery was a joy, the building is beutifal. All I purchased was a 5$ set of riding gloves, green and horse treat but it was fun. The folks at Dover Saddle were very nice, the even welcomed Lager in.
Once his errand was done we traveled the back roads home and got to look at some nice old streets, farms and a covered bridge, we did not have time to stop.
After loosing half a day to travel on Saturday I spent all day doing house and farm chores, lots of laundry some cooking...
Bob also did chores and lots of office work, but he did make a point to stop in the afternoon to work the Big Boys as a Team.
Bob hooked the drag harrow to the fore cart and the boys made four passes up and down the road.
After road work the boys went out to pasture to cool of and graze.

When writing the Menu I had planned Thanksgiving sandwiches ,I changed this to Turkey burgers with cranberry sauce on top and a side of stuffing. Usually I make the sandwiches with Turkey cutlets, however ground turkey was buy on get one free.

Dragon's Breath Chili

Recipe courtesy Guy Fieri, May 2008
Show: Guy's Big Bite

The Chili I made yesterday we enjoyed tonight, it stewed all day in the crock pot.

Ingredients

2 tablespoons butter

3 tablespoons bacon grease, or canola oil

2 red bell peppers, diced (about 2 cups)

2 jalapenos, minced (about 2 tablespoons)

3 Anaheim chiles, roasted, peeled, chopped

3 poblano chiles, roasted, peeled, chopped

2 yellow onions, diced (about 2 cups)

1 head garlic, minced (about 1/4 cup)

1 pound boneless chuck, trimmed and cut into 1/4-inch cubes

2 pounds ground beef, coarse grind

1 pound bulk Italian sausage

2 teaspoons granulated onion

2 teaspoons granulated garlic

3 tablespoons chili powder

2 teaspoons hot paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons cayenne pepper

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 cups tomato sauce

1 cup tomato paste

12 ounces lager beer

1 cup chicken stock

2 (15.5-ounce) cans pinto beans, with juice

2 (15.5-ounce) cans kidney beans, with juice

1 bunch green onions, thinly sliced

1 cup shredded Cheddar

Directions

In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
I added corn from two ear...

I served in Bread Bowls
All the fresh peppers used in our Chili were from this years garden.

Time to Rest

2011-09-11T19:03:00.000-04:00

I am ready to rest, this week end has flown by.