Egg basket

I have a new basket for collecting eggs. I went yard-saling with a neighbor, and when I found this and asked the price, the lady said, “Just take it!”

Sold!

image

I am collecting eggs in high fashion, now.

 

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Chore Attire

This is the way we dress for chores,
dress for chores, dress for chores
This is the way we dress for chores,
so early in the morning:

jr in boots

SO early in the morning.

Also, I think those are my hipwaders.  Er, boots.

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Farm & Garden Chicken Pie

I made a chicken pot pie with some of the bounty from Grandma’s garden and meat from a broiler we raised last summer.

 

pie

 

 

It was a rather improvised recipe of what I had on hand.

pie1 pie2

… and it was AMAZING.  Quite possibly the best chicken pie I’ve ever made.

Here’s what I did, mostly.  I’ve inserted links to recipes/specific ingredients.  All measurements are to the nearest “-ish”:

2 c. green beans
1 c. peas
1 c. chopped carrots
1/2 c. chopped onion
3 T. chives, sliced small
2 garlic cloves
1/4 c. broccoli, chopped (because I had it)
3 c. cooked (in this case, roasted) chicken breast, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk (I did half cream/half milk)
1/2 t. salt
1/2 t. thyme
1 t. bouquet garni herb mix
1 thawed pie crust

Preheat oven to 350°.

In large bowl, whisk together soups, milk, salt and herbs.  Add veggies and chicken; stir together.  Pour into 9×13 glass casserole dish, and bake for 30 minutes. (Until it’s boiling.)

Roll out pie crust between two pieces of plastic into a rectangle, roughly the same shape as the casserole dish.  Put in freezer.

When the filling is hot and bubbly, remove from oven and (gingerly!) put the crust on top, sans plastic.  Return pie to oven for 15-20 minutes, until crust is golden brown.

Can be served immediately.

 

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Blessings From Grandma’s Garden

Two kids and Mr. Caffeinated made a trip to see Grandpa and Grandma.  Grandma sent us some goodies from her garden.

This calls for child labor!

beans

Actually, they were a big help.  I didn’t have to wash or snap anything.

 

beans1

… and then the Moose and Junior proceeded to eat HALF of the beans in one sitting!

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Toe Surgery

Well, after having all ten ingrown toenails dealt with surgically, 21 shots in the feet, and roughly two months of recovery…

fitbit

… I think I’m recovered.

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Challah Extravaganza

Yesterday and today, I made challah.  It’s an overnight recipe.  I had too many egg yolks in the fridge, and this is one way that I cope.

It made eight loaves total:  2 plain, 2 filled with the caramel I use for caramel rolls, 2 with apricot jam and chocolate chips (babka bread), and 2 with almond cream cheese filling.

The caramel leaked out all over the oven and cookie sheet (and of course, I wasn’t forethoughtful enough to use a lipped sheet), so we rescued as much as possible by using what was left on the pan as a dip.

challah

The rest seem to have turned out all right.

challah extravaganza

The Challah recipe is from Peter Reinhart’s “Artisan Breads Every Day“.  I use a tablespoon of salt instead of the teaspoon he calls for, and I sub out whole wheat flour for half of the white that he calls for.

I roll out the dough on the table and cut it into strips; if I’m filling it, I spoon the filling into the middle of the strip and seal it up before I braid.  Usually this works.

challah varieties

Nobody seems to mind if it doesn’t.

 

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Happy Easter!

He is risen!

Speaking of rising, we did not manage to rise quite early enough, so while we made it to church, we didn’t make it to Sunday school.

The kids have been to two organized egg hunts, and promptly came home and held their own.  However, it started raining as soon as we touched down, so the third egg hunt was held in the house.  Fortunately, nothing broke.

My most recent egg hunt was more the conventional kind, but I did find the following!

Easter eggs for web

Pre-colored and everything.  Love how that works.

 

 

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