Thursday, August 30, 2012
Wednesday, August 22, 2012
I am off early this morning to visit my Mom in northern Indiana-Notre Dame country. I'v been taking the bus off and on since college days-wow has really been that long-lol
When I come home from these 17 hour bus rides with 2 transfers, I tell myself never again. but it is the best way for me, and if you buy your ticket in advance it is quite a savings-could not buy the gas to drive.
As I grow older though, my luggage is much lighter-too hard to handle with all the transfers, and one never knows what intresting people one might run into for a visit along the way.
See ya all in around a week
Monday, August 20, 2012
do check out the recipes at the link-they all look so delicious.
Sunday, August 19, 2012
Thursday, August 16, 2012
Wednesday, August 15, 2012
Or in this case DIY handmade. I thought I would share some links
on the how to of using tissue paper to faux design your walls.
I am using purchase tissue paper packets that I bought at my
big box store Lowes a few years ago and a tub of wallpaper
paste. I looked to buy more of the paper and they no longer
carry it, but alot of the tutorials mention any tissue paper.
I think regular tissue paper though is really thin, so you would
need to be more careful with it. Mine is thicker, and it still will
tear on me.
Some tutorials use paint to stick the paper on the walls. What I am
doing is a primed the walls first than I paint with a brush (I don't
do rollers) the wallpaper paste onto a section. I tear pieces of
the tissue paper that have been crumpled up tightly, and then
overlap the next piece.
I tried using the large sheet as it was, but too difficult for me
to manage. When the wall is finished I will prime again, and
then paint, and then play with glazes, and stencils. and then
use a special product to seal it all.
Here are some links from here
from here and here I like to get a general idea of the technique and then just "do it" and have fun with it. These projects are allot of work-but I find them fun and a creative outlet too
Tuesday, August 14, 2012
Monday, August 13, 2012
I took this photo a couple of years ago when I had an abundance of apples given to me. I canned, dried, juiced, and made several pies to freeze. The dried apples make up into healthy snacks, and they also make awesome pies. I always love to can sliced apples in a very very light syrup using organic sugar or honey or the stevia sugar blend. These taste awesome just warmed up and sprinkled with baking spice or cinnamon.. I am hoping we can find some fresh apples soon at the Amish produce auction near here.
If you like to share a healthy Mondays post-just post to your blog and send me a link in comments. have an awesome Monday.
Sunday, August 12, 2012
Saturday, August 11, 2012
|My first Jean Market Bag Completed|
Well what do all think? I started out with the jean bag pattern I recently posted, and modified it a bit. After I cut the pieces I thought it looked kinda small and not as big as the picture shown. So, I cut pieces to add 6 more inches in length and sewed them all together. Anyone that knows me and my quilts, will know I do alot of raggy-soooo I thought this project would look great in the raggy look. I made all seems raggy except when I put in the bottom piece.
Now I am kind of wondering about putting in a possible lining, not sure if I want to mess with that though-but I like the way it turned out.These two jean pieces came from that big big stash I got last summer. there were several neat colors in that stash
Oh and here is the link to the jean bag pattern (just click on jean bag pattern)
|Peach Brandy Recipe|
Peach Brandy # 98912
Use only fully ripened unblemished fruit. I saved peaches that were very ripe-not bruised and just a couple days from spoiling-to get all the natural fruit sugars
makes 1 quart
5 cups fresh peaches, washed, pitted and mashed
1 1/2 cups granulated sugar-I used fine granulated organic sugar
1/2 cup honey-I still had some wild honey my friend got me from the woods last year
1 (750 ml) bottle of vodka or brandy
Note-I used vodka and it took me awhile to find information to know how many cups this was. I think this is equal to the 1/5 bottles
I made a batch and half of this recipe
1. use only fully ripened, unblemished fruit
2. wash and remove pits
3. chop and mash fruit-I just realized I took the skins of the peaches without reading closer
4. Place in a plastic container or large glass bottle
5. Dissolve sugar in the vodka or brandy
6. Pour over the fruit
7. Cover and let sit in a cool dark place for 4 to 6 months
8 Strain out the fruit and bottle
9. Your peach brandy is ready to drink!
I use the food grade buckets you get get for a dollar from wal marts bakery
Have fun-I tasted it to see if it needed more sugar-this will be really goo.
I still have a nice clean bucket with lid left (I found out the bakery department at wal mart sells them for 1.00-and they are food grade buckets with lids and handles-nice)
I found this recipe online:
I made a double batch.
In a medium saucepan, combine 2 cups chopped unpeeled red apples, three 3" long pieces of cinnamon sticks, and 2 tablespoons of water.
Cover and cook this over medium heat for 10 minutes. Now add 2 1/2 cups of sugar and stir until dissolved.
Remove from heat, cool.
In a large glass container (I used the plastic bucket) combine this mixture with 2 cups brandy and 3 cups of dry white wine.
Cover tightly and store 3 weeks in a cool, dark place. Shake the container every 3 days to blend.
After 3 weeks drain the liquid through a strainer and into a glass bottle. Cover bottle tightly and store in a cool, dark place for a least 2 weeks. Makes about 1 1/2 quarts of apple brandy.
The apples I am using are similar to granny smith so skins not red. The apples we are going to pick tomorrow will be sweeter and red skinned, so I am thinking of cooking up a couple of cups of those, cool down and add to my mixture. (This is a pretty strong and sweet liqueur already)
Brandy is expensive so I used vodka instead. for the wine I used Beringer 2007 pinot grigio-it is what I had on hand. The bottle had 3 1/4 cups in it. so since I doubled the recipe-I used vodka for the rest instead of using 2 bottles of wine.
I placed the bucket into a small garbage bag and tie, and I put the lid on loose not tight-to prevent explosions-lol
I think this will be quite good-has a nice rich flavor already
If you know someone that drinks the grolsch beer in glass bottles with the cool porcelain tops-ask them to save them for you, also can be found at garage sales. these make the best containers for your homemade liqueurs. Here is a link to see the bottles http://www.grolsch.com/
I will keep you posted on these brandys-thought they would make nice gifts for friends this holiday season.
|Herb thursdays with Sea -Apple Mint|
for Kathy's friends & their friends and Kathy's family & their family
This one will definately take over your entire garden if you don't control it by growing in big pots, or just digging up and giving away, or throwing extras on your compost pile-from experience this is an awesome plant-but will definately rule your garden if you are not the one in control-lol
A little background info here http://en.wikipedia.org/wiki/Apple_mint
and here too http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Mentha+x+villosa+alopecuroides
Apple Mint Plant
Mentha suaveolensTo add extra zip to peas, just before serving, or potatoes, or the most flavoursome mint sauce you ever did taste. You can grow in pots on the window sill in the kitchen for regular sprigs. Helps to deter flies in the kitchen in Summer.
Thrives in most soil types.
Supplied as a pot grown plant grown in a 7cm pot.
from here http://www.victoriananursery.co.uk/herb_seeds_and_plants/herb_plants/apple_mint_plant/
This is a very cool site with a list of recipes with herbs. It is not set up so I can copy and paste-scroll down to the mints and you will find an apple mint julep recipe http://www.freemanherbs.com/recipes.php
- Uses:It is used mainly for culinary purposes and its milder taste makes it ideal for use in fruit salads and fruit cups and punches. Dried apple mint leaves retain their scent and make excellent pot pourri.
- Legends:In ancient Greece it was the custom to perfume every part of the body with a different scent; mint was used on the arms.
found here http://www.info-galaxy.com/Herbs/General_Index/Filter/Apple_Mint/apple_mint.html they indicated this was not real invasive-however mine took over completely in just a couple seasons
Apple Mint, also referred to by my kids as "Fuzzy Mint," is an old fashioned standard. We love our "Fuzzy Mint!" Try bruising the leaves and letting them rest in your pitcher of ice water for a refreshing treat. We make our favorite tea with Apple Mint and Chamomile. It relaxes the mind and the tummy! The leaves of this plant can be used to make Apple mint jelly, as well as a flavoring in dishes such as Apple mint couscous. It is also often used as a garnish, or in salads. Easy to grow, can be invasive. Folks with small yards should consider growing Apple Mint in a container or raised bed.
this excerpt was from here http://www.localharvest.org/store/item.jsp?id=8630
most any recipe you have including mint-try some apple mint too
|Herb Thursdays for Sea Nymph (early)|
for Kathy's friends & their friends and Kathy's family & their family
Origin of Herbs:
Clove is the dried unopened flower bud obtained from a handsome, middle sized, and evergreen tree. The tree has a straight trunk and grows up to a height of 10 to 12 meters. The clove has been used in India and china, for over 2,000 years as a spice to check both tooth decay and counter halitosis that is bad breath. In percia and china, it was considered to have aphrodisiac properties.
Cloves have many medicinal virtues. They are stimulant. They are useful in counteracting spasmodic disorders and in relieving flatulence. They help stimulate sluggish circulation and thereby promote digestion and metabolism .In the Indian system of medicine cloves are used in various conditions either in the form of powder or a decoction made of them. Clove oil applied outwardly, has stimulating effects on the skin, producing heat and redness.
Cloves are very useful for treating cholera. About 4 grams of cloves are boiled in 3 liters of water until half the water has evaporated. This water, taken in draughts, will check severe symptoms of the disease.
The use of a clove in toothache decreases pain. It also helps to decrease infection due to decayed tooth, also relieves toothache.
Muscular cramps are often relieved when the oil of clove is applied as a poultice near the affected portion.
A paste of clove and salt crystals in milk is a common household remedy for headaches. Salt as a hygroscopic agent, absorbs fluid and decreases tension.
Clove are used as table spice and mixed with Chillies, Cinamon, turmeric and other spices in the preparation of curry powder. Clove oil is used in the manufacture of perfumes, soaps, and bath salts and as a flavouring agent in medicine and dentistry. from here http://www.allayurveda.com/herb_month_september.htm
Vial depicting Clove Bud Essential Oil
|Botanical Name: Eugenia caryophyllata|
Common Method of Extraction: Steam Distilled
Color: Golden Yellow/Brown
Consistency: Medium, Slightly Oily
Perfumery Note: Middle
Strength of Initial Aroma: Strong
Aromatic Description: Spicy, warming yet slightly bitter, woody, reminiscent of true clove buds, but richer.
Possible Uses: Arthritis, asthma, bronchitis, rheumatism, sprains, strains, toothache. [Julia Lawless, The Illustrated Encyclopedia of Essential Oils (Rockport, MA: Element Books, 1995), 59-62.]
Constituents: Eugenol, eugenyl acetate, caryophyllene, isocaryophyllene. [B. Lawrence, "Major Tropical Spices - Clove," Essential Oils, 1977, 84-145, cited in Salvatore Battaglia, The Complete Guide to Aromatherapy (Australia: The Perfect Potion, 1997), 157.]
More Information here too
Safety Information: Mucous membrane and dermal irritant. Avoid in alcoholism, in haemophilia, in prostatic cancer, with kidney and liver problems and if taking anticoagulants. [Robert Tisserand, Essential Oil Safety (United Kingdom: Churchill Livingstone, 1995), 131.]
Clove Essential Oil has the highest anti-oxidant capability of any essential oil, perhaps one of the highest known for a food or supplement (read cautions before ingesting) - it has been included in some 'longevity' formulas for this reason.
Clove is a medium sized evergreen tree native to Indonesia. Clove buds are a widely used spice and flavor ingredient. Our Clove Bud essential oil is made from the immature buds and is the safest type of clove oil, but still should be use with caution (use in low dilution of 1% or less). The oil is a yellow liquid has a spicy, warm, sweet aroma with a fresh top note.
Clove essential oil is strongly antimicrobial, antiseptic, hemostatic and anti-inflammatory. Because of it's strong anti-parasitic action, Clove is also included in Dr. Hulda Clark's protocol for elimination of parasites from one's own digestive system (ground cloves are called for in the recipe - though we have found the oil to also be effective). It has also been found that a 0.05% solution of eugenol (clove oil's primary component) was sufficient to kill the tuberculosis bacillus.
Clove is also commonly used for numbing tooth pain, and may be effective in speeding the healing of mouth and gum sores. It is included in blends for joint pain, for its analgesic and warming properties. Clove oil can also be used to assist breaking of tobacco addiction by placing a drop on the tongue with one's finger.
More good reading here on clove http://en.wikipedia.org/wiki/Clove
and here too http://www.essentialoils.co.za/essential-oils/clove.htm
this site is always good read http://www.botanical.com/botanical/mgmh/c/cloves76.html
For recipes here are some teas with clove: lots of good read and recipes here http://www.candida-cure-recipes.com/clove-tea.html
http://www.recipezaar.com/305927 this is chai recipe-way too much sugar for me in this, but cut down the amount use stevia or splenda to sweeten, or organic sugars
http://www.foodandwine.com/recipes/clove-tea-cocktails-2005 very simple just cloves and water
http://www.epicurious.com/recipes/member/views/SWEDISH-GINGER-CINNAMON-AND-CLOVE-TEA-1219436 this is a tea to help relieve phlegm and mucus from the lungs, tone the intestines, relieve gas, and stimulate the digestive system. The cloves also add a delicate aphrodisiac energy to this tea.
|My Beef and Green Pepper Supper results|
for Kathy's friends & their friends and Kathy's family & their family
I got the following recipe from our friend Sea Nymph
3c. hot rice
1 lb. lean beef round steak,cut 1/2 in. thick
2 cloves garlic, crushed
1 1/2c. beef broth
1 c. sliced green onions, including tops( I use a reg. onion when I dont have these)
2 green peppers, cut in strips
1/4c.each water and soy sauce
2 lg. fresh tomatoes, cut into 8 pieces each
While rice is cooking, pound steak to 1/4in. thickness. Cut into 1/4in. wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingred. Using a lg. skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30min. Sitr in onions and peppers. Cover and cook 5min. more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring till clear and thickened - about 2min. Add tomatoes and stir gently. Serve over rice.
I haven't made this in a long time! But it was one of my exs favorites.
|My Fruitcake recipe|
1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candied orange peel
1/2 pound candied cherries
1 pound candied pineapple
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry, or madeira
1/4 pound blanched shelled almonds slivered
1/4 pound shelled walnuts or pecans
2 cups sifted all purpose flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 tablespoon milk
1 teaspoon almond extract
The fruits and nuts should be prepared a day ahead as follows: sliver the citron, lemon, and orange peel into very thin strips. Cut the cherries in half and the pineapple in thin wedges. Set aside. Pick over the raisins and currants to eliminate any stray stems or seeds, add spirits of choice and soak overnight. Chop the almonds and walnuts or pecans coarsely. set them aside in a seperate dish. The following day, prepare the pan. Grease a 10 inch tube pan, four 1 pound coffee cans, or 2 bread pans, measuring 9 x 5 x 3 inches. Line with brown paper.
To make the cake: Mix 1/2 cup of the sifted flour with all the fruits and nuts in a very large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in the sugars a little at a time, until mixture is very smooth and creamy. Stir in the eggs, milk, extract and finally the flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked.
Bake in a preheated 275° oven. A tube pan that uses all the batter will take 3 1/4 hours, the bread pans which will each hold half the batter need 2 1/4 hours, and the coffee cans which each hold a quarter of the batter need 2 hours. Remove cakes from oven, let stand half an hour, then turn out onto cake racks. Peel off the brown paper very carefully.
The 4 small cakes make nice presents.
To age the fruitcakes: Allow at least 4 weeks. Wrap each cake in several layers of cheesecloth that have been well soaked in run, cognac, sherry, or madeira. Place in an airtight container, such as a large crock or kettle or tin, and cover tightly. Store in a cool dark place.
If cheesecloth dries out, moisten it again and rewrap. Do not overdo the spirits. The cakes should be firm, not soft, at the end of the aging period. This makes them easy to slice in neat compact slices.
If you wish to frost the fruitcakes after they have been properly aged, cover the top first with almond paste and then with milk frosting. To decorate make a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.
This recipe comes form my cookbook The American Heritage Cookbook 1964 This is one of my most favorite cookbooks. When I went to college and left home, I started to buy cookbooks that I enjoyed from home, this was one of my first purchases
|Bears in our Woods? Oh My|
Missouri conservation has acknowledged now that the bears are here, as are the cougars. Now the cougars we know for sure are here-and since they are in our woods here for sure, I haven't gone out on my walks deep in our woods by myself any more. This has been 2 years now.
So early this afternoon, I took Nikita out for our walk, and we walked up behind the back pond, kinda where Larry saw the bear take off into the woods. Well, all of a sudden Nikita stopped-sniffed the air-and started growling-which she does not do very often. She usually howls instead little warnings. Well, now I am getting a little scared so I tell Nikita she is a good girl but I wanta go home Now!-lol
|Pumpkin Bread Out of the Oven-Yummy!|
Patti's Family Recipe
3 cups sugar - I used 1 cup dark brown sugar and 1 cup splenda
1 cup oil - I used canola oil
3 1/2 cups flour- I used spelt flour /pastry whole wheat flour would be great too
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt-I omit the salt
2/3 cup water
1 small can of pumpkin puree
1 cup nuts-I used 1/4 cup raisins, 1/4 cup dried cranberries, 1/4 cup walnuts, 1/4 cup black walnuts
Use a big bowl; start your mixer and begin adding all of the liquid ingredients and the canned pumpkin until well mixed. The oil and water will not blend well, but when the dry ingredients are added it will all come together-as it should. Add all the dry ingredients except the nuts, and mix well. Now add the nuts in with a spoon. (When I mix this-I put all the dry in a bowl, make a hole in the middle and add all the liquid plus the eggs and then mix away add in the nut mixture with a spoon)
Pour into 3 well greased and floured loaf pans. Bake at 350° for about 55 minutes or until a tester comes out clean.
The loaves must be cooled in the pans for at least 45 minutes to an hour or they will stick to the bottom of the pan. This freezes well. What I do here is to cut a piece of brown paper or parchment paper to fit the bottom of the pans, then add the dough. I let cool in the pans for about 10 minutes, run a knife around the edge, and it will come right out of the pan. Let it cool completely.
This recipe was given to Patti by her mother. This is the best pumpkin bread I have found. It works up fast and you end up with lots of bread to use for gifts or the holidays. This has become a definate favorite.
(The picture above is from photobucket)
Pueblo Pumpkin CandyThis is an old Pueblo treat. Traditionally the strips of pumpkin are soaked in a bath of water and wood ashes to soften. Today many Indian cooks substitute baking soda for the ashes. If you prefer a less sweet candy, add the lemon juice and thin strips of lemon zest to the sugar syrup with cilantro. If you have a sweet tooth, roll the dried candy in coarse sugar.
1 (2- to 3-pound) pumpkin
1 1/2 teaspoons baking soda
2 1/2 cups granulated sugar
1/2 cup water
Juice and zest of 1 small lemon
3 to 4 sprigs fresh cilantro (optional)
Peel and seed pumpkin and cut it into 2 x 4-inch strips. Stir baking soda into enough water to cover strips. Add pumpkin strips and let stand 12 hours.
Drain and rinse pumpkin in running water. Drop strips into a pot of boiling water and cook until tender but not soft. Remove pumpkin strips, crisp in ice cold water, and drain.
Combine sugar with 1/2 cup water, lemon juice and zest, and cilantro in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes. Add pumpkin strips, cover the pot, and simmer for about 20 minutes until syrup is thick and strips are brittle. Spread candy out on a rack or on a wax paper-covered tray to dry for at least 10 hours.
Roll in additional sugar if desired and store in an airtight container.
Makes about 1 pound.
|Brrrr very cold and windy here in the ozarks|
Extreme wind still, and going down to the 20s tonight, but the hunters have been out most of the day. Not me-too cold for me-lol
On a very sad note, my little kitty Autumn was missing yesterday morning, fearing the worst-a wild animal got him or maybe even a hawk-we figured we lost him. Larry found him in the shop this morning-but Autumn was really beaten up badly by some wild critter. he did come out of hiding for me this afternoon and ate the treat I gave him. Too cold to clean him up so next warmer day will clean him up with some peroxide. His one eye is very bad-he must have put up quite a struggle to get away, and he is off balance now too.
So very depressing.I didn't see any open wounds.
enjoy your weekend friends
1 1/4 cups sugar-I used not packed dark brown sugar
1/3 cup flour-I used instant tapioca instead-about 3 tablespoons
1/2 teaspoon cinnamon-I used a generous double strength cinnamon
1 tablespoon fresh lemon juice
1 tablespoon organic fair trade black strap molasses (my input)
4 cups fresh peaches-sliced, and pealed-I used my frozen ones-6 cups
2 tablespoons butter-slivered
pastry for double crust 9 inch pie I use the recipe in the original betty crocker cookbook-standard recipe
to this recipe I also add about a teaspoon of candied ginger that I sliced very thin.
To the bowl of thawed peaches add all the ingredients except the butter and the ginger.
to the prepared pie crust-add the filling-sprinkle the ginger on top and then the slivered butter on top
cover with prepared pastry top and bake til bubbly in 375 degree oven for 50 to 60 minutes.
just awesome as it came out a little carmelized with the molasses, brown sugar and butter, and the ginger is so excellent
|Old Fashioned Sugar Cookies-Holiday Sharing- Week 2|
Old Fashioned Sugar Cookies
My grandmas recipe it comes form one of the original Better Homes and Gardens Cookbooks-the one I grew up with at home. My mom found me this exact cookbook at a church sale-a wonderful gift.
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup shortening
2 cups sugar
2 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 egg whites
addtional sugar-colored sugar for holidays is wonderful here
Sift the flour soda and salt-set aside
Beat until light and fluffy the shortening sugar and egg yolks. add in the extracts and mix well.
Add the flour mixture alternating with the buttermilk beat well after each addition
Beat stiff the 2 egg whites in a seperate bowl. Fold inot the batter
Drop by rounded tablespoon onto cookie sheet and flateen to 1/2 inch. Bake at 375 degrees for 20 minutes
Transfer to wire racks and sprinkle with sugar while still warm