Monday, March 26, 2012


I think I had a dream last night that I got up today and did a whole bunch of really fun and creative stuff and it was a lovely day. 

In reality, I still don't feel great but I was productive and got some paperwork done.   I also made  it to the post office and the thrift store and got the palms ordered for Sunday.  (I like to wait til the last minute for pretty much everything!) Not bad I guess but not great either. 

Tonight I scoured Pinterest for Easter cookie ideas and came across this.  You can follow me on Pinterest for all kinds of goofy stuff like this if you want:)
I found this incredibly amusing and at the end of my uncreative day still feel a little bit inspired!

Here's to tomorrow and better luck on the creativity front!

Monday, March 19, 2012

A little birdie told me

I heard that today is National Poultry Day.  Quite fitting with my chicken raising memories don't you think?  So I thought I would share these recipes that all include eggs!

Yorkshire Pudding (recipe compliments of my Aunt Ann, minus the Pyrex comments:)

1 cup flour
1 tsp salt
2 eggs
1 tsp cinnamon
1/2 cup milk
1/2 cup water
1/4 cup butter

Melt butter in 8x8 pan.  It must be Pyrex, of course :)  Combine remaining ingredients in another Pyrex bowl and mix together.  Pour batter, which is thin, into the 8x8 pan.  Bake at 375 for 30 minutes. 

Serve with fresh fruit or syrup.

Easy Breakfast Casserole (Laura's recipe and an Easter breakfast favorite)

6 slices bread, cubed
1 lb diced ham or browned breakfast sausage
2 cups shredded cheddar cheese
6 eggs
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard

Spray 9x13 pan with cooking spray.  Spread cubed bread in the bottom of the pan.  Spread ham or sausage over the bread and then spread the cheese over the meat.

Mix together the eggs, milk, salt, pepper and mustard.  Pour over all.
Cover with plastic wrap and put in the fridge overnight.

Preheat oven to 350.  Remove plastic wrap and bake for 1 hour.

Bacon and Double Cheese Quiche
(Mom's recipe, commonly known as Egg Pie at our house)

1 prepared pie crust, baked
10 strips bacon
4 large eggs
1 ½ cups light cream
¼ tsp dried thyme
1/8 tsp white pepper
½ cup white cheddar, shredded
½ cup Monterey jack with peppers, shredded

Cook bacon over medium heat until crispy.  Transfer to a paper towel to drain excess grease.  In a  small bowl whisk together eggs, cream, thyme and pepper.  Pour into prepared crust.  Crumble bacon and sprinkle over egg mixture.  Top with shredded cheeses.  Bake until golden and custard is set, about 30 minutes. 

Sunday, March 18, 2012

You Big Chicken

Here are my memories of raising chickens in picture form. 

I couldn't find any pictures of the following items:
-Skunks in the chicken yard
-Adriane falling in chicken poop in the rain
-10 year old girls struggling to carry 5 gallon buckets of water across the yard
-Handmade paper signs that read "K & L Chick Hatchery" taped to the barn

But I did find these and they bring back some pretty fond memories!

We never had any chickens that laid eggs.  I always thought that would be fun but it never happened.  I also know there are no pictures of me holding any chickens.  There was no chicken holding going on on our farm.  A lot of yelling, shooing, chasing and door slamming but no holding.

We did talk Dad in to a few of these fancy breeds towards the end so it was all good. 

Nowadays,  my exposure to chickens is limited to the meat department at the grocery store.  And the 2 1/2 dozen eggs I pick up a little further down the aisle.
 I am pretty  happy to keep it that way, for now.

Saturday, March 3, 2012

Lent = Soup Suppers (among other things)

That means soup suppers at Wednesday evening church services all across the Lutheran world.   So here is one of my favorite soups.  Recipe compliments of my mom so if you have questions  ask her :)
Bean Pot from


Ham Bone Bean  Soup

1 pound (2 1/2 cups)  dry navy beans
1 1/2 pounds meaty ham bone  or 1 1/2 pounds smoked hocks (Use 3 or 4, regardless of weight)
1/2 tsp salt
6 whole black peppercorns
1 bay leaf
1 medium onion, sliced

Wash beans well.  cover with 8 cups cold water.  Bring to boiling and boil gently for 2 minutes.  Remove from heat and cover.  Let stand at least 1 hour.  Do not drain.
Add ham bone (I always use the smoked hocks)and seasonings.  Cover and heat til boiling.  Boil gently til beans are tender, 3 to 3 1/2 hours.  Add onion last half hour. 
(I don't like onions so I never add this.) 
Remove ham bone  and if desired, mash beans slightly.  Cut or pull off bone and return meat to soup.  Season to taste with salt and pepper. 

Serves 6
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