Monday, December 30, 2013

Hot and Sour Soup With Noodles


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Why have I not done this before?  YUM!

Sunday, December 29, 2013

Wednesday, December 18, 2013

Pretzel Toffee


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A delicious variation on a theme.

Monday, December 16, 2013

Pancake Mix

I made pancakes for Sunday breakfast.

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I prefer my own recipe and I had this LIGHT BULB moment where I mixed all the dry ingredients and put how to make them on a sticky.

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So the next time pancakes strike, boom!  I cam make them quickly.

Wednesday, December 4, 2013

Chili Mac

Why have I never made this before?  

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It is quite good.  The finely chopped onions are the key for textural contrast.  

Sunday, December 1, 2013

Yohboh's Birthday Presents

Yohboh gets the same thing every year for his birthday.

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A selection of brown alcoholic liquids.

Wednesday, November 20, 2013

Riverview Farms Meat CSA Month Two

So this month we order the 16 pound meat package as well as the charcuterie.  Let's see what we got:

The charcuterie:

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Bacon, two kinds of beef jerky type products and some smoked fish.


Then the 16 pounds of meat:


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3 pounds of ground beef
1 pound of ground sausage
5.5 pounds of pork chops
3.5 pounds of ham steaks
3 pounds of spare ribs

Saturday, November 16, 2013

Pumpkin Bread


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Back of the Libby can recipe but I doubled the spices and soaked the cranberries in rum.

Tuesday, November 12, 2013

SQUASH

It is going to really cold the next few nights so I picked all the squash.

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Any suggestions on what to do with these things would be appreciated.

Monday, November 11, 2013

Meatloaf


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Meatloaf and Mashed Potatoes are where it is at!

Tuesday, November 5, 2013

What I picked today


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These are the vegetables I picked in NOVEMBER.

Sunday, November 3, 2013

Braunschweiger

So part of the Riverview Farms Charcuterie this month is braunschweiger.

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Did I like it?  Yes, it is good but very rich.  It coated the mouth so strongly that I had to brush my teeth afterwards.
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Guess who else liked it?


Wednesday, October 30, 2013

Watershed Macaroni And Cheese

There are two schools of thought when it comes to mac and cheese.  One is to make a cheesy white sauce and toss noodles into it, top with more cheese and bake.  This is what I normally do.

The second kind is a baked noodle custard.  This is what I did this time:

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I used Scott Peacock's recipe exactly.  Here it is.  I know it does not look like enough noodles but trust me, it is.  It is more like a casserole than mac and cheese.  I needed more cheese.  Yohboh said it reminded him of the casseroles his grandmother from Vienna Georgia would make.  And Vienna is pronounced Vie-anna.

But the next time I make mac and cheese I am going back to what I usually do.  Because I like a lot of cheese in my mac and cheese.

Sunday, October 27, 2013

Fairytale Pumpkins

It was not a good year for pumpkins.  Last year, I think I harvested 20-30 pumpkins.  This year only two.
I tried a new variety this year:

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These are French Fairytale Pumpkins.  They were the ones used to make Cinderella's carriage.

Friday, October 25, 2013

Pork Chop Nirvana

We ate the pork chops from our meat CSA.

This is what they looked like raw:
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They are much fattier than a pork chop I have ever bought at a grocery store.

Yohboh grilled them with just salt and pepper.
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And I have to say, it was the best pork chop I have ever eaten.  We have N. over for dinner so three adults and two children ate three of these pork chops.  They were so rich that all of us were satisfied with the three.

Yohboh called it pork chop nirvana.

Wednesday, October 23, 2013

Riverview Farms Meat CSA

I wanted to try the Riverview Farms meat CSA for a while.

Why?

Well I am curious to see if there is a huge difference in the taste of ethically raised meat.

And the idea of buying directly from farmers appeals.

And I want to be a hipster foodie.

So I ordered ten pounds of  meat as well as the charcuterie package, because well I am a sucker for charcuterie.  Processed meats make Minjenah a happy happy girl.

I awaited the pick up date anxiously.  It was a similar anticipation to Christmas morning.

This is what I got in the ten pounds of meat:

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Three pounds of ground beef
Two pounds of pork sausage
2 and a half pounds of pork shoulder
2 and a half pounds of pork chops

The charcuterie came with this:
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Some Braunschweiger
Bacon
Ham and
Smoked Trout

I will taste and tell if it is as good as I hope.

Thursday, October 17, 2013

Rainy Days Need


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Rainy days need split pea soup and grilled cheese sandwiches.

Saturday, October 12, 2013

Yard Sale Find

For three dollars I am the proud owner of a 1971 Betty Crocker Recipe Card Collection.

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Sunday, October 6, 2013

Leftovers


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Leftovers can be awesome!

Thursday, October 3, 2013

Birthday Dinner for a Two Year Old


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Homemade Pizza

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Chocolate Cake

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Cake was well received.

Tuesday, September 24, 2013

Baking Chocolate Rant

I used to be able to buy the eight ounce unsweetened baking chocolate for about $3.29.  It is good for two sets of brownies or cakes.  But now, Baker's only sells a four ounce bar for $2.99.  Or at least they do in the four large grocery stores in my area.

So to the large multi national corporation Kraft, I say this:

DON'T BE SO DAMN GREEDY!

I know that there are "premium" bars of things like Dagoba, Sharffenberger and Vahlrona.  And they can charge a premium because they are a pain in the ass to spell and they must be fancy.  But sometimes, I want to make brownies.  They do not have to be fancy but they need to taste like real brownies, not chemical brown stuff.  And I like the cheaper chocolate for that.

Tuesday, September 10, 2013

Pumpkin Muffins

It is beginning to feel like fall which means I want to bake.  So kidlet and I made

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  Pumpkin Muffins with the pumpkin we grew.

Thursday, September 5, 2013

Banana Splits for Dinner


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This was dinner after we put the kids to bed.  BEING A GROWN UP IS AWESOME.

Sunday, September 1, 2013

What does your mom do?

So my mom makes soy sauce.  All the way back from soybeans.

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What does your mom do?

Friday, August 30, 2013

Figs, Goat Cheese and Proscuitto

So I made this with three ingredients:

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Really good but the kids hated it.

Goat cheese is an adult taste.

Wednesday, August 28, 2013

Lunga di Napoli

I have spent years fighting the squash borer.  And I never win.  So nowadays, I grow cucurbita moschata squash.  

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This one is a Lunga di Napoli.  I think it is about 30 pounds.  

Tuesday, August 27, 2013

Thursday, August 22, 2013

A new way to cook bacon

I like to bake my bacon on a rack.  The only disadvantage to this process is it takes a while.  So I heard about frying your bacon in water:

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So I tried it.

And I have to say it is better than frying your bacon plain because it keeps it smooth but I think I will keep baking my bacon.

Monday, August 19, 2013

Chocolate Cake Off

For my mother in law's birthday, I made three chocolate cakes:

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I have three recipes for chocolate cake that I like very much.  But I had never done a comparison/contrast.

So her birthday seemed like an ideal time.

The cakes were:

Very Good Chocolate Cake
Cocoa Buttermilk Cake
Chocolate Dump It Cake

The winner was the Very Good Chocolate cake.  But I still like the other two.


Wednesday, August 14, 2013

Macaroni and Cheese Free Flow

I do not have a set recipe for Macaroni and Cheese.

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I take all the cheese ends that I have and make a white sauce, mix it with mustard, add all the cheese ends (a pound and a half to two pounds) until melted with a box of cooked macaroni.

I add a layer of shredded sharp cheddar cheese and crushed Ritz Crackers. Bake at 350 about 45 minutes.

It gets eaten up very quickly.

Saturday, August 3, 2013

Peanut Butter Frosting

This bowl of deliciousness:


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is peanut butter frosting.

YUM


Peanut Butter Frosting

1 cup butter at room temperature
1 cup peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar

Beat the butter with an electric mixer until it is two shades lighter and whipped and airy.   Add the peanut butter, vanilla and milk until it is well incorporated.  Add about half a cup of the powdered sugar until it is well mixed.  Gradually add the rest.

Use this frosting for a chocolate cake.

Tuesday, July 30, 2013

Upside down summer fruit cake

Every summer, when all the stone fruit and berries come in I buy them.  I love the pretty colors and the aromas.

But fruit is a perishable item, and all the vibrant colors and aromas are fleeting.

So I made an upside down cake in a cast iron skillet.


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Upside Down Cake

For the caramel and fruit layer

4 tablespoons butter
3/4 cup brown sugar
Assorted fruits, I used apricots, peaches and blueberries

For  the cake layer

1 stick of butter
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Melt the butter in a cast iron skillet and add the brown sugar and let the sugar melt and bubble.  Set it aside to cool.

While waiting for the caramel to cool,  cut up your fruit .  When the caramel is cool, put the fruit in a pretty pattern.  This was my favorite part.

Preheat the oven to 350.

Cream the butter and sugar in a large bowl. Add the vanilla and eggs and beat well.  Add the next three ingredients and mix well.  Add the buttermilk.

Pout the cake batter over the fruit stuff.  Bake for about 45 minutes, but it could go on longer, depending on the size of your skillet and how accurate your oven is.  It took me about 45 minutes.  Use a cake tester, pay attention.

Let the cake cool in the skillet for about 20-30 minutes.  Loosen the cake part with a knife and then flip over onto a plate.  I actually had my husband do this part because the skillet is HEAVY.  Honestly, all you grandmothers who cooked with cast iron every day must have biceps!

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Serve with ice cream but I found that this was a very nice breakfast with yogurt.

I have no idea how many servings this is but it lasted three days in our house.


Friday, July 26, 2013

Infuriating

This article about hunger in America is infuriating.  And horrifying.  A nine month old drinking Mountain Dew? The first comment said it best:

Too bad a large segment of our population only cares about kids before they are born. After they are born the are just parasites stealing from people by accepting tax dollars and come from parents who "shouldn't have kids if they can't afford them."

That kind of logic could be laughable if the situation wasn't so dire. Banks get bailouts they laugh about, big oil gets tax breaks and the people go hungry. What happened to America? Have our priorities always been this screwed up or was I just blinded growing up by the main stream media always talking about the land of the free and home of the brave.


I do not begrudge any child getting healthy and nutritious food.  But looking at my kid's school lunch schedule I am surprised at how fast food like it is.  Corn dogs, burgers, chips  and pizza are one the menu regularly.  

I will continue to pack her lunch for this year.  

And really, begrudging the hungry in our country when they are children who have no control seems a very penny wise pound foolish predicament.

Thursday, July 25, 2013

Guess what we made?


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Home Made SNO CONES!

Monday, July 22, 2013

What Happens when you do not pick for five days

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Fatigued

There comes a point every summer growing season where the joy of growing vegetables is outweighed by the PITA factor.

I am there now.

We have lost half of our tomato plants to fungal blight.  The other half are just holding on.  The cucumber beetle has decimated our cukes.  All the summer squash are dead.  No eggplants are producing because it is raining too much.  The flowers come and no fruit.

HOW DO ORGANIC FARMERS DO IT?


Thursday, July 11, 2013

TOMATOES

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OOOOOOOH YEAH!

Tuesday, July 9, 2013

Sunday, July 7, 2013

Bacon Lettuce Tomato


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This is why I garden.

Friday, July 5, 2013

Surf and Turf


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The local Asian megamart had lobster on sale. It was like a birthday dinner!

Monday, July 1, 2013

Mutated


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This is a tomato I picked today. It is a bloody butcher.  It looks like a three way butt.





Friday, June 28, 2013

Strawberry Cream Cheese Frosting

Lately, I have been watching Trisha Yearwood's cooking show.   I like her unpretentious ways.  She is not suggesting I get two dishwashers or truffle butter (not to hate on anyone that has two dishwashers--I am jealous, and I will admit to owning truffle butter).

And I saw her make this strawberry cake but I did not like the frosting.  So I made up a frosting.

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Minjenah's Strawberry Cream Cheese Frosting

8 ounces cream cheese, at room temperature
4 ounces of butter, at room temperature
1/4 cup fresh strawberries, well mashed
1/4 cup strawberry preserves
1 16 ounce box of powdered sugar

Combine the two strawberry things in a coffee cup.

Whip the cream cheese and butter until light and fluffy and doubled in volume.  Add the strawberries stuff and whip well.  Now it will look like fluffy pink stuff.

Slowly add the powdered sugar.  I think you should really sift the powdered sugar but I did not.  I like the crunchy little pockets of sugar lumps.  I admit to my weirdness.

Use it to frost Trisha Yearwood's Strawberry cake.

And that pool of stuff was leftover mashed strawberries.

And Yohboh made the fork marks before I took the picture.