100 Bags of Food

Our church has a pantry for emergencies, but the staff has been overwhelmed with the needs of the community.  Unfortunately, the staff can no longer keep up with the demand.  The church was getting almost 100 people per week picking up these bags.  Unfortunately, some people started coming in the three days a week it was offered (hence it is not an emergency, but a habit).  The church started keeping track and only allowing 2 times a month pick up, then one time a month.  Some of the people coming in were complaining about the food, rude to the staff, and some were taking the food and selling to other people!  At one point, we ran out of food completely.  It was time to re-evaluate the program.

My church provides the kitchen for Fallon Daily Bread:  other organizations come cook and the needy are feed meals 3 nights a week.  They feed about 120 at each meal.  Our church also cooks once a month, and other organizations and churches come in and cook:  It is a great community effort.

Because there is a regular food bank and several other pantries, our church has decided to get out of the food distribution part.

For the last three weeks, a friend and I have been going on Wednesdays to prepare 100 bags of food for the needy.  The way it will be distributed is unique.  The bags will be placed in the pews on Sunday.  If you sit where there is a bag you can take the food home for yourself if you need it, or take the bag of food to a neighbor or someone you know needs the food.

Any food we have left over will go to Fallon Daily Bread to prepare the meals.  By the way, the community dinners were almost stopped.  There was not enough food to keep it going, but with some news coverage article in the local paper and some local television publicity, the donations came in and the program is running strong.  Nevada is a very generous community!

http://www.mynews4.com/news/local/story/Fallon-Daily-Bread-Feeding/z8OOQ_Hi10q_W4OMfB9_xA.cspx

Brain Farts

Here is a link for the 13 most common brain farts!  I have done almost all of them.  The sad thing is, I did them today!


http://pleated-jeans.com/2011/07/01/the-13-most-common-brain-farts-in-human-history/

Back Yard Changes

Winter 2010

Winter 2011

We are making some progress in the back yard!

We have a river that runs along the back of the property and we received notification that we must clear out over grown weeds and brush in anticipation of flooding next year.

This year the river raised quite a bit and they are expecting it to go higher next year.  We had spend this summer with a weed eater and you couldn't even see a dent!

So this year we hired a landscaping company to take care of it.  They brought the bobcat out today and they are clearing and burning weeds out at a much faster rate than the weed eater could ever do!

So differences between 2010 and 2011?  The silly satellite dish is down, the RV is moved to the South side of the house (now you can see the chicken coop and run area) and you can see the neighbors across the river.  Believe it or not this is a good thing:  If I can see them, they can see me and they will think twice about shooting our direction!  We had some problems with them shooting our direction this summer.  Hopefully this will stop that activity.

Once all the brush is cleaned out, the workers will haul in dirt and build a berm along the back near the river so the river won't flood into the yard.  It will also help when we irrigate in the summer!

It is good to see the before and after pictures!  It does show some progress!

Turkey Tamale Pie

 Left over Turkey?  Here is something tasty!

Turkey Tamale Pie


3 cups cooked turkey
2 cups peeled, sliced tomatoes
1/3 cup chopped green chili
1/2 teaspoon ground cumin
                                                      1/2 teaspoon chili powder

1 teaspoon salt
1 can (15 oz) drained and rinsed black beans
1 packet (6.5 oz) Better Crocker cornbread & Muffin Mix
1 egg
1/3 cup milk
1/3 cup shredded cheddar cheese
1 tablespoon sliced scallions
1  tablespoon chopped cilantro
extra shredded cheese and sour cream to garnish

Preheat oven to 375.  Combine turkey, tomatoes, cumin, chili powder, salt, and beans in a skillet and bring to simmer.  Cook for about 10 minutes.

Pour mixture into oil sprayed 1 1/2 quart casserole dish.

Mix cornbread mix, shredded cheese, egg, milk, scallions, and cilantro.  mix until well combined.  Smooth cornbread mixture on top of the turkey mixture and place in the oven until cornbread is browned,  about 35 minutes.

Serve with sour cream and extra cheese.

This really is a keeper recipe!  The only thing I would do differently next time is add 1/2 cup frozen corn and 1/2 cup sliced olives to the turkey mixture.  Flavor wise is awesome!

Basic Wheat Muffins

I got this recipe years ago and still use it.  It is a basic whole wheat muffin recipe that you adjust to your taste.  You can also add nuts, raisins, grated sweet potato or carrots, chocolate chips, or whatever you want!


Wheat Muffins 


1 egg
1/4 cup vegetable oil
1 cup buttermilk (use 1 tablespoon vinegar in a one cup measure cup and fill with regular milk to 1 cup)
1/2 to 1 cup brown sugar (to your taste)

1 1/2 cups whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda

Mix the egg, oil, milk and brown sugar together.  Sift dry ingredients together and add to the first mixture.

Use cupcake papers or grease muffin tins.

Bake 400 degrees for 15 minutes.  Makes about 1 dozen.

Anticipating Turkey Dinner

Mataya is watching the turkey cooking in the rotisserie.

I have a 10 pound turkey stuffed with fresh herbs:  Parsley, sage, rosemary and thyme!

Sounds like a song from long ago!

I have done this before and the turkey comes out very moist.  In addition to the herbs, I rub the skin with olive oil.

Cooking time is 15 minutes per pound.

Happy Thanksgiving

I hope everyone has a wonder Thanksgiving.  Please check out this link:  It is a beautiful e-card

http://www.jacquielawson.com/viewcard.asp?code=3047284681333&source=jlfb&cont=2

Laundry Day

Ah, Laundry day!  I took a load from the dryer and tossed it on my bed.  I went back to the washer to start a new load.  When I  came back to fold clothes, this is what I came back to!

My cat Mataya is laying in the middle of the warm clothes!  She is looking at me and wondering what my problem is!

Love my cat!

Sweet Potato Challenge

I have a surplus of sweet potatoes.   I love sweet potatoes, but no one else in my family does.   I have challenged myself to find and try some recipes using sweet potatoes.  It has to be in a way that no one will really know they are eating sweet potatoes!  Right now you should be hearing the mission impossible theme!  

The first recipe I came up with is Sweet Potato Muffins.  My first try was delicious.  However it only used 1 sweet potato!  I have about 15 more potatoes!  I want to make a more healthy version of this muffin, so stand by for more additions to this post!

Sweet Potato Muffins

6 tablespoons Vegetable oil

2/3 cup sugar

1 egg

1 teaspoon vanilla

1 3/4 cup flour

1 1/2 teaspoon baking powder

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon salt

2/3 cup milk

1 1/2 cup peeled and shredded sweet potato

2/3 cup chopped walnuts

Warm oven to 375.  

Line muffin pan with papers

sift dry ingredients together

add the liquid (oil, egg & milk) 

and mix

blend in sweet potato and walnuts

Bake 25-30 minutes

Makes 1 dozen

Crock Pot Chili

When I woke up this morning it was 24 degrees out!  That is my signal for comfort food!

I had some course cut beef already out, so it was an easy decision to get a batch of chili going.  The course cut beef comes from one of my favorite stores in Fallon:  Heck's Meat Market.  They have the best meat around:  local meat and they cut to order.

The house smells wonderful and it feels warmer!  Later, I will make some cornbread muffins to go with it.

Crock Pot Chili

1 1/2 pounds course ground beef, browned

2 onions, chopped

3 cloves garlic, crushed

1 Tablespoon Chili Powder

1 Jalapeno pepper, sliced, seeded and finely chopped

1 sweet red pepper, diced

1 chopped chili pepper (I dried some from summer and used one of these)

1 pound fresh tomatoes, skinned and sliced

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 cup frozen corn

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

Put into crock pot and cook 6-8 hours on low.

Ugly Chicken

I have 9 chickens and one by one they have started to molt.  Their coop has been full of feathers for quite a while now.  I have cleaned it out a couple of times, but the feathers just keep falling off! 


This poor gal is staying in the coop to keep warm.  She did come out for some fresh greens!  


Under natural circumstances a chicken will molt for 14 to 16 weeks during the late summer or early fall.

Molting is where they lose all or some of their feathers and stop producing eggs. This is a natural shedding of feathers.  Laying will resume when molt is over. 


Mine have started molting so late, I am wondering if I will get eggs this winter.  They may wait until spring as they don't like short days of winter either!  

Crazy Wind

We had tons of wind yesterday:  blowing dust and leaves all over the place.

This picture shows what I came and saw this morning.  The leaves are lined up neatly.  All I really need to do is scoop them up!

I don't know the physics of this, I only know that the wind was blowing directly to the back of the house and I guess the leaves swirled out into this pattern.

Unique to say the least!

Dark Chocolate Truffle Cake Bites

Can you say Chocolate?  Chocolate is like a drug for some people.  Eating the smallest portion calms fears, takes away pain, and eases the slightest discomforts in life.  Chocolate is a form of therapy!

These Dark Chocolate Truffle Cake Bites have chocolate cake mix, chocolate Ganache, mini chocolate chips, and dipped in melted chocolate!  So that would be quad-chocolate!  Or Double Double Chocolate!

Can you say RICH!

Dark Chocolate Truffle Cake Bites

1 box Dark Chocolate Cake Mix

3 eggs

1 cup milk

1 cup milk

1 tsp vanilla extract

Mix Together: cake mix, eggs, milk, and vanilla extract.  Batter will be thick.  Pour into a greased 9X13 baking pan.  Bake 350 for 28-32 minutes:  cake will spring back when touched.  Remove from oven and cool completely.  Crumble cake into small, even pieces, placing crumbs in a large bowl.

Make Chocolate Ganache:  Heat 1/2 cup heavy whipping cream in a saucepan until it comes to a boil.  Pour over 6 ounces semi-sweet chocolate chips that are in a bowl.  Stir until smooth.  Let cool to room temperature.

Add the Ganache (1 cup) and 1/2 cup mini chocolate chips to the cake crumbs.  Using the back of a spoon mix together until a thick dough consistency forms.  Shape into evenly sized cake bites and cool 1-2 hours in the refrigerator, or 20 minutes in the freezer.

For the dipping chocolate:  Use 1 1/2 packages of dark chocolate chips plus 3 tablespoons vegetable oil.  Melt in the wilton chocolate pro pot (or on a double boiler, or small crock pot).

Cover the chocolate bite with the chocolate and place on waxed paper.  Put in the refrigerator to set the chocolate.  I added a squiggle of chocolate frosting to finish it off.

Nevada Wonderstone

Near Grime's Point

The weather prediction for the weekend is for snow.  So, a friend and I decided to take advantage of the beautiful weather today and do a little rock hunting.

Our target was to find some Nevada Wonderstone.  This volcanic rock is a Rhyolite that is 12 million years old.  Our destination was about 10 miles east of Fallon near Grime's point.  Our goal was to find the unusual rocks that look like they already went through a rock tumbler. 

On the way out we stopped at Harmon's Junction to pick up some supplies:  we got fresh hard boiled eggs, pistachio nuts, chips and water.  Perfect snack food for the desert.

Nevada Wonderstone

The weather was perfect, the views spectacular.  The blue sky and fluffy white clouds made it feel like a summer day.

We did a lot of walking and bending to find our treasures.  We explored for about 4 hours.  We both came home with some beautiful samples of the rock.

Since I have been home, the wind has kicked in and the change of weather is being felt in the air.  My friend and I were glad we got out today and vowed to sneak out if we get a nice day in December!

Rustic Tweed Knit Cowl

I don't know what it is about winter, but I always get the urge to knit or crochet.  I also like easy to finish projects or they end up stored year after year and never get finished.

I had never heard of a cowl before.  It is basically a scarf that is knitted in the round.  It can be put around your neck once or doubled for extra warmth.

The pattern said it was fast, bun and takes about 3 hours to knit!  Just up my ally!  It uses size 13 needles and needs only two balls of Ironstone rustic tweed yarn.

I hate to admit it, but the first one took more like 9 hours or more to make.  I made every mistake you can make and took it apart and started it at least 4 times!  The second one went a lot smoother, but I am a slow knitter and it took me about 4-5 hours.

One of the hardest parts of knitting in the round is making sure you don't twist the stitches.  If you do, you end up with a Mobius strip, rather than a loop.  Yes, I ended up with one of those (another start over!).

This pattern can be found at this link:

http://blog.nobleknits.com/2011/04/rustic-tweed-knit-cowl-pattern-free.html

Some Local Fallon Businesses

My cousin and I went to lunch at the Main Street Cafe yesterday.  It is a cozy little place with good food!  We each got a Highway 50 sandwich, which is turkey breast, artichoke hearts, feta, sun dried tomato and mayo on fresh baked focaccia bread.  I also got a cup of butternut squash soup.  All was tasty!

Check out their menu and location at their website:  http://maine-street-cafe.com

Now that we were fueled up, we decided to explore a couple of more of the businesses in Fallon:

We went to Workman's Farm.  They have a great craft shop, in addition to a nursery and farmer's market. We were going for the craft shop.  They have a little bit of everything: quilting, embroidery, woodwork and more!  It is a fun store to explore and they seem to have different stuff all the time.  While there I was able to sign up for their email list of notifications of classes and sales.  They do have a mention on this blogspot:

http://apassionatequilter.blogspot.com/2010/05/workman-farms-quilt-shop-in-fallon-nv.html

Our last stop was at Flower Tree Nursery.  I needed a bale of peat moss for a project.  They had it!  The staff was so friendly and helpful.  I am now signed up for their emails!  They were also able to refer me to a local landscaper to help with some major work we need to get done.  They also have the Red Zinnia, a gift, wine and book shop.  But exploring that will be another day.

http://www.flowertreenursery.com/

Exploring the town and finding all the local businesses is a lot of fun, especially when you have someone to explore it with.  The staff and owners of these businesses are super friendly and always willing to help out as much as they can!  I would really like to thank my cousin for a wonderful afternoon together.

Beef Stew and Corn Bread Muffins

 Today I decided to do a crock pot beef stew.  The basic recipe was added to by what I had in the refrigerator.  In addition to the usual beef, potato and carrots, I added some green peppers, Roma tomatoes, turnips and a handful of the dried corn collected off the farm yesterday.

I also made corn bread with the corn that was processed yesterday.

The jar on the right is the ground corn.  The jar on the left is dry corn.
The muffins were amazing.  The corn is ground quite course compared to what you buy in the box.  The first bite of the muffins was amazing!  All I can say is that it shouted CORN in each bite!

The finished stew wasn't bad either!

Basic Beef Stew Recipe

1 1/2 pounds stew meat, browned

1 teaspoon Worcestershire sauce

2 cloves garlic

1 medium onion, sliced

2 bay leaves

1 Tablespoon salt

1 teaspoon sugar

1 tsp paprika

1/4 teaspoon pepper

1/2 tsp paprica

1/4 tsp ground allspice

1/4 tsp ground cloves

6 carrots, pared and quartered

4 potatoes, pared and quartered

I put all this in a crock pot and let cook on high for about 5 hours.  It could also cook on low for 6-8 hours.

In addition to the above ingredients, I added a green bell pepper slice, 4 turnips peeled and quartered, several small Roma tomatoes cut in half and a couple of handfuls of dry corn from yesterday's outing.

Corn Bread Muffins

1/2 cup melted butter

1 cup buttermilk (about 2 tsp vinegar in a cup, fill up to 1 C with milk)

2 eggs

2/3 cup sugar

1 cup cornmeal

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

Heat oven to 375.  Mix the butter, milk, eggs and sugar together.  Mix the cornmeal, flour salt and baking soda together.  Combine.  Makes about a dozen muffins.  Bake 15-20 minutes.

Gathering Corn at Lattin Farms

Spent a fun afternoon at Lattin Farms.  This is a local organic grown farm that we get a most of our food from.  They had a pot luck lunch with homemade soups, apple crisps, BBQ, and more!  If you came away hungry it was your own fault!

We also got a tour on the farm on a hay wagon pulled by a tractor.  They use hoop houses for a lot of the tomatoes they grow.  It was enjoyable ride with good company!

The other project was collecting dry corn from their corn maze.  Once it was collected, we were able to get the kernels off by running the cob through a couple of antique machines.  Both machines take a lot of physical effort, but a whole lot faster than trying to do it by hand!

Once the kernels are gathered, they are run through a grinder.  Again an antique grinder was a lot of manuel labor, but the result was a course ground corn.  It can now be used to make corn bread!

running the corn through to get the kernels off

collecting dry corn

Another machine to get the kernels off

Grinding the kernals

If you ever get to Fallon, Lattin Farms is a fun place to visit:  they have a vegetable stand, a kitchen where they create yummy breads and can their products.  They have a lot of fun events during the spring, summer and fall.  Here is their link:

www.lattinfarms.com/

Veterans Day History

Some basic history to Veterans Day:

November 11, or what has come to be known as Veterans Day, was originally set as a U.S. legal holiday to honor Armistice Day - the end of World War I, which officially took place on November 11, 1918. In legislature that was passed in 1938, November 11 was "dedicated to the cause of world peace and to be hereafter celebrated and known as 'Armistice Day.' As such, this new legal holiday honored World War I veterans.

In 1954, after having been through both World War II and the Korean War, the 83rd U.S. Congress, at the urging of the veterans service organizations, amended the Act of 1938 by striking out the word "Armistice" and inserting the word "Veterans." With the approval of this legislation on June 1, 1954, November 11 became a day to honor American veterans of all wars.

In 1968, the Uniforms Holiday Bill ensured three-day weekends for Federal employees by celebrating four national holidays on Mondays: Washington's Birthday, Memorial Day, Veterans Day, and Columbus Day. Under this bill, Veterans Day was moved to the last Monday of October. Many states did not agree with this decision and continued to celebrate the holiday on its original date. The first Veterans Day under the new law was observed with much confusion on October 25, 1971.

Finally on September 20, 1975, President Gerald R. Ford signed a law which returned the annual observance of Veterans Day to its original date of November 11, beginning in 1978. Since then, the Veterans Day holiday has been observed on November 11.

Thanks to all vets for the service they did for this country.  I found this site that you can  support vets.

http://www.buyveteran.com/  

At this site, you can put in your location and find veteran owned businesses.

Archery Class

Last night Mike and I attended the first of 3 classes of introduction to archery put on by the parks and recreation department.
The last time I shot bow and arrow was in a high school PE class and I won't tell you how long that has been.  Let's just say what I used for bow and arrow in the class is now considered primitive by today's standards!  Oh, there was a time a few years ago I used a cross bow at the carnival booth at Circus Circus in Las Vegas!  But I don't think that really counts!
We used a compound bow in class.  I couldn't believe how easy it was to pull the string back!  So much easier than I remember from the old days!
The emphasis for the first class was on form!  I think I made every mistake possible, but the instructor patiently corrected each error.  The hour and a half of class flew by!
Check out the link:  It shows an arrow being shot in super slow motion.  It is amazing how it twists and turns!

Click this link:
arrow in super slow motion

Greek-Style Mac and Cheese

 Greek-Syle Mac and Cheese

Traditional Greek ingredients transform the classic American dish.

Cheeses used are Gouda and feta.

Add some spinach and tomatoes, and top with croutons, olives and parsley.

So rich and tasty!

Greek-Style Mac and Cheese

2 cups dry spiral noodles, cooked

2 Tablespoons olive oil

2 cloves garlic

8 ounces chopped fresh baby spinach

3 tablespoons butter

2 tablespoons flour

2 1/2 cups milk

6-8 ounces coarsely grated Gouda Cheese

1 1/4 cups crumbled feta cheese, divided

1/2 teaspoon salt

large handful cherry tomatoes, quartered

1 1/2  cups Italian-style croutons

1/4 cup chopped fresh parsley

1/2 cup chopped pitted olives

Preheat the oven to 350.  Butter a 13X9 inch baking dish or 2 1/2 -quart casserole.  Heat the olive oil in a large skillet.  Add the garlic and saute gently for several seconds, thens stir in the spinach and 2 tablespoons of water.  Cover and cook for 3 to 4 minutes, or until tender, stirring occasionally.  Remove the pan from the heat.  Do not pour off excess liquid.  Melt the butter in a large nonstick saucepan.  Stir in the flour and cook over medium-low heat for 1 minute, stirring constantly.  Whisk in the milk and cook whisking often, until it thickens.  Add the Gouda cheese, whisking until it melts.  Remove the pan from the heat and stir in 3/4 cup of the feta cheese and the salt.  Pour the sauce over the noodles.  Stir in the cooked spinach and tomatoes.  Transfer the mixture to the prepared baking dish and smooth the top.  Partially crush the croutons in a plastic bag and sprinkle over the dish.  Bake for 25 minutes, or until bubbly.  Serve hot, garnished with the remaining 1/2 cup of crumbled feta cheese, parsley, and chopped olives.                                                                     Makes 6 servings

Seed and Bulbs

I just planted 50 Iris Hollandica bulbs in the back yard.  I also sprinkled a couple of areas with deer resistant wild flower mix.  I planted 1/4 pound of Mixed sun flower seeds along the front berm and along the border of the vegetable garden area.
Since I was on a roll, I decided to throw out a pound or two of grass seed in the front area.  Last year it was bare ground and I had put out about 10 pounds of seed.  The quail discovered it and ate the majority of the seed.  It was like night of the living dead:  every morning a swarm of quail would come and feast.  The number of quail would increase, until the seed was gone.  I ended up with a  little grass and a lot of weed.
I got the flower seeds and bulbs from Eden Brothers.  their web site is  www.edenbrothers.com
Hopefully in the spring there will a new look to the yard!

Goat Milk Ricotta

goat milk heated up to 195 F

 When I went to the store today, they had some goat milk reduced in price because it was expiring today.  Knowing how expensive goat milk is, I figured this would be a good time to snag some.  I have been wanting to attempt making some cheese.
When I looked online, each of the  recipes I saw said to bring the milk to a different temperature.  But all said making ricotta was easy.  Feta is a little more complex.
On my quest for finding cheese cloth, I found a cheese making kit I had bought and forgotten I had, so I decided to use that recipe, since all the supplies were in the box.
I used Ricki's Cheesmaking kit for mozzarella & Ricotta.
Their website is www.cheesemaking.com

finished product

The result was a creamy almost yogurt consistency, with a
yogurt flavor.  I would really like to experiment more with
the process some more.  Per other recipes I looked up you
can use either vinegar or lemon juice instead of the citric
acid that was in my kit.  So This is just the beginning!

Ricotta Directions

Pour 1/2 gallon Milk into a non-reactive pot (not aluminum or cast iron).

Add 1/2 tsp citric acid (came with the kit).

1/2 tsp cheese salt (came with the kit)

stir and heat the milk to 195 F.  Stir often to avoid scorching.

Turn off the heat and let it set for at least 5 minutes.

Line colander with cheese cloth and pour milk into it.  let it drain a while, then tie the cloth bag and hang to drain at least 1/2 hour to desired consistency.  After draining, cheese is ready to eat.  It will keep up to two weeks in the refrigerator, or can be frozen.

Snow and Pumpkin Pie Ice Cream

 Woke up to a little bit of snow this morning.  It was cold and the pellet stove felt good.
The snow soon melted and we ran some errands once it warmed up a little.

I had left over pumpkin puree from the other day, so decided to try some pumpkin pie ice cream.

                   Pumpkin Pie Ice Cream

2 cups whole milk

1 cup packed light brown sugar

2 Tablespoons molasses

1 3/4 cup pumpkin puree

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon ground nutmeg

2 cups 1/2 n 1/2

1 teaspoon vanilla

1 cup crumbled vanilla wafers

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar and molasses until the sugar is dissolved.  Stir in the pumpkin puree, cinnamon, ginger and nutmeg.  Add the 1/2 n 1/2 and vanilla.  Turn the ice cream machine on and pour mixture into the freezer bowl and let mix until thickened:  about 20 - 25 minutes.  Add the crumbled cookies during the last 5 minutes of mixing.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an air tight container and place in the freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

It's Cold Out There

The weather is Cold!  Glad to be inside with the pellet stove burning!
The high yesterday was 46, the low 24
Tonight it will be down to 24 again.
Tomorrow there is rain/snow in the forecast with a high of 45 and a low of 21.
Flannel sheets are on the bed.  The surrounding mountains have snow already.
Trip to the lumber store for more projects around the yard.
Major projects coming up:  clearing the river area, new windows, paint the house, new roof.........
The list goes on and never ends.

What do you do when the internet is down?

I couldn't get on line this morning!  I pushed and re-set everything I knew to do and nothing!
I finally gave up and decided to clean out the guest room and the linen closet!
I sorted through coats and blankets, sheets and towels!  The linen closet is organized, the guest room cleaned up!  I have a  big box of stuff to donate!
It is tempting to stay in the guest room just to enjoy a clutter free experience!
Finally did get internet service, obviously!!

Homemade Ice Cream

Ice cream brewing

Served with fresh raspberries

Homemade Vanilla ice cream!

I love appliances and gadgets!











I had an old ice cream maker that bit the dust.  It ended up with a hole in the bowl that you freeze.  It was leaking fluid, so it had to go.
Great excuse to get a new machine!
I ended up getting a Cuisinart model ICE-30BC ice cream maker from amazon.com.  It makes up to 2 quarts of yogurt, sorbet or ice cream.  I got it in the brushed metal finish to match my other appliances.
You can search for the ice cream maker on the amazon search box on the right.
I made my first batch today and it is delicious.
With the old machine, it ran until it got too thick and the machine would slow down.  With the new machine, there is no slow down:  just keep an eye on it and within 25-30 minutes it is done!

   Basic Vanilla Ice Cream

2 eggs

2/3 cup sugar

1 3/4 cup whole milk

2 cups half-n-half

2 tsp vanilla

Beat eggs and sugar until

thick and creamy, add milk,

half-n-half and vanilla: blend

until smooth.

Put into the ice cream maker 

until thick: about 25 minutes.

Score at Old Farmer's Almanac General Store

Went to Legends at Sparks Marina, Sparks, NV today.  

My favorite store is the old farmer's almanac general store!  

The minute you walk in, you are greeted with the smell of sassafras and welcomed by a greeter.

Love the gadgets!  I picked up some that I have thought about getting, but never got around to! 

I got a chicken shaped timer, two mortar & pestle sets (one small, one large), and a cast iron bacon press!

Also scored some buttermilk pancake mix and some BBQ rub!

Oh yeah, I got the Farmer's Almanac for 2012!

Here is their online link:  http://www.almanac.com/store

Pumpkin Crisp

I changed the calendar to November and this delightful recipe was featured!

I had a fresh pumpkin that I used rather than canned pumpkin.

I used a winter luxury pie pumpkin, cut it in half and scraped out the seeds. I baked the pumpkin halves face down on a baking sheet at 385 degrees for about 45 minutes.

When cool enough, I scraped out the pulp and blended it in a food processor to create a puree.  Yum!  Fresh pumpkin is  nothing like can pumpkin!

Pumpkin Crisp

1 - 14 oz can sweetened condensed milk

1 - 16 oz can pumpkin (I used fresh)

1/2 cup sugar

1/2 tsp nutmeg

1 tsp cinnamon

3 eggs, beaten

1 box yellow cake mix

1 cup chopped pecans

1 cup butter, melted

Combine first 6 ingredients and mix well

Pour into greased 9 X 13 baking dish.

Sprinkle dry cake mix on top, then sprinkle nuts over that.

Drizzle butter over top

Bake 350 degrees for 40-45 minutes