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Everything Else

Just a little bit of everything else.

The Farmer

October 12, 2017 Leave a Comment

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At the beginning of the year, I was so pleased to see a commercial, produced by the Land O’ Lakes company honoring the farmers of this land.  As a text, they used one of my favorite poems by Amelia E. Barr, entitled simply, The Farmer.  Today is National Farmer’s Day. Stop and think where we would be without farmers.  Many romanticize about the ‘simple life’ that is farm life.  Although there may be a beauty and connection to God, the elements and the earth that comes with farming – there is nothing simple about the simple life.  I have included the poem below.  Please take time to read it – and pray for the good people of this land who day after day, year after year, plant the seed, tend the farm, and raise our food.  (All photos by others)

God Bless the Farmer,

 

Kathy

 

The Farmer  by Amelia E Barr

The king may rule o’er land and sea,

The lord may live right royally,

The soldier ride in pomp and pride,

The sailor roam o’er ocean wide;

But this or that, whate’er befall,

The farmer he must feed them all.

 

The writer thinks, the poet sings,

The craftsmen fashion wondrous things,

The doctor heals, the lawyer pleads,

The miner follows the precious leads;

But this or that, whate’er befall,

The farmer he must feed them all.

 

The merchant he may buy and sell,

The teacher do his duty well,

But men may toil through busy days,

Or men may stroll through pleasant ways;

From king to beggar, whate’er befall,

The farmer he must feed them all.

 

The farmer’s trade is one of worth;

He’s partner with the sky and earth,

He’s partner with the sun and rain,

And no man loses for his gain;

And men may rise, or men may fall,

But the farmer he must feed them all.

 

God bless the man who sows the wheat,

Who finds us milk and fruit and meat;

May his purse be heavy, his heart be light,

His cattle and corn and all go right;

God bless the seeds his hands let fall,

For the farmer he must feed us all.

Filed Under: Everything Else, The Farmstand, The Homestead, Welcome Screen Tagged With: God Bless Farmers, National Farmer's Day, The Farmer, The Homestead at Bridle Creek

Fifty Years and Running

December 12, 2016 Leave a Comment

plain-chocolate-mint-sticksThere is something to be said for family traditions.  Most of them – in my family anyway, have to do with food!  It has been fifty Christmases since Chocolate Mint Sticks were introduced into my life. . . . That’s a lot of Christmases.  These soft, sweet, chocolate/peppermint masterpieces have been part of my Christmases since then – every year – but one.  That year . . . . well, let’s just say it won’t happen again!

My love for these little bars of all that is good, has been passed on to my children – especially my eldest – who has made it her job to bake these decadent delights every year. She now carries on the tradition in her family – and on the years that they are able to come and visit for the holidays, makes sure to remind me to have all the needed ingredients on hand to make these.

The original recipe calls for a peppermint buttercream frosting and a drizzling of bittersweet chocolate ganache. . . . a deliciously sweet treat – very sweet – and memorable.frosted-chocolate-mint-sticks

But, the majority of my family prefers them plain – in all of their soft, chocolatey, peppermint goodness.

This year, I decided to try to satisfy my peppermint bark obsession, by trying something new. . .

peppermint-bark-chocolate-mint-sticks-011I topped them with a white chocolate buttercream frosting – and crushed candy canes. . .   The sugar coma was almost immediate (I am not a sugar eater – it doesn’t take much to push me over the edge) – but my craving for peppermint bark was satisfied . . . . (I will be paying for this indulgence for quite awhile!)

The good news is, we only make these at Christmas.  The bad news is, that I will eat them!

This is one of those recipes that lends itself well to a Gluten Free swap out – the all-purpose flour can very successfully be replaced with your favorite Gluten Free blend of flours.
They are a very welcomed contribution to a cookie exchange, and disappear quickly from any dessert table. . .

However you decided to try them, plain, frosted, or peppermint bark style, I hope you will give them a try. . . .Just imagine – the entire world filled with the aroma of Chocolate Mint Sticks baking in the oven. . . I’m quite sure there would be – at least for a moment – peace on earth.  .  .  they are that good.

Enjoy,

Kathy

Chocolate Mint Sticks

Chocolate, peppermint, brownies. . . . what more can I say? This recipe works very well with a gluten free flour swap out. Just substitute your favorite gluten free flour blend for the all-purpose flour.
Print Recipe Pin Recipe
Servings 12 Brownies

Ingredients
  

  • 1/2 cup butter melted
  • 2 squares unsweetened chocolate (2 ounces)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped nuts optional
  • pinch salt

Peppermint Buttercream Frosting

  • 2 tablespoons butter softened
  • 1 cup confectioners' sugar sifted after measuring
  • 1 tablespoon milk or heavy cream
  • 3/4 teaspoon peppermint extract

Chocolate ganache drizzle

  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter

Instructions
 

For the Brownies

  • Preheat oven 350º.
  • Butter a 9-inch square pan.
  • Melt butter over low heat. Remove from heat.
  • Place the unsweetened chocolate into the melted butter and stir until completely melted.
  • Beat eggs until frothy.
  • Stir in sugar, chocolate mixture and peppermint extract.
  • Add flour, salt and baking powder.
  • Add nuts if using.
  • Pour into greased 9” square pan.
  • Bake for 30– 35 minutes or until set.
  • Cool completely before frosting (if desired).

Frosting

  • Beat the softened butter until creamy. Add the sugar, milk or cream, and peppermint extract. Beat until light and fluffy. Spread over cooled brownies.

For the Chocolate Drizzle

  • Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
  • Place the melted butter/chocolate mixture into a small plastic sandwich bag. Snip a tiny bit off of one of the bottom corners of the bag. Drizzle over the frosted cake.

Notes

These brownies are great plain - but can be taken to another level by frosting.  The frosting recipe included is great, but for those who love Peppermint Bark,  try frosting with my White Chocolate Buttercream frosting - and topping with crushed candy canes.
 
 
 

 

Filed Under: Cookies and Bars, Dessert, Everything Else, Holidays, Recipes, The Kitchen at Bridle Creek, Uncategorized, Welcome Screen Tagged With: chocolate mint brownies, cookie exchange ideas, family favorite holiday brownie, family traditions, gluten free chocolate mint brownies, peppermint bark brownies

The Homestead is ‘Going Solar’

October 13, 2016 Leave a Comment

me-and-leslie

I have been blessed beyond measure with having many amazing people in my life!  One of those blessings is my friend, Leslie (she’s the gorgeous one on the left).  I love her like a sister!  She is one of those people, that, well, all I can say is  – everyone needs a Leslie in their lives!

Several weeks ago, I stopped by her house to pick up some things that she had set solar-oven-pumpkin-breadout for me.  Imagine my surprise when I found this delectable little delight among the things she had waiting for me.  A delicious loaf of pumpkin bread – baked in her solar oven.  It was moist and perfectly baked – and had she not indicated that she had baked it in her solar oven, I would never have guessed.

She is, in my mind, the master of the solar oven. . . and has graciously consented to share some of what she has learned with me (because thanks to her inspiration I am now the owner of a solar oven) – and, she has given me permission, in turn, to share with you.  So, today, we begin a series of posts – on the use of a solar oven.

Thank You, dear friend!

To join us and the world of solar ovens – click here!

Filed Under: Everything Else, The Homestead, Welcome Screen Tagged With: cooking with a solar oven, cooking with solar, How to use a solar oven, solar oven tutorials, Solavore solar ovens, The Homestead at Bridle Creek

Solar ovens – the proof is in the bread!

October 12, 2016 1 Comment

solar-oven-leslie-editedI first became aware of solar ovens several years ago, while attending a church activity. The entire evening revolved around food storage and alternative methods of cooking during emergencies.  One of the sessions I attended was ‘How to Cook Using a Solar Oven’. I have to admit, I was skeptical about the claims being made by the teacher regarding this black box with a clear plastic cover and how it could cook pretty much everything, including pasteurizing contaminated water to make it drinkable.

When the presentation was over, a group discount was being offered for those interested in purchasing an oven, so I decided to buy one –  just to have it on-hand in case of an emergency.

When the oven came, I opened it up to make sure everything was in order and then stored it away in my garage with my other emergency items.

Many months passed.  I had not even thought about my solar oven – until one day, when I was searching for something in my garage,  I came upon that black box – the one that was suppose to cook things. For some unknown reason, I decided to pull it out and try it.

My first baking experience was a loaf of homemade bread.  solar-oven-bread-leslie-edited

I have to admit that I was shocked at how well it turned out. It looked beautiful and it tasted better than any loaf that I had baked in my electric oven!  From that point on, I was hooked with the simplicity and Eco-friendly way of preparing amazingly delicious food.  I started using my solar oven regularly.  As in most things, it takes time – and a little trial and error to master cooking in a solar oven. I admit  –  I’m still learning. . . . but loving my oven!

In the coming weeks, I will be sharing tips that I hope will be helpful and recipes that I have found to work well in my solar oven.

Leslie

 

 

Filed Under: Everything Else, The Kitchen at Bridle Creek Tagged With: baking with a solar oven, cooking with a solar oven, cooking with the sun, how to cook without heating up your kitchen, How to use a solar oven, Solavore solar ovens, you can do this

Dyeing Naturally – Eggs that is!

March 10, 2016 Leave a Comment

eggs ina basket 25What would Easter be without beautifully colored eggs?   Hard-boiled eggs dyed to perfection – each a thing of beauty.  But, have you ever considered what your eggs are being dyed with?

We try very hard to avoid food dye in our home.  For years, I have wanted to try using natural substances to color our eggs. . . . The problem is, our eggs come already colored!  Although our eggs can be dyed, it is best to use white eggs when using natural dyes.

The internet is filled with links to sites with instructions on how to tackle this project – and although it takes a little more preparation, the results are stunning – not to mention non-toxic.  I have sifted through countless numbers of sites and included links for several of my favorites.  The process is quite simple.  The results will be limited only by your imagination.  A few simple supplies – rubberbands, wax crayons, electrical tape, and a few fruits, vegetables, herbs, and  vinegar –  and you are ready to roll.

Martha's EggsIf these gorgeous eggs – from Martha Stewart – don’t convince you that you need to give this a try, I don’t know what will.

Here are several links.  Happy Coloring!

Martha Stewart

Green Child Magazine

Better Homes and Gardens  (a tutorial on adorable gingham eggs!)

thekitchn

Get those eggs boiled and dye naturally this year!

Kathy

 

 

Filed Under: Everything Else, Holidays, The Kitchen at Bridle Creek Tagged With: Dying Eggs Naturally, How to color eggs with natural dyes, Using Natural dye to color eggs

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