Homestead at Bridle Creek

Life is Good

Welcome to the Homestead

Front DoorEstablished in 1989, the Homestead at Bridle Creek has risen from acres of oaks and scrub brush to a family run farm – where family and friends meet to enjoy the bounties of the land, celebrate special occasions, and if only for a short time – join us in our quest for a more simple life.
For years, I have been asked to share what I do and how I do it. I guess it is finally time to do just that – thus this site.

Welcome,

Kathy

One Lucky Duck

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Poor duckLife on the farm is never dull. . . . tiring, yes – but dull – never.  So many friends have asked about the welfare of our duck – that I thought I would update her status.

This sweet duck was hatched with a pair of chicks – and they have been inseparable since.  They have shared a suite and are very attached to each other.

In mid June, we took several days to travel and pick up our granddaughters – bringing them home with us for the summer.  While we were gone, this little duck was attacked by some very naughty – but soon to be tasty young turkeys – who for lack of a better word, scalped her.  We returned to find her with about 3 inches of her skin and feathers gone – and picked nearly to the spine, having one eye so damaged we weren’t even sure it was still there.

We cleaned her up, dressed her wounds and brought her and her roommates up to the house to watch her.  She healed up nicely and we were pleasantly surprised to find she still had her eye. . . . and so, after several weeks, we moved them all back to their original pen – where she continued to heal. . . Then, several weeks later, on a beautiful Sunday morning, we were getting ready to leave for church when the girls found her – scalped again – and this time – it was much worse (the culprits days are numbered – as soon as I make a little more room in the freezer  – – – need I say more?).  The scab had been picked clean, there was little meat left on the top of her neck/head,  and she was a bloody mess.  We brought the poor thing back up to the ducky triage unit at the house, cleaned her wounds, dressed them and bandaged her up as best we could.  We had her in isolation for several days – and found that she refused to eat.  We weren’t sure if it was trauma, the bandages, injury or? – but it didn’t look good for her.  Then it occurred to us that we had separated her from her roommates – (because we were concerned that the chickens may peck at her injuries) . . and wondered if she might be lonely as she had never been away from them before.

We reunited her with her family – and she began eating again.  After a week of changing dressings and tending to her wounds, we decided to fortify her pen and return the three of them to their suite. . . . We were quite sure that if she survived, there would never be feathers on her head again. . . and that she would never be able to be in with the other ducks.  . . . .

Well, we still don’t know if she will ever be able to be in with the drakes, but she has made a miraculous recovery – don’t you think?

Sweet duckyShe is still as sweet as ever, her buddies have tended her well – and it appears that she will make a full recovery – feathers, eye and all.

Peek-a-boo duckIf nothing else, farm life is a constant reminder of the miracle of creation. . . . and God’s tender mercies.

 

She is one lucky duck.

Ice Cream – the Homestead Way

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Homemade Vanilla Ice Cream 43 editedThere is nothing like a bowl of ice cream at the end of the day – unless of course, it’s two bowls of ice cream!  Our love of this frozen confection borders on obsession.  When Dave and I were married, we received an ice cream freezer (hand crank model) as a gift – and as much as we loved it, the chipping of ice, the layering of salt, and the cranking – oh, the cranking – of that ice cream freezer resulted in its very limited use.  Several times each summer we would dust off the old relic and make the most delicious ice cream. . . . but it was a rare occasion that would merit the effort.

And then, one blessed Mother’s Day, enter the electric counter top ice cream freezer (bless you Cuisinart!)  Our lives have never been the same (nor have our waistlines).  Although vanilla is my very favorite ice cream flavor (I think of it as an incredibly rich and smooth blank canvas), we – or should I say, the machine – cranks out flavors from vanilla to rhubarb, chocolate chip, coconut, banana, peach, peppermint, strawberry, strawberry cheesecake and Heath Bar Crunch – just to name a few.  It just wouldn’t be summer here without the whirring sound of the ice cream freezer working away on the counter.

The recipe for my basic – and favorite homemade ice cream came from a book of instructions on how to use that first freezer – (printed during the stone age).  It has been our standard by which all other recipes are measured. . . . and to this day, it stands alone – frozen or liquid form – it is a winner!

Sippin Homemade Ice Cream through a straw
One of the often overlooked – but most important things about a recipe is quality of the ingredients used.  As in all recipes, use the best and freshest ingredients possible.  It really does make a difference.

The ice cream base is very easy to make, and can be chilled in the refrigerator in an air-tight container for several days before freezing.  It is a non-cooked base, and uses raw eggs.   (For those who may be concerned about using raw eggs, here is a link to instructions on how to pasteurize eggs at home.)

Don’t let that stop you from trying it – you won’t be disappointed. . . .I promise!

Enjoy,

                             Kathy

Homemade Vanilla Ice Cream

This recipe is our all-time favorite. It is old-fashioned homemade ice cream at it's best. Although the recipe is for vanilla ice cream, you are limited only by your taste and imagination.
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Ingredients
  

  • 4 eggs (raw) pasteurized if desired
  • 2 1/4 cups granulated sugar
  • 4 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 4 cups heavy cream
  • 5 cups milk

Instructions
 

  • In a large bowl, beat eggs until frothy.
  • While continuing to beat the eggs, gradually add the sugar. Continue to beat until mixture is very stiff and light in color.
  • Add vanilla, salt, milk and cream, mixing thoroughly.
  • Pour into ice cream freezer following manufacturer’s instructions.

Notes

If you are using a small ice cream freezer, use the recommended amount of ice cream base and store the remainder in the fridge.  The recipe can always be halved.
Try adding 1/4 cup finely shaved dark chocolate (use a serrated knife to shave the chocolate) - or 1/4 cup crushed candy canes during the last 10 minutes of churning.
Note:  This recipe calls for using raw eggs.  If you are concerned about using raw eggs and are unable to find pasteurized eggs at your local market, I have included a link on how to pasteurize eggs at home.  If you are pregnant, undergoing chemotherapy, have a compromised immune system, are elderly, have very young children, or are cooking for anyone that may fall into any of these categories, use wisdom and good judgement.

 

 

When Life Gives You Lemons . . .

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lemon curd 21Yes, I know it’s Tax Day . . . so I know you need something to brighten your day. . . to lift your spirits. . . to take your mind to a better place. . . .

Find a fresh lemon.  Wash it, dry it, and slice it open. . . . Breathe deeply!  Take several slices from that lemon and put it into a glass of ice cold water.  . . drink up!  (yup – this is the hard stuff around here!)

If that doesn’t do it for you, then try making some lemon curd.

What’s that you say?  You’ve never heard of – or had Lemon Curd?!!!!

Oh, you will kick yourself when you find out what you have been missing!  (Please capture the kicking of self on video and send me a copy – I could use a good laugh!)

You may have seen jars of this stuff on shelves of specialty shops, or in your grocery store.  They may be labeled ‘Lemon Curd’ – but once you  have had it fresh – and find out how easy it is to make it, you will never buy the imposters off the shelf again.

How do I serve it?  you ask –

The traditional way is to serve it with cream scones, or on toast.  Try it on biscuits, waffles, crepes, as a filling for white or yellow cakes, piped into cupcakes, spread on a tart pastry and topped with fresh berries and whipped cream . . . . or my favorite way – on a spoon – and right into the mouth!

However you use it, don’t deny yourself a spoonful of sunshine any longer.  Mix up a batch and save a little to share with a friend!

For my friends who have come from across the pond, hope this takes you home – if for just a bit!

Enjoy,

Kathy

Here’s my recipe. . . .

Lemon Curd

All the flavor of lemons in a heavenly curd. Sweet, tart, perfect! Not sure how to serve this? Try it on biscuits, cream scones, spread on a waffle, with crepes, or on a spoon, strait from the jar. It is wonderful spread between layers of your favorite white or yellow cake, or as a surprise filling in a cupcake or pastry.
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Ingredients
  

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound butter room temperature, (1 stick or 8 Tablespoons)
  • 4 extra-large eggs
  • 1/2 cup lemon juice 3 to 4 lemons
  • 1/8 teaspoon salt

Instructions
 

  • Using a microplane or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith. Set aside. (If you do not have a fine grater or microplane, you can peel the lemon with a vegetable peeler - being careful to remove only the yellow outer layer.)
  • Squeeze the juice from the three lemons you just peeled. You should have close to 1/2 cup of juice. If not, squeeze another lemon and add the juice until you have 1/2 cup. Set aside.
  • Put the sugar in a food processor fitted with the steel blade. Add the lemon zest and pulse until the zest is very finely minced into the sugar.
  • Using an electric mixer, cream the butter.
  • Beat in the sugar and lemon mixture until well mixed.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the lemon juice and salt and mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
  • The curd is done when you can trace your finger across the back of the spoon and it leaves a clean path - when it reaches about 170 degrees.
  • Remove from the heat and allow to cool before using or refrigerating.
  • Store in clean, air-tight containers in the refrigerator for up to 3 weeks.

Notes

This should be stored in clean, air-tight containers in the refrigerator and will keep for 2-3 weeks - although is never lasts that long around here!

A Word about Lemons

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Citrus and Avocados 1
Meyer Lemons on a young tree

And on the eighth day, God created lemons!

Where would we be without this perfect little fruit.  It is used in so many ways – to brighten and enhance the taste of already delicious foods. . . What would fish be without a squeeze of lemon?  How about using the grated rind of a lemon, mixed with a little fresh thyme and combined with butter – rubbed on chicken before roasting . . . Try to imagine summer without lemonade, grilling without lemon-pepper, or – heaven forbid – a lemon meringue pie – without the lemon.  I haven’t even touched on the cleaning power of lemon.

Although few would ever eat a lemon by itself, the world would be very dull without them.

Those who have never had a mature lemon tree cannot appreciate the volume of fruit one tree can produce.  And yet, as the owner of several different varieties of lemon trees, there can never be too many lemons!

Many people prefer the Improved Meyer Lemon.  It is a native of China and is believed to be a cross between a lemon and and mandarin orange.  The peel is thin and a deep yellow-orange color and tastes and smells more like an herb than a lemon (which is why I don’t use them in recipes that call for lemon peel – unless they specify Meyer Lemon peel).  The flesh of the Meyer lemon is very dark yellow.  They are much sweeter than a standard lemon (Eureka or Lisbon) and are only moderately acidic – which for some, makes them more palatable – but is the reason why their juice should not be used in canning – to acidify low-acid foods.  They are most plentiful from December through May.

The standard lemon – typically the Eureka or Lisbon variety – is larger than the Meyer lemon.  The peel is much thicker, has more texture, and smells and tastes like lemon.  The pulp is very yellow – lemony and bright.  They are moderately sweet and highly acidic – which gives them their ability to make your mouth pucker -(and makes them suitable for use in canning – to acidify low-acid foods)!  Are you salivating yet?  Standard lemons are available year round (thank goodness!). . . . and are the stuff that heaven is made of!  They are my favorite for using in cooking.

Although there is nothing like the taste of lemons fresh off the tree, they store and travel well and no matter where you live, fresh lemons are available in the produce section of the grocery store.  However you can acquire them, bring some home and put these pucker-powered work-horses to work!

Stay tuned for some of my favorite ways to use lemons. . . . . .

Pucker Up!

Kathy

 

 

 

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