I love pumpkin bread…pumpkin cake…pumpkin pie…pumpkin pancakes…pumpkin muffins…pumpkin butter… This means that all that orange gold stored in jars, cans, and freezer tubs must be guarded! If I turn my back for an instant it will be sucked into the black hole of breakfast bars and snarfed by my family!
I love food! I love mushrooms! Way back when the world was young and life was beautiful, I had all the mushrooms to myself! Liam hated them and my boys thouht all fungus was ‘gag-a-licious’. Then, Grace appeared on the scene, and I suddenly had to share. That child was weaned onto mushrooms, Brussel’s sprouts, and sauteed liver. She loves food just like her mama! Unfortunately, she seems to carry food-loving as a contageous virus. Shortly after she started taking a cut of MY mushrooms, Liam had a road to Cremini conversion. He pursued his new idol with the enthusiasm
We. Have. Eggs. Lots of eggs. We sell eggs. We hatch eggs. We give eggs to visitors. And…we eat them for breakfast, lunch, dinner and snacks! We love quiche, German pancakes, omelets, and poached eggs on toast as well as the next family. But, I’m constantly on the look out for new and different ways to force eggs into my loving family. Welsh rarebit is one of Grace’s favorite meals. If you’ve never had it, it’s basically savory cheese sauce on toast. One night, I decided to create a hybrid between poached egg on toast with hollendaise sauce and Welsh
We normally bake two batches of Pumpkin Cranberry Oatmeal Bars each week. These are tasty, easy, filling, and nutritious. They’re also cheap, since I make them with pumpkins that were given to us in the days following Halloween. (Local churches donate their remaining pumpkins to local farmers when their fundraisers are over.) However, last week, I forgot to rehydrate the pumpkin. I usually pour boiling water over the dried pumpkin and allow it to sit overnight. So, I stood in the kitchen needing to make the week’s bars, but not really wanting to break into my store of canned pumpkin.
Mussgo Meal: /muhz-gō‘ mēl/ noun –meal made from items in a pantry insufficient in quantity to form an entire meal, but too valuable to be wasted. Etymology: Vernacular. Believed to be derived from ‘must go’. Probably a corruption due to colloquial accents in Texas. 😉 I told you all recently about the huge pork loin I bought. The first night we roasted part of it. This is our favorite way to prepare pork loin! One of the best things about roasting it that way is the leftovers! Sometimes, leftover meat becomes dry and tough. However, this roast remains (Cover your
Once upon a time, there were two little piggies who grew to be middle sized piggies very quickly. They had a date to travel to the far off land of Freezer Camp. However, their travel agent busted a wing and couldn’t help them on their way. Time passed, and slowly the travel agent grew strong and healthy again. However, the piggies grew too. In fact, they grew to be very big piggies indeed! They grew so big that the travel agent couldn’t book their passage to Freezer Camp, even with both wings working. While the agent was growing strong and
There are certain foods that inspire debate. New York is certain it makes the only ‘real’ pizza. New England thinks its Clam Chowder is the only legit version. I’m not going to enter into the whole BBQ debate! Heck, Americans can’t even agree on how to spell that one. (Although, we all know Texas BBQ is the grand-patriarch of smoked brisket!)
Ah, now, is the Pope Catholic? Every culture has stereotypes. I find Irish stereotypes seriously flawed and strangely amusing. For example, I’ve never seen an Irishman dressed as a leprechaun drinking green beer. However, I’ve been wished “Top ‘o the mornin’” by a Texan dressed as a kilt-wearing leprechaun. He was actually drinking Guinness, and I think he was trying to find the bottom of the keg. (My family wishes me to specify that the kilt-wearing man was not related to me. He was simply a fellow concert goer at the North Texas Irish Festival. I feel compelled to mention,
Are you a Shepherd or a Cottager? Shepherds eat lamb and cottagers eat beef. Well, at least those are the kinds of pies named after them. We make this recipe with either lamb or beef, depending on what’s on hand. The votes are split 50/50 as to which is best. I am a beef kind of girl (which is funny for a ‘sheep farmer’). Liam loves anything made with lamb. (Thus, the sheep on the farm.) We had shepherd’s pie at a fantastic little pub in Ardmore, County Waterford. Ardmore is a small town, but it has some breathtaking