Farm, Food

Eggcellent

I am a happy chicken mama right now!  Those ladies upped their game and I am getting an easy dozen a day and usually round 14-16.  So happy! Super eggcited!

Some of the things we did to make our girls happy:

Cleaned the coop

Made a hot mash with oatmeal, cornmeal, molasses and oyster shells

Finished the outdoor pen

Fed cracked corn for scratch grains outside

Fed kitchen scraps once a day outdoors

Our neighbor also killed 2 foxes behind our house a week ago so that may have been a factor as well.  I’m not sure what made everything cluck, er… click but we got eggs so I’m a happy girl!

From our farm to yours “Bock!” (that’s chicken talk for  happy Monday)

p.s. These lovely homegrown gems are posted on the classifieds!

p.p.s. We have a FB page just for farmy things! Henneke Farm

DIY, Food, Holidays

Measure Once, Cut Forever

Here is a quick glimpse into the pretty much regular happenings of my life.  Illustrated for you in caramel.  This is what happens when I find a new recipe (or anything) that I HAVE to try.  I search, I find the instructions, I read them 2x, I get proper equipment…and then I dive in! Halfway through I usually forget something and frantically try to ad lib. Apparently if you are making caramel sauce and forget to add water at the end you end up with plain caramel candies.  Not a bad deal really.  Not if you have a proper way to package it and haven’t already poured it from it’s liquid state into jars….

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Hurriedly scooping the warmed up caramel from the jar

 

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Thank goodness for my BON COOK Roulpat! I was able to cut the caramel so much faster with the Roulpat and knife.
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Don’t let that sticky sweetness fool you – that stuff is as hard as a rock by now!
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My fabulous team of Umpalumpas…er, my family, helped me wrap each and every sweet bite (except what made its way into our mouths)

Moral of the story is- it’s always good to give a new project a trial run before the big show!  So now everyone gets caramels, you’re welcome!

 

Food, Home

Baking 

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The Roulpat makes rolling out pie crust SoEASY! We have rolled out 6+ crusts on this bad boy in the last 24 hours! The crust peels right up and it washes off with no scrubbing- so nice 🙂

Fall is a time for baking.  We had a pie social after church and my neighbor had a bumper crop of pumpkins.  Perfect timing!  My kids decided to do other flavors so they left the pumpkin to me! (oh darn!)

I loved baking as a kid but soon fell away from it as my family grew and I saw my hard work disappear before my eyes.  Cooking lasted longer and I felt I could improve our health more with simple meals.  Fast forward… now I am finding that with a few handy tools (Thank you BONCOOK) it’s a bit easier, faster and more rewarding.  Plus, I have kids who love baking so my kitchen is gonna be a mess anyway, I might as well join the party!

I learned how to prep the puree from reading other blogs and tutorials but I’ll give you a run down in case you are interested.

Half the pumpkin and clean out seeds and strings

Bake pumpkin in a casserole dish with about 1/2″ water for 1 hour at 350

Scoop out soft flesh (once it has cooled) and puree in blender- that’s it!

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My lovely handled bowl…so simple and so brilliant. I loosely based my pumpkin pie filling off of a recipe called “Chef John’s Pumpkin Pie” on Allrecipes

 

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My mom had lots of ‘unrecipes’ if you will. I just start mixing things up when I cook. We are kitchen rebels that way. I did measure this time so this is my throw it together recipe: 2 sticks real butter 4 cups white flour 1 cup (more or less) cold water This made enough crust (bottoms only) for 4 pies

 

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I thought a monogram pie would be nice. Here I have my handy “soft knife” that will cut through crust …but NOT my Roulpat
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Ready to go in the oven!

 

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Aaaand another one
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This was my daughter’s peach pie. She did a great job 🙂

Hope you are enjoying your fall and happy baking!