After alot of hot glue & pom poms, we have a wee christmas chick photoshoot!!
Merry Christmas Everyone!
If he could only talk!!!
MERRY CHRISTMAS!!
Friday, December 21, 2012
Saturday, October 13, 2012
At The Pumpkin Patch!
Had a great day at the BlackSpruce Farms Pumpkin Patch....so much stuff to see & animals to feed...
Warning: Lotsa pictures!!
Have a great Weekend everyone!
Monday, October 1, 2012
It's Fall Ya'll On The Homestead
With a few great friends & family, we tested out one type of bird that we raised as we sat down for a wonderful meal. It was the smallest one 17 pounds! It was wonderful.....and on Thanksgiving we will try another type, like a heirloom bronze...
The colors right now are fantastic, in reds,golds,oranges, & greens.
There is a beautiful warm breeze during the day, and a brisk crisp night, that makes you know it is soon to have the woodstove on..
Lots of black bears lookking to fatten up on a variety of juicy berries that are still plentiful thanks to the gorgeous summer this year. Its been a couple days since we had our turkey meal, and with all the leftovers , and more coming,something had to be done & fast..... Turkey Pot Pies, the easy way! Here is my method:
Peel a bunch of carrots,
Cook them 3/4 of the way... saving your peels for the chickens,of course:)
Put all your leftover gravy in a large pot
Add all your remaining dressing & mix it all up! Cube up your turkey and add a bunch(my version of measuring)
Add your carrots, and any extra veggies you have leftover (I had corn). Be sure to add a glug of your tasty cooked carrot water-but not too much!
My gravy was already seasoned well, or I would now add salt & pepper...
Prepare your favorite double pie crust recipe. Times it by 6, if your making this many!
I placed my bottom crusts into the dollarstore pans I found 3/1.00, and pricked bottoms of pastry.
Fill with turkey filling & Top with strips....
Make sure to make a huge mess of flour all over , or it wouldnt be proper piecrusts....
Top with the lids & wrap in bags. Pop into the freezer for a quick tasty meal on the run! Bake at 400 for 35-45 minutes from partially thawed.
There are a couple here with a few friends names on them....:)
Enjoy your fall beauty...wherever you live!
We have alot to be thankful for....
~blessings
Monday, September 24, 2012
Its Turkey Time!
What a whopping weekend! With some wonderful friends help we cranked out 18 turkeys all together over the past 3 days... The biggest weighing in at a crazy 31 pounds!
Talk about having a bit of stiff neck syndrome...time for the hot tub! This guy didnt even fit half in the sink..
Here is us taking the feathers off
A beautiful clean Tom awaiting his wrapping
The size of these guys just blows my mind!
Hi Five Buddy!
All pretty and looking more & more like Thanksgiving supper.
Time for a well needed rest!
Saturday, September 22, 2012
Big Batch Breakfast Muffins On The Cheap
In all my pinterest ponderings, I came across a wonderful Blog full of canning & frugal food ideas.
I decided to try out the "McMuffins" because to buy in town they are like 3$ each! I made 25 for the price of 4 from McDonalds! They were wonderful....
Here is my version, tweaked slightly:
First you crack 2 dozen farm eggs into a bowl, add a 1/2 cup of milk, salt & pepper. Pour into a greased cassarole dish & bake for about 15-20 minutes. While thats baking, in a mixing bowl, make small patties from 2 pounds of pork sausage, seasoned to your preference. I used msg free seasonings, and a bit of breadcrumbs,an egg, and it tasted great! Bake on cookie sheet for 1/2 hour aprox or until golden.
Start toasting your english muffins...I had bought a bag of 24 from Costco for 3.99.
Butter them as they come out of the toaster.
When the egg is cooked, slice into squares, and make 24 , so you have one peice for each muffin.
Start layering the cheese,sausage, and egg. This actually goes really quick with a toaster over, I can fit 5 open(10) pieces of bread in there!
I wrapped mine tightly with plastic wrap, and then put 6-8 in a ziplock bag & into the freezer they went. So thats it for my version! When your ready to eat them , take them out the night before & place into the fridge. The next morning put them in your oven, or toaster over is my preffered way, and bake at 375 for 12 minutes, or until heated through. Here is where I was inspired to try them:
Thank you for the amazing recipe, and try to eat one before they get frozen while they are hot...mmmmmmm
Then some canning began, I have major catch up to do!
Garlic & Mushroom Spagetti sauce.
Canned rhubarb pie filling.
It has now begun to frost, so out came the rest of the potatoes & squash out of the garden. The beets are still ok out there for now!
Enjoy your last days of summer..
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