Monday, July 7, 2014

that's just how it happens

It's never a flash bang, fireworks, big and overwhelming. It's more like, "What just happened?" We started off with a dog we loved who passed, then bought another, and then we adopted one and bred her... and we want to do this more.

Kids are growing, maturing, starting new parts of their lives. All of this requires changes. Good things growing around here.

Thursday, June 26, 2014

{pretty, happy, funny, real}


Took the kids on a hike to Butter Milk Falls. 

Back when I was about 8, and this was someplace only people with 4x drives went, my parents took me. There were no stairs to walk up, you hiked up the slate. 

So I was up on the top, hopping around like the goat I thought I was...and I fell. And started sliding down, and down. My father jumped after me, slid down himself, and caught a tree to stop us. 

Thankfully my kids didn't recreate that part of the story. 


Back there, past the falls, in the middle of Nowhere, there is the Walpack Inn. It's like a stone lodge, and they are famous for their bread. Having lived here my whole life, I know that if you are driving by on a Thursday, you can go through the kitchen door and buy a loaf of bread. This one was still warm and smelling like molasses.  It's a beautiful loaf, with such gorgeous gluten development, it's a must have. They cut it into big slabs and serve it as a appetizer. 


I've got Celiac and can't eat it. 


You can take the kids out of country, but you can't take the country out of the kids. 

Join Like Mother, Like Daughter and share your contentment. 

round button chicken

Friday, June 20, 2014

So Much Crazy

I hate crazy but sometimes you just have to deal with it.

Some of the crazy includes...

A Very Pregnant Dog who is about to Birth Any Minute. I learned how to build a whelping box which might have been one of THE most frustrating days of my life. Not because building it was hard, but because tools broke. Then we couldn't fix them. Then I had to buy new ones. And all of that took about 5 hours out of my day. Not Happy.  I leaned how to check for impending labor. This includes a thermometer. Daughter asked if I had to put thermometer in the dog's mouth. No. That's now where it goes.  I learned about Doggie Momma Abandonment and how to prevent it. About supplemental feeding of pups. About the ENORMOUS amount of eggs this dog eats. So many that I had to buy a bigger pan to cook them in. 


Saving baby bird from cats, and then having baby bird funerals. 

Sewing dresses for growing girls. This is Simplicity Lisette 1419.  Lots of pattern alteration here.

History feildtrips to the local county historical society. We found through reading John Adam's letters to Abigail that he travelled through our county prior to the revolution and make remark about some nearby features, such as our courthouse and a local mill. We went to the historical society to find out if indeed that was the same location of the county courthouse -it was- and then had a great tour around the museum. We're going to find more local revolutionary spots next week. 

Town festivals with lots of fun and fireworks. Seriously awesome fireworks. But that day was a LOT of walking and wow, LOTS of walking.  The fireworks totally made up for it. And we were right under them. 

 I got the garden planted which is a HUGE relief because food prices are SKYROCKETING and I really need the garden this year.  I already have blossoms.

And, best of all, I figured out what was causing my whole body hives, and the insanity of my dermatographica.  That story I will share later. It deserves a post of its own.

And, as always I've been writing a lot for Sandbox to Socrates and when I do that, my own blog suffers. I'm trying to work though that.

Thursday, May 22, 2014

{pretty, happy, funny, real}

I'm joining up with Like Mother, Like Daughter today for a {pretty, happy, funny, real} because I actually remembered to take pictures this week!


This is an unusual pretty, I know, but it took some work and I think it's yummy and pretty. (Maybe LMLD needs to add a {tasty} ). 

This is a fermented kraut. 
You can do it without a starter culture like Nourished Kitchen, but I don't have that patience, or space, or crocks, so I use a culture starter and a kitchen aide shredder. On that culture starter link there is a great video on how to make your own. 

With the starter, one packet makes 20 quarts of veggies so that's a LOT of veggies.  I made 2 quarts of regular kraut for hot dogs this weekend, and some veggie kraut for me and the peeps. Because I'm celiac, adding fermented veggies is an important part of taking care of myself and the kids eat it because they taste great. The other quarts are cabbage, carrots, parsley, and I top the jar with a lemon slice. Sometimes I put in an orange slice, and I've tucked slabs of ginger in there before. It's also a great way to make Dilly Beans. And then I take the extra juice and use it for salad dressings and homemade mayo. Fermentation is the gift that keeps on giving. 


You will never guess what this is. 

It's not honey. 

It's not homemade maple syrup. It's not store maple syrup. 

Would you believe it if I told you it was dandelion syrup? 

And it tastes JUST like honey? 

And if you could imagine how wonderful it is over really creamy home made yogurt? 

If you see gaggle of kids picking dandelion heads off people's lawns, that would be MY kids. 

The recipe came from the book Health Through God's Pharmacy by Maria Treben. 

The Recipe is two heaped handfuls of dandelion heads, which are put in one litre of cold water and slowly brought to a boil. Remove from heat and leave overnight (cover them!). The next day, strain the dandelions out, and press all of the water out through a strainer. To this liquid add one kilo of raw sugar, and half a sliced lemon. I used organic sugar.  Don't add more lemon, you'll make it too sour. Simmer the mixture, but don't boil, you'll destroy the vitamins. Simmer until it gets to the consistency of honey. Too liquid and it will spoil, too think and it will crystalize--which you may want to try because then it would be a candy. 

So we've been using it just like honey and that makes me VERY happy. 


What's funny about a truck? 

What's funny is when you didn't take the picture, and you go to upload the camera and see that someone else was ninja like in picture taking. Middle son took this one, and from all of the other pictures he takes, he's got a great eye. This would be his Pop-pop's truck. 


Just schoolin'. In the two seconds of sun we've had this spring we made it out onto the porch. 

Share your contentment with {p, h, f, r} at Like Mother, Like Daughter every Thursday. 

round button chicken

Sunday, May 18, 2014

Sunday Dessert

My mother and father came over today to celebrate her birthday and Mother's day.  And it was Sunday and we always have dessert on Sunday.  It's a part of building that family Sunday dinner culture. 

We're mostly all gluten free, and if it's good enough, the non gluten free don't care about eating a gluten free dessert. 

This one fit the bill. 

Strawberry Rhubarb Cobbler

By the tine I got my camera out, the sun was setting and the cobbler was mostly gone, but I managed to get a snapshot of this tiny corner that was left.

I have rhubarb growing in the back, and it's one of my treasures. The strawberries are abundant in the stores, and the two together are a match made in heaven.

I was inspired by watching Trisha Yearwood's Food TV show. On this particular episode she was making peach cobbler, and with her measurements in mind, and as I frantically sought for a dessert for this afternoon, I decided to get brave and just make it with what I had in the house.

I brought the strawberries and the chopped rhubarb to a slight simmer with some sugar. You could make it with whatever fruits you have on hand. The most important part is the batter for the cake, though, and thankfully, this one came out awesome.

I used:

1 1/2 cup of brown rice flour
1/2 cup of coconut flour
1/2 cup of white rice flour
1 cup of sugar
dash of salt
3 tsp baking powder

Whisk all of this in a bowl.

Add in milk, starting out slow, about a cup at a time until you get a batter the consistency of pancake batter. Add it slowly and remember that the coconut flower absorbs a lot of liquid and absorbs it slowly, so you can always add more milk in, but you can't take it out.

Pour about a stick of melted butter into your baking dish. Then, pour in the batter. Sprinkle the fruit on top of the batter and make sure you cover it well. That ways you get even bites of fruit and cake.

Bake at 350 until the edges get brown and there's no gooey batter in the middle.

Top it with some whipped cream. I sweetened mine with some homemade dandelion syrup, which was amazing. I'll pass on the recipe for that one later.

The batter came out cakey, not thick and lumpy, or heavy which can happen with GF baking, which is what made it such a hit.