tag:blogger.com,1999:blog-63034951507501997082024-03-05T18:52:17.245-07:00HomeMaking Beyond MaintenanceKarey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.comBlogger929125tag:blogger.com,1999:blog-6303495150750199708.post-51447965717577031682016-01-06T07:49:00.000-07:002016-01-06T07:49:02.633-07:00Feast of Epiphany<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUIkCNXb2RzEtBDvSyQfAH7TKedA0C0ZdZEDtsAwjCZ6FGaeCKcrMwI1xJg8VitizxHbDB-t_CG4VX67VvffjsL3PmfqHEGFqmhdbRnLFDQEXUETqQHvHwjJkXU4-yCCzINehSvldIpc/s1600/IMG_0354.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUIkCNXb2RzEtBDvSyQfAH7TKedA0C0ZdZEDtsAwjCZ6FGaeCKcrMwI1xJg8VitizxHbDB-t_CG4VX67VvffjsL3PmfqHEGFqmhdbRnLFDQEXUETqQHvHwjJkXU4-yCCzINehSvldIpc/s640/IMG_0354.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This year's Christmas tree with my felted "Gift of the Magi" picture on the wall</td></tr>
</tbody></table>
<span>Today, the Feast of Epiphany, is symbolized and enacted by three
important men who fell to their knees, finding themselves seduced by the
vulnerability of God--sleeping in straw among the animals. Epiphany is the "Self-Manifestation" of God. It is the twelfth day of Christmas.</span><br />
<br />
<span>Do you put away your Christmas decor right after New Years Day? Many do after Epiphany. There has been a year I waited until February 2, the day Jesus was brought to the temple and old Simeon recognized the baby as the "light of the world".</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtHF-_OpFoFHk-HnakbMsqx7He7c4jdSQ1sGkE-UWTF1_t0boKhqr-tdBYN3THZq0sDxwfd0SOJI79HaLfpqcc_jG7tevslKlv1gQYOh6cKQk04Dk-PD9H1XRqwynLQ8SjAM0C8sAqXI/s1600/IMG_0353.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtHF-_OpFoFHk-HnakbMsqx7He7c4jdSQ1sGkE-UWTF1_t0boKhqr-tdBYN3THZq0sDxwfd0SOJI79HaLfpqcc_jG7tevslKlv1gQYOh6cKQk04Dk-PD9H1XRqwynLQ8SjAM0C8sAqXI/s640/IMG_0353.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinecone decor in the windows</td></tr>
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<span> My decor is still up and being enjoyed. I do usually leave my pinecone adorned windows in place till Valentines Day.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzDrL7zE9x0P5sft4HZC7PBZ52K2OIpNaiGgCZzIR3vw1MSJNgfTuuQbYY4naz5RN5N79lsNQaKpyWp4zZUmsqEt5vnToPZ9CBz6I5aGv5BwAMsRvjYuUk9oS2Ixxr7UDYvamZUcEDi0/s1600/IMG_0352.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzDrL7zE9x0P5sft4HZC7PBZ52K2OIpNaiGgCZzIR3vw1MSJNgfTuuQbYY4naz5RN5N79lsNQaKpyWp4zZUmsqEt5vnToPZ9CBz6I5aGv5BwAMsRvjYuUk9oS2Ixxr7UDYvamZUcEDi0/s640/IMG_0352.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kitchen with my pinecone and fir tree greenery on the windows</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbcKKKVeoDpaUxRIFtPvC1jmPio-ytXTa-P_GmkLvFre_Yt_DDZTqr3wLhgvBHWrBeQCCFnRP8kwSKmfQyKpWvQRg5joj6rsw4Pbnp3AUkVHGSgsKRMJYuLno40ti7fGlJ_w6FBww7JA/s1600/IMG_1105.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbcKKKVeoDpaUxRIFtPvC1jmPio-ytXTa-P_GmkLvFre_Yt_DDZTqr3wLhgvBHWrBeQCCFnRP8kwSKmfQyKpWvQRg5joj6rsw4Pbnp3AUkVHGSgsKRMJYuLno40ti7fGlJ_w6FBww7JA/s640/IMG_1105.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My wool "bean bag" Nativity</td></tr>
</tbody></table>
<span> I don't put my bean-bag creche away. We have 9-10 foot ceilings in our great room and for the rest of the year it's put on the high book shelf that runs around the room. Like Easter, Christmas and Epiphany may be a day on the calendar, but they are with me in my heart year round!</span><span><span style="font-size: 12pt; line-height: 1.5;"></span> </span>Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-12007489948360532002015-12-01T15:56:00.000-07:002015-12-02T16:08:44.378-07:00Roasted Brussel Sprouts with fruits (any Veggie actually)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMXX6ZQzl4sIpMU6UnoFYOk8cFKrKxbjNwWjDQdIYx6BYuB_EXvmpF27KRoJCWLDhjZWcXTl1fgeFoi7IftrlZ_1JUDBjHGjO5SD1QAnOtii5AKXW75TSW6kJuvfR6qz00YB4XhXVtb4/s1600/IMG_2619.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMXX6ZQzl4sIpMU6UnoFYOk8cFKrKxbjNwWjDQdIYx6BYuB_EXvmpF27KRoJCWLDhjZWcXTl1fgeFoi7IftrlZ_1JUDBjHGjO5SD1QAnOtii5AKXW75TSW6kJuvfR6qz00YB4XhXVtb4/s400/IMG_2619.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted veggies, fruit and bacon</td></tr>
</tbody></table>
<span style="font-family: "verdana" , sans-serif;">Everyone raves about this brussel
sprouts dish. Though I tend to make all recipes my own with my twists
and variations, I rarely tweak this recipe from "The Splendid Table", an NPR weekly radio show. I subscribe to their free weekly recipe email<span style="font-family: "verdana" , sans-serif;"> </span><a href="http://www.splendidtable.org/">www.splendidtable.publicradio.org/</a> (I have gotten a lot of great recipes from them!). I crave this dish, so I make it often.</span>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana";"><br />
I made it the other night. I had only 1# brussel sprouts and 1 1/2# green beans, which I cut in half. Only one apple, but 4 pears, and my onion was a red one. I also had some fresh rosemary from a Thanksgiving fresh herb pack, so used it along with the sage and thyme. Tasted great!</span></div>
<br />
<div style="color: orange;">
<span style="color: #b45f06;"><span style="font-family: "verdana";">ROASTED BRUSSELS SPROUTS</span></span></div>
<span style="font-family: "verdana";">2 1/2 lbs brussel sprouts, halved if small or quartered if large (A key when roasting vegetables is to have a lot of the ingredients chunked about the same size) </span><br />
<span style="font-family: "verdana";">1 large onion, cut into 1-inch chunks</span><br />
<span style="font-family: "verdana";">2 apples (any kind, I tend to use Granny Smith), cored and cut in 1-inch pieces</span><br />
<span style="font-family: "verdana";">2 firm ripe Anjou or Comice pears, cored and cut</span><br />
<span style="font-family: "verdana";">2-4 slices bacon, cut in pieces</span><br />
<span style="font-family: "verdana";">1/2 tsp each thyme and sage (fresh is always best if you have it, and use more)</span><br />
<span style="font-family: "verdana";">5-6 cloves garlic, coarsely chopped</span><br />
<span style="font-family: "verdana";">1/3 cup good tasting extra-virgin olive oil</span><br />
<span style="font-family: "verdana";">1/8 tsp spicy red pepper flakes</span><br />
<span style="font-family: "verdana";">1 Tb brown sugar (I use Sucanat - unprocessed sugar cane)</span><br />
<span style="font-family: "verdana";">Salt and fresh ground pepper to taste</span><br />
<br />
<span style="font-family: "verdana";">Toss
all together. (Sometimes I'll put the bacon pieces in the pan to start cooking while the oven is preheating and get it started.) Bake in a 450 degree oven in a very large shallow pan. You want the mixture to spread into a single
layer. Stir it several times - baking about 40 minutes to an hour till
nicely browned.</span>Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-54754928226601932542015-11-30T11:57:00.000-07:002016-01-06T08:26:35.358-07:00Cultured Cranberry Relish and Veggie Dippers <h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="post-header">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPYw9Z-feqOqMwIm9oBMN-bIPJjctXWQMKcJKMerqBxtUppd09WfiXc7t4phWDIOFw2mua7GJi7hkP5nuBl28UjgnqKkkATW9_AXttRrQV3_zXdlzNusODHyia47ilSelX8xxEj0BhoU/s1600/IMG_9965.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPYw9Z-feqOqMwIm9oBMN-bIPJjctXWQMKcJKMerqBxtUppd09WfiXc7t4phWDIOFw2mua7GJi7hkP5nuBl28UjgnqKkkATW9_AXttRrQV3_zXdlzNusODHyia47ilSelX8xxEj0BhoU/s640/IMG_9965.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fermenting veggies for serving with a dip, and cranberry relish - for Thanksgiving Day</td></tr>
</tbody></table>
<br />
<br />
<br />
For several years now I ferment veggies for a platter with dip, and then a cranberry mixture for Thanksgiving. I ferment them for at least 24hours. The process breaks them down a bit for easier digestion, besides being healthy for our gut.<br />
<br />
I by organic broccoli, cauliflower, celery, cucumber and
carrots (and this year added red pepper). I slice and put them in a large bowl, along with some
slivered fresh garlic. I sprinkled on about 3 Tb sea salt and
occasionally stir to start the veggies juicing. I also add a couple teaspoons of pickling spices and then about 1/4-1/3 cup of liquid whey (from strained yogurt). Just make sure the
veggies are covered with water, which with the salt becomes a brine.
There's a glass weight in the jars to keep the veggies submerged. A brine is typically 3 Tb salt per 1 quart of water.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLGCwQ-JZNj7gq00p7RKRELXM77l04_aJ-QQ05TAyt50GpoA9WvYnApY-ltkQ1IWgzrp6nJu2ftMFKNDo164R1_k8yLDrN3rb5HX4CAfe-tXvYn1a9uUmgG7M4Pfg8ZG_JbZdZU7ri-w/s1600/IMG_9964.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLGCwQ-JZNj7gq00p7RKRELXM77l04_aJ-QQ05TAyt50GpoA9WvYnApY-ltkQ1IWgzrp6nJu2ftMFKNDo164R1_k8yLDrN3rb5HX4CAfe-tXvYn1a9uUmgG7M4Pfg8ZG_JbZdZU7ri-w/s320/IMG_9964.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulsing cranberry relish ingredients</td></tr>
</tbody></table>
<span style="color: #b45f06;"><b>CRANBERRY ORANGE APPLE RELISH</b></span><br />
<br />
4 - 7.5oz containers of cranberries (around 32 ounces)<br />
8 tangelo type oranges, skin and all (remove seeds)<br />
3 apples<br />
1/2 cup sucanat (dehydrated sugar cane)<br />
2 tsp cinnamon<br />
2 tsp salt<br />
1/2 cup raisins<br />
1/4-1/3 cup whey<br />
1/2-1 lemon <br />
<br />
Pulse all but the whey in a food processor. Don't puree. This mixture
filled my 1 1/2 Liter and a 1 Liter Pickle-It containers, with a glass
weight, and airlock on top of jar. I squeezed some lemon juice on top of
both for extra submerging liquid. You can do this in a regular fido jar
or canning jar with a plastic lid. But I have tasted a difference in
the foods fermented with the airlocks - better tasting!<br />
<br />
I keep on making the cranberry relish thru-out their season in the store - on into February. I store the jars in my cool cellar. I like to eat this with yogurt, walnuts, shredded unsweetened coconut . . .<br />
<br />
Any leftover veggies can be jarred up and stored in a fridge or cool cellar as well. I've opened a jar months later and they're still fairly crisp and yummy! Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-73634844647644968662015-11-29T08:06:00.001-07:002015-11-29T08:06:26.115-07:00Mystery Pecan Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfm6QKADd187d3MGFHb06aU5j51soWg_c3fFTkwrZhkLZokqiqmeZMC7Rsu0Isxkh7Dg-L9i-r-Yva0YVKfSG-726feOY0IgLeDkksrXGHzNp0QVTYoPI2Tz5_DnS4hBh_DPowICpb0I/s1600/IMG_2609.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfm6QKADd187d3MGFHb06aU5j51soWg_c3fFTkwrZhkLZokqiqmeZMC7Rsu0Isxkh7Dg-L9i-r-Yva0YVKfSG-726feOY0IgLeDkksrXGHzNp0QVTYoPI2Tz5_DnS4hBh_DPowICpb0I/s400/IMG_2609.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mystery Pecan Pie</td></tr>
</tbody></table>
I was asked for my Mystery Pecan Pie recipe and realized I've never posted it! It's my all time favorite pie, and a favorite of many guests. I make it every Thanksgiving. I found the recipe when we were early married in a Tucson realty little cookbook. It's in my Hearth & Home cookbook and that's what I'm typing this recipe from.<br />
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<br />
<br />
<br />
<h3>
<span style="color: #b45f06;">Mystery Pecan Pie</span></h3>
1 8oz pkg cream cheese<br />
1/3 cup sugar<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
1 egg<br />
<br />
Combine these, blending well. Spread in the bottom of an unbaked pastry shell (I use whole wheat and butter). Sprinkle with 1 1/4 cup slightly chopped pecans.<br />
<br />
Combine these topping ingredients:<br />
3 eggs<br />
1/4 cup sugar<br />
1 cup light corn syrup (which I no longer use; I'm using the healthier brown rice syrup)<br />
1 tsp vanilla<br />
<br />
Gently pour over pecans. Bake at 375 degrees for 35-45 minutes or till firm.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyXKVyyqLHAhQQEzUJmdR_NG1EyywfVj7fjniBUfIaoTiwIfDkJH9fOJzC4DILp33iHYwAGxwnt5GooH2uRTsYrn2F41F4Aio7jQYWcCyapEXo6SKwFFtmwyoBMZsCCk5D9OUifGpd-k/s1600/IMG_1762.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyXKVyyqLHAhQQEzUJmdR_NG1EyywfVj7fjniBUfIaoTiwIfDkJH9fOJzC4DILp33iHYwAGxwnt5GooH2uRTsYrn2F41F4Aio7jQYWcCyapEXo6SKwFFtmwyoBMZsCCk5D9OUifGpd-k/s200/IMG_1762.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pecan</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIQc30Lz6G6Tk8RGg05ayxKJF59lWZk6Yx5U3lDHwCgFa38zY2aIgdB9Dp9JEW-4JzmnMg1LFyNV1amGh7nqkQfq2JkXS8EM8whuACItj71XIUfFrYe_1oLKQSSi9UDy0lJYvapd2N3I/s1600/Scan+299+-+Version+3.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIQc30Lz6G6Tk8RGg05ayxKJF59lWZk6Yx5U3lDHwCgFa38zY2aIgdB9Dp9JEW-4JzmnMg1LFyNV1amGh7nqkQfq2JkXS8EM8whuACItj71XIUfFrYe_1oLKQSSi9UDy0lJYvapd2N3I/s320/Scan+299+-+Version+3.jpeg" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pen and ink version</td></tr>
</tbody></table>
<br />
<br />
Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-87660198901734036382015-11-07T11:36:00.001-07:002015-11-07T11:36:24.444-07:00Green Tomato Jam<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQWsRenDcnY26fi_-gskmV7UD1QjJckaVJNh0st4BHlvaJoWWOo7D44CLtX8lOVrtPib1vAbG-6ZMZGWFd3j5WLTfO1vVd1yu8AtMWfzSIrYHUs_1CGIhiVDr3hnACo0NFWNZSQJpAOY/s1600/IMG_0330.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQWsRenDcnY26fi_-gskmV7UD1QjJckaVJNh0st4BHlvaJoWWOo7D44CLtX8lOVrtPib1vAbG-6ZMZGWFd3j5WLTfO1vVd1yu8AtMWfzSIrYHUs_1CGIhiVDr3hnACo0NFWNZSQJpAOY/s400/IMG_0330.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Tomato Jam</td></tr>
</tbody></table>
This is now my second year to make Green Tomato Jam. If you grow tomatoes, at the end of the season you'll have green tomatoes. I'll leave the tomatoes for awhile, for some to turn red, but eventually you'll either toss them (compost or chickens), or like me, look for uses.<br />
<br />
Typical recipes are for a pie - supposedly similar to apple pie. It's ok. But since we don't eat a lot of desserts, I want my desserts to be our favorites. Another is frying slices, which is good. I posted one recipe along with my end of season put-up of Zucchini Potato Soup, which tastes great defrosted for winter eating! This year I tried a green tomato relish (which I need to label in my fridge, cuz I recently pulled it out thinking it a tomatillo green salsa). It's ok too, but I haven't used it much. I'm going to try it as a sandwich spread, which could be good.<br />
<br />
I found the recipe from Splendid Table. I used to listen to that NPR radio program every weekend till our station exchanged it with another program. Instead, I now get emailed weekly recipes and can listen to excerpts or podcasts. The recipe was actually in connection with another recipe - A Green Tomato Tart, which has a bottom ricotta and mascarpone (or cream cheese) layer. I did make the tart once, and will try it again, but typically just make the jam.<br />
<br />
<h3>
<i><span style="color: #660000;"><b>Green Tomato Jam</b></span></i></h3>
3# green tomatoes, cored and chopped (1/2" pieces)<br />
2 2/3 cups sugar<br />
2-3 lemons (2 zested)<br />
1/8 tsp salt and scant 1/4 tsp pepper<br />
4" cinnamon stick, broken<br />
<br />
Hmmmm, now that I type this I realize I've never cored the tomatoes! and I've made quite a few batches. I will cut them in half and sometimes make a "V" for cutting out the stem end and that'll take out some of the white core. The other 1/2" piece thing I sometimes do, not an exact measurement, but realizing there's two end results depending on your preferences. Monte and some friends like the chunky jam. I could do with less chunks. This current batch I'm in process of making, I did literally hand cut yesterday (as I was needing to "fold" my sourdough bread dough every 30 minutes four times, and I was listening to an audiobook - so it was a relaxing time). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjWWo2yIwIpFY7UNFP99HGUj2cAXhwzDJHVGh0FH2RoOp29Ru_wA4KxGzE9W0MShfLwMkExinvmzHkNPg3XBIzxeSgJnCB82x8T086AVvgx9wRBpMSeTME1edwa4aUdzjK1sq5g77ShY/s1600/IMG_0329.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjWWo2yIwIpFY7UNFP99HGUj2cAXhwzDJHVGh0FH2RoOp29Ru_wA4KxGzE9W0MShfLwMkExinvmzHkNPg3XBIzxeSgJnCB82x8T086AVvgx9wRBpMSeTME1edwa4aUdzjK1sq5g77ShY/s400/IMG_0329.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped Green Tomatoes and Sugar sitting for 24 hours</td></tr>
</tbody></table>
<br />
Sometimes I use the food processor to chop them. Pulse them a bit and not too much, so you DO end up with some chunks.<br />
<br />
The tomatoes and sugar need to be mixed together and sit for 24 hours. Lots of juice will be extracted.<br />
<br />
Add the lemons. Zest the lemons and then cut off the white pith and chop. Two large lemons are enough - three if small to medium. Add the seasoning.<br />
<br />
Bring to a boil, then simmer for about 40 minutes (210 degrees?). I don't take it's temperature. After awhile I'll get some jam juice on my spoon, let it cool a bit and slowly tilt back into the pot. When the drips start coming together slowly into one drop, it means it's thickened up about right. You don't want it runny. Remove cinnamon sticks.<br />
<br />
Jar up and freeze. I haven't canned this up. My friend does. I do know, that if you leave it out, even in a cool cellar, it will develop mold. It holds up well in a refrigerator.<br />
<br />
Now some of you are going to want the Tart recipe.<br />
<br />
<h3>
<i><span style="color: #660000;"><b>Tart Crust</b></span></i></h3>
1 cup (5oz) flour<br />
2 oz almond meal<br />
3 Tb sugar<br />
3 oz (6 Tb) butter<br />
1 large egg<br />
1/8 tsp salt<br />
1/4 tsp almond extract<br />
1-3 Tb water<br />
Mix together, cutting the butter and liquids into the dry ingredients. Chill. Roll out to fit a removable bottom tart pan. Bake at 375 with pie weights to keep crust from bubbling (I keep pie weights and a folded piece of foil in a container in my pantry) for 15 minutes; then 5-10 minutes without the weights. Cool. Then spread in -<br />
<br />
<h3>
<i><span style="color: #660000;"><b>Vanilla Ricotta Cream Filling</b></span></i></h3>
1/3 cup whipped cream or 1/2 cup mascarpone cheese (cream cheese, replacement)<br />
3/4 cup ricotta<br />
3 Tb sugar <br />
1 1/2 tsp vanilla extract<br />
Puree this together and Chill.<br />
<br />
1 Hour before serving, spread the Ricotta mixture in the tart shell. Top with 1 3/4 - 2 cups Green Tomato Jam. Chill at least 40 minutes then 20 minutes outside the fridge. Serve.<br />
<br />
I never took a picture of the finished tart! It was good. The base tart with ricotta filling (which I used cream cheese for only because I couldn't find mascarpone in the back of my cheese drawer, which I thought I had) would be good with any topping. Monte thought layering on some thin slices of pear, which we had excess of at the time, would be good.<br />
<br />
I gave the jam as Christmas presents last year along with home brewed Vanilla Extract.Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-87001454210310856742015-10-20T11:49:00.000-06:002015-10-20T11:49:15.911-06:00Bear . . . Again<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriArZa8xwamvUdEW12yYRmzYDW3HwadBLQ_NF84O1pb5Phkm6w_FmY81APH9IdBIuVp0TJ_Rt_puV0FvXsaypiBcJO27DjTgRgQe2KtVhvOLGkqqLU8BTbzqAe1ths2kzVMT-ZJ0It7k/s1600/IMG_0140.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriArZa8xwamvUdEW12yYRmzYDW3HwadBLQ_NF84O1pb5Phkm6w_FmY81APH9IdBIuVp0TJ_Rt_puV0FvXsaypiBcJO27DjTgRgQe2KtVhvOLGkqqLU8BTbzqAe1ths2kzVMT-ZJ0It7k/s400/IMG_0140.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treed Bear next to our house!</td></tr>
</tbody></table>
My first blog, my beginning of this blog, years ago . . . was posting of a bear. Every year we see bears. I've had these pictures on my desktop for awhile and figured I'd get this post done with.<br />
<br />
Monte and his brother Mike treed this bear in September. This tree is but a number of feet from the north side of our house, out Monte's office door, <i>and</i> next to the chicken coop. <br />
<br />
We might occasionally see a bear in the summer, tho usually in the fall. One year I walked out our front door and a bear stood up, right there in front of the garage door. Kinda put a damper on the rest of summer . . . Like did any of us camp out in the meadow or the bunkhouse again?<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK-uLEZUMpgaANeZKgVKUhdIfcvoMIjocgP8y4vuZ116xwJ8vU5L0cnNUYLYrTcqkdk21Q3sXKRE5QPTn8BbBz34VHdjlw9OFqKlpuEBcPHTP0OgXoDS0kbb4NEYXpC2RPKs4uWZpDDI/s1600/IMG_1987.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK-uLEZUMpgaANeZKgVKUhdIfcvoMIjocgP8y4vuZ116xwJ8vU5L0cnNUYLYrTcqkdk21Q3sXKRE5QPTn8BbBz34VHdjlw9OFqKlpuEBcPHTP0OgXoDS0kbb4NEYXpC2RPKs4uWZpDDI/s640/IMG_1987.jpg" width="360" /> </a></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bear at compost bin (wood bear statue on the front porch)</td></tr>
</tbody></table>
Walking down to my lower garden I have to walk a bit in the woods to get to the gate (we have a 6 foot fence to keep the elk out) and thinking of a bear possibility, I did not want to scare it, so knew I needed to make noise. I decided to sing without much thought as to what - "Bears eat oats, and Does eat oats, and little Lambs eat ivy ..."<br />
<br />
They don't seem to be attracted to the compost bins, tho this one the following day checked it out.<br />
<br />
Usually not till the end of summer, when the bears are trying to fill up before hibernation, do we see a bear in the back yard (which is surrounded by an electric fence to keep deer and elk out). It must smell the bird suet.<br />
<br />
I was at the kitchen counter and out the corner of my eye . . . I was thinking . . . "that's a mighty big bird!" A bear at the bird feeder! This feeder is only a foot away from the window. A little too close!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22RnpF-jGRR43i8JogzEwxSHEH83iTy10PodFwB3f3QseuzX4gblJ-Z04Ir_w1LyQ5a-On_0XMF18GBqRpKmrR9AR4gP-Npxi7BgVbTidI6-ALUV9cZMCnZS-JtzbmIwNl8TD7-kxlIY/s1600/IMG_1978.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22RnpF-jGRR43i8JogzEwxSHEH83iTy10PodFwB3f3QseuzX4gblJ-Z04Ir_w1LyQ5a-On_0XMF18GBqRpKmrR9AR4gP-Npxi7BgVbTidI6-ALUV9cZMCnZS-JtzbmIwNl8TD7-kxlIY/s400/IMG_1978.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bear at bird feeder next to window!</td></tr>
</tbody></table>
I scared that bear away! Yelled at it. And it proceeded to walk over the front porch. I thought it had gone, but not long after, I realized it was out back, on the back deck, where the suet was and more bird feeders.<br />
<br />
It had downed the suet and feeders, rolling them around to lick up all the seed. I scared it away. Going out, I saw that it had left a mess . . . along with a dump!
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4R2it_zWmAuH62Uabirf4Hv-RiaG_RyfTnBu3ma4jG3LsQQtNDmIKaIqmekvlOCurULUXxP2_CBdOVAXeCE5_Ub8BRD3BoQtSfOVUj2fIWposGRbe5icsE5P9l0umCPyqSenjnFeO6g/s1600/337610_10150356496032375_593591355_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4R2it_zWmAuH62Uabirf4Hv-RiaG_RyfTnBu3ma4jG3LsQQtNDmIKaIqmekvlOCurULUXxP2_CBdOVAXeCE5_Ub8BRD3BoQtSfOVUj2fIWposGRbe5icsE5P9l0umCPyqSenjnFeO6g/s400/337610_10150356496032375_593591355_o.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bear dump and downed, emptied, old bird feeder that's survived bear for years!</td></tr>
</tbody></table>
I've not put the bird suet back out for a month and no return of the bear!
Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-25486481096639563052015-09-30T12:09:00.000-06:002015-09-30T12:09:11.116-06:00ZUCCHINI, ONION, and POTATO SOUP<h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="post-header">
</div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMbW5woBbwPCJdlJPAOw3eKZeYO5RApnGrdGFQ7HbIFOjf6JLOR04_9zgU1i_uhye-UtylJoQk5nvSIkcRp1OFJMBUhqUlfGdcgXKEUtsW_tIpaz6djNWLPDL3X0O5Qg00CENi38e3_r0/s1600/IMG_6803.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMbW5woBbwPCJdlJPAOw3eKZeYO5RApnGrdGFQ7HbIFOjf6JLOR04_9zgU1i_uhye-UtylJoQk5nvSIkcRp1OFJMBUhqUlfGdcgXKEUtsW_tIpaz6djNWLPDL3X0O5Qg00CENi38e3_r0/s1600/IMG_6803.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMbW5woBbwPCJdlJPAOw3eKZeYO5RApnGrdGFQ7HbIFOjf6JLOR04_9zgU1i_uhye-UtylJoQk5nvSIkcRp1OFJMBUhqUlfGdcgXKEUtsW_tIpaz6djNWLPDL3X0O5Qg00CENi38e3_r0/s1600/IMG_6803.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMbW5woBbwPCJdlJPAOw3eKZeYO5RApnGrdGFQ7HbIFOjf6JLOR04_9zgU1i_uhye-UtylJoQk5nvSIkcRp1OFJMBUhqUlfGdcgXKEUtsW_tIpaz6djNWLPDL3X0O5Qg00CENi38e3_r0/s1600/IMG_6803.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMbW5woBbwPCJdlJPAOw3eKZeYO5RApnGrdGFQ7HbIFOjf6JLOR04_9zgU1i_uhye-UtylJoQk5nvSIkcRp1OFJMBUhqUlfGdcgXKEUtsW_tIpaz6djNWLPDL3X0O5Qg00CENi38e3_r0/s1600/IMG_6803.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMbW5woBbwPCJdlJPAOw3eKZeYO5RApnGrdGFQ7HbIFOjf6JLOR04_9zgU1i_uhye-UtylJoQk5nvSIkcRp1OFJMBUhqUlfGdcgXKEUtsW_tIpaz6djNWLPDL3X0O5Qg00CENi38e3_r0/s320/IMG_6803.JPG" width="320" /></a></div>
<span style="font-family: verdana;"></span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">I'm re-posting a post I wrote in 2010. I've had several people ask me for this recipe. AND I still make it every year with surplus zucchini and freeze a bunch. </span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">____________________________________</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
</div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">I
made this soup last night, and many times over the years. It freezes
well, and tastes so good, pulling it out for a quick winter meal.
(Another good use of garden zucchini surplus.)<br /><br /><span style="color: orange;">ZUCCHINI, ONION, POTATO SOUP</span> </span><br />
<br />
<span style="font-family: verdana;">3/4 virgin olive oil (I don't measure, just let it form a good puddle in the pan)</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">3 onions, sliced</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">2 potatoes, diced</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">3 large zucchini, diced</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">1/4 cup tomato paste</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">juice of 4 lemons</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">2 bunches of cilantro (you don't really taste it, yet it adds SO much)</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">salt to taste</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
</div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">Saute
onions for about 15 minutes over medium-low heat. Add potatoes (when
organic, I wash and keep the skins on) and saute a bit more. Add
zucchini and tomato paste. Barely cover with water and bring to a boil.
Cover and simmer on medium-low till everything is soft. Remove from
heat and add cilantro and lemon juice. Puree in pan with an immersion
blender, or in batches in blender. This is good hot or cold. I didn't
think this would be so great without an added broth, but it doesn't need
it! I like to serve it with some dollops of my homemade yogurt.</span><br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_KGMDsrowex0ZiaM68ydoVptcaibeXfNPIxSfNsnqitJQMhBLpw-MbQECQxjOXa_JZPwmS8ZQ9gqq8SzlzSUOtVmhjMCl8S1GBYyhE1E9pTm8FGOs8EU7Aj6ngT79FqvXU3CAFygH_TC/s1600/IMG_6805.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_KGMDsrowex0ZiaM68ydoVptcaibeXfNPIxSfNsnqitJQMhBLpw-MbQECQxjOXa_JZPwmS8ZQ9gqq8SzlzSUOtVmhjMCl8S1GBYyhE1E9pTm8FGOs8EU7Aj6ngT79FqvXU3CAFygH_TC/s320/IMG_6805.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLzi7YO09hHbzX4Yzx3BggktcOhhs0fPQfyJ4zuBXLEYa2QYqZJLU9W4uZUxRATwrhXCxyNmuPKosk6rh2FGowiLwmj0sl__dY1F7OCT0VoU7q2BdesEq5EbGgiqf-chNE3m25TFNsBDl/s1600/IMG_6802.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLzi7YO09hHbzX4Yzx3BggktcOhhs0fPQfyJ4zuBXLEYa2QYqZJLU9W4uZUxRATwrhXCxyNmuPKosk6rh2FGowiLwmj0sl__dY1F7OCT0VoU7q2BdesEq5EbGgiqf-chNE3m25TFNsBDl/s320/IMG_6802.JPG" width="320" /></a><span style="font-family: verdana;"><span style="color: orange;">FRIED ZUCCHINI FLOWERS & FRIED GREEN TOMATOES</span> </span><br />
<br />
<span style="font-family: verdana;">I'd
mentioned earlier about wanting to fry up some zucchini flowers - the
ones with the long stems are male flowers that will not produce 'fruit'.
So I finally picked a few and tried them. I'd stored some extra egg
mixed with milk in a little bowl in the fridge and a bowl of flour, corn
meal and salt from trying fried green tomatoes, so used those same
batter ingredients for the zucchini flowers. Just dip in the egg mixture
(green tomatoes are 1/4" slices, and zucchini flowers kept whole), then
dip in flour mixture and pan fry in a skillet with a bit of heated oil.
Both were very good!</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">__________________________________</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
</div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">Hmmm ..... Reading my old post with the addition of the fried flowers and green tomatoes sounds so yummy!</span></div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
</div>
<div class="post-body entry-content" id="post-body-6649389393818988960" itemprop="articleBody">
<span style="font-family: verdana;">I'm still frying the flowers, tho I have a different recipe than above, and serve with maple syrup. So good, I need to make sure I leave some male flowers for pollination or I don't get many zucchini. In fact, I planted more zucchini this year just to have more flowers! Does that sound crazy! All those jokes about zucchini's being given away . . .</span></div>
Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-7923158630002252752015-07-31T20:20:00.000-06:002015-10-07T20:23:23.290-06:00July 2014<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW3dl13il91TG0d4cOP3spyvs2VvfFetPgn138lH934Hf1vbixcUWXvWSWMH-VBQ2PwbS85qLU0T7BkS8U9AyPC4enZjZamT3xx22Hv3IuQxZyqxtmyEbqx8Fj1P9Afu4rkhzfNzNYTo/s1600/11113004_881017051933375_6108354504955200759_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW3dl13il91TG0d4cOP3spyvs2VvfFetPgn138lH934Hf1vbixcUWXvWSWMH-VBQ2PwbS85qLU0T7BkS8U9AyPC4enZjZamT3xx22Hv3IuQxZyqxtmyEbqx8Fj1P9Afu4rkhzfNzNYTo/s640/11113004_881017051933375_6108354504955200759_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our back deck from Greenhouse door</td></tr>
</tbody></table>
Our friend Zsuzsanna Luciano and family visited again this year and these are her lovely pictures of our home. She is a traveling photography artist we made friends with several years ago. It's always fun to have them return each year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUrEV16J13eai71bUUQDIKzWwDdJeqAOKdGAbZA3IM-SfM67Yng25IxtRXoYwoPvRESHMloLxsreqDZnIHmVOvJzec-1m5EHMRC2v7Vz0vbYh14ypFCpIWKmdP_XZnWnLWjXnfrI4aAg/s1600/11802816_881011518600595_4910351377805728890_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUrEV16J13eai71bUUQDIKzWwDdJeqAOKdGAbZA3IM-SfM67Yng25IxtRXoYwoPvRESHMloLxsreqDZnIHmVOvJzec-1m5EHMRC2v7Vz0vbYh14ypFCpIWKmdP_XZnWnLWjXnfrI4aAg/s640/11802816_881011518600595_4910351377805728890_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking at back deck from Hot Tub</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOt3niTA05uhXAJY5z-uM_mEazX0VJAYwZMVGbTCn_2kqAvAhi-dBbKFXtC4ORsdx3YjoNL2fndrsHr2nmr__X9JYXqBZo0X9RfW-39udrZ1Xj0k52sKbrTwk5KmQTw7cx0MgZKsvrmo/s1600/11850457_879657272069353_657542717559063316_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOt3niTA05uhXAJY5z-uM_mEazX0VJAYwZMVGbTCn_2kqAvAhi-dBbKFXtC4ORsdx3YjoNL2fndrsHr2nmr__X9JYXqBZo0X9RfW-39udrZ1Xj0k52sKbrTwk5KmQTw7cx0MgZKsvrmo/s640/11850457_879657272069353_657542717559063316_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking at back of house and part of our yard, like spiral bed ...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziCahr-AnYXo9KisD2FHS9vUhHSSD7LcCSBhjikraODTF9_8Nkiuw2K7lBopuPyxSJvy845UrF3pM2BoYf1YRN1S_wtYfRquqyWcZjGyttbSom5w48Rxyx1_ChFwtjV07dzNOyYBsXTk/s1600/11873480_881014295266984_6887249577322203464_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziCahr-AnYXo9KisD2FHS9vUhHSSD7LcCSBhjikraODTF9_8Nkiuw2K7lBopuPyxSJvy845UrF3pM2BoYf1YRN1S_wtYfRquqyWcZjGyttbSom5w48Rxyx1_ChFwtjV07dzNOyYBsXTk/s640/11873480_881014295266984_6887249577322203464_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meal prep</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oRu71IfAU1MGo0rCSbBIi6Zjle04bnShHM5kgObULv_SV7GuMvi_8mv-L-DjsAP-NVlPo049hu9bCd5ARRBvmjro2Yh4AiJZol-B_fZHysnWHhpo7uz6OoMbIYAxZRmp4UN6fa2oTC0/s1600/11875055_881011505267263_5768155891444397419_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oRu71IfAU1MGo0rCSbBIi6Zjle04bnShHM5kgObULv_SV7GuMvi_8mv-L-DjsAP-NVlPo049hu9bCd5ARRBvmjro2Yh4AiJZol-B_fZHysnWHhpo7uz6OoMbIYAxZRmp4UN6fa2oTC0/s640/11875055_881011505267263_5768155891444397419_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beyond the back deck</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7jS50s-mJmuA2JjmLnF71LjymIQXvsnjq7fDGo4l4b74l7-XCAb5vrLCavHJnozYXE3Z9QoeBWOhSMx045bz9rVyjVLYxMo9qVlehdW5KGzlZ3cC_CDhkeOHvq5MS6-CJKMiF1y6opw/s1600/11880370_881047648596982_1489532750722414484_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7jS50s-mJmuA2JjmLnF71LjymIQXvsnjq7fDGo4l4b74l7-XCAb5vrLCavHJnozYXE3Z9QoeBWOhSMx045bz9rVyjVLYxMo9qVlehdW5KGzlZ3cC_CDhkeOHvq5MS6-CJKMiF1y6opw/s640/11880370_881047648596982_1489532750722414484_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo with Zsuzsanna on our front porch (Monte and me) before they left</td></tr>
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<br />Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-14366384259869766962014-01-08T18:24:00.000-07:002014-01-08T18:24:16.156-07:00Cranberry-Orange-Apple Relish Ferment<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXZfA9fBWE2ykXXJxwK0niqi1z7ShfbLOv2b39RkaBT_On1k8HhaDxx3IlIlV1wemSDK-uyoahyphenhyphenyGzoHN2vtfQPm8o3PagCuhyLLR_5UPyX7WSH9wU7QDKComycfzv8fG1O_sLUvYPqM/s1600/IMG_1249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXZfA9fBWE2ykXXJxwK0niqi1z7ShfbLOv2b39RkaBT_On1k8HhaDxx3IlIlV1wemSDK-uyoahyphenhyphenyGzoHN2vtfQPm8o3PagCuhyLLR_5UPyX7WSH9wU7QDKComycfzv8fG1O_sLUvYPqM/s1600/IMG_1249.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Pickled" brined sardines, Cranberry Relish Ferment</td></tr>
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In my last post I said I had cranberries to make a ferment with. I'll give you the recipe. It's my favorite winter ferment, and while fresh cranberries are in the store ... tis the season to keep making it. I jar it up in pint-size canning jars and store it in my cool (wine) cellar. Then can keep eating it till gone. Like I just ate, finishing one up from last year. I like to mix in my soaked and dried crispy walnuts and sometimes mix it with yogurt.<br />
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I've mentioned it before, but my favorite ferment book is - <i>The Complete Idiots Guide to Fermenting Foods</i>. This recipe comes from it. The book has a lot of similar recipes as Sally Fallon's <i>Nourishing Traditions</i> - but a lot more, and more taste friendly to us (Sally Fallon's book has WAY MORE in another way - an encyclopedia of info, like my soaked, crispy nuts ... and why). Like I need to start another Ginger Bug for the Ginger Soda which we've been missing. The Pickled Herring (I did Sardines) is in one of the jars I'm showing you a pic of, is in the book too. I often make larger batches than she does. She, Wardeh Harmon, probably does too, but is making the book user friendly with quart canning jar sizes. So here goes with my 3 Liter size amount -<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobtvdeVP0_yLoQg7U0PbKEoYECY_EqxxNdZYRVw6aYTAa6l5tK63_bmJu7esWorjoYUKB6HEOdGPKheaSUGHppSQkk-H23UYP0bsmTS8tWFJie0vJsxzWlnP9Q6SO4pO8twDcwoFDm2E/s1600/IMG_1245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobtvdeVP0_yLoQg7U0PbKEoYECY_EqxxNdZYRVw6aYTAa6l5tK63_bmJu7esWorjoYUKB6HEOdGPKheaSUGHppSQkk-H23UYP0bsmTS8tWFJie0vJsxzWlnP9Q6SO4pO8twDcwoFDm2E/s1600/IMG_1245.JPG" height="240" width="320" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Pulse in Food Processor</td></tr>
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<h2>
Cranberry-Orange-Apple Relish Ferment</h2>
About 36oz of cranberries, rinse well<br />
10 tangelos (usually no seeds), wash skins<br />
4-6 apples depending on size (more is fine), washed<br />
3/4 cup organic raisins<br />
3/4 cup shy of sucanat<br />
2 heaping tsp of cinnamon (I suppose I could just say 1 Tb)<br />
1 Tb Real Salt<br />
<u>1/3 C Kefir or yogurt whey</u><br />
1 lemon's juice to cover top of ingredients in jar<br />
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Combine first 5 ingredients, in batches, pulsing in food processor. You want to chop somewhat fine, not puree. Combine all in large bowl to mix well. I like to do all my ferments starting in a large bowl - both sugar or salt start breaking down the juices in the veggies or fruits for your "brine". Some people, like with sauerkraut will stomp and stomp with a maul, taking a lot of muscle, to break things down. As I said, I prefer the large bowl method. Plus, I'm getting older and don't like to do that, or can't do that, much muscle/ hand use! Mine turn out just fine. They do create more juices in the ferment container, so leave some head space. Also submerge whatever you're doing beneath the brine. Online shows lots of people's methods. I bought glass weights on EBay, and my Pickl-It jars came with glass weights.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMDAeUmWIWdP6sl1pn32HDzPmWX_SYpZqm94lgR5nAU8O8D76vJNyHOdatfIxda1wFu_8bNq6XknrxT2wyBDl5fVg92A3LgvGDe7XCDmPkABn1o-xDCUrZ56j1bYGTkYkpQcKcaajbi0/s1600/IMG_1247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMDAeUmWIWdP6sl1pn32HDzPmWX_SYpZqm94lgR5nAU8O8D76vJNyHOdatfIxda1wFu_8bNq6XknrxT2wyBDl5fVg92A3LgvGDe7XCDmPkABn1o-xDCUrZ56j1bYGTkYkpQcKcaajbi0/s1600/IMG_1247.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix all ingredients in a large bowl</td></tr>
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A lot of my ferments I leave out 2-3 weeks. This cranberry ferment I leave out several days to a week and then jar up and refrig or cool storage. The sardine "pickle" (it's not in vinegar, but a salt brine) was out 24 hrs and then refrigerated.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sihllSlGBA6EVVxVkGU-E8h9CwOfXzRW_jOrS1NV3rC9mHEoSP78u6FKoghbU_ovQ-t8vG8okuiBC2lbJbGqbUFVDaaFTYIGA91wvijoaeM6FYFvBgbkwGJkCSzQwrF8hzs9F9GGLs4/s1600/IMG_1248.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sihllSlGBA6EVVxVkGU-E8h9CwOfXzRW_jOrS1NV3rC9mHEoSP78u6FKoghbU_ovQ-t8vG8okuiBC2lbJbGqbUFVDaaFTYIGA91wvijoaeM6FYFvBgbkwGJkCSzQwrF8hzs9F9GGLs4/s1600/IMG_1248.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sardines</td></tr>
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I said in the last post that I'm smoking the rest of the sardines. I did. Yum. We froze what's left for pulling out to flavor stuff, kinda like canned sardines. I like mixing with avacado and spreading on toast, having with salad . . .<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-OhyphenhyphenxL5Usb1vNU6Y-HB7tSfXkQAJb4MkI0Si-wEtuoTDU-XVIPRC3NzzQlKShz2qMzPgp1dpIaD250xM0J7N3sFPZEJKLEIFuV_Jym_pzHt6hJo5rFRVO0vCnT7ynj4QwpZOBGtsqJg/s1600/IMG_1271.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-OhyphenhyphenxL5Usb1vNU6Y-HB7tSfXkQAJb4MkI0Si-wEtuoTDU-XVIPRC3NzzQlKShz2qMzPgp1dpIaD250xM0J7N3sFPZEJKLEIFuV_Jym_pzHt6hJo5rFRVO0vCnT7ynj4QwpZOBGtsqJg/s1600/IMG_1271.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masterbuilt Electric Smoker</td></tr>
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<br />Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-75678552098025848162014-01-06T09:51:00.000-07:002014-01-06T18:28:18.755-07:002013<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0fOCesati_pSupfixrtrbFodD0KZlf6AIWD-ODrhBJ-dyFUoUJb6amC_PITIm86IJaFCKXeKgXS8C9twVkVsAyeF5P4aGPQ0On9rCL09rA9rQQVjvj0qswhT000ZZOkuHSwCIf3e2Zc/s1600/1076948_550314835003600_1098240323_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0fOCesati_pSupfixrtrbFodD0KZlf6AIWD-ODrhBJ-dyFUoUJb6amC_PITIm86IJaFCKXeKgXS8C9twVkVsAyeF5P4aGPQ0On9rCL09rA9rQQVjvj0qswhT000ZZOkuHSwCIf3e2Zc/s1600/1076948_550314835003600_1098240323_o.jpg" height="218" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo of our back deck by visiting Zsuzsanna Luciano</td></tr>
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I'm afraid to title this 2013 cuz by now it gets tiring reading/ hearing of summing up the last year. And too New Year's Resolutions. I don't usually go there. But last year was quite a ride - mainly health wise - amongst some other things cooking wise. I want to start posting again . . . We'll see. Seems I'm too busy to write, tho writing is one of the many things I love to do.<br />
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Like today. It's January 6, Eucharist Day, Magi visited the Christ child on the Church calendar. It's my day (usually) for putting away Christmas decor. Our tree IS brown, so last night was the last lighting of the tree. BUT I also had Sardines mailed to me from I Love Blue Sea - 3 pounds. I'm going to "pickle" them, as you can with all small fish and white fish - typically herring. But I'm planning on doing more of the ferment version, without the vinegar. I still have some cranberries for my favorite wintertime ferment (I posted about it before). I'm not going to ferment all the sardines.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-ZRmK0D8rL7sYDAIjcfvFCxqanZyWBNBq8CKss4OX3Iv1RJrOG1aKKM442Puzqm52SmoY-hb7wqKjQncmmQPF6Ftenm3klsWuezxk6a6KWKak60a9VfmaNcFhyiuQSRYggmmoB0KD6g/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-ZRmK0D8rL7sYDAIjcfvFCxqanZyWBNBq8CKss4OX3Iv1RJrOG1aKKM442Puzqm52SmoY-hb7wqKjQncmmQPF6Ftenm3klsWuezxk6a6KWKak60a9VfmaNcFhyiuQSRYggmmoB0KD6g/s1600/IMG_1005.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden produce ferments - sauerkraut, dilly beans, zucchini relish, and kimchi</td></tr>
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I got an electric smoker in November, so going to smoke a lot of sardines too. We're loving the smoker. My reasoning, finally, for getting the smoker, is all the grass-fed beef we have in the freezer - 1/2 a cow! Unless slow cooked in the oven, and the ground beef is out of this world! all the steak style cooking, including grilling, has not been a good experience - it's tough - not enough marbled fat like modern beef (the last century?). So I figured a smoker is slow cooking as well as giving that luscious grilled flavor. I don't use a lot of smoke - usually just 2 feedings of pellets and soaked wood chips in the first hour. Everything has been great! Turkey at Thanksgiving (going to do 2 smaller turkeys from now on - one stuffed and in oven for good stuffing and gravy). The steaks have been awesome. Did some bacon as a trial run before getting a whole pig to add to the freezer later this month - bacon was awesome. Pulled pork, pork chops, and loved the roaster chicken. We even smoked our Swedish potato sausage we make every Christmas, instead of the typical boiling, and it was great.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmUU9c7bwWAh__LB8WrrOC1_VfEWv7ZcVwSttacAuJXK1vAmBkAyZy9KybS1uucMtoSt0XPs27syODouGLKQ26vKXc2AE-28YAWt11FFVoe-TV6cw7yqziHPt_HoKADxva5TJvEXLuDY/s1600/IMG_1053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmUU9c7bwWAh__LB8WrrOC1_VfEWv7ZcVwSttacAuJXK1vAmBkAyZy9KybS1uucMtoSt0XPs27syODouGLKQ26vKXc2AE-28YAWt11FFVoe-TV6cw7yqziHPt_HoKADxva5TJvEXLuDY/s1600/IMG_1053.jpg" height="506" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving smoked Turkey - everyone's preferred meat!</td></tr>
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So today - some ferments and smoking (I have a "smoking jacket" and hat which I think is so funny!). Oh, I also have some sourdough started yesterday to form into loaves and bake either today or tomorrow morning. That's the other food thing I'm in love with - making sourdough bread! And the book that transformed the whole process is the <i>Tartine</i>. Chad Robertson just came out with <i>Tartine 3</i>, hot off the press I got it, and am in love!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0d6pzm0qRUQKid2KfOst7ZQoVZ9FI7Hder2eDLWj9Clt_cqxOgyZRq0ta8bNrgvsCo45xA6WL-O6vDUlAH1tznfoI3VNFisoTBALbL-HpvbuNNvnOAplJ_b0eQxiGaiMKoFE74jQZsQ/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0d6pzm0qRUQKid2KfOst7ZQoVZ9FI7Hder2eDLWj9Clt_cqxOgyZRq0ta8bNrgvsCo45xA6WL-O6vDUlAH1tznfoI3VNFisoTBALbL-HpvbuNNvnOAplJ_b0eQxiGaiMKoFE74jQZsQ/s1600/IMG_0974.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough bread</td></tr>
</tbody></table>
<br />
I did mention my health. Quite the year! Things I complained to a nutritionist friend of mine had me tested. I was diagnosed in February, big time, as Adrenal Fatigued. I researched a lot, and still occasionally read along that line and in conjunction with Candidiasis. They can have a connection. Then further testing, is not absorbing nutrients. Hard to take when living and eating so well. Primarily B12 deficient - which is another weird thing when we have chickens and eat tons of eggs, as well as all the meats in the freezers. And oh . . . also diagnosed with Trigeminal Neuralgia, which is not fun - when it's kicking up, it's very painful - checking that out more this year. My mantra last year was "You Gotta Keep Dancing"!!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrkw9QZQPhDP-pGmZwo0VmOX6EqjbMei5wZKay3XTHlny_2FCfkc2mNcIKswwZOGe1YSPqsEJoydz6Qflk4fTNWzvvTJeXfNsyj7kjvhrYR5Wx7UpjcQqZXTd74rbGroiQcbzFiVWG0o/s1600/20130913_105551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrkw9QZQPhDP-pGmZwo0VmOX6EqjbMei5wZKay3XTHlny_2FCfkc2mNcIKswwZOGe1YSPqsEJoydz6Qflk4fTNWzvvTJeXfNsyj7kjvhrYR5Wx7UpjcQqZXTd74rbGroiQcbzFiVWG0o/s1600/20130913_105551.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kitchen garden</td></tr>
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<br />
Moving on . . . I gardened big time. I'm thinking I'm done with buying plants, unless a great deal on some fruiting tree or bush that's different from anything I have. Froze a lot of beans and broccoli and kale. Dried a lot of zucchini and tomatoes. And all this living at an altitude of 8,000 feet. Like growing corn and having enough to freeze. That's quite a feat! (Ah, another homophone to tell my grandson: feet and feat - he's collecting them!)(Oh, our 5th Grandchild was born.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRgkArc1BJc7RxZtYCSx6MuXPmgH2ytBcUdWtwvotnbBVUjsEP63vUrt-43FSpuKuAsCZ4BCCXOEmshWVC9LMFqicfp9tfS8pJ-oAuE138NclItByDX5HC3AqglxSbr7yRkOqfS1SlQI/s1600/IMG_0996.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRgkArc1BJc7RxZtYCSx6MuXPmgH2ytBcUdWtwvotnbBVUjsEP63vUrt-43FSpuKuAsCZ4BCCXOEmshWVC9LMFqicfp9tfS8pJ-oAuE138NclItByDX5HC3AqglxSbr7yRkOqfS1SlQI/s1600/IMG_0996.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tail end of broccoli, green beans and kale to freeze</td></tr>
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<br />
I joined Denver's Botanical Gardens and walked around there a lot with my Master Gardener friend. We also took lots of classes together. Like greenhouse gardening and propagation and seed saving. So that's the new venture - tho that's how I've gotten tomatoes at this altitude in the first place. And I've scattered seeds forever, which is how my wildflower and perennial beds look lush. But on to improving it all and more propagating.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbzaZcgmo-l14P1ARCcddxGWoDXuWbsmhFygILB3-gXF2fNU3bHw1Nkx5x3dP3-GDuAex0AmeBurlZi5d5_oo8DgWQedvbzqV2_h2435ayAisx_F_Dn3KkwYIvNjxJ8yJwEVd0TFIosc/s1600/1071632_550314908336926_1614773403_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbzaZcgmo-l14P1ARCcddxGWoDXuWbsmhFygILB3-gXF2fNU3bHw1Nkx5x3dP3-GDuAex0AmeBurlZi5d5_oo8DgWQedvbzqV2_h2435ayAisx_F_Dn3KkwYIvNjxJ8yJwEVd0TFIosc/s1600/1071632_550314908336926_1614773403_o.jpg" height="178" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo of our sunroom/ greenhouse by visiting Zsuzsanna Luciano</td></tr>
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So what will this next year look like? Garden planning and ordering some seeds right now, hoping to do more seed saving. We moved my studio space to a brighter and warmer room, so more sewing and weaving (which ends up involving spinning and dyeing)? Always food prep gourmet with real foods!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgaKuDbxSVrbM1GvyxKi6iHraf344m0W50O3dI7bDuzVMpfp4V0wjr5bn9AG5ujBivWKR5y_f2HEy9vAQjkgkbe_phZ5I12rFV1-LuRGsmmLmthzVPuqvf6sWSxwnLBetPzeYWcJ1L9A/s1600/IMG_4774.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgaKuDbxSVrbM1GvyxKi6iHraf344m0W50O3dI7bDuzVMpfp4V0wjr5bn9AG5ujBivWKR5y_f2HEy9vAQjkgkbe_phZ5I12rFV1-LuRGsmmLmthzVPuqvf6sWSxwnLBetPzeYWcJ1L9A/s1600/IMG_4774.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A large loom I'm selling - if anyone's interested!</td></tr>
</tbody></table>
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Have a good year!Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-89497176536309552052013-06-03T11:51:00.000-06:002013-06-03T11:51:26.529-06:00Eggs in a Sausage Nest<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgsRdI4FDbOkEDrAUOkeG6QYnmIsczDSiSkDWgD4BkZY4kmZxUJO6pVfZ8HmHVMJZY63X_19q37jBvfQsp9wymmLU8fed8dOOg0d7Wpfsaro83D1AO6KWCy-A_rA8BYqMc2T0tVWtjqU/s1600/IMG_0439.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgsRdI4FDbOkEDrAUOkeG6QYnmIsczDSiSkDWgD4BkZY4kmZxUJO6pVfZ8HmHVMJZY63X_19q37jBvfQsp9wymmLU8fed8dOOg0d7Wpfsaro83D1AO6KWCy-A_rA8BYqMc2T0tVWtjqU/s640/IMG_0439.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs in a Nest</td></tr>
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Needed something around for Monte to snack on. I'd seen this idea online without details. After seeing lots of other recipes that sounded good from the same book . . . I ordered it - <a href="http://www.amazon.com/Eat-Like-Dinosaur-Guidebook-Gluten-free/dp/1936608871/ref=sr_1_1?s=books&ie=UTF8&qid=1370278804&sr=1-1&keywords=eat+like+a+dinosaur" target="_blank"><i>Eat Like a Dinosaur</i></a>. Though I don't just eat Paleo, I'd eat anything someone classified as Paleo. I've not tried anything else from the book, nor really read anything. Thumbing through ... I like the looks. So that's all I can say about it.<br />
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We get pastured meat from our raw milk dairy (can't ever eat meat from stores again - so spoiled!) - beef, pork and occasional chickens. The eggs are from our own chickens - so spoiled there too, especially since they eat a special feed that has no corn or soybeans, thus no GMO, but higher quality grains, lentils, peas and herbs, and of coarse all the household chicken scraps including fermented stuff (like old bread, soaked cereal, crepes, kefir grains, ginger from brewing ginger ale . . .). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Y5XgjgkvL0m5UcyEgV-JaDolscN85ZaBZ3HE8JwPYCjTWjb-iub9hEWMNSOKUkWQaaki5VTlieIOF1gxD-pRhBeT8LQCzx-G1h1VBdS15I8biq-692eJ4bWI76zAQBQdLwtZiBWNZlU/s1600/IMG_0437.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Y5XgjgkvL0m5UcyEgV-JaDolscN85ZaBZ3HE8JwPYCjTWjb-iub9hEWMNSOKUkWQaaki5VTlieIOF1gxD-pRhBeT8LQCzx-G1h1VBdS15I8biq-692eJ4bWI76zAQBQdLwtZiBWNZlU/s640/IMG_0437.JPG" width="640" /></a></div>
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<h3>
EGGS IN A SAUSAGE NEST</h3>
1/2 lb quality breakfast sausage (pastured animal best)<br />
12 eggs<br />
2 Tb olive oil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyV5T7PpERXexNQBJosVI7IeoKht-N3aS7-lFOmHJdCnaQgl43Z8uv15l7jrZn8Yxwde9OgTUzHJMA8S-sNvi9JnRUO-VgGj4dO9UAs6uDHecXIyQcwdht49lCQ4SE8vXk00SoJ9TkMc/s1600/IMG_0438.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyV5T7PpERXexNQBJosVI7IeoKht-N3aS7-lFOmHJdCnaQgl43Z8uv15l7jrZn8Yxwde9OgTUzHJMA8S-sNvi9JnRUO-VgGj4dO9UAs6uDHecXIyQcwdht49lCQ4SE8vXk00SoJ9TkMc/s640/IMG_0438.JPG" width="640" /></a></div>
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That's the book's ingredients. Use a soup spoon to get about a tablespoon of the sausage meat. I used my hand to start spreading thin, then finished pressing into muffin tin filling it up the sides. Next time I'm not using the silicone fillers you see pictured - they are too small and the egg goes over making a mess of the tin. Nice idea. I need bigger silicone muffin thingys - I think I'll just get a silicone muffin "pan".<br />
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You'll notice in the cooked nests that the sausage shrunk way down. So next time, with bigger muffin holes, I'll press the sausage up the sides higher. Anyway, crack the egg into the sausage nest. Sprinkle with seasoning. I used salt and pepper. Then drizzle on a bit of olive oil.<br />
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Bake at 350 degrees for 25-30 minutes - to your liking. Let rest about 5 minutes. Use table knife to help release the nests if you didn't use silicone. And oh ... if you don't use silicone you should grease your tins.<br />
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Monte likes them!Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-48342055759804462792013-05-23T09:39:00.002-06:002013-05-23T09:39:57.248-06:00Spring SeasonLife is full, thus I've not posted. I'm going to post a string of photos to show what's happening. This is the season of new life: new chicks, garden cleaning and preparation and planting, greenhouse is full, learning the art of sourdough breads . . .<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSoZ9-qkSY81dv4ihrKI8DGfCdCGg2sTuTofNHj864BCX89Aelq05EdXWrhB3XAiD2JgPGHMOkfJyM1YKZEOJP5k4bwz8XPDqA2zSkI_1Yhmsv6WYEpddEAtPtes_6ezRy6RcxJwjo8M/s1600/465132_10151453499718380_1642139812_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSoZ9-qkSY81dv4ihrKI8DGfCdCGg2sTuTofNHj864BCX89Aelq05EdXWrhB3XAiD2JgPGHMOkfJyM1YKZEOJP5k4bwz8XPDqA2zSkI_1Yhmsv6WYEpddEAtPtes_6ezRy6RcxJwjo8M/s640/465132_10151453499718380_1642139812_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First campfire of the season</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip824r_5u5dA2YgeIi-8AXwR9T_41BcLeEqrxKzQKaBKNr2bqNouoPaQmCzRyt0lxDeavppkyck6xbGfFQ8_0p1KJYIUmNwW8PmDSwClCLwyU06FGKCFKjLxdh7BUwIVG6dnYCgWTUFbU/s1600/468366_10201154445687233_1565318955_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip824r_5u5dA2YgeIi-8AXwR9T_41BcLeEqrxKzQKaBKNr2bqNouoPaQmCzRyt0lxDeavppkyck6xbGfFQ8_0p1KJYIUmNwW8PmDSwClCLwyU06FGKCFKjLxdh7BUwIVG6dnYCgWTUFbU/s640/468366_10201154445687233_1565318955_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New Chicks</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyMhal7xgRE8orDKIhdFFvbCoI6j8jfB7kO6jCjJxYSTKJG5pPcIQpcCaOW6SmjGaavlHEzOG-iIuih3LXPR4-5UJaRAH8rjMhwjMWhVNbkB2zQO8sf6MxoTNvoKqvIU7rU5O5otA7cM/s1600/IMG_0298.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyMhal7xgRE8orDKIhdFFvbCoI6j8jfB7kO6jCjJxYSTKJG5pPcIQpcCaOW6SmjGaavlHEzOG-iIuih3LXPR4-5UJaRAH8rjMhwjMWhVNbkB2zQO8sf6MxoTNvoKqvIU7rU5O5otA7cM/s640/IMG_0298.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is the snow done?!!!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUSl8tn1WfJhRLUOaOd9Wnbh6uyzKiG5Fa0Ha-K-0_dXqvdSmTz5-jD0x3DN1UNwVdbdP3tsK7uWNHToMII11C22Vc0UfIl6TxtjT7dB4t35SBsvUGuQFzwLD3uPYMzg9xadc9wtEzw4/s1600/IMG_0410.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUSl8tn1WfJhRLUOaOd9Wnbh6uyzKiG5Fa0Ha-K-0_dXqvdSmTz5-jD0x3DN1UNwVdbdP3tsK7uWNHToMII11C22Vc0UfIl6TxtjT7dB4t35SBsvUGuQFzwLD3uPYMzg9xadc9wtEzw4/s320/IMG_0410.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside gardens cleaned up / outside greenhouse in background</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaMdvSXOpzuP4-aZl2v83alvDgtxGHeTvX0LNBStg8ltX3wLrZc9y9HDykTjovKCijTrJlMkTUz8Ih2mizA-8cMCiFkpx9BAIo1pS6mbsP0FzSyVF_wvqr0Uc9szmNGG0Cm0cDuINvBY/s1600/IMG_0320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaMdvSXOpzuP4-aZl2v83alvDgtxGHeTvX0LNBStg8ltX3wLrZc9y9HDykTjovKCijTrJlMkTUz8Ih2mizA-8cMCiFkpx9BAIo1pS6mbsP0FzSyVF_wvqr0Uc9szmNGG0Cm0cDuINvBY/s640/IMG_0320.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach and greens in outside greenhouse</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bZBP3NC2y4O1Ce9JQkWiX3-VdS7WiRJuB4VyPE38I3a54ea97dtDNIr9nuOFD9Qrh-QE25dO-dAsKX0tFvL1HHhZVasv1iz04HWvaHTAXQlJr34ZvoTTdKPgEymkBC71tOIsyLIGTbk/s1600/IMG_0434.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bZBP3NC2y4O1Ce9JQkWiX3-VdS7WiRJuB4VyPE38I3a54ea97dtDNIr9nuOFD9Qrh-QE25dO-dAsKX0tFvL1HHhZVasv1iz04HWvaHTAXQlJr34ZvoTTdKPgEymkBC71tOIsyLIGTbk/s640/IMG_0434.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside greenhouse is FULL!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmh7Gt-dSB6l2DsYV319nTu4xuIYePp8tJUpFpvm_QYkuhHeVd4JQcaBcU9psWIkGKgRhOqHyejKQ_neJNztyz35o_hAtKOS7heiB6h540VGd2iNjgBn2a4dVdpjQbPlZ1AKW2HxAzvU/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmh7Gt-dSB6l2DsYV319nTu4xuIYePp8tJUpFpvm_QYkuhHeVd4JQcaBcU9psWIkGKgRhOqHyejKQ_neJNztyz35o_hAtKOS7heiB6h540VGd2iNjgBn2a4dVdpjQbPlZ1AKW2HxAzvU/s640/IMG_0325.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rock steps</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d8jaobO1q8KllWCVp4EWcJHMRTbRVWwgGebHaLJO0KD8LY2joVUb-qtJXHfh_XqXARjj7RruRN1ryPkErxHEVINaiTMft6pjg0ewacLgfHPvDVet297af0mtOuuaONW043243XpikuM/s1600/IMG_0427.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d8jaobO1q8KllWCVp4EWcJHMRTbRVWwgGebHaLJO0KD8LY2joVUb-qtJXHfh_XqXARjj7RruRN1ryPkErxHEVINaiTMft6pjg0ewacLgfHPvDVet297af0mtOuuaONW043243XpikuM/s640/IMG_0427.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Early color - Tarda Tulips and Grape Hyacinths</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6UPIkq9l_E_M3fYkciZVB-qsiUmX5gaauuz5tZO_lOPHk_Pk7PelXrgZ_dukTE88HPN_tyo28qIhHWwtjm5_WJVAhX9kLn6OSSeWKBsQVoBOfwRzQGZMCjE1Q4l7Tb5xvUOcbwNBYYY/s1600/IMG_0362.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6UPIkq9l_E_M3fYkciZVB-qsiUmX5gaauuz5tZO_lOPHk_Pk7PelXrgZ_dukTE88HPN_tyo28qIhHWwtjm5_WJVAhX9kLn6OSSeWKBsQVoBOfwRzQGZMCjE1Q4l7Tb5xvUOcbwNBYYY/s640/IMG_0362.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hardening off cole family greenhouse starts</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKS7hFYzvyXZoZW5aBN8XBwqXUHRGCDJQuNtzvBGw9pj_Toii0HuglQsHEJWyAqWAVms9kjJDuKXyoD8vNIU9Hpjy1ZFUgUj5CR3J8s-ZP6SpEXoB2cymk0w63-IU2pXIMWhp5r_Q0B8g/s1600/IMG_0853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKS7hFYzvyXZoZW5aBN8XBwqXUHRGCDJQuNtzvBGw9pj_Toii0HuglQsHEJWyAqWAVms9kjJDuKXyoD8vNIU9Hpjy1ZFUgUj5CR3J8s-ZP6SpEXoB2cymk0w63-IU2pXIMWhp5r_Q0B8g/s640/IMG_0853.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mastering the Art of Sourdough bread making</td></tr>
</tbody></table>
Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-80490197764587801472013-04-15T14:51:00.000-06:002013-04-15T14:51:24.015-06:00Greenhouse<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yzqWBPIGToqDAFBtDoAfCn-8H5rnNT6lu3RkRXwS9XSPg2GoywyJYqhdRTM5m-gq0JxtSAQXAsJiXGyOrI69Me3pRODBDQkSLDSwfYcLMcmu_4Bm_ra8jFTP8qpA9yQ0KMhkpB9Jchg/s1600/IMG_0289.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yzqWBPIGToqDAFBtDoAfCn-8H5rnNT6lu3RkRXwS9XSPg2GoywyJYqhdRTM5m-gq0JxtSAQXAsJiXGyOrI69Me3pRODBDQkSLDSwfYcLMcmu_4Bm_ra8jFTP8qpA9yQ0KMhkpB9Jchg/s640/IMG_0289.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My greenhouse. This house/ sink wall will get finished off this year really nice. Brick floor is set in sand.</td></tr>
</tbody></table>
My greenhouse is attached to our home. You walk through it from our dining area of our great room to go outside to our pergola and backyard. It should just be a nice sitting area, but this time of year it functions as a greenhouse with lots of garden seedlings getting an early start.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyVbL1ErL13gP7-OvdXYfx_ZV00hIhgib0O3lksDtNcokArIZxRb2w3lTAE9yqofcp2Hoy8KM6ZKtR1pNhBHCiF7u3MmuggJ14Pd6IOmMWvhfk-kTGCzvQ0izjyQdQqJTCB4qnqlWdUQ/s1600/IMG_0290.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyVbL1ErL13gP7-OvdXYfx_ZV00hIhgib0O3lksDtNcokArIZxRb2w3lTAE9yqofcp2Hoy8KM6ZKtR1pNhBHCiF7u3MmuggJ14Pd6IOmMWvhfk-kTGCzvQ0izjyQdQqJTCB4qnqlWdUQ/s640/IMG_0290.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Planting shelf with heat coils and grow lights.</td></tr>
</tbody></table>
<br />
<br />
The table height shelf in the greenhouse has heat coils installed to help seedling flats get a good start, then I unplug the heat coils as the plants are growing so to get them acclimated to cooler temps. Grow lights sit on this shelf.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfTXxJQTHnHUKTxP4YiMdIt81DdSCvCc-2kIBWBanNjt02-eBt8HGyZ-i8HVY_lg1JhmDCKyWqEH10JIpZTCZQRDXIR8lmO1wNNRGt0tQ7ke1eCMescZDeIQhyDdHWm_5IvxldxJdG04/s1600/IMG_0292.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfTXxJQTHnHUKTxP4YiMdIt81DdSCvCc-2kIBWBanNjt02-eBt8HGyZ-i8HVY_lg1JhmDCKyWqEH10JIpZTCZQRDXIR8lmO1wNNRGt0tQ7ke1eCMescZDeIQhyDdHWm_5IvxldxJdG04/s640/IMG_0292.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seedlings of broccoli, cauliflower, kale, collar greens, parsley, tomatoes, eggplant, flowers, herbs, chard . . .</td></tr>
</tbody></table>
<br />
<br />
We're going to dismantle the shelf this year once the Spring season of plant starts is over. I want it to be a nice room. The shelf and under it have become a storage area that I don't want to look at anymore.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuQpvxOOKv7iA4E3GlhqH0w-Aj9bYtOkRgvtCRZxFFXUcV1IxsvU8jAFNsm6xStDnWwP8E-lSr_J0R-fgLKigJX7cM-suBJmYPpATmJcQ-6yBaVCbnRfXlHasFTN_AalM-S3ghDDwCPs/s1600/IMG_0293.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuQpvxOOKv7iA4E3GlhqH0w-Aj9bYtOkRgvtCRZxFFXUcV1IxsvU8jAFNsm6xStDnWwP8E-lSr_J0R-fgLKigJX7cM-suBJmYPpATmJcQ-6yBaVCbnRfXlHasFTN_AalM-S3ghDDwCPs/s640/IMG_0293.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grapevine with Clematis, garlic chives, hostas, nicotiana, lilly of the valley, ferns ...</td></tr>
</tbody></table>
There is a sink counter on the house wall that will remain. The grape vine growing from the ground on the far end will remain. There's a nice raised brick area next to the window expanse with slatted wood top that would be pretty with potted plants on it.<br />
<br />
Outside this window expanse is an outside greenhouse - like a tall cold frame. I've got salady stuff in there that didn't grow much over winter, but they didn't freeze and die. The plants are now taking off and we're starting to add them to our salads. <br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM96c3Xt9QjAoVuVnbQOgMVZpzjeD_Q6G4QwbdDnWxkbsFxrEMKs84Ym6ctrjwent_dUZLg26mYK0AZlI-Lj81mQtwUEM2QrZQSRoSpEN5t0Y3IGBwAAnhm4F9UbBjZXyYf-JJYL8X2qk/s1600/IMG_0291.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM96c3Xt9QjAoVuVnbQOgMVZpzjeD_Q6G4QwbdDnWxkbsFxrEMKs84Ym6ctrjwent_dUZLg26mYK0AZlI-Lj81mQtwUEM2QrZQSRoSpEN5t0Y3IGBwAAnhm4F9UbBjZXyYf-JJYL8X2qk/s640/IMG_0291.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime tree and Fig tree, as well as Jasmine are in large pots on castors. Then there's geranium pots and herbs. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-5dEcOp-8knWcTUkWhJtOE0BOmHcg4zx5EH48ysie7S94AFFoyXYIefxu9-rlHxPIzhI8OfcxOS_23bQJ-vo4hcLwwDS_woG0IZGeASedLWhkO2wfhrI1Y5t9gf4wHkcUT8lqsHMx8k/s1600/IMG_0294.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-5dEcOp-8knWcTUkWhJtOE0BOmHcg4zx5EH48ysie7S94AFFoyXYIefxu9-rlHxPIzhI8OfcxOS_23bQJ-vo4hcLwwDS_woG0IZGeASedLWhkO2wfhrI1Y5t9gf4wHkcUT8lqsHMx8k/s640/IMG_0294.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's April 15 and snowing - 3 more days of snow to come!</td></tr>
</tbody></table>
<br />Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-30991532335200621042013-04-09T12:02:00.002-06:002013-08-13T20:06:27.319-06:00Bacon-Wrapped Jalapeno PoppersI've always loved jalapeno poppers. I've been seeing more posts on simply cutting them in half, which is brilliant. It is too hard to try and slit, remove seeds, and stuff. And then too, your first bite bursts it open and cheese oozes out all over. So this is now my "keeper" of an appetizer recipe!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0SNhPF3LSGo70sytFeLoJddFvf4r68KzFnlT_9Rp1xMBfh1O7UuN9XxNV2tpGA97IS07QYf8gDE2sQbFRyp_2Uc2V-774fKCk50gsLn7l6uqM1doLsD9asjBlQ86b76W_tQ6Eg3jkeo/s1600/IMG_0766.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0SNhPF3LSGo70sytFeLoJddFvf4r68KzFnlT_9Rp1xMBfh1O7UuN9XxNV2tpGA97IS07QYf8gDE2sQbFRyp_2Uc2V-774fKCk50gsLn7l6uqM1doLsD9asjBlQ86b76W_tQ6Eg3jkeo/s640/IMG_0766.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lonely, bacon-wrapped jalapeno popper</td></tr>
</tbody></table>
<br />
<br />
I saved out two for a picture, but Monte ate
one. I made two batches in the past week. We were invited
to new neighbors for grilled hamburgers and I brought the appetizer.
Then Sunday, Dawson with some of his wife, Sarah's, family and neighbors,
came to do Ukrainian eggs and a meal (see my post on <a href="http://homemakingbeyondmaintenance.blogspot.com/2013/03/ukrainian-pysanky-egg-dyeing.html" target="_blank">Ukrainian egg dyeing tutorial</a>). Dawson pulled the stored box of dyes from the garage, set it up and cleaned it up - thank you Dawson!<br />
<br />
I
made a meal of roasted brined chickens over a bed of roasting veggies,
salad with homemade salad dressings (one a dairy kefir caesar I love,
and need to post about), and homemade bread. But I did the jalapeno
popper appetizer first while prepping the chickens and veggies.<br />
<br />
<h2>
Bacon-Wrapped Jalapeno Poppers</h2>
About a dozen jalapenos - stem, cut in half, and de-seed (wear gloves!)<br />
8 oz of cream cheese, room temp<br />
1 cup shredded cheddar cheese<br />
1# bacon - cut in half<br />
<br />
Fill
each pepper half by pressing in the cream cheese and then press on the
grated cheese. Wrap each with bacon half, stretching it to wrap around once or twice, ends to the back, and set on
baking pan to bake at 450 degrees till bacon is done - about 15-25
minutes. Serve.<br />
<br />
I usually buy everything organic or
pastured. Our Costco carries the Kerry Gold Irish Cheddar Cheese (as
too, their butter) which is pastured - and I stock up on them! I also
get bacon without the nitrates, hormones and antibiotics as well.<br />
<br />
Shared with: <a href="http://gnowfglins.com/2013/04/11/simple-lives-thursday-142/#" target="_blank">Simple Lives Thursday</a>, <a href="http://www.theprairiehomestead.com/2013/04/homestead-barn-hop-106.html" target="_blank">Homestead Barn Hop</a>,<a href="http://grannysvitalvittles.com/scratch-cookin-tuesday-492013/?utm_source=rss&utm_medium=rss&utm_campaign=scratch-cookin-tuesday-492013" target="_blank"> Granny's Vitals</a>, <a href="http://www.foodrenegade.com/fight-back-friday-april-5th/" target="_blank">Food Renegade</a>, <a href="http://myculturedpalate.com/blog/2013/04/03/tasty-traditions-21/" target="_blank">Tasty Traditions</a>, <a href="http://www.the-chicken-chick.com/" target="_blank">Clever Chicks Blog Hop</a>, <a href="http://www.picklemetoo.com/2013/04/09/traditional-tuesday-nutritious-and-delicious-42/" target="_blank">Traditional Tuesday</a> Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-835006258897515942013-04-09T10:16:00.000-06:002013-04-09T10:46:34.154-06:00Living Out of a Suitcase<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iMKOFIZ-pXaP47mPG4owOC47oBigmAEY37j5t88FqG-h6g3y1g7qzvn_lZgbSZ85UHOyikUzYsLpKIxehrVC93CTIQyESWL7VCalJKG-hqTNXolNOCk46dI1HLWiRWoP2-M1VsrfTmU/s1600/IMG_0249.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iMKOFIZ-pXaP47mPG4owOC47oBigmAEY37j5t88FqG-h6g3y1g7qzvn_lZgbSZ85UHOyikUzYsLpKIxehrVC93CTIQyESWL7VCalJKG-hqTNXolNOCk46dI1HLWiRWoP2-M1VsrfTmU/s640/IMG_0249.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daughter Heather</td></tr>
</tbody></table>
Monte and me took a road trip. We first visited our daughter and two grandkids. We helped get their gardening spaces planted with veggies. Monte and Bill with four-year-old Will went and got soil prep ingredients, and once home prepared the soil for planting. Heather and me with one-year-old Bridget went our way to get plants and seeds.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrkPVlIoeYzPeUoPl7mIf95uYiQkGUs4ZJbORHNPEvVgEPu6WHuJekdwAlc7Ii9xUz1jpSAZJSeVw2XKbk-3E6HylBiSiNPExe4vV4HOHX-jZeNGB28ugj00PIpbwMeaX8fUtaA4YPNY/s1600/IMG_2223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrkPVlIoeYzPeUoPl7mIf95uYiQkGUs4ZJbORHNPEvVgEPu6WHuJekdwAlc7Ii9xUz1jpSAZJSeVw2XKbk-3E6HylBiSiNPExe4vV4HOHX-jZeNGB28ugj00PIpbwMeaX8fUtaA4YPNY/s640/IMG_2223.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandson Will</td></tr>
</tbody></table>
Plant starts, even including lettuce, I felt would be easier for Will to keep out of the beds, as he's been used to playing with his trucks and cars in the dirt. I put the plant markers by the plants and showed Will the pictures of the "fruit" from veggies to flowers, and we talked about them. I had him help me plant the pole bean seeds around bamboo teepees we poked into the soil, hoping this too would help him avoid playing in the dirt.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNXKfg0Kapl6c5TKQpY68AtOTf-RkhJ8nphUg2p9VNzvIBQx27lW1YEqz5E31SIF7l1rlqdYns6GJ6vBzq_3uua0hMf2FA5o2pq_ZTEHsm0nO0fDjG3VMDRRfC34OY5NPAP30lLdCkRM/s1600/IMG_2207.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNXKfg0Kapl6c5TKQpY68AtOTf-RkhJ8nphUg2p9VNzvIBQx27lW1YEqz5E31SIF7l1rlqdYns6GJ6vBzq_3uua0hMf2FA5o2pq_ZTEHsm0nO0fDjG3VMDRRfC34OY5NPAP30lLdCkRM/s640/IMG_2207.jpg" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granddaughter Bridget</td></tr>
</tbody></table>
Heather called and said seedlings were coming up. Oh to have a longer growing season. We're still getting snow! I have started seeds in flats in my greenhouse tho. That's how I get my urge for getting my hands in dirt, and an early start for my short season. And my outside greenhouse salad ingredients, though dormant during winter, didn't freeze, is taking off. I need to take a current picture.<br />
<br />
Next enroute was Sonita Arizona to stay with Monte's geology "partner" (tho both individual consultants they tend to do most projects together). Being close to Tucson I spent a day with my sister and Monte came for supper to visit and drive me back to Stan's. Tucson is where I spent most of my growing up years. Monte came for graduate school and met me. Before moving to 8000 feet in Colorado, we'd built a home in the Tucson Mountain desert. So I've gardened in two extremes - like a bumper crop of tomatoes in February planted at the base of a brick south facing wall in Tucson, to being able to get tomatoes, period, in the mountains - all by tricking mother nature.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPV55wurqLpo4ObqnsNrloDD5rFw-M7FePBV19-4NrdYVRiqBSmcSIdc7MLL-gURQBtPJJZ7WM9x3JP7YMBDtWUPShjJKmlKtq6THdHDQRnfSgxQbrndhgAFHCwX2rxkXJoEU9ZeCGF8/s1600/IMG_0708.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPV55wurqLpo4ObqnsNrloDD5rFw-M7FePBV19-4NrdYVRiqBSmcSIdc7MLL-gURQBtPJJZ7WM9x3JP7YMBDtWUPShjJKmlKtq6THdHDQRnfSgxQbrndhgAFHCwX2rxkXJoEU9ZeCGF8/s640/IMG_0708.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At my sister's</td></tr>
</tbody></table>
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Stan and us took a scenic drive to Apache Junction east of Phoenix for a friend's daughter's wedding. Since the southwest got lots of moisture this past winter we wanted to see the desert wildflowers - we caught the beginning of the season. And along the way we stopped at a copper mine overlook - Arizona is "The Copper State".<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggnSrx4iZQ3GzcZWD3xyGPZzWsibpO5fJu6i0UNo0X1w3dO-uiKWjdeYvpZ9Tb3lRHJxquxs7aBVFVPgffZAwcWvmubS2Mmc0bNSR468DYDYG_I3iT5lzmCBY1Ss14sLxgERs26pXRTk/s1600/IMG_0740.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggnSrx4iZQ3GzcZWD3xyGPZzWsibpO5fJu6i0UNo0X1w3dO-uiKWjdeYvpZ9Tb3lRHJxquxs7aBVFVPgffZAwcWvmubS2Mmc0bNSR468DYDYG_I3iT5lzmCBY1Ss14sLxgERs26pXRTk/s640/IMG_0740.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sonora Desert beginning to bloom</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVg3z15f1Qxg4LkGbLMNX42Bd7VRFivITTW8JgMGGQoehQzNcUx-y1Fsc0wXOIfnvWEM6YXZ8iwinJMVdwT-NmUiP_731Gf8AM5MyHqgEznhNXy4XBhdUYUqi7p4YPcCDUW6B-6yKiE_o/s1600/IMG_0730.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVg3z15f1Qxg4LkGbLMNX42Bd7VRFivITTW8JgMGGQoehQzNcUx-y1Fsc0wXOIfnvWEM6YXZ8iwinJMVdwT-NmUiP_731Gf8AM5MyHqgEznhNXy4XBhdUYUqi7p4YPcCDUW6B-6yKiE_o/s640/IMG_0730.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large Arizona copper mine</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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The next morning we dropped Stan at the Phoenix airport and met my brother and family for brunch. After visiting for a couple hours, we visited friends from our neck of the woods vacationing there. Visited for the afternoon, eating out on patio at Mexican restaurant for supper, then drove to Flagstaff to stay the night before heading home. We were going to visit some areas in eastern Utah, but since Colorado had gotten dumped on with snow, we figured it was probably chilly still with snow too.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocC4jHzOX7J1a8kolu9srAB0jlbTegujQ5jdEl7_GAGcfB8QUhAZyfEpaB1sEV74v9zGqPAPlVQEbVdlJ8TomiLHxa-U8I8acoKVc9Ips43vNl-OHk8UCxEahWoAE6P-45eDglvorHpA/s1600/884500_10151369467018380_373965855_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocC4jHzOX7J1a8kolu9srAB0jlbTegujQ5jdEl7_GAGcfB8QUhAZyfEpaB1sEV74v9zGqPAPlVQEbVdlJ8TomiLHxa-U8I8acoKVc9Ips43vNl-OHk8UCxEahWoAE6P-45eDglvorHpA/s640/884500_10151369467018380_373965855_o.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grand-daughter Scout</td></tr>
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Then Easter weekend we visited our older son's. Emery and Scout were excited to see us!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK0NBWaKpH1GSA48q_6H-0SIv-OuUyA1PuyoczEUjbVZVJ1uyTls4xZ3b3CiBchq5tE-JEuUONG2_6lBrfakv0lsjVd72vb0gYPHx4As8CVHMN0BIEW7GiUQnm4TkquC5QyfUws5cHuo/s1600/IMG_0758.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK0NBWaKpH1GSA48q_6H-0SIv-OuUyA1PuyoczEUjbVZVJ1uyTls4xZ3b3CiBchq5tE-JEuUONG2_6lBrfakv0lsjVd72vb0gYPHx4As8CVHMN0BIEW7GiUQnm4TkquC5QyfUws5cHuo/s640/IMG_0758.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three year old wrote his name!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrHjy91vPgvqr4ybMLkU41WGgHGlQ8WU4V3-2DlVtAs5WAA2h7F78sqiDu5zRf_l7kElK2uK_gfFMWUnSJwlaTS_auS_cxzWPlR2ahbI3OB4Ns19u6i2op6L1zbzi7Cc1SdUQDBz2C4g/s1600/IMG_0754.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrHjy91vPgvqr4ybMLkU41WGgHGlQ8WU4V3-2DlVtAs5WAA2h7F78sqiDu5zRf_l7kElK2uK_gfFMWUnSJwlaTS_auS_cxzWPlR2ahbI3OB4Ns19u6i2op6L1zbzi7Cc1SdUQDBz2C4g/s640/IMG_0754.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monte and Emery having cookies and milk and a discussion</td></tr>
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Remember I said Colorado got snow while we were gone? Yes, the entire state got snow. Our other son Dawson, with wife Sarah made snow "men?" And as I write this, it is snowing again!<br />
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</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlXMiR81x2MBp0Lq2xsdZhJxs6MAbM9QfxxBeGtugILBp4cD1SKSIeBkK8t35VSzDWt1SEkde7v2_LShpdX3KLz0VgytePB0yV4EhnFYNL3fDP0pbxlrpmS05e_sKkNcskfUkStOaPIE/s1600/429498_10151590222202039_1828706199_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlXMiR81x2MBp0Lq2xsdZhJxs6MAbM9QfxxBeGtugILBp4cD1SKSIeBkK8t35VSzDWt1SEkde7v2_LShpdX3KLz0VgytePB0yV4EhnFYNL3fDP0pbxlrpmS05e_sKkNcskfUkStOaPIE/s640/429498_10151590222202039_1828706199_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah and Dawson's snow creations</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmWTjx3kib11TGrQ0FnUGCw3cRxPz8Q9KoWD4v2lLCBO3xDk92POn__gwfD16V3wQMYwA87ZrsdTjgAZlRw91rblvWVEo1dlLPC9glgOoOPcqEB3q3PYnLy4FmHXax8sLESYiotAm5nI/s1600/IMG_0767.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmWTjx3kib11TGrQ0FnUGCw3cRxPz8Q9KoWD4v2lLCBO3xDk92POn__gwfD16V3wQMYwA87ZrsdTjgAZlRw91rblvWVEo1dlLPC9glgOoOPcqEB3q3PYnLy4FmHXax8sLESYiotAm5nI/s640/IMG_0767.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's snowing today ... again!</td></tr>
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Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-54564248893679753202013-03-31T09:03:00.000-06:002013-03-31T09:03:25.851-06:00Living as Easter People<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKbsyz4Yu0THw8Aa2CrctYgJFGw9_wKvUqhy6eHVKzjXIKM8IGoOvquKvnrQvg20KsjDC7f5qeIZjKmlvp189ZR_yA4XWHkbw3UkFQHsMloyTwy15B6-iUQu3ys9qv479s1cZaMI6F4s/s1600/IMG_2688.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKbsyz4Yu0THw8Aa2CrctYgJFGw9_wKvUqhy6eHVKzjXIKM8IGoOvquKvnrQvg20KsjDC7f5qeIZjKmlvp189ZR_yA4XWHkbw3UkFQHsMloyTwy15B6-iUQu3ys9qv479s1cZaMI6F4s/s640/IMG_2688.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Body of Christ"- My needlefelted picture of a pruned grapevine framed by grape clusters hidden by leaves</td></tr>
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<h3 class="post-title entry-title" itemprop="name">
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<span style="font-family: verdana;"> </span><br />
<span style="font-family: verdana;">“Love is not a duty it is our destiny. It is the language that Jesus spoke and we are called to speak it so</span><span> </span><span style="font-family: verdana;">that we can converse with him. It is the food that they eat in God’s new world, and we must acquire a</span><span> </span><span style="font-family: verdana;">taste for it here and now. It is the music God has written for all his creatures to sing and we are called to</span><span> </span><span style="font-family: verdana;">learn it and practice it now.”</span><br /><span style="font-family: verdana;"> - NT Wright, </span><a href="http://www.amazon.com/Surprised-Hope-Rethinking-Resurrection-Mission/dp/0061551821/ref=sr_1_1?ie=UTF8&s=books&qid=1239893771&sr=8-1" style="font-family: verdana;">Surprised by Hope</a><span style="font-family: verdana;"> (and great book!)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiVdjTDVH_A_FC-qJE7ONOqk6VUl0727m0nXUEklh-K8Su6aRKf1YbBiHdQpdu0tl-kMarR37UajAsxPdRyGrYTzhYbzzAYFgWSdr9SHm9ebAybqJlVV_43XS1fDGuLoJVJt8-oK8Ojw/s1600/IMG_4846.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiVdjTDVH_A_FC-qJE7ONOqk6VUl0727m0nXUEklh-K8Su6aRKf1YbBiHdQpdu0tl-kMarR37UajAsxPdRyGrYTzhYbzzAYFgWSdr9SHm9ebAybqJlVV_43XS1fDGuLoJVJt8-oK8Ojw/s640/IMG_4846.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A page from my sketch book drawn over thirty years ago</td></tr>
</tbody></table>
<br /><br /><span style="font-family: verdana;"> </span><br />
<span style="font-family: verdana;">So how can we learn to live as wide-awake people, as Easter people? ... </span><span style="font-family: verdana;">In particular if Lent is a time to give things up, Easter ought to be a time</span><span> </span><span style="font-family: verdana;">to take things up ... If Calvary means putting to death things in your</span><span> </span><span style="font-family: verdana;">life that need killing off if you are to flourish as a Christian and as a truly</span><span> </span><span style="font-family: verdana;">human being, then Easter should mean planting, watering, and training</span><span> </span><span style="font-family: verdana;">up things in your life (personal and corporate) that ought to be</span><span> </span><span style="font-family: verdana;">blossoming, filling the garden with color and perfume and in due course</span><span> </span><span style="font-family: verdana;">bearing fruit”</span><br /><span style="font-family: verdana; font-style: italic;">Ibid</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEQNcFP_9lHFN0O4dWjFYciRUX4o5CxRdP-1xUnl_7JhTFl0ReOYVmgfYuwg91aRh5vxwCouuXS7_oVK-MwpUKiy7zjh8W9tQ5tLCjN7WQudy3_CSVLVvtkUvLRcaesMncOl8SMtkAOI/s1600/IMG_1959.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEQNcFP_9lHFN0O4dWjFYciRUX4o5CxRdP-1xUnl_7JhTFl0ReOYVmgfYuwg91aRh5vxwCouuXS7_oVK-MwpUKiy7zjh8W9tQ5tLCjN7WQudy3_CSVLVvtkUvLRcaesMncOl8SMtkAOI/s640/IMG_1959.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A quick painting I did at a retreat about a decade ago</td></tr>
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<br /><br /><span style="font-family: verdana;"> </span><br />
<span style="font-family: verdana;">“Jesus is risen, therefore God’s new world has begun. Jesus is risen, therefore Israel and</span><span> </span><span style="font-family: verdana;">the world have been redeemed. Jesus is risen, therefore his followers have a new job to do. And</span><span> </span><span style="font-family: verdana;">what is that new job? To bring the life of heaven to birth in actual, physical earthly reality.”</span><br /><span style="font-family: verdana; font-style: italic;">Ibid</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fIBsysnN6wuboSw-TI9ZlsYd_Fbj6JRbtP04tmtnBOasDz-vSFV6h8y-ITfq8YJInpFUgVvSsYJnKBKmPmnHjCMziFWpSxRPZ0yL40wiBR-QC2ERB-aj896IHI09fnmCTGy8QusD9PQ/s1600/IMG_2824.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fIBsysnN6wuboSw-TI9ZlsYd_Fbj6JRbtP04tmtnBOasDz-vSFV6h8y-ITfq8YJInpFUgVvSsYJnKBKmPmnHjCMziFWpSxRPZ0yL40wiBR-QC2ERB-aj896IHI09fnmCTGy8QusD9PQ/s640/IMG_2824.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wool seed pod and flower people I put out about the house every Spring - New Life!</td></tr>
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Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-3263527847526398522013-03-13T11:01:00.000-06:002013-03-13T11:26:31.713-06:00Ukrainian / Pysanky Egg Dyeing <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb9ct6qWLLvCGP5DnJT0o5j3FPZ4nuZVQn894cZAsPJ-bYS8CjUhafbHRgJtZ5uqy-44up9NX3xbOYygmuvNCbOAnksZBMllmIP1O4TOw0Rh-kawwQDLy_ROmedeIZ0BKyGcEAkV6_c3W/s1600/IMG_2765-738173.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb9ct6qWLLvCGP5DnJT0o5j3FPZ4nuZVQn894cZAsPJ-bYS8CjUhafbHRgJtZ5uqy-44up9NX3xbOYygmuvNCbOAnksZBMllmIP1O4TOw0Rh-kawwQDLy_ROmedeIZ0BKyGcEAkV6_c3W/s640/IMG_2765-738173.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ukrainian - Pysanky Eggs</td></tr>
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<a href="http://kareyswan.com/uploaded_images/IMG_0670-722954.JPG"><img alt="" border="0" src="http://kareyswan.com/uploaded_images/IMG_0670-722362.JPG" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a><span style="font-family: verdana;"> It's that time of year again. Time to <a href="http://www.ukrainiangiftshop.com/Super-Color-Kit-w_delrin/productinfo/KITSD/" target="_blank">order dyes or kits</a>, though I still
have last year's dyes jarred in a box in the garage. When more people
are going to be coming to our home to do eggs, I
get some fresh dye, otherwise just use the stored dye. </span><br />
<span style="font-family: verdana;"><br />
I saw an article in a 1973 National Geographic Magazine on Ukrainian
eggs, and wanted to do them. Since I knew how to do Batik textile art, I
understood the process, but didn't know special tools existed. As is
typical of me, I just jump in and do things. I got beeswax and melted
it in a metal measuring cup and stood over the stove painting the wax
on eggs. And the only dyes I new of were the typical grocery store Paas
(?- I think that's what it is) dyes. Monte joined in the process when
we were dating.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9FPRA3bP4Uh9-RV03dlS5btZis4hlP2DBKMty5bvuhXZgY1jB-KYu2wZ2g1-Xzp9xLXBbBszP8FzXiM69WYLlQAjCASAQVF1MLdIkjkmwyYmrVgvaMUmfqvSs6JRazPWR6pxkAMWhGU/s1600/File0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9FPRA3bP4Uh9-RV03dlS5btZis4hlP2DBKMty5bvuhXZgY1jB-KYu2wZ2g1-Xzp9xLXBbBszP8FzXiM69WYLlQAjCASAQVF1MLdIkjkmwyYmrVgvaMUmfqvSs6JRazPWR6pxkAMWhGU/s640/File0058.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Monte almost 40 years ago waxing an egg for resisting the dye - batik style egg designing</span></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDVd9J_XkyNc-swKRv_YQJoDTd4EkILdaiigvfux8x-IEqNaIN9BRHFH4OnkxrYAijG1-gCi3WYqEKFXYa92SIq-BwVszGuaheeVEyUvtmxcZkb85mHhgFmTAJg8EIWAvq9OTkM2NoXE/s1600/IMG_0671.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDVd9J_XkyNc-swKRv_YQJoDTd4EkILdaiigvfux8x-IEqNaIN9BRHFH4OnkxrYAijG1-gCi3WYqEKFXYa92SIq-BwVszGuaheeVEyUvtmxcZkb85mHhgFmTAJg8EIWAvq9OTkM2NoXE/s640/IMG_0671.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Years ago, group of young couples Travis brought to dye eggs</td></tr>
</tbody></table>
<span style="font-family: verdana;">Soon after we were married I found the traditional kistka tools and
special dyes. For years now we've been ordering supplies from the same <a href="http://www.ukrainiangiftshop.com/" target="_blank">store</a>,
and have bought kits for wedding presents. We've also bought a lot of
extra tools and leave the dyes out for about a month and have had many
people around our dining table decorating eggs. One couple, years ago
so looked forward to it they started designing eggs months beforehand.
When they moved away they bought their own kit and have done it every
year.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9JZWQR6mMLIRMMfg2mwWC_SnaEVrqNfy0-_blzbjDWmLZZ8maoeqPsmFTYofxVyPTvO_AuB_Cahez9_PClCg83QixUqi0y6o6Yc0f9SxXsfeN17xgkooLODjy_WyyICMvmXwb-tTl4mm/s1600/080330_0481-copy-776459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9JZWQR6mMLIRMMfg2mwWC_SnaEVrqNfy0-_blzbjDWmLZZ8maoeqPsmFTYofxVyPTvO_AuB_Cahez9_PClCg83QixUqi0y6o6Yc0f9SxXsfeN17xgkooLODjy_WyyICMvmXwb-tTl4mm/s400/080330_0481-copy-776459.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbsdzp1dWWpdn0jLryINQ0fs1agEvD7HAzWPtiUsfyfgkKFlnVwviJN2v9yOJmXcWz3VGN6IHsXCLqSgH8VZtkt4kwmaOiQfX2xe5B8eeqslSQP4KV7gTJs-C_stkMLdxQz_GUEH6mKR2/s1600/080330_0457-copy-703258.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbsdzp1dWWpdn0jLryINQ0fs1agEvD7HAzWPtiUsfyfgkKFlnVwviJN2v9yOJmXcWz3VGN6IHsXCLqSgH8VZtkt4kwmaOiQfX2xe5B8eeqslSQP4KV7gTJs-C_stkMLdxQz_GUEH6mKR2/s400/080330_0457-copy-703258.jpg" width="400" /></a></div>
<span style="font-family: verdana;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpgtFiD938ME2VUy2ddmxv8jXrxt0n7NZy0ViNp1IC3BfSn7LaPCmiTijQJylNS-yauJcyfC6wfxZutdCxE9zft2CxrZ9-1naoNaZwULhaaqiNC7WZLo0NTITjuxs-GyBivXgUKdecO8c/s1600/080330_0471-781043.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpgtFiD938ME2VUy2ddmxv8jXrxt0n7NZy0ViNp1IC3BfSn7LaPCmiTijQJylNS-yauJcyfC6wfxZutdCxE9zft2CxrZ9-1naoNaZwULhaaqiNC7WZLo0NTITjuxs-GyBivXgUKdecO8c/s320/080330_0471-781043.jpg" width="213" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj8Fg3qufhuvl4dU4wztOw-dvj3U2cISGiMYm1O0lXy70laQ8l7ZQrQEqUA76RafXy6DlQk6L5p8TEr3PdON-x6sNHSvVOkvKS-Duz1TA-XErc0cXSjGnBRnTh-zaVhs7mCmLb-ld_A7a/s1600/080330_0473-777289.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj8Fg3qufhuvl4dU4wztOw-dvj3U2cISGiMYm1O0lXy70laQ8l7ZQrQEqUA76RafXy6DlQk6L5p8TEr3PdON-x6sNHSvVOkvKS-Duz1TA-XErc0cXSjGnBRnTh-zaVhs7mCmLb-ld_A7a/s320/080330_0473-777289.jpg" width="213" /></a><span style="font-family: verdana;">Though electric kistkas exist, it's traditionally done by heating the
metal funnel of the kistka over a candle till the beeswax is melted. It
does not run out until it touches the egg. It's a wax-resist process,
starting from lightest and getting progressively darker. You initially
wax over everything you want white and put egg in yellow, once dry, you
wax over what you want to stay yellow, and so on. When done you hold
the egg to the side of the candle and wipe the melting wax off with a
paper towel. The eggs are raw and they dry out over time.<br />
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3HCZ8Yh_QJN8vrf9-GqqKVKSBA9dAto_nvOh4J9FW8Xg_L3fGZEMD_iZNyMfYFUxnf0BmMVdVDMlVFFgW7SCWAwQWRyq-LA9FjB8OvU2hNOEjs699edtc7SkTXoc-Vd-nHYU1wGQjWM/s1600/IMG_0668.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3HCZ8Yh_QJN8vrf9-GqqKVKSBA9dAto_nvOh4J9FW8Xg_L3fGZEMD_iZNyMfYFUxnf0BmMVdVDMlVFFgW7SCWAwQWRyq-LA9FjB8OvU2hNOEjs699edtc7SkTXoc-Vd-nHYU1wGQjWM/s400/IMG_0668.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg carton of our Ukrainian dyed eggs</td></tr>
</tbody></table>
<span style="font-family: verdana;">This
picture is just one of the three cartons that got done several years
ago. That was a very productive and artistic weekend of eggs - Travis
had several couples come and stay several days to dye eggs (and enjoy
just hanging out, of coarse). Dawson has friends come too. Everyone
loves it! </span><br />
<br />
<span style="font-family: verdana;">I cap the canning jars of dye and repack the box. I store them along
with the old silver spoons, candles and candle-holders, box of tools, instructions and pictures, and then the vinyl tablecloth. It can be
pulled out anytime. Every year I say I'm going to do it for Christmas
ornaments - but I haven't yet.</span><br />
<br />
<span style="font-family: verdana;">Several years ago Monte made a shelf
for the eggs to better display than the hanging wire baskets I've
always kept them in. The company I order the dyes and tools from, <a href="http://www.ukrainiangiftshop.com/" target="_blank">the Ukrainian Gift Shop</a>,
has a variety of stands for the eggs. So I got a bunch of the cheap
clear plastic stands. Monte is going to make a shelf unit for each of
the kids too. <br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpBg-qbB7-1Dae3iokWqqttVi-b_BD1QW9LUBGlayXOvcNmiggR6hsgsQaaDDD6sSQ-OvC_JfgHrNZaHF4MVyprkKImgApEekbS7HL7RvB6QZbO0kToMEUkWq7Y67OU65XrCXAvbDiRc/s1600/IMG_2769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpBg-qbB7-1Dae3iokWqqttVi-b_BD1QW9LUBGlayXOvcNmiggR6hsgsQaaDDD6sSQ-OvC_JfgHrNZaHF4MVyprkKImgApEekbS7HL7RvB6QZbO0kToMEUkWq7Y67OU65XrCXAvbDiRc/s320/IMG_2769.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkV1nOboWi0H0QjZXzKL7R7NiXbdUCr4RL5bUnoWG8OEU3COzkKsruMGAXe68jr9A-IX3xRsKC0jxYfef0wNAZ2CAm_nKUWEl1PZN_a-gv_lbPuomgADDfPc5vTY-2_Ejp3Bzo2C8sS4/s1600/IMG_2766.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkV1nOboWi0H0QjZXzKL7R7NiXbdUCr4RL5bUnoWG8OEU3COzkKsruMGAXe68jr9A-IX3xRsKC0jxYfef0wNAZ2CAm_nKUWEl1PZN_a-gv_lbPuomgADDfPc5vTY-2_Ejp3Bzo2C8sS4/s200/IMG_2766.JPG" width="200" /></a>
<span style="font-family: verdana;"><br />
<br />
<br /> </span><br />
<br />
<br />
<br />
<span style="font-family: verdana;">Having done these for years, I never varnished them and finally did a
few years ago. It's a final step I've always skipped. So some of the
varnished ones are older and already faded. These dyes are toxic, so no
eating of the eggs, but are not run-proof, so make sure the varnish is
not water-base. We nailed three nails every so often in boards to
support the eggs and I use my gloved hands to rub the oil-base varnish
on the eggs. (The stands could be used in the oven on low temp for
helping melt the beeswax off. I've not tried this - but a book I have
shows it.)</span><br />
<span style="font-family: verdana;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bclZbQw_sNH7u336lPBQcUfskr590-JquJvRwMkjzWinltNJXBu90-iibvzF3aBvR7rAp0ymn1rTRnKaL-1-soHIf1bxbMNj56bQ0ad3erZZ2_DPNj4AST3f4nULsD8hprc1UJ-yXX0/s1600/IMG_1344.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bclZbQw_sNH7u336lPBQcUfskr590-JquJvRwMkjzWinltNJXBu90-iibvzF3aBvR7rAp0ymn1rTRnKaL-1-soHIf1bxbMNj56bQ0ad3erZZ2_DPNj4AST3f4nULsD8hprc1UJ-yXX0/s640/IMG_1344.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3-legged nail 'stands' for holding varnished dyed eggs</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFydhSCNO3vywRh_-K-m0hBR9A4Xy0umC7WOX6d0ZO0R_jUgF8GlPPSwyDFxuY4aaDBm0SONGQtP0hMjHHYYLJydDs0cZgWiPH7aTAhesFz9o2tfDlJ6dFKLRAQbH9q1eDwzUyF1gIYLU/s1600/IMG_7580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFydhSCNO3vywRh_-K-m0hBR9A4Xy0umC7WOX6d0ZO0R_jUgF8GlPPSwyDFxuY4aaDBm0SONGQtP0hMjHHYYLJydDs0cZgWiPH7aTAhesFz9o2tfDlJ6dFKLRAQbH9q1eDwzUyF1gIYLU/s640/IMG_7580.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More people around our dining table Ukrainian egg dying</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnAp7r5AUWKJkHi6gi47YlVzw-H6IvkudsnqLQbi8f6pu14fjhEmPQeo1PMZPIkempcyWV0dz-vb7yeisFN_yjym6f6zyPhComQUXRbhSDVlQIErOUhuOzX48_ZSMv4wQD0FzCyU_0vk/s1600/IMG_7587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnAp7r5AUWKJkHi6gi47YlVzw-H6IvkudsnqLQbi8f6pu14fjhEmPQeo1PMZPIkempcyWV0dz-vb7yeisFN_yjym6f6zyPhComQUXRbhSDVlQIErOUhuOzX48_ZSMv4wQD0FzCyU_0vk/s640/IMG_7587.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dawson waxing his egg for dye resist</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTV2zJbCwG-zA-CeE6cMA3rDtl6zG0XNbzeYNm54s7c79N7aLVTj52Bv1xV-z5dDLHsTNtg9ytbUTeKHoT1Ujx6S0bV1Hwhboyh2wYf-W4bnYaRKdhwGz5giIYifeUlMZdQpjkXJuv5qU/s1600/IMG_7578.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTV2zJbCwG-zA-CeE6cMA3rDtl6zG0XNbzeYNm54s7c79N7aLVTj52Bv1xV-z5dDLHsTNtg9ytbUTeKHoT1Ujx6S0bV1Hwhboyh2wYf-W4bnYaRKdhwGz5giIYifeUlMZdQpjkXJuv5qU/s640/IMG_7578.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More people enjoying creativity and our home's hospitality </td></tr>
</tbody></table>
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">Shared with: <a href="http://www.theprairiehomestead.com/2013/03/homestead-barn-hop-102.html" target="_blank">The Homestead Barn Hop</a>, <a href="http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-25-polka-dot.html" target="_blank">The Chicken Chick</a></span><br />
<span style="font-family: verdana;"><br />
</span><span style="font-family: verdana;"> </span>
Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com6tag:blogger.com,1999:blog-6303495150750199708.post-55033841908209250902013-03-09T12:32:00.001-07:002013-03-09T12:32:07.156-07:00A Guerilla Gardener<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxNExbtty4rphLZkqLUI5PYmz4u_-L0HNmNOchVSjrYnO7HsNpDv6xalkhdsnecRalC9OUEfIc_erSDJoRbIw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
<br />
This is amazing. How Gardening can solve life's problems! Share it!<br />
<br />
"Free is not sustainable. The funny thing about sustainability, is you have to sustain it. . . . To change a community we have to change the nature of the soil. . . . If a kid plants kale, he'll eat kale . . ."<br />
<br />
<div id="tagline">
Ron Finley plants vegetable gardens in South Central LA
-- in abandoned lots, traffic medians, along the curbs. Why? For fun,
for defiance, for beauty and to offer some alternative to fast food in a
community where "the drive-thrus are killing more people than the
drive-bys."</div>
<div id="tagline">
<br /></div>
Ron Finley grows a nourishing food culture in South Central
L.A.’s food desert by planting the seeds and tools for healthy eating.Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com1tag:blogger.com,1999:blog-6303495150750199708.post-2396789022113360472013-03-04T07:41:00.001-07:002013-03-04T07:41:34.463-07:00Orthorexia I first wrote about this in 2007, but it's still so valid ... Maybe even more so!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfwcApI8ZMnDTFqIEuUo9nopV48NwdLz04wOqaaFhOthtjJJPEodviB7IjNQNy7dKUD8CGTLAmXmt9Y9DLYFQnRk-SMPenMmdIhu4DQC07KpVDrOUFaDI3tOX77SeUCVMElmxZlaAl5Y/s1600/gates.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfwcApI8ZMnDTFqIEuUo9nopV48NwdLz04wOqaaFhOthtjJJPEodviB7IjNQNy7dKUD8CGTLAmXmt9Y9DLYFQnRk-SMPenMmdIhu4DQC07KpVDrOUFaDI3tOX77SeUCVMElmxZlaAl5Y/s400/gates.png" width="400" /></a></div>
<div class="post-title entry-title" itemprop="name">
<span style="font-family: verdana;"><span style="font-family: verdana;">I think about
this statistic I've read about, having first heard it on the radio: 6% of
American's money goes to food, while Europe and Japan spend 15-20+%. </span><span style="font-family: verdana;">We
Americans gladly fork over money for satellite TV, cell phones and
other electronics, yet buy our food as cheaply as possible.</span> I still don't understand this diagram ...</span></div>
<br />
<span style="font-family: verdana;">For years I have been interested in
nutrition, reading tons. Since the 60's, Mr Rodale and others started our awareness of farming practices, and health and wholeness. So much food was beginning to be
processed, boxed and shipped long distances. Shelf life became most
important, as well as convenience.<br /><br />The more I know ... understanding where
the food around me is coming from and how it's grown and made, makes it
almost impossible to eat.<br /></span><br />
<h3>
<i><span style="font-family: verdana;">There's a word for this: orthorexia. It means having an unhealthy obsession with eating healthy.</span></i></h3>
<span style="font-family: verdana;"><br />Our
grocery expenses are higher than they used to be. We're wanting to buy wild fish, pesticide free fruits and
vegetables, hormone and antibiotic-free meat and dairy. And did you know
there's now organic Twinkies!? It turns out that eating with a
conscience costs more.<br /><br />That's what we've told ourselves, as we try and buy as fresh and local as possible.<br /><br />I
know we can buy cheaper, probably half the cost. But here's the thing
about orthorexia--unlike most afflictions, the worse it gets, the better
you feel.<br /><br />Some friends roll their eyes, as I pick up everything
and read labels. Are we becoming elitists? But you know what? We feel
great!</span>Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com2tag:blogger.com,1999:blog-6303495150750199708.post-64144971684813592392013-03-01T10:29:00.000-07:002013-03-01T10:52:00.527-07:00Making Maple SyrupI just read a letter about New Englanders readying their equipment for maple syrup season. It reminded me of long ago when we helped Monte's dad make maple syrup in Wisconsin. We didn't do it a lot cuz it's impossible to plan "vacation time" when you never know when the sap will start running.<br />
<br />
Tho Monte's cousins have established modern ways of maple syrup making and creating businesses, Monte's dad did it the old fashioned way. He hung buckets on the trees, rather than having hoses run to holding tanks in sheds. Riding the 4-wheeler thru-out the day and night to collect full buckets AND to keep the fire stoked under the large flat boiler pan, was work. It was all done out in the open and not a shed with stove burners. He wasn't doing it for a business, just enough for the family. Emery grew up on a homestead there and maple syrup was their main sweetener, so he'd gotten a bit sick of it. But moving back to the homestead and having Grandkids (and a curious wife of his son - ME) ask about the old day experiences kinda made him want to do it again.<br />
<br />
Did you know it takes 40 gallons of sap to cook down to 1 gallon of syrup? The taste of the cold sap with a hint of maple flavor is very good and refreshing. And if you've read Laura Ingals Wilder books you'll know there's something called "sugar snow". It's an extra surge of sap run after the season is basically over - just a bit of freeze and thaw. They'd celebrate by making syrup from it and eating it over snow like a snow-cone.<br />
<br />
I'm going to post a string of old photos from our experience.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3EvfydDmr16_Zlg0v5xwsGtGWItmHzoqWGGaPiXy-hHnIH7zK11MiwFMqqQWo7ownFE5FKu8ZS3MQ0tzxYkpsmWDieQRMAtJyxNAolRrx876PiA5de_jCCuifCUcTtNtybq6tAl4Pyg/s1600/img631+copy+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3EvfydDmr16_Zlg0v5xwsGtGWItmHzoqWGGaPiXy-hHnIH7zK11MiwFMqqQWo7ownFE5FKu8ZS3MQ0tzxYkpsmWDieQRMAtJyxNAolRrx876PiA5de_jCCuifCUcTtNtybq6tAl4Pyg/s640/img631+copy+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Travis straining sap into old milk cans in the 4-wheeler</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z8F6sTD3FbPW57rkRnylsB8f67Zj61IQa5sCm-sEUQjKRbXme5na50lVGHX-8CPTNvefoKDYftZ3mHbGu_3J8AEhAQCny7lvvAns0PjKiKcmvlxuqEImTv2gOyyazgoNqEEcFdG5_D4/s1600/img631+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z8F6sTD3FbPW57rkRnylsB8f67Zj61IQa5sCm-sEUQjKRbXme5na50lVGHX-8CPTNvefoKDYftZ3mHbGu_3J8AEhAQCny7lvvAns0PjKiKcmvlxuqEImTv2gOyyazgoNqEEcFdG5_D4/s640/img631+copy.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Travis and sap in milk cans on 4-wheeler</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHm-bZDPQa1L3s0SsChFyxfRi3XBsz4tgaslJTdQ2i2u2uJ7lVGqYo-Q36d4R9GcbhY4Pa2QRz_0HkVihv6lrZ1Wntr_WAU5T8WMnzs3xuB_YrzcFrIj7anPHlbKC4XjpjOCZklOpg8w/s1600/img631+copy+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHm-bZDPQa1L3s0SsChFyxfRi3XBsz4tgaslJTdQ2i2u2uJ7lVGqYo-Q36d4R9GcbhY4Pa2QRz_0HkVihv6lrZ1Wntr_WAU5T8WMnzs3xuB_YrzcFrIj7anPHlbKC4XjpjOCZklOpg8w/s640/img631+copy+3.jpg" width="440" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandpa talking to Travis</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi071tto_oCcu4_Yx_F24k222ul9zCGnGflDrhEB4ZAgmzD2VJqxz23TX9GsRGtcMHL8Fym498_iFU2s1NnK-VjUr3zkiyo2sTydX9IGYMA59gzepUfXto84uBoXFSJVSXGSLTRslOV3SA/s1600/img631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi071tto_oCcu4_Yx_F24k222ul9zCGnGflDrhEB4ZAgmzD2VJqxz23TX9GsRGtcMHL8Fym498_iFU2s1NnK-VjUr3zkiyo2sTydX9IGYMA59gzepUfXto84uBoXFSJVSXGSLTRslOV3SA/s640/img631.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Collecting maple tree sap</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JOEXrOBSPA1sztntriI2lj3T8omUQVgogCpTBWyRNUWAoSs15yFFKzxUYEChvlXv1uRsU2iEc-TOQee0ZiVJMAai_DyOOHSLdzKg5UbWVtqaCQ_A9TGyejBudX7LMgC68GzKfz7vRUE/s1600/img632+copy+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JOEXrOBSPA1sztntriI2lj3T8omUQVgogCpTBWyRNUWAoSs15yFFKzxUYEChvlXv1uRsU2iEc-TOQee0ZiVJMAai_DyOOHSLdzKg5UbWVtqaCQ_A9TGyejBudX7LMgC68GzKfz7vRUE/s640/img632+copy+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandpa Emery and Heather riding the 4-wheeler</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlPel9QomSwUq784-yXybNG4Iteg_yOSzrQ4XG9HNFmuCzSdb675QJ1mU3f1u_Jki0TUm0Ihnh6utg0VG4AxxdzIh8Mx46DD-0RwmTxWfdutgF066kF9vdvAYG3flUbKJG9_8y6EZSmg/s1600/img636+copy+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlPel9QomSwUq784-yXybNG4Iteg_yOSzrQ4XG9HNFmuCzSdb675QJ1mU3f1u_Jki0TUm0Ihnh6utg0VG4AxxdzIh8Mx46DD-0RwmTxWfdutgF066kF9vdvAYG3flUbKJG9_8y6EZSmg/s640/img636+copy+2.jpg" width="434" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me with Travis collecting sap from tapped maple trees</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi_sl4LtRd5scRwY_8QNypfJw-zJq5DGw9uyUdOJlcoFbc3ENFPFY7lRhp3No-qpFUEjYzDIg439mheJCXeeXmQ33aKK0X94FyVuEJofNpvo3HD09f_FMN48XLBN_w8OPrs9pz7cpht4/s1600/img636+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi_sl4LtRd5scRwY_8QNypfJw-zJq5DGw9uyUdOJlcoFbc3ENFPFY7lRhp3No-qpFUEjYzDIg439mheJCXeeXmQ33aKK0X94FyVuEJofNpvo3HD09f_FMN48XLBN_w8OPrs9pz7cpht4/s640/img636+copy.jpg" width="432" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monte's dad - Grandpa Emery</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZF44xMcDbkSHPWgwrm6fUMJxQvPndnAtQI67jDZYrisFnH80yXRtwb71xgjHWdjwg0HIjhp2Ap3BRAp9jFpwYY3r3-XU7dfn_49r23AjEpbjcvd_1B7bHKX0PDFQfwn8i8GGU5H1d-w/s1600/img636+copy+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZF44xMcDbkSHPWgwrm6fUMJxQvPndnAtQI67jDZYrisFnH80yXRtwb71xgjHWdjwg0HIjhp2Ap3BRAp9jFpwYY3r3-XU7dfn_49r23AjEpbjcvd_1B7bHKX0PDFQfwn8i8GGU5H1d-w/s640/img636+copy+3.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heather with tree sap collecting pail</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qCdXZwRXtaUdP7orIphCPoN-reZD2qdEWCT42KvgSY5xnMu_TNhWrgpZWO99AViHCyTsV3nq-l0_gzoZXothF9uuLEJjRlZs0hK29M9k4HFDJWTuskUUGnaMXyst-6Twgb-vdXgu2Nk/s1600/img636.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qCdXZwRXtaUdP7orIphCPoN-reZD2qdEWCT42KvgSY5xnMu_TNhWrgpZWO99AViHCyTsV3nq-l0_gzoZXothF9uuLEJjRlZs0hK29M9k4HFDJWTuskUUGnaMXyst-6Twgb-vdXgu2Nk/s640/img636.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Travis by the boiling area checking on the fire</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ5APLw21qxFUNuIaNrcz0M762vlAKzKaoL_4yUGKXzhGaAq2c360JcsdLMN3h7Tk2Iw9c4drGO84x1f3_JPLzHNF0NxA3duz-qHPTs8zEoKfhyphenhyphenPPjvftianAXIWsK5K1qdcf3raQLe8/s1600/img646+copy+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ5APLw21qxFUNuIaNrcz0M762vlAKzKaoL_4yUGKXzhGaAq2c360JcsdLMN3h7Tk2Iw9c4drGO84x1f3_JPLzHNF0NxA3duz-qHPTs8zEoKfhyphenhyphenPPjvftianAXIWsK5K1qdcf3raQLe8/s640/img646+copy+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandpa Emery, little Dawson, and Travis boiling down the maple sap for syrup</td></tr>
</tbody></table>
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<br />
Memories? The brisk out-of-doors with no mosquitoes, tics, or black flies; identifying tracks of animals in the mud; beaver coming out of dens on the breaking up ice ponds; wood smoke; pancakes with fresh syrup . . .<br />
<br />
We don't have hard maples in Colorado. We still have some jars left, tho it's been years, that we're saving . . . Not sure for what . . . But it reminds us . . .<br />
<br />
<br />
Shared with: <a href="http://kellythekitchenkop.com/2013/02/real-food-wednesday-2272013.html" target="_blank">Real Food Wednesday</a>, <a href="http://gnowfglins.com/2013/02/27/simple-lives-thursday-136/#" target="_blank">Simple Lives Thursday </a>Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com1tag:blogger.com,1999:blog-6303495150750199708.post-35019775804427572762013-02-27T11:23:00.000-07:002013-02-28T15:43:59.900-07:00Stocks/ Broths - Chicken, etc.I posted recently about cooking a whole chicken in the slow cooker. So what am I doing now? Cooking up the chicken's bones in the slow cooker for a broth. EVERYTIME I cook meats with bones, I make broth - even if just a small bone - like we had grass-fed T-bone steaks last week and I further cooked up the fat and bones into a great broth (which I drank for 2 meals, mixing in some raw cream and one of my chicken's eggs; and too, a bit added to some cooking greens). Even bones from brined and cooked <a href="http://homemakingbeyondmaintenance.blogspot.com/2010/09/grilled-dancing-chickens.html" target="_blank">beer-can chickens on the grill</a> (which I've posted about).<br />
<br />
I thought I'd already have a post on making chicken broth. I kinda do in my <a href="http://homemakingbeyondmaintenance.blogspot.com/2010/09/white-chili-chicken-soup-chicken-broth.html" target="_blank">White Chili Chicken soup post</a>. So I thought I'd officially do a Chicken Broth post. I've been making this same recipe for over 30 years - whether in a pot on the stove or a slow cooker. I mostly do it in a slow cooker now, cuz I do it for at least 24 hours to extract as much calcium, gelatin, etc I can. Occasionally I'll keep cooking for several days, adding in water as I use some - like the above broth drink. People call this "perpetual broth".<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nGHzcJM7r3c7j1XoXA5_4sJDzYoNafNKUMobyCikMI_yYiEBHrAvWN73pYYx2S19t68i8b5CFv_2F2IniqN4T3rhNeT-GB8NnQ1ga9-01CCmp0yF9s9tEuMfSVAqPy1BZG4nEsNl5-o/s1600/IMG_0237.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nGHzcJM7r3c7j1XoXA5_4sJDzYoNafNKUMobyCikMI_yYiEBHrAvWN73pYYx2S19t68i8b5CFv_2F2IniqN4T3rhNeT-GB8NnQ1ga9-01CCmp0yF9s9tEuMfSVAqPy1BZG4nEsNl5-o/s640/IMG_0237.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking chicken broth in my slow cooker - already cooked on low all night</td></tr>
</tbody></table>
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<br />
<h2>
<span style="font-weight: normal;">Chicken Broth</span></h2>
De-bone the chicken, putting all the bones, sinew, cartilage, skin, fat (even chicken feet and heads too, if you have them) . . . in the pot.<br />
Cover with water <br />
1 onion, quartered (skin on is fine)<br />
2 carrots, in 4ths<br />
3 celery ribs with leaves<br />
1 tsp pepper corns<br />
3-4 whole cloves<br />
1 1/2-3 tsp salt<br />
1/4 cup apple cider vinegar<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJa3fI_kmSE04shbFpYmWU3mgKL6jQcyrzxlXBOXnhTcOXP1sGXzKtwlllM-d0nZYAm0JY4ojCTK-q1Dj8i-LpgR6L4FhklEkBIYi9nXzA6A34Jpg1XnUjyfzCx04KLA5RXxOE5VgTKR4/s1600/IMG_6811.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJa3fI_kmSE04shbFpYmWU3mgKL6jQcyrzxlXBOXnhTcOXP1sGXzKtwlllM-d0nZYAm0JY4ojCTK-q1Dj8i-LpgR6L4FhklEkBIYi9nXzA6A34Jpg1XnUjyfzCx04KLA5RXxOE5VgTKR4/s400/IMG_6811.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking broth in a pot</td></tr>
</tbody></table>
I don't typically put tomato pieces in chicken broth, but it wouldn't hurt - I do in beef broth. Any veggie scraps can make broth. I make fish stock too from good sourced fish.<br />
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When you're done with cooking your broth strain it. I don't de-fat it when it's organic or free-range meat. I want all the vitamins I can get, including vitamin D. I'll divide the broth in jars and freeze (initially don't tighten the lids and keep them upright, of coarse, till frozen. With tight lids, I've had too many jars crack - tightening the lids after frozen seems to prevent this, and too, they don't have to remain upright anymore).<br />
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I'm looking in Sally Fallon's new book <u>The Nourishing Traditions Book of Baby & Child Care</u> (I'm giving it to my daughter). She adds one bunch of parsley in the last 10 minutes of cooking - I'll have to start doing that too.<br />
<br />
Adding stocks to anything is adding an Umami - improved savory flavor, besides the enhanced nutritive value.<br />
<br />
Shared with: <a href="http://myculturedpalate.com/" target="_blank">My Cultured Palate</a>,<a href="http://gnowfglins.com/2013/02/27/simple-lives-thursday-136/#" target="_blank"> Simple Lives Thursday</a> Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com2tag:blogger.com,1999:blog-6303495150750199708.post-12807600421087256952013-02-25T14:37:00.000-07:002013-04-09T19:22:56.065-06:00Soaked and Dried (Chocolate) Cereal<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VlQDvDKqp168TJ-lOyhjd2Q20y6azAlBsuWuOudmqNUFhRcB2_CLYv8LCxt0ILiLQbA4HxNW48QR_jkblRlfK_QnRbBGscwWx2n87NDDEjM1Bjl65gZ9FHXH7CdDWmDK47O47ovtT-o/s1600/IMG_9897.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VlQDvDKqp168TJ-lOyhjd2Q20y6azAlBsuWuOudmqNUFhRcB2_CLYv8LCxt0ILiLQbA4HxNW48QR_jkblRlfK_QnRbBGscwWx2n87NDDEjM1Bjl65gZ9FHXH7CdDWmDK47O47ovtT-o/s640/IMG_9897.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pantry shelf with the jars of both plain healthy cereal and chocolate cereal</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<div class="post-title entry-title" itemprop="name">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Some of this post is an older post, but I need to add the chocolate addition (since I was just eating some in my chia seed dairy kefir (did I do a post on that too? Hmmm . . .). I know I've mentioned somewhere about tweaking a chocolate cereal recipe. Monte requested it after having some chocolate granola from the store. My first try was with coco powder. It worked, but I wanted to experiment more. So, I've added some more pictures, and below I'll add what I now do . . . </span></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7_jg7TE_C7oYHv9p2BgtESIiTBr2WR3SJDkD10tWtZF4qdrWBAr2-SKVcXDdBDzGVqj1R5shIraxqA7vhZew23hi8yGlScEY6vArtNyIhODAWeOJhLfiJtE8NYNK9ur5-pgrCf8xtPw/s1600/IMG_9649.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7_jg7TE_C7oYHv9p2BgtESIiTBr2WR3SJDkD10tWtZF4qdrWBAr2-SKVcXDdBDzGVqj1R5shIraxqA7vhZew23hi8yGlScEY6vArtNyIhODAWeOJhLfiJtE8NYNK9ur5-pgrCf8xtPw/s640/IMG_9649.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy 7 Grain soaked and dried Cereal</td></tr>
</tbody></table>
I've been making this cereal now for months. Everyone loves it - not
only as a breakfast cold cereal, but it also makes a great snack. I'm
now making it more often cuz I give it to both my sons. I mention it in
an<a href="http://homemakingbeyondmaintenance.blogspot.com/2012/02/healthy-cold-cereal.html" target="_blank"> earlier post</a>
with source links to the health benefits of soaking grains. I'll be
talking about these health reasons as well in a future post. That <a href="http://homemakingbeyondmaintenance.blogspot.com/2012/02/healthy-cold-cereal.html" target="_blank">same earlier post</a> also has recipes from my cookbook - how I made "cold" cereal before the knowledge of soaking grains.<br />
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<br />
<br />
You can use any flour. Since I've been grinding grains into flour for
over 30 years, whenever I can get more grain varieties into our diet
beyond basic wheat I go for it. So I make this cereal with a 7
grain mix I get in 25/50# bags.<br />
<br />
When I had a lot of excess raw dairy milk by-products: whether plain
soured milk, yogurt, or dairy kefir, that's what I made this with. Now I've narrowed our raw milk usage down to what we really like, and
worth the extra cost and benefits of the raw dairy (I'll do a post about
this). If I don't have enough dairy kefir, I buy a cultured buttermilk
for making this cereal.<br />
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<div style="color: #0c343d;">
</div>
<div style="color: #0c343d;">
<b>HEALTHY COLD CEREAL</b></div>
1 quart cultured dairy (kefir, buttermilk, yogurt, or soured milk)<br />
2 pounds flour<br />
I weigh the flour now (for lots of things, especially sourdough) since
amounts by cup vary depending on whether fresh ground or compacted over
time. So cup-wise? Maybe around 8 cups. <br />
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Mix this together in a bowl to sit and soak for 24 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd2xMIV35X_W2YCH0MDEJHIdXg49lrEA8R-6mwQx3nXvVauU5trKkvuT3TbWAWQ-l4cNTqUvNDE7oAqHBYyD2o05U_NijOE1dn6vmXRs5GxWut5anyJM3t4n6-TV5tOBu4UaYeb0b-20/s1600/IMG_9651.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd2xMIV35X_W2YCH0MDEJHIdXg49lrEA8R-6mwQx3nXvVauU5trKkvuT3TbWAWQ-l4cNTqUvNDE7oAqHBYyD2o05U_NijOE1dn6vmXRs5GxWut5anyJM3t4n6-TV5tOBu4UaYeb0b-20/s320/IMG_9651.JPG" width="320" /></a>The next day, after the 24 hour soak, mix in -<br />
1 C coconut oil (unrefined- organic virgin best)<br />
1 C maple syrup (grade B is best)<br />
1 1/2 tsp sea salt<br />
3 tsps baking soda<br />
1 1/2 tsp vanilla extract<br />
1 Tb cinnamon<br />
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After mixing all together well spread in 2 baking pans. 9x13 would
probably work; my 2 pans are 11x17. Bake at 350F for about 30 minutes,
till a toothpick inserted in the center comes out clean. You don't want
to over bake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB62caCWlEDesheOzzuNHRmrzaZAUb-z7TPfUeYNoxTloGsSsh1iNa_AQcNTDe_xHWNQXvfRJj4uU01ihzLb5cUIxN74cQSRhgWfHiShIVuRU4ylBFTop3bIZWT1fiBKGGhCAkd4_magU/s1600/IMG_9888.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB62caCWlEDesheOzzuNHRmrzaZAUb-z7TPfUeYNoxTloGsSsh1iNa_AQcNTDe_xHWNQXvfRJj4uU01ihzLb5cUIxN74cQSRhgWfHiShIVuRU4ylBFTop3bIZWT1fiBKGGhCAkd4_magU/s320/IMG_9888.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One pan of chocolate soaked cereal</td></tr>
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<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">When you want some chocolate cereal too, use the same recipe above. Put half in one pan, then mix into the other half one melted 4oz bar of 65-75% chocolate. Then spread that mixture into the second pan. Bake, crumble, and dry as stated.<br /> </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD_3QCffkBPAyDgpPYPbg_p018fQGxSXtYG7zryCCL9PElq8JW_ha5-IllwnS5Rvb4LH19hyphenhyphenNiuXCyQ4Z-ee7PR9z8vJS2yoaeQ72Zu_LQxJeHeLxBryFDcpnheTq8d7onCOuRKxrlPU/s1600/IMG_9483.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD_3QCffkBPAyDgpPYPbg_p018fQGxSXtYG7zryCCL9PElq8JW_ha5-IllwnS5Rvb4LH19hyphenhyphenNiuXCyQ4Z-ee7PR9z8vJS2yoaeQ72Zu_LQxJeHeLxBryFDcpnheTq8d7onCOuRKxrlPU/s320/IMG_9483.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide and crumble 'coffee cakes' for 9 dehydrator trays</td></tr>
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Let these "coffee cakes" cool before crumbling into small pieces. Y<span style="font-family: Verdana,sans-serif;">ou
could dry this in a low temp oven at 200F, but you'll need lots of
baking sheets to effectively dry. I dry mine in <a href="http://homemakingbeyondmaintenance.blogspot.com/2012/02/new-dehydrator-excalibur.html" target="_blank">my dehydrator</a> for about 12 hours</span>.<br />
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I have ours in a glass canister for easy access and beauty! Try it, you'll like it!<br />
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Shared with: <a href="http://grannysvitalvittles.com/scratch-cookin-tuesday-492013/?utm_source=rss&utm_medium=rss&utm_campaign=scratch-cookin-tuesday-492013" target="_blank">Granny's Vitals</a>, <a href="http://myculturedpalate.com/" target="_blank">My Cultured Palate</a>, <a href="http://gnowfglins.com/2013/02/27/simple-lives-thursday-136/#" target="_blank">Simple Lives Thursday</a>, <a href="http://www.the-chicken-chick.com/" target="_blank">Chicken Chick</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-022613/" target="_blank">Slightly Indulgent Tuesday</a>, <a href="http://realfoodforager.com/fat-tuesday-february-26-2013/" target="_blank">Fat Tuesday</a>, <a href="http://www.thebettermom.com/2013/02/finding-security-as-a-mom/" target="_blank">A Better Mom</a>, <a href="http://premeditatedleftovers.com/frugal-meatless-meals-from-the-hearth-and-soul-hop/" target="_blank">Hearth and Soul Hop</a>, <a href="http://mamaldiane.com/the-gathering-spot-41/" target="_blank">The Gathering Spot</a>, <a href="http://www.theprairiehomestead.com/2013/02/homestead-barn-hop-100.html" target="_blank">Homestead Barn Hop</a>, <a href="http://www.nourishingtreasures.com/index.php/2013/02/25/make-your-own-monday-link-up-0225/" target="_blank">Nourishing Treasures</a>, <a href="http://www.picklemetoo.com/2013/02/26/traditional-tuesday-nutritious-and-delicious-38/" target="_blank">Traditional Tuesday</a> Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com1tag:blogger.com,1999:blog-6303495150750199708.post-51881679863787302112013-02-25T13:47:00.000-07:002013-02-25T13:47:45.247-07:00SNOW Finally!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHABvbYl0TZ5Ho_gK8vxTiMn-4ox7uXkOZFyB66TnJdSxiJAS04xewHCc7Pr9J9qFStaLH3DPfYceC-GqSLqLhkTvcnho3iENdX_RA9Vb7QPiIIQGASXYxE3bCG1SV8vQPdttqtLxn010/s1600/IMG_0641.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHABvbYl0TZ5Ho_gK8vxTiMn-4ox7uXkOZFyB66TnJdSxiJAS04xewHCc7Pr9J9qFStaLH3DPfYceC-GqSLqLhkTvcnho3iENdX_RA9Vb7QPiIIQGASXYxE3bCG1SV8vQPdttqtLxn010/s640/IMG_0641.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blizzardy</td></tr>
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All Fall and Winter so far, any bits of moisture we get, are just that, little bits - like 1/2" here or dusting there. The ground is SO dry. What's often typical for our neck-of-the-woods, is to get dumped on in the Spring. Like was it 2002, around March 16 (Monte's birthday), that we got almost 6 feet?! I've told some snow tales here before. I'm just wanting to post some pictures of yesterday's blizzardy storm.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBM-5-rhh6n6c3PjMARC0-Ba7tL7VdvEs10k1tzMFXbOFvRVCeiSvaNaP7dIQywk1KlE2WgvMTwCwPk9UCd8bqt2rC6waqWsRcCvVXzd391fwhZxQLRkATsKTZu7DG7Mv5X4PxW3Dtag/s1600/IMG_0643.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBM-5-rhh6n6c3PjMARC0-Ba7tL7VdvEs10k1tzMFXbOFvRVCeiSvaNaP7dIQywk1KlE2WgvMTwCwPk9UCd8bqt2rC6waqWsRcCvVXzd391fwhZxQLRkATsKTZu7DG7Mv5X4PxW3Dtag/s640/IMG_0643.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shoveled path to hot tub</td></tr>
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We were sore and tired, so Monte shoveled the back deck to the hot tub. That was special! It was still snowing a bit and a full moon.<br />
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Wondering when and whom will plow us out . . .Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0tag:blogger.com,1999:blog-6303495150750199708.post-29594116486219168262013-02-25T12:25:00.001-07:002013-02-28T15:44:59.964-07:00An Unquenchable Appetite for Slow CookingThe title for this post came from me looking at my thesaurus for a better way to say, "I'm currently hooked on cooking in my slow-cooker" - passion, ardor, enthusiasm . . . appetite. When you read reviews on slow cookers, there's some people who absolutely do not like this style of cooking. And even in evaluating Slow Cooker cookbooks, which I'm glad for people's comments, there too, is a variety of viewpoints. Now I'll give you my two-cents-worth.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HQf-yVyIJ792eAgK2rulrNYZgxd-SVnESy9P0CgJEfzAUexbVBh9YfcvGWRNwzYm6m_PAVi-RXGL0MxSa_39cxDM1KU6T4JxVQceaH0-yq9CyYkVPIC03rkffaFepMcSWtWoUITeCIc/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HQf-yVyIJ792eAgK2rulrNYZgxd-SVnESy9P0CgJEfzAUexbVBh9YfcvGWRNwzYm6m_PAVi-RXGL0MxSa_39cxDM1KU6T4JxVQceaH0-yq9CyYkVPIC03rkffaFepMcSWtWoUITeCIc/s640/IMG_0234.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new slow cooker</td></tr>
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I had to get a new crockpot. My old one for years and years was a 4qt - probably Rival brand. I wanted a newer bigger one. I got a CrockPot brand. I love the larger oval sizes. That one's insert cracked - it's a fine line. I could have been using it without noticing . . . but then Monte washed it and noticed. I'm still planning on writing them, hoping for a new FREE insert. It probably cracked from my continual use of placing the insert in a cold spot when warm and then putting it back into the base and heating it too hot right away. Or could a frozen chicken (which I do a lot on high) cause it to crack when turned on to High to start the process quick? I'm going to be more careful about all that from now on.<br />
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I really am attracted to the brands that eliminate the sauteing step in another utensil - but it looks like they are all anodized aluminum (for non-stick). I stay away from aluminum. Breville has a new Fast Slow Cooker - both a slow cooker AND pressure cooker, but I don't see anywhere the specs on the insert being stainless steel. I bought a Hamilton Beach Set and Forget slow cooker, but returned it. Nice idea: probe insert hole and handle clasps for taking places and no spill. But no specs on what the lid is made out of for that no-spill feature. I cooked a meal. Ok, it's new, so new smells to cook off. The smell, and too, the taste in the food? Rubber! It should be silicone AND should say something! Anyway, I now have a Cuisinart and am really liking it. It has an extra setting - most have warm, low, and high - this one also has simmer. And too, when I wanted to switch from high to low or whatever, it would be like starting over in adjusting the time. The Cuisinart keeps the time you originally set and switching the temp level doesn't alter the time.<br />
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When you read all the Slow Cooker talk, you'll keep hearing: "It cooks hotter". They did change that feature from the old crockpots - worry over bacteria growth if too low temps. And as to that sauteing and/or browning extra step? It often does enhance the finished dish's flavor, but it's not always needed. The extra steps is what I read the complaints on for some cookbooks.<br />
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I almost bought a highly praised cookbook, but decided to read the reviews. One person commented on too many ingredients that were pre-packaged and canned. And then there's those people who want the ease of just dumping in already prepared ingredients with no extra steps . . . "An easy meal at the end of the day, isn't that why we're using a slow cooker?" Here's a picture of the cookbooks I settled on. If you were to choose one? Get the America's Test Kitchen <u><i>Slow Cooker Revolution</i></u>. I've mentioned before my love of Cook's Illustrated recipes - I started getting the end of the year bound editions from the start (1993) and occasionally get the newest index for them all. This slow cooker cookbook is just another quality book from them. (A sidenote: I get seasonal emails from Christopher Kimball the Cook's Illustrated founder, editor, and host of America's Test Kitchen. He writes about the idyllic life in Vermont's countryside where he lives. Stories of family doings, farming, hunting . . . I like reading them. Almost the same slow life, warm feeling when reading farmer Wendell Berry's books.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzXLaqUpXIk1I6SsTdXSCDM7YplQOlJTL5O5LKGRZSNfFyW3NaeGbCkEOmZ00eRp3eb0xySP6RC5gf_V_-INSyjzzT60zZOhccNcNkeUNaDnzbLKPmT6rmiHVoKAovsMAAfGzpYjISyk/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzXLaqUpXIk1I6SsTdXSCDM7YplQOlJTL5O5LKGRZSNfFyW3NaeGbCkEOmZ00eRp3eb0xySP6RC5gf_V_-INSyjzzT60zZOhccNcNkeUNaDnzbLKPmT6rmiHVoKAovsMAAfGzpYjISyk/s640/IMG_0236.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow Cooker cookbooks</td></tr>
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Another reason for pulling out the slow cooker more and more is our pastured grass-fed meats. When the majority of our meat was elk I used the slow cooker a lot, or slow cooked in the oven. Grass-fed meats, without the fat marbling that grain feeding produces, need slower lower cooking temps - and the slow cooker is producing great tasting meals! These books even have some great dessert ideas I'm wanting to try too.<br />
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So far out of the Revolution book I've done several meals: like chicken thighs with the addition of chard near the end of cooking time for 30 minutes on high, and pork steaks with the addition of collard greens and black-eyed peas. These had you saute onion, celery, and garlic, etc, using some broth and/or wine to rinse out the pan. EVERYTHING has been awesome so far. And often there's suggestions for a side dish addition which we've really liked too. Like Polenta with an Italian-Style Pot Roast. None of the above meats were first browned - only sauteed initial veggies- and usually an umami, a savory taste, like a bit-o bacon or tomato paste.<br />
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What's cooking now? Chicken In A Pot. I sauted up chopped onion and garlic. Added 1 tsp of tomato paste and 1 Tb flour and used about 1/3-1/2 cup of wine (you could use some of that as broth) to clean the skillet into the slow cooker. Then set the whole chicken on top of that mixture, salt and pepper the chicken (from past whole chicken cooks, I also like to sprinkle on some garlic and onion powders). Oh . . . I guess I'm supposed to add some thyme and bay leaves, so I better go add those. This will cook on low for 4-6 hours. They always suggest cooking with the breast down for best moist flavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesVjJvJMWrmf2BuMQhI9ujvfHjpGn_lwIf-quA5hQrjdUJW8MXIKiF4IKTpLtzC9gBi-DEJnL4MM27IX8ahime2-NH3FF_8uPGufXfFfYVMp8m-jt_kosFYMpD9a1qjNdZjeT0glcrjM/s1600/IMG_9163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesVjJvJMWrmf2BuMQhI9ujvfHjpGn_lwIf-quA5hQrjdUJW8MXIKiF4IKTpLtzC9gBi-DEJnL4MM27IX8ahime2-NH3FF_8uPGufXfFfYVMp8m-jt_kosFYMpD9a1qjNdZjeT0glcrjM/s640/IMG_9163.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My old crock pot with a sage, bread-stuffed rolled flank steak</td></tr>
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Shared with: <a href="http://gnowfglins.com/2013/02/27/simple-lives-thursday-136/#" target="_blank">Simple Lives Thursday</a>, <a href="http://www.the-chicken-chick.com/" target="_blank">Chicken Chick</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-022613/" target="_blank">Slightly Indulgent Tuesday</a>,<a href="http://realfoodforager.com/fat-tuesday-february-26-2013/" target="_blank"> Fat Tuesday</a>, <a href="http://www.thebettermom.com/2013/02/finding-security-as-a-mom/" target="_blank">A Better Mom</a>, <a href="http://premeditatedleftovers.com/frugal-meatless-meals-from-the-hearth-and-soul-hop/" target="_blank">Hearth and Soul Hop</a>, <a href="http://mamaldiane.com/the-gathering-spot-41/" target="_blank">The Gathering Spot</a>, <a href="http://www.theprairiehomestead.com/2013/02/homestead-barn-hop-100.html" target="_blank">Homestead Barn Hop</a>, <a href="http://www.nourishingtreasures.com/index.php/2013/02/25/make-your-own-monday-link-up-0225/" target="_blank">Nourishing Treasures</a>, <a href="http://www.picklemetoo.com/2013/02/26/traditional-tuesday-nutritious-and-delicious-38/" target="_blank">Traditional Tuesday</a>Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com4tag:blogger.com,1999:blog-6303495150750199708.post-68652005779420378792013-02-21T22:03:00.000-07:002013-02-21T22:03:17.384-07:00Book GroupsI'm vegging out reading. I wanted to post a video of my Grandson Emery, trying to blow Monte's trumpet, with little sister Scout wanting to try too. At three and one, it's cute. Monte's trying to help, and eventually Emery says, "Mamma, I want to just do it my way. Can I just do it?" Love his fat cheeks (perfect embouchure potential!) and expressiveness with his hands. I need to have Travis send the movie clip to me. We were babysitting them for a spell. Such joy . . . yet tiring.<br />
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I was going to go to a MOPS book group tonight, but Monte had a Geolly Boy meeting (geologists) and I didn't feel like juggling it all. One of my MOPS gals has written her first novel - a Young Adult novel called <i>Playing Nice</i>. I read it. It reminds me of my high school days.<br />
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Other gals in my church want to start a book group too. I suggested some books that I currently am wanting to read. I started reading the one I have from the library and am reminded of how much I love Lauren Winner's writing. It's her newest book <i>Still</i>. After reading several chapters I told these younger gals that they really need to read her first book before this book. It's <i>Girl Meets God</i>. I'm looking forward to reading it again, for next month's read.<br />
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I also suggested Donald Miller's more recent book, <i>A Million Miles in a Thousand Years</i>. It's subtitle is what draws me - How I Learned to Live a Better Story.<br />
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What they are currently going to read and I just started, is John Green's <i>The Fault In Our Stars</i>. I'm liking it.<br />
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We've had such a drought, and it's been snowing! Perfect weather for curling up and reading!Karey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.com0