Blue Sky Farm

My blogging posts and photos are part of me . I think of this as a scrapbook of my life. The names have not been changed.. they are real people who have crossed my path along my journey. Some I know intimately, my family and friends. If their names are mentioned it's a sure sign they are special to me and I love them dearly...come along see for yourself, perhaps you know some of them too..

October 31, 2009

If I knew you were coming ...

I would bake this cake....

It is very important to take  your time and  follow the recipe.. Although it looks complicated and long it is well worth  the process. So I think...

First you must prepare the pan with parchment paper.
Crack 12 eggs by separating the whites  (the eggs should be as close to room temp as possible) and use only the egg whites.. in a mixing bowl.  I pre-measure out vanilla, almond extract, lemon juice, sugar and then set those aside to use as directed.
 Sift the cake flour and also set aside..follow the instructions carefully.
Fold the flour into the fluffy egg whites carefully  mixing well and transfer into the prepared pan. Bake 45 minutes in 350 degree oven.. and let cool
See, it looks yummy  and  (yes,  there is a tiny slice missing.. The baker had to have a taste..It tastes pretty darn good too ) Now get those berries out of the freezer to thaw for the topping.. A treat for tonight.

Angel Food Cake
Recipe for cake from Emeril Lagasse 2003

1 cup sifted cake flour
1 1/4 cup granulated sugar
12 egg whites  or 1 1/2 cup
pinch of salt
1 teas. cream of tartar
2 teas. lemon juice
1 teas. cold water
1 1/12 teas. vanilla extract
1/4 teas. almond extract

Cut parchment paper to fit pan ....Do not grease the pan

(sift the flour 4 times with 1/4 cup sugar) set aside
 sift remaining sugar & also set aside

With electric mixer beat egg whites  on med low until foamy
add the pre-measured salt, vanilla, cream of tartar, almond extracts & water and mix with whites until   nearly stiff.
Lower the speed and beat in 1 cup sifted sugar.   (2 Tablespoons at a time ) until mixture forms stiff peaks but not dry.
Remove bowl and fold in the flour 1/4 cup at a time..
Gently transfer to the prepared cake pan and bake.

Remove from oven and invert on pan legs or upside down over the neck of a sturdy bottle. Cool completely.. 
frost with a glaze or serve with fresh or thawed frozen fruit.
Bon Appetite!

October 22, 2009

Great Birthday Gift

My sister, Karen from Seattle sent me this great cookbook for my birthday. I love it.

She said the title caught her attention and I see why.
The two "farm chicks"  Teri Edwards and Serena Thompson  from Fairfield Washington, "share a clever  knack for thrifty creativity" and are stay at home moms. They turned their passion into a thriving business with simple foods, thrifting, and Antique Shows  with farm girl decorating. Check it out ~ join them in their kitchen and cook up some simple foods & warm your heart.  "Live Well, Laugh Often, Cook Much"
Country Living "The Farm Chicks  In the Kitchen."

October 21, 2009

Returning to Planet earth..and Home

It was a great visit  to Denver. Charlie's Birthday Party was a real "Blast". Costumes theme and all.. Michelle made the cute space suit for Charlie and everyone came as space cadets, characters and aliens. His daddy  looked really cool...

We took Charlie to the Pumpkin Patch to get his pumpkin.  He met some Ghostly friends.  He was busy entertaining us every day as only a 1year old can do. With smiles and silly antics  and by the end of my visit he was tired of photo taking. I have an album of 245 photos to prove it!

October 15, 2009

Flying to Denver for Birthdays

Hello everyone,
I will be in Denver for  the next 5 days so I wont be posting until I return. My youngest Grandson, Charles Nash   born Oct 19th last year on my Birthday will be ONE year old.  Where did the time go?
I will post pictures and news when I return Next Wednesday.
Be safe and Hug  your loved ones..

October 11, 2009

Impromptu Weekend Trip

Clay & I decided to take a quick trip to the California Redwoods. WOW  they are Huge. We took these  at the "Avenue of the Giants" south of Yureka. It is amazing that these "giants" are still living in these old growth groves.
They have survived floods, fires and  other  natural elements. We enjoyed our visit. The drive this time of the year was enhanced by the falls colors of the Oak trees, Maples and Medronas.  Buster loved running  on the beach chasing sticks and tasting the seaweed...A trip like this will go down in our memory book for sure.

October 8, 2009

Counting my blessings and my cookbooks...

I was thinking today about where I am in my journey in this life,  and the lifestyle that I love. I have many blessings to count as well as the love of my family, and with the end of summer behind us, and my garden put to rest I can really get into the Fall season with one of my greatest  passions and joys  Cooking. I realized I kind of jumped the gun by posting the tomato sauce yesterday so this Friday I will skip a recipe entry. Lets face it ... I love to Eat, Food and Cooking! That includes any & all food.  I don't always know what I will  create but when the mood  hits me I am off on a tastebud tangent. Next to cooking I love reading cookbooks and have been collecting quite a few.  I must also add that to set a pretty table with bright and cheery plates & flowers and cloth napkins compliment my creations. I frequent the kitchen stores and kitchen departments of many stores collecting more "stuff" according to my husband... and yes "another cookbook."
and Today, I purchased a Mario Batali's cookbook "Malto Italiano" and the "everyday Italian" by Giada De Laurentiis. I have started watching the morning Food Network on TV and find it very inspirational as I sit with my coffee, or cup of tea in my jammies taking notes from my favorite chefs and what they are preparing.

Having a full pantry is a must and after scanning mine I see I have accumulated some basics that I can grab when I am charged to cook... I hate to run to the store for an item necessary to create that perfect dish.
 Fortunately my husband is willing to taste test anything I prepare and he has acquired a joy in cooking as well. 
I am no Julia Childs, or Martha Stewart although a fan, but I am also not intimidated by some of the failures and goofs I have made. I often serve new untested recipes to  company and love ones....( don't tell them). I think it's the confidence that I feel cooking that disquises any errors I may have made.  And the chickens and Buster are all to happy to take care of any thrown their way.

In years past I entertained the idea of cullinary school but with 3 children, living  on a tight budget, growing our own fruits & vegetables as well as beef, chickens, turkeys rabbits & pigs was a close as I came to a real food education. My oldest daughter has picked up my interest in cooking and has become quite the chef herself as well as her older brother, He has a few recipes he creates along with his magic talents.

Now that I have an empty nest and plenty of time to pursue my passion I can enjoy this special interest.
I  recently  discovered  a kitchen store here in Klamath Falls that is offering cooking classes,  I signed up immediately and the first class for me will be October 22nd. (As I blog, another of my interests,)
I will share some of the  things I learn with you and invite you to follow me into the kitchen, wash your hands, put on an apron and roll up your sleeves, because we are going to be cookin!

October 7, 2009

Oh No!Tomatoes, More Tomatoes

I thought I was done with  them,  the garden is cleared and my sister in law brings me  more tomatoes... What to do with all these tomatoes? I read where  I could freeze them whole without blanching  so will give it a try. First  they all had to be washed & dried then  put in quart  zip freezer bags. Cook some...but must Trim them and sort by size and color, then heat and  push through a seive. Cook them down and strain again.. finally Tomato  Sauce... I do  not want to see another  until its salad  prep time.. I must say I do love these red sweet gems..a little salt & on a fresh tomato is heavenly right from the garden.. What more could a farm girl ask for?  Now I can cook with tomatoes all winter and ad these to my canned ones as well as the great salsa I made earlier.. I think I did well this year in putting away a good harvest of Tomatoes.  and the Chickens love the scraps.... Now what about those veggie soups and pies? That's for another day... I need a   cuppa tea and a nap....

October 2, 2009

Friday Food entry #7 Chile Relleno de Queso

Hungry for some Chile Relleno? I was  not sure I'd like this recipe but found it delicious. A bit time consuming but well worth it. I took it from a recipe book I found in a thrift store "Authenic Mexican Cooking."
Clay really liked it, and I must say he has been a real sport to taste these recipes first time around before I serve them to company. We gave this very good marks! I hope you like it too.

  Chile Relleno de  Queso
or (chiles stuffed with cheese)

8 whole green chile peppers ( I used fresh Anaheim)

or 4 oz cans whole green chiles

1 cup white Mexican cheese cut in strips

¾ cup beans your choice
 4 eggs separated - flour for coating
½ cup shortening or cooking oil.

To begin:
Cut a slit in each pepper, Insert a tablespoon or so of beans and one slice of cheese and close the slit.
Separate the egg whites & beat the yolks. Beat the whites to a peak. Fold in the egg yolks into the whites. Dip each pepper in flour and then into the egg mixture and fry in hot oil on both sides until golden brown. Drain on paper towel and set aside.

For the sauce:
½ medium onion chopped
1 clove garlic minced
1 Tbls oil
1 cup chicken broth
1 ½ cups canned tomatoes drained and chopped
1 Tbls chili powder
½ tsp oregano
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
¼ cup sharp cheese
Saute’ onion, garlic in hot oil , add the broth, tomatoes, chili powder, cumin, salt & pepper. Simmer ten minutes.

Preheat oven to 350 degrees. Place the chiles flat in an oven proof pan. Top with the sauce and the cheese. Heat until the cheese has melted. Serve immediately.
Buen Apetito!