More Chicken Stuff!

My dear friend Leila, started me with my chicken collection. She has decided to change her kitchen theme and has given me many more chickens for my home. I received them when I went to visit her while in Washington last week. I Love them and will be finding places to display them. It may take me awhile to find the right places for them. My poor husband is shaking his head...wondering what I will get next.

My Family in one picture!

Here is my family... We had a great time "Happy Birthday Mom..She is in the middle with the two young great grandsons on each side. 20 of us in this photo. I am standing behind my mom next to my blonde daughter. It was my mom's 80th birthday Surprise party. My flock consisted of 5 grandsons 1 grandaughter and my son & two daughters..then add their husbands & wife and a cousin, & her daughter, her mother who is my aunt (88 yrs old my mom's oldest sister) sitting in front white hair ...add 2 sisters & one of their spouses . We also had others there that were friends & neighbors of my mom's a total group of 26 ! A loud Bunch for sure.. It is so nice to get together but really nice to get home to my husband too...

On Vacation to Washington

Ok Readers, I have packed up my car and Tomorrow, Monday Morning 3/22/09. I will be on the road until March 31st. I will not have computer access until I return. Celebrating my Mom's 80th Birthday with Family in Washington. I hope you will come back to read my blog April 1st.. (not a joke) I will be back! With pictures & stories for sure..... Clay & the doggies will be home taking care of the chickens!

I wish you all Happy Spring, Happy Planting, Happy Thrifting, Happy Week. Enjoy and Relax when you can. Be safe......

Cozy in completed Studio

We finished the Hen Studio Finally!

The girls have lived here a few months while we slowly finished the exterior .
It is ready and occupied by three happy hens. Later we will bring the 7 new girls to join them when they are ready.

Lucille is laying there in the nest (if you look closely.)

We found extra cedar siding behind the backyard fence and there was just enough to put on the studio. It matches our house perfectly. My husband did a fabulous job. (I helped and gave many Unsolisited suggestions , which did not go un-noticed through out the project. ) Today he is still on the helping end of the honeydo list, He transplanted a forcythia bush in the front yard. I have a few other things for him to do, but will be happy to assist him in his timeframe..... The list includes tilling the garden, getting aload of compost dirt so we can plant and I want some more shrubs planted, including the marion berries, and a fig tree.. I know he will be happy that I will be gone a few days so he can relax & do his own projects.. He has built 3 nesting boxes and put those around the property, We are hoping the Mallards that arrived last week on the pond, will settle in and raise a few ducklings. That will be cool.. I will be leaving to visit my Mom & sisters & my kids Sunday morning in Washington. We are having a surprise 80th Birthday party for Mom. We expect a large turnout of family & friends. My Husband will stay home this trip to tend to the chickens, ducks, & dogs, but to show my appreciation I did baked him some oatmeal cookies today. It was the least I could do don't ya think?

A great Gift from Gail

I went to Gail's house to see my baby chicks. They are doing very well. I loved the visit with Gail. We shared many ideas, thoughts and true friendship in the making. I have found it more than once when I meet certain people, you know when you just click and you have a lot in common. I feel this way when I am with her. What a great testiment to farmgirl sisterhood. I had admired an idea she has displayed on one of her walls, A rake head , she has hung her wine glasses on the tines. What a great idea. Well, Gail gave me one today. She said she knew I liked hers so now I have my own. I decided to use mine differently, I am hanging my aprons on mine. I think it is a cute repurposed item. Perfect in the entry to my kitchen. Thank You so much Gail! I think she will be a good companion to thriftshop with for sure.

A little visitor is coming!

Yes, Charlie is coming to visit his Great Grandma. My mom will celebrate her 80th birthday on March 28th. This little guy is her 11 Great Grandchild. She does not know that my son & his wife are coming from Denver with Charlie. I have 3 sisters and we are planning this Surprise Birthday Party for Mom. I will be driving to Washington State Next Monday. Topping off the surprise, I am bringing along with me Mom's sister! another of her sisters is already in Washington visitng her daughter..It has been a big job gathering people *30 in the count so far to attend. To make it more special.. for me...All 3 of my kids will be there too. But back to this little guy.. he is going to be 5 months old Thursday, and look at those cheeks! My son is a magician (by trade) and his wife is a muralist. They are fortunate that their work schedules allow one of them to be with him so he does not have to go to daycare. Charles was born, if some of you remember on my birthday,October 19th , so I have not held this little dumplin since I left Denver two weeks after his birth. Yeah, this Gramma is very excited. Now th biggest problem I foresee is that his "2 aunties" my daughters.. have not even met him yet & they will be fighting over who gets to hold him. I think I should get priority don't you? After all He was my birthday pressie..

St Pat's Day ( Are you wearing Green?)

OH, I am not of total Irish Heritage, but do have a wee bit o' Irish blood running through my veins, along with the English, Scotch and the Dutch. Mostly I am American and when I think 0f St. Patricks Day of course I think, of my childhood days when upon waking for school I recalled, "I must put on something GREEN as not to get pinched." I also think of Shamrocks & Leprechauns like most people. But I also think Spring and with Spring come new growth, new farm babies and a promise of good things happening. (I suppose because I am an optimist I would think that.) I also like many others think about Corned Beef & Cabbage for dinner.

Well, Guess what? It seems that corned beef and cabbage is more of an American St Patrick’s Day tradition. According to *Bridgett Haggerty of the website Irish Cultres and Customs their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland. Since the invention of refrigeration, people eat fresh meats. Today corned beef and cabbage is considered a peasant dish and is more popular in the United States than in Ireland. People eat it on St. Patrick's Day as a nostalgic reminder of the Irish heritage

Over the years, I have learned to love this simple dish . This year again I am among the millions of meat eaters who will enjoy a traditional feast today as I prepare a simple and delicious meal.

Beer or Wine?

Well, since, the Irish are not known for their wine and to try to pair it with one would be a stretch.. I think perhaps if you prefer wine over beer a Chianti Classic may do the trick...but I would be very happy with a nice micro-brew of an ale for sure.

Easy Corned Beef & Cabbage
* serves 5

INGREDIENTS
3 pounds corned beef brisket with spice packet (most grocery stores carry these in the meat department)
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
DIRECTIONS
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Cheers!

Pucker up!... Suck on a lemon

Last week, I experienced a swelling in my jaw and down my neck below my right ear. You know, like when you have the mumps? Although not really painful my face was just swollen and a bit tender. Reluctently I went to the Dr to have it checked. He examined my jaw and ears ruled out all the horrible case senarios and diseases that I had suspected as the problem.
He said, he thought that I had a salivary gland plugged. Apparently sometimes small crystalized stones develope & they plug the gland.
Now I had never heard of this happening and felt a bit silly to have made an appointment for this...but his suggestion was to suck on Lemon drops and that would activate the salivary gland to disolve the stone. Gee, just thinking about sucking on a lemon, my tongue and mouth starts to pucker but I tried it and sure enough, It worked. Within a single day and probably after 30 juicy lemon drops melting in my mouth the swelling totally disappeared. Now that was the first time my Dr. prescribed candy for medicine. I'm sure eating chocolate really is good for me , and ice cream & cake & cookies. These are "good things!"



I have been blogging a lot about food lately, so for today I am focusing on the uses of Lemons. I was reading an article in this months Martha Stewart Living Magazine about a twist on lemons.



These are a few of the suggested tips I thought interesting, to share.

• Simmer 1/2 dozen lemon slices and a handfulof cloves to make a very pleasant air freshener.
• If you squeeze lemon over and apple or avacado it will help maintain their color.
• Dip a 1/2 lemon in a small dish of salt and rub it on tarnished copper it will remove the tarnish.
• It makes a great Household cleanser. Mix 1/2 cup baking soda with liquid dish soap to make a paste. Spread it on a 1/2 lemon and use it to scrub basins, bathtubs,and stainless steel sinks.
• Here is a very useful hint: Biting into a lemon may cure hiccups; the tartness is said to interupt the nerve impulse that causes diaphram spasms.

Hazelnuts From The Great Northwest

One of my favorite nuts grows right here in Oregon. I love hazelnut flavorings in coffee, and chocolates and cookies.

From the cool Willamette Valley of northwest Oregon comes the grand hazelnut that has been cultivated for over a hundred years.
Many agree that our fertile Willamette Valley produces the world's best hazelnuts. In fact, more than 99 percent of the U.S. production comes from Oregon.

Here is one easy recipe you may want to try, but beware they are addictive.

Hazelnut Butter Crescents

1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
2 1/4 cups flour
1 1/4 cups toasted hazelnuts, ground
Beat together butter and sugar. Beat in egg and vanilla. Mix in flour and all but 1/3 cup hazelnuts. Divide dough into quarters. Roll out each portion on working surface to 30 inch rope, about 1/2 inch thick. Cut into 2 inch lengths. Roll pieces in remaining ground hazelnuts to coat lightly. Curve into crescents. Place on ungreased baking sheet. Bake in 350 degree oven 10 to 12 minutes or until cookies are golden on bottom. Cool on racks.

I often dust them with powdered sugar before serving them. They melt in your mouth!

Makes about 5 dozen cookies.

Recipe courtesy of Northwest Hazelnut Company

I think, "a chicken is a chicken is a chicken" when cooked

For some reason my thoughts are geared to chickens as of late.. I love live chickens, eggs and even roasted, fried, crockpot cooked chicken, Bar -B- Q chicken, Chicken soup and Chicken Satays . But these are Rock Cornish Game hens, Not one of my Blue Sky Farm chickens! I do not think I could ever eat them, They are strictly my egg source.

Rock Cornish game hens look just like miniature chickens, and the flavor is the same. They weigh in from one to two pounds, but the standard is about 1-1/4 pounds. The meat to bone ratio is small, making one game hen the perfect serving size for most people. If you are serving a lot of courses or side dishes, you will most likely only need to plan one-half hen per person. They are easy to split in half before cooking, since the bones are not strong. Roasting is the best preparation method for Cornish hens, Preheat the oven to 350 degrees while you prepare the stuffing or seasoned rub. We filled the cavity with apples, garlic and lemon pepper, paprika and rosemary. You can make your own creation with rice, bread crumbs or veggies of your choice. Drizzle a bit of olive oil over the top and place in a covered baking pan, in oven for about one hour. During the last 15 minutes remove the cover and turn up oven to 375 to increase browning. You will want to make sure the bird is completely done by the famous toothpick test or an internal temperature of 180 degrees F on a meat /poultry thermometer.
The juices should be clear when the bird is pierced.. A tasty treat when cooked to perfection! A perfect dinner for two and very in expensive. About $2.00

Finished nice & dark golden brown. Yummy
Serve with rice, potatoes, or pasta. Also good sliced on a salad or in a sandwich. You choose!

Our New Baby Chicks are here!

Aren't they just too sweet? We picked them up this morning. 2 Australorps, 1 Rhode Island Red and 7 Buff Orphingtons. They are in my extra bathtub right now and Gail will take hers (4 orphs) home tonight with mine to keep in her spare space in her hen coop until they are bigger to introduce to my older girls in the studio. They appear to be fine chirping away, Buster and Auggie don't seem to mind them.

We are almost finished placing the cedar siding on the Studio and it is going to really look nice when it is completed. One more project completed, only three more on the honey do list! ( for now)

Spring Shoots...Rhubarb

Rhubarb is a cool season, perennial plant that is very winter hardy and resistant to drought. Its crop is produced from crowns consisting of fleshy rhizomes and buds. Following a season of growth the rhubarb crown becomes dormant and temperatures below 40­ F are required to stimulate bud break and subsequent growth. The first shoots to appear in the spring are edible petioles and leaves. These emerge sequentially as long as temperatures remain cool (below 90­ F). As temperatures increase, top growth is suppressed, even appearing dormant in periods of extreme heat. With declining temperatures in later summer, foliage growth resumes. One pound of rhubarb equals about 3 cups chopped. Rhubarb is an excellent source of vitamin C, calcium and potassium. You can substitute chopped rhubarb for about half of the fruit in any dessert recipe.
I have not developed a great taste for rhubarb. I think the plant is beautiful. I have eaten it in a sauce, and in a pie with strawberries, which really wasn’t bad. This recipe I found looks like one I might try:

“A light and fluffy marshmallow layer tops the rhubarb filling in this delicious make-ahead recipe shared by Dumont, Minnesota field editor Renee Schwebach."
INGREDIENTS
1 3/4 cups graham cracker crumbs, divided
3 tablespoons butter, melted
1 cup sugar
2 tablespoons cornstarch
4 cups diced fresh or frozen rhubarb
1 (3 ounce) package raspberry or strawberry gelatin mix
1 (8 ounce) carton frozen whipped topping, thawed
1 1/2 cups miniature marshmallows
2 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
DIRECTIONS
In a bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350°. for 10 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, combine the sugar, cornstarch and rhubarb. Bing to a boil; cook and stir for 2-3 minutes or until thickened and rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set.
Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving

Great! Now I have a baby brother!

Yes, Its me Buster....

I just wanted to let you see what My mom & dad brought home. They told me it was my job to teach him all my good tricks! Then I will get some treats from Mom.

His name is Auggie and he is just a baby, 4 months old. He is going to be bigger dog than me, but dad said I was still the number 1 dog. Auggie is a lab/border collie. I don't know what that means, cuz I am a cockapoo. I am going to be 3 in August so I will always be the big brother.

It will be a big job training Auggie not to chase the chickens, where to poop and that means Outside! Our Mom will get upset if she has to clean up puppy poo.. *I think dad will be in the doghouse then too.

Auggie doesnt know how to play my games yet, but I will teach him if he doesn't cheat and hide my toys. Little brothers I understand can be pests!

So here is his picture: He is laying in the sunshine. (he better not try to get in my chair!)

I already have to share my water bowl with him... but thats ok. I guess cuz having a brother to play with here on The Blue Sky Farm just might be more fun. I will for sure let you know how this new kid is working out...(.I wonder where he will sleep tonight?)

The winner of My March Madness Giveaway is......"CALICO K " aka
Kristine Fillmore!

Thank you all for visiting my blogsite. Having over 5500 visitors is amazing. I am so happy to be keeping you all up to date on what is happening here. I love you all and will continue to bring recipes, stories and ideas, thoughts and even a few surprise remarks from Buster.

I was given an Award!
I received a nice award from a fellow farm girl Cathy jean "Okiequilter" WOW, what a great surprise!
Thank you so very much. This award is meant to be passed on which I will be doing this week.

Now Buster & I have an Announcement : We have an addition to our family. We will post a picture tomorrow! Don't forget to come meet him...

My March Madness Giveaway

I had noticed that I have had over 5500 visitors to my blogsite! It will soon be Spring so I think its Celebration time don't you? So I am hosting a March Madness Celebration Give Away
Just leave me a comment telling me what you about Spring . I will pick a winner at 6:00 AM on Tuesday, March 1oth. The winner will receive a Nice Surprise Spring Package.
So skip on down to the comment section...& leave me yours. Don't forget to turn your clocks forward...Sunday night...That's is another "Madness" Daylight savings time...

A new bargain

Our new end table .. Found at "Keepers Corner" a local antique store in town. The perfect place to put it was in the sunroom next to Clay's chair. It is oak and both sides of the table fold up to make a bigger table. The two drawers are actually one and it folds down to store books, or magazines. When the sides are both up the table measures 34 inches long and 24 inches tall. A great bargain at $30 don't you think? I am continually looking for those perfect pieces of furniture that do not tug too hard on the purse strings...

My daughters challenge

My Joy list of 100 the things that make me happy and it serves as a great reference when I occassionally have had a really bad day. I am taking on my daughters Challenge from her blog http://myhomecook-n.blogspot.com/
I am taking the challenge so here I go:

1. My Husband
2. My 3 children
3. My 7 grandchildren
4. My home
5. Blogging
6. Shopping thrift stores
7. Country music
8. My Dog Buster
9. Living here on our mini-farm
10. Watching my chickens & collecting eggs
11. Big Family gatherings
12. Day car trips with my husband
13. Christmas Holidays
14. Decorating my home
15. Gourmet Cooking
16. Time spent with My sisters & mom
17. Summer Evenings sitting on the porch
18. Picking wildflowers
19. Bubble baths
20. Wine tasting
21. Playing board games
22. Bird watching
23. Camping with my husband
24. Walking on the beach (any beach)
25. Traveling to places I have not been
26. Gift shops
27. BellaTremato Italian Restaraunt
28. Egg salad sandwiches
29. Chocolate cake
30. Setting a pretty table
31. Sewing ( making my prim dolls)
32. Watching a sunset
33. Waking early to the smell of fresh coffee brewing
34. Micro Brewery Beer
35. Traveling by airplane
36. Reading stories about pioneer women
37. Roast Beef dinner
38. Laying on the lawn watching for falling stars on a summer night
39. Swimming in warm water
40. Feeling snowflakes falling on my face
41. Being retired
42. Baseball games
43. Hotdogs with everything (except raw onion)
44. Lunch out with my friends
45. Face book Farm
46. Vegetable gardening
47. Making homemade Bread
48. Warm homemade cookies & milk
49. Peanutbutter & Jelly sandwiches
50. Picnics
51. Vanilla candles burning
52. Lavender scent
53. Fluffy pillows
54. Fabric & craft stores
55. Reading Country type Magazines
56. Packing for a trip
57. Getting my hair done
58. Getting Massages
59. The smell Clean sheets right off the clothes line
60. Hanging clothes out on my clothes line to dry
61. BBQ Steak
62. Magic shows ( especially My son's)
63. picking Fresh fruit right off the tree
64. Eating Avacados & Persimmons
65. Canning
66. Making Jam
67. Picking Berries
68. Having more than three aprons
69. Wearing My Big Black Rubber boots
70. Playing golf on a nice day
71. Writing letters
72. Journaling
73. The smell of fresh basil & rosemary
74. Spaghetti
75. Visiting my husbands family
76. Eating Breakfast out
77. Collecting chickens stuff
78. Silver Earrings
79. Going to Yard sales
80. Pedicures & having my nails done
81. Warm fuzzy socks
82. Tea parties
83. Visiting a zoo
84. Listening to children laughing
85. Driving in the country
86. Smelling Fresh cut hay
87. The feel of Silk
88. Quilts
89. Ebay Browsing
90. Watching Movies at the cinema with my Husband
91. Popcorn with Lots of butter
92. Drinking Ice Tea w/ Raspberries
93. Going to the cemetary to take flowers to My Dad's grave
94. Watching the orca whales
95. Cruising in the Bahamas
96. Watching the deer around the property
97. Sitting around our firepit roasting marshmellows
98. Holding sweet smelling babies
99. Baby animals
100. Laughing with friends

That took some thinking but feels good to reflect on what makes me happy. Anyone else up to the challenge?

Is Spring here yet?

Rosemary is looking at more signs of Spring, at least inside the kitchen window. I planted more paperwhites & they are growing tall. Buds are developing. It is so nice to be able to force some Spring inside as the winter weather remains rainy and too cold to grow outside.

Rosemary is still waiting for somebody to adopt her. She can be seen with her sheep & piglet friends on the back door creations site. Have a nice Saturday.

It doesn't get any better than this..

I was really hungry for Beef...and if asked what is my favorite comfort food? I wouldn't hesitate to claim "a pot roast dinner." That's what we had for dinner last night. We have leftover roast beef for cold sandwiches and you can't beat that either!.
While preparing my dinner, I took a few pictures.

I prefer nice small carrots and potatoes & fresh green beans cooked along side the roast. The oven hot, with aromas filling the air throughout the house on a cold snow day. I can smell onion, garlic and bay leaf as I enter the kitchen. Yes, I love a pot roast dinner. Honestly, It doesn't get much better than this.

My Hearty Pot Roast with Vegetables
3 1/2 to 4 pound chuck pot roast (bone in)

Slowly heat a dutch oven. add olive oil: heat it. brown the roast well on all sides. turning with tongs

Add black pepper, bayleaf, chopped 2 cloves of garlic, and a sliced onion. Pour in 1 cup of water and simmer, covered 1 -1/1/2 hours.( add more waterif necessary to keep 1/2 - 1 inch of liquid in the bottom of the dutch oven.)

Turn the roast over, add vegetables, carrots, potaotes, & green beans. Cover and simmer in oven another 45 minutes. or until roast and vegetables are tender.

Remove the roast and vegetables to a hot serving plate & keep warm while you make the gravy.

Gravy:

Skim off any extra fat fom the pan liquid. Add more water to make 2 cups to the dutch oven: reheat. Combine 2 T of flour and 1/2 cup cold water stirring until smooth. Slowly stir into hot liquid bring to boil. stirring.

Reduce the heat,and simmer 5 minutes add salt & pepper to taste.

Slice the roast and its ready to serve with the vegetables

(I also spoon a bit of horseradish for dipping)

Enjoy

Tea for three

This was our Mary Jane Farmgirls "Charming Chicks Chapter" meetings.. Marty, (gail's sister in law), Me & Gail . Jeannette was unable to attend, we missed her. We have 4 members right now and are trying to recruit others. We enjoyed each others company eating lunch and chatting. Sharing stories. Good farmgirl fun. We will be meeting every two weeks or so. It was great to have girl friend time...

Shortly after the girls left I received an email from "Katie". She found us through the MJ chapter search and an ad I placed on Craigs list She and her family are moving from Washington in April/May and wants to join our chapter. We will welcome her with "farmgirl arms" when she gets moved to our city. The Farmgirl spirit is alive here. Yet, another sign of the times..for women wanting to live and provide a simple green sustainable life for themselves and their families.

New on my book shelf

My recent reading material. I found these books by Jane Kirkpatrick. Great novels about courageous pioneer women discovering the meaning of Independence, Forgiveness, and Love. Their lives are touched by adversity, They face challenges and loss. They become a community of extraordianry fights to overcome the pain of their past and embrace their futures. I highly recommend these if you like to read stories about sisterhood, friendship and faith.

It's a Man's castle but run by a Woman !

Moving into a house can mean decorating woes, When we got married, almost 3 years ago I really didn't think about what my husband would like or not like in our home decor, I never even thought about it... Our home was a mixture of our things from previous lives...and I am not an interior decorator. I found I was faced with a situation: I knew what I liked but now I have a husband to work around. We do like some of the same things and others I don't dare to even mention... His biggest fear is overloading and clutter... and I know I could cutesy the house to my farm girl liking only to have an unhappy husband. I think this is too bad, Some guys just don't get it, "A home is a mans castle but.. A woman runs that castle."
I have an eye for color and coordination, but I wouldn't begin to tell him how to decorate the garage... It is "our" home and we both need to like whats up or down.. After moving to this home from our home in Arizona, we realized that it has much bigger walls. I bought these pictures for our Dining room -Family room entrance. The best part was he also likes them.
I think they are perfect pictures to put on these adjoining rooms wall. Vegetables & fruits. Quite nice size for the wall space. The fruit ones face the family room & the vegetables face the dining room. Just another decorating project I have been working on. I want to find the perfect piece for the main family room wall.. and have not begun looking for it. I am sure when I do, it will be something We both like and ( I can always change it if he ever decides to move out into the garage ...but there still better be room for my car.. )

Flank Steak at its Best

The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil — Actually the dish did not originate in London. The popularity of London Broil has driven up the price of flank steak over the past few decades. It is significantly tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.

Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger.

Make your favorite marinade recipe:

Place Flank steak in an Oblong dish a bit larger than the size of flank steak pour over the steak your marinade and cover with plastic wrap or a lid. Leave it on the counter for 8-10 hours. Pierce evenly and turn every hour or so. Flipping the steak between rest periods.
Place on Hot BBQ grilling each side about 6-7 minutes. Cut the flank steak on the bias andd serve hot.

A Great Day Thrifting

Yes, more Chicken/Rooster .
I had to buy them , because they matched the spoon rest my daughter gave me for Christmas, and they were only $5 for the five pieces: one 10 " pie plate and four 6" individuals. I love them and will be looking for pieces. Can't you picture a nice Quiche served with individual salads in these? or individual apple pies or chicken pies? I could think of lots uses for these and I can't wait to use them. They are oven, Microwave and Dishwasher Safe.
I also found another prize cook book, a Springy tin tulip with two adorable chickies, a small floral porcelin pitcher & planter dish for my bathroom. I think I did well , all for under $20

Maybe today, I will go searching for more.

Good Morning "Billy"

It is a beautiful crisp sunny blue sky morning and 27 degrees here right now in Klamath Falls, A nice day to walk to get the morning paper. We were greeted by "Billy" the goat (we named him that) standing at the fence by the mail box. He is a friendly goat, although very lonely we think as he comes running to the fence we approach. He used to have a horse friend keeping him company but the horse has been pastured somewhere else. Occassionally a few hens and a rooster will hang out with him during the day. I snapped this photo as Clay & Buster feed him a few dog biscuits which "Billy" seemed to enjoy. We sometimes take him an apple as do our neighbors when they go get thier paper & mail. Of course Buster wanted more than his share and was ready to take it from Clay as it was offered to Billy. Buster said his goodbye to Billy as he does every day of the walk....He might be back later in the afternoon if he tags along to get the mail and off he runs ahead of us checking every hole he can find sniffing for any mice or mole friends hiding. He has quite a routine he follows everyday on the walk back home. Once he arrives home He will curl up in the sun room on the ottoman watching the birds at the feeder while Clay reads the local paper.

Which button do I push?

Let me begin by making it perfectly clear...

I am an intelligent woman, and I do love my husband very much.

He really would do just about anything I ask of him without a lot of questions as to why...But I think I share the same complaint with other women...when it comes to the TV remote control or controller..

I know that there are separate remotes for TV, DVD players, and even Stereos. We have them, but supposedly all are connected with one controller at our house...How does that work?

I do not quite understand how the TV remote works, Something about binary codes, transmitters, receivers, It's all mumble jumble to me... I do know what it looks like and what it does. I am asked on rare occasions "where is the remote" by my husband. My quick sarcastic reply would be' into your hand" or "Honey, You told me not to touch it." That is truely a loving joke between my husband and I when I have again messed with the remote trying to do a more complicated task than changing the channel, or turning off the TV.
I do know how to use the remote feature to Mute the volume. I wish there was ONE simple remote that had big numbers to push (my eyesight is not 20/20) and I already have a problem sometimes remembering where I laid my readers... How can I remember all those instructions for how to operate the remote for changing channels, reverse, pause, resume..... it is just too frustrating for me...and easier for him to just do it..
I think its a Man Thing, that they can pick up any remote, slip in a couple batteries, program it and know immediately which channel is Sports, Documentaries, News & Action Drama. All I want is to know how to switch it to the programs I want to see.

Why not get another TV? you might be thinking.. that would solve the problem...but We have Two already and it has a separate remote, ( connected to the same receiver box I am told )with its own buttons. I am sorry, I just don't understand this technology...It is nothing like my computer- ized sewing machine I am sure of that, and I 'm quite sure he couldn't operate that... because there is no remote control...

These would be My rules for the remote control use:

1. Politeness "No Quick Changes". The remote-controller who speeds through a hundred channels without even one breathless pause in one minute has committed a partner social- crime, worthy of being remote-deprived for the rest of the evening.
I should be allowed to at least know what program is being rejected by the remote controller.

2. Do not hide the remote control when you are going to the bathroom or leave the room.... This overt power play is sure to offend any female companion.

3. Agree with each other and say "let's look through what's on" but, again the problem with that is he usually just goes ahead anyway and decides what we want to watch that we have not already seen..or he tosses the remote my way & says "there is nothing on" and silly me, foolishly thought we had over 150 channels receivable through three satellite dishes mounted on our roof....

4. A remote made for me...One button Off & On. and 2 buttons up & down to change channels. and 1 mute button.

We have settled for a simple arrangement. We will watch what We both wants in the evening and if there's something on I wants to see or he wants it's recorded so we can watch it later, or He will watch his program on the other TV, but he has to first explain again to me how to use the remote. The situation could be simplified even more if we didn't have a remote and had to go back to manually flip the off & on switch. Or better yet, We could just watch what I want....

Every woman needs a cookbook

and the one thing every young bride receives at a bridal shower is a red & white checkered cookbook, You know which one I am referring to, yes, Better Homes & Garden, and for me it started there years ago. Through out my married life I have added and given away many, but I do still have many. I have a recipe box of favorites and a few favorite cookbooks. Some old, some new and I keep looking for more at thriftstores and have purchased a few through Amazon, I really like the used cookbooks best. I find them quite interesting when cooks before me have made comments in the margins and underlined the instructions. My daughter has a couple that I have given her and I know she has added many more to her collection. Her collection far excedes the number I have kept. Now that I have time again to spend in the kitchen I find that my collection needs added to. I can always move a few into another cupboard. If I find a recipe in a magazine or a friend or family pass them on I have now constructed a notebook for those clipped and marked as "must try." I have confidence in cooking and this is good, because I must admit I have tried a new recipe on my husband , my family and even company and so far have been fortunate not to throw out dinner to the chickens, and head out to the nearest Hamburger stand for dinner. I do watch many shows on TV like Food Network, gleaning good tips from the great chefs and have purchased books by Giada de Laurentiis, Martha Stewart, Emeril Lagasse, Rachel Ray to name a few. Family have given me books on Spicy sauces, BBq favorites, Fish & Poultry, Cookies & Breads. Those are used a lot but so are my old tattered, food stained pages of not so famous cooks who put lots of love in their recipes. Today, I think I might go check out the shelves at the thrift store to see if I can find that treasured book of somebody's grandma or aunt or mother that they have discarded. I just might find a new recipe to try for dinner and I could invite the neighbors.

Country roadside memories of Spring

I remember as a girl walking with my grandma and my mother along the country roadsides picking a wild asparagus. I passed on this "pleasure of hunting for asparagus" to my children when they were young. Often my car would come to a quick stop along an orchard road, They thought I had xray eyes because I could spot it a long distance away. They often teased me as they grew older. My children were big vegetable eaters since we had 1/4 acre garden every year. I do believe it is one of the vegetables that they all liked and we would gather many brown grocery sacks of it on any given dayof an asparagus hunting adventure. Often they would be outside playing and come running in with fistfulls of the green spears from their grandfathers apple orchard . Just another historic yearly occassion for their "family memory banks". So quickly it would appear along with pussy willows, a sure sign of spring and just as quickly the season would be over.

Asparagus is a hardy perennial. It is the only common vegetable that grows wild along roadsides and railroad tracks over a large part of the country. Although establishing a good asparagus bed requires considerable work, your efforts will be rewarded. A well-planned bed can last from 20 to 30 years. For this reason, asparagus should be planted at the side or end of the garden, where it will not be disturbed by normal garden cultivation. Asparagus is one of the first vegetables ready to harvest in the spring.

Here is one of my favorite Asparagus Recipes

Preparation time: 10 minutes.
Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
Method
1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

It is yummy and so easy to prepare.

Skin care from the kitchen

Delicious Magazine caught my eye at the natural food store the other day. I picked up a complimentary copy when I read "Skin Care from the kitchen". I think I have spent $100's of dollars over the years on manufactured skin care products. Some I found very good and I was even a "beauty consultant" for a short time, teaching skin care and using their products.

Oh I have had many "make overs" department store cosmetic counter displays often reach out and grab my attention screaming temptation to purchase yet another facial scrub, toner, replenishing moisturizers whit the promise of "youthful healthy skin".
Well this farmgirl is over 50, over weight (a bit) over spent on skin care products.

Today as I try my best to do my part in preserving the planet and taking care of my body by nurturing it organically I realized after reading the artical by Gina Demillo Wagner I have some very good natural products in my kitchen cupboard. In the spirit of finding the fountain of youthful skin and the miracle of a new younger looking me and not spending more money I will give nature a try.

A look in my mirror shows that I have dry , dull skin. I know that during the winter months my skin is not producing enough natural oil to protect it against the daily harsh elements. Dry skin is alo prone to wrinkles and lines. First I have started drinking more water. Surprising enough I have a great make up remover..Olive Oil. It is not as expensive as cosmetic make up removers ant it helps moistens my face every night. I must admit sometimes I forget to do this, Perhaps I need to keep a bit in my vanity cupboard next to my wine glass...(The wine is used to relax me when I am in the bubble bath after a stressful or cold day.)

For oily skin a recommended skin recipe for :

A light weight protein mask

2 egg whites

in a bowl beat the whites until frothy. Generously to clean , dry skin, concentrating on the oiliest part of your face, typically the forehead, nose and chin. Do not rub in, leave on for 15-20 minutes and rince. Do this once ot twice a week. Protiens in the whites absorb oil and improve skin's firmness. If you are a vegan or allergic to eggs substitute with cucumber puree'. Just wash an unpeeled cuke, spread evenly over your face. Astringent cucumber is a natural cleanser that helps remove excess oil and leaves skin feeling toned.

Aging Skin To to slow the signs of aging use a daily toner. Apple Cider vinegar's acidic and antiseptic properties help generate new cells by promoting circulation in the small capilliaries that feed the skin. After toning apply a fruit based mask rich in vitamin C which helps prevent wrinkles & maintains elasticity.

Gentle daily toner:

1/4 cup apple cider vinegar

1/2 cup water

In a large bowl dilute vinegar & water ( for sensitive skin use one part vineagr to 4 parts water.) Apply to face witha cotton ball avoiding eyes.

Fruit Mask

3 prunes

2 cucumber slices

Pit the prunes and mash in abowl until smooth. Spread over clean dy skin, avoiding eyes.

Once the mask is applied place fresh cold cucumber slices over your eyes to reduce puffiness and dark circles. Leave mask on for 20 minutes: rinse clean. Do this once or twice a week.

So there you have it.. now scoot on into your cupboard and see what is waiting for you...and don't forget the wine if you are taking a bath.

An American Classic

I made these delicious cookies earlier this week and in my opinion probably
The best oatmeal cookies. I have altered the recipe from “The Essential Baker cookbook.”
These are classic American cookies loaded with raisins, craisins, pecans, cashews & coconut. They are best eaten warm from the oven or dunked in a cold glass of milk.
Store the cookies between sheets of waxed paper in an airtight container at room temperature up to 1 week. Mine never last that long…they are just too good.

What to do First:
Adjust the oven racks to upper and lower thirds and preheat oven to 350. Line cookie sheets with parchment paper or non-stick liners
Ingredients needed:
1 ½ cups rolled oats (not quick-cooking)
¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 stick unsalted butter softened
¾ cup firmly packed brown sugar
1 extra large egg (at room temperature)
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans
½ cup coarsely chopped cashews
½ cup flaked coconut
Mixing the dough:
In a large bowl, combine the oats, flour, baking powder, cinnamon & salt, toss gently to blend together.
Place butter, in an electric stand mixer, using flat beater attachment. Beat butter until light & fluffy, about 2 minutes.
Add the sugar to the butter & cream well. Stopping occasionally to scrape down the sides of the bowl with a rubber spatula
Use a fork to lightly beat the egg with the vanilla in a small bowl. Add to mixture again stopping to scrape the sides of the bowl. At first the mixture will look curdled as the egg is added, but it will smooth out as you continue to mix.
Add the dry ingredients in 3 stages, mix between each, Add the raisins, nuts & coconut until well blended.
Use an ice cream scoop 1 ½ in. diameter to drop small amounts of dough onto 2 baking sheet lined with parchment paper, about 2 inches apart. Bake the cookies for 5 minutes and then switch pans bake another 6-7 minutes until set & golden brown.
Remove from oven cool remove with a spatula.
Enjoy.

One signature dish

For some reason I seem to be in the kitchen a lot lately, The next few posts will be what I have been cooking & baking and a special beauty treat for Monday. It has become my thing to do inside since outside it not ready for me, (my garden is no where near ready to plant, thanks to the weather.)
So I will begin with one of my favorite dishes that I made this earlier this week for dinner.

Lemon Chicken with capers served with fresh steamed broccoli and sweet red pepper rice.
I make this dish often. It is easy to make and it is tender, juicy lemony. I pair this dish with my favorite white wine.




A Pinot Greggio. With a hint of citrus and apple. I am learning to really taste the suttle flavors of different wine. This particular pinot greccio from Barefoot Winery is reasonably priced and is good with fish or just as refreshing by itself.

Lemon Chicken
2 chicken skinless breast pounded lightly to tenderize
1 can chicken stock
1 lemon
2 T capers
1 tsp Salt
1 tsp black pepper
1 T minced garlic
2 Tablespoons corn starch diluted with white wine for thickening.

Be sure to clean any surface thoroughly with soap & water after cutting & pounding chicken.

Cut the lemon in half and squeeze ½ over chicken slice & reserve the remainder set aside.
Place chicken in a hot skillet with 1 tablespoon olive oil & minced garlic & salt & pepper ( brown on both
Cooking chicken until done. )
Pour chicken stock and 1 cup of white wine over cooked chicken and reduce heat to medium. Simmer for 10 minutes. Add the cornstarch mixture to thicken the stock.
The cornstarch will thicken slightly but you do not want it as thick as gravy. If too thick add more wine.
Sprinkle capers over both pieces of chicken with the reserved sliced lemons
Cover & simmer for 5 more minutes.
Remove from stove and serve with rice or pasta
Enjoy

Premature thoughts of Garden Fresh Vegetables

Here it is still winter and my thoughts are jumping to harvesting & canning fresh vegetables & fruits and making jams & jellies.
Shopping for these fresh vegetables & fruit yesterday makes me really anxious for Spring and planting my own vegetables. It is way too early here to even consider trying to scratch a dent in the frozen soil that I will call my garden, come May or even June here in the Klamath basin. An awful lot of amending needs to be done to the soil . We will be hauling in sand and compost and top soil to the area I have claimed for my vegetables. To say nothing of the sweat and sore muscles that will be sacrificed. Noticed I said we, I of course wouldn't want to not include my husband in this process. Last year I got a late start and this year I vow to be ahead of the game, weather permitting.
I have been ordering seed catalogues, Reading for hours and learning a ton about heirloom & organic seeds and really want to eat healthy food untouched with chemicals and pesticides. My chickens will provide us with good free range eggs and the good earth will grow really nutritious vegetables. I know I may have to make frequent trips to the Local Farmers market for those things I cannot grow but just wait until fall when my pantry is again full of all these good things to eat.
I am collecting more cookbooks and recipes than I probably ever will use but I do like to try different foods & flavors. I am also learning what wines to pair with what dishes I serve so I will also be sampling a few throughout the spring and summer and that will mean dinner parties too that I can plan. Cookbooks are one of my favorite farm girl things to collect, not counting the eggs from the chicken coop…but, right now as I look at these fresh healthy ingredients I am just wondering what’s for dinner tonight and I think I can decide over a glass of Pinot Grissio.

The Golden Girls came visiting

I looked out the back sliding door window yesterday afternoon and my two Buff Orphingtons, I call them my Golden Girls ... "Goldie & Lucy " were there, like they belonged there...Only an hour earlier I had just gone down to their "studio" (pictured behind them) and gathered their 2 beautiful eggs. Tossed into the chookie yard, some fresh lettuce for all 4 of the girls and returned to my warm house.
Aparently these lovelies saw that I had returned to the house and followed me in hopes of a few more treats. They often see me coming to the door and they come a bustling as fast as their little legs will carry them, to be first to gobble up the treats *which I carry in my apron pocket whenever I go out the back door. ( yes, they are spoiled, aren't they) and It is not the first time they have come up the 6 steps to the patio deck to greet me. One day they were there pecking at the door...wanting me to come out loaded with the treats, or maybe they were looking for Buster...Crazy chickens!
They are really such sweet gentle girls. They have been laying each an egg a day even throughout the coldest days of our winter. "Dottie" (the barred Rock) lays an egg every couple days for us and the RhodeIsland Red "Rosie" has not produced her share yet....
Of course I have to shoo them off the deck because as you can see on my rug a couple fresh droppings, Great for the yard & garden, but have no fear "Buster " will find it and roll in it before I get it swept off the step, so I better go do just that.
He is such an "nasty animal at times.." a real farm dog... who is now definately in need of a bath!

More Vintage Treasures

I found these items on Monday, when Gail from my MaryJanes Farmgirl chapter and a friend of hers joined me for coffee & some thrift shopping before we enjoyed a nice late lunch at Nibbly's Cafe here in Klamath Falls. we had a great time and will be doing more of these day outtings again.

I found this vintage metal canister & breadbox combo, I am going to use as a storage drawers for my garden seeds or may use it to store my sewing notions in, or maybe repaint it and use it on my desk to organize "desk stuff". It will remain in the craft room until I decide..Thats what is nice about this kind of treasure, I can decide later where & what I want to display or put it to use for.

I love the old green wind up alarm clock, I just had to have it. That will go onthe wicker table in my guestroom. The enamel ware soap dish & water cup is not old but will fit in nicely in my bathroom. I bought some lavendar soap to display with it to match the other lavender & blue tones in my bathroom. The soap smells so nice & fresh.

I have placed a hyacinth plant from my kitchen counter in there too and as you can see it is blooming beautifully. I am waiting for 10 more paperwhite bulbs to bloom so they can sit in the window over the garden tub together.

At least it will feel kind of like spring while the snow melts.

Hearts for Good Health

Research has shown that artichokes which is the immature flower of the thistle plant contain a compound that can help prevent certain kinds of cancer and even heal a damage liver. In a study done at the University Hospital of Cleveland an ointment made with the compound "silymarin "
found in artichokes was able to prevent skin cancer in mice.
Silymarin works because of its powerful antioxidants.
One medium cooked artichoke contains more than 6 grams of roughage. Artichokes are a good source of magnesium. They are also a good source of Vitamin C. Folate and Vitamin B.


Getting to the best part....
Preparing a fresh artichoke before eating it:

• Dirt can get lodged beneath their scaly leaves, so it is important to thoroughly wash them before cooking:


• Pull off the tough outer, lower petals. With a sharp knife slice off the stem so it is level with the bottom of the artichoke.


• Stand the artichoke in a large saucepan. Sprinkle salt over the artichoke and toss in a couple garlic cloves, Cover it halfway with water and simmer, covered for 30-40 minutes. Or place on a steaming rack and steam for the same amount of time.


• To test for doneness, pull on the center petal. If it comes out easily the artichoke is done.


• To eat the leaves, hold it down by the tip, curved side down, and draw it between your teeth removing the tender flesh. Dipping the petal in melted butter or mayonaise is good too.
  
• When the leaves are gone, use a fork or spoon to scoop out the hairy layer, called the "choke." Discard the hairy choke, then eat the best part the heart.

For a good party favorite that is quick & easy try the

Hot Artichoke Cheese Dip

1 (8 ounce) package Cream Cheese, softened
1 cup Sour Cream
1 envelope Italian Salad Dressing
1 1/2 cups chopped cooked artichokes (canned or fresh)
1 (8 ounce) package Shredded Cheddar Cheese, divided

Preheat oven to 350 degrees F. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Add artichokes and 1-1/2 cups of the Cheddar cheese; mix well.
Spoon into 9-inch pie plate.
Bake 20 minutes. Sprinkle with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Serve as a dip with Crackers. Or pour dip into a hollowed round loaf of french bread and serve with the bread bits you took out of the loaf.
Yield: 32 servings