Wednesday, July 31, 2013

New Fall Magazines and Lemon Zucchini Bread

I made the shelter more zucchini bread.  When I was there the other day they were hinting strongly that they wanted more.
These are the same guys that wouldn't touch it when I took it the last time because it had zucchini in it.  The learned quickly that they actually like zucchini.  At least when it is in this bread.

If you haven't tried it, you should.  Here is the recipe:  http://octoberfarm.blogspot.com/2013/06/lemon-glazed-zucchini-bread.html

I wait all year for this day....the day I find the first Fall magazines.

Kary and I had a race each year to see who could find the first ones.

Then we would read and review each one.

I spoke to her husband yesterday and he said he has thousands of Fall magazines he has to get rid of.  That will be me one of these days.  All that will be left of me will be Fall magazines and witch stuff.  My favorite way to exit!!!

Tuesday, July 30, 2013

The Best Baked Brie and My Kitchen

This is where I spend most of my day.  I had my kitchen done about ten years ago.  It was the last room in this house to be redone because of the inconvenience.  I cooked for months on a hot plate in my garage while the work was being done. It was like permanent camping.
 But first I want to show you my new baked brie obsession.  I've been making my own truffle mustard.  I mix 1 cup of grainy country Dijon mustard with 4 T. Grey Poupon Dijon and 2 T. yellow mustard.  Then I whip in about 4 T. of black truffle oil.  This mustard takes hamburgers to a whole new level. I have been serving it to my family to spread on french bread topped with baked brie.

 I cover a round of brie with really good local honey and top it with salted almonds.  This gets baked in a hot oven for about 25 minutes.

 I've been adding fresh tomatoes drizzled with balsamic vinegar to eat on the side. I love having all of these tomatoes from the garden and serve them with everything.

 Once the brie has baked, I thinly slice some sausages to serve along with it.  Spread the bread with some of the truffle mustard and top with melted brie, honey and almonds.  If you have fresh apples, pears or peaches, you can thinly slice them and bake them along with the brie.  A fabulous combination of flavors.

 I couldn't hold off any longer.  I had to get out the Staub pumpkins and the Fall Pyrex bowls with the sheaves of wheat on them.  I am slowly surrounding myself with Fall things.

My work station.  This is where I pump out all of the food.
 My next kitchen will be much more utilitarian. This one is a bit too fussy for the way I cook. The older I get, the simpler I need things to be.

Monday, July 29, 2013

Mediterranean Salad Recipe

It was a gorgeous day on Sunday so we headed north to check out the farm markets to see what we could find.  I found Teddy an organic pig ear.

Do you want to try to take this away from her?

Go ahead..I dare you!  She is standing there looking at me waiting for me to leave so her treat will be safe.


I bought some locust honey.

And the last of the Queen Ann cherries.

I bought a box of tomatoes from a roadside stand.

This morning, I made the shelter a big Mediterranean salad for their lunch.  Dice tomatoes, cucumbers and celery.  Add sliced red onion and sliced green olives.  Sprinkle with a bit of cumin, S&P, granulated garlic and oregano. 

Drizzle with olive oil and balsamic vinegar.  Sprinkle in about 1 cup of feta cheese.

Toss to coat.  Let it sit for about 15 minutes and toss it again.  This is a really good salad.

I bought lots of zucchini and made them my zucchini casserole.  The recipe for this is on my sidebar.

Sunday, July 28, 2013

Garden Fresh Spaghetti

 I went down to the garden yesterday morning and came back with this.  Some nice tomatoes.

 Basil, oregano and thyme.

 Celery....nothing quite like homegrown celery.

 A sweet onion from the farm market.

 Time for some marinara sauce.  I like to add some carrots for sweetness.

 I pureed it with a stick blender and added some meatballs.

 I always mix my pasta with some sauce before serving.

 And then add extra sauce on top.


Then serve it with some grated Pecorino-Romano.  Mangia!

Saturday, July 27, 2013

Cherry Pie

Who doesn't like cherry pie?  Good homemade ones are the best.  This is The Blog Tech's favorite pie.
 I used canned tart Oregon cherries with their juice.

 For the thickener, just swirl some cherry liquid with 4 tablespoons of corn starch. Add it with 1/2 C. of sugar to the cherries and bring it to a simmer over medium heat, stirring until it begins to thicken. Add 1 tsp. of almond extract. Cool it completely before filling your pie.

 After years of never changing my crust, I am now only using this recipe : 

Strawberry Rhubarb Pie

I painted the cherries by tinting egg yolk with food coloring.  Then I sprinkle vanilla sugar over the top.


I always bake my pies on a cookie sheet covered with foil to catch any dripping juice.  This bakes at 425 degrees for about 40 minutes.

The egg yolk paint becomes very shiny and looks like stained glass.  Let the pie cool completely before slicing.

Friday, July 26, 2013

Fall Decorating

We've been having some cool nights and it is putting me in the mood to decorate for Fall.  I have to decide what I want to do with my front porch this year.

This was the front last year.  I decorated it in honor of my good friend Kary who died one year ago this week.  She loved Fall as much as I do.  I sure miss her. 

I think I want to do something different this year.

Four white pumpkins, one has a face.  I swear, Teddy really enjoyed laying amongst these pumpkins.
If I decide to have my Fall party, I think I will make this cake.
I love them all!
All true except the hot chocolate part.  I don't like hot chocolate.
I hope this put you in a Fall mood!  Most photos came from pinterest.

Thursday, July 25, 2013

Beautiful Weather and Farm Envy


 We have had a couple of gorgeous days here lately.  Nice and cool at night and not too warm during the day. 

 I could get to like summer if all the days were like these.

 We hit the road yesterday to go to a farm market which I read about. Some farmers must have known this weather was coming because lots of them were cutting their hay.

 I never found the farm market but I did manage to buy 4 dozen eggs that are so fresh, I had trouble cracking them this morning. The shell would crack but the membrane was hard to break.

 A Mennonite woman was selling them and told me the hens were her son's project to make money.  I thought that was so nice.

 I think I will head out tomorrow in search of another farm market. It is so pretty to drive out in the country in this weather. I need zucchini for the shelter and my plants are still only producing male blossoms.  Has this ever happened to any of you?  My plants look healthy and there are lots of blossoms but no female ones.

 And now for the farm envy.  I LOVE this place. Click for a closer look.

I have barn envy too.