Notes from Inside the Snowglobe

Notes from Inside the Snowglobe

Take your boots off and come on in! Wish I knew where to find the door.

Welcome to our world! This is the place I love most, hope you feel at home.

Saturday, October 29, 2016

Just a Country Girl

       When we moved to the “country” some ten years ago neither my husband nor I had known what to expect, what that means to be relatively self-sufficient. We have a well and a septic tank… we have power so it really feels no different than anyone living in town. I was born in a small town in North Dakota, my parents helped run the family farm. My dad died when I was young and our lives took an unexpected turn, a story for another day but since then I‘ve been labeled a “Country Girl”. In reality the closest I’ve come to being a “country Girl” were the few months every summer that we, my brother and I, spent with our Grandparents. I’m getting off track here, I’m here to talk about our yard and the evolution of our yard. When we relocated to Minnesota John was to start his new job in January, it was October when he accepted the job so that meant we had find a house, now! We came to Minnesota in December which as you can imagine was actually the snowy frigid tundra I’ve been told it was. Really, it is. We looked at probably ten houses, none of them really meeting our idea of what we wanted. It was late and the day and we had almost decided that moving to Minnesota might not have been the greatest idea in the world. I’d been seeing a listing that looked perfect for me but over Johns set price limit. He was worn down enough that he was willing to take a look at it, to us it was perfect! Seven acres, two ponds, a very large detached garage and a two story house. Yes, it needed work but we’d done plenty of remodeling so it seemed no big deal… we signed on the dotted line(s) and it was ours. Little did we know that in the spring when all that lovely snow melted we would find a young boys dirt-biking paradise in the front yard? Our house sits at the back of the property, there’s probably four acres out front and let me tell you, it was a huge mess. There were holes big enough to stand in. There were ramps and jumps. I’m sure the prior owner’s kids had a blast. That was all coming to an end. As soon as possible we rented heavy equipment to start leveling out the property. We leveled, we planted, grass and trees. We landscaped all around the house. We also put in a raised bed garden. It was a lot of work and there is still a lot left to do. With a large yard I think it’s easy to get lost in all the possibilities.
[T]here is no practice... which tends to renovate the constitution, than a temporary retirement to the country... ~John Sinclair 

Friday, October 28, 2016

It's called cooking

1.       I’ve never been a great cook or even a mediocre cook at that. I guess I always see it as a chore and something I have to hurry to put on the table. Time seems for me to be so limited and something I have to fill. I’m a “type A” and regard structure as an ESSENTIAL part of life. This apparently is not so, I’ve heard say that one can have a fulfilling life and also have dishes in the sink...what!  I want to relax more, take it easy…let the dishes sit in the sink, gasp! I’ve decided to start taking a different approach to meal time. Our boys are older now, in college and will most likely be leaving our home before too long. The best part of dinner for me is having everyone around the table which surprisingly does happen quite often. We enjoy each other’s company. The boys prod and tease their dad while he in turn does the same to them. In our family it’s a ritual, its fun, it’s expected. So enough is enough, the idea is to start enjoying mealtime more, to slow down, take a deep breath and just…be. Dinner tonight is a staple for me. I used to watch a show called Extra Virgin, I’m not sure if this show is still on as we downgraded our cable package and I don’t think we get it any more. The recipe is easy but the flavors are spot on. I have used pork sausage, such as Johnsonville and it’s equally as good, although obviously higher in calories. Recipe follows.
Sausages with Faggioli All'uccelletta
Recipe courtesy of Gabriele Corcos and Debi Mazar
http://cook.sndimg.com/content/dam/images/cook/fullset/2012/9/7/2/CCEV110_Turkey-Sausage_s4x3.jpg/jcr:content/renditions/cq5dam.web.266.200.jpeg
Ingredients
  • 2 tablespoons olive oil
  • 8 turkey sausages
  • 5 cloves garlic, peeled and sliced into chunks
  • 1 pound cherry tomatoes, quartered
  • 3 dry red hot peppers
  • Salt and freshly ground black pepper
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 5 fresh bay leaves
  • 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
Directions
Heat a large high-sided sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minute’s total. Remove the sausages from the pan to plate and reserve. 

Add the garlic, and sauté until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency. 

Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes. 

Add the chopped parsley before serving. 

Serves: 6; Calories: 432; Total Fat: 22 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 27 grams; Sugar: 5 grams; Fiber: 7.5 grams; Cholesterol: 93 milligrams; Sodium: 1375 milligrams


“I always say a little prayer when I put cakes in the oven,” remarked Eve, as she stopped to kiss Rose good-bye.
“What do you say?”
“I say, ‘Please, God, don’t let me forget I’ve put that cake in the oven.”
― 
Hilary McKay

Monday, June 6, 2016

June 2016 Cupcake-O-Rama



Pina Colada Cupcakes! - Four Stars
This is the first attempt of a monthly challenge I've given myself to bake one new cupcake every month. They need to be exceptional, something I can't get from the local grocery store. These fit that requirement and I surprised myself with how great my first attempt at making a "great" cupcake! Got the recipe from Cooking Classy.

Things I learned,
1. find my coupler for my piping set.
2. If I can't find the coupler and decide to just use a plastic Baggie, make sure the Baggie is "zipped" before squeezing the bag.
3. Remove cooking rack from container BEFORE putting in cupcakes or the lid will squash all your hard work.

The family enjoyed them...and will continue to enjoy them for a few more days.

Sunday, December 19, 2010

Home for the Holidays

I was really hoping that all this consruction would be finished and we'd be snuggeled up on the couch in our fuzzy bunny slippers sipping hot tea and watching A Christmas Story. Not even close.....but, the good news is the sheetrock is going up and the popcorn ceilings have started coming down! It looks better already. I can't wait for it to be finished, but I guess I'll have to...it will be really nice once it's finished...yes, it will!

Tuesday, November 23, 2010

Brian's Thankgiving Favorite

Ree's Sweet Potato Yummy-ness
Prep Time 45 Minutes


Cook Time 30 Minutes Servings 10 Difficulty Easy


Ingredients


• 4 whole Medium Sweet Potatoes
• 1 cup Sugar
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1 cup Pecans
• ½ cups Flour
• ¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Saturday, November 6, 2010

Potato Leek Soup

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 8

3 tbsp. butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
crispy bacon......because I have to!

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.