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 

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

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

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.

Thursday Thrills...aka things that make me happy

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!

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.

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.

Another Inspection

I'm freeeezing....'cause it's November 6th? no....'cause the heater's not on?...no...'cause there is a big gaping hole in the saide of the house with a thin sheet of plastic keeping the 32 degree weather out?...yes, that's it!.....  Like I said, "Brrrrrrrr". The inspector was here yesterday and signed off on the fireplace...now comes the electrical work and another inspection, insulation, another inspection, sheetrock, painting and about a gazillion "little" things. And yep...another inspection.

Bourbon Baked Cranberry Sauce

I haven't tried this recipe yet but it sounds a lot like the cranberry sauce that I bought at Byerly's last year. It was a really great sauce but I think it had pecans in it...so I'm going to add some nuts and see what happens. I'll take it to Beth's if it turns out.

Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 1 hr 5 min Level:
Easy Serves: 6 to 8 servings Ingredients

1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more

Directions
Preheat the oven to 350 degrees F.
Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

One Down...One to GO!

I did it...I finished the last of the electrical classes I need to take!! I still have one more elective (business class) but compaired to this super technical, super dry, super boring electrical stuff it will be a breeze...hopefully! It's taken me over three years of taking classes and I am DONE, DONE, DONE! Almost. Close enough to kick up my heels and let out a little squeal of delight! EEEeeeeeee!

Crustless Spinach Quiche

1 tablespoon butter
1 tablespoon olive oil
1 large onion-chopped
1 green pepper-chopped
1 10-oz bag of chopped spinach or 1 cup of chopped broccoli
6 eggs
1 cup cottage cheese
2 oz. motzerella cheese
2 tablespoons heavy cream
½ tsp salt
¼ tsp pepper
½ cup cheddar cheese

Sauté onion and green pepper in butter and oil. Add spinach or broccoli and sauté an aditioanl 2 minutes. Beat eggs in bowl and add spinach mixture . add cottage cheese, cream, and mozzarella cheese, salt, pepper and any spices of your choice. Pour in a 9” pan and bake at 350 degrees for 40-45 minutes. makes six servings

I LOVE a Good Challenge…..really, I do.

So they started a weight challenge here at work today. It’s not really much of a challenge. It’s a maintain OR lose weight through the holidays challenge. I’ve had enough with the maintaining. I’ve been maintaining this weight for too long and need to get serious about losing weight.
So here’s my plan.

1. Bring my lunch every day. The cafeteria food is loaded with calories and salt plus it ‘taint cheap folks!
2. Exercise at least four to five days a week. The treadmill is in the house now. I need to walk for at least an hour every day.
3. Drink my water…I’ve gotten into a really bad habit of drinking diet coke/lemonade instead of water. Problem is I don’t like the taste of the water at the house. I need to start using the purifier or have one put on the faucet.
4. Start taking more breaks at work. I have gotten to where I can sit here almost all day long. That’s right, as in NEVER getting up to move around much less use the bathroom…..I don’t drink water, remember?
5. Stop with the sugars and salts.

So, like I said the challenge start today and ends the 4th of January….that’s their challenge. I have a challenge out to myself to lose weight. That means eating well and exercising weekly. The only thing I want to gain is more energy!

Autumn Joy!

This is a really good soup and really easy to make...it's a go-to recipe once the leaves start falling. I made on Sunday so today I can come home to a nice salad and a warm bowl of tummy-yum!

Baked Potato Soup

Ingredients:
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Let There Be Light!

I got my lamp in the mail and was still feeling a tinge of guilt over having made such an impulsive purchase.

I let the box sit there for three days before I finally decided that I could actually KEEP it. Well, I love it and my family even loves it. To quote Kyle, "Mom, that is a kick-ass lamp!" Well spoken Kylie, well spoken.

WoW!

The addition is looking fantastic! John thinks it's going slowly but that's because he's working so hard on it. He look a little break this week and hopefully this will help him to rejuvinate. He ended up in the emergency this weekend diagnosed with brusitus...very painful but is doing much better now.

Inspiration

"If you could only keep quiet, clear of memories and expectations, you would be able to discern the beautiful pattern of events. It is your restlessness that causes chaos. " -- Sri Nisargadatta Maharaj

Update.."Little Project"

It's coming along! I can't wait until the day comes when we can cut a hole in the house...and step into the new family room!!

Farmers Market Anyone?

There's a Farmers Market located not too far from my office. It’s only in the summer months and only on Thursdays which for some reason I forget about pretty much every week until I hear someone say “today’s the last day of the farmers market”…then I run over and fall in love with all the floral and fruits and veggies….ahhh, I love a farmers market. This is a pretty good sized farmers market but I even love the tiny one near home. The last time I went I got some great buys on veggie plants and some beautiful hostas! I'm headed over today to see what i can find.

The Great Minnesota Air Show!!

Yep, air + show = the greatest thing my boys/husband have ever seen. I’m the only female/chick/girl in the family; except for Suzy the cat, which I am reminded of when my world starts to feel a little testosterone heavy. In my world I get to experience A LOT of “guy stuff”. In my book air shows of any kind are immediately placed in the “guy stuff” category. I’ve actually been looking for an air show that the guys would enjoy so I was hap, hap, happy to see this one pop up when I googled.

Favorite Potato Salad-soooo good!

After years of gloppy too much mustard potato salad I found this amazing recipe....I love it and want it everyday!

Rosanne Cash’s Americana Potato Salad
per Smitten Kitchen-Adapted from Bon Appetit

This, to me, is the most American of potato salads — cluttered, crunchy and bright, and so busy, it seems only the kitchen sink was left out. Be warned, however, make this for one picnic and prepare to feel unwelcome if you don’t bring it to all that follow. It forms something of a habit, quickly.

Serves at least 8

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.

Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.