Thursday, January 29, 2015

Valentine Themed Kitchen Linens


I belong to a very fun sewing group on Facebook called the SEWcialites.  Each month there is a themed swap in which you are assigned a secret partner and you make a little something for your partner following the theme.  In December the theme was PIN CUSHIONS. 

This month the theme is St. Valentine's Day.  We can make anything we'd like as long as it has a Valentine's Day theme to it.  I chose to make my secret partner a pair of pot holders and coordinating tea towel.  Of course Valentine's Day wouldn't be complete without chocolate too so I'm enclosing a little bag of chocolate treats too.

I had just one fat quarter of the Michael Miller Lovebirds print in my stash and a wee bit of the polka dot print.  I thought they looked cute together so I added some lace and buttons and ribbon and created this Valentine kitchen linen set.  I hope she'll like it.

Until next time,
 
Cheers!
 
Jennifer

Monday, January 26, 2015

Homemade Bird Suet


One of many things that I've loved since moving to my little farm is watching birds!  Where we used to live I rarely had the chance to observe so many species of wildlife and especially the feathered friends variety.


My bird feeders are hanging just outside my kitchen window.  Since I don't have a dishwasher, I've discovered that there is a lot of entertainment to be had just watching birds while I go about my daily chore of washing dishes.  It is hard for me to admit this but...I actually look forward to washing dishes...just because there is a wonderful feathered show in store for me.


Just as many of you have had, we've had some very frigid temperatures lately. The birds NEED extra fat and protein to carry them through the winter. I feel fortunate to be able to enjoy watching the birds and feeding them and I think it is my responsibility, once I began the feeding the birds, to be sure that they continue to have sustenance available at my feeders through the winter months.

 
"MY" birds love suet blocks and go through the suet blocks every week.  Last week I decided to see if I could make my own suet and happily discovered that it is very simple to make.  So the next step was to see if my homemade suet was to my feathered friends liking.  I'm delighted to say, YES!  They seem to love it.
 
Here is my recipe for homemade Suet:
 
 
Homemade Wild Bird Suet
 
Ingredients:
  • 2 cups lard
  • 2 cups peanut butter
  • 2 cups quick cooking oats
  • 1 1/2 cups cornmeal
  • 1 cup whole wheat flour
  • 1 cup birdseed
  • 1/2 cup raisins
Directions:
  1. Melt lard and peanut butter in a large pan.  Once melted combine the remaining ingredients and stir well.
  2. Pour mixture into a 13" X 9" pan and allow to cool.  I set mine in the freezer for an hour or two.  It's perfectly fine to put the pan into the refrigerator too..
  3. When the suet has cool cut into blocks to fit your suet feeder.  

  4. If you don't have a suet feeder that uses blocks don't worry!  Once your suet has cooled enough to handle, form into ball and place inside mesh bags that you get oranges/apples/onion in and hang them from nearby trees.
 
 
I would be remiss if not to add that store bought Suet is cheap!   I will also admit that probably my recipe costs a bit more per suet block than the ones you can buy ready made.  That being said, I enjoy the satisfaction of making the suet myself for my bird friends. 
 
Feel free to vary this recipe to your heart's content.  I think next time I'll reduce the amount of peanut butter.  I will probably add more cornmeal and perhaps  add peanuts.
 
What is most important is to have a high fat source of energy for the birds in the wintertime.  They need the fat.  You can also save and use bacon, beef and pork fat.  Bacon fat is fine but use it sparingly since it also contains nitrates and chemicals that the bird don't need in great quantities. 



Until next time,
Cheers!

Jennifer



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Sunday, January 25, 2015

Apple - Cranberry Pie



It's no secret that The Mister's favorite dessert is PIE!  Specifically, APPLE PIE!  I haven't baked his much desired pie in quite a while and feeling a bit inspired today I decided to change up his traditional apple pie by adding fresh cranberries.  While looking through my cabinets to see what I might have on hand to pack a little more WOW punch into his apple cranberry pie, I found a bag of dried blueberry infused cranberry/raisins.  Hmmm...now the wheels are turning.  Why not soak the raisins in something...like rum or brandy?  I don't have any rum or brandy but I do have rum extract/flavoring.  And oh look...I have a big and beautiful fresh lemon!  So I grabbed 6 apples and the lemon from the refrigerator, pulled a bag of frozen/fresh cranberries from the freezer, took the raisins and flavorings from the cabinet and then headed to the spice rack for some cinnamon, nutmeg and ground cardamom.  Let's start baking!


Apple - Cranberry Pie
Ingredients:
2 1/2 cups all-purpose flour
1 Tablespoon sugar
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup cold shortening
5 to 7 tablespoons ice water
Pie Filling:
1/2 cup raisins (I used blueberry infused dried cranberries)
2 tablespoons of rum extract (or real rum if you have it).  Water may also be used
1 cup of fresh or frozen cranberries (divided)
3/4 cup sugar (divided)
6 medium apples
2 tablespoons quick cooking tapioca
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel (zest)
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Glaze for the top crust:
2 teaspoons sugar
dash of ground cinnamon
dash of freshly grated nutmeg
dash of ground cardamom
1 egg
1 tablespoon cream
Directions:
  1. In a small bowl, mix the flour, sugar and salt.  Cut in the COLD butter and shortening until crumbly.  If mixing in a food processor, pulse just a few times.  Gradually add water, tossing with a fork just until the dough holds together when you pinch it in your fingers.  (If mixing in a food processor you'll only need to pulse it 6 or 7 times.)  Divide the dough in half and shape each half into a flattened circle shape and wrap them separately in plastic wrap and refrigerate for at least 30 minutes (or overnight).
  2. In a small bowl combine the raisins and rum and let them soak together for about 20 minutes.
  3. Place 3/4 cup cranberries and 1/4 cup sugar in a flood processor and pulse until the cranberries are rough chopped.  Transfer the chopped cranberries/sugar mixture to a large bowl.  Add the apples, the rum soaked raisins, tapioca, lemon juice, lemon zest, cinnamon, nutmeg and the remaining1/2 cup of sugar.  Stir to combine all ingredients together.  Let the filling mixture stand for 15 minutes.
  4. On a lightly floured surface roll out half of the dough (one of the flattened dough rounds) into a 1/8th inch thick circle and transfer it to a 9 inch pie pan.  Trim the pastry to at least 1/2 inch beyond the rim of the plate to allow for crimping later.  Spoon in the filling mixture onto you pie pastry lined pie plate.
  5. Roll the remaining dough to 1/8th inch thick circle and cut into approximately 1/2 inch wide strips.  Create a lattice pattern by weaving the pie pastry dough strips like a basket weave..  Trim and seal the strips to the edge of the bottom pastry and then flute or crimp the edges.  With the remaining 1/4 cup of fresh cranberries, place the berries into the openings between the lattice strips.
  6. FOR THE GLAZE:  in a small bowl mix the sugar, cinnamon, nutmeg and cardamom and set aside.  In a separate bowl whisk the egg and cream and brush over the lattice top.  Sprinkle the sugar/cinnamon/spice mixture over the top of the of the egg/cream washed lattice.
  7. Bake on the lowest oven rack at 400 degrees F for 25 minutes.  After 25 minutes reduce the temperature to 325 degrees F and bake for another 40 - 45 minutes until the crust is golden brown and the filling is bubbling.
  8. Cool for at least 30 minutes.  If is delicious served warm with a small ball of vanilla ice cream.
Recipe adapted from Taste of Home


This is most definitely NOT your traditional apple pie.  It is packed with flavors.  The contrast of the sweet apple, zingy cranberries, tart lemon and spiced with cinnamon, nutmeg and a hint of cardamom make this pie unforgettably flavorful. 

Until next time,
Cheers!

Jennifer



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Saturday, January 24, 2015

Chicken Tortellini Soup

In our old age the Mister and I have settled into routines. One of those routines is soup on Saturday nights.  This is especially true in winter months.   Nothing tastes better or is more filling than a nice hot bowl of soup.  I keep it varied each week and make old favorites and try some new soup recipes too.  I decided to write down all of the various soups I make each week here on my blog with, beginning today, a Saturday feature I'll title "SOUP'S ON Saturday".

SOUP'S ON Saturday #1 is Chicken, Spinach and Tortellini Soup.


There are a million and one recipes for Chicken, Spinach and Tortellini Soup and nearly as many names it is known by.  My recipe is certainly not unique.  But this is how I make it.  It is very fast to throw together, has a wonderful rich broth, the cheese tortellini adds just the right amount of stick-to-your-ribs hardiness and, well...we just love it!

Chicken, Spinach and Tortellini Soup

Ingredients:
olive oil (a glug or two...translation: a couple tablespoons)
half an onion, diced
1 clove garlic
1 quart of chicken broth (more if you like more broth in your soup)
2 extra large chicken breasts or 4 small chicken breasts, cut into bite sized pieces
1 (9 ounce) package of fresh tortellini
4 large mushrooms, sliced
Fresh Spinach (I throw about 2 or 3 VERY LARGE HANDFULS of fresh spinach into the pot)
salt and pepper to your preferences
1/4 freshly grated Parmesan sprinkled over the top when serving

Directions:
  1. Glug a couple of glugs of olive oil into the soup pot (probably about two tablespoons worth).  Add the diced onions and saute slowly until the onions are clear. 
  2. When the onions are clear now it is time to add the garlic and saute for about one minute.
  3. Pour the chicken broth into the soup pot with the garlic and onions.  Add the chicken and bring to a simmer.  Simmer the chicken for about 35 minutes or until the chicken is fully cooked.
  4. Now add the sliced mushrooms, tortellini and fresh spinach to the pot and simmer until the tortellini is al dente and the spinach is fully wilted.  Add more chicken broth if necessary. Add salt and pepper to suite your taste.
  5. To serve, grate Parmesan over each bowl of soup and enjoy.

NOTE:  if you have left over rotisserie chicken or turkey that you want to use up, just shred up about 2 or 3 cups of the left over cooked meat and use it instead of fresh chicken.  You won't have to simmer the soup as long if using already cooked meat.

So there is SOUP'S ON SATURDAY #1.  Check back next Saturday to see what's in the soup pot.

It's cold and snowy here on our little homestead.  The soup is going to taste mighty fine tonight!


Until next time,
Cheers!
 
Jennifer



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Thursday, January 1, 2015

A new year and a new chapter

Happy New Year!
 
It is not only a new year but it is a new chapter in the Mister's and my life.  Around the first of November I officially moved in to my little house in the country.  We bought a 104 year old farm house that is situated on 5 acres in North Central Indiana.  I'm "back home again in Indiana." 


I have a sweet little barn with two stalls for my horses with a lovely fenced pasture.  In the barn there is plenty of space to add another stall, chicken coup or any number of additional uses.


Behind the barn is a forested area with great trails that we and the dogs are enjoying exploring.  I will have plenty of space for vegetable and flower gardens.  And do you see the little white structure in front of the barn.  You guessed it.  It is an outhouse.  The Mister insists we will NOT refurbish it to working conditions since we have two perfectly functional INDOOR bathrooms.  I find it quaint and hey...you never know when you might need it in an emergency, eh?  Well, he and I will continue to debate the outhouse renovation.  In the meantime it is serving as a garden shed.
 
I love, love, LOVE living in the country.  It is so peaceful and quiet without city noises.  And without city lights the nights are so dark!  Everyday I make new discoveries.  Having never lived on a farm  (small as this one might be) nor have I ever lived in the country, each day I have a new adventure.
 
I am just now (today) unpacking the remaining boxes of my sewing machine, fabric and supplies as well as my paper crafting supplies.  I'm converting the basement into my crafting and sewing room.  Once I'm all set up again I'll be back into crafting and sewing. 
 
Spring will bring the real discoveries of country living.  The horses will be moved her then.  Currently they are being well cared for in Canada.  I can hardly wait for them to get here.  It will be a lot of work for this old gal but I'm eager to jump in with both muck booted feet.  The garden will have to be tilled and ready for planting.  I really want to add some chickens and ducks in the spring as well.  So as you can tell, we are slowly making the transition and reading, studying and learning about what it takes to live on a farm.
 
Thank you for stopping by.  It has taken me a while to unpack and settle so I've not blogged in several months.  I'm eager to share our adventures with you.
 
I wish you and yours all of the best in 2015.  For the Mister and myself, it is going to be an exciting year!  We just know it!
 
Until next time,
Cheers!
 
Jennifer


Sunday, October 12, 2014

Pumpkin Cake with Cinnamon Cream Cheese Frosting

 
Tomorrow is Thanksgiving Day here in Canada.  The mister and I are going to celebrate the day in our usual low key kind of day.  I wanted to make a special dessert for our meal and decided to make this mile high  Pumpkin Cake with Cinnamon Cream Cheese Frosting. 

 
The cake is three moist layers of spiced pumpkin cake and topped with a Buttery Cream Cheese Frosting flavored with cinnamon in it as well as lightly dusted on top.


 
Yes, we are celebrating tomorrow.  Yes, there is a piece missing.  A girl has to taste test before serving it, am I not correct?  *wink*  If the Mister liked nuts on his cake I think this would be delicious with candied pecans or even walnuts on top. 

Here is the recipe:

Pumpkin Cake
with Cinnamon Cream Cheese Frosting
 
Ingredients:
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil, divided
  • 4 large eggs
  • 1 1/2 teaspoons almond extract
  • 1 3/4 cups canned pumpkin puree
  • 1/2 cup cream
 
Frosting:
  • 12 ounces cream cheese, softened
  • 3/4 cups butter, softened
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon almond extract
  • 4 1/2 - 5 cups powdered sugar (icing sugar)
Directions:
  1. Preheat oven to 350 degrees.  Butter three (3) 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tablespoons of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of the bowl throughout mixing process).  Mix in remaining 1/4 + 1 Tablespoon vegetable oil.  Blend in eggs one at a time, adding in almond extract with last egg.  In a bowl or large liquid measuring cup, whisk together pumpkin with cream.  Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
  3. Divide  batter among three prepared cake pans and spread batter into an even layer.  Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes.  Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.  Once cool frost cake with cinnamon cream cheese frosting.  Store cake in an airtight container in the refrigerator.
FROSTING:
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter  until smooth and fluffy.  Add cinnamon, vanilla and powdered sugar and mix on low speed  until combined, then increase to medium and whip until pale and fluffy.



Until next time,
Cheers!
 
Jennifer



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Wednesday, August 27, 2014

BMX Birthday card

In my family, August is a month full of birthdays.  Masculine birthday cards always are a challenge.  But because we have one male family member who is a BMX enthusiast, it was practically a no brainer what I'd choose for his card:  this fun "Big Guy's Bike" from Mo Manning's digital pencil.


As added help for inspiration, I went to this week's Mojo Monday #360 layout challenge which happened to be a tall and skinny card.
 
Card Recipe:
Stamps:  Mo Manning "Big Guy's Bike", Stampin' Up! "Lots of Thoughts"
Ink:  Memento Bamboo Leaves, Stampin' Up! Brocade Blue, Tim Holtz Tea Dye distress ink, image colored with Copic Markers
Designer Paper:  Martha Stewart "Playful Blue Paper pad"
Accessories and Embellishments:  Spellbinders Nestibilities Oval and Scalloped oval dies, Making Memories Screw Brads, Fiskars corner rounder punch, Brown dotted sheer ribbon.
 
Until next time,
Cheers!
 
Jennifer



Wednesday, August 13, 2014

Feel Better Blend: get well card

 
Rain!  Rain!  And more rain!  Is this the theme song where you live too?  Since it is too wet to be outside I've been at my table in front of the window making cards this past week.  My current two favorite stamp sets, or sets that I've been using a lot lately, are from Papertrey Ink and are the TEA FOR TWO and TEA FOR TWO ADDITIONS sets.    Such fun to work with, versatile sentiments and a lot of accessory/accompanying stamps to really personalize.
 
For my "Feel Better Blend" card I used this week's Mojo Monday #358 Sketch Challenge (blueprint of the sketch shown below).
 


Card Details:

Stamps:  Papertrey Ink Tea for Two and Tea for Two Additions
Ink:  Versacolor Green Tea, Stampin' Up! Taken with Teal, and Memento Rich Cocoa
Cardstock:  Stampin' Up!
Designer Paper:  Papertrey Ink
Accessories:  Teal grosgrain ribbon, miscellaneous button, Martha Stewart eyelet edge punch, Spellbinders Nestabilities oval and scalloped oval dies.


 
Thanks for stopping by!
Until next time,
Cheers!
 
Jennifer

Sunday, August 10, 2014

My 60th Birthday


Today is my 60th birthday and I have a lot of thoughts about this BIG birthday.  This isn't my normal post but today evoked so many emotions in me that I just felt the need to write them down.

I've never been bothered by birthdays.  They came.  The numbers progressed.  Birthdays just happened.  But this year was different.  I am now 60 years old.  I really can't be considered even middle aged.  Nope...I'm getting up there in years.

Kind and thoughtful friends and family have given the usual lines such as, "You are only as old as you feel."  And, "...age is just a number" but you know what?  In reality, I AM older than I feel and age IS a number and my number this year is 60!  As well meaning as these phrases may have been offered, I just haven't been able to shake the number.  My grandmother, who I loved dearly, was already 60 when I was born so I always thought she was old.  I'm NOT middle aged because let's be realistic here!  Even though I plan to live beyond 100 years, I highly doubt I'll make it to 120 which would still allow me to consider myself middle aged.

And this past year I've had several physical and health concerns that are not going to get better with "a spoon full of sugar."  Nope!  They are signs of growing older.

All of this has really gotten me...yes I'll admit it...depressed.  Silly or not, this NUMBER has affected me and how I feel.

NOW, before you stop reading (if you've read this far even) and think that I'm all gloom, doom and on death's doorstep, I must say that I've had a wee bit of an epiphany.  It actually came from my Aunt who sent me a birthday card and wrote, "consider 60 as the next exciting chapter in your life."  Now THAT was positive inspiration.  No berating or negating the number.  However, it certainly is a new chapter that I've not experienced.

And do you want to know something?  It IS going to be a new chapter.  This past week the Mister and I made an offer on a 5 acre, century old farmhouse and barn and beautiful piece of property in the country and the offer was accepted.  We purchased our retirement home and with it, a dream of mine is going to come true.  I'll have my very own little homestead with my horses in the barn and all of the critters I can afford to keep. 

So I'll end today's little epistle on a positive note about turning 60.  I didn't have a party.  There were no balloons or birthday cake.  But what there is is an adventure to come.  I move a lot slower than I once did.  I do use a cane from time to time.  I can't ride my horse like a young person or chase her in play.  BUT, I can look forward to and enjoy all of the dreams I've had my entire life of living in the country on my own little farm.  Having as big of a garden as I can manage.  Enjoying my home and my critters.

Yep!  Life is going to be ok...60 or not.  Everything is going to be ok.

Until next time,

Cheers!

Jennifer

Sunday, July 27, 2014

Naan


Naan!  So good!!

"What's under the Cake Dome Sunday # 54" is a bit different today.  I didn't bake a dessert.  Instead, I made a batch of Naan, an East Indian flatbread.  This recipe is the best I've ever had with the exception of Naan made in the kitchens of my Indian friends or in a really good Indian restaurant.  And Naan isn't just for dinner.  It makes a great alternative to hamburger buns and sandwich bread or eating just plain, and believe me, the Mister and I eat a lot of Naan just plain and straight off the griddle.
 
The recipe is very simple and basic and I imagine you have all of the ingredients in your pantry.  You will want to allow a total of at least 3 hours for preparation to finished bread because the Naan needs to rise a couple of times and then the individual cooking time on the grill.  I about 18 individual Naan that are about 5 inch rounds from this recipe but it will depend on how large you make your dough balls and the size of Naan you want to make.  If you want larger bread (8 inch pieces) then you'll make fewer total.


Naan

Ingredients:
  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 Tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional, but I highly recommend it!)
  • 1/4 cup butter, melted
Directions:
  1. In a large bowl, dissolve yeast in warm water.  Let it stand for about 10 minutes, until the yeast dissolves and becomes foamy/frothy.  Stir in the sugar, milk, egg, salt and enough flour to make a soft dough (I used about 4 cups).  Knead for about 8 minutes on a lightly floured surface until the dough is smooth and elastic.  Place the dough in a well oiled bowl, cover the bowl with a damp towel and set aside in a draft free place to rise.  Let the dough rise for 1 hour or until the dough has doubled in volume.
  2. Punch down the dough and knead in the garlic.  Pinch off small handfuls of the dough that are about the size of a golf ball.  Roll into balls and place on a tray.  Once  you've made all of the dough balls, cover the tray of dough balls with a damp towel and allow to rise until doubled in size (about 30 minutes).
  3. Preheat your grill or griddle or fry pan to high heat
  4. Roll out one ball of dough at a time into a thin circle.  Lightly oil the grill (or griddle or fry pan...depending upon which cook surface you are using).  Place the flat dough circle on the heat surface and cook for 2 to 3 minutes, or until puffy and lightly browned.  Brush the uncooked side with butter and turn it over to cook.  Brush the cooked side with butter and cook until browned (about 2 to 4 minutes.)   Remove from grill and continue the process until all of the Naan has been prepared.
* NOTE:  Naan freezes beautifully.  Make up a big batch and freeze what you don't use immediately.  Just pull out of the freezer to thaw and/or warm in the oven.  They'll taste freshly made every time!


Until next time,
Cheers!
 
Jennifer



Follow my blog with Bloglovin


Some of my favorite Blog Parties I enjoy attending:
 
The Dedicated House Make It Pretty MondayWonderful Wednesday Blog Hop Pure Grace Farm,   Worthwhile Wednesdays, Wake Up Wednesdays, Clever Chicks Blog Hop, FoodySchmoody Tuesday Tastings,  Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday'sShare it One More Time, Much Ado About MondayFeathered Nest Fridays, DIY Vintage Chic FridayThe Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Two Cup Tuesday , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time ,  From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays Sweet and Savory Sunday This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration, Super Saturday Link Party

Sunday, July 20, 2014

Greek Yogurt Cheesecake with Fresh Blueberry Sauce


The Mister and I were out shopping at the grocery store and he said he thought cheesecake might taste good.  "Well," I said, "we need to get some cream cheese for it."  To my surprise, next to the regular 8 ounce blocks of cream cheese we discovered new-to-us Greek Yogurt Cream Cheese Product.  Since we both really enjoy Greek Yogurt, we thought this might make a very tasty Cheesecake.  We also found some fresh blueberries and right then I knew what this week's "What's Under the Cake Dome Sunday #53 would be: 
Blueberry Cheesecake made with Greek Yogurt!

I can say unequivocally that as I licked the batter bowl, this was definitely the best cheesecake batter I'd ever had.  So once it was in the oven I had to wait overnight for it to chill and find out how yummy the finished Cheesecake would be.  The Mister and I were not disappointed!


Cheesecake made with Greek Yogurt Cream Cheese topped with Warm Lemon Blueberries
 
Ingredients:

Crust:
  • 2 cups finely ground graham crackers (it will take about 30 - 35 graham cracker squares)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
Filling:
  • 3 8 ounce packages Greek Yogurt Cream Cheese Product
  • 3/4 cup granulated sugar
  • 2 Tablespoons flour
  • 2 1/2 teaspoons finely grated lemon rind
  • 3 Tablespoons fresh Lemon Juice
  • 4 eggs
Warm Lemon Blueberries:
  • 1 pint blueberries (fresh or frozen)
  • 1 lemon, zested and juiced
  • 2 Tablespoons granulated sugar

Directions:
  1. Preheat the oven to 350 degrees F.  Spray a 9-inch springform pan with cooking spray.  Line the bottom with Parchment paper.
  2. In a small bowl, stir together the graham cracker crumbs, cinnamon and butter.  Press into the bottom of the prepared pan and bake in the centre of oven for 8 - 10 minutes.  Remove from oven.  Reduce the oven temperature to 325 degrees F (160 degrees C).
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until completely smooth.  In a small bowl, stir together the sugar and flour; gradually beat into the cream cheese until well combined.  Beat in the grated lemon rind and juice.  Beat in eggs one at a time.  Pour mixture into the crust.
  4. Bake in the centre of the oven for 40 - 50 minutes or until set around the edge but the centre still jiggles slightly.  Place on a cooling rack.  Burn a knife around the edge of the cheesecake to loosen from the parchment.  Cool to room temperature in the pan.  Cover and chill for 4 hours or overnight.
  5. Uncover.  Release the clip on the springform pan and remove the outer ring of the pan.  Discard the parchment.  Transfer the cheesecake to a serving platter.
To make Warm Lemon Blueberries:
In a small saucepan place the blueberries, lemon zest and juice and the granulated sugar and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.  Leave to cool before spreading on the cheesecake.


We really, REALLY enjoyed this cheesecake.  If you'd like to try an alternative to regular cream cheese I would encourage you to substitute Greek Yogurt Cream Cheese product.

Until next time,
Cheers!
 
Jennifer



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Wednesday, July 16, 2014

Peter Rabbit Thank You card

Did you know that I have a real thing for Beatrix Potter and her stories of Peter Rabbit and all of the woodland creatures?  Yes, I do!  I discovered quite by chance this stamp as well as one other recently on EBay.  As I've said many times, I do not need more stamps and have been quite happy rediscovering so many sets that I already have.  But I couldn't resist this little stamp.  It feeds my Beatrix Potter collection of goodies.  In fact, in the very near future I'll be telling you about more items in my Peter Rabbit collection. 

For this card I used this week's Mojo Monday # 354 Sketch as seen below:


Card Recipe

Stamps:  All Night Media Peter Rabbit eating Radishes,  Papertrey Ink sentiment
Ink:  Momento Tuxedo Black, Image colored with Copic Markers and Prismacolor pencils
Patterned Paper:  Stampin' Up!  (a really old papers that I had in my stash)
Tools & Embellishments:  Spellbinders Nestibilities circle dies (in round, scalloped and pointed round), Machine Stitching, Ribbon and gold colored half crystals.



Until next time,
Cheers!
 
Jennifer
 

Follow my blog with Bloglovin


Some of my favorite Blog Parties I enjoy attending:
 
Wonderful Wednesday Blog Hop Pure Grace Farm,   Worthwhile Wednesdays, Wake Up Wednesdays, Clever Chicks Blog Hop, FoodySchmoody Tuesday Tastings,  Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday'sShare it One More Time, Much Ado About MondayFeathered Nest Fridays, DIY Vintage Chic FridayThe Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Two Cup Tuesday , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time ,  From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays Sweet and Savory Sunday This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration, Super Saturday Link Party