Saturday, November 30, 2013

Milo.........

WHAT IS THIS THING! I had posted this before asking, but I didn't get any answers. I spent some time in the country in my life, but I had never seen this before. I feed the birds a lot and it seems one of the seeds sprouted and gave me this "corn" stalk outside my patio. But it produced this "thing", that was not an ear of corn. So I was mystified for sure.  On Thanksgiving, I asked my son-in-law's Father what it was, since he lives on a farm., I figured he would know. After a very brief discussion, it's MILO!! So the mystery is solved and I have free bird seed growing near my patio.
Right about now, I am feeling a little silly. But hey....I hadn't seen it before. Nothing like laughing at yourself. It's good for the soul!
Till next time.......

Friday, November 29, 2013

Pondering My Thoughts.......

I'm sitting here with a cup of Chocolate Velvet Coffee and pondering my thoughts. People never seem to stop surprising me. They push and shove each other for a special buy on a TV, other electronic machine or a specific toy on Thanksgiving. Is it truly worth it, to shove your neighbor for any item? Shouldn't you be home on the one day designated to say, "Thank you God, for your many blessings"? Being blessed is truly your relationships with God, your family and your friends. It's having good health and enjoying a good life. So, I'm just sitting here, pondering my thoughts and just thought I would share them with you.
Till next time......

Wednesday, November 27, 2013

Happy Thanksgiving......

I will be too busy tomorrow morning to be on the computer. 
So I wanted to wish you all a very Happy Thanksgiving Day.
May you be blessed with all good things.
Till next time......

Tuesday, November 26, 2013

Pre-Thanksgiving Preparations.....

This is the start of my "famous" sausage stuffing. Well,....it's famous with my family. I always make a lot of stuffing as it is so-ooo good leftover. Tomorrow I will mix it all together and put it in the fridge for Thursday baking. I do as much as possible ahead of time. The cranberry is made and waiting. The pie will get baked early Thursday morning, so it will have time to set before dinner. Now that I have part of the dinner started; I am sitting here reflecting on my life and my blessings. I feel so blessed and my life is good. There are always a few things one might change. But on the whole My Life Is Good!
Till next time......

Monday, November 25, 2013

Food Network has a new show "Farmhouse Rules" with Nancy Fuller. She is real down home with simple rustic recipes and has a real folksy way about her. Is she the Paula Deen replacement? I'm sure the Food Network would never say that. But Nancy has the same homespun style with better recipes. Nancy Fuller lives on a farm in  Hudson Valley New York and is quite the business woman.

If you haven't seen her show; look for it in the listings. She is on Sunday mornings in my area. I will be a fan of hers, for sure. There is no pretense about her. She is 100% real and you will like her right away. Check out her new show, you won't regret it and you will be pleasantly surprised.
Till next time.......

Thursday, November 21, 2013

Hot Mustard Dipping Sauce.....

This is a hot sauce, so be careful when you make it. If you don't like "heat", this is not for you. But it is especially good with egg rolls, corn dogs and salami bits. If you like the Chinese hot mustard sauce, you will probably like this.
 
Hot Mustard Dipping Sauce
1/2 cup dry mustard powder
4 teaspoons water
4 tablespoons vinegar
2 teaspoons sugar, or to taste
Slowly add the water to the dry mustard, until it is fully moistened. Wait fifteen minutes, and then stir in the vinegar and sugar.
Till next time.......

Friday, November 15, 2013

What Is This?..........

I have been on a farm a lot, but I have never seen this before. So I will show my ignorance and ask what is it? A cornstalk grew in the patio stones and got about 3 foot tall. But instead of growing ears of corn, it grew this thing. If anyone knows for sure what it is, please leave a comment on my blog. All you farm folks, please let me know!
Till next time.......

Thursday, November 14, 2013

A Fantastic Sunrise........

Were you up early enough to see this morning's  sunrise? You weren't? Well, all I can say is....you missed a beautiful red and purple sunrise. It was absolutely gorgeous today.
Since you were asleep, I will share today's fantastic view. Not only was it a pink/red sunrise; the sky was on fire with reds, pinks, purples and all the hues in between. I truly could not believe the colors this morning. It was only there for just a few minutes. That old saying, "You snooze, you lose", is certainly true about this sunrise.
Till next time.

Thursday, November 7, 2013

Coconut Pecan Torte......

Here is a recipe from the 50's. It is a no cholesterol dessert and very good. Call it a vintage recipe if you like, but it is one I grew up with and it is so easy. I hope you enjoy it as much as I do.
Coconut Pecan Torte
1 cup graham crackers (crushed)
1/2 cup coconut, shredded
1/2 pecan meats, chopped
4 egg whites, beaten till foamy
1/2 tsp salt
1 cup sugar
1/2 tsp vanilla extract
Mix the first three ingredients and set aside. Beat the egg whites till foamy and add the salt, sugar and vanilla. Then mix the two mixtures together and pour into a 9 inch pie pan. Bake at 350F for 30 minutes.
Till next time......

Wednesday, November 6, 2013

All of God's Creatures...Big or Small........

Coming home today, this was on a garden rock by the front door; in no hurry to move.
Till next time.......



Tuesday, November 5, 2013

Caramel Sauce.......

In the fall of the year, we all think about Caramel and Apples. Is there a better combination in this whole world? I like Caramel on most anything, cheesecake, apple cake, bread pudding, ice cream, etc. You name it and I can put caramel sauce on it.

Caramel Sauce
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Yield: 1 1/2 cups

Till next time......