Salted Caramel Apple Pie

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Salted Caramel Apple Pie

When I first heard about The Four and Twenty Blackbirds Pie Book last fall I immediately requested it from my library system (overflowing bookshelves mean I always test drive cookbooks before making a purchasing decision). When I finally had the copy in my hands I knew this gem was going to the very top of my "to buy" list. In fact, I took the below photo with my computer's webcam and sent it to my "Pie Girls" to express how jaw-droppingly awesome it was (yes, I am a dork) and tell them that we MUST all grab a copy to use at our next Pie Day. 

 

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A Saturday Stroll

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A Saturday Stroll

We decided to move the girls about a mile and a half away to enjoy the incredible grass in a neighboring field. They will move even further in a week, to an old overgrown pear orchard we discovered, before they come back to the house for winter. We had originally wanted them close now, with hunting season having begun. However, the location of the current field is such that bow hunters are not a concern (and they will be moved before rifle season starts).

 

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Chocolate-Caramel Pecan Tart

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Chocolate-Caramel Pecan Tart

I subscribe to many food magazines. Perhaps I should also say "too many," as I seem to always be backlogged. This does not speak at all to my interest in the subject matter. It is simply the result of me falling asleep midway through articles, bedtime being my only opportunity to read these days. I do not let myself skip ahead, but read the issues in order, cover to cover. However, when the Thanksgiving issues start hitting my mailbox, all bets are off. 

 

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Can you make caramel apples with Cara-Sel?

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Can you make caramel apples with Cara-Sel?

I have been asked that question A LOT lately and when I was telling Dave about it one night he (rightly so) called me out for not having an answer. So, at 9:30pm on a school night, clad in pjs and longing for bed, I warmed some Cara-Sel and played around.

 

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Recipes from the cabbage patch

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Recipes from the cabbage patch

We love cabbage here on the homestead. To the point where it is a rare occasion that we do not have a head in our crisper drawer. During the winter we mostly cook with it, though I always try to keep a big ziploc of the red variety, roughly shredded, to add to our salads. The extra crunch, color, and nutrition is always a welcome addition. In the summer, we mostly enjoy this brassica in good 'ol cole slaw (more on that later), and this year we finally grew our own.

 

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Zucchini two ways

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Zucchini two ways

This summer a friend of mine came by to pick berries and brought me zucchini from her garden (thanks, Debbie!). This was very appreciated, as ours never made it into the garden this year due to our master gardener putting his back out during its planting window. I didn't realize this until I asked why we weren't overrun in late July like we had been in past years. D'oh!

 

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Mooving Day

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Mooving Day

Yesterday I helped Dave move the cows to a new pasture. This happens whenever they consume or trample most of the good grasses in their pen (typically between a half and full acre). As we clear the fields of brush, improving the grass quality, the pens will get smaller and the moves will be more frequent.

 

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What's for dinner?  Uh.....

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What's for dinner? Uh.....

Today I realized that I had NO IDEA what I was going to make for dinner. At 3pm. Ack! I had gotten caught up in work/kids/chores and then...well...it was 3pm. I had a few things in the freezer, but it was too late for that to help. When this sort of thing happens and I have no direction in mind (except that it needed to be pretty simple and fast) I try to pick one ingredient and go from there. 

 

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Spring on the homestead

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Spring on the homestead

A lot has been going on here on the homestead since my last post. Spring is always a busy time here, but add in some new family members* and include getting this company off the ground (We are Incorporated! We have a kitchen! It passed inspection! I ordered jars! I am designing labels! More stuff!) and you can pretty much get an idea of why it has taken me so long to get back here. 

 

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Naan

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Naan

A few years ago I decided to tackle homemade naan to accompany a veggie curry I make several times each winter and haven't looked back since. Is it more complicated than buying some at your local grocery or specialty store (if they even have it)? Of course it is. But if you have the time and a sense of adventure, making it from scratch is totally worth the extra effort. You could have incredibly delicious, chewy, flavorful, fresh naan bread with less than two hours of actual active time and at a fraction of the cost. Pretty sweet deal if you ask me.

 

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Elderberries

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Elderberries

Here on the homestead, we love St. Germain in our summer cocktails, but it sure is pricey. Why not make our own? That's reasonable, right? We could make our own elderflower liqueur AND harvest tasty berries that have more vitamin C than oranges!

Well, we planted bare root elderberry starts two years ago, but apparently the deer work for the local liquor store. Sigh. Well, this year we are going with a higher fence in hope that the plants will finally bush out and give us lots of flowers and berries to play around with. Before any of that is even possible though, we have to clean out the mess that is the elderberry bed.

 

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Birthday cupcakes for school

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Birthday cupcakes for school

My eight year old is in second grade this year and birthdays in school are handled differently now - there is one party at the end of each month instead of individual parties. My guy, being a March baby, has his party tomorrow. A few weeks ago an email went out to the parents looking for contributions and I happily pounced on the cupcakes. 

 

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Butterscotch Pie with Pretzel Crust

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Butterscotch Pie with Pretzel Crust

A few months ago, while eating pretzels and Cara*Sel, I had a pie epiphany - I remembered being intrigued by a recipe in November's Bon Appetit and it struck me that I should alter it to recreate my snack in pie form. I planned on trying it out at the next "Pie Day" (a quarterly bake-fest with three of my friends) which happened to be the winter one. Perfect! However, once our list was finalized, I realized it would be too complicated to actually get this pie done along with all of the others. Weep! So, I decided to make it for a birthday party I am attending tomorrow, as I simply cannot fathom letting this dream go unrealized any longer. Dramatic? Perhaps. But the proof will be in the pudding, won't it? Sorry, couldn't resist. Ha!

 

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My version of Mimi's Meatloaf

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My version of Mimi's Meatloaf

My mom's meatloaf is famous in our family. It was always a favorite when we were growing up and when I had my own family I made it just like her - ground beef, Lipton's onion soup mix, eggs, milk, and oats. I have since come up with my own adapted version, while still borrowing from her. I sauté onions, garlic, and finely chopped mushrooms, seasoned with salt + pepper. I add that to the beef along with soy sauce, Worchestershire, and Mom's eggs and oats. I don't follow a recipe, so I can't give you exact amounts, but here is a shot of the mixture so you can get a sense of what the oat ratio should be.

 

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The birthday boy, and my love of birthday cakes.

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The birthday boy, and my love of birthday cakes.

My middle son turns eight today. He is, of course, super excited about his birthday, and so am I - well, my excitement is tempered by the whole how-on-earth-is-my-baby-eight thing, but still. While we are not extravagant gift-givers here, I do go the extra mile when it comes to their cakes. I love collaborating with the kids on the theme and design (the internet is a huge help, especially Pinterest), and will let them help with the baking if they want to, but I do try to keep them out of the kitchen when it is time to actually decorate, so that there will still be some fun in the final reveal. I guess the big question is, who is it more fun for? 

 

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