I know I got you all going by saying I was going to post again! Jinx!
Just kidding. Unfortunately, I am unable to post pictures on our current piece o' crap laptop. I have started asking (read: begging) for a new laptop. As soon as I get that going, I will blog again!!
Friday, May 7, 2010
Wednesday, March 24, 2010
Okay okay, you talked me into it!
Due to popular demand, I will be resurrecting my blog!! After I started using facebook on a regular basis, I stopped updating my blog. But some lovely friends and family have been wanting me to restart. I love the fact that so many people care about my life and my children!! It really does warm the heart.
Wednesday, May 27, 2009
Mint Ice Cream
Okay, I have the official report back from the fresh mint ice cream.
Yum!!!
It was really really good. And not green at all. Imagine that! :)
It ended up with a really nice subtle real mint taste.
Brenna didn't care for the amount of mint that was in it, but Gavin loved it. Here he is eating both his bowl and her bowl.
Fresh Mint Ice Cream
- makes about 1 quart (1 liter) -
Ingredients
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks
chocolate chips; optional(I used 1/2 cup, but next time I would use more. Maybe 3/4 of a cup? and honestly something not quite as bulky as chocolate chips would be better...like chocolate shavings...)
1. Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.
2. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on top.
3. Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator. then freeze it in your ice cream maker according to the manufacturer's instructions. Add the chocolate chips per manufacturer's instructions.
Yum!!!
It was really really good. And not green at all. Imagine that! :)
It ended up with a really nice subtle real mint taste.
Brenna didn't care for the amount of mint that was in it, but Gavin loved it. Here he is eating both his bowl and her bowl.
Fresh Mint Ice Cream
- makes about 1 quart (1 liter) -
Ingredients
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks
chocolate chips; optional(I used 1/2 cup, but next time I would use more. Maybe 3/4 of a cup? and honestly something not quite as bulky as chocolate chips would be better...like chocolate shavings...)
1. Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.
2. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on top.
3. Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator. then freeze it in your ice cream maker according to the manufacturer's instructions. Add the chocolate chips per manufacturer's instructions.
CSA, 5/26
GREEN! That is what our CSA share looked like this week. We got buttercrunch lettuce, rainbow chard, scallions, broccoli and mint.
I was intrigued with the mint and it really got my creative juices flowing. I am not a tea drinker and wasn't really interested in cooking lamb. So after some searching, I decided upon ice cream! How can you go wrong?? So I making some fresh mint chocolate chip ice cream as we speak. I will report back on the progress! After cooking it down it had a lovely subtle mint flavor so I think it will be good.
I looked up some recipes for the chard but decided to just incorporate with the buttercrunch for my salads this week. The broccoli I will just serve with dinner some night.
The scallions were a bit of a stumper too. If you know anything about me, you know that I detest onions with a white hot passion. So I probably will not use the white parts of the scallion, unless I throw them in a stir fry or something where I can cook them down. I decided to make some cheddar garlic biscuits and incoporate the green part of the scallions. So I will be doing that sometime this week.
I was intrigued with the mint and it really got my creative juices flowing. I am not a tea drinker and wasn't really interested in cooking lamb. So after some searching, I decided upon ice cream! How can you go wrong?? So I making some fresh mint chocolate chip ice cream as we speak. I will report back on the progress! After cooking it down it had a lovely subtle mint flavor so I think it will be good.
I looked up some recipes for the chard but decided to just incorporate with the buttercrunch for my salads this week. The broccoli I will just serve with dinner some night.
The scallions were a bit of a stumper too. If you know anything about me, you know that I detest onions with a white hot passion. So I probably will not use the white parts of the scallion, unless I throw them in a stir fry or something where I can cook them down. I decided to make some cheddar garlic biscuits and incoporate the green part of the scallions. So I will be doing that sometime this week.
Tuesday, May 12, 2009
CSA!
Our CSA started up again last week! It is great to have wonderful produce in the house again.
This week we got red sail lettuce, rhubarb and a whole chicken.
I made this rhubarb bread pudding from a cookbook that I had gotten for my 30th birthday from my good friends Loretta and Audry.
It was delish!
And topped with a little fresh whipped cream. Seriously, do you know how much better fresh whipped cream is than cool whip? And it is not hard to make at all.
Rhubarb bread pudding
8 slices of toasted bread (I used whole wheat)
2 cups milk
2 tb butter
3/4 cup honey (I didn't have honey, so I used 1 cup sugar. If you use sugar instead of honey, you need a little bit more than how much honey the recipe calls for)
1/2 tsp vanilla
2 eggs, beaten
2 cups diced rhubarb
1/2 tsp cinnamon
1/4 tsp salt
Topping
2tb brown sugar
2tb instant oatmeal
1/4tsp cinnamon
1/8tsp nutmeg
Cut toast into cubes. Place in a medium sized bowl. Heat up milk (do not boil). Take off heat once it is hot and add butter, sugar and vanilla. Stir. Pour milk mixture over bread and allow to sit for 15 min. Preheat oven to 325. Add eggs, rhubarb, cinnamon, and salt to bread mixture and stir carefully until well blended. Pour into greased 2 qt casserole. Mix topping ingrediants and sprinkle evenly over top. Bake, uncovered for 45-50 min or until firm.
This week we got red sail lettuce, rhubarb and a whole chicken.
I made this rhubarb bread pudding from a cookbook that I had gotten for my 30th birthday from my good friends Loretta and Audry.
It was delish!
And topped with a little fresh whipped cream. Seriously, do you know how much better fresh whipped cream is than cool whip? And it is not hard to make at all.
Rhubarb bread pudding
8 slices of toasted bread (I used whole wheat)
2 cups milk
2 tb butter
3/4 cup honey (I didn't have honey, so I used 1 cup sugar. If you use sugar instead of honey, you need a little bit more than how much honey the recipe calls for)
1/2 tsp vanilla
2 eggs, beaten
2 cups diced rhubarb
1/2 tsp cinnamon
1/4 tsp salt
Topping
2tb brown sugar
2tb instant oatmeal
1/4tsp cinnamon
1/8tsp nutmeg
Cut toast into cubes. Place in a medium sized bowl. Heat up milk (do not boil). Take off heat once it is hot and add butter, sugar and vanilla. Stir. Pour milk mixture over bread and allow to sit for 15 min. Preheat oven to 325. Add eggs, rhubarb, cinnamon, and salt to bread mixture and stir carefully until well blended. Pour into greased 2 qt casserole. Mix topping ingrediants and sprinkle evenly over top. Bake, uncovered for 45-50 min or until firm.
Saturday, April 25, 2009
I have not been updating my blog as I have been sharing most of our pictures on facebook. I have not decided yet if I will blog when the CSA starts back up, or if I will be updating on facebook.
If you have facebook and we are not friends yet, send me a message!
If you are not on facebook, you need to get a page today! It is a great way to keep up with everyone!
The CSA starts up again soon, and I will decide then if I will blog here about that or on facebook.
If you have facebook and we are not friends yet, send me a message!
If you are not on facebook, you need to get a page today! It is a great way to keep up with everyone!
The CSA starts up again soon, and I will decide then if I will blog here about that or on facebook.
Saturday, February 7, 2009
Tuesday, February 3, 2009
Our farm!!
http://www.emporiagazette.com/news/2009/feb/02/organic_and_local/ (cut and paste)
Article in the Emporia Gazette about our CSA. We can not WAIT to get fresh produce again! Really missing it.
Article in the Emporia Gazette about our CSA. We can not WAIT to get fresh produce again! Really missing it.
Rock Chalk
My parents took the kiddos up to a KU game in December and they had so much fun!
Brenna's cheerleading outfit had gotten a bit small, so grandpa took her to buy a new one before the game!
And just in case you forgot...
By the way, Brenna has turned to the dark side and is now rooting for K-State. Please keep her in your thoughts and prayers as we deal with this very diffcult time.
:)
Brenna's cheerleading outfit had gotten a bit small, so grandpa took her to buy a new one before the game!
And just in case you forgot...
By the way, Brenna has turned to the dark side and is now rooting for K-State. Please keep her in your thoughts and prayers as we deal with this very diffcult time.
:)
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