Saturday, April 18, 2015

We have moved into our trailer...

On Monday, we began moving into our new trailer house.  As you can imagine, it is still a work in progress, but I want to show you what we've done so far (leaving out the truly messy parts.)

Far from finished, but here is my reading chair.  :)

The kitchen:
 A friend of mine traded me this nice hutch for a my china hutch and Hoosier cupboard.  It fits this spot and my needs much better:

 Doggie digs:
Next, you will see our office.  It's a bit messy right now.

Kitty Korner:

I will post more as we get more areas situated.  I have to say, I really really really love my new home.

Saturday, April 11, 2015

We have a new milk goat!

A year ago last October, my DH had to have open heart surgery.  I knew I would be at the hospital for several days and would be very busy caring for him when we came home.  We had two milking does at the time.  I had to sell them.  Today, we went and bought a nice milking doe for me!  She is an American Alpine, 3 years old and this is her second freshening. I am SO happy! 
Here she is eating a little hay:
The chickens are thrilled.  Not.  She will be living with the chickens.  :)
Our border collie, Badger, thinks we brought the goat just for him.
Her official name is "Ensel."  I might change that.  Any suggestions?

Monday, April 6, 2015

Friday, April 3, 2015

I'm moving in! Well, sort of....

Things are nearly ready so we can move into our new trailer house.  Just a few details to settle first, but I couldn't wait any longer to do something.  So... I moved my little friends over there.

The little pink glass vase is my "house warming" gift to myself.  There.  The important part is complete. :)

Biscuits, again, with the new flour...

My last post was about substituting King Arthur Whole Wheat Pasty Flour for unbleached flour in my cornbread.  I was able to go to the bulk food store yesterday and buy some more of this flour.  I used it to make some baking powder biscuits for supper last night.  Success!!  The biscuits were tender and light and delicious.  Not only that, but I just heated one up that was left over and it is still yummy!  Usually, the next day, biscuits are nothing to write home about.

Here is the recipe I used:

BISCUITS - preheat oven to 500 F.

1.  Sift about 2 cups of King Arthur Whole Wheat Pastry flour onto your work surface.
2.  Gently (I use a long straight spatula) lift up the flour into a measuring cup.  Measure 2 cups of the sifted flour into your sifter (I use a wire strainer for this.)
3. To the flour, add 3/4 teaspoon sea salt and 1 Tablespoon aluminum-free baking powder. Sift all the dry ingredients into a bowl.
4. Grate 1/3 cup COLD butter, a little at a time, into the flour mixture.  Mix it in lightly with your fingers as you go.
5. Pour in 3/4 cup cold whole milk or half-and-half.
6. Stir until moist.  You might have to add a tiny bit more milk or a tiny bit more sifted flour.
7. Turn dough onto floured work surface and knead 3 strokes.
8. Roll out 3/4 inch thick and cut with a biscuit cutter, placing the biscuits upside-down on your metal baking tray.
9. Bake at 500F for 8 minutes.

That's it!

Please let me know what you think if you make these.  I love them with butter and honey.

Saturday, March 28, 2015

A Tiny Baking Tip...

I accidentally discovered something that has improved my baking considerably! When I can, I like to use whole grains (as opposed to white flour) in baking.  For years I've gone back and forth between using whole wheat flour in our cornbread and was never happy with it, so then I'd relent and go back to using unbleached white flour... until today!

Ta Da!!!

A while back I purchased some King Arthur Whole Wheat Pastry Flour to use in pie crusts.  It is very nice.  It is also a wonderful substitute for unbleached white flour!  (If you are not a baker, you will not quite understand my elation.)  I buy this flour at a bulk food store about a half-hour's drive away.

I made corn bread.

It is moist and tender and wonderful, as opposed to dry and crumbly.  

Here is my recipe:

Corn Bread

Pre-heat oven to 425 F.
Butter a pyrex 9 x 9 baking pan

In a mixing bowl, combine the following:

1 cup whole ground yellow corn meal
1 cup King Arthur's whole wheat pastry flour
1/3 cup sugar
5 teaspoons baking powder
1/2 teaspoon sea salt

Whisk together, then add:

1 large egg
2 Tablespoons extra-virgin olive oil (or melted butter)
1 cup whole milk

Stir it all together with a fork and then pour batter into prepared pan.

Bake for 20 - 25 minutes until it tests done.

Serve with butter!

Saturday, March 21, 2015

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