I would really like to live here! I love the soft grass, open areas and the old barns.
We knew before we went the pheasant population was down 70%- it is. We saw less birds, heard less birds. It is disappointing as the farmers are taking land out of conservation because farming is so profitable right now.
Makes me sad.
It is very wet, lot of crops are still out as the farmers can’t get in the fields.
This is a field (and my husband) that is in CRP- absolutely beautiful colored grass. Sorgram holds the birds in this area.
It was a little cold the second day- here we are waiting for opening time.
There were not many pheasants-but there were more ducks, swans and sandhill cranes than I have ever seen.
On Point…good boy!
There is goes in midflight…after he missed, I had the camera…shoot!
Well..maybe next time…we had fun, walked a lot and had a lot of laughs.
We just spent the better part of an afternoon doing this:
Well, at least the kids did this.
I raked and raked and my husband blew and blew the leaves around with the leaf blower-nice huh?
We are loosing leaves faster that I can blink. We broke out the winter jackets this morning as I can see my breath and my oldest daughter has school patrol. Really winter jackets and it is not even Halloween yet. I believe it was 28 degrees this morning! Yuck.
A few years ago we planted 2 Honeycrisp apple trees. This year was a record, we had about 1 bushel of apples to do something with.
My kids don’t like applesauce, or apple bread, so I ended up with Apple Pies. We made 6 caramel apple pies in about 3 hours.
Fortunatly, my youngest daughter liked to peel and core the apples, which saved me a ton of time.
She also took a screwdriver and pried out the seeds to see if they would grow in the backyard. HA!
This apple pie is a little different than normal due to the fact that you lattice the pie before you pour the sweet sticky goodness over the top.
I baked two of the pies all the way through- the other 4, I baked for 2/3 of the time, cooled them, then put them in freezer bags and froze them. When you want to reheat, cover with foil and bake for about 30 minutes.
This recipe is for one 9 inch pie- double or triple for additional pies.
Cuisine: Caramel Apple Pies
1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith or Honeycrisp apples – peeled, cored and sliced -any tart apple will taste good in this recipe.
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.
Sometimes you just need a really good tasting meal, real fast. I made this for supper last night in 20 minutes in between soccer practice and piano lessons. I originally posted this on our other site, hence the watermark, but it is so good, I had to share it over here too.
It tastes just like the Asian food you get at the strip malls, just enough sweet, yet tangy and the sesame seeds add the kick it needs. I steamed some rice and broccoli, just to make it a little healthier!
Once upon a time, I could eat monster cookies all day, night and never blink an eye about an expanding waistband, now as I near 40- I can just lick the bowl.
We made these last night for my daughters basketball team. You see they can eat these glourious cookies because they are active, running and young..haha!
These cookies are super easy, a wonderful combination of chocolate chips, M & M’s and my favorite combo peanut butter and oatmeal.
On another note, Randy says he does not like monster cookies. Last night I counted and sure enough he did his middle of the night chocolate romp and I was short a cookie this morning. Caught in the act!
Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper.
In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M’s.
Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. I use a cookie scoop for the jumbo cookies.
Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.
Normally I travel in yoga pants, or jeans with a change of clothes on my carry on just in case we get to our destination, normally warmer and it takes us awhile to get our luggage..that is unless my husband makes me pack in a carry on.
I have found my new favorite travel dress. I ordered one of these from www.merrell.com, normally a place I get shoes from. This dress is made incredibly well and does not wrinkle, nor show any of the mom imperfections that I have..haha…
Wear with tights and cute boots and you will be styling!
•3 (10¾ oz) cans condensed chicken broth, or one box of broth too
•2 cups water
•½ cup uncooked wild rice, rinsed
•½ cup margarine or butter
•¾ cup all-purpose flour
•½ teaspoon salt
•¼ teaspoon poultry seasoning
•⅛ teaspoon pepper
•2 cups half and half
•2 cups cubed or shredded cooked chicken or turkey
•8 slices bacon, crisply cooked and crumbled
•1 cup fresh mushrooms rinsed
In a large saucepan, combine chicken broth and water. Add wild rice. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth – do not drain.
In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, mushrooms). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the thicker it gets. The next day normally is the best time to eat this.
I just can’t throw banana’s away! I can’t freeze them either, I hate the look of black banana’s. Makes me think of rotten things! So, I am constantly making banana things. I am not sure how many more times I can write banana without the spell check changing it!
This is one of our favorites. This recipe is from a old church cookbook that I picked up somewhere along the way. You can add pecans, walnuts, or chocolate chips, which I did not add the chips, or I will eat the whole loaf all by myself.
This recipe makes too much dough to put in one loaf pan, so I have two small loaf pans, about 3×4 inches that I also fill with the remaining batter.
Here is a quick picture of what happens when you let your 7 year old cut the small loaf to get a piece for snack!
This recipe is handed down from 60 years ago- Trust me, it is moist, flavorful and it freezes well too!
Cream butter and sugar. Mash bananas and add to mixture. Add eggs. Add dry ingredients and nuts. Sprinkle cinnamon on top. Bake at 350 degrees for 55 minutes, or until toothpick or cake tester comes out clean.
* If you don’t have buttermilk on hand, use 1 C milk plus 1 T. of vinegar.
* The smaller pans of banana bread don’t need to cook as long. I normally fill a loaf pan and 2 smaller pans with this recipe.