Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

May 1, 2020


Zoom, Zoom or the chick check

I was checking the chicks this morning, getting ready to change the water, etc.. 

My tablet made a noise.  Wow...I do believe they are going to be predator savvy.......

Once they calmed down, I tried again.

Much better.

April 20, 2020

New Chicken House - work in progress

This is the skeleton for my new hen house.  
It will house approximately 50 Lakenvelder pullets.

November 23, 2014

Mangoes with Sour Cream

My new favorite "potluck " dish.

1 - 3 lb bag of frozen mango chunks

1 - cup of sour cream
1/2 to 1 cup cane sugar
1-2 tsp salt to taste

1 - 2 TBS of unflavored gelatin (optional)
1 tsp - 1 TBS cream of tartar (optional)
1 cup of milk (only needed if using gelatin)

I have decided that sour cream makes the best dressing for just about anything.  Fruit salads, instead of mayonnaise for tuna fish, dips, whatever.  The sour complements the mangoes so well and it's so  to just defrost the fruit in the fridge, then apply sour cream sauce.  If you leave the fruit slightly frozen, it will be its own chilling mechanism if its not going to be eaten immediately.

The first time I made this, I was in a hurry and just threw it together and was thankful that it turned out ok.  The second time I made it, I wanted to sneak a little protein in there....mostly so when I ate the leftovers as a snack, it would be a wee bit more balanced.

If you want to add the gelatin, dissolved it in the milk first.   Then add everything else except the mangoes.  Stir well until declumped.  Heat to dissolve the gelatin, then pour over the mangoes, stirring or folding over quickly.  It will usually last the day, but overnight, the mangoes get a little soggy.

December 6, 2013

It's 17 degrees F.............. Why am I taking pictures??????

Anna (Formerly Kit Kat)


Cocoa's Twin Heifers
Pocket Aka Tinkerbelle

Skeletor (Remember the cartoon He-Man?)


Anna and Pocket (Mom)

Pocket's Empty Udder

The Family (Cocoa, Miss Swiss, Twins)

September 28, 2013

Twice Blessed - Photo Gallery

Cocoa's Twin Heifers 2 days old

Big Girl on the left and Little Girl on the right

Big girl getting ready to lie down (that's NOT mom)


Mom giving Big Girl a bath
Little Girl playing

July 9, 2013

Cottage Cheese with Fresh Cherries

A fabulous summer meal or snack!  This mornings breakfast was a handful of fresh cherries cut in halves, sprinkled with a little sugar and salt and topped with 4% cottage cheese with no gums, stabilizers or fillers.

This also makes a wonderfully easy to go meal if made with frozen fruit.  I can pack a wide mouth, pint size mason jar with frozen fruit and cottage cheese with a single ice pack in a cooler bag and have it just right for eating 8 hours later.

Hearth and Soul Hop
See Ya In The Gumbo

June 20, 2013

Summertime Coffee Mousse

mousse  (muːs)
1. a light creamy dessert made with eggs, cream, fruit, etc, set with gelatine

Oh, what a lovely accident!
The temperature was rising and I was in a smoothie mood, so got my blender out.  I was thinking along the lines of  Iced Coffee Nog so I used some leftover coffee that already had gelatin dissolved in it and added some extra milk, 1 egg, a touch of homemade vanilla and sugar.  I blended in a generous portion of ice at the end. What I ended up with was a light, creamy spoon able fluff that was filling, cool and delicious.

Using and working with gelatin

Here I am, sitting at my computer, paying bills. yeah.
Breakfast is what has become an old standard for me, coffee (brewed with a generous pinch of salt) with gelatin, sugar and milk. A complete meal, quick and easy, travels well as long as it doesn't get too cold.  Hard to mess up, really...... but I've manged to do it on occasion.

A few tips for working with gelatin:
Regular, unflavored gelatin powder needs to be dissolved into hot liquid in order to gel.  There are different  ways of going about that.
  1. Sprinkle over cold liquid and wait, patiently, until it has absorbed the liquid...then heat up the liquid until the gelatin melts. Serve hot as in a soup or cold as in jello.
  2. Stir rapidly with already hot liquid, like fresh brewed coffee.  It helps to mix with other dry ingredients first, like the sugar, to help prevent clumping.  It can then be added to a partial portion of hot liquid until dissolved, then add remaining liquid.  You need room in the vessel (cup, bowl, pot) for the liquid to go up the sides quite a bit from the RAPID stirring.
  3. Plop gelatin en masse in a clump into lukewarm liquid and let it sit for a bit, then try to stir. This method will ensure that only the outside of the clump melts, sealing in the rest of the still dry powder into a large chewy ball that is totally inedible.  I don't actually recommend method #3.

May 29, 2013

Strawberry Crisp - GF

I took the recipe for the peach crisp and switched the peaches with strawberries. Oh, and I accidentally used the whole stick of butter.  Tasty mistake, that one. ;)

The only thing I would change is the addition of a little tart, like lemon zest and/or juice....or rhubarb, perhaps.

Gorgeous, yeah? 

  • 1 cup brown sugar
  • 1 cup quick oats
  • 1/2 cup white rice flour 
  • 2 TBS gelatin
  • 1/2 tsp baking soda
  • 1/4-1/2 tsp salt
  • 1 tsp. cinnamon
  • 1/2 cup butter, softened + extra to butter crock (or coconut oil)
  • 4-6 cups fresh or frozen strawberries.....honestly, I forgot to measure
Blend everything together except the peaches strawberries. Mix half of the dry ingredients to the peaches strawberries and put in buttered baking dish or crock.  Sprinkle crumble over top of strawberries. Bake for 30 minutes at 350 degrees, no preheating required for a toaster oven.

Serve warm with ice cream or whip cream for dessert or with milk for a snack.

Hearth and Soul Hop 
Simple Lives Thursday