Mike, Mary and I spent a very wet Saturday walking around the Little Falls Garlic Festival with a friend. We ended up with quite a variety to plant later this fall including 4 types of hardneck garlic, shallots and elephant garlic.
We stopped buying bread and pasta. Both of those are foods we tend to over eat so it seemed like a good idea. But life without bread is sad so I had to find some alternatives. With a full time job, a blog, a farm and a baby I rarely have time for hours of kneading and rising.
Every winter I look forward to the chicken catalogs. I love flipping through, looking at the pictures, reading the descriptions and figuring out what I’d get if I had infinite money and space. Sadly I find both of those things in short supply so I have to cut back on my list. If you’ve ever found yourself in the same position you know my pain. I know how confusing it can be to settle on one, or a few chicken breeds so I asked a few of my blogger buddies what their number one chicken pick would be and why.
Just for fun we’ll start with my favorite. I absolutely adore my Brahmas. They’re a heavy breed and they do fantastically through our harsh winters, they’re SO FLUFFY and they have small combs so frostbite isn’t much of a concern. My ‘main man’ is a large Brahma and judging from the fact that all the chicks we hatch out are at least 1/2 Brahma (despite there being multiple Orpington roosters) he’s doing his job. They’re all very friendly and curious, even my rooster is a sweetie pie. [Read more...]
It may seem like a really odd time to think about Christmas shopping, with all the craziness of school shopping and lunch packing. But it’s actually a great time to get prepped and an even better way to save money.
This is the time of year when art supplies are at rock bottom prices. [Read more...]
Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.