It’s the little things

Way to go girls… our first egg!

Starting off on a farm is hard work! I am sure I put in two miles a day just watering and feeding pets and gardens! There are days that I fall into bed after a full day of work and chores and wonder about taking on this amount of work in our fifties. But there are so many little things that make it so worth it.

The quiet as we just sit and enjoy the gorgeous sunset, the peace of walking the puppy along the property to learn his space, the satisfaction of cooking with berries and veggies right from your own yard. The muscles that are refinding themselves after schlepping 40 pound bags of feed, hauling hay and wrestling naughty goats back into their pens.

Everyday, when the goats and chickens follow me around like toddlers yelling, “Mom, mom, mom” with their bleating and clucks, it makes me smile. And today, we found our first egg! It’s exciting to see progress. So far that egg cost about $600+ but I’m sure the cost balance will even out over time. None the less, we know that those chickens are eating organic, non-GMO feed so the eggs will be pure and good for our health!

I love life on the farm. Come visit anytime you need a little more peace..there is nothing like a dose of fresh air and an animal snuggle to heal ya! ❤❤❤

Advertisements

Blueberry Muffin Lessons

Baking with blueberries, lessons in baking with blueberries

Blueberry Sourcream Muffins

These Blueberry Sourcream Muffins are tasty! A little fresh lemon juice and zest mixed with sourcream adds a fresh tang. But, I learned a couple of lessons with this batch.

When cooking with blueberries, here are a few things to keep in mind:

  1. Coating the berries with flour help suspend the berries in the batter.
  2. Don’t just add a few extra berries. The fruit needs to be exact or it puts the whole moisture balance off and you end up with soggy bottoms.
  3. Since these cute paper cups don’t use a muffin tin, they need just a little longer to cook up the bottom.

Overall it was a great idea and they look lovely but we only ate the tops and tossed the rest.

Good thing I have lots of berries to experiment with!

Coffee Macademia Nut Biscotti…Because it’s Monday

Coffee Macademia Nut Biscotti

What’s not to love? This has very light cocoa flavor as the coffee is the star of the show. Fresh ground coffee, macademia nuts, white chocolate and toasted coconut….Monday made.

Here’s how:

Mix together: 2 3/4 c flour, 1/2 c ground coffee, 2 T unsweetened cocoa powder, 1 t baking soda, 1/2 t cinnamon. Set aside.

In mixer combine: 1 c sugar, 2 T softened butter, 1/3 c honey, 1 t vanilla extract, 3 eggs. Mix t oil l creamy.

Add flour mixture on low and mix just until combined. stir in 1 c macademia nuts by hand.

Form into two logs (about 3 x 8 inches) on a parchment lined cookie sheet.

Bake at 350 for 25 minutes. Reduce oven temp to 325. Let cool 10 mins on the pan and then move to cutting board. Slice into pieces (I like mine about 3/4 inch thick) and place on their cut side back on the cookie sheet. Bake for 20 mins at 325 (ten mins on each side). Let cool on sheet for ten mins and then to cookie rack to cool completely.

Dip biscotti in melted white chocolate and roll in toasted coconut. Place on cookie sheet and put in refrigerator for 20 mins to set.

Enjoy!!