In which I make beef and venison hand pies
It was chilly and overcast today – a high of 42-ish. I remembered a recipe for Cornish Pasties I saw in a recent South Dakota magazine and someone on facebook posted a meat pie idea which jogged me into action.…
No fresh eggs
After many years of always having our own eggs, this winter the old hens ran out of laying power before the young pullets kicked in. So we have had to buy store eggs for the first time on over a…
Leni and Kip’s Turkey Pies
I do hope each and every one had a wonderful feast on T-Day. There were 13 of us at the table this year and lots and lots of savory rich food! However I’ve never cared for the taste of the…
In which a Cushaw meets its natural end
Over the past weekend I heard a bit of discussion about various heirloom winter squashes. I learned some interesting facts about squashes but here is one of my own personal squash adventures – – – – – –
My Fab Dijon (sounds like the title of a 50’s pop song!)
At my monthly soiree we made mustard, ate it with all sorts of cheeses and breads, and everyone got to take some home. See? It’s addicting!!! Soak overnight: ½ C. brown mustard seed ½ C. yellow mustard seed 1 C.…
Mustard is a perfect condiment for summer: Make your own from scratch!
My son-in-law Chris is nicknamed Mustard! So of course I had to ask him if he had ever made mustard. No says he. So that determined me to explore the topic myself. I’ve always liked rough textured mustards but the…