One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Saturday, March 1, 2014

From Pile to File ~ Spring Prep


Do you have pickles in your pantry?   Do you grow green onions or chives in your herb garden?

If you do, you may enjoy using them for this new recipe we tried.  I've been talking about increasing our salmon, and clearing out my hoarded pile of recipes, so here is another adapted recipe that we are keeping.


Salmon Macaroni Salad
(adapted from "Aunt Sue's Salmon Macaroni Salad, from The Lazy Days of Summer Cookbook, by Jane Watson Hopping)

1 - 12 oz. box of bow tie pasta
(cook according to directions, rinse with cold water and drain)

In a mixing bowl, combine the following:
1 to 1 1/2 cups shredded salmon (boneless, skinless)
4 Tbsp. organic lemon juice (or fresh squeezed)
1 cup pickles, chopped*
4 Tbsp. chopped green onions or chives (fresh)
1/2 cup mayonnaise
1/8th tsp. paprika
pepper to taste

Add cooled pasta to the mixture, and mix gently.  Chill in the refrigerator.  Toss gently prior to serving.

*Note:  I simply used whatever dill or bread and butter pickles I had canned in the previous season.  I may even try this with my home canned sweet pickle relish next.  I also used bottled (organic) lemon juice (what I had on hand).

I'm looking forward to making this in the spring and summer, when hot food is not desired, and my herb garden is  flourishing. 

~ ~ ~ ~ ~ ~ ~ ~ ~ 


You can tell, by simply looking out the window that snow is on the way.  The two female barn cats were put back outside, considering temperatures will be in the upper 20's or higher today.  However, Timmy is staying inside for two more days.  Once his medication is finished we can let him back out.  He is climbing the walls in that kennel.  We let him out to eat and drink and stretch, and then it's back in for him.  He hates it, but he does sleep.  I think he knows we won't make him stay in forever.  He is constantly walking to the door and looking up at us, as if he is asking "Can I please go out now?"

There is proof to my rule here about not letting chickens out until after mid-morning.  While letting the dogs out early today, I could hear Mr. Owl hooting.

Today we are discussing the number of meat chickens and what breed to buy this spring.  I have a bad feeling that we are too late this spring, but will look into it anyway.  I think it was around late March we ordered 30 white rocks last year (so we may still have time).  We did increase our barred rocks by 6 also.  I'm not sure that we need to increase our layers just yet.  However, the white rocks were not big chickens, so we may change that to a different breed.  However, if you don't try different ones, you don't have the first hand knowledge either, right?

And that makes me think about the supplies we will need.  I think we have enough feeders and watering units, but will need containers and chicken wire, and new heat lamps and bulbs.  And then there is the question of containing them outside without losing any to raccoons, owls and hawks.

Spring is also a good time to cut wood for the next winter.   Oh, the list is growing now....at least I won't have to hustle and bustle to make jelly and jam for market this year (phew!).

This makes me realize what little time I have left for working on handiwork.

1 comment:

Michelle said...

What a great way to use Salmon.I usually just make Salmon Patties or dip. Thanks for sharing a new way to use it.