Little of This ~ Little of That

 

Mondays are always hard, as it's back to the grind, and no sleeping in.  I, however, took advantage of the day and the 60-some degree weather.  Laundry went on the line, I worked a bit in one of the vegetable gardens, and I did some indoor painting.  I also got some porch reading time in, and boy the weather was fantastic.

I've learned in our area, that you need to just drop whatever you indoor plans are on good spring days, and get outside.  The weather has quickly turned to rain, thunderstorms, and high wind warnings.

Breakfasts were finally decided on, and I pulled more frozen garden pumpkin puree from the freezer, along with some holiday diced ham we froze, and frozen garden grown bell peppers.

Freezer meal planning progress . . .

Meaning using the freezer items as a meal prep start.

(Ham and Cheese Breakfast Casserole:  The Real Food Dietitians online.  I had to put foil on top and bake longer, because the center was not cooked all the way).

I made us some Einkorn flour pumpkin pancakes and a ham and egg breakfast casserole.  I have more frozen garden pumpkin puree, so I'll be looking for more new recipes to try. 

The ham and egg casserole was a new recipe to try.  It was similar to the egg cups with ham, but in a 9 x 9 pan instead.  

The bottom layer of it requires flour, so the next time I will try Einkorn flour and reduce the milk.  Any advice for swapping all purpose flour with Einkorn all-purpose flour when baking?

Has anyone made their own date syrup?  I bought organic dates, but I need a small batch recipe, not one with a pound of dates.  I did not get medjool either, they simply say "organic" on the label.  I'm thinking of making some for pancakes/waffles, but would need a recipe for 1 cup of dates.  Just not sure on the amount of water to use.

We've located a resource for "lightly" pasteurized goat milk.  It's a bit of a drive, but we will stock up soon.  We have yet to locate "raw" goat milk.  Does anyone know if I can make cheese with this type of milk?  I used to make all sorts of cheese when we had raw milk from our own Lamancha goats, and I do miss it.

Garden notes for the end of March:

-any and all plastic/stakes were removed from the garden for tilling

-chives and green onions have recovered from the recent snow

-garlic looks a bit dry, but there is rain falling now

-more egg shells were added to another area of the vegetable garden

-potato starts have been purchased, and I'll be placing them in a cardboard box to grow sprouts for planting

-rhubarb is up and look good, it's too early for asparagus just yet, and we need a new raised bed, as we plan to move the rhubarb plants this spring, asparagus bed needs weeded, but I will wait for the shoots to come up first

-I will not be putting out my mole-chasing windmill until these high winds stop, but it will be going up after that.

Little of This ~ Little of That  © Mar 2024 by Kristina at Pioneer Woman at Heart

Sunshine ~ This and That

 We had the most gorgeous 60°F day Wednesday.  It was also one of my most busiest days of the week for me as well. 

Sheesh.  There were lots of dishes, more laundry, cleaning, cooking and so on.  I also started on the stairway clean up project.  It may take a month to finish, as I am fitting it in my cleaning schedule, as I have time for it.

I finished dusting and cleaning all of the kitchen blinds and windows, and the valances were washed and put out on the line.

It was so nice to open windows and let the fresh air flow for a day.  So intoxicating for the soul.  Winter can seem so long sometimes, and this day was welcomed by all.

To focus on what's in the freezer and pantry. . .

I made a batch of Einkorn pumpkin pancakes for us for breakfast, and more egg cups, as I had one more cup of cooked sage sausage to use.  I used thawed frozen pumpkin puree from last year's garden, for the pancakes.  Einkorn flour pancakes are the best.  These pumpkin ones are more of a scoop and spread type batter.  It is much thicker, but so good.

Today the rain moves in, but the temperature is still nice.  For now anyway.  

We have been enjoying some organic snack bell peppers lately.  Especially when I have a very busy day, and lunch is eaten standing up (ha ha!).  We add a slight layer of cream cheese topped with homemade everything bagel seasoning.  Some days we add a few slices of turkey pepperoni or other meat.

I have also been making us a healthy peanut butter fruit dip, to have alongside our daily fruit - apple slices, banana slices, blueberries, and grapes.  It's very good, and so easy to make.  To be honest, most days, I just mix some peanut butter in some yogurt without measuring.  It's good either way.

One of my daughter's gave me the idea for this dip, vs. using plain peanut butter on fruit.

1 cup of organic Greek plain yogurt

1/4 cup organic peanut butter, creamy*

1 Tbsp. honey

1 tsp. homemade vanilla

Mix and store in the refrigerator for up to 3-4 days.  Our dip does not last that long.  I pack it in little containers for my husband's lunch too.  You could leave out the honey too.  Especially if you do not have access to wildflower honey or other honey that is not from bee hives left in or around sprayed crop fields.

*We buy the organic peanut butter that requires you to stir it.  If you buy the "no stir" kind you will see that they add bad oils to it, so read your labels.

By the way, the bell pepper snack and fresh fruit with homemade peanut butter dip are both great take-a-long food ideas for gatherings.  Especially if you want to make sure you have something there for you to eat that is healthy.

Stay tuned for an update on the hallway repairs/renovation project.

Sunshine ~ This and That  © Feb 2024 by Kristina at Pioneer Woman at Heart