End of April

                 

I've been spring cleaning so to speak.  Really, the entire house needs swept and mopped, so I'm tackling one room a day when I can.  I am moving furniture and washing any rugs.   I have also been washing bed covers/comforters.   The weather is up and down for using the clothesline.

I pampered myself with a home hair treatment.  It saved me  $$ from going to the salon.  Well water is not my hair's best friend.  We all deserve to pamper ourselves.

Another "finish" for April - set of cotton hot pads to donate.

                             

The deer have started to roam the homestead, and we are not happy.  We have not gotten the fencing up (deer jump fence if it's too short).  There has not been time to do it. Heck, we haven't even had time to buy the rest of the supplies to get the job done. 

In the meantime, my garden solar alarms are up.  They will annoy the heck out of them until we can install a garden fence (on the 2nd garden area).

I may just get my donkey yet.  I already have a name picked out too.  They are great protectors, in case you are wondering.  They have legs that can kill a coyote.

Last Sunday we went back to colder weather, with a frost warning.  The morning started with a brisk 35°F.  Not unusual for us.  Monday was 39°F in the early morning, but we warmed up to the lower 70's.

Thankfully, I have the asparagus patch buried with straw for added protection, and it continues to provide for our meals.   I am almost out of all of the pesto I made last summer and froze.  

(chicken with basil pesto, potatoes and garden asparagus)

The freezer has swallowed the Thai basil pesto however.  I shall find it yet, ha ha!  I had it in the door to located quickly, but someone here moved it on me.  Anyway, we are down to that and some red pepper pesto.

By the way, I used my homemade jalapeno salt (first year to make and try this) in this easy egg/sausage/spinach breakfast casserole.  Delicious too.

April did not pass by without adventures, despite my husband's very long work hours.  We found joy in each day, added some new "first time" events to our lives, did a lot of outdoor walking, more small-ish homestead updates, did some foraging, read more books than April of last year, and was so thankful for everything (April of 2024 was a bit of a bummer). 

End of April   ©  April 2025 by Kristina at Pioneer Woman at Heart

I tired it recipes, so you don't have to. . .

 

First, here is the link for the Pumpkin baked oatmeal with toasted pecans (The Real Dietitians). 

One of my biggest challenges has been to cook and bake without white flour, sugar and pasta.  Per my husband's doctor's strict instructions (for the last 7 years), I am trying my best, but as a baker and cook from scratch gal, it's been a huge challenge.  Hence, the new recipe trials.

I found this recipe on social media, but have no source for it.  I'm thinking someone just tossed stuff together.  Anyway...

  1st - I added cinnamon and nutmeg, and I'm glad I did.

2nd - they are a bit on the "dry" side, any ideas on what to add that is healthy?

3rd - they need more blueberries

Notes:  I used 1/3 cup monkfruit (I feel monkfruit is sweeter than real sugar), and used homemade vanilla.

I tried this recipe first, as I had frozen (vs. fresh) blueberries, and plain greek yogurt.  Oven bake times may vary, as you see mine are a bit toasty on top.

Mix 3 cups of almond flour with 1 Tbsp. baking soda.

In another bowl, whisk 4 eggs, 1/2 cup Greek plain yogurt, 2/3 cup swerve (or your choice of sweetener), 1 tsp. vanilla.

Mix wet with dry ingredients, and fold in 1 cup of frozen blueberries.  Bake at 375°F for 25 minutes.

I have another recipe that calls for milk and fresh blueberries to try soon as well.

Southern Beefy Skillet.  Delicious.  Uses beans vs. pasta.  Recipe is online with Eating Well (previously Diabetic Living).  Be sure to read the instructions first, as they left out the tomato sauce in the ingredients list.

I didn't quite follow it 100%.  I added a bag of frozen thawed, diced yellow squash to it as well.  I used home canned tomato sauce, the oregano came from the herb garden, and the bell peppers and jalapenos also came from the freezer (from last year's garden).  Sadly, I am out of freezer garden tomatoes.  Other than the addition, and using my homegrown sources, it was very good.  I will be saving this recipe.  I keep cans of organic butter beans on hand on a regular basis.

Butter beans, sausages and kale pesto.  A nice wintery dish. There are a few different recipes online for this, and they never specify exactly what type of "sausages" to use, so I decided to slice and cook turkey sausages (original recipes say to cook whole sausages).  It was delicious.  Next time I will serve a side vegetable too.  I have some kale pesto leftover, so I'll either be freezing it into cubes, or using it for a chicken dinner.  

My blog has once again compromised (or was anyway).  Why?  To annoy me?   Most likely the same person, however, did you know you can report an "issue" on your Google account?  You can. 

Enjoy!  The sun is out again today!

I tried it recipes, so you don't have to . . .  © Feb 2024 by Kristina at Pioneer Woman at Heart

Pesto Eggs on Crusty Bread

 

I froze several cubes of pesto last summer, and needed to use some up.  I just "melted" it down in a skillet first.

I then cracked a couple of eggs over it.  There is already oil in the pesto.

Cover the pan for a bit, and then flip.  Top crusty bread.  Next time I will add a layer of cheese over the bread first.  Maybe ricotta or something to go with the pesto.