Coop Door Set Back ~ Winter Projects ~ Container Storage Fixed

 Busy, but frustrated with progress around here.  I sort of feel like my chickens look like right now.  They are molting, and don't look so pretty right now.

The chicken solar run door has already stopped working, and we were just testing it out prior to actually installing it.  Instead of just sending and replacing the solar box with cord, they are asking us to return the entire door/parts.   We will look for another brand, and read reviews over, as no one I know could give us advice on any brand to buy.  One more frustration to deal with.

My husband is being yanked back and forth between here and there, so good luck with me getting his help.  He was asked to stop at a co-workers house to install something, he was asked to look at something at anther house, he's car shopping for a daughter, after car shopping for us (deer season is terrible this year), so one AC unit is still in a window.  Like a said, so much going on, and so many interruptions on making any progress.

My kitchen sink still leaks, and I have not put a thing in that cupboard yet.  I was drying it all out, and then "poof" it's leaking again.  He needs a day to look at it, and I think we'll need to replace some of, or most of the drain pipes.  Until I can get his complete attention, the cupboard's innards are on the kitchen floor, and I have cut the top off of a plastic water jug, and put it under the drain pipes (where I believe it's leaking).

I took one week to get things put back where they belong.  Like I said, so many interruptions, so things were (some still are) a hot mess round here.  

Camper stuff was all put in storage, or back in the camper finally.  Empty totes found a temporary home until the garage is cleaned.  Any yarn not being used, was put away.  I have stacked my "binder" purging project for a rainy/snowy day.  I'm not ready to revisit that project yet.

Washed and folded bed quilts were finally put in storage, and I have tossed more stuff into the current donation box.  The covered Christmas tree (yes, still in the master bath since last Christmas due to renovations) was moved to the living room.  I have started a deep clean on the master bath.

What I envisioned being done by this time of year, definitely didn't happen.  With that being said, we are not equipped to hold holiday gatherings are our place this winter. I am okay with that however.  We have already joked with each other, that we will not run out of "projects" this fall/winter and next spring.

If you are still with me, ha ha (sorry for the long post), this was the before photo of my food container drawer.  Our kitchen has more drawers than actual cupboards with doors.  I bought dividers and a unit for the lids, but over time it becomes a hot mess.  The dividers would easily slide out of place, and we both just got frustrated with it.

I took everything out, and put two inexpensive tension rods in up towards the front, stacking one above the other with a bit of space between the drawer front and the rods.  The lids store perfectly in the space at the front, and the containers behind it.  Why I never thought of this before is crazy.  Easy, inexpensive, and it works!  I keep toss away containers, in case the kids come over and take food home, so this was genius.  I can even put my two small cutting boards in that space with the lids, and not get them lost.

Spiced Nuts - Recipe ~ Buttermilk Pumpkin Einkorn Flour Pancakes ~ Cheesy Baked Pumpkin Pasta with a Twist

 

Just when we think we will have more free time, we don't.  It's been super busy around here.  Most of my recent days have been busy in the kitchen.

I tried a new roasted recipe (see below), but didn't feel it was worth the flavor. 

We prefer this recipe for Spiced Nuts (more variety of flavors):

1 egg white

1 tsp. water

1 Tbsp. maple syrup

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 to 1 tsp cayenne pepper, ground

1/4 tsp. ground cinnamon

1/4 tsp. ground coriander

3 Cups almonds, peanuts, pecans, etc.

(we like almonds, cashews, walnuts and some raw pumpkin seeds)

Preheat your oven to 325 degrees F.  I use my rimmed pampered chef stoneware, but you can line a rimmed pan with parchment paper (possibly foil) too.  Coat with non-stick cooking spray.

In a med. bowl beat egg white and sugar until it is frothy.  Add sugar, cinnamon, salt, cayenne pepper, cumin, and coriander.  Beat the mixture until combined.  Add nuts and stir to coat..

Spread the mixture onto your prepared pan.  Bake 20-25 minutes, stirring once or twice.  Once the nuts appear dry, remove from pan and cool.  Store in an airtight container.

The recipe we tired was Chili and Rosemary Roasted Nuts (found online - The Real Food Dietitians).  It calls for fresh rosemary.

The recipe for the pumpkin pancakes are online with Jovial.  Delicious.

The recipe for the pumpkin pasta dish is online with Skinnytaste.  The original recipe calls for bacon.  I didn't want to do that, as I had chicken sausages that needed eaten up.  I cooked the shallot with butter/olive oil, and added the chicken sausages.  We loved this dish. I will be trying it with the bacon next time.  I used green lentil pasta with ours.   The recipe called for 15 oz. of pumpkin puree.  I used my scale to measure my pumpkin puree and it came out about 1 3/4 cups.  The recipe also calls for fresh rosemary, and it tasted delicious in this dish.

I thought about adding some broccoli to the dish as well, but was worried it would make the dish too watery.  Recipe is a keeper.