I know I’m not the only one who has ever felt this way. And it really isn’t even the first time I’ve felt this way. Though I sure hope it’s the last, but more than likely probably not. You know when you’re cruzing through life and things are going pretty good. Maybe not perfect but for the first time in a long time you feel like things are starting to look up and maybe just maybe everything is gonna be ok. Then BAM!!! the rug gets pulled out from under you! You’re left angry, mad, betrayed, frustrated, lost, devastated (these are just a few of the feelings that I have going through me right now). I have no control and not even a say in the situation. It’s just, this is how it’s gonna be and you need to deal with it. I do realize this is just a bump in the road, all-be-it a very large pot hole in my road right now, I will get through it. What really angers me is that it’s not just me who it affects, but also my son. I hate this feeling!
Looking at the big picture I know that there are people in worse situations that mine and there are people who have to deal with worse than what I’m gonna have to deal with. And it could be so much worse. But in my world, at this very minute, this is devastating! And I’m mad! And I’m left wondering when I will ever feel like things are starting to look up again.
Made my first batch of granola tonight. Thought I would share the recipe. It was delicious! This recipe comes from A Farmer’s Daughter cook book by Dawn Stoltzfus. She did a book signing a few weeks ago at the book store where I work. After tasting some of the recipes she made and brought with her, I had to buy the cook book.
3 cups rolled oats
1/2 cup dry roasted peanuts (I substituted pecans and almonds)
1/2 cup flaked coconut
1/4 cup wheat bran or germ
1/4 whole flax-seed
1/2 cup peanut butter
1/2 cup brown sugar, firmly packed
1/4 cup salted butter
2 Tbsp. honey
1/4 tsp. salt
Preheat oven to 350 degrees.
Toss together oats, peanuts, coconut, wheat bran/germ, and flax-seed.
In a small saucepan, heat peanut butter, brown sugar, butter, honey, and salt for 3 minutes over medium heat. Remove from heat and pour over oat mixture. Toss to coat. Spread mixture evenly on a lightly greased jelly roll pan. Bake for 15-20 minutes or until lightly browned, stirring every 10 minutes. Yields 5 cups.
I doubled this recipe so that I wouldn’t run out so quick. And I enjoyed some right out of the oven in a bowl with Almond Milk. So yummy!!! Would also be good on yogurt. Enjoy!
Made these for treats for Cade’s class tomorrow to help him celebrate his birthday. Sure hope they enjoy them!
Warning…..There is not 1 part of this recipe that is healthy. But they are delicious!
1 1/2 cup oil
3 cups sugar
1 1/2 cup milk
1 1/2 TBSP vinegar
1 TBSP vanilla
1 1/2 cup cocoa
1 TBSP salt
1 1/2 cup hot water
7 1/2 cups flour
1 TBSP soda
Mix together vinegar and milk; let set. Mix soda in water. Mix everything together, adding flour last. Drop onto cookie sheet. Bake at 350 for 10 minutes.
2 egg whites
2 TBSP Vanilla
2 TBSP flour
2 TBSP milk
4 cups powdered sugar
1 1/2 cup crisco (I substituted butter instead of crisco, used same amount recipe calls for)
Beat egg whites until stiff. Add rest of ingredients.
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I haven’t been to Blessing Acres for over a month. I decided to head down this morning with the hopes of getting some sweet corn for lunch. Unfortunately they didn’t have any sweet corn but they should be getting more next week. They do, however, have lots of other delicious vegetables. This is my favorite local roadside veggie stand. Enjoy the pictures.
How cute are these peppers. And so colorful.
Their eggplants are beautiful. They have both purple and white. I am dying to try eggplant parmesan but I need to find a good recipe because I have absolutely no idea how to prepare it. Anybody have a good recipe?
In the background you can see the rows of mums. Won’t be long till they are in full bloom. Along with the mums in the fall, they will also have gourds and other fall decorations. I’m looking forward to decorating for fall. How about you? Be sure to check out Blessing Acres while they still have lots of yummy fresh produce.
I love this recipe! It is always a huge hit when I take it to cookouts. You can put it on hamburgers, hotdogs, egg sandwiches, lunch meat sandwiches, or even use it as a salsa. Enjoy!
36 Hot Peppers (I use Hungarian Wax Peppers that I grow in my garden)
1 Quart Yellow Mustard
1 Quart White Vinegar
5 Cups Sugar
1 1/2 Cups of Flour
2 Cups Water
CAUTION****Be sure to wear gloves when working with peppers*****
Grind peppers, seeds and all, in food processor. Combine with mustard, sugar, and vinegar. Bring to a boil. Mix flour with water for thickening. Add to boiling ingredients and cook until desired thickness (will thicken some after processing). Process jars in boiling water bath for 15 minutes.
My pepper plants are overflowing. How about yours? I never seem to have problems with peppers, they grow in abundance in my garden. I am very thankful for that. However, with me being the only one in my house who eats them, I have to do some quick thinking on what to do with them once they are ready to be picked. For the last 2 years I have banana peppers and Hungarian wax peppers. I grew the wax peppers specifically to make hot pepper butter. I will post about that sometime this week. But let me just tell you, it is delicious! Last year I canned so much that I really didn’t need to can more this year. But for some reason I still planted them. So now to figure out what to do with them. If all else fails, can pepper rings for sandwiches, pizza, or salads.
This was very easy. I ended up with 8 pints of peppers.
- 4 cups of water
- 4 cups of white vinegar
- 1 cup sugar
- pinch of turmeric (mainly for color, optional)
- 4 cloves of garlic cut in half (you can also use a whole clove. just depends on how much you like garlic)
- pickling salt-1 tsp for each pint ( I used sea salt because I didn’t have pickling salt)
- olive oil-1 tsp for each pint
Heat the water, vinegar, sugar, and turmeric till boiling. In the meantime sterilize jars and add 1/2 garlic clove to each pint. Pack jars with pepper rings. Top with salt and olive oil. Then add vinegar mixture to 1/4th inch of top of jar. Make sure to get rid of air bubbles. Wipe rim of jar clean before adding lid and ring. Put in water bath for 10 minutes.
This is the first time I have ever used this recipe so I’m anxious to see how it turns out. I got this recipe from 2 different places and just combined them. Both recipes were from the Complete Book of Home Preserving by Ball.
Anyone else have any good recipes for canning peppers? Would love to hear them.