I so enjoy chatting with Matt Swaim each week on the Sonrise morning show. Today we talked about appetizers for the holidays and the winner was this recipe for deviled eggs that have Jalapeño Popper ingredients! A friend of mine said he enjoys these at a local restaurant, where they top the eggs with candied bacon, jalapenos and Sriracha! Wow! Have a lovely Labor Day … Continue reading Jalapeno Popper Deviled Eggs
The beauty of this recipe is its versatility. Make as few or as many as you like, adjusting the salt/sugar ratio. If you like a less savory yolk, use equal amounts of salt and sugar Ingredients Instructions To dry in dehydrator: To dry in oven: Egg facts: duck eggs vs. chicken eggs You can swap duck eggs for chicken eggs in salted egg yolks. Duck eggs, … Continue reading CURED SALTED EGG YOLKS
I thought I was done with fresh peaches after making peach preserves, canning peaches for winter, and making fresh peach pie. Well, I was wrong. Some almost over-ripe peaches found their way to my back kitchen door. Over the summer, this scenario has been repeating itself with various fresh produce, and I’m not complaining! The thing is, with peaches this ripe, they can’t hang around. So … Continue reading Peachy Desserts
As you know, I love chatting each week with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio. With kids back in school, we decided eggs would be a good subject to talk about, since they’re often called the perfect food. And since we know breakfast is so important, the recipe I’m sharing is perfect for kids and everyone who need a nourishing, quick … Continue reading Hi Protein Egg “Muffins”
Well, it seems like the sweet basils growing in between my tomato rows are the gifts that keep on giving. I trim them back a couple of times a week, but I do let one plant go to seed for next year’s plantings. Some of you have an abundance of basil, too. So let’s make a thicker version of pesto with the basil, and use … Continue reading A Bounty of Basil and Stuffed Pork Tenderloin
I’m a bit late catching up this week, so bear with me. Along with regular chores, I added bottle duty twice a day to help neighbors Deb & Tony Humbert feed Willow and Sage, their baby Highland calves. Actually, the two take hardly any time at all (the calves go through a couple quarts of formula in a few minutes) and I volunteered to help. … Continue reading Two Babes to Feed and Key Lime Pie
Today Matt Swaim on the Sonrise Morning Show chatted about a timely subject: back to school. During Bible Days education was as important as it is today. In the Old Testament, you’ll find lots of references regarding how people felt religious training was important, so the primary purpose of education among the Jews was the learning of and obedience to the law of God. Of … Continue reading New Recipe Chunky Granola
We’re so proud of our neighbor, Noah, who won first place in her 4H group in the garden vegetable category for her home grown hard neck garlic. Noah now gets to go to the Ohio State fair and compete there! The other day Noah brought me a sample of her tomato basil mozzarella salad. She used her garlic in the salad and boy was it … Continue reading Neighbor Noah and Her First Place Garlic
Well, it’s festival time here in Southwestern Ohio. That’s what Matt Swaim and I chatted about today on the Sonrise Morning Show/Sacred Heart Radio. Hospitality isn’t new and Jesus was a sociable person. I love how He encouraged sociability and the church communities honor that by their summer festivals. Hebrews {13:2} And do not be willing to forget hospitality. For by it, certain persons, without … Continue reading Two Festivals and Two Kinds of Food
About Eating 