Remember a couple of months ago I told you about tapping the maple trees for syrup? We harvested over 12 gallons of sap and spent a couple of days boiling the sap down on my kitchen stove to make maple syrup. We wound up with close to 2 cups. We’ve been enjoying this precious commodity on pancakes, in hot tea and in granola. I hope you … Continue reading Maple Granola with Homemade Maple Syrup
When I was a kid, we walked to school, and hot lunches were 25 cents and included a bottle of milk with a paper cap. (I know, I’m dating myself.) My absolute favorite was sloppy Joes with a side of slaw. There may have been chips, too, but that’s hazy in my memory. I always looked forward to the “sloppy” part — that small amount … Continue reading Chicken Sloppy Joes – Maybe for Halloween?
Regardless of how you pronounce this beloved seasonal vegetable here on my little patch of heaven, trying to get a photo of an abundant tomato harvest isn’t easy when my girls/chickens are out and about. That’s why you see 2 of them approaching the bowl of tomatoes perched on our outhouse stoop. I thought you’d like to see a photo of all these different kinds … Continue reading I say ToMAtoes; do you say ToMAHtoes?
OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food. How about having feta as the … Continue reading Baked Feta with Garlic & Oregano
I made another batch of the granola I shared earlier today and added more nuts and seeds, so I wanted to let you know. Here’s a photo of the finished granola, and as far as the nuts & seeds, I added up to 2 cups nuts and 1 of seeds. Oh, and up to 1 teaspoon cinnamon! Someone also asked if they could use all … Continue reading Autumn Granola
Did you ever wonder what those vertical lines are on hot peppers? They are usually brownish in color and develop as the peppers ripen. It’s called “corking”, which means there’s minor striations or scaring on the ripened pepper. What has happened is that the pepper needs to stretch to accommodate the quick growth during a lot of rain and plenty of sun. That growth spurt … Continue reading Hot Pickled Peppers and What are Those Lines on Peppers
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
One of the “noshers” I pack in the cooler when we venture out on summer road trips and family vacations is hummus. And I’m old enough to remember when hummus wasn’t main stream, but an unusual offering on the appetizer buffet. Now you can find hummus in its purist form (mashed chickpeas/garbanzo beans, tahini, lemon juice, garlic, olive oil) in grocery stores and delis everywhere. … Continue reading Classic Hummus with a Twist
About Eating 