I feel like a modern pioneer. The past few weeks we’ve been tapping maple trees. And we harvested gallons and gallons of sap. Guess how much maple syrup we got? Well, here’s a hint: it’s a 40:1 ratio. We boiled sap from morning to late afternoon, and watched it turn from clear to a golden brown as the water evaporated. Our bounty of maple syrup … Continue reading Maple Syrup Time! Tap those Trees!
Ron Wilson I have a shamrock that I’ve had for years – it was given to me by a friend who got her start from our pastor. That’s what I love about the friendship of plants! Mine is indoors now but lives outdoors in the shade during the summer. Here’s some fun information about this lovely green plant, from Ron Wilson. Mar 12, 2021 Okay, … Continue reading Shamrocks!
How are you going to celebrate St. Patrick’s Day? Regardless of your ethnicity (even I’m a bit Irish on St. Pat’s Day!), St. Patrick’s Day is a day of fun and joy of all things Irish. And green. St. Patrick was a real person, born in Britain. He died in the late 5th century AD. The Patron saint of Ireland, St. Patrick had a significant … Continue reading Dublin Coddle for St. Pat’s Day
As many of you know, Thursdays are my day to chat with Matt Swaim of the Sonrise Morning Show/Sacred Heart Radio. Today we talked about chickpeas – a staple bean in Bible days. CHICKPEAS Chickpeas are not mentioned specifically in the Bible, but we know that it was a staple in the cuisine of that era. Cultivation of the chickpea began so long ago that … Continue reading Chickpea Vegetable Stew for Lent or Meatless Days
Today Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio chatted about Valentine’s Day coming up and also about Fat Tuesday, the day before Lent starts. I shared 2 recipes – the caramel chocolate fondue is on this site in another post. Here’s the jambalaya recipe we talked about. It is so good and from friend and colleague, Karen Gibson. Fat Tuesday JambalayaKaren Gibson … Continue reading Fat Tuesday Jambalaya
This week Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio, and I chatted about artichokes. Part of the thistle family, an appropriate passage can be found in Gen 3:18 “Thorns also and thistles shall it bring forth to thee; and thou shalt eat the herb of the field.” In Bible times, the tender leaf and young, undeveloped stalk were eaten, as well as … Continue reading 2 Artichoke Dips for Super Bowl!
I always enjoy chatting with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio about Bible foods and herbs. Today the subject was capers. CAPERS Capers are mentioned in Ecclesiastes 12:5. “When one is afraid of heights, and terrors are in the road; the almond tree blossoms, the grasshopper drags itself along, and DESIRE FAILS.” The flower buds of the caper bush were called … Continue reading Capers, a Biblical bud and Panzanella
To continue my “series” of requested recipes that I’ve shared before, today we’ll do crepes. My girls/chickens have really slacked off laying. The only one producing is Granny, our white leghorn. And she’s the oldest and scrawniest! So I decided to make crepes with the few eggs I have. Think crepes are hard to make? The answer is no. Yes, they sound fancy but these … Continue reading Crepes Easy Peasy!
Remember when I told you I’d be sharing “best of/most requested” recipes again? And that I’d update and adapt them so if you had to substitute an ingredient, you could? Well, here’s a much loved stew recipe: Mary Helen’s “No peek” classic beef oven stew. Perfect for a cozy winter supper. The recipe calls for tapioca – I had none so subbed in a smaller … Continue reading Mary Helen’s No Peek Beef Stew: Updated
Each week I chat with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio. Today we talked about the legend of Victorian manger herbs and I also shared a fun gingerbread cookie recipe for the holidays. The one shared today is from neighbor, Erin Phillips. Check this site out for another, softer version from daughter-on-law Jessie. Both are yummy! So let’s talk about the … Continue reading Victorian Manger Herbs, And a New Gingerbread Cookie Recipe
About Eating 