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
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
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”
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
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
From friend and colleague, Ron Wilson. Check out all his garden tips on ronwilsononline.com “Hibiscus” Hopefully when you read this you asked the same question I do; “What type of hibiscus?” You see, there are 3 types of hibiscus we plant here, all of which have great flowers; all of which very distinct growing differences! We have your tropical hibiscus, which is not hardy for … Continue reading Hibiscus: A Lovely Edible
With Father’s Day approaching, memories of my dad, Charlie Nader, always come to mind. Sociable and hard working (he worked the factory night shift), he still made time to haul us 9 kids and our friends around. My husband, Frank, is like my dad in many ways. Same gregarious attitude and equally as hard working. I credit him with teaching our sons useful “hands on” … Continue reading Grilled Steak for Dad
If I hadn’t needed that particular pie pan, the leak would have gone undiscovered most likely for a while. Instead, we were able to tackle it early on, and that’s where the “silver lining” came through. Now let’s get to the pie. The one I’ve chosen is easy to make and includes strawberry jam. That not only enhances flavor but, along with cornstarch, helps with … Continue reading Fresh Strawberry Pie with Creme Chantilly
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