Posts Tagged ‘outside’

There’s a Moose on the Loose

January 16, 2011

My neighbor texted me on Friday while I was in town that there was a moose in her yard.  Thinking she had had one too many frozen margaritas, I called my Honey, who hadn’t gone to work yet and asked him to go check.  And sure enough, there it was.

I guess everybody’s first thought was  “Where’s Mama?”  We have been hearing alot of rifle shots lately, closer than normal, so I bet Mama is hanging to cure at someones house.  Out here on the Rez, the Natives can hunt anytime…it’s just us white folks who can’t.

There are moose around, but until now, you couldn’t have proved it by me.  Even my Honey, who moved out here when he was 12, hasn’t seen one.  They are in the hills way east of us or down in the “bottoms”.  It’s an overgrown area where the Tribe runs cattle that borders the American Falls Reservoir.

I didn’t think much more about it, but when the gkids went out to do chores yesterday afternoon, they came smokin’ in the house.  “There’s a moose out there”.  I grabbed my camera and took a few shots. Gramps gave the kids the talk about watching for it when they go out to play or do chores and not to corner it because it would run over them.  6 year old Bubba looked up at him and said, “Ya mean like Grandma got run over by a reindeer?”.  Outta the mouths of babes.  ROTFLMAO!!!   Have a great Sunday.

Rain and Rain…hoooray

April 22, 2010

Holy Cow….boy, did it green up around here fast.  We got 1/2 inch of rain yesterday and maybe some more on the way.  At this rate we will be putting the goats on the ditch next week.

Its still overcast and the sun isn’t very far up, but you get the picture.  If it’s not raining after school the kids and I are going to try to get the yard cleaned up and ready to mow.  I think we have inherited MIL’s yard to mow as well.

My Honey is back from Boise and worked one day and then had his weekend….so to speak.  We got alot of odds and ends of cleanup done.  Now its time to spray weeds hen it dries up a bit.  Going to get the garden in when I get back from Portland.  The chicks should be ready to let out in the run.  Time for calves and weener pigs about then too.

Caught a glimpse of this recipe on TV.  Paula has done it again.

GRANITE STEPS COUNTRY BLUEBERRY COFFEE CAKE

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done.

I followed the recipe to a “T”……yes, I really did.  It came out great.  Would be wonderful with a bit of ice cream on the top as dessert too.

I also made BrazenBites bear claws.  They sure came out great.  Mine weren’t as pretty as hers, but I bet just as yummy.  Here is the link to her recipe: http://brazenbites.wordpress.com/2010/04/12/bear-claws/       Check out the rest of her blog for some great recipes and ideas.

23 days until I leave for Portland.  Yeeeee haaawwwww.

Birdie Biscuits

January 13, 2010

I found a recipe in our local Sunday paper for making homemade birdseed biscuits.  I thought it might be a fun thing to do with the grandkids and it has been really cold out, so why not a little extra for our outside friends.

BIRDSEED BISCUITS

3/4 cup birdseed

1 tbsp flour

2 tbsp water

Mix together and pack into a sprayed cookie cutter that is sitting on a foil covered cookie sheet.  Insert half a straw into seed mixture to make hanging hole.  Bake at 170 for an hour until the biscuit is hard.  Let cool and then remove straw.  Thread ribbon through hole and hang outside in a sheltered spot.

This recipe makes 2 3-inch or 1 4-inch biscuit.  Ahahahaha.  Not a good idea around here.  I started out with 3 cups of seed and upped the flour and water accordingly.

This is the first batch that Bubba made.

This is a very messy project, but not too much so that we didn’t try it again when the girls got home from school.

But we were all MOST disappointed.  We ended up with 2 birdie biscuits.

And a cookie sheet that looked like this

I thought maybe the first bunch hadn’t been compacted very well, but on the second bunch we were extra careful to get the seed scrunched down.  Soooooo…….we are going to try adding a little lard and hope that helps stick things together.  I will let ya know.

Not Lost

November 10, 2009

The weather was absolutely beautiful last week.  Hard to believe it is the first part of November.   Anyway…..the shelves got built in my van and I am starting to move in.  My Honey got our mailbox stand built and the box moved (how long have we lived here???).  Doesn’t it look great.

IMG_1673I am going through every nook and cranny of the house, along with drawers, cupboards and closets.  Getting ready for an inspection by the Health Department.  Going to have the State help pay me for daycare instead of on in town (who cheats etc.  Don’t get me started).  Just stop and think about your house and find things that are sharp or dangerous for kids.  Of course they have more or less grown up here and know what they can get into and what they can’t.  Does that matter to the State.  Oh hell no.  Even had to move the booze and put it under lock and key.  PIMA

We had the SLEDS ride on Saturday and of course the weather took a turn to the older.  SLEDS is where all the bike organizations in town get together and do a ride through town and donate toys, food and money to the less fortunate.  As you can see by the absence of me on the back of my Honey’s bike, I took the car.  Yes, I am a wuss.

sleds 1Gee, don’t know what happened to that pic.  At any rate I promised the recipe to a really scrumptious chocolate cheese cake.  It is long gone of course.  Thanks again to Ina Garten.

CHOCOLATE ESPRESSO CHEESECAKE

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

For the filling:

  • 5 ounces bittersweet chocolate
  • 1 tablespoon instant espresso coffee
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

For the ganache:

  • 1/4 pound semi-sweet chocolate
  • 1/4 cup heavy cream

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Of course mine cracked even though I followed the directions.  Good thing the ganache makes enough to cover the cake.

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Ina….I owe ya one

June 16, 2009

Decided I wanted to make chocolate ice cream.  About that time the Barefoot Contessa came on TV with her Deeply Chocolate Gelato recipe.  Holy cow.  It is to die for.  My Honey will think he died and went to heaven.  I sure did.  Here is her recipe…word for word.  I did make a couple of changes.

DEEPLY CHOCOLATE GELATO

Ingredients

  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup sugar, divided
  • 1 cup unsweetened cocoa powder (recommended: Pernigotti)
  • 2 ounces bittersweet chocolate, finely chopped
  • 4 extra-large egg yolks
  • 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
  • 2 teaspoons pure vanilla extract
  • Large pinch kosher salt
  • 8 chocolates, roughly chopped, optional (recommended: Baci)

Directions

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don’t allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

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I used Penzey’s high fat cocoa along with homemade Kahlua.  I omitted the candy, but next time there are soooo many choices of what to add.  Anything from the candy to brownies to red raspberries. 

IMG_1496Today was the first day in forever that we didn’t get any rain.  Girlie and I worked outside most of the afternoon and did a bunch of odds and ends.  And look what we found.

IMG_1493What a beautiful day.  And hoping for many more.

It’s Done

June 5, 2009

Well the backyard is quickly becoming a playground for the gkids.  The swingset is finally done….After three 100 lb boxes and more pieces parts than countable.  Many thanks to DeeJaye’s new friend, Rex.  And the kids LOVE it.

IMG_1465Of course I had to add the flag.

IMG_1464And the pool is up..filled with water and ready to go.  It is still awfully cold and I don’t know how the kids stand it.  Girlie has been in it two days now and got really sunburned.  She had today out and thank goodness it was rainy or not sure she would have made it.  Hopefully tomorrow will be nice and I can get pics of all of them in the pool.

Even though the weather has been iffy all week the flowers are lovin it.  This iris came from MIL’s and my Honey thinks it originally came from his Grandfather’s yard.  Don’t know for sure, but love the color.

IMG_1451And under the willow tree in front.

IMG_1452These are the first of the clematis.  They should be loaded with blooms shortly.

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And I haven’t totally given up cooking.  Found a wonderful stuffed mushroom recipe…courtesy of Paula Deen.  Yummy.

CHEESE STUFFED MUSHROOMS

  • 24 fresh mushrooms, stems removed
  • 1 (10-ounce package) frozen chopped spinach
  • 2 ounces cream cheese
  • 4 ounces feta cheese
  • 1/2 cup finely chopped green onion, with tops
  • 1 teaspoon House Seasoning, recipe follows
  • Salt, to taste
  • 1 cup grated Parmesan
  • Preheat oven to 350 degrees F.

    Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.

    These are really yummy.  I chopped the stems very fine and added them to the filling as well.  No sense in wasting any part.

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    Bread Stick Flop and Beautiful Day

    May 20, 2009

    I tried a bread stick recipe from the King Arthur Flour site.  They smelled wonderful as they cooked, but just didn’t rise.  I am hoping that my yeast was old.  I bought some new today and will try in the AM and let you know.  I didn’t even take a pic….that’s how bad they were.

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    The apple trees are now in full bloom.  I have got to find out what and when to spray so I can keep the worms out.

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    And here are clearer (is there such a word??) pics of my little feathered friends.  I hope I can get them to stay around.

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    Aren’t they pretty.  One of these days I will introduce you to my big feathered friend or should I say brat.

    Started soaking up the ditch today.  The Tribe never got here to burn it, so I will just fight the garbage and weeds in the bottom.  Of course MIL didn’t come right out and say it, but she made it known that I opened the valve too many turns.  It has been almost 5 hours and the water isn’t even to her house yet.  I think it is going to be one of those “never can do it right” things.

    First Cookout 2009

    May 16, 2009

    What an absolutely beautiful day we had.  I promised the kids if the weather was good, we would have a cookout.  Damn, either the wood is  hard as hell or I can’t chop wood any more.  But got enough of it done to get the fire going on the first try.  Don’t expect that again.

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    Of course the menu consists of hot dogs.

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    And it takes such concentration.  But then we get s’mores.

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    And everyone has their own way to cook marshmallows.

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    Bubba’s favorite.

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    Of course I lost track of how many marshmallows were consumed.  But we had a great time.  I did get to the Farmers Market this morning and I was surprisingly impressed.  Got heirloom tomatoes.  More on them later, but here is a pic.  I think they are really pretty plants and very healthy looking.

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    Last ten laps of the All Star Race.  Grabbin a beer.  It’s fixin to get serious.  A million bucks……DUH.

    Short Track Saturday Nite

    May 2, 2009

    NASCAR in Richmond on a Saturday nite.  Doesn’t get much better than that.  Go Tony Go

    Spent all afternoon making the beer.  I had forgotten how much time you spend standing at the stove stirring.  Oh well, hope it turns out okay so its ready for my Honey when he gets home.

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    After washing, sanitizing and assembling, heat the water and make a “tea bag” out of the grains and cheese cloth.  Steep the grains for about 30 min while water comes to a boil, but do not boil with the grains in the water.  Then add the malt.

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    Now that’s a sticky mess.  Bring to a boil slowly and then add bittering hops.

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    Boil at a low rolling boil for 30 minutes.  Beginning to smell like beer now.  During the last 5-10 minutes, add the aroma hops.

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    Really smells like beer now.  Aroma hops…duh!!    Put pan in sink of cold water to cool.img_1292

    Add three gallons of cold water to fermenter then add beer.  Take a hydrometer reading. 

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    Add yeast to 1 cup of warm water.  When fermenter is cool to the touch add yeast. 

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    Put water in airlock and seal bucket.

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    And now comes the hard part.  It should start bubbling in a couple of days and then it has to ferment for the next week to ten days.  These are really short instructions.  We have always gotten our kits from WindRiver Brewing Company in Wisconsin.  They have quality kits and wonderful detailed instructions.

    And the mushrooms are beginning to show life.  My Blue Oysters and Pioppino aren’t showing much life yet, but they are slower growing than the Shiitakes.  And look at them.

     

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    I put my bird feeders out about a week ago and the birds are beginning to find them.  The little ones are here anyway.  These are the brightest yellow.  the pics don’t do them justice because I had to take it through the screen so I wouldn’t scare them away.  They still aren’t used to us yet.  And so far there are 3 pair.  Goldfinches….I think.

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    Well, the race is half over and there is rain in the area.  Think I will grab a beer and go racin’.