Blogging Fusion » Blog Details for Homemade by Jade

We maximize your reach, by maximizing your feed and new post by broadcasting!




Follow Us


Available Upgrade Detected
If you are the owner of Homemade by Jade, or someone who enjoys this blog why not upgrade it to a Featured Listing or Permanent Listing?.

UPGRADE

SHARE THIS PAGE ON:
Blog Details
Blog Directory ID: 20096 Get VIP Status?
: Report Blog Listing This is a free listing which requires a link back!
Google Pagerank: 1
Blog Description:

A blog about homesteading and getting back to a simpler lifestyle. Posts include subjects such as cooking from scratch, backyard gardening, canning, cooking, crafts, sewing and household DIY.
Blog Added: January 17, 2015 12:23:21 AM
Audience Rating: General Audience
Blog Platform: Weebly Weebly
Blog Country: United-States   United-States
Blog Stats
Total Visits: 1,212
Blog Rating: 2.90
Add the ReviewMe Button Or SEO Rank to your Blog!
Review Homemade by Jade at Blogging Fusion Blog Directory
My Blogging Fusion Score

Featured Resources

Example Ad for Homemade by Jade

This what your Homemade by Jade Blog Ad will look like to visitors! Of course you will want to use keywords and ad targeting to get the most out of your ad campaign! So purchase an ad space today before there all gone!

https://www.bloggingfusion.com
notice: Total Ad Spaces Available: (2) ad spaces remaining of (2)

Advertise in this blog listing?

Blog specific ad placement
Customize the title link
Place a detailed description
It appears here within the content
Approved within 24 hours!
100% Satisfaction
If not completely satisfied, you'll receive 3 months absolutely free;
No questions asked!
Buy Now!
Google Adsense™ Share Program
Alexa Web Ranking: 2,351,317

Alexa Ranking - Homemade by Jade
Subscribe to Homemade by Jade
Subscribe Now!
Recipes for a Mexican Fiesta Cookout

​Well, this is Memorial weekend.  Most people have Monday off work, so it is the perfect time for a cookout.  But cookouts are so common, what can you do to make yours different and special?  Make it a Mexican fiesta!  Everyone loves Mexican food, but instead of doing the same old tired taco/burrito menu, make traditional cookout food but with a Mexican flair!  Here's some great recipes to make your fiesta cookout the most memorable ever!First and most important, are...

Picture

​Well, this is Memorial weekend.  Most people have Monday off work, so it is the perfect time for a cookout.  But cookouts are so common, what can you do to make yours different and special?  Make it a Mexican fiesta!  Everyone loves Mexican food, but instead of doing the same old tired taco/burrito menu, make traditional cookout food but with a Mexican flair!  Here's some great recipes to make your fiesta cookout the most memorable ever!

First and most important, are the burgers.  You have to have burgers at a cookout!  These burgers are definitely fiest-ive!  If you would like more heat in these patties, mince a jalapeno and add it in with the onion!

Picture

​Mexican Bacon Burgers

Ingredients:
  • 2 cans (4 ounces each) chopped green chilies, drained (save liquid)
  • 2 eggs, lightly beaten
  • 1/4 cup salsa, pureed
  • 1/4 cup finely chopped onion
  • 1 teaspoon garlic powder
  • 2 pounds ground beef
  • 2 tablespoons taco seasoning
  • 2 teaspoons Worcestershire sauce (learn to make it HERE)
  • 3/4 cup finely crushed corn chips (not tortilla chips)
  • 1 pound of thick cut bacon
This is the list of toppings I recommend, though you can serve whatever toppings you like.
Toppings:
  • Chopped tomatoes
  • Chopped ripe olives
  • Shredded mexican cheese or pepper jack cheese
  • Shredded lettuce
  • Pickled pepper rings (hot or mild)
  • Salsa
  • Sour cream
Directions:

Beef Patties:
  1. In a large mixing bowl, combine green chilies, beaten eggs, salsa, chopped onion, garlic powder, salt, pepper, taco seasoning and Worcestershire sauce (learn to make it here:  How to Make Wocestershire Sauce From Scratch)
  2. When well combined, add ground beef and crushed corn chips and mix well
  3. Shape into patties and grill in the normal manner

Bacon:
  1. Place strips of bacon on the grill 
  2. When they start to brown, brush with the juice from the green chilies
  3. Continue to brush until cooked to your desired crispness
Picture
After the burgers are cooked, you can either serve them on hamburger buns, or you can toss tortillas on the grill and serve them warm so the burgers can be wrapped.  With all the delicious toppings to choose from, there is something for everyone. 

What sides should be served at your Mexican Fiesta Cookout?  There are so many,  I cannot even list them all.  Tortilla chips and salsa are a given.  Another perfect accompaniment is cold corn salad.  I love any kind of corn salad, but this one has a spicy flavor with the perfect amount of heat.  It's delicious, and perfect for a fiesta cookout!

Picture

​Mexican Corn Salad

  • 2 16 ounce of cans of corn or thawed frozen corn
  • 1cup finely chopped fresh cilantro
  • 1cup diced red onion
  • 1cup fresh lime juice
  • 1/2 cup diced red bell pepper
  • 1 large minced and seeded jalapeno
  • 1 cup finely shredded or crumbled cheese (optional)
  • tablespoon olive oil
  • 1teaspoon salt
  • 1teaspoon cumin (fresh or dried)
  • 1⁄2 teaspoon taco seasoning (more or less to taste)
  • 1teaspoon black pepper
  • 1 teaspoon garlic powder
Additional ingredients that were in the original recipe, but I don't like   :)
  • 1 cup black beans
  • 1 cup diced tomatoes
  • 1/2 cup black olives

Directions:
  1. Combine all ingredients in a bowl and toss well
  2. Cover and chill overnight
  3. Stir well and sprinkle cheese and fresh parsley on top before serving.
Corn salad, like any other cold salad, is pretty flexible on what you put in it.  As long as you add the olive oil, lime juice, herbs, taco seasoning and corn, the other things you put in it basically rests on what you like.  My husband and I are not a fan of raw tomatoes, so we omit them.  If you like them, toss them in!

Another great side for a Fiesta Cookout is Mexican pasta salad.  Like the Corn Salad, it should be made the day before and chilled overnight.

Picture

​Mexican Pasta Salad

​Ingredients:
  • 1 box of colored curly pasta noodles
  • 1 can of Rotel tomatoes and green chilies, diced
  • 1 can of black beans, drained
  • 1 can olives, drained and sliced
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup quartered cherry tomatoes
  • 1 small red onion, diced
  • 1/2 cup of cilantro, chopped
  • 1/2 cup feta cheese
Dressing:
  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon taco seasoning
  • 1/2 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt

Directions:
  1. Mix the dressing and put in the refrigerator to chill
  2. Cook the pasta in the normal manner, drain and set aside to cool
  3. In a large bowl mix the cooled pasta (do NOT try to mix this with hot pasta!), Rotel, beans, olives, bell pepper, tomatoes, onion and 1/2 of the cilantro
  4. Pour the chilled dressing over the pasta mixture and stir gently till combined
  5. Refrigerate overnight
  6. Top with the feta cheese and the other half of the cilantro and serve 

​I almost always serve fruit for dessert at my cookouts.  I was happy to find this delicious recipe for chili lime seasoning that goes on fruit salad.  It gives plain fruit salad a flavorful twist that I really love.  I sprinkle it sparingly on the fruit and put a shaker of it on the table in case anyone wants more.  It has been a hit and really gives the fruit salad some zip!
Picture

​Mexican Fruit Salad

Ingredients:
  • 2 cups of pineapple chunks
  • cups of 1 x 1 inch watermelon chunks
  • 2 cups halved strawberries
  • 1 cup grapes (whatever color you prefer)
  • 1 cup of 1 x 1 inch mango chunks
  • 1 cup of 1 x 1 inch papaya chunks
  • Juice of 1 lime
  • Chili lime seasoning to taste

Instructions:
  1. Place fruit in a shallow layer in a large bowl and sprinkle lime juice and a small amount of chili lime seasoning
  2. Place another shallow layer on top and repeat till all fruit is in the bowl
  3. Stir gently to mix, cover and chill in refrigerator overnight
I have included an recipe for chili lime seasoning.  This seasoning is not just good for fruit salad, it is also great on tacos, tostadas, enchiladas, or basically any Mexican dish.  I really like it on refried beans.  If you don't feel like making this seasoning from scratch, Trader Joes's makes a tasty blend you can buy from Amazon.

Chili Lime Seasoning

​Ingredients:
  • 1 tablespoon chili powder
  • 1 teaspoon lime zest 
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/8 teaspoon sugar
Picture
The last recipe I wanted to share with you may be the most important!  What is a fiesta without a delicious adult beverage?  And the most delicious delicious Mexican drink that I know of is Sangria!  

Now you can make Sangria in red or white and both are delicious.  I decided on white for the fiesta cookout because it is lighter and more able to be flavored by summer fruit.  Here is my favorite recipe:
Picture
Fiesta Sangria

Ingredients:
  • ​3 cups of 1 x 1 inch watermelon cubes, frozen
  • 2 cups of green seedless grapes, frozen
  • 1 cup of 1/2 x 1/2 inch cantaloupe
  • 1 cup of 1/2 x 1/2 inch honeydew melon
  • 1 whole lime sliced thin in half rounds
  • 2 cups dry white port wine
  • 1 full bottle of Moscato
  • 4 cups lime seltzer water

Directions:

  1. Freeze grapes and watermelon cubes until completely hard
  2. Chill the seltzer and Moscato until completely cold
  3. Soak the cantaloupe and honeydew in a bowl of the port wine in the refrigerator for at least an hour (do not let them get mushy)
  4. In a punch bowl pour the seltzer and Moscato
  5. Remove the cantaloupe and honeydew from the port and put in the punch bowl (discard port)
  6. Add lime slices and stir with a wooden spoon to mix 
  7. Right before serving add frozen grapes and watermelon
  8. If you want your sangria to be sweeter, you can add some simple syrup (learn how to make it here:  How to Make Simple Syrup
There are many other things that you can have at your Mexican fiesta cookout, these recipes I have shared are only a few.  Have fun with it!

Have a great Memorial Weekend!

Jade    :)

This is my favorite punch bowl for two reasons.  First, it is plastic and cannot be broken and second, it does not come with cups, which I never use  (too small!)
Picture

To receive my Blog posts by email enter your email address:

Delivered by FeedBurner

Image Credits:
https://www.flickr.com/photos/gabrielsaldana/4458186045/sizes/m/
https://www.flickr.com/photos/27129991@N03/35539942263/sizes/c/
​https://www.flickr.com/photos/mikaela_d/4332686579/sizes/o/
https://www.flickr.com/photos/hooverdust/2488672906/sizes/o/
https://www.flickr.com/photos/mosespreciado/6945746509/sizes/l



How to Make and Use Simple Syrup - Recipes Included!

​Simple Syrup is an easy to make sweetener with so many uses!  Many people think that use it think it is only good for making adult beverages.  Now, while it is good for that, there are so many other uses for it, this is something you need to know how to make and how to use.  Let's begin!The recipe to make simple syrup is, well, simple!  It can be made with sugar, honey or agave nectar.  As long as the ratio is 1:1 it will be perfect.Simple Syrup Using Sugar, Honey or...

Picture

​Simple Syrup is an easy to make sweetener with so many uses!  Many people think that use it think it is only good for making adult beverages.  Now, while it is good for that, there are so many other uses for it, this is something you need to know how to make and how to use.  Let's begin!

The recipe to make simple syrup is, well, simple!  It can be made with sugar, honey or agave nectar.  As long as the ratio is 1:1 it will be perfect.
Simple Syrup Using Sugar, Honey or Agave Nectar
  1. ​Heat water until it is boiling and then add the sugar, honey or agave 
  2. Reduce heat to medium and stir until syrup is no longer cloudy and immediately remove from heat
  3. Cool and pour into a container with a tight fitting lid
  4. Plain simple syrup will last in the refrigerator for up to a month.  
You can flavor simple syrup with any number of things.  This list is virtually endless:
You really can flavor simple syrup with anything you want.  To flavor your syrup you can either heat the flavorings with the other ingredients on the stove and then strain after it cools, or you can place the flavorings in the jar and pour the cooled syrup over then and then cap the jar and let it steep for 2 or 3 hours and then strain.  I prefer the second method, as I think it produces a stronger flavor.  Just make sure you remember to remove the flavorings from the jar and strain the syrup.  If you don't, it will spoil in a matter of days.

If you use fresh fruit, then it really becomes fruit syrup, which is delicious on pancakes or waffles or even dribbled over fresh fruit salad.
Fruit Syrup

  • 1 cup fruit (fresh or frozen)
  • 3/4 cup sugar
  • 1/3 cup water

Directions:

Peel, de-stem, or remove seeds from the fruit, as appropriate.
Place the fruit, water, and sugar into a pot.
Cook the fruit with the sugar and water, bringing it to a boil and then lowering the heat to simmer.
Smash the fruit while it is cooking.
Simmer until the mixture has thickened to a syrupy consistency. This should take about 10 minutes.
Once the mixture has thickened, you can press it through a strainer to make a thin syrup.
If you prefer a thicker syrup, process the cooked syrup in a food processor.
Note: You don't necessarily need to thaw frozen fruit before cooking it, but if you can remember to take it out of the 

freezer and put it in the refrigerator a few hours before your preparation, it would speed the cooking.
What Else Is Simple Syrup used for?
Believe it or not, simple syrup is used in making cakes.  It is brushed or sprinkled on after the cake is cooled in order to make sure it is moist and to add flavor.  The easiest way to put it on a cake is to use a soaker bottle like the one showed in the short video below.
Picture
The soaker bottle on the left is one that I found on Amazon.  It is like $5 cheaper than the one in the video, so if you want to buy one, that is where I got mine.  It really does make putting simple syrup on a cake a lot easier and more uniform.  

I know it seems like a strange thing to do and you would think that spraying your cake with liquid would make it a soggy mess, but it doesn't.  It soaks into the cake and keeps it moist.  It is also really great to infuse flavor into your cake.  I made some syrup using coconut water and a dash of coconut extract and I put it on a pineapple flavored cake and you could really taste it!  Voila!  Pina colada cake!  (you could even put a dash of rum in your simple syrup)
One of my favorite cakes to make with simple syrup is Sticky Lemon Cake.  I don't put any icing on this cake, though you could if you wanted to.  In my opinion the simple syrup on top infuses so much flavor into the cake and makes it so moist and delicious, icing is not necessary!
Sticky Lemon Cake

Cake


  • 3/4 cup white sugar 
  • 1.5 sticks of softened butter
  • 1 1/2 cup self raising flour
  • 3 medium eggs
  • 1 teaspoon vanilla 
  • Zest of 1 lemon
  • 3 tablespoon lemon juice 

Syrup
  • 1 cup sugar (can use honey or agave nectar)
  • Zest of 2 lemons
  • 6 tablespoons lemon juice
  • 1/2 cup water

Directions

  1. Preheat oven to 375 degrees     
  2. Line a5 x 9 inch baking pan with parchment paper and flour sides
  3. In a mixing bowl, combine sugar and butter
  4. Add eggs and flour and stir until well combined (by hand or electric mixer)
  5. Stir in vanilla, lemon zest and lemon juice.
  6. Empty mixture into tin and bake for 35-40 minutes.
  7. Make your lemon infused simple syrup
  8. When the cake is done, remove from oven and let stand for 5 minutes
  9. With a fork, poke holes into the top of the cake evenly all over
  10. Load your soaker bottle with warm syrup and evenly soak the top of the cake, letting the syrup soak in.  Do not over use the syrup and make the cake soggy.

I serve this cake warm with a scoop of vanilla ice cream

More uses for Simple Syrup
  • Make a cocktail 
  • Sweeten your coffee or hot tea
  • Sweeten iced beverages 
  • Use it on a fruit salad
  • Add it to your oatmeal or cold cereal
I could go on and on.  Simple syrup is such a versatile sweetner, it can be used on all kinds of dishes.  But what if you can't have sugar?  If you are a diabetic, or someone that is giving up sugar in their diet, take heart!  Simple syrup can be made with stevia sweetener.

Simple Syrup Made with Stevia Sweetener

Ingredients:

Instructions:

Boil the water in a small saucepan.
Add stevia and stir till dissolved and clear
Remove from heat and let cool
Store in a jar in the refrigerator, should stay good for at least 2 weeks

Hope you all have a great weekend and enjoy your simple new sweetener!

Jade    :)


To receive my Blog posts by email enter your email address:

Delivered by FeedBurner



Starting Seedlings the Cheap and Easy Way

It's finally time to start my seeds.  This winter has been so long and cold, I was beginning to wonder if it would ever end.  But the time has finally arrived to plant my seeds and begin preparing my garden beds.  It is exciting!  Over the years of gardening, I have tried several methods of starting seedlings with varying success.  I wasn't really impressed with any of them.  Some were too expensive, some were too much trouble and some fell apart before I was...

How to Start Seedlings
It's finally time to start my seeds.  This winter has been so long and cold, I was beginning to wonder if it would ever end.  But the time has finally arrived to plant my seeds and begin preparing my garden beds.  It is exciting!  

Over the years of gardening, I have tried several methods of starting seedlings with varying success.  I wasn't really impressed with any of them.  Some were too expensive, some were too much trouble and some fell apart before I was able to replant.  So last spring I had an idea while at a family restaurant.  I tried it out because I wanted to see how it worked before writing about it.  I think it worked like a charm and it was also cheap and easy!  Can't get much better than that.  Let me show you what I did.
I don't like spending a lot of money on materials to start my seedlings.  Peat pots are great, but they are one time use and too expensive for my taste.  I start over a hundred seedlings every spring, I can't afford that many peat pots.  I tried folding up the bottoms of toilet paper rolls and they fell apart the second or third time I watered them.  Same with rolled newspaper pots.  I tried using the small plastic four pots you get from nurseries, but I have a hard time getting the seedlings out of them and do too much damage to the tender newly grown roots.

I was rather discouraged till one evening in spring of 2017, my husband and I were sitting in a family style restaurant, and when the waitress set down my husbands fish and chips, I noticed the little paper cup of tartar sauce sitting on his plate and I wanted to shout "EUREKA!"  Those little cups would be perfect to start seeds!    They are food safe, fairly tough because they are expected to stand up to heavy sauces and ketchup, and they are paper, so they will break down fairly quickly when planted in the ground.  You can even write on them, so they can be labeled!
Seedling Cup
I went home and opened up Amazon and started searching.  I found the cups and I could not believe how inexpensive they were.  250 for less than $6.   I ordered them and waited for their arrival by drawing out my garden plan so I would know how many of each seed I would need to plant.   When they arrived, I was ready to begin.

Seedling Cups

First I labeled all the cups with what was to be planted in them.  Then I took them outside
and began filling them with potting soil.  Next the seeds went in, two in each cup
Planted Seedling Cups

​It didn't take long before they were up and growing.  Unfortunately, the weather outside did not cooperate so I ended up letting them get bigger than I normally would have, but the cups held up very well.  

Picture

When I got ready to transplant them, I saw that the roots were growing out the bottom.  Another great thing about these cups is that they are soft enough to let the roots grow out the bottom, but they still hold together when you pick them up.  I just took a piece of broken shovel handle and pushed it into the dirt to make a depression and then dropped in the cup and covered it with some loose dirt. The roots remain undisturbed and undamaged and the cups disintegrate within a week in the wet soil.

Picture

I think this idea is one I will be using from now on. Try it for yourself and you will see how easy it is.  I save over $150 every year by growing my own seedlings instead of buying sets at the nursery.  It is so simple, anyone can do it. 

Have a great week and plant some veggies!

Jade    :)




Spanish Micheal - a Recipe from the 1930s

I was going through my old cookbook and I found an interesting recipe that I thought I would try.  I had never heard of it before, but when I made it, I really thought it was delicious and it was fairly easy and not expensive.  It will be even less expensive this summer when the harvest comes in and I am buried in peppers, onions, garlic and tomatoes.  A perfect dish for gardeners!​ I have no idea why it is called Spanish Micheal and the...

I was going through my old cookbook and I found an interesting recipe that I thought I would try.  I had never heard of it before, but when I made it, I really thought it was delicious and it was fairly easy and not expensive.  It will be even less expensive this summer when the harvest comes in and I am buried in peppers, onions, garlic and tomatoes.  A perfect dish for gardeners!

Picture
I have no idea why it is called Spanish Micheal and the cookbook has no explanation as to the name.  This is a picture of the cookbook.  As you can see it's very old.  It has no cover and no information on where it comes from. I found it in my mother's recipes after she passed away and the recipes in it are a lesson in old style cooking.  I love it, and I will be sharing recipes from it for a long time to come.

Ingredients:
  • 1 pound ground sausage
  • 1/2 teaspoon oregano
  • 2 cups of uncooked rice (type not specified so your choice!)
  • 1 quart of tomato puree
  • 1 medium onion, diced
  • 1 bell pepper, diced 
  • 2 large cloves garlic, minced
  • 2 tomatoes peeled, cored and roughly chopped
  • 1/2 cup peas (type not specified, I used English)
  • 1/2 teaspoon paprika or chili seasoning (I use smoked paprika)
  • 1 cup cheese (type not specified so your choice!)
  • ​salt and pepper to taste
Directions:
  1. In a skillet mix sausage and oregano and fry until cooked through
  2. Remove meat from pan, leaving drippings
  3. Put rice in the pan and fry until it starts to turn brown, then add onion, garlic and pepper
  4. Fry all until the onion turns yellow and peppers are softened
  5. Add tomato puree, tomatoes, peas, sausage, paprika, salt and pepper if needed
  6. Reduce heat to simmer and cook until rice is soft
  7. Spoon mixture onto plates and sprinkle generously with cheese
  8. Serve as cheese melts with hot bread or biscuits.
The recipe does not say what kind of cheese, so that is a decision you will have to make.  I used a sprinkling of Parmesan because I am not a fan of melted cheese on rice.  

Experiment with different kinds or you could put a few different kinds on the table and let your family choose the cheese they like best!  Enjoy!


​Have a great weekend!

​Jade    :)



Our Chicks Are So Big!

We got these little chicks on March 31st, roughly a month ago.  At that time they were pretty small.  When I look at them today, it is amazing how much they have grown, especially the meat birds.  They have quadrupled in size, easily!  Thankfully, their feathers  are finally growing in, so the bald patches they have had since the beginning are filling in.  They still are kind of shaggy looking, but they are slowly looking more like real chickens!​​In only one...

Young Chickens in a Coop

We got these little chicks on March 31st, roughly a month ago.  At that time they were pretty small.  When I look at them today, it is amazing how much they have grown, especially the meat birds.  They have quadrupled in size, easily!  Thankfully, their feathers  are finally growing in, so the bald patches they have had since the beginning are filling in.  They still are kind of shaggy looking, but they are slowly looking more like real chickens!


​In only one month, they have gone from:
Meat Chick
The chick is orange because it's under a heat lamp, we didn't dye them! :)

to this:
Growing Meat Chickens

The meat chickens got so big, that we had to move them to the coop in the barn last weekend.  I have to admit that since moving them, we have come to the realization that they are dumb as stumps.  When we put them in the coop, we had a ramp going down under the coop into a screened area with a dirt floor.  We showed them how to go down the ramp and to go back up.  We showed them where their food and water were.  We thought they were set.  Wrong!
The first time we went back out to check on them, all 12 of them were on the dirt floor, huddled together in the corner looking cold and miserable.  Apparently they forgot how to go up the ramp to be comfortable under the heat lamp.  (it was in the low 50s outside)  We tried to lead them up the ramp, but they did not understand and refused to walk up the ramp.  We ended up having to put plywood over the hole where the ramp was to keep them in the upper part of the coop.  
The side of the coop is on hinges so it can be opened to clean.  You have to open it in order to refill the food and water.  When the wall is opened, the chickens get excited and run over to you because they know you have food.  Unfortunately, they do not stop at the edge of the floor, they run right off the edge and fall to the ground.  It's not really that far to the ground, so they don't get hurt, but the look on their faces when they hit the ground is pretty hilarious, they just sit there in a heap, looking surprised.  However, when you reach for them to pick them up and put them back in the coop, they run off like you had a butcher knife in your hand or something.  The ensuing chase around the barn to catch them is pretty annoying.

Considering how smart are laying hens and roo are, we are rather surprised that these meat chickens are such bird-brains!

Our two laying hen chicks were much smaller when we got them than the meat birds were.  They have also grown, but not as much.  Unfortunately, they have lost their baby chick cuteness and have progressed into the ragged look of birds that are growing feathers so they look a bit rough right now.  
They younger so they are still in the basement under heat lamps, and will stay for another week or two before being moved outside.
Laying Hen Chicks

We seem to be overrun, these days, with baby animals.  Our kitten is growing like a weed and is so feisty he just wears us out.  I don't think there is anything as devilish as an growing kitten.  Nothing is sacred to that little orange ball of fire.  He really drives us crazy!  Such is the way of a kitten.  That is why they are so adorable, so you don't kill them!  (just kidding)  Here is a picture of the little scamp.

Ginger Kitten

Have a great rest of the week!  I will be using mine to plant my starter seeds, it is finally getting warmer here so hopefully the seedlings will be able to be planted outside in a few weeks when they are big enough.

Jade    :)



All photos were taken by Jade



Old Time Bacon Gravy

Pinterest Image Below ​​If  you love bacon, this recipe is one you will want to keep.  The delicious smoky flavor, the salty goodness, the delightful creaminess, this gravy has it all.  It is delicious over biscuits, omelets, potatoes, meat......basically anything you want to put it on.  It is the perfect gravy for just about any food.  ​So here it is, for all you bacon lovers:  Bacon Gravy! Ingredients:1/4 cup...

Pinterest Image Below

​​If  you love bacon, this recipe is one you will want to keep.  The delicious smoky flavor, the salty goodness, the delightful creaminess, this gravy has it all.  It is delicious over biscuits, omelets, potatoes, meat......basically anything you want to put it on.  It is the perfect gravy for just about any food. 


​So here it is, for all you bacon lovers:  Bacon Gravy!

Ingredients:

  • 1/4 cup bacon drippings
  • 2 pieces of bacon, cooked crisp
  • 4 cups milk, divided
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:
  1. Heat drippings in a skillet until liquid and add flour a bit at a time, stirring constantly
  2. When mixture is smooth, reduce heat and stir for 15 minutes until the color darkens to medium brown
  3. Add salt and pepper, and then add milk a small amount at a time, stirring constantly, until totally combined and smooth.
  4. Add crumbled bacon
  5. Simmer over low heat and stir until it reduces to the consistency you like

I am a fan of mushrooms so many times I include a 1/3 cup of mushrooms to this gravy and it makes it even better.  You can put other things in it as well such as onions or peppers.

It is versatile as well as delicious!  Have a great week!

Jade    :)

Made for Pinterest Image


Image Credits:
https://www.flickr.com/photos/dinnerseries/5974874958/sizes/l
https://www.flickr.com/photos/23126594@N00/8461921033/sizes/l
https://www.flickr.com/photos/purpleslog/310809446/sizes/m/



Subscribe to RSS Feed
Other Related Blogs

Link to Category: Home Garden Blogs


Or if you prefer use one of our linkware images? Click here