Paula and I are reading another book (more of Paula’s research.) This one is The Winter Harvest Handook by Eliot Coleman. Eliot is a “market gardener” from New England who extends his growing season nearly year round with his innovative gardening methods. Simple, sustainable, low tech, low impact. Just the way we like it! Some of the ideas from The Winter Harvest Handbook are making their way onto our “to do” list, hopefully for this year.
As it turns out, the vanilla home made ice cream was a success.. it was just slower than the strawberry. We ate the vanilla today for lunch and it was pretty good. The recipe suggested stirring the ice cream every 40 minutes for four hours for increased smoothness; we did not do this, and the consistency of our ice cream was more like gelato. But it was still good!
Home group was good also. We are enjoying the fellowship and we appreciate everyone giving up their Sunday afternoon to be with us, break bread with us, and hopefully grow closer to God together.
I thought I knew a lot about prayer. What I’m finding out is that it’s good to “review” periodically, take stock of where you’re at, and never take the goodness of God, His mercies and His gifts (including prayer) for granted.
Well, today’s experiment is ice cream. We made two flavors – Strawberry and Vanilla. The strawberry used a food processor, the vanilla used a mixer. We won’t know how they turned out until we go to eat them, since they have to freeze for a while.
We were going to get milk last night but we had a bit of a blizzard so we waited until tonight. The place where we’re getting our raw milk is licensed and listed on the USDA web site so they said it was OK if we shared their location:
Roger and Dianna Hersman
3469 Georgetown Road
Tomorrow: ice cream!
Paula shows you how to make oh so good Speedy Rolls – “the only bread you’ll ever need!”
Make the best tasting rolls ever in about an hour.
2 cups warm water
3 pkg of yeast (about 4 Tablespoons)
3/4 cup sugar
1 tsp. salt
3 eggs- beaten
1/2 cup melted shortening (I use canola oil)
7 cups flour
Mix and let rest for 20 minutes. Form into rolls and let rise. Bake 12-15 minutes @ 375 degrees.
It makes a bunch…2-3 dozen depending on size and takes about one hour. Also makes great cinnamon rolls.
The latest installment of the “Big Oak Ridge Kitchen” series!
Things are really ramping up here on the ridge…I wrote my first article for the Galena Signal last night….I still need to proof and submit it, but I’m on my way to being published!!
Today I ordered, aprons and polos for our seminars and a sign for the end of the driveway. I also talked to a man with 35 years of fruit tree experience…he is willing to come and show us how to prune and care for our trees. He is also willing to show a few folks who would like to join us…this would be a spur of the moment seminar as it is dependent on weather and his schedule in our area. We may only have a FEW days notice…so watch here closely if this interests you.
It’s hard to believe another week has gone by already.
Home Group was good today; Rigatonni for lunch with home made Ricotta and Mozarella cheeses, “speedy rolls” with homemade butter, and strawberry applesauce.
We discussed the first section of the book on prayer, and we were encouraged to pray more effectively and expectantly.
A good way to start a new week.