Wednesday, November 9, 2011
Monday, October 17, 2011
Monday, October 10, 2011
Friday, October 7, 2011
Wednesday, October 5, 2011
Thursday, June 23, 2011
Tuesday, June 21, 2011
Wednesday, April 27, 2011
Monday, April 11, 2011
Shuckstack Fire Tower
We hiked from Fontana Dam in North Carolina to Shuckstack Fire Tower a couple of weeks ago. It was very cool!
At about 2 1/2 miles in to our hike you could see where we were going, look closely between the trees, at the top of the mountain peak, Can you see it? Shuckstack Fire Tower in the clouds.
See It? It this point I wasn't sure if I was going to make it. But I could see it was going to level out for awhile, my legs were very happy about that.
We made it!
The fire tower was build in 1934 and is 60 foot high. It sits on top of Twentymile Ridge.
The view was breath taking!
I didn't go all the way to the top of the tower. It felt a little shaky, and it is in need of some repair. But, the views were amazing from where I was anyway.
We climbed a little more than 2100 feet. Total hike about 8 miles. And was sore for about three day. But loved every minute of it.
At about 2 1/2 miles in to our hike you could see where we were going, look closely between the trees, at the top of the mountain peak, Can you see it? Shuckstack Fire Tower in the clouds.
See It? It this point I wasn't sure if I was going to make it. But I could see it was going to level out for awhile, my legs were very happy about that.
We made it!
The fire tower was build in 1934 and is 60 foot high. It sits on top of Twentymile Ridge.
The view was breath taking!
I didn't go all the way to the top of the tower. It felt a little shaky, and it is in need of some repair. But, the views were amazing from where I was anyway.
We climbed a little more than 2100 feet. Total hike about 8 miles. And was sore for about three day. But loved every minute of it.
Friday, April 8, 2011
Monday, April 4, 2011
Chickens
I'm have changing my mind about what these little guys are. Just a few short weeks ago they looked like this, and I thought they were Buff Orpingtons.
But now they look like this. At 8 weeks old.
I think they are Rhode Island Reds. I didn't order them, but I was happy to see the surprise in the box when I received them.... Rhode Island Reds are good birds, and good egg layers. But NOT these!
Because, I think they are all boys!
I'll catch you up on my chicken count. Started with 22.
Two days after receiving them I lost one to Pasty Butt. ..... Yes, that is a real chicken medical term, haha.
Every one was doing great until, at 8 weeks, we let them out of the coop. And the dog got 3 of them. One black Australorp and two Rhode Island Reds. I love my Lab but, I wanted to beat her!!!
So, Now we have 18 and out of those 18, 10 are boys! Can you imagine the noise thats going to come from my coop when they start crowing!
Is any one out there interested in a Rooster? I have 9 to many.
But now they look like this. At 8 weeks old.
I think they are Rhode Island Reds. I didn't order them, but I was happy to see the surprise in the box when I received them.... Rhode Island Reds are good birds, and good egg layers. But NOT these!
Because, I think they are all boys!
I'll catch you up on my chicken count. Started with 22.
Two days after receiving them I lost one to Pasty Butt. ..... Yes, that is a real chicken medical term, haha.
Every one was doing great until, at 8 weeks, we let them out of the coop. And the dog got 3 of them. One black Australorp and two Rhode Island Reds. I love my Lab but, I wanted to beat her!!!
So, Now we have 18 and out of those 18, 10 are boys! Can you imagine the noise thats going to come from my coop when they start crowing!
Is any one out there interested in a Rooster? I have 9 to many.
Tuesday, March 29, 2011
Southern Buttermilk Biscuits
I've been looking for a recipe of biscuits that can freeze for later use.
One day, I spent a couple hours making several batches to go in the freezer, of a different recipe. They turned out a little hard. My husband would ask, if we were going to have rock biscuits with dinner again. haha I was a little glad to see them gone.
This recipe is much better, but I'm always looking for new ones. If you have any to share. Please send them to me.
2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)
Directions:
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more.
Handle the dough at little as possible.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.
*Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
*The dough must be handled as little as possible or you will have tough biscuits.
*I have found that a kitchen aid or food processor make a better biscuits, because the ingredients stay colder and there's less chance of over mixing.
*Note: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
Simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
After frozen place in a freezer safe bag for later use.
I found this recipe on food.com
Blessings,
One day, I spent a couple hours making several batches to go in the freezer, of a different recipe. They turned out a little hard. My husband would ask, if we were going to have rock biscuits with dinner again. haha I was a little glad to see them gone.
This recipe is much better, but I'm always looking for new ones. If you have any to share. Please send them to me.
2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)
Directions:
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more.
Handle the dough at little as possible.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.
*Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
*The dough must be handled as little as possible or you will have tough biscuits.
*I have found that a kitchen aid or food processor make a better biscuits, because the ingredients stay colder and there's less chance of over mixing.
*Note: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
Simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
After frozen place in a freezer safe bag for later use.
I found this recipe on food.com
Blessings,
Monday, February 28, 2011
Monday, February 14, 2011
Friday, February 11, 2011
Baby Chicken
Baby chicks do not have the ability to maintain there own body temperature without an external source of heat. A brooder box helps provide the warmth that the baby chick will need. A brooder box can be any thing from a plastic box, a wooden box, a child's swimming pool, a card board box, or even a pet carrier. They will also need a brooder lamp (heat lamp) to keep them warm. There first week of life they need it to be 95 in there brooder box. They like it hot! Just like me. You can lower the temp in the brooder box each week by 5 degrees.
Here is our brooder box we built to keep them in until they are old enough to go outside.
It is 3x4 and 2 foot tall.
We had it built before the chicks arrived. We were planning on 14 birds. Not sure how crowded it will be with 21 babies. But, No worries, the ground hog said spring was coming early. :-)
They are so funny to watch, just as busy as little bees in there new home.
Blessings,
Thursday, February 10, 2011
I heart my cast iron skillet!
I have had this skillet for 29 years now, its just a baby in cast iron skillet years, and will last me lot longer. They just get better with age, if you take care of them.
When I was visiting my sisters, I was looking at her cast iron skillet. Its looked so smooth and shiny.
Made me realize it was time to once again season my skillet. Seasoning a cast iron skillet is a natural way of creating a non-stick surface.
Here's how I season my skillet.
Heat oven to 250 degrees. Using two racks in the oven. Place one in the middle of your oven. Another on the bottom with a foil lined cookie sheet, to catch any drippings from your cast iron skillet.
There may be some smoke, so you may need to open a window or use your oven fan. I've never really had any problem with smoke.
Rub a thin layer of shortening, like Crisco, lard, or bacon grease, all over the inside, bottom, and sides. I have used liquid vegetable oil, but I wasn't happy with the turn out, it left a sticky surface on my skillet and didn't season properly. The stickiness did go away after a time or two using it.
Place the skillet upside down on the top rack over the foil lined cookie sheet.
Bake cast iron skillet for 1 to 2 hour. Allow skillet to cool. It will be very hot! If your pan is new you will need to repeat this process 3 to 4 times to get a good seasoning bond. When it comes out of the oven wipe off any excess oil.
When the pan is perfectly seasoned, it will be smooth and shiny and very black in color.
I re-season my skillet when food begins to stick to the surface or rust spots show up.
Happy skillet seasoning,
Blessings,
When I was visiting my sisters, I was looking at her cast iron skillet. Its looked so smooth and shiny.
Made me realize it was time to once again season my skillet. Seasoning a cast iron skillet is a natural way of creating a non-stick surface.
Here's how I season my skillet.
Heat oven to 250 degrees. Using two racks in the oven. Place one in the middle of your oven. Another on the bottom with a foil lined cookie sheet, to catch any drippings from your cast iron skillet.
There may be some smoke, so you may need to open a window or use your oven fan. I've never really had any problem with smoke.
Rub a thin layer of shortening, like Crisco, lard, or bacon grease, all over the inside, bottom, and sides. I have used liquid vegetable oil, but I wasn't happy with the turn out, it left a sticky surface on my skillet and didn't season properly. The stickiness did go away after a time or two using it.
Place the skillet upside down on the top rack over the foil lined cookie sheet.
Bake cast iron skillet for 1 to 2 hour. Allow skillet to cool. It will be very hot! If your pan is new you will need to repeat this process 3 to 4 times to get a good seasoning bond. When it comes out of the oven wipe off any excess oil.
When the pan is perfectly seasoned, it will be smooth and shiny and very black in color.
I re-season my skillet when food begins to stick to the surface or rust spots show up.
Happy skillet seasoning,
Blessings,
Wednesday, February 9, 2011
Early Morning Sunrise
I took this from the back deck. Can you see the moon and one star just past the tree?
Blessings,
Blessings,
Tuesday, February 8, 2011
My baby chickens have arrived!
I have wanted to have chickens for a long time, and now I have them! 21 of them!
Don't think I'm crazy, I didn't order that many, I ordered 12 pullets, and 2 males, for those of you wanting to learn, A pullet is a young, female hen somewhere between 4 weeks old to under one year. I was thinking some might not make it, And would end up with 10-12 chickens.
But that's not what I received. They sent me 22 baby chickens.
They are so tiny! and cute!
This is a Black Australorp. Which is what I ordered. They are suppose to be quiet, docile, cold hardy, good egg layers, and good for a beginner back yard chicken owner. That's me!
I received 14 of these. Hopeful 12 girls and 2 boys, but we will see about that.
This, I think is a Buff Orpington, I didn't order these little guys, but they are very cute. I won't know for sure what they are until they get bigger. I received 8 of these babies.
I lost one of the black australorp's. :-( All the others are growing and looking good.
Blessings,
Don't think I'm crazy, I didn't order that many, I ordered 12 pullets, and 2 males, for those of you wanting to learn, A pullet is a young, female hen somewhere between 4 weeks old to under one year. I was thinking some might not make it, And would end up with 10-12 chickens.
But that's not what I received. They sent me 22 baby chickens.
They are so tiny! and cute!
This is a Black Australorp. Which is what I ordered. They are suppose to be quiet, docile, cold hardy, good egg layers, and good for a beginner back yard chicken owner. That's me!
I received 14 of these. Hopeful 12 girls and 2 boys, but we will see about that.
This, I think is a Buff Orpington, I didn't order these little guys, but they are very cute. I won't know for sure what they are until they get bigger. I received 8 of these babies.
I lost one of the black australorp's. :-( All the others are growing and looking good.
Blessings,
Monday, February 7, 2011
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