You’ve gotta see where Roamy’s been LATELY….
http://theroaminggnome2011.blogspot.com/2011/07/what-do-grand-canyon-deploying-soldier.html
Middle aged musings from farm & hearth
You’ve gotta see where Roamy’s been LATELY….
http://theroaminggnome2011.blogspot.com/2011/07/what-do-grand-canyon-deploying-soldier.html
My first attempt at pickles was an epic fail. I used a six-week pickle recipe out of Trisha Yearwood’s cookbook, and I shoulda known right off the bat it was gonna flunk. I could not find two of the ingredients – cinnamon & clove oil. I tried health food stores, pharmacies even (which is where she says to look for it) … and the pharmacist said.. “I wouldn’t sell it to you for a food product!! You don’t eat it!”… and so I tried the recipe with cinnamon sticks and whole cloves instead. For whatever reason, they were terrible. I love Trishas cookbook and use many recipes from it, so I will not lay blame there.
My next attempt was yesterday! And I think we have a winner. There are plenty of pickling methods, but a fellow blogger, Lisa of Two Bears Farm, recommend using a packet she found in Walmart in the canning section and loved. So off to Walmart I went, and I did find it.
So, this being our first YEAR OF THE REALLY BIG GARDEN, we made a few mistakes that we will correct next year. One is the crowded planting of carrots. While we yielded a big bucket full of short stunted carrots, it would have been nice to have them grow to full size and maturity. Not possible when you plant them all together in a big seed patch.
I am not a techno-geek. No… if I can figure out how to turn it on and turn it off, we’re golden. Right now I’m talking about my iPhone. Which I love beyond the good sense I possess. Most of the time.
So.. there’s this APP on the thing which someone in the blogosphere was raving about. I managed to find it on my phone and I actually figured out how to use it. It’s so easy, a Cave Man could use this application.
The Best Blueberry Muffins
1/2 cup butter , room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups all-purpose flour
1/2 cup milk
Directions:
1. Heat oven to 375°.
2 . Grease 12 large size muffin cups or use foil liners
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups
9. Bake 20 to 30 minutes, until golden brown and springy to touch.
* This recipe is an adaption from an original I found on www.food.com