I Have a Craving!

Spin class at Rolling Hills Club kicked my behind this morning.  Maybe that is what's triggered my unstoppable craving for chocolate!  Or maybe, the mere fact that I worked out today justifies a sweet treat somewhere in my crazy mind.  Whatever the reason......I want chocolate and I want it NOW!

I wanted to find something to both satisfy my craving and stay somewhat healthy.  It's all about moderation, right?  So I went to my 'go to' site for healthy recipes, Eating Well, for the answer.  This looks like it's going to hit the spot.......What do you think?

Grilled Dark Chocolate Sandwich

Photo by EatingWell

 

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.  What can be better than bread and chocolate?....two of my favorite things......okay, a glass of Zin would go nicely in the mix as well.

Ingredients
1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips (or milk chocolate like I enjoy)
2 tablespoons chopped toasted hazelnuts, (optional)


Preparation
1.  Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

2.  Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

3.  Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.

Nutrition
Per serving: 151 calories; 7 g fat (4 g sat, 1 g mono); 6 mg cholesterol; 21 g carbohydrates; 4 g protein; 2 g fiber; 131 mg sodium; 28 mg potassium.


What do you do to satisfy your sweet tooth cravings?  Give in, try to stay healthy, or abstain all together?

Happy Friday!  Cheers! Pin It

Our Earth Day Activities & McEvoy Ranch

For Earth Day, the little one room school house that Bryce attends along with the second one-room school house in the area (there's 3 total) took a field trip to watch the movie Oceans by Disney.  Disney comes out with a nature film annually on Earth Day.  Nearly three quarters of the earth's surface is covered with water and oceans and the movie Oceans chronicles the mysteries that lie beneath.

It's amazing how these creatures under the sea can be captured on film in their natural environment in such an undisturbed light.  It was captivating enough to keep both my three and five year old entertained throughout the entire film.



On the drive home while we were playing the "who can be the quietest" game in the car, I was able to stop and take a few photos of the only modern day windmill in Marin county.

The windmill belongs to Nan McEvoy of McEvoy Ranch, a 552 acre olive oil ranch in Marin County, which at one time was a dairy ranch, and sits just over the hill from us.  The structure has a 97 foot tower with three blades, each 50 feet long, a total height of 147 feet.  The windmill is powerful enough to generate enough electricity to power a dozen buildings and the olive oil processing plant on the 552 acre ranch.  The project was built by Sustainergy Systems of Inverness, CA.

The system will reduce greenhouse gas emissions by an estimated 110 tons per year and fully pay for itself in 16 years.

My kids love when we drive over Red Hill on our way to Petaluma to see who will be the first to spot the windmill and to check if the blades are spinning.

Happy Thursday!

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Composting~A Fun Earth Day Project

With Earth Day coming up, I was trying to come up with a fun project that I could assemble with my kids.  I've always wanted to establish a compost pile and my kids always love getting dirty, so I thought this would be a perfect match. ~Plus the manure, one of the ingredients,  is always plentiful here on the ranch.

Why compost?  Yard and food wastes make up approximately 30% of the waste stream in the United States. Composting most of these waste streams would reduce the amount of Municipal Solid Waste (MSW) requiring disposal by almost one fourth, while at the same time provide a nutrient-rich soil amendment. Compost added to gardens improves soil structure, texture, aeration, and water retention. When mixed with compost, clay soils are lightened, and sandy soils retain water better. Mixing compost with soil also contributes to erosion control, soil fertility, proper pH balance, and healthy root development in plants.


I found some easy to follow steps from eHow:

Step 1
Purchase a compost bin from any garden or hardware store. You can also make one yourself but allow for enough circulation all around the compost bin (drill holes in bin 1.5 cm holes at 15 cm intervals around the can) We are going to use a three sided bin that we'll make ourselves with old fence boards.  It will be bottomless to allow worms and other beneficial organisms to aerate the compost and be transported to the garden beds.

There are also many versions of enclosed compost bins, tumblers and auto flow composters available on the market for purchase.


Step 2
Collect organic materials such as grass clippings, dead leaves, wood chips, shredded tree branches, kitchen scraps such as fruit peel, vegetables, crushed eggshells, and basically anything organic that you can think of except for meat or fatty and greasy items.

Step 3
Put the collected compost materials above into the compost bin. Fill the bin until it is about 6 inches full.

Step 4
Add 3 to 6 inches of fresh manure or soil on top of the compost materials.

Step 5
Alternate between the compost material and the manure or soil until it reaches about 3 feet tall.

Step 6
Poke holes all over the compost pile and add some water to keep it moist. Do not over water.

Step 7
Keep the compost away from direct sun, some shade is ideal. This will help prevent the compost materials from drying out.

Step 8
Turn the pile of compost about once a week for proper circulation and to avoid unhealthy bacteria from thriving. This also helps to prevent bad odors, which is typically a sign of poor circulation.

Ideally it’s best to have two piles or bins, one that you add to and the other that is almost ready to use. Once you use the first bin, don’t add to the second bin (just turn it) and begin a new pile or bin.

Try to move matter from inside to outside and from top to bottom. Break up anything that is clumpy or matted. Add water or wet, green materials if it seems too dry. Add dry, brown materials if the pile seems too wet. If you are still adding to the pile, take the opportunity while you turn it to introduce the new matter and mix it well with the older matter.

Step 9
The compost is ready to use when it turns dark and has a rich earthy smell. There should not be a rotten odor.

Step 10
Use your finished compost for all your garden needs.

You can have a second compost bin or area adjacent to the first to alternate between the two.

 
TIPS


• The fastest way to get compost is to mix 1 part grass clippings and 3 parts dead leaves (chopped with a mower), place in a three-sided bin with no top or bottom, keep it moist, and turn it with a cultivating fork every 2 weeks.

• Locate your compost bin somewhere that is easy to access, so that you and family members will be encouraged to use it.

• Share a composting facility if you live in an apartment complex.

• Have a mini compost bin indoors that you keep near your meal preparation area. It should be something that is easy to fill up, transport daily to the compost bin, and keep clean. You could consider a small plastic container (there are fun tiny garbage cans with lids) or use something as simple as a glazed terracotta plant saucer - it looks nice, is easy to clean and transports easily. Line the inside of the mini composter with newspaper, which you can add to your compost pile and it helps to keep the container clean.

• To aid the decomposing, add some red worms, which can be bought online. If you use a compost bin with an open bottom, the worms will probably come into your compost pile on their own.

• Cut around the top of a plastic milk jug leaving it attached at the handle. Keep it under the kitchen sink to collect your compost.

• For faster break-down, shred leaves, clippings; and crush egg shells.

• At some point, you may need to start a new compost pile, and stop adding to the old compost pile to let it "finish up."

• Layering is very effective if possible - one layer brown stuff, one layer green stuff, one layer composting worms (as long as the temperature of your compost does not exceed 25ºC).
• In dry weather, fill your bucket with water each time you dump in the compost pile. This will help add needed moisture.

• If you mow your yard, collect your grass trimmings! It's free, and it's a great way to get more compost.
 
Happy Wednesday! Pin It

New FAO Report on Dairy and Greenhouse Gases

Today I found an article that just came out yesterday featured in the Farmers Guardian regarding results to a new study conducted by the UN's Food and Agriculture Organization. The report finds that cows are only responsible for 2.7 percent of global greenhouse gases, contrary to the very controversial Livestock’s Long Shadow report in 2006 which claims 18 percent of all greenhouse emissions were caused by the livestock sector.



This is a step in the right direction in getting accurate information out to the public regarding the dairy/livestock industry and greenhouse gases.  

Let's hope this story will be broadcast by mainstream media organizations such as, NBC, CBS, ABC, etc.  As I have said before in a previous post, the dairy, beef and livestock industries often get 'bad raps' and it's nice to see when an article points out facts about issues regarding these industries.

Here is the article in it's entirety from Farmers Guardian:

DAIRY cows are not the environmental villains they are often portrayed to be, according to a comprehensive UN study into dairy emissions.


A new report, from the UN’s Food and Agriculture Organization (FAO), has found cows are responsible for only 2.7 percent of global greenhouse gas emissions. The figure rises to four percent if emissions related to meat produced from dairy animals are included.

The report, Greenhouse gas emissions from the dairy sector, was commissioned in response to calls from the dairy sector for more information after the publication of the FAO’s controversial Livestock’s Long Shadow report in 2006.

That report claimed 18 percent of all greenhouse emissions were caused by the livestock sector – a figure used widely by environmental campaigners but disputed by the livestock industry.


Jim Begg, Dairy UK director general, said the latest study ‘shed light on the true impact of dairy farming on the environment’. “In producing some of the nation’s most popular and nutritious foods, dairy cows, milk tankers and dairies emit less than 2.7 percent of the world’s greenhouse gases.

“Of course, we’re still working to lower that figure, but the report shows that the industry’s critics are the ones really producing hot air.”

Mr Begg said the dairy industry had worked hard to improve its environmental footprint through initiatives such as the UK’s Milk Roadmap which set tough targets to slash cow emissions.

“The FAO has confirmed that northern Europe is one of the most efficient regions in the world to produce milk,” he said. 

The study covers the entire dairy food chain, including the production and transport of inputs used for dairy farming, on-farm emissions and emissions associated with milk processing and packaging as well as the transportation of milk products to retailers.

“This report is fundamental to understand and identify opportunities for reducing the environmental impact of the dairy sector while providing safe and nutritious foodstuffs,” said Samuel Jutzi, from the FAO.

The assessment is part of an ongoing program to analize and recommend options for climate change mitigation.

Emissions from buffalo, poultry, small ruminants and pigs will form the basis of the next FAO study. A final report will be published in 2011.

 
Happy Tuesday! Pin It

An Afternoon Spent with Temple Grandin

Yesterday, I had the honor and pleasure of meeting and spending part of the afternoon with Temple Grandin. This was definitely the highlight of 2010 for me, so far. If you haven’t heard of Temple Grandin, she is, in my eyes one of the most remarkable people I have met in my life.


Yesterday she was scheduled to give a speech in Pt. Reyes Station, CA to a group of 500 people. I was one of the lucky ones to get a ticket (thanks Hope). Prior to the speech, we were invited by our friends, John and Karen Taylor of Bivalve Organic Dairy in Pt. Reyes Station to come over for lunch to meet Temple Grandin! You see, the Taylors had invited Temple to come over to their home to relax, eat and have some ‘down time’ before her presentation and she graciously accepted the invitation.

Her flight landed in Sacramento at 10:30 a.m. and was picked up and driven over to the Taylor’s home right after, where she was greeted by our small group of 12.  Temple's diet normally consists of beef, dairy and vegetables.  The Taylors barbecued tri-tip, their Grandma's recipe of baked chicken, their other Grandma's recipe of delicious beans, salad, fruit and venison sausage.  Everything was SO good.

Thank you John & Karen!!

A little background on Temple:

Temple has a PhD in animal science and teaches at Colorado State University. Temple, 62, is also autistic and is one of the biggest advocates for the humane treatment of animals. She lectures at conferences across the country telling her life story and advocating early therapies for the disorder.  Her design of curved chute and race system livestock handling facilities are used all over the world and she is responsible for designing half of livestock handling facilities in the North America.

In an interview with Jill Owens – Powells.com , Temple says:

“The biggest problem is that more and more students are coming out of urban environments, and they haven't done hands-on work. Right now, a lot of people who are interested in improving life for animals are becoming lawyers. So you can sue for everything, but it's easy that way to end up making a bigger mess. You have to have people who can apply policy. We're having a big problem in this country, not just on animal issues but on every issue, with policy makers getting further and further removed from what's happening on the ground.”

Temple definitely tells it like she sees it. Being a visual person in how she thinks, it’s amazing to me how clearly she perceives a situation or environment and elaborates on it with complete details, details that a person without the disorder does not see. I believe she sees her autism as a gift.

During our lunch, Temple spoke about many things. She told us all in all, the HBO movie about her life was very accurate. Though she did refer to one line in the movie where Claire Danes (who plays Temple) says “Nature is cruel” saying it should have been changed to “Nature is harsh” instead because "cruelty requires intent", but she hadn’t caught it soon enough to have it changed.

Temple also talked about the very real possibility of schools having to remove hands on classes such as art, music, p.e. and agriculture classes in the near future and how this would be such a travesty since art class is what “saved” her while she was in school.

The presentation was scheduled for 3p.m. so at about 2:50 p.m., off we drove to West Marin School, where the event took place.....

If you haven’t seen the HBO movie ‘Temple Grandin’, it’s a MUST SEE for your list. The many books she has authored are difficult to put down. Right now I am reading my first one titled ‘Animals in Translation’ and it is a must have if you have any pets or raise animals at all.



I had such a fabulous afternoon spending time with great company, great food, and a beautiful sunny day. If you are ever in Pt. Reyes Station, Karen's mother, Sharon and her husband have a winery on the ranch with wine tasting, open to the public...stop by and have a taste or three :)

Happy Monday!

P.S.  For our 'Eat Meat Monday' we are having Sirloin steaks tonight Pin It

Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork Medallions

Photo by EatingWell

I wanted to try something different than I normally do with Pork Tenderloin.  So I searched on-line to find a recipe that was easy and looked really good.  The above photo is what I came up with, the recipe below (with a few of my own modifications) turned out delicious.  The entire family enjoyed it.  I will definately repeat this recipe in the near future.

This is how it went..........
The recipe calls for a one pound pork tenderloin....

Cut into 1" medallions.  Okay, this is NOT going to be enough meat for our family of four (at least not with Dominic in the mix).....

So I added a second pork tenderloin.  This should be enough.  Dominic is usually very hungry at dinner time.  We very rarely have leftovers.

Ingredients (see recipe below).........

Mix the dry ingredients.........

Sprinkle on both sides of medallions.........

Heat olive oil to medium heat in a skillet............

Place a layer of the medallions in the skillet............

Brown 1-2 minutes each side........

Add in liquid ingredients (see below) Bring to a boil then cook on medium heat for around 3 minutes................

Serve drizzled with remaining glaze........

Ingredients
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper (I used fresh ground black pepper)
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil (I used olive oil)
1/4 cup apple cider (or apple juice for a sweeter taste)
1 tablespoon maple syrup
1 teaspoon cider vinegar

Preparation
1.Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2.Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Nutrition
Per serving: 180 calories; 6 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 354 mg sodium; 441 mg potassium.

Nutrition Bonus: Selenium (47% daily value), Zinc (20% dv).

Happy Sunday!

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First Bud of 2010

This morning while I was taking Chloe out to go potty, I caught site of my first rose bud of the season.  I'm not sure what type of rose bush this is but it always buds first and produces the most beautiful, large pink roses....which are also very fragrant.

We have six rose bushes total in our yard that have been established since the completion of our house, eight years ago.  I should say they were planted eight years ago. 

We fertilize them every year with manure that Dominic brings up with the tractor from the manure pile kept down on the ranch.  The roses are on automatic watering and during the summer months are watered once or twice a day for a short time. 

They grow beautifully.

Until the deer get hungry for a snack.

Oh yes, the deer...

For the first five years of the roses living here, our yard was not fully enclosed.  So every night at around 2 a.m. the deer would come in for a middle of the night feast.

We now have fencing around the perimeter of our yard and an electric gate that helps keep the deer out.  It's not 100% deer proof but helps immensely.  Last summer I caught a few fawns in the yard that I witnessed jumping through sheep fencing (a 5" x 5" square.)  They are cute little buggers but boy, can they do some damage.

But for now, I'm enjoying the first rose bud of the season............

How to care for rose bushes

I found some basic step by step instructions on caring for rose bushes on-line at eHow.com
eHow has so much more information on roses such as; watering, deadheading, bare-root, reproducing, diseases, etc.

Step 1
Choose a mostly sunny location to plant your rosebushes. Some shade is OK, but roses do best in full sun. If your rose bushes are in full shade most of the day, you'll need to transplant them to a sunny spot.

Step 2
Prepare a rich, loose soil mix for your rosebushes. Roses require plenty of food and nutrients. Work your soil, adding in well-composted organic matter, manure and mineral fertilizer. Combine this with the native soil and dig out a large hole for your rosebush, refilling it with the soil mixture as you plant the bushes.

Step 3
Mulch your rose bushes with a natural form of mulch, such as wood chips. This keeps weeds away and helps protect their roots. Mulching also keeps the soil warm and moist instead of hot and dry in the summer.

Step 4
Prune your rose bushes after the buds begin to swell in the spring, pruning just past the new buds. A good pruning will encourage new growth, remove dead matter and help give the plant the shape you want.

Step 5
Fertilize your rose bushes with specially formulated rose fertilizer or mineral plant supplements. Roses like fertilizer and will do well with the added boost to the soil.

Step 6
Water your rose bushes regularly, but make sure the soil drains well. Roses don't like to live in a swamp. Water them daily while they are becoming established, and several times a week in hot, dry spells.

Happy Saturday! Pin It

Get the Skinny on Butter Facts

photo from AllPosters.com

Many years ago, I used to use margarine on my toast instead of butter.  I was under the impression that margarine was healthier for me.  But the more I thought about  it and researched it a bit, I came to the conclusion that I would rather put a 100% natural product into my body, so I switched to butter. 

I'm so glad I did......it is heaven on bread.  A thin amount goes a long way.

Anyone who has attempted to whip their own whipped cream knows how whipped cream can turn into butter super fast! Prepared in a similar way, butter is made by churning cream until it reaches a creamy state. The watery liquid left behind is buttermilk. By U.S. law, butter must be made of 80% milk fat. Water and milk solids make up the balance of butter. Due to butter's low smoke point (82 degrees F - 97 degrees F), it cannot cook well in skillets.

Butter Facts

• The U.S. grades their butter based on a variety of flavor, texture, body, salt and color. AA (93), A (92), B (90), and C (89).

• The term "sweet cream butter" refers to the cream used in making butter. The opposite to sweet cream would be sour cream. Most butter is made from sweet cream.

• Butter can be colored a yellow color. In the past, marigold flowers were used to achieve this. These days, butter can be colored differently depending on what the cows were eating.

• Butter must be sealed in an airtight container as it absorbs odors very easily. Store in the coldest part of the refrigerator (which is not the door).

• If you like your butter soft, you can keep your butter on the counter in an airtight container for a maximum of 3 days at a temperature no higher than 65 degrees. The color and flavor will be affected, but it is safe to eat.

• If you are in need of substituting salted butter for unsalted butter (or vice versa), the salt content in a stick (1/2 cup) of butter is 1/2 teaspoon.

• By adding oil to butter when heating it, extends the smoke point to a higher temperature.

• Butter is a saturated fat, which contains: Vitamins A, D and E, selenium and iodine, as well as Butyric acid. 30% of a person's diet should contain fats, with 1/3 of that being saturated. Butter contains NO trans fatty acids (like margarine does), which are associated with raising one's LDL ("bad" cholesterol) and lowering one's HDL ("good" cholesterol). (http://www.snopes.com/food/warnings/butter.asp)

• Butter has been used for thousands of years. The ancient Greeks and Romans mainly used butter for healing wounds.

• It takes 21 gallons of fresh cow's milk to make 1 pound of butter.

Tips:
• To soften butter faster for cooking, slice up the butter into tablespoon sized pieces.
• For faster pastry making, grate frozen unsalted butter for a flakier crust


Types of Butter
UNSALTED: Unsalted butter is the freshest butter available. It lasts about 2 weeks, and should therefore be stored in a freezer. Bakers use unsalted butter because of this reason, as well as too much salt in baked goods yields tougher dough. If you are in search of a good cookbook on baking, note if the recipes utilize butter or unsalted butter. A baker knowledgeable in food science will know that unsalted butter is best.

SALTED: The only purpose for salt being added to butter is to maintain the freshness of the butter. This butter is best used as a "table butter" or for cooking. This butter can be kept safely in the refrigerator for one month, and in the freezer for six months.

WHIPPED: Butter that is whipped in a blender to create a more smooth and spreadable texture. Due to the addition of air in the beating process (as much as 30 - 45% air), it is not recommended to use whipped butter in baking, unless you weigh the butter. This butter comes in salted and unsalted versions. To save on money, you can purchase
stick butter and whip it yourself.

LIGHT / REDUCED CALORIE: This butter has been made with half the fat of regular butter, with the addition of water, skim milk and gelatin. It should not be substituted for regular butter in frying and baking, as it will yield different results.

CULTURED BUTTER: This butter is made from cultured sour cream. Due to its low moisture content, bakers love this kind as it produces moister cakes and flakier crusts.

CLARIFIED BUTTER / GHEE: excellent as a base for sauces, as its milk solids have been removed and it capable of being heated to high temperatures without burning.

EUROPEAN-STYLE BUTTER: Made from cream that is churned more slowly and for a longer time. It has higher butterfat content than standard butter, producing a more flavorful butter that is beneficial for cooking and baking and can be used at higher temperatures without burning to produce a lighter, flakier pastry.

Anyway you say it, it still means "butter":

• German: Butter
• Spanish: mantequilla
• French: beurre
• Italian: burro
• Portuguese: manteiga (I grew up saying it this way)
• Japanese: bata
• Gaelic: im
• Swedish: smor
• Latin: butyrum


Recipe for Making Butter

Making butter is easy with a food processor (like a Kitchen Aid mixer), and it produces a light fresh taste. You will need:

1-2 cups heavy whipping cream, or double cream (1/3 liter)

Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk.

You can eat the butter now -- it has a light taste -- though it will store better if you wash and work it. Add 1/2 cup (100 mL) of ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear. Now, work butter to remove suspended water. Either place damp butter into a cool bowl and knead with a potato masher or two forks; or put in large covered jar, and shake or tumble. Continue working, pouring out the water occasionally, until most of the water is removed. The butter is now ready. Put butter in a butter crock, ramekins, or roll in waxy freezer paper.

Yield: About half as much butter as the amount of cream you started with.

Various options:

• Salt to taste before working, a few pinches.
• Have the cream around 60°F/15°C before churning. (55°F/13°C for goat milk)
• Obtain the freshest cream you can. So-called "vat pasteurized cream" tastes better than ultra heat treated (UHT) or HTST pasteurized. Try calling your state Department of Agriculture, and asking the Milk Control office who sells vat pasteurized cream. Or just Google 'vat pasteurized cream' and suppliers in your area should pop up. 
• Shake in a jar instead of a food processor. Shake about once a second. Add a marble to speed things up. This is fun with kids, but expect it to take between 5-30 minutes, depending on the shaking.
• Culture the cream before churning. Add a few tablespoons (50 mL) store-bought cultured yogurt, buttermilk, sour cream, clabbered cream, or creme fraiche, and let sit about 12 hours at warm room temperature (75°F/24°C is ideal) to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard.

Honey Butter (so good with warm biscuits or corn bread)

Ingredients
3/4 cup room temperature butter
1/4 cup honey

Directions
Mix the honey and butter together until completely blended. Store covered in the refrigerator.


Herb Butter

Ingredients
2 cups butter, softened
1/4 cup minced fresh parsley
2 tablespoons minced garlic cloves
4 teaspoons Italian seasoning
1 teaspoon crushed red pepper flakes

Directions
In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

Happy Friday! Cheers! Pin It

Beef Short Ribs~Easier than you think!

Since we typically have a freezer full of our natural beef at all times, I like to dig into the depths of the freezer and pick out a cut of beef that I wouldn't typically buy at the grocery store. Not because I haven't eaten or enjoyed these cuts, but because I've had very little experience preparing them. Beef short ribs came up in my hand this time.

I searched online for an easy to prepare recipe that looked really good. This is what I came up with.....of course I added my own modifications to the recipe. I'm a big believer in using what I have on hand in the pantry at the particular time, rather than running to the grocery store for one or two ingredients.






Trim fat from rib meat. Salt and pepper the short ribs and place in a dutch oven.....


Okay, I'm not very good at trimming the fat......



Cover the short ribs with water and simmer for two hours. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.......
While the short ribs are simmering, I mixed some ingredients together for basting.

1/3 cup honey (I used honey instead of molasses)

2/3 cup ketchup

1/4 cup fresh lemon juice

1 T dry mustard

1/2 tsp. chili powder

1/2 tsp. garlic salt (I used garlic salt instead of garlic powder)



Combine everything......


After two hours of simmering, drain and place short ribs on a broiling pan.




Baste with the sauce that has been mixed.......





Broil on medium for 10 to 15 minutes, turning and basting with sauce often.




The meat just falls off the bone......so good. Enjoy!
A great family meal!

Happy Thursday! Pin It