I'm hoping to get back to the original reason I started this blog: to experiment with cooking and track my progress.

Tonight I had leftover sauerkraut & farmer's sausage awaiting consumption in the fridge and mushrooms that were overdue to be cooked. I looked online to find an idea for combining these and found Polish kapusta!

I did not take pictures but rest assured it was yummy.

Here's the link I used; I can't say I followed it exactly (I added some smoked paprika & Worcestershire sauce...):

Sauerkraut and Mushrooms (Kapusta Kiszona Z Grzybami)

Crochet!

I've been crocheting this winter, having learned how a couple years ago, but not really finishing many projects. Well, I have done a couple hats and scarves now, and here are a few pics.

Zentangle tries

I am trying a new thing, inspired by an art tour and a discussion with an artist yesterday. I want to do a sketch a day and stretch myself.

First sketch:

sketched from an online photo

Spring is finally here!

We have transitioned from cold to warm and even hot, like summer. Mugginess is here too! Our poor unsheared ewelambs pant like crazy in the heat (thank the feckless shearer who decided not to come!).

Our favourite breakfast when it gets warm is oats with a good yogurt. Sort of like muesli, but without flaking the oats. We cook the groats (whole, hulled oat kernels) first and refrigerate them for the week. I love my rubber-bottomed, stainless steel, lidded bowl from Kirkland for this. 

 

I use a kitchen scale to measure our portions, then in winter we heat and add milk and sugar. When it is warm, yogurt is our choice. Hubster likes brown sugar with his yogurt, while I prefer fruit. 

 

We don't find oats boring at all. 

This is a healthy, stick to your ribs breakfast. 

You do have to cook them ahead; we cook them for 2 to 3 hours on low. 

But they require no watching once they're going,

 so it is hardly hard labour! 

And the rewards of a healthy brekkie are well worth that small effort.

Some cute videos of our pups:

Sautéed cucumber

I tried sautéed cucumbers tonight. They were surprisingly good. I used some dried chervil as my herb. Even DH said he would have it again if not every week (he is not a cuke fan, except in pickles).

Liver Fricassee from "More with Less" cookbook

We received a gift of fresh liver from a farmer friend and it has been languishing in my freezer. I decided to try a recipe from this cookbook. It is simple and I found it enjoyable. Let's hope DH likes it as well.

You start with ~1 lb of liver, cover it with boiling water for 5 minutes then drain, dry and slice it. Then you dredge it with 1/4c flour, 1/2t salt & 1/8t pepper (I used seasoned salt & freshly ground pepper). Brown it in fat (bacon recommended and used). I used my cast iron, as you can see. Add 1 onion, chopped and 1 c. cooked tomatoes (I used a can of whole tomatoes), 1/2t poultry seasoning, 1/2t celery salt and 1 c. boiling water. Simmer 45 minutes. I added some fresh garlic and sriracha sauce after tasting. ;oP

Winter returns!

There is a Special Weather Statement in effect for our area, with the potential of freezing rain. Road reports list our highway as ice-covered, so I'm glad I work the late shift in the hopes of the trucks getting out before I have to drive. What I'm seeing is lightly falling fluffy snow, which always makes everything look fresh.

Biscotti

This is not about the cookie you dip in tea or other beverages. This is about a young ewe (female sheep) and a wheelbarrow. You wouldn't think they would have much in common and you'd be correct.

This morning, I noticed the ewes' bedding had become moist and therefore, more hay should be put down for their health and comfort. I brought the wheelbarrow, almost overfull with hay, into their enclosure, discomfiting our guard dogs somewhat, and causing the ewes to run about in a clump. I tipped the wheelbarrow and proceeded to demolish any lumps to prevent problems for the sheep. The wheelbarrow remained in place behind me and was an object of great interest to the ewes once they had calmed down. I heard the scratch of teeth on the metal and knew they were also chewing on the handles but thought it wouldn't be for long so it wasn't worth chasing them away. Then I heard a different sound, and turned around to see what caused it. Lo and behold, there is Biscotti,

Biscotti

our brown ewe with brown goggles outlined in white around her eyes , standing in the wheelbarrow. I chase her out and continue my work. Of course, she now thinks there must be something of great interest there, so in she pops again. I chase her out again. Finally, I clue in and let her find out there is nothing of interest inside the wheelbarrow on her own, and out she pops of her own accord.

Cocoa and friends

Working with critters is a constant surprise and source of amusement.

English muffins

My Assistent ably kneading the dough

before rising...

love my bench scraper!

after rising...

et voila!

I followed this recipe from the kitchn and am very pleased with the results. Next time I will let the starter and dough sit longer for better taste. I had time only today and was eager to try this out.

I had 2 muffins for supper along with my chicken broth which had been sitting simmering all afternoon. Yum!

Baked Cheese Toast

Oops, forgot to take pictures before devouring the cheesy goodness!

Preheated oven to 475 F and stuck in my Pampered Chef pan to heat up.

Grated some Balderson 2 year cheddar and mixed with Something Special antipasto. Mixed some more grated cheddar with mayo and home-made grainy mustard. Added some torn calabrese. Spread home-made white bread with mayo and placed that side down on silpat. Topped bread with antipasto/cheese, mayo cheese and some calabrese with cheddar slices on top. Placed on top of pan to melt, then tucked under broiler to brown up. Antipasto was the favourite but the others were yummy as well.

Silpat is a little big for pan - will use parchment paper next time.

one more taste of winter

The roads were icy and the wind was gusting the snow around so we cancelled an appointment and I then had time to make chili. Perfect for a blustery day!

2 blocks, ground beef
2 onions, chopped
3 stalks celery
1 green bell pepper
1/2 sweet potato
1 head garlic
2 x 500 g containers of precooked kidney beans
1 can tomato sauce
1/2 can tomato paste
2 tbsp chili powder
2 tsp kosher salt
1 tsp cumin
1 tsp coriander
1 tbsp oregano

Lambing!

Springtime in Manitoba!

Finally had a chance to grab some pics of cuteness.

This is the life!

What did you find?

How's your back now, Mama?

As we're lambing and enjoying the new life along with the frustrations that brings, here is a funny posted to Facebook:

(I can't find the attribution, so let me know if you have it and I'll post it!)

What a great way to start the day! Got the lambs and guard puppies fed and the newborns are all looking spry and mamas content. The claimed lambs were all sleeping in a row in our shelter when I went in and it was adorable. Came outside to find a spectacular sunrise reflected by the edges of a ragged cloud, shading from darker oranges to golds as the sun showed its face through the silhouette of a nearby volunteer tree. Meanwhile the wind soughed through the budding tree branches and flapped our tarp. Just had to sing the doxology and a couple verses of a favourite hymn, and had a supporting chorus of bleats and baas nearby and actually was able to keep a tune with my scratchy voice. ;o) (might have been critiques from the audience too - still haven't taken Sheepish 101)

Woohoo! Got my first newborn lamb to suck without assistance from my husband!

Made egg buns today since I had some milk going off. I think they turned out well though I obviously had some too close since they merged.

Stir fry fail!

DH cut up the veggies (onions, celery, broccoli including stems, bell pepper, carrots) and pork for a stir fry this afternoon and I cooked it, using my enamelled iron Dutch oven instead of our stainless steel wok.  Well, I mistimed my veggies.  Usually I brown the meat then remove it and add the onions, celery and pepper, which I did tonight but the pepper turned mushy.  I then added the carrots and broccoli stems and steamed them for too long since they ended up overcooked.  Then I added the pork back in along with the broccoli florets.  I have to remember to add the florets earlier and use the pepper later in my next stir fry.

Mustard

We bought bulk mustard seeds of three varieties last year, intending to make our own mustard.  Finally, I have taken the opportunity to make some.  I made both Dijon-style and a grainy mustard.  Here are the links to the recipes I modified:

America's Test Kitchen - Whole Grain Mustard

I think I pulsed the whole grain mustard a little more than I would like to do next time, but here's a pic of how it turned out:

It also made WAY more than I immediately need, so I'll halve it
next time I make it.

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup white wine vinegar
~1 tablespoonful white wine

Soaked at room temperature for couple of days, then blended
in food processor with 1 teaspoonful of brown sugar.

before processing

after processing

Look how much this made!

David Lebovitz - Homemade Mustard

• 1/3 cup (55g) mustard seeds
• 1/3 cup (80ml) white wine vinegar
• 1/3 cup (80ml) dry white wine (or water)
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• big pinch of cayenne
• 2-4 tablespoons warm water, if necessary 
• (1 teaspoon ground turmeric) - didn't have in my pantry so not used

Soaked seeds for couple of days, as above with grainy mustard.  Then blended and I definitely needed the water to make the mustard smooth.

Both recipes are best used in 1 month.  I plan to make some potato salad right away, so that will make a good start!

Potluck!

I made baked beans in my slow cooker and doubled this recipe:

1 lb navy beans (I used pinto)
4 oz salt pork 1/4" dice (I used 1 link farmer's sausage cut lengthwise into quarters then cut small)
1 med onion 1/2" dice (didn't worry about precision)
1 tsp minced garlic (I just crushed several cloves)
4 to 5 cups water ( with slow cooker use larger amount if doing overnight or it is too dry)
2 Tbsp molasses (not blackstrap)
2 Tbsp maple syrup
3 Tbsp Heinz chili sauce or ketchup (used chili sauce)
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
ground pepper to taste
1 tsp kosher salt - more to taste
1 Tbsp apple cider vinegar

I just put it all in the slow cooker overnight (except salt and vinegar, that's for finishing). I added some bacon crumbles in the morning and some water to moisten it.

If you want to do it in the oven these are the directions:

Soak beans in water overnight -- discard "floaters" & drain.
Heat over 350 F.
Heat 5 qt Dutch oven over medium heat.  Add pork; cook until crisp & golden (~10 minutes).  Add onion & garlic; cook until soft (~5 minutes). 
Add 4 cups water, molasses, maple syrup, Heinz, mustard, Worcestershire sauce and pepper; increase heat to high to bring to boil. 
Add beans & boil.  Cover pot & trfer to oven.
After 10 minutes, decrease heat to 300 F.
After 1 hour, add water to keep beans barely covered.  Check every hour.
REady when soft yet retain shape (2 to 3.5 hours depending on bean)
Add vinegar, salt and pepper and stir gently.
Let sit 20 minutes before serving.

I had very few leftovers!  I count that a success.