Archive for July 2009
I had to make a quick stop at Orchard Nutrition yesterday.
One day the urge overtook me.
square one so I use my 10″ round one.
The book and the letter from the court came in the same week.
If you want to eat at the ranch, you have to help
with the work….
repairing a disk:
or shucking corn on the cob for dinner.
The proper way to Shuck Corn:
A Recipe: Corn on the Cob in Tin Foil on the Grill:
Take the husks off and clean off the silks. Using a piece of foil larger than the ear of corn, place the corn in the middle of the foil. Rub butter all over the corn and sprinkle salt and any other seasoning you like. Wrap the foil around the corn and place it on the grill. Roll the ears occasionally to make sure the corn cooks evenly.
After about 10 minutes, stick a fork through the foil to test . Kernels will be soft when the corn is done. Remove from the grill and cool for a bit. Take the foil off and enjoy !
Happy Summer Days !!
Lake City, a tiny town (229 approximate population) in Surprise Valley, hosted a grand 4th of July Parade. Half the town were spectators and the other half were parade participants.
Our family had two entries:
1. Mitch on his quad pulling a trailer loaded with a goose (plastic) and the “dog that can do no wrong”, Osa. (My son’s old hunting dog).
2. Hayley, alternately riding, leading, or abandoning, Spaghetti, the “most patient pony in the world.”
Preparation for the parade :
The quad, trailer and goose have been spruced up and loaded. Everyone takes a turn entertaining the pony so he won’t roll and mess up those perfect stars and that perky red bow.
Hey cowboy, that’s a mighty fine lookin’ horse !
Time to go. Hayley loads Spaghetti in the stock trailer.
Mitch checks his passengers before entering the line-up.
The Colors lead the way….
…..who are all these people ?
Mitch’s Papa keeping pace.
Hayley and Spaghetti happy now to be with the other riders !
And a reminder for all of us….we have much to be thankful for….especially to live in the U.S.A.!
Hope you all had a blessed 4th of July !
Usually I have plenty of help in the kitchen when I’m making food for small children. My sweet granddaughter likes to wear her Aunt Kassidy’s apron when we cook.
And after our work, we have time for a little recreation ! This is my grandson’s favorite part!
The ingredients are simple: water, unflavored gelatin, and frozen grape juice. (That’s the cookbook in the background..The Taming of the C.A.N.D.Y. Monster
(Continuously Advertised Nutritionally Deficient Yummies) by Vicki Lansky.
In this photo, the finger jello looks like brownies, but it is really a lovely dark purple color, and very sweet.
If my grandchildren, won’t eat the finger Jello, Max will !
“Healthy” Grape Finger Jello
1 (12 oz.) can frozen grape juice concentrate, thawed
3 envelopes unflavored gelatin
1 1/2 cups water
Soften gelatin in grape juice. Boil the water, add the juice/gelatin mixture and stir till gelatin dissolves. Remove from heat, pour into a lightly greased 9×13-inch pan, cool and then chill. Cut into squares when firm. Refrigerate in a covered container.
Variation: You can use frozen cranberry juice cocktail for grape juice.
Happy Healthy Infusions,
- Our current collection of cast iron cooking ware:
We started using cast iron while living on our ranch in Surprise Valley. It seemed to fit our life style…durable, ( can take abuse), multi-purpose ( easily goes from stove to oven), inexpensive, lasts a life time ( or two) and cooks evenly. We still use cast iron at the ranch, but after replacing 3 Teflon skillets at our Redding home, I decided to invest in more cast iron cookware. My husband is a great cook, and the iron skillet suits his style and temperament..meaning he doesn’t want to worry about the pan he’s cooking in, while he’s cooking. An added bonus is having wrist and arms weights every time we cook !
Last week, at our Rinehart Family Reunion, in Cedarville, California, our Cousin Bonnie demonstrated how to make an apple pie in a cast iron skillet. We had asked everyone to bring a six inch cast iron skillet to make a pie for two. Twenty adult “Cousins”, and several of the younger generation, participated in this class.
Preparation began with peeling the apples: two young Rinehart cousins happily peeled 40 apples rather efficiently and floated them in water with a little lemon juice. Later, the apples were cored and sliced.
Bonnie, an excellent cook, and practiced pie maker, discussed the importance of handling the dough as little as possible. This photo shows Bonnie forming the dough into a ball.
Just a little note, one time, when we were in our twenties, Bonnie got up and made three pies before daylight, so we could take them to the branding that day ! I watched with fascination…my Grandma could bake a great pie, but I’d never seen anyone do it so quickly ! I’ve been intimated about making pies for over 40 years now !
The results were stunning. The ooobh’s and aaahhh’s from delighted cousins identifying and admiring their finished handiwork filled the room. Everyone hurried through dinner so they could dig into their apple pie in a cast iron skillet !
A perfect recipe for the 4th of July weekend … Cousin Bonnie’s Cast Iron Skillet Apple Pie.
Happy celebrating & may all your infusions be as sweet as apple pie !
Cousin Bonnie’s Cast Iron Skillet Apple Pie
CRUST FOR 6″ PIE
1 cup regular flour
1/2 cup shortening, ( Crisco, not butter or oil) needs to be kept cool
1/2 teaspoon salt
Using a fork or pastry blender, gradually work the shortening into the flour until it resembles pea size clumps
3 tablespoons water…mix in carefully
Form in ball and cut in half
Roll 1 ball on floured board/counter in circle for bottom crust, it must extend over edge of the skillet.
2 good size cooking apples (Granny Smith or other favorite) peeled, cored, sliced
3/4 cup sugar
“Scant” cup flour (just under a cup)
Shake of cinnamon
Mix well, pour into the 6″ iron skillet, mounding apples in the middle
Roll top crust larger than the skillet
Remove excess dough
Press sides of bottom and top crusts together to seal in juices
Finish edge and top as desired…include vent holes
Brush crust with milk, using pastry brush
Sprinkle top with cinnamon sugar
Bake at 400 degrees for 1 hour, no matter what size