Celebration Meal

Recipe time!

 I altered this recipe for the Cod.  Mahi and Cod are both light flaky fish, so this worked out well.  I left out the buttermilk in the topping and used white wine rather than white wine vinegar.  It was delicious, but I would add more jalapeno next time - it was zesty, but not spicy!

 This is the recipe (altered slightly, again) for the Gingered Shrimp.  I used Edamame instead of snow peas and quinoa instead of cous cous.  Edamame were truer to season and fresher at our grocer, not to mention absolutely delish!  This was my favorite dish of the evening.  I didn't eat the prawns.  But the quinoa (that I cooked in mushroom broth) and mixed with the edamame and onions? WOW.  I'll be doing it as a side again soon!

 The recipe for the pear salad was not the one I have used in the past and I was a little disappointed with it, but no one else seemed to care.  Next time I'll toast the pine pine nuts with a bit of curry powder, and add a bit more mustard to the dressing.  The only thing I changed with this one was leaving the cheese on the side for the others to add for themselves (so I could still eat it)!

 Feast waiting for eaters!

We didn't get photos of the chickpea patties being made or the cucumber salsa, but here are the recipes for both of them.  I used hemp oil rather than olive in the salsa but it wasn't spicy at all, so more peppers next time.  In the patties we used Coconut aminos instead of soy, and potato chips (organic and baked - no extra oils) instead of panko.
We were all so tired that we actually didn't play a game, we watched the battle rounds for The Voice instead.  One of C's roommates had been working all day at the hospital and hadn't had time to cook  dinner, so C whisked away some of the leftovers to her (love that my girl thought to do that - such a sweet heart).
We said goodbye to C at 8, after a rousing conversation about contradictory scientific evidences out there (too heavy a subject with a full belly, a glass of wine, & heavy eyelids), and hugs & kisses & declarations of love & promises of another day soon to be together.

(bottom 5 photographs courtesy of C picking up my camera and snapping away!  Love it when someone does that!)

Blended

As the weather continues to plunge lower than Christina Aguilera's necklines, soup is sounding more and more appealing!  Last night I made Faux mashed potatoes to go with J's steak.  He liked them, but I think he'll be happier having them added to a soup to give it a nice thick consistency and I'll be happier because they are gf & vegan which means I can keep to my way of eating too!  So today's dinner menu will be my take on Dahl (lentil stew) and GF Chive and Rosemary muffins (THIS is my favorite recipe, but I sub out the egg for flax gel.)

Deeapaulitan's Dahl-esque Fusion
1 tsp. hemp oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
3 carrots, grated
2 1/2 c. cherry tomatoes
4 c. veggie stock
2 1/2 c. prepared mashed cauliflower
1/2 c. coconut aminos
1 quart coconut water
1 tsp. cumin
1/2 tsp. red pepper flakes (more, if you are like me and like it spicy - you can add later too)
1/2 tsp smoked paprika
1 Tblsp. fine chopped fresh ginger
1 tsp. coriander
1 tsp. turmeric
1/4 tsp. cinnamon
2 c. red lentils
Large handfull of cilantro, rinsed and roughly chopped
1-2 c. coconut milk
Salt and pepper to taste

Sweat the onion, pepper, and garlic in the oil in a stock pot until onion begins to become translucent - stir often to prevent burning / sticking.
Add all other ingredients except lentils, cilantro, & coconut milk.  Stir until blended. Let come to boil & reduce to simmer for  30 minutes or until tomatoes are loosened from their skins.
Set a large strainer over a deep bowl and carefully scoop the soup into the strainer, letting the bowl catch the liquid broth.
Add what is left in the strainer to a blender or food processor with a mincing blade.  There should be enough moisture remaining in the contents to not have to add the broth back in and just puree' the pieces, but add some if needed.

Return puree' and broth to stock pot.  10-15 minutes before dinner is to be served, rinse lentils and add to soup.  Bring soup to boil then reduce heat to med-high, cover and let cook until lentils soften (about 10 minutes), stirring occasionally to keep from sticking.

When ready to serve, you can garnish it with a drizzle of coconut milk and a sprinkling of cilantro.
I find there is enough saltiness in the stock and aminos to not need more, but everyones' tastes are different.

C and 2 of her new roommates, Steph & Larissa, swung by after their hike today and joined us for dinner and a rousing game of Balderdash.  They girls offered to bring bread, so I didn't make the muffins.  It worked out, but I think I'll make a batch of them tomorrow for dinner because something bread-ish sounds good to me and I can't do the regular version.

Hope everyone stayed warm and enjoyed their Mondays!!

Vegan Thai Rice Bowl

It was so cold yesterday.  A friend and I had lunch at Co-Op and both had soup for the first time this season.  I was dreaming about steamy saunas and engulfing fur wraps the entire time I was grocery shopping; exiting the car each time after just barely having thawed was almost enough to make me go home and do it all another day.  As soon as I got home I turned on the heat and decided it was time to cook up some comforting, hot deliciousness for dinner.  I decided on a rice bowl served smokin'.  Stick to your ribs comfort, but healthy!

Here's what I threw together:

2c. cooked brown rice, cooled. (very important that rice is completely cool!)
3 cloves garlic
3 Tblsp. Chili Oil
1 Tblsp. Sesame Oil
12 oz. Veggie Stock
2 tsp. Coconut Aminos
1 red pepper, diced
3-4 scallions, chopped
1 carrot, grated
3/4c. mushrooms, chopped
Handful of cilantro, roughly chopped
15 large basil leaves, roughly chopped
Salt and pepper to taste
(I topped J's with an egg fried sunnyside up, so when he cut into it the yoke 'melted' over the rice)

In a large skillet heat oils over med. and add the garlic. Stir until browned lightly then add Aminos, stock, red pepper and lower heat slightly.  Add rice, carrot, scallion, mushrooms, cilantro and basil.
Let it cook down (evaporate the stock a bit) until it resembles risotto consistency (about 8-12 min). Run your spatula under it once in awhile to  make sure it isn't sticking.  Turn heat to low and cover for 5 more min.   It's ready to eat - add salt or pepper to your liking!!

(For Egg Topper):  In a separate skillet, warm a bit of coconut oil over med low heat.  When melted make sure pan is coated and then crack egg into center. The oil should not be deeper then the white. Carefully spoon the oil over just the white.  When it is all opaque, it's done!  Carefully use your spatula and set it on top of the rice and serve immediately!

Enjoy!

Poppin'

It's getting chilly!  I'm not much of a popcorn fan in the summertime, but when autumn begins I want to munch on this spicey version.

   Spiced Popcorn

2 Tblsp.  Coconut Oil

1/4 c. Unpopped Popcorn 

(should make 6 c. popped)

2 Tblsp. Curry Powder

1 Tblsp. Cumin

2 1/2 tsp. Garlic Salt

1 1/4 tsp. Cayenne

1 tsp. Ground Cardamom

1/2 tsp. Cinnamon

Salt to taste

Pop 1/2 the corn in 1 Tblsp. oil, then pop remainder in 2nd Tblsp.

Mix together spices (except salt to taste) in separate, small bowl.

As corn comes out of popper sprinkle 1/2 the spice on first batch and remaining spice on 2nd batch. 

Taste and add salt if needed.  

My friends like a bit of sugar added instead of salt, but I'm a sugar-free girl!

Side note:

My father-in-law taught me when I was first married to roll down the edges of a grocery sized brown paper bag and put the popcorn in it to toss it.  It works marvelously!  

J usually shakes the bag while I add the spices.  

I need to find a Hot Toddy that isn't sweetened to sip while I munch!  Any suggestions

My White Chili

Assume the ingredients are organic, or local, and fresh!

I don't know anyone who make this the way I do, so I thought I'd share it with you.  I'm loving being home and cooking for my crew again.  It fills me with smiles.  I'll post photos later.

• 1/2 cup water, divided
• 2 tablespoons chopped garlic
• 1 teaspoon smoked paprika
• 2 cups Greek yogurt
• 1 tablespoon chopped fresh parsley
• pepper to taste
• 2 tablespoons arrowroot

Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the Yogurt, parsley, and pepper. Mix the arrowroot with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes. 

• 1 tablespoon sunflower / canola oil
• 2 shallots, roughly chopped
• 3 Large cloves garlic, crushed
• 1/2 c. diced jalapeno peppers
• 1/2 c. chopped green chili peppers (any kind - I used Serrano)
• 3 c. diced green tomatoes, with juices
• Juice of 2 limes
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon ground cayenne pepper
•  30 oz. low sodium, low fat chicken broth (can sub veggie broth)
• 3 cups chopped, cooked chicken breasts (can be left out)
• 3 (15 ounce) cans white beans
• 1 cup chopped cilantro
• 1 cup shredded Jack cheese (optional)

1. Heat the oil in a large pot over medium-low heat. Slowly cook and stir the shallot until tender. Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans and white sauce (from above). Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Stir in cilantro. Slowly stir in the cheese until melted. Serve warm. 

Cornbread or tortilla chips for a side and dinner is served! 

 

Putting Aside

Photos are in reverse... Sorry!  We don't have a long growing season in Montana.  Needless to say we had more green tomatoes than red so Green salsa was definitely in order!

 Into the jars.

 Sauced.

 Chop-chop - after roasting which I didn't get a photo of...

 A portion of the harvest.

 I got busy in the kitchen ... Greek yogurt banana muffins (eggless!)

 Fairlight's Lasagna. 

And Minda made Asian glass noodle salad with eggrolls and bbq'd pork with hot mustard!

Provision and Wellbeing

Since we moved we have been table-less.  Our table, that I loved, was ruined in our original move to Bozeman and we have been borrowing tables ever since.  For a few weeks we were sitting at the hearth or with our plates on our laps or having indoor picnics on blankets on the floor.  I'd been looking on Craigslist, but with the beginning of 2 businesses (J's and mine), 'free' was our price limit.  We do a lot of hosting, so we really need someplace to sit and eat.  Just when I was about to break down and buy something, anything, Tony & Ava called to ask if we'd like a picnic table for our little yard.  *SQUEE*!!  Yes, but we'd like it for our dining room even more!

Eventually we will sand it and paint it, but for now Minda put a yardage of fabric on it and we are enjoying having a place to gather for meals.

On top of that, this week Cassia and I began our Annual Green Smoothie Challenge.  I do it longer than 30 days (all summer is what I aim for) because I love it so much!  I'm so excited to be back at it!  I can't do it in the winter when there are mountains of snow but as soon as the days grew warm (for more than 3 in a row) my body said, "Now!"  The challenge is easy.  And, though I know they look unappetizing, they are delicious!  Great way to get kids to eat their veggies too! Here is a link to Sara's blog post on it (rather than me try to rewrite it all).

Let me know if you decide to do the challenge this year!  You won't regret it if you do! 

Man child

Tofer's first apartment. He is just blocks away, but learning to fly. My heart is happy for him.

The Keeping Days

We are still well ensconced in the icy blanket of winter. I've found myself wanting excuses to not venture out. I remember days like this from my childhood when everyone seemed content to settle for the day around the fire or gather in the kitchen to bake bread and set some hearty soup to simmer on the stovetop. Grandma called them "keeping days". I asked her once what she meant by that. She said they were the days you wanted to "keep indoors", "keep the fire glowing", "keep yourself busy", "keep the door closed"... and they were usually the days you wanted to "keep in your heart" for years to come. Though I haven't felt up to snuff this week, knowing the unknown is about to feel as encroaching as the winter has lately has caused me to turn these last few days in our home to "keeping days".

We spent an afternoon watching these little Pine Gross Beaks in the pines outside of C's bedroom window. Flocks of them flitted about eating the seeds from the pinecones and chirruping happily.

A friend, who is an artist, has taken to encouraging M. (in big and small ways) in her art. Buying her supplies, books, giving her tips and pointers and making her canvas boards so that she doesn't have an excuse to not play, experiement and grow in her abilities. The scent of turpinoid wafts up the stairs, and I don't hear from her for hours it seems.

With J. home so regularly now we have been having scads of dinners together! It's been wonderful to listen to all the laughing chatter though the 'mmm's over their mouthfuls of food.

And through it all, we pack. A little more each day. The stacks grow taller. Wider. Deeper. The moving day draws closer. May each day offer up a moment to "keep" in hearts for the uncharted days ahead.

Behind Closed Doors

Because many of you have asked (and because I am feeling the need to evaluate and reconnect) I'm going to give you a "tour" of my pantry. I am far from where I wish to be, but I love to cook as naturally and as simply as possible using ingredients that I keep on hand all the time. Let's go!
Fats & oils: I have a few criteria for this shelf - 1) Used since ancient times (1000's of years) in traditional dishes & cooking methods, 2) Organic -because steroids or pesticides are stored in fat, 3) as little processing as possible because the enzymes in fat are important to it's breakdown in your body are killed in processing. That being said, here are the ones I buy:

* Cold, first press olive oil. If it is unrefined it will be cloudy, and in a dark bottle to keep the light from starting a chain reaction that will destroy the fatty acids, vitamin E and anti-oxidants.

* Unprocessed, organic, virgin coconut oil. It's gotten a bad wrap. It is an excellent butter substitute (use 25% less than what is called for with butter when substituting).
* All vegetable shortning. I try to rarely use shortning.
* Sesame Oil. Plain - not toasted.
* Pistachio Oil. Deep green color and unprocessed - I use this sparingly, as a finisher and only in no-heat dishes. It is expensive, but wonderful.
Of course Butter is an oil too, and I do use it, but it is not in my pantry. Again - organic, no salt, unpasteurized (and local if possible).

Onto sweetners. Again, I buy organic, unrefined or processed, and as old as the hills in cultural cooking!

*Raw or Strained Wild Gathered Honey. Raw will still be in the honeycomb (which you can chew)I buy local, but because honey is one of those foods produced from natural extraction, it reflects the host it came from. So though I buy the local clover honey, I also buy alfalfa & lavender & sage honey from Washington State, eucalyptus honey from Australia.
*Raw Blue Agave Nectar. 100% pure, with a rich, dark amber color. This is almost like honey with a lighter viscosity &, in this form, milder than honey.
*Organic, Unsulfered, Black Strap Molasses. My grampa turned me onto this. He used to feed this to our pigs as part of his slop to keep him healthy and his meat sweet. He also would mix our cows milk with a very small amount to "sweeten the pot" he said. Though it has many health benefits, I buy it simply because I LOVE the flavor over any other kind of molasses.
*Organic Muscovado. Unrefined, brown cane sugar. Has a stronger appearance and flavor than brown sugar.
* Raw Organic Turbinado. Looks like "sugar in the raw", but is not heat refined. It is crushed from freshly harvested Cane, and then spun at extremely high speeds to remove excess liquid, thus crystallizing the sugar. It is a darker brown than s-i-t-r.
2 things I am looking for, but have not found so I can try them are - pomegranate molasses & date sugar. I hope to make them a part of my pantry too.

I also have Vermont Pure Maple syrup... But I have yet to use it.


Now for grains, nuts and seeds. Which I adore. So many flavors and textures and colors and scents. This is my favorite shelf in the pantry. :o) Same criteria in choosing these.

*Oats. Raw, unrolled, organic, and local. I don't like oatmeal, but I do love oats in many baked goods and in my raw granola bars.
* Oat Berries or groats. Simply the whole, hulled grain that hasn't been cut, heated or rolled.
*Quinoa. (said KEEN-wah, or KIN-wah). This is one of the grains I can't be without. I love it in so many things. Though I buy this in bulk, & organic I do buy it pre-rinsed. Which just simply means that it has been soaked to remove the hulls & then allowed to dry. If you don't get it this way, you will have to do the soaking & rinsing.
*White & Brown Rice. Nuff said. I know long grain, wild rice is good for you, but I can't stand it.
*Garbanzos/Chick Peas. Hummus, hummus, hummus - yummus, yummus, yummus! I do use these little gems in other dishes, but I think God created them for hummus!
*Variety of Beans. Red, pinto, navy, great northern, kidney. Like the things above, I buy these bulk and air dried.
*Lentils. Brown, red & yellow. So great for so many dishes.
*Bulgur Wheat. I am a total Tabouleh freak. I also use it as a rice or cous cous substitute and as a hot cereal.
*Flax - whole and crushed. We eat this raw and use it in baking. It's an amazing little seed. You can totally due away with eggs and never lose moistness (sub = a tablespoon of flax to 3 tblsp of water per egg), but we sprinkle it on salads, add a cup to fresh baked breads or pastries, and boil it with water until it becomes goo & mix it with honey and lemon and use it for a sore throat soother!

*Farina - like Malt-o-meal. I use it in muffins, as a cereal, and on biscuit dough for texture.

*Raw, shelled Sunflower Seeds. You can find me at odd hours of the day, standing at the pantry door with the jar of Sunflower Seeds in hand, eating them by the handful. We put them in salads too, but they are mainly a snack!
*Raw, shelled almonds. Again - salads, snacks, toasted, almond milk... you name it.
*Hazelnuts. I am blessed to have a mom who grows these and a daughter who loves to crack them. :o) We have a steady supply of organic, raw, yummy hazelnuts (filberts) year round.
*Sesame Seeds. For my Korean, Thai, and Mediterranean dishes that I love so dearly.
*Popcorn! Yellow, organic - by the half gallons for the air popper!
~Some I would love to try, but have been unable to find - Hemp Seed, Amaranth, Teff, & Farro.
Pastas: Here I try to keep to whole wheat, but my family doesn't care for the texture often times, so I do go with spelt occasionally. Bulk, organic, and LOTS!

*Soba.
*Cous Cous.
*Orozo.
*Penne.
*Manicotti.
*Vermicelli
*Fetucini
*Lasagna
I also buy fresh, pillow, stuffed pastas for the freezer: Tortellini, ravioli, & pierogis.

Staples:

* Wheat Germ (local, organic),

*Whole Wheat flour(local),

*White unbleached flour(local),

*yellow corn meal,

*uniodized salt,

*Turkish Pink Salt.

Misc.:

*Shredded Coconut
*Dried Cranberries
*New Potatoes
*Red onions, Yellow Onions
*Garlic
*Granola
*Dried Porcini mushrooms
*Triscuts
*Multi Grain Chips
*Adagio Organic Peppermint Tea

(there are many different kinds of tea in our repertoire, but they rotate and are seldom the same from month to month other than the peppermint, green, sleepy time and earl gray - favorites by far!) Currently we also have 2 kinds of Rooibus (citrus and raspberry), Huckleberry Green, & a White Peony.

*Mulling Spices

*Polenta
*Dark Roast Coffee (I love Ibis' Aztec Dark!)

Canned :

*Tomato Sauce
*Crushed Tomatoes
*Green, black, & Kalamata Olives
*Albacore
*Sun dried Tomatoes
*Vegetable Broth
*Mushroom Broth
*7 yr. aged Balsamic Vinegar
*Oak Barrel Red Wine Vinegar
*Rice Vinegar
*Sauerkraut
*Garlic baby dills
*Green Curry Paste
*Yellow Curry Paste
*Red Curry Paste

When we were in Washington I had a garden and I dearly miss it. I grew herbs, and lettuces, and salsa ingredients. We had fresh cucumbers, carrots, green beans and peas - not to mention the flowers! Here I must buy all of that as there is such a short growing season and deer, rabbits, and other vegetarians in abundance - and I just can't afford to. So I use dried herbs, and we buy salsa instead of buying ingredients to make the good stuff, and I live with Romaine instead of mescluns, and bibs, and butterheads... I honestly like pulling weeds, tilling soil, and watering.

My next project is to try to make everything pretty. I use almost all recycled jars and containers, so nothing is uniform. Still, cover them with fun paper or make labels and they suddenly seem to be family! :o) I also want to paint the shelves and inside walls. I'll keep you posted. :o)

You don't see the bottom of the pantry where the potatoes, onions, etc. are kept. I forgot to photgraph it, I'll try to get a photo up soon.

Christmas Q's

Heather asked us to do this. It's one I think I've done before, but what the hey!
1. Wrapping paper or gift bags? Wrapping Paper! I used to wrap professionally in the pre-J days! I love to make smooth creases and tie the packages up with ribbons. Wrapping is theraputic.
2. Real tree or Artificial? Artificial ~ Allergies prevent me from walking into my back yard and cutting one down to bring into the house - how sad is that?
3. When do you put up the tree? Since Tof has gotten old enough to help - ASAP after Thanksgiving.
4. When do you take the tree down? The day before school starts again.
5. Do you like eggnog? not even the scent!
6. Favorite gift received as a child? I got a pet radio. They were these transistor radios inside the body of a stuffed animal. I would fall asleep curled up with Hepsaba singing to me. She was a mouse with a mob cap and aproned dress. :o) I had her until I got married!
8. Easiest person to buy for? Tof this year.
9. Do You have a nativity scene? 4! One in the window, One under the tree for kids to play with, one all in one piece that sits on the Organ, & one in an ornament on the tree.
10. Mail or email Christmas cards? Mail definately! I am a tactile person!
11. Worst Christmas gift you ever received? 5 disc CD changer. J wanted it, I got it -- from him.
12. Favorite Christmas Movie? As a child - A Charlie Brown Christmas. As an Adult - too many! It's a Wonderful Life, The Nativity Story, Annie, Elf, Miralcle on 34th, Prancer, Charlie Brown, Rudolph claymation, ...
13. When do you start shopping for Christmas? all year long!
14. Have you ever recycled a Christmas present? Not as a gift. I have taken things to Goodwill for others to buy.
15. Favorite thing to eat at Christmas? Christmas Breakfast Casserole (tradition post coming about this soon!)
16. Lights on the tree? Yes - all White and tiny.
17. Favorite Christmas song? Pretty much all of them. I'm waiting for one of my guys to write my all time favorite, though.
18. Travel for Christmas or stay home? Stay home - so sad. We always have Christmas eve service to do, & then there are the 3 treacherous mountain passes, not to mention the Storm warnings in effect for Wasington State this week.
19. Can you name all of Santa's reindeer? Thank You Mr. Burl Ives - yes I do!
20. Angel on the tree top or a star? Angel - we've had her since we were married! (thanks to my Mommy)
21. Open the presents Christmas Eve or morning? Morning! We get up, start a fire, put on Christmas music, get the coffee goin', pop the casserole in the oven, and call the kids upstairs!
22. Hardest thing about this time of the year? I think, for me, it is the sadness I feel for those who don't believe Jesus came.
23. Favorite ornament theme or color? White and Red (big surprise there!) or Aqua and Silver.
24. Favorite Christmas dinner? Ham with the carrots and potatoe wedges cooked in with it, potatoe rolls, Garlic Dills, olives to make frog fingers with and Sparkling Cider.
25. What do you want for Christmas this year? Everything I really want is too expensive and pie-in-the-sky-ish. I'm so loved by my family, that is really all I could ask for. I enjoy watching them open what I have pondered and considered and chosen more than receiving -Honest! I'm not a great receiver.

Times of Tradition - #2

I'm a week behind on our tradition posts. Life is just a little busy around here! Sorry if you were waiting for it and thanks for the kick in the behind S, S, & S! I'm going to put up this week's and last week's so I'm back on track! Don't forget to pop over to Heather's and see the Whittaker's traditions!

Tradition#2:

This is a newer tradition for the Paul family, but it is one we really sink our teeth into! The cookie exchange!

Guess what cookie I made 6 dozen of this year? Heather's winner! (click the photo to find out what I mean) A friend invites several ladies to the exchange. We each bake 6 dozen. When we exchange, each of us ends up with a variety of 6 dozen others to take home.

I love this not just for the practicality of it, but for the Relational aspect. It's always a time for catching up. Many of us don't see each other often throughout the year, so this is our chance to find out what has been going on since we last saw one another. We leave our kids with the husbands, and we laugh, & eat & chatter! So much fun! & Yummy!

My waistline is thankful it only rolls around once a year!

What's your favorite?

Saturday, before the Sunday waves of nausia hit, I got started on the Thanksgiving day prep!! Of course I had to start with my favorite part - Pecan Pie (made with hazelnuts because I'm alergic to pecans)!!!! Filberts (aka Hazelnuts) shelled and hulled by Minda (8-10 cups of them thanks to Brian Jacques and crew on CD keeping her preoccupied!)

Eggs from back on the farm ~ Wilson's was a yearly field trip when the chitlins were a bit more on the wee side of life. Vegie fed, free range, no antibiotics, no steroids - totally organic, and sometimes wild gathered as they have no hen houses - only layer boxes! Golden treasures in every one.

A wedding gift to my grandmother (circa 1930), used also by my mother, given to me and will be passed on to my girls when they grow up, get married and get to create their first Thanksgiving dinners for their families.

Almost ready for the Thankgiving table! I have found that baking at 5800 ft. is a hurry up and wait exercise. I kept adding 10 minutes, and then adding 10 more... 45 extra minutes in order to get the filling set!! That's ok, though - I know how it tastes and it will be worth every tick of the clock!

This is how our evening ended! We also snuck away to dinner with friends at a local restaraunt. I had the yummiest spinach chevre stuffed portabello on a bed of polenta with local baby carrots and steamed green beans to just the right crunchiness!

What a great day!

Have any of you begun baking for the holidays? What is your favorite part of Thanksgiving?

Always Better When We're Together!!!!!

Warning: Tons of photos ahead!

Scenes from our ongoing Vacation ~ I always try to make things we wouldn't normally have, when we are on holiday.
Our first day of week #2 we went for a hike in Paradise Valley.
Pine Falls
Our very own butterfly whisperer.
The Crew

Ummmm...ya... OK... Moving on...
Glorious. These mountains still make us stand in awe...
Tof & I made a fire pit and have been taking advantage of it!
Even Cricket gets excited when we head out for "Shmores" ~ she has to be in on the food-action!
Playin' games. Mexican Train-y-O!

My Daddy took Tof to Wheat Montana on their trip back to the Creative Woodworking weekend, so this was sorta nostalgic for him. This was the girls' first trip... and ... um... we won't mention what # this was for J...
We traveled to some Ghost towns nearby. This was a flour mill in Pony during the Gold Rush.
Virginia City was the next stop. We had a little lunch and enjoyed our walk back through time.
Boardwalks! Aren't they fun?
Nifty little shops. No, the coffee wasn't really 10 cents.

In Nevada City there is a Music Hall. You can hear wurlitzers and pipe organs or watch little movies for 5 - 25 cents.

Back home to more s'mores! ! !
OH YA!
Yesterday we stuck close to home. I did some laundry. J and I went to get creamer for our coffee. Tofer has been recording tracks. The girls read and knitted. (Minda finished her scarf, Mom!) We decided to attend Saturday Night Service at Journey Church with Don & Jen. Afterwards we went to their place for ice cream, coffee, and Star Trek. Today is more laundry and a trip to the grocery to pick up chocolate for our fireside time tonight.

What an amazingly blessed time this has been. J goes back to work Wed. Cassia is back to work Tues. We'll begin school again on Wed. All with refreshed souls!