This cake has all the wonderful flavors of fall — cinnamon, pumpkin, walnuts — and is make with honey instead of refined sugar. Top it with a light whipped cream, or Lick-the-Bowl-Good-Cream Cheese Frosting.Pin It
Category: Hallee’s Galley
When reading the first four ingredients to this mix, if an old song that goes, “Parsley, sage, rosemary, and thyme” doesn’t get stuck in your head, then you probably think I am REALLY old.Pin It
Montreal steak seasoning is a true North American invention that combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on red meats like steaks as well as on sides like baked potatoes.Pin It
My boys love gathering acorns on the walk to school. They both have acorns in almost every pocket of their backpacks, and there is no telling how many they’ve buried in our yard, hoping to grow a tree.
So, when I saw this snack, I couldn’t help but get the supplies needed to make it!Pin It
In Greek, the word bobota can mean anything from cornmeal to any bread or polenta-type dish made with cornmeal. In Greek history, during times of hardship, cornmeal recipes were very popular, and bobota is considered by many to be a “peasant” dish. This recipe gets a delightful shot of flavor from fresh orange juice and produces a dense, crumbly cornbread.Pin It
Bread and butter pickles are an absolute favorite of mine. They’re kind of a savory/sweet combination that only a pickle can achieve. This recipe is straight from the Ball Book of Home Preserving. I consider Ball the the foremost expert on all things preserving and will almost always refer to them to answer any questions pertaining to preserving.Pin It
So, last Monday, half of my tree fell. The ground was just saturated with rain and there must be something attacking it, because half of it just fell over. Right onto a friend’s car. Some of the apples were close to being ready. Some were moderately ready. And some were good pectin making apples.
I have really been trying to feed my family better. We’ve recently switched to mainly organic foods, when we can afford them. My question comes in an upcoming trip to visit family. We’ll be there around 3 nights and they don’t really eat the way we do. When you travel, how do you eat? Do you just eat what the host fixes, regardless of what’s in it? Do you take food and possibly offend the host? I’m stuck in the fact that I really don’t want to mess up our newly established eating habits, but I also don’t want to offend anybody either. Signed, Traveling Mama
You get to see my weedy garden in this garden update. I have spent hours in the garden since returning from vacation. This is what it looked like when we got home:
So, while it may seem like I need to weed, be impressed with what I accomplished (HA!).