"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 21, 2015

First full day of spring

It has been a perfect day here today... 70 degrees and no wind... thought I would share our day.  We have been to lucky to live here!!!

My herb garden will be moved shortly.  Too much shade... This is not a bad thing... Just a change.

This is the first BBQ for 2015.. Smokin' some pork steaks... and the house is filled music...70 degrees and no wind.

AND my baby goats will start arriving soon!!!

Wednesday, March 18, 2015

St. Patrick's Day Leftovers

There is just two of us in this house... so a whole cabbage will last us a while.  Trying to use up some of the uncooked cabbage and have a tasty lunch treat.  Above I steamed about two cups of shredded cabbage and two tablespoons of finely chopped onions in the microwave, you can also do this on your stove top.  I heated it through until it has just beginning to softened, drain excess liquid.  Next add three pieces of thinly sliced pepper jack cheese (about 1/8 cup up to 1/4 cup) stir until melted.

I have a loaf of homemade sweet potato bread cut into thick slices and toasted.  Top with steamed cabbage and enjoy!

Ruben Sandwich
Okay, who doesn't know how to make a Ruben Sandwich?  Some assembly required.
Rye Bread - buttered on one side
Thousand Island Dressing - spread on the inside of bread
Corn Beef - thinly sliced and stacked on top of Thousand Island Dressing to your desired thickness
Sweet Bavarian Style Kraut (14 oz) very well drained.  This will make 3 sandwich with a thick layer.
2 to 3 sliced of thinly sliced swiss cheese top the Kraut
Top with second piece of bread and grill until heated through, cheese is melted and bread is toasted.

Tuesday, March 17, 2015

Potato, White Cheddar and Chive Scone

I have not made these yet, off to the store for the ingredients.  

Potato, White Cheddar and Chive Scone
H&F Bread Company
Recipe by Eddie Wright

1 small potato, peeled and diced
2 ⅛ cups bread flour
2 ⅛ cups cake flour
1 ½ tsp. sugar
1 ½ tsp. salt
2 ½ tbsp. baking powder
¼ tsp. white pepper
6 chives, finely chopped
6 oz. white cheddar cheese, diced
1 ½ sticks, plus 1 tbsp. unsalted butter, chilled and cubed
2 large eggs
1 ⅔ cups heavy cream


Preheat the oven to 375°F. Roast potatoes for 15 minutes, turning occasionally. Remove from oven and measure out 1 cup of the diced potatoes. Turn the oven temperature down to 350°F. Add the bread flour, cake flour, sugar, salt, baking powder, and white pepper to the bowl of a stand mixer. Using a paddle attachment, mix the ingredients on low speed until combined. Add the diced potatoes, chopped chives, and diced cheddar cheese to the flour mixture and mix on low speed until just combined. Add the cold butter and mix on medium speed until the butter is the consistency of small peas. In a separate bowl, add one egg and the heavy cream, and whisk to combine. Add ¾ of the egg and cream mixture to the flour mixture and mix on low speed until just combined. Add the remaining liquid and mix on low speed until just incorporated. Turn off the mixer. Shape the dough into a circle and cut into 14 equal wedges. Line a sheet pan with parchment paper and space the scone wedges evenly on the pan. In a small bowl, whisk the remaining egg. Brush the scones with egg wash. Bake at 350°F for 12 minutes.

>Click here for Chef Cathal Armstrong's Irish stew recipe