Wednesday, March 25, 2015
This weekend my husband and I finally tackled the chicken coop and run. We tore it all down. Well almost all of it. We still need to remove the small left part but that will be taken care of in the next few days. It looks awful out there but at least it's down. We'll be cleaning it up,planting grass and figuring out how to finish it all up. The top part of the garage needs work and we'll be putting in and taking out tiles but it's exciting to be working on it.
Heading over to Pinterest to search out some DIY garden renovations for some inspiration!
Monday, March 23, 2015
Hello,Monday! The weekends seem to go by so quickly now. We no more get our chores done and it's time to get ready for the new week once again. My husband and I were able to make a big dent in our Spring cleaning list so I can't complain to much. The weekends are going to be busy ones from here on out. We have a lot of plans for our garden and working on the yard in general. I need to work on our spare room and gather a huge load for donation. My need to make things as simple as possible is taking over..Simplify and down size is the name of the game these days.
Is anyone else Spring cleaning? I wish we were allowed to have garage sales but sadly it's not possible.
You know what IS possible? baking cornbread muffins whenever you want. Bake these up..you'll be glad you did!
Garlic Cheddar Cornbread Muffins
1 cup All-purpose Flour..or Whole Wheat
1 cup Cornmeal
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Garlic Powder
1/2 tsp. Salt
1 tsp. Dried Herb blend..Italian,Herbs de Provence
1-1/4 cups Shredded Cheddar Cheese,divided
1/4 cup Sugar..or less if you want a less sweet muffin
2 Eggs,lightly beaten
1 cup Buttermilk
1/4 cup Melted Butter or vegetable oil
Preheat oven to 425/220. Grease a 12 cup muffin pan with nonstick spray;set aside.
In a large bowl,whisk together the flour,cornmeal,baking powder,baking soda,garlic powder,salt and dried herbs. Add 1 cup of cheese,tossing to combine.
In a medium bowl,whisk together the sugar,eggs,buttermilk and melted butter. Pour the wet ingredients into the dry and mix just until combined. Divide batter evenly among prepared muffin cups. Sprinkle remaining cheese over the tops of the batter.
Bake 11-13 minutes or until toothpick inserted comes out clean. Cool for one minute before removing to wire rack.
Yield: 12 Cornbread Muffins
Source: Alida's Kitchen
Friday, March 20, 2015
I don't know how you feel about this week but for me, it was a long one. Next week is looking the same as this one so to celebrate all of us surviving it, I baked a bundt cake!
Every time I bake a cake I realize why I will never ever ever..ever become a cake baker and decorator on any sort of professional level. I don't enjoy it. Love eating cake but not baking one..Which is why I stick with bundt cakes more than anything. They don't always require crazy amounts of sickingly sweet frosting and usually they need nothing more than a light dusting of powdered sugar or a very light glaze. I can handle that. I bow down to you magical cake bakers and decorators. You are amazing!
I love the chocolate and almond combination when it comes to sweets and then bundt cake is delicious. It's moist with a wonderful hint of almond that comes from both the cake and the frosting..and speaking of frosting. I didn't have enough. I wanted it to drizzle down the side but it wasn't happening so I worked with what I had and made the best of it.
I hope everyone has a wonderful weekend! Mine will be spent getting more seeds planted,working on taking down the chicken coop,grocery shopping and hopefully some bread baking at some point!
Chocolate Almond Bundt Cake
3/4 cup ( 170 grams) Unsalted Butter,softened
1-2/3 cup Sugar
3/4 cup Sour Cream or Plain Yogurt..I used low fat
1 tsp. Vanilla
1 tsp. Almond Extract
2 cups All-purpose Flour
2/3 cup Cocoa Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Buttermilk
Preheat oven to 350/180. Grease one 10 inch fluted bundt pan with nonstick spray and set aside.
In a large mixing bowl,cream butter and sugar until creamy. Add in eggs,one at a time,beating well after each addition. Add sour cream and extracts; mix well.
Combine dry ingredients and add to the creamed mixtures alternately with buttermilk,beating well after each addition. Pour into prepared pan and smooth the top.
Bake 50-55 minutes or until toothpick inserted comes out clean.** Mine was done at the 45 minute mark so you might want test yours around that time** Cool in pan for 10 minutes before turning it out onto a wire rack to cool completely.
5 TBS (70grams) Unsalted Butter,softened
2-1/2 cups Powdered Sugar
1 tsp. Vanilla
1/2 tsp. Almond Extract
3-4 TBS Milk
In a small bowl,cream together powdered sugar and extracts. Add in enough milk until frosting achieves desired spreading consistency. Sprinkle with flaked almonds.
Yield: 1-10 inch bundt cake
Source: Taste of Home
Wednesday, March 18, 2015
The last few days have been in the 60's so I took advantage of it by getting some things done in the back yard. It always looks rough at this stage but soon it's going to be bursting with flowers,a huge blooming butterfly bush,vegetables and tons of bees and butterflies. I can't wait!
I planted 4 rhubarb plants last year and didn't harvest any of it. I read that you shouldn't harvest anything the first year so that the plant can become more established. Well all bets are off this time around. All 4 plants came up again so I will be sneaking a few stalks off of each one. The dog you see is my neighbors. She is the sweetest boxer I have ever met. Every time she sees me she will pop her head over and wait for me to come and give her some attention.
I'd love to tell you her name but it's an odd Dutch name that I can never ever remember. So I call her Muppet. If Kermit had a dog, it would look like her I think. We are going to hit cooler weather again so I am soaking up as much sun rays as possible!
How is everything looking in your garden??
Monday, March 16, 2015
If you come to my house,there will be cookies. There will probably be at least one or two kinds to choose from in the cookie jar and then several other kinds in the freezer. Yep, we love cookies. I am not a cookie snob and enjoy healthy,chunky,thin,small,large,stuffed,sandwiched, and anything else you can think of. Yep, I love cookies.
This is currently our favorite and I'm pretty sure I whipped up two batches last week and will probably bake another batch this week. Don't worry..we eat super healthy other wise and a cookie here and there does a soul good.
Feel free to leave out the walnuts. I know they aren't for everyone..but we love them.
Oatmeal Walnut Chocolate Chip Cookies
1 cup Unsalted Butter,room temp
1 cup Packed Brown Sugar
1/2 cup Sugar
1 tsp. Vanilla
1-1/2 cups All-purpose Flour or use half Whole Wheat
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Salt
4 cups Old Fashioned Oats
1 cup Semi Sweet Chocolate Chips
1/2 cup Chopped Walnuts;optional only
Preheat oven to 350/180. Line a cookie sheet with parchment paper and set aside.
In a stand mixer or large bowl,beat together the butter and sugars with an electric mixer until creamy. Add eggs and vanilla and mix until combined and scraping the sides of the bowl at least once. Add in the flour,baking soda,ground cinnamon and salt and mix just until combined. Add in the oats,chocolate chips and walnuts,if using. Mix until combined.
Drop spoonfuls of dough onto prepared pan.
Bake 13-14 minutes or until cookies are golden brown. Cool on pan for one minute before removing to wire rack.
Yield: 1-1/2 - 2 Dozen..depending on size
Source: Catz In The Kitchen
Wednesday, March 11, 2015
Sometimes it's a good thing to take a step back and take it all in..
The Dutch know how to build seriously cool water towers..
They can also build a house that's straight out of a fairy tale.
What's your home looking like these days? Spring will no longer be denied..I see its presence every where I go now and it makes me so happy!!!
Friday, March 6, 2015
So I've been keeping a close eye on the forecast...most expats who live here do. We send each other pep talks on Facebook about holding on a wee bit longer because this blanket of grey and cold has to go sometime. That sometime is now my friends. This weekend the forecast is going to be..are you ready? 57 degrees on Saturday and 61 degrees on Sunday. It's practically summer!! We're all dusting off our barbecues and digging out a pair of capri pants so that we might all get a semi hint of color on our skin..Because lets face it, at this point we could all make money as stand ins for some kind of vampire movie.
I am so excited I can barely stand it. I'll be spending a large amount of time in my backyard and hopefully getting it back into semi shape. We are going to work on taking part of the chicken run down and decided it will work perfect for a sunflower garden! Whenever I order seeds I usually get something for free and it's either tomatoes or sunflower seeds. My husband decided to take on the challenge of planting and growing those and hopefully I will have pictures later on this summer to show you!
On to the recipe! quick breads are fabulous if you aren't in the mood to tackle yeast..although I encourage you to tackle it as some point because it's lovely. This bread can be changed up to your liking. I added in left over roasted red pepper pesto to the mix and used sharp cheddar and parmesan cheese. You could toss in some cooked bacon and onions if you like. It's all good!
Peppery Cheese Bread
2-1/2 cups All-purpose Flour
1 TBS Sugar
2 tsp. Cracked Black Pepper
1 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Eggs,lightly beaten
1-8 oz container Plain Low-fat Yogurt
1 cup ( 4 oz) Shredded Cheese of choice
1/2 cup Vegetable Oil
1/4 cup Milk
2 TBS or more of pesto,spicy mustard,whatever you like
Additional ingredients; onions,bacon,cubed cheese,diced cooked ham,,watever you want!
Preheat oven to 1350/180. Lightly grease bottom of a 9x5 inch loaf pan and set aside.
In a large bowl,whisk the first 6 ingredients together. Make a well in the center and add in remaining ingredients; stirring just until combined. Pour batter into prepared pan and smooth the top.
Bake 45-50 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack for 5-10 minutes; remove from pan and let cool for 30 minutes to 1 hour before slicing. If you have any remaining bread,pop it into a plastic bag and put it in the fridge..toast it the following day or turn leftovers in to yummy croutons!
Yield: 1 Loaf
Source: Life,Love and Good Food
Labels: quick bread
Wednesday, March 4, 2015
Sigh...I've been dreading this post. I wasn't even sure I was going to write it..but decided to when I received a few e-mails asking about the ladies and how they were doing.
The ladies are fine but they are no longer with me. The thing is...urban homesteading is a challenge sometimes and sometimes those challenges aren't worth fighting to overcome. I live in a densely populated country where everyone is trying to do their own thing in the small spot that is theirs. I get that. I'm trying to do the same thing in my backyard.
The ladies,although chatty were never loud. In fact the neighborhood dogs are extremely loud compared to hens and it was a joy to hear them clucking about as they happily dug for worms and other things. There was never a complaint about them and like I said..everyone is busy doing their own thing in their own spot. So what changed? I started noticing the hens becoming more agitated as time went on. The dog barking set them off daily and they in return would launch into their stranger danger alarm call.
One of my neighbors is really into birds and set up several feeders and bird bathing areas for the local wildlife. So with that came a huge gathering of the small birds into the chicken run and coop. Every single day I was cleaning and re cleaning their food and water feeders because of the poop the birds left behind. They were eating and pooing on everything. I tried several things to keep them out and spent a bunch of money on several gadgets to help with the cause. I had so many birds in my backyard that it became a breeding ground of potential disease to my chickens. Looking back I should have purchased chicken wire that had smaller holes in it and trained them earlier on to use a special feeder that opens when they stand on it. Lesson learned.
They were unhappy and I was unhappy with what I was seeing. They were agitated by the birds and the dogs and I knew they had enough. I had enough. A wonderful opportunity presented itself in the form of a family who lived out in the country and was on the look out for some hens. I responded with photos of my ladies and within a few hours they were crated up and on their way to a new life in the country. The family was excited and I knew they were the right ones.
This isn't the end for me when it comes to owning chickens. I loved having them and will have them again. But not right now. I'd want to do things differently next time and since the situation with where I live isn't going to change any time soon I am putting chickens on the back burner. I am taking down the coop and run and will work on repairing the ground again. This isn't my forever home and selling a house with a chicken less garden will appeal to more people here. I miss my girls and will always remember my first flock..Mabel,Daisy,Lily,Astrid,Annie,Belle and Eliza Doolittle. What a ride we had :)
I'd also like to say that keeping chickens in an urban setting can totally work and there are many things I would do differently next time..like asking the neighbors on both sides if we could put out a higher fence. I would save up for the extra cost to use the smaller hole chicken wire. I would train my chickens to use a special feeder that keeps other birds out..but in the end it all worked out. My girls are running free in the country and loving every single second of it.
Still...I miss them terribly.