Trying to keep my sanity in tact, while keeping bellies full

Tuesday, March 27, 2012

The Husband's New Kicks

The husband has been really spoiled lately. First, he got new Carhartt coveralls. Now, he has new kicks. Work boots don't last too long around here. These are the boots he was wearing.

Amazingly, they're less than 6 months old.

So when his new Tony Lama 3R Work Boots came in, he couldn't wait to get them on....literally. Here are a few things he did over the weekend in his new boots...

 The husband and my dad framed out our raised garden beds

The steel toe is a great safety feature when he's pulling motors



Or axles
Sometimes, his shoes are the only thing I see

And he really liked them at work




So what's the verdict?

The husband says "I love them. They're comfortable and they keep my feet warm and dry." He also likes the ankle support they provide. These boots also come with removable inserts with gel pads on his pressure points. After working 8 hours fabricating steel, then coming home to several more hours working on cars, comfortable, supportive boots are a must.

Do you think some new boots would be perfect for you or someone in your life? Head on over to the Real Farmwives of America for your chance to win!

Tony Lama provided him with the boots, but the opinions expressed are purely his own.

Make sure to visit the fantastic blog parties on my sidebar, and of course, link up all your made from scratch recipes on my Tuesday linky-Made From Scratch Tuesday!



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Monday, March 26, 2012

The Husband and His New Carhartt Coveralls

A while back, the good folks at Carhatt outfitted the Real Farmwives with Carhartt apparel from their women's line. When I got it, the husband had that poor puppy dog look on his face and may have pouted because he didn't get new Carhartts. So when I came home one day and told him he was getting a new set of coveralls, he was super excited. He has a few sets of insulated coveralls, so these new unlined denim bib overalls were a great addition to his closet.


I managed to snap a few pics when he was grabbing some straw for the ducks

 And I had a great opportunity to snap a few more with my uncle...wearing matching overalls!













To win a Carhartt of your own please visit www.realfarmwivesofamerica.com  to sign up for their giveaway!


 Carhartt did provide me with this product to review but the thoughts and opinions expressed here are my own.
Make sure to visit the fantastic blog parties on my sidebar, and of course, link up all your made from scratch recipes on my Tuesday linky-Made From Scratch Tuesday!




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Friday, March 23, 2012

Yeast Doughuts

Yeast is the theme for this month's Red Star Yeast Iron Chef Challenge from Ott,A




I figured this would be a good time for a quick science lesson with the kids, but I knew I had to make it fun. What's more fun than doughnuts?! 

This is a recipe that I had written down in my recipe drawer. I'm not sure where it came from, but I have notes written all over it with my adjustments from each time I make it. I think we finally have it nailed down to our tastes now!

What you'll need: 

  • 3/4 cup milk, scalded
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 (.25 ounce) envelope active dry yeast
  • 1/4 cup warm water with a pinch of sugar
  • 4 cups sifted all-purpose flour
  • 1 teaspoon vanilla
  • 1/3 cup butter, softened
  • 2 eggs
  • oil
  •  
In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool. In your mixing bowl, mix vanilla and 2 c flour with the milk, and beat until well blended.

In a small bowl, dissolve the yeast in warm water with a pinch of sugar. This is where the science lesson comes in. The kids are amazed that the little packet actually contains live organisms! They were a little freaked out when I first told them it was fungus, but they got over it when they realized those fungi digested the sugars in the dough and made carbon dioxide bubbles, which made the doughnuts rise and get all fluffy, which of course led to several yeast fart jokes. Girls...sometimes they're worse than boys! 
Add to mixing bowl, then add butter and eggs. When that's fully mixed, add in the rest of the flour slowly. Switch out the paddle for a dough hook (or knead by hand) about 4 minutes. Move dough to oiled bowl, cover, and let rise 30 minutes. Next, roll out dough to about 1/2" and cut into circles (or use random cookie cutters like we did). Let rest for 30 minutes, covered. 


Heat one inch of oil in a cast iron skillet to 375 degrees. Fry donuts a few at a time. Cook a few minutes on each side, until they're golden. Set on rack to drain. While still warm, dip into melted frosting and add sprinkles, coconut flakes, bacon pieces, etc. 

Now the only step left is to eat!





Thanks Red Star yeast and Ott,A for another Iron Chef Challenge!




Monday, March 19, 2012

Made From Scratch Tuesday 3/20

Want to know what the best meal in the world is? A meal someone else cooks for you! The other night, one of my friends made an amazing meal. I knew I had to put the recipes up here, so here's today's guest post, by Audrey.



When I was growing up, in Massachusetts, we always had fish on Fridays whether or not it was Lent. My grandmother was an Irish Catholic from Southie and I guess that’s just how things always were. Now that I’m an adult living in Indianapolis, I have pretty intense seafood cravings that can only be satisfied one way. I refuse to eat frozen fish, so I headed up to one of the few local fish markets we have in town that sells fresh to pick up some supplies.

Unfortunately, the pickings were slim by the time I got there – it was, indeed, a Friday during Lent. I bought a beautiful Chilean sea bass, the last three scallops in the city, and a dozen clams to steam before heading over to Jen’s house to cook for her and her husband. One of the major advantages of being such close friends with your usual blog author is that she feeds me all the time. I owed her.

Herb Crusted Chilean Sea Bass
Grated Lemon Rind
Bread Crumbs
1 Small Handful Fresh Parsley – chopped
2 Cloves Garlic - minced
Fresh Ground Black Pepper
1 Chilean Sea Bass Filet with skin on(about 1 lb)
Olive Oil


Mix bread crumbs, lemon rind, parsley, garlic together and spread on plate. Brush fish with olive oil on top and bottom. Press fish to breadcrumb mixture and place on cast iron skillet. Bake in 400 degree oven for 25 – 30 minutes. Remove from oven and let rest for 5 minutes before removing from skillet and slicing into servings.


Sea Scallops with White Wine Garlic Sauce
(This recipe may be at least partially stolen from somewhere else)
1 T Olive Oil
Sea Scallops
2 Garlic Cloves – Minced Fine
2 c. Chardonnay (inexpensive is fine, we used Fat Bastard)
3 T Fresh Lemon Juice
1 T Butter (optional)
Chopped Parsley for Garnish
Heat skillet with olive oil on high until oil smokes and place scallops in pan. Flip after 2 minutes to sear the other side for another 2 minutes. Turn heat down to medium and pour wine into pan. Remove scallops after another 2 minutes and add lemon juice, garlic, and butter (if you so choose. I’ve done it both ways and it’s always great). Reduce by half and pour over scallops. Garnish with parsley and serve.


New England Steamers
1-2 doz. Fresh Clams
Olive Oil
3 Cloves Garlic – Chopped Coarsely
3 Pearl Onions – Chopped Coarsely
½ Bottle Chardonnay
Enough Water to Cover Clams
Small Handful of Fresh Parsley
Melted Butter and Hot Water Bowls for Serving
In the bottom of a pot (that has a lid), sautee garlic and onions in olive oil until they are soft. Add wine, water, clams, and parsley to pot and steam with lid on high until clams just begin to open up (usually about 5 minutes, but as long as 10). Remove from pot and discard any clams that have not opened up in 10 minutes (DON’T EAT THESE ONES!). Serve with hot water and melted butter.


I also served these up with asparagus (because it’s one of my favorite veggies). I like to grill my asparagus with a little oil or butter, some coarse sea salt, and a little lemon juice. I just roll them around every 2 minutes or so to keep them from burning. A little crispness is fine.

I’m not sure I’ve paid my debt back to Jen yet, but I’m sure this is a step in the right direction.

Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE! 
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar. 
 

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Monday, March 12, 2012

Made From Scratch Tuesday 3/13

I'm not one to be known for my great planning. As my husband can tell you, I'm just about always one key ingredient short of a great meal, or just an average meal for that matter. If I want chili for dinner, I'm out of beans. If I want lasagna, I'm out of ricotta. So it really should not come as a surprise if I want tacos, I'm out of seasoning mix. Well, I learned a long time ago just to buy the restaurant size jars of taco seasoning. But, I don't have the best stomach when it comes to preservatives. And seasoning mixes tend to be full of them. But, I do always have a pantry full of seasonings. So why not make my own? I've experimented with many, many variations, but I've finally found the perfect blend.

What you'll need:
1 T chili powder
1/3 t garlic salt
1/4 t onion powder
1/4 t crushed red pepper flakes
1/4 t oregano
1/2 t paprika
1 1/2 t ground cumin
1/2 t salt
1 t pepper


Mix all ingredients in a small bowl.

Add to browned ground beef (or turkey, chicken...whatever you like) with 1/4 c water. Simmer until water has absorbed/evaporated.



Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE! 
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar. 
  


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Monday, March 5, 2012

Made From Scratch Tuesday 3/6

The tornadoes that ripped through the Tennessee and Ohio valleys on Friday left a devastating path of destruction, and nearly wiped two towns off the map in Southern Indiana. The National Weather Service is anticipating that it could be the largest March tornado outbreak in history. Watching the continued coverage on the news makes me extremely thankful that so many Hoosiers have stepped in to help. From our first responders to the hundreds of people who have donated their time, money, food and household supplies, the Hoosier spirit shines through. So the husband and I decided to step in and do our part. It's no secret that I'm a closet couponer, so we certainly had a stockpile to sort through and select items to donate. After loading up the car, we headed over to Midwest Food Bank. When we dropped off everything, we were able to talk with John Whitaker, director of operations, and he shared some of the experiences he had down in Southern Indiana over the weekend. The one thing that sticks out in my mind the most is the picture he showed us of a playing card (the nine of spades) that had been thrust three inches into a tree. I cannot even imagine the force behind that. If the winds of the EF4 tornado can do that, I find it amazing that there are any structures left standing. According to John, the only buildings left standing in path of the tornado in Henryville are the two churches. Kind of makes you think, right?

Quick and Easy Cornbread
3/4 c cornmeal
1 1/4 c flour
1 c milk
1 egg beaten
2 t baking powder
1/2 t salt
1/4 c + 2T sugar
1/4 c oil

Mix together cornmeal, flour, 1/4 c sugar, salt and baking powder. Mix together all wet ingredients.

I'd put the photos in here, by my phone isn't cooperating. 

Combine the wet and dry ingredients until incorporated, but do not over mix! Spread into a well buttered 9" round pan, sprinkle remaining sugar on the top, and bake at 400 for 20 minutes. Serve hot!




Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE! 
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar. 
 


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