New Addition: Baby Chicks

Last year around this time we finished our chicken coop, and added seven hens, and one rooster to our family. I had no idea how much I would enjoy having them, and of course, fresh eggs. Well we had baby chicks earlier this winter, but only three of them managed to survive. Then a couple of weeks ago, my husband brought home two Bantams, which I affectionately named Ina and Jeffrey. How cute is that? See what I did there? The two of them were inseparable, until Jeffrey became ill. We gave him several rounds of antibiotics, but he didn't make it. My husband and I decided we weren't going to buy anymore chickens for awhile, then it all changed. Two weeks ago after being snowed in all weekend, the kids and I desperately needed to get out of the house so we agreed to go with my husband to Tractor Supply, and with Easter coming up, they had lots of baby chickens and ducks for sale. The kids and I managed to persuade my husband to bring home six new baby chicks. Aren't they sweet? The four pictured above are the only ones that would cooperate with me for a little impromptu photo session. I thought the basket and grass were perfect with spring and Easter coming up. Our newest additions make a total of 15 chickens and a rooster. We might as well start our own chicken farm, and I better start figuring out what to do with all those eggs? Maybe a roadside stand this summer?

 

Recipe : Lime Gin Fizz with a Blackberry + Thyme Garnish

I'm back! It feels so good to be blogging again. I just realized I haven't written a post since November, that's crazy. I guess that is what happens when life happens, and then of course, the holidays. Mine were good, and I hope yours were as well. Happy to be in a new year, and even happier that winter is almost over! Who's with me? So, with spring being just around the corner,I wanted to share this great little cocktail recipe I created this morning. Yep, that's right, morning. No judgement people, and I only had a couple of sips because of the antibiotics I am on. Alcohol and Flagyl mixed apparently cause the worst nausea of your life, NO THANKS! I can say the few sips I had were quite refreshing, and the flavors instantly reminded me of spring. This drink would be perfect for your first alfresco dinner of the upcoming season, or even  summer. Seriously considering it for a girl's night in I am hosting in a few weeks. Did I mention it only has two ingredients? Well four if you count the garnish. Enjoy and have a great weekend!

Lime Gin Fizz 

2 oz.gin ( I used Hendrick's brand)
Italian Lime Soda, chilled ( I use Whole Foods brand)
Sprig of fresh thyme
3 or 4 fresh blackberries

Fill a glass of your choice with a few cubes of ice, then pour in the gin. Add the Italian Lime Soda, then garnish with the thyme sprig and blackberries. Serve.

Holiday Prep : Pantry Organization

I don't know if I mentioned this before, but our house is small. In all honesty, too small for two adults, four kids, and two daschunds. And to be really honest, probably way  too small for entertaining or hosting large groups for the holidays. Which is why I love hosting parties during the summer and early fall, because we have a large yard, and can have our party outdoors. However, our tiny house has never stopped me from gathering our family and friends in our home for Thanksgiving dinner, or any other holiday party. Somehow, we always make it work, and our philosophy is, the more the merrier. I love to entertain, and will hopefully one day, have a larger home to do so. Until then, I do what I can to make it work, and that starts with organization. Organization is key, especially in a small space. We don't have a formal dining area, our dining area is in our kitchen, and we have a galley style kitchen (not ideal for entertaining). What does work for me in the house is our pantry. The pantry was my Valentine's Day gift two years ago, who needs diamonds when you can have a beautiful, functional, walk-in pantry. It was once our laundry room, and I always knew it could serve a much better purpose. It works especially well because it is connected to our kitchen. I had a pretty pantry before I had a pretty kitchen. It more than makes up for the lack of space in our kitchen/dining area. So last weekend,  I deep cleaned and reorganized to get ready for the upcoming holiday season.
 The cart holding my mixer was in our kitchen, but I knew we needed the extra space, so I moved it into the pantry. I love it in there because I keep it plugged in, and it's  ready to use when needed. All of my entertaining essentials are stored in there, everything from platters, trays, and cake stands, to linens and wine. All of my baking essentials are also stored here. I display all of my baking products, spices, and dried foods in matching glass jars. Not only does it look better, but it also allows me to see when I am running low on an ingredient. Baskets are my friend, I use baskets for everything. In our pantry, baskets hold things like pans, cookie cutters, oils, and onions. It doesn't have to be expensive to be organized. We use hooks to hang cloth grocery bags and aprons. I'm only five feet tall so the stool at the end of the pantry is a must. I believe things should be both pretty and practical. If you don't have a walk in pantry, utilize the space you do have. Use a cabinet, drawer, or even a closet. Below are a few of my  tips to keep your sanity and household organized for the upcoming holiday season.

Deep clean your pantry. Throw away any expired ingredients, and make note of what you need. Wipe down all jars, containers, and appliances.

Group similar items together. I store my baking ingredients on one shelf, and pasta and rice together on another. I have an entire shelf of only spices.

Label your jars. You may know what everything in your pantry is, but someone else may not. I learned this lesson the hard way. Also, you may forget what something is, and let me just say, Cayenne Pepper and Paprika look a lot alike, especially when you are in a hurry.

A well stocked pantry. A stocked pantry is key to making your life easier, especially during the holidays.

Pumpkin Pie Fritters

If you find yourself craving something pumpkin, that is simple, fast, and delicious, these pumpkin fritters are for you. My daughter said they taste like little fried pumpkin pies. The outside is crisp and light, and the inside is moist, and full of flavor. These would be delicious with coffee for breakfast. Enjoy!












Pumpkin Pie Fritters 

1 14 oz. can pure pumpkin
1 3/4 cup granulated sugar
1 1/3 cup all purpose flour
2 tablespoons pure vanilla extract
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 cup heavy cream

Mix all ingredients until well combined. Drop carefully by spoonful into hot oil, and fry until golden brown. Remove and drain on paper towels. While still warm, sprinkle with powdered sugar.

Fall Favorite : Stuffed Baked Apples

The weather may not be cooperating with me, but I am in full fall mode. As we speak, the lights are out, candles are lit, and we are watching one of our all time favorite Halloween movies, Hocus Pocus. Even after 21 years, it never gets old. What is your all time favorite Halloween movie?  To celebrate all of our favorite things about fall, I made Stuffed Baked Apples. These apples are the epitomy of fall. Just look at those beautiful colors. Stuffed Apples would make a lovely dessert for Thanksgiving, almost too pretty to eat. Emphasis on almost! They can be made in advance, and then put in the oven as dinner is being served. Easy and delicious!

Stuffed Baked Apples

6 apples, cored ( I used Fiji and Braeburn)
1/3 stick unsalted butter, softened
1/4 cup chopped pecans ( walnuts also work well)
1/4 cup old fashioned oats
2 tablespoons golden raisins
1/3 cup brown sugar
1 tablespoon apple pie spice
honey for serving

Preheat oven to 350 degrees. To make the filling, combine butter, pecans, oats, raisins, brown sugar, and apple pie spice in a large bowl using a fork. Use a small spoon or a melon baller to stuff the apples. Make sure the filling goes all the way to the bottom of the apple. Place the apples in a baking dish and bake for about an hour. Remove from oven and serve warm, drizzled with honey.