Tonight at dinner my daughter told me that she had explained to someone, “the thing you don’t understand about my mom is that if her appendix burst and she had to have surgery, she wouldn’t sit still for more than five minutes after she was released from the hospital.”
Author: The Barn & Pantry
Local, seasonal eating: Your answer to health in the new year?
By Lindsey Hickman Buzzwords such as all natural, local, farm fresh, superfood, and probiotic have flooded supermarkets and product labels, but are they anything more than marketing eye catchers? All too often the answer is no. We all want to lead healthier lives, and the new year always seems like the perfect time for a… Continue reading Local, seasonal eating: Your answer to health in the new year?
Maintaing your wild yeast sourdough starter
To store your starter at room temperature: Stir the starter well and add equal parts flour and water- usually about 1 cup of each. Mix until smooth, and cover. Repeat every 12-24 hours, depending on how soon you would like to use your starter and how much starter your recipe will need. Remove the starter… Continue reading Maintaing your wild yeast sourdough starter
Pickled Hot Peppers
2 QUARTS OF WATER 1 CUP WHITE VINEGAR ½ CUP PICKLING SALT 2 TO 3 POUNDS OF HOT PEPPERS 3 CLOVES GARLIC WASH 6 PINT JARS AND THE LIDS - SET ASIDE. MEASURE THE WATER, VINEGAR AND SALT INTO A 3 QUART SAUCE PAN, AND STIR UNTIL SALT IS DISSOLVED. BRING TO A SIMMER. WASH… Continue reading Pickled Hot Peppers
Perfect, no rise sugar cookies
If you're looking for the perfect, basic sugar cookie cutout recipe, look no further. 1 cup of your choice of granulated sugar (coconut, cane, maple, or sucanat work great!) 1/2lb butter room temp NOT MELTED 1 egg room temp 1 egg yoke room temp pinch of salt 1 teaspoon vanilla extract (or lemon, maple, peppermint,… Continue reading Perfect, no rise sugar cookies