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Winter hit us early, suddenly, and relentlessly this season. It’s been so cold for so long, I can not even remember how many weeks in a row it is that we’ve had the wood stove cranking out heat. We’ve had snow on the ground since early December. Other than taking the dogs for their daily romp in the woods and caring for chickens, I have spent absolutely no time outside. As a result, I’m having a hard time coming up with things to blog about. So, today, I think I’ll just bring you up to date on a few things here on the homestead.

Remember a couple of months ago when I was trying to sex a few mutt chickens I had? Well, the verdict is in.

This Barred Rock mix?

And these two big white chickens?

Cockerels. No doubt about it. Dad gum cockerels. From the last couple of hatches late last year, I ended up with EIGHT cockerels that need to be sent to freezer camp. Ugh.

But I have to tell you, some of these mutt cockerels are absolutely gorgeous. Three of them are Phoenix/Golden Penciled Hamburg mixes. And they got the prettiest rose combs from the Hamburg side:

This girl here is a Silver Gray Dorking/Golden Penciled Hamburg mix - I must say, it makes for a “different” look:

She got the Hamburg rose comb, and the five toes of a Silver Gray Dorking.

This picture simply cracks me up. I was actually trying to get a picture of the little cockerel to the right, but look at that girl to the left:

Oh, and behind both of them? That reddish chicken? Another cockerel.

We’ll be sending most of the eight cockerels to freezer camp in the next few days. Two of them are still pretty scrawny, and I’d like to let them get a bit bigger. How big I let them get depends on how angry they make me harassing my hens in the coming weeks.

If you’re one of my Facebook friends, you know that we got some bad news concerning Diesel recently. He has had problems with his back legs for some time now, and we’ve learned that he has hip dysplasia. I guess we really knew that before we took him to the vet, but he’s so young and we were really hoping it was something that could be easily corrected. He is on high doses of glucosamine and chondroitin, and it does seem to help him quite a bit. He doesn’t really act in pain, just stiff and a little uncomfortable from time to time. Asprin seems to help that. He and Dolly still run and play every single day. Such sweet pups - we just could not ask for better companions. I just pray they are both with us for a long, long time.

Bernie’s been avoiding cabin fever by refinishing gun stocks. The house has smelled like boiled linseed oil for a while now, but goodness, it sure does make a gun stock shiny! This picture just doesn’t show the wonderful job he did on this gun.

OK, I’m going to leave you with a recipe to help warm you on one of these cold, winter evenings:

Potato Ham Soup

Ingredients:
4 cups peeled and diced potatoes
2 - 3 stalks diced celery
half of a diced onion
1 cup cooked, diced ham
4 cups chicken stock
salt, to taste
pepper, to taste
1/2 stick butter
1/4 cup all purpose flour
2 cups milk

Directions:
Combine the potatoes, celery, onion, ham, chicken stock, salt and pepper in a large pot and bring to a boil. Cook over medium heat until the potatoes are done - about 15 minutes or so.

In a medium sized bowl, whisk together the flour and milk until there are no lumps.

Once potato mixture is done, add the butter, and the milk and flour mixture. Stir until the soup is thickened.

I suppose you can leave out the butter if you want to watch the fat and calories, but I truly don’t recommend it……

This is a very hardy meal. I serve it with a side salad, or some homemade french bread.

Bon Apetite - and stay warm!

Last week I splurged and ordered a couple of things on-line I’ve been wanting for a while. And then I spent the entire week anxiously awaiting for the package to be delivered. Starting the day I placed the order, I began getting excited each time I checked the mail, anticipating the joy of finding my package delivered. And then finally, the day arrived. I squealed like a school girl.

My new cast iron pizza pan had arrived. And Pizza Night is forever changed on the homestead.

This cast iron bread pan ensures that bread making will never be the same.

Ignore the funky shape of the top of that bread. I let it rise in the refrigerator and a package of bacon fell over on it as it was rising. Stupid bacon.

And just look at these sandwich rolls.

I LOVE my new cast iron pans. I used to make pizza in a cast iron frying pan, and while it always turned out just fine, the pan wasn’t very large. The cast iron pizza pan makes a beautiful 14 inch pizza, with a wonderfully crisp crust. It also makes beautiful yeast rolls. And even though bread came out just fine when I used my tin baking pan, the cast iron bread pan makes the bread crust perfectly crisp while leaving the inside moist and soft. I found these at Camp Chef.

I am not a world class baker, by any stretch of the imagination. And maybe it’s all in my head, but I think using cast iron bakeware has given me some magical baking mojo. My pizza crust, bread, and rolls have never looked so beautiful.

I posted about using my new bakeware on Face Book, and my Blog Buddy, Lilla, (who is also my Face Book friend) asked for my recipes. I’m going to include them below for those of you who may be interested. We have fairly simple tastes around here, so these recipes are pretty basic.

By the way, I’d be tickled if you join me on Face Book. Just add me as a friend by clicking here, and include “Basic Living” in your request. You can also follow this blog and see updates in Face Book by clicking “Follow” here.

OK, let’s make some pizza dough now. This recipe makes enough dough for a 14 ” pizza pan. If you are using a regular sized cast iron skillet, you’ll want to cut this recipe in half.

Ingredients:
1 1/2 cup flour
1 teaspoon salt
2 teaspoons sugar
2/3 cup warm water
4 teaspoons active dry yeast

In a large bowl, measure the flour and add the salt. Mix it together.

In a small bowl, add the yeast, sugar and 2/3 cup WARM water. Make sure the water is not hot - just warm to the touch. I like to proof my yeast before adding it to the flour, so I let this stand for about 10 minutes or so. Just long enough for the yeast to start bubbling up. Proofing is not required and if you prefer not to do this, skip letting it stand.

Now, pour the yeast mixture into flour and mix it all together. I just use my hands to do this. For me, 1 1/2 cup flour is exactly what is needed. If yours is too sticky, add some more flour. If it’s too firm, add warm water a tablespoon at a time. And you don’t need to go all crazy with the mixing at this point. Just make sure all the flour you’ve added is incorporated into the dough.

Cover the bowl with your dough in it. I use a wet paper towel to cover the bowl. Now you want to let the dough rise to about double in size. I turn on my oven light and set the bowl in the oven. It usually takes about an hour to rise.

After it rises, punch the dough down, turn it out onto a well floured surface, and start kneading. You’ll want to incorporate flour as you go until the dough is no longer sticky as you knead. Once your dough is elastic and soft, you’re read to roll it out and place it in your greased pan - or just place it in your greased pan and shape it with your hands.

I like to bake my pizza dough for a few minutes before adding toppings so that the crust is a little crispier. I bake it at 450 degrees for 5 - 10 minutes, just long enough for the dough to begin browning. Then I remove it from the oven, add my toppings, and return it to the 450 degree oven for about 15 minutes. If the edge of the crust starts browning too quickly, I place some tin foil around the crust edge. When your cheese starts bubbling, your pizza is finished!

I make my own pizza sauce using the simplest method I could come up with. I don’t have an exact recipe, but I’ll give you the gist of it and you can adjust spices to your liking. I take about 1 pound of diced tomatoes (fresh or canned) and put it in a blender. Then I add a small can of tomato paste, about 1 teaspoon minced garlic, a little salt, a little sugar, and then sprinkle in some spices (oregano, basil, rosemary, thyme). And then I blend it all together until it’s smooth.

The most popular bread around here is plain ol’ white bread. This recipe will make enough for two loaves, or one loaf and some yeast rolls. NOTE: You do not have to use a cast iron bread pan for this recipe. Any bread pan will work just fine. This recipe is based on a 1970 something Better Homes and Gardens recipe.

Ingredients:
5 3/4 - 6 1/2 cups all purpose flour
4 teaspoons active dry yeast
2 1/4 cups milk
2 tablespoons sugar
1 tablespoon lard or shortening
2 teaspoon salt

In a large bowl, mix only 2 1/2 cups of flour with the dry yeast.

In a sauce pan, combine the milk, sugar, lard, and salt and stir over LOW heat until the lard/shortening is melted.

Pour the milk mixture into the flour mixture. You need to mix this thoroughly, so there are no lumps. I find an electric beater on low speed works wonderfully for this. Once it is mixed well, I set the electric beater aside and then start adding the remaining flour and mixing it all by hand. You want to add enough flour to make a stiff dough that is not too dry. 6 1/2 cups flour works perfectly for me, but it seems everyone’s kitchen is different, so you may need to use a little less.

Turn the dough onto a floured surface and start kneading, adding flour until your dough is no longer sticky. You’re probably going to have to knead this for about 10 minutes. You want the dough to be soft and elastic.

Now, shape it into something resembling a ball and place it into a lightly greased bowl. Turn it over once to grease both sides. Cover the bowl and let it rise until double in size. Again, I use my oven with the light on and it takes 1 - 1 1/2 hours to rise.

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half. If you are making two loaves of bread, shape each half into loaves and place them in greased bread pans. If you are making yeast rolls, use the other half of the dough to make small balls and place them on a greased baking pan. I like to make sandwich rolls, so I shape the dough into larger balls and then squish them flat when I place them in the baking pan. Whichever you chose, make the size of your balls half of what the finished product will end up being.

Let bread/rolls rise until double in size.

For bread, bake in a pre-heated 375 degree oven for about 45 minutes, or until done. If the top is browning too quickly, place tin foil over it when it’s as brown as you want it to get.

For yeast rolls, bake in a pre-heated 400 degree oven for 10 - 12 minutes, or until done.

There you have it - basic pizza and white bread dough recipes. Two of my many, simple pleasures.

Bee Free,
Penny

I took a day of vacation so that I could have a long weekend, and Bernie and I could finish up the greenhouse. But Mother Nature had other plans for the day.

It seems our weather forecast changed a little yesterday, and I apparently missed the memo on it. The tarp covered lump above the well pump is the greenhouse pieces we assembled last weekend. *sigh*

So we do what we always do when Plan A just doesn’t quite pan out. We came up with Plan B. And rather than working on the greenhouse, we’ll be working inside the house. It needs a good cleaning anyway. The above picture was actually taken around 8AM. It was too dark to get that picture when we arose at 5AM.

By 5:30AM, I was making some egg noodles. And, just in case you too planned to put together a greenhouse today, were foiled by Mother Nature, and are having a hard time coming up with a Plan B, I’m going to offer you an alternative and step you through making your very own home made egg noodles.

This is my kind cooking right here. It consists of a whole whopping three ingredients - flour, eggs, and a pinch of salt. I omitted the salt because, well, I forgot. Cut me some slack here - I hadn’t even quite made it through my coffee when I started.

So here’s what you’ll need:

Two cups of flour (white or whole wheat), four eggs, and (if you can remember) a pinch of salt.

Now, pour your flour into a large bowl. Make a well in the middle of the flour and place your four cracked eggs in there. You can use the utensil of your choice to mix this all together, but I prefer to use my hands. It was at this point I wanted to take a picture, but my hands were fully immersed in eggy flour and I couldn’t find Bernie. Just mix the flour and eggs much like you would mix any dough. You want to end up with a stiff and slightly sticky dough. Transfer that dough to your pastry sheet, or your counter. Whichever you use, be sure to lightly flour the surface, and then lightly flour the top of your dough. This will help keep the dough from sticking as you roll it out.

Now take your rolling pin (or is it rolling pen?) and roll out your dough. The thickness is completely up to you and your preference. The important thing is to roll it out so that the thickness is consistent. I rolled mine out to about 1/4 inch thick. We like noodles you can sink your teeth into.

Once you’ve got your dough rolled out to the thickness you like, roll it into a jelly roll

Now you’re going to slice your noodles. You can slice these as thick or thin as you like. Use a sharp knife, or a piece of strong thread. I prefer to use thread. To use this method, slide your thread under the jelly roll and position it at the desired thickness.

Pull the thread up and cross it over the jelly roll.

Then just pull it through to slice.

Repeat until you make it through the entire jelly roll.

Unroll each noodle and lay it flat on a tea towel or something similar.

And now you can go clean your house, check your email, write a blog, or go back to bed while your noodles dry for a while. The length of time to dry is going to depend on how thick you made your noodles and the humidity in your house. I’m going to leave these to dry all day and use them tonight in either goulash, or chicken soup. It’s too early for that decision right now.

I guess there’s no law that says you have to dry the noodles first. You could start cooking with them as soon as you slice them, if you like. I’ve heard that some people do that. Oh, and that little bit of flour left on the noodles? Well, it’ll wash off if you boil your noodles in water, or simply add the dry noodles to your soup/stew and the little bit of flour will help thicken it as you cook the noodles. And you aren’t limited to skinny little noodles. You can make your own lasagna noodles with this dough too.

Once they are dry, you can store your noodles in a sealed jar for about a month.

Bon apetite!

Penny

It’s been a while since I posted. I’ve been wanting to get pictures of the pups to show how big they are getting, but for some reason the only time I think about the camera is when they are sleeping. I’ll work on that this week. In the meantime, I’ve heard from enough of you to know that I should bring you up to date on what’s been happening on the homestead.

We took the pups to the vet for booster shots this afternoon. Dolly is now 20 pounds, and Diesel is 18! Not bad for a little runt. He’s really catching up with Dolly. These little puppies are a source of constant joy to us. It’s hard to be in a bad mood around them. Diesel and Dolly can make everything all better.

And I really needed Diesel and Dolly last night. I went out to candle the eggs under my second broody and I dropped one and cracked it. And it bled. And I cried. I am so upset with myself. I just can’t tell you how badly I feel. I’m not touching those eggs again. But on an up-note, I do believe the three eggs I candled before that were all fertile and filled with baby chick beginnings. They were mostly dark as I peered through them. I guess we’ll know in about two more weeks…..

Bernie found a nest in the far corner of the garage with fifteen eggs in it. Sneaky little hens. Most of the eggs had frozen and cracked. I’m pretty sure they’ve got another nest somewhere. Ten eggs a day just doesn’t add up when I’ve got 20 hens. I guess I’m going to have to do a little chicken stalking and find their secret hiding place.

Bernie somehow managed to hurt his shoulder. He actually injured it several months ago, but it’s gotten worse over time and it’s now to the point where he can hardly sleep through the night. I believe I can count on one hand the number of times he’s been to the doctor in the past 10 years for any type of illness or injury, but he actually agreed to go to one about his shoulder. And he was referred to an orthopedic specialist. His appointment is next week. In the meantime, he hasn’t really been able to do a whole lot, and he’s actually doing more than he probably should. He’s still chopping, splitting, and stacking wood several times a week. We kind of underestimated how much wood it was going to take to get us through the winter. This is the first winter we’ve had our wood burning stove and heated exclusively with it. The good news is that the wood is free. The bad news is that it takes A LOT of wood to get through a winter! Especially when the weather has been so unusually cold for so incredibly long. But have no fear. My man can handle it. With one arm tied behind his back - or flopping uselessly by his side.

In closing, I’m going to include a recipe for a Chicken Potato Bake that is super fast and super good. I found it one evening when I just could not think of what to fix for supper and I decided to search for something quick and easy. This one fit the bill. The original recipe wasn’t quite creamy enough for us, so I modified it a bit. I’m sure a lot of you I-Always-Make-Everything-from-Scratch people will get the shivers reading this, but hey - sometimes a person just feels a little lazy and wants a calorie laden meal for comfort. This is the meal for that person. And it only takes about ten minutes to assemble.

Chicken Potato Bake

Ingredients:
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste

1 egg, beaten

3 boneless, skinless chicken breasts halved

1/2 package frozen potatoes O’Brian, thawed (about 12 ounces)
10 ounce can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 1/2 cup grated Pepper Jack cheese

Preparation:
Preheat oven to 375 degrees F.

Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate.

Place egg in small shallow bowl; beat well.

In a medium sized bowl, combine potatoes, soup, milk, sour cream, and Pepper Jack cheese; mix well. Pour into a 13×9″ glass baking dish or something similar.

One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.

Bake for 45 - 60 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges.

Bee Free,

Penny

I really love collecting eggs from my hens. It makes me smile. Every single time. From the smallest, to the largest, I just love finding those little gems in the nest boxes.

I keep a daily count of the eggs I’ve collected. In January, I collected a total of 274 eggs. Not bad for a bunch of new layers, with six of them in the middle of molt. Especially considering it’s winter, when most hens decrease production, or do not lay at all. That’s an average of 8.84 eggs a day. I need to work on that one laying the .84 egg.

Not only do I count my eggs, I weigh them. I don’t weigh every single one of them, but I take a sample of each day’s collection and put them on my nifty egg scale, just for the fun of it:

I keep that baby on the counter, right next to the refrigerator.

Here are the minimum for egg weights as defined by the USDA:

Fascinating, isn’t it? OK, not really, but it does help you understand the terminology on my nifty egg scale.

Most of the eggs around here weigh in at almost medium

Some of them weigh in at small

And I still get the occassional peewee

Every one of them just tickles me. Just absolutely tickles me to death.

Today Bernie is chopping wood and I have puppy duty. These little buggers are growing like crazy. And they keep us hopping. They are doing great on their potty training and we’ve had no accidents in the house for two days. They’re even learning to walk to the door when they have to go potty.

And for those of you with pups of any age, I’m including a recipe for some tail-wagging, puppy pleasing cookie treats. I used to make these for our other dogs and they just loved them. I wish I could remember where I got this recipe so I could give the appropriate attribution. I think I got it out of a dog food recipe book I can no longer find - I’m sure it’s packed in one of those boxes somewhere….

Peanut Butter Doggie Biscuits

Ingredients:
3 tbsp. peanut butter
1/2 cup oil
2 eggs, lightly beaten
1 1/2 cups water
2 cups whole wheat flour
1/2 cup rolled oats (you can use oatmeal - but NOT the instant type)
1/2 cup fine cornmeal

Directions:
1. Preheat oven to 400 degrees F.
2. Beat together peanut butter and eggs. Gradually beat in oil and water until well mixed.
3. In a separate bowl, thoroughly combine flour, oats, and cornmeal.
4. Add the flour mixture to the peanut butter mixture and blend well to form a dough.
5. Roll out the dough to approximately 1/4″ thickness and cut into shapes, or just slice them into squares if you don’t have cookie cutters.
6. Place on a lightly greased cookie sheet, leaving about 1/2 between biscuits. Bake for 20 minutes until browned. Turn off the oven, but leave the biscuits inside to “crisp”. (NOTE: If you are using a smaller cookie sheet and have several batches to cook, you can place the finished biscuits in a single layer on a plate and leave them on the counter to “crisp” as you bake the rest.) Once the biscuits have hardened, treat your dogs! Store the remianing biscuits in an airtight container.

This recipe makes a fair amount of doggie biscuits, so I keep a few in a cookie jar, and freeze the remaining in a freezer bag.

Bon Appetite, Fido!

Bee Free,
Penny

Other than crowing about being The Fish Whisperer, I’ve been busy catching up around here. Tabasco peppers come in just as the weather gets cool around here, and although it’s been cool for a while, I managed to harvest mine before it was too late. I made some hot sauce out of them, and thought you may be interested in the recipe.

Let me explain that true “Tabasco Sauce” (like you buy in the store) is aged in oak barrels for three years. Unless you have three years and all the accoutrements, you may appreciate using a recipe similar to this one instead:

Penny’s Piping Hot Pepper Sauce

2 dozen tabasco fresh peppers (more or less)
1 cup white vinegar
1 heaping tablespoon minced garlic
Salt to taste

Combine all ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and allow to cool completely. Pour the entire thing into the blender and blend well. Strain through a seive, or something similar. Pour liquid into a bottle.

And there you have it. Some of the best-tasting-kick-your-hiney-hot-sauce you’ve ever tasted.

The hens have been blessing us with about a half dozen eggs a day, so while I was in the kitchen I decided to make some pickled eggs. The number of eggs you use will depend on the size of your eggs. Basically, this recipe is for as many eggs as you can fit in a quart size canning jar. If you are making more, adjust the recipe accordingly:

Penny’s Pickled Eggs with Jalapenos

peeled hard boiled eggs (you may want to enlist your spouse’s help in the “peeling” part of this)
2 cups white vinegar
1/2 to 1 jar pickled jalapenos with juice (depending on how much heat you want)
1 onion, sliced into chunks
1 heaping teaspoon garlic
1 to 2 tablespoon salt (optional)

Combine vinegar, jalapenos, onion, garlic, salt in a saucepan and bring to a boil. Simmer 15 minutes. Fill quart sized canning jar with eggs, leaving 1 inch headspace. Pour hot contents of saucepan over top of eggs, being sure to include the jalapenos, onion, and garlic. Seal the jar with the lid and store in the refrigerator for at least six weeks. Then sit back and try to wait six weeks before opening the jar to taste…..

OK, we’ve spent enough time in the kitchen. Let’s get outside.

Bernie is still chopping and splitting wood for our wood burner. Poor guy - our challenge to only heat with wood this year is certainly harder on him than it is on me. But I am proud to report that it is working, and our home is cozy warm each day because of it. Not that he gets to enjoy much of it….

As I mentioned, these worthless hens are finally giving us some eggs. I’d like to think that’s the result of the countless “pep talks” I’ve had with them these past few weeks. In truth, it’s the result of these hens doing exactly what they want to do. I’m so darn happy to have eggs that I don’t even care why they’re doing it at this point.

With the exception of one, all the hens are laying in the nest boxes Bernie and I labored to make for them. I was worried that allowing them to free range would mean I’d be searching 65 acres looking for eggs each day. But they all lay in their nest box, except one. One little Phoenix prefers to lay on the floor of the coop, regardless of the amount of time I’ve spent begging her to do otherwise. I finally decided to just clean her “laying” area up and that really seemed to make her happy. She leaves us an egg in that spot nearly every day. There’s more than one way to pluck a chicken…….

I do believe we’ll have electricity in our out buildings within the next couple of weeks. I think Bernie is getting desperate for a break in chopping and splitting wood. He mentioned renting a tool to dig trenches so he can lay the wire for the electric to the buildings. Woo hoo! I can be fully illuminated when I tuck the chickens in at night - night gown, house coat, cammo jacket, rubber boots, and all. Now that’s a sight worth lighting up.

We’re doing well on the homestead. This journey continues to take twists and turns, but we don’t mind. We’re just along for the ride.

Bee free,
Penny

We made cheese today! Well, I guess it’s more truthful to say we are in the process of making cheese. We decided to start off with a cheddar cheese, and the process takes a little while. Right now we have cheese that’s being pressed with 20 pounds for 12 hours. Then we’ll turn the cheese and press it another 12 hours. Then it will sit on the counter for three to five days until it develops a rind. Then we’ll dip it in wax and cure it for a few months. And THEN we’ll have cheese! Whew. After all that it better taste good. We may start a Gouda cheese this week and see how that turns out.

Bernie took care of an oak that got half blown over by a storm last year. It was huge and came up by the roots. It got hung up in a few trees and was perched precariously above the spot he intended to run our fence through. So he and the backhoe and a chainsaw took care of that little problem. Only it wasn’t little - and he’s been sawing and splitting wood from that monster all week. We’ll have enough firewood from that puppy to keep us warm for a month or so.

The weather has turned cold, and I’ve spent very, very little time outside. I am just not a cold weather person. I force myself to walk outside at least once a day just to get some air and discourage Bernie from accusing me of being a complete and total hermit. But those trips usually involve me stepping off the porch, shivering, and then running back inside. Besides, I have lots to keep me busy inside this time of year. Like writing to you on this blog.

For those of you still wondering what to do with all that left-over Thanksgiving turkey, here’s a quick, easy, and delicious recipe:

Turkey Tetrazzini

6 oz. spaghetti, cooked
1/4 c. butter
1/2 c. flour
2 2/3 c. chicken broth
1 c. cream
1/4 c. sherry (or wine)
1 tsp. salt
Pepper to taste
1/2 lb. mushrooms
1/2 c. chopped green peppers
1/2 c. chopped onion
1 c. grated Parmesan cheese
1 tsp. garlic
2 cups chopped, cooked turkey

In large pot, saute onion, green peppers, and garlic in butter. Add flour and whisk while slowly stirring in chicken broth. Add wine, cream, seasonings, cheese, turkey, and mushrooms. Place cooked spaghetti in bottom of baking dish and top with tetrazzini mixture. Bake at 325 degrees for 30 minutes.

If you don’t have a lot of people to feed, or you’re not into leftovers, you may want to cut the recipe in half.

It’s supposed to rain all day tomorrow. I may not even get the chance to run outside and take a breath of fresh air. Maybe I’ll take some pictures of our cheese for y’all to look at.

Bee Free,
Penny