Monday, January 20, 2014
Wednesday, November 13, 2013
|momentary stationary cat|
Saturday, October 26, 2013
Going to Kansas City
This time we chose BBQ. Kansas City has a plethora of BBQ places. We were looking for the great hole in the wall “Joint” that has loads of atmosphere and great BBQ. The Whaley’s did some fact finding and after a web search did what is always the best research “asked a local”.
Friday, May 11, 2012
1 cup shredded mozzarella cheese ( I used fresh)
1 egg, beaten
1 tsp dried oregano ( i used fresh)
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
Cauliflower pizza crust it works. Was able to pick it up like real crust.
Sunday, February 19, 2012
I love to bake – but don’t knead to eat it. So today was sour dough day. I fed the starter on Friday night and made the dough on Saturday and put it in the pans last night, so it was ready to bake this morning. I baked the four loaves and took them to church and our church nurse will deliver them on Tuesday. I have been feeding this starter for I think 3 years. I got the starter from Carol Ann Tingle and have been making it ever since. I usually stocked Catherine up every couple of weeks, but don’t think I can mail loaves to Ireland. So will try to make it every week and give it away.
With Mardi Gras this week. I had seen some recipes for a King Cake. Again, I wanted to bake – but didn’t knead to eat it. I made one to share with my Sunday School Class and any one else that came by for snack.
You might ask what a King Cake is:
Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas on the Twelfth Night, and is celebrated twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting. A very popular custom that is still celebrated is the making of the "King's Cake" which represents the three kings who brought gifts. A plastic baby is baked inside the King Cake, and the tradition is whoever receives the baby in their piece of cake must buy the next King Cake or throw the next party. King Cakes are made of a cinnamon filled dough in the shape of a hollow circle. The cake is topped with a delicious glazed topping and then sprinkled with colored sugar. The three colors of the sugar are Purple (representing Justice), Green (representing Faith) and Gold (representing Power). Today the King Cakes are baked with a wide assortment of fillings inside the cake. King Cake is the preferred dessert and snack in New Orleans during Mardi Gras. Hundreds of thousands of King Cakes are eaten in New Orleans during the Carnival season. Many are shipped throughout the U.S. for those displaced New Orleanians longing for a taste of Mardi Gras. In fact, a Mardi Gras party wouldn't be a Mardi Gras party without a King Cake.
There are many different recipes for King Cake on the internet. Basically, a King Cake uses a sweet dough with a filling. After looking at several, I decided that the sweet dough I have made since Mother taught me how to knead dough as a child would work with a little tweaing. This recipe was our roll recipe for hot rolls or cinnamon rolls.
5-6 Cups Bread Flour ( I use King Arthur) I used 1 ½ cups white whole wheat
2 pkgs active dry yeast
½ cup sugar
½ cup softened butter
1 ½ tsp salt
1 cup milk
2/3 cups water
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated cinnamon or 1 tsp canned.
Combine 2 cups flour, undissolved yeast, sugar and salt in bowl, blend well
Heat water and milk until warm to touch – not scalding – about 110 degrees
Add warm liquids to bowl, with mixer, beat at medium speed for 2 minutes.
Add eggs and butter and 1 more cup of flour, spices and beat 1 more minute
(at this point I use the dough hook) stir in enough flour to make a soft dough.
If using the dough hook, beat until dough leaves sides of the bowl.
If kneading by hand, turn out on a floured board and knead for 5-10 minutes
Cover with plastic wrap and let rest for 20 minutes.
Allow to rise until double or put in the refrigerator 2 -24 hours. If refrigerating, let stand at room temperature for 10 minutes before baking
Bake at 350 degrees for 40 minutes or golden brown.
Allow to cool and add icing
1 package cream cheese, 1 egg, ½ cup sugar, 1 tsp vanilla, beat all ingredents1
½ cup butter
2 cups powered sugar,
1 TBS milk.
Purple, green and yellow food coloring. Sprinkles if desired
Beat all ingredients. Divide in thirds color and pipe icing or ice
Thursday, February 16, 2012
Welcome to Riley’s Bellaire Farm blog. Riley’s Bellaire Farm or RBF is a very small farm in Western Kentucky just outside the city of Hopkinsville. We have three family members, Toni, retired Christian County 4-H Agent, Elizabeth, a graduate student in animal science at Virginia Tech University – Go Hokies, and Catherine, a senior at the University of Kentucky majoring in Equine Business management and currently a student at Maynooth University in Ireland. Follow her blog at www.cmriley.blogspot.com. Elizabeth did the same thing in the spring of 2009 and went to Preston England and traveled all over England and many places on the continent. Her blog is still up at www.eariley.blogspot.com. Our husband and Dad, David died in 2005, when he lost his battle with Non-Hodgkins Lymphoma. We miss him very much.
This blog will offer the happenings on the farm, which may seem mundane to some, but is our way of life. Elizabeth and Catherine have been very active in raising and showing lambs and goats in first 4-H and then FFA, since they were four years old.
Both of the girls have aged out of junior shows. 2011 was the last for Catherine, but she went out with a bang. She showed the grand champion market goat at the Kentucky State Fair and it sold in the Sale of Champions for $20,000. We owe this record breaking amount, to the work of State Senator Joey Pendleton and the generosity of many local businesses and individuals. She received 60% of the sale price.
Catherine was also fortunate enough to have the 2011 Grand Champion Market Goat at the North American Livestock Exposition and the 2010 Kentucky State Fair, Reserve Champion Market Goat.
We are now concentrating on helping other 4-H and FFA members have success with their goat project. We have worked hard to develop a very good herd of wether does and have been fortunate to have the help of Alvin Tingle of Show Barn Genetics. His bucks have brought a tremendous genetic strength to our herd. We would never have had the level of success without his generosity, advice and counsel.
Right now, we are into kidding season and have some really nice early kids on the ground. So the next weeks will be devoted to the birth of new kids that hopefully will provide market does and wethers for youth organization members to have a great 2012 project year. We believe in a total program that the family is involved in and the kids do the work with adult guidance. Showmanship is as important as on foot placing and skillathon and judging only extend the opportunities for young people to learn about animal husbandry.