This week I am so very thankful for…
~these gorgeous black tulips my husband planted last fall. So unique!
~time to bake with my girls.
~an opportunity to chaperone a school field trip.
~sprouts finally breaking the surface of our soil.
~tracking two turkeys through our neighborhood with my little ones.
~being able to keep my hands busy with many projects.
~less than one week until the first farmer’s market.
~a date night tonight with my hubby.
Wish you all a lovely weekend!
The chants of, “Ice cream, ice cream, we want ice cream!” can often be heard ringing through our house. Yes, I’m afraid my girls have a sweet tooth like their momma and ice cream is one of their favs.
We have taken to making most of the ice cream we consume in our house because I can be assured that there are only five ingredients in the ice cream, and I know where those ingredients come from. Perfect.
Below is our basic ice cream recipe for vanilla ice cream. I purchase our eggs locally and buy local heavy cream and half and half from our natural food store.
3 cups half and half
1 cup heavy cream
8 egg yolks
3/4 cup sugar
2 teaspoons vanilla (I also put in seeds from 1-2 vanilla beans.)
Heat half and half over medium heat. Add cream and bring to a simmer.
Whisk sugar into egg yolks. Temper eggs with milk mixture. Let sit for 30 minutes and then add vanilla.
Refrigerate the mixture until cool and then churn in an ice cream maker, following the manufacturer’s guidelines.
Enjoy!
My husband and I seem to have an ongoing list of potential projects sitting on our kitchen counter at all times. Some of these tasks get completed, others just slowly work their way further down the list until they disappear all together.
Well, my husband and father-in-law have come up with a budding thought recently that I am extremely thrilled about! A few years ago my father-in-law obtained a number of beautiful timbers from a century old barn that was being torn down in a nearby town. He used several of these 100-year old beams for a pavilion he constructed and let me tell you, it is a feast for the eyes.
The remainder of the boards sat unused for quite some time, but now they may be given new life. My hubby, father-in-law, and a man from a local mill are hoping to take the remaining timbers and cut them into boards to be used as a floor in our dining room. Now, if you happened to read my piece a few weeks back, you know that I LOVE antiques, so even the prospect of this new project is just thrilling to me.
I will keep all of you updated with any progress that is made. Fingers crossed.
After reading an article in Mother Earth News a few weeks ago, I felt inspired to try a new veggie! The article discussed a variety of perennial vegetables, in addition to asparagus and rhubarb which tend to be the perennial veggies that people are most familiar with, but the one that caught my eye was the Jerusalem artichoke. I was very intrigued by these perennial tubers. Jerusalem artichokes (also known as sunchokes because they produce beautiful yellow flowers similar to a sunflower) can prepared in much the same fashion as a potato.
I was thrilled when I walked into my natural foods store yesterday and found a giant basket of Jerusalem artichokes nestled in amongst the locally grown kale and spinach! I grabbed a bag of these little guys and headed home with an idea in my mind to create some form of soup with them.
So yesterday, with a tiny two-year old sous chef by my side, I started my experimental run with Jerusalem artichoke soup.
I first put 4 tablespoons of butter in a stock pot. After the butter was melted I threw in one diced yellow onion and 2 diced leeks.
I cooked these veggies down until tender. Then I added 10 medium Jerusalem artichokes that I had diced (I left the peels on for added nutrition). I then covered all of the veggies with about 2 quarts of pork stock that I had on hand. I then covered the pot, and let the veggies simmer for about 20 minutes.
While the veggies simmered, I fried up a pound of bacon. (A note…my girls ate about 2 strips each, so it ended up being a bit less than a pound of bacon that I actually ended up putting in the soup 🙂 ) When the bacon was cool enough the handle, I chopped it up into bite-sized pieces.
Once the Jerusalem artichokes were tender, I ran an immersion blender through the soup. Then I added 1/2 cup heavy cream and 8 oz Havarti cheese (shredded). After the dairy was incorporated, I added the chopped bacon to the soup. I flavored with salt and pepper from there are viola…Jersusalem artichoke soup!
I hope you enjoy this great little veggie that has gone unnoticed for so long here in our house. The soup had a very similar texture to that of potato soup, but with a slightly sweeter taste. I would say that this experiment turned out to be a success.
I hope you all have a lovely week!
Kairos—“a right, opportune, or supreme moment in which something special and unique happens”
A bit of what I am thankful for this week…
Wishing all of you an amazing weekend!
On our trip to the Northwoods, Mom had to have some fun too. I made my way into town to visit my favorite spot: The Knitter’s Nook. This quaint shop is housed in a petite white residence, just off the main drag in town. It is owned by the most lovely of couples, and the yarn in their shop is exquisite! All fibers are naturally derived, no acrylic yarn here. This shop is an absolute tactile experience. I spent the first twenty minutes of my time in the shop just feeling the various fibers they had to offer.
After spending a bit too much time in the shop (my husband was supervising both girls and their two cousins in a toy store..oh my 🙂 ), I emerged with my spoils. Lamb’s wool, Alpacha, and a wool/bamboo blend, all in the most beautiful of colors. I spent the rest of the trip curled up on the back porch crocheting. Perfection.
When we peer out the windows of our home in northern Illinois we see cardinals, blue jays, squirrels, chipmunks, rabbits and the occasional turkey, but every time we make the trek up to the Northwoods, the concentration of wildlife, only four short hours north of us, never ceases to amaze me. The area is literally crawling with critters, and let me tell you…my girls LOVE it!
On this particular trip, my five year old became especially fond of the squirrels. Any time we were indoors, I found her standing at the front entry way of my husband’s grandparent’s home. She would settle into her post at the door and just wait. As soon as she spotted a squirrel in the distance, she would tap on the door and make a little clicking sound with her tiny mouth. This is when the magic happened: A minimum of five squirrels would come running up the front steps, place their bitty hands on the iron frame of the door and wait. Then my daughter would open the door just enough to slip a few peanuts through the gap, and the squirrels would grab the nut and scurry away with treasure in hand. Amazing.
This went on for four days. Morning. Noon. Night.
Love.
As I sit here to write this post, I am not thinking of generational wealth in the form of monetary currency passed down from one generation to the next. Instead, I am pondering the wealth of knowledge, the wealth of history, and the wealth of love that is exchanged when multiple generations of a family spend quality time with one another.
This past week my family was fortunate enough to spend many days up in the Northwoods of Wisconsin with my husband’s grandparents. While on the trip my girls were able to hike and fish with their great-grandfather, cook and feed the wild life with their great-grandmother, and ramble about the woods with their second cousins. There truly was a great deal of “wealth” passed from one generation to the next on this short vacation.
Making of a Home 