Friday, October 31, 2008
Thursday, October 30, 2008
Monday, October 27, 2008
My pumpkin (not pictured) should be transformed into toasted pumpkin seeds and pumpkin puree later this week. From there it will become pumpkin cookies, pumpkin muffins, pumpkin pie, and pumpkin to freeze until next year.
Sunday, October 26, 2008
"Once upon a time there was a little boy who liked to watch construction work out the window. Mommy? Why did he like construction?"
Thursday, October 23, 2008
Monday, October 20, 2008
Saturday, October 18, 2008
In the meantime, there may be weeks when I don't post much. If you start to wonder where I am, the answer is that I'm probably working on my book. :) I have also deleted the chapters I posted previously because I am doing more editing and I don't want an old version out on the web. If you missed it, I'm sorry, but the real book will be much better so the wait will be worth it!
Anyway, I am very excited about finding Kim Sponaugle, who will be drawing the illustrations. Here is the picture that sold me on her style...And the elephant she's drew for me is even cuter. :)
Thursday, October 16, 2008
Wednesday, October 15, 2008
Saturday, October 11, 2008
The good news is that I am very close to selecting an artist and so I plan to self-publish the book sometime in 2009. I'm very excited about that prospect! I'm sure I've got tons of work to do before the book becomes a reality, but it's fun.
If you read any of the posts, I thank you. I think maybe this just isn't a good venue for a chapter book. I could be depressed that no one likes my story, but I can't determine that anyone has even been reading! Some experiments work better than others.
Friday, October 10, 2008
I began with toasted sourdough rustic bread. For dinner, I brushed it with olive oil and grilled it, but simply toasting the bread in the toaster worked really well for a quick lunch! Onto the toasted/grilled bread I spread a thin layer of goat cheese. Then, I topped it with slices of tomato, chopped fresh basil, and a few shakes of balsamic vinegar. I was thrilled with the results as the taste was as close as I could have hoped for to the bruschetta I ate at the farmers’ market. I wonder if I bought the goat cheese from the same lady...
Rustic bread - baked at a local grocery store
Herb & garlic goat cheese - fresh from the farm
Tomatoes, basil, green beans and wormy apple - farmers’ market
Corn - picked that day and sold at a farm stand
Butter - Tillamook
Oil, vinegar, salt & pepper - grocery store
Wednesday, October 8, 2008
This week Munchkin and I went on a wonderful tour of a goat farm. Munchkin enjoyed climbing on the hay bales, climbing the fence, watching the tractor, and, oh yes, the goats! The lady from the farm was wonderful with kids, both children and goats!
So where do the 20 bucks come in? I bought some goat cheese from the farm and, since we were out in the country, I stopped at a farm stand I love but rarely get to visit.
For 20 bucks, I came home with:
18 farm fresh eggs
2 large tomatoes
3 huge green bell peppers
5 Yukon Gold potatoes
5 apples (wish I'd written down the variety since Scott loved them!)
1 package of herbed goat cheese
1/2 package of blueberry goat cheese
Unfortunately they used the last package of the blueberry cheese as the sample for the children, so they offered the leftovers to us since Munchkin loved it so much (what can I say, he's cute!) As the lady wrapped it up, someone else asked for a taste. Munchkin let out a wail when she took a large piece, but in his defense, he was pretty tired after running around the farm for two hours.
Watching Munchkin milk a goat: priceless.
Tuesday, October 7, 2008
Friday, October 3, 2008
I started by cutting open the first of the squash that I harvested from the mystery plant that grew all summer. Munchkin might have been laying on the floor, but he had enough energy to ask to see it! I scooped out all the seeds, let Munchkin giggle at the "squash boat" and then filled the cavity with butter, honey, salt and pepper. It went into the oven to bake while I decided what to do with the pork chops.
Not yet deciding what to do, I boned the pork chops. Munchkin asked me to bring them down to the floor so he could see them, of course. Then, I decided to stuff them, which is much easier if the pork chops are still on the bone! I was limited to local ingredients, so I sauteed garlic and a red & green bell pepper. I mixed the filling with a little homemade applesauce and filled the pork chops.
When the squash and the pork chops were done, I arranged them on a plate and realized that dinner looked bland, so I added slices of tomato on lettuce. I served the applesauce as a side. It was all delicious, but the real star of the show was the squash. I probably used way too much butter and honey, but that’s the way my husband likes it. I think even Munchkin would have eaten it had he felt better.
Mystery squash: Squash (backyard), honey (local), butter (Tillamook), salt & pepper
Pork chops: Pork (our pig), garlic (local), bell pepper (local), applesauce (local), salt & pepper
Salad: Tomato (local), lettuce (local)
Homemade applesauce: Apples (local from a friend and so sweet I didn’t even add sugar)
Thursday, October 2, 2008
Well, the locavores are once again hosting an "Eat Local Challenge" for the month of October and I've decided to sign up! They've relaxed the rules considerably since they first began, which has made it possible for me to join in. I believe when they first started, the idea was to eat entirely local foods for the entire month. I could do it, I think, but I've got a very busy 3-year-old, a husband and a job, and I don't want to commit the time required. This year, everybody sets their own rules. Mine are:
1. Local means the food is grown in the state of Oregon.
2. My exceptions include: spices, oils, flour, rice, and baking ingredients like baking powder. When I signed up, I forgot to include sugar in my exceptions list, so I'll try to use local honey instead.
3. My goal is to prepare one entirely local (minus exceptions) dinner each week and use as many local ingredients as possible in the rest.
I cooked my first dinner for the new challenge last night. I'll share about it tomorrow.