The Cottage In the Village

Just over the fence
To walk through the woods
Up the giant hill
To the village for the market
Someone hollered
I, in a rush, could not
Would not turn around
The market is only open
For such a short time today
No time to waste
On my way, on my way
Dinner will be served
Much later today
Biscuits and pumpkin corn chowder
Yum, yum
Fragrant roses on the vine
Catch my nose then my eyes
Such beauty both in aroma and grace
Must move onto the market
Need some oat flour
And fresher churned butter
Milk and honey
Chirps coming from the budgies
Fluttering their wings
Whistles and howls from the guys
Getting back on track
Whispering wind is picking up
A chill buries into my bones
A teardrop from the sky
More heading down this way
Bus shelter nearby huddled me close
Resting and keeping dry
Thoughts of the day
Run through my head
Sitting down, I reflect
The joys found in moments
Just like this make life worthwhile
Grateful for these days
In so many ways
…by Pauline Harris

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Cardinal visiting for food and company.

cardinalbackyardjan2015bypaulineharris

Curry (a recipe is just a guideline)

Curry

In a saucepan start the rice.  Put one cup of coconut milk with one cup of chicken/turkey broth and a dab of butter to heat on medium high.  When boiling add a cup of jasmine rice and turn heat down to low…cover.  Turn off heat when rice is done…nice and fluffy.  Set aside.

In a saute pan, saute diced onion with celery in grapeseed oil and a dab of butter.  Add in diced pre-cooked turkey or chicken.  (dried cranberries or raisins…pine nuts or seaseme seeds can be added).  Add peas…carrots.  Blend ingredients together.  Add ‘S & B Golden Curry Sauce Mix’ with a bit of coconut milk and chicken/turkey broth.  Mix well.  Turn off heat.  (can add orange marmalade, for a change in flavour).

To serve…put a spoon full of rice on a plate, then put a spoon of curry mix on top.  Eat and enjoy.

Pie Dough…recipe has been passed down through the years.

Pies are great to bring you on your Joyney and also are great to have in the comfort of your home.

Solwhovian

Pie Dough Recipe

 

3 Cups flour  plus 2 Tbsp

1 tsp salt

1 ½ cups shortening

1 egg

1 tsp apple cider vinegar

½ cup cold water

 

Combine flour and salt.  Cut in shortening until pieces are the size of small peas.  In another bowl, beat egg, then add vinegar and water.  Sprinkle over above mixture with fork until dough holds together.  Shape into 3 balls and divide each roll to 1/8” thick.  Line pie pans.  Fill the various fruit fillings and top with crusts.

 

Yield 3 – 2part crust pies or 6 piecrusts

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Coconut Rice

2 cans of coconut milk
1/2 cup brown sugar
1 cup of jasmine rice
a tab of butter
a pinch of salt

In a saucepan, bring the coconut milk, salt, brown sugar, and butter to a boil. Add rice. Turn down heat to low. Stir often. Cooks in about 10-20 minutes. Serve warm.

Nice addition to curry, jambalaya, or eat with nutmeg.
It does freeze well.

Polly’s Pumpkin Lasagna

Warm the oven at 375 degrees. Grease cooking pan, set aside.

In a saute pan, saute onions (one sweet and one yellow) with 1 Tbsp butter and a lil bit of grapeseed oil or olive oil. Add spices (nutmeg, oregeno, basil, garlic, rosemary, pepper, salt, parsley, thyme, etc.) Add meat (I have used different variations of sausage, hamburger, and turkey). Cook until meat is cooked thoroughly, stirring occasionally.

While the meat is cooking, in a mixing bowl: put in a whole container of ricotta cheese, about a cup of grated parmesean cheese, about a cup of mozerella cheese (grated), tub of phillidelphia cream cheese (garlic one is great, have used the italian herb one too). Mix the cheeses well, set aside.

When meat is cooked thoroughly through, add a can of pumpkin puree. Mix together and turn off heat.

Get the egg roll wrappers out. Divide in half, cut one half in half.

Begin to layer the lasagna with the egg roll wrappers as the noodles. Then pumpkin meat. Then cheese mixture. Repeat until pan is full…top with some mozerella cheese and parmesean cheese.

Cook for about 45 minutes to an hour. If the cheese on top gets brown before done put some aluminum foil on top.
Let cool for a few minutes before eating.

btw. I did not put measurements of meat, as some like more meat and others less meat. It is good with spinach in the meat mixture, too. Also great for using up leftovers from the holidays.

Velveeta/Spam Hamburger Bun

A recipe from my grandparents time was using velveeta cheese, spam and hamburger buns. With a meat grinder (or blender) grind the cheese and spam together…small cubes of each at a time. Preheat the oven to 350 degrees. On a sheet pan prepared for the oven, place the half buns and a big spoonful of cheese/spam mixture. Place in oven for about 20 minutes until the cheese mix is browned.

Note…I have used turkey spam, as well as, traditional spam. They are really good.

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