Friday, July 29, 2011

Come see us at the market!

Penny and I set up each Saturday (with Mark's assistance) at the semi-local farmer's market. It is the best! It is in Orleans, Indiana. I am totally serious people, this is the best market. And well worth your drive if you live in southern Indiana. Tons of homegrown produce. Many of it organically tended with loving care. Yummy bake goods. Amish made baskets. Unique handcrafts. All in one place. The past few weeks, there have been over 70 vendors in attendance. And closer to 80 I think. As the season goes along, the numbers will increase also. It is a tiny little town with a sweet courtyard that we are allowed to use. Many nice shade trees and a playground for the kiddies. AND the music! The music happens in the Jammer's Tent. The local folks bring their instruments and voices and have a great time. All ages. Any acoustic instrument welcome. From guitars, mandolins, dulcimers, banjos, washboards, name it! The talent is amazing. Love the bluegrass and hymns that these blessed people bring to our ears. We are fortunate in that our tent is beside their area. The market is every Saturday from 8-noon. Come October, the hours change will be 9-noon.

Here is our Miss Jaidyn. Isn't she a doll? She went to a tutu party and had her photo taken. Aunt Angie loves this baby girl. Who is growing up toooo quickly!
I am blessed. ~Angela

Monday, July 18, 2011

Easypeasy Lemon Cake

Lemonade Cake
Bake your favorite white or yellow cake. If you LOVE lemons, bake a lemon flavored cake. Allow to cool for 15 minutes. Prick the top with a fork. While your cake is baking, mix a 6 oz. container of frozen lemonade with 1/2 cup granulated sugar. Stir often. Pour the glaze over the cooled cake. I used a basting brush to help spread the glaze evenly. That is it! A simple refreshing dessert. You could also add Cool Whip topping or make your own whipped cream topping. I am going to try it with orange juice next. The glaze could also be used with pound cake or angel food cake. 

I have checked the weather forecast this morning. Not looking too good. They said at least 40 states will have temps OVER 90 degrees in the coming week. Many will have a heat index over 110, including us here in Indiana. We got a big ole rain storm yesterday. While the gardens loved it, definitely more humid now. Wherever you are, hope you are able to find a cool spot to nest down with your creating. 

Off for treatment #2 here in a bit. :o) In everything give thanks, right? So I am thankful for a car with air, a nice facility and staff to get my meds, air in my home, clean sheets on my bed and my precious family and friends.

I am blessed. ~Angela

Saturday, July 16, 2011

Soughdough Bread Recipe

Here is the basic bread recipe I use.
2 c. soughdough starter
2 T. oil
4 t. sugar
1 t. salt
3 c. all purpose flour

I only actually mix in  2 cups of flour. The third cup I knead into the dough. If you have a wetter dough, add it in the bowl. Knead bread approximately 5 minutes. Shape into a ball and place into a greased bowl. Turn the dough over in the bowl to make sure the top is oiled also. Cover with a towel and allow to rise. When you poke your finger into the dough and the hole does not fill back in, the dough has risen. Turn out onto the counter and knead 5 more minutes. Shape into loaf. Allow to rise again. Place into oven to bake at 350 degrees. Do not preheat the oven, but rather place the bread into a cold oven. Standard baking time is 30- 35 minutes. Bread is done when the top is golden and the bread makes a thumping noise when tapped. Watch the bottom to make sure it does not get dark, this is my problem area. This recipe has been a good sandwich bread, little crumb when sliced. 

I am blessed. ~Angela

Monday, July 11, 2011

Here I am

I haven't felt, well, very bloggy this past month. The pleurisy is gone but I still have a touch of pneumonia. Have been trying to keep the house up and do my crochet work for Farmer's Market. And the weeds from my flower gardens. They are really pretty easy to maintain. Just the stray ones here and there. We use a heavy compost/mulch each year to feed them and it really does the trick. This year they are gorgeous! Every year we are moving and changing things. Mark enjoys them thankfully. I would never have any of this if he didn't. The front is a mass planting. And as they self sow and increase, we divide and move them around. This is a pic of the front corner along the drive. You will notice we do not have a door mat. 1.) The wind blows it away each and every time and 2.) No one uses this door. We use the side door. 
 From left to mint, chives, pink yarrow and yellow cone flowers. The yarrow and cone flowers are new to this spot, so haven't filled in yet. Past the bunny is our blue Siberian iris's. Gorgeous purpley blue when they bloom. It got hot so quickly this year, they didn't have very long to perform. They are like a hedge to cover the house foundation.
 The two lovelies above are from Sarahbeth. My new sourdough starter. Alas, Charlotte Rose didn't make it. We tried, but it just wasn't meant to be. The rainy damp weather we had, was not a good time to make sourdough starter or sponge. She just didn't take. BUT Sarahbeth is doing very well. This is my second batch from her. Those are full size dinner plates. A nice texture with very little crumb. Delish

My mom has loaned me her camera. She hadn't used it for some time, so I have pics! It is just a borrow until I can buy one. Unforeseen expenses...Mark's truck repairs, lawn mower died and I need two front tires on Ladybug has sucked up our Market money. But there is still a lot of season left! :o) Man oh man, last Saturday was killer hot. I am thinking this Saturday will be even hotter! We have a canopy Praise The Lord! And are in a lovely spot. No complaints.

Here is an easy recipe for Italian Chicken. Cut your chicken breast into strips. Boil until tender. Drain well. Place Italian salad dressing into a bowl. It doesn't take alot. Add your chicken while hot. Coat the chicken well and let it set for 10 minutes. YUMMMM You can heat it up in the microwave or in a skillet (no need to oil it) or eat it as is. It will still be warm. We ate pieces of the sourdough bread with it and used the dressing as a dipping sauce.

Well, today I start chemo again. I thought I had better play catch up with you all today before I left. Not looking forward to it. But am thankful for the skills of man and the grace of God. The next 8 weeks or so will be over soon I keep telling myself.
Hope everyone is finding a cool spot and doing something they love.
I am blessed. ~Angela