The Wife of a Dairyman

"BOTW" Crispy Baked Chicken Wings for Superbowl

2012-01-27T16:00:00.000-08:00

I like my wings and I like 'em spicey. You can't have a Superbowl party without wings, but who wants to take the time to fry them up? Not me. So, for my "Best of the Web" this week I found Bon Appetit's Crispy Baked Chicken Wings.....easy!

Photo and recipe courtesy Bon Appetit Test Kitchen

Ingredients

Buffalo Sauce
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce

Ginger-Soy Glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced

Wings
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

Buffalo Sauce

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Ginger-Soy Glaze

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.

Wings

Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

Read More http://www.bonappetit.com/recipes/2012/02/crispy-baked-chicken-wings#ixzz1kaIY5oqu

ENJOY!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Sweets for your Honey ~ Almond Bark in the Raw

2012-01-26T16:00:00.000-08:00

It's that time again...time to begin filtering chocolate back into my system. Gosh, it's only been a month since the holidays but for some reason I'm craving some chocolate again....must be the very thought of Valentine's Day, I suppose.

A while back, my friend Brent, an almond farmer, {pronounced "Amond" acorrding to him and all almond farmers, apparently} who has a family almond farm in Ripon, CA, 4th Generation Farms , gave me a bag of their raw almonds. Almonds in the raw are my absolute favorite....I could eat handfuls of them, and they're so good for you too!
I had plans for this bag of almonds in the raw.

BIG plans.

That involve chocolate.

Start by double boiling some chocolate chips......low and slow. I used milk chocolate and white chocolate.

Spread the almonds out on a wax paper lined baking sheet.

Once the chocolate has melted, spoon and spread it over the almonds. The milk or dark chocolate goes first.

Then the white chocolate.

And because I like salt with my chocolate....I'm weird like that..... I sprinkled some Kosher salt over the chocolate while it was still warm.....but totally optional. Place in the fridge for 30 minutes or so until it has hardened.

Then just break it into pieces and that's it!

Almond Bark in the Raw

Ingredients:

Raw Almonds
Chocolate Chips, milk or dark
White Chocolate Chips
Canola oil
Kosher salt {optional}

Directions:

Spread the almonds out on a wax sheet lined baking sheet.

Double boil the milk chocolate chips and the white chocolate chips in separate pots. When double boiling, use low heat and make sure the water in the bottom pot is not touching the bottom of the bowl the chocolate is in......otherwise if you melt the chocolate too fast and a high temperature, it'll turn lumpy and hard. I add some canola oil to the chocolate to keep it smooth and silky.

Once the chocolate is melted, spoon it over the almonds and spread. Do the same with the white chocolate. Sprinkle some Kosher salt if desired.
Place baking tray in the refrigerator for at least 30 minutes to harden. Remove and break into pieces using a butter knife.

Enjoy!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

TT w/Linky: I Spy With My Little Eye

2012-01-25T16:00:00.000-08:00

One of the things I just love about this time of year, are the many hawks that seem to be out in full force right now. I don't know whether hawks are more active in winter or not but on my ride to school every morning, they're lined up on the power lines, searching for their next catch or just keeping themselves warm.

In the past eight years that I've lived here, on the ranch, one day last week was the first time a Red Tail Hawk has come so close to the house, that I've noticed. I was sitting in the office and glanced out to discover this guy staring at me through the office window.

Knowing I probably wouldn't have another opportunity to be in such close proximity to another hawk any time soon, I slowly got up from my own perch, the office chair, hoping I wouldn't startle him and snapped a few pics through the window.

On this Thankful Thursday, I'm grateful my feathered friend was curious enough to hang out with me for a good 15 minutes.....definitely the highlight of the day.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Tremocos ~ Lupini Beans

2012-01-24T16:00:00.000-08:00

Growing up as first generation American in a Portuguese family, my parents made sure my sisters and I stayed close to our Portuguese heritage growing up. My childhood summers are filled with memories of driving to different cities in northern California to attend Portuguese Holy Ghost 'Festas'.

Food was always a big part of any festa. One of the things I remember and loved to eat as a child were these hard, salty beans called Tremocos, in Portuguese. They were sold in a ziplock bag with salty water to keep them moist.

In Portugal, on the Azores Islands, where my Dad is from, they serve Tremocos as bar snacks and now as an adult I know why....they go perfect with red wine or beer.

This past summer at a festa I attended, I asked one of the older generation Portuguese ladies how to go about making these Tremocos beans. She sat down with me and explained the entire process, which includes DAYS of boiling, brining, replacing the salty water and begin again. WAY more time than I would ever want to spend on beans.

So imagine my surprise, when just the other day at my local grocerey store, as I was searching for some low sodium black beans, I glanced up and saw this jar....

Tremocos beans in all their glory, on the top shelf of Harvest Market. I felt I hit the jackpot!

I bought all they had in stock {I know, sick right?}, hoping they would live up to my childhood memory. They came pretty close, not quite as salty but close enough.

Tremocos are eaten by tearing into the skin with your teeth and popping the bean into your mouth.....here's the skin on the left and the bean on the right....

Other than the salt, Tremocos, or Lupini Beans as they're called here in America, are pretty healthy for you.

And they go GREAT with wine!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Flat Stanley ~ BooHoo Niners...

2012-01-23T16:00:00.000-08:00

I PROMISE, this is the last football post for at least nine months. We braved the rain, wind and cold to be at Candlestick Park yesterday to root on our team, the Niners. We barely made it in time for the pre-game festivities, but we managed to have a few refreshments before the game began.

I was asked, by my seven year old, Bryce, if I could babysit Flat Stanley for him and take him to the game....of course! Flat Stanley will have some cool pics to enter in his journal for school.

After tailgating and before making our way to our seats, we stopped at the Bud Light Stage to listen to Wonderbread 5 for a while as they were...

getting the fans fired up for the game.

The crowd was definitely pumped up and ready for this game, too bad the offense couldn't quite make it though......

So, the best parts of the game for me, are highlighted with photos.....

The National Anthem sends chills, as always.

Hundreds of members of the military carrying the flag....

Half time show, Brad Paisley performed.......

And Flat Stanley was a little down after overtime but overall, thought his first football game experience was exhilarating.....

If I had a bucket list, going to a Superbowl with the Niners playing in it would be on it. Here's hoping for next year in New Orleans....what a party THAT will be!

As I said, no more football posts for a while but I will, however, be posting about some football party food.....that's always a good thing.

Who are you rooting for in the Superbowl??....I like Tom Brady

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

"BOTW" Cajun Jambalaya ~ Football Food

2012-01-20T16:00:00.000-08:00

We have two weekends of football season left, which means playoff and Superbowl parties are coming up! Want an easy recipe that makes enough to feed a crowd? My 'Best of the Web' for the week is by Emeril Lagasse...Cajun Jambalaya. Make it ahead of time....perfect for a party.....YUM!

Photo courtesy Food Network

Ingredients
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

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TT w/Linky: Daisy The New Year's Calf

2012-01-19T16:00:00.000-08:00

It's been decided. Not by me, but by the kids.....they liked the name Daisy. Plus, every dairy farm should have a cow named Daisy, right?!

After giving the kids the LONG list of choices you submitted, it came down to Daisy. Now, Daisy was submitted a couple of times and we can only have one winner, so we're going with the first submission which belonged to, Lauren. Lauren, please email me with your mailing address so I can send you out some Godiva Coffee to go with your milk! email at: TheWifeOfADairyman {at} gmail {dot} com

This 'Thankful Thursday' I'm thankful for our New Year's calf, Daisy, was born on January 11th and is now eight days old. She's healthy and is doing well....I'll keep you updated!

Thank you to everyone who submitted names, it was a very difficult decision to make!

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

WW: Cotton Seed In My Pocket

2012-01-18T16:00:00.000-08:00

Wordless Wednesday.

We don't have snow where we live, but we do have cotton seed.....which is almost as fun for play dates...

The only drawback is, unlike snow, the cotton seed doesn't melt and it's found over the entire house, in pockets, shoes, socks, etc.....for days to come.........

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Tailgating San Francisco Style

2012-01-17T16:00:00.000-08:00

I had the most amazing, exciting day on Saturday. The 49ers, whom I LOVE, were playing the Saints in a playoff game at Candlestick Park. What's a girl to do but get busy making a sign and then head down to Candlestick to meet friends for some tailgating action.

My friend, Karyn and her family, have been 49er faithfuls for many years. They have this tailgating thing down to a T! With the 49ers in the playoffs, their tradition is to put on a Cioppino feed for the tailgate party. Karyn's husband, Nick, puts in a lot of hours, sweat and tender loving care, beginning the day prior to the game, into this Cioppino recipe of his.

I'm not sure what the head count was, but I'm guessing some where around 40 people for Cioppino.

There were muscles, clams and crab all mixed with a special secret sauce.....SO good.

But that's not all we had. It was quite the sausage fest as well.

Pretty soon, it was time to head into the stadium.

With the Niners being in the playoffs for the first time since 2002, the crowd was completely fired up. I lost my voice. Oh! By the way, I was NOT allowed to bring my sign into the game! So bummed!

The National Anthem ALWAYS gives me chills, but especially with members of the military flanking a gigantic flag and fighter jets flying by overhead just as the anthem comes to an end. So cool.

I had to snap a picture of my man, left footed David Akers, who is the kicker on my fantasy team, doing his thing....he's awesome!

The game did not disappoint. It was a nail biter till the very end without a doubt. My heart is still pumping hard.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

The Winner Of Planet Beach Is....

2012-01-16T17:00:00.000-08:00

Congratulations to lucky #7, Corina Kelley!! You have won a one month free pass to Planet Beach Novato!
Please email your mailing address Corina and I'll get it right out to you...or I can drop it off!

TheWifeOfADairyman {at} gmail {dot} com

Wrangler Giveaway!

2012-01-16T03:00:00.000-08:00

If you're a fan of Wrangler jeans or would like to try them out, we, The Real Farmwives of America, have a Wrangler jean giveaway for you!

I love wearing my Wranglers, they're durable and can withstand all that I put them through while I'm bouncing around the ranch.

From grooming my horse, Joey,

to 4 wheeling around.

Wranglers have been part of my life for many years. I wore them as a kid, a teenager and now as an adult. I am constantly climbing up and over and sometimes through fencing. Comfort and durability is a must with the jeans I choose to wear on the ranch.

There are many styles and colors to choose from, Wrangler white jeans are the only pants I buy for my kids when they're showing in 4H....same with my friends....as my little friend, Logan, is modeling in the picture below. The whites can withstand a little bleaching and a lot of washing and are handed down to the younger kids when they're outgrown.

If you would like the opportunity to win a new pair of women's Wrangler jeans, visit The Real Farmwives of America to enter! Good luck!!

While Wrangler did provide me with a free pair of jeans to review for this blog the thoughts, opinions and pictures shared here are my own.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Tailgating Party Dip ~ Western Hemisphere Salad/Dip

2012-01-13T16:00:00.000-08:00

Tomorrow's a BIG day around northern California. I'm a huge 49er fan and Saturday afternoon they will be playing the Saints in a playoff game in San Francisco. I'll be there, at Candlestick, tailgating with friends by mid-morning on Saturday.

Other than beer and wine, I wanted to bring something that would hold up well at room temperature. Going through my recipe file, I came across this Western Hemisphere Salad that I haven't made in ages. Great as a salad or makes a super fantastic tortilla chip dip as well.

This salad/dip is so named because all the ingredients are native to the western hemisphere and were unknown to the Old World prior to 1492. It's very nutritious, tasty, low in fat, high in fiber, vitamin C, beta carotene, potassium and protein.

It's Super easy to make and a hit at any party. You can also make it ahead of time to let the flavors 'marry' together....BUT, the only problem with making it ahead of time, as I JUST found out, is that I began snacking on it WAY before party day. So if you do make it ahead, make a lil' bit extra :)

Here's what you need for success....{full recipe below}

Dice the tomatoes, green onions,

zucchini,

some freshly squeezed lime juice {please excuse my scary looking fingers},

cumin,

salt,

corn, black beans, parsley, garlic and salsa. I modified the original recipe by adding half a jalapeno because I like it spicy.

Mix is all together and add some fresh chopped avocado right before serving.

Serve in 1/2 cup servings, OR

how I like it.....with chips!

What's your favorite football party food?

Western Hemisphere Salad

Ingredients:
1/2 cup chopped green onions, including the green tips
2 fresh tomatoes, chopped {about 2 cups}
1 medium zucchini squash, diced {about 1 cup}
1 cup corn, canned or frozen
1 pound can {about 1 1/2 cups} black beans drained or rinsed {or Kidney beans}
1/2 cup mild salsa {I used Pico de Gallo-medium}
1/2 jalapeno without the seeds, minced {modified from original recipe}
1/4 cup chopped fresh parsley or cilantro
2 T lime or lemon juice
1 or 2 cloves of garlic, minced
1/2 tsp. cumin
1/2 tsp. sea salt
1 small ripe avocado, cut into small chunks {optional}

Directions:
Combine all ingredients except avocado in a mixing bowl. Stir to blend. Chill before serving. Add avocado chunks just before serving.

Makes about 6 cups. Unless avocado is used, this recipe has no added fat.

This recipe was adapted from the George Washington University WHI Clinical Center.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Help Name Our New Year's Baby

2012-01-12T16:00:00.000-08:00

It finally happened! On January 11th our New Year's baby arrived.

I would LOVE your help in naming her! Isn't she adorable?!

In this photo, it almost looks as though she's smiling....

So, what do you think? Any name jump out at you?

Get your family involved and I'll send the creator of the name we choose some Godiva coffee to go with your milk!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

TT with/Linky: Winery Playdate

2012-01-11T16:00:00.000-08:00

We've been having some spring-like weather here in northern California for almost the entire month of December and January so far. Close to 70 degrees on many days and even though we desperately need the rain, we are taking advantage and enjoying the nice weather.

On this day, the kids and I drove up to our cousin's winery for an afternoon playdate.

Nothing like strolling through the vineyard on a 70+ degree day in January.

The kids got to run out some of their energy.

And work up an appetite for some frozen yogurt.

Okay, I know what you're thinking....and the answer is no, I didn't do any wine tasting on the playdate. But at Foppiano's they do have a tasting room and on the back side of the building they have a beautiful patio set up with picnic tables to enjoy the vineyard view while sipping on some wine. So if you're ever in the Healdsburg area, check them out!

Maybe I'll go back for a grown-up playdate some time soon.

On this Thankful Thursday, I am thankful for the beautiful weather, the cousins that live close by and for frozen yogurt in January.

Mama Got Some New Boots~Tony Lama Style

2012-01-10T16:00:00.000-08:00

If you've been following this blog for a while, you then know my LOVE for boots. All types, I don't discriminate. You also know that boots are SO 'in' this season as well. So imagine how excited I was when Country Outfitter contacted me to ask if I would review a pair of boots!

This past weekend I was at a conference in the Central Valley of CA and I thought it to be the perfect opportunity to break in my new boots. Before leaving the house I threw on a dress and my new Tony Lama Gold Rush boots for my long 5 hour drive.

Like I said before, I love all boots but my all time favorite are cowboy boots. These Tony Lama boots are just so comfortable, they fit like a glove. I can wear them anywhere from going out to dinner, picking up the kids from school and even on the ranch.....but I don't wear these as ranch boots unless I have to, they're too pretty.

During my time away at the four day conference, I wore these three of the four days and I can attest, these boots are made for walkin'.

The next outing I have planned for my new boots is to Candlestick Park.....that's right, I'll be wearing them to the 49er playoff game against the Saints this upcoming Saturday. The day will begin early, we'll be tailgating.....I'll keep you posted on how the boots do amidst crazy fans, beer and a whole lotta walking.

A retailer of Tony Lama Boots, Country Outfitter sent me these Tony Lama Sierra Goldrush boots to review but the opinion is all my own.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

California Women for Agriculture Convention

2012-01-09T16:00:00.000-08:00

I spent this past weekend in the Central Valley of California attending the California Women for Agriculture State Convention. It was my first time attending this meeting and I'm so glad I did. Many of the women involved with CWA, I've gotten to know through social media, but have never met in real life, attending CWA was a great opportunity to finally make this happen. It's great to have online connections but it's even better when you can make a face to face connection.

During the meeting, there was a fabulous line-up of speakers, some of them included:

Assemblyman David Valadao, who spoke about the importance of sharing the agriculture story with the public.

My good friend, Katie, author of the Pinke Post, got the room fired up by sharing her wealth of information about social media, community, agriculture, family and how to tie it all in together in the form of a blog. I learn something valuable from Katie every time I hang out with her.

Another friend and fellow Dairy Farmer, Barbara Martin, aka The Dairry Goddess, spoke about her dairy farming and family history and how she found her passion for cheese making.

During the meeting, the reins were handed from the 2009-2011 CWA President, Celeste Settrini {on right} to the now current CWA President, Karrie Hammerstrom.

After the meeting, later in the evening, the dinner/dance/party was held at the Kingsburg Gun Club.

Where around 140 attendees enjoyed making great connections, conversation,

eating fabulous food.

Aftrer dinner, we moved on to an entire table of mini desserts.....I had the most difficult time choosing....so I had three!

I also had the pleasure of celebrating the birthday of my North Dakotan soul sister, Katie, on this same evening.....

One thing I hadn't known prior to the dinner/dance on this evening, about Katie, is that she makes a great swing dance partner....she leads and everything! We danced....a LOT to this great Rockabilly band named Motel Drive.

And called it a night at around 10:30.

By attending the conference, I found California Women for Agriculture to be such a welcoming, strong minded, intelligent group and am now happy to be a part of it all!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

'BOTW' Easy Savory Meatloaf

2012-01-06T16:00:00.000-08:00

Meatloaf says comfort food in my mind and this easy Campbell's version is the spotlight for this week's 'Best of the Web' series. It takes a quick 15 minutes to prepare with a 70-90 minute cook time. Serve it with some steamed vegetables and some mashed sweet potatoes for a meal your entire family will enjoy.

Photo and Recipe courtesy of Campbell's Kitchen

Savory Meatloaf

Ingredients
1 1/2 lb. ground beef
1 can {10 3/4 ounces} Campbell's Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped {about 1/4 cup}
1 tbsp. Worcestershire sauce
1/8 tsp. ground black pepper
1/4 cup water

Directions

1 Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper. Place the beef mixture into a shallow 3-quart baking pan and firmly shape into an 8x4-inch loaf.

2 Bake at 350 degrees F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

3 Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the gravy with the meatloaf.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Bear Valley Visitor Center in Pt. Reyes

2012-01-05T16:00:00.000-08:00

My kids are still on Christmas vacation, so this being their second week of being at home, every day some sort of activity needs to take place. We've also been experiencing unusually warm weather; 65-70 degrees so we took advantage of the warm, sunny weather and met some friends at the Bear Valley Visitor Center in Pt. Reyes.

There are plenty of hiking and horseback trails that lead out from the Bear Valley Visitor Center. Some as short as a 10 minute hike and some that you can hike the four or so miles out to the beach. We chose a couple of the short ones.

The Earthquake Trail is really interesting as it sits right on the San Andreas Fault line and takes you through the effects of the 1906 earthquake. This hike is definitely kid-friendly.

Here is the area where the fence 'jumped' 16 feet during the earthquake....a great visual.

If you're visiting this area, dress in layers because one never knows whether it will be fogged in, or sunny and warm. We lucked out at a warm 62 degree day.

I love the Spanish Moss that hangs elegantly from many of the trees....photos do not do it justice.

Our next short hike was the Kule Loklo trail where one can envision what it was once like to live as a Miwok Indian back in the day.

The teepees are up and ready to explore.

I thought this huge stone where food was ground was really cool.

I hadn't been on this trail in many years but the kids took a field trip here last year with school and they knew what the Family Sweat Lodge was ALL about.

Apparently this is where families would come to smoke their pipes and such. I'm sure there's more to it than that but this was the only thing the 6 and 7 year old remembered of the sweat lodge from their field trip.

We crouched to walk back out.

By this time everyone was hungry, so it was back to the Visitor Center picnic tables for lunch.

On our way back, we spotted a white Fallow Deer nestled in the brush....she's in the center of the photo if you look real close.

If you're out in this area visiting, here are the directions and information on Bear Valley Visitor Center.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

TT w/Linky: 10 Pound Cow Dog

2012-01-04T16:00:00.000-08:00

This week for 'Thankful Thursday' I am absolutely grateful for my little 10 pound cow dog, Chloe.

Okay, so she's a fluffy Maltese/Shi Tzu, but when you've been raised on a dairy farm from the young age of eight weeks, the 'cow dog' attitude just becomes who you are.

Chloe doesn't know any different. And I'm totally fine that my little fluffy 'lap dog' thinks she's a cow dog, especially in this instance ~

Just a couple of mornings ago as I'm carting a load of laundry to the laundry room I glance out the back window, only to see a herd of heifers in the back yard. When cows are in the yard, everything is dropped immediately. All I could think of was, how long have they been out there and are there now potholes the size of Texas in my lawn.

Chloe and I venture out to see if we could corral these girls on our own. To the side of the house, near the pasture gate, who is the first bovine I see? Our new resident bull, Napoleon....small but tuff {and scary to me}.

He, of course takes one look at me, sensing my fear or something and comes right over. I know never to turn my back on a bull, especially a Holstein bull. This is where Chloe jumps into action. She senses my fear and totally takes care of the entire situation.

She goes after the bull.....Oh yes she does!

Turns him around

and moves him back through the gate to the pasture.

My freshly groomed, pink bowed, 10 pound, cow dog Chloe saves me on this day.

Chloe, you are even more cherished on this Thankful Thursday.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

Planet Beach ~ Novato Area Giveaway!

2012-01-03T16:00:00.000-08:00

With the beginning of new year, many times the emphasis is on how one can make their lives better in some way. Whether it be joining a gym, beginning an exercise program, take care of your body better and/or looking and feeling better.

I have a special treat to share with Novato area residents {I'm sorry out-of-towners!}. A one month FREE unlimited membership to the Novato Planet Beach Contempo Spa ~ a $199 value! I am a member and have been given this one month free pass to give to one of my friends and I have chosen to do a giveaway here, on the blog, just for you.

Planet Beach Contempo Spa is a relaxing spa environment where you can enjoy the benefits of Lumiere Light Therapie, a skincare regime for facial rejuvenation, and/or one of my personal favorites, the Hydro-Derma Fusion which combines infrared heat and dense steam working together to deeply moisturize your skin, improve tone and texture, increase collagen and skin elasticity.....this is great on a cold day!

Maybe massage is more your thing. You can enjoy a Aqua Massage or Hydro Massage as many times a week as you care to. Or relax in the Saunatox! Planet Beach also has Mystic spray tanning {for an extra cost} and regular UV tanning services as well.

Okay, all you need to do is leave a comment in the comment section below and I will select a winner using Random.org on 16th of January and post the winner in a post that day {make sure you check back}.

So if you live in or don't mind driving to Novato, good luck to you and I hope you'll enjoy Planet Beach as much as I do, you deserve a treat, Happy 2012!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Regifting ~ Faux Pas or Not?

2012-01-02T16:00:00.000-08:00

It's over. The holiday season has officially ended. Are you happy? Do you have a surplus of gifts that you've acquired over the holidays that you can't use or don't want?

Regifting. Is it okay to do or not??

photo courtesy google image

Here's what Emily Post has to say on the matter:

Gifts should only be 'recycled' or 'regifted' occasionally. And ONLY if you're almost positive the recipient would appreciate the gift.

You never want to hurt any one's feelings.
The gift should be brand new and its original packaging.
The gift isn't one that the original giver took lots of time selecting for you.
And if in doubt, don't do it.

I don't regift my gifts but if I do receive a gift that I don't have a need for or don't like, I donate it.

So what are your thoughts on re-gifting? Do you do it?

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

New Year's Day Cocktails

2011-12-30T16:00:00.000-08:00

Loaded or not, a Bloody Mary is a fun way to begin the new year. If you're serving up a New Year's Day brunch, this is one drink you might enjoy adding to your menu. Or if you're into a sweet tasting drink, another all-time favorite of mine is the Gin Fizz made with ice cream~

photo courtesy google image

Bloody Mary
Ingredients

•4 cups tomato juice (preferably Campbell's)
•1 cup dill pickle juice
•1/4 cup fresh lemon juice
•1 tablespoon prepared horseradish
•2 teaspoons Worcestershire sauce
•2 teaspoons curry powder
•1 teaspoon kosher salt
•1/2 teaspoon celery seeds or celery salt
•1/4 teaspoon black pepper
•2 cups vodka
•8 celery stalks
•8 lemon wedges

Preparation

Combine first 9 ingredients in a large pitcher. Chill overnight.

Add vodka to pitcher; stir well. Fill tall glasses with ice. Divide Bloody Mary cocktail among glasses. Garnish each with a celery stalk and a lemon wedge.

*This Bloody Mary recipe was adapted from Bon Appetit's version.

Another New Year's Day favorite is the Gin Fizz....

photo courtesy Bon Appetit

Ingredients

Citrus-blossom syrup

•2 cups water
•2 cups sugar
•1 tablespoon loosely packed fresh lemon verbena leaves (optional)
•1 orange
•1 lemon
•2 teaspoons orange-flower water extract

Drink

•6 cups ice cubes, divided
•1/2 cup gin, divided
•1 cup vanilla ice cream, divided
•4 large egg whites, divided
•4 tablespoons lemon juice, divided
•Freshly ground nutmeg
•Fresh lemon verbena sprigs (optional)

•Market tip:
Lemon verbena is sold at nurseries and some farmers' markets.

Preparation

For syrup:

•Mix 2 cups water, sugar, and lemon verbena, if desired, in medium saucepan. Using vegetable peeler, remove peel (colored part) from orange and lemon; add peel to saucepan. Bring sugar mixture to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool completely. Stir in orange-flower water. DO AHEAD Can be made 2 weeks ahead. Cover and refrigerate.

For drinks:

•Combine 6 tablespoons syrup, 3 cups ice, 1/4 cup gin, 1/2 cup ice cream, 2 egg whites, and 2 tablespoons lemon juice in blender. Blend until smooth and foamy. Divide among 4 glasses. Repeat with 6 tablespoons syrup and remaining ice, gin, cream, egg whites, and juice. Sprinkle drinks with nutmeg; garnish with lemon verbena sprigs, if desired.

Have a fantastic, safe and sane New Year's holiday!

TT w/Linky: Sibling Rivalry or Best Friends Forever

2011-12-29T16:00:00.014-08:00

What ever happens in life, the one thing I wish for my kids is for them to remain best friends for a life time. Sure, at the stage they are at now, ages five and seven, they want to beat each other to a pulp most of the time but they are partners, playmates, school mates and confidants some of the time as well.

A sibling is like having a best friend you can't get rid of.

A sibling is part of your childhood that can never be forgotten.

Someone to share your deepest thoughts with....even if at the time they only involve Legos and Barbies.

A sibling is someone you can love with all your heart and want to wring their neck at the same time.

On this 'Thankful Thursday', I'm thankful for my own siblings and that Bryce and Paige have each other as well.

Time Crunch Dessert

2011-12-28T16:00:00.003-08:00

The week leading up to Christmas, I found myself totally strapped for time.....it was literally non-stop activity in our household. My plan was to bake my Brownies From Scratch recipe but when I realized all of my butter was stored in the freezer, I quickly needed to come up with Plan B.

Duncan Hines to the rescue.

Fortunately I had this box of Duncan Hines Triple Chocolate Cake mix in my pantry that was given to me at a recent Foodbuzz event I attended.....it certainly came in handy.

I followed the directions on the box for cupcakes with Paige's help and threw them in the oven to bake. This mix has you mix up a seperate chocolate chip mix to dollop on top-center for an extra rich chocolatey taste.

These taste just as good as they look!

Baked OR just the batter.

Once they had cooled, a little frosting and crunched candy cane topping was all that was needed for a perfectly easy holiday dessert.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Salted Caramel Cookies ~ As Promised

2011-12-27T16:00:00.006-08:00

Last week I posted about our Healthy Cooking Group's annual cookie exchange gathering and how my favorite of the evening were these, to die for, Salted Caramel Cookies. I now have the recipe and as promised, I'm sharing with you!

These would be perfect to share at a New Year's celebration!

SALTED CARAMEL COOKIES

Cookies:
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.

Scoop level tablespoons of dough (I use a cookie scoop from Crate and Barrel…it’s priceless.) and roll into balls.

Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.

Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Sisterhood of the Traveling Basket

2011-12-26T13:00:00.000-08:00

As many of you know, I’m a member of the Real Farmwives of America, a group or “sisterhood” of 20 farm women from across the nation. This holiday season we teamed up with Longaberger to do some charitable deeds. We are taking the concept from the movie The Sisterhood of the Traveling Pants and putting a farm wife twist on it.

Longaberger donated a medium sized chore basket to the Real Farmwives of America to travel across the country to be used for whatever charitable endeavor we have chosen on an individual basis. Once the deed is complete, the basket is passed on to the next farmwife to do the same.

The journey of the traveling Longaberger basket began in Ohio with Jane from Going Jane, moved on to Indiana to Amy from a latte’ with Ott, A. and on to North Dakota to Val of Wag n’Tales and now on the final leg of its journey it ends here, in California with me.

With so many near and dear to my heart stricken with cancer over the past year, I chose to go in the direction of a toy drive to benefit a children’s hospital.

By sending out an email to my local Mother's Club online forum, asking for donations of new, unwrapped toys, the response I received was truly amazing. I was able to collect and also purchase close to 100 toys from a generous community of Moms, friends and family and shopping at one of Kohl's fantastic pre-Christmas sales filled in any gap.

The back of my SUV was loaded and ready to be delivered.

My destination, UCSF Benioff Children's Hospital.

I met Jennifer Belke {on left}, from UCSF, out in front of the hospital's main entrance and preceded to fill one of the toy donation boxes they had available.

I hope your Christmas holiday was a wonderful one and a Big Thanks to Longaberger for sponsoring this basket for a cause that's so near and dear to us Real Farmwives of America & Friends. Be sure to check out Longaberger on facebook.

In January we will auction the Longaberger basket off on E-Bay and donate the proceeds from the basket to the Melanoma Cancer Research Center in honor of fellow Farmwife Leontien who is currently battling Melanoma. So be sure to The Real Farmwives on Facebook to keep updated.

Here is some information iff you would like to contribute to UCSF Benioff Children's Hospital yourself.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

BOTW ~ Hot Apple Cider with Rum!

2011-12-23T16:00:00.001-08:00

It's almost here! Christmas Eve and Christmas Day. Food, family, friends, loved ones, drinks, parties...all things good. To help celebrate, here's Emeril Lagasse's Hot Apple Cider....the adult version, with RUM.

Ingredients

1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish

Directions

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Cheers to you! I hope you have a fantastic Christmas Eve and Christmas Day!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Healthy Cooking Cookie Exchange ~ Peanut Brittle Recipe

2011-12-22T16:00:00.000-08:00

Just the other night I attended my Healthy Cooking Group's annual cookie exchange. I always look forward to this event as it always takes place in the month of December. Danielle hosted it this year and her house was absolutely beautifully decorated for Christmas.

The idea is to bake a healthier version of a favorite Christmas cookie, bring two dozen to the party and share with everyone else.

Chocolate, flour less cookie....a clear favorite.

Coconut macaroons, light and fluffy.

Peppermint Meringues that taste just like a candy cane...

Kristi's family recipe of Honey-Comb Peanut Brittle.....so good! {recipe below}

And my favorite......Salted Caramel cookies. I seriously needed to step away from the cookie platter after I tried one of these! I'm still waiting for the recipe to be emailed and when I get it, so will you!

Chocolate Gingerbread cookies....simple and delicious.

Then it was time to collect cookies to bring home. I think I ended up with five pounds in my container.

Honey-Comb Peanut Brittle

3 cups sugar

1 cup light corn syrup

1/2 cup water

8 oz. red-skin Spanish peanuts

1 T baking soda

Butter two cookie sheets and place in refrigerator. In a large heavy saucepan mix together the sugar, corn syrup and water. Using a candy thermometer, cook on medium-high heat to 275. Add peanuts and stir. Cook on same heat til thermometer comes up to 300, then remove from heat, remove thermometer and add 1 T baking soda. Stir immediately until candy has turned to light brown, then pour onto buttered cookie sheets to cool. After candy is cooled, break up in desired pieces and store in air tight container.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

TT with Linky: On The 4th Day of Christmas ~ Healthier Mexican Wedding Cake Cookies

2011-12-21T16:00:00.000-08:00

One of my all-time favorite Christmas cookies is the Mexican Wedding Cake Cookie. How can you go wrong with butter, sugar and flour?! I feel good about being thankful for these cookies on this Thankful Thursday!

I had my Healthy Cooking Group annual Christmas cookie exchange party this week and wanted to try a 'healthier' version of the Mexican Wedding Cake Cookie. I think the difference between this recipe and the original is eliminating half the amount of butter....one stick instead of two.

Find yourself a couple of helpers and cream together the butter, sugar and vanilla.

Then add the flour and chopped walnuts.

Roll golf ball sized balls of dough in the palms of your hands.

Getting the dough to stick together takes some warm palms and some pressing, but they eventually stick together.

Lay them out on a baking pan and bake at 350 for 8 minutes or until they are golden in color.

Fresh out of the oven, roll them in a bowl of powdered sugar to coat the outside.

Cool and serve. I think the lower in fat version is just as good as the original.

Healthier Mexican Wedding Cake Cookie

Ingredients:
1/2 cup butter
1/2 cup sugar
1 tsp vanilla extract
2 cups flour
1 cup chopped walnuts
powdered sugar

Directions:
Cream butter, sugar and vanilla. Add flour and chopped walnuts. Roll golf ball sized balls of dough in the palm of your hand, press together at the same time.

Bake at 350 degrees for 8 minutes or until golden in color.

Roll warm cookie balls in powdered sugar to finish.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

On the 5th Day of Christmas ~ Seven Layer Cookie

2011-12-20T15:59:00.000-08:00

As part of our Christmas cookie baking tradition here on the ranch, one of the recipes that is baked every year is this Seven Layer Cookie and there's nothing low fat about this one. You can throw it together in a few minutes and even can create your own layers according to your taste.

This year we used semi-sweet chocolate chips, butterscotch chips and toffee bits. But you can put together a mint chocolate chip with white chocolate chips, etc.

You start out by melting 1/4 cup of butter and pour it into the bottom of a 9 x 13 baking dish. Add around six or seven crushed graham crackers to that.

Then add shredded coconut on top of the graham crackers and begin layering with the chocolate, butterscotch and toffee chips.

Once you have all your layers in place, pour a can of sweetened condensed milk over the top.

Finish the top layer with chopped walnuts and press lightly.

Bake at 350 for 30 minutes....it's that easy!

And there you have it.

I think this would also be good if the graham crackers were substituted with crushed saltine crackers....I like that sweet and salty combo.

Seven Layer Cookie

1/4 cup butter
1 cup graham cracker crumbs
1 cup shredded coconut
1 - 6 oz package semi-sweet chocolate chips
1 - 6 oz package butterscotch chips
1 package of toffee chips
14 oz can of sweetened condensed milk
1 cup chopped walnuts

Directions:
Melt the butter, pour into a 9 x 13 baking dish. Spread graham cracker crumbs then the coconut. Place chocolate, butterscotch and toffee chips down in layers. Pour the sweetened condensed milk over the top. Spread nuts over the top and press lightly.

Bake in a 350 degree oven for 30 minutes.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

On the 6th Day of Christmas ~ Family Traditions

2011-12-19T15:59:00.000-08:00

Christmas is almost upon us. My kids are excited....mostly for presents, but I know in 20 years what they are really going to remember is not the toy that was under the tree, but the family traditions that will be embedded in their memories for a lifetime. Creating memories for my kids to carry on, into the generations to come is what is most important to me.

This past Saturday, one of our family traditions took place here on the ranch at my in-law's house. A day of Christmas cookie baking with four generations in the house, flour was flying on this day.

My mother-in-law, Annette, whipped out her recipe book that was given to her by her Grandmother, filled with recipes she's been collecting since 1967...

And then we all got busy....rolling, flouring, cutting, sprinkling, baking and decorating.....okay, I didn't really do a whole lot of rolling, cutting and baking, I mainly snapped the photos.

The seven cousins, who behave more like siblings with one another, worked together to create some masterpiece batches of cookies.

In the midst of baking, a slight set-back occurred....discovering the amount of flour to be included from a 1999 county fair recipe card my sister-in-law, Lesha was using and had already began mixing was missing, but quickly taken care of by calling our neighbor, Sue, from the farm down the road. Sue is a baking GENIUS, she not only HAD the very same recipe, she called back within 5 minutes with the increment of flour to be used.....she saved us!

Six hours later, our baking was finished, samples were tested and platters created.

This morning, I couldn't resist and had an oatmeal chocolate chip cookie for breakfast.

Do you have a Christmas family tradition?

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

On The 9th Day of Christmas ~ Baked Nacho Platter

2011-12-16T16:00:00.000-08:00

Who wants to cook on a Friday night?! Go for the Nachos. Cheese, avocado, black beans, add some lean ground beef and call this dinner.

Ready in 20 minutes
Servings: 8 to 10 appetizer servings

Ingredients:
2 bags tortilla chips

1 can (16 oz.) refried black beans

1 (4 oz.) can diced green chilies

1 (2.25 oz.) can sliced ripe olives, drained

2 cups (about 8 oz.) shredded jalapeño pepper jack cheese

1/4 cup sliced green onions, white and green tops

Guacamole and sour cream

Directions
Scatter 5 cups tortilla chips on a 10- by- 15-in. rimmed baking sheet or ovenproof platter. In a 2- to 3-qt. pot, heat beans over medium-high heat ovenproof platter. In a 2- to 3-qt. pot, heat beans over medium-high heat, stirring to separate.

Spoon 1/2 the beans over the chips, then sprinkle 1/2 of the green chilies and olives over the beans. Top with 1 cup of the cheese. Repeat to make one more layer using remaining chips, beans, chilies, olives, and cheese.
Bake in a 350° oven until cheese is melted, about 10 minutes. Immediately sprinkle sliced green onions over top. Garnish with guacamole and sour cream, if desired. Serve from baking sheet; pull apart to eat.

Baked Nacho Platter

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

On The 10th Day of Christmas ~ Mini Crab Cakes with Lemon Dill Aioli

2011-12-15T16:00:00.000-08:00

On this 10th Day of Christmas......Mini Crab Cakes with Lemon Dill Aioli. Time to take advantage of crab season! We live about 30 minutes from Bodega Bay and when crab is in season, I'm all over it. Crab is probably one of my top 10 foods to eat, I can never get enough!

photo and recipe courtesy Safeway; Mini Crab Cakes with Lemon Dill Aioli; Ready In:; 30 minutes
Servings:: About 40 crab cakes

Ingredients

Aioli
3/4 cup Mayonnaise
2 tsp. finely shredded lemon peel
4 tsp. lemon juice
1 tbsp. fresh dill weed, minced
3 to 4 cloves garlic, minced or pressed
Crab Cakes
1/3 cup Mayonnaise
1 tbsp.Dijon Mustard
1 Large Brown Egg
1/8 tsp. cayenne
3 cups fresh bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
4 cans (6 oz.) crab meat, well drained

Directions

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

TT w/Linky: On The 11th Day of Christmas ~ Baked Parmesan Dip

2011-12-14T16:00:00.000-08:00

On the 11th day of Christmas came, Baked Parmesan Dip. This is another easy, go to recipe that would please anyone at a Christmas party. It's all about the cheese for me.












photo and recipe courtesy Safeway

Baked Parmesan Dip

Ready In:
About 40 minutes
Servings:
About 3 cups; 12 servings

Ingredients

1 package (10 oz.) frozen chopped spinach, thawed, or 1 13.75 oz. can water packed artichoke hearts, drained and chopped
1 cup reduced-fat or regular Mayonnaise
1 package (3 oz.) cream cheese
1 onion (6 oz.), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tbsp. Shredded Parmesan Cheese
1/8 tsp. pepper
1/2 tsp. paprika
2 Baguettes (8 oz.), thinly sliced

Directions

Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup of the parmesan cheese, and pepper until thoroughly combined.
Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tbsp. parmesan cheese and paprika.
Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.
Serve hot to spread on baguette slices.

On this Thankful Thursday, I am definitely thankful for creamy, nutty cheese!

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

12 Days of Christmas Recipes ~ Caprese on a Stick

2011-12-13T16:00:00.000-08:00

The count down has begun.....the twelve days of Christmas is here, can you believe it?! I've only bought one present so far, the kid's school is super busy with activities and events, we have around six more Christmas parties to attend and I need some easy to put together recipes to bring to these upcoming parties.

I shop at Safeway the majority of the time so I went to their website for some inspiration. I'm sharing my finds with you.

On the first day of Christmas comes Caprese on a Stick. How festive looking is this?!

photo courtesy Safeway

Ingredients

wooden skewers
grape tomatoes
fresh mozzarella cheese
fresh basil
olive oil
salt
pepper

Directions

Cut the basil and cheese into small pieces.

Arrange on wooden skewers.
Drizzle with olive oil.
Salt and pepper to taste.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Top 10 Tips WhenTraveling With Kids

2011-12-12T15:00:00.000-08:00

Traveling with kids can be both fun and challenging. Having a list of traveling priorities from both the kids and myself seemed to help on this recent trip to Nevada.

The top 10 list is ever changing with many of our trips but keeping the following things in mind when booking a trip help to keep things running {almost} smoothly....

1. Come snow, rain, sleet, or summer, a pool is a MUST on any get-away. And to keep mama happy, a hot tub is required.

This past week, the family attended the California Farm Bureau Federation annual meeting which was held in Sparks, NV at The Nugget Hotel and Casino. They have a fabulous indoor pool area where the temperature in the room itself stays at a warm and balmy 98 degrees.

2. The hotel room must be at the 20th floor or higher, which leads to long elevator rides....another favorite.

3. Having plenty of things to climb on, ride on and play on is something to look for on any trip.

4. Okay, this one wasn't on the kid's list but it was on mine....space in the room to do the school work we brought with us since they were missing three days of school for this trip.

5. Easy access to plenty of ice cream.

Sugar high, soon to arrive....

6. Schedule or just find plenty of keep-busy activities such as the in-house arcade or shaking heavy cream to make our own butter at a farm convention....

7. If there is a grand dinner scheduled, I learned that having dessert sitting directly in front of the dinner plate from the start is a great motivator to finishing dinner.

Especially when it looks like this........

8. Being two of the six or seven kids in this entire room of adults for a two hour dinner and presentation was not as challenging as I had anticipated.......bringing along the ipod touch was a good call.

9. Ending the evening with a magician who handles fire torches was definitely a winner for both Bryce and Paige.

10. And at last.....NEVER, EVER cry {or swear} over spilled milk.......even if half of it ends up in your purse, covering your cell phone and camera.......just ask the cocktail waitress for a Madras instead.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

BOTW ~ Baked Brie with Pecans

2011-12-09T16:00:00.000-08:00

It's Christmas party season! We have five or six to go to in the next few weeks leading up to Christmas and for two of them I'll be bringing an appetizer to share. My 'Best of the Web' feature for the week is this super easy and very tasty baked brie with toasted pecans by Martha Stewart will be coming with me to one of the parties.....can't EVER go wrong with baked brie.

I could make a meal out of this and a glass of old vine Zin.

Photo courtesy Martha Stewart

Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.

Ingredients

1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving

Directions

Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Got Oysters? Wanna Keep Them Around?

2011-12-08T09:05:00.000-08:00

Are you an oyster fan? The situation that is currently happening in West Marin at Drakes Bay Oyster Company, a family farm, will impact you whether you live locally or across the United States. The letter and information that follows was put together by my friend, Nancy Gates, with Marin County Farm Bureau. I hope you will take the time to read through it. Thank you!!

Photos courtesy Google Image

Dear family, friends and colleagues across the country,

As most of you already know, through my work as a director of the Marin County Farm Bureau I've joined a community of advocates of sustainable farming and ranching policy. Today, there is a threat in the form of a controversial attempt by the National Park Service to shut down Drakes Bay Oyster Company (DBOC), a family-run oyster farm currently operating in the Point Reyes National Seashore (PRNS).

Many are concerned that if DBOC is forced out, not only will California's largest shellfish producer be eliminated but there will be a clear roadmap for eradicating the rest of agriculture in the PRNS pastoral zone, and as the farming dominoes fall, so will a critical mass of agricultural infrastructure, putting the future of agriculture, mariculture, organic food, agritourism and open space at risk in Marin County, in California and beyond.

A Draft Environmental Impact Statement (DEIS) is open for public comment until this Friday night, representing an opportunity for you to join me and others in voicing support for the oyster company's ability to continue its ecologically-friendly and economically-important shellfish operation beyond 2012 when its current lease will expire. Both the Marin County Farm Bureau and the California Farm Bureau Federation are submitting comments in support of a renewable Special Use Permit (SUP). Astoundingly, none of the proposed alternatives offered by the NPS would allow for the continuation of the oyster farm, so sustainable food production advocates are urging support for a Collaborative Management Alternative as the Preferred Alternative.

Please take a moment today to select the comment below and paste it into the NPS website at http://parkplanning.nps.gov/commentForm.cfm?documentID=43390.

“I support adoption of the Collaborative Management Alternative that includes a ten-year Special Use Permit with Option for Extension as the preferred alternative in the final DBOC SUP EIS.”

If you would prefer to send a hard-copy letter, you may mail it to the Park Service headquarters at this address:
Draft EIS DBOC SUP c/o Superintendent
Point Reyes National Seashore
1 Bear Valley Road
Point Reyes Station, CA 94956

You may also incorporate talking points from some supportive websites (links below), and/or add your own comments.

You can read the full text of the Collaborative Management Alternative here:
http://www.alsamarin.org/pdfs/CollaborativeMgmtAlt.pdf.

For more information, please visit:
www.alsamarin.org.
www.oysterzone.wordpress.com.
http://drakesbayoyster.com/
http://marincountyfarmbureau.wordpress.com/

Feel free to forward this message to your friends and family everywhere who also care about domestically- and sustainably-produced food and fiber and ask them to submit their comments too!

Many, many thanks,
Nancy

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Inside Out Lasagna

2011-12-06T16:00:00.000-08:00

This title is fitting for the current trip I'm on to Sparks, NV for the annual CA Farm Bureau annual meeting. If you follow me on Facebook or Twitter, you then know some of the complications I've encountered while here. Another complication has just popped up {although I'm not surprised}....I'm not able to upload my Sparks photos to a blog post, for who knows WHAT reason. So I'll fill you in on the Sparks trip when I arrive home and for now, to go with what feels like my inside out, upside down trip, here's some Inside Out Lasagna...

Inside Out Lasagna

Photo by Eating Well

Here we take basic lasagna ingredients—ricotta cheese, pasta and tomatoes—and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for presliced mushrooms. For meat lovers, brown some crumbled sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.

4 servings, about 1 1/2 cups each
Active Time: 25 minutes

Ingredients

8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach (make sure this is dry}
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

Preparation

1.Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

3.Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

4.Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

NutritionPer serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.

Thank you for taking time out of your busy day to leave a comment, I love to hear from you!. Have a fantastic day!

Pie Dough for your Pie Hole ~ 4H Cooking

2011-12-05T16:00:00.000-08:00

We just kicked off our 4H cooking group meeting this past weekend; a group of 10 kids and one Junior Leader {my niece}, Morgan. Remember the Mini Apple Pie I shared with you a few weeks ago, well that's what my co-leader and I taught these kids, but instead of the pre-made pie dough I used, we used homemade pie dough.

Homemade pie dough is THE way to go. What a difference! Flaky, buttery goodness. The pie dough recipe is from the cookbook, America's Test Kitchen and it's super easy to throw together. Your pie hole will be very happy.

As a Junior Leader, Morgan helped Paige and cousin Leila measure out the ingredients.

Bryce and his cousin, Jack made a great team with their pie ingredients.

Lots of apple peeling, measuring, mixing and team work....

Thankfully we had a couple of parents stay to help because in the midst of rolling out pie dough I was called away on an emergency...thank you Lisa and Cathy for stepping in to take my place and help my co-leader, Karen with the dough!

Okay, here's pie dough for your pie hole recipe....

Pie Dough – makes enough for one double crust pie

2 1/2 cups(12.5 oz) unbleached all purpose flour
1tsp. salt
2T sugar
8 T all-vegetable shortening, chilled
12 T unsalted butter, chilled, cut into 1/4" pieces
6-8 T ice water

1. Pulse flour, salt and sugar in food processor fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs with butter bits no larger than small peas, about ten 1 second pulses.

2. With processor running pour 1 Tbs of ice water at a time thru the feeding tube until mixture starts to bind together. Place into bowl and form into a ball. Cover with plastic wrap and refrigerate at least 1 hour or up to 2 days before rolling.

TIPS:
I have everything chilled before I start including the flour, this keeps the butter and shortening firm.
Make a double batch and freeze the second one for later use.

Here's the recipe for the mini apple pie filling: Mini Apple Pie Filling

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

BOTW: Holiday Hopper Cocktail

2011-12-02T15:00:00.000-08:00

My 'Best of the Web' this week was inspired by a text message I received containing the word Grasshopper. It had me envisioning a Grasshopper cocktail and I like a good Grasshopper, but wanted to find some sort of moderation to the age old classic.

Consider the Holiday Hopper a Grasshopper with a twist. What Midori {more specifically Mixologist Victoria Damato-Moran} has done is taken one of the more popular "martinis" and added their liqueur for this melon background that is really quite interesting and makes a far better cocktail. As with the Grasshopper, use white creme de cacao because the brown makes the finished drink look like some sort of sludge, which is unappealing, visually.

Photo courtesy of Midori

Holiday Hopper
Ingredients:

•1 oz Midori melon liqueur
•1/2 oz green creme de menthe
•1/2 oz white creme de cacao
•2 oz half and half
•mint leaves for garnish
•raspberry for garnish

Preparation:

1.Pour the ingredients into cocktail shaker filled with ice.

2.Shake well.

3.Strain into a cocktail glass.

4.Garnish with a mint leaves and a raspberry.

Cheers!!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Gun Safety for Kids

2011-12-01T16:00:00.000-08:00

You may think the title of this post is an oxymoron...if you don't think the way I do, that is.

The reality of living and growing up on a ranch is, as kids, you're exposed to many different situations and experiences then say, a city kid might be exposed to.

Guns are one of those things that are part of life when growing up on a ranch.

Gun safety lessons begin here, on our ranch at age four, or thereabouts. They learn what exactly a gun will do in the extreme case.....and then eat some quail stew.

They learn the proper way to handle a gun. The gun Paige is holding is a BB gun and she is learning on this cold Sunday morning, never to point a gun at anyone and always at the ground unless she's aiming at her target.

Obviously these weapons are far too large for five year old Paige, so Daddy helps her shoot this .22 at a Pepsi can target.

Bryce is seven and has been shooting since age four. He can load, cock, and shoot and be safe about it at the same time....all with 100% adult supervision until he's older.

Our guns are stored in a locked, standing safe, out of reach from all children that enter our house. Teaching our kids gun safety and how to responsibly store and respect the rules regarding firearms is of utmost importance to us. We believe it's important for our kids to understand them, what they are for, the dangers of mishandling and the fun times we can have when properly handled.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

TT with Linky: Service Animals ~ Guide Dogs for the Blind Field Trip

2011-11-30T16:00:00.000-08:00

On this soon to be Thankful Thursday, I'm thankful for the service animals that help us in our world. Today I'm not talking about our beautiful bovines, but these adorable, intelligent pups that have a HUGE responsibility to tend to.

But first, I can safely say, planning a field trip the Monday following the Thanksgiving holiday is a win-win situation. The kids get to roll gently back into the school routine after a few days off and we were the only field trip/tour group at Guide Dogs for the Blind....we had the place to ourselves!

Our tour began in a classroom type setting with our guide, Alex, who immediately took a liking to Paige because she reminded him of his grand daughter. She got a little special treatment that morning.

In the classroom presentation we learned about the history of Guide Dogs for the Blind and how every guide dog trained in this facility is born on the campus. The pups stay with their mothers for about a month then they're moved to the 'nursury' for another month. Once a puppy reaches two months old they are delivered to host families, mostly 4H families who live within the eight western states until they reach 14 months old. During their time with the host family, they are handled with love and just get to be puppies.

At 14 months they are picked up by one of the many Guide Dogs for the Blind vans and brought back to the Guide Dogs campus in San Rafael, CA where they begin their three month training to become a guide dog.
Only half of the dogs that go through the training course graduate as a guide dog.

There is currently a very long wait list to adopt the 'career change' dogs that don't graduate to Guide Dog status.

The guide dog campus has dorms large enough to house 28 blind people who come from all over the U.S. and Canada for their own three week training course before going home with a guide dog of their own. All costs are paid for by Guide Dogs for the Blind.

The 2011 operating costs for Guide Dogs for the Blind were, or will be $36 million dollars....all donated money. Amazing, right?!

In the photo below we were lucky enough to see a blind person on his first day of guide dog ownership training. The trainer, in the red shirt, is holding a guide dog harness and pretending to be a guide dog and the trainee is learning how it feels to be guided by him.

This guide dog trainee walked right through our group without becoming distracted at all....good boy!

Alex, shows us some new born pups with their mother on the web cam.

And then we had the pleasure to meet a few pups. SO cute. No one is allowed to pet, or touch them other than their handlers.

We all wanted to snuggle with these adorable pups....

In the wash room, something special happened.

This guide dog, who was being blown dry after a bath was ready to come out.....

and since he wasn't in his training harness, we were allowed to pet him....he loved it and so did we.

Pretty soon, it was time to end the tour.

Time to say bye.....

But not before we got one more unexpected puppy fix out in the parking lot.

To learn more about, volunteer, donate or find out how to get put on the 'career change' adoption wait list go to:

Guide Dogs for the Blind

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Muffin Tin Mini Pies

2011-11-29T15:30:00.000-08:00

My friends over at the California Milk Advisory Board just sent me this fantastic recipe for muffin tin mini pies. What a fantastic project to make with the kids at home, school, 4H or any other baking function. Everyone can have their very own muffin tin mini pie when it's all said and done!

Below you'll read the press release on these bite sized treasures and find the recipe as well!

Pies are a tradition at holiday gatherings, a “welcome to the neighborhood” gift and a beloved classic comfort food that never seem to go out of favor. With hundreds of filling possibilities from fruit to chocolate, there is truly a pie for every palate. Pies have certainly been a dessert mainstay, but today they are enjoying a renaissance in a new, more portable form.

Bumping cupcakes out as the “it” hand-held dessert, mini pies are turning a restaurant trend into a household delight. The National Restaurant Association ranked “bite-size/mini desserts” as the second most popular dessert trend in 2011 following artisan/house-made ice cream. Bakers, chefs and home cooks alike are not only embracing the cutie pie trend but making it their own with everything from traditional flavors such as apple, pumpkin and banana cream to more trendy flavors like salted caramel, peanut butter and chili chocolate pies. Not just limited to sweet, savory minis like chicken and meat pies are just as hard to resist.

Just in time for the holiday entertaining, the California Milk Advisory Board (CMAB) has created a recipe for Orchard Hand Pies to help you bring the trend home. Featuring seasonal fruits and Real California Blue and Cheddar cheeses, the classic apple pie has been elevated to a new sweet and savory level. Need more convincing?

· Mini desserts and foods are a refreshing reminder to slow down, savor and enjoy each of your bites. Mini pies make the perfect party food because you don’t need a knife and fork to enjoy.

· In any pie recipe, the dough can make or break it. You need just the right crust to hold your favorite filling. The CMAB’s All-Butter Pie Dough is the perfect base for your pies from sweet or savory to big or small.

· Mini pies are easier to make than they sound – they use ingredients and pans most likely already in your cupboards. They bake in half the time (30-45 minutes) of a normal-sized pie and make the same amount of servings if you use an eight- cup muffin tin, which also creates the perfect size and shape while baking.

· Orchard Hand Pies are filled with pears, apples and delicious Real California Cheeses that pair well with beer, wine and even chocolates. In fact, the Blue and Cheddar cheeses in the pies can be complimented by pairing them with stouts, barley wines, and pale ales. Check out the free “Pair Savvy” smart phone, available for download on iPhone and Android devices, at http://PairSavvy.RealCaliforniaMilk.com for details.

Dairy products – including cheese – made with California milk can be identified by the Real California Milk and Real California Cheese seal, which certifies that the products are made exclusively with milk produced on California dairy farms. Ninety-nine percent of California dairy farms are family-owned. California produces more fluid milk, butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese, which is available nationally under the Real California Cheese seal.

ORCHARD HAND PIES

Makes 8 pies.
1 large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1 large Bosc pear, peeled, cored and cut into 1/2-inch dice
1/4 cup sugar, divided
1/4 cup chopped pecans
2 tablespoons cornstarch
1 tablespoon Real California butter, melted
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/2 cup crumbled Real California blue cheese
1/2 cup grated Real California Cheddar cheese
All-Butter Pie Dough (recipe below) or 2 (15-ounce) packages ready-made pie crusts
Cooking spray

Heat oven to 375°F. Combine apples, pears, 3 tablespoons sugar, pecans, cornstarch, butter, 1/4 teaspoon cinnamon, lemon zest and vanilla in a medium bowl; toss well. In a separate bowl, mix blue cheese and Cheddar cheese.

On a lightly floured work surface, roll out dough 1/8-inch thick. Cut out eight 4 1/2-inch circles and eight 4-inch circles using round cutters or a plate, glass or lid of the right diameter. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-inch dough circles, leaving a 1/4-inch overhang.

Brush edges of dough with water. Sprinkle cheese mixture over bottom of dough, dividing it evenly. Mound fruit mixture on top of cheese, dividing it evenly. Place 4-inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam. Bake 35-40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack. Serve warm or room temperature.

ALL-BUTTER PIE DOUGH
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup (8 ounces) Real California unsalted butter, frozen
3/4 cup ice water

In a large bowl, mix flour, sugar and salt. With a large-holed grater, grate butter into flour mixture; toss lightly with your fingers to coat butter with flour. Drizzle 1/2 cup water over flour and butter mixture; toss lightly with your hands or a spatula. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed. Transfer dough to work surface and form into a flat disk. Wrap in plastic wrap and refrigerate at least 1 hour. Dough may be store in refrigerator up to 24 hours or frozen. Bring to room temperature before using.

About the California Milk Advisory Board:
The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s 1,620 dairy families. With headquarters in South San Francisco and Modesto, the CMAB is one of the largest commodity boards in the United States. The CMAB executes advertising, public relations, research and retail and foodservice promotional programs on behalf of California dairy products, including Real California Milk and Real California Cheese. For more information on California dairy products and the Real California Cheese Pair Savvy App, visit www.RealCaliforniaMilk.com, like us on Facebook.com/RealCaliforniaMilk or follow us on Twitter @RealCalifMilk.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Woodworking For Kids

2011-11-28T16:00:00.000-08:00

You guys know how much I love the 4H program if you're a regular reader here. Our 2011-12 4H season just kicked off and this year along with cooking, both the kids are also signed up for woodworking. The projects they create can be entered in the county fairs next summer if they decide to do so.

Safety first.

My brother-in-law, Joe, is the woodworking leader in our 4H club, so the kids were psyched to go to their Uncle Joe's house for their first meeting and learn how to use the saw, hammer and screwdriver.

There's also lots of parent involvement that goes along with the woodworking group. Thankfully, one of the parents, Eric, helped Bryce sand and measure out part of his project.

At ages five and seven, Paige and Bryce were totally into creating something from a pile of wood.

All that's needed are the finishing touches that can be completed at home and they'll each have a shelf/coat rack for their rooms!

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

Winner of the Frosty the Snowman Giveaway

2011-11-25T16:00:00.000-08:00

Happy Black Friday to everyone! Hope you had a wonderful day, what ever it is you chose to do. After a full day of food, drink and football yesterday, I decided to stay home and not fight the crowds out there on this drizzly day.

Image courtesy Google Image

I'm happy to announce the winner of the Warner Brothers Frosty the Snowman giveaway is.........

Jenny! with her favorite Thanksgiving tradition being:

"Our favorite Thanksgiving tradition with the kids is disguising "Tom the turkey" so he doesn't get eaten for Thanksgiving dinner :) "

Congratulations Jenny! Please email me your mailing address so Warner Brothers can send you your copy of Frosty the Snowman!

email: WifeOfADairyman {at} gmail {dot} com