Monday, February 27, 2012

Happy Monday


The weekend started off with two new ram lamb additions from Sniffles. 
One of which is this little man we will call Chap
because he is wearing little brown chaps on his legs!
also very much a ram lamb, very inquisitive and already pushing on
my hand with his little polled head trying to boss me around.
  We are at 7 ram lambs and  7 ewe lambs so far. 

Hi! I'm Chap, I'm new here!

                             We got all the lambs banded and tagged on Saturday morning. We are waiting on Angel, Kerry and Beth to drop their lambs. Then we can put the dogs back out in the pastures to keep that darned cougar out!

Then I played with some new crafty items that I picked up for merchandising at the Fiber and Craft fairs.
 Jon built me this rustic chalk board so we can list what time we will demo stuff.


I discovered chalk cloth. I have an idea for some reuseable signs for Fiber festival
so we don't have to remake them every year.  I can get this 47" wide from my favorite fabric supplier
I buy my ready to dye wool fabric from them by the bolt.


Then I found these cool little metal chalk boards...and the markers..the chalk markers..they
are a little spendy but they will not come off until you wipe them off.

Now for some adventurous baking.
Last sewing sunday I took on a challenge and made this pineapple breakfast cake
It was a challenge because the recipe was in polish!
My heritage prevailed and I successfully translated and baked the cake
It was Yummy!!

And you all know I am addicted to pinterest. Oh man..I have to limit myself to 15 minutes a day.
Seriously-I can get sucked in!
But I did find and make these recipes yesterday


Red velvet cheesecake brownies...
they were a hit since that is all that is left
after a dinner with four people!

                     get the recipe

And these tiny
lemon sunshine cookies
....they are like a burst of fresh lemon in your mouth!

The last thing that Jon and I made together was a un-stuffed cabbage roll soup that we 
watched on a food network show on Saturday. This is Fantastic.  we made a few changes... We used 1.5 lbs of beef and I only had 3/4 of a cabbage in the fridge and we skipped the puree step..mostly because I just didn't want to-haha.  I was surprised, Dave and Ellie were surprised....It is really hearty and delicious!!!  The lemon juice and the raisins are important to the final taste. While the meatballs were cooking we played our weekend game of cards then enjoyed a fabulous Sunday dinner with all new tastes and desserts!!



Cabbage Soup
Recipe courtesy E and Z Feigenbaum
·          
Total Time:
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Yield:

Ingredients
Meatballs:
·         2 pounds ground meat (or your favorite blend of veal, pork and beef)
·         1 cup uncooked rice
·         1 tablespoon salt
·         1 teaspoon freshly ground black pepper
·         1/4 teaspoon ground cumin
·         1/2 medium onion, minced
·          
Soup:
·         2 tablespoons minced garlic (about 3 cloves)
·         2 tablespoons olive oil
·         1 cup coarsely minced onion
·         1 cup thinly sliced carrots
·         1 cup tomato paste
·         1/2 cup brown sugar
·         1/2 cup ketchup
·         One 28-ounce can whole peeled tomatoes with juice
·         Salt and freshly ground black pepper
·         1 medium cabbage
·         1 bay leaf
·         1/2 cup fresh lemon juice
·         1/2 cup golden raisins

  • Sour cream and fresh dill, for garnish

Directions

For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup.
For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.
Ladle the soup into bowls and garnish with sour cream and dill.

Go out and create a great day!!! Maybe bake a little ;-)

1 comment:

  1. I am in love with that adorable fellow "Chap"!

    What a blessing! Thank you for sharing!

    ReplyDelete