Author: Pat

PEACH COBBLER

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Every summer our local farm bureau (of which I am a proud member) offers the opportunity to purchase fresh blueberries and peaches.  The blueberries were amazing and I put quite a few in the freezer.  The peaches were perfect:  large, firm, and juicy.  Here is the recipe for a delicious peach cobbler.

8 fresh peaches – peeled, pitted and sliced into thin wedges

¼ cup white sugar

¼ cup brown sugar

¼ teaspoon cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarchRead More »

The Barn

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The old barn has stood for many, many years.  It has served as a home and shelter for dairy cattle, 4-H cows, and in more recent years a place of safety for raccoons, opossums, birds, and numerous farm cats.

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Spring Fever

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This winter in Central Illinois has certainly been strange to say the least and one for the records – literally.  We have had a record small amount of moisture (snow) and if I am not mistaken,  February has been one of the warmest since records have been kept.  And lots of sickness.  Colds, flu, fevers, aches and pain.  I was not spared.  In fact, I just finished my second round of antibiotics to get rid of a nasty sinus infection that followed an equally nasty bout of asthmatic bronchitis.  But for the past week I have had a good kind of fever – Spring Fever!!  Last Saturday afternoon I worked outside in shorts and a sleeveless top and actually got sunburned!  And what was I outside doing?  Thinking of flowers of course!

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A TASTY CASSEROLE

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Who doesn’t like an easy to prepare yummy casserole.  I came across this recipe from Cooks.com awhile back and it has quickly become my favorite go-to dish.  Of course, as I always do, I modified the recipe to fit the needs and taste of my family.  It is called a “Breakfast Casserole” but it very appropriate for any meal.

Here is the recipe:

1 package (30 oz.) frozen shredded hash browns

½ cup melted butter

2 cups (a bit more or less according to your taste) shredded Cheddar cheese

1 lb. pork sausage OR you could shredded ham OR a mixture of sausage and ham

1- 1 ½ cups milkRead More »

Giving Thanks

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Hello, friends.  It is hard to believe that we will be celebrating Christmas in two days.  Happy winter!  Where did the fall go?  And for that matter, what happened to summer and spring?  Time certainly seems to be passing by quickly.  I hope you had a joyful Thanksgiving and have everything in order for Christmas!!

My women’s study group at church has been reading and discussing a very thought-provoking and intriguing book, One Thousand Gifts:  A Dare to Live Fully Right Where You Are by Ann Voskamp.  This book has had an astounding impact on me.  I am intentionally making an effort to slow down, look around, see the beauty and give thanks for the many gifts that God has provided me.

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A FACELIFT FOR THE SHED

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One of our big improvement projects on the farm this summer was giving our shed a facelift.  As we continue to transition from being a corn/soybean farm to a flower farm, we are looking for other ways to use our shed.  Since we don’t have the large farm equipment any longer, we now have a lot of space to work with.  The first thing we did this summer was to give the shed a much needed paint job.

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