Flips (46) Picks (42) Clicks (28) Chicks (19) Digs (19) Trips (18)

Friday, August 27, 2010


Can you believe it!  We got an egg!
This was a very exciting day at our house.
Sometime last week...we finally got an egg.
So that's what chickens are good for.
However, it was a tiny egg.
This is my tablespoon measure.
But isn't it sooooo cute!
Another size comparison pic. 
Regular eggs from grocery store in back and our little egg in front.
Well, you know it is just their first try.
I'm sure they will get bigger and better.
Give the girls a chance.
2Groovydude got the egg.
Here it is frying up in some yummy bacon grease.
Why is bacon so good?
Daddio cooked it.
I just take pictures.
On left is our chicky egg and right is a store egg.
See the difference in color?
Supposedly, free range eggs have this dark orange color.
And by the looks of the poop in my yard, these girls are really gettin' around on the range.
 So, here is the 2Groovydude ready to scarf down.
He says, "It is good."
Since the first egg, we have started getting more and more.
We have three hens a-laying.
We know for sure that Biscuit is the small brown.  (Daddio caught her in the act.)
The green egg (I love that egg.) is from Brownie.
And the larger brown ones are a mystery so far.  Maybe Buffy?
Way to go, girls!
Now a little chicky tribute.
The lovely Miss Cluck.
No eggs so far.
Anyway, they will probably be too tiny.
Oh, yeah!  We got a new chicken.
Thanks go out to Farmer Gibson.
Her name is Copper.  She's 8 months old.
She has given us one egg so far. (Didn't get a pic.)
Now, I think she's on vacation, cause no more eggs from her.
She's good looking, though.
I'm sure she'll come around.
Transition is hard.
Brownie and Biscuit, our little egg laying girls.
Buffy, bossy...maybe lays eggs?
One of the new chicks, Rosie. 
Little Chuckles going for a drink.
Ginger peeking at me through the nesting box door.
I like this picture.
 I just know realized that I haven't even tried one of the eggs so far.
So, see ya!
Gotta go whip up some eggs!

If you are looking for some school snacks, check these out from the Whole Foods Market site.
I would definitely like this popcorn mix.

Saturday, August 14, 2010


Sometimes secrets just slip out.
Like my mother (Mammie) finally telling me that her meatloaf is so good,
because she takes it out before it's done and drains all that juicy stuff off.
She then puts it back in the oven to brown and crisp up the outside.
You know how I like crisp.
So, why has she never told me this?
I have been making bad meatloaf for years.
Go to Mom's house...wonderful meatloaf.
So, now you know the secret.  Let's begin! 
Here's what I used this time. Now that it is in print, maybe I'll use the same ingredients next time.
You never know.
I used a mix of hamburger and sausage, 2lbs combined for two loafs.
Onions, green peppers, green chilis (Daddio made an omelete & there were some left over.)
Tomato something...okay, Mom uses tomato sauce, I wanted to use tomato soup, but Daddio donated it to the food pantry. That's really great Daddio, but this means I have to use tomato juice.
Whatever, it worked.

Crackers.  Exactly 14 crackers.  That's what Mom said.
That's what I did.
Some people like the oatmeal or bread crumb route,
but I think it makes it mushy, grainy, yucky.
Don't be offended, use what you like.
Crush, this can be fun!
My favorite is to get the giant rolling pin and crush and roll.
Or a baggie and smush.  Either way, stress relief!
This can be fun, too!  Smoosh the two ground meats together, with your HANDS!
It's great and it puts love in there.
Dump everything else in with 2 eggs and smoosh some more.
Love it!
I did finally get at it with my favorite spatula,
because I felt I was having too much fun.
Now here's another trick that I heard on the radio...yes, I even listen to foot subjects on radio.
What can I do?  I'm drawn.
After all ingredients are mixed, just "PUT A LID ON IT!"
Sorry, talking to the dog.
No wait, really, put a lid on it and put it in the fridge for a long time.
Like overnight at least.
Or make it in the morning and fridge it until you cook it that night.
Who knew?
And Tasty!
Not swimming in coagulated goo or soggy juice.
I took it out of oven about 15 minutes before end of cooking time.
Drained the juicy goo and stuck it back in.
Thanks, Mom, for finally letting me in on the meatloaf secret.
It's about time!
It's Beatutiful!

Mammie's Meatloaf (w/some 2hipchick twists)

1lb ground mild sausage
1lb ground beef
14 crackers, crushed or 3/4 cups oatmeal, bread crumbs, corn flakes
2 eggs, beaten
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 can chopped green chilis (you know, if you have them)
1 T. Worchestershire sauce
1 T. chopped garlic (Mammie hates garlic, won't find it in hers.)
1 t.  ground sage
1/4 t. Thyme
1 can tomato soup (or the can of tomato juice/sauce you could actually find, about 1/2 cup)
Salt & Pepper, to taste
Ketchup for topping

Mix and put in fridge for at least 8 hours. Shape into two loafs.  Top with ketchup. Cook for one hour at 350 degrees.  Don't forget to take it out and drain after 45 minutes and return to oven for last 15 minutes.  Internal temp for this dish should reach at least 165 degrees.


I tried this recipe from Tasty Kitchen last week. 
Oh, my!  You have to try.
Don't let puff pastry scare you.
(I would not use it if it was not extremely easy, trust me!)
I must confess, I hid these from my family. 
No one else got to taste them, because I ate them all.
Now everyone knows.  Sorry, family.
Puff Pastry Monte Cristo
by SuzieQ

If you are looking for tasty treats from the kitchens of love...check out Tasty Kitchen.
Just click on icon above or go to:

Wednesday, August 11, 2010

Bird Word

Well, the word is out. 
The bird-word. 
We are a bird sactuary, haven, whatever you want to call it.
Birds like us.
We think these are wrens.  They are very tiny.
I was hopping up to take a pic of the pretty little eggs this morning
 and "Suprise!" they were already hatched.

 I think I watered the eggs for about a week before I realized they were in there.
These little tiny birds kept flying in and out of my plant?
Finally, Daddio looked in there and saw the eggs.
These little cuties were hatched in my Boston fern.

These guys are super hungry.
They grew up in my fern.
Isn't that cute?
So tell all your bird friends that we are open to the bird public.
Birds can live here, hatch babies, eat our bird food, whatever they like.
We are bird friendly and they know it.

Remember the hummingbird who posed for a photo shoot?
And we can't forget those chicks!
By the way, these little babies are huge now.
They are 4 weeks old and will be moving out to the big chick house in a couple of weeks.
(Big chick pics to come soon.)
We love our birds...and I guess they love us...because the word is out...the bird-word.

It is back-to-school time!
Check out some tips from my favo magazine Real Simple.

Monday, August 2, 2010

Potatoes Hashed, Like you like 'em!

Potatoes from our garden!
One of the few things that we actually harvested this year.
(We finally just pulled up our tomato plants and planted new ones.)
Daddio is making hash browns!
2Goovydude and 2hipchick are singing in our best operatic voices.
It's like the angels singing....Laaaaaa!
We are happy!
Daddio learned a new trick.
Boil those potatoes before hashing.
After boiling, you shred them, like Mammie is doing here.
Her hands are like lightning!
(Mammie is my mom, as most of you know.)
Perfectly shredded goodness.
Perfectly shredded goodness thrown into a pan with lots of perfectly good butter.
Did I say, Yum?
They are cooking.
They are toasting and crisping.
Food just has so many adjectives.
I love adjectives.
I love food!
Are they not beautiful?
2Groovydude & 2hipchick once again sing,
Then we chow down.
Seriously, these are the best hash browns, just boil, baby boil!

Hash Browns Daddio Style

6 large potatoes, with skins
Large amounts of butter, probably 1/2 a stick
Salt and pepper

Par-boil potatoes leaving skins in place for about 10-15 minutes, depending on size.  Run potatoes under cool water, so they won't burn your fingers.  Shred potatoes, skins and all on a grater.  Melt butter in a hot skillet and add potatoes.  Salt and pepper to taste.  Flatten potatoes, so as much potato surface as possible can get toasty and crispy.  Eat them up before anyone else can get them!

Oh, my!  I am actually salivating, just writing this down.  More hash browns, please.


If you are interested in a more healthy recipe for your new potatoes,
check out this Emeril Lagasse potato side in Prevention Magazine.
Gotta give you options!