Do you eat Lamb? We sure do at our house. My husband and I eat more Lamb than anything else, then wild caught fish, and eggs are our main proteins. We still eat beef, chicken, and pork, are part of our regular fare as well, just not very often. The eggs are straight fro: our own farm raised chickens. As for the fish we only eat wild caught fish, NEVER farm raised. Yes it’s a little more costly but it is only the two of us and we only eat 4 oz. each. So it really doesn’t cost us more than eating beef, something we used to eat a lot of and it took more to satisfy our appetites. 

To keep the cost down on the lamb I buy boneless leg of lamb at Costco or Smart food service, bring it home and grind it myself. A lot of work ? Yes, but I love doing it and it’s my job to provide the best quality food for my family as inexpensively as possible. Then once it’s ground I make the different items I listed below and put it in the freezer and it’s ready to cook when I need it.

We have found that anything you do with beef, chicken or pork you can do with lamb. For instance we make our own sausage,  roasts, stew meat, Empanadas, tacos , burgers, Pot Roast,egg rolls, and lamb barley soup, wonton soup, and chow menin are several things we eat around here.

 Lamb is a grass fed meat and it's cheaper than grass feed beef.

Anyway I hope you find this info. helpful and that you give Lamb a try.

Eat and Enjoy.

 I don’t know about you but we love having family get togethers. Either at our house or another family members. It doesn’t matter where just doing it is a huge part of our family culture. Wether it’s a birthday party, anniversary party, some holiday celebration it’s all good. There are many really good cooks in our family. Everybody always bring out their best when we get together for a meal. It really is a lot of food, a lot of gourmet foods, a whole lot of eating, visit, relaxing all together. Starting in October and going through February we have several birthday’s and a few anniversaries. So we get together often. Pretty much our family uses any excuse to gather together and eat. Hey, what can I say we all love to eat.

Winter time is a time when the weather isn’t really conducive to doing much outside due to the weather, so having some type of party is wonderful.

Not all of our parties are elaborate. Many are just very simple. Things like a nacho feed, or hotdogs and burgers, or a pancake feed makes for a great time. Simple, easy, and tasty food. What more can a person ask for?

I hope your family gets together often and just enjoy being together, making memories, and  eating together.

Most importantly that whatever you do just do something together.

Eat and Enjoy.

Remember  it’s winter time now, although pretty dry it’s still cold outside.

This is the time of year perfect for some steaming hot brothy soup.

I’m convinced brothy soup is  a natural way to both heal up colds, flues, and winter cruds.

I mean homemade wonton soup, hot sour soup, chicken noodle soup, potato sausage soup (zuppa toscana) just feels good going down, warms you up inside, breaks through the crud in your throat, opens up nasal passages, soothes your belly. What could be better?

Adding a teaspoon  of white or rice vinegar in your bowl of soup will give your soup and extra boost in breaking through the above mentioned ailments.

For me soups like split pea, clam chowder, potato chowder, and stews are great to help warm you up, feel good in the belly, and just tastes incredible. Mmmmm goood!

So look up some recipes and keep making soups all winter long. Your house will smell wonderful and get warmed up from the cooking of them.

Eat and Enjoy!

Well 2020 is gone and now we’re just finishing the first week of 2021.

I won’t get into politics but whew, I’m glad to be bringing the first week to an end.

Let’s all pray that 2021 gets better and is better than 2020. That this Covid thing would get resolved and we can get our lives back to normal (before 2020).

Enough said.

Due to our diet changes my husband and I have been trying new recipes. Some we have found and changed to meet our needs and others we just put together ourselves.

While the diet changes have been difficult to figure out it has been fun at the same time.

I am always willing to try new ways of cooking things, or trying new gadgets to see how they really work.

Our daughter and son-in-law got us an air fryer. I have been skeptical of them. I mean, how good can they be if you’re not using oil, or butter to fry in, right? 

Well so far I have only fried potatoes in it. They turned out fine. I think I had too many in the basket though. Next time I will use a lesser amount of potatoes. Get this. You do use oil in the air fryer, just not as much as you normally would in a frying pan. I’m gonna have to try something else init. Maybe some chicken thighs would be good. We’ll see. I will be sure to let you know what I try and how it turns out.

Sorry it has been so long since I have made any posts. Life got hectic and now I have a little break.

Soon we start harvest and then it gets really busy about one week later. Anyway I have several things to post about now. Be sure to check in and see what’s new.

I’ve got figs on my tree. Figs on my stove. Figs in my canner. Figs in my pantry (in jars, I canned). Definitely, I have figs in my tummy. About the only place I don’t have figs is in my coffee. I draw the line when it comes to my coffee. That’s one thing you don’t mess with, my coffee hot or iced.

Our fig tree has put out so many figs this year it’s unbelievable.

What did I do it’s all those figs? Well I made barbecue sauce, purée, both of which I canned. I ate probably a bushel of them right off the tree, made cobblers, and fig bars. I am going to freeze them.

A friend of mine said that she peels them and freezes them, then when she wants them she takes them out, and let them thaw a bit then eats them. Sounds delicious to me, so I’m going to try it.

What do you think? Would you try it? 

Our daughter April is getting married soon. Instead of a wedding cake she decided on getting donut

(By the way donuts are much cheaper than wedding cake is by far. We are getting 18 dozen for the price of 15 dozen. Right there we save $36.00. In all the donuts are costing less than $200.00. Now where can you get a wedding cake for 200 people for less than that at any bakery?)

Not only that but she wants them on a paper towel holder.

Our son is making holders. Instead of a large dowel on it, he’s going to use a dowel he is going to use one that is 3/8” thick.

It seems a small though more and more people are doing donuts instead of cake.

I have heard of hanging them on a peg board, using initials to hang them on, and I’m sure other things as well.

Anyway we will see how this all works out very soon. It sounds like fun at least.

Chickens are a lot of work but they are also fun.

They variety we got are called Red Stars. They are much like Rhode Island Reds. The eggs are supposed to be large brown eggs.

It gives me great pleasure to see how these chickens have grown. We got them when they were 4 days old (it took them 3 days to get here)., That was May 3, 2019.

When they got here you could hold 2 in your hand with no problem.

They are so fun to watch. 

Whenever I go out the door they come running thinking I have some food for them.

When I call out here chicks chicks they come running up as well.

Once they were big enough I would have to go out  and round them up to put them to bed. Now I go out just as it is getting dark and all I have to do is close the door, much easier.

Today, July 20, 2019, they are full grown. One of my roosters (I have 2) is at least 14” tall. The hens are about 10-12” tall. They are 11 1/2 weeks old.

They are supposed to start laying eggs by  22 weeks, so we are 1/2 way there. I can’t wait to get the first egg. Then they will start paying for themselves.

Our plan is to sell the extra eggs. With 21 hens I should get at least 18-21 eggs a day once they are in full swing.

Supposedly they lay eggs year round, cold weather is not a hinderance to them. So we will see. If all of that is true we should get 13 dozen or so a week. I will definitely have enough to sell.

I will let you know when we do start selling eggs and how much they will be.

NOTE: If you want to raise chickens for eggs or meat don’t expect it to be cheaper than you can buy in the store. Generally speaking it’s not. It is a better product though and you know how they were cared for and what they ate. The eggs and meat is much better just not much cheaper if at all.

There  are a lot of oils that we have been told for years that we’re good for you. Then I come to find out that many of them really aren’t good for you. Being on the Keto diet I found out that Canola, Vegetable, Corn oils are some of those that are not good for you. This makes finding salad dressings that you can have on the diet very difficult. You can have Olive Oil , Avacado Oil, and Butter, especially ghee.

At first we bought some salad dressing that are Keto friendly but they tasted awful, and were  extremely expensive ($8.00 per 12 oz. bottle).

So we finally started melting butter, or ghee.letting it cool off before pouring it on our salad s. Buddy let me tell you, it is incredible. It only takes 1 or 2 Tablespoons depending on the size of your salad. Mix it in and the flavors blend together, especially if you have avacado, or cheese on it. I’m telling you even if you’re not on Keto give it a try. Butter makes everything Better. Just ask the French. They will tell you there are 3 things that make French food taste soooo goood. They are Butter, Butter, and more Butter (that’s including cream too, after all it’s what Butter is made from).

Seriously try it. I think you’ll like it.

Recently my husband and I were searching the Internet about soaking / sprouting nuts.

We had heard that there were benefits by soaking them but didn’t know

what they were, or how to do it. This is what we found out.

All nuts and seeds have bacteria on them, which I didn’t realize before.

Also, nuts and seeds as most fruits, nuts, and vegetables, have a

natural desire to not be picked and eaten. The natural defense is

usually a bitter taste (usually tannin) due to bacteria that grows on

them to protect them, so when birds, bugs, etc. go to eat them the

critter will get a bad taste and not want to consume it.

Another thing that are in these nuts and seeds is an enzyme called

Phytates. This enzyme makes digesting nuts, and seeds difficult.

So to make them cleaner, better tasting, and easier to digest it is

suggested that you soak them and dehydrate them. The result is

fascinating. We tried it and sure enough it really does make a

noticeable difference. We found them to be mild and buttery in flavor.

I put the directions below for you Incase you’d like to try them.

Please let me know what you think. My email is listed below.

Soaking and drying nuts and seeds.

Directions:

Put nuts, or seeds in a bowl.

Pour hydrogen peroxide to cover them.

Let sit for 2 hours.

Rinse the hydrogen peroxide off really well under running water

In the same bowl cover the nuts with salted water, preferably with

distilled water, I used our well water.

Add 1 Tbsp. Sea Salt

Let soak overnight.

The next day rinse the nuts under running water again very thoroughly.

Pour the nuts, or seeds on to a cookie sheet/jelly roll pan.

Put pan in your oven and turn it on to 110 degrees, or better yet if

you have a dehydrator put them in there (you can put it in the garage

so you don’t heat up your house).

You want to dry them at least 4 hours then check them to see if they

are crispy yet or not.

Once they are crispy they are done.

Remove them from the oven or dehydrator to cool.

Store them in an air tight container in a cool spot or refrigerator.

Here is a list of nuts and seeds they recommend soaking and drying:

Any nut with a brown skin such as walnuts, almonds, pecans, and Brazil nuts.

Chia seeds, sunflower seeds, pumpkin seeds, alfalfa seeds, sesame

seeds, and flax seeds. 

I hope you found this helpful

As my husband works in his shop he listens to the radio. He loves music and staying informed on many topics.

One of the topics he likes listening to is on health/diet.

Several months ago he heard an interview they were talking about the benefits of the Keto diet.

This really caught my husband’s attention so he found several you tube videos on Keto of several different people.

These people are not Joe Blow down the street but doctors, personal trainers, body builders, etc.

After watching a boat load of videos and really checking things out we decided to give it a try.So that s just what we did. It really works.

I will give you one word of caution. If you don’t already eat a wide variety of vegetables, especially the greens, go slow adding them in.

I already ate a variety of vegetables, greens included. My husband on the other hand not so much. So for me it was easy to eat them.

Eddy on the other hand got to where it was too much too fast and his stomach started having issues.

The diet works great for losing weight, of that there is no doubt, but if your stomach isn’t used to eating 1 cup or more of vegetables, 

greens especially go slow. Add in 1 new vegetable or green a week in small increments then slowly increase them to where you can eat a 

cup or more at each meal and save yourself any tummy problems that might otherwise arise.

Whew! It’s been awhile since I have posted anything due to change over difficulties. Well now that’s all done I can make posts of new recipes, and articles that may be of interest to you.

Ten years ago I found out I was borderline diabetic. Determined NOT to become full blown diabetic I immediately changed the sugar and 

sweeteners I use.

Are you ready? Here is what I did. 

I went from refined sugar and sweeteners to unrefined organic sugar and sweeteners.

You're thinking WHAT? that's the same thing. Sugar is sugar, Right? WRONG!

All sugar is not created equal. You see to make refined white sugar (and yes brown sugar is also refined) is (in a nut shell):

1. They take the sugar caneand press the molasses out of it.

2. Using bone ash they bleach it.

3. To make brown sugar molasses is added back to the refined white sugar, which doesn't change it back into organic sugar. 

What ends up happening is all the nutrients are removed and you end up with is a nutritionally deficient sweetener that stimulates your 

taste buds to want more and more. Which are just wasted calories and non complex carbohydrates that cause you to gain weight.

However, with organic unrfined sugars this is how they are made (again in a nut shell version):

1. They take the sugar cane an press out the molasses.

2. Then either they let the molasses dry naturally or use a heat source (Depending on what type of brown sugar you are using), leaving all

of the nutrients contained.

3. To make a lighter sugar they take the molasses and steam it to create a vapor and dry it. 

So you can see how oranic unrefined sugar retains its nutrients.

Also, I have found that by using the unrefined organic sugars I eat a lot less of the same foods. I don't crave more and more sugar. 

Where I used to be able to eat two pieces of cheesecake, and I LOVE cheesecake, now I can only eat one smaller piece. My taste buds 

and belly are much more easliy satisfied, which in my book is a good thing. By making these changes I have lost a total of 65 pounds. I 

am at a plateau right now and need toexercise more but at least I know the foods I eat aren't the problem, it's just me. Also, because I 

have lost so much weight I feel better and have more energy.

In the beginning I  mentioned that I switched the sweeteners I use as well. So instead of regular pancake syrup I use Pure Maple Syrup,

Honey and Brown Rice Syrup are great replacements for Corn Syrup. 

I use Brown Rice Syrup in any recipe that calls for Corn Syrup and I have found it works pefectly so far. It also has a nicer flavor. While it 

is plenty sweet it does not have that over the top cotton candy sweetness to it. Instead it has a very pleasant buttery flavor.

Like I said before, I am NOT a doctor or any type of health care provider. I am just me. A mother of nine, grandmother of 9, and wife to 

only one husband in my life, and Cast Iron Pam.

I hope you have found this information informative and helpful. 

Don't exclusively take my word for it check out the information for yourself.

First and foremost I want to make it PERFECTLY clear, I am NOT a doctor, or health care provider at all! I AM however, a mother of 9, 

grandmother of 9 and wife to only 1 husband ever in my life. So please if you have ANY health problems talk to your doctor BEFORE you

make ANY diet changes. I would NEVER want to advise you on health matters. I am sharing what works for me and my family. The 

things I am sharing below are NOT intended for you to diagnose  or treat any health conditions. These are just some changes we have 

made that has been good for us and I wanted to share them with you.

Because both my husband and I want to be healthier we have decided to make a few changes in our diets along with some exercise.

Neither of us believe in following a set diet because that only sets you up for failure. You know like counting calories, no sugar, no fat,

those kind of things.

What we do believe in is eating better. We don't count calories, or deprive ourselves. The thing we do is change the kind of salt, sugar, 

oil, grains, and we eat more vegetables.

My husband read a study saying that you can eat as much as you like just make sure your plate is 1/2 full of vegetables (and don't just 

look at them but actually eat them).

These are the kind of changes we have made and it works for us.

I hope you find this information helpful.

For years I have made enchiladas the same way every time and my family always Loved them.

Now, all of the sudden my husband asked me to make some changes. No big ones. He just wanted the meat chopped instead of 

pulled, red enchilada sauce instead of green, and a little less rice. So since I like to cook to please my husband first and foremost, I made

those changes. Now even my son that stopped eating them because he was tired of them tried the new recipe and likes them better 

than previously.

So here is the new version of Pork Enchiladas.

Pork Enchiladas:

6 cups of cooked and diced Pork

8 oz. Cream Cheese

4 cups grated Monterey Jack Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)

4 cups grated Mozzarella Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)

1/2 to 1 cup chopped Green Onions

2 cups cooked (hot) Calrose Rice (I use 1/2 white and 1/2 brown)

Mix all of the above together in a large mixing bowl.

Preheat your frying pan to medium high heat.

Put 2 Tbsp. Canola Oil in frying pan.

cook corn tortillas until flimsy, abot 30 seconds on each side.

Remove tortillas from pan and drain on a paper towel lined cookie sheet to drain off excess oil.

Once the tortillas are done lay them out one at a time on a flat working surface.

Put 1/3 cup of meat mix in the center of tortilla, elongated so it's hot dog shape.

Then squirt a thin line of Sriracha Sauce in each one.

Roll up enchilada and put seam side down in a baking dish.

Drizzel Enchilada Sauce over the top.

Sprinkle remaining cheeses on top.

Bake at 350 F for 45 minutes, until edges are lightly browned, cheese is melted and a little bubbly.

I hope you enjoy them.

WORKING WITH DOUGH

RICOTTA CHEESE SUBSTITUTE

The other night our daughter wanted Manicotti for her birthday dinner. I went shopping the day before and thought I got everything I 

needed and was sure I had the cheese at home. Only come to find out I needed Ricotta cheese after all. I( was really stuck. Everyone 

knows Manicotti and Lasagna is ALWAYS better the next day so I wanted to make it ahead and eat it the next day. What was I going to do 

with out Ricotta or Cottage cheese? So I looked in my fridge and found I had cream cheese and sour cream. Then I mixed equal parts of 

both to make the texture right and tasted it. It tasted great so I went ahead and used it instead of running out to the store which is 8 miles 

away. I was hoping it would go over well, sweating while I waited to see everyones comments. Whew, it worked! No one knew what I did

and they all said it was the best they ever had.

I love being creative and making substitutes that work, well at that.

Chicken Feta Penne

Toss together in a Dutch oven and serve hot:

2 cups barbecued chicken breast- cubed

1/4 lbs. of bacon – cooked, crumbled and drained on paper towels

1 16 oz. pkg. of Penne pasta - cooked and drained

1/3 cup pine nuts- roasted in olive oil 'til golden

1/2 bulb of roasted garlic- roasted in olive oil in the oven on 250 F for 45+ mins. 'til soft and lightly browned

1 cup fresh tomatoes- cut into pieces

1/2 red/yellow/ or orange bell peppers cut into thin slices and sautéed in olive oil 'til tender

1 cup Feta cheese crumbles

1/2 tsp. dried thyme

1/2 tsp. sage

Serves 8

 Note: You can add sautéed mushrooms as well.

I served this with my Spinach salad and French bread –and BOY was this a hit!

A Few Facts about Cast Iron Cookware

Cooking with cast iron makes camp cooking A LOT more fun!

While there are an awful lot of brands of cast iron cookware out there to be had, NOT all cast iron is created equal!
Like anything else, you get what you pay for! 
Since it's an investment that'll last a lifetime (or lifetimes) it pays to buy the best you can. Lodge brand is the old favorite. American cookware brand is great as well.
I never like buying porcelain lined cookware of any type -the reason being, it chips and the chips get in your food. Not to mention it's very expensive. 

Just give me good ol' plain cast iron.

Many of you may not know that Cast Iron Pam has her very own line of Seasonings. She also has cookbooks she writes and sells.

To purchase any seasonings or cookbooks you can either call or email her. Another thing you may not realize is that she also has a nut 

business-Warfield Farms. Both businesses are ran out of her house. Sooo, If you are in the area you can always stop by to try  some

samples of nuts, and /or rice syrup. 

Keep your eyes open. From time to time Pam will have tastings that she will post on Facebook, and send out emails to inform you of an

event coming up.

If you have any questions about a recipe or you would like some information that she can help you with, Please call or email her. Pam is 

always ready to help.

You can reach Pam at (530) 528-8825 or email her at: castironpam@gmail.com