Donuts instead of wedding cake?

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.

Sprouting Nuts?

Have you ever heard of sprouting nuts?
I hadn’t until a couple of years ago a customer told me he did.
Of course I had to ask him why. 
He told me that it made them easier to digest, and didn’t bother his mouth.
When I searched for sprouting nuts on the internet I also found that it helps to remove phytic acid and enzyme inhibitors. The result being you digest them easier and you get more nutrients from them.
Directions for:

Sprouting nuts:
Put into a 4 quart mixing bowl:
4 cups of nuts (Almonds, Pecans, Walnuts)
1 Tbsp. Sea Salt, or Himalayan Sea Salt
8 cups water
Cover with a cotton cloth (to keep bugs out and to allow them to breath.
Leave sitting on the counter for 8 hours. *If you are going to be longer than 8 hours before you can tend to them put them in the refrigerator.
Drain and rinse them under running water. At this point you have 2 options. You can either make nut milk or dry them.
Directions for:

Nut Milk:
In a blender put in:
1 cup o f nuts
4 cups of water
Blend until almost smooth.
Using a muslin bag pour contents of blender into it.
Get out a 2 quart mixing bowl, strain and squeeze juice through the bag.
Store in a jar with a tight lid in refrigerator for up to 4 days.
Directions for:

Drying Nuts:
Dry them in a dehydrator or gas oven at it’s lowest setting for 6+ hours. Check for crispness after 4 hours and adjust time accordingly.
Store in an air tight container in the refrigerator (3-6 months), pantry (up to 1 month), and freezer (up to 1 year).

Eat and Enjoy!


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.

Butter as Salad Dressing

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.

More on Soaking/Sprouting Nuts

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.
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

Diet Changes #2

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.

Up and Running

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.

My Sugar / Sweeteners Change

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.

Diet Changes

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).

Ten years ago I found out I was border line diabetic, so I made some changes right then. To replace refined sugar we use unrefined 

organic sugar, evaporated cane juice,honey,brown rice syrup, and molasses.  At that time I was a pretty heavy salt user. So once I got a 

grip on the sugar change, I changed the salt we use. 

Man you wouldn't believe how much weight I lost. No joke the weight came pouring off of me. All I did was instead of regular table salt I

use Sea Salt and tasted my food before adding any salt to it.

While using any salt can cause you to retain water Sea Salt doesn't do it as badly. My family hasn't minded the changes at all. 

For myself, I am very careful about the salt and sugar I use.  The rest of my family not as much but at least at 

home I know what they are eating.

Because there are some digestion problems we have decided to eat more whole grains and less refined flours. Notice I said less not NO

refined flours. I still cook with my  sourdough starter using unbleached all purpose flour. Why? Because fermented foods are good for 

your digestion. I even know people personally that can't have gluten in their diets but sourdough even though it's made with all purpose

flour is just fine for them because it is fermented.

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

I hope you find this information helpful.

Pork Enchiladas

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.