Wednesday, December 24, 2008


There are so many creative things happening at our house right now!

Brent is knitting me a sock.

Rhianna made a journal.

Colleen knitted a scarf...

Then started a hat too.

Brent tried to make butter,

but we all thought it tasted like a barn. (I think he'll tell you more about it later.)

Wes' biggest challenge has been using his new driver's license while learning to use a stick shift,

but he's getting better every day.

The Jeopardy Answer: "YES!"

The Final Jeopardy Question: Are we having fun yet?

Wednesday, December 10, 2008

Good From the Earth Medley

It was a busy evening. Our daughter's band concert was awesome on this weekday evening, but it meant most of us were hungry after returning home at 8pm. If you've been following our blog, you know we have been cooking and eating local foods for as many of our meals as possible. We had also just picked up earlier today our winter harvest basket from the Cooley Family Farm.

So, I got creative and used one or more of just about everything from the winter basket for a late evening meal. Everyone said "this is the best thing you've ever cooked!" Well, gosh, that doesn't happen very often (maybe they were just really hungry?). So this is my first "recipe" I've ever written down that I came up with *under pressure*.

Brent's Good From the Earth Medley.

1 onion chopped
2-3 garlic cloves minced
1-2 carrots chopped small
3-4 fresh potatoes - chop bite size
1 turnip - chop bite size
1-2 beets - chop bite size
1-2 celery stalk - chopped
1 small bunch Kale - cut up
4 T olive or peanut oil
1 T sesame oil
2-3 dashes cayenne
salt + pepper
shot of rice vinegar or other vinegar

note: any combination of root vegetables you have on hand will work.
Variation: you can add small amount of scrambled eggs to this for more protein.

Warm skillet over medium heat, add 1-2T oil, add onions, add garlic. cook until light golden.
Add carrots - cook 3-4 min.
Add potatoes, turnip, beets. Add remaining oil. salt + pepper. cook 5 min.
Add celery. add 1/2 cup warm water. Stir. place lid on to steam for 5 min. Stir
Add sesame oil, cayenne. cook until veges tender. stirring to prevent sticking
Add chopped Kale, shot of vinegar, and steam for 2-3 min.

Sprinkle Cheddar cheese over all. enjoy. yum.