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Baklava

Banana Bread

Butter Cookies

Calzone

Cheddar Corn Chowder

Coconut Cream Pie

Coleslaw

Cucumber Salad

Dutch Oven Rustic Herb Loaf

Fiddlehead Fern Quiche

Fresh From the Garden Salsa

Gluten Free Fried Okra

Goumi Berry Martini

Green Beans with Feta and Basil

Gumbo

Homemade Gravy & Pasta

Homemade Ricotta Cheese

Kale Chips

Linguine with Garlic Sour Cream Sauce

Macaroni Gratin with Wild Mushrooms

Picadillo Empanadas

Pickled Beets

Ravioli

Refried Beans

Salsa Verde

Sandwich Bread

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Popular Posts

Cocktail Time, Goumi Berry Style!

Growing up, everyone in the family had a Goumi (Elaeagnus Multiflora) bush in their backyard, courtesy of my paternal grandfather. I am not sure why he loved this particular fruit tree/bush so much - but he did! And in all the different towns/cities we lived in growing up, we were the only people with a goumi bush/tree - in fact, I haven't ever met anyone who knew what they were! Both of my grandmothers would pick the berries from their respective bush/tree and make goumi jelly - which I loved. About 4 years ago, I ordered one online and planted it - not sure how it would do in the piedmont of NC. Within months of planting it, we moved to Vermont - but I would always check on it whenever we came back to town. Unfortunately, I began to think I had gotten a dud - It never bloomed and produced fruit! Alas, when we moved back to North Carolina, it was winter - but by spring, the goumi bush was FULL of blooms!!! By late spring, there were literally millions of tiny (unripe) goumi

Adding Ducks to the Urban Homestead

We have been keeping chickens for their entertainment capacity, and also for fresh eggs, for 10 years now. Over those 10 years, we've lost a bunch of our dear girls to owls, hawks, and one year, a stray dachshund, and every year, we get more babies and expand the flock a few heads more. When we moved to Vermont, we re-homed all but three of our flock - they'd been with us since the beginning, and we just couldn't part with them! So my dear husband loaded up his car with one of our dogs, two black Silkie hens, and a bantam Cochin rooster. They all did well on the 12 hour trip, and quickly adapted to life in Vermont. That was back in 2018. Fast forward to spring of 2019 when I added 5 bantam babies to the flock. The babies kept me on my toes - constantly checking for pastey butt, clean water, plenty of food, clean bedding, etc. Those babies, along with my three dogs, took up most of my free time - so I am not sure what I was thinking when, come June, I decided to add

Christmas Baklava

For some reason, I always think of Baklava at Christmas time - so this year, we opted to make enough to include in the goodie plates we make for our neighbors/friends. This recipe comes from the magazine Coastal Living - it is super easy to make, and everyone seems to really love it!! Ingredients: 1 (16 ounce) package frozen phyllo dough (defrost in refrigerator overnight) 1 1/4 cups butter, melted (although, we always seem to use more!) 1 cup finely chopped pecans 1 cup finely chopped walnuts 1 cup finely chopped almonds 1/2 cup finely crushed Zwieback (I recently found out that Zwieback is no longer being made - so we substituted an almond flavored biscotti) 1/2 cup sugar 1 teaspoon ground cinnamon 2 1/2 cups sugar (for the Honey Syrup) 1 1/4 cups water (for the Honey Syrup) 1/2 cup honey (for the Honey Syrup) 2 tablespoons fresh lemon juice (for the Honey Syrup) Instructions: Step 1 - Coat a 13x9 inch pan

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