Tuesday, October 24, 2017

Boiled What? Boiled Peanuts?

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To give you a little background on my love for boiled peanuts, I first learned of them on Paula Deen's show, back around 2004. I tried my best to find a video clip of this episode to share with you, but all I could find was this excerpt of her actually making them. It was interesting. I had never heard of such a thing. Living in Minnesota back then, and still being fairly fussy, cooking wild rice in a new hot dish was on the edge for me, boiling peanuts sounded like pure craziness.


Part of the reason I remember this Paula Deen episode so well is that I saw it shortly before my first trip as an adult to South Carolina.  During that trip, I visited with my cousin's family in Upstate S.C. While out seeing the sites and learning the area, I can remember being at a Peach Farm, and while driving away, asking my cousin about this "boiled peanut thing" I saw on the cooking show.  We whipped around in the road and went right back to the peach farm where they sell boiled peanuts. Plain and Cajun style. They sell them in big styrofoam cups (the same cups we would get coffee or soup in here in the Midwest). Dear ol' cuz got me a huge mug of both to try. I was so excited to try them. Here is this mug full of steaming boiled peanuts. I'm sad to say, I hated them. It was just to much. Peanuts were supposed to be dry, cold (or at least room temp), and DRY!  Oh well, at least I tried, right? While heading for home a day or two later, a couple of hours down the road into Tennessee, I kept thinking about them and decided that I did like them. It was just the shock of it all.....I needed more boiled peanuts! Thankfully, I found one gas station that sold them and was able to munch away going down the interstate.





I've been in love with these boiled peanuts, ever since. If any one in my circle heads south, there is always the request to bring back as many as they can for me. I can find canned boiled peanuts locally, but they just aren't always the same. I've made boiled peanuts a couple times, but getting the right raw/green peanuts shipped to Wisconsin when you are such a novice can be a gamble.

But then some days are your lucky day.... The day you see on facebook, that your foodie friend Lynn, in South Carolina, is home making boiled peanuts. You wish you were there to help, learn, and sample! I took a shot and asked Lynn if she would ship any to Wisconsin, I mean just maybe she needed help eating them up! Well, Lynn said yes, and I couldn't have been happier :) 


A couple days later I had a wonderful package waiting on the porch. AND.... Lynn added the bonus of Cantaloupe Jam! And, just to show you the power of the south, and the southern cook... I am a person who does not care for Cantaloupe, but Lynn makes a mighty tasty Cantaloupe Jam, and I will try her cantaloupe foods any day!

If I have you craving any southern foods now, go on and check out Lynn's blog: 

Soon, I'll tell you about when Cousin Donna shocked my world with a cheese sandwich! You just never know what you'll get in South Carolina!

Have you ever had a boiled peanut??



Monday, October 16, 2017

Daily Goodie Box

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October's Daily Goodie Box was so much fun! Tasty treats, drinks, household products, and even fun girl stuff like eye shadow and makeup blender.



Mirabella  - Glisten Eyeshadow Collection

There are so many pretty colors to experiment with!

Nellie’s  - Wrinkle B Gone

I am so excited for this! Anything that helps me with wrinkles is a plus!

Now & Later - Shell Shocked

These did not last long at all! Yumm...

Sun & Earth - Natural Laundry Detergent

Pirouline  - Rolled Wafers

Love the light crispy wafer with chocolate filling!


INKO’S - Organic Energy Drinks

Refreshing flavor!

Flathau’s Fine Foods - Key-Lime Snaps

Key Lime Shortbread cookies... Yes you read that right. 
I even shared with Truckin' Man

Kur - Scandinavian Bite-Size Bar’s

Sweetened with dates! Yum...

Pure Cosmetics  - Silicone Blender

Easy to use, and I am surprisingly impressed with it so far. 


Want to get a Daily Goodie Box? Goodie Boxes that are not only 100% free, but they also cover the shipping costs too!  No credit card or any type of payment. Goodie Boxes are absolutely 100% free to you.  





Monday, October 2, 2017

The Ladies and the Mister

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It's been a while since the ladies have made an appearance, and they aren't looking to pretty lately. They are molting like I have never seen before! I don't know if it's a sign of a bad winter coming? Or since they are getting older, maybe molting just hits them harder?  I fully intend on researching this more when the garden winds down and I'm getting some couch time again.  Are you chickens having a harder molt this year?

True story. One morning last week when I went to open up the coop for the day, I had to do a head count. There were so many feathers on the floor I was sure that a predator had snuck in and bad things had happened. Thankfully not. All were present and accounted for.

Here is how my pride and joy Annie normally looks.


Here is Annie today. Yikes!

This hen is one with more minor molting. The white gal behind her as a near naked rear side!

I wish I had a "before" picture of this lady to share, but she is nearly half her normal size right now.

Remember our new Black Copper Marans? Sadly, we lost Mr. about a month ago. 
He got sick and we weren't able to save him.

 But, Little Miss is healthy and our old rooster has taken her under his wing. 
It's really quite entertaining to watch the dynamics of him and his ladies.


And, the most exciting thing is, she is laying already! Look at that beautiful chocolate colored egg. 
I am one proud chicken mama over these eggs!


Do you like colored eggs or do you prefer white?

Thursday, September 21, 2017

Triple Citrus Bars - #foodbloggers4fl

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It's hard to believe all the damage that has been occurring in the past couple weeks. From Hurricane Harvey, to the wild fires out west, to Hurricane Irma. I'm sure many people are now having a watchful eye on Hurricane Maria. 

I have several online friends in Florida, and reading about their preparation for Irma was absolutely nerve wracking. Thankfully, they all came through with minimal damage. My family and friends in South Carolina, are all safe as well. 



The group of bloggers I met up with to show our support for Hurricane Harvey, is meeting up again in support of those impacted by Hurricane Irma.  Sharing food is what we do, so this time sharing a recipe inspired by the Southeastern part of the U.S. or the Caribbean.  Please be sure to scroll all the way to the links after the recipe to see what everyone else is sharing!

With Florida being in the news so much, I immediately thought "Citrus". And, while these bars are very close to a traditional lemon bar, the variety of citrus flavor coming from Limes, Oranges and Lemons, makes these so much brighter in flavor, and the perfect bar to take on a summer picnic or to a potluck. Or maybe even pack some up in a lunch which is what we are doing this week!



For your consideration, here are some reputable charities: 





Triple Citrus Bars

Crust
1/2 cup butter, melted
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1 teaspoon lemon zest, divided
1 teaspoon lime zest, divided
1 teaspoon orange zest, divided

Filling
2 eggs
1 cup sugar
2 tablespoons flour
1/2 tsp baking powder
2 tablespoons orange juice, fresh squeezed
2 tablespoons lemon juice, fresh squeezed
2 tablespoons lime juice, fresh squeezed

Glaze
3/4 cup powdered sugar
2 tablespoons citrus juice (lemon, lime, or orange)
Zest, optional

Preheat oven to 350 degrees.  Line 8x8 baking pan with parchment paper.  In medium bowl, mix melted butter, 1 cup flour, 1/4 cup powdered sugar, salt, and 1/2 teaspoon each of lime, lemon, and orange zest.  Once combined, press into prepared baking pan. With fork, poke holes throughout crust. Bake for 20 minutes.

In large bowl, combine eggs, sugar, flour, and baking powder. Once well combined, add remaining zest, and 2 tablespoons each of lime, lemon, and orange zest. Mix well.

When crust is done. Remove from oven. Pour filling over baked crust. Bake for 20 minutes, or until set.

Once bars have cooled to room temperature, stir together powdered sugar and 1 tablespoon citrus juice (use whatever juice you have on hand). Add remaining juice as necessary until desired consistency is reached.  Pour glaze over cooled bars, let set for 30 minutes before cutting.

Store covered in refrigerator.

Adapted from: Real Food Girl:Unmodified

Sharing this at:
Weekend Potluck




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