Backyard Farmgals

This is not healthy!!!  Let's just get that out of the way.  The original recipe is from the goddess of butter Paula Deen... do I even need to say anything else?  We are NOT calculating calories or fat grams on this - sometimes it's better to let some things go.  For your sanity, let it lie girls... let it lie... This is one of our favorite New Year's breakfasts.  We might as well start the year off with butter, right?  This has also made an appearance at Christmas morning brunch, although this year we made the Pioneer Woman's Caramel Apple Sticky Rolls... A moment of silence for my thighs... ... ... I have a 100 mile bike ride coming up, we are just going to say that I am building up carbs for that ride at the end of May.  Don't tell me it's 6 months away...  lalala... I can't hear you! The key with this recipe is the bread.  You have to use really good heavy bread.  I got a few loaves of white chocolate pecan bread fr...

I had beets on my mind today, and pickled seemed to be the preparation of choice.  I have a few jars of sweet pickled beets that I put up and tucked away earlier in the season.  I also whipped up a quick batch of raw pickled beets to keep in the refrigerator to tuck into sandwiches or make a quick snack of.  Think refrigerator pickles but red and extra crunchy.  YUM! With beets on the brain, I set out to make something fast, easy, and delicious for a quick weeknight meal.  What evolved was this creamy egg with a little quinoa and a fresh beet and tomato "relish".  Drizzled with a bit of really good olive oil and Slide Ridge Honey Wine Vinegar, and sprinkled with sea salt, this hit the spot... I topped the whole thing with a little bacon from Clifford Family Farm.  Heaven, in pig form!!!  Sometimes a girl needs a little protein, and sometimes a girl needs just a little crumble of pig on her dinner... My little farmhands at...

This was my lunch today.  I had the camera, and it looked so good, I snapped a few quick photos to share.  This was so yummy.  Homemade bread, fresh ripe avocado, and an egg snatched from under a chicken as I walked into the house to make lunch.  It doesn't get much fresher or any more tasty.  Plus it's very filling and gives you oodles of energy for more planting, which is just what I am going to do now.  I find that I need a little boost of protein on these long days in the dirt, and an egg at lunch really gives me the energy I need to motor through the rest of the day.  This is so simple and easy, it doesn't take up much of your time either, so you can get right back to the garden. TOAST WITH AVOCADO AND POACHED EGG backyard farmgals 1 thick slice of Farmhouse Whole Wheat Bread (or any good whole grain bread will do) 1/2 ripe avocado 1 fresh egg poached (for poaching instructions click here ) Salt Pepper Cayenne Butter ...

Sunday morning breakfast should be divine every now and then, don't you think?  I stumbled across this fantastic recipe a few weeks ago at DigginFood (an essential organic gardening website with some great simple recipes).  I have the same problem as Willi at DigginFood , I have too many eggs this time of year, so I am always on the lookout for recipes that use up as many as possible.  This one is a winner in my book, because it calls for five eggs and because it is tasty and simply delightful! This is one of those easy and fun to cook recipes.  The kids love to watch it cook, it puffs up to this enormous pancake creeping it's way up the sides of the pan.  It's kind of like a science experiment but with tasty benefits!  My hubby loves it with maple syrup whipped cream, I think it's divine just sprinkled with cinnamon and powdered sugar.  I am sure that you will find your own favorite way to prepare it, but however you do it, you will surely en...

Let me give you a topic... French Toast is niether French nor Toast... Discuss... The earliest mention of French Toast is in an ancient Roman text...not in French...I am sure that the Frech added fluff to the idea and and so we let them keep the naming rights.  Besides, French Toast sounds much better than Roman Toast...don't you think??? One Sunday morning I was trying to think up a way to get my kids to eat their French Toast, it's not a vegetable, so sometimes we struggle.  (My children's idea of breakfast is cucumbers, red peppers, tomatoes and hashbrowns - we eat this often, but sometimes a girl needs something fun and fluffy to make.)  I came up with a fun idea to brulee the toast so that it would be encrusted with warm crunchy sugar.  This is a little labor intensive, it requires some attention so that the sugar does not burn, but the end result is absolutely fantastic! I started with a loaf of good brioche bread from a local bakery and sliced it thick...