Three girls helped me in the garden weeding this summer. Like pulling lots of weeds, picked all of our berries off the bushes... to freeze for winter, all while eating ice-cream and drinking lemonade.
In return for their help, I got to have fun in the kitchen teaching them life long skills. ❣️
Uh.... I cannot believe it's just about September. The garden was a success. Tons of free seeds we harvested from last year sprouted, the birds planted a few, the rototiller distributed lots and our planted rows we're successful.
And now it's September!
What in the world? No kids in school, no kids skipping school (notthattheyeverdid)
no automated phone calls to "notify us that our son or daughter"....
I do miss our little boys, lots and lots. Somehow time passes before our eyes and the next thing you know we are a bit wrinkle-y er', moving a bit slower and of course going to bed much earlier. 😴
Oh.. this was about our garden. It took off like crazy this summer. The sticks I used as props and seed markers actually took root and sprouted. Lol. Who knew?
The goats are still gluten free and on diets, we have lots of eggs for sale, if you need kale, we've got that too. Oh, and tons of green tomatoes. Ugh. I want red tomatoes! I guess I'll have to make fried green tomatoes, pimento cheese and fluffy biscuits.
Our labor has begun for the next few weeks. If you want my honest truth straight from my heart thoughts, I'll give it to you... messes like this stress me out and put me in panic mode.
That was one thing that made me loco while raising our boys. A messy house and messy yard. All is well in my world if things around me are clean and tidy.
Go figure. 🤦
How does a family with six boys maintain a clean house and yard? I don't know, somehow we just made it happen.
This weekend will be spent scraping, priming and hopefully a finish coat on at least two sides of our home. We shall see...
Tonight my body is exhausted from trying to be the master weed-eater in this yard, with a little bit of mowing, pressure washing, the gym, tending to fences that needed to be mended, a load of laundry, and remembering to drink water and go to the bathroom.
This does not include the many trips my mom and dad made to the barn, or to the basement to put things away for the winter.
I felt like a ping pong ball in a machine bouncing from one thing to another trying to get to each thing that needed to get done.
Tonight as I speak, Tom is out on a ladder making things happen with a paintbrush after a long day at work. I kind of envy those who can hire things to be done by professionals.
I mean how easy would that be to make a phone call, almost snap your fingers and your house be painted, or your yard be cleaned up and tidied by a work crew?
Ahhh, the rewards when we are done with our blood sweat and tears at the end of a long day are worth every step taken to make it happen. When I get to heaven I will definitely have these things done for me.
But for now we will enjoy that we are able-bodied to do this labor by ourselves, with our own two feet on this glorious, Labor Day weekend!
When your mama wants fried chicken you make her fried chicken.
Finger lickin, crispy chicken.
Really no recipe here. This was a last minute, hurry and season the bird before it went in the fry pan. This was a last minute dump chicken. Thighs in a bowl, smother with garlic powder, salt & pepper, 1 package of Goya seasoning from the mexi isle- it adds the reddish color and a unique, yummy flavor.
I dusted off our electric fry pan. Temp up to 350 with a shallow layer of sunflower oil. Set the time for 25 minutes on the first side, flipped and finished the second side. Super crispy, like you could eat the skin crispy!
I am absolutely amazed at how many restaurants there are in one neighborhood. It seems every 10 steps there is a restaurant to duck into. So much to see and do and not enough time to eat at every place I'd love to try.
We had a beautiful day, perfect weather for our wanderings, slightly overcast in the high 70s. Thunder and lightning with a heavy rain rolled in around 5 PM and cleared just as we were looking for a place to eat dinner. Well, We actually ate tapas at Freddy's and meandered over to an Italian restaurant ( the pizza place below our flat) cause I can eat pizza anytime, lol. So basically two dinners for the evening, and a few gummy bears for dessert.
bonne nuit 😴
Our first full morning and we're not done yet today- 7 miles on our treads, five pastries eaten, 1 caprese baguette, 5 sticks of celery and a piece of quiche. I'd say we have the eating down just fine.
If I had to say what Paris reminds me of, I would say a little bit of Charleston South Carolina, but on a much grander scale.
A quick recharge and rest before heading out for the evening.
I don't think I've made any Parisians mad yet, Kris is also still in charge of the money and I just follow behind and pretend I know what I'm doing when we pay. She did give me my own euro coin for the bus, lol.
Travel day was great! I managed to take a good part of the 9+ flight with a long sleep (1 hour long). Ha! Why can't I be like the people that pass out with a blanket on their heads for the full flight?!
We managed to get 1st class treatment in our seats in coach. Champagne filled to the brim in pretty glasses while all the others waited their turn to be served and were given extras treats throughout our flight. Perfecto
A little rummy our first afternoon out and about. Soooo much to see and take in. The smells of skinny cigarettes being smoked, different perfumes and colognes wafting through the air as you walk by the cafés. Soooo many cafes.
Oh, It's also perfectly acceptable and the thing to do, is to eat ice cream/gelato every afternoon Before a later supper. I think we could get used to that! We will be getting on the Paris eating schedule promptly-
I've given my sister responsibility over me and paying for everything. I do not know why euros scare me. I panic even looking at foreign currency. Fear of failure and not knowing how to count the money scares me to death lol. Maybe I will be better today. If not I'll take a lesson and try again tomorrow.🤑
Our home for the week is a darling flat right in hustle of the Saint Germaine neighborhood- district 6.
Paris is showing us her beauty with a beautiful sunny high in the 70s balmy day. We're off for the Café and croissant this morning. I have a feeling many miles will be traveled exploring today.
My most favorite way to make a crowd pleasing dessert- Cast iron anything!
There are so many uses for this black beauty. This particular dessert was for my kids cooking classes a few weeks back. It's a great way to make use of all the local strawberries that will be in season soon! This recipe does not call for any thickener for the berries but you can add if you like, but not necessary.
I've made this several times using different methods; my favorite sugar is the brown, which helps make it a bit more caramelized. Be careful to not over mix the biscuits/scones- you want them to just hold together, almost a lumpy dough still. Not a smooth dough by any means.
I hope you enjoy!
Cast Iron Strawberry Biscuit Bake
4 generous cups fresh strawberries, hulled, and halved if large
1/3 cup brown, granulated or coconut sugar (adjust sugar as needed)
1 tablespoon fresh lemon juice and a little zest
2 teaspoons vanilla
1/4 teaspoon sea salt
3 cups all-purpose flour
2 teaspoons baking powder
6 ounces cold, Kerrygold butter, cubed or 1 1/2 regular butter sticks
3/4 cup buttermilk
1/4 cup honey
8 ounces cream cheese cubed
Preheat the oven to 375 degrees.
Generously rub an 11-12 inch cast iron skillet with softened butter. In the same skillet, combine the strawberries, sugar, lemon juice, vanilla, and a pinch of sea salt. Toss well to combine.
In a large bowl, combine flour and baking powder. Whisk until combined. Using your hands, add butter pieces to the flour and mix until coarse crumbles. Whisk together the buttermilk and honey, then pour into the flour. Stir with a spoon until just combined, being careful to not to over mix.
Use your hands if needed to bring the dough together while folding in the cream cheese chunks. Using a large spoon, drop about 1/4 cup at a time of the biscuit dough all over the strawberries, leaving a bit of space between the dough. Sprinkle with course sugar.
Place the cobbler on a cookie sheet and bake the cobbler for 45-55 minutes or until the strawberries and juice are bubbling with the biscuits being a lightly golden brown.
Serve warm with a pile of ice vanilla ice cream making sure to get the strawberry syrup with a spoon!
Spring break, first class. This is what it's all about!! The parents send the kids to cooking class with me and then have the kids recreate the menu at home for the parents. Yes, yes and YES!
"#but when you love something you share it right?!?!?
Yesterday our kids went and learned how to cook with Kary Marshman and Flour Pot Kitchen.
This early afternoon adventure continued when they applied what they learned by teaching their friends and cooking dinner for 16!!!
Seriously?!?! That happened last night!
The kids made dinner for 16!!!!
My heart is full from memories made, lessons learned and time with friends!!!"
Spring break cooking! Ages 6 to 12.
Somehow we made it out alive! Without any cuts...... but.... it was a close one today. 😳 A little bit of flour, basil and fresh pasta on the floor, and we left with full bellies and new friends.
A special thank you to the parents that helped during and after class with cleanup. I seriously could not have done it without your assistance. ( Iwouldhavebeenabigsweatymesstryingtodoitall)
And always thank you to my mother and husband and family for all their help behind the scenes.
I love all the questions they ask me, their curiosities and unique personalities. Today some of the boys washed dishes after they were done using them, we had a young “waiter and waitress” serve the guests at the table like they would if they worked at a restaurant- Plating the food, and garnishing.
I adore each one of your children you bring to us to cook with in the kitchen.
Thank you, thank you for the love and support of FPK.