Tuesday, December 1, 2020

Allergy-Friendly Pumpkin Pie

 
 
 
Thanksgiving Day last week was wonderful,
as it always is to someone who claims it as her favorite holiday.
 A full day dedicated to counting my blessings
suits me just fine.
Pumpkin pie is always on the dessert menu,
but this year, only Big K partook of the store-bought version.
I found a recipe that is corn, dairy, gluten and sugar free
for C and I to enjoy.
This adaptation didn't disappoint.
 

 
It started with a homemade gluten-free crust.
I'm not that big on pies,
and I don't do rolled cookies,
so I haven't had much practice with this rolling pin.
This dough came together so easily
and it helped that I made it the day before the big feast.

 
This crust is corn, dairy, and gluten free,
although there is a little bit of sugar in it.
For those staying away from oil,
this pie shell would work out just fine.
You can find the original crust recipe on Lori's
I subbed out the white rice flour and tapioca starch
for our usual Bob's Red Mill gluten-free flour mix.


 

The pie filling was blended in our high speed mixer,
which took all of about 3 minutes.


The recipe came together in short order
and turned out even better than I thought it would.
Because I had never made it before,
and I was a little concerned that it wouldn't set up like traditional pumpkin pie,
I overcooked it a wee bit.
Next time, I will be sure to stick to the suggested baking time,
knowing that it will be just dandy.

If you have a loved one with multiple sensitivities,
I hope you'll give this recipe a try.
Just one more reason for gratitude.

 
 

1/4 C oats
3-4 T nut butter (I used more oats)
1 C nut milk
1/2 C + 1 T maple syrup
2 t vanilla
2 1/2 T arrowroot or cornstarch
1 15 oz. can pumpkin
2 t pumpkin pie spice
1/4 t salt

Combine all ingredients in a high-speed blender
or food processor.
Pour into crust.
Bake at 350 degrees for 50-55 minutes.
Refrigerate at least 4 hours before serving.
Makes 1 pie.

Thursday, November 26, 2020

Monday, November 16, 2020

Birthday Wishes for Boo

 
 
 
My boy C is turning 20 today!
Where has the time gone?
 
Hoping your day is what you want it to be.
You are my heart.
love,
Momma
 

Friday, November 13, 2020

Garden Friday

 
 
Welcome to Sludgeville,
 I mean, Garden Friday!
With over 4 inches of rain in 36 hours,
our homestead is one saturated, sopping scene.

 

Just look at the waterfront property we've acquired
during this deluge.
This is the culvert that runs along our parcel,
although it looks like a bewitching brook dribbling down the hill.



 
The garden has been reaping the benefits
by getting much needed moisture.
Although we employ a drip irrigation system,
plants respond to rainfall like nothing else.
Our carrots, lettuce and other goodies are growing
by leaps and bounds.

 
There are greens galore,
including beets, broccoli, chard and tat soi.
I've been sampling each time I check on the garden.

 
The spinach is the greenest I've ever grown
and the kale is sweet and tender.
It must have to do with the dose of turkey poop given,
the cooler temperatures,
and the magic minerals that rainfall provides.

 
 Unfortunately, I've noticed that someone else
has been nipping at the leaves.
I think the chooks are helping themselves to some tasty tidbits.
 
 
It was thrilling to notice the first blooms on the snap peas.
That means that these will soon be gracing my plate.
Who am I kidding?
These never even make it into the house!
 
 
I was happy to see the garlic coming along.
This will stay in place until late spring,
when the bulbs have finished maturing.
Garlic is one of the easiest crops to grow,
and something we use almost daily.


 My lunchtime salad yesterday consisted
of fresh-picked greens.
We have colder weather coming early next week,
so the row covers will go back on where lettuce is sown.
Now that I am reaping the harvest,
I hope to be able to enjoy this bounty for months to come.

How's your fall garden doing?

Thursday, November 12, 2020

DIY Suet Feeder

 
 


 
Shortly after we moved up to North Carolina,
we rented a house with a great yard for bird watching.
These suet feeders were made out of the branches that were found
on the property.
They took only minutes to create using a paddle drill bit and some string.
We've been using them for a few years now,
but I wanted to find a way to improve them.
 Our original version of these suet feeders can be found here.
 

 
After thinking about it for a week or so
and noticing some scrap wood pieces in the garage,
an idea came together.

 
I fashioned a reservoir by screwing two pieces alongside
another piece, creating a long trough.
I used pilot holes to prevent the wood from cracking.

 
The bottom pieces were all flush.
 
 

 A length of wire was pushed through the sides
and looped around with a twist at the top.
It was filled with our own homemade suet.
You can find the easy recipe here.
 
 

The main purpose for the new feeders
was so that they didn't have to be filled quite as often.
So far, so good.
The birds have been enjoying the goodies
and entertaining us too.
With just a few scraps and a little time,
they should be pleased with the extra cold weather calories.