Another Dark Day Challenge Meal or More

I'm back from Beautiful North Carolina!  The new baby is a doll and the two sibs just love her! The whole family is doing great.  Chapel Hill had the best weather and I enjoyed every minute.

Now for the Challenge:

The first thing my husband wanted when he picked me up from the airport was a home cooked meal...by me.  I quickly thawed some short ribs (Maltby's Grassfed).  I went to the pantry and grabbed a jar of string beans I canned in July.  The short ribs went in a baking bag (I love these, but don't think they are good for the planet) along with a quarter cup of jalapeno pepper jelly and homemade bbq sauce.  I popped the meat in the oven...it takes a bit for the meat to cook to the *falling off the bone* stage so I pulled out some bread dough from the fridge and shaped up a small loaf of French bread, threw the spud in the oven and waited for the bread to rise.   I fried up some bacon pieces, added some onion and then threw in the green beans (this is a veg dish we have all of the time...we love it).  TA! DA! Dinner.  Dessert was a small plate of oranges and roasted salted almonds.  All from our farm or within 5 miles.

I think I need to be a bit more creative.  It's been a whirlwind around here with the holidays and then flying off to North Carolina (thanks Santa for the lovely surprise).  I still have a week left on my 3 week school holiday so I will be putting together some more interesting meals for the Challenge.  The following pics are the meals made before Christmas...Christmas dinner was Prime Rib (Maltby's)...but I was too busy to take any pictures...had to freeze all of the leftovers because I flew to N.C. the next day.

Beautiful Pork Roast Dinner: Pork raised by my grandson as his 4-H project,  corn was purchased at the farmers market in October and canned by me, Italian parsley is growing like crazy in my garden along with the freshly dug fingerling potatoes and the carrots.  The garlic was grown by me...I did use Himalayan Pink salt and some fresh ground pepper.

Meatloaf made with Maltby's Grassfed ground beef and Sausage from my grandson's 4-H hog.  The eggs came from my hens, the bread crumbs are from leftover homemade bread, then I make a mix of homegrown and dehydrated and ground: onions, garlic, paprika, chilies, bell peppers, celery, carrots, celeriac, oregano, parsley, sage and dehydrated beef stock. The bbq sauce was made over the summer: tomatoes, onions, garlic, celery, carrots and honey cooked down for two days in a slow roaster and then canned.  I grew the potatoes and green beans.  All the dairy products come from a local dairy about 25 miles away and the vinegar was organic and bought at S&S Produce in Chico.

The Best Christmas Present Of All!

Halle Noel
  6 pounds 5 oz  born 9:44 Christmas Morning!
Grandma's On Her Way To Chapel Hill, North Carolina!

Wishing You and Yours A Very Merry Christmas!

It's Official

Back in October the Head Cook (my immediate boss) left the job...never to return.  As you may remember, I was hired August 8th to be one of five substitute assistant cooks for the local school district.  I filled in for a gal that held the position of assistant cook for 15 years...she'd had surgery on her foot and was not healing well (she's still out on a medical).  When the Head Cook left I was asked to step in and cover that position because I had a some computer experience and was able to learn their Meal Tracker Program quickly.  The other long term kitchen staff weren't too happy...and who could blame them...I'd only been there for a few short weeks.  I continued to be a substitute assistant cook at that same pay without benefits or perks...but I managed the kitchen, did the government reporting and food inventory ordering...etc.  Several weeks ago the Head Cook position was posted.  I thought long and hard about applying.  Did I really want the responsibility?  No...but I want the extra money, the insurance and the Cal-Pers...so I applied.  I tested (really tough) and I interviewed...Wednesday I was told I had the job.  How does the kitchen staff feel about it...too soon to tell.  One assistant cook is furious and I'm not sure if she'll get over it.  I'm okay with that.  There's no rule out there that everyone has to like me...they do have to do the job they are being paid to do.  Is she good at her job? I really can't say...as an "old-timer" she's become lazy and takes advantage of the new/younger girls by passing her work projects on to them.  I'm going to have to keep a close eye on her. Another thing that has her dander up is my decision to get away from heavily processed foods and utilizing more local, fresh ingredients....that includes a bit of scratch cooking (she insists we don't have *time* to cook).  Only a few of the staff actually COOK  at home!  The rest are Heat and Serve cooks (or drive-thru diners)....so the idea of scratch cooking has caused a bit of shake-up in the kitchen!  Recently I had to teach them how to use their 40 quart Hobart mixer to make instant mashed potatoes:  it had been barely touched in 10 years!!  As you can see, there's lots of room for improvement. Yesterday we started our three week Winter break...that gives me some extra time to re-organize the kitchen, locate some USDA approved "from scratch" recipes and order some fresh supplies.  I'd love to just jump in and start with all my new ideas...but, the sensible thing to do is taking tiny little baby steps...and that's the way I'm doing it.  One new item every week or so...like adding local shredded carrots and toasted almonds to the salad, Spanish rice using local rice, tomatoes and peppers and maybe some baked local butternut squash.  It's gonna' be a challenge...life is never boring for me...I'm looking forward to the new direction my life has taken.  No worries...I'm still gardening, raising my chickens and bees, making cheese, spinning and weaving and canning...those things are a part of me...this new venture is *funding* my little farm!

The First of The Christmas Cookies

Some years I bake for the holidays almost every day from November 1st until January 1st...this won't be one of those years.  I hope I will be able to find the time and energy to at least do the family favorites.  Today I planned on making four types of cookies and banana nut bread...I made thumbprint cookies.  I spent the morning trying to figure out how to get my AOL account *un-hacked*...what a pain...I have (had) over 5,000 contacts in my address book (most from my real estate days)...I'm down to about 200...way too many IMHO.  I hope I managed to apologize to everyone that got the Viagra ads (damn).

Thumbprint Cookies

cream together 3 sticks of butter (1 1/2 cup) with 1 1/3 cups of sugar and 2 egg yolks

add a teaspoon of liquid flavoring/extract  I used Vanilla in my first batch and

Fiori di Sicilia in my second batch (mmmmm)

Sift together 3 1/2 cups of all purpose flour (I use home ground hard white with a bit of rice flour)

add a teaspoon of baking powder and a teaspoon of fine salt....mix together and then add to the creamed butter/sugar mixer.

mix...making sure to scape the sides of the bowl

I'm a fan of parchment paper so I line my big cookie sheets, then spray with Pam (I have a homemade mix).  I have a small cookie scoop and I make balls out of the dough, put them on the sheet and then press my thumb into the dough.  I bake at 350 for 10-12 minute.  Slightly browned on the edges.  I put the baked cookies on newspaper or parchment and then before they cool I add about a 1/2 teaspoon of one of my homemade jams or jellys to the indentation.

one family favorite down...a dozen more to go!

HACKED!

Just a heads up...if you get some weird emails from my AOL address...just DELETE...it's not me....I've been HACKED.  Cleaning up the mess right now...should be finished soon.  Wish me luck.  I've had AOL since it's inception and this is a first! Damn!

Dark Days Challenge: Week One

Taken From The (not so) Urban Hennery post:
Dates



The challenge runs from Sunday, November 27th, 2011 to Saturday, March 31st, 2012.






What’s the Challenge?


Cook one meal each week featuring SOLE (sustainable, organic, local, ethical) ingredients, write about it on your blog and email your happy recapper a link to your post. It’s really that simple, but at the same time, it can really be that hard.

What does local mean?



Traditionally, local food challenges call for a 100 mile radius. Winter time is more difficult in many climates, especially if you’re new to eating locally, so my default winter definition is 150 miles. You can choose to make your radius smaller or slightly larger as you need. Typical exceptions to the local requirement are oils, coffee, chocolate and spices. If you’re making fewer or more exceptions, please note that on your first post.



I'm going to try and stick to a 50 mile radius...shoot, I live in the Sacramento Valley for crying out loud...EVERYONE that lives in this Valley could and SHOULD easily meet this Challenge.



Part of me thinks: Don't Do This.  Not because it will be difficult..it won't...but because I will need to take the tiny bit of time to post my part of the Challenge...and let's face it...since August, I've been lacking a bit in the blog posting department. 

As my long time readers know, most of the food my family eats here at the house has been grown/raised by us or close neighbors. It's not all certified organic...I don't agree with the newer certification process...I make sure my food is BETTER than what the USDA certifies. I'll note when the product is CERTIFIED organic. I cook from scratch and enjoy doing so. I feel a bit like I'm cheating on this Challenge ...it's much easier for me to go in the pantry or freezer and find something locally grown than it would be to go to the grocery store or a fast food drive-thru...who knows, they may just have to disqualify me!!  For more information on the Dark Days Challenge or to sign up go to the following blog: (not so) Urban Hennery.

Breakfast: No pictures...toast with butter and honey...fried egg with bacon...
Toast: homemade bread with locally farmed wheat (I grind my own grains), honey (mine)...butter from a Glenn County Dairy...bacon, the hog my grandson raised and the egg from one of my hens.

Lunch: No pictures: Turkey salad sandwich, sweet potato fries and water.  Turkey my son raised last year (frozen leftover), homemade mayo with local sunflower oil and my egg, homemade bread made with local wheat, my homegrown sweet potatoes fried in the sunflower oil.....gosh I'm eating too much fried food!  We are sunflower growers and have an oil processing facility a couple miles from the ranch.  I can get as much bulk cooking oil as I would like.    I  have 6 olive trees and I get local olive oil from the Nichols Estate experimental farm (UC Davis)...less than 4 miles from the Ranch.

Before Dinner Snack
Pedroza Cheese (Local and award-winning)
And Home Cured Olives

Now let me explain...my electricity has been on and off here at the house for a week...we had a water pipe burst in the basement and the water got into the fuse box that covers the back half of the house: the part we live in: kitchen, home office...laundry room. I have only read a handful of blogs in the last few days and the Dark Days Challenge was one I missed...so forgive me not having pictures of breakfast and lunch.  I do have dinner pictures...I'm taking them, then running over to the Ranch office to download and put together a post.  For more information on The Dark Days Challenge hop on over to the Not Dabbling In Normal or The (not so) Urban Hennery blogs.

When I Set Up For This Shot I Thought I
Would Be Fixing Potatoes...Nope, Didn't
Want Any More Fried Food

I Switched To Rice...Yep: We Grow Rice
Organic and Conventional

One Pound Of Maltby's Grass Fed Beef Burger
Not Certified Organic...But Locally Grown By A
Very Ethical Rancher...I Drive By His Well Cared For Herd
Every Day...The Ladies and Their Calves Should be On
Posters They Are That Gorgeous

Peppers From My Summer Garden

 Premier Mushroom's BabyBella's From The
Farmers Market...Canned By Me

Added Chunky Chopped Homegrown Red Onions
Mixed Well With Hands...Oops I'm Missing Something



Yes, I Make Lea & Perrins...NOT!! But, it's
A Salisbury Steak Must-Have: Does The Organic Stuff Taste
As Good?



Wish You Could Smell This: Yum-Yum!

Gravy With Mushrooms

Salisbury Steak, Steamed Rice With Mushroom Gravy
And My Son Sam's Certified Organic Green Beans

What a dummy!  When I first read about the Dark Days Challenge I assumed it would be a whole day of cooking SOLE food...boy was I wrong...sorry...it's just one meal!  But, bear with me folks, I'm going to post a whole day of SOLE cooking....execpt that organic thing...I promise it will be naturally grown by me, my family or close family friends...over 99 per cent of my food has a face!  Execpt my daily one cup of coffe..that will be Fair Trade.