Monday, August 23, 2010

Peter Piper Picked a Peck of Pickled Peppers

I've had a glorious year of peppers, especially jalapenos. They just seem to keep coming, and I've done my best to utilize them in as many ways possible. Yesterday, this was my harvest.

Today, these are the products of this harvest, 14 pints of pickled peppers and 6 jars of pepper jelly.

I love stocking my pantry with homegrown homemade products!

Happy homesteading,


Wednesday, August 11, 2010


Vanilli and Pearl are BFFs. I may have mentioned in a previous post that Pearl has a bum talon that we think is a birth defect, so it's difficult for her to do typical chicken things sometimes. She can't jump high, so the roost is close to the floor as is the nest box. She also has balance issues when it comes to roosting, so her BFF helps her out. Vanilli puts her wing over Pearl to help her balance on the roost. It is so sweet!

Tuesday, August 3, 2010

Recipe Share

I just finished supper and having enjoyed it so much, I thought I would share the recipe with you. This dish ranks as one of my favorites, and this time of year couldn't compliment the ingredients more. Plus, it's super easy and quick to make, which is an added plus. Thank you I hope you make it soon, and if you do, please let me know what you think of it.

Thai Spicy Eggplant with Sweet Basil

* 1 cup jasmine rice
* 2 Tbs. peanut or vegetable oil
* 1/2 to 1 tsp. crushed red pepper, or to taste
* 3 baby eggplants, peeled, cubed into bite-sized chunks
* 1 medium-sized onion, diced
* 1 medium-sized red bell pepper, seeded and diced
* 4 cloves garlic, finely chopped
* 2 Tbs. white vinegar (I use Rice Wine Vinegar.)
* 3 Tbs. dark soy sauce, such as tamari
* 2 Tbs. dark brown sugar
* 20 leaves fresh basil, shredded or torn


1. Cook jasmine rice according to package directions.
2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.