A Month Of Photos From The Red Double Wide – October 2015

31 October, 201528 November, 2015 ~ Grace ~ Leave a comment

Happy Halloween!

Here are a few pictures of our month.

We harvested 4 wheelbarrow loads of squash and pumpkins out of the garden! We gave away A LOT and still have plenty to eat through the winter.

I’m so happy with our onion harvest this year.

Jo’s puppy, Rebel.

The cutest nephew came to visit!

Jo made shrimp egg rolls for a school project. They were honestly the best I’ve ever tasted….she got an A, I LOVE homeschooling. 🙂

We also finished harvesting the sunflowers. The chickens will love these this winter.

The barn owl came back for a visit.

Warning, scary chicken ahead…..

Poor, poor, poor Tiny….molting season is not being good to her! Last month she won a grand champion ribbon and this month she would definitely win the ugliest chicken award. 🙂

These little ladies out grew the small coop so we moved them to the big one. I keep pointing to the nesting boxes and telling them to get with it! Unfortunately, I still have two months to wait.

Love all the fall colors!

These two have been giggling for days because we are headed to the Oregon Coast on Monday. Their bags have been packed for about a week now. 🙂

I just got an Instagram account and I’m a little obsessed! (it’s so fun!) So come follow along! (the icon is above my picture at the top of this screen) I’ll be sharing photos of our beach trip next week, and any other pics I snap with my phone.

Hope you all have a blessed November!

How To Roast Garlic

16 October, 201528 November, 2015 ~ Grace ~ Leave a comment

Once upon a time I was at Costco and bought some garlic……..

3 pounds of garlic…….then I made 2 batches of my homemade bug spray and used 2 heads of garlic. Leaving me with 2 pounds 13 ounces. Soooo I thought and thought about what to do with the ridiculous amount of garlic hanging out in my kitchen (other than moving the awkward bag around every time I cleaned). I eventually remembered my mom talking about roasting garlic in the oven. I decided to give it a try. Soooo glad I did!

This is how I did it:

I cut the top off of each head of garlic (just enough to expose each clove). Then placed it on a piece of tin foil and poured a little olive oil over the top (about 2 teaspoons on each) to fill in the cracks around each clove. I sprinkled some salt and pepper on each one and wrapped the foil around them. Then placed them in a muffin tin:

I put them in a 400 degree oven for 30 minutes, (my home smelled like garlic heaven) and that’s it! If you want them to brown a bit more you can pull the foil back and stick them back in the oven for about 5 more minutes.

It was so simple and extremely delicious! At this point I have used roasted garlic in salads, mashed potatoes, spaghetti sauce, a veggie and pasta dish and today I’m putting it in some crusty bread I’m making. That big bag of garlic didn’t last long, now I need to grow my own garlic next year. 🙂

The End

Fluffy Pumpkin Pancakes – Plus 5 Other Fall Recipes!

7 October, 201528 November, 2015 ~ Grace ~ 1 Comment

Happy October, the month of everything pumpkin!

This morning, Mary came out of her room with a big fluffy blanket wrapped around her shoulders, and announced: “It finally feels like fall, it’s cloudy and wet outside and I smell pumpkin pancakes!” I had to smile because she is TOTALLY right. There is a definite feel of fall around here and I’m so ready for it!

These hearty pancakes are a wonderful fall morning treat. If you don’t have pumpkin pie spice mix on hand here is a link to my easy homemade mix.

Fluffy Pumpkin Buttermilk Pancakes!

Author: Queen Of The Red Doublewide

Recipe type: Breakfast

Serves: 10

Ingredients

1 & ¾ cups buttermilk
2 eggs
¼ cup maple syrup plus more for pouring on top
2 teaspoons vanilla extract
½ cup pumpkin puree
2 cups all purpose flour
1 tablespoon pumpkin pie seasoning
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Instructions

Put the first five ingredients into a bowl and whisk together.
Put the rest of the ingredients in another bowl and mix.
Then pour the dry ingredients in with the buttermilk mixture and stir gently just until mixed. Let the batter sit (for bout 10 min) while your skillet heats to medium low.
Put a little butter into the skillet when it's hot and then WITHOUT stirring your batter scoop about one third of a cup out and fry it in the butter.
Let them cook for a couple minutes on both sides until golden brown and not doughy in the middle.
This recipe will make about 10 pancakes and they are wonderful served with butter and warm maple syrup!

Here are a few more fall recipes you might like to try out.