Friday, March 13, 2009

Primitive Kitchen

Well, it's taken some time, but I've finally put together pictures of the primitive kitchen. It's in the room where you enter the house from the back door. A little over a year ago I closed the store and this room had been part of it.

Tuesday, June 3, 2008

Closing in the Front Porch ...

We've been working on this since last summer. Brian bought the windows from our neighbor for $5.00 each and had the boards from a thrifty purchase made years ago. It's taking a long time to fit each board in the uneven porch but it's coming out so nice. It is "L" shaped so when you leave the livingroom to go onto the porch the double doors are straight ahead and a Sitting area will be to the left. To the right and around the corner is the largest area and has the dining table. We had the two doors given to us and the panes don't match, but I'm painting them white and if that doesn't help I'll work on a disguise! LOL

Sunday, May 25, 2008

Chunk Pickle Recipe

36 cukes (3 inches long)
1/2 cup pickling salt
8 cups water

Dissolve salt in water ; add cukes. Cover and let set at room temperature for 5 hours. Drain. Rinse. Place in large kettle.
Heat remaining ingredients to boiling:

2 1/2 cups sugar
2 cups cider vinegar
1/4 cups mustard seed
1 tblsp. celery seed
1 tsp. mild curry powder

Stir until sugar dissolves. Heat to boiling. Makes 4 pints. Divide cukes into jars first ... Pour over cukes in jars. Process, cool & store.

Wednesday, May 14, 2008

Flowering quince in full bloom ...

I just love this old bush and it is especially full of beautiful blooms this year! It's on the driveway side of the house just outside my dining room window. See why I love sewing in my dining room??? Lots of light and such a beautiful view! Photobucket


Friday, May 2, 2008

Spring is here! Time for Rhubarb Cream Pie!



~~~~~4 cups rhubarb cut in 1 inch pieces (approx. 1 lb.)


~~~~~1 1/2 cups sugar

~~~~~1/4 cup flour

~~~~~3/4 teaspoon nutmeg

~~~~~3 eggs

~~~Add this mixture to the cut up rhubarb and mix well

~~~Line a 9 inch pie plate with crust

~~~Fill with rhubarb mixture

~~~Dot with 2 tablespoons butter

~~~Cover with top crust (or lattice if you prefer)

BAKE 400 degrees for 50 - 60 minutes or until done