Wednesday, February 29, 2012
Tuesday, February 28, 2012
Cooking With Herbs
I have posted about herbs for your complexion, so now I am listing , cooking with herbs. Here are some recipes I think you will enjoy.
Garlic Chicken Confit
This is made with leg quarter which makes a very inexpensive meal. Confit is a classic French
method which food is slow-cooked in it's own fat. It is a way to make the food taste extra rich and delicious.
Ingredients:
6 chicken leg quarters
1 head garlic, cloves separated and peeled
Fresh rosemary, thyme, or oregano leaves
Salt and pepper
1/4 cup olive oil
Directions:
1. Preheat oven to 225 degrees
2. Place chicken leg quarters snugly in a single layer in a broiler pan. Place a rimmed baking
sheet under the roasting pan to catch any overflow of juices. Nestle the garlic cloves among the
chicken pieces and tuck the fresh herb sprigs. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake for about an hour. Check the pan. If it has spilled over or looks as if it's about to, skim off some of the liquid fat.
4. Turn the heat up to 350 degrees and cook for about 1 hour and 20 minutes, until the chicken
skin is a golden brown. Remove from the oven and allow to cool in the fat for 15 to 20 minutes.
5. To serve immediately, remove chicken from the fat and blot on paper towels, or pull the meat from the bones and shred it to serve with pasta or salad greens. Reserve the skin and bones for making soup stock.
6. To store, put the whole legs or shredded meat in an airtight container and cover with the liquid fat. Store in the refrig. for a week, or for up to 6 months in the freezer. To reheat, saute in a few tablespoons of the reserved fat until crisp and golden.
Sparkle Plenty Punch
Serve this refreshing punch in place of wine or cocktails. Serves 12
Ingredients:
2-liter club soda, chilled
2 cups iced herbal tea, chilled
2 cups fruit juice, chilled
1/4 cup Simple Seed Syrup( recipe at the bottom).
Ice cubes with mint leaves
Fresh cherries and mint sprigs
Directions:
1. Assemble all ingredients in a large bowl. ladle into ice-filled glasses.
Simple Seed Syrup:
Ingredients:
Seeds from 1 pint raspberries or blackberries, or 10 to 12 apricot kernels or 1 cup cherry pits
1 strip lemon or orange peel, pith removed
3 cups water
1/2 cup sugar
Directions:
1. Place seeds, pits or kernel's in a medium saucepan with peel and water, and bring to a boil. Boil until reduced to 1/2 cup of liquid, about 20 to 30 minutes.
2. Strain the seeds, pits or kernel's from the water and discard; return the water to the pan.
3. Add the sugar and bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Remove from the heat and let the mixture cool completely.
Here are some tea and juice combinations:
Try this tea: With this juice:
Ginger Orange
Mint Grapefruit
Cinnamon Apple
Berry Pomegranate
Chamomile Pear nectar
This punch recipe might seem to take some effort to make, but believe me, you will be a real hit at your next party!
These are just a couple of recipes, using herbs. I will post more at a later time.
Garlic Chicken Confit
This is made with leg quarter which makes a very inexpensive meal. Confit is a classic French
method which food is slow-cooked in it's own fat. It is a way to make the food taste extra rich and delicious.
Ingredients:
6 chicken leg quarters
1 head garlic, cloves separated and peeled
Fresh rosemary, thyme, or oregano leaves
Salt and pepper
1/4 cup olive oil
Directions:
1. Preheat oven to 225 degrees
2. Place chicken leg quarters snugly in a single layer in a broiler pan. Place a rimmed baking
sheet under the roasting pan to catch any overflow of juices. Nestle the garlic cloves among the
chicken pieces and tuck the fresh herb sprigs. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake for about an hour. Check the pan. If it has spilled over or looks as if it's about to, skim off some of the liquid fat.
4. Turn the heat up to 350 degrees and cook for about 1 hour and 20 minutes, until the chicken
skin is a golden brown. Remove from the oven and allow to cool in the fat for 15 to 20 minutes.
5. To serve immediately, remove chicken from the fat and blot on paper towels, or pull the meat from the bones and shred it to serve with pasta or salad greens. Reserve the skin and bones for making soup stock.
6. To store, put the whole legs or shredded meat in an airtight container and cover with the liquid fat. Store in the refrig. for a week, or for up to 6 months in the freezer. To reheat, saute in a few tablespoons of the reserved fat until crisp and golden.
Sparkle Plenty Punch
Serve this refreshing punch in place of wine or cocktails. Serves 12
Ingredients:
2-liter club soda, chilled
2 cups iced herbal tea, chilled
2 cups fruit juice, chilled
1/4 cup Simple Seed Syrup( recipe at the bottom).
Ice cubes with mint leaves
Fresh cherries and mint sprigs
Directions:
1. Assemble all ingredients in a large bowl. ladle into ice-filled glasses.
Simple Seed Syrup:
Ingredients:
Seeds from 1 pint raspberries or blackberries, or 10 to 12 apricot kernels or 1 cup cherry pits
1 strip lemon or orange peel, pith removed
3 cups water
1/2 cup sugar
Directions:
1. Place seeds, pits or kernel's in a medium saucepan with peel and water, and bring to a boil. Boil until reduced to 1/2 cup of liquid, about 20 to 30 minutes.
2. Strain the seeds, pits or kernel's from the water and discard; return the water to the pan.
3. Add the sugar and bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Remove from the heat and let the mixture cool completely.
Here are some tea and juice combinations:
Try this tea: With this juice:
Ginger Orange
Mint Grapefruit
Cinnamon Apple
Berry Pomegranate
Chamomile Pear nectar
This punch recipe might seem to take some effort to make, but believe me, you will be a real hit at your next party!
These are just a couple of recipes, using herbs. I will post more at a later time.
Monday, February 27, 2012
Sunday, February 26, 2012
Saturday, February 25, 2012
Choosing a Dairy Goat
After viewing my last two blogs and you decided you would like to try to raise dairy goats and you have picked a breed that appeals to you, I am going to give you some hints on where to purchase your goats and what to check for.
Where to Buy:
First advise is not to buy from a livestock auction. These goats are under alot of stress, may pick up diseases from each other, and probably were brought to the auction because the owner didn't think much of them.
One of the best ways to buy a goat is through a local goat club or show. Both give you the chance to meet goatkeepers who care about their animals. These people love to talk about goats, answer questions and see that beginners get off to a good start.
You can also locate nearby goatkeepers through the membership lists of the various national registries or national club promoting the breed you are interested in. For current addresses and listings of regional and local clubs, consult Dairy Goat Journal, or The American Dairy Goat Association. I know the ADGA has a website, not sure about the Dairy Goat Journal.
Goats are herd animals. They get lonely and into trouble when kept alone, so you probably need to at least have two for companionship. If you are a beginner, you might want to consider getting a pregnant doe and that way you will have several weeks to get to know your goats before they have to be milked and the double pleasure of newborn kids and milk. Otherwise, if you get a young goat, you also need to wait a year before you can breed her and you will need to have a buck. Bucks have to be in a separate area, away from the does and babies, when they come. If you are just starting out, buying a pregnant doe might be the best option, but that is your preference. just make sure you get a written guarantee that the doe is pregnant.
Checking the Goat:
Before you purchase a goat, check it over carefully. It should not have horns, which can injure you and the other goats. It should stand squarely and walk freely without lameness. Improper hoof trimming, foot infection, or deformed feet can cause limping. Run your hands over the goats body to check for lumps, knots, sores, scabs and scars.
Examine the teethe as a sign of age. A goat has eight teeth at the front of its lower jaw. if the middle two are large, the animal is 1 year old. If it has 4 large teeth, it is 2 years old, 6, it is 3 or 4 years old and if all 8 are large, it is 4 to 5 years old. If it has 8 large teeth that are excessively worn or separating means the goat is quite old. A prime dairy goat is not more than 4 years old.
If possible, look over the mother, father, siblings, and aunts for good health. Check for cleanliness in the barn, that will indicate the likelihood that the animals are healthy. If the goat you choose has bright eyes and shows curiosity over your visit, it is probably a healthy one.
These are just basic things to look for when purchasing a dairy goat. I will post more later on.
Where to Buy:
First advise is not to buy from a livestock auction. These goats are under alot of stress, may pick up diseases from each other, and probably were brought to the auction because the owner didn't think much of them.
One of the best ways to buy a goat is through a local goat club or show. Both give you the chance to meet goatkeepers who care about their animals. These people love to talk about goats, answer questions and see that beginners get off to a good start.
You can also locate nearby goatkeepers through the membership lists of the various national registries or national club promoting the breed you are interested in. For current addresses and listings of regional and local clubs, consult Dairy Goat Journal, or The American Dairy Goat Association. I know the ADGA has a website, not sure about the Dairy Goat Journal.
Goats are herd animals. They get lonely and into trouble when kept alone, so you probably need to at least have two for companionship. If you are a beginner, you might want to consider getting a pregnant doe and that way you will have several weeks to get to know your goats before they have to be milked and the double pleasure of newborn kids and milk. Otherwise, if you get a young goat, you also need to wait a year before you can breed her and you will need to have a buck. Bucks have to be in a separate area, away from the does and babies, when they come. If you are just starting out, buying a pregnant doe might be the best option, but that is your preference. just make sure you get a written guarantee that the doe is pregnant.
Checking the Goat:
Before you purchase a goat, check it over carefully. It should not have horns, which can injure you and the other goats. It should stand squarely and walk freely without lameness. Improper hoof trimming, foot infection, or deformed feet can cause limping. Run your hands over the goats body to check for lumps, knots, sores, scabs and scars.
Examine the teethe as a sign of age. A goat has eight teeth at the front of its lower jaw. if the middle two are large, the animal is 1 year old. If it has 4 large teeth, it is 2 years old, 6, it is 3 or 4 years old and if all 8 are large, it is 4 to 5 years old. If it has 8 large teeth that are excessively worn or separating means the goat is quite old. A prime dairy goat is not more than 4 years old.
If possible, look over the mother, father, siblings, and aunts for good health. Check for cleanliness in the barn, that will indicate the likelihood that the animals are healthy. If the goat you choose has bright eyes and shows curiosity over your visit, it is probably a healthy one.
These are just basic things to look for when purchasing a dairy goat. I will post more later on.
Friday, February 24, 2012
Thursday, February 23, 2012
Dairy Goats Continued
Pygmy:
Pygmies are ideal for those with limited space or limited milk needs. On an average, Pygmies give about 1/3 as much as a larger doe. Although their milk is rather high in butterfat content, much of the cream separates out within a day and can be skimmed off easily. Pygmies can be many colors, but shades of grey, especially salt-and-pepper, called agouti, are most common. Pygmies are blocky, deep, and wide in contrast to the lean, angular look of other dairy breeds. In California, they are popular housepets. Size- Doe- 16-22.4" weight-55lbs. Buck-16-23.6" weight- 80lbs.
Saanen:
As of this writing, an Australian Saanen holds the world record for goat milk production, with 7714 lbs. in 365 days to her credit. Saanens are all white, or sometimes a light cream. A Saanen of any color-usually black and sometimes with white markings-is called a Sable.Size-Doe-30" weight-135lbs.- min. Buck-32" weight-170lbs.- min.
Toggenburg:
Toggenburgs are the smallest of the Swiss breeds. They are solid shades of brown, ranging from fawn to dark chocolate, with crisp white markings on the face and legs. Toggenburg milk averages lowest in butterfat. Size- Doe26" weight-120lbs.-min. Buck-28"- weight-150lbs.- min.
Nigerian Dwarf is another breed of dairy goat. They are simular in size to the Pygmy goat. They can come in a variety of colors. The bucks are also used to breed to a Nubian, which produces the Mini Nubian. The does are good milk producers.
Toggenburg:
Toggenburgs are the smallest of the Swiss breeds. They are solid shades of brown, ranging from fawn to dark chocolate, with crisp white markings on the face and legs. Toggenburg milk averages lowest in butterfat. Size- Doe26" weight-120lbs.-min. Buck-28"- weight-150lbs.- min.
Nigerian Dwarf is another breed of dairy goat. They are simular in size to the Pygmy goat. They can come in a variety of colors. The bucks are also used to breed to a Nubian, which produces the Mini Nubian. The does are good milk producers.
Dairy Goats
If you have ever thought of starting a hobby farm raising dairy goats, I am going to give you some information on the various breeds
.
Pick the breed whose appearance appeals to you. You'll be looking at your herd at least twice a day when you milk and feed, so you may as well enjoy the view. Whhether you get registered purebreds depends on your purpose in having goats. If you plan on showing them, or hope to get top dollar for your surplus kids, you should have registration papers
.
Grade goats look like purebreds, but have only one parent that's pure, while the other is of a mixed or unknown ancestry. They are usually cheaper than purebreds, but may give more milk if bred for production rather than appearance. Start with the best goats you can afford to avoid future disappointment in milking and breeding results.
Here is a list of dairy goats that you might consider. Then you can choose the one that best fits you.
1. Alpine
2. Lamancha
3. Nubian
4. Oberhasli
5. Pygmy
6. Saanen
7. Toggenburg
8. Nigerian Dwarf
I will start with the Alpine.
You can reconize an Alpine by it's large, angular appearance and long, slender neck. Alpines are a variety of colors and combinations designated by French and Swiss terms such as cou blanc and sundgau. In most, the front quarters are one color and the hindquarters another.
Size and weight: Doe: 30" min. weight 135lbs., Buck: 32" 170lbs.
Nubian:
The Nubian is by far the most popular breed in the United States today. This goat can be recognized by the rounded shape of it's face- called Roman nose- and it's floppy ears. Nubians may be many colors and patterns, but are usually black, tan, or bay(red), sometimes with spots like a painted horse. Nubians can be more restless than other breeds and tend to be more vocal. Their is also a Mini Nubian that is just a smaller version of the full size goat. Size and weight: Does- 30"min weight 135lbs., Buck- 32" weight- 170 lbs.
La Mancha:
The La Mancha is the only totally American goat, having it's own origins on the West Coast. La Manchas can be nearly any color, and are disguished from other breeds by the absence, of external ears. If there is little or no cartlidge, the ear is called " gopher". Bucks used for breeding should have
gopher ears, and to be registered they must. A small ear with a bit of cartlidge is called "elf ". Female
La manchas may have either elf or gopher ears. This is perhaps the most docile breed. Size and weight: Doe- 28" weight-130lbs min., Buck-30" weight- 160lbs.
Oberhasli:
Until 1978, when the Oberhasli were officially recognized as a seperate breed, they were called Swiss Alpines. They come in shades of bay with black markings. Though they are one of the oldest established breeds in Switzerland, there are few of them in the United States. Size and weight: Doe-28"min. weight-120lbs min., Buck- 30"min weight 150lbs min.
These are just four of the dairy goat breeds to consider. I will do a blog on the rest of them in my next post.
.
Pick the breed whose appearance appeals to you. You'll be looking at your herd at least twice a day when you milk and feed, so you may as well enjoy the view. Whhether you get registered purebreds depends on your purpose in having goats. If you plan on showing them, or hope to get top dollar for your surplus kids, you should have registration papers
.
Grade goats look like purebreds, but have only one parent that's pure, while the other is of a mixed or unknown ancestry. They are usually cheaper than purebreds, but may give more milk if bred for production rather than appearance. Start with the best goats you can afford to avoid future disappointment in milking and breeding results.
Here is a list of dairy goats that you might consider. Then you can choose the one that best fits you.
1. Alpine
2. Lamancha
3. Nubian
4. Oberhasli
5. Pygmy
6. Saanen
7. Toggenburg
8. Nigerian Dwarf
I will start with the Alpine.
You can reconize an Alpine by it's large, angular appearance and long, slender neck. Alpines are a variety of colors and combinations designated by French and Swiss terms such as cou blanc and sundgau. In most, the front quarters are one color and the hindquarters another.
Size and weight: Doe: 30" min. weight 135lbs., Buck: 32" 170lbs.
Nubian:
The Nubian is by far the most popular breed in the United States today. This goat can be recognized by the rounded shape of it's face- called Roman nose- and it's floppy ears. Nubians may be many colors and patterns, but are usually black, tan, or bay(red), sometimes with spots like a painted horse. Nubians can be more restless than other breeds and tend to be more vocal. Their is also a Mini Nubian that is just a smaller version of the full size goat. Size and weight: Does- 30"min weight 135lbs., Buck- 32" weight- 170 lbs.
La Mancha:
The La Mancha is the only totally American goat, having it's own origins on the West Coast. La Manchas can be nearly any color, and are disguished from other breeds by the absence, of external ears. If there is little or no cartlidge, the ear is called " gopher". Bucks used for breeding should have
gopher ears, and to be registered they must. A small ear with a bit of cartlidge is called "elf ". Female
La manchas may have either elf or gopher ears. This is perhaps the most docile breed. Size and weight: Doe- 28" weight-130lbs min., Buck-30" weight- 160lbs.
Oberhasli:
Until 1978, when the Oberhasli were officially recognized as a seperate breed, they were called Swiss Alpines. They come in shades of bay with black markings. Though they are one of the oldest established breeds in Switzerland, there are few of them in the United States. Size and weight: Doe-28"min. weight-120lbs min., Buck- 30"min weight 150lbs min.
These are just four of the dairy goat breeds to consider. I will do a blog on the rest of them in my next post.
Wednesday, February 22, 2012
Mardi Gras Creole Recipes
Creole Shrimp & Rice
Ingredients:
3 tbsp. vegetable oil
3/4 lbs. large shrimp, shelled and deveined
3 tsp. creole seasoning(such as Mc Cormick)
2 large green peppers, seeded and chopped
1/2 large chopped onion
3 ribs chopped celery
2 finely chopped cloves garlic
1 can stewed tomatoes(14-1/2 oz)
4-1/2 cups cooked white rice
Directions:
1. Heat 2 tbsp. of the oil in a large nonstick skillet over med.- high heat. Add shrimp and season
with 1 tsp. creole seasoning. Saute 2 minutes on each side. Remove shrimp to plate.
2. Add remaining tbsp. oil, peppers, onion, celery and garlic. Cook for 5 minutes, stirring
occasionally. Scrap up any browned bits in the bottom of the skillet. Add stewed tomatoes
and remaining 2 tsp. creole seasoning. break up tomatoes with the back of wooden spoon.
Simmer, covered for 5 minutes.
3. Stir in shrimp and heat through. Serve with cooked rice. Serves 4.
Creole Crab Cakes
Ingredients:
1 stalk, finely chopped celery
1 small onion
1 tbsp. olive oil
1 egg, beaten
1/4 cup mayonaise or salad dressing
1/2 tsp. dry mustard
1/4 tsp garlic powder
1/4 tsp. onion powder
1/4 tsp. ground red pepper
1-1/2 cups soft bread crumbs
8 oz. can crab meat
3 tbsp. finely chopped red sweet pepper
3 tbsp. finely chopped green pepper
3 tbsp. olive oil
Tarter sauce
Directions:
1. Cook celery and onion in the 1 tbsp. olive oil, in a skillet until tender, slightly cool.
2. Combine egg, mayonaise or salad dressing, dry mustard, garlic and onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, red and green peppers. Mix well and shape into 12 cakes.
3. Cook the crab cakes in the 3 tbsps. olive oil in a large skillet 2 to 3 minutes on each side, or until lightly browned. Serve with tarter sauce. Serves 4.
Ingredients:
3 tbsp. vegetable oil
3/4 lbs. large shrimp, shelled and deveined
3 tsp. creole seasoning(such as Mc Cormick)
2 large green peppers, seeded and chopped
1/2 large chopped onion
3 ribs chopped celery
2 finely chopped cloves garlic
1 can stewed tomatoes(14-1/2 oz)
4-1/2 cups cooked white rice
Directions:
1. Heat 2 tbsp. of the oil in a large nonstick skillet over med.- high heat. Add shrimp and season
with 1 tsp. creole seasoning. Saute 2 minutes on each side. Remove shrimp to plate.
2. Add remaining tbsp. oil, peppers, onion, celery and garlic. Cook for 5 minutes, stirring
occasionally. Scrap up any browned bits in the bottom of the skillet. Add stewed tomatoes
and remaining 2 tsp. creole seasoning. break up tomatoes with the back of wooden spoon.
Simmer, covered for 5 minutes.
3. Stir in shrimp and heat through. Serve with cooked rice. Serves 4.
Creole Crab Cakes
Ingredients:
1 stalk, finely chopped celery
1 small onion
1 tbsp. olive oil
1 egg, beaten
1/4 cup mayonaise or salad dressing
1/2 tsp. dry mustard
1/4 tsp garlic powder
1/4 tsp. onion powder
1/4 tsp. ground red pepper
1-1/2 cups soft bread crumbs
8 oz. can crab meat
3 tbsp. finely chopped red sweet pepper
3 tbsp. finely chopped green pepper
3 tbsp. olive oil
Tarter sauce
Directions:
1. Cook celery and onion in the 1 tbsp. olive oil, in a skillet until tender, slightly cool.
2. Combine egg, mayonaise or salad dressing, dry mustard, garlic and onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, red and green peppers. Mix well and shape into 12 cakes.
3. Cook the crab cakes in the 3 tbsps. olive oil in a large skillet 2 to 3 minutes on each side, or until lightly browned. Serve with tarter sauce. Serves 4.
Tuesday, February 21, 2012
Herbal Recipes for Sore Muscles
Planting an herbal garden is very rewarding, but spending the day getting garden plots and pots planted to keep them looking good can be hard work.
After a day of digging and planting, treat your body to a natural way to relieve your sore, aching muscles with herbal oils and lotions and take a long soak in a scented tub.
Several herbs can be used to warm and soothe sore muscles and joints. Thyme, marjoram, bay and lavender all stimulate your circulation and comfort tired muscles. Arnica and rosemary are pain relievers and can be added to creams and oils. Passionflower, chamomile and lemon balm have antiflammatory properties and are useful when made into a warm cup of tea.
In one of my other post, I gave some recipes on herbal recipes for skin care. Here are some recipes for sore, aching muscles and joints.
Ache-Soothing Balm
This rich and buttery balm is easy to use and conditioning to your skin and muscles.
1/4 cup grated cocoa butter
2 tablespoons dark sesame oil
1 tablespoon olive oil
1 tablespoon grated beeswax
1 to 2 drops peppermint essential oil
1 to 2 drops rosemary essential oil
1. Place all ingredients except the essential oils in a heat resistant container. In the
microwave or on the stove top, gently heat until all ingredients begin to melt.
2. Remove from heat and stir until blended and melted. Add essential oils and stir.
3. Pour into a clean container(or for small bars, pour into a clean ice tray). Let cool
completely. To use; Rub the balm over your skin, focusing on sore muscle areas.
Body-Restoring Soak
This fragrant bath is a welcome retreat. Bay and marjoram are known for stimulating
circulation and comfort muscle aches and pains.
1/4 cup dried bay leaves or
2 tablespoons dried
1 cup baking soda
2 cups sea salt
1 or 2 drops lavender essential oil(optional)
1. Crush dried herbs in a coffee grinder until fine.( I guess you could also use a blender or
food processor). In a bowl, combine ingredients and stir.
2. Store in an airtight container. To use; Pour 1/2 cup of this blend into a warm bath and
stir well. Soak for 15 to 20 minutes.
Muscle-Repair Massage Oil
Ginger and thyme are warming herbs that help boost your circulation and repair aching
muscles.
1/2 cup sunflower oil
1 teaspoon grated fresh ginger or
1/2 teaspoon dried
1 teaspoon fresh thyme, crushed, or
1/2 teaspoon dried
1 to 2 drops lavender essential oil
1. Mix all ingredients and pour into a clean bottle. Shake gently.
2. Let sit for 2 days, then strain into another clean bottle with a tight-fitting lid. To use;
Massage onto your body, paying special attention to sore areas.
If you don't have time to make your own recipes, try buying balms, massage oils and soaks from a natural food store or I have listed some websites that sell natural products.
www.weleda.com , www.woodspriteorganicbody.com . or www.sunfeather.com .
After a day of digging and planting, treat your body to a natural way to relieve your sore, aching muscles with herbal oils and lotions and take a long soak in a scented tub.
Several herbs can be used to warm and soothe sore muscles and joints. Thyme, marjoram, bay and lavender all stimulate your circulation and comfort tired muscles. Arnica and rosemary are pain relievers and can be added to creams and oils. Passionflower, chamomile and lemon balm have antiflammatory properties and are useful when made into a warm cup of tea.
In one of my other post, I gave some recipes on herbal recipes for skin care. Here are some recipes for sore, aching muscles and joints.
Ache-Soothing Balm
This rich and buttery balm is easy to use and conditioning to your skin and muscles.
1/4 cup grated cocoa butter
2 tablespoons dark sesame oil
1 tablespoon olive oil
1 tablespoon grated beeswax
1 to 2 drops peppermint essential oil
1 to 2 drops rosemary essential oil
1. Place all ingredients except the essential oils in a heat resistant container. In the
microwave or on the stove top, gently heat until all ingredients begin to melt.
2. Remove from heat and stir until blended and melted. Add essential oils and stir.
3. Pour into a clean container(or for small bars, pour into a clean ice tray). Let cool
completely. To use; Rub the balm over your skin, focusing on sore muscle areas.
Body-Restoring Soak
This fragrant bath is a welcome retreat. Bay and marjoram are known for stimulating
circulation and comfort muscle aches and pains.
1/4 cup dried bay leaves or
2 tablespoons dried
1 cup baking soda
2 cups sea salt
1 or 2 drops lavender essential oil(optional)
1. Crush dried herbs in a coffee grinder until fine.( I guess you could also use a blender or
food processor). In a bowl, combine ingredients and stir.
2. Store in an airtight container. To use; Pour 1/2 cup of this blend into a warm bath and
stir well. Soak for 15 to 20 minutes.
Muscle-Repair Massage Oil
Ginger and thyme are warming herbs that help boost your circulation and repair aching
muscles.
1/2 cup sunflower oil
1 teaspoon grated fresh ginger or
1/2 teaspoon dried
1 teaspoon fresh thyme, crushed, or
1/2 teaspoon dried
1 to 2 drops lavender essential oil
1. Mix all ingredients and pour into a clean bottle. Shake gently.
2. Let sit for 2 days, then strain into another clean bottle with a tight-fitting lid. To use;
Massage onto your body, paying special attention to sore areas.
If you don't have time to make your own recipes, try buying balms, massage oils and soaks from a natural food store or I have listed some websites that sell natural products.
www.weleda.com , www.woodspriteorganicbody.com . or www.sunfeather.com .
Monday, February 20, 2012
Saturday, February 18, 2012
Friday, February 17, 2012
Thursday, February 16, 2012
Complexion Garden Recipes
In my last post of herbs used for the skin, I promised to post some recipes for skin care. Here they are.
Soothing Cucumber Splash
This has a cool scent that will lift your spirits and tone your skin. Cucumber juice is a natural astringent that also is cleansing and refreshing and soothes sunburns.
1 med. cucumber, chopped 1. In a blender process cucumber into a smooth
1/4 witch hazel extract puree and strain
1/4 cup distilled water 2. Mix cucumber juice with remaining ingredients
1 teas. aloe vera gel and stir well. Pour into a clean spray bottle.
3. To use: Spray onto clean skin after bathing or
whenever your skin could use a boost. It can spoil
easily, so store in the refrigerator between uses.
Herbal Body Scrub
Salt scrubs have been used since ancient times. This recipe combines exfoliation, moisturization and light massage.
2 cups sea salt or kosher salt
1 cup sunflower oil
1 tsp. vitamin E oil
2 tbsp. chopped herbs or 1 tbsp. dried herbs(use parsley, mint, lavender, or a combination).
1 to 2 drops lavender essential oil(optional)
1. Mix together all ingredients and pour into a clean jar with tight-fitting lid.
2. To use: While standing in the tub or shower, take a handful of the scrub and, starting with your feet, gently massage into skin(Be careful: the oil will make it very slippery.) Massage salt all over body, rinse with warm water and pat dry. Do not use soap or other cleansers, to preserve the moisturizing effect. Store any leftover scrub in a cool, dry place.
Pineapple Sage Facial Mask
Pineapple sage adds a fresh, uplifting scent. The oatmeal and honey rid your pores of any surface impurities and the egg white is astringent. If you have very dry skin, you can add a teaspoon of olive oil.
1/2 cup boiling water
1 tbsp. fresh pineapple sage leaves(or any sage variety)
3 tbsp. oatmeal
2 tbsp. honey
1 egg white
1. Pour boiling water over sage leaves and allow to cool completely.
2. Strain and pour the sage liquid over oatmeal, honey, and egg white. Mix well until creamy and smooth..
3. To use: Spread the mask on face and neck; let sit 15 to 20 minutes. Rinse well with warm water and pat dry. Follow with moisturizer. Store mask in the refrigerator.
Relaxing Lavender Bath
Tie your mixture in a bit of cotton. Relax and enjoy.
1 cup lavender flowers, dried
2 cups oatmeal
1/2 cup baking soda
1. Place all ingredients in a food processor or blender.
2. Grind to smooth, fine powder the consistency of whole-grain flour. Pour into clean, airtight container.
3. To use: Pour 1/2 cup into either a piece of cotton fabric (tied with string) or place inside a metal tea ball. put inside tub as you fill it with water.
Well, these are the recipes. I hope you try them!
Herb Garden for Great Skin
Whether you have a pot full of fresh herbs or a whole yard full of green plants that are beneficial to your well being, you might want to expand your plantings with a garden that is good for your complexion, and where you can make your own bath and beauty products.
If you don't have the time, space or don't want to plant your own garden, you can buy these fresh herbs at your local farmer's market.
Here is a list of Garden plants for Complexion:
When you get ready to plant your garden, just keep in mind that all these plants do better in a sunny location.
1. Calendula- This plant is an annual flower, with bright blooms and fresh or dried, the pedals can be added to creams, lotions, and baths. It is also a soothing antiseptic and great skin conditioner.
2. Cucumber-It has been used for beauty aid for centuries. The juice can be added to creams and lotions. The juice is also a soothing cure for sunburns, and insect bites. To make juice, process in a blender and strain off solids. Cucumbers are climbers, so keep that in mind when planting.
3. Lavender- Lavender is a aromatic perennial, that can be dried and enjoyed year round. It has strong antiseptic properties and is good for blemished or troubled skin. Add to a bottle of witch hazel for a simple, effective cleansing toner.
4. Luffa- These easy to grow vegetable bushes are in the same family as the cucumber. They love to climb and thrive in hot weather. The skeleton of the luffa is what is used to scrub your skin. Harvest when the skin has turned brown, then soak in a bucket of water to soften. Peel and allow inner skeleton to dry. If you choose not to plant the luffa, it can be purchased.
5. Mint- Known for its energizing scent. It comes in a number of varieties from peppermint to exotic chocolate mint. You can also chew mint stem for your breath or settle an upset stomach.
6. Parsley- It is a rich in vitamins and minerals and antiseptic chlorophyll. It is a well known natural deodorizer and breath freshener and is also beneficial to your hair and skin. Used as a rinse, it leaves your hair soft and clean. It is very soothing to dry skin and can be added to facial masks and lotions. It can be used for small cuts and insect bites.
7. Sage-Like mint, sage comes in a variety of scents, from cinnamon to pineapple. Clary sage is the most common cosmetic variety. Its leaves appear in many facial steams and astringents, that deep clean your pores. You can also try making a hair rinse with fresh sage leaves: with regular use, it will help darken gray hair. To whiten teeth, rub them with a fresh leaf or brush with a powder of dried sage leaves.
These are some plants that are good for your complexion. In my next post, I will give some recipes on how to use them, so don't forget to come back to view them!
Herb Companion was my resource for this article.
Wednesday, February 15, 2012
Tuesday, February 14, 2012
Monday, February 13, 2012
Chocolate!
Since tomorrow is Valentines day and alot of women will receive a box of chocolate. I wanted to tell you some facts about chocolate, that you might not know.
Did you know that chocolate is really good for your skin? Scientist have discovered that chocolate contains more antioxidants per cup than red wine or green tea, and certain compounds in chocolate even help smooth the skin and decrease its sensitivity to the sun.
Chocolate has a high content of cocoa butter, which is a natural skin softener and conditioner. It is also an antioxidant, which means it prevents free radical damage to your skin and protects its natural elasticity. Select products or recipes with chocolate, cocoa, and cocoa butter as the main ingredient.Dark chocolate seems more effective than milk chocolate.. Chocolate is considered dark if it contains at least 35 percent cocoa.
In skin care, chocolate, cocoa and cocoa butter are all excellent moisturizers. Chocolate also contains caffeine, which can stimulate your circulation and give your skin a healthy glow, when used in a massage cream or body scrub. The scent of chocolate releases serotonin, which is the same hormone that we experience when falling in love and for many promotes happy feelings and reduces stress.
So next time you have a craving for something sweet, enjoy a bit of chocolate, with the bonus of better skin and a better mood.
Here are a couple of cocoa-based recipes to create at home.
Mocha Facial Mask
Makes 4 ozs., enough for 1 application.
Facial masks are a great way to deep cleanse your skin so that it will work more efficiently. Plus, clean skin holds more moisture and looks brighter. The milk and espresso contain natural food acids that help rid your skin of surface debris and dead skin cells, while the chocolate or cocoa powder helps condition and soothes your complexion. Use once a week to wake up a dull complexion.
4 tablespoons finely ground espresso or coffee
4 tablespoons cocoa powder
8 tablespoons whole milk
1. Mix together all ingredients until you have a smooth paste
2. Spread over a clean face and neck, avoiding the eye and mouth area
3. Let sit for 15 minutes and rinse well with warm water.
Chocolate Massage Butter
Makes 4 ozs.
This rich moisturizer is great for extra dry skin or classic rough skin spots, such as feet, knees, and elbows. Also, this recipe can be used as the ultimate massage balm. Warm up a small amount between your palms and treat a loved one to a decadent and relaxing massage for chocolate lovers.
1/4 cup grated cocoa butter
1 tablespoon grated dark chocolate
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon grated beeswax
1. Place all ingredients in a microwave safe container or on stove top in a double boiler. Melt gently, stirring often.
2. Pour the hot liquid into a clean container. For small individual bars, pour into an ice tray and let cool completely.
3. Massage into clean skin
I hope you try these recipes. I know I will!
I got my information from The Herb Companion.
Did you know that chocolate is really good for your skin? Scientist have discovered that chocolate contains more antioxidants per cup than red wine or green tea, and certain compounds in chocolate even help smooth the skin and decrease its sensitivity to the sun.
Chocolate has a high content of cocoa butter, which is a natural skin softener and conditioner. It is also an antioxidant, which means it prevents free radical damage to your skin and protects its natural elasticity. Select products or recipes with chocolate, cocoa, and cocoa butter as the main ingredient.Dark chocolate seems more effective than milk chocolate.. Chocolate is considered dark if it contains at least 35 percent cocoa.
In skin care, chocolate, cocoa and cocoa butter are all excellent moisturizers. Chocolate also contains caffeine, which can stimulate your circulation and give your skin a healthy glow, when used in a massage cream or body scrub. The scent of chocolate releases serotonin, which is the same hormone that we experience when falling in love and for many promotes happy feelings and reduces stress.
So next time you have a craving for something sweet, enjoy a bit of chocolate, with the bonus of better skin and a better mood.
Here are a couple of cocoa-based recipes to create at home.
Mocha Facial Mask
Makes 4 ozs., enough for 1 application.
Facial masks are a great way to deep cleanse your skin so that it will work more efficiently. Plus, clean skin holds more moisture and looks brighter. The milk and espresso contain natural food acids that help rid your skin of surface debris and dead skin cells, while the chocolate or cocoa powder helps condition and soothes your complexion. Use once a week to wake up a dull complexion.
4 tablespoons finely ground espresso or coffee
4 tablespoons cocoa powder
8 tablespoons whole milk
1. Mix together all ingredients until you have a smooth paste
2. Spread over a clean face and neck, avoiding the eye and mouth area
3. Let sit for 15 minutes and rinse well with warm water.
Chocolate Massage Butter
Makes 4 ozs.
This rich moisturizer is great for extra dry skin or classic rough skin spots, such as feet, knees, and elbows. Also, this recipe can be used as the ultimate massage balm. Warm up a small amount between your palms and treat a loved one to a decadent and relaxing massage for chocolate lovers.
1/4 cup grated cocoa butter
1 tablespoon grated dark chocolate
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon grated beeswax
1. Place all ingredients in a microwave safe container or on stove top in a double boiler. Melt gently, stirring often.
2. Pour the hot liquid into a clean container. For small individual bars, pour into an ice tray and let cool completely.
3. Massage into clean skin
I hope you try these recipes. I know I will!
I got my information from The Herb Companion.
Saturday, February 11, 2012
Valentines Day Recipes
Tuesday is Valentines Day and with the economy being so bad, you might just want to spend a quite evening at home with your sweetheart and prepare him an intimate dinner. Here are some suggestions :
To start the evening out here is a recipe for a yummy cocktail. It is called a " Love Martini"
This is for a single drink, just double it for 2.
1 Strawberry
1- 1/2 oz coconut flavored rum
1 oz. peach schnapps
2 ozs. cranberry juice.
Remove the stem from the strawberry, slice it and cut a small v to create a heart shape.
Place several ice cubes in a cocktail shaker, add rum, schnapps, and cranberry juice. Shake
until chilled. Strain into a chilled martini glass and garnish with strawberry.
Suggestion:
If you prefer you could make any strawberry beverage and garnish with the strawberries,
such as; strawberry wine, margarittas or whatever your preference is.
Main Course suggestions:
This next recipe can be made the night before in a crock pot.
Angel Chicken:
4 skinless boneless chicken breasts
1 tbsp. veg. oil
1- 16oz. pkg. fresh mushrooms (sliced)
1/4 cup butter
1-0.7 oz. pkg. Italian dry salad dressing mix
1- 10 3/4 oz. can condensed golden mushroom soup
1/2 cup dry white wine
1 half- 8 oz. tub cream cheese spread with chives and onions.
Hot angel hair pasta or if you prefer rice.
Directions:
1. Brown chicken breast on both sides in a large skillet with oil over med. heat.
Combine mushrooms in a 3 1/2- 4 qt. slow cooker, top with chicken. Melt butter in a med. saucepan, stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted. Pour over chicken.
2. Cover, cook on low heat setting for 4 to 5 hrs.
3. Serve chicken and sauce over angel hair pasta or rice, if you prefer.
Serve with toss salad.
Makes 4 servings.
Steaks in Brandy - Cream Sauce:
Makes 2 to 4 servings
Ingredients
1 tbsp. olive oil
2 1- 1/2 inch thick beef tenderloin steaks(8 ozs. each)
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions, thinly sliced
1/3 cup brandy
1 cup whipping cream
Directions
1. In a large skillet, heat olive oil over med. heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2 qt. rectangular baking dish. Bake the steaks, uncovered, in a 400 degree oven for 10 to 13
minutes for med.-rare doneness.
2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over med. heat, just until tender. Remove the pan from the heat, add brandy. Carefully ignite brandy with a long match( mixture will flame up), or don't ignite brandy; return to heat and simmer, uncovered,
for 4 minutes or until most of the liquid is evaporated.
When the flame is gone or most of the liquid has been evaporated, add whipping cream.
Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup,
stirring frequently. Season with salt and pepper.
3. To serve, place steaks on warm serving plates and spoon the sauce over the meat.
I would serve with baked potato and a toss salad.
For a light dessert:
Chocolate Dipped Strawberries
1 Pkg. (7ozs.) bakers milk chocolate or dark semi sweet dipping chocolate.
36 Strwaberries.
Dip strawberries in melted chocolate(according to directions on package).
Let excess chocolate drip off.
Place on waxed paper covered baking sheet. Refrigerate 30 min. or until chocolate is firm.
For best results, serve the same day they are dipped.
Other dessert suggestions:
Make sugar cookies and cut with heart shaped cookie cutter. Decorate with icing.
Cupcakes, decorated with icing and red sprinkles.
Brownies cut with heart shaped cookie cutter and decorate.
Just get creative!
To start the evening out here is a recipe for a yummy cocktail. It is called a " Love Martini"
This is for a single drink, just double it for 2.
1 Strawberry
1- 1/2 oz coconut flavored rum
1 oz. peach schnapps
2 ozs. cranberry juice.
Remove the stem from the strawberry, slice it and cut a small v to create a heart shape.
Place several ice cubes in a cocktail shaker, add rum, schnapps, and cranberry juice. Shake
until chilled. Strain into a chilled martini glass and garnish with strawberry.
Suggestion:
If you prefer you could make any strawberry beverage and garnish with the strawberries,
such as; strawberry wine, margarittas or whatever your preference is.
Main Course suggestions:
This next recipe can be made the night before in a crock pot.
Angel Chicken:
4 skinless boneless chicken breasts
1 tbsp. veg. oil
1- 16oz. pkg. fresh mushrooms (sliced)
1/4 cup butter
1-0.7 oz. pkg. Italian dry salad dressing mix
1- 10 3/4 oz. can condensed golden mushroom soup
1/2 cup dry white wine
1 half- 8 oz. tub cream cheese spread with chives and onions.
Hot angel hair pasta or if you prefer rice.
Directions:
1. Brown chicken breast on both sides in a large skillet with oil over med. heat.
Combine mushrooms in a 3 1/2- 4 qt. slow cooker, top with chicken. Melt butter in a med. saucepan, stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted. Pour over chicken.
2. Cover, cook on low heat setting for 4 to 5 hrs.
3. Serve chicken and sauce over angel hair pasta or rice, if you prefer.
Serve with toss salad.
Makes 4 servings.
Steaks in Brandy - Cream Sauce:
Makes 2 to 4 servings
Ingredients
1 tbsp. olive oil
2 1- 1/2 inch thick beef tenderloin steaks(8 ozs. each)
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions, thinly sliced
1/3 cup brandy
1 cup whipping cream
Directions
1. In a large skillet, heat olive oil over med. heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2 qt. rectangular baking dish. Bake the steaks, uncovered, in a 400 degree oven for 10 to 13
minutes for med.-rare doneness.
2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over med. heat, just until tender. Remove the pan from the heat, add brandy. Carefully ignite brandy with a long match( mixture will flame up), or don't ignite brandy; return to heat and simmer, uncovered,
for 4 minutes or until most of the liquid is evaporated.
When the flame is gone or most of the liquid has been evaporated, add whipping cream.
Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup,
stirring frequently. Season with salt and pepper.
3. To serve, place steaks on warm serving plates and spoon the sauce over the meat.
I would serve with baked potato and a toss salad.
For a light dessert:
Chocolate Dipped Strawberries
1 Pkg. (7ozs.) bakers milk chocolate or dark semi sweet dipping chocolate.
36 Strwaberries.
Dip strawberries in melted chocolate(according to directions on package).
Let excess chocolate drip off.
Place on waxed paper covered baking sheet. Refrigerate 30 min. or until chocolate is firm.
For best results, serve the same day they are dipped.
Other dessert suggestions:
Make sugar cookies and cut with heart shaped cookie cutter. Decorate with icing.
Cupcakes, decorated with icing and red sprinkles.
Brownies cut with heart shaped cookie cutter and decorate.
Just get creative!
Friday, February 10, 2012
Thursday, February 9, 2012
Creamy Ham and New Potato Soup
Here is another recipe for a hearty soup that will warm you up on a cold winter night and it only takes 30 minutes start to finish. Makes 4 servings. Double recipe for 8 servings.
12 ozs. tiny new potatoes, quartered (2 cups)
1 cup water
1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1/4 tsp. dried thyme or basil, crushed
1/4 tsp. white or black pepper
1 1/2 cups half and half, light cream or milk
1 10 oz. can reduced fat condensed cream of celery or
mushroom soup
1 cup cubed cooked ham
3/4 cup shredded American cheese(3 ozs.)
Snipped fresh chives(optional
Coarsely cracked pepper(optional)
Shredded American cheese (optional)
Step 1. In a large saucepan combine potatoes, water, carrot, onion, celery, thyme,
and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes
or until potatoes are tender.
Step 2. Stir in half and half, soup, and ham; heat through. Do not boil. Reduce heat
to low. Add cheese, stirring until melted. If desired, garnish with chives, cracked
pepper, and/or additional American cheese.
This is a very easy soup to make. It is also good served with grilled ham a cheese sandwiches.
12 ozs. tiny new potatoes, quartered (2 cups)
1 cup water
1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1/4 tsp. dried thyme or basil, crushed
1/4 tsp. white or black pepper
1 1/2 cups half and half, light cream or milk
1 10 oz. can reduced fat condensed cream of celery or
mushroom soup
1 cup cubed cooked ham
3/4 cup shredded American cheese(3 ozs.)
Snipped fresh chives(optional
Coarsely cracked pepper(optional)
Shredded American cheese (optional)
Step 1. In a large saucepan combine potatoes, water, carrot, onion, celery, thyme,
and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes
or until potatoes are tender.
Step 2. Stir in half and half, soup, and ham; heat through. Do not boil. Reduce heat
to low. Add cheese, stirring until melted. If desired, garnish with chives, cracked
pepper, and/or additional American cheese.
This is a very easy soup to make. It is also good served with grilled ham a cheese sandwiches.
Wednesday, February 8, 2012
Tuesday, February 7, 2012
Southwest White Chicken Chili
This is a simple, yet yummy recipe for Southwest White Chicken Chili made with cream of chicken soup.
Prep time-10 min. Cook: 20 min. Makes 6 servings
1 tbsp. vegetable oil
4 skinless, boneless
chicken breast, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 med. green pepper, chopped
1 can condensed cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn(optional)
2 cans(about 15 oz. each) white kidney beans
(cannellini), rinsed and drained
2 tbsp. shredded cheddar cheese
1. Heat oil in a 4 qt. saucepan over med. -high heat. Add chicken, chili powder,
cumin, onion and pepper and cook until chicken is cooked through and vegetables
are tender, stirring often.
2. Stir soup, water, corn and beans in saucepan and heat to boil. Reduce heat
to low. Cover and cook 5 min., stirring occasionally. Sprinkle with cheese.
Prep time-10 min. Cook: 20 min. Makes 6 servings
1 tbsp. vegetable oil
4 skinless, boneless
chicken breast, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 med. green pepper, chopped
1 can condensed cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn(optional)
2 cans(about 15 oz. each) white kidney beans
(cannellini), rinsed and drained
2 tbsp. shredded cheddar cheese
1. Heat oil in a 4 qt. saucepan over med. -high heat. Add chicken, chili powder,
cumin, onion and pepper and cook until chicken is cooked through and vegetables
are tender, stirring often.
2. Stir soup, water, corn and beans in saucepan and heat to boil. Reduce heat
to low. Cover and cook 5 min., stirring occasionally. Sprinkle with cheese.
Monday, February 6, 2012
Great Dogs to Protect Family Flock
If you decide on raising either goats, sheep or any other small farm animal, you will need to protect them from predators, such as, coyotes. The perfect herd protector is the Great Pyrenees dog. Often referred to as the " Gentle Giant", because of their gentle nature. Even though they have a gentle nature, they are also very protective. They have a great bond with there family and herd and if aroused will literally fight to the end to protect them.
Their substantial size is makes them a force to be reckoned with. The males weigh between 115lbs. and 130lbs, the females between 90 and 120lbs. Even though the are very large dogs they are easy to care for. Their metabolism is slower than other dogs, so they tend to eat less. They have long hair, but only shed about 3 weeks out of the year.
Some issues of the Great Pyrenees are is that unlike other dogs, the have double dewclaws and if they are not removed, as a puppy they require trimming about once a month or so. Since they originated from the mountainous regions in Europe, they need cold weather. They have a very thick fur and can develop skin problems in a warmer climate.
Besides being great guardian dogs, they also make great pets, due to their gentle nature they are good with children.
If you want to have a dog that will protect your farm animals or if you just want a pet, you might want to think about the Great Pyrenees dog. For more information on the breed just search the breed on the Internet. I am sure the AKC would be a good resource.
Their substantial size is makes them a force to be reckoned with. The males weigh between 115lbs. and 130lbs, the females between 90 and 120lbs. Even though the are very large dogs they are easy to care for. Their metabolism is slower than other dogs, so they tend to eat less. They have long hair, but only shed about 3 weeks out of the year.
Some issues of the Great Pyrenees are is that unlike other dogs, the have double dewclaws and if they are not removed, as a puppy they require trimming about once a month or so. Since they originated from the mountainous regions in Europe, they need cold weather. They have a very thick fur and can develop skin problems in a warmer climate.
Besides being great guardian dogs, they also make great pets, due to their gentle nature they are good with children.
If you want to have a dog that will protect your farm animals or if you just want a pet, you might want to think about the Great Pyrenees dog. For more information on the breed just search the breed on the Internet. I am sure the AKC would be a good resource.
Sunday, February 5, 2012
Getting Ready for the Super Bowl!
It's a beautiful day here in Southeastern Indiana. Just a couple of hours before the Super Bowl. GO Giants! I have all my food ready , so I can enjoy the game. I think it would be great for Eli to win in Peyton's stadium, since he can't play.
It was so great to wake up this morning to sunshine. It is the first day in awhile, that the sun shined on my day off.I spent the day here at Serenity Acres with my animals and preparing food.
All the animals enjoyed it too. The goats got to run and play and climb on their big rock, the horses and ponies got groomed and had apples for their treat. Today makes me anxious for Spring to get here. We have alot of work that needs to be done. There is always some project going on when you have a farm. Our next one is expanding our pasture, and that involves a lot of clearing.
I really don't have anything important to post. I just wanted to share my day!
It was so great to wake up this morning to sunshine. It is the first day in awhile, that the sun shined on my day off.I spent the day here at Serenity Acres with my animals and preparing food.
All the animals enjoyed it too. The goats got to run and play and climb on their big rock, the horses and ponies got groomed and had apples for their treat. Today makes me anxious for Spring to get here. We have alot of work that needs to be done. There is always some project going on when you have a farm. Our next one is expanding our pasture, and that involves a lot of clearing.
I really don't have anything important to post. I just wanted to share my day!
Saturday, February 4, 2012
How to Start a Mini Nubian Hobbyfarm
If you are thinking about starting a hobbyfarm, breeding and raising Mini Nubians just might what you are looking for. The Mini Nubian goat is a fairly new breed. It is a smaller version of the Nubian dairy goat. How to produce a Mini Nubian, you breed a standard size Nubian to a Nigerian. They are not as small as the Nigerian, but are smaller than the standard Nubian, The standard Nubian doe is about 30 inches high and the bucks about 35 and can weigh around 200lbs. The Mini Nubian size is much smaller, they range about 23 to 26 inches high and weigh around 100lbs. They have the same characteristics as the full size, the long ears, roman nose and a friendly disposition. They also produce alot of milk and are easy keepers and since they are smaller, they are easier to handle, plus they don't require as much food.
You can either start a herd with breeding a Nubian doe to a Nigerian or purchase a your Mini Nubians from an already established breeder.
I am sure you will enjoy these little guys. They are so cute and enjoyable to watch as they romp and play, plus they will give you plenty of milk. You can make your own soap, cheese and cook with it too.
I am a beginner myself when it comes to goats, especially the Mini Nubians. I am looking forward to this fall when my little Cinnamon Buns can be bred. I am going to have to purchase a Mini buck or find someone to breed her to. My 1st goat I purchased is a standard Nubian doe. Cappy already had a baby before I bought her and I was able to milk her for some time. I made soap and cheese. That was alot of fun. I am not sure if I want to breed her again. I am more interested in the Mini Nubians. I also have a standard Nubian wether named Pepee.In case you don't know(I didn't) a wether is a male goat that has been band, so he can't produce. Of course, I don't think he knows it. He gets alittle frisky with the girls!
All kidding aside, if you don't have very much acreage, but want to start a hobbyfarm, I think you will enjoy raising the Mini Nubians.
I belong to a couple of groups on yahoo that have helped me alot. There are alot of nice people in these groups that are more than happy to help with anything you need to know. If you decide that this sounds like something you would like to do, contact me and I would be happy to give you the information.
I have pictures of my goats on an older post if you would like to see them. Thanks for visiting Serenity Acres!
You can either start a herd with breeding a Nubian doe to a Nigerian or purchase a your Mini Nubians from an already established breeder.
I am sure you will enjoy these little guys. They are so cute and enjoyable to watch as they romp and play, plus they will give you plenty of milk. You can make your own soap, cheese and cook with it too.
I am a beginner myself when it comes to goats, especially the Mini Nubians. I am looking forward to this fall when my little Cinnamon Buns can be bred. I am going to have to purchase a Mini buck or find someone to breed her to. My 1st goat I purchased is a standard Nubian doe. Cappy already had a baby before I bought her and I was able to milk her for some time. I made soap and cheese. That was alot of fun. I am not sure if I want to breed her again. I am more interested in the Mini Nubians. I also have a standard Nubian wether named Pepee.In case you don't know(I didn't) a wether is a male goat that has been band, so he can't produce. Of course, I don't think he knows it. He gets alittle frisky with the girls!
All kidding aside, if you don't have very much acreage, but want to start a hobbyfarm, I think you will enjoy raising the Mini Nubians.
I belong to a couple of groups on yahoo that have helped me alot. There are alot of nice people in these groups that are more than happy to help with anything you need to know. If you decide that this sounds like something you would like to do, contact me and I would be happy to give you the information.
I have pictures of my goats on an older post if you would like to see them. Thanks for visiting Serenity Acres!
Friday, February 3, 2012
Thursday, February 2, 2012
Super Bowl Appetizer Recipes
This year's Super Bowl is a special one, since it is in Indianapolis. I am listing some recipes for some appetizers I plan on making for the party here at Serenity Acres. I am doing a Mexican theme.
Fajita Chicken Wings:
12 chicken wings, tips removed
Marinade
1/4 cup lime juice
2 tbsps. vegetable oil
3 tbsps. chopped cilantra
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
1 garlic clove, finely chopped
Directions:
1. Cut chicken wing in half( or buy precut wings),
place in large resealable plastic bag.
Add marinade ingedients; seal bag. Turn bag to coat wings.
Refrigerate at least 4 hours, but no longer than 24 hours, turning
occasionally.
2. Heat oven to 375 degrees. Drain chicken wins, reserving marinade.
Place chicken on broiler pan.
3. Bake 45 to 60 minutes, brushing occasionally with reserved marinade.
Serve warm
Chicken Quesadillas:
4 fat-free flour tortillas(8 inch0
Cooking spray
1 cup chopped cooked chicken
suggestion:( you can buy precooked southwesten chicken.)
1/2 cup thin red pepper strips
1/4 cup thin green pepper strips
1/2 cup shredded sheddar cheese.(can use reduced fat)
1 tbsp. green onion
1/2 cup thick n chunky salsa(brand of choice)
Directions:
1. Heat oven to 450 degrees. Line 15x10x1 inch pan with foil.
Spray both sides of each tortilla with cooking spray. Place 2 torillas
on foil lined pan. Sprinkkle each with half of the chicken, bell
pepper strips, cheese and green onion. Top with remaining 2 tortillas.
2. bake 3 to 5 minutes or until light brown and crispy.
Cut into wedges: serve with salsa.
Can double recipe, if desired.
Salsa With Chile:
4 medium tomatoes, chopped(3 cups)
1 jalepeno chile, seeded, finely chopped
1 tbsp. finely chopped fresh cilantra
1 tsp. fresh lime juice
1/2 tsp. salt
Desired tortlla chips.
Directions:
In a medium bowl, mix all inged., except tortilla chips.
until blended. Cover and refrigerate until serving time.
Serve with torilla chips.
The next appetizer is not a Mexican recipe, but it is delicious!
Beer Cheese Dip:
1 glove garlic, peeled and cut in half
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 12 ozs. of beer.(reg or non alcoholic)
6 cups shredded mild cheddar cheese(1 1/2lbs.)
Directions:
1. Rub inside of 3 qt. saucepan with the cut sides of
garlic; discard garlic.
Add butter or margarine; melt over low heat.
Stir in flour: cook 2 min., stirring constantly.
Stir in beer. Increase heat to med.-high; heat to
boiling. Boil 2 to 3 min., stirring constantly, until
mixture is thick and smooth.
2. Reduce heat to low. Add cheese, about 1/2 cup
at a time, stirring until cheese is melted and mixture
is smooth.
3. Transfer cheese to bowl, and before serving, can add
chopped onions(optional)
4. Serve with cut up bagels or soft pretzels, or cut up
rye or white bread.
These are just a few appetizer suggestions. Hope you
enjoy!
Serve with your favorite beverage!
Fajita Chicken Wings:
12 chicken wings, tips removed
Marinade
1/4 cup lime juice
2 tbsps. vegetable oil
3 tbsps. chopped cilantra
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
1 garlic clove, finely chopped
Directions:
1. Cut chicken wing in half( or buy precut wings),
place in large resealable plastic bag.
Add marinade ingedients; seal bag. Turn bag to coat wings.
Refrigerate at least 4 hours, but no longer than 24 hours, turning
occasionally.
2. Heat oven to 375 degrees. Drain chicken wins, reserving marinade.
Place chicken on broiler pan.
3. Bake 45 to 60 minutes, brushing occasionally with reserved marinade.
Serve warm
Chicken Quesadillas:
4 fat-free flour tortillas(8 inch0
Cooking spray
1 cup chopped cooked chicken
suggestion:( you can buy precooked southwesten chicken.)
1/2 cup thin red pepper strips
1/4 cup thin green pepper strips
1/2 cup shredded sheddar cheese.(can use reduced fat)
1 tbsp. green onion
1/2 cup thick n chunky salsa(brand of choice)
Directions:
1. Heat oven to 450 degrees. Line 15x10x1 inch pan with foil.
Spray both sides of each tortilla with cooking spray. Place 2 torillas
on foil lined pan. Sprinkkle each with half of the chicken, bell
pepper strips, cheese and green onion. Top with remaining 2 tortillas.
2. bake 3 to 5 minutes or until light brown and crispy.
Cut into wedges: serve with salsa.
Can double recipe, if desired.
Salsa With Chile:
4 medium tomatoes, chopped(3 cups)
1 jalepeno chile, seeded, finely chopped
1 tbsp. finely chopped fresh cilantra
1 tsp. fresh lime juice
1/2 tsp. salt
Desired tortlla chips.
Directions:
In a medium bowl, mix all inged., except tortilla chips.
until blended. Cover and refrigerate until serving time.
Serve with torilla chips.
The next appetizer is not a Mexican recipe, but it is delicious!
Beer Cheese Dip:
1 glove garlic, peeled and cut in half
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 12 ozs. of beer.(reg or non alcoholic)
6 cups shredded mild cheddar cheese(1 1/2lbs.)
Directions:
1. Rub inside of 3 qt. saucepan with the cut sides of
garlic; discard garlic.
Add butter or margarine; melt over low heat.
Stir in flour: cook 2 min., stirring constantly.
Stir in beer. Increase heat to med.-high; heat to
boiling. Boil 2 to 3 min., stirring constantly, until
mixture is thick and smooth.
2. Reduce heat to low. Add cheese, about 1/2 cup
at a time, stirring until cheese is melted and mixture
is smooth.
3. Transfer cheese to bowl, and before serving, can add
chopped onions(optional)
4. Serve with cut up bagels or soft pretzels, or cut up
rye or white bread.
These are just a few appetizer suggestions. Hope you
enjoy!
Serve with your favorite beverage!
Subscribe to:
Posts (Atom)