No apples for you

Once again Mother Nature is telling me that there will be no apples this year. Last year was also a very warm winter with only one frost. But that was enough to insure that we didn't get any apples. My apple trees decided to bloom early again this year also. Thanks to the warm weather ( high 50 and 60 ).  All it will take is one frost and I am done for.This year I did make a big cover to put over it in case of frost. Don't know if it will work ,But it's worth a try.

Road to California Quilt Show

 Went to the Road to California quilt show Thursday with a group of friends .I was really good my husband gave me a hundred and sixty dollars for the show. It cost 10 for gas,14 to get in, 12 for lunch, and 10 for dinner, and I came back with $93. I decided a couple of months ago to live more simply.  I am so proud of myself for sticking to it I did buy some felt and a great cat quilt pattern. But I only bought what I truly wanted. Normally in the past if I had it I would spent it.
I also got to meet Eleanor Burns ( Quilt in a day ). She was so sweet and friendly to everyone.

 Can't wait for next year's trip. I thought you might like to see some of the Quilts from the show.
If you would like to know what made me want to live  more simply  just click on the link.http://www.michelleslittlepieceofheaven.blogspot.com/2014/12/shockers-and-changes.html  

 

HOMEMADE NO GRATE LAUNDRY SOAP

 No more grating soap for laundry detergent .Yes you heard right ,no more grating. I love my old laundry soap but hated having to grate that hard bar of soap. With this new recipe I found I don't have to. It works just like the old one with mostly the same ingredients. It is so much easier and faster then the old one. You will need.
1 gallon container
1/2 cup arm and hammer washing soda
1/2 cup borax
1/2 cup liquid Castile soap
2 tablespoons baking soda ( optional )

Bring half a gallon of water to a boil, add your other ingredients   . Whisk till dissolved then pour into your gallon container. Add enough hot water to full the container. That's it  your done.  Use a 1/4 of a cup to 1/2 cup depending on how big your load is.

Make your own flavored waters

I found this floating around on face book. Sounded like something worth trying.

As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) Watermelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
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Cheese and Onion Buns

 I pinned this recipe from http://www.mennonitegirlscancook.ca
 I wish I had tried it a lot sooner. They turned out so good. I only used half of the dough for the cheese and onion buns. The other half I made hamburger buns out of it. Both ways taste great. I did change the recipe, but only to make it more user friendly for these first time bakers.  

 Yeast Dough

• 2 cups water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 6 - 6 1/2 cups flour

1. Stir together the water, potato flakes, yeast, and sugar. Let set for 5 minute .
2. Add eggs, softened butter, and yeast mixed with 3 cups flour.  ( stir the tablespoon of salt into flour before adding )
3. Beat with stand mixer on high speed.  You can also knead by hand.
4. Add remaining flour 1/2 cup at a time until a soft but knead-able dough is formed. 
5. Knead well. 
6. Place in a greased bowl.
7. Cover and let rise until doubled in bulk. (About an hour in a warm place.)

Filling:

• 2 tablespoons butter, melted
• 3 cups Cheddar cheese, shredded
• 1 medium onion, thinly sliced
• 2 tablespoons poppy seeds
• 1 egg, beaten (for egg wash)
• 1/2 cup mayonnaise

 Directions:

1. Punch down dough, and divide in half.
2. Roll each half out to form a 16 x 12 inch rectangle.
3. Brush each piece with half the melted butter; sprinkle each rectangle with half the cheese and poppy seeds.
4. Beat egg, and brush lightly over long edges.
5. Starting at one long side, roll up tightly, pinching seam to seal.
6. Cut thick slices (about 1 1/2") and place on parchment lined baking sheet about 2 inches apart. 
7. Press buns to flatten to about 3/4" thick.
8. Cover and let rise in warm place until doubled in size (about 1 hour).
9. Brush lightly with beaten egg.
10. Top each roll with onion slices. 
11. Add a dollop of mayonnaise on top of each bun (about 1 teaspoon). Spread on top of buns with knife. ( I used a little less.
12. Bake at 350°F for about 25 minutes or until golden brown.
13. Cool on racks.

Yield: 20 large cheesy onion rolls.

*Here's what I love about this dough.  It is a wonderful refrigerator dough...and keeps well for several days in the fridge in a sealed container.