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Spaghetti with Shrimp

I copied this recipe from a blogger friend -http://theblessedhearth.blogspot.com/2013/07/beach-thyme.html. That’s for sharing, Faye.
Put your pasta water on with lots of salt until it tastes like the sea or so the chefs all tell you.. grin..
I just buy one of those cheaper shrimp rings that are already cooked..
Anyway..
In a frying pan I put in a few Tablespoons of olive or canola oil, a bit of hot pepper flakes, a bay leaf and some
chopped up green or red or even white onion, a chopped up fresh tomato or two, a clove or two of garlic, kosher or sea salt and freshly ground pepper..
There was no pepper on ours that night as I mislaid my pepper grinder.. daaaaa..
Anyway, let that cook very slowly while the pasta is cooking and take the tails off of the shrimp..
Halfway through I add some chicken stock.. Probably 1/2 cup..
Drain your pasta and at the last minute add your shrimp with a bit of squeezed lemon.. The heat from the pasta will heat them up and they are lovely and fresh..
Lots of chopped basil and Terry loves fresh grated parmesan cheese

July 23, 2013

Recipes, Things I want to try

Bay Leaf, Canola Oil, Chefs, Chicken Stock, Chopped Basil, Clove, Frying Pan, Garlic, Grated Parmesan Cheese, Ground Pepper, Hot Pepper, Onion, Pasta Water, Pepper Flakes, Pepper Grinder, Sea Salt, Shrimp, Spaghetti, Thyme, Tomato
Tuesday

Hello everyone! I hope all is well with you all. We have been busy with canning and other misc. things. Seems to me time surely does go by quickly. Yesterday we canned pickles. We did 8 pts of bread and butter pickles. These are Hubby’s favorite. Then we did 12 pts of dill pickles. Today we are canning green beans.

I wanted to let you all know I made the refrigerator pickled beets last week and they are really good. I also made the Dutch oven bread. It was very good as well. We thought the bottom crust was a little tough. I think I may reduce the temperature in my oven next time and see if that makes a difference.

Jess had a spell with veritgo last week. It sure was rough on her. The girls and I went down Thursday and Friday to help out with the kids. They sure are a lot of fun. Daniel’s first day of school was yesterday. He was SO excited! He called me when he got home and told me all about it. Now, how sweet is that!!

We were pretty warm here last week but seem to have cooled down some this week. At least yesterday was cooler. Hopefully, today will be as well. Well, I guess those beans won’t can themselves. Enjoy your day and God bless.

July 23, 2013

Life Stories

Bottom Crust, Bread And Butter, Bread And Butter Pickles, Canning Green Beans, Dill Pickles, Dutch Oven, First Day Of School, Girls, God, Hello Everyone, Hubby, Jess, Oven Bread, Pickled Beets, Refrigerator
Dutch Oven Bread

http://catsonthehomestead.blogspot.com/2013/06/dutch-oven-bread-only-four-ingredients_13.html

http://catsonthehomestead.blogspot.com/2013/06/the-dinner-after.html

July 15, 2013

bread, Recipes

Blogspot, Dutch Oven, Oven Bread
Update

Hello everyone! I hope all is well in your life. I still do not have my computer back but I thought I would post a little update while I had access to a computer. The keyboard Dave ordered for Grace’s computer did not work so she is still using mine. Oh well, the things we do for our children!

We have been busy here. The garden is doing fairly well. We have had tons of rain though. We have been harvesting beets, cucumbers, carrots and such. We planted a new type of beet this year. They are called Chioggia beets or candy striped beets. They look like this http://www.rareseeds.com/chioggia-bassano-beet. They are really pretty. I will definitely be planted them again. I want to try out a new pickled beet recipe refrigerator pickled beets.

We picked blueberries last week. We made blueberry freezer jam using the pomona pectin. I really like using it. Thanks, Cheryl, for telling me about it. We also made homemade blueberry ice cream. So good!!!

I’m sure there is lots more going on around here but I just can’t seem to remember it all. That’s what happens I guess when I don’t do a post for a long time. I hope you all have a great Sunday and God bless.

July 14, 2013

Life Stories

Blueberries, Blueberry Freezer Jam, Candy, Carrots, God, Hello Everyone, Keyboard, Long Time, Pickled Beet Recipe, Pickled Beets, Pomona, Rain, Refrigerator
Computer Problems

I wanted to let everyone know we are experiencing computer problems. That is the reason I have been missing in action. Hopefully, all this will be fixed by the weekend and I will be back by next week. I hope everything is going well with all you and your families. Enjoy your day and God bless.

July 8, 2013

Life Stories

Computer Problems, God, Missing In Action
Raisin Walnut Granola

3 cups oats-old fashioned or quick cooking, 1/4 tsp. salt, 1/3 cup veg. oil, 1/4 cup honey, 1 tbsp. vanilla extract, 1/3 cup chopped walnuts, 1/3 shredded coconut, 1/3 cup raisins.

Preheat oven to 350 degrees. Mix all ingredients except raisins in a mixing bowl. Spread mixture on a cookie sheet. Bake mixture for 15 min. stirring once in the middle of cooking. Remove granola from oven, stir. Let cool for a few min. Add raisins and stir to combine. When cooled moved to an airtight container.

I got the original recipe for this from theprudenthomemaker.com. I have changed it some to suit our tastes.

July 4, 2013

Recipes, Snacks

Airtight Container, Chopped Walnuts, Cookie Sheet, Cup Honey, Cup Raisins, Extract 1, Oats, Original Recipe, Quick Cooking, Raisin, Shredded Coconut, Spread Mixture, Tastes, Vanilla
VBS

Hello everyone! I hope you are all having a good week so far. Last week was pretty busy for us. Seems like VBS is always a busy time. Our theme this year was “Hip Hopping for Jesus”. The kids all seemed to have a great time.

Julie dressed for the part. All the workers dressed in 50’s style. I somehow didn’t get a picture of Grace.

We enjoyed our moon last week and finally (after years of trying) managed to get a good moon picture. Our place was so bright at night, we had a cat bird that sang all night. I guess he didn’t know if it was night or day.

We have also been enjoying some of our fresh produce from the garden. So far we have had salad greens, green onions, beets, radishes, carrots, yellow squash and a few cucumbers. We love it!!

I hope you all have a good evening and God bless.

July 1, 2013

Life Stories

Beets, Carrots, Cat Bird, Cucumbers, Flickr, Fresh Produce, God, Good Evening, Great Time, Green Onions, Hello Everyone, Jesus, Moon, Salad Greens, Size Medium, Thumbnail, True Size, Vbs, Yellow Squash
Potato Soup

4 cups peeled and diced potatoes, 1/2 cup minced onion, 2 cups chicken stock or one 13 3/4 oz can chicken broth, 1 tsp salt, 1/2 tsp celery salt, 1/8 tsp. pepper and 2 cups milk.

Put all ingredients except milk in sauce pan and simmer until potatoes are done. Add milk. Soup may be thickened with a flour and milk mixture.

June 28, 2013

Recipes, Soups

Celery Salt, Chicken Broth, Chicken Stock, Diced Potatoes, Flour, Milk Mixture, Onion, Oz, Pepper, Potato Soup, Sauce Pan, Tsp
Chocolate Chip Cookies

1/2 cup shortening, 1/2 cup butter, 3 cups self rising flour, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 2 cups chocolate chips. Bake at 350 degrees for 10-12 min. or until done.

June 26, 2013

cookies, Recipes

2 Eggs, Brown Sugar, Chocolate Chip Cookies, Chocolate Chips, Chocolate Cookies, Cup Butter, Cup Sugar, Self Rising Flour, Tsp, Vanilla
Wendy’s Frosty

Homemade Chocolate Frosty
Makes 1 quart

2 cups whole milk
1/2 cup (4 ounces) chocolate syrup
1 (7 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract

Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.

Pour the chocolate milk mixture into the bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes in my Cuisinart). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.

Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)

I got this recipe from http://www.thekitchn.com/restaurant-recipe-homemade-chocolate-frosty-171084

June 26, 2013

Recipes, Things I want to try

Chocolate Milk, Chocolate Syrup, Condensed Milk, Consistency, Cuisinart, Few Minutes, Freezer, Heavy Cream, Homemade Chocolate, Milk Chocolate, Milk Mixture, Milkshake, Ounce, Pure Vanilla Extract, Restaurant Recipe, Teaspoon, Wendy, Whipped Cream, Whole Milk

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