tag:blogger.com,1999:blog-84039087586306955512024-03-12T20:52:36.885-05:00A Little Ol'FactoryNestled 7200 ft above sea level in a Colorado forest is the century old historic log cabin homestead of A Little Ol'Factory.
Indulge in our unique artisan delights and immerse yourself in natural beauty & with a clean, green conscience. ALOF sources Sustainable, Fair Trade, Naturally Grown, Wildcrafted and Organic raw materials, as well as uses locally recycled items in many of our projects! A Little Ol’Factory works hard so you don’t have to.C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-8403908758630695551.post-36461768650503792162019-05-08T16:36:00.000-05:002019-05-08T16:36:08.357-05:00Vegan Spring Rolls<br />
<span id="goog_357323021"></span><span id="goog_357323022"></span>I made a meal for a special friend, who happens to have a vegan diet. I always love an opportunity to try something new! I love Spring Rolls and so I tried a vegan version for us.<br /><br />First I sauteed chopped onions, tempeh, extra firm tofu (extra drained) and a variety of mushrooms in coconut oil (refined). While that was cooking the shredded carrots, cabbage, bok choy went down and were added. Garlic, ginger root and mung bean sprouts went into the veggie blend as well.<br />
<img height="16" id="q0upoveeccvu" src="data:image/gif;base64,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" width="16" /><a href="http://3.bp.blogspot.com/-fUhYHYRzrE8/XNNLAUfYebI/AAAAAAAABhE/gNdcOol3E483zOA_cqdv-dm7JvebY47nwCK4BGAYYCw/s1600/vegan%2Bspring%2Broll%2B1.JPG" imageanchor="1"><img border="0" height="240" src="https://3.bp.blogspot.com/-fUhYHYRzrE8/XNNLAUfYebI/AAAAAAAABhE/gNdcOol3E483zOA_cqdv-dm7JvebY47nwCK4BGAYYCw/s320/vegan%2Bspring%2Broll%2B1.JPG" width="320" /></a><br />
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I mixed both of them together, added tamari and vegan hoisin sauce and cooked on medium heat, covered until the veggies were slightly soft.<br />
<a href="http://3.bp.blogspot.com/-xzfYx5c7oYg/XNNLFqKbu7I/AAAAAAAABhY/XZb6ybWOmXIPqzC1zJ8Twjjx5CmgKJT4ACK4BGAYYCw/s1600/vegan%2Bspring%2Broll%2B2.JPG" imageanchor="1"><img border="0" height="283" src="https://3.bp.blogspot.com/-xzfYx5c7oYg/XNNLFqKbu7I/AAAAAAAABhY/XZb6ybWOmXIPqzC1zJ8Twjjx5CmgKJT4ACK4BGAYYCw/s320/vegan%2Bspring%2Broll%2B2.JPG" width="320" /></a><br />
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These were then rolled in flour spring roll papers. You can put them in egg roll papers if you prefer, or rice spring roll papers, but the texture of the thin, crisp layered flour spring roll is really superior to the alternatives IMHO. This filling can also be used for wonderful lettuce rolls.C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-39041222548352510212019-05-08T16:20:00.003-05:002019-05-08T16:22:58.220-05:00Roasting Peppers<br />
A meal to be; it begins simply, with a rainbow of olive oil coated savory fruit, roasting at 475F in a convection oven until soft. A little old house, on a cold and damp afternoon in May, couldn't smell better.<br />
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<a href="http://1.bp.blogspot.com/-PajfIJrBTdQ/XNNG9BoH5sI/AAAAAAAABgw/e5PbtmPYUiQ2qz4I5VFqOQELYm3ilFroACK4BGAYYCw/s1600/red%2Bpepper.jpg" imageanchor="1"><img border="0" height="180" src="https://1.bp.blogspot.com/-PajfIJrBTdQ/XNNG9BoH5sI/AAAAAAAABgw/e5PbtmPYUiQ2qz4I5VFqOQELYm3ilFroACK4BGAYYCw/s320/red%2Bpepper.jpg" width="320" /></a>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-5900182649691784332013-06-22T22:13:00.004-05:002013-06-22T22:22:35.044-05:00Rose Petal Preserves<div align="center">
<b><span style="font-family: Verdana;">How to make Rose Petal Preserves</span></b></div>
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<tr><td><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Here are instructions, along with some pictures for making rose petal preserves :)<br /><br />This recipe is thicker than your typical rose petal jam.<p></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Rose Petal Preserves<p></span><br />
<span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><p>Ingredients:<p></span><br />
<span style="font-family: Verdana, Arial, Helvetica, sans-serif;">4 oz Rosa Damascena Petals or other fresh, fragrant roses sans pesticides (about 8 cups loosely packed petals)<br /><br />1/2 Cup Freshly Squeezed Lemon Juice (about 2 medium lemons)<br /><br />1 1/2 Cups Cold Water<br /><br />2 Cups Sugar<br /><br />1 Packet Powdered Fruit pectin. </span><br />
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<span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><br />Gather only the petals from the roses. Rinse petals well with cold water in a strainer or colander. Place in a large shallow saucepan. (See Image 1)</span><br />
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<span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Drain well.<p></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Add to the petals lemon juice, water and sugar. Mixture should be more shallow than deep.(See Images 2 & 3)<p> </span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Stir over heat while slowly bringing to a boil to dissolve the sugar. Once sugar is dissolved bring to boil, reduce heat and simmer gently, covered for 30 minutes. (See Images 4 & 5)<p></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Blend the fruit pectin with some of the liquid from the pan, add this mixture back into the pan and stir without boiling until fully dissolved. (See Images 6 & 7)<p></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Verdana, Arial, Helvetica, sans-serif;">Bring back to boiling, reduce heat, simmer gently for a minute or so. (See Image 8)<p></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><br />
Pour into hot, sterilized canning jars, invert to seal. Store in a cool, dark place. (See Images 9 & 10)</span><br /> </p>
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</div>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-51040871180518486262013-05-21T21:25:00.000-05:002019-05-08T16:21:45.888-05:00<br />
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"Wilted Wild Broccoli Salad with Apple"<br />
1 bunch wild broccoli sauvage<br />
1 apple<br />
1/2 lemon<br />
1/2 tablespoon mustard<br />
2 tablespoons soy sauce<br />
1 tablespoon balsamic vinegar<br />
5 ml water<br />
2 tablespoons olive oil<br />
1/2 bunch chives (optional)<br />
Salt and pepper<br />
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Training<br />
Wash the broccoli sauvage and slice any thick stems thin.<br />
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Dip them in plenty of boiling salted water and cook 10 minutes. Drain and plunge them into a bowl of cold water to stop cooking. Drain in a colander.<br />
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Prepare the vinaigrette: In a bowl pour mustard, balsamic vinegar, salt and pepper. Add the lemon juice and mix. Finally pour the soy sauce, olive oil and water, chives and mix.<br />
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Toss the broccoli sauvage with apple, and vinaigrette.C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-61956566556442276482013-05-21T19:01:00.002-05:002019-05-08T16:21:45.934-05:00Well folks, it has been a while. I've been busy on the homestead and helping set up the local area farmer's market in the foothills.<br /><br />I figured no better way to re-introduce than share my mayo making recipe.C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-15860551350153995502013-01-19T18:51:00.001-06:002019-05-08T16:21:45.589-05:00The Kids Have Arrived!Our Nigerian Dwarf Goat, Lucy, had her babies last night! We're so excited to welcome these 2 new little girls into the flock! Names to come soon! :-)<br /><br />C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-50670419211252337952013-01-17T16:07:00.001-06:002013-01-17T17:26:01.600-06:00Winter Fresh<div class="separator" style="clear: both; text-align: center;">
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Even though it hit -14F this past week, our indoor garden is thriving! Having fresh radishes in January is an absolute win in my salad bowl. :-)<br />
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<br />C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com1tag:blogger.com,1999:blog-8403908758630695551.post-34897111820945703452012-11-19T20:04:00.002-06:002012-11-19T20:05:23.932-06:00Shortcake's Old-Fashioned Pancakes<br />
Shortcake's Old-Fashioned Pancakes<br />
makes 8 servings<br />
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1 1/2 Cups all-purpose flour<br />
3 1/2 tsp. baking powder<br />
1 tsp. salt<br />
1 Tbsp. sugar or honey<br />
1 1/2 C. soured fresh goat milk<br />
1 egg<br />
3 Tbsp. butter, melted<br />
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In a large bowl, sift together the flour, baking powder, salt and sugar. Combine milk, egg and melted butter; mix until smooth.<br />
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Heat a lightly buttered griddle or skillet over medium high heat. Spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Add syrup, fruit and whipped cream as desired to top!<br />
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C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-5084438099564955682012-11-13T21:23:00.002-06:002013-11-23T17:03:40.879-06:00<br />
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #1b0431; font-family: Arial, sans-serif; font-size: 18px; font-weight: normal; margin: 0px; padding: 0px;">
The Aromatic Brined Turkey</h3>
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<a href="http://i96.photobucket.com/albums/l161/chrisziggy/534548_turkey.jpg" style="color: #956839;"><img alt="" border="0" src="http://i96.photobucket.com/albums/l161/chrisziggy/534548_turkey.jpg" style="border: 0px; cursor: pointer; float: left; height: 225px; margin: 0pt 10px 10px 0pt; width: 300px;" /></a><br />
Thanksgiving is one of our most cherished holidays. It’s a time to gather with family and friends, and celebrate the gracious bounty and blessings that have been bestowed upon us over the past year. It is also the time of year when many folks struggle to prepare a juicy turkey ;)<br />
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Brining a turkey is one of the best ways to give you a moist, tasty, tender, satisfying holiday bird. The turkey absorbs moisture and flavor in this overnight preparation process. It also cuts down on the amount of work while cooking as it does not require basting and the constant attention that an un-brined bird does.<br />
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It is important to pick a turkey that has not been injected with a “solution” or a Kosher Turkey (which already has been soaked and salted). A fresh turkey over a frozen turkey is generally preferred for flavor and is less likely to be “adulterated” in any way.<br />
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NOTE: You may also use this brining method for a goose<br />
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Ingredients<br />
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1 12 to 16 pound whole Turkey<br />
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Brine Mixture<br />
3/4 cup fresh orange juice<br />
1 drop <a href="http://www.blogger.com/alittleolfactory.com" style="color: #956839;">orange essential oil</a><br />
1 cup fresh lemon juice<br />
1 drop <a href="http://www.blogger.com/alittleolfactory.com" style="color: #956839;">lemon essential oil</a><br />
2 cups chopped yellow onions<br />
1 &1/2 cup brown sugar<br />
2 cups Kosher salt or coarse Celtic Sea salt<br />
1/2 cup chopped fresh parsley leaves<br />
8 chopped garlic cloves<br />
1 tablespoon black peppercorns<br />
½ tablespoon allspice berries<br />
1 drop <a href="http://www.blogger.com/alittleolfactory.com" style="color: #956839;">cumin essential oil</a><br />
1 drop <a href="http://www.blogger.com/alittleolfactory.com" style="color: #956839;">oregano essential oil</a><br />
2 tablespoons vegetable oil<br />
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Aromatics Mixture<br />
1 apple, sliced<br />
1 small onion, sliced<br />
1 cinnamon stick<br />
1 cup water<br />
4 sprigs fresh rosemary<br />
6 fresh sage leaves<br />
1 bay leaf<br />
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Yield:10 to 12 servings<br />
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Directions for Turkey<br />
1. Rinse the turkey under cold running water.<br />
Pat dry with paper towels and set aside.<br />
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2. To make the brining liquid, combine the brine mixture ingredients above<br />
with 2 gallons of cold water in a large glass or stainless steel pot. Stir to dissolve the sugar and salt.<br />
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3. Place the turkey in the pot with the brining liquid. Refrigerate at least 12 hours, and up to 24 hours. Turn the turkey periodically to ensure that the turkey is evenly marinated.<br />
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4. Preheat the oven to 500 degrees F. Remove the turkey from the brine and put it in a large, heavy roasting pan, on a rack, breast side up. Lightly rinse the turkey (to prevent it from being too salty). Pat dry with paper towels. Discard brine.<br />
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5. Rub the turkey with vegetable oil (preferably a good quality olive oil).<br />
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6. Gently tuck the wings in under themselves to prevent burning<br />
(this is preferable to trussing the bird, which will only prolong cooking time).<br />
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7. Cook the apples, onion, cinnamon, bay leaf and water from the aromatic stuffing mixture on a simmer for about 5 minutes. Lightly stuff bird with steeped aromatics mixture along with the rosemary and sage.* Add aromatic water to bottom of the roasting pan.<br />
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*This is not a traditional edible stuffing, it will be discarded after cooking (see stuffing note below).<br />
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8. Roast the turkey uncovered at 500 degrees F for 30 minutes. Then reduce heat to 350 degrees F, cover the breast area with foil and roast until meat reaches an internal temperature of 165-170 degrees F. on an instant-read meat thermometer (about 2-2&1/2 hours).<br />
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9. Remove from the oven and let stand in the roasting pan or on a serving platter for 20 minutes before carving.<br />
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*Stuffing Note:<br />
If you are going to make a traditional accompaniment stuffing side dish, it is strongly recommended you cook it separately from the bird and not stuff it in the bird itself, especially if the bird is over 15 lbs. This is because a large bird like a turkey requires several hours to heat through to the center. A bread (or rice) stuffing provides an ideal environment for bacterial growth.<br />
<br />
One way to solve this problem in birds under 15 lbs is by preheating the stuffing to hot - 120 to 130 degrees. This gives the stuffing a head start on the cooking process so that the turkey does not overcook as it waits for the stuffing to reach the proper internal temperature of 165 degrees.<br />
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Happy, safe, holiday blessings to all!</div>
C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-50001475584658325942012-10-25T19:31:00.001-05:002019-05-08T16:21:45.864-05:00Shortcake's Hot CocoaC.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-64319839428355644682012-10-22T21:31:00.003-05:002012-10-22T22:01:00.749-05:00Pan O'Lantern<br />
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<span class="messageBody" style="color: #333333; font-size: small;"><span style="font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-weight: normal; line-height: 1.38;">How cool! Someone made an </span><span style="font-weight: normal; line-height: 17px;">homage</span><span style="font-weight: normal; line-height: 1.38;"> to my goat Pan in the medium of squash! :-)</span></span><br /><br /><span style="font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-weight: normal; line-height: 1.38;">"Your pictures of your goat Pan inspired me to carve this pumpkin. Thanks for sharing! You Rock!"</span></span></span></h5>
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C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-48633623865412960322012-10-16T15:40:00.003-05:002012-10-27T16:12:57.326-05:00SPICED MUSCOVADO CARAMEL-DIPPED APPLES<a href="http://i96.photobucket.com/albums/l161/chrisziggy/1125992_caramel_apples.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i96.photobucket.com/albums/l161/chrisziggy/1125992_caramel_apples.jpg" style="cursor: pointer; float: right; height: 300px; margin: 0pt 0pt 10px 10px; width: 205px;" /></a><br />
Holiday feast season is rolling in quickly! Around here we aren't too keen on "fakey stuff". That does not mean that we don't enjoy delicious stuff! So, even though we skip the store bought caramel because of all the junk in it, we are not deprived!<br />
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Making the caramel requires the use of a candy thermometer. Test it for accuracy before starting. Attach it to the side of a medium sized saucepan of water and boil the water for three minutes. At sea level the thermometer should register 212°F (high altitude folks, use your water boiling temp chart). If it doesn't, then either calibrate it or take the difference into account when reading the temperature.<br />
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1-pound dark brown unrefined Muscovado sugar **<br />
1 cup (2 sticks) unsalted butter<br />
1 14-ounce can sweetened condensed milk<br />
1/3 cup pure maple syrup<br />
1/2 teaspoons vanilla extract<br />
1 drop <a com="" href="http://alittleolfactory.com/eos.htm" htm="" target="">Cinnamon Essential Oil</a><br />
2 drops <a href="http://www.blogger.com/post-edit.g?blogID=8403908758630695551&postID=8832955304836247230">Orange Essential Oil</a><br />
6 Tbsp water<br />
1/4 teaspoon salt<br />
12 popsicle sticks<br />
12 medium organic apples (I.e. Granny Smith, Red Delicious, Gala)<br />
Chopped nuts {or seeds}(optional) *<br />
Melted dark, milk and/or white chocolates<br />
Whipping Cream (if needed)<br />
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** You can substitute regular brown sugar for Muscovado, simply add a drop of molasses to give it that richer flavor Muscovado provides.<br />
<br />
*My son has a potentially life threatening peanut and tree nut allergy, so instead of using nuts we will be chopping up a mix of raw green pumpkin seeds and tamari seasoned pumpkin seeds and using them to garnish.<br />
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Combine first 7 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush. This takes about 15 minutes.<br />
<br />
Clip a candy thermometer onto the side of the pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush. One minute prior to removing caramel from heat, add the essential oils. Remove caramel from heat. Keeping the thermometer in the caramel to monitor, cool, without stirring, to 200°F which will take about 20 minutes.<br />
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While caramel cools, line 2 baking sheets with foil; butter the foil or use waxed paper to line the baking sheets. Push 1 popsicle stick into stem end of each apple. Set up nuts and melted chocolates if you'll be using them to decorate also.<br />
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Holding the popsicle stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil (or waxed paper). Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.<br />
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Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil (waxed paper). Using hand, press pooled caramel around apple; return to baking sheet. Repeat with remaining apples.<br />
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Firmly press seeds/nuts into caramel; return each apple to baking sheet. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations.<br />
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Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-42395295864756847852012-10-13T21:47:00.000-05:002012-10-13T21:48:43.451-05:00Candy CornNo, I don't like Candy Corn, now<br />
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I know why! ;-p
C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-17943076349494995852012-10-06T17:20:00.000-05:002012-10-09T17:20:34.433-05:00The goats were not into being outside today AT ALL as it has been in the upper 20's and low 30's for the high temps with snow and freezing rain. It going down into the teens tonight. They're tucked in for the evening with lots of extra hay and coverings on their windows.<div class="separator" style="clear: both; text-align: center;">
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C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-59047079291553803472012-09-21T13:33:00.000-05:002012-09-21T13:43:41.842-05:00Autumn<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia;"><br /><span style="font-size: large;"><center>My milking goat, Shortcake, says <br>Happy Autumn to all! </span></span></center>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-78955329234623590972012-09-18T22:27:00.005-05:002012-09-18T22:39:10.601-05:00The Rainbow Connection<a href="http://1.bp.blogspot.com/-_iQ0VRbJnyI/UFk9eLd9AbI/AAAAAAAAAsw/kmql1U3SY2o/s1600/kermit.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 171px;" src="http://1.bp.blogspot.com/-_iQ0VRbJnyI/UFk9eLd9AbI/AAAAAAAAAsw/kmql1U3SY2o/s320/kermit.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5789726384645276082" /></a><span style="font-family:Georgia, serif;"><span style="font-size: 100%;">As I turn 40 and blessed with new beginnings I </span>remind<span style="font-size: 100%;"> and am reminded by my family, friends and fans - never stop dreaming, believing and making it happen! :-)</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">"The Rainbow Connection" was written for The Muppet Movie and was nominated for an Academy Award for Best Song in 1979. It is sung by Kermit as the movie's opening number and reprised by the whole cast of Muppets at the end of the movie. The single of this song reached #25 on Billboard's "Hot 100 Singles" chart in 1979. "</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">"Why are there so many songs about rainbows and what's on the other side?<br />Rainbows are visions, but only illusions, and rainbows have nothing to hide.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">So we've been told and some choose to believe it.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">I know they're wrong wait and see.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Someday we'll find it, the rainbow connection.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">The lovers, the dreamers and me.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Who said that wishes would be heard and answered when wished on the morningstar?</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Someone thought of that and someone believed it.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Look what it's done so far.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">What's so amazing that keeps us stargazing and what do we think we might see?</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Someday we'll find it, the rainbow connection.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">The lovers, the dreamers and me.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">All of us under its spell.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">We know that it's probably magic.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Have you been half asleep and have you heard voices?</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">I've heard them calling my name.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Is this the sweet sound that calls the young sailors.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">The voice might be one and the same.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">I've heard it too many times to ignore it.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">It's something that I'm supposed to be.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Someday we'll find it, the rainbow connection, the lovers, the dreamers and me.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Someday we'll find it, the rainbow connection, the lovers, the dreamers and me."</div>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com3tag:blogger.com,1999:blog-8403908758630695551.post-11478239560720334252012-08-16T20:18:00.005-05:002019-05-08T16:21:45.522-05:00Chokecherry Pork ChopsToday I put the chokecherry syrup to delicious use and made up a larpin' good marinade for pork chops with it. <br /><br />All measurements are rough because I didn't really measure anything.<br />For 6 pork chops I mixed up about half a cup of Chokcherry syrup, 1 heaping Tbsp Dijon Mustard, a few Tbsp Apple Cider Vinegar, a generous dash (or 5) of Garlic Powder, some Rosemary Leaves, cracked Black Pepper and Salt. I let the meat sit in this mixture, turning occasionally, for several hours. The longer you can let it sit the better.<br /><br />We then grilled the chops to perfection along with some most wonderful Colorado Olathe Sweet Corn (non GMO!) and tossed up a baby greens salad with fresh goat milk feta cheese crumbles.C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-1554456165674310062012-08-15T12:23:00.010-05:002012-08-15T16:22:47.244-05:00Chokecherries<a href="http://4.bp.blogspot.com/-E0NG8lTod7E/UCvdj7SPMNI/AAAAAAAAAsQ/pSBGF7T8rNw/s1600/IMG_9646a.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 194px;" src="http://4.bp.blogspot.com/-E0NG8lTod7E/UCvdj7SPMNI/AAAAAAAAAsQ/pSBGF7T8rNw/s320/IMG_9646a.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5776954556312137938" /></a><span style="font-family:Georgia, serif;"><span style="font-size:100%;">One of the greatest joys of summer is fresh fruit! Especially when it is freshly picked! We harvested 4 lbs of chokecherries off the bushes on the hillside, and we still have plenty more to gather!</span></span><br /><br /><span style="font-family:Georgia, serif;"><span style="font-size:100%;">This "forgotten fruit" does not taste very good right off the tree, but it makes delicious vinegar, syrup and jelly very similar in flavor to that of black cherry. These preparations are </span>especially<span style="font-size:100%;"> handy for making many other succulent recipes, including desserts, beverages, marinades for meats, etc ...</span></span><br /><br /><span style="font-family:Georgia, serif;"><span style="font-size:100%;">It is very simple to make chokecherry syrup! Start with clean chokecherries, add enough water to cover plus an inch on top of that. Bring to a boil and reduce heat to a simmer for about 10-15 minutes. Lightly mash the berries without breaking the seeds & let them sit, covered, in the water, until thoroughly cooled (a few hours). Strain berries through a mesh cloth, squeezing out all the juice. Add sugar to juice (1:1 or at least 1:2 sugar to berry juice) and simmer, stirring occasionally, until syrup coats back of a spoon. </span></span><span style="font-family: Georgia, serif; ">If you want jelly, add pectin.</span> <span style="font-family:Georgia, serif;"><span style="font-size:100%;">Let cool. Bottle in glass, refrigerate for longest shelf life.<br /><br />To make chokecherry vinegar simply place 3 parts chokecherries in 1 part vinegar and 1 part water, let sit for several days, shaking daily, strain when ready and bottle in glass.<br /><br /></span></span>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-3852403116823689932012-08-14T17:05:00.000-05:002012-08-15T12:47:47.990-05:00The New ALOF Homestead<a href="http://3.bp.blogspot.com/-swXerm7L1GI/T7LVe6T3x8I/AAAAAAAAArk/_i-03AFvbh0/s1600/homestead.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-swXerm7L1GI/T7LVe6T3x8I/AAAAAAAAArk/_i-03AFvbh0/s320/homestead.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5742887201876199362" /></a>As many of you know A Little Ol'Factory has been closed for several moons due to our relocation across country.<br /><br />We are happy to say that we are finally moved and settling into our permanent home! Nestled 7200 ft above sea level, in a quiet mountain town of around 1100 folks (as well as quite a few deer, elk, fox, mountain lions, birds ...) on several acres in a Colorado forest, is the century old historic log cabin homestead which is the new residence of ALOF.<br /><br />We are planning to reopen the shop and begin shipping orders in September. In the coming moons, after we get more settled in, we will start hosting a variety of classes and workshops both on site and at the local community center.<br /><br />C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com1tag:blogger.com,1999:blog-8403908758630695551.post-38936616245504247072012-06-11T21:33:00.002-05:002019-05-08T16:21:45.813-05:00The Whey To Pickle<span style="color: rgb(17, 17, 17); font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">2 cups Carrots - sliced into strips<br /></span><span style="color: rgb(17, 17, 17); font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">2 Tablespoons Ginger fresh, chopped (no need to peel) </span><br style="padding: 0px; margin: 0px; color: rgb(17, 17, 17); font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(17, 17, 17); font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">2 tsp sea salt (with no additives)</span><br style="padding: 0px; margin: 0px; color: rgb(17, 17, 17); font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(17, 17, 17); font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">4 Tbsp Whey<br /><br /><br /></span>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-28509635215152013332012-06-09T21:38:00.005-05:002019-05-08T16:21:45.741-05:00Fermentation Pickled Veggies<a href="http://1.bp.blogspot.com/-Yn-9eKWI2EU/T9QJJl7k88I/AAAAAAAAAr0/WhurE9NVnys/s1600/veggies.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 201px; height: 259px;" src="http://1.bp.blogspot.com/-Yn-9eKWI2EU/T9QJJl7k88I/AAAAAAAAAr0/WhurE9NVnys/s320/veggies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5752232684464436162"></a>I love pickles - all kinds of pickles, from pickled cukes to picked zukes with pickled peppers, cauliflower, carrots and beets in between! Even more than typical pickles, I love fermented pickles! Why? Well ... C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-15703880652819326372012-03-01T15:11:00.012-06:002012-05-01T21:28:54.346-05:00No BPA in my Chicken Cacciatore!<a href="http://3.bp.blogspot.com/-_koKkW_SlyY/T6CZNWMrmfI/AAAAAAAAAq4/pSZAGcRM0pY/s1600/DSC05028a.jpg" style="font-family: Georgia, serif; font-size: 100%; "><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-_koKkW_SlyY/T6CZNWMrmfI/AAAAAAAAAq4/pSZAGcRM0pY/s320/DSC05028a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5737754379846130162" /></a><div style="font-family: Georgia, serif; font-size: 100%; ">Unless one has a bounty of 'maters from from their own garden and/or the farm available, <a href="http://www.pomi.us.com/">Pomi tomatoes</a> are the only BPA free and pesticide free canned tomato option out there that I know of - crazy they have to come all the way from Italy, but Viva Italia! </div><div style="font-family: Georgia, serif; font-size: 100%; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Being that I'm out of the home processed variety I decided to order a case of them from <a href="http://www.naturalgrocers.com/" target="_blank"> one of my favorite local family owned grocery shops, Natural Grocers by Vitamin Cottage</a>, and Springtime Chicken Cacciatore is once again on the menu in my house!</div><div style="font-family: Georgia, serif; font-size: 100%; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Ingredients</div><div style="font-family: Georgia, serif; font-size: 100%; ">3 Tbs Extra Virgin Olive Oil</div><div style="font-family: Georgia, serif; font-size: 100%; ">1 whole chicken, or 6 chicken leg quarters cut into pieces (skin on or off, your choice)</div><div style="font-family: Georgia, serif; font-size: 100%; ">1 large onion, chopped</div><div style="font-family: Georgia, serif; font-size: 100%; ">2 celery sticks, chopped</div><div style="font-family: Georgia, serif; font-size: 100%; ">2 carrots, scrubbed, chopped</div><div style="font-family: Georgia, serif; font-size: 100%; ">4 oz chopped mushrooms (optional)</div><div style="font-family: Georgia, serif; font-size: 100%; ">6 garlic cloves, crushed</div><div style="font-family: Georgia, serif; font-size: 100%; ">4 oz red wine</div><div style="font-family: Georgia, serif; font-size: 100%; ">2 packages Pomi crushed tomatoes</div><div style="font-family: Georgia, serif; font-size: 100%; ">4 oz water</div><div style="font-family: Georgia, serif; font-size: 100%; ">1 Tbs balsamic vinegar</div><div style="font-family: Georgia, serif; font-size: 100%; ">Drizzle of honey</div><div style="font-family: Georgia, serif; font-size: 100%; ">1 bay leaf</div><div style="font-family: Georgia, serif; font-size: 100%; ">Chopped flat-leaf Italian Parsley</div><div style="font-family: Georgia, serif; font-size: 100%; ">1 Tbs fresh rosemary, chopped or 1tsp dried, crushed</div><div style="font-family: Georgia, serif; font-size: 100%; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Directions</div><div style="font-family: Georgia, serif; font-size: 100%; ">Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on each side. Transfer to a plate and set aside.<br /><br />Add the onion, celery, and carrots to the pan and saute over medium-low heat for 5 minutes until the onion softens.<br /><br />Add the garlic (and mushrooms) cook for a another 2 minutes.<br /><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Return chicken pieces to the pan, add the wine, raise the heat and bring to a boil.<br /><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Add the tomatoes, water, balsamic vinegar, honey, bay leaf and rosemary. Bring to a boil again, then cover, reduce heat to low and cook for 20-30 minutes.<br /><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes, stirring. Turn off heat, add chopped parsley.</div><div style="font-family: Georgia, serif; font-size: 100%; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Wonderful when served, topped with sauce, on a bed of quinoa, accompanied by fresh bread and a salad.<br /><br />NOTE: This recipe can easily be made with rabbit instead of chicken.<br /><br /></div><div style="font-family: Georgia, serif; font-size: 100%; ">Makes approx 6 servings<br /><br /></div>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com1tag:blogger.com,1999:blog-8403908758630695551.post-5905953682376284072012-02-03T19:34:00.006-06:002012-02-03T19:43:02.318-06:00Homemade Croutons<a href="http://2.bp.blogspot.com/-iXJ1KiC77ZA/TyyLe4IgnLI/AAAAAAAAAqg/qbfV5CMK6Ds/s1600/IMG_8193a.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-iXJ1KiC77ZA/TyyLe4IgnLI/AAAAAAAAAqg/qbfV5CMK6Ds/s320/IMG_8193a.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705088190551989426" /></a><div>I remember hearing it said once, in a conversation between chefs, that the French do not take the cuisine of the United States seriously because Americans buy their croutons! Funny, and true.</div><div><br /></div><div>Making homemade croutons is very easy and rather tasty.</div><div><br /></div><div>Today I took all the leftovers from this week's home baked bread and transformed the bits it into crunchy cubes which enhance any salad like magic!</div><div><br /></div><div>Ingredients</div><div><br /></div><div>3-4 Cups of days old bread cubed into 1" (or smaller) chunks</div><div>2 sticks of butter (or substitute some of the butter with olive oil)</div><div>6 cloves of garlic finely chopped<div>Garlic Powder, Dried Basil, and Fine Sea Salt to taste</div><div><ol> <li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). </span></li> <li><span class="plaincharacterwrap break"> In a large sauté pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat and saute for a few minutes. </span></li><li><span class="plaincharacterwrap break">Spread as a single layer onto a baking sheet. </span></li> <li><span class="plaincharacterwrap break"> Bake for 20 minutes, or until crisp and dry. Check frequently to prevent burning!</span></li><li>Toss with additional powdered garlic, herbs and salt as necessary to taste.</li><li><span class="plaincharacterwrap break"> Cool before storing in an airtight container.</span></li></ol></div></div>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-20243669835172382962012-01-29T17:51:00.010-06:002012-01-29T20:59:40.107-06:00Pastured Local Eggs<a href="http://4.bp.blogspot.com/-vt2Pb1jAYic/TyXp5oo-5yI/AAAAAAAAAqI/WbMRMh_-QXU/s1600/IMG_7794a.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-vt2Pb1jAYic/TyXp5oo-5yI/AAAAAAAAAqI/WbMRMh_-QXU/s320/IMG_7794a.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703221679505729314" /></a>According to Local Harvest: <span style="color: rgb(34, 34, 0); font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 15px; background-color: rgb(255, 255, 255); ">Eggs from pastured hens contain up to 20 times more healthy omega-3 fatty acids than those their less fortunate cousins, factory hens.</span><br /><br />One of the first things we did after moving back to the land of color was find a local source of fresh, pastured eggs!<br /><br />These wonderful chickens (and their humans) live at about 8,000 feet altitude and happily run free in their yard, eating a diet rich in bugs and worms (umm, the chickens, not their humans {grinz}) .<br /><br />The ultra natural nourishment and healthy mountain lifestyle show in the eggs. They come from from a variety of chickens, so they sport different color shells (thicker than store bought eggshells and GREAT for starting seeds in, but that will be another blog ..), yet they all have the same, luscious, deep orange yolks that taste far more tasty than any store bought, sadly traumatized, factory farmed, chicken eggs ever taste.<br /><br />Plus, when buying local in this manner we are supporting a local family, folks who are our neighbors, and their local business! They directly keep food on our table and we directly keep food on theirs, while at the same time keeping money circulating within our community and boosting our local economy.<br /><br />A win win situation for all involved! Support your local chickens and your overall health! :-)<br /><br />One note - hard boiled ultra fresh eggs are a nightmare to peel. Eggs have to be at least a month old for the albumin membrane to let go! So, we simply buy an extra dozen or two to "age" for this purpose.<br /><span style="color: rgb(34, 34, 0); font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 15px; background-color: rgb(255, 255, 255); "><br /></span>C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0tag:blogger.com,1999:blog-8403908758630695551.post-20111156828046461462012-01-27T14:04:00.016-06:002017-03-26T17:46:30.276-05:002,534,400 Steps Closer To Home<a href="http://3.bp.blogspot.com/-L947v7_sgV0/TyM-TS2MEuI/AAAAAAAAApY/m8T7oMKavAY/s1600/IMG_7592a.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702470054378738402" src="https://3.bp.blogspot.com/-L947v7_sgV0/TyM-TS2MEuI/AAAAAAAAApY/m8T7oMKavAY/s400/IMG_7592a.JPG" style="cursor: hand; cursor: pointer; float: left; height: 186px; margin: 0 10px 10px 0; width: 400px;" /></a><br />
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The ALOF family has relocated over a thousand miles from our gulf coast abode. <br />
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We're now over a mile high and 2,534,400 steps (give or take a few) closer to our ultimate Rocky Mountain life.<br />
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The business is hibernating for winter and spring while this short term transition is occurring. We look forward to serving everyone again when the spring thaws this wild winter and summer stars fill the night sky!<br />
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We are looking forward to finding and settling into our new long term homestead and in the meantime, are getting reacquainted with the high country and back into the swing of things!<br />
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This picture was taken in Douglas County, Colorado :-)</div>
C.Z.http://www.blogger.com/profile/13054201596303428159noreply@blogger.com0