CHICKENS – WOOLEN HALLOWEEN PIECE – LENNIES HERMITS

3 10 2012

HELLO,

Yesterday the gate was left open so the hens could finally get together.  This worked out so well, having them in the same area for 6 weeks or so.  They saw each other every day so It was no big deal when the gate was open.  The greatest thing is that Amelia (no tail feathers) was  taking good care of herself and showing the others that she is boss.  Good girl!  Despite having no tail feathers she is a feisty hen.  In the picture her feathers are ruffled when someone was helping themselves to her food!!!!!!!

 

 

 

 

 

 

 

 

WOOLEN HALLOWEEN PIECE

Today I am starting on another pattern that I bought from CAMP WOOL several years ago.  I loved it done it and can’t wait to get going on it.  I have bought several of the key colors and the rest of the wool I will get from my stash

 

 

 

 

 

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Yesterday I was thinking why did I buy all those patterns 2 years ago.  I was working full-time, my knee was still not operating well and I barely managed all the things I needed to do.  Well as with this pattern I have never seen it again anywhere.  I think when you see something that  you just love you should get it if you can.  You may never see it again.  I hope to start cutting this out tomorrow.

 

LENNY’S HERMITS

Today Patti, a follower of my blog and a blogger herself paid a visit to the farm.  We chatted over tea and hermits for hours about chickens, cats, and our beloved Ireland.

The hermits I served today were  from a recipe given to the WOOLGATHERES SPINNING group by a member, Lenny’s many years ago.  Lenny’s was loved by all and never failed to bring these delights to every meeting and event.  The date on the recipe is 10/88.  SHe used to make them in large batches and freeze them.

LENNY’S HERMITS                                                                                                                                                                                        

1/2 CUP BUTTER                                                            1 CUP SUGAR

1/4 CUP MOLASSES                                                       1 TSP. CINNAMON

1 TSP. NUTMEG                                                               1 TSP. BAKING SODA

1/2 TSP. GROUND CLOVES                                         2 LARGE EGGS

1/2 TSP. SALT                                                                  2-1/2 CUPS FLOUR

1 CUP RAISENS                                                               1/2 CUP CHOPPED WALNUTS

MIX BUTTER , SUGAR, MOLASSES, EGGS AND SPICES AND MIX WELL.ADD FLOUR, BEAT WELL, ADD NUTS AND RAISENS, MIX. SPREAD INTO 15 INCH BUTTERED PAN.

BAKE AT 350 18-20 MINUTES.  ALLOW TO COOL IN PAN AND CUT INTO SQUARES.  FREEZES WELL.

Today was another great day hope yours was too.  Thank you so much for reading my blog.

Carole

 

 





BAKING BREAD-RECIPE-ERNEST

22 09 2012

HELLO

Yesterdays bread came out terrible.  It did not mix well so the chickenS will enjoy it this morning.  In looking at the recipe the ratio of liquids to flour wasn’t right.    I decided to use my favorite bread recipe and make it by hand today.  I have used this recipe for almost 30 years.  WHen I lived in Belchertown I made home-made bread almost every week.  So today I added a few new ingredients to the recipe didn’t add the poppy seeds on top and we will see.                                                  

Here is the recipe:

GARLIC AND DILL BREAD

4 MEDIUM CLOVES OF GARLIC CHOPPED FINELY

2-1/2 TSP. DILL WEED

1/2 CUP OF SUGAR

2 TSP. SALT

1 CUP HOT MILK

1/2 CUP BUTTER

2 BEATEN EGGS , SEPARATING THE WHITES

2 PACKAGES DRY YEAST  (IF YOU BUY YOUR YEAST IN BULK ITS 4-1/2 TSP.)

1 CUP WARM WATER

6-61/2 CUPS KING ARTHUR WHITE FLOUR

PLACE SUGAR, BUTTER AND SALT, GARLIC AND DILL  IN A LARGE MIXING BOWL. ADD HOT MILK AND STIR TO SOFTEN BUTTER, COOL, THEN ADD IN THE EGGS AND BEAT TILL WELL MIXED.  PUT YEAST IN A SMALL BOWL AND ADD WARM WATER.   LET SIT FOR A FEW MINUTES.  ADD THE YEAST TO THE BUTTER MIX AND STIR THEN ADD 4 CUPS OF FLOUR, BEAT TILL SMOOTH.  ADD ENOUGH OF THE REMAINING FLOUR TO MAKE A SOFT DOUGH.  TURN OUT ONTO A FLOURED SURFACE AND KNEAD TILL SMOOTH 8-10 MINUTES.  PLACE IN A GREASED BOWL ,IN A WARM PLACE FOR 1-1/4 HOURS TO RISE TILL  DOUBLE IN SIZE.  LET REST 10 MINUTES.  CUT DOUGH IN HALF AND GREASE 2 LOAF PANS.  PLACE THE DOUGH IN THE PANS AND LET RISE TILL DOUBLE AGAIN APPROXIMATELY 45 MINUTES.  PREHEAT OVEN TO 400.  BRUSH LIGHTLY  THE BEATEN EGGS WHITES ON TOP OF EACH LOAF.  PLACE IN OVEN AND BAKE FOR APPROXIMATELY 25 MINUTES.

THIS RECIPE WAS ORIGINALLY CALLED POPPY SEED BREAD AND I BRAIDED THE BREAD AND PUT THEM ON COOKIE SHEETS TO RISE THE SECOND TIME .  I ADDED POPPPY SEEDS AFTER PUTTING ON THE EGG WHITES.  A VERY GOOD BREAD TO SERVE WITH SPAGHETTI.

Thanks for reading my blog and I hope you have a wonderful day.                                                                                                                                                                             Ernest is doing better today.

Carole