Power’s Out

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Late yesterday afternoon we had a large storm system move through our area. We had a tornado warning so we grabbed some projects (Mom got her coffee too) and headed to the crawlspace. Mom had her knitting, Gabrielle and I had our Algebra, and I also had hair ties I was making 🙂 But listening to the storm and talking was much more interesting; I don’t think anyone really worked on anything! Besides, Dad got home from work, and Nathaniel swung in on his way home from work to take shelter…the crawlspace got crowded fast!

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After the worst part moved through, we came out. Thankfully we didn’t have much damage. The neighbor’s trees had taken out the wires and hence the power, and our spruces were tipped from the wind. Mom made scrambled eggs for supper (yay for gas stoves!), and then we hung out until the rain stopped. The power came back on around seven, just in time for me to get water to my chickens, and for mom to have water to wash dishes 🙂

~Elisabeth

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Angel Food Cake

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As much as I enjoy angel food cake from a box mix, I have always wanted to make it from scratch. This is the second time I have tried it and I am very pleased with the results! The recipe I used was from Chef in Training, who, I believe, found it on Food Network.

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Poor little buddy Moses wants a slice.. :’)

We plan to have this cake for dessert after supper tonight. Most likely we will top it with whipped cream and cherries. I think I will make it again sometime soon because it was so much fun do!

~ Gabrielle

Ginger Ale Jello Salad for Our Dinner Party

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Last evening we invited guests over for dinner. Mom, Gabrielle, and I had been planning this all week- the menu, the seating arrangements, and the games that we would play afterwards. Of course, it didn’t go smoothly (our guests all arrived half an hour late!) but over all we had a lovely evening 🙂

Before we even thought of what the main dish would be, we had decided to make this ginger ale jello salad for the side dish. It’s sweet tangy taste was a perfect addition to the main dish which was baked roast and vegetables. We found the recipe in a Mennonite cookbook; I hope it is okay that we share it with you!

 

Ginger Ale Gelatin Salad

3 envelopes unflavored gelatin (3 T. each)

Âź cup cold water

2 cups boiling water

ž cup sugar

½ cup lemon juice

2 cups ice cold ginger ale

1 (20 oz) can pineapple tidbits, drained (reserve the juice)

2 cups seedless fresh grapes (white or red, or mixed), cut in half lengthwise

Dressing:

2 eggs

½ cup sugar

2 Tablespoons flour

ž cup reserved pineapple juice

1 ½ Tablespoons butter

2 cups thawed whipped topping

Soak gelatin in cold water until softened. Add boiling water, and stir until dissolved. Add sugar and lemon juice. Cool to room temperature. Add ginger ale. Chill until mixture begins to congeal. Mix in pineapple and grapes. Pour into ring mold. Chill until set. Un-mold on greens to serve (I un-molded mine onto a cake stand-no greens! That would make it hideous.) For dressing, beat eggs, sugar, and flour together in saucepan. Mix in pineapple juice. Cook until thickened, stirring constantly. Remove from heat. Stir in butter until melted. Chill thoroughly. Fold whipped cream into mixture. Serve dressing in center of ring mold.

 

I love jello salads 🙂 The vintage look is usually quite hideous, but when you make one, mold it in a bundt cake pan, and turn it out onto a cake stand with simple garnishes, it looks amazing.

 

~Elisabeth

 

Afternoon Lattes

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Mom and Elisabeth and I have been working on schoolwork all morning and early afternoon. When you have been reading a complicated chapter of science, doing math corrections, and struggling through Spanish for the past few hours, you need a little something to boost your spirits and restore “the little grey cells”! Mom and Elisabeth both asked me if I would make them lattes, which I thought was a wonderful suggestion 🙂

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Now, if hazelnut lattes and cookies don’t help your brain to function properly again…maybe you should take a nap. I don’t have my latte recipe written down yet, but when I do I will be sure to post it!

 

~ Gabrielle

 

 

Breakfast

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Breakfast…

This morning I prepared a bowl of plain Chobani yogurt mixed with sliced strawberries and granola for my breakfast. I have been thinking about blogging lately and decided that there is no better time than the present to start again! The past six months have been very difficult and busy for our family and this blog seems to have been one of the things which fell to the side. I hope to be able to do some posts within the next few weeks though and ease back into blogging.

Thank you to all those who have continued to follow A Homespun Country Life despite our negligence to it 🙂

~ Gabrielle

 

 

 

 

Egg Sandwiches made over a Campfire

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Gabrielle and I did quite a bit of cooking over campfires this past weekend. We both agree that campfire cooking is the most fun! We aren’t really good at building fires yet…it took us thirty minutes to build the first one. And the wood we used was damp from rain, so our fires were smoky. It was still fun; there is something really satisfying about building a fire for cooking a meal.

Our chickens are laying nineteen to two dozen eggs a day, hence why we made egg sandwiches. Also, eggs are really easy to fry on a fire. And if you don’t like fried eggs, well, try frying them on a campfire! They are way better then eggs cooked on the stovetop.

While Gabrielle was frying the eggs, I put together a platter of cheese, lettuce, and tomatoes for the sandwiches. We toasted our bread on the fire while the eggs were cooking. The sandwiches were delicious! We wanted to make seconds, but we decided that we should make our brother a sandwich instead since he would be home soon 😉

 

Thank you for visiting A Homespun Country Life!

 

Elisabeth

Pinterest Pig Cake for Gabrielle’s Birthday

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Yesterday was Gabrielle’s birthday, and we wanted to share some pictures of her cake with you all! Gabrielle has had her birthday cake picked out ever since she saw this piggy cake on Pinterest a few months ago. She has always liked pigs, but has never been able to convince Mom and Dad to get any.

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Saturday night, Gabrielle and I assembled the cake. We had had a long, hot day on the farm, so this was a perfect way to wind down the day.

This video helped us know how to assemble the cake and what ingredients we  had to purchase. Although we made our own chocolate cakes, we did use Betty Crocker frosting because the lady who made the video recommended it since it would set up firmly. We used two containers of frosting: one for the cakes, and one for filling the pig sty. Also, we used dark chocolate kit kats  because we thought they coordinated with the frosting better than milk chocolate 🙂

Amongst the dark chocolate cake, the dark chocolate frosting, and dark chocolate kit kats, the cake was very rich. We just cut smaller slices though, and ate it for lunch 😉

DSCN7881DSCN7891I purchased these fondant pigs off  Etsy for an early birthday present for Gabrielle, and she was so excited to use them on the cake. (Many tutorials for the cake showed how to make fondant piggies, but it is worth buying them if you have never worked with fondant.) The pigs that I purchased from Luli Sweet Shop did not disappoint; they were professionally crafted and adorable. I definitely recommend purchasing from her!

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Happy birthday little sister! 🙂

 

Elisabeth

 

 

Rhubarb Custard Pies

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Every year around Memorial Day, we make rhubarb pies. I suppose you could say that it is one of our spring/summer traditions!

This year we made the pies before Memorial Day; we made them last week, if you want us to be precise. Of course, they were eaten before today rolled around, but I don’t mind making more. Rhubarb custard pies are my favorite 🙂 They aren’t that hard to make either..the worst part is that the kitchen gets so warm because of the oven! But I have a solution to that-learn how to use Dad’s grill so that I can bake on it.

 

Rhubarb Custard Pie

 

For a 9 inch pie: (We have 10 inch pie dishes so we adjusted this recipe to fit the dish, and we did not make a cover for it, just added the stars!)

1 1/2 cups sugar

1/4 cup flour

1/4 teaspoon nutmeg

Dash salt

3 eggs, beaten

4 cups rhubarb, sliced 1/2″ think

2 Tablespoons butter

Prepare pastry. Mix sugar, flour, nutmeg, and salt. Add eggs; beat until smooth. Stir in rhubarb. Pour mixture into pastry-lined pie dish. Dot with butter and cover with top crust. Seal and flute edges. If desired brush with milk and sprinkle with sugar. Cover edges and bake at 400 degrees for 50 minutes. Cool before serving.