Power’s Out


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 šŸ™‚ 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!


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 šŸ™‚



Angel Food Cake


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


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

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

~ Gabrielle

Ginger Ale Jello Salad for Our Dinner Party


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 šŸ™‚

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; IĀ hope it is okay that we share it with you!


Ginger Ale Gelatin Salad

3 envelopes unflavored gelatin (3 T. each)

Ā¼ cup cold water

2 cups boiling water

Ā¾ cup sugar

Ā½ 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


2 eggs

Ā½ cup sugar

2 Tablespoons flour

Ā¾ cup reserved pineapple juice

1 Ā½ 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 mineĀ 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 šŸ™‚ 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.




Afternoon Lattes


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, andĀ 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 šŸ™‚


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






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 šŸ™‚

~ Gabrielle





Egg Sandwiches made over a Campfire


Gabrielle and I did quite a bit of cookingĀ over campfires this past weekend. We both agree that campfire cooking is the most fun!Ā We aren’t really good at building fires yet…itĀ 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 fireĀ for cooking a meal.

Our chickens are layingĀ nineteen to two dozen eggs a day, hence why we madeĀ egg sandwiches. Also, eggs are really easy to fry on a fire.Ā And if you don’t like fried eggs, well, try frying them on a campfire! They are way better then eggsĀ 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 šŸ˜‰


Thank you for visiting A Homespun Country Life!



Pinterest Pig Cake for Gabrielle’s Birthday


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


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

AmongstĀ 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 šŸ˜‰

DSCN7881DSCN7891I purchased theseĀ fondant pigsĀ off Ā 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 themĀ if you have never worked with fondant.) The pigs that I purchased from Luli Sweet Shop did not disappoint; they were professionallyĀ crafted and adorable. I definitely recommend purchasing from her!


Happy birthday little sister! šŸ™‚





Rhubarb Custard Pies


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.Ā Rhubarb custard pies are my favoriteĀ šŸ™‚ 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 canĀ bake on it.


Rhubarb Custard Pie


For a 9 inch pie: (We have 10 inch pie dishesĀ 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 1/2ā€³ 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.