You know I like my chicken fried...

...Cold beer on a Friday night. A pair of jeans that fit just right and the radio up...

Yep, we fried our first chicken - and it was delicious!

Until next time...

Freezing and Canning

Thursday, I did another batch (15 dozen ears) of sweet corn for the freezer
I hope the 40 quarts I have put up will last us until next summer! I am thinking about trying to freeze some on the ear. Has anyone ever done this? What are your thoughts about the taste?

Friday (my birthday) I made a carrot cake and canned 5 pints of carrots (yes, I pulled a LOT of carrots from the garden Thursday evening). Apparently, Reba thought it was boring work, so she fell asleep on the kitchen floor...

Yep, that's her big toe right by her mouth...I bet you can't do that!

Until next time...

Momma's Birthday!

Today is my Momma's Birthday. Since I cannot spend it with her I wanted to make sure I sent her a Birthday Greeting. I love and miss you, see you soon. It sure was fun talking with you last night.

Love, Dallas

Reba's Standing Progress

As I mentioned before, Reba pulled herself up to a standing position the other night. I have had the camera close waiting for her to do it again. She was close to doing it again on Friday night, but this is all the farther she made it ~
And then, tonight, she realized there were things on the end table that interested her (i.e. the remote and newspaper)!

She was just so proud of herself

I have a video, but it is not wanting to upload, and I'm ready for bed...so it will have to wait

Until next time...

Recipe Time: Zucchini Pie

I have talked before about my zucchini pies, and I thought I would finally share the recipe. Remember - it looks and tastes just like an apple pie!

·8 cups zucchini (extra large zucchini are preferred b/c they're firmer)
·1 1/2 cups apple juice (may use water)
·1 1/4 cups sugar; divided
·1 1/2 Tablespoons flour
·1 1/2 teaspoons cream of tartar
·1 1/2 teaspoons cinnamon
·2 Tablespoons lemon juice
·1 to 2 Tablespoons butter
·dough for a double pie crust (9 inch)

1. Peel, wash and slice zucchini lengthwise. Remove seeds (I then sliced the zucchini lengthwise again, so I had 4 sections of zucchini b/c mine were extra, EXTRA large zucchinis!)

2. Slice like apples

3. Add juice (or water) and bring zucchini to a boil in a large saucepan. Simmer for about 15 minutes or until tender.

4. Cool and drain well.

5. Combine zucchini with 1 cup sugar, flour, cream of tartar, cinnamon and lemon juice.

6. Sprinkle 2 Tablespoons of sugar and a little flour over the bottom of an unbaked 9 inch pie crust.

7. Add zucchini mixture and sprinkle with 2 Tablespoons sugar; dot with butter.

8. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 375 degrees for 50 to 55 minutes.

9. Best served warm with a couple scoops of ice cream!

I used more like 8-10 cups of zucchini for my pies, but I have 9 1/2 inch pie plates so this helps to make a thicker pie.

I was also inspired to post this recipe, because I found another zucchini pie recipe that I am going to have to try soon...you can check it out here.