FOOD: Holidays, Milestones and Blessings

The winter holidays are definitely the time of the year we celebrate with food, and I am amazed at the crucial role food has played in my life during the past month:

I crafted my first successful Thanksgiving dinner. I had attempted it once before, but this time it all seemed to turn out perfectly, and my family and in-laws gave me rave reviews.

Yummy turkey.

Table setting 1.

Table setting 2. So thankful my in-laws gifted us their large dining room table. I had enough "good" seats for 12.

I killed and processed my first chickens. A local farmer was nice enough to give me a couple of meat-type chickens, but my laying girls did not take too kindly to their new friends. With my husband’s help, I said a nice prayer and thanked God for each chicken, and I made sure it was quick. I felt such a sense of empowerment. This was also a perfect opportunity to have a great conversation with my daughter who did not like the idea of eating her new “pets.” But she was quick to realize that the other chickens were out for blood. I did not want her to watch this first attempt in case something went awry, but she was eager to get a look at what made those chickens tick. We will be having one of those chickens for dinner tonight.

I cheated... we just skinned them instead of plucking. Too much work!

My nearly three-year-old son has decided that he likes bell peppers, so I get to add one more veggie to his list of food likes. That is such a blessing! I need someone else in my household to help me eat them.

And did I mention that my daughter has slimmed down? It’s amazing what will happen when you don’t allow your child to continue eating double lunches and cookies every day at school. I think she had a “eureka” moment. The pants I had to buy her in November are now too big.

My younger sister and I were passed the Reed Christmas Cookie torch. For years and years, my grandparents made holiday cookies and presented each of their kids and grandkids with a box of delight prior to Christmas: chocolate chip with walnuts, oatmeal, date nut balls (similar to wedding cookies), and Pop’s special chocolate caramel cookie bars. After my Granny passed away a few years ago, my “Pop” continued the cookie making with my sister’s help, but finally decided to give it up due to being uncomfortable with a full day on his feet. I gladly took on the role as the new cookie guru even though I had some worry that my cookies may not be as good. But they were. And I know why Kristen does not want to make the cookies at her house… they won’t be there for her to eat until they are gifted away. I may have to make a few more.

We added a new cookie this year: peppermint sugar cookie. Thank you, Pillsbury! They are fabulous!

Finally, I have eggs running out of my ears. The hungry hawk has migrated, and my remaining hens miraculously starting laying the day after I “processed” the meat chickens. I laugh to think that my girls might have thought they would be next if they didn’t start earning their keep, but I honestly think they just got happier; they aren’t looking over their backs every second of the day worried about being a local critter’s dinner. Don’t laugh, but I also now feel a Godly connection with my chickens. I don’t want to call myself a chicken whisperer, but I can honestly say that I understand what is going on with them. Instead of running away when I walk by like they used to, they squat down still as can be, and allow me to pick them up with nary a fuss. They also seek me out when they need something. They even came running out to my car one day when the door on their coop closed shut. I got out, walked up to the coop with a line of anxious chickens running behind me, and they hopped in as soon as I opened the door. They were ready for some real food. And to my husband’s displeasure, they have also decided to venture to the house and get on the front porch. I don’t mind it a bit; we have formed a symbiotic partnership, and maybe they’ll keep all the bugs off the porch next summer.

My peeps.

The first publicized photo of our chicken mansion. My husband is an engineer and it had to be perfect.

I love my food-centered life! And my Christmas prayer to my readers is that we all learn to celebrate food as the wonderful blessing that it is. Thank you, God. Thank you, farmers. And thank you, chickens.

Something Old, Something New, Something Wild

I was pretty proud of the dinner I made on this past Sunday night. I had a bunch of my chicken's eggs in the fridge, so I decided to make a quiche. Loaded with bacon, cheese, onion and butter, there is nothing that says "comfort food" more than this dish I learned to cook from my mama. We usually reserve it for holiday mornings, but I wanted to splurge a bit (I skipped the crust to reduce a few calories).

Bacon, cheese and onion quiche, acorn squash, and sorrel garnish. Quiche recipe below.

What made this dinner even better was that I cooked up something I never had before, acorn squash. My mother-in-law and good old Betty Crocker instructed me to cut the squash in half, sprinkle with a little sugar (I used Truvia) and salt, add a pat of butter and bake in the oven for about 30 minutes. When they halves were done, I scooped the flesh out and served. Can we say, favorite new food!

Now here comes the "wild." I was outside playing with the kids earlier and saw little plants with yellow flowers growing all over the walkway to the house. I was convinced these little greens were edible, so I looked them up. Turns out they were wood sorrel and very tasty. They have a strong lemony flavor. So they were added to the plate as well. I did learn that you can't eat too much because of the high oxalic acid content (which gives them their flavor). Since, I have put some on my sandwiches as well. Love the "free" food.

I'm so glad I am getting more creative in the kitchen. It is such a joy to try new things and try to improve on old favorites. And don't forget to involve the kids. Happy cooking to everyone.

My favorite quiche:

Saute' a cup of onions in one stick of butter and pour into a pie crust (you can just pour into a 8 x 8 baking dish to save some calories)
Add crumbled bacon (about 6 pieces, more if desired)
Add a 1/2 cup of shredded cheddar cheese

Mix 4 large eggs, 1 cup of heavy whipping cream and a 1/2 cup of milk, salt and pepper
Pour over the onions, bacon and cheese.

Cook for 15 minutes at 425 degrees, then reduce temperature to 300 and cook for 30 minutes longer.

Let cool 10 minutes before serving.

I don't even want to think about how many calories are in one serving!

Backyard Eggs - Tastier?

This past Saturday we ate the first eggs from our chickens. It felt really good to eat food that we helped produce. But did they taste better? Many people have told me that they do.

Our first eggs were on the small size. I expect they will get bigger as the chickens mature and lay more.

The yolks were definitely more orange than a store-bought egg. Some say this is because chickens allowed to forage will eat grasses and other plants which contain beta carotene. 

We decided to scramble the eggs. I always add a little bit of milk and a pinch of salt. I will admit that the darker color weirded me out a bit, and I expected that they would taste different than the store eggs.

Eden was in charge of stirring them around the skillet.

We let Eden take the first bite, and she said, "Yum!"

Breakfast is served. We made sure to say a prayer thanking the Lord for providing this wonderful meal.

Somewhat-picky-eater Lane also approved of the eggs and ate every bit.

I eat a lot of eggs, and I did not think they tasted any different than what I usually buy (the cheapest eggs at the store), but the experience is what made them better. I can't wait until we have some more!