A Perfect Day

At various times today, I said to myself or right out loud, "What a day! What a perfect day!" This evening, as I was thinking I should blog about it, I remembered I'm working on the Children's Devotional for the September issue of Forsyth Family Magazine. Its working title? "What a Day!" I guess it just goes to show you need to experience what you preach.

I had no agenda today, no to-do list. Of course there were kitties to feed and breakfast to get on the table and then dishes to wash, but after that the day just rolled out, smoothly, a bit at a time. Actually, the first big smile of the day was right after breakfast when the mail came. Look at my new mouse pad from Shutterfly.

My family! A smile every time I sit at my computer :)

The cookie jar was empty, so I decided to make chocolate chip cookies. Instead of making the whole recipe, I went with a half batch. That means there aren't any extras to put in the freezer, but it was a good decision. And, if I do say so myself, Yum!

I have fresh peaches, thanks to Beth and Edith making a trip to the fruit stands the other day, so I decided to make a peach cake. It's not a fancy cake, but it's easy and delicious. I have the recipe written on a slip of paper, but I don't know where I originally got it. The recipe here is the same except for the following: Whisk the eggs in the bowl and add 1 tsp. vanilla. Then add the other ingredients (except the peaches and nuts) and stir by hand. (No beaters to wash). I used only 1/2 tsp salt. When it's all combined, then gently stir in the peaches and nuts. Bake as directed.

Music blasting from the living room kept me bopping all day long. Casting Crowns,The Beach Boys, Selah, Lady Antebellum, Kutless - good stuff!

Weldon came in about 4:00 and asked if I could come help him for a few minutes. Nothing was in the oven or cooking on the stove, so off I went. He was working on the baler and my job was to slip a bolt on either end of the big roller when he got it in position. Unfortunately, that never happened. That sucker is HEAVY!

The good news is that neighbor Clay stopped to help. I hurried out with some cake for him to take home. The bad news is that the bolt Weldon had didn't fit or wasn't just right in some way. The good news is that, after supper, he was able to get a bolt in town, so hopefully he can put it back together tomorrow. We're ending on the good news!

When I went out to feed the kitties, my heart almost stopped beating. There was Adorable (French pronunciation, please)! She has been gone for three or four days! She was coming across the yard, leaning into each cat she met, as though to say, "I'm home! I've missed you." She was a little thinner than usual, but otherwise looked good. She just kept leaning in for snuggles. So sweet!

Adorable (pictured) and Beatrice are the only two left from the first-ever batch of attic kitties :)

Today was an all-around beautiful day. Every time I went outside, I stretched my arms out in airplane mode and let the sun do its warming thing. I was glad I didn't have to be out there working, but I love the sensation of the sun soaking in a bit. Haiti memories :) Not only was the day lovely; my heart was calm, peaceful, and content. Beautiful.

What a day! What a perfect day!

The Farmer's Baked Oatmeal

Autumn has definitely arrived in North Carolina. Have you felt the nip in the air? Weldon has been donning his Carhartts, we need a little fire in the milk parlor most mornings, and I even put the flannel sheets on the bed today. No doubt about it ... winter is on its way!

When the house is feeling kinda chilly, it's the perfect excuse to bake. Excuse? Who needs an excuse to bake?! Anyway, I thought you might like this recipe for baked oatmeal. I make it all year long because I LOVE it! This is a compilation of a few different recipes I tried, and I bet you'll find ways to make it your own, too.

The Farmer's Baked Oatmeal

3 cups oats (quick or old-fashioned)

1/2 cup sugar (brown, white, or a combination)

1 cup milk

1/4 cup butter, melted

2 eggs

1 teaspoon vanilla

optional: cinnamon, wheat germ, flax meal, craisins, raisins, nuts, ...

whatever strikes your fancy

Combine all ingredients, mixing well. Spread in a greased 9 x 13 pan. Bake at 350 degrees until the edges are getting brown, about 30 minutes. And, voila, breakfast!

Break it up with a spoon, put it in bowls, and top with fresh fruit, milk or cream, or (my favorite) yogurt. This will feed 6 to 8 people, totally depending on how much you eat, of course.

I know what you're thinking: Sounds good, but who has time to bake oatmeal in the morning? So ... bake it whenever you have time and store it in a covered container in the fridge. When you're ready for breakfast, simply put some in a bowl, microwave it for less than a minute, add your toppings, and ENJOY!

Another option for a crazy-busy lifestyle is to bake the oatmeal just a little longer, cool, and cut it into bars. Put the bars into little snack baggies in the fridge and you can grab breakfast on the run.

I'm so glad my life isn't that busy! After milking the cows, we definitely enjoy coming in to sit down, read the paper, and enjoy a leisurely breakfast. This morning when I baked a pan of oatmeal, I added frozen raspberries and chopped pecans. Let me tell you ... delicious!! I'm getting hungry just writing about it :-)

Lemon Pound Cake

What! Another recipe? Yes, indeed-y! Even after using summer squash in salads, stir fry, and squash pie, I still had more in my fridge. I had had my fill of vegetables, so it was time to make a cake: a lemon pound cake whose secret ingredient is summer squash. You're gonna love it!

Lemon (Summer Squash) Pound Cake

Please read through the entire recipe before you begin, because I'm not listing the ingredients separately. This will be a good exercise of your organizational skills.

Start by grating enough squash (2-4? depending on their size) to yield 1-1/2 cups. Let it drain while you put together the other ingredients.

Cream together 1 cup margarine (I used butter), 1-1/2 cups sugar, and 2 teaspoons lemon peel (I didn't have any). Beat in 4 eggs and 1/2 cup sour cream.

Stir in 3 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Then stir in the 1-1/2 cups shredded summer squash and 2 teaspoons lemon extract.

Pour (well, it isn't exactly a pour-able mixture, so spoon or carefully dump) into a 10" tube pan sprayed with Baker's Joy. (Or you can do it the old fashioned way where you grease the pan & dust with flour. Really, just go out and buy an aerosol can of that magical stuff.)

Bake at 350 degrees for 50-60 minutes. "Don't forget to set your timer," says the voice of experience. While the cake is baking, have the maid wash up the dishes. You can use this time to relax with a good book, some music, or maybe even a little nap.

When the cake is done (you can use the handy toothpick check), set it on a wire rack to cool for 15-20 minutes (still in the pan).

After the 15 to 20 minutes, turn the cake onto a serving plate. Then, while the cake is still hot, drizzle with an icing made of 1 cup confectioners sugar (powdered sugar) and 2 tablespoons lemon juice.

It's a nice, moist cake that keeps well. It keeps well, but it eats better! That's what they say down here in the south.

Enjoy!

Squash Pie

Our garden got a late start this year, but it's coming along nicely. And, in some cases, a little too nicely. Just what am I supposed to do with all this summer squash?

A fancy schmancy cook I'm not. Give me a simple, straight-forward recipe and I'm happy. And Weldon is even happier. This is Edith's recipe and it uses 3 cups of diced squash in one fell swoop! It's easy, very tasty, and any leftovers will freeze well.

SQUASH PIE

3 c. diced squash

1 diced onion

1/4 c. Wesson oil  

1 c. Bisquick

2 beaten eggs

1/2 c. Parmesan cheese

1/2 tsp. basil

1/2 tsp. oregano

1 tsp. parsley

salt and pepper to taste

Put all ingredients in a large bowl. Using a spoon, mix well.

Pour into a 10" pie pan (or any appropriate-sized casserole) sprayed with cooking spray. Bake at 350 degrees for 40 minutes until golden brown.

You can get creative, of course. Try using half yellow squash and half zucchini. Throw in some peppers or add a little diced ham. But, take it from me, the recipe as written is delicious. And easy!! And uses up 3 cups of yellow squash in one fell swoop!!

P.S. There is nothing pie-ish about this dish, except that it can be baked in a pie plate. No crust, nothing gooey. I'd call it a casserole, but it's not my recipe, so I won't change the name.