Tuesday, August 31, 2010

Moving out of the Chick Brooder

The girls spent the night in the hen house last night!
I helped them inside at dusk,
listened to their distressed chirps for about five minutes,
and then heard them settle down.
I checked on them later in the evening before I turned in
and they were all sleeping soundly. :-)

This morning at dawn they were up and ready to go.
They marched out of their hen house
and made quick work of learning to eat from the big girl feeder.
And folks say chickens aren't very smart... ;-)
I think my girls are an exception!

"Therefore do not worry about tomorrow,
for tomorrow will worry about itself.
Each day has enough trouble of its own."
Matthew 6:34

Oh, ask not thou, how shall I bear
The burden of tomorrow?
Sufficient for today, its care,
Its evil and its sorrow;
God imparteth by the way
Strength sufficient for the day.
~J. E. Saxby

"He that hath so many causes of joy, and so great, is very much in love with sorrow and peevishness, who loses all these pleasures, and chooses to sit down upon his little handful of thorns. Enjoy the blessings of this day, if God sends them; and the evils of it bear patiently and sweetly; for this day only is ours; we are dead to yesterday, and we are not yet born to the morrow. But if we look abroad, and bring into one day's thoughts the evil of many, certain and uncertain, what will be and what will never be, our load will be as intolerable as it is unreasonable." ~Jeremy Taylor

taken from Daily Strength for Daily Needs by Mary W. Tileston, 1891

Farmhouse Peach Pie

Farmhouse Peach Pie
8 servings

1 recipe single pie crust
4 large peaches
1/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
2 tablespoons milk
1 cup flour
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter

Prepare pie crust and place in pie pan. Peel, core and slice peaches. Combine peaches, sugar, flour, cinnamon and nutmeg. Whisk egg and milk; pour over peaches and stir to combine. Pour peaches into crust. Bake pie at 375° for 35 minutes. Meanwhile combine flour and sugars. Cut in butter until crumbly. Top pie with crumb mixture and bake an additional 20 minutes. Remove from oven and cool before slicing. Serve warm with whipped cream or ice cream if desired and enjoy!

A friend of mine, who is one of the best bakers I know, made a peach pie this summer with a crumb topping. It was delicious and I really liked the idea of the crumb topping with the peaches. And Mr. H. loved it! I haven't gotten the recipe from her yet, but had some wonderfully ripe peaches I needed to use this week, so I decided to try to recreate what she had made. I was very pleased with how it turned out! I hope you like it, too!

Daily Bible Reading 2010

Today's reading -
Isaiah 43-44
Psalms 56
Proverbs 31
Luke 23