~Summer Evening Supper Pie~

Recipe from Smitten Kitchen.

Tomatoes, corn, cheddar cheese, a delicious pie crust

and a tangy sauce.

Yum-um and even better the next day.

DO NOT save time and use a can of corn!

Fresh all the way for this - you won't be sorry. :-)

Enjoy!

P.S. I mentioned to Mr. H. that maybe 

I'll throw a little bacon in next time I make this. 
He smiled.

The hens are two years old!

I really can't believe it's been two years since they arrived!

We celebrated their 2nd birthday today.

It was a low key affair. ;-)

Oats in the treat tin and a birthday picture.

A good time was had by all. :-)

I lost one hen this spring.  Little Emmy Lou.  

Not sure what happened to her.  

No signs of a snake or predator getting her.

She was always the lowest in the pecking order,

and maybe the other hens just didn't let her

get enough food and water. :-(

She was fine the day before, 

and then she was gone.  

Such is life on the farm.

But, I still do miss her.  

I also lost one of my girls I got from the feed store in April.

I learned a hard lesson that even if the temperature outside
is warm enough for a chick, a draft can still get them.  

Miranda was already over a month old, 

but she got wet from dumping the waterer over 

and then chilled outside in a draft. :-(

Thankfully Carrie is still doing well.

It's about time to let her in with the older hens.

I'm a bit worried since it was supposed to be 

two new ones to introduce to the flock.

She has been right next to the other hens

for several months now since I moved her outside,

but in a separate run. 

So we'll have to just see how it goes...

Chicken keeping is always an adventure. :-)

Linked to Barn Hop #72.

Fresh Peach Galette

Ingredients

for crust 

2/12 cups flour

1/4 teaspoon salt

3 tablespoons sugar

1/4 cup shortening

12 tablespoons buter, cubed

1/4 to 1/2 cup ice water

for filling

4 to 5 fresh peaches, pitted, peeled and sliced

1/3 cup sugar

1/4 teaspoon vanilla

2 tablespoons butter, divided

To prepare crust, combine flour, salt and sugar.

Cut in shortening and butter

until mixture resembles coarse crumbs.

Slowly add water until dough comes together.

To prepare filling, toss peaches with sugar and vanilla.

Roll out dough to about twelve inches across.

Mound peaches in the center of the dough,

and then fold dough up and over, 

leaving some of the peaches showing

to form a rustic crust. 

Dot peaches with 1 tablespoon of butter.

Melt remaining butter and brush on dough.

Bake at 400 degrees for 30-35 minutes until golden brown.

Let cool 5 minutes and enjoy!

Linked to Barn Hop #72.

Hearty Breakfast Scones

Hearty Breakfast Scones
makes 1 dozen

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup butter

1 1/2 cups grated sharp cheddar cheese

10 slices cooked bacon, cooled and chopped

1 tablespoon onion, finely minced

1 1/4 cups buttermilk

1 egg

2 teaspoons water

Preheat oven to 400 degrees.  Combine flour, baking powder, salt and pepper.  Cut in butter until mixture resembles coarse crumbs.  Add cheese, bacon and onion.  Mix until thoroughly combined.  While mixing slowly pour in buttermilk until dough pulls away from bowl.  Turn out dough onto a floured surface and pat into a flatted disk.  Cut dough into 12 wedges.  Place wedges onto parchment lined cookie sheets.  Whisk together egg and water. Brush egg wash onto scones.  Bake for 20 minutes or until golden brown.  Serve with juice, coffee or, as my son likes, a big glass of cold chocolate milk. Enjoy! :-)

These also freeze well for a quick breakfast on busy mornings. 

Soft Pretzels!

Are you a fan of those wonderful soft pretzels you can get at the mall?

If you are, you have to try making them yourself at home!

I promise you will think they are just as good as the ones you can buy,

but warm from your very own oven instead. :-)

The secret is lots of butter...

What you will need -

1 1/2 cups warm water

1 tablespoon sugar

4 teaspoons kosher salt, divided

2 1/4 teaspoons yeast

1 /2 cup butter, divided

4 1/2 cups flour

oil for greasing mixing bowl and cookie sheets

10 cups water

2/3 cup baking soda

1 egg yolk

To make eight pretzels -

Combine 1 1/2 cups warm water, sugar, and 2 teaspoons of the kosher salt in mixer bowl.

Sprinkle yeast over water and let sit 5 minutes.  

Meanwhile, melt 4 tablespoons of the butter,
and let cool slightly.

Add butter to water.

Add flour, one cup at a time.

After all flour is combined, attach dough hook to mixer 

and knead for about 5 minutes.

Remove dough, grease bowl, return dough to bowl, 

cover with plastic wrap and let rise for 1 hour.

Preheat oven to 450 degrees.

Line cookie sheets with parchment paper rubbed with just a bit of oil.

Bring 10 cups water and baking soda to a rolling boil.

Separate dough into eight pieces.

Roll each piece into an 18 inch rope.

Twist rope into a pretzel shape.

Drop each pretzel, one at a time, into boiling water for 30 seconds.

Place pretzels onto prepared cookie sheets.

Whisk egg yolk with 1 tablespoon of water and brush onto pretzels.

Soften the rest of the butter and rub half of it onto the pretzels.

Sprinkle with the rest of the kosher salt.

Bake pretzels for 15 minutes.

Halfway through baking time, rub remaining butter onto pretzels.

Let pretzels rest 5 minutes after removing from oven.

Serve warm with choice of dipping sauce and enjoy!

Linked to Barn Hop #72.