Our sponsor this week is Build-A-Bear Workshop! This is a great prize. You win the Chef Bear - This master chef stuffed animal will make the perfect gift for your favorite cook. It comes dressed in a Chef Outfit and Black Dress Shoes. You also get a $25 gift card to the workshop.
Scott made this fantastic kid warmer out of a food grade 55 gallon plastic drum/barrel. We cleaned it out really good and cut out a hole in the top for the light and a little door at the base for the kids to get in and out of. He mounted a brooder lamp to the top with screws and we are using a 250 watt heat bulb.
They are too cute and talk about inexpensive! We paid $10 for each barrel, $10 for the brooder lamp, $5 for the heat bulb - $25 for each great kid warmer!! Our Nigerian Dwarf kids are so small we can fit about 4-6 in each warmer.
Now we are ready for babies. Kid warmers are up and running and the mommas are on a 24/7 watch. I think Jellybean is getting really close. Hopefully in a couple days I can post a new pic here of the warmer with some kids in it! Wish us luck...
We've never had a written recipe for this one so here goes...
It's a fairly simple recipe, just a simple white - or bechemel - sauce with a little cheese, boiled eggs and some spice on top.
To start off boil 6-8 eggs, cool, peel, and separate yolks from whites. Chop whites into medium sized pieces. Mash yolks into a fine garnish.
Once the sauce is ready, add the chopped whites to it and heat thoroughly. Now you are ready to serve. Here is where our family squabble starts. It's all about the presentation - form or function?? At least we agree about what goes on top: the grated egg yolks, salt, pepper and lots of paprika!
I've used recipes from lots of sources for these cookies but this one is from Christmas At Home Traditional Family Favorites by Barbour Publishing, Inc., 2010. This is a great little pocket cookbook of holiday favorites.
1 cup butter
1/2 cup powdered sugar
2 1/4 cups flour
1/2 cup pecans, finely chopped
1/4 teaspoon salt
1 teaspoon vanilla
Additional powdered sugar
Combine all ingredients; mix well. Refrigerate dough until chilled. Roll dough into 1-inch balls and bake 10 to 15 minutes at 350 degrees. Remove from oven and roll in powdered sugar. Let cool slightly and roll in powdered sugar a second time.
These cookies store well either frozen or just loosely covered in a tin or plastic container. However, ours don't usually last that long! Enjoy...
The other day my daughter, Jamie, and I were driving to The Mill to get hay and she started talking about winning the lottery. She said if we won the lottery we could buy a truck because that would be very useful for the farm. It would be a lot easier to pick up feed and hay with a truck. (Don't ask how we run a farm without a truck - it's not a pretty story.) Her only other need was heated waterers for the animals. That way they would always have fresh water in the winter.
Wow. A truck and heated waterers. That's it. Makes you think doesn't it? Have a great new year my friends!!