The Girls' First Winter

With much trepidation we opened the hive on Friday.  It was a pleasantly warm day and as good as any to see if The Girls had made it through their first winter.  And, they did!  Not having anything to compare it to, we aren't sure if they did well or not but we do think they are going to make it.  The top deep still had plenty of honey and they are really starting to pack the pollen in.  We also saw fresh larvae so while we didn't see a queen, she must have been there working hard.  The bottom deep, well, it did not look so great.  There was a bunch of mold on some of the comb and it looked pretty beat up.  We cleaned up some of the frames and put that deep on top so they now think they have some place to grow.  Or, at least that's the idea.  That's it for now from the beehive at Jones cottage...more to come, we hope!

Cranberry Upside Down Cake

Let's just say I have an in with a very sweet cranberry grower so having them in my freezer isn't usually a problem.  However, I find myself just using them in smoothies or making cranberry sauce.  This cake has greatly broadened my horizons.  Maybe it will broaden yours.

Cranberry Upside Down Cake (adapted from this recipe)

Topping Ingredients:

1/2 c sugar
2 c cranberries- or enough to cover cake pan bottom
1/4 tsp cloves and nutmeg
1/2 tsp cinnamon
2 T butter- to grease pan thoroughly

 

Cake Ingredients:

2 1/3 c gluten-free flour blend
1 T baking powder
1 tsp salt
1 2/3 c sugar
1/2 c butter
1 c milk (cows or otherwise)
1 tsp vanilla extract
2 T vinegar, white

Preheat oven to 350 degrees.

Mix together sugar and spices.  Using butter, generously grease the bottom and sides of an cheesecake pan (the type with the sides that pop off).   Spread the sugar and spice mixture evenly on the bottom of the pan and then arrange cranberries to cover the bottom.

Mix flour, baking powder, salt and sugar in large mixing bowl.  Cut in butter and mix until fine crumbs are formed.  Make sure there are no lumps of butter remaining. Stir in milk and vanilla.  Mix thoroughly and then stir in vinegar.  Pour batter on top of cranberries and spread evenly to coat. 

Bake at 350 degrees for 45-55 minutes, or until knife inserted in center comes out clean.  Let cool 20 minutes on wire rack.  Run knife around edge to loosen cake sides from pan.   Invert onto plate and serve  You may have to do some reconstructive surgery to the top...don't worry know one will know and it still tastes great.

NOTE: This can be made vegan with equally yummy results by using melted coconut oil.It's a bit easier too, I just melted the coconut oil and mixed it in the Kitchen-aid instead of cutting it in.  I also used coconut oil to oil the pan and I think it didn't stick as bad so try both ways and see which you like better even if you don't care about making it vegan.

Find more at Slightly Indulgent Tuesday.

A Nice Spring Yellow or Maybe a Fabulous Pink?

Why is it that when I think things are looking pretty black...they start to turn around?  When I breathe and take a step back, things are never nearly as bad as they seem.  Yet, I never seem to remember this when I'm in the middle of that dark place.  My friend posted recently about saying it like you mean it...about giving your words meaning.  So important.  As much or more so in the words we tell ourselves.  You know what I'm talking about; those words we tell ourselves in our head.  The ones we would never tell our best friend.  The names we call ourselves.  The ones we would never call our family.  We manifest those words we "speak" to ourselves.  No wonder things start looking pretty black.  And, while I look smashing in black, I'm tired of my brain being black...it's just not the right color!  I'm thinking a nice spring yellow...or maybe a fabulous pink!  I'm done with black brain; how about you?

Breast Milk Muffins

I think about breast milk a lot right now...maybe because my life seems to revolve around it. Anyway, the other day I felt like making muffins but we were out of Andrew's milk...Dylan, however, has plenty of milk to spare.  I can't donate it to a milk bank because I take Prozac and no one on the Facebook group Human Milk for Human Babies has taken me up on my offer for free milk.  

So, I made the muffins with Dylan's milk and they tasted just fine.  Andrew's a bit grossed out and won't eat them.  I've started quite the conversation with my friends about it.  By no means am I a trend setter when it comes to this.  Just Google "cooking with breast milk" and you will find all kinds of entries.  One friend's thoughtful response was as follows:  

In all honesty, I think we instinctively gag at this for the same reason we gag at the thought of eating dog or horse meat: because it's outside the norm and we are squeamish about food that is outside the norm. Technically, it's no different than what you ate as a baby yourself (assuming you weren't formula raised). However, it does illicit an ick factor.

Another friend commented:

I personally thought it was kind of great.

And, Dylan's pediatrician made this comment:

Very resourceful, if disturbing to our 21st century minds.

Have we completely sexualized the breast?  How about looking at them as a wonderful way to feed and bond with your child? Don't get me wrong, there is definitely a sexual component but let's get over our squeamishness and start thinking a little outside of the box.  Granted my box isn't always square...I'm off to try making butter for Dylan to go on those muffins! 

For actual recipes and ideas that go against conventional food visit Fight Back Fridays or Monday Mania!

Cranberry Date Bars

Apparently, I have a thing for dates lately.  I used to think I hated them...maybe it was the type?  I'm not sure.  But, I've been trying out the ones from the bulk bin in Winco and so far, I would say I like them...a lot...definitely more than I should!

Cranberry Date Bars

18 or so dates (use a few more if they are tiny, few less if they are huge...I know, really helpful right?)

1 c dried cranberries

1/2 c raw cashews

1/2 c raw almonds

1/2 tsp cinnamon

pinch of salt

In food processor, roughly chop the dates and cranberries.  Take them out and put them in large bowl.  Add nuts, cinnamon and salt to food processor and chop until fine but stop before it turns into butter.  Combine the chopped dried fruit and nuts.  Mix well by hand...it will be sticky!  Press into a 8x8 pan or a bit smaller one if you have it.  I lined mine with plastic wrap.  Refrigerate for an hour, cut into squares, and try not to eat all at once.

Find more yummies at Pennywise Platter Thursday or Slightly Indulgent Tuesday!