So I've been scaling the web for DIY projects. (If you haven't yet joined the "I'm addicted to Pinterest" club yet, please consider joining. It's incredible) While on Pinterest, I found this great DIY project for my Bath and Body scented plug-in.
I purchased some fragrance oil from Wal-Mart for $2.00, removed the wick from the plugin (with my husbands help) and filled 1/2 with the oil and 1/2 with water. And plugged her back in. Tada! I feel so thrifty....
I also wanted to let you know how my homemade laundry soap is doing. I just washed a pair of my husbands work and softball clothes with it and was very pleased. I inspected every piece of clothing after it was washed, smelling/looking for stains, and they were very clean. It even removed the orange softball dirt and chicken manure!
So dinner this week:
Cheddar Cheese Chowder (Red Mennonite Cookbook)
Roast and Mashed taters
*I have made a few roasts in the past, but have not been happy with the tenderness outcome. So I went to my favorite go-to girlfriend (she knows all things babies/food/prayer and more - love her!) She gave me some great pointers for a tender roast:
- The day before, bake the roast .Bake time will depend on the size of your baby. I did 350 for 90 minutes - I have no idea how big it was. Maybe the size of a book. (wow that was a horrible comparison....)
- I always braise my roasts before baking them, just because Granny always does, and Granny always knows best.
- Put your baby in your baking dish/dutch oven/crock-pot with 1 cup of water and an envelop of onion soup mix and bake away.
- After baking and sitting a bit, put in in the fridge. Make gravy.
- Next day, slice it up and lay in your baking dish with some wonderful gravy you made the day before.
- Bake for 30 minutes.
- My husband said, "you can't get a roast much more tender than that." I was very happy with the outcome. My roast was a chuck because my freezer is breeding them... They're everywhere. I've heard that rumps are better though :)
My extra's for the week are:
Apple Cider Donuts
I found this recipe from Hobby Farms magazine.
3 1/4 to 3 3/4 c. flour
2 pkgs. active dry yeast
1 tsp. Apple Pie Spice
1/2 c. sugar
1/2 c. apple cider
1/4 c. milk
1/4 c. butter
1 tsp. salt
Vegetable oil for deep fat frying
- In large bowl, combing 1 1/2 cup flour, yeast and apple pie spice. Set aside. In saucepan, heat and stir sugar, cider, milk, butter and salt, just until warm (120 degrees). Add to flour mixture with eggs. Beat at low speed for 30 seconds then high speed for 3 minutes. Using a wooden spoon, stir in remaining flour.
- Turn dough and knead until smooth. Let rise until double (1 1/2 hours)
- Punch dough down and divide in half. Cover. Let rest for 10 minutes. Line a large baking sheet with waxed paper, lightly floured.
- Roll each dough half to 1/2 inch thickness. Cut with donut cutter. Place on waxed paper. Cover and let set for 45-60 minutes. Fry in hot oil (365 degrees) for one minute on each side.
- Cool. Dip in cinnamon/sugar.
Come on over and we'll sit on the veranda (the front porch) and take in the beautiful scenery (chicken and cows)