Pictures of last weeks recipe

once again, the pictures are in reverse order. this is the finished product, ready for whipped cream...i had my first piece tonite!
here is the shell fresh out of the oven and ready to cool, along with the pumpkin mixture ready to cool before adding the whipped egg whites...
i was going to use a store bought pie crust, but when i was ready to start the pie, i didn't want to take the time to run to Dillons, so i quick whipped out a baked shell...just as good!

GRANDPA'S WOODSHOP

with winter season setting in finally, the woodshop has been re-opened for the season and several projects are in progress or already done.

after visiting our local coffee shop Bubbert's several times, i was intrigued by their sign inside that someone had handmade. i took my tape measure along and took some rudimentary measurements and started formulating the sign i would build. these first 2 pictures are the start of said project. i love working with different woods and bringing out their natural beauty...this one will be using oak and some walnut that a friend of my folks gave me from a tree in their yard that was cut down.


more pictures will follow (and i haven't figured out how to rearrange the pictures to get them in the order i want)












this is the first project of the winter season...a coat rack that Nancy wanted for our entrance. i ordered the cast iron hooks online, and used a piece of oak from my scrap pile. i ended up having to paint the hooks and the screws to mount them, cause you can't find wrought iron flat black screws just anyplace. anyways, she was happy and i think it came out pretty nice!

THE BEST IN THE WORLD-PUMPKIN CHIFFON PIE

Sorry i don't have a picture of this pie, but i will be making one this week...its a bit of work, but the best pumpkin pie in the world!

PUMPKIN CHIFFON PIE

3 eggs, separated * 1cup sugar, divided * 1/2 cup milk * 1-1/4 cup canned pumpkin * 1/2 tsp each-salt, cinnamon, nutmeg, ginger * 1 pkg Knox unflavored gelatin dissolved in 1/4 cup cold water * 1/2 cup sugar * 1 baked pie shell or graham cracker crust

Put yolks into saucepan, add 1/2 cup sugar. Beat till blended, then add 1/2 cup milk, pumpkin, and spices. Cook and stir over medium heat till hot and bubbly. Remove from heat and stir in gelatin mixture, set aside till cooled to room temperature. Then beat room temp egg whites, slowly adding 1/2 cup sugar, till stiff. Fold into pumpkin mixture gently and pour into pie shell. Refrigerate till set up, serve with whipped cream (the good stuff if possible-not Cool Whip)

My mom made this pie every Thanksgiving that I can remember, traditional pumpkin pie would never hold a candle to this (even though I like it too). I plan to carry on the tradition.

Fall Colors in North Newton

this was supposed to be Nancy's blog, but after she gave up in frustration (very unlike her) due to pre-surgery stress, i decided it would be a waste to not share these pictures.

Nancy has become inspired by our daughters' gift of photography, and has been trying to emulate some photos of her own. now that the surgery is over and we have been very, very blessed by a positive outcome of that surgery and a much shorter than expected recovery time, i want to bless you with some of the scenery God has given us in north newton.

please take time to stop during the next 10 days, look at God's splendor, and give thanks to all the gifts he has bestowed upon you.



the top picture is on ivy drive, 1 block east of us.




the 2nd picture is on west 24th street, the 3rd is at the north end of our block.





















the last one is looking out our back door...i think these are better than any Christmas decorations you will find around town! great job, hon!

...the weekend from Hell

i know i'm a bit of a drama queen, but i've just come thru an experience that i wouldn't wish on my worst enemy. after apparently sustaining an injury to my back lat friday, i woke up saturday morning in excrutiating pain...i could barely walk, could not tie my shoes, was basically an invalid. luckily i had some leftover pain medication at home, so i took some and was even able to get out sat. afternoon to watch my son-in-law compete in an RC flying competition. but as evening came on, the pain returned...another pain pill. i fully expected to wake up sunday ready to go. i did get a decent nite's sleep, but sunday was about 85% as bad as saturday had been...another pain pill just to survive.

then came the worst...sunday nite. about 6:30p, i first started to experience anxiety attacks (ever been claustrophobic and got stuck in an elevator...HORROR!) after trying everything to get over them, i lay down in bed about 11pm with the lights on in the bedroom and the TV on (poor Nancy!) i dozed off & on till 1a, then it was just too much, so i spent the rest of the nite sitting on the couch watching reruns of weekend football and trying to stay awake?!!? morning finally came, and the attacks were back. finally Nancy gave me a Valium she had and that settled me down enough to go to work. i was abale to get into a chiropractor at 9am, and when he felt my lower back exclaimed..."yep, there is the problem" and when he pressed it back into placed there was such a pop it was "oh my" from him.

i realize now that i did a major injury to my big back muscles, as they are still quite sore after several icings. i also know that the trama to my back caused my night terrors to flare up in reaction to that injury(and i don't think the pain meds helped either). i was able to come home early from work (thanks, Schaben!) and get a couple hours of sleep this afternoon. i am hoping for a full nites sleep tonite. i am so thankful for a supportive wife...i am supposed to be her strength this week as she undergoes rotator cuff surgery Wed., and i'm the one thats the invalid!

SUNDAY'S RECIPE

SWEET HOT PICKLED JALAPENO & GARLIC

1 to 2 dozen fresh jalapenos
2 or 3 big heads garlic
1 cup apple cider vinegar
1/2 cup + 2 TBSP. white sugar
1/2 tsp. salt
1 tsp. mustard seed

Wash and slice crosswise the jalapenos' (we take out all the pith & seeds so they aren't so HOT) and separate the garlic into individual cloves. In a pint jar put a layer of jalapenos', then a layer of garlic cloves & repeat, filling the jar..then gently press down to get it really full. In a saucepan, combine rest of ingredients of brine and just bring to boil. Cool 15-20 minutes, then pour into jar full to the top, place lid on and seal tightly. Store in fridge for a week before using. We take a Townhouse or Ritz cracker, spread on some softened cream cheese, then a jalapeno & a garlic clove. Have a cold beer (or other beverage) handy in case you get a "live" one. * Hint: everyone with you must have one, otherwise the person that doesn't try one will not be able to stand everyone else's "garlic breath"...these are very healthy, with all the Vitamin C in the jalapenos and antioxidants in the garlic!

Better Late than never...

well, it was 28 years ago last Thursday nite, November 4, that we went to the Tabor Church Mennonite Men's chicken barbeque and enjoyed delicious grilled chicken, beans, coleslaw, and an ice cream bar for dessert...all the while Nancy was having contractions prior to the birth of our son Michael. So, this year, exactly 28 years to the day, we again went to the barbeque...same menu, but this time my wife was not pregnant. They grill the chicken outside over coals and apply the barbeque sauce with a hand pressure sprayer!

Guest Blogger spooked...

My wife took some awesome(apparently!) pictures and started to do a guest post, but her stress level is astronomical, so she freaked out and quit in disgust when things didn't go right. she is very emotional now with less than 1 week till her major shoulder surgery and the stress is showing badly. i'm trying to be a good husband, but i'm nervous myself about doing all the dishes, laundry, cooking (which i do already) while taking care of my invalid wife for 6+ weeks.

gonna take some big-time help from the big guy above...thanks in advance, God!

SUNDAY'S RECIPE

HOMEMADE NOODLES

This recipe isn't as much about ingredients as it is method...and wholesomeness. You need to start out with buying a noodle/pasta maker...I got mine probably 10 years ago for $20 at a kitchen gadget store(some of the best money I've spent for the kitchen). The other item you need will be a cheap kitchen scale to weigh the flour (not absolutely necessary, but they are cheap and it makes it a little easier).

VERY IMPORTANT! take 5 large eggs out of the fridge at least an hour before starting...the eggs need to be at room temperature, otherwise the dough will be VERY hard to work. Stir in a strong tsp. of salt and beat a little till mixed, then add in 1 pound of flour...today I used 1/4 whole wheat and 3/4 unbleached white flour. Stir until well blended, then add 1 TBSP olive oil, then add only 1 or 2 TBSP warm water to be able to make a dough that is homogenized but not sticky. Knead a bit like you would a bread dough, then cut into golf-ball sized pieces. Picture 2 shows the pasta machine I have that clamps onto the edge of a table (whoops, and my K-State cap and my ticket from last nights' huge win over Texas..it was a great time!)

You squeeze the dough a little flat and run it thru the rollers several times until you have a nice smooth slab of noodle dough, then cut it into 4" pieces, the run it thru the noodle cutter.(Picture 3 shows a clump of dough ready to roll out and a plate of just made noodles). You very lightly toss the noodles with flour to make sure they don't stick to each other, then I spread them out to dry on a tea towel (Picture 1) Let them dry for 3-6 hours, then bring 6 cups of broth(either chicken or beef) to a boil in a big pot, then dump in all the noodles. Next add your meat (either chunks of beef or chicken) and boil till noodles are done...10 minutes?( you just have to sample). The flour on the noodles will thicken up the broth.

We use a whole small chicken boiled and deboned, which we like the best. You can also use a couple of pounds of a beef roast or chunks of sirloin or some other steak. Another variation we like is using a thawed 10 oz. frozen box of chopped spinach, squeezing all the moisture out in a tea towel before adding it to the egg/flour mixture...makes great spinach noodles!