Friday, October 9, 2015

Wednesday, September 9, 2015

The First Tomato and the Last Strawberry

It is important to note the change of the seasons when you live on a homestead. 
Today, we harvested the first red tomato from the greenhouse and the last strawberry from our strawberry plant. 
We had a cold snap that got down to 30 degrees.  That ended the season for the outdoor plants, except the onions, cabbage, radishes, lettuce, and spinach.
Now, the fall work begins at Anna Pearl's Gardens.

Thursday, August 6, 2015

Friday, July 24, 2015

Nature Does Not Hurry

Photo Credit: Chad Horton - Taken at Fish Lake, Utah

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Weekend Blog Hop

Thursday, July 23, 2015

How to Fillet a Fish

We are so blessed to live in an area where trout fishing abounds!  We recently caught a mess of Rainbow Trout at Viva Naughton Reservoir near Kemmerer, WY. 
The fish below was about 14 inches long and had a nice size girth.  We decided we wanted to fillet the meat for dinner.  Fresh caught wild Rainbow Trout is packed full of healthy Omega 3 oils.  It is so good for your body and it tastes divine!
A flexible fillet knife that is really sharp is the best tool to use for this particular task.  If you don't have your fillet knife handy, you can still make the cut!  Hunky Hubby used his Leatherman!
It really isn't necessary to clean the innards from the fish, as you will just be using the meat portion during this process.  You can save the unused portion of the fish to make a nice fish based fertilizer tea for your garden.
Notice the Chihuahua lounging in the back ground. :)
Right behind the head, the meat starts.  Make a cut all the way from the top to the bottom of the head.  Don't cut all the way through.  Cut until you feel the knife hit bone.

Make a cut along the backbone,

lifting the meat as you go.

Once you complete the backbone cut, continue to lift the meat and cut through to the underside of the fish.
When you reach the bottom of the fillet, you will notice that the meat is thinning.  Cut the fillet off.

Repeat this process on the opposite side. 
You have just created two beautiful fish fillets that will cook up nicely on the grill, frying pan or in your oven.  What the heck, throw them in the smoker!

Stay tuned for Anna Pearl's Favorite Rainbow Trout BBQ Rub!

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Monday, July 20, 2015

New to Our Country Store - Owls Kitchen Towel

New to Our Country Store - Owls Kitchen Towel

New today in our Country Store!
Cute handmade by ME! towel to hang on your oven handle. Towel is two-sided and ties with bows for a fun look.
$12.00 plus $2.50 shipping.

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Friday, July 17, 2015

Zucchini Chocolate Chip Muffins

While looking for a muffin recipe, I came across the cutest blog  Their recipe was for banana muffins. I adapted it below to include zucchini and whole wheat flour.  Please visit their blog for the recipe for the banana muffins.  It is really good.

Zucchini Muffins

1 1/2 cups whole wheat flour
1  tsp baking soda
3/4 tsp salt
1/4 cup shortening
1/2 cup sugar
1 egg
3 cups shredded zucchini
1/4 cup milk

Mix dry ingredients in a small bowl.  In a large bowl, cream the butter, shortening, and sugar together.  Add the egg and milk.  Mix well.  Add the dry ingredients and the zucchini, alternately to the butter and sugar.  Mix until combined.  Do not overmix.

Grease muffin tin or add cupcake liners.  Fill muffin cups 2/3 full.

Bake muffins in a preheated 350 F oven for 15 to 18 minutes until the center is baked when tested with a toothpick.

Cool on a baking rack.

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Tuesday with a Twist

Together on Tuesdays!