Okay, this post is a long time coming. I was asked to join in the fun but I’ve been busy baking bread and making plans, big plans. More on that another time. 😉
So!…This blog (Ever Evolving Mama) was nominated to take part in the…
Thank you Misty Meadows for this opportunity! It really exposes everyone to quality blogs that we may have not stumbled upon on our own.
- Put the award logo/image on your blog.
- List the rules.
- Thank whoever nominated you and provide a link to their blog.
- Mention the creator of the award and provide their link as well.
- Tell your readers 3 things about yourself.
- You have to nominate 10-20 people.
- Notify your nominees by commenting on their blog.
- Ask your nominees any 5 questions of your choice, with one weird or funny question (specify).
- Share a link to your best post(s)
This award was originally created by okoto enigma, whose blog tag line is, “…Because life is all about learning new things and having fun…” So, in the spirit of that, let’s get started!
3 things about me
- I am great at cooking soups from scratch but horrible at breakfasts
- I love to bake and multi task
- My nose turns red in the slightest cold
Here are my answers to the 5 questions asked to me by Misty Meadows Homestead.
- What are some of your guiding principles or beliefs? Never stop learning and being better than you were yesterday.
- What is the craziest thing you’ve ever done and would you do it again? We bought a piece of land sight unseen that was clear across the country. No I would not do it again; nor would I suggest others try this. Ha.
- Is what you’re doing now what you always wanted to do growing up? I always knew I would be a mom. So yes got that right. Don’t remember the other things I wanted to be when little. I am not a chiropractor like I wanted to be in high school.
- What has blogging taught you? That I am more of a writer than I even thought.
- How Would You Survive A Zombie Apocalypse? (Weird) Lots of ammo and secret food stashes?
Thanks again to Misty Meadows Homestead for the nomination. You can follow her blog here: www.mistymeadowsadventures.wordpress.com
Here is the link to my best blog post: (most popular) rich beet chocolate cake
Now here’s where the fun really starts – I get to nominate 10 bloggers who I appreciate. They don’t have to participate, but if the do, they will be asked to share 3 things about themselves and answers 5 random questions.
- Where do you see yourself in 5 years?
- What food are you best at or famous for making ?
- I’m repeating this one, cause it’s good… What has blogging taught you?
- Are you a traveler or rooted near where you grew up?
- Okay, Inquiring minds need to know…. Do you have goats!??
The bloggers I nominate are:
(Remember, you don’t have to participate, I just want to show my appreciation. ❤️)
I hope you enjoyed this. I sure did!
This apple pie is smothered in sour cream! Say what?! Yes. You read that right. I was skeptical but curious. And quite frankly, a little afraid of the extra calories. After all, it is topped with sugar. BUT, I had to try it! Much to my delight, it was totally worth it. And not at all sour cream tasting. Oh and that crispy crunchy topping? mmm
Here is the full excerpt of this recipe from the old recipe book. (From Prairie Kitchens by Emmie Oddie)-as shown here in a previous post about my love of old books.
SCHNITZ PIE (Pennsylvania Dutch)
In 1800 Mennonite families from Pennsylvania settled in the forest on the banks of Grand River, Waterloo County, Ontario. At that time dried apples were used in Schnitz pie but today fresh apples add a zesty appeal to this traditional dessert.
- 1 9-inch (22.5 cm) pie shell, unbaked
- 5 cups apples, peeled, quartered
- 1 cup sour cream
- 2 tbsp. flour
- 3/4 cup sugar
- 3 tbsp. butter
- 1 tsp. cinnamon
Apparently I missed the part about arranging them “attractively” hahaha And peeling! But those are crab apples….so… not gonna do it 🙂 It’s more rustic this way. I like it!
- Prepare pie shell.
- Arrange apples attractively in pie shell.
- Pour sour cream all over apples.
- Mix flour, butter, cinnamon; sprinkle over pie.
- Bake at 325 F (160 C) about 45 minutes until apples are cooked and custard is firm.
- Yield: 6 servings
Yes you read that right… it makes a custard!!
I didn’t make a lot of pizzas in the past. I thought the yeast dough seemed like a lot work. I used to be a little afraid of yeast, to be quite honest. I’m not anymore, but this simple recipe remains a favorite around here. It’s so yummy and quick that I don’t even bother with yeast crusts. I’ve made them here and there when I’ve actually planned ahead and had the time but everyone still prefers this crust! So there you have it… why fix something that ain’t broke and is even easier?!
Biscuit Pizza Crust -makes one hearty pizza
- 2 cups flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 4 tsp. baking powder
- 2 tsp. Italian seasoning
- 1/4 tsp. baking soda
- 4 tbsp. cold butter
- 3/4-1 cup buttermilk
- Mix all dry ingredients together.
- Cut in butter till crumbly.
- Stir in buttermilk and knead till well combined.
- Press out into pan. Yes, there will be holes. Just fill them in. note: I used a perforated pizza pan with parchment paper for this particular pizza and it baked up really nice. In the past I’ve used a cookie sheet but found it didn’t brown as nice as with the holes. But definitely great no matter what your pan.
Now load your sauce and toppings. Bake at 450 till golden brown. EAT and ENJOY. mmm. mmm. Good stuff right there!
see that? crispy crust, oozing sauce, browned cheese…..
This is a meal in and of itself. Very filling. We share this with 3 kids are stuffed by the time it’s gone. And I always forget to make that salad. You know, the one that makes this a healthier meal. haha
2 lbs. roma tomatoes (8-10) cut in 1/2
4 large garlic cloves-not peeled, smashed
1 medium onion-thick rings
1 small bunch cilantro
2 tbsp. lemon or lime juice
1 tsp. cumin
1/2 tsp. ,Mexican oregano
1 tbsp. sea salt
4 tbsp. whey
- Place tomatoes cut side up, along with other veggies on a baking tray.
- Broil at 500 degrees and check every 5 minutes.
- Put peppers in a Ziploc to “steam”. Peel skins and remove seeds.
- Mince all veggies (peel garlic)
Add the rest of the ingredients and put into mason jars.
Leave on counter for 2 days. Eat it up, share with friends, and refrigerate any remaining. Salsa will continue to ferment slowly. It takes on a fizziness which you may like, or you may be calling everyone to the kitchen to help you eat it up.
Note: I do not care for cilantro, so I just leave it out.
Enjoy. It’s one of my favorites!