And it's oh so dusty!
Sunday, September 28, 2014
Friday, September 26, 2014
Wednesday, September 24, 2014
The well pumps are off and irrigation is done for the season. We still have birds out in chicken tractors for another week so the Dodge acts as a perfect water truck to gravity-feed the waterers so the broilers can all get a good drink.
Monday, September 22, 2014
Saturday, September 20, 2014
Thursday, September 18, 2014
Sunday, September 14, 2014
Friday, September 12, 2014
Our dear friend Hester left us with some sweet treats from her visit to our summer soiree. One such Dutch delicacy was a box of chocolate and fruit sprinkles. We were informed that it is a perfectly acceptable breakfast to have fruit sprinkles on white bread. Even the box says "fruit sprinkles for bread". Alas, I had no buttered white bread but I did make a pretty batch of fruit sprinkle cookies to share with our lovely butcher.
Vruchten Hagel Cookies aka Fruit Sprinkle Cookies
- 3c AP flour, sifted
- 1/2 t baking soda
- 1/4 t salt
- 2 sticks butter, unsalted, room temp
- 1c sugar
- 1 egg
- 2 t vanilla extract
- 1/4 t almond extract
- vruchten hagel (or any kind of sprinkles if you don't happen to have fancy Dutch sprinkles laying around)
1. Preheat oven to 350 degrees. line cookie sheet with parchment paper.
2. In a medium bowl, whisk flour, baking soda and salt together.
3. In another bowl, beat butter and sugar together until fluffy. Add egg, vanilla and almond extract.
4. Add dry ingredients and mix on low speed until fluffy.
5. Spoon out rounded teaspoons of dough (mine weighed 0.7oz but I'm a little neurotic about all the cookies being the same size). Roll dough into little balls.
6. Pour sprinkles into small bowl then gently press each ball into sprinkles and place on parchment-lined baking sheet, sprinkle-side up leaving about two inches between cookies.
7. Bake at 350 degrees for 11-13 minutes or until edges just barely start to brown. Remove from oven and let cool for 10 minutes before placing on wire rack to cool completely.