nussecken

IMG_3240It takes two tables in our home – unless you want to be cramped.

Thanksgiving was just yesterday…right?

Honestly, where does the time go? Before you know it, it’ll be time to pack that dang cottage on wheels again and turn the trucks south. That’s ok, though.

Continue reading

callie’s favorite – sweet & sour chicken

countyfair_ribbon_zpsd1937d631

Whenever the question comes up (which is quite often) – “What should we have for supper”? – Callie’s quick to say, “Sweet and sour chicken”.  I know it will never compare to some of her favorite Chinese food restaurants but it probably comes in a very close second. It wasn’t until this past summer that I came up with this “keeper”.  And, best of all, it’s not that hard to make. 

This recipe begins with cutting up chicken breasts into one inch chunks. I suppose you’re gonna ask, “how much chicken”? I usually make this by sight more than by recipe. So, I’m going to say three large breasts for the four of us. I put flour, salt, pepper and garlic powder in a large zip lock baggie and shake the chicken pieces until they’re covered.

IMG_3209I add Crisco to my cast iron skillet and preheat. When the oil is good and hot, fry the chicken pieces until golden brown and no pink center.

Continue reading

callie’s favorite – sweet & sour chicken

countyfair_ribbon_zpsd1937d631

Whenever the question comes up (which is quite often) – “What should we have for supper”? – Callie’s quick to say, “Sweet and sour chicken”.  I know it will never compare to some of her favorite Chinese food restaurants but it probably comes in a very close second. It wasn’t until this past summer that I came up with this “keeper”.  And, best of all, it’s not that hard to make. 

This recipe begins with cutting up chicken breasts into one inch chunks. I suppose you’re gonna ask, “how much chicken”? I usually make this by sight more than by recipe. So, I’m going to say three large breasts for the four of us. I put flour, salt, pepper and garlic powder in a large zip lock baggie and shake the chicken pieces until they’re covered.

IMG_3209I add Crisco to my cast iron skillet and preheat. When the oil is good and hot, fry the chicken pieces until golden brown and no pink center.

Continue reading

feeding 20 million

While we were in Limon, CO, the girls and I took our turn one evening to help with the supper meal. Although everything worked out just fine, it seemed like an overwhelming task considering we have a “Barbie” sized oven to cook in. After I mentioned the items the girls and I cooked in my post, it began only 17 days ago, I had a couple of people ask me for the recipes. If you read the post, you’ll also understand the title of this post.  I will share the recipes with you – but first, I have to tell a story about the cookbook they came from.

Continue reading

Dutch Oven Pot Roast

One of our very favorite meals in the Z house is a pot roast. As far as the family goes, you can’t get any better than that (well…maybe a good steak).  So, when Mark agreed to cook the meal and I provided the beef, it was a good combination. Something interesting about the roast – it came all the way from Jordan, MT! Yep, we haul hamburger, roasts, steaks and few cube steaks all the way home from Jordan every year. Why? Well because they only have the very best locker in the entire world! We’ve got it down to a science as far as how that frozen meat makes the 2 1/2 day trip without thawing (even when the temps rise sometimes as high as 90+).

Continue reading

As Promised…Cheesy Potato Soup (and more)

Before I get to the recipe, I wanted to share a couple of items I found the other day while looking for something else. Surely you’ve never done that! The other day, I said something to Callie referring to the tigers which turned to butter in the story, “Little Black Sambo”. That was one I remember my Grandma reading to me and it was a favorite of mine. Callie had no clue what I was talking about and I wanted her to read it. Well, for some reason, it wasn’t in the place I always thought I remembered it being in. Instead, I found these great reminders of days gone by:

This is an old postcard Grandma sent from Regina, Saskatchewan in 1972. Her friend, in turn, returned it to Grandma and then Grandma gave it to me (knowing my love for the harvest). This is what is written on the back in Grandma’s handwriting, “We’ve had a very good year. This is like our 3 machines and we pick wheat up like it shows here in the North Country. Only we have cabs. I LOVE it up here. Pauline”

Continue reading

Happy Father’s Day!

Father’s Day has come and gone for another year. It was yet another day of nothing happening in camp. Taylor insisted she wanted to make supper for her dad so that’s what she did. She decided it was going to be BBQ meatballs, mashed potatoes and corn on the cob. This would have to be one of Jim’s favorite meals – except for roast beef.

Continue reading