My tween and I are sitting in front of the oven watching Dutch Baby Bites grow. 5 minutes to go.
It was 50° this morning at 5:45. Yeah I’m going to start going out earlier. I’ve neglected to push my alarm back. It’s at 5:09 now but I’m pretty sure the sun rises before 5:45 nowadays. Or pretty close. This morning I didn’t even worry about a shirt. Tank top season is here!
Besides I had to haul a bag of grain to the garage/upper barn and a bale of hay down to the ewe and her lambs. Who needs clothes to stay warm when you have work?
No I’m not working in shorts yet. I have a couple of roosters I need to put in the freezer first. They’re mean to bare legs.
This is me making charcoal because buying it is just silly. lol I’m kidding. Kinda. When you’re short every month buying something like charcoal feels luxurious.
My solution free wood, make sure it’s green wood. Not treated. Start a roaring fire with big chunks in a pit, barrel or whatever has a lid you can close. The close the lid and weight. The fire slowly dies as it consumes the oxygen and the leftover is awesome charcoal that burns slowly.
Why charcoal? Because the majority of my summer cooking is done outside. And today I have to make some more bacon. Yep.
For breakfast I made Dutch Baby Bites again. I said that already. But this time look! They’re extra fluffy.
Note to self and whoever’s reading. Let the oven get to temp before putting pan in. The way something bakes has a lot of influence on how it comes out.
This is actually the second time I’ve had this conversation.
No pun intended but it does have a catchy ring to it! 😉
This morning it was already 45° at 5:45am. Second morning working in short sleeves. My sun touched shoulders actually help a little but I’ve learned once I get chores started I don’t need much help to stay warm.
And now on to breakfast. Don’t be overly impressed, the meat and peppers were leftovers from a couple of nights ago when I made taco salad.
I cut tortillas into 2-3″ strips and put them rolled up into the tins before adding the leftover beef and peppers. Of course a burrito just isn’t done until you add cheese so these have a little square of pepper jack cheese on each.
Baked at 400° for about 12 minutes and they were perfect.
I don’t have a nutrition label today because I can’t remember everything I put in the beef and peppers but I can’t imagine the calories would be very high.
You could call it a refurbished leftover burrito bite but that’s quite a mouthful. 😀
7:45am it’s going to be another hot day so the tween and I are headed outside to get a couple things done before it gets too warm.
We skipped spring straight into summer. This kind of weather calls for rearranging my schedule. With sunburn probabilities up I have to plan outside chores/projects very early or very late.
Feeding/watering of the animals gets done first thing and then water is topped off half way through the day (when it’s really hot the buckets get refreshed in the evening too) and a couple of other outside projects get attention too.
From breakfast until afternoon I have been doing the majority of my studies/business while my brain is fresh. After noon chores I get dinner prepped and started in time for a 5:30 dinner.
With these high temps and sunny days outside I’ll readjust my studies and farm projects to maximize cool mornings outside.
Hopefully this weather is a temporary look at our usual summer. We can’t skip spring!
In my quest to get fit and lose weight I wear a Fitbit Charge 2. It watches my heart rate and movement and is pretty dang smart in knowing if I’m asleep or not.
The above is a peek at last night’s sleep which makes me happy it’s Friday. I haven’t been playing with the horses all week because I’ve had to come straight in from farm chores to get breakfast ready before my teen leaves for school.
I won’t be sleeping in just because it’s the weekend but I think more exercise in the morning playing with the horses will help me sleep better.
You ask, why not play with the horses later in the day? Unfortunately the rest of life happens after breakfast and a quick blog post. Homeschooling the tween, my own education, house work, business stuff and then it’s time to make dinner, go to bed and start again.
The weekend is my downtime from all things school, besides farm/outdoors education. It’s amazing what you learn when you get busy with animals or in the mountains.
This morning was a bit of a drag due to craptastic sleep, luckily there were Omelette Bites left from yesterday although I had planned on making burrito bites this morning. I had some left over burrito makings from last night. I might make them in the morning.
Ok back to trying to wake up. Or give in and take a nap. Hmmm…
Last night while concocting this mornings mini muffin experiment idea I decided I needed to get back to using more eggs as they’re starting to pile up.
I scramble a couple every day to supplement the quails protein as they’re not free-range like the chickens and buying high protein feed is expensive and just silly when I get free protein from the hens everyday.
I still have a lot of homegrown ham from Christmas in the freezer which I like to get into occasionally. It was a 36lb ham that I raised for about 18 months and then cured country style for 12 months before smoking it for 48hrs. I’m very proud of my ham, his name was Frank.
Ok back to breakfast.
This recipe is just enough to fill my 48 mini muffin tin.
2 cups flour
1 cup whole milk
1 cup diced ham
1 cup diced pepper jack cheese
10-12 spinach leaves chopped
Mix the egg, flour and milk and pour into tins. Add spinach, a couple cubes of ham and cheese to each tin.
400° oven for 10 minutes
When they are done they almost pop out of their tins. I’ve never seen such a thing.
The flour makes these a muffin-ish quality which the girls and I loved. No need to add salt as the ham and cheese take care of the saltiness and flavor.
On another note the horses are starting to show resentment about me rushing back inside to make breakfast after chores instead of playing with them. I’ll get back to it on the weekend.
Enjoy your day!
Below is an affiliated link to quality non-stick mini muffin tins.
Last night I came up with a brilliant plan for breakfast muffins this morning. I concocted the plan in my mind and this morning after farm chores I rushed in to execute it.
PB&J Mini Muffins!
I was going to make some cashew butter with my juicer (yes my juicer makes nut butters and pasta too) but decided to cheat just a little because time was getting on and I didn’t have a good oil for the nut butter. Vegetable oil just isn’t suitable for nut butters, you really should use a coconut or peanut oil. Grape seed oil is good too.
I cheated on the Jelly too. However this isn’t so bad, only 10g of sugar per 1/3 cup. It took about 2/3 of the can to stuff 36 mini muffins.
Since the muffins are tiny I only used a dab of peanut butter, less than a tsp each. The strawberries had partial chunks so I dab one in each muffin.
Overall I think I used about 1/4-1/3 cup of peanut butter.
After making extra crispy muffins yesterday I watched these like a hawk. The mini muffins were done perfectly in 15 minutes in a 350° oven.
The muffin base is a basic yellow cake but because some of my farm eggs are from pullets (a young hen whose just started laying eggs will lay smaller eggs) and I have mass amounts of eggs coming in every day I put 5 eggs in the batter instead of the 2 it calls for. The 5 eggs probably were the equivalent of 3 1/2 large store bought eggs.
The below nutrition label is an approx of the muffins with peanut butter and strawberry filling. One batch of the yellow cake filled 36 muffins.
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