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This past week was another busy one. We started redoing the girls/guest bathroom a few weekends ago. Sunday and Monday (a holiday) were spent working on it. I had the privilege of being the tile layer. I tell you, I could barely stand up straight for 2 days after that! The bathroom is nearing completion with the ‘big’ job of installing the new sink/vanity completed. I leave that kind of stuff to poor Joe. He doesn’t enjoy it but has the patience to perform the job correctly. Me, I’d have water squirting everywhere…
Work is still keeping me busy with getting all the tax stuff together but I’m feeling on the home stretch. I started gathering things earlier this year which really helped avoid the ‘crunch’. This blog was something that I spent some time on this week too. I’m working on getting all the links cleaned up so when you click on something like Stretchy Beans it doesn’t take you back to the old blog. Once I’m done with that I’ll somewhat disable the old blog so I don’t face the ‘duplicate content’ issue. I am super duper thankful to Erin from Homestead Host. I know I’ve said it before but the truth is, I can’t sing her praises loud enough. She has been wonderful as far as helping me get this going and guiding me through things. If you are in the market for hosting services, she is your person!
I’m happy to say I have a few pictures from this week. My favorite ‘old’ camera that I thought was broken was able to be repaired by my wonderful husband. It didn’t help my photography skills any but at least the pictures aren’t a blurry mess 🙂
New this week:
Impossible Apple Pie. Impossible sourdough pie is a lesson from the GNOWFGLINS Sourdough eCourse. The apple pie version was a wonderful combination shared by one of the forum participants recently. It made a spectacular and quick breakfast somewhat like an apple fritter. Definitely a repeat. You can get the recipe by joining the GNOWFGLINS eCourses (a new eCourse starts soon to make a total of access to five courses– I’m not an affiliate I just love these eCourses and highly recommend them).
Creamy Chicken Enchiladas. I love the kind of enchilada with the white sauce and wanted to find a tasty version to enjoy a home. The version I made was good but needs a little work. Hopefully I can get it ‘just right’ to share with you. As you can see from the picture, it certainly was cheesy enough! If you look really close you can actually see just a smidge of the tortilla underneath all of that cheese.
Crispy Braised Duck Legs– These were terrific. I used 6 duck legs and omitted the celery. Perfect! Served with mashed potatoes topped with the broth and cooked vegetables. On the side we had kale and Swiss chard topped with a basil kefir cheese inspired by this recipe shared by Wardeh.
Homemade Fudge. This recipe from Passionate Homemaking (everything doubled but the honey– only 1 cup of honey total) with about 3/4 cup of almond butter added in. Oh My. So good. So wondering if I could make this everyday…
Almond Pudding: Yummy. This is a recipe shared by a real life friend that I have been tweaking a bit. It is a delicious and grain free breakfast, snack or even dessert. I’ll share it with you in a few days.
It occurred to me that I’ve neglected to mention broth in my Standards the last couple of weeks. This is a standard for us with rarely a week going by the we don’t make (and use) broth. I think we make about 2.5 gallons a week just depending on how much water I started the broth with, what bones and which crock pot was used. Other standards this week were sourdough bread, butter, kombucha, sour cream and clabber cheese.
What’s been cooking in your kitchen? Try anything new this week?