Pie Day Friday

                                Welcome to Pie Day Friday!!!!!!!!!!!


Our lovely little hens are delivering eggs almost every day...we love to make and eat homemade pie and Pie Day rhymes with Friday...so... here is a new blog feature for 2014.  Now I'm not saying this will happen every Friday.  Even we can't guarantee being able to bake & eat pies every week, but we do love them for our breakfasts and actually, for the most part, home made pies can be pretty healthy.  This one, for instance is made with fresh eggs...

                       These are the photo's I was telling you about, Jan!


Whole Wheat flour, 2% or fat free milk, oatmeal and our homegrown  Sweet Potatoes...

We're almost out of our homies and getting ready to start the new ones for this year.

I started out with the same recipe for the pie crust as for the Blackberry Pie that is in the Blog archives for 2013, Reaching the Destination.  Just check that post out where you will find the recipe or use one of your own special pie crust recipes.  Here is a picture of the crust (and berries) before they were baked)

As usual in my life...the filling recipe has a history of which I will only tell you a little of so I can share this post with you while it is still Friday!  It was originally made with Butternut Squash, white sugar and whole milk.  When we moved to Frogville, Oklahoma, we lived off the grid with literally NO electricity or running water.  We had a tiny range top with stove for a camper that we used small bottles of propane to do our cooking.  Since there was no refrigeration, we used powdered milk and retrieved our drinking water from a pure spring.  That 6 years is loaded with many stories that will get shared from time to time!
Now that we live a little more civilized... just a little more :), I've re-vamped the recipe.

Custard Filling:

2 Cups Sweet Potatoes...steamed and smashed
1/2 Cup Dark Brown Sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1 teaspoon Cloves
3 Beautiful Eggs from Joyous Hens
1 1/2 Cups Milk...whole, 2%,powdered,rice, whatever is your choice

Mix all of the above together stirring and beating as smooth as you desire.

Preheat your oven to 400 degrees
Pour the Sweet Potato Custard into the Pie Crust
Bake for 50 to 60 minutes depending on your own ovens temperament (yes I said temperament NOT temperature).

It will be Puffy when you get ready to take it out

Your pie will settle in a little as it cools but this is to be expected.

You'll probably want to let it cool at least an hour to set the filling, but it is great still warm and Awesome for breakfast tomorrow.

Please join Daniel and myself for our afternoon...Friday Pie Day!!!!

Thanks for stopping in and visiting this afternoon, we'll see Y'all the next time you come around!

Joy & Love!
Diane

January is Half Over ...I can't believe it!!!!!

Everything has been moving soooooooo fast since my last post.  I'm afraid that the colder weather here has kept me from being on the computer very much and my mouse is looking for a warm place to hibernate.
Right before Christmas was my last post...much has happened since, however, if I tried to catch Y'all up, we would be lost in the past...
Sooooo, I'll shoot some photo's out with a caption or two of what has been going on as I prepare to keep up with what is going on now.

For those of you wondering about the pastel pet portrait, I will get back to it.  The studio is tooo cold to do any lengthy work and the house is not good for pastel work.

Let's relive some of the Holidays at home in Cypress Inn Tennesse!

 

Daniel prepared our scrumptious Christmas Dinner feast of Vegetarian Lasagna.  Now he is a Lover of Pizza, so his lasagna was kind of like a pizza with lasagna noodles instead of crust.  I had given up meat to protest the slaughter houses last year, that is why there was no meat.  But as you can see from the ingredients...no meat was needed.  There was enuff lasagna left for 3 more meals...one meal awaits still in the freezer.

 

 

New Years Day I always cook.  We started a traditional dinner for this many years ago when there was an article  in the Twin Falls (Idaho) newspaper.  Daniel and I incorporated several different dishes to bring Good Luck and Abundance to our New Year.

We always have my version of "Hoppin' John" for the black eyed peas and rice.  Greens vary each year (that's probably why I never have any of the greenbacks in my pocket!Haha)...this year it was spinach with tomatoes & cucumber.  The dressing was homemade mayonnaise from our dear hens eggs...it's the yellow stuff in the yellow bowl, no food coloring, our hens yolks are so orange & sunflower oil is darker than some other oils. Yum! 

Instead of cornbread I made a Cornmeal-Sweet Potato casserole, celebrating the South once more.  The meat is a Pork tenderloin.  Eating the pig is to ensure going forward (there is a rumor that pigs can't go backwards) with your nose in the dirt (lots of good garden work)!!!!!

 

That was our holidays!  All the Santa's have been put to bed to rest until it's time to deliver gifts again and now I start to plan on Spring.  I've been busy distributing manure and dirt from the barn into the planter boxes for the veggies and flowers.

 

Next up...some of the Awesome winter sunsets right here in Southern Middle Tennessee!

 

Until then, I wish you Joy & Love and please visit with me again!

 

Diane

 

One more thing...if you would ever like recipes for my dishes...comment, or email me here