Sunday, January 22, 2017

Brain Food: Rebecca

a friend suggested this book to read...I told her it was good, I had read it from my library.  She said "You do not have this book in your library." I said, "Yes, I did."

My library is well stocked thanks to numerous book sales I've attended over the years.  Anyway, her suggestion had me reading it again...great writing from a woman of the year 1940.  Very impressive!  And you can watch the movie online or listen to the audiobook.  You gotta love the internet...and a well-stock library!

Wednesday, January 18, 2017

Exercise Bid

in a bid to exercise more ... we put up this Basketball the left is a backboard to hit tennis balls ... this comes in handy during the cold winter months...rather than traveling to a gym ...this is much more convenient. Last year, i went to an indoor tennis facility which is great except for the commute... hit or miss with winter storms!  Both of these sports give a good amount of cardio.

Tuesday, December 13, 2016

Holiday Cookies

Love this cookie - with soft tender dough - it carries the flavor of toppings well.  Made these with a small dollop of jam/jelly.  I used to taste these during the holidays made by other bakers who commonly covered them with a lemon zest icing.  I can see these any shape and size, decorated like ginger bread cookies for Christmas.  It is just an overall great soft cookie treat.

Sour Cream Cookies

.......bake at 375 until desired light golden brown/dough should be refrigerated before baking/roll out using powdered sugar or flour/cut into desired shapes/make an indention for jam or jelly/ ice or cover with powdered sugar

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening (I use butter/ 1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
recipe from

Tuesday, November 29, 2016


The pumpkin harvest included some mystery winter squash which, I believe, based on outer markings, and thick consistency - that it mat be lower salmon river, kaboucha, or red kuru - or a combination thereof.

I found it in the goat pen - which they used in early spring - but not all summer.  A bountiful harvest and discovery -  great for us!

I'm saving seed.  sooo good!  My favorite, marina di Chioggia, is harder to cut due to the many indentations - this is the ideal alternative.  Taste and acts like a sweet potato only huge!

Pictured above that is my on a veggie burgers with pumpkin forward main ingredient.

Other ingredients included:

the pumpkin cooked and pureed
egg whites for binding
leftover stuffing from thanksgiving which included diced italian bread, chestnuts, apples, onions, and spices
other spices such as turmeric, blk pepper, salt
sesame seeds
kidney beans
nutritional yeast
tvp protein
red onlion

the wonderful thing about veggie burgers is the condiments meat eaters use - for me - such as:
a burger bun - of course - I will be trying the one from Utica Bread - a brioche type - this was a potato bun
home canned pickles from a friend - so crunchy - I think it was a lite bread and butter type
hot pepper puree
ketchup - which I have frozen from out tomato harvest
himalayan salt

very very good "junk" food with high nutrient content due to all the good organic fresh picked veggies!

Saturday, October 15, 2016

Ambrosia Farms...Flavor and Sustenance, Heirloom Veggies, Grown For You

Ambrosia Farms has been farming naturally since 1988, with complete focus on open pollinated, heirloom vegetables.  Our pride in conserving open spaces, maintaining natural ecosystems, preserving cultural traditions, supporting the arts, and adopting wild horses, and hound dogs is our way of giving back to the Earth and Our Community.
We get our seeds from Baker Creek, Seeds of Italy, and save our own seeds, when time permits.  Our favorite varieties include tomatoes (Pantano Romanesco), winter squash/Pumpkins (Marina di Chioggia, Kabocha, Kuri, and Banana), Kale (Tuscan and Curly), Lettuce (Grumolo Chicory), Basil (Lettuce Leaf)...We grow varieties to suit your specific needs!

if you need a crop custom grown for you, please call our cell phone 315-749-8942

Wednesday, October 5, 2016