How To- Make Slime!

How To: Make Slime!
3 Simple Recipes and 5 Tips For Slime Making Success.

Making a Stew with a Roux

I love cold weather cooking. Soups, pot pies, stews, noodle dishes, rice dishes, warm comfort foods that connect with your SOUL, man. And March in Maine is not spring folks- we are STILL getting freezing temps and snow even tho its supposedly spring. This blog is all about turning your chicken soup, into chicken STEW.Continue reading “Making a Stew with a Roux”

Spiced Soft Baked Molasses Cookies

It’s that time again- time to gather some ingredients! Why? Because I’m about to bake some mother lovin’ spiced molasses cookies. And then I’m going to eat them until I hate them.   3/4 cup butter flavored shortening 3/4 cup light brown sugar 1 large egg 1/2 cup molasses 2 and 1/2 c flour 2Continue reading “Spiced Soft Baked Molasses Cookies”

Oatmeal Crisp – featuring Zucchini!

With the brisk coldness that is fall setting in, I have been cooking up a storm lately. And one of those things I absolutely CRAVE on november evenings is a big heaping bowl of warm, spiced crisp with some vanilla ice cream on top. This is my go to recipe for when I want aContinue reading “Oatmeal Crisp – featuring Zucchini!”

Slow Cooker Turkey Tacos

So this is a quick to assemble meal, that really is better the longer it sits in the crock pot. I’m all about quick meals right now, because holy moly we have a lot going on. So to the recipe- For this recipe you’ll need: 1- 20oz package ground turkey 1 – can green enchiladaContinue reading “Slow Cooker Turkey Tacos”

Scrambled & Herbed Eggs for Molting Chickens

Chickens go thru a process every year called molting- this is when they lose all their old raggedy looking feathers and new ones grow back in. This is a natural, good process that happens in healthy adult birds, every year. Every chicken goes thru their own individual molting pattern. It is all very awkward looking.Continue reading “Scrambled & Herbed Eggs for Molting Chickens”

Baking Bacon – A Test of Two Methods

I love bacon. Seriously, I was a vegetarian for a decade, and really, between bacon and pepperoni, I could never go back. But I digress. I HATE frying bacon. It’s messy, it’s hot, it’s flipping and watching for grease and cooking in small batches because even our flat griddle can only handle 4 slices atContinue reading “Baking Bacon – A Test of Two Methods”

Deviled Eggs Ala Gillis – So Baconated.

  At Gillis Gardens, we almost always have an abundance of eggs. Even after losing 2/3 of our flock earlier this year, we still get about 2 and a half dozen eggs every week. This means, have a family reunion? We bring eggs. In the past, we’ve always brought a jar of our (locally famous)Continue reading “Deviled Eggs Ala Gillis – So Baconated.”