Welcome to my new website. It will be both fun and informative. It will have five of my favorite topics: pictures, thoughts, recipes, gardening ideas and did you know? Please enjoy, leave comments, ask questions and visit often.
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  • SPILLING THE BEANS, PROTEIN TOTALS MAY SURPRISE YOU.

    Posted on February 2nd, 2011 Pam No comments

    Think meat has the most protein?

    1 cup of milk has about 8 grams of protein.
    1 cup of beans has about 16 grams of protein.
    3 ounces of meat has about 21 grams of protein.
    10 ounces of yogurt has about 11 grams of protein.

    The total protein in beans are higher than most people think. Beans also have more fiber than any other vegetable. Beans are high in antioxidants, satisfy hunger longer and are cheaper than most food.

    A 25 pound bag of pinto beans is about $12. Using one pound of beans every two weeks, a 25 pound bag would feed a family of five for about one year.

    Here are a few types of beans: kidney, pinto, green, soy, black eyed, broad, butter, garbanzo, lima, navy, edamane, black, fava, snake bean, wax bean, rice bean, french horticurtural, chick peas, cow peas and lentils just to name a few.

    Also there are lots of different types of beans available now, some sources say there are over 10,000 varieties. Try growing a different type this year.

  • Cooking

    Posted on February 23rd, 2010 Pam No comments

    Thoughts to Think About

    Never try out a new recipe on guests.

  • Recipe a Week, Food for a Lifetime

    Posted on February 3rd, 2010 Pam No comments

    PEANUT BRITTLE, Joanne Jorgensen, Recipe #1

    To a 5 quart pan add:
    1 Cup white syrup
    then rinse the cup with 1/3 water and put it in.
    cook until it boils

    Add 2 cups sugar
    1 pinch of salt
    Boil until hard rolling boil.

    2 cups of nuts or 4 cups if you want more nutty peanut brittle.
    Put the nuts in, turn on high stirring constantly, until 300 degrees on candy therometer.
    Remove from heat and add 1/2 cube butter, then 1 teaspoon vanilla.
    Last add 1 teaspoon baking soda ( it will foam up).

    Pour in 2 large buttered cookie sheets, half in each pan.
    When cool enough to handle, put butter on hands and pull it. Place the pieces on waxed paper.
    After completely cool you can place pieces in a bowl if you use waxed paper to separate the pieces.

    According to Joanne, the thinner the better and use 4 cups nuts.