Something I am very adamant about:

FDA on BPA

http://www.nytimes.com/2010/01/16/health/16plastic.html

How many of you used wood burning “pot belly” stoves for heat in your home?  In planning for our new farm, we are considering this form of heat, but are quite nervous, since we have two young children.

Any other comments on alternative heating methods is welcome, too

I’ve also considered using a wood burning stove on which to cook, but just don’t think I could manage that.  So, I’ll continue with a modern day range, just careful to conserve as much gas/electricity as I can doing so.

Here’s a beauty I’d love to own.

So…what do you think?

No, I haven’t fallen off the face of the earth, though some may think so.

There’s not been much exciting going on around our house right now, plus “writer’s block” equals no posts.

Anyhow, here’s what I’ve been up to.  I’m going back to work.

Conception and Beyond is a turnkey store for Momma, Baby and Young Children. The business/site is for sale. You can see it live at www.conceptionandbeyond.com. This business is being sold through my new web design business, www.workathomedesignworks.com

Most of my readers aren’t aware that I designed and manufactured a line of cloth diapering accessories a few years ago.  In 2006, I sold the business, thinking I really just wanted to be a Stay at Home Mom.  I’m coming out of retirement with a fabulous line of products very soon. I’m ready to “rock-n-roll”! I’m so jazzed about my new businesses!

Other than that, not much is going on around our house.  Too many chickens equals we re-homed 9 last week.  We have about a dozen more to re-home, but we’re waiting to find out if they are roosters or pullets first.

I’ll be back soon!

For a decade, I collected Fiestaware. I love the bright colors and the shape of the line of dishes.  BUT I have found that in the past couple of years, the passion for Fiesta is gone.  All of these dishes are just taking up space in my home where I want to find something new to take it’s place.

All remaining Fiestaware will be listed on ebay under user name stepfordhousewife throughout the next few weeks.

I am a retailer for Storey Publishing.  They publish tons and tons of books on self-sufficient living, farming, cooking, gardening, etc.

I have 6 copies each of the two books below for sale.  Click on the title to see the full details on the Storey web site. Retail on them is $16.95 each.  For the first 6 people that email me (link in upper right corner of blog) and say they want one (or one of each), I will sell them for $12.50 each with FREE SHIPPING within the United States.

The Home Creamery

Good to Go Cookbook

I’d like to get these out of my house to make room for more!  I plan to keep having offers on books from Storey on my blog on a regular basis, so keep an eye out!

Enjoy!

The Apronista is having a January giveaway!!  Jump on over there and comment so you can be entered to win a free apron from The Hip Hostess.

It’s super easy to enter so go check it out HERE.  Deadline to enter is January 11.

 Enjoy!

You Are Apple Pie

You’re the perfect combo of comforting and traditional.You prefer things the way you’ve always known them.You’ll admit that you’re old fashioned, and you don’t see anything wrong with that.Your tastes and preferences are classic. And classic never goes out of style.Those who like you crave security.People can rely on you to be true to yourself - and true to them.You’re loyal, trustworthy, and comfortable in your own skin.And because of these qualities, you’ve definitely earned a lot of respect.

What Kind of Pie Are You?

You Are Chicken Noodle Soup

You are a traditional and conservative person. You value the past, and change frightens you.You are very loyal, especially to your family. You prefer a low-key life, with lots of time spent at home.You like soup because it’s easy, quick, and cheap.You tend to have a favorite soup you stick to. Why change a good thing?

What Kind of Soup Are You?

This is a recipe I came up with myself a few years ago.

It is Felicity’s absolute favorite thing I cook and she could literally eat her weight in it at one sitting.

I’ve never measured anything when I make this, but once you read the recipe, you’ll find it is easy to do without any measurements.

Amy’s Easy Baked Ziti

Cooked & drained pasta (use what ever amount needed to feed your family).  I use Wal*art’s generic brand called “Penne Rigate”.  Any small tube type pasta will be fine.

Prepared spaghetti sauce. You can use your own homeade sauce, or jar sauce. (I use Prego Meat flavored).  Again, the quantity depends on how much you will need to feed your family.

Grated Parmesan, Mozzerella or any Italian blend cheese. I buy mine pre-grated so I just buy the “Italian Blend” in the refrigerator section at the store.  Amount?  Well, cheese is like butter.  One can NEVER have enough cheese or put too much cheese on a dish!

Here we go:

Place cooked/drained pasta into oven safe casserole dish (size depends on size of your family).  Pour spaghetti sauce over pasta and stir together to coat pasta.  Use as much or as little sauce as you like.  Some like alot of sauce, others like the drier side with less sauce. Then, layer grated cheese over top of pasta.

Cover and place in 350 degree oven until cheese is melted and starting to brown.

Serve with salad and garlic bread!!

There you go! I told you it was easy!!

Enjoy!

Take a look at this over at The Pioneer Woman’s place!

5000+ reader submitted recipes

Good gosh! Something new to cook every day for years!

Enjoy!

I made this wonderful Pound Cake yesterday. It is absolutely to die for.

I adapted this recipe from one I found on (yup, you guessed it!) BackyardChickens.com.

Old Fashioned Pound Cake

Grease/flour 10″ tube or bundt pan.
Preheat oven to 325 degrees.

Combine together and sift (this creates “Self-Rising” flour): 

4 cups all purpose flour
6 teaspoons baking powder
4 teaspoons salt

OR

4 cups (1#) cake flour, sifted (this is what the original recipe calls for)

OR

4 cups minus 8 Tablespoons All Purpose flour

1/2 teaspoon salt
2 cups (1#) butter (salted or unsalted either one, but use real butter)
2 cups (1#) sugar
10 whole eggs (1#)
2 teaspoons vanilla extract (or any other extract flavor of your choice)

Sift flour(ingredients to make the flour “self rising” as shown above) and salt. Place butter and sugar in LARGE mixing bowl. Cream together until light and fluffy. Add whole eggs, two at a time, mixing thoroughly after each addition. Add half of the sifted flour/salt. Beat about 1 minute. Add remaining flour/salt and the flavorings. Beat about 1 minute. Pour into well greased/floured tube cake pan. Bake for 1 hour & 15 minutes to 1 hour & 30 minutes.  Remove cake IMMEDIATELY from pan after taking from the oven. Cool on a cake plate or cooling rack.