I know that I have been terribly negligent in the recipe/cooking department of the blog lately. It seems that since before Thanksgiving every meal has been this whirlwind that I just haven’t had time to document or *GASP* photograph. Somehow in between work, family and farm though we still manage to churn out some incredibly delightful food.

We were in Syracuse most of the day yesterday and when we got home we realized that we had some pork shoulder we needed to address so late into last night we made nearly 20 pounds of various sausages. Chorizo is a favorite here, we love the smoky spiciness and the depth of flavor from the chilies. If I have Chorizo I can make a feast! Chorizo is also a sausage we almost always buy locally rather than make ourselves. I’m not sure why really? Anyway, I was craving Chorizo Risotto (my favorite risotto on the planet) so I pulled out my spices and made some…wow…just wow. It will need a few days to develop its full flavors but the panel is already back on this one, we have a winner! A blend of Chilies, smoky paprika, garlic, cumin and a tiny bit of coriander, plus some other bits and pieces of flavor and I have found my Chorizo bliss.

I have been having some migraines again lately, which has me down. I know it’s stress but hey, what can you do right? All I crave the morning after a migraine is spicy food so thankfully we had processed the sausage! So this morning I whipped up a pan of Chorizo and eggs. And I will come right out and say that for a traditionally peasant breakfast, it is just divine. You’ll need about a quarter pound of chorizo with the casings removed (we don’t use casings on our sausage), 6 eggs and some onions and tortillas if you wish.

Brown your Chorizo in your pan over medium heat

Move your Chorizo aside when cooked through. And yes, these eggs are fresh this morning and were still warm from the chicken when they hit the pan.

Give your eggs a scramble in the pan and cook until set (don’t overcook your eggs, they should be very soft. There is a terrible tendency in America to cook things into oblivion. And overcooked egg is a tasteless egg). Then fold the Chorizo into the egg.

You can add chopped onion now, or other vegetables, rice even beans now and serve it on a tortilla or right in a bowl like we do.

Enjoy!

Another snowy, cold morning….just like it should be in late November! I’m still sick so I’ll probably stay glues to the couch for another day, planning T-day dinner and pouring over the Seeds of change and Seed Savers website.

I have a couple of holiday fundraisers to share, a portion of the proceeds from each will be going to Stable Movements, the Hippotherapy program my daughter and I volunteer with.

First are the Holiday wreaths. These are fresh wreaths, handmade here with mixed greens. They need to be pre-ordered, that way I know how much I need to gather. We use no pesticides here and our property is organically managed. The price is $25 for each wreath and you can order your wreath here, pickup begins 11/30 and can be scheduled throughout December.  I would be happy to ship your wreath as well. Additional charges for shipping apply and they will be sent USPS Priority Mail.

I will be doing the soap sale this year too…the 10th year! The soap is handcrafted of certified organic ingredients and infused with organic herbs and organic/wild crafted essential oils. Each 8 ounce bottle is made to order and is $11.95 or three for $32.95

Here are the varieties:

Plain- great for babies, puppies, kittens and other sensitive folks

Plain with Calendula & Chamomile - just like plain, but infused with Calendula & Chamomile blossoms for gentle soothing

Soothing Skin- Infused with soothing herbs and therapeutic grade, organic/wild crafted essential oils. Wonderful for itchy skinned people and adult dogs and horses. This is soap that I started with nearly 10 years ago.

Kitchen blend  – Perfect to keep near the kitchen skin for hand washing. Infused with Ginger, Rosemary and Lemon essential oils to remove odors and sanitize the hands.

Cold Season – When used in a warm shower, this blend helps ease stuffy noses and soothe achy muscles.

Soap is made to order and discounts are available for larger purchases.  I can ship soap as a gift, please email with your info.  To order, pop me over an email with the following:

The type(s) you want
the quantity
your name and a valid email
If you are planning to ship this as a gift, please include the city and zip so I can calculate your postage.

I will send you a paypal invoice to your email address you provide. You do not need a paypal account, and you can pay securely using your credit card or bank account.

On the art/design front…

I’ll be loading some card templates for photographers and crafty folks later today. I’ll also be loading some of my favorite black and white photoshop actions.

The Duck Diary…

Our adorable Cayuga Ducks only gave us one egg today, but they have had such a productive week! They continue to become more affectionate each day. I have one who is pretty close to be considered for therapy work, we’ll see. Puddles still might be in the running but he is so enjoying his job as keeper of his ladies that I think I’ll just let him enjoy himself and be a greeter here at the farm for the kids.

A recipe to share…

Magwrit1 who is friend and also a regular on the Pressconnects.com website, shared her recipe for Penne Rigate with Tuna Sauce.

If I could only tell you how many memories Suga al Tonno brings back. I was just learning how to cook while living in Rochester and a friend shared his families recipe with me. Being a young, starving girl on her own for the first time anything that could be made with budget friendly ingredients was a plus! But it was unexpectedly delicious that I fast became one of my very favorites. I will probably make this for Ally and I tomorrow. Todd and Tuna do not get a long!

Suga al Tonno

1 12 oz can of plum tomatoes
2 cloves garlic
1 4 oz can Italian tuna in Olive oil, drained
2 T Olive Oil
1 Anchovy fillet, soaked and finely chopped or 1/8 t Anchovy paste (I use the paste these days)
salt and pepper to taste

Add the garlic and tomatoes with a pinch of salt and bring to a boil over medium heat. Cook until reduced a bit, about 10 minutes. Mash the Tomatoes and continue to cook until it reduces a bit more.

At this point you are supposed to remove the garlic, however my family prefers a smoother sauce so I leave the garlic and use a stick blender to bring it all together.

Stir the drained tuna into the sauce, add the olive oil and the anchovy. Serve immediately over hot pasta.

Enjoy!