on sunday

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Ah yes, Sunday. The day of the week when everything is supposed to be calm and relaxing and peaceful.

Except during election season. Then Sundays are for political robo-calls. As in the long annoying ones you can’t disconnect your telephone line from. They just keep playing until the brain washing via telephone is over.

We got one of those calls earlier today. I tried to hang up and disconnect it three times. It is one of those calls that even talks to answering machines and won’t disconnect no matter what until every last pre-recorded bit of stupidity has been spouted.

The call was something about Corbett. I don’t really care which party was doing the calling, we are on political call overload! They occur all during the week, people should at least get Sundays off! Actually, why can’t we opt-out of political robo-calls permanently if we choose?!

And don’t even get me started on the attack mailers from both political parties! My mailbox is filled daily with the oversized glossy offerings from the political Hatfields and McCoys.

Enough already. It is a political turn off. This inundation of political negativity is not an enticement to get out and vote, in fact it causes the opposite reaction.

I called the number back that called us. It was a Google voice number for someone named Kathleen Bowman and the Malvern Victory Center. There is a person with the same name who works for the PA GOP

The number making these robo-calls is 484-320-7498

And again, I don’t care which party is making the calls, they are ALL an intrusion.

Feel free to post robo-call numbers contacting you in the comments. Maybe it’s time for. Some #political #robo-call #shaming.

Thanks for stopping by! It’s a beautiful day and feels like fall for real today!

pumpkin rice pudding

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Oh yes I did. I took my rice pudding recipe, subtracted two eggs and some sugar, added a can of pumpkin, maple syrup, a little honey, and tweaked it all a bit more and well….it worked.

INGREDIENTS:

2 cups cooked white rice (I used leftover Chinese food white rice)
4 cups 2% milk (I really wanted to use whole milk but I didn’t have any)
2 teaspoons vanilla extract- pure not imitation
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup maple syrup
1 (15 ounce) can pumpkin
puree
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon cardamom
2/3 cup raisins
3 eggs
3 tablespoons honey

DIRECTIONS:

Preheat an oven to 350°.

Add rice to a cooking pot and add the milk, salt, and cardamom. Bring the milk to a boil over medium-high heat. Reduce the heat to low and simmer (uncovered), stirring frequently, until the rice is very soft and absorbs most of the milk, about 15 minutes or so. Remove the pan from the heat, stir in 1 teaspoon vanilla extract, and stir in the sugar. Set aside. It needs a few minutes to cool off.

Grease a 2 quart baking dish. (Use butter).

Whisk pumpkin, maple syrup, 1/2 of the cinnamon called for in recipe, mace, nutmeg, ginger, all eggs, 1 teaspoon vanilla extract, and 3 tablespoons of honey – use large bowl

Pour half of the rice pudding mixture into large bowl with pumpkin mixture. Add the warm milk and rice mixture a little bit at a time and very slowly since you don’t want to cook the eggs in the pumpkin mixture. Spoon the pumpkin rice pudding into the prepared baking dish.

Mix the raisins into the remaining rice pudding milk mixture, and spoon it over the pumpkin rice pudding. Swirl the two liquids slightly.

Bake, uncovered until firm, about 50 minutes. A knife should come out of custard clean and it is cooked through. Serve warm or cool and refrigerate leftovers.

YUM.

if walls could talk…

If walls could talk, the tales they would tell, right? So I was down in my basement today putting some summer garden things away for the year and in the little wood shop room on one wall I noticed this. I had not seen it before. In this house on the basement and attic walls there are little things written here and there. All from the original owner.

I have no idea……all I know is I don’t have mice….could be a reason….maybe this was evidence of rodent wars once upon a time…..not sure if the mice were winning at the time….or losing….

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apple maple pie

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After watching the Food Network television show “Farmhouse Rules” the other day, I was inspired to bake a pie. So I decided to bake a homemade apple maple pie. I have baked this pie in the past, but this is the first time I have written down the recipe.

(Okay here is hoping that I have the proportions correct to give you for this recipe.)

9 inch vintage deep dish pie plate

Filling:
Four or five large apples peeled, cored, sliced
Cinnamon, ginger, nutmeg, mace to taste
1 1/2 tablespoon of butter in little pieces
1/2 cup maple syrup
1/3 cup of flour
1/4 cup sugar
Couple tablespoons of apple cider

Crust:
1 1/2 cups flour
1/4 teaspoon salt
3 tablespoons honey
2 tablespoon sugar
8 tablespoons butter
6 to 7 tablespoons water

Assemble crust using pastry blender and wrap dough in Saran wrap and refrigerate for at least half an hour.

While crust is chilling, assemble filling.

You will have enough dough for a rolled out bottom layer crust and strips for lattice top. I’m using a slightly smaller than normal but deep pie plate. Use a pastry brush to brush the lattice strips with a little milk and sprinkle with sugar.

Tip: I roll my piecrust out between sheets of Saran wrap or parchment paper.

Tip: after I have rolled my crust to the desired thickness and I have put it in my pie plate, I throw into the freezer for a few minutes to firm up before I fill with pie filling.

Heat oven to 425°. Bake pie on a cookie sheet to catch any spills. Bake 12 to 14 minutes at 425°, reduce oven to 350° and keep an eye on it and bake approximately 50 minutes more, or slightly less depending on your oven.

Serve with vanilla ice cream or thin slices of a good local cheddar cheese.

The vintage pie plate came from the Smithfield Barn.

Enjoy and happy baking!

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indoor gardening season begins!

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So I had this pot of ivy. I had started it from cuttings from last year’s ivy and it had been growing wild all summer in the back garden on a table. I know my days are numbered on what I can bring inside, and so is my space. So while I didn’t have room for a totally wild pot of ivy, I could make room for a pretty topiary.

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I started by repotting the Ivy. It was slightly root-bound in the pot it had lived in all summer.

I then grabbed two hangers that were wire that were back from a recent dry cleaning visit. I used pliers to pull them in the shape I wanted them, and I undid the hanger hook part and made it straight.

I stuck them in the pot I had moved the ivy to. I used a combination of clear fishing line and some florist’s wire to anchor them together.

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I then began the process of winding the long strands of ivy around the form I had created. Here and there are used little bits of florist’s wire to hold the ivy in place. But not a lot of tying down, because I have discovered over the years that if you allow the plant to be a little more loose and natural it’s better on the topiary.

It took a while, and a little patience, but still was relatively easy to do. And I have not made a topiary like this in years. I’m pretty pleased with the result!

Thanks for stopping by!

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