by Kate | Sep 10, 2009 | Kate's Kitchen, Main Dishes
I love this meat glaze. It can be used for pork (shown above), chicken, or beef. It is mighty tasty no matter the meat and so simple. I generally mix the glaze, pour over meat in a slow cooker, and cook on high for five hours. The following recipe is enough for a 3-4...
by Kate | Sep 9, 2009 | Farm & Family
My eyes popped open at 5:22 this morning just like they do every morning. An alarm is not to blame. It’s just nature calling my name. For the second time in less than three weeks, the toilet gurgled after I flushed it instead of refilling with water. A very...
by Kate | Sep 8, 2009 | Writing
Yesterday when I had stacks of dishes to do, a little flutter of excitement ran through me. There was a story I wanted to get back to reading to see how it turned out. Then I realized it was my manuscript I was thinking about. Crazy! I know how that story ends–I...
by Kate | Sep 7, 2009 | Canning & Freezing, Kate's Kitchen
I am not an expert. Please consult your county extension agent for expert information. Utah State University Extension runs a comprehensive web site full of information about how to can just about anything. Canning green beans is not hard. You must absolutely use a...
by Kate | Sep 3, 2009 | Farm & Family
About now my husband and I are rethinking our put-the-chickens-in-the-corn-surrounded-by-the-electric-fence-strategy. It seemed like the perfect solution. A creek passes through our property which we love for all kinds of reasons. However, it is also the raccoon...