“If you do your fair
day’s work, you are certain to get your fair day’s wage-in praise or pudding,
whichever happens to suit your taste.”-Alexander
Smith
It has been a
busy summer day around the farm. I start my day today at 5:30 in the morning
with the sunrise and a hot cup of coffee. The nights are still in the 70s,
which is cool for East Texas in July, but the days soar easily into the 90s. I
always start my day with a bit of house work to keep the farm house somewhat
presentable. My favorite house work is putting the freshly laundered clothes
out on the line to dry. Afterwards, I let the chickens out of their coop to run
about the farm for the day.
In
the summer I cook twice daily; a breakfast and a big mid-day meal. I make sure to
cook extra for our mid-day meal, so as to have leftovers at the end of the
working day. After breakfast today I started the process of making 6 gallons of
blackberry wine. Then I harvested tomatoes, zucchini, squash, okra, and
cantaloupe from the garden. I incorporate what I harvest from the garden into
my daily meals and save the extra bounty in the fridge for the eventual
preserving by freezing, dehydrating or canning, which will be one day this
week. The rest of my day is filled with
our latest farm project of constructing a cabin, which at this point seems to
be an endless project. I finish my day making sure all the farm animals are fed
and safe for the night.
Life
on the farm is not all work. We do make time to invite family and friends over
to eat, play board games, listen to music, sit around the campfire, drink wine,
talk, and of course eat. One of my favorite dual purpose desserts to make is
raisin bread pudding. It can be made to top off an evening meal or made for
breakfast. It can be eaten hot out of the oven with a cold glass of milk or
eaten cold with a hot cup of coffee. Either way it is delicious!
Raisin
Bread Pudding
1 small loaf of raisin bread (Could be substituted
for plain bread, but add an extra ½ cup of raisins.)
½ cup of raisins
½ cup of chopped pecans or other nuts
4 eggs
1/3 cup of sugar
½ teaspoon of ground cinnamon
1 teaspoon of vanilla
¼ teaspoon of salt
Grease
baking pan. Cut bread into cubes and
place into baking dish. Sprinkle top
with raisins and pecans. Beat together the eggs, buttermilk, sugar, cinnamon,
vanilla, salt. Pour mixture over bread. Bake in oven at 325 °F for about 40
minutes or until inserted knife near center comes out clean. Raisin bread
pudding can be topped with powder sugar icing.
Powder Sugar Icing
¾ cup of powder sugar
¼ teaspoon of vanilla
Combine all ingredients
and mix until smooth. Pour over baked raisin bread pudding.
Enjoy
your day no matter where you are or what you have to accomplish today. Think
positive thoughts and it will work out.
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