Saturday, November 18, 2017



4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 c. low sodium, fat free chicken broth
1 tsp. garlic powder
1 (4 oz.) can mushrooms, drained
3 Tbsp. Dijon mustard

Between pieces of  waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. In a shallow pan, stir together flour, salt and pepper.

Heat oil in a 12" nonstick skillet over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6-8 minutes, turning once, until chicken is lightly browned. Remove chicken to plate; cover to keep warm.

Stir garlic powder into chicken broth; add broth to the skillet. Add any remaining flour from dredging the chicken; whisk until smooth and starting to thicken. Add mushrooms and Dijon mustard; whisk until smooth and bubbly. Return chicken to the skillet-spoon some of the sauce over each piece of chicken. Turn heat to low, cover and simmer for 10-15 minutes or until chicken is cooked through. Serve chicken with sauce spooned over top.

Recipe from Taste of Home Community board

Wednesday, November 15, 2017

Golden Pheasant

Male Golden Pheasants can be easily identified by their bright coloring. They have a golden crest tipped with red which extends from the top of their heads, down their necks. They have bright red underparts, dark colored wings and a pale brown, long, barred tail. Their rumps are also golden, upper backs are green and they have bright yellow eyes with a small black pupil. Their face, throat and chin are a rust color and their wattles and orbital skin are yellow. Beak, legs and feet are also yellow.

Female Golden Pheasants are less colorful and more duller than males. They have a mottled brown plumage, pale brown face, throat, breast and sides, pale yellow feet and are more slender in appearance.

Sunday, November 12, 2017

Savory Seminole Pumpkin Soup

I have 11 Seminole pumpkins left out of the 26 which the plant produced for me. I have been saving the seeds and looking forward to planting more in March or April.


16 oz Seminole Pumpkin
3 cups chicken stock
2 TB butter
1 large onion (chopped)
2 cloves garlic (chopped)
2 carrots (chopped)
1 bay leaf
1/8 teaspoon pepper

1/2 teaspoon salt


In a skillet, sauté onions, garlic in butter.  Add to a large soup pot; add chicken broth, Seminole Pumpkin, carrots, bay leaf, salt and pepper.

Bring to a boil then simmer uncovered for fifteen to twenty minutes.

Remove bay leaf and set aside.

Blend with a hand blender until smooth.

Ladle into soup bowls.

Wednesday, November 8, 2017

Stop! I'm sensitive.

It  is not known exactly why Mimosa Pudica evolved this trait, but many scientists think that the plant uses its ability to shrink as a defense from herbivores. Animals may be afraid of a fast moving plant and would rather eat a less active one. Another possible explanation is that the sudden movement dislodges harmful insects. Once the leaves shrink , only the thorns are exposed.

They close up when it rains, too. In a way, this GIF kind of ended too soon, because, often, when one set closes, it causes a chain reaction and all the adjacent leaves fold up too. And then the other branches will do the same. A moment later, the whole plant has closed up.
Kids love these.

Plus, their mini pom-pom flowers are pretty.

The photo below is one of the flowers in our yard. Not planted, grew wild.

Sunday, November 5, 2017

Apple Pumpkin Butter


15 oz can pumpkin puree (not pumpkin pie filling, I used my Seminole pumpkin)
2 medium apples, diced
1 cup apple juice
½ cup packed brown sugar
2 teaspoon cinnamon

¼ teaspoon nutmeg


Combine all ingredients in a small saucepan and heat over medium heat until it comes to a boil.

Reduce heat to low and simmer for 30 minutes.

Allow mixture to cool 15 minutes.

Using a Emulsion blender, blend until smooth or place mixture in a food processor and blend until smooth. If using the food processor wait until cooled.

Serve immediately or refrigerate.

source: HERE