Bread Bags

Have you ever tried shoving a 12 inch loaf of bread in a 1 gallon Ziploc?  It doesn't fit.  Then you cut the loaf in half and put it in two bags...that's lame.  Wrap it up in a five or so layers of saran wrap, going every which way, then having to throw all that saran wrap away as soon as you unwrap the loaf.  I have solved my problem.  I knew the solution but I was dragging my feet because I hate to pay for shipping.  I bit the bullet....

Look how roomy...my loaf has so much room...my loaf loves it.

Here is where you can get some too!  I have the extra large, which is more than enough room for a 12 inch loaf.  You will notice my clothes pin.  I just couldn't pull the trigger on the twist ties...you must order 2000!

Homemade Fire Starters

Our primary source of heat these days is a wood burning stove.  I have been meaning to make these since we moved and finally got around to it on Saturday.  When Rowdy got up on Sunday morning and started the fire I asked him what he thought.  He said "I am not sure if these are fire starters or bombs."  I guess he thought they worked okay.  The best part is these can be free or at the very least a lot cheaper than buying fire starters! 

What you need:

• Paper egg cartons
• Dryer lint
• Old candles or Paraffin blocks from the store
• Coffee can

Place egg cartons on newspaper.  Stuff egg cartons with lint.  Dryer lint is highly flammable and really gets things cookin'.  Melt your old candles or paraffin in a coffee can placed in a pot of simmering water.  (Okay, so I don't use a coffee can.  I use an applesauce can.  Coffee from a can is wrong!)  Once the wax has melted pour over the lint.  Let dry.  Cut apart into desired size.  We use 4 egg slots for one fire. 

Home is where the mixer sits.

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The Hand that Rocks the Cradle

Listen here to be encouraged if you are The Hand That Rocks the Cradle.

The Hand That Rocks The Cradle

The Hand that rocks the Cradle

Is The Hand That Rules The World

Blessings on the hand of women!

Angels guard its strength and grace,

In the palace, cottage, hovel,

Oh, no matter where the place;

Would that never storms assailed it,

Rainbows ever gently curled;

For the hand that rocks the cradle

Is the hand that rules the world.

Infancy's the tender fountain,

Power may with beauty flow,

Mother's first to guide the streamlets,

From them souls unresting grow--

Grow on for the good or evil,

Sunshine streamed or evil hurled;

For the hand that rocks the cradle

Is the hand that rules the world.

Woman, how divine your mission

Here upon our natal sod!

Keep, oh, keep the young heart open

Always to the breath of God!

All true trophies of the ages

Are from mother-love impearled;

For the hand that rocks the cradle

Is the hand that rules the world.

Blessings on the hand of women!

Fathers, sons, and daughters cry,

And the sacred song is mingled

With the worship in the sky--

Mingles where no tempest darkens,

Rainbows evermore are hurled;

For the hand that rocks the cradle

Is the hand that rules the world.

...William Ross Wallace

Making Your Own Ground Beef

Our beef source has been out of ground beef for quite sometime now.  We just can't eat ground beef from the grocery store after watching the movie Food Inc.  Hamburger rinsed in ammonia just doesn't sound that great.  We love hamburgers around here and have been missing them in our weekly rotation...especially during the summer.  What is a summer without burgers?  We got a wild hair to grind our own beef!  A trip to Kohl's for the Kitchen Aid grinder attachment and a trip to Von's for some beef....and we were in business.  I had done some research on the Internet as to what cuts of meat to get, it really comes down to personal preference.  I will be watching the sales closely to stock up on some beef.

This is 1-1/2 pounds of thin beef chuck shoulder sliced into 1 inch wide strips.

This is 1-1/2 pounds of tri-tip sliced into strips about 1 inch wide.  I did trim the fat down quite a bit, but you want to leave some for juicy burgers. 

The set-up.  One bowl placed in another bowl with ice will keep the meat very cold and help prevent the growth of any bacteria.

Let the grinding begin.

This is after the first grind.  The grinder comes with two plates, one coarse and one fine.  First grind through the coarser plate, then grind again through the finer plate.

Ready to go.

This is a 3 inch biscuit cutter.  Loosely pack your ground beef in ring for the perfect size burger.  Once you pop it out of the ring, gently press it to desired thickness.

It won't be good unless you fry it in a cast iron pan.  Okay, it might be good, just not as good!

Here it is in all its glory!  When the burger was first "invented" it was served on toasted white bread.  This is not toasted, but it was fresh baked and hot from the oven. 

Ground Beef

• 1-1/2 lbs. thin sliced chuck shoulder
• 1-1/2 lbs. tri-tip

Slice beef into 1 inch thick strips. Once all the meat is sliced, place in a single layer on a cookie sheet or a pan that will fit in the freezer and freeze for 30 minutes.  Also, place the parts of your grinder in the freezer. You will want to work quickly to keep the meat as cold as possible to prevent bacteria growth.  Have a bowl ready to catch the meat, placed in a bowl of ice.  If you like your burgers rare and mooin' grinding meat is for you.  Push meat through grinder with coarse disc, then again with the fine disc.  Make your patties immediately or place in back of fridge to keep very cold for later use.  You can also freeze your fresh ground beef in desired amounts to cut down on how much time you spend grinding.

To cook the perfect burger, measure out burger into 3 inch biscuit cutter, loosely packing. Pop out of the biscuit cutter and flatten to desired thickness.  Sprinkle both sides with salt and lots of fresh ground black pepper.  Fry in a hot, seasoned, cast iron skillet for best results.