Thursday, June 19, 2014

Hot Homestead

We love summer but when it gets into the 90's and is humid, living with no air is a bummer. But our goal is to live as less dependent on others such as electric companies etc. as much as possible. So as I sit in front of the box fan typing the air actually feels slightly cooler than the last few days.

There is no board and batten up on our home yet but there had been some progress made of the exterior of our home. Mr. Farmer and friend put cross boards across the front porch roof which is now ready for the tin, as soon as it gets delivered and they also started putting up the soffiting. I am not completely sure if they made it around the entire home or not.

Here is the progress. Not a great picture but I was on the front porch looking up.

So you can see the porch roof framing and white soffiting. Making progress.

In the garden, I am so please with its progress so far. I hope to be able to put up enough vegetable for winter but boy are we enjoying the fresh produce every single day.

This is the mess of snow peas we had for dinner last night, We have another mess for this evening. Yesterday I sauteed them with broccoli, cauliflower, garlic, onions, and carrots. Tonight I think I may just steam them by themselves and add a little butter to them.

For dessert I had planned to make a blackberry cheesecake but i could not find enough blackberries so I had some frozen mixed berries in the freezer so I changed it to a Mixed Berry Cheesecake. I reduced the amount of sugar the recipe called for and it turned out just fine.

Mixed Berry Cheesecake

I used 2 premade graham cracker pie crusts but this recipe males a 9x13 pan cheesecake.

Crust. Crush 2 sleeves of graham crackers. Moisten crumbs with 1 stick of melted butter and about 1 teaspoon of vanilla. Press this mixture firmly into foil lined pan and set aside.

Cream together:
3 Packages of softened cream cheese. Add 1 1/2 cups of flour and 1 1/2 teaspoon of vanilla. Cream well together.
Add 4 eggs, one at a time.
Then add 1/2 cup sour cream and mix until smooth.
Pour into crust. 
Place a pan of water on bottom shelf of oven. This is to help prevent cheesecake from cracking. Even though mine cracked but did not affect the flavor.
I baked at 350 degrees for 45 minutes. Turn off oven and do not open door. After 10 minutes open door half way and leave cake in oven another 110-15 minutes.
Take out of oven and cook. 

Make berry topping.
4 cups of berries
1 cup sugar 
1/4 cup water
Mix all together and cook on medium heat about 4 minutes.
Add 2 tablespoons of cornstarch to 4 tablespoons of water. Mix well and then add to berry mixture. Continue cooking until berries get to the thickness you desire.
Top cheesecake with berry  mix. Store in refrigerator and ENJOY!

Blessings from Bountiful Homestead!

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