Cooking, Cleaning, Just A Normal Life

It's been another busy week with the boys, their school work, critters,  planning a larger garden, Mrs. Lilly's visit, and of course baking. 


This week we had to call in Verizon repairman; our phone line went nuts and basically kept a busy signal on the line.  The phone line connection runs through the attic and we must have some really hungry Hippo Rats up there gnawing about again.  Instead of paying Verizon $95 the first hour and  then $45 for each additional 15 minutes PLUS --- supplies. 


Hubby will have to get up there to install new wiring, dang it.  Plus he will have to find the rats entry points and lock them out good it was the phone and not the electric wiring. (We hope and pray.)

This week's adventures in cooking has been the storage of eggs in the freezer. Just whisk three eggs, pour into a snack size bag, lay flat in a container freeze then put into storage.  I do this too with separated yolks and whites for later baking and is an easy way to build up a supply.   For whole eggs you can use large ice trays then transfer them into a freezer container.

Saenz calls this egg pie but, I learned how to make fritattas while serving in Europe.  Easy  to do, start by whisking six eggs, add a bit of chopped ham and veg like onion or broccoli with some cheese thrown to a pie shell pour eggs over and bake til set on 350. 

I got myself a treat this week and purchased 8 corningware ramekins plus a roasting pan and set on the adventure of making baked vanilla custard.  It must have been pretty darn good because, I did not get to even try it.  LOL I found the recipe on Mahalo.com

"• Step 2: How to Make Baked Custard


3 cups milk, heated
2 egg yolks
3 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla
1/8 teaspoon salt
 Nutmeg, if desired

Preheat oven to 325 degrees.
Prepare some boiling water for adding to baking dish
Mix the egg yolks, eggs, vanilla, sugar and salt together in a mixing bowl.
Add the hot milk slowly, stirring constantly.
Divide custard among 8 buttered 4 oz. ramekins.
Place ramekins in a baking dish, add boiling water to halfway up the sides of the ramekins.
Sprinkle custard with nutmeg.
Bake for about 45 minutes.
A knife inserted into the center of the custard should come out clean.
Serve warm or chilled"

I don't like to dirty my hands when busy prepping so I take a sandwich bag, turn it inside out, grab a pat of butter, buttered the ramekins, then turned the bag right side out with butter safely inside, seal bag, place in refridgerator for the next time.  Waaa laaa no stopping to clean your hands.

I did not use any salt but, I did sprinkle cinnamon sugar over the top of the mixture just before baking for color.  Saenz likes the custard cold.  Zephyr says it tastes like egg nog basically meaning -- he doesn't like it.  So today's experiment had me trying the same recipe but, I substituted buttermilk instead or regular. 

Will let you know if it is a hit or not.  I am going to have to switch to cakes for a bit, I think the boys are getting tired of my pies. So tomorrow we will be making Angel Food cake. YEAH! One of my all time favorites to make from scratch.

I wanted to post this picture for Jan over at My Brother Andrew.  Tex here is too old and fragile to touch but, wanted to help spread the word about Fighting Progressive Bulbar Palsy (MND).  He allowed me to place one of the support bracelets on his still broad shoulders for a picture.  He asked me to remind all ya'll to help others by reaching out and making donations to the causes you care about. 


Squawk at ya later,
Mal