To Forage or Not To Forage?

An odd but decidedly cool thing happened in our family recently. 

A couple of weeks ago, I entered a book giveaway for a book about foraging called Dandelion Hunter:  Foraging the Urban Wilderness.  I was lucky enough to win, and I started reading it last week.

At about the same time, without having discussed the book I won, Shane joined a Facebook group centered on foraging Missouri wild edibles.

Also at the same time, without any of us knowing what the others were doing, my son-in-law began foraging for wild edibles in his own neighborhood.

While we've each eaten the occasional berries, nuts, wild mushroom or wild greens, as far as I know, none of us have ever had a driving interest in foraging wild edibles for either culinary or medicinal uses.

Some say there are no coincidences, so I'm taking this as a sign we're on the right track in taking up this line of study, whether for fun now or for more serious reasons in some unforeseen future.  Many plants and fungi can be mistaken for others, causing skin irritations, illness or even death.  The way I see it, three sets of knowledgeable eyes are better than one or two.

Meanwhile, I'm beginning to believe we have a lot more to eat in our garden than we planted!

Do you forage wild edibles or do you know anyone who does?  If so, are your reasons more culinary or medicinal?

Simple Soap

I just wanted to show off my latest batch of homemade soap that I made yesterday.  These are actually shampoo bars, but the difference is in the ingredients, not the method of making them.

This is my first batch of hot-process soap.  It was made in a Crock Pot and only took about 90 minutes, including clean-up.

In the past I've always made cold-process soaps.  There are advantages to each method, but in terms of curing time, hot-process wins hands down.  While still soft, it can be used the day after it is made, as opposed to several weeks of curing time with the cold-process version.

Because it was my first time, I didn't try to take any photos as I made it.  I plan to make another batch this weekend and will try to enlist Shane's help so that I can write a tutorial with pictures.  Stay tuned for that.

2-Ingredient Lentil Soup

Here's another "real food" soup that only has two ingredients (not counting water), but packs LOTS of flavor.

I used some ham stock that I had previously cooked and canned, but you could start from scratch with a meaty ham bone or some ham hocks, along with some water, to make your stock.   If you do that, you'll also have bits of ham to add to your soup.

If the ham was flavorful, the stock will be, too, and you may not even have to add additional seasoning.

2-Ingredient Lentil Soup

2 cups ham stock, preferably homemade
1 cup water
1 cup brown lentils, rinsed

Combine all in a medium pot.  Heat to a boil over high heat, then reduce heat to a simmer or slow boil.

Cook for 1 hour or until lentils are tender.

If desired, mash lentils lightly to thicken soup, then serve.

Makes 4 side dish servings, or 2 generous main dish servings.

Dehydrating Potatoes

My friend Melinda and her husband gave us a boatload of potatoes recently, and I've been slowly working them up.  Some will be chitted and planted in our garden, some canned, and some dehydrated, and of course some eaten fresh.

This week I've been dehydrating.  The process takes a little time, but isn't difficult.  I learned the basics from this post at Hickery Holler.

First I scrubbed and peeled about five pounds of potatoes.  I sliced them into a bath of about three quarts cold water and 3/4 teaspoon of citric acid.  This will help keep them from turning brown or grey from oxidation.  I am pretty fast with a knife, so that's how I cut mine, but you could use a food processor or mandolin.

As I was slicing them, I was also heating a large pot of water to a full boil.  In batches, I blanched the sliced potatoes in the boiling water for four minutes.

Using a slotted spoon, I removed the slices from the boiling water and returned them to the cool water and citric acid bath.  I made a new bath each time, using 1/4 teaspoon citric acid to each quart of cold water, because the water needs to be cold to stop the blanching process.

I then drained the slices and placed them in a single layer on the trays of our dehydrator.

I would like to one day have an Excalibur dehydrator, but for now we have a basic Ronco with ten round trays.  The five pounds of potatoes filled all ten trays perfectly.

I set the dehydrator on high (in this case, that means heat AND fan), and rotated the bottom tray to the top each hour.  Rotation isn't strictly necessary, but I feel it speeds up and evens the drying.  All of the slices were dry after eight hours.  Had they been sliced uniformly thin, they may have dried mopre quickly.

Five pounds of dehydrated potato slices fit perfectly into two quart canning jars.  I have ordered some oxygen absorbing packets and will put a couple in each jar to seal them.  Properly stored, these potatoes could be kept safely for years.

The next, I decided to make dehydrated hash browns.  I used the same basic process as above:  Wash, peel, shred with food processor, soak in citric acid bath for a few minutes, blanch for four minutes, shock in another citric acid bath.  I added a couple of steps by rinsing the shreds with cold water to remove some of the starch and wringing them in a clean cloth napkin to squeeze out most of the water.  Then I spread them on the dehydrator trays. 

Some of the shreds fell through the mesh of the trays, but that was really no worry, as the heating element is enclosed and doesn't get hot enough to burn food anyway. There are small-mesh mats available for the trays that would keep this from happening, and would also make clean-up easier for other (stickier) foods, so I may end up getting those in the future.

With shreds, five pounds filled up seven trays, which tells me I probably could've made the layers thinner in each tray so they would dry more quickly.  In the end, they filled two quart jars after six hours of drying time.

Overall, this was an easy way to preserve our potato bounty, and one that's a space-saver, too.  I'm looking forward to trying recipes made with these potatoes, and I'll be sure to post them when I do.

Ham and Potato Soup: Quick and Simple Real Food

Get ready for this.  A flavorful soup with just two ingredients (okay, three if you count the water), that's good for you (mmm...that bone broth), and can be done in just less than an hour (really). 

If you like, add a little cream, sour cream, or cream cheese to finish.  Sprinkle the top with green onions, shredded cheddar, croutons or freshly ground black pepper.  Make it your own.  Or stop right here with just the two ingredients.  That's what I'm doing today.  Keeping it real.

If you don't have a pressure cooker, feel free to cook this for several hours in a slow cooker or a covered pot in a low oven.  You'll get great results, just not quick ones.  Keep this recipe in mind for the leftovers of your after-Easter ham.

Quick and Easy Pressure-Cooked Ham and Potato Soup

1 pound ham hocks (or a large, meaty leftover ham bone)
2 pounds (more or less) potatoes

Place rack in bottom of pressure cooker per manufacturer's instructions.  Place ham hocks or ham bone on rack.

Add about 2 cups of water to cooker, place lid on and heat over high heat until steady stream pours out of valve.

Place weight on valve.   Once weight begins hissing or rattling (will depend on your particular cooker) reduce heat just enough to keep weight hissing or rattling.  Begin timer and cook for 45 minutes. 

Meanwhile, peel potatoes and cut in to cubes of approximately 1 inch.  Keep potatoes covered with water until ham has finished cooking.

Remove cooker to sink and reduce pressure by running cold water over cooker.  Carefully remove lid and set aside.  Spoon out ham hocks with a slotted spoon and set aside.

Drain potatoes and add to liquid in pot.  Add about 1/2 cup additional water.  Replace lid and return to high heat on the stove.

When a steady stream of steam is coming from valve, replace weight.  When hissing or rocking begins, adjust heat as before and begin timer to cook for 6 minutes.

Meanwhile, pick ham from bones and set aside.  Discard bones or save to make more stock.

After potatoes have cooked for 6 minutes, remove from heat and reduce pressure using cold water method.  Carefully remove lid.

Using tongs, carefully remove rack from pot.  Add ham pieces to pot and stir vigorously to break up some of the potatoes to thicken the soup.  Transfer soup to serving bowl or tureen and serve.

Makes about 4 servings.

Super Simple Ham and Egg Skillet

I threw this together from leftovers one morning last week.  I liked it so well, I'll be making it on purpose next time.

Super Simple Ham and Egg Skillet

For each serving:

1/2 cup chopped cooked ham
1/2 to 3/4 cup cooked grain  -- I had farro, but you could use rice, wheat berries, steel cut oats, etc.
1/4 to 1/2 cup shredded cheese of choice
1 teaspoon butter
1 slice (ring-shaped) green bell pepper
1 egg
salt and pepper to taste

In a small skillet, cook chopped ham and cooked grain over medium-high heat until ham begins to brown and mixture is heated through.  Spoon onto serving plate, sprinkle with half of cheese,  and cover with clean towel to keep warm.

In same skillet melt butter over medium heat.  Place pepper ring in pan and let cook for about 1 minute. 

Break egg into center of pepper ring in skillet.  Cook egg until done to taste.  Carefully transfer egg and pepper ring to top of grain and ham mixture.  Sprinkle with salt, pepper and remaining cheese as desired. 

Serve immediately.

Deep

In anticipation of the snow storm, I missed Wednesday's post; today's won't be much of one either, unfortunately.

In the city, nights are bright when snow's on the ground.
Taken 10:00 last night, out our back door, with no flash.

We're sitting in snow, 10-12 inches deep right now.  With Shane and Kat both home yesterday and today, the house is feeling a a little full for weekdays.  It's hard for me to find my regular groove, blog writing included.

So, I've been doing what needs to be done, but otherwise I've been immersed neck deep in the archives of a blog I just discovered called Hickery Holler Farm.  The Canned Quilter is also a Missouri blogger and it appears we have a lot in common.

I hope to get Shane involved in some more garden planning this weekend because this snow won't last long and garden season truly is right around the corner.  With luck, I'll have more about that on Monday.

Have a great weekend!

Garden Planning - Step 1 - Knowing What You Eat

I've mentioned before that I bought a neat-o perpetual garden planner download from Northwest Edible Life, and have all intentions of using it this year, but our printer pooped out last week.  Until I can find a replacement printer for cheap or find time to take the file to be printed out at a printer-outer shop, I'm stuck with old-school pencil and paper.

I had to do a little research to remember, but I've determined that this will be our fifth season in the garden.  In the past, we've grown a little of this, a little of that, and whatever sounded interesting.  It's a fun way to garden, and a great way to learn what you like, don't like, can grow well, or can't grow at all.

This year, though, we're approaching gardening a little differently.  There will still be plenty of variety and a bit of novelty, but we're really going to focus on growing what we eat most.

With that in mind, the first step in this year's plan was to write down everything I could think of that we eat that is plant-based.  From tomatoes to dry beans to rice to tea to pineapple.  I used a seed catalog or two to help me remember everything and I wrote down things I know we can't grow simply because they might jog my memory about things we can grow here.

Then I went through and crossed off anything that we can't grow in our area (things like citrus, tropicals, coffee) and anything we don't have room to grow (grains, mostly) and things I'm just not ready to try yet (grapes, mushrooms).

Once that was done, I considered our family demand.  How often do we eat these foods?

There are several vegetables, fruits, and berries that we eat often and grow well for us.  Because these are on our menu several times a week all year round, these will be the biggest money-savers and nutrition-givers.  They will stay on the list.  Frequently-used herbs also stay at the top of the list.  For some reason I'm not very successfully at growing herbs, but if I can get successful, then cha-ching!  Big savings!

Several crops will grow well for us, but we don't eat them as often.  They'll be planted if we can work them in, or dropped without regret if we can't. 

Some foods are better for us to purchase, either because we don't eat that much of them, we have tried growing them before with little or no luck, we know they won't grow here at all (coconuts, anyone?), or we don't have room to grow them even though they will grow here (wheat is good example).  Unless we just want to try a couple of these crops for the fun of it, they won't make the cut.

The end result should be a fairly accurate list (below) of what we'll be planting this year.  Your list will vary depending on your appetite, gardening zone, skill level and space limitations.


Already-Established Perennials:
Asparagus
Rhubarb
Strawberries
Blackberries
Elderberries
Raspberries
Sunchokes

Definitely Will Plant:
Green beans
Lettuce, variety
Onions, bulbing
Garlic
Tomatoes
Potatoes
Dry beans
Carrots
Beets
Zucchini or other summer squashes
Onions, green (scallions)
Spinach
Swiss chard
Bell peppers
Cucumbers
Radishes
Cilantro
Parsley
Basil
Thyme
Oregano
Cumin

Will Plant If It Works Out:
Sweet Corn
Peas (shell-out and snow varieties)
Kohlrabi
Cauliflower
Broccoli
Brussels sprouts
Celery
Eggplant
Cabbage
Napa cabbage
Collard greens
Jalapeno peppers
Winter squash (butternut, acorn)
Ground cherries
Watermelon
Okra
Sunflowers
Ginger
Summer savory
Sesame (for seeds)
Gooseberry bush(es)
Peach tree(s)

Be prepared.  Next week, we start talking numbers.

Shedding the "All or Nothing" Mentality

I think a lot of us who aspire to the frugal lifestyle sometimes get caught up in the idea that our efforts have to be all or nothing.

This applies equally to those of us who are trying to eat "clean" and keep our homes and gardens as chemical-free as possible. We begin to think that anything less than perfection is a compromise. We let perfect get in the way of good, and best get in the way of better.

Well, let me tell you, I'm not perfect, you aren't perfect, and neither is anyone else.

• So far this month, I've baked several loaves of homemade bread, ground my own wheat, and even made homemade flour tortillas and saltine crackers.  But I've also bought bread, tortillas, and crackers, and used store-bought white flour.
  
• I've dried clothes on my drying racks, but I've also used my dryer.
  
• I bought farm eggs and local honey, but I forgot my jugs when I went for raw milk and rather than drive back out to the farm, I bought big-dairy milk at the store.
  
• I try to consolidate errands as much as I can to save gas, but I warm the truck up on cold mornings.
  
• We harvest rainwater for our gardens to conserve water and save money, but I take a deep, hot bath whenever I want one.
  
• We make our own bath soap, laundry soap and toothpaste, but still use Dawn for dishes and commercial deodorant (for now, anyway).

We have given up striving for best and perfect.  But we do try to make better choices and execute better practices, and will continue to try to improve.  We don't let the idea of perfection stop us in our tracks.

That's good enough for us.

Easy Way to Organize Winter Accessories

Maybe I'm just strange, but as soon as Christmas is over and the holiday decorations are put away, I'm itchin' to start spring cleaning.  I think it must be something about the New Year, fresh starts, clean slates and all that.

This year has been no different.  I jumped right in with the cleaning during the last weekend of December, beginning with our coat closet.  I needed a good solution for storing hats, gloves and scarves. 

I remembered that I had an over-the-door shoe organizer that I was no longer using for yarn.  (Well, that sentence makes sense to everyone in my household...). 

I moved it to the inside of the coat closet door, and there you have it -- instant organization.

Happy New Year 2013!

Happy New Year!  I hope all of you had a fun and safe New Year's Eve, and a relaxing (or perhaps, recuperative) day yesterday. 

I'd also like to say welcome to the second year of Haphazard Homestead!

Yes, I made it an entire year, but not without the occasional -- okay, frequent -- thought of throwing in the towel.  Sometimes I get fed up, overwhelmed or under-inspired by blogging.  I would imagine we've all been there.  In the past, I'd just close shop for a while, but before long, I'd feel the itch to set up a new blog and start writing again.

Not this time.  This time I'm just going to keep going -- but with changes.  Simply put, I'm looking to free up time to pursue other interests without giving up blogging entirely.  So, starting this week, I'm going to be a M-W-F blogger.  Three posts a week should keep me in touch without burning me out.  I'll see how it goes for a couple of months, then make adjustments if I think I should.

I'm also thinking of opting out of the Facebook scene for this blog.  As Facebook becomes more and more difficult and unreliable, especially for those of us with promotional Pages, I'm thinking of switching to Twitter or Google+, or dropping the social media idea altogether.  Any feedback you can offer will help me make this decision.

Meanwhile, I hope you'll stick with me.  Feel free to tell me if there's anything you'd like to see here.  More on budgeting?  Gardening?  Home projects?  Nutrition and/or recipes?  Cat pics?  I can do those things.  Just let me know.

Best of...?

I'm not one of those bloggers who likes to publish a "Best of..." post at the end of the year.

I figure if you want to spend your last few hours of 2012 looking at my humble little blog, then by all means, go for it.  But you'll have to dig around on your own.   I'm not going to tell you which posts are the "best".  If you really want to know, there's a widget over there --------> that shows which of my posts have been viewed the most.

On the other hand, if you're like most folks, you aren't even reading this message.  You're off partying with friends or playing board games with your kids or listening to a radio countdown or watching a ball drop on TV.  Which is as it should be, I think.  I'm headed that way myself.

Enjoy yourself tonight.  Enjoy your family and friends.  Have fun.  Stay safe.

I'll see you next year!

Old-Fashioned Decorating

Here's a tableau I saw once in a flea market
and recreated here at home.

It's an old step-ladder adorned with kitchen utensils and other household items that are old or made to look old.  Keeping
ribbons and greenery to a minimum enhances this simple look.

Simple Decorative Table Covering for Any Season

Look at me!  I actually did a craft!  This project is SEW simple to make with a machine, and would even work up quickly by hand if that's your style.  All you need is a yard of woven cotton fabric in any color or design you like and at least 1/2 yard of any coordinating fabric.

Square up your cuts of fabric.  I do it by pulling a thread, but maybe you know of a different way.

Cut the larger piece of fabric in as big a square as you can.  Because of crooked bolting and uneven cutting, it will almost certainly be less than a 36-inch square.  Fold and press edges in 1/4-inch, then fold them over another 1/4-inch and press again.  Then top stitch all the way around.

Do the same thing with the smaller fabric, making a square as close to 18 inches as possible, and hem it all the way around as well.

Depending on your table, you may want to adjust these sizes.

Place larger cloth on table with points toward table ends and sides.  Place smaller cloth on top at a 45° angle (with points toward table corners).  Place centerpiece as desired.  Or, you know, you can put it on the table any way you like.

These are simple and inexpensive to make, so why not have some for every holiday or season?  I find that in our house, a full table cloth is likely to shift or get pulled on by our unruly cats, but these smaller table toppers work great.  When the table is pretty, we're much less likely to use it as catch all surface, too.

Grinding Away

I know I haven't been around much.  Here's why:


- Between Thursday of last week and yesterday, we processed and froze 84 pounds of venison.

- We killed our meat grinder.

- I made Shane a cake for his birthday, which was yesterday.  I used this recipe, but made some changes to include cocoa and little molasses.

- I set up some Spicy Cranberry Relish to lacto-ferment.  It should be done by Thursday.

- I made Make-Ahead Gravy for Thursday's feast.

- After using what I needed for the gravy, I canned 4 pints of perpetual chicken bone broth.

- I zested and juiced some lemons and limes for future recipes.

- I'm making these French fries to go with tonight's supper.  I'm trying the twice-fried or double-fried method this time.  These are between fryings.  If you are interested, do a Google search.  There are WAY too many results to link just one.

- I managed to work in a little bit of laundry and housework between other jobs.

- Somehow, I managed to find time to plan meals until the end of the year.  Mostly just the main dishes, but it's a good starting point for more busy days ahead.

- And just for fun, we had dinner with some friends on Saturday evening.


I'm on a roll!  If you don't hear from me by Black Friday, send a search party.

Bye-Bye Cable

The cable guy (neither Larry nor Jim Carrey) is supposed to disconnect our cable service today, leaving us with just Internet service, which will cut our bill from $103 a month down to $40. 

We're getting rid of cable primarily because we don't spend enough time watching television to justify the expense.  Kat watches an hour or so a day of cable cartoons or shows such as How It's Made or Mythbusters;  Shane and I don't even bother to turn the TV on most nights. 

Case in point:  I saw a banner hanging up in town recently, congratulating a local man on his success in a show called X Factor.  I had to do a Google search to find out what X Factor is, and find out why our town is fussing over a man named Tate Stevens.  Apparently, this alumnus of our local high school and employee on our city's road crew is doing quite well on X Factor.  But I was surprised to learn it was a talent show.  I thought it was about eating bugs or sleeping in scorpion infested coffins or something like that.  Oh, that's Fear Factor?  Fear Factor...X Factor...what's the difference?  It's all the same to me.

That's just one show.  I've never watched an episode of American Idol or Desperate Housewives.  I know those aren't new shows, but I can't even tell you what the new shows are called.  Anything we do know about and want to watch, we can find either online or via Netflix.

See what I mean?  It just isn't worth $63 a month we've been paying to NOT watch TV.  Seriously, we should've ditched it months or years ago, but of course, we were under contract until this week.

What about you?  Do you have an expense for a service you really don't need anymore?  It could be anything, not just cable.  Maybe it's something small, like a subscription to a magazine you don't read, or something bigger, like a gym membership you never use.  Could you cancel it to save some money each month?  Or redirect the money toward something you need or would enjoy more?  It's might be worth your while to consider it.

Easy Homemade Pumpkin Spice Coffee Creamer

This isn't the only recipe for a flavorful coffee creamer with the fall flavor of pumpkin, but the only one I know of that starts with sweetened condensed milk.  While not the best choice, maybe, I'm OK with sweetened condensed milk because it contains no high fructose corn syrup.  I use whole milk, but feel free to use the milk of your choice.  This recipe goes together and is ready to serve in a flash.

Easy Homemade Pumpkin Spice Coffee Creamer

1 can (14 oz.) sweetened condensed milk
1-1/4 cups milk (use the milk can as a measure if you like)
1/2 cup pumpkin puree, canned or fresh (use more if you want a more intense flavor)
1 teaspoon pumpkin pie spice blend

Whisk all ingredients together until very well blended.  Add to coffee or tea as desired.  Store covered in the refrigerator, preferably in a glass container.  Shake well to blend before using.

Kat's Harley Quinn (or Harlequin Jester) Costume

Until a few weeks ago, I didn't know who Harley Quinn was.  If you don't know, either, she is a super-villian character in the Batman series.  She's who Kat has decided to be at our friends super-hero themed Halloween party.  Because of a scheduling snafu, we weren't able to go, but Kat was able to wear her costume for her school's Trunk or Treat last Friday and will wear it again Halloween night.

There are many renderings of Harley Quinn online; here's one to give you an idea what she looks like:

It's a little precocious for a 9-year-old, don't you think?  And this is actually one of the more understated images.  But I was pretty sure with my lack of fine sewing skills, I could come up with a less revealing costume.  This costume would never win any sewing ribbons, but it will work just fine for the two or three times Kat will wear it.

To do this on the cheap, I started with two pairs of stretch pants, one red and one black, and two stretch tops, one black and one red.  While I was there, I just got lucky by finding the tiny little strapless dress in black and red harlequin print.  I grabbed it, too, because I was sure it would come in handy.

After spending some time cutting things apart and sewing them back together, and adding a few embellishments, I came up with this.

 Voila!  Harley Quinn!  

It won't win any awards, but it will do.  Total cost <$15.  Total time (not counting thrift store shopping), 7-8 hours at a leisurely pace. 

October Spending Challenge - Week 4

Today ends Week 4 of Northwest Edible Life's No-Spend Month of October.  To participate, I didn't join full-on, but decided to challenge myself to spend zero money in restaurants and as little as possible on food at the grocery store. 

This week (10/20 to 10/26) was spendy compared to the past three weeks:

Restaurant spending:  $9.96
School lunch spending: $4.30 (2 lunches)
Grocery store spending:  $48.86 (includes sales tax)
Pork processing fees:  $209.00 (already had these funds set aside)

At the stores this week, I bought: 2 packages of hot dog buns, 1 loaf of oat bran bread, 1 bag tortilla chips, 10 pounds of whole wheat flour, 5 pounds of Clear-Jel thickener, 1.25 pounds barley, a few ounces of dried basil leaves and a couple of ounces of ground nutmeg. 

I also (finally) found a source for raw milk and bought two gallons.  With bottle deposits, the total was $12.  Ive also included the cost of two dozen farm eggs that I forgot to include when I bought them last week - $5.

I blew my perfect record in the restaurant category yesterday.  My daughter (Kat's mom) rode with me to pick up our pork from the processor.  While we were out, I felt a migraine coming on, so I decided it was probably not a good idea to skip lunch.  I bought us each sub sandwich and put her in the truck's driver seat for the rest of our trip.

You'll notice I have a fourth category this week, which is the butcher's fee for processing. I had set aside $250 for processing, but I'm happy to say that some of that money will go back into savings.

**********

Here's what we ate this past week, most of which was already in the freezer, fridge and pantry:


Breakfasts and Lunches: 

• Our breakfasts and lunches were very similar to earlier, consisting mostly of hot cereals, leftovers and/or simple sandwiches.
• Kat requested two school lunches this week.  The first was meatballs and gravy over rice and the second was sliced ham with French toast sticks.  Each came with a choice of two out of several fruits and vegetables.

Suppers:  (This week's menu centered around chicken, with three meals made from one whole bird.)

• Leftover chili (from my dad), hot dogs on buns, salad with homemade dressing.
• Sausage-and-stuffing stuffed acorn squash, salad with homemade dressing.
• Chicken Oreganato, salad with homemade dressing, green beans.
• Chicken enchiladas, refried beans, salad with homemade dressing, homemade salsa.
• Chicken enchiladas leftovers.
• Bacon, lettuce and tomato sandwiches, pumpkin applesauce, tortilla or potato chips. 
• Fried catfish TBA.

Drinks and Snacks:
Drinks this week were water, coffee, iced tea, raw milk, lemon-lime soda, and beer.  Snacks were potato chips, tortilla chips, peanuts, peanut butter and jelly on flour tortillas, string cheese.

Beautiful Weekend for Heritage Days

Shane ended up having to work on Saturday, but Kat and I decided to go to Warsaw Heritage Days without him.  This is the first time in many years (15?...20?) that I've gone, despite it being in my hometown of Warsaw, MO.  The festival, which began in 1981, is a celebration of the pioneering forefathers of the area's Kaysinger Bluff, now the site of the Harry S. Truman Visitor Center at Truman Lake.

The weather was beautiful and we had so much fun, eventually catching up with one of my sisters and her husband before going to visit my dad for a while.

I took lots of pictures of our day.  Here are few -- to see the rest click HERE or on the Heritage Days tab at the top of the page.