Archive for March, 2010

plum bloom

springtime at the ranch

4 | March 30, 2010

I love springtime at the ranch. Everything is refreshed and begining a new cycle of life. Speaking of new cycles of life, In Sock Monkey Slippers will soon be making some changes. New look, new address, and new features coming in May! Tomorrow’s post: Meredith had a little lamb. It’s now in her oven. Happy Easter!


When I woke up this morning I never thought I would find myself restraining my daughter from beating up an elderly man and then having an epiphany. I started my day in the hospital with Mia, my daughter, who after a couple of days of being ill with the stomach flu was now experiencing a horrible cough. If I wasn’t looking right at her I would sware I gave birth to a 80-year-old man with a three pack a day habit. When we arrived to the doctor’s office they took one look at her and pointed me in the direction

So, you just cooked this massive venison roast and are wondering what to do with the other 120 pounds of meat. Look no further. This is the ultimate answer. Pair with a nice cold mexican brew, a sunset and a porch and you have yourself a perfect night. Venison Tacos serves 4 1 Tbs of olive oil 1 large sweet onion, cut into half rings 3 cups cooked venison roast, shredded (use beef brisket for substitute) 8 flour tortillas tomatillo salsa (I used store-bought, just haven’t made any in a while) 1 bunch of cilantro 1 lime cut into wedges

wine venison rub

venison roast {with dry rub}

5 | March 16, 2010

It’s time for yet another venison recipe. Can you tell I’m trying to empty the freezer? This is a basic roasting method with a different spin from your grandmother’s roast and mashed potatoes recipe. For those of you who don’t eat venison or don’t have access to it the venison can be substituted for beef. The spice rub gives this roast a smoky and subtle spicy undertone that will impress any venison lover. Venison Roast With Dry Rub 2 Tbs chili powder 1 1/2 Tbs brown sugar 1 Tbs garlic powder 1 Tbs onion powder 1/2 Tbs cayenne 1/2 Tbs paprika 1 tsp kosher


Bananaquac. Sounds completely gross right? I thought so too. Until one day out of frustration while trying to get my daughter to eat avocados I mixed a banana with it. Now six months later she still devours it. Bananas are great sources for fiber and potassium and avocados contain folate, fiber, iron, Vitamin E, and healthy fats. Mixed together and you have an ideal meal. Bananaquac makes 4 oz or 1/2 cup { for baby stage 1 +} 1/2 large banana, peeled 1/2 large avocado, peeled and seeded In a bowl mash banana and avocado with a fork till desired


meet “Z”

5 | March 4, 2010

I’m steering away from the recipes and the SAHM bewilderedness for a while to introduce the first round of calfs at the ranch this year. Sorry to do this to you but how could I pass up cute pictures of baby cows? Especially one in particular. Every once in a while there comes a calf that you just love. The last one was four years ago when a very curious calf drank my beer while I was fishing. So, we named her  Hefeweizen. Her tenacity and boldness made her stand out. Even though she did not have the qualities we look


chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies… say that five times fast. Of course you could just sum them up by saying sinful. Simply sinful. These amazing chocolate cookies have a chewy brownie texture with dried cherries and pecans giving an extra tart crunch. Then, then my friends the halo is thrown aside and the horns come out and give you a nice bite of heat. If you wanted to give them a cutesy name call them “angel devil” cookies or “halo horn”

rustic egg

rustic egg in bread bowl

2 | March 1, 2010

What’s better than an egg and a piece of toast? Rustic egg in bread bowl that’s what! This recipe is very simple to make and does well when serving one or hosting a brunch.  Also try adding your own unique ingredients or herbs such as parsley, thyme and chives. I would have used some chives this morning but they haven’t grown in my garden yet. This is what we had for breakfast this morning and now I want it for lunch already. Enjoy. rustic egg in bread bowl serves 1 1 sourdough roll 1/2 Tbs butter 1 piece of Canadian