Mystery Meals

08/23/2026

Fermented Pine soda
Look at all those bubbles!!

08/23/2026

Fermented Pine Soda
This tastes almost like a lemon/lime soda. We had ours bottled for a few months to get these bubbles. Fun to try with the family and who knows could be your next favorite soda.
Found on https://communitycultures.com/wild-fermented-pine-soda-winters-flavors/?fbclid=IwZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPNDM3NjI2MzE2OTczNzg4AAEe-ZbdRHGWIaIuHwgmtjb8R2RNznSTc6FvOCuXJPErZM4WtyuMt_LcyX5Maig_aem_Qj6wAsj80qExkDI0riKpPA

** Use your discretion when foraging any plants! Only harvest from plants you can clearly identify. All trees in the pine family are edible and safe, but there are pine lookalikes (like yew and norfolk pine) that are toxic when consumed. **

WILD FERMENTED PINE SODA RECIPE
1 Take a hefty handful of pine needles, cut them into small pieces, and place them in a medium bowl.
2 Cover with 1 quart of non-chlorinated water and 3-4 Tbsp of sweetener of your choice. Use less sugar if you don’t want much sweetness, or add more if you like it sweet. Remember, this is all about your palate! (I like to use the sweetener that I can source from my local landscape, specifically maple syrup or honey, but any sugar will do).
3 Cover with a cloth, place in a warm environment in the 70-80 F range, and stir twice daily for 60 seconds until bubbly (this generally takes 3 – 7 days).
4 Strain the liquid into another bowl. Add sugar and acidity (like lime or lemon juice) to taste.
5 Pour into a plastic bottle or glass flip-top bottle (other bottles will work, but I recommend these two carbonation vessels the most).
6 Let the liquid sit for 4 – 48 hours at room temperature until ideal carbonation is reached (this will often be faster in the hotter months, and slower in the colder months). You should be able to feel the pressure in your plastic bottle, see the bubbles at the surface, and/or hear some CO2 when you crack the lid to check on carbonation.
7 Refrigerate, enjoy over ice, or in a cocktail with gin!

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08/23/2026

Kids went to Canobielake Park with my family. This was the kids first time going to an amusement park. I had to share this picture 😂 such a good laugh.

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08/23/2026

Biscuits and Gravy
To me this is one of the best breakfasts. Flakey buttery biscuits with a creamy white sauce and bits of breakfast pork. Doesn't get more comfort food than this.
Found on www.tastesbetterfromscratch.com

8 flakey buttermilk biscuits
1 pound pork sausage
2 tablespoons, plus 1 teaspoon all purpose flour
2 1/2 cups half and half ( you can use milk to but not as creamy)
1 tablespoon butter
1/8 teaspoon dried thyme
1/8 teaspoon dried crushed rosemary
1/8 teaspoon crushed red pepper flakes
Ground black pepper, for taste

Brown sausage in a large sauce pan. Use a paper towel to blot out most of the grease from the pan.
Add flour, butter, and half and half. Cook on medium-low, stirring often, several minutes until thickened.
Add thyme, rosemary, red pepper flakes and black pepper.
Serve over warm biscuits.

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08/20/2026

Creamy Tomato and Cheese Pumpkin Lasagna
It's getting to be that time of year full of squash and pumpkins. I think we all know someone who is obsessed with pumpkin 😉. Savory and delicious, this is a must try. I made this for the school I work for and the kids came back up for seconds!!
Found on www.momfoodie.com

Half box no boil lasagna noodles ( you can buy the regular ones just boil before)
12 oz Italian blend shredded cheese or mozzarella

Creamy tomato sauce
2 tablespoons butter
1/2 teaspoon fresh thyme
1 clove of garlic, minced
1 can of 12 oz evaporated milk
2 tablespoons all purpose flour
2 teaspoons of chicken or vegetable base
15 oz fire roasted diced tomatoes ( or regular)
2 tablespoons Parmesan or Romano cheese
Black pepper for taste

Pumpkin ricotta filling
15 oz puree pumpkin can
2 cups of 16 oz ricotta cheese
2 tablespoons Parmesan cheese or Romano cheese
1 large egg
1 tablespoon chives or scallions ( I used onion powder, use what you got)

Preheat oven 350
Start preparing the sauce; milk butter and a saucepan over medium heat. Once melted add the thyme and garlic, saute until garlic is cooked about 1 minute.
Pour in evaporated milk add flour immediately and whisk well, add the stock base and continue whisking. Once the sauce is thickened to the point of it coats spoon back about 1/8 of an inch thick add the can of tomatoes and parmesan.
Continue stirring reduced heat to low and cook another 2 minutes, then add pepper stir and set aside.
Combine all ingredients for filling. Set aside. Spread a layer of sauce on bottom of 8x11 lasagna pan. Top with noodles then a tiny amount of more sauce. Sprinkle a little cheese on then spread an inch thick layer of pumpkin mixture sprinkle a little more cheese then add a layer of noodles. Top of the little sauce and cheese then remain pumpkin mixture, top of the little cheese then final layer of noodles. Top off the final layer of noodles with remaining sauce and a generous amount of cheese. Place lasagna pan on a baking sheet and bake for 40 minutes turning the Pan about halfway through. Allow the lasagna to rest about 20 minutes to cool and set before serving.

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08/16/2026

Egg Recall!!!****

Maybe it's time we all start getting to know the people in our areas who sell chicken eggs instead of buying them in store.



FDA gives egg recall 'Class I' designation over salmonella risk. Here's a list of impacted eggs. | kgw.com https://share.google/CuRP22yg9qVB7q6NS

Local News and Information for Portland, Oregon and surrounding areas. KGW.com is the official website for KGW-TV, your trusted source for breaking news, weather and sports in Portland, Oregon. KGW.com

08/11/2026

08/08/2026

Kitchen Tip
Don't throw away bread tags. They are great for scraping pots and pans. I keep a few in both my kitchens, always needed.

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08/01/2026

Cucumber Limeade
Refreshing cucumber with tart lime and a hint of mint. Hydrating and getting a high dose of vitamin C. This will be the talk of your next BBQ or party.
Found on https://thegrocerygoddess.com/fresh-cucumber-limeades/

2 cucumbers
10 limes
1 cup water
1 cup sugar
3 mint sprigs
8 cups spring water
Instructions

Start off by juicing 8-9 limes. That makes about 1 cup of lime juice. Keep your other lime for garnish. Set aside.
Add your 1 cup of sugar and 1 cup of water in a saucepan. Turn to medium high heat and stir til sugar is dissolved. Now you have a simple syrup. Turn off heat and add 1 sprig of mint. Set aside.
Chop up your cucumbers and blend them in your blender or mash em up with a potato masher or fork. Once they are blended or mashed up put a strainer over a bowl and push all the juice out of it. Now you have cucumber juice. Discard your pulp or use it for compost.
Pour your lime juice and simple syrup over strainer into cucumber juice. Mix well.
In a pitcher pour your mixture in along with 4 cups of spring water. Taste to see if you like it this way if not add the other 4 cups of water. Throw in 2 sprigs of mint, some sliced limes and cucumbers. Chill in fridge and enjoy. This will last for 3-5 days

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08/01/2026

Chantilly Whipped Cream
What is Chantilly?
Its a classic French recipe for heavy whipping cream that is whipped until light and fluffy, then gently sweetened with sugar and flavored with vanilla.

This is an absolute hit with strawberry shortcake.
Found on www.plumbranchhome.com

1 cup Heavy whipping cream
2 tablespoons pure cane sugar
1/2 teaspoon vanilla extract

Add heavy whipping cream,cane sugar, and vanilla to a large mixing bowl.
Using a whisk attachment on a standard mixer or handheld mixer whisk on high speed for 2 minutes or until stiffs peaks form. You can also do this with a handheld whisk but it does take longer.
Store in the fridge for 5 to 7 days. If it gets too soft during that time just whip it back up with a little extra cold heavy whipping cream.

Note: for best results place metal bowl and whisks into freezer for 15 to 20 minutes before whipping. If the bowl is too warm and the whisk is too warm you will create butter not whipped cream.

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