Wecipe Wednesday: Apple Week Edition

Part One:  "I Declare this APPLE WEEK!"

So I've been feeling realllly discourages...like boarder line depressed.  (Yeah, I'll be transparent.) Ruthie is all in on the "terrible twos."  There's nothing stopping her.  Tess is officially out of the newborn "sleep all the time" stage and is in the coo-ing and "look how cute I am/talk to me" stage.

Those two stages mixed together + dirty house + football coach husband + LOTS o' laundry + work + *enter whatever else you want here* = the guilty failure feeling of a mother that I have become.

Now I know I'm not a failure, but the guilt that I was feeling of being a working mom and not taking care of my own children (Julie, I love you...I couldn't ask for a better sitter) was laid on thick.  AND, I was getting anxious and upset about my dirty house, so I hired a cleaning lady (Heather, you're my hero).  Those combined have been tearing me apart.  Like I was incapable of being a mom/wife.  And icing on the cake was that Nathan hasn't really been home at all with football practices and games.  We agreed to it, so I'm not upset with him, but it adds, ya know...

So, Ashley (aka Ashes aka Sister in Law) asked if we wanted to go to Tanners Apple Orchard here near us and I thought it was perfect.  Ruthie is at the perfect age where she will enjoy the animals and Tess is still at the "take me anywhere as long as I'm strapped into the Moby and warm" stage...(wow, I didn't know until I starting typing how many stages there are:).

So here are some of our favoritest pictures from the festivities.

She liked the llamas the best, but she only wanted to feed them one pellet at a time, and they weren't too happy about that.

I see one of these in her near future.  She would have done this 10 more times. 

Slides...if there was a swing set with 4 different slides on it, that would be Ruthie's.

APPLE PICKING!  I love this one, because of Tess looking at the apple.  

This was a slight issue, but we were pretty leanent.  Every time Rue would pick an apple, she would want to take a bite of out it.  I brought one or two home like that.  

She made my heart so happy with how much fun she had.  

It was the perfect antitdote for my aching heart.  Ruthie was happy...Tess was content and I got to spend quality time with my girls. 

Part Two: Wecipie Wednesday, Apple Pies

In continuation of Apple Week, I made apple pies.  We are having a potluck at school tomorrow, and I just happen to have a TON of apples from this weekend. 

I ended up making two different apple pies.  Via Facebook, I went with the peoples' choice and made a crunch top apple pie.  Then, when Nathan heard that I was making apple pie and not keeping any here at home, I decided to cut up a few extra apples and make the Pioneer Woman's Flat Apple Pie (Thanks, Ree!)

*Attempting food blogging again…

I would have to say that apple pie is one of my favorite pies to make, because of this...

God Bless this WONDERFUL tool!  I can peel and core 8 apples in 5 minutes!  I used 8 golden delicious apples, but it's recomended that you use Granny Smiths and Fujis for their tartness.  My pies will definitely not be short on sweetness.  

And it makes the PERFECT size apples!  I then added 4 T of flour, 3/4 c. brown sugar, 2 T lemon juice, 1/2 tsp of cinnamon and about 1/8 tsp of salt.  

NOTE:  Don't throw these away immediately.  You will need something to snack on after you're famished from putting the pies together, and something to feed your daughter when she comes in a million times asking, "What you do-een, Mommy?"

Yes, I cheated and used frozen pie crust.  Maybe when I have a four year old, I'll make my own again, but not happening tonight.  I dished 2/3 of the apples into the pie crust making the middle a little taller.  I cut up 3 T of real butter and randomly placed them over the apples.  Then, in another bowl, I cut together, 1/4 c. brown sugar, 1/8 c. white sugar, 1/4 c. flour, about 1/8 c. rolled oats, 1/8 c. chopped pecans and 1/4 tsp of cinnamon with 3 T of butter. 

Then I evenly distributed it across the top of the pie and placed in a preheated oven at 425 degrees for 10 min.  Then, I knocked the temp down to 350 and finished it out for another 35 minutes.  If you notice the crust getting too brown, take it out and lightly cover it with foil.  Works like a champ.

Then, I had one extra dough roll and about 3 c. of apples.  Easy solution...Ree makes these Flat Apple Pies that are soooo easy and very portable if you need them on the go.  I opened up the dough on my pizza stone (i use it for WAY more than just pizza) and rolled it out so I could get an extra few inches on each side.  

Then i put the rest of the apples in the center, put 4-5 one inch cubes of butter over the apples and starting folding up the sides over the apples.  It doesnt have to look pretty, It looks so rustic and yummy and home made looking!  

Then, I just put it in the oven.  It cooked at 375 for about 30 minutes.  Basically, you just cook it to the doneness of the color of the crust you like.  

HERE ARE MY FINAL PRODUCTS!

Um...I'm eating this right now, and beside having a burnt tongue because I cant stop, it's AMAZING.

My yummy apple pie...If I work with you, I hope you enjoy during lunch tomorrow.  If I could send you the smell in my house right now, I totally would.

Oh, how I love cooking...especially extremely yummy things.  

Enjoy,

Burnt Tongue

Here's the Beef...

So I'm helping my darling husband out...He/we have taken on a whole different endeavor of selling a cow a little differently.  Normally we sell them in quarters, halves & whole cows (rarely).  This time we butchered a whole cow and are selling it in cuts that people want.

Ever wanted to know how much freezer space a whole cow takes up??  A LOT!!!

Now, about our cows, you've met Ginger.  Yeah, well, she's come and gone.  But we buy our cows about 1 year old or so and we set them out to pasture.  Then they get to about the size we want them, we finish them with corn, hay & gluten.  Gluten is a corn byproduct...not the stuff that people are allergic to, but something that's apart of corn when it's broken down for other things.  Cows think it's candy and eat it like crazy.  Gives 'em the chubs.

So here's the deal...would you like to buy some beef?!?! Below I'm gonna list the cuts & the per pound pricing.  Then you can fb, call me or nate or contact me any other way and you can get some BEEEEEF!!!

Ok, here we go...
- Round Steak- $6.50/lb
-T-Bone Steak- $10/lb
-Ribeye Steak- $10.90/lb
-Rolled Rump Roast- $6/lb
-Chuck Roast- $6.40/lb
-Sirloin Tip Roast- $7/lb
-Arm Roast- $6.50/lb
-Short Ribs- $4/lb
-Stew Meat- $6.70/lb
-Beef for Swissing- $5.50/lb
-Brisket- $7.50/lb
-Flank- $7.50/lb
-Skirt Steak- $7/lb
-Filet- $17/lb
-Ground Beef- $4/lb (we have over 100lb of this so buy as much as you want!)

**Prices set off of USDA weekly beef retail activity & a trip to wal-mart to see their prices.  These prices are good for this cow. They may change when next cow is butchered**

If you are interested in any of the organ meat (i get queezy thinking about it) -- heart, liver, tongue, oxtail -- let me know and we can chat about it.

Otherwise, look forward to hearing from your,
Sincerely,
Mrs. Lindsay Wineinger
Director of Sales at N. Wineinger Farms :)

The Thankful Project: Day #7: MOOOOOOOOO

This may be silly....But I own it.  I am so excited about the new one we got last week!  She's a Hereford heifer.  Please help me with a name!  When I look at her nothing is coming to me...

Nathan is also going to get ANOTHER tomorrow!  Our farm has increased 200%!!  

Thank you Jesus for a successful year!

Moo.

Ruthie's First Rodeo

Rue can officially say,  "Well this ain't my first Rodeo..."  because today was.  :)

A dear friend of ours got crowned, or should I say Buckled, Miss Rodeo Illinois.  

Kate Perry, Miss Rodeo Illinois, everyone....

We also saw lots of hurt cowboys!  One with a dislocated shoulder, one was still hooked to a strap and got spun around by the bull two or three times.  CRAZY people pay to do this, really.  

Ruthie was a hoot.  She really liked watching the horses.  And her boots were pretty cool.  

And a good time was had by all!  Congrats Katie!!!

And Here's to...

to Ginger...

to your 1200 lbs of greatness that went to the butcher Monday afternoon.  There is a whole new appreciation for livestock what they/she will provide for my family.
You were the start of what is to be a great foundational investment. (Possibly even college for the kids)  

to football...

 

Bringing together small towns, Bringing so much joy to my man...and to the extra paycheck come November! **Nathan's getting gitty tonight watching the broncos, too.**

And Ruthie loves it too!

to the "Blue Monster..."

for my bikini  **scratch that** swim suit body by Christmas.  Excited for the trip, minus the swimsuit time. 

to those smiles!

bah! i love that face! she is one of the TOP reasons i am in existence and i can't imagine a day without those cheesy grins! 

  

Mooooving on up...Welcome to my Farm

This weekend was monumental for us!  We have been waiting for this moment in our family since a few months after we were married.

WE STARTED OUR FARM! Yes, we have/had chickens, and dogs, and cats, and fish (not terribly farmy), but now

Introducing....

GINGER
   ** moooooooooooo**

Nathan's parents got us a cow for Christmas...or money for a cow I should say.  So this weekend, we went to the sale barn, Ruthie and my first time ever.  Have you ever been to a sale barn?!?!  Here... let me show you...

Ok, so see the door on the right...the guy opens it up and there are cows (not so patiently) waiting behind and then they walked out to the center mostly freaked out by the guy at the door, but they go where they are supposed to.  Then, the guy on the left and the guy on the right kind of poke them a little so that people can see them from every angle.  They are looking for how their weight is distributed, making sure all their legs are good (you dont want a bad leg on an animal that has to hold up about 1,200 lb of meat), and the color to determine their breed.  Then the auctioneers there in the center start the bidding.  The one on the right will say, "These lovely ladies have had two rounds of shots, and are primped and ready to go," or "These strapin' boys have both rounds, are de-wormed and cut.  They were grain raised on *fill in the name of the farm here.*"  If you don't know what cut means, think of the difference between a guy and a girl, and well...if you don't get it... ask Nathan.  :)

Then the other autioneer just start rambling like auctioneers do and then soon he yells sold and then the search begins on trying to figure out who bought them...it was usually this row of old guys down in front gossiping like giddy school girls oogling over the big ones and hurrying up the process over the small ones.  I thought this was crazy!  They would get like, 20 head of cattle in there and the cows would somehow move...not sure, but then the bidding would start and the Carharts would go crazy!  I really wanted to get one of the pretty ones...Nathan said they were herefords... the black and white ones...Ends up they are milk cows and take a long time to fatten and not what we want... but they were so much cuter.  Nathan's dad ended up bidding and getting these three here.  A red, a chocolate, and a black one.  And of course I'm gonna choose the red... :)

So here is timid Red Angus, Ginger.  She hasn't met me yet.  We will become good friends, I'm sure.   Don't worry, I am not scared to name and eat her.  I think it's so important to value and appreciate the food that God prepared for us!

Although we probably wont be eating Ginger.  Our goal is to sell her and then by two and then raise those and sell them, and then buy four...grow like that...

So come June, fire up the grill!  We've got a cow just for you!  She will be tasty and home-grown!  Remember, a happy cow is a TASTY cow!  mmmm prime rib....  are you hungry yet...