On The Mid: Refusing to Be Schooled By Back to School

The Mid published one of my essays called Refusing to Be Schooled By Back to School about ways to avoid the bugaboos of Back to School season, like the frenzy of School Morning Drama… Lunches and Breakfast and Outfits, Oh My! Go check it out and tell me what you think, and I would love to see your comments on Facebook about your secrets to making Back to School as painless as possible! Also, be sure to check out and follow my Pinterest Board on all things Back To School!

Keep Going

Making Fig Preserves : A Tutorial From The Bearded Farmer

I am so blessed to have a friend that is well-versed in the world of agriculture AND gourmet cooking. He has graciously agreed to share some of his recipes and advice with me so that I can pass it on to all of you. You will love the guidance he offers, and I will be making all of the recipes he suggests myself (to prove you don’t need to be a chef to do it) and including my pictures in these posts. I have known Eric Bern, aka The Bearded Farmer, since high school. We all had a lot of fun and did crazy things, but are both working to make the world a better place in our own ways. He’s an Auburn University Alum and Culinary Graduate that left his career as a Chef to pursue the path of a farmer, but still makes amazing, drool-worthy dishes that he shares taunts the world with on Instagram. Eric grows organic high end salad mixes and other heirloom crops in Pike County, Alabama, and sells his produce to fine restaurants throughout the SouthEast. Now, on to his amazing Making Fig Preserves tutorial. I have a huge fig tree at my new…

Keep Going

Simple and Delicious Strawberry Freezer Jam

Last month I took the kids to a nearby Strawberry U-Pick to have some fun and pick strawberries for us to enjoy. I knew that I didn’t want to deal with the insane, cracked-out behavior that allowing them to eat their fill of the strawberries would bring, so I decided to make Strawberry Jam with a big portion of what they picked. Because we were in the midst of moving and packing all of the stuff we had amassed over the past eight years of living in that house, I didn’t use my canning supplies. I decided instead to go with a freezer-preserved version of strawberry jam, and it turned out GREAT! Here’s what you will need: To begin with, I washed all the dirt from the farm away and removed the stems from all of the strawberries, then cut them in half. It’s time to crush the strawberries. You can do this with a fork or take the easier route like I did. I placed the lovely strawberries into my Blendtec Blender. That thing is worth it’s weight in gold. I pureed the strawberries but left a little bit of chunkiness in the texture, because that’s how I like…

Keep Going