Recipe: Lamb Burger with Apple and Gruyere

For Mother's Day, Papa-Bug & Brother-Bug made me these lovely lamb burgers. Simple and very tasty. It's the honey-dijon sauce that really puts them over the top. We ate them outside after a day of wonderful sunshine and yard work, with oven-baked french fries. Simple, yet gourmet and deeply satisfying.

No pictures, because we ate them up too fast!

A couple of tips.
Get good buns - if you're going all the way with a fine cheese and good meat, don't scrimp on the buns. Go to a bakery and see what they have that's real. Your standard wonderbun just won't cut it here.

Get pastured lamb. Seriously. I could (and eventually will) go on and on about the flavor differences in pastured versus feed-lot raised meat. But the place that I notice the biggest difference is in lamb. Good lamb, from animals who have been with their herd in lush fields, is amazing. It doesn't get much better. Cheap lamb tastes...cheap. And it's cruel. But if you are making hard decisions with your food dollars - and with the need for organics for many people combined with rising food costs, who isn't? - choose to get the pastured and worth-every-penny lamb.

Lamb Burgers with Apple and Gruyere

1+ pounds pastured ground Lamb (1 pound will make 4 quarter-pound burgers...do your math and figure out what you need.
2-3 tart apples - Papa-Bug used Granny Smith
Wodge of Gruyere (enough to have slices for the number of burgers you are making, but can you get too much?)
Good buns - as mentioned above
Romaine hearts
Salt, pepper & onion powder to mix into the meat
Olive oil
Creamy Honey-Dijon Sauce
1-2 tablespoons honey (gently warmed till melty)
1-2 tablespoons dijon mustard
2-4 tablespoons whole yogurt
Mix throughly, tasting and adjusting honey and mustard till you're satisfied.

Mix the meat with the salt, pepper and onion powder to taste and form into patties. Peel and slice the apples into cross-wise rings, taking the core out of each ring. Toss the apple rings with olive oil. When the grill is ready (I assume you know what you are doing here. There are lots of website dedicated to the hows of grilling if you need help...), put the apples on, grilling them till they are warm through. Add the burgers and grill as you would any burger. Add the cheese near the end of the burger's second side, and the apple on top. When the burgers are satisfactory, remove and quickly toast the buns over the grill. Spread each bun generously with the Honey-Dijon Sauce, apply burger, and romaine. Enjoy.

Bonus!

Easy Oven Fries

Preheat the oven to 425F.

For a family of 4 cut 3 average sized potatoes into your favorite fry shape - long and skinny, short and fat, wedges, whatever. Toss with salt, pepper & olive oil (or a combination of melted butter and coconut oil). Spread the fries on cookie sheet in a single layer. Pop those fries into the oven for about 15-20 minutes, turning half way though. The time they need to bake will depend on how thick or thin you cut them. Poke them with a fork to see if they are done.

These are so easy that I wonder at buying frozen fries (even though I do so at times...).

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If you are in the Willamette Valley, Oregon and need some pastured Lamb...because you read my recipe and now you are craving...the Deck Family Farm sells such an item from the farm, which you can visit or at 7 different Saturday Farmers' Markets! One in Eugene and 6 in Portland. Contact them for more details.

New Pages

Over at the top of the side bar you will find a couple of new pages! One for the posts I wrote about Lonesome Whistle Farm - including all the recipes I used their beans and grains in. The other is for the Deck Family Farm posts which will be coming in the next days. Keep your eye on them.

Is there anything else -- any specific post topics that should be grouped on a page? Maybe our homeschooling adventures?

Re-Thinking TV Turn-Off Week

Inspired by our local library, we committed to turning off our TV and video (computer) games for a week. We made it through with little complaining from the kids. We nixed movies and computer time and, since we don't do much of those anyway, we hardly noticed.

But the concept of TV-Turn-Off Week is outdated and needs to be re-invented for this brave new screen-happy world. Patents work from home - on computers, phones, & iPads - and accessing of videos for work and education is normal. We have iPhones and iPads that house our communications and music, as well as games and movies and all else. In our house there is a digital picture frame. Cameras are all screen based. Brother-Bug has a hand-me-down iPod that has games on it. We have a TV, but no cable or conventional TV access. We use Netflix and library DVDs for our viewing enjoyments. These kids have seen actual commercial television maybe 2-3 times. We have no video game console, though Papa-Bug does have some games on his computer that are video game-ish. I use the computer not only for writing and work, but to also access a lot of our educational materials.

Where does this leave TV-Turn Off Week? I love the idea, but obviously it's time to re-evaluate how it fits in a world so littered with screens. When I was little we hung a sign on the TV and that was it. The computer with games like pong(!) was in Dad's home office and we just couldn't use it for the week. It didn't bother us that Dad did keep using it for work - screens weren't in such heavy use that we really thought about it.

How to explain the difference between media use as mind-dulling entertainment, a photography project, a writing project...? Kids are on computers daily in schools - how does that relate?
Can we even begin to contemplate turning off the TV when the ease of screen entertainment assails us from so many other quarters? Or an alternate view - does turning off the TV really make a big difference, when there are so many other screens we access?

Over at Adbusters, they have renamed it Digital Detox Week, and I think they have some good ideas, but it's hard to figure out a good way to relate these ideas directly to kids. Ironically, one of their ideas is based on an online video....

I've been turning this over in my head for almost two weeks now, and I don't know what the answer or balance is. Going totally screen free is not practical or possible anymore. No solution or balance has jumped out at me. Thank goodness I have a year to think it though and prepare for next year!

Nursing On Demand or Nursing By Desire?

I love this recent blog post from Nurshable. It resonates so very deeply. As I move toward nursing my third child (while still nursing my second) I am still stunned by the look in my daughter's eyes when she gazes at me while we nurse. There is so much love and trust there. I would not trade that for anything.

Me and my kids - tandem nursing on Sister-Bug's first day. Brother on the bottom, Sister on the top.

I've been thinking about the term "On Demand Nursing" and I don't like it. A Google search defines demand as:

de·mand/diˈmand/

Noun:	An insistent and peremptory request, made as if by right.
Verb:	Ask authoritatively or brusquely

Certainly as a nursing mom I've experienced demands from both my children, but our nursing relationship is much deeper than that. "On Demand" implies that I am held to the whims of a tiny tyrant, that I have little choice in the matter. But we need a new phrase - one that connotates the positive action of meeting our baby/toddler/child's needs because we have the desire to be the best mother we can be. A similar Google search defines desire as:

de·sire/dəˈzī(ə)r/

Noun:	A strong feeling of wanting to have something or wishing for something to happen.
Verb:	Strongly wish for or want (something).

That's more the kind of word I'm looking for.

Desire is a good thing. Desire motivates us to seek out satiation. Often we share our desires with others, especially those we love deeply. I chose to nurse this way because I desired this amazing closeness with my children. I chose this because my understanding and experience led me to the decision that this is best for both of us and, like all parents, I desire to do what is best for my family.

Sometimes, as babies grow to toddlers, I say "No. I can't nurse this minute." And we discuss when we will settle and nurse. There are two (sometimes more) people in the equation, with unique needs, demands, and desires. I honor the building and unfolding of that nursing relationship. My desire is to aid and support it to the best of my ability.

Much as I reject the designation of "Human Pacifier", I will no longer practice "On Demand Nursing". I'm changing it. My kids and I will Nurse By Desire.

Recipe: Crackling Cheese-Chive Muffins

"Warm and plump as fresh baked muffins..." (Charlotte Pomerantz)

This morning called for something more than cereal or scrambled eggs. The day called for Muffins. So Sister-Bug and I whipped up a batch while Brother-Bug slept in.

Two other excellent reasons to make muffins:

1) You have sour milk. Like I wrote about here, sour milk has a magical effect on the consistency of baked goods like muffins, quick breads, and pancakes. And why waste that potential?

2) Mixing muffins is an easy project to do with a little kid. Muffin batter is very flexible and forgivable. Once you get a general recipe down you can add and subtract, and your toddler can pour in too much baking powder...and you can still save it and come out of the experience (usually) with something edible.

These are our favorite muffins, and a wonderfully flexible recipe. Because they are savory they make a good addition to any meal and I've seen them disappear at many potlucks. My mom made a similar muffin when I was young and I've kept it and adapted it for our days when we just need muffins for breakfast - like today.

I used Lonesome Whistle's Red-Fife Wheat Flour and Buckwheat Flour which gave this particular batch of muffins a particularly rich flavor and a wonderful crumb. The millet is for texture fun (as well as the wonderful nutrition found in millet). As the muffins bake, the millet softens a little and toasts which is what makes these muffins "crackling" - the millet pops while you chew which is really fun! You can use any flour combinations, but at least 1 cup must be a whole grain flour or the texture will be really strange. I like a sharp cheddar and chives best, but only fresh chives. However, any combination of cheese and herbs will work, and it's fun to play with flavor potential.

Sister-Bug considers the implicatons of muffin batter.

What else could you add? Bacon or ham bits? Blue cheese instead of cheddar? Roasted red pepper bits? Flax seeds, bran, wheat germ, or other nutritional delights? Rye flour and caraway seeds? So many possibilities.

It's the fresh chives that really make this recipe so good.

Crackling Cheese-Chive Muffins

2 cups flour (combined whole wheat, other whole grains, and a little white to keep it light)
4 tsp. baking powder
A pinch of salt
1 1/2 cups sour milk or thinned yogurt
2 eggs
1-3 tbl. fresh chives (or other herbs)
2/3 cup millet
1 cup grated cheese (sharp cheddar or ??)
3 tbl. melted butter (or vegetable oil)

Preheat the oven to 400 degrees.

Mix the dry ingredients and make a well. Add the milk and eggs and beat throughly. Add the chives, millet, and cheese mixing till just combined. Stir in the butter.

Spoon into muffin tins and bake until a toothpick comes out clean - about 20 minutes. Eat warm, eat cold, eat plain, eat with butter... Just eat them quickly before your kids inhale them!

Just coming out of the oven...

Baking in Cast Iron? I always bake my muffins in my cast iron pans. They are a bit of an investment, but they are really worth it! Preheat the pans with the oven and use a basting brush to grease each muffin cup. Spoon in your batter and bake as usual. Because your muffin cups are hot iron, they bake the bottom of the muffin - making the whole muffin crisp around. And as long as you wipe them up right away and don't use soap on your cast iron (EVER), they are clean and back in the cupboard very quickly. 

The Flavor of Milk

Sister-Bug drinks her fresh milk in the dairy barn at Deck Family Farm.

We drink raw milk. We are blessed to have many local farms and friends that choose to leave their milk in its whole and most nourishing state.

Because of pick-up issues we took a break from raw milk, getting regular old organic carton milk at the store. Our busy life being what it is, I forgot. Then, out at the Deck Family Farm the other day, we pulled cups of fresh, cold milk from the big milk tank. The flavor hit me, deeply resonating as food, nutrition, satiation. One sip and I could feel my body respond to the goodness of it.

We're back on raw milk now.

There is tremendous controversy around the benefits versus the safety of raw dairy products. I don't need to address that controversy here and now. You know what side I am on. I'm on the side with the good flavor - that my body deeply and viscerally recognizes as Food.

You can find out more about the benefits (and some of the risks) of raw milk here:

Raw Milk Facts 
Raw Milk Risks & Benefits
Health Benefits of Raw Milk

Selling raw milk is illegal in most states. Find out how to legally buy it here.

If you live in the Eugene/Springfield area, check out the Deck Family Farm's Creamy Cow Share.

Ever thought of making cheese? The less pasteurization the milk is exposed to, the better your cheese product. Fresh raw milk makes the best fresh mozzarella - and it is almost tomato & basil time....

And one final thought about milk. Many people tout the benefits of whole food, eat whole grain bread and leafy green veggies. At the grocery they stock up on 2% (or skim) milk and low fat yogurt. That dairy has been altered and processed to have some of its nutrients removed. It's not a whole food. Just a thought.

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Because I love and revere local food, and whole food I really enjoy writing about the cooking and experiences I have. I work at the Deck Family Farm booth at the Lane County Farmer's Market and we eat almost all Deck meat. As the Lonesome Whistle feature slows down, I plan on featuring more Deck products and writing about pastured meat - because cooking it is a little different than cooking feed-lot meat! And it's all just so very tasty...

Kindergarten Review: February - Space

In February the subject was Brother-Bug's choice. We went to the outer reaches of the stars. Actually we stuck pretty close to our galaxy, learning our planets and nearby constellations.

As always, we started with a list of questions and a pile of books from the library. We stayed more with space and never got to astronauts and space ships.

One major project was trying to impart the idea of scale. We gathered a basket ball, a quarter, a nickel, 2 popcorn kernels, 2 sesame seeds, and 2 poppy seeds. The basketball represented the sun, the quarter was Jupiter, the nickel was Saturn, the popcorns were Neptune and Uranus, the sesame seeds were Venus and Earth, and the poppy seeds were Mars and Mercury (if you want to include Pluto, use a grain of salt). I don't know how well Brother-Bug understood the concept of scale, but I learned a lot! And it helped to put those planet names and sizes in our heads for the next project.

We used out dining room light as the sun, made planets of construction paper, and lined them up across the ceiling. I went for approximate scale - the little planet were little, on up in graduating sizes, using the previous project as a guide. I didn't worry about orbits or distances between the planets. We put in the asteroid belt, and Brother-Bug got some great handwriting work done making the labels for each planet.

Using felt, ribbon, and a stick we made a mobile of the Andromeda constellation, reading the myth (I did a little on-the-fly editing to make it age-appropriate) while we worked. We talked about how constellations help us see the stars in patterns so we don't get lost when we look up. We also talked about how people have told star stories as far back as we know, and constellations are one way we have saved those stories.

We read a bunch if books and watched some space documentaries, as well as The Magic School Bus space themed episodes. But the best project? We made a rocket ship.

A little cardboard, packing tape, and a box cutter, and soon we needn't only read about the planets...we could travel to them!! Both kids spent the better part of many days in the rocket ship, traveling to various points in space. I listened to Brother-Bug attempt to instruct his sister in the science of counting down to Blast Off. Frequently I was informed that I was now really heavy and couldn't jump because we had landed on Jupiter (as an example). The book that really aided is in this all encompassing imagination game was If You Decide to Go to The Moon by Faith McNulty and illustrated by Steven Kellogg. And kid with any interest in space would love this book.

Papa-Bug helped us explore some science fiction and space opera - some less violent episodes of Star Trek, as well as reading some select chapters of The Hitchhiker's Guide to the Galaxy to Brother-Bug. This furthered our discussion of star stories, and inspired one final project.

I recorded Brother-Bug telling me his own space adventure story. I recorded it, pausing the record to ask him questions when he got stuck. The result was a minute and twenty second story of A Trip to Saturn (the link is a cowbird story that includes the audio of the story).


This was a great unit. At the very least, I think I actually learned the order of the planets finally! And the imagination that was inspired was some of our best yet.

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Homeschool update:

Here we are in May and I'm just posting February's review! Yoikes! The pregnancy is slowing everything down and while we keep homeschooling (because how can we not? Learning seems to find us no matter what!) we are letting go of our formal units in favor of less stress. The summer is coming when we would take a break anyway and I want to spend more time out and enjoying. The Baby is coming in November, so we will certainly do some work around the Election, but mostly the fall will be spent in getting ready for our new being. I hope to be back to something a little more organized in January.

In March we explored Mammals (have you ever heard of a Numbat? I hadn't.) and for April & May we are exploring herbalism and gardening, but we haven't done a lot of easily reportable project. I have been delighted to watch Brother-Bug take the lead and explore the topics in his own way. It's given me lots of good ideas for the future as his educational needs grow and change.

And the lack of pictures... There are a bunch that I wanted to post and when I went to finish this post yesterday my computer, where the photos live, gave me the blue screen of death. My fingers are crossed. It's pretty much all backed up, but we need to take an evening and really look at it.

Recipe: Bite the Bullet Chili

The Dutch Bullet Beans  from Lonesome Whistle have such a great smokey flavor that they are perfect for chili... I was sure. And then I thought of the name and knew a recipe had to be born.

Usually we make chili with darker red or black beans and lots if steak, sausage, and other meat. But I didn't want such a heavy chili, feeling like too much would overwhelm the beans. So without further rambling...


Bite The Bullet Chili

1 lb. ground beef
2 cups dry Dutch Bullet Beans
1 onion
2 cloves of garlic
*Spices to taste
2-3 cups water or broth
3-4 leaves of kale or chard (optional)
Salt and pepper to taste

Prepare your beans - soaking, rinsing, par-cooking, to suit your preference. If you put them in the chili dry, add some cooking time!

Chop the onion and mince the garlic, sauté till they are transparent. Add the beef and brown slightly. Add spices.

*I used some mild New Mexico green chilis from a friend and a touch of red chili. With the name, I really wanted to make something spicer, with a nice kick, but I was cooking for kid palate and Brother-Bug hates all things with any spice at all. I contented myself with adding personal kick later when serving. Beyond the chilies, I put in some cumin, oregano, and just a dash of nutmeg.

Add the bean with the water or broth. Use just enough liquid to barely cover the beans if you want a thick chili, more water for a thinner product. Cover and bring to a boil. Turn to low and simmer till the beans are done - check the water level every 20-40 minutes, adding more water if needed.

Just before it was done I chopped up some chard that needed to be used and threw it in. It was a nice addition but made it feel less like true chili. That's your call. I like getting greens into anything and everything the kids eat. 

Adjust flavors with salt, pepper, more chili...

Serve with cornbread or corn chips and sour cream.

It all was consumed before I could take a picture - so make it yourself and find out what it looks like!!

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A side note on bean substitution:  Dutch Bullet Beans are a very specific heirloom bean. With Rio Zape beans you can use a dark bean to substitue, with Calypso beans a white... your final product will taste a little different because the flavors of heirloom products are so pronounced, but it will be similar enough. The Dutch Bullets have such a special flavor that I don't know what could possibly substitute. If you find something that you think would be a good match, let me know!

Buckwheat Pancakes for Breakfast

Swimming in Maple Syrup...

We've been enjoying Lonesome Whistle's Buckwheat flour in our pancakes and waffles recently.

For either pancakes or waffles I use a basic recipe (usually from Mark Bittman's 'How to Cook Everything"). When I add the flour I measure half buckwheat and half white. Sometimes I'll mix in some whole wheat, add a little bran or oat flour or whatever I've got, but that's dependent on the day and what's in the pantry.

In the waffle maker, the buckwheat waffles seem to be more crisp than a regular waffle - I wonder if this has to do more with the buckwheat or with the freshness of the flour?

I usually make my pancakes with thinned yogurt (buttermilk being rarely on hand) or milk soured with a little vinegar. Today I had some sour milk that needed to be used and I added that instead of yogurt.

My pancakes with yogurt are very good and cook up really nicely, but the sour milk really made a world of difference. The milk based pancakes were so much fluffier and cooked more evenly on the griddle. The yogurt pancakes are denser, more "stick-to-your-ribs" kind if a cake, pairing well with apple sauce and light molasses. The sour milk cakes absorbed the butter and maple syrup perfectly, and didn't need anything else to compliment their flavors.

It's funny to me that something as hideous as soured milk can make something as fabulous as a pancake so much better!

And...We're Back!

I didn't really mean to take that break during the past month. But that's the way it went and I'm here to tell you that there will probably be other random breaks coming up in the next year.

We are expecting a Baby-Bug will join our family sometime around Thanksgiving.

For the past month I have been nauseated during all waking hours, as well as completely drained of all my energy. As I know from my other two pregnancies, the first trimester is really hard on me. It's been enough to keep up with my Little-Bugs and do a dish or two...let alone find any mental reserves for writing,

However, there are a number of pregnancy related posts floating around in my head, and hopefully a few of them will make it onto this blog.

And of course, eventually, baby pictures!