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Christine Marie
- Female
- Tampa, FL
- United States
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Christine Marie's Discussions
Christine Marie's Groups
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BREAD!
75 members
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Homegrown Cookin!
69 members
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DIY - tips for how to ...
44 members
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Food Preservation
75 members
Christine Marie's Page
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That sounds so good!
wow! absolutely gorgeous (and edible) retreat! That salad sure looks yummy... ooh! and homemade pickled beets? my fav!
The baking powder is used as a leavening agent. In short, baking powder helps to make a lighter noodle.
Oooh I love the photo and the Momma memories. Jeez, lady, you're going to have some muscles if you keep DIY dough-ing :)
I don't use baking powder in my pasta recipe - what does it do?
This last weekend I made homemade noodles. Quite tastey, I might add. I remember my Mother making noodles when I was little, having me help unroll them and laying them out to dry on the counter.
So lately, I have been craving these noodles.. espe...
Thank you so much for the tips, Trell. The homemade press is a great idea, as rolling them out is a lot of work.
Last night's tortilla try went a little bit smoother. I actually used wheat flour this time and they tasted great. I think if I use wh...
A hand crank pasta machine should work fine. A tortilla press can be simply made from 2 flat sheets of wood and a hinge... Line the bottom piece with plastic wrap. place a dough ball in and cover with another piece of plastic wrap. Press and repea...
oooh.. now I do like a good game of frisbee.. however, in this photo Bry and I are at Wiki Wachee Springs, Florida! We did not see any manatees that day, but felt as though we had stepped into paradise - back in time, even. It was magical!
I rolled them out... *whew*! I am actually going to attempt them again tonight.. we'll see if it's a bit easier now that I know a little bit better what I am doing...
and YES! I am hooked on doing it myself. This is just a start, I know it will p...
Awww, I just knew that you were stunning! What a great picture! I can't tell if you're canoeing on a green river, playing ultimate frisbee or what??
Don't you love being able to make those food that you KNOW are traditionally chock full of stuff you don't want to eat? Nice!
I've been wanting to make my own corn tortillas... did you use a tortilla press or did you roll them out? I don't want to...
yummy! i love refried beans. Thanks for the tips!
Comment Wall (4 comments)
- At 8:20pm on May 6, 2009,
Judy Hendricks said…
- Thank you Christine, Love you too!
What a fun website!
- At 2:50pm on April 28, 2009,
Lelo in Nopo said…
- I love your photos Christine, especially of your hands! I can very much relate. :)
- At 9:57am on April 28, 2009,
Cornelia said…
- Hi there - welcome to HOMEGROWN.org! Your photos are lovely - have you thought of entering the Bonnaroo ticket contest? contest Enjoy the site and chime in with questions or comments any time!
- At 6:12pm on April 27, 2009,
bry said… - hello love
Profile Information
- What Kind of HOMEGROWN are You?
- Earth Mama, Dirt Under My Fingernails City Slicker, Fill in the Blank
^ v ...
I've always been in-tune with Nature and the Outdoors. When I was a little girl my imagination ran wild with beliefs of being able to speak with the animals and feel trees' emotions. All the while running free in the small Iowa town I grew up in - building forts, climbing trees, taking it open myself to have litter-pick-up days around town - viewing the world as a young conservationist.
That little girl is always with me, however the older I get the more knowledge I want to obtain. Knowledge not only to better myself and my loved ones, but knowledge to use to give my part to all that is connected. There is so much negative energy out there, even though I am but one person, I can radiate positive energy in hopes it will influence others.
I currently reside in Florida, but soon will be making the adventurous journey with my husband to Colorado. I am thrilled at the thought of crisp mountain air and the beautiful land. From this site I would love to gain knowledge on homesteading, food preservation as well as growing our own food.
Many thanks to those who created this site.
That little girl is always with me, however the older I get the more knowledge I want to obtain. Knowledge not only to better myself and my loved ones, but knowledge to use to give my part to all that is connected. There is so much negative energy out there, even though I am but one person, I can radiate positive energy in hopes it will influence others.
I currently reside in Florida, but soon will be making the adventurous journey with my husband to Colorado. I am thrilled at the thought of crisp mountain air and the beautiful land. From this site I would love to gain knowledge on homesteading, food preservation as well as growing our own food.
Many thanks to those who created this site.
Christine Marie's Photos
Christine Marie's Blog
Homemade Noodles
This last weekend I made homemade noodles. Quite tastey, I might add. I remember my Mother making noodles when I was little, having me help unroll them and laying them out to dry on the counter.
So lately, I have been craving these noodles.. especially after telling Bryan how fantastic they were when I was little. My stories of my Mother's cooking always prompts cravings and brings nostalgia.
Here is the recipe I used:
Ingredients
* 2 cups flour
* 3 egg yolks
* 1 egg
* 2 teaspoons salt
* 1/4… Continue
So lately, I have been craving these noodles.. especially after telling Bryan how fantastic they were when I was little. My stories of my Mother's cooking always prompts cravings and brings nostalgia.
Here is the recipe I used:
Ingredients
* 2 cups flour
* 3 egg yolks
* 1 egg
* 2 teaspoons salt
* 1/4… Continue
Posted on May 19, 2009 at 2:03pm — 2 Comments
Refried Beans and tortillas
On Sunday I decided to cook homemade tortillas and refried beans. I make burritos for my Love's work lunches, and am tired of buying canned refried beans and bags of tortillas. I figured that not only would this be a fun learning adventure, but perhaps I could save a bit of money in the long run.
The refried beans were very easy to make. I rinsed some raw pinto beans, picking out any bad beans or stoney bits. Then I boiled the beans for about 2 1/2 hours - until they were soft and the skins com… Continue
The refried beans were very easy to make. I rinsed some raw pinto beans, picking out any bad beans or stoney bits. Then I boiled the beans for about 2 1/2 hours - until they were soft and the skins com… Continue
Posted on May 6, 2009 at 10:19am — 5 Comments
Cook it yourself
First, I must say that I LOVE to cook. I picked up most of it from my Mother. I believe it is definitely an art - creating something yourself and getting to watch others enjoy it.. wonderful feeling.
So I made and baked my first bread this past Friday. It turned out wonderful! Now, I am hooked. I want to make everything from scratch! Not only do you save money, but I feel it is a whole new level of creating something beautiful with your own hands.
This morning I made refried beans from scratch… Continue
So I made and baked my first bread this past Friday. It turned out wonderful! Now, I am hooked. I want to make everything from scratch! Not only do you save money, but I feel it is a whole new level of creating something beautiful with your own hands.
This morning I made refried beans from scratch… Continue
Posted on May 3, 2009 at 11:26am —
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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