Wednesday, June 15, 2016

What's Up Down On The Farm

Summer is in full swing on the farm and that means less time for sewing and blogging. I thought I'd share what's up down on the farm before I get busy with wheat harvest.

With all the rain we have been having, my days seem to be filled with mowing and yard work. This morning while mowing, I found two birds nests that had been blown out of the trees and were laying in the grass. I love the texture and tucked both nests into my back door patio d├ęcor.
Patio Decor by Thistle Thicket Studio. www.thistlethicketstudio.com

I'm just hoping the field mice don't decide to make them their new homes! To hinder any house squatting from happening, I nestled a couple of metal birds and stars in them.
Patio Decor by Thistle Thicket Studio. www.thistlethicketstudio.com

I don't mind mowing if its not too hot and the insects aren't biting. It gives me time to enjoy the flowers and shrubs in my yard.
Daylily by Thistle Thicket Studio. www.thistlethicketstudio.com

The daylilies are just beginning to bloom. They look so pretty next to the wild gaillardias or what we call Indian Blanket. These lilies are loving all the rain and I should have quite the show when all those buds bloom!
Daylilies & Wild Gaillardias (Indian Blanket) by Thistle Thicket Studio. www.thistlethicketstudio.com

Once it starts getting hot, I retreat to the house to do the usual household chores. Right now, that includes cooking casseroles to freeze for harvest - which is just around the corner. Since I'm chief combine driver and the hubby is head honcho of everything else, there's no one to cook during harvest. By making freezer meals ahead, I can pop them in the oven at the end of the day and have a hot meal (even if its quite late in the evening) when the day is done. One of my go-to recipes is Porcupine Meatballs. They're quick to make and freeze well, so I thought I'd share. (Sorry, I don't have a yummy photo to share along with the recipe.)

Porcupine Meatballs
  • 1 1/2 pounds ground beef
  • 1 small onion, chopped
  • 1/2 cup saltine cracker crumbs
  • 1/2 cup raw rice (Minute Rice)
  • 2 eggs, beaten
  • 1 large can tomato soup
  • 1/2 soup can water
  • salt & pepper to taste
Mix first five ingredients; make into balls. Place in casserole dish. Mix tomato soup and water together and pour over meatballs. Season. Cover casserole with foil. Bake for 1 hour and 30 minutes at 350 degrees. Serves 4-6.

I have been able to sneak a little quilting into my day as well. I've been working on my quilt guild medallion challenge quilt the last few days as I am a couple of months behind now. Round 3 is flying geese. To challenge myself, I decided to set my center on point and then add the flying geese. The math took a little time - and all the paper pieced flying geese - but I'm liking the results so far. Only one more corner to go!
Medallion Quilt Challenge by Thistle Thicket Studio. www.thistlethicketstudio.com

And I've been doing some secret sewing for a surprise that Lori Holt of Bee In My Bonnet has planned for Friday. Hint - its Farm Girl Friday again!
Farm Girl Vintage Secret Quilt by Thistle Thicket Studio. www.thistlethicketstudio.com

So be sure to stop back by on Friday for the reveal!

~Sharla

2 comments:

  1. Wow, the flying geese look beautiful. I bet the math took some time, but it is going to be so worth it! :)

    ReplyDelete
  2. Thanks for the recipe! My kids would love these meatballs! I will see you on Friday to have a peak at your quilt.

    ReplyDelete

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