Busy is Good

The Fetch Ranch has just been hopping with activity lately.  Let’s catch up!

Joel had a birthday last weekend…15 already!
IMG_3556He asked for a bunny and will be getting one in a couple of weeks.  In the meantime, Joel and his dad prepared for the bunny’s arrival by building it a nice little home…

IMG_3562Pearl was close by to lend a paw hand if needed.
IMG_3570The best part of turning 15 is getting your learner’s permit so you can learn to drive.  Well, Joel aced that test this week and got to experience getting behind the wheel!  (Look out world!!)
Joel permitMemom and Poppy visited with us this week.  It was so nice to have them here!  It took Pearl a while to warm up but I think she eventually gave in.
IMG_3544Mali got some extra attention this week too…
Joel on MaliWe’ve gotten lots of rain this week, but have also had some beautiful sunsets.
IMG_3577Well, after a nice relaxing weekend, tomorrow is the first day of another busy week.


Carrots You’ll Want to Eat

Back in early April, Jessa decided to grow carrots in her section of the garden.
IMG_2994This week, she was able to harvest a large bunch of them.
IMG_3513One little carrot in particular made us chuckle…
IMG_3519Looks a little like a leg model, eh?

While she originally planned to just feed them to the horse, we thought we’d try them out too.  Now, this family doesn’t love carrots.  But, here’s a recipe that I’ve found works for everyone’s tastebuds and keeps them from turning up their noses at this vegetable.

Sweet and Savory Carrots

1-2 c of carrots sliced thin
3 Tbsp butter
1 Tbsp sugar
1 tsp salt

Place sliced carrots in pot and just barely cover them with water.  Add butter, sugar, and salt to pot and bring to a boil.  Cover the pan and reduce to a simmer.  Cook the carrots about 7 or 8 minutes then remove the lid and raise the heat a little.  Let the water reduce until it almost evaporates.  This takes a few minutes and creates a delicious sauce for the carrots.  Check your seasonings and adjust if necessary.

Easy Quiche

Since almost all of these little ladies are now laying eggs, we have an over abundance that we are desperately trying to use in different ways.  I mean, we can only eat so many scrambled or hard boiled eggs!
IMG_3509(Notice the little lonely girl in the back.  My heart hurts for her.)
IMG_3304We decided to make quiche and have eggs for dinner.  This is an easy method and you could just change out the main ingredients to suit your taste or the ingredients you might have on hand.  We made broccoli and cheddar.  My mother-in-law suggested Italian sausage with cherry peppers.  The possibilities are endless.  This recipe makes a creamy, moist and delicious quiche.  Please use a deep dish pie crust so yours doesn’t overflow like mine did!

Easy Quiche Your Way

1 9″ deep dish pie crust
4 eggs
1 c half & half
1/2 c mayo
2 Tbsp flour
1/3 c minced onions
salt and pepper
8 oz shredded cheese of your choice
1 c cooked broccoli, chopped (or whatever veg or meat you have)

Preheat oven to 350.  Once heated, bake pie crust for about 7 minutes so it doesn’t get soggy.  Meanwhile, hand whip eggs, half & half, mayo, and flour in a medium mixing bowl.  Add remaining ingredients (note – you will want to cook meat or veggies before adding to the recipe.)  Pour it all into the lightly cooked pie crust.  Bake for 45 min to 1 hr or until the top is a little golden.  This recipe and its adjustments are from Food Network.