Those are all images from Angela Reed’s pie….she described her life like a Peach Luncheon Quiche.

Traci is featuring a very unique pie – a ‘frisbee pie’……..both are just in time for this warm weather!

WHAT PIE ARE YOU TODAY??

gluten free chocolate cupcakes baked by me & oh my goodness delicious brownies baked by my daughter!

for sale here this Friday and Saturday!

see you then!!!!

XO + BLESSINGS!

Anne Marie

- get here early….people start coming around 3 in the afternoon on Friday (we serve a taste of champagne so why not!)

- if you are handicapped or have someone who is elderly coming, please drive up to the gates and let the ‘gate keepers’ know…they will let you wait there until your party is out of the car at the entrance

- when buying furniture, at the time of your departure from the farm, you can back up to the entrance to the farm to load your new goodie into your vehicle

- parking is along Woodlawn Road (and it might be a walk…so where sensible shoes!)

- part of the proceeds at the gate for entry benefit a local charity that gives food and shelter to those in need

- our live musician, Greg Wheaton, is inside the barn

- there will be locally raised all beef hot dogs for sale with all of Steve’s delicious added goodies (kind of like a Chi-town dog)

- in the bakery (inside the barn) you will find me!  I’ll most likely be the one most noticeable considering I am now 5 months along and obviously so   there you will find gluten free baked items, breads, cakes, cookies, and even home-made candies!

I’ll also be selling copies of the book Pieography….and I’ll even sign it if you want this big mama’s signature or if you already have a copy – bring it here so I can sign it……at the beginning of the sale/event Traci Thorson (the photographer) will be here too!

here’s a look back at last May….

me and my younger sis will be working in the bakery!! can’t wait!!!!

hope you all can make it!  The sale is even bigger than it was last October……..

another big thank you to Flea Market Style Magazine’s readers who have come here to the sale and named my sale/event one of the BEST from Coast to Coast!  Thank you all!!!!! it is AMAZING!!

to follow happenings here on the farm you can follow:

MY BLOG

OUR WEBSITE

and

FACEBOOK

2423 South Wooldawn Road,

Esmond, IL.  60129 go here to find directions!

yes…an apple pie baked in a brown paper bag…..by Debbie Thibault 

the kids and I were a bit cautious on this one…but they got such a kick out of baking it in that bag….

it turned out pretty moist – and it was extremely easy to put together……with some homemade whipped cream dolloped on top – it was a very unique experience!

I walked into this Pie*ography experience having to do the recipes, e x a c t l y as the woman stated on how to do so….hence the sometimes aluminum pie tin or brown bag

the styling I went off of mostly what the essay said – trying to capture the essence of the pie – create that mood I connected with….it all sounds a bit far fetched when it comes to food and styling when put in those terms, but truly…when you think of your favorite aunt’s chocolate mouse pie or your mom’s own delicious lemon meringue pie there is a connection right?  we feel this connection with food

It’s possible it is from our connection with the Earth.  Take today’s example….apples + cinnamon + flour + lemon (there is a bit of lemon in there) + whipped cream + paper bag

what is not organic in those things?  everything is

Traci is also featuring another featured contributor to Pie*ography….go check it out here.

WHAT PIE ARE YOU TODAY?

]]> http://www.nadafarmlife.org/2013/05/pieography-viii.html/feed 7 http://www.nadafarmlife.org/2013/05/pieography-viii.html http://feedproxy.google.com/~r/Na-daFarmLifewithAnneMarie/~3/TmzeTArBfhY/true-confidence.html http://www.nadafarmlife.org/2013/05/true-confidence.html#comments Wed, 08 May 2013 13:00:07 +0000 Anne Marie http://www.nadafarmlife.org/?p=10728

To count the number of times I have doubted myself would make me a math whiz……

I used to think that doubt came from an evil entity…however…the current conclusion is that the doubt I feel…or sense…is actually a warning from God…or if not a warning…a ‘heads up’ on what’s to come

complete self confidence is not my strong suit, but rather, a bit of confidence, and that usually is just because He has willed it to be so

which makes me remember that everything is from His will

true humility would require this fact to emanate from my being….unfortunately that is an area of my life that needs work – true humility….true confidence in God not self confidence….

it’s like an infection….all it takes is a small bit of it to creep in and then instead of losing your leg you lose your soul

how to balance all this is crucial……so how do you do that?  how do you have worldly achievements from the gifts that God gave you put into use, talk about them, but without boasting?

I have a hard time putting on ‘facebook’ and other places online our achievements we’ve been recognized for…all this is a balance I hope I achieve on never…ever…making anyone feel ‘less of who they are’.

Even on here…on my blog…when I talk about sewing dresses or canning or raising ducks or seven children…my desire is to just share myself…who I am…what my life is about at this time.

As we enter into this glorious spring we are having, I can’t help but embrace each day with that same positive spirit that every day is another chance to learn more….to be more…and to enjoy more

xo + blessings,

a peaceful display amongst the hectic nature of this time of year…….the tulips bloom so peacefully…….the birds are chirping so nicely and singing like there’s not a care in the world……..

meanwhile……inside the farmhouse….

lollipops of the cherry flavor passed the RIGOROUS taste test

as did the strawberry – rhubarb pie with homemade butter crust………

aanother still life of forsythia on my kitchen window

only to be confronted with the busy/extremely messy desk in the nook…

hope you all had a great weekend….and per usual this time of year with all the natural inspiration outdoors, the house is being inspired indoors as well as my spiritual temple….sharing all that as the week progresses

xo + blessings,
Anne Marie

the warm weather was treasured for a few days…and though it’s raining today, it is a blessing to be able to finish up school for the day and bake some more for the sale

i hope the goodness of the day inspires you to embrace the joy that surrounds you,
Anne Marie

one of my favorite sets of photographs…….

enjoy looking through these Pie*ography shots with Monika Roe’s pie: Redhead’s Sky High Stiletto Pie

{ and Y E S it was as good as it looks }

don’t forget to stop by Traci’s website to see what pie she’s featuring today!!

(loved that one too)

xo + blessings,

what pie are you today?

this has been on my ‘bucket list’ for nearly 10 years now, and I thought, heck Anne…why not try it when you should be testing out recipes for the sale in less than 3 weeks or planting the garden more….so I ordered a kit and away we went into the wonderful world of cheese

definitely not as hard as I thought…but you know, I’m not a perfectionist…the balls of mozzarella didn’t turn out perfectly and I’m okay with that…it’s doesn’t make a different to me…especially my first time….

I had contemplated filming me trying it, but thought against it…a pregnant woman making cheese sounds terrific doesn’t it?  I do miss making those little tutorials on film though, and do plan on incorporating more of that as time goes on…especially since our sixteen year old is deeply into movie making right now.

this is the step where something went wrong on my part…it says that you have to figure out the acidity of the milk and adjust the rennet and/or citric acid…the curds here should really be more like chunks…but I knew I couldn’t turn back and it would still taste good, so no worries

then it was time to stretch it after dunking it in cold water……..it stretched yes, but not ‘like taffy’……so again…something was wrong with my ratio of rennet…..I will may or may not ever make the perfect mozzarella

a gallon of milk yielded almost a gallon

of whey………So what to do with all that whey?? (the above picture does not show all the whey I had leftover)

there are quite a few different ways to use the leftover whey, but since I was making pizza for supper, I substituted the whey for the water in the dough

it made an excellent dough…Jason thought it was the best he’s ever had (which says a lot since we love making pizza)

whey is FULL of protein…so the leftover whey I could freeze in ice cube trays and use in the smoothies for summer

if you look on the back of the protein shakes you’ll see “whey protein”…well this is what is separated from the curd from making cheese!

it’s all so very fun and was so worth the little bit of effort…..and it melted and tasted just like a good quality mozzarella from the deli, even though it wasn’t perfect looking

xo + kitchen blessings,

Anne Marie