The Art of Homemaking

Table Three Ten

2013-04-24T17:23:00.000-04:00

One of my favorite places in Lexington...make that Kentucky...actually maybe even in this time zone, is an enchantingly cozy place called Table Three Ten. At night, it radiates. Candles, energy, music, food, libations...each element is cued for perfection. And perfection it nurtures each and every night.

From time to time, I end up here~ in the middle of the day. When all is quiet is except for the hum of the Kitchen Aid mixer whipping up another one of Stella's desserts or the muffled chopping sounds from the back kitchen . This is my favorite time. The energy is different, but still present. There are boxes of produce just dropped off by local farmers, shipments of bottles to stock the bar and always a little something unexpected...on this day, heavenly smells of meat being smoked for the dinner crowd ahead.

Meeting someone that was delayed at another appointment, I had a bit of time to myself~ to take a few photos, listen to the rain, sip a cup of coffee and watch as the place slowly gained speed and life for the night ahead.

Free Ad Space for 1 Lucky Female-Owned Business in CAKE&WHISKEY Magazine!

2013-04-08T09:19:00.002-04:00

I know many of you, my amazing readers, are women business owners. And if you're not, you probably have a handful or two that you can think of. Over at CAKE&WHISKEY Magazine we're running a fantastic contest on Facebook where anyone can nominate their favorite woman-owned business by writing up a little shout-out about them and then getting votes! Anyone who’s tried to advertise in print knows how expensive a full page ad is, so this is a really amazing prize. If you are a business owner and haven’t been nominated yet, simply nominate yourself and then get your customers and fans voting! Nominate here!

Don’t forget to pin the image and spread the word about this great magazine and the contest! Let’s get those hardworking business women nominated!
Who will you be nominating??
You can purchase a subscription to CAKE&WHISKEY Magazine here. And don’t forget to like us on Facebook!

Canaan's Yellow Layer Cake with Buttercream

2013-04-02T17:30:00.003-04:00

(*Disclaimer from the mom...Canaan's first attempt at true buttercream. No assistance was offered. This chef is legit)

Canaan:

Today I made a classic yellow cake for the dessert in my five course meal. The goods part was that it is fairly simple to make and it goes with almost anything you want to top it with.

It is also better than your usual yellow cake in a box. The bad part is it dirties up quite a bit of dishes. The buttercream frosting is not necessary. Sifting the flour was quite a pain since I didn’t have a sifter. If you don’t have one either you can use a mesh strainer and hit it against the heel of your hand. I cut the buttercream recipe in half and I still had extra. The cake also goes well with whipped cream and berries.

Buttercream Frosting

Classic Yellow Cake

(makes one 8-9 inche 2-layer cake or one 13 by 9 sheet cake)

3 lg eggs
2cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 cup soft, butter
1 cup sugar
2 tsp. vanilla
3/4 cup milk

1. Prepare to Bake. Arrange the rack in the middle of the oven and preheat to 400 degrees. Butter the cake pans. Place the unbroken eggs in a bowl of hot tap water.
2. Make the Batter.
Sift the flour, baking powder and salt into a bowl. Cream the butter and sugar in a stand mixer until pale and fluffy. Beat in the eggs, then vanilla. Beat about 5 minutes. Spoon the flour mixture in alternating it with the milk, in about 4 batches, starting with the flour. Mix until smooth.
3. Bake the Cake.
Transfer the batter to the pan. Bake until a wooden pick comes out clean (15 minutes). Cool for 5 minutes in pan then transfer to a rack to cool completely.
Frost with your favorite frosting recipe.

My brothers loved it.

Potato Latkes Appetizer

2013-04-01T14:12:00.000-04:00

Hi, my name is Canaan. I’m going to be doing my mom’s blog this week with pictures and recipes. I will be making a five course meal with one dish every day. How about we start with the appetizer and go until dessert.

I woke up this morning wanting to make potato latkes. The good part about making them is that it is easy to double the recipe and it is fairly easy to clean up. It’s gluten-free and they go great with sour cream and applesauce.

Here are my notes:

There is really no better potato, but if you want a crispier exterior use a starchier type of potato such as russet or Yukon gold. The only annoying parts are that grating is quite messy and frying them stinks up the house. Also sometimes you may need to use an extra egg so it holds together. If you use olive oil it will be more flavorful and won’t stink as bad. Also, if you don’t wash the potatoes until the water is clear they will be gummy. They are a Jewish tradition to have around Hanukah. The oil it is cooked in represents the oil that stayed burning in the temple until they could get more. The word latke has been translated to heart in Hebrew. Hope you have fun making them!

Potato Latkes

Gourmet | December 2000

Yield: Makes 12 to 16 latkes
Active Time: 45 min
Total Time: 45 min

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt

1/2 tsp pepper (I like to add pepper to mine)
1/2 to 3/4 cup olive oil

Preheat oven to 250°F. ( I didn’t do this part. But you can if you want.)

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into a flat disk. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels (I like to use a cookie rack over a plate) to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven (if you want. Or just eat them)

Trader Joes Healthy 8

2013-03-20T19:35:00.002-04:00

Life isn't slowing down anytime soon. But I hear murmurings that my metabolism will someday.
I've never been one to shy away from a great workout, a nutritous meal or a good nights sleep. But with the pace of life with three kids, the discovery of after school sports (yowza), business endeavors, etc...~ sometimes I just want to sink my teeth into a Snickers bar and a cup o' joe and call it breakfast.

I'll be real. I'm not sure I necessarily feel better eating well. But I sure as heck feel worse when I eat poorly. At the beginning of 2012 I did some radical cleaning house of my diet habits. After reoccurring sinus infections and overall sluggishness I kicked most carbs, sugars and fats to the curb. The lifestyle changes have stuck and a year later, I know without a doubt, what I put in my mouth each day (or don't) has contributed a lot to not only how I function throughout the day but my productivity level.

There are certain things I keep in the fridge that make eating great throughout the week a cinch. One of them? This amazing container of Healthy 8 Chopped Veggie Mix from Trader Joes ($2.99). We only recently got our own Lexington Trader Joes. If you don't have one nearby~ mix up a big ol' batch of your own and keep it in the fridge for the week ahead.

The Healthy 8 are:

Broccoli
Carrots
Green Cabbage
Red Cabbage
Jicama
Green Bell Pepper
Radish
Celery

The great thing about this mix (and I'm no dietitian...but I know this much) these cruciferous veggies are not only chock full of amazing goodness but they are really filling and keep you fueled through car line and 2 hour tennis practices.

So here's the deal. I love this stuff. I really do. Its SO versatile. I typically never eat it plain but I use it as a launching pad for some amazing creations. I've even heated it on the stove top and made a great stir fry or taco bowl. Here are some fridge goodies that make it shine:

Chicken
Tuna
Leftover Grilled Salmon (yum)
Blue Cheese
Balsamic Vinegar
Fruits
Sesame Seeds
Almonds
Ground Turkey
A drizzle of Olive Oil and Honey
Avocado

This afternoon, it was a mixture of:

Papaya
Roasted Beets
Grapefruit segments (the juice drizzled over the whole thing last minute)
Pear
Yellow Pepper
Sea Salt

Really, its like this bowl of culinary genius waiting to happen.

Quintessential Banana Bread

2013-03-18T09:00:00.000-04:00

By the age of twenty I was starting into my third year of training to prepare for a life of overseas missions work. I had moved from Ohio to Wisconsin and then to the top of a mountain in eastern Kentucky to spend my days learning and practicing all that I would need to know to survive...and thrive long term in a third world, remote location.
Although I always had a keen interest in cooking (some of my favorite Saturday morning memories are clipping recipes from the food section of the Columbus Dispatch and filing them in my well organized, pink index card holder), it wasn't until my time in the mountains and later in the backwoods of Mississippi, that my skills in the basics were honed.
Those years, first as a young single woman ready to conquer the world and later as a young married woman ready to tackle the world, were some of the most foundational, growing, impacting years of what would become the life I now live and love today.
I have a handful of recipes I still use repeatably from the worn cookbook journal I kept during that time in the tiny mission house kitchen. This Banana Bread recipe is one of them. I've tried others over the years....many, in fact. But I always come back to this. Its sweet~ but not overly sweet. And what lies beneath that amazingly, thin and crispy shell is a moist, yet sturdy, full flavored, perfectly perfect banana bread.
No bells or whistles. No nuts, cinnamon, swirls of flavor or chocolate chips. Of course, feel free to add any or all of those. Here at The Smith Homestead though, we remain banana bread purists.

Quintessential Banana Bread

1 1/4 cups sugar
1/2 cup softened butter
2 lg eggs
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
1t vanilla
2 1/2 cups flour
1t baking soda
1t salt

Move oven rack to the lowest position. Heat to 350 degrees. Grease the bottom of one large loaf pan. Sprinkle with sugar.
Mix sugar and butter in a large bowl. Add eggs until blended. Add bananas, milk and vanilla. Beat until smooth.
Combine flour, baking soda and salt. Stir, just until combined, into the banana mixture.
Pour into bread pan.
Bake 1 hour or until toothpick comes out clean.
Cool 5 minutes in pan and remove to a wire rack to cool completely.

Working Backwards....

2013-03-13T12:04:00.005-04:00

I have no idea why:
#1 this post has taken so long to actually come together
#2 I've hesitated sitting down to write it

But I think I now know why. Bear with me as I work my way backwards.
I love this blog which means I will never close its doors. Its my true north. It keeps me grounded to everything that is real and true and pure and good in my life. It keeps me in touch with what really matters at the end of the day; home. No...not my house. HOME. The pattering feet, the feel of cold dough between my fingers, the late night chats on the couch with the Mr., the afternoons in the backyard. Which means, I need to get my act together and start sharing some more goodness from the home, shouldn't I?
There's been some long periods of silence in recent months. I know. It isn't that I haven't thought endlessly about sharing the new recipes I'm trying, the crafty little projects I still find time for or the fun dinner parties we still make time to host. Its just that...well, I started a magazine. And boy-oh-boy....if no one has ever told you, those sorts of things are real time suckers!
The magazine is here. In print form. All 100 pages of it. Right next to me as I type this, in fact. Let me officially introduce you to CAKE&WHISKEY; the Sweet & Spirited World of Business.

Most of my longtime readers and dear friends know how much I adore business. Dreaming them up, starting them, launching them, growing them..... its the biggest surge of energy and creative boost for this churning mind of mine. C&W is the culmination of lots of years of business experience, freelance writing, making connections, reaching for goals and taking bigger and bigger leaps.
I really can't believe its here. I can't believe the journey that we have been on to get it here. I can't believe the amazing amount of support and love and work that went into it from around the globe. I can't believe the amount of interest its generated over the course of the past few months and I certainly can't believe the little idea that was sparked literally while baking a cake in my kitchen, actually came to fruition.
I would love for you to pick up a copy. Easiest way, here in our early days, is through the online shop. If you're local, you can grab one at a bookstore nearby. With each issue the reach will grow and we'll be fully global by fall. Crazy.

I'd love for you to "like" us on Facebook and follow us on Twitter.
Also, I'd love to know about any amazing stories of businesswomen (both corporate and entrepreneurial) that you'd want to put on our radar.
And if you'd like to see a sneak peak of the first issue....

So with all of that said, lets go back to the beginning of this post. Art of Homemaking is my truest passion and love and I can't wait to pour into it for years to come. Thank you for hanging in there with me as the cycle of life has pulled me away for a bit. I'm back. xoxo

The Morning Ritual

2013-02-26T09:39:00.003-05:00

Life with a three year old is literally like living a line from a Charles Dickens book~ it was the best of times, it was the worst of times.
Otto, who turned the big 3 over the weekend, isn't one to spare us the extremes in life. He isn't necessarily one for tantrums (thank goodness). But oh-my...lets just say, we have a pint sized teenager on our hands.
But when that little rascal climbs into bed to "get cozy" each morning, putting his clammy toes on my back and sweetly whispers in my ear, "mama, get up. I need pancakes"~ how can I resist.

People always ask me how I am able to keep up with it all...3 boys, a husband, a house to run, friends to nurture, articles to write, a blog to write (poorly lately...I know) and launching a new magazine, I just shrug my shoulders. I really don't know what to say except that in the flurry of it all, I continually root myself in what really matters. More than waking up to answer over a dozen emails that have come in over night and get a publication off to print TODAY...

I need to make pancakes for my three year old.

If you haven't already started sniffing around about CAKE&WHISKEY~ I'd love for you to. I'll be sharing a ton more in the coming days and weeks, but until then~ I'd love for your to poke around our landing page and go "like" us on Facebook.

Life on Fast Forward

2013-02-21T13:46:00.002-05:00

The Smith Homestead typically runs on slow-mo time...some might even call it boring. For us, its perfect.
Life recently, though, has taken a turn towards the fast lane and we're trying ever-so-hard to preserve the quietness that we adore and cherish.

That, up there, is a little token of remembrance from my first trip to NYC a few weeks ago. It cost a little over $3 at a kitchy little shop near Times Square. It sits on the cedar shelf by my stove~ next to the cookbook from a friend and our antique shaker. NY was a whirlwind and albeit great in every way...I couldn't wait to get back home.

In a couple of weeks a project that has been in the works for a little over 6 months will officially launch. I've shared a bit about it here and there...but next week I'll share the full scope of the uncharted waters we're heading into. Exciting and equally terrifying.

Although my posts are a bit more infrequent, it won't be so for long. I'm still busy in the kitchen, creating lovely things for family and friends and can't wait to dive back into my first creative love, The Art of Homemaking.

New York City

2013-01-27T22:24:00.004-05:00

From about middle school onward, I was an artist. I would stay for hours in my bedroom, painting and drawing~listening to The Beatles on my record player (how about some Paperback Writer!?)~ and thinking about a life in New York City.
Tomorrow I will take my first trip. Its been a long time coming, just ask anyone who knows me well. I'm overly annoying about the topic.
The blog will be quiet this week~ no computer going on the trip...hence no post updates. But you know what I'd love? I'd love hearing your suggestions, your ideas, and your tour guide tips of what to do in the city that never sleeps. I won't have much time shuttling between meetings, but in that little time I do have~ I intend to make the most of it.

Central Park~ Photo can be purchased here

(**Dear Mom...Don't worry. I won't take a jog in Central Park at dusk. And please refrain from watching any crime scene shows next week that take place in NYC. Love~ Your Daughter)

Monday Morning Goodness

2013-01-21T12:12:00.002-05:00

Lots of coffee in my favorite mug after a whirlwind and glorious weekend road trip with girlfriends.
Finding a stash of hidden suckers behind our antique Biblical dude in the hallway.
Making a pot of Canaan's favorite soup.
Listening to Keith Whitley croon what 'Old Mr. Webster Could Never Define...'
Monday's are the best.

Part Two; Gumption

2013-01-16T13:52:00.002-05:00

In 4th grade, my teacher announced that the class would be hosting an entrepreneurial fair. Each student was to thoughtfully plan out a carnival game to launch as their business and a plan to make it a success. The other 4th grade classes would then visit our carnival (with spare change in hand) and the game that drew in the most money would win. Not bad for public school, eh?
My mom, a mortgage lender and an incredibly smart businesswoman, helped me sift through tons of ideas and work the numbers until we finally landed on an ultra simple, yet genius carnival game idea. When I presented my idea in front of the class (part of the process leading up to the event), there were snickers. Other students had plans of constructing elaborate dunking machines, skee ball apparatus' and flashy ways to attract fellow peers to their booth. My pitch was a simple one. Fill a large bowl full of water, drop in floating bobbers with black dots drawn on the bottom of a select few and set another bowl of candy and prizes nearby. Each kid would pay a quarter for the chance to win a prize. The win was simply picking the bobber with the black dot. The classroom actually felt kind of bad for me after I gave my presentation. So much so that I was given the first booth space as students walked in the room. I didn't complain.
The morning of the fair, I watched as everyone pulled together their stations. Lots of frustrations, missing pieces, non-functioning machines, parental assistance and even a few tears. I sat quietly by my bowl of water and waited.
I think you might know how this story ends. My little fishing bobber booth? It won. By a landslide. Even though other games were charging double or triple what I was, mine still came in first. A shock to everyone...including me.

Why do I share that story? Well, who wouldn't want to brag about winning a 4th grade entrepreneurial fair? But beyond bragging rights, that experience was my first in the world of business and its vivid lessons have helped shape my view on basic principles like~ how to turn a little into a lot, how to work smarter not harder and how to make the simplest idea a successful one.
Those same principles have helped carry our family through over a decade of financial slim pickings. Full time missions work, a young family with student loans and overdue bills, and more recently the extended two year layoff.
So many of you sent me emails, private Facebook messages and cards regarding the Part 1 post a few days ago. I am so honored that I get to share in life with you and that you take the time to share yours. So many are struggling in various areas of life and I could relate to so much of what was said in those notes.
I wanted to follow up that post with some thoughts on gumption.

Noun

gumption

Energy of mind and body, enthusiasm.
Boldness of enterprise; initiative; guts; spunk; initiative.

Gumption, seriously will get you through some tough stuff. I highly recommend it. Actually, scratch that. I find it essential for taking a bad situation and turning it around for good, for putting one step in front of the other when all you want to do is stop and for rediscovering purpose and passion in life when each day seems to throw nothing but obstacles, hardships and frustration.
When I look back on the past two years, I am utterly amazed at what we, as a family, have accomplished. You know that saying, "it takes money to make money?" I disagree. If that were true, we'd be in a world of hurt right now. In my opinion and experience, it takes gumption to make money. It take ingenuity to make money. It takes focus, determination, tenacity, resourcefulness and thinking outside-the-box to make money. It takes a belief in your ideas and instincts and above all else it takes guts to move from an idea towards action. There is no room for fear or doubt....but it will come. And when it does, you still move forward.
And there's no room for excuses. I possess only a high school diploma. Years ago I even had one teacher tell me she thought I was mentally "slow" (not kidding.) Rise above it....whatever it is.
I wanted to share our journey in photographs. Each one of these endeavors has had its share of fears, risk and reward. The biggest one to date is in the pipeline and I want to share that with you soon.
If you have a dream, a hope, a desire for your life, get it down on paper. Start flushing it out and see if its a possibility. Actually, you know what? Even on paper it may not seem like a possibility but don't let that deter you. Test the waters, knock on doors and see if they open for you. You might be surprised.
Whatever you do, wake up each day with gumption. Even if you are reading this in a chaise lounge on your own private island with cabana boys waving palm fronds beside you~ you still need to nurture that energy of mind and body~ that enthusiasm and boldness of enterprise. A gumption mindset is the spice of life here on Earth. Purpose and passion....go get 'em tiger.

You can read about our beloved bakery, The Homestead, here . We opened it, just a few short months after the layoff began, without borrowing anything~ truly a case of ingenuity overload. The Homestead definitely scratched that itch Mike and I had since our dating days of owning a coffee shop. We loved it and we loved that a couple decided to come along and buy it just five months after opening and make it their own.

Art of Homemaking continues to grow and new opportunities open up everyday to share with readers nationwide via newspaper, magazine and web the creative and beautiful ways to make a house a home.

The evolution of Canaan's business has been astounding. This picture, taken in 2009, was the first company photo. I love looking back on the journey~ you can read about that here. Tomorrow he and I will both speak at a roundtable luncheon sponsored by Women Leading Kentucky. He also recently spoke on a panel at a statewide Philanthropy summit. Proud, proud mama.

This is the next chapter...talk about pushing through fear. The end result? Who knows. But the journey is absolutely incredible...

The Perfect 'Little Shoppe'

2013-01-14T17:18:00.003-05:00

The pig...he's my favorite. In fact, he was the one non negotiable that just had to make it out of the shop and into my car for the drive home. Who can have a bad day when seeing a porcelain piggy bank on top of the espresso machine each morning?

This post isn't the first time I've talked about my favorite shop~ tucked deep in the Appalachian mountains of eastern Kentucky. Delana's Little Shoppe is literally a little slice of heaven on earth. I was a lucky girl this time around because Delana kept the lights on for me on a recent weekend road trip.

I really wish I could just bring my sleeping bag and settle in for a few hours on the floor~ digging through buckets of old buttons and notions, perusing stacks of old magazines and cookbooks, trying on piles of costume jewelry, and moving through mounds of old plates, bowls and knick knacks.

Unfortunately, I'm not sure Delana would be up for a shop sleepover, so I try to cram as much treasure hunting in as I can when I am afforded the opportunity to stop by.

I drove off with a bag full of goodies~ a Christmas gift from my dear mother-in-law. I have my eye on a few more things that wouldn't fit in the back of a Subaru....in fact, my fingers are crossed that the big, rustic green hutch sticks around that shop for just a few more months~

Homemade Beef Stock

2013-01-09T11:10:00.000-05:00

We have a freezer in the garage. Its purpose? To house stock. I love to make homemade stock. Vegetable stock, turkey and chicken are the usual suspects. Honestly, the idea of homemade beef stock was a bit overwhelming to me, so for years I have avoided it completely. Do you have kitchen fears like that?

...until recently. My yearning for French Onion Soup was enough to finally send me on an investigative quest to see just how feasible making a batch of homemade beef stock would be. My findings? Incredibly easy. The result? Delicious. The work load? Light. The price point? Worth it.

You can read the article I wrote about it here~ Making beef stock is accomplished with a variety of methods...I chose the easiest. And again, the easiest seemed to produce perfect results for that rich, full bodied bowl of soup I was hoping for.

Homemade Beef Stock

• 4 – 5 pounds meaty beef stock bones (with lots of marrow)

• Olive oil

• 1 – 2 medium onions quartered

• 4 – 5 carrots cut into large chunks

• 4 – 5 celery stalks with tops

(optional ingredients could include; garlic, parsley, bay leaves, peppercorns)

Method:
1. Preheat oven to 400°F. Rub a little olive oil over the bones, carrots and onions. Place in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones half-way through cooking until nicely browned.
2. Once browned, place bones and vegetables in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat, pour 1/2 cup to a cup of hot water over the pan and use a spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot.
3. Fill the stock pot with cold water – 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low, with the stock at a bare simmer. Cover the pot loosely and let simmer for 3 – 6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
4. As the stock cooks, fat will be released from the bone marrow and rise to the top. From time to time, check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
5. After cooking, use tongs or a slotted spoon to gently remove the bones and vegetables from the pot. Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it. Let cool to room temperature then chill in the refrigerator.
Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat. Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container. (Makes about four quarts)

Time To Catch You Up....Part 1

2013-01-04T14:02:00.004-05:00

So...its time to catch you, my precious and faithful blog readers, up on life here at The Smith Homestead. Many of you have emailed, Facebook messaged and commented asking how things are~ so lets get caught up, shall we? Go pour a cup of hot tea. I've got mine right here. Oh...and don't forget a quilt. Its rather chilly out today.

If you've followed this blog for any real length of time (years, not months), you know that two years ago we were given the news that Mike had been laid off from his job right at the holidays. Pretty big blow for this family of 5. We literally returned the gifts from under the tree and immediately buckled down. There was no severance, no warning, no job waiting in the wings and only limited savings to count on. Since Mike was in the top 5% in his company, we optimistically anticipated he'd find another job in his field quickly. Not so.

Days turned into weeks, turned into months...turned into years. There were some really amazing things that happened during those two years. We opened a bakery on $2000...we'd always wanted to do that. We sold that bakery for profit 5 months later...which was a miracle and a blessing. Our son's marshmallow company was featured on The Suze Orman Show TWICE....amazing. We were incredibly humbled and amazed at the outpouring of love on our family during that time. Really....it was staggering to realize how much people love and care for and take care of others in time of struggle or need (even if not vocalized). It was the first time we truly needed to be the recipients of such generosity which was a big life lesson in and of itself.

With the amazing stuff ~ there was plenty of heartbreak, disappointment and frustration. I don't want to get too caught up on this part...but also sitting here, enjoying a cup of tea with you, I want to be candid. Because undoubtedly there are others of you facing some very stressful and hard times. Maybe physically, financially, emotionally, spiritually....whatever the case~ these times can't merely be brushed away with a smile and a cheery motivational quote from Pinterest. Nope. These times of long, deep valleys are downright horrible. Stinky. Crappy. Wretched. _____ (insert your own word here).

I can't speak for Mike, I can only share my own journey through the past two years.

The journey of watching my husband lose faith in himself as a provider for his family, lose confidence as a businessman, lose heart, lose hope, lose courage, lose energy, motivation and stamina to keep fighting the good fight. The journey of feeling utterly hopeless and helpless to do anything about that knowing he was on his own journey~ and needed to dig deep to find his way through that dark tunnel.

The journey of feeling the deepest level of disappointment in unanswered prayers and not knowing what to do with those feelings.

The journey of recognizing on the deepest level my shortcomings (there are many) but also my strengths.
The strength of determination, drive, resolve and grit I have to make SOMETHING...ANYTHING work in our favor each day kind of surprised me. Yet I had periods of near paralyzing fear, anger, frustration and discouragement that would creep up often and I would beat myself up for not being "further along" emotionally.

I am a big picture kind of gal. Always have been. I have a healthy dose of perspective, try not to get too caught up in the details and keep a pretty level head. It has served me well through some really hard times in life but even with all the doses of perspective one can muster~ at some point, two years of stress and anxiety worrying about where the money will come to pay the water bill will Wear.You.Out.

Hence the silence about this topic on the blog until now. Mike has landed a job. A great job, actually. Maybe even close to a perfect job for this season of life. He started a couple of months ago and you would think our first instinct would be to shout it from the rooftops! Post it on Facebook! Blog about it! Call everyone we know!
But that's not what we did.
We were actually surprised by our own reaction...or rather, lack of reaction. The job had come. Finally! But we just stared blankly at each other and quietly proceeded with life. I mentioned this odd response to a friend a few days later. I told her that it just felt weird sharing the news with everyone because we felt guilty that we weren't more excited. We didn't want to appear ungrateful (because we weren't)...we just weren't acting the way we imagined...and figured everyone else would imagine...we should act. Her response?
"Isn't it odd how these times go on for so long that there is just no energy left for joy at the end of them?"
Yes.
That was it.
We had just been in a two year boxing match. The bell had rung. It was over. Our hand had been raised. We fought the good fight and came out on the other side.
But instead of celebrating, all we really wanted was an ice pack and a quiet corner to go recover and nurse our wounds. Because that fight was a doozy.

It seems the wounds are healing quickly. Stamina is returning....our hope is rising once again. But its a long road ahead back to "normal". Actually, I'm not sure what normal is anymore. There must be a new normal on the horizon. Both Mike and I are forever changed~ good and bad. I think my idyllic notions of life are a bit more realistic now (darn...I loved that idyllic life) but I also think I am so much more sensitive, empathetic, less judgmental and more aware of the struggles of man than I ever could have been without this journey. As a big picture kind of girl, I know that a two year layoff pales in comparison to what many journey through each day. We have friends and family truly struggling with life altering issues. We have traveled to some of the most destitute areas of the world and seen REAL poverty and financial struggle. I don't want for one minute you to think I pity myself in what we've just gone through. Not in the least. I am blessed. I know this. And I am grateful for each day~ whether the water bill gets paid or not.

(Not sure how many parts this will be. Lots to still share~ maybe next time we'll pour the coffee.)

*Thanks to my sweet friend Tina, owner of the amazing Vrai Photography, for taking that pic~

Christmastime ~

2012-12-26T10:05:00.000-05:00

Christmas has come and gone here at the Smith Homestead once again. We're still reaping the benefits of sugary goodness, handmade decor and new gifts to enjoy. We have so much to be thankful for this year~ especially Mike's new job as we've just coming off an exhaustive two year layoff. Someday, I will share with you all the journey that those two years took us on. It still seems a little too fresh to completely process and put into words but someday it will come~

Here are a few highlights from the day~

First photo of the morning...typical pose for all.

The boys saved to buy each other gifts this year.

His favorite....of course. The .99 gift

His older brothers saved to buy him a new pair of kicks.

4 layer Whiskey ganache cake with whiskey buttercream

The earrings Ezra bought me


Best part of the day~ dinner with friends followed by a dance party. Life lived to the full.

This is Trent Loos

2012-12-21T04:54:00.001-05:00

Our downtown Starbucks is a crowded one. And on one recent Friday morning, even more so. Lots of out-of-towners clamoring for their morning jolt before heading back to the convention center and businessmen having their first meetings of the day. On this morning, I was joining my dear friend for coffee. We cozied into a booth and spent time talking through the weeks events.
Out of the corner of my eye I noticed a man slowly approach our table. I did a double take. This was not just any man. He was a larger-than-life-kind-of-man with a handlebar mustache and wide brimmed black cowboy hat. Not the usual suspect in downtown Lexington. This man, Trent Loos, was coming to meet my friend (his friend,,,,she's a popular girl) for coffee.

He sat down to chat for less than an hour and then was off to the airport and I to my next meeting.
Leaving, I had a feeling of amazement. I had just met somebody amazing. Little did I know how that morning would have such a lasting impact. Isn't it funny how life does that?
In that span of time, Trent Loos (I can't help but call him by both names...he's really THAT larger-than-life), broadened my view of rural America, raised my awareness of the issues facing the AG industry and challenged my sense of responsibility to be a part. It wasn't just the words he spoke that morning but more so what I've come to learn about his mission since that time.
Trent Loos, a sixth generation United States farmer raising livestock in rural Nebraska, with his broad smile, humble demeanor and sparking eyes is unlike any farmer I've ever met. Trent Loos is an anomaly. A trailblazer. And an advocate for millions.
With nothing more than vocalizing a dream to have his own radio show (I'm a huge believer in stating goals and dreams to see them come to fruition!) and a passion for the truth, Trent Loos launched Loos Tales in 2001. Today, his radio show airs on over 100 stations throughout rural America and is heard by more than 4 million daily. Over the years he's added other show titles and his audience and platform continue to grow exponentially. Trent Loos, while still farming the land he loves with his family, spends much of his time on the road, educating, advocating and wreaking a bit of havoc surrounding controversial issues of animal agriculture and food production. Its impossible to do any justice in a blog post about how this man with a dream, a passion and vision is transforming farm life not only in rural America but around the globe...so I won't even try. You'll have to go see for yourself.

I'm talking about this sparkling eyed cowboy today not just because he's challenged me to learn about the issues affecting agriculture and food sustainability in our country but because you need to be challenged too. Listen to his daily shows, follow his advocacy trail through his updates and event schedule and support the efforts of those he aligns with, like the All-American Beef Battalion~ a downright amazing organization made up of members from the US Beef Cattle Industry doing some inspiring acts of kindness to support our troops.

I hope I cross paths again someday with Trent Loos. I think that Husker farm boy might have a few more things to teach this Buckeye city girl about real American life.

Bourbon Bacon Blondies~ and an Applegate Giveaway

2012-12-19T12:39:00.000-05:00

You may notice, I rarely "plug" brands on the blog. Its just a matter of personal preference. But when I feel confident about a product and its one we are already using here at The Smith Homestead, I am happy to shout it from the rooftops~ because I believe in it. Applegate is one of those products I have happily made mention of before and am honored to do again today. We eat Applegate foods....lots of it, in fact, thanks to my three little carnivores running a muck underfoot. Read up on the company and their amazing natural and organic meat products~

Oh...and leave a comment on this post because Applegate is giving 3 lucky winners coupons for free product!! You'll have until Sunday December 23rd at 9pm to get those comments in. I'll post the winners on Monday morning.

And now onto the recipe...

It's the holidays~ so lets put on the yoga pants, leg warmers and sweatshirt and cozy up next to the Christmas tree with one or two of these indulgent treats.

Bourbon Bacon Blondies
These are thick. You could half the recipe and spread them thinner but I find a thick brownie or blondie cut into smaller squares is more my style. Sprinkling the top with course sea salt makes these really "pop" with flavor.

3 cups AP Flour
3 cups Dark Brown Sugar
2 tsp Baking Powder
1 tsp Salt
4 Eggs
3 tsp Vanilla
3 sticks melted Butter
1 cup Chocolate Chips (optional)
1 cup pecans or walnuts (optional)

Topping
2 packages of Applegate Sunday Bacon
Course Sea Salt
1/2 cup good quality Bourbon (I used one of my favorites~ W.L.Weller)

1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Line a 13 by 9 inch pan with nonstick cooking spray and line the bottom with parchment paper.

2. Whisk the flour, baking powder and salt in a medium bowl and set aside.

3. Whisk the melted butter and brown sugar in a bowl or stand up mixer until combined. Add eggs (4 of them...not just the 2 pictured) and vanilla and mix well. Using a rubber spatula, or on slow speed,fold the dry ingredients into the egg mixture~ just until combined. Don't over mix.

Fold in the chocolate chips and nuts, if using and turn the batter into the prepared 13 by 9 pan, smoothing out the top with the spatula. Set aside.

4. Fry bacon until crispy and chop into bite sized pieces. Sprinkle the bacon on top of the batter and use the palm of your hand to gently press the bacon into the batter.

5. Sprinkle with course sea salt.

6. Bake until the top is cracked and the middle is no longer wet (around 35 minutes).

7. Using a pastry brush, immediately brush the top of the blondies with the bourbon, using the entire 1/2 cup (or more if you're wanting the ultimate boozy blondies)

8. Cool completely on a wire rack. I like to then chill them but you could eat them without that step.

Enjoy!! And don't forget to enter the giveaway by Sunday night~

Sausage and Potato Frittata

2012-12-10T21:06:00.000-05:00

Sausage and Potato Frittata

Ingredients

Fully Cooked Sausage (amount up to you...my boys are carnivores)
2lbs of peeled and thinly sliced potatoes
10 eggs
1/2 cup milk
1 teaspoon salt
2 cups shredded cheddar cheese
Salt & Pepper to taste

Instructions

Preheat oven to 375 degrees.
Soak sliced potatoes in the beaten milk/egg/salt/pepper mixture.
Lightly grease 2, 8 or 9 inch round cake pans. Place parchment paper in the bottom of each pan.
Begin removing potato slices from the bowl and layer them, covering the bottom of the cake pan. Top with cooked sausage and sprinkle with cheese.
Continue to layer until both pans are full and all ingredients are used up, ending with potatoes.
Pour egg/milk mixture over the top and cover with foil and place in the preheated oven.
Bake until eggs are set, approx. 30-40 minutes.
Uncover; transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until bubbly.Remove from oven and let rest for 10 minutes before cutting.

Buying Local at Christmas

2012-12-05T15:08:00.003-05:00

Between Louisville and Lexington, we have some really great, independently owned shops~ Here are some of my favorites and a few new ones that have come across my radar.....happy holiday shopping~ and if you live outside the Bluegrass state~ I'd love to know where you're shopping this year!

This shop is a bit of heaven on earth. The owners are simply amazing and the items continually surprise me.

This sweet coffee shop/bakery has it all.....

...including a sound room with a record player.


This shop had an abundance of fairly priced gift giving goodies...and a big ol' red door that screamed "photo op"

He really could spend hours reading the labels in this shop.

I, for the life of me, can't remember the name of this shop. Anyone? Regardless, it was pretty dreamy.

The First Born

2012-11-28T10:02:00.000-05:00

This is my firstborn. He's nearly 10. That means I have nearly a decade of parenting under my belt. Which really means nothing because I still feel like I need parented most days. But this handsome fellow....yes, quite handsome right? Well he pretty much knocks our socks off most days. His brothers do too, each in their own way.
Last week he had a large monologue in the school play. He knocked it out of the park. He wasn't even nervous. He hit each line with patience and pause and enthusiasm. A very proud moment for all of us. ~~ Oh...and that coat? His amazing nan sewed that for him just 2 days before his stage appearance.

Recently we also received a letter in the mail stating that this handsome fellow hit the ceiling in all 4 categories of the Duke TIP test. He couldn't have done any better...in all four categories. Incredible.
He's in the midst of busy season with his company and has learned the fine art of delegation to the up and coming ranks. I think he quite likes managing employees.

I could go on for quite a while about this kid. I'm beyond blessed to have spent the past decade with him.
And if you're craving the best marshmallows in the country~ I know where to find them.

A Farmhouse Thanksgiving 2012

2012-11-22T09:00:00.000-05:00

Photos by Vrai Photography

Farmhouse Thanksgiving 2012

2012-11-21T12:00:00.000-05:00

Photos by Vrai Photography

A Farmhouse Thanksgiving 2012

2012-11-20T12:00:00.000-05:00

Photos by Vrai Photography

Thanksgiving Day Menu 2012

2012-11-19T12:57:00.001-05:00

Every year I share our Thanksgiving Day Menu. Its become a go-to source for people around the globe~ ranking in the #1 spot in a Google search in fact. Wowzers! What an honor!

So without further ado....this years menu~ (click each item for a link to the recipe)

Green Apple and Butternut Squash Soup

Roasted Pear Salad

Turkey

Sourdough & Cornbread Sausage Stuffing

Wild Rice w/ Apples, Pecans and Cranberries

Bourbon Cranberry Sauce

Horseradish Whipped Mashed Potatoes

Gravy

Sweet Potato Casserole (recipe below)

Green Bean Casserole withParmesan Mushroom Cream Sauce

Double Layer Pumpkin Cheesecake

Apple Pie

Sweet Potato Casserole
(The Bluebird, Kentucky)

The filling:
5 pounds small local sweet potatoes (about 10 potatoes)
8 tablespoons unsalted butter
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
3/4 cup local honey
1/2 cup light brown sugar
1/2 cup granulated sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract + 4 teaspoons kentucky bourbon whiskey (bourbon vanilla)
2 3/4 cups milk, heated
1 tablespoon unsalted butter, softened

The topping:
1 cup light brown sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled
1/2 cup chopped pecans + 1/2 cup chopped local walnuts

To make:
Wash the sweet potatoes, bake in a preheated 350* F oven for 1 – 1 1/2
hours until they are very tender. Allow to cool briefly before peeling.

Mix the hot sweet potatoes on low speed in a mixer to begin mashing them.
Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey,
and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla bourbon and beat on medium speed for 2 minutes.
Reduce mixer speed to low and slowly add in the heated milk. When the milk
is incorporated, taste carefully for seasoning. (add more salt, nutmeg, or
sugar as desired)

Butter a 9x13x2 baking dish with the softened butter and pour the sweet
potato mixture into it.

The topping:

Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into
a mixing bowl and mix well. Use your fingers to work the chilled butter
into the mixture until it resembles oatmeal with some large pea size pieces
of butter in it. Stir in the pecan and walnut pieces and mix well.

Sprinkle the mixture evenly over the top of the sweet potatoes and bake in
a preheated 375* F. oven for 30 to 45 minutes until the topping is golden
brown and crisp and the sweet potatoes are set but still slightly loose in
the center. Serve hot.

(*photos thanks to Vrai Photography and Kentucky Monthly)