Meat thermometers are nothing new. They’re certainly a handy kitchen helper to easily check internal temperatures of meat. That way you can be assured it’s reached a safe cooking temperature without overcooking it and making it dry or tough.
But could I find a fully wireless meat thermometer? One that could communicate through Bluetooth? A thermometer that would send data directly to my smart phone?
Oh yes I did! And you’re not gonna believe how easy it makes cooking meat to perfection, y’all!
Raise your hand if you love peach cobbler. (me, jumping up & down raising hand!!) Peach cobbler is one of my faves.
This peach cobbler is baked in a 10” cast-iron skillet. I love baking cobblers in cast iron. It just seems to add a little sumpin’ to the presentation. Plus the buttery crust seems to get just a little more crispy right at the edges in cast iron. And c’mon, I love my cast iron cookware!
This easy peach cobbler recipe uses canned peaches so you can whip it up any time of the year. But when it’s peach season you can use fresh peaches instead. Both options are included in this recipe.
I use coriander in my cooking from time to time. But because I don’t use it often I’d hate to buy a bottle of coriander. It would just go stale before I could use the whole bottle. But luckily I don’t have to buy it.
You see, I always have cilantro in my garden. It typically comes up on a volunteer basis as a result of seed falling to the ground. But cilantro seed is… coriander.
So I take advantage of this dual-purpose garden goodie and harvest coriander when the cilantro is done, typically around the end of May here in NE Texas.
Do you wonder what a day on a Northeast Texas Homestead looks like? I’m sharing our day right here.
It’s true that there are many things we gave up when we left corporate employment. Guaranteed salary, a cushy climate-controlled workplace and paid days off for example. But all those perks just weren’t worth it to us.
Come along with me to see what a day on the Homestead is like.
I love to serve homemade biscuits for their no-rise, quick baking simplicity. Recently I decided to whip up these cheddar biscuits because most of the ‘fat’ requirement in a typical biscuit recipe is just comprised of sour cream in this recipe. It adds a tangy creaminess that we love.