Homemade Egg Noodles Recipe

Well, Thanksgiving is over and I don't know about you, but we had a ton of leftovers this year. I guess that's what happens when you make two large turkeys for 8 people. Anyway, this year we decided to turn some of our leftover turkeys and (forgive me for saying this) turkey carcasses into some broth! After boiling the bones and innards for a few hours in a huge pot of water, we strained and cooled the broth. Now it was ready for soup! We added turkey pieces, carrots, onions, celery, salt and pepper, and these homemade egg noodles. What a delicious Thanksgiving twist on chicken noodle soup.

These noodles are so easy to make, and are big and doughy in the soup, like a kind of dumpling. They can be frozen and used later, or use them immediately! 

Start by mixing 2 and a half cups of flour with a pinch of salt. Place in a bowl and create a well in the center of the dry ingredients. Pour in 1/2 cup of milk, 2 eggs and 1 tbsp of melted butter. Mix together with your hands until the ingredients come together. Place on a floured surface and knead for 5 minutes. 

Place dough in a small bowl and cover with a cloth. Let sit for 10-15 minutes. 

Roll the dough out to 1/4 inch thick. Don't leave it too thick or the noodles will be too big when cooked. 

Thanksgiving

This year, Thanksgiving was extra special. Alex and I are back at my parents' home, my sister flew in from Northern California, my grandpa was over and Jim and Nadine shared the day with us. I'm also just about 39 weeks pregnant! After our pie baking on Wednesday night, I was absolutely exhausted! It's hard being on your (swollen) feet all day when you're the size of a small whale. 

Here's some of the preparation the day before Thanksgiving.

Pie Extravaganza

Many factors contributed to the Pie Extravaganza of 2014. First, last year I was taught by a lady at church how to make pie. I didn't actually do much of the baking, I mostly observed, but she showed me methods for making crust from scratch, how to measure very precisely and how to put a crust in a pie dish and pinch the top. It was a long process, but I left feeling more confident about trying to make pies myself. Second, in the past year, I perfected Ree Drummond's Perfect Pie Crust. I have made numerous quiches and a pie or two and this crust recipe is my favorite. Third, I have been trying to get Alex more comfortable in the kitchen, so getting him in on the pie making was the first step toward an extravaganza. And finally, Alex and my competitive natures kicked in when we decided to have a taste off and make these pies Chopped-style. 

He was in charge of the Pecan pie and one Pumpkin pie. I was taking the Dutch Apple and the other Pumpkin pie. The plan was for 4 pies. We ended up with more, but I won't get ahead of myself. 

I began with the crust. I made one batch of this crust, which yields either two large, thicker crusts or three thin smaller crusts. I obviously made the two thick ones. I love a substantial crust. 

You can find a step by step recipe here: Pioneer Woman's blog, but I will include the quick version here:

3 cups All-purpose flour

1 1/2 cups Crisco Vegetable Shortening

1 egg

5 tbsp cold water

1 tbsp white vinegar

1 tsp salt

Combine flour and shortening with a pastry cutter (will take 3-4 minutes). Pour in a beaten egg and combine. Add water, vinegar and salt to mixture. Don't overwork, but blend all ingredients. Split the dough in half, ball up each half and put in separate Ziplock gallon sized bags. Gently pat down into a thick disc and place bags in freezer. Let chill for 20 mins and then roll out.

The Perfect Carrot Cake Recipe

Like all good traditions, I'm not sure exactly when this one started. My mom has always made us homemade cakes for our birthdays. I know when I was younger, some years I would ask for chocolate. On my dad's birthday, though, my mom always made carrot cake. At some point, my brother, sister and I all realized that this was also our favorite birthday cake, and so now for any and all Homet birthdays, there is a perfected carrot cake under those ever-growing candles. 

My sister and I have birthdays 4 years and 4 days apart. This year, my mom made me a beautiful carrot cake for my birthday and a couple weeks later, Laney came down from Northern California for my baby shower and we got to surprise her with a little (belated) birthday celebration as well! This time, I was prepared with my camera. Now that I'm starting my own little family in a couple weeks or so, I am going to need to have this recipe documented somewhere, and where better than my blog? You all are learning this one along with me.... How to make the Perfect Carrot Cake! 

Start with fresh, peeled carrots. You'll need 3 cups of packed shredded carrots by the end of this. 

Finely shred the carrots. The smaller these pieces are, the better! You won't want to be eating big chunks of vegetables in your cake. Trust me.

Baby Shower!

My sister Laney, sister-in-law Nadine, and mom threw me an incredibly beautiful and precious baby shower yesterday! It was at Nadine and Jim's house in Lakewood, which is such a special place to me! I lived there for a couple years and it was on that front porch that I met Alex in person for the first time before our first date.

The colors of the shower were blues, oranges and grey, which are the colors of little Emmett's nursery. The theme was Baby Lumberjackson (of course!) and there were such detailed and adorable decorations and foods that reflected the theme so perfectly. I am so excited that I get to use many of these decorations in the nursery! It's all feeling so real. The shower was on November 8, which is exactly a month before Emmett's due date. 

I've included a ton of photos below, documenting the special day! 

The pinecones are from the backyard in Big Bear, Nadine framed a bunch of photos from the maternity shoot, and my mom found the adorable woodland animals for the table! I love how the flowers are in tin cans and the feathers and moss add so much to the forest-y theme.

Laney loved how the verse in this frame really matched the "birth" theme... "go out in joy... get it?!".

Who Determines When The Snow Falls?

On Halloween night, it snowed. Apparently, this isn’t the first time I’ve experienced snow on Halloween. When I was younger and living in Kentucky there was a freak snow storm while I was trick-or-treating, but I don’t remember it all that well. And being in Southern California for most of my life, snow in October is not a common thing. Snow in general is not a common thing.

We got our seasons from the decorations at Disneyland and the seasonal offerings at the local eateries. “Pumpkin pancakes?! It must be Fall!” I think this is partly responsible for my love of all things Autumn and Christmas. I’m eating pumpkin flavored things the first Sunday of September, just because I wanna be in the spirit. I’m downing eggnog before we’ve even finished the Halloween candy. 

But this year is a little different. Little baby Emmett is due in December, so my Christmas plans are going on the back burner. Kate and I aren’t sure to what extent we will decorate the Lodge in Big Bear because we’re going to be staying with her parents when the baby comes. Since we can’t know for sure when the baby will come, we can’t know for sure when we’ll be heading back up the hill. There are so many questions, and so many unknowns. All because we are anxiously awaiting the arrival of our little baby.

So, when God blessed us with our first snow on Halloween night I decided to throw tradition to the wind and just go full Christmas. I’m extending the advent season by 100%. No longer will it be crammed into the space between Thanksgiving and Christmas, like Santa trying to fit in a coach seat. We’re moving him to first class! Making the advent last 2 whole months.

Now, I have my selfish reasons. I want to listen to Christmas music before it will be interrupted by newborn cries. I want to enjoy the smells of Christmas before they’re paired with fresh dirty diaper stink (read: stank). 

But I also think that this time of Advent is important. And this year may be the year that I understand Advent the best. Not just am I anxiously awaiting the celebration of the birth of our Saviour, I’m also anxiously awaiting the celebration of the birth of my first child.  

Our Maternity Photo Shoot!

Our dear friend Lyndsey took these photos for us when I was just about 34 weeks pregnant. I feel so immensely blessed to have gotten some intentional maternity photos, because the past 8 months have been so full of upheaval and change and moves and tiiiiight budgets that I knew I wouldn't be able to hire a professional photographer and pay hundreds of dollars for a session. When I thought about that, it made way more sense to wait until after the little guy is born and get those awesome photos with his sweet little face in them! But spontaneously, our close friends Josh and Lyndsey, were coming up for a visit in Big Bear and even more spontaneously, I asked if she'd be ok with taking a few photos of Alex and I, like a maternity shoot. I knew she was awesome at taking photos, and she had a fancy camera, and she took most of our wedding photos a couple years ago, so I was PUMPED when she said she would! 

I am so grateful, Lyndsey, and these photos turned out so beautifully. They hold an even more special place in my heart because I genuinely did not think I would be having maternity photos taken, and it means so much to me to have some last professional quality photos of Alex and I before our little boy enters the world. I think next time I need to start paying you! :)

Butternut Squash Soup from Scratch Recipe

It is probably a faux pas to post this recipe, since I only took two iPhone pictures of the process, but it was so good, you're going to have to forgive my lack of pictures and just make this soup. It is easy and healthy and delicious, and does not require precise measurements, which is nice. Heck, it doesn't even require adding the specific ingredients I added, there is a lot of room for spontaneity.

I originally made this soup last fall because I really wanted butternut squash soup, but when I went to the grocery to buy some, it was SO expensive for 2 servings. And I was having company over and needed at least 6 servings. This option is much less expensive. In the fall, butternut squash is usually around $1 a pound!

I started with about 5 pounds of butternut squash. In the past, this has meant one large squash, this time, I got two smaller ones. I wear gloves to peel the squash because my skin reacts negatively to the raw butternut squash flesh. It's pretty common, some people are allergic to touching the insides of the squash, and my hands get red and peely and pretty gross. If this happens to you, don't worry. It goes away after a couple hours. But if you want to be safe, just use normal kitchen rubber gloves. Clean ones. For peeling, I just use a normal vegetable peeler. It's kind of a work out, just so you're prepared.

After the squash is peeled, cut it into 1-inch(ish) cubes. You can set these aside for a little bit.

In a large pot (I used the largest one I had that wasn't a broth pot), melt 4 tablespoons of butter. I used salted, but we add salt later as well, so it doesn't really matter if you use salted or unsalted butter. Cut up either one large onion or two small onions (I used a brown onion, I think either white, sweet or brown would be fine. Maybe not a red onion, it could throw off the color of the soup at the end!) and throw into the melted butter. You can cut these roughly and the pieces can be fairly large. You will blend these later, so your onion chopping does not have to be perfect. These will cook in the butter until they start to become translucent.

Big Bear Living - In Pictures

After almost two whole months in California, I'm finally getting around to posting some Fall photos that we got the chance to take in Big Bear this season! It has been so breathtakingly beautiful up here in the mountains. Watching the seasons change is remarkable and something I am so grateful to witness.

Corn Chowder with Beef Sausage

This is the season of soups. Thanks to my handy dandy immersion blender, I've made at least 5 new (to me) types of soup this year. I've never made soup in my life (unless you count opening a can and putting it on the stove) so this is a big step for me.

Tonight, I'm making a meaty corn chowder. The recipe is from Laura, one of my closest friends, and I am SO glad she introduced me to this soup. I made it when Caleb and Louisa visited, and then again for the kids in the Youth Worship band. Every Sunday after church, Alex leads the band practice and I heat up something for lunch that I generally cook the night before. They've had this soup once a couple months ago and loved it, so I figured it was time to whip it up again. 

I even have a little helper at my feet. 

Start by slicing up 2 packages of Beef Sausage into 1/2" discs. Then quarter those discs. (Nice and bite sized.)

Brown the sausage in a skillet. Drain most of the fat once they've been cooking for a few minutes. I like getting them REALLY browned...even a little black. But that's just me. Add 2 chopped onions. If you have any tricks for chopping onions in a way that prevents crying, please tell me in the comments. Please. 

Turkey, Brie, Bacon and Cranberry Sauce Grilled Cheese Thanksgiving Leftover Sandwich Extravaganza

Yes. This post needed a two line title. You'll see why.

We are still eating Thanksgiving leftovers over here at the Lumberjackson Lodge. It's been over a week and we still have little containers of green bean casserole, stuffing and turkey. (I should probably check on a couple of those, just to be safe...) Our lunch on this cold, white Friday is a wintery twist on my favorite sandwich of all time. Grilled cheese.

This morning at breakfast, I cooked up a couple extra pieces of bacon. A couple months ago, I started to bake bacon instead of cooking it on the stove, and I've never looked back. Somehow, putting bacon in the oven preserves the right textures in the right places, lets me get it really crispy without obliterating it, and makes it super easy to pour out the extra bacon fat in a mug to use later. (I heard via the Paleo diet that this is 'healthy'. We still eat bread, cheese, fruit and lots of the other stuff Paleo recommends eliminating, but saving bacon fat is something from the Paleo diet I choose to listen to. Ha.)

I have a sliced Italian loaf today. If I were in California, you can bet I would be using sourdough, but out here in Kansas, a good loaf of sourdough is hard to come by, and way too expensive for our grocery budget. Ergo, I use either French bread or Italian. Still turns out pretty good, if I do say.

My father in law sliced the turkey on Thanksgiving into nice thin sheets. (Massive, if you're comparing it to turkey in the deli meat section, but who wants that watery, paper-turkey anyways?) I think the white meat is the best in this kind of sandwich. The moisture from the brie and cranberry will infuse into the drier white meat.