Category Archives: Food

Cooking it, eating it, growing it. We love it. All of it.

SWEEEEET! literally!

I love getting mail and especially PACKAGES in the mail, and lookie-here!

Mama got her Maple tree sap buckets and taps today!!! WOOHOO!!


Thank goodness we are not set to do this until February, because I would be outside drilling holes in my trees right now! Actually I would send Michael out to do that, but you get what I mean.



Objects in picture are smaller than they appear.


Although these were super tasty gluten free and sugar free cupcakes from my babe, they are most certainly in the “mini” category. Delicious bites.
Love a sweet snack from a sweetie pie.

Syrup and Eggs and Bees! Oh My!

OK, so the slow winter we were imagining has been anything but!

We have spent a good part of each day dreaming, asking ourselves if we can SUSTAIN the daily commitment it would take to care for these things, praying on it, and then of course…NOT PROCRASTINATING on making our purchases so that we can be successful stewards of the money we are spending and the lives of the creatures we are getting ready to acquire. With all of that said here is what has happened at the Sunshine House this week:


  • We completed our list of seeds to purchase at our local Baker Creek Store Comstock & Ferre  – we are headed there on Sunday to pick up everything we can locally then will order the balance online from – because come Feb 10th we start indoor seedlings!
  • Spoke to the Beekeep at and made our bee colony (nuc) reservation (purchase) for May.
  • More importantly -we made our reservation at the Introduction to beekeeping class at the Eastern CT Beekeepers Association which starts February 11th.
  • Researched and decided on our laying hen purchase with a local vendor in Monroe CT! The company offers everything we could need – we are going with 4 Rhode Island Reds.
  • Picked out our chicken “tractor” –  a coop with a fenced in run which can roll around so your hens pasture fresh ground every couple of days. (this means yummy eggs)
  • Ordered our maple tapping kits from Leader Evaporator Company at We opted for the traditional galvanized buckets – it is more sustainable than the plastic bags and tubing which have become popular.


So it looks like syrup production in February and March, Chicks in April and May, then we get the bees at the end of  May. Then it’s time to start gardening our brains out.

We have made some big commitments here. Bees and hens are both sensitive creatures and need daily attention and care in order to thrive. I am truly blessed to have a husband and son who are so brave and enthusiastic about this entire urban homestead. God willing we will have a gallon or more of syrup by the spring, a bounty of honey throughout the year and plenty of yummy yummy eggs to share. All of this in addition to our garden which we tripled in size!!! (gulp) – I see a LOT of asparagus quiche in my future!!!

We have put all of these tasks in our Calendar of Events at the top right of the menu bar.  You can follow along in your own urban-stead or even come on over and help 🙂


Macaroni and cheese going away brunch? Yes please!

This ain’t your mama’s mac and cheese!

Mariah is making her own farewell feast this morning as she heads back to college.  It has been a wonderful visit and has been such a joy to have her here with us.  Our Christmas was lovely! I cannot wait to see her again in February when Michael and I fly down for his Residential Institute at NOVA.


Cooking is such a HUGE part of our family tradition at the holiday times. I am  grateful she was able to enjoy all of her favorites, and try out a few new ones! This Mac and cheese is a combination of recipes – so actually she is making up her own recipe I guess. Some kind of Italian/Cowgirl theme going on here. Or maybe its just cheese and pork…yeah, that’s it.


She is using a rotelle pasta – cooked and cooled, shredded cheddar, mozz and pepperjack cheeses, cooked crispy crumbled bacon (yes, I said the b word!) diced fresh tomatoes and chunks of freshly roasted chicken breast (leftovers from last night’s roaster – we only eat the dark meat anyway.)


A bechamel sauce to bring together the pasta. cheeses, chicken and tomato, throw it in a casserole dish with some tasty parmesan on top and bake for about thirty minutes at 350.  There was a long conversation about folding in the bacon crumbles or sprinkling on top. I opted for the sprinkle on top version as Michael and I are watching our waistlines for bathing suit weather in 4 weeks…ahem…like a sprinkling of bacon will stem the tide of all that cheese. Yeah…no.

And the sweetness of sharing it with big brother Mikey and cousin Hannah!


Oh wowza…So delicious!!! Thanks Mariah!