Most people dislike Monday, but I love Monday! Monday everyone goes back to their daily grind and I have a chance to recuperate after the weekend, clean up all their messes and take a big, deep breath and say "Ahhh". What I am not a big fan of is Wednesday. I know a lot of people love hump day, the down slide into the weekend, but not me! Wednesday is my long day to work, its the day that seems to smack me in the head and say you have not gotten everything done yet, which makes me feel rushed for Thursday and Friday to get ready for the weekend, where...they all are home again. Whew, just thinking about all of it makes my head spin!
My neighbor brought me some mail delivered to him the other day and we chatted about chickens, foxes and coyotes. He has lost 7 chickens to the foxes and coyotes. I fear that they will work their way up here, but my husband and son tell me have no fear, the dogs will keep them at bay. We have been so lucky and not had any trouble with predators so far. We do have hawks, and although I don't worry so much about my big, fat, heavy chickens, I do worry more about my rabbits, that I let out to play in their yard, and my chihuahua. I had three circling around yesterday when the chickens were out in the yard to play. I was out there telling them to go away like a mad woman, we all know yelling at hawks, they understand us right? haha I finally decided to let all 7 of my dogs out on the porch to bark their heads off in hopes of keeping them away. It worked, they flew off, but returned later, probably disappointed to find out that I was out there again with all seven dogs to ruin their evening search for food. With the weather getting nicer and it being warm I am sure I will have many encounters with the hawks, yelling at them to move on, even though I know it doesn't work. But, nonetheless, it does make me feel like I'm a protective chicken, rabbit, chihuahua mommy! The date for my chicks to be sent is nearing, March 5, 2012, and I am getting so excited. I can't wait to have that little peeping filling my ears, watching them grow and enjoying my deep, conversations with them, even though I know they don't quite get all the big words haha.
Today is our dinner at church and our Lenten service. I'm very excited and feel very organized since I got most of the food done yesterday. Today. I just have to finish off my pumpkin soup, make up the sandwiches and I am ready to go. I love having a Wednesday service too, it's nice to go in the middle of the week for a little positive, spiritual up do. Now, that does make Wednesday worthwhile, but sadly doesn't last all year, just through Easter. I dug more soil for my beds and my son, as strong as he is went out and drug up a nice big pine long almost the entire length that I needed. I told him, you can boast to your dad and brother that you got this one with your bare hands. It had fallen into the arms of another tree and he tugged and wiggled and brought the entire thing down, the part we didn't need cracked off when it hit the ground and we had a perfect log for the rustic beds. I'm making quite the hole digging up the dirt from under a tree that had a bunch of old wood beneath it, breaking down, decomposing and making gorgeous soil. I think I am going to use the hole and make a little Koi pond there at the end of my pathway, garden area. That or dig my way to China!
Since it is Wednesday and some of us need a treat to get through it, I thought I would share, my always requested, cheesecake recipe! If you have the ingredients on hand, throw one together, you will forget that it is Wednesday and feel like you are in heaven!
Chocolate and Nut Topped New York Cheesecake
- 1 3/4 cups graham cracker crumbs
- 1 cup sugar
- 1/2 stick melted butter
- 4 packages of cream cheese
- 1 1⁄3; cups sugar
- 5 large eggs plus 2 yolks
- 1 cup sour cream
- ¼ cup flour
- 2 teaspoons vanilla
All above ingredients should be at room temperature before your begin.
- Crust: Mix all graham cracker crumbs with sugar and melted butter and press into a 9 inch spring form pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
- Mixing the Filling.Start by beating the cream cheese until light and fluffy.
- Add the sugar a little at a time and continue beating until creamy.
- Add one egg at a time and beat after each egg.
- When eggs have been mixed into the cream cheese add flour, vanilla and mix well.
- Add the sour cream last and beat well.
- Pour cream cheese into the spring pan.
- Place on the top rack in the middle of a 400 degrees preheated oven for 10 minutes.Lower the temperature to 250 degrees and bake for an additional 1 hour. Turn off the oven and let the cheesecake sit in the oven for two hours with the door cracked open on the oven. Remove and let cool for 2 hours or long enough before the cheesecake is put into the refrigerator for 24 hours.TOPPING:Melt one cup semi-sweet chocolate chips and 1/4 cup of whipping cream in the microwave for one minute. Stir to incorporate and spread over the top of the cheesecake, letting extras run off the side. Top with chopped walnuts or pecans or any nut of your choice. Cut and serve!