A week in October

Mick & I have been putting lots of miles on between ND & SD moving headers and finishing up our own soybeans.  Max started preschool this month so the kids and I will continue to go back and forth until we are done combining sunflowers.  We finished up the corn harvest in SD on Friday and started sunflowers in SD on Monday.  It was so windy on Wednesday in SD we had to shut down.Brett loves carrying the corn cobs around.  Our typical farm boys love playing on the tractor tires whenever its parked.We had a buck and doe walking back and forth in the field just a few rows over from the combine.  There are so many deer in the corn!  We found a big bull moose about 20 miles southeast of our farm Monday night, of course I  only had my cell phone for a camera.We finished up our soybeans at home on Tuesday.

Peach Salsa
Peach Salsa

I made some more Peach Salsa, a lot of chopping but it is so good!We had roasted delicata squash on Tuesday night.  I found it at the farmers market in Pierre, SD.  It is supposed to be a mix between butternut squash and sweet potatoes.  It was very good I wish I had more – the kids loved it!Our sunrise at home on Wednesday.We had a great fall skillet for supper on Wednesday with chicken and apple sausage (Sam’s Club), bacon, onions, sweet potatoes, mushrooms and tomatoes on top of spaghetti squash.

This morning we had some deer enjoying some spilled soybeans as our dogs stayed curled up enjoying their warm bed.  We are under a  winter storm warning today, so far we have only had a much-needed rain.


Wild Rice Soup

Here’s another favorite and very easy soup.  I usually cook a big package of bacon and keep it frozen in a ziploc.  This makes it so convenient for recipes requiring bacon just take what you need it also helps with the bacon smell in the kitchen.

Wild Rice Soup

Saute Bacon, onions and mushrooms

Heat rice pouch for 90 seconds add to bacon mixture

Cut cheese

Add to bacon mixture

Add potato soup and milk

Heat until cheese is melted.  Be careful not to burn.  


1 pound Bacon
1 small onion, chopped (optional)
1/2 package fresh mushrooms or 1 can mushrooms
1 pouch Uncle Ben’s Long & Wild Rice
2 cans Cream of Potato Soup
1 pound Velveeta, cut in chunks
1 quart Milk

Saute Bacon until half done then add onion and mushrooms.  Prepare Rice and add to bacon mixture.  Add Velveeta.  Stir and add milk.  Heat until cheese is melted. This can be done in the crock-pot also after the bacon is cooked you can combine everything into a crock-pot on low for about 2-1/2 hours.

I’m linking this to SoupaPalooza

Soupapalooza Linky Feb 28 with TidyMom and DineandDish

“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset

Smoked Chicken in Mushrooms


I threw this together last night:

splash of Olive Oil

1/2 container fresh sliced mushrooms

1/4 Cup onion

handful of shredded smoked chicken (leftover from a purchased smoked chicken – Delicious!)

4 slices sun dried tomatoes, chopped

1 tsp. Italian Seasoning

1/4 Cup Parmesan Cheese

Pour the olive oil in the pan and saute the mushrooms and onions.  Add the tomatoes.  Sprinkle with Italian Seasoning and Parmesan cheese.  Stir to combine and serve.

So easy, tasty and low in carbs.  I had a spinach salad with it.


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