Soft Pumpkin Spice Scones

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Soft Pumpkin Spice Scones

Amy Zimmer
Not to sweet and moister than your average scone. If you love Pumpkin give this a try!
Prep Time 15 mins
Cook Time 15 mins

Ingredients
  

  • 4 1/2 Cups All Purpose Flour
  • 1/2 Cup Packed Brown Sugar
  • 4 tsp Baking Powder
  • 3 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Cold Butter
  • 2 Large Eggs at Room Temperature
  • 1 1/4 Cups Canned Pumpkin
  • 3/4 Cup 2% Milk Divided
  • 1 Cup Chopped Walnuts

Glaze

  • 2 Cups Powdered Sugar
  • 3 Tbsp 2% Milk
  • 1/4 tsp Pumpkin Pie Spice°

Notes

  1. In a large bowl, combine the first 7 ingredients. Cut in butter with a fork or pastry cutter until mixture resembles coarse crumbs. In another bowl, whisk eggs, pumpkin, and 1/2 cup milk. Stir into dry ingredients. Just until moistened. Don't over work the dough.
  2. Preheat your oven to 400.
  3. Turn onto a floured surface and knead 10 times Divide dough in half. Pat each portion into an 8 inch circle. Cut each circle into 8 wedges. Place wedges 1 inch apart on ungreased baking sheets. Brush with remaining milk. Add the chopped walnuts on top of the wedges and press down slightly.
  4. Bake at 400 for 15-18 minutes or until golden brown. While baking combine the ingredients for the glaze. Move to wire racks. Cool for 10 minutes. Drizzle the glaze over the scones. Serve warm.
Side Note - You could add the walnuts to the dough. I like them on top so they toast. Add raisins too! Play a little and have fun...

Garden Salsa

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Garden Salsa

Amy Zimmer
End of August is when it's tomato harvest time! So I grabbed a few other things that we grew and made this cooked salsa. You can keep it in your frig for a week or two or try a larger batch and warm water bath can it - it's SUPER simple and makes for great gifts...
Cuisine Mexican
Servings 4

Ingredients
  

  • 28 oz Stewed Tomatoes Chopped liquid reserved
  • 1 6oz Can Tomato Paste
  • 1/2 Cup Chopped Onion
  • 1 Chopped Green Bell Pepper
  • 6 Chopped Cloves of Garlic
  • 3/4 Cup Chopped Jalapeno Peppers
  • 1/2 Cup Chopped Cilantro
  • 2 Tbsp White Sugar
  • 1 tsp Chili Powder
  • 1/2 Cup Red Wine Vinegar
  • 1 Tbsp Salt
  • 1 Tbsp Ground Cumin

Instructions
 

  • Combine everything into a non-metallic sauce pan (enameled). Bring mixture to a boil over high heat. Reduce heat to low, cover and simmer until the salsa thickens and becomes noticeably darker in color, at least two hours, stirring occasionally. Cool and store in glass container in the frig for two weeks, freeze for three months, or warm water bath can it for a year!
    Warm Water Bath Canning Directions:
    Add the warm salsa to warm canning jars. Wipe the rims so they are perfectly clean. Put the lids and rings on. Place the jars into hot (not boiling) water. Add water if necessary so that the jars are completely covered by 1/2" to 1" water. Bring to a boil for 40 minutes. Remove jars from water and allow to cool completely.
    Enjoy!

Early Innocents

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I’m proud of myself. I don’t think many of us say that often enough so I will write it again. I am REALLY fricken proud of myself and where I am in life. I am finally able to open my Pandora’s box of memories without fear. I have so enjoyed intentionally recalling my early years – and finding that innocents still lives there regardless of what evils took place.

It has taken time and work to get here. I am in a place that I never dreamed possible. I am celebrating my childhood memories in my own way. For the majority of my life all I could focus on was the terrible traumas. Then I avoided it all together. I hated when my family would start to recall various scenarios. I never knew what was going to trigger me into spiraling into a deep depression. Or which was equally worse – they would recall things that I don’t remember at all. I resented my black hole that my mind created to keep me safe. I feel like it swallowed so much, too much, making me believe that I didn’t have anything good to look back on, that it all must have been terrifying.

Now, I leaf through those pages of my book with a smile. I remember now what my hair felt like, silky and squeaky. I remember the waves of Lake Michigan pulling my feet right from under me. I remember Dad’s cooking and how hard he tried to make something we all were going to enjoy.

I hope that someday you can crack open your own memories around the time that you went through something traumatic and you are able to see the happy moments too. Don’t let anyone or any event steal that from you.

Thanks for being here and for listening…

Amy Zimmer

Where I Grew Up…

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Seeing that I am telling you my story, I need to set the scene a bit.

As a trauma survivor it can be terrifying to do a deep dive into your past memories. There are some dark pitfalls that are very easy to fall into and bring you instantly to a ugly place. As someone that has done the hard work of creating internal boundaries, it is safe to look back. I packed up the yuck and keep it in a separate mental filing box. It does not get to hang out with the rest of my delightful memories.

To be very clear, I do not ignore those experiences. They are clear and present. However, there are beautiful things in my childhood too. Things I want to remember. Happiness that I won’t allow to be stolen. I won’t allow bad moments to tarnish my rainbows.

As a child I often felt unsafe. My experiences shaped me into who I am today. I grew and stretched and as an adult I can now protect that little girl and allow her to remember the good and the bad. I had to work on becoming a healthy strong women and go back and rescue the child that nobody else did. You know what – it feels great.

I know someday, with hard work and therapy, you too can create a safe haven for your inner child. Be brave and peek into your past. Look through your own kaleidoscope of happy childhood memories, without dwelling on anything negative.

Thank you for listening…

Amy Z

Where Did The Name “Juggling Daisies” Come From?

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Digging a little deeper – here is episode 2 – Where did the name for the farm Juggling Daisies come from?

I know I have shared that I see a set of dancing daisies every year that grows out of a rock wall….but the full truth is a bit deeper than that.

Have you ever heard of a circle story? Where you start in one place and you end up back in the same place – yet this time it’s slightly different…

It feels SO GOOD to share this with you all. Thanks for listening…Please subscribe to Spotifiy, Apple Podcasts, or Google. Leave a comment here, or a review on any of these other places….or do it all! I want to share with as many people I possibly can.

You are amazing…

Amy Zimmer

 

Episode 1 – My Introduction

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Hello Everyone!!!

I am very excited to share my story with you all. This podcast is going to be me, at my most vulnerable. I want to inspire you. I want you to know that whatever you are going through – I believe in you. I want to set the example that you can make it through whatever the world is tossing at you right now. You are growing, learning, and becoming exactly who you were meant to be.

I hope you enjoy it…

Amy

Momo’s Mac N Cheese

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If I was ever invited to a cook off of some sort – this would be the recipe I would be armed with. It’s amazing!!!  You and your family are going to LOVE it! I promise.

Momo’s Mac N Cheese

Ingredients:

  • 1 (16 oz) box of pasta. I prefer Wagon Wheels or Shells
  • 1 Cup Melted Butter portioned – 3/4 Cup & 1/4 Cup
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Cheddar
  • 1 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Shredded Monterey Jack
  • 1 3/4 Cup Half & Half
  • 16 oz Velveeta cubed
  • 1 Tbsp Garlic Powder
  • 2 Cups Panko Bread Crumbs
  • 1 tsp of Garlic Salt

Directions:

  1. In a large bowl mix together all of the shredded cheese and mix well.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes; drain well and return to cooking pot.
  3. Melt 3/4 cup butter; Stir into pasta.
  4. Preheat oven to 350 degrees F
  5. In a small saucepan over medium heat add the Velveeta Cheese and Half and Half; stir until the cheese is completely melted. Add 1 tbsp of Garlic Powder to this mixture.
  6. Melt 1/4 Cup butter; add two cups Panko Bread Crumbs and fluff with fork.
  7. Pour the Velveeta mixture over the pasta and stir well.
  8. Add all of the shredded cheeses to the pasta and stir until combined.
  9. Pour the pasta mixture into a greased 9×13 pan
  10. Sprinkle prepared bread crumbs over the entire pan.
  11. Sprinkle with Garlic Salt.
  12. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
  13. Broil until the bread crumbs become golden and toasty
  14. Serve

Ideas: Add protein or veggie of your choice? Serve with chili? Fantastic as a meal or side dish

 

Ida Monster

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My beloved Ida…

Notice I say “my” here…not Kevin’s…you see Kevin has always taken issue with her tight bond with me. Sure, he will tell you that it’s because of her wet sneezes or her bad habit of eating poop…but it’s really because he wishes he had a lap snuggle buddy as awesome as Ms. Ida.

When we filed the registration papers for Ms. Ida, we did indeed call her Ida Monster. As a pup she was over the top energentic and all I could imagine her saying with her tongue hanging out is “I Da Monster!!!” A few years have passed and she has completely shed her monster days, but they sure are fun to remember!

If you ever come and visit you will catch her snoozing…well snoring in any slice of sunshine spilling along the floor. She also loves that she is smaller than the others and perches on the back of our sofas or chairs to be much more in line with the humans height.

DOB – September 23rd, 2016

The Binkery Building Renewed Again!

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Our first commerical rehab was transforming the iconic West Bend Binkery building.

The building that rests at 110 Wisconsin Street is rich with history. Built in the early 1900’s this beautiful home housed a hardworking farm family for many years. Due to development in the area, the house was picked up and moved from Silverbrook Drive to HWY 33 around 1963.

The Binkery

It was at this location that the infamous Franz “Bink” Steinbach, along with his family, opened it as a tavern naming it The Binkery. The night before Thanksgiving, in 1979, they served their first drink to a thirsty patron. Many locals reminisce about this watering hole, with a wide grin and a twinkle in their eye.

The Second Move

Ready for a change Bink sold the property to another set of restaurateurs. They kept the name, tweaked the menu, and kept the business in operation. West Bend’s continued growth once again put the house in jeopardy of being torn down. It was decided to pick up the old gal and move her to her final home. The move was costly. After several months the restaurant was not able to survive and the property ended up in foreclosure. The building sat sad and empty for months.

Vacant

The longer it stood silent, the more it seemed like the good times and cheer slowly drained away. The romance of old buildings runs deeper than “if these walls could talk”. The hundreds of craftsmen hours that built a dream into reality. I feel it is our responsibility to breathe fresh life into tired buildings so their stories only get longer. By demolishing old buildings, they become faded memories.

We Bought It And Gave It New Life

Kevin and I have taken on the hobby of finding local unique spaces and renewing them. That is part of the reason these buildings take us longer than average to turn over. These are passion projects for us, not a revenue stream. We don’t do this for a living, it is something we have fun doing together. Other people watch sports or play board games, we do remodels. We enjoy finding the balance between the old and the new. We brought this passion to fruition for the first time with this building. It was our first “commercial” rehab.

The Old Bar Area Was Completely Removed

We started this project the same way we have with our projects since. We knew that it should remain a restaurant, however we didn’t have a designated operator agreement in place. Not the way most people would make an investment, it is fairly backwards. However, we like the creative control over transforming our buildings, believing the right operator will come along.

These gorgeous pocket door remained buried treasure in the walls. They were too special to remain hidden so we made them into a hostess stand.

Many changes were made. Even after being moved twice the farm house’s first and second floors remained mostly the same since the 1900’s. therefore it had multiple small rooms and a narrow hallways.

We completely opened up the first & second floors while adding boothes for better flow and more tables.

We completely blew out the walls on the second floor for wide open dining. We also took out two thirds of the attic allowing for a very fun lighting scheme. We left just enough attic space to create a private dining experience that seats 8-10 people.

The exterior also got an upgrade with a swanky designed fence and fireplace

 

We added an addition to the building from the first floor to the second that housed a stairway for staff to run food. This way they could easily go up and down without disturbing customers on the grand open staircase.

We find that in all of our remodels, from the little unique design touches to the major structural headaches, we love every minute of it. Can’t wait to show you more of our projects!!!

~ Amy

 

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