Monday, October 31, 2016

Fence, fence and more fence.

Dave has been taking down our old barbed wire fence on our road side and back property. This is the crushed field fencing we will also replace and put elsewhere.

He has already taken off a lot of the back field upper barbed wire and we still have about 950 feet to go.

We have had some wild weather here. Buckets and buckets of rain and winds at 32 MPH. Still pretty windy today in the 30 MPH range again and one moment to the next the weather is different.

Here are a few of the pictures I took today.

I have 3 books up as kindle.

Wilde Wendy Wilde

Have Mercy

Ruby's Legacy
Which is the 2ed and last book to Ruby's Time Out

If you like the books please leave reviews if possible.

Friday, October 21, 2016

Nice Fall

Hello everyone.

It has been a very nice fall here. Not real cold as yet. A few nights of frost but not bad at all. Rain storms have been going through quite a bit and I can't say they aren't needed.

We have still been trying to get things ready before the snows flies and some are saying that is going to happen next week. I can't say we are ready for that yet.

The trees are nearly bare of leaves and we even have a few pretty ones among them.

I found a large toad stool a few feet from the house.
We still have 2 cords of wood to cut up in the forests. We still would like to get those. DH went over and helped the neighbor finished up splitting what he still had to do.

I have been knitting dish cloths. Dh asked why and all I could tell him I felt like it lol. I know not a real answer but the only one I have. Sometimes I just feel like knitting and these are so easy.


Non Gluten Pumpkin Bread
1 cup pureed pumpkin
2 large eggs
Mix together and add
1/4 teaspoon salt
1 Teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
Mix, add
1/8 cup oil or melted butter, bacon grease or what you like.
1/8 cup maple syrup or sweeter of your choice, can sweeten more if you like.
1 teaspoon baking soda
1 teaspoon baking powder
2 cups non-gluten flour, I use 1 cup ready to add non-gluten flour and 1 cup almond flour.
Mix and bake in greased and floured bread pan. 350 deg. 1 hour and 10 min. or until a knife comes out clean.