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Marye
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old (ahem!) hippies
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Calling All Small Farmers
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Marye's discussions
Do you think it's rude not to leave comments behind?
Replied Nov. 20, 2008
Do you think it's rude not to leave comments behind?
Replied Nov. 20, 2008
The Suburban Farmer
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Profile Information
- Name or Pseudonym:
- HipMarye
- About Me:
- I'm a homeschooling mom of two. I love to make jewelry, faux paint, watch the chickens, and grow lots of veggies! I want to have more animals, but we live on a 1/4 acre lot in a small neighborhood here in central Arkansas. I 'm opinionated, but don't hold that against me.
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Marye's Blog
Too Far Gone
I have a new favorite song that I wanted to share with everyone. I realize my favorites change with the breeze, but this guy is really worth a listen.
…
Continue Posted on January 7, 2009 at 9:04am —
FEMA moving at top speed
Posted on November 29, 2008 at 2:00am —
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Comment Wall (18 comments)
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http://paradisereaders.ning.com/profile/Shannon
Thanks for leaving me a comment. I have 2 saddleback sows and they have piglets at the moment. Pigs are a joy to keep. Pheasant is wild meat that tastes abit like chicken with a gameier taste. I like your chicken recipe on your website and will definately be trying it. Kind regards
Sara from farmingfriends
This is the recipe you requested:
Artichoke Dip
Serves 8-10
1 tsp butter
2 c. grated mozzarella
1 c. grated parmesan cheese
1 c. mayonnaise
4 cloves garlic, peeled and minced
2 14-oz. cans water-packed artichoke hearts, drained and chopped.
Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate overnight.
Preheat over to 325. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30-40 minutes more. Set aside to let cool briefly. Serve warm.
This recipe was originally published in Saveur magazine (December 2003, p. 85). When I make it for a party, I usually double the recipe and it cooks up nicely in a glass 9 x 12 casserole. Serve it with water crackers or toast points.
Thanks for the comment on my blog.
You are most welcome to try it out :)
I just don't have added anything yet, am still trying to get things in the right place and am on a more than slow connection ;)
And if you love to make art and sell it, I might have a place for you to promote that for free as well.
Let me know if you are interested :)
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