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Baked Polenta with Parmesan

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love polenta. You can serve it to me plain or with beans and vegetable mixed in or baked like the recipe I am sharing today, and I will eat it with gusto. It is earthy, delicious and very adaptable. This baked version is the perfect side dish for just about any meal you are putting on the table for family and friends. It is delicious, I hope you give it a try. 

Baked Polenta with Parmesan
adapted from: dinner a love story

Baked Polenta with Parmesan, easy and delicious.
Baked Polenta with Parmesan, ready to be cooked.

2 c stock
1/4 t salt
1/2 c polenta
1 T butter
2-3 T cream
1/4 c shredded Parmesan Cheese

Spread the butter in the bottom and up the sides of a small skillet. Set aside. Bring stock and salt to a boil, slowly whisk in the polenta, reduce heat, cook until thick. Stir in the cream, and place in the buttered skillet. Sprinkle cheese on top. Set aside.

Baked Polenta with Parmesan, crispy delicious edges of cheese.
Baked Polenta with Parmesan
For the two of us, I made half the recipe, and it did not fit the pan. But I must tell you, the crusty edge is so good. I will remember this and create those crusty edges again! 

About 20 minutes before serving, preheat oven to 350 and bake polenta 15-20 minutes. If desired broil to brown top.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
the art of homemaking 137 @ pilgrims and other strangers
melt in your mouth mondays @ make ahead meals for busy moms
tuesdays at our home 197 @ our home away from home
homesteader hop @ homesteading with a heart
homestead blog hop 115 @ not so modern housewife
hearth and soul @ apriljharris.com
simple homestead blog hop @ oak hill farm
full plate thursday @ miz helens
wonderful wednesday @ 2 chick and a mom
whats for dinner @ the lazy gastronome
homemaking party @ classical homemaking
friendship friday @ create with joy
foodie friday @ rattlebridge farm
funstastic friday @ olives and okra
weekend potluck @ mommys kitchen
pretty pintastic party @ annies noms
weekend cooking @ beth fish reads

11

Merry Christmas from our house to yours!

Wishing everyone a joyous Christmas filled with family, food, and fun. We would also like to take this moment to thank each and every visitor, you have made 2016 a wonderful year. Our appreciation of your time and creative cooking is endless!



Thank you,

Melynda and Terry @ OurSundayCafe

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

How to Make a Linen Bread Bag from Napkins, for your homemade household.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

This is an easy project, and if you prefer, all the stitching can be completed by hand. Linen luncheon napkins can still be found for a good price in thrift stores, and they are easily made into a linen bread storage bag.

The only limitation will be the size of the napkin. I found that the luncheon napkins were large enough for a full sized loaf. Dinner napkins will make a larger bag for artisan loaves.

I was able to find napkins with a finished edge, and this made it so easy to sew the napkins up quickly. If you are only able to find a fringed edge napkin, you will want to trim the fringe after sewing up the seams.

Remove any stitched on embellishments, these napkins had little lace flowers attached with one stitch. My trusty seam ripper took care of that. Flat embroidery would not be a problem.

These photos will show you the process, it took only about 5 minutes with my sewing machine.

Craft a Linen Bread Bag from Napkins,

Remove any decorations, lay the napkins flat and begin sewing them together.

Craft a Linen Bread Bag from Napkins,

You will sew the four edges together into one long piece.

Craft a Linen Bread Bag from Napkins,

Fold in half, with right sides together and stitch up the outside seams. Turn bag inside out.

Craft a Linen Bread Bag from Napkins, the perfect project with vintage linens.
Make a Linen Bread Bag from Napkins

Even luncheon napkins will make a bag large enough for a full-sized loaf of bread.

Craft a Linen Bread Bag from Napkins,

Folds up easy for storage, when not in use.

I hope you enjoy this for yourself or possibly as a gift to a loved one. Add a loaf of bread and a jar of your homemade jam for a wonderful gift to give with pride.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
the art of homemaking 137 @ pilgrims and other strangers
melt in your mouth mondays @ make ahead meals for busy moms
tuesdays at our home 197 @ our home away from home
waste less wednesday @ skip the bag
homesteader hop @ homesteading with a heart
homestead blog hop 115 @ not so modern housewife
hearth and soul @ apriljharris.com
simple homestead blog hop @ oak hill farm
full plate thursday @ miz helens
wonderful wednesday @ 2 chick and a mom
homemaking party @ classical homemaking
friendship friday @ create with joy
foodie friday @ rattlebridge farm
funstastic friday @ olives and okra
weekend cooking @ beth fish reads
pretty pintastic party @ annies noms
14

Helpful Kitchen Hacks I, for your homemade household.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are not offering another delicious recipe from our kitchen. What we are sharing today is a few household hacks. We hope you enjoy them as much as we do…

I wanted to share these three favorite hacks, that make my life a bit easier in the kitchen. Maybe they can offer you an idea or two as well.

Hack # 1.

No matter where I live, there is not a kitchen with enough counter space. This has proved true in our new home on the peninsula. This first hack takes care of two problems, not enough counter space and now being able to use this thick wooden cutting board. 

I could not pick it up, seriously. The solution was to offer somewhere for my fingers to grab hold and by adding the little feet, we were able to create a bit more counter space. This can be set on our glass top stove during cooking. With two of us in the kitchen from time to time, space can be a premium. Note: it stands to reason that you would want to be careful not to accidently turn on one of the burners under the board. 

Simply add 4 screw-on wooden cabinet knobs to the bottom, and it is easy to pick up and can be sat anywhere you need extra space. 

Household hack to increase counter space!


Super easy kitchen hack, increase your counter space in the kitchen.
Additional counter space is always welcome!
Hack # 2.

Having my cookbook stay open and flat during cooking was always a challenge until I got the idea to use these simple clamps from the hardware section of our local general store. They are inexpensive and perfect for this use.


These clamps keep your cookbook flat and open.
Hardware clamps help keep your cookbook open and flat during cooking.
Hack # 3.

And my last hack is a simple way to keep your skillets and baking ware from nesting too tightly, as well as keeping everything dry.  

Stack your heavy pans with a branch from your garden.

Keep those forked branch sections when pruning in the garden. They are perfect as inserts between heavy pans. My skillets are kept air dry and they do not nest too tightly. 

What kind of kitchen hacks do you use, I would love to hear about them!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
our simple homestead blog hop @ oak hill 
waste less wednesday @ skip the bag
funtastic friday 106 @ olives and okra
foodie friday friends @ walking on sunshine
friday favorites @ diary of a real housewife
celebrate it @ the freshman cook
foodie friday @ rattlebridge farm
weekend potluck @ better baker
foodie friday @ rattlebridge farm
weekend potluck @ better baker
dishing it and digging it @ rustic and refined
weekend cooking @ beth fish reads
the art of homemaking 137 @ pilgrims and other strangers
melt in your mouth mondays @ make ahead meals for busy moms
tuesdays at our home 197 @ our home away from home
homesteader hop @ homesteading with a heart
homestead blog hop 115 @ not so modern housewife
hearth and soul @ apriljharris.com
homemaking party @ classical homemaking

10

Savory Salty and a little bit Sweet Pan Roasted Pecans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I really enjoy these pecans,  they are delicious and not too sweet. I like offering a mix of snacks and refreshments for the Christmas season, and this one fits both sweet and savory. They are a perfect nibble to offer your guests and tuck into holiday baskets for those you love.

I have made several batches of these delicious nuts, and I have learned along the way a couple of minor changes to the process. But I will say this, you must make these nuts, they have an exotic flavor that is superb!

Take note: You will want to have your ingredients ready, as the recipe indicates. This recipe works up fast!

Savory Salty and a little bit Sweet Pan Roasted Pecans, lots of spice not too much sugar.
Savory Salty and a little bit Sweet Pan Roasted Pecans

Savory Salty and a little bit Sweet Pan Roasted Pecans
adapted from: Urban Pantry

2 C pecan halves
1/4 c oil
3 T sugar

3 T sugar
1 1/8 t salt
1 t cinnamon
1 t nutmeg
1 t turmeric
1 t paprika
1 t ginger
1/4 - 1/2 t ground chipotle peppers or cayenne pepper (use full measure for a bit of heat)

Combine the 3 T sugar and all spice ingredients listed above in a large bowl. Whisk to combine and mix well, set aside.

Heat the oil in large flat bottom saute pan on high heat when oil begins to ripple in the bottom of the pan, reduce heat to medium-high, add pecan halves begin stirring constantly until they are fragrant and beginning to turn a deep golden brown. Quickly rearrange pecans to the side of the pan and sprinkle the remaining sugar directly on the bottom of the pan.


Sprinkle the sugar over the exposed side of the pan. Just as quick, cover the sugar with the pecans and continue to stir and move the entire contents around the pan to avoid over browning. Continue stirring until the sugar has dissolved and caramelized.

Important: do not let sugar or pecans burn, remove the pan from heat for a moment while continuing to stir, if too hot. 

When pecans are caramelized, immediately transfer the pecans to the sugar and spice mixture in the large bowl. Quickly stir, stir, stir to coat each pecan with the sugar-spice mixture. All of the spice mixture in the bowl will be used in coating the pecans.

Cool pecans completely, store in a covered container.

Savory Salty and a little bit Sweet Pan Roasted Pecans, lots of spice, not too much sugar.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
our simple homestead blog hop @ oak hill 
waste less wednesday @ skip the bag
funtastic friday 106 @ olives and okra
foodie friday friends @ walking on sunshine
friday favorites @ diary of a real housewife
celebrate it @ the freshman cook
foodie friday @ rattlebridge farm
weekend potluck @ better baker
dishing it and digging it @ rustic and refined
weekend cooking @ beth fish reads
the art of homemaking 137 @ pilgrims and other strangers
melt in your mouth mondays @ make ahead meals for busy moms
tuesdays at our home 197 @ our home away from home
homesteader hop @ homesteading with a heart
homestead blog hop 115 @ not so modern housewife
hearth and soul @ apriljharris.com
whats for dinner @ the lazy gastronome
8

Sunday Supper Suggestion, Broccoli and Cheddar Soup

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup were simply wonderful.....

Broccoli and Cheddar Soup, nutritious beans make a creamy soup rich in flavor.
Broccoli and Cheddar Soup.
 Garnished with shaved cheese and paprika.

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian Newspaper
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
OR
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannelloni beans
OR
1 1/2-2 c cooked white beans of your choice

4 c chicken bone broth
OR
vegetable broth

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated





Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.


Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
good morning monday @ darling downs diaries
whats for dinner @ the lazy gastronome
snickerdoodle link @ two chicks and a mom
dishing it and digging it @ rustic and refined
inspire me monday @ create with joy
souper sundays @ kahakai kitchen
the art of homemaking @ pilgrims and other strangers
melt in your mouth monday @ make ahead meals for busy moms
tickle my taste buds tuedsay @ loris culinary creations
merry monday link up @ meatloaf and melodrama
delicious dishes @ walking on sunshine

8

Winter Pea Salad Plate with Tomatoes and Cashews

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Winter Pea Salad Plate with Tomatoes and Cashews, winter salads are so delicious!
Winter Pea Salad Plate with Tomatoes and Cashews.

Winter Pea Salad Plate with Tomatoes and Cashews
by the seat of my pants

2 c frozen peas - thawed (10oz pkg)
1/2 c diced celery (use the tender inner ribs if possible)
1/2 diced ham
1/2 c diced cheddar cheese
1/4 c diced red onion or our favorite pickled red onion

1/4 c sour cream
1/4 c mayonnaise
1/8 t garlic salt
fresh ground pepper
heavy dash of Angostura bitters

2 Roma tomatoes - quartered lengthwise
2 hard cooked eggs - diced
1/3 c coarsely chopped flat leaf parsley
large handful of salted cashews

In a large bowl, combine peas, celery, ham, cheddar cheese, and onion pieces. Toss gently and set aside.

In a small bowl, combine sour cream, mayonnaise, garlic salt, pepper, and bitters. Whisk together until smooth. Pour over pea mixture, and fold the dressing into the vegetables.

Arrange on a serving platter, add tomato pieces, diced egg, parsley, and cashews. Cover and chill until serving time.

Winter Pea Salad with Tomatoes and Cashews, winter salads are delicious!
Winter Pea Salad with Tomatoes and Cashews

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
weekend cooking @ beth fish reads
good morning monday @ darling downs diaries
whats for dinner @ the lazy gastronome
snickerdoodle link @ two chicks and a mom
dishing it and digging it @ rustic and refined
souper sundays kahakai kitchen
inspire me monday @ create with joy
the art of homemaking @ pilgrims and other strangers
melt in your mouth monday @ make ahead meals for busy moms
hearth and soul @ apriljharris.com
merry monday link up @ meatloaf and melodrama
tickle my taste buds tuesday @ loris creative creations
make it pretty monday @ the dedicated house
tuesdays at our house @ our home away from home
delicious dishes @ walking on sunshine
full plate thursday @ miz helens
homestead blog hop @ not so modern housewife
wonderful wednesday @ 2 chicks and a mom
homesteader hop 33 @ homesteading with a heart

21

Streusel and Molasses Shoofly Pie, another whole grain dessert.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I made this for our Thanksgiving dinner, I waited to share the recipe because there was a flood of sweets being offered and I wanted this pie to have a little spotlight of its own. I love vintage recipes and this one is delicious. Shoo Fly Pie has been referred to as syrupy, and you just might find a bit of molasses on your plate when you are done enjoying your slice of pie. 

Shoo Fly Pie, molasses and streusel crumbs baked into a delicious pie.
Shoo Fly Pie
I am a molasses fan. So much so that previously I have shared a Shoofly Cake, recipe that is quite delicious and wonderful for weekend breakfasts, plain or with fruit on the side. Be warned, however, this recipe is from the early days when I did not have a camera and no real experience as a blogger. I believe I went back and updated the post when I did get a camera. But the recipe itself is perfect and like I stated, delicious!

When I was thumbing through the More with Less Cookbook and came across this recipe for Shoofly Pie, I knew it had to make it's way to our table. The Shoofly Cake has a bit of cinnamon in the crumb mixture, molasses and cinnamon are naturals together, so feel free to add some cinnamon to the pie recipe also.
Whole Wheat Pie Crusts, ready to be baked into delicious pie.

On pie making day we made two pies, one of which was this Shoo Fly Pie. The mixture is very fluid when you pour it into the crust, but it all bakes up just fine. It goes without saying that this is the perfect pie for a scoop of ice cream or a small pile of whipped cream.....

If you enjoy molasses, you will love this pie, I did and will make again. There is something about this pie that calls out to me. It might be the flavor, but it could just as easily be the fact that this is an old recipe dating back hundreds of years...I seem to like those recipes a lot.

Shoo Fly Pie in a whole wheat crust and a spot of whipped cream.
Shoo Fly Pie with Whipped Cream, delicious!
Shoofly Pie
adapted from:  More-with-less Cookbook
375degree oven

Streusel and Molasses Shoofly Pie

1 unbaked 9-inchh pie shell, prepared from your favorite recipe, or one of ours

1 generous c flour (we used WW pastry flour)
1/2 c brown sugar
2 T butter
1/4 (rounded) t cinnamon - if desired

1 c molasses
1 egg, slightly beaten
2/3 c cold water
1 t baking soda, mixed into
1/4 c hot water

Combine flour, brown sugar, and butter, cut together with a pastry blender or by using your hands to create crumbs. Reserve 1/2 c crumbs, set aside.


Combine in a mixing bowl, molasses through hot water, add crumbs and beat together.


Pour into pastry shell, top with reserved crumbs.

Shoo Fly Pie, ready for the oven, bake at 375 for 35 minutes.

Bake 35 - 40 minutes or until done in your oven.

Let cool completely.

You may serve this delicious pie plain, or with whipped cream or ice cream.

Shoo Fly Pie with Whole Wheat Crust, ready to be cut and served.
This pie is waiting for some whipped cream!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
homesteader hop 32 @ homesteading with heart
waste less wednesday @ skip the bag
homestead blog hop 113 @ not so modern housewife
simple homestead blog hop @ oak hill
full plate thursday @ miz helens
weekend potluck @ the better baker
funtastic friday 105 @ olives and okra
foodie friday @ rattlebridge farms
friendship friday @ create with joy
foodie friends friday @ walking on sunshine
pretty pintastic party @ annies noms
weekend cooking @ beth fish reads
good morning mondays @ darling downs diaries
tickle my taste buds tuedsay @ loris culinary creations

10

Buttermilk Chocolate Cake, our first whole grain cake!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I wanted to make this cake as the first, whole wheat cake in my quest to transition all of our baking over to whole wheat flour. With quick bread it has been easy, folks don't expect cake when they are eating a slice of bread. Even if the bread is sweet and delicious. But go ahead and call something cake, and all of a sudden people expect cake! 

I waited and waited and then thought, just do it! So I did. Guess what, my husband loves it. I had a small bite myself and it is very good (I would have had a full piece, but chocolate and I are not great friends right now.). I was happy to find this recipe because chocolate and my husband are very good friends! If I never baked another flavor but chocolate, he would be a very happy man. 

So let's make a whole wheat chocolate cake...

Buttermilk Chocolate Cake, with Boiled Fudge Glaze, 100% whole grain.
Buttermilk Chocolate Cake with Boiled Fudge Glaze.

Buttermilk Chocolate Cake
adapted from: Urban Pantry
350-degee oven

1 1/2 c whole wheat pastry flour
1/2 c cocoa - press through a sieve to remove any lumps
1/2 t salt
1 t baking powder
1 t soda
1 c buttermilk
1 t vanilla
1/2 c butter
1 c sugar
2 large eggs

Combine flour, cocoa, salt, baking powder, and soda, whisk well, set aside.

Combine buttermilk and vanilla, set aside.

Cream the butter and sugar together until fluffy (about 5 minutes with a hand mixer, don't skim...)

Beat in eggs one at a time, beating well after each.

Add dry ingredients and 2/3 of the buttermilk, gently mix until smooth and creamy. Add remaining buttermilk, mix well, until smooth.

Pour into a prepared 9-inch cake pan, bake 35-40 minutes or until done in your oven.

Buttermilk Chocolate Cake.

Let cool.

Boiled Fudge Glaze
adapted from: cooks.com

2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla

Bring butter, milk, and sugar to a simmer while stirring constantly. Let simmer about 1 minute. Remove from heat, stir in chocolate chips and vanilla. Continue stirring to melt the chocolate chip. Immediately pour over the top of the cake. Gently spread to the edges if desired.

Important: this glaze sets up quickly, you will leave spread marks is not careful.

Boiled Fudge Glaze.

Let cool completely, if desired.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
merry monday llink party @ meatloaf and melodrama
dishing it and digging it @ rustic and refined
the are of homemaking @ strangers and pilgrims
tuesdays at our home @ our home away from home
good morning mondays @ darling down
inspire me monday @ create with joy
hearth and soul @ apriljharris.com
delicious dish tuesday @ walking on sunshine
homesteader hop 32 @ homesteading with heart
waste less wednesday @ skip the bag
homestead blog hop 113 @ not so modern housewife
simple homestead blog hop @ oak hill
full plate thursday @ miz helens
weekend potluck @ the better baker
funtastic friday 105 @ olives and okra
foodie friday @ rattlebridge farms
friendship friday @ create with joy
foodie friends friday @ walking on sunshine
pretty pintastic party @ annies noms
weekend cooking @ beth fish reads
tickle my taste buds tuedsay @ loris culinary creations

18
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