Prince Snow Farm


A Little Lavender Giveaway for My 400th Post!

I can't believe I hit my 400th post!  In honor of this, I am doing a mini's small...but from the heart...and our garden!

I will make you a small stamped bag of lavender.

Pick a theme...Christmas....or Sepia Birds.....

I'll wrap it up and send it along!

I miss the smell of lavender sailing on a breeze ,,,,

I miss hanging out in flip flops!

I miss decorating with lavender!

So....3 old am I?....what is my job? many kids do I have?...

Leave me a message with the answers...first one to get all three wins!!

Good luck....and be kind!


An Interview with Dormia's Peter Kujawinski

The 2nd Book in the Dormia Series

Walking on sunshine....that's how I feel right now!  Peter Kujawinski, co-author of the fantasy series Dormia, allowed me the pleasure of an e-mail interview!  This is a big thrill for my son (13 ) and I, as we became hooked on the Dormia series 2 years ago.

What was your original inspiration for Dormia?  

Jake and I began by talking about sleep.  Our friends all had strange stories of sleepwalking, sleepdreaming, and doing altogether strange things while fast asleep.  We realized that sleep is something very mysterious and yet all of us do it every day.  We did a little more research (for example, about hypnagogia, the transition state between being awake and asleep) and began coming up with characters.  The original title was "Sleepy Big-Time"!

What is it like co-authoring a book?

It's wonderful.  Jake is not only a creative partner but one of my best friends.  Writing can be pretty lonely, and to have someone sharing that process is so great.  We share the ups, the downs, and the dreams about future books.

Who is your favorite character in the Dormia Trilogy? Why? 

I really love Alfonso and Bilblox, and their friendship.  They are totally different, and yet their devotion to each other is always an inspiration to write.

 What inspires you to write? 

I remember being that kid who would pick up books and enter the world of the book.  It was like time travel, except you did it in your mind.  Reading books and experiencing all that they have to offer is one of the greatest parts of being alive!

 Do you or Jake have favorite authors who may have inspired you to pursue your dreams? 

We have a long list - but Tolkien, Hemingway, Jack London are definitely among the top!

 How long does it take to write each book? 

It depends - anywhere from a year to about 2-3 years.

What is the best way to become a better writer? 

Write every day, and read a lot.  There are no shortcuts - keep writing

Will there be more books? 

We're finished with the third book right now, and hope it will be released very soon.  It's called the Shadow Tree, and it's the finale of the trilogy.  Our publisher is considering it now.  The best way to get this thing released quickly is to buy copies of the first 2 books, and especially the second book - World's End.  The publisher needs to see more sales before they'll sign off on releasing it.  In the meantime, check out our Facebook fan page - Fans of Dormia - for updates and hints.  We've also begun an entirely new book that we're super excited about!  Our tentative title is: Night Cycle.  We'll have more to say about that soon - stay tuned via our Facebook page!
9) Will there be author signings in the United States?  Definitely.  Jake is doing just that all over the East Coast, and I'm doing it in the Midwest.  We'd love to go to other places as well, and we love speaking to schools.  If you're a bookstore or school that's interested, just e-mail us at  

Thanks Peter!

As a teacher and mom, I would definitely encourage you to buy and read these books! We can't wait for the 3rd book in the series, and we know you will be hooked as well!

(This post is purely opinion...I am not being compensated for this post.)


Pumpkin Pie...Better Late Than Never

 Although I had great intentions, I actually didn't get a chance to make a pie until the day after Thanksgiving....which was actually ok. We made our own little turkey the next day, and the pie was a perfect accompaniment. 

 As many of you remember, we grew many varieties of pumpkins, but the ones I really wanted to try for pies were the Connecticut Field Pumpkins. I had never used my own pumpkin in a pie before, so I needed help...and serious advice. That's when Botanical Brain (Jessie Keith) pulled through for me. Not only did she give me step by step instructions, but she also shared her own personal pie recipe. How lucky can a girl get.

I chose the steam baking method...just as I had done with my butternut squash the day before.  Cut in fourths. Place skin side up in a baking pan. Add enough water to cover the bottom. 

Seal up tightly with aluminum foil. Bake at 350 degrees for approximately an hour,
 or until a knife slides easily through the flesh.

Let cool slightly, then scoop /scrape the pumpkin from  the skin.  (Don't wait too long, because they will suck up the water from the pan as they are cooling).I actually used 2 pans and a large slotted spoon. I wanted to get as much of the liquid out as possible.I would scoop, let the water run into the other pan, and press a tablespoon against it to push even more liquid out.

Then I put the pumpkin in the food processor and pureed until smooth. Too bad I don't have a baby, as this would make great baby food :)

Ok, here's Botanical Brain's recipe:

BB: "My specialty! There's nothing better than fresh pumpkin pie. I grow 'Winter Luxury' pumpkins every year just to make fresh pie. Here are my instructions for processing the pumpkin 
(Taken from a blog I wrote a while back)":

BB: "Roasting is my favorite method for making pumpkin mash because it enhances the sweetness of the fruit while retaining its nutrients. (Steaming also works but boiling leaches out vitamins and antioxidants.) To roast fresh pumpkin, cut the pumpkins evenly in half and clean out the seeds. Be sure to put the seeds aside for roasting. Turn the clean pumpkin halves upside down onto parchment paper or a lightly oiled sheet pan, and place in a 350 degree Fahrenheit oven for around 30 minutes or until fork-tender. (The thin-skinned 'Winter Luxury' are easily pierced from the outside by a fork, but thicker-skinned pumpkins will need to be turned around and pierced from the inside.) The inverted pumpkins will steam and stay moist in the oven. 

Let the roasted pumpkin shells cool and then scoop them out, and put the flesh in a food mill to mill out any strings or lumps. To make doubly sure the pumpkin is smooth, place it in a blender or food processor and process it further for a minute or two. Now the mash is pie-ready. At this stage, you can either freeze it in freezer-safe bags/containers, or you can make pie."

And here's my favorite pie recipe:

Rich Pumpkin Pie

3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
2 cups pumpkin mash
1 cup evaporated milk, half-and-half or heavy cream (lightest to heaviest; it's your call, depending on how much fat you want to ingest)
1 unbaked 9-inch deep-dish pie shell
(Makes one pie)

Preheat the oven to 350 degrees Fahrenheit. Throw all the spices and wet ingredients into the blender and blend until smooth and well-mixed. Pour into a chilled, prepared pie shell (marked with lots of fork holes along the bottom and sides), and bake for around 45 to 50 minutes or until the pie's center is no longer jiggly and a toothpick can be inserted in the center and come out clean. Once the pie is cool, cut a slice and hit it with a mountain of fresh whipped cream.

I followed BB's recipe to a T. I DID have to cook for a little over an hour, but every oven is different! 
I was able to make 2 pies from 1 medium sized pumpkin.
 I used heavy cream. We did sneak a piece before it had thoroughly cooled. A-M-A-Z-I-N-G! This will be my go to recipe from now on. After I let it cool, it firmed up perfectly.  Perfect pumpkin spice flavor. We may have to repeat at Christmas.

Gluten Free Tip:  We made one pie with a ready made crust. I do not cook with regular flour due to my daughter's celiac disease, so I chose a ready made crust to avoid cross contamination. I then poured the remaining mixture into a pie pan without a crust to make a gluten free pie. It was perfect after chilling. I think next time I may pour into custard cups and make a pumpkin custard.

Please visit me (Prince Snow Farm) and Botanical Brain, and all of our other gardening friends at I practically live there during the growing season. It's a must for gardener's everywhere!


I Am Thankful

I Am Thankful....

I am thankful for family and friends
for a cozy home, shoes on my feet.

I am thankful for smiles and laughter,
for a hand to wipe away my tears.

I am thankful for my ability to speak and write,
for my ability to argue or agree.

I am thankful for the bounty of our garden
and the hopes of the bounty to come.

I am thankful for modern comforts
and old-fashioned delights.

I am thankful to dream
and hope 
and wish.

Happy Thanksgiving my friends.

(Don't forget to enter the giveaway below!)


Happy 9th Birthday Sweet Girl!

Happy 9th Birthday C!  You are the bravest, strongest, sweetest, most sincere person I know!

You do amazing cartwheels....

...and sure know how to "strike a pose"... :)

Thanks for keeping us smiling, and bringing laughter through our lives and hearts every day!


❀ Planted Garlic Today...

We planted 200 cloves of hardneck garlic on this unseasonably warm nearly 70˚ day.

Cleaned the beds up. (Two of them).

Raked up some of the  freshly fallen Maple leaves 
(not sure how there were any left after the winds we had).

Covered the garlic with about 5 inches of leaves, and stapled a mesh
 fencing over this to hold the leaves in.

Don't faint, that is the 13 year old doing manual labor.

Saw this amazing spider decked out in his fall attire...a marbled orb spider....
This is the prettiest spider I have EVER seen. 
Took a walk to the cemetery behind our woods to pay our Veteran's
 day respects to our little farm's namesake.

Rest in peace Prince.


Thanksgiving Desserts....Too Many to Choose!!

I am in charge of Butternut Squash and a Dessert...or two....or three this year....problem is, I have pinned so many yummy desserts that I will have a hard time choosing! (Click through images for more info).Happy drooling.

Source: via Prince on Pinterest

(Made this last one husband took to school. Amazingly yummy)


I am SO excited!

I am SO excited!

to Feature Adult Patient with CVS

The episode will be about an older gentleman
who repeatedly comes into the ER with the same episode
and symptoms. Through a pediatric doctor’s experience,
the episodes get properly identified as CVS. His quality of life has been severely impacted by his CVS and Migraines and hopefully his life going forward can get better now that
he has an action plan.
November 15, 2012
on the “ABC” network
Check Local Programming Guide for Time
Chandra Wilson “Dr. Bailey”
International Spokesperson for CVSA
will direct the episode of "Grey's Anatomy" about CVS

Chandra will appear on the show called “The Talk” (CBS Network) on November 15th to promote the evening episode of “Grey’s Anatomy”
Check Local Programming Guide for Time

Those of you familiar with my blog know that our 8 year old has suffered from Cyclic Vomiting Syndrome since she was a baby.  Chandra Wilson has a daughter with CVS, and I am so very glad she is using the show as an informational tool regarding this confusing/misunderstood/misdiagnosed disorder.

(info borrowed from
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