Author Archives: maryjane

Glamping Sites to visit in 2013: Day 2 of 15

Posted on March 10, 2013 by maryjane

Now that you’ve read my book, Glamping with MaryJane, you need to find a fabulous place to get your glam campin’ on.

And so, we’re back for a second day of where to glamp in 2013. Montana bound with plenty (warning: I did say plenty) of extra cash on hand? Check out:

The Resort at Paws Up
Montana

These luxurious glamping sites come with a variety of amenities, depending on how you’d like to tailor your stay. Most unique are a personal butler, individual chef for your camp site, and outdoor fire pits with nightly s’mores service all situated in the breathtaking Montana wilderness. And of course, cell service, Internet, and electricity are all part of the luxury of glamorous camping at Paws Up.

The glamping sites include an en-suite bathroom, double vanities, vary from 2-4 bedrooms, and are equipped with The Last Best Bed®. You may choose from tenting on the Blackfoot River, Elk Creek, Lookout Rock at Cliffside Camp overlooking the Backfoot, or Pinnacle Camp with some of the most breathtaking views in the region.

Continue reading →

Cluck Cluck WOW!

Posted on March 9, 2013 by maryjane

You’ve thought about it, haven’t you?

Come on, admit it …

You’ve wondered what it would feel like to live in an era where women wore big hats dripping in feathers.

Mlle Germaine Le Blon by Herman Richir, 1908

Don’t blush.

A farmgirl flaunts the fact that she feels all

aflutter

with the fanfare, fancy, and frill

of a flock she might wear that would help her step back in time.

I dare you

to divulge

that you have dreamed also …

of chickens.

Your secret is safe here.

So, let’s indulge together.

If you’re already a Mother Hen,

you cherish your charming clucks.

But, if you haven’t yet committed to a coop,

I have found a book that will send you swooning.

One glance through the gorgeous images within, and I guarantee …

there will be a flock in your future.

Behold … The Magnificent Chicken.

Continue reading →

Today’s Recipe: Corned Beef & Roasted Cabbage

Posted on March 8, 2013 by maryjane

Here’s a recipe destined for your kitchen on St. Patrick’s Day (coming up on March 17) that will help you avoid the red dyes that are present in grocery-store corned beef. Enjoy!

Here’s a note on corned beef from my DIL, Ashley, who came up with this recipe for you.

“In many corned-beef recipes, pink salt or salt peter is listed as an ingredient. This does not mean Himalayan pink salt; it refers to a salt that is a combination of sodium chloride and sodium nitrite. This type of salt is dyed pink as a way to distinguish it from regular salts.

Sodium nitrite is useful as a preservative and helps prevent the growth of botulism-causing bacteria. It is also responsible for a chemical reaction that makes meats retain their pink color even after cooking. All of these things sound beneficial, so what’s the problem with nitrites?

Sodium nitrite has been researched for its carcinogenic effects and has been linked to several different types of cancer and other health issues. The data on all of this is unclear, and the general consensus is that large quantities need to be consumed to be toxic, but isn’t it better to err on the side of caution? And nitrites have proven to be particularly harmful in the intestines of young children. This recipe for corned beef is brined for just 48 hours, and tastes like the real deal.

The only thing that is missing is the traditional hot-pinkish color of the meat. We experimented with adding beet juice to the brine in the hopes that it would dye the meat, but without success. So, the beet juice is a optional ingredient in this recipe. As far as preserving the meat and preventing the growth of nasty botulism-causing bacteria, use fresh organic brisket, brine it right away, and cook it right after brining.

growing_jane-beef_cabbage-8138

Continue reading →

Hear Ye!

Posted on March 8, 2013 by maryjane

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … CJ Armstrong!

CJ Armstrong (ceejay48, #665) has received a certificate of achievement in Garden Gate for earning an Expert Level Herbs Merit Badge!

“Using herbs in our food preparation is nothing new. My husband and I have both used all kinds of herbs in our cooking for years.

The most commonly used and popular herbs in our house are probably:
-OREGANO, which we use in all kinds of pasta sauces, pizza, burgers, other beef dishes and even sprinkled in green salad.
-CUMIN is a favorite for our Mexican food dishes, of which there is a huge variety, sauces, and eggs
-ROSEMARY also for pasta dishes, but also for chicken, pork, and turkey and in breads
-SAGE is a favorite for chicken, turkey, and beef dishes of every description
-BASIL is also a favorite for pasta dishes, sauces, beef dishes, and eggs

These are just a few basics that we’ve used for much of our married life. I actually have two herb gardens. The first one was planted after we built our log house on the property my dad deeded to us from the farm. In that garden I have oregano, savory, chives, and mint. Continue reading →

photo-of-the-day

Posted on March 7, 2013 by maryjane

farm_romance-5123

A wise woman once said … nothing.

Posted on March 7, 2013 by maryjane

Do you tend to …

shy away from certain kinds of group activities?
express yourself in writing?
enjoy solitude?
dislike small talk?
listen more than you talk?
do your best work on your own?
avoid conflict?
think before you speak?
feel drained after group interactions, even if you’ve enjoyed yourself?

Photo by Andrew Kudrin from Novosibirsk, Russia (CC-BY-2.0) via Wikimedia Commons

If you answered “yes” to most of my questions, join the club.

Don’t worry,

I’m not talking about a club where people party to the beat of loud music, or meet up in noisy restaurants, talking over one another.

I know that would make you uncomfortable.

I’m using the term “club” figuratively to describe 57 percent of the U.S. population

(that’s right, more than half)

who are introverts.

You may be wondering what exactly separates introverts from their polar opposites, extroverts.

“Extroverts are energized by people, and wilt or fade when alone. They often seem bored by themselves, in both senses of the expression. Leave an extrovert alone for two minutes and he will reach for his cell phone. In contrast, after an hour or two of being socially ‘on,’ we introverts need to turn off and recharge,” writes Johnathan Rauch of The Atlantic. “This isn’t antisocial. It isn’t a sign of depression. It does not call for medication. For introverts, to be alone with our thoughts is as restorative as sleeping, as nourishing as eating.”

Still with me?

Continue reading →

photo-of-the-day

Posted on March 6, 2013 by maryjane

farm_romance-7046

Giveaway! Magnolia Pearl Clothing

Posted on March 6, 2013 by maryjane

Imagine a place where vintage clawfoot tubs rest, chandeliers greet you lovingly from worn wood center beams, and intricately detailed tin ceilings blush with a touch of rust from above.

That place is Magnolia Pearl Ranch and now you can have a piece of it.

Courtesy of Fiona and Twig. http://fionaandtwig.blogspot.com

This beautiful and lovingly crafted house was the creative outlet for Robin Brown and her husband/business partner, John Gray, and their company, Magnolia Pearl Clothing.

Courtesy of Fiona and Twig. http://fionaandtwig.blogspot.com

Their ranch’s intricate sense of style reflects a colorful and free-flowing Bohemian flair with just a splash of Victorian and a large dose of girly. It’s everything funky, delicate, and artistic.

Courtesy of Magnolia Pearl. http://www.magnoliapearl.com/

And the ranch is for sale for $665,000 because she and her partner have moved to another part of Texas to begin fixing up another place. Drool with me here. Did ya know she also has an Airstream? But not just any Airstream.

Continue reading →

photo-of-the-day

Posted on March 5, 2013 by maryjane

farm_romance-5016

Nuncheon, anyone?

Posted on March 5, 2013 by maryjane

It’s barely 10 a.m.,

but you feel like munchin’ …

You’re craving some crunchin’ …

Can’t wait for a luncheon!

No worries, my dear.

Let’s do a nuncheon.

I didn’t make this one up,

honest.

“Nuncheon” is every bit as real a word as luncheon,

and both were invented in the 19th century

(by Mother Necessity, of course).

After all, a gal can get mighty hungry come mid-morning.

gift_gab-nuncheon1

At the beginning of the nineteenth century, breakfast often occurred well after sunup, and dinner came along in mid-afternoon, so lunch as we know it wasn’t really an issue.

But as time went by, dinner got pushed back hour-by-hour, and, well, you can see the obvious problem.

“Luncheon” began to light upon the tongues of the hungry, but some cynical soul deemed it a vulgar term.

Somehow, nuncheon (which may have been pronounced noon-shine) was easier on the ears.

Go figure.

According to period author Regina Scott of Nineteen Teen, nuncheon food “was laid out on a sideboard in the dining room, and you could pick from cold meats like ham and roast beef, pickles, fruit preserves, and dessert-type items like cakes, buns, and tarts, all washed down with ale or tea. You might even grab up a sandwich of bread, meat, and cheese.”

Continue reading →

Author Archives: maryjane

Archive of Posts