My adventures at Chickens In The Road in West Virginia

Here are the two books I took to get signed by Suzanne McMinn one of the books is my copy and one is my friend Megan's. It was my birthday and this is what I wanted to do was visit one of my favorite authors and her farm. So the adventure began on my birthday where we loaded up the big black van and headed to the hills of West Virginia. Roane County to be exact! Oh was I excited, everyone else not so much but hey they roll with it! That's how my family is they just roll with the flow. We even had Skylar with us ( my 2 year old granddaughter). Suzanne has a wonderful website called chickensintheroad.com you can get a copy of the book here

Here I am on my 47 th birthday loaded up ready to go to West Virginia. As my husband said "Chickens in the Road here we come". It was a long ride it took us over 9 hours we had some van issues, but Bruce was able to get it fixed. We did have a few repairs made while we were there in a garage that was able to make our needed repairs. 

Skylar was excited about the journey too. She had her toys and cups for her "grandma I'm thirsty" moments. We rode and rode. We had lunch along the way with sandwiches I packed. 

Driving thru the mountains in West Virgina.

Charleston West Virginia. I sent this to dear friend Dee Dee who I have been friends with since my early twenties. She came back in the text message and said "you made it" yep! We still had a little ways to go to the hotel. It rained a lot the entire time we were there.

We made it to our hotel La Quinta Inn.

I got them their baths immediately and they were fast asleep in the very nice hotel beds. The hotel was very clean, super nice people and all and all a great experience at The La Quinta Inn.

The next morning my crew dropped me off at Sassafras Farm, this is the road that we walked on to see Suzanne's cows.

Here we are Sassafras Farm.

The whole place is just beautiful farm country. Skylar was amazed at the cows.

The Bull. Need I say more.

Skylar saying "you coming grandma" as they walk me to the door up the winding driveway.

The lovely house of Sassafras Farm. 

The Studio of Sassafras Farm. Inside the classroom. Well it's official I'm here! Ready to learn cheese making. Meet new people and have a good time!

Everything is painted so cute and painted so well by Kelly Walker her site www.lifeofadailypainter.com

More cute paintings.

Another painting on the wall.

On our way to the barn to milk the cow, as I am very forgetful to remember names so forgive me. I remember the cow in the book Beulah Petunia or aka BP.

  Our explanation by Suzanne on using the milking equipment. Okay he we go now ready to milk.......

As you can see the milking has began..... 

As you can see we are all looking on with serious looks in our faces.

Here I go milking...squeeze squeeze squeeze.

A little close up again squeeze....squeeze....squeeze

Oh yes and after this trip NOTHING taste better than fresh milk.  I enjoyed every tasty dairy product I consumed at Sassafras Farm.

Look now that is fresh milk.... Yum!

Straining of the fresh milk.

The first day we made the most amazing mozerella I mean I have made mozerella and it is yummy but when you can make it with fresh milk I tell you a life changing experience. Of course I have been after Bruce to get a me a dairy cow for almost a year now way before my Sassafras experience. As most of ideas I put the cart before the horse and he wants to make sure we have the pasture area ready and then he will consider it. Me of course I'm ready now!! He looks all the time but not yet has he wanted to look at the ones we have seen.

See what I mean perfect mozzarella.

Mooooooooo!

Sassafras Farm in West Virginia.

We made asiago cheese.

Waxing of cheese.

Yummy homemade ice cream with butter pecans all made from fresh cream. Oh my!!!

Suzanne signed mine and Megan's copy of the book.!

Suzanne and me.

The protector.

Bye!

I hope you enjoyed a tiny view into my trip to West Virginia for my birthday to Sassafras Farm. It was truly a great way to spend my 47th birthday. The kids enjoyed it and I learned a lot! I hope to go back again as it was very enjoyable, educational and just great meeting new friends. I am always on the look out for new cheese books and ideas for when I do get my dairy cow. Please if you can please read Suzanne's book it is a wonderful memoir and a look into Suzanne's farm. There are excellent recipes, and craft ideas at the end of the book which is great when you are a maker. Great ideas to try and make. Have fun!!!

See ya next time!


Cyber Hugs,
Dawn Gallop

 

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Stuffed French Toast Recipe

Hello all I have a great way to use up a lot of eggs and it taste amazing too. I even took this to the Teacher Appreciation Day at school. I was giving this recipe back when I was 19-20 years old while I was working at the hospital in Virginia Beach on the third floor which was a satellite unit for Children's Hospital of the Kings Daughters. I worked with a wonderful day nurse Dee Paske who was also an amazing cook. She was around my age now then and was a great mentor and friend. She had wrote this recipe on a recipe card in her own handwriting which I want to share the actual recipe card. 

 I know it's defiantly worn and has an ink spot, you can tell how old it is. I will be 47 this year so its at least 27 years old then.

You can read the recipe top half.

The bottom half of the recipe.

Stuffed French Toast (my version) 

- I use one whole loaf of the cinnamon raisins bread (any brand)  I used Natures Own

-1 package of cream cheese I use Kraft Philadelphia Brand 

-16 eggs I use this amount because I use the pullet eggs that I don't sell because they are smaller but the yolks are normal size. Plus I'm using a whole loaf with the crust on. 

-2 cups of milk I use whole milk

-1/2 cup of real maple syrup 

-1 tsp of maple extract 

-1 tsp of vanilla extract 

-2 tsp of cinnamon 

I use a 9x13 glass pan, spray with Pam or grease with Crisco then break the cinnamon raisin loaf into pieces. 

Top the bread with cream cheese into pieces. 

Now in a large mixing bowl mix the eggs, milk, maple syrups and extracts and the cinnamon. Mix well. Pour on top of the bread and cream cheese mixture. Cover with foil and place in refrigerator for approx. 8 hours or overnight. I have made this for dinner and breakfast also for brunches. It really makes a great meal. Bake at 350 degrees until the middle comes clean. Try to avoid poking a knife in the middle where the cheese is. 

My ovens are slow I've had them calibrated and still slow. The oven on the third floor is normal and it takes approx 1 hour. My ovens on the second floor the about and 1 1/2. Allow to cool a bit and then top with warm maple syrup. Yummy! 

I took some pics while making it. 

Tearing the bread pieces. In the grease 9x13 pan.

The cinnamon raisin bread I used Natures Own.

Cutting the cream cheese into pieces patting them onto the bread.

Mix your eggs then pour in the milk. I only use farm eggs so they are much darker in color.

Pour the milk in.

Pot in the maple syrup, I only use real maple syrup.

Add the cinnamon and extracts.

Pour egg mixture on top of the bread and cream cheese.

Cover now and refrigerate for approx 8 hours.

Enjoy!!

Again Petunia laying her egg. Lately I am getting 105 eggs a day!!

They usually will pick one or several boxes and everyone lays in the same place. Aren't they beautiful eggs?

Ok enough! No cameras please!!!

I'm always looking for help with eggs.

I have been busy canning again. Strawberry jam! Amazing!

Well I hope you enjoyed the recipe. 

Wishing you a great week!! 

Cyber Hugs, 

Dawn Gallop

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