Self-explanatory!!!! Figuring out who was the happiest to have Mommy home (Daddy - punks - dogs - GRAMMA!!!) would rival the Florida election results.....
Sunday, January 25, 2009
Monday, January 19, 2009
It's a dog's life...
Mellow. That's a good adjective. Especially applied to a LARGE DOG. Bristol would fit right in where ever he landed, with his easy-going personality and lovable mug. He is definately a "people" dog - his favorite place is where ever there is a live warm body. When I'm doing a table project, he sticks close to my feet...
...in fact, when ANY one is doing a table project, he's right there. I think the table symbolizes a safe cave for him. But he really does like his people, too....
One of his former people was a teen age boy. He transferred alligiance very easily to Than, who takes him for runs in the snow, and actually makes him mind. Sit before the leash goes on. Sit when it's time to take the leash off.
Bristol was raised with cats. The only dog I know of that he has had close association with was wolf-hybrid who promptly tried to kill him...it's all in his vet record. But he has found a real pal in Happy Dog. They play together, and thank goodness they are similar size - Bristol's idea of playing is a little overwhelming to mere mortals... At meal time, they both are banned to the living room, which is close enough to the dinner table to mark any dropped crumbs for later clean up. One of the three commands Bristol had been taught before he came to us was "face down", which means lay down then put your head on the floor - that was so he wouldn't beg at the table. Which is head high to him even when he is laying down. He does "face down" very well, don't you think?? He and Happy have "pathetic starving dog look" mastered, too.
While Bristol came with his own nice dog bed, he is not above sleeping on a bed, whether it is occupied or not. This is MY bed. Happy demonstrates how well large dogs fit on a twin bed. A few nights ago I awoke to find both Nikki and Happy on the bed with me, and a large paw planted on the edge ready to add a very large body to the tiny bit of space left.
I wasn't sure the poor bed would hold another 120 lbs. Bristol had to sleep in the floor...
...in fact, when ANY one is doing a table project, he's right there. I think the table symbolizes a safe cave for him. But he really does like his people, too....
One of his former people was a teen age boy. He transferred alligiance very easily to Than, who takes him for runs in the snow, and actually makes him mind. Sit before the leash goes on. Sit when it's time to take the leash off. 
Bristol was raised with cats. The only dog I know of that he has had close association with was wolf-hybrid who promptly tried to kill him...it's all in his vet record. But he has found a real pal in Happy Dog. They play together, and thank goodness they are similar size - Bristol's idea of playing is a little overwhelming to mere mortals... At meal time, they both are banned to the living room, which is close enough to the dinner table to mark any dropped crumbs for later clean up. One of the three commands Bristol had been taught before he came to us was "face down", which means lay down then put your head on the floor - that was so he wouldn't beg at the table. Which is head high to him even when he is laying down. He does "face down" very well, don't you think?? He and Happy have "pathetic starving dog look" mastered, too.
While Bristol came with his own nice dog bed, he is not above sleeping on a bed, whether it is occupied or not. This is MY bed. Happy demonstrates how well large dogs fit on a twin bed. A few nights ago I awoke to find both Nikki and Happy on the bed with me, and a large paw planted on the edge ready to add a very large body to the tiny bit of space left. 
I wasn't sure the poor bed would hold another 120 lbs. Bristol had to sleep in the floor...
Sunday, January 18, 2009
Gourmet snack by Chef J
When it is snowy and icy outdoors - the cooks kick into gear! Warm, comforting, familiar foods are on call, all day long. From breakfast to dinner, with snacks inbetween, the punks don't miss any opportunity to stoke the furnaces.
Chef J needed a snack, and couldn't make up his mind which of his many recipes he wanted to make. So he improvised. Grandma was proud. The little chef is learning to create!
We looked out the window...
and decided something warm would be nice. Chef J found a recipe for a banana snack draped with a warm chocolatey sauce. But he wanted peanut butter, too. The recipe called for a cinnamon/butter layer to stick the banana halves together. Wait! Inspiration struck! Why not...
...put the peanut butter IN THE BANANAS?! The chocolate sauce was a fast easy recipe, just chocolate chips, butter, corn syrup and water, melted together. The chef tasted. He tested.
A new culinary star has risen! THE WRIGHT KIND OF BANANA!!!
This is exactly how Bananas Foster was born. And you know how THAT turned out...
Chef J needed a snack, and couldn't make up his mind which of his many recipes he wanted to make. So he improvised. Grandma was proud. The little chef is learning to create!
We looked out the window...
and decided something warm would be nice. Chef J found a recipe for a banana snack draped with a warm chocolatey sauce. But he wanted peanut butter, too. The recipe called for a cinnamon/butter layer to stick the banana halves together. Wait! Inspiration struck! Why not...
...put the peanut butter IN THE BANANAS?! The chocolate sauce was a fast easy recipe, just chocolate chips, butter, corn syrup and water, melted together. The chef tasted. He tested.He approved!
A new culinary star has risen! THE WRIGHT KIND OF BANANA!!!
This is exactly how Bananas Foster was born. And you know how THAT turned out...Outside, inside, upside-down
There is a family in the area named Eis. They call their farm "Eis Land". That is certainly appropriate THIS winter season...
The shiny stuff is ICE. From the freezing rain storm several weeks past, which descended on top of several feet of snow accumulation. The temperatures haven't been above 25 degrees since then, so it's all still here. The fields all looked like shiny lakes of water, it was like another world appeared overnight. Rather like someone had poured liquid wax over every surface, then put squadrons of Ice Elves to work buffing and shining. Then it snowed again...and again...and again. The arctic winds tossed and drove the snow into drifts, scouring it down to the ice patches in places, only to re-cover them in the next breath and reveal other areas of glare ice in turn. Cold is a relative word; right now we are giving it new definitions - and respect.
This is the scene out the dining room window of the farmhouse. I think I've mentioned, I currently don't venture outdoors for photo shoots.
The ice varies from an inch to several inches thick. It will hold a large dog, and most of the punks don't break through when walking on it. It is dangerous on its own, as a spill or two proved, and with a coat of snow it is sorta like Jaws - just waiting for you...
With windchill below zero, activities are strictly indoors. I introduced the punks to Speed Scrabble (thanks to my nieces!)...
...and the tournaments have become a favorite part of our daily activities. Then Carrie reminded us (from sunny Arizona where she isn't even wearing a COAT outdoors - sheesh) that she had a similar game stashed in the game chest....
...called Bananagrams! Instead of working with 7 letters, we got to start with 21 - what a kick!
The shiny stuff is ICE. From the freezing rain storm several weeks past, which descended on top of several feet of snow accumulation. The temperatures haven't been above 25 degrees since then, so it's all still here. The fields all looked like shiny lakes of water, it was like another world appeared overnight. Rather like someone had poured liquid wax over every surface, then put squadrons of Ice Elves to work buffing and shining. Then it snowed again...and again...and again. The arctic winds tossed and drove the snow into drifts, scouring it down to the ice patches in places, only to re-cover them in the next breath and reveal other areas of glare ice in turn. Cold is a relative word; right now we are giving it new definitions - and respect.
This is the scene out the dining room window of the farmhouse. I think I've mentioned, I currently don't venture outdoors for photo shoots.
That's not a tree shadow. It is tree reflection...glare ice is like a mirror.
The ice varies from an inch to several inches thick. It will hold a large dog, and most of the punks don't break through when walking on it. It is dangerous on its own, as a spill or two proved, and with a coat of snow it is sorta like Jaws - just waiting for you...
With windchill below zero, activities are strictly indoors. I introduced the punks to Speed Scrabble (thanks to my nieces!)...
...and the tournaments have become a favorite part of our daily activities. Then Carrie reminded us (from sunny Arizona where she isn't even wearing a COAT outdoors - sheesh) that she had a similar game stashed in the game chest....
...called Bananagrams! Instead of working with 7 letters, we got to start with 21 - what a kick!First you "split", when everyone turns over their letter tiles. When you use all your letters up in free-form crossword style, you say "peel" and everyone draws one more tile. At the end, with all tiles in play, the first person using all their letters yells "Banana" to declare the win. BUT. If you happen to spell one of your words incorrectly (and we DO check), you forfeit and become the "Rotten Banana"!! Purr is NOT spelled pirr, just so you know.
Both games can be played solitaire, or multiple players. Great games for the readers/spellers in the homeschool setting. And the action has attracted the youngest punks to the point they are "helping" by sounding out letters, and working hard on becoming readers and spellers themselves so they can play with the "big guys"!
With all the energy expended, lunch time is never too soon. At least once a week the gang has a favorite lunch of Tuna and Crackers. They don't like tuna sandwiches. Nope, it's gotta be crackers. Who knew.
Tuna is mixed with mayo, just plain, no gourmet green things, or such un-manly stuff. They spoon it on plain soda crackers...
...and munch happily. Have you noticed how Lee can give any action a Zen-like touch? He is the most active punk by far, but also has meditation forms to balance his Chi. Even tuna can be Zen...
There's one in every crowd. Always pointing out the "proper" way to do something...Jayden demonstrates how you should do tuna sandwiches. Lighten up, kid.
He's not going to listen to a little brother, ya know!
"TUNA". Hmmm. A way to use one of those pesky "u" tiles...
Both games can be played solitaire, or multiple players. Great games for the readers/spellers in the homeschool setting. And the action has attracted the youngest punks to the point they are "helping" by sounding out letters, and working hard on becoming readers and spellers themselves so they can play with the "big guys"!
With all the energy expended, lunch time is never too soon. At least once a week the gang has a favorite lunch of Tuna and Crackers. They don't like tuna sandwiches. Nope, it's gotta be crackers. Who knew.
Tuna is mixed with mayo, just plain, no gourmet green things, or such un-manly stuff. They spoon it on plain soda crackers...
...and munch happily. Have you noticed how Lee can give any action a Zen-like touch? He is the most active punk by far, but also has meditation forms to balance his Chi. Even tuna can be Zen...
There's one in every crowd. Always pointing out the "proper" way to do something...Jayden demonstrates how you should do tuna sandwiches. Lighten up, kid.
He's not going to listen to a little brother, ya know!
"TUNA". Hmmm. A way to use one of those pesky "u" tiles...Thursday, January 15, 2009
7 a.m. on the tundra...
The sun peeked through the crack in the blanket-curtain hanging over the window next to my cozy bed, at about 6:45 a.m. At the same time, I heard Max's feet hit the floor above me. The day had begun.
And a mighty cold day, too. The coldest yet. Negative 29 locally, not counting the wind chill. You know how the Eskimos have 29 words to describe snow...well, I've been hearing some others around here lately (oh my!)
The Kodak moments strike at inopportune times. Right in the middle of breakfast prep, seems to be a good time...
This mornings subject was the frozen tundra outside the kitchen/dining room window.
7 a.m.
Cold morning = hot breakfast! Courtesy of Collin's Cluckers. And an unknown pig.
Carrie may be in sunny Arizona, but her warm heart remains with us in the form of her yummy cinnamon roll bread - the best toast ever!
No human was harmed or injured in any way during the filming of this episode. (That's important - only 10 minutes outside in this chill factor results in frostbite. No lie. It was on the news...)
And a mighty cold day, too. The coldest yet. Negative 29 locally, not counting the wind chill. You know how the Eskimos have 29 words to describe snow...well, I've been hearing some others around here lately (oh my!)
The Kodak moments strike at inopportune times. Right in the middle of breakfast prep, seems to be a good time...
This mornings subject was the frozen tundra outside the kitchen/dining room window.
7 a.m.
Cold morning = hot breakfast! Courtesy of Collin's Cluckers. And an unknown pig.
Carrie may be in sunny Arizona, but her warm heart remains with us in the form of her yummy cinnamon roll bread - the best toast ever!
No human was harmed or injured in any way during the filming of this episode. (That's important - only 10 minutes outside in this chill factor results in frostbite. No lie. It was on the news...)All pictures were taken through the windows. No foot was set outdoors.
I may not have lived here all my life - but I catch on quickly.
PS I am having problems with the bloggersite, not sure what's going on yet. Haven't been able to post all week, pics won't upload. These four, somehow made it through. Will keep trying.
Friday, January 9, 2009
Cabin kids
It's fun to listen to the punks talk about when they all lived here in the cabin. "Wow, how did we all fit?!" Actually, it was quite comfortable, if a little cozy at times...
The "kid's room" AKA guest room, is equipped to keep a pack of boys happy - namely, LEGOS. These guys have a HUGE collection at home, and are very creative with them. I had to get some for myself, just to see what it was all about - and it IS fun! So when they guys come over, they usually head upstairs and will spend hours in the legos, train set, building blocks, books, and just chattering together.
Although he is unfortunately on the verge of giving up naps, Max is usually agreeable to taking a "rest" on gramma's bed. Especially if Jetta joins him....
One of our favorite games is dominos, especially "Mexican Train"... Baking a pan of breadsticks is always fun, they love to help roll "snakes" - and the warm-from-the-oven bread is a yummy treat. We went through two full cookie sheets of breadsticks this particular day - they make 'em, bake 'em, and EAT 'em!
The other popular thing to do with the dominos is construction projects - here Lee set up a typical domino fall, and I barely caught it in motion!
Time at the cabin includes snacks, of course, gotta keep those engines stoked. Apple slices and peanut butter dip is one of their favorite choices, right behind trailmix that we make ourselves.
The "kid's room" AKA guest room, is equipped to keep a pack of boys happy - namely, LEGOS. These guys have a HUGE collection at home, and are very creative with them. I had to get some for myself, just to see what it was all about - and it IS fun! So when they guys come over, they usually head upstairs and will spend hours in the legos, train set, building blocks, books, and just chattering together.
Although he is unfortunately on the verge of giving up naps, Max is usually agreeable to taking a "rest" on gramma's bed. Especially if Jetta joins him....
One of our favorite games is dominos, especially "Mexican Train"... Baking a pan of breadsticks is always fun, they love to help roll "snakes" - and the warm-from-the-oven bread is a yummy treat. We went through two full cookie sheets of breadsticks this particular day - they make 'em, bake 'em, and EAT 'em!
The other popular thing to do with the dominos is construction projects - here Lee set up a typical domino fall, and I barely caught it in motion!
Time at the cabin includes snacks, of course, gotta keep those engines stoked. Apple slices and peanut butter dip is one of their favorite choices, right behind trailmix that we make ourselves.Honey p-nuts, regular p-nuts, raisins, chocolate and butterscotch (the boys call them scotch chips) chips - basic boy food groups!
I keep apples and carrots stocked in the frig, just hoping the punks will show up for an afternoon of company.
If Chef J comes, of course we have to make cookies. He just got another recipe book in the mail, so we had to try out one of the cookies. These were called "Chocolate-filled Pecan Sandies" - only we used walnuts. Subsitution is an art!
The newest kid in the cabin came to help out - a butter wrapper had slipped to the floor, needed to be cleaned up...
Bristol checked to make sure Chef J was following the recipe correctly - and be handy for any clean-up duty.
Chef J checks his measuring - under Bristol's watchful eyes...
Although he could easily get into any of the ingredients or even just take a tongue-swipe across the counter, Bristol displayed good manners and resisted the temptations. Not easy when everything is just the right height to slide down the hatch with hardly any effort!
But he also stayed close to the action - might be needed for that clean-up, doncha know?!
Here are the finished cookies - minus only a few.
No, Bristol didn't get any. Chocolate, ya know. Not good for dogs.
I keep apples and carrots stocked in the frig, just hoping the punks will show up for an afternoon of company.
If Chef J comes, of course we have to make cookies. He just got another recipe book in the mail, so we had to try out one of the cookies. These were called "Chocolate-filled Pecan Sandies" - only we used walnuts. Subsitution is an art!
The newest kid in the cabin came to help out - a butter wrapper had slipped to the floor, needed to be cleaned up...
Bristol checked to make sure Chef J was following the recipe correctly - and be handy for any clean-up duty.
Chef J checks his measuring - under Bristol's watchful eyes...
Although he could easily get into any of the ingredients or even just take a tongue-swipe across the counter, Bristol displayed good manners and resisted the temptations. Not easy when everything is just the right height to slide down the hatch with hardly any effort!
But he also stayed close to the action - might be needed for that clean-up, doncha know?!
Here are the finished cookies - minus only a few.
No, Bristol didn't get any. Chocolate, ya know. Not good for dogs.He got some liverwurst instead.
Thursday, January 8, 2009
Good morning!
Starting your day with a colorful, nutrious, delicious breakfast is one of life's pleasures and treasures. Eating fresh foods, wholesome and healthy, is a daily goal we can all strive towards.
The breakfast I've been enjoying all week is so elegantly simple, yet full of flavor and nutrition -but it's a bit off the beaten path. It all happened because I saw that container of perfect strawberries at the market...
An omelet may be savory, as with additions of cheese, vegetables, meats, herbs. Or, it can be sweet. Which is a flavor not usually associated with plain eggs. The strawberries sang out to be included in a sweet breakfast taste teaser.
Start off with the freshest eggs available. And a couple of large, lusciously sweet strawberries. Some sweetener - I usually favor stevia. A sprinkle of seasalt. Here's a chef's secret tip: put a pinch of baking soda in the eggs as you beat them, for a professional fluffy omelet!
...and with the snow and ice piled up outside, it takes something special to pry me out of those warm flannel sheets and fluffy comforter!
The breakfast I've been enjoying all week is so elegantly simple, yet full of flavor and nutrition -but it's a bit off the beaten path. It all happened because I saw that container of perfect strawberries at the market...
An omelet may be savory, as with additions of cheese, vegetables, meats, herbs. Or, it can be sweet. Which is a flavor not usually associated with plain eggs. The strawberries sang out to be included in a sweet breakfast taste teaser.
Start off with the freshest eggs available. And a couple of large, lusciously sweet strawberries. Some sweetener - I usually favor stevia. A sprinkle of seasalt. Here's a chef's secret tip: put a pinch of baking soda in the eggs as you beat them, for a professional fluffy omelet!
In your omelet pan, melt a tsp. of coconut oil. I like the virgin coconut oil for this recipe, it adds a hint of coconut flavor that complements the strawberries. If you don't want that, use plain coconut oil, or olive oil, or butter. With a whisk or fork, beat the eggs with a tablespoon of water, or cream. Beat in the bit of salt, and a packet of sweetener, or less - it may take an omelet or two to get it just right for your personal taste.
Pour the eggs into the hot omelet pan, begin lifting and letting the egg run under immediately - you don't want the omelet getting too brown. Brown crusty eggs are NOT appealing...a bit of golden is OK. After about 20 seconds of this, flip the omelet over to finish the bit of cooking needed to set the rest of the egg. I like to leave the omelet as moist as possible without being runny. I have these eggs in the pan less than a minute - gives a whole new definition to "fast food breakfast"!
As soon as it is set to your preference, quickly slide the omelet onto a warm plate. Slice the strawberries over half of it; then fold over the top half, and add a few more slices of strawberry. Finish with a garnish of parsley (a sprig, or chopped) , not only for color but for it's little kick of nutrition - and it's a breath freshener, if you eat it last!
Yes, I DO garnish my food even if it's just for me - presentation and color, are the heart of good eating, and I'm worth the few moments it takes to prepare the perfect plate!
This is such a simple, beautiful, nutritious, uniquely flavorful and delightful way to start the day. With a cup of hot herb tea, this sweet omelet makes it worth getting up...
...and with the snow and ice piled up outside, it takes something special to pry me out of those warm flannel sheets and fluffy comforter!Wednesday, January 7, 2009
Bristol
The world of cabin living has undergone a shift. Again. As much as I strive to attain a quiet, static atmosphere in my daily living, it is never going to be that way more than a few moments at a time. Because life has a way of bringing on what you need, whether you are looking for it or not. This one, I can honestly blame on Carrie. I can't remember a time when I didn't have a dog pal, until this last 18 months, after losing Sage. I haven't felt any urgency to replace him, or go looking for another dog. I figured when the right dog needed me, it would appear. I have had Happy and Nickki and Nigel to fill in any need for canine company.
Then Carrie forwarded to me a Craig's List appeal for a home for a dog. This wasn't the first time - we usually did it for laughs, knowing that particular dog was totally unsuitable. The ads were usually worded in such a way that we could read between the lines and see the problems associated with the particular dog, and we would chuckle over it and say "pass". This time, something urged me to call the owner and find out more.
Two days later, this is what came through the cabin door:
His name is Bristol. Two years old, still a lot of puppy there. No matter what his size indicates. 
Bristol brought his snack bar with him. The metal raised food and water platform, along with his humongous dishes, weighs about 15 lbs - big dogs can be hard on equipment. He also brought along his month's supply of food, which was very thoughtful of him. His bed fit right under the stairs. Just where Sage's bed was. It's a space made for large dogs to have some peace and quiet, and not be trampled by a herd of punks running through the cabin.
Bristol seemed to know he was changing homes, he was very sad when his family left. They visited a while, made sure he was going to be safe and comfortable, then said their sad goodbyes to him. The punks were here, and helped him feel welcome. After they had dinner and left for home, he paced a bit, watched the door for awhile, then laid down with his head on my foot while I caught up with some computer research. After an hour of making sure I wasn't going anywhere in a hurry, he moved off a ways, made sure I noticed his soulful countenance....
then went to sleep.
It will take him about three weeks to really transtition to his new home and life. He has some things to learn, but seems very agreeable to trying it out MY way.
Then Carrie forwarded to me a Craig's List appeal for a home for a dog. This wasn't the first time - we usually did it for laughs, knowing that particular dog was totally unsuitable. The ads were usually worded in such a way that we could read between the lines and see the problems associated with the particular dog, and we would chuckle over it and say "pass". This time, something urged me to call the owner and find out more.
Two days later, this is what came through the cabin door:
His name is Bristol. Two years old, still a lot of puppy there. No matter what his size indicates. Bristol's family could no longer keep him due to a change in their life circumstances. They had raised him from a puppy, and loved him enough to try to find just the right new home for him. After a long phone conversation, arrangements were made, and Bristol is going to try out cabin life. He is fairly well-mannered for a big pup, although he doesn't think "come" enters into true dog vocabulary. His mellow temperment is appealing, he was raised with very small kids and a couple of cats, has a modicum of leash manners, loves to sleep on couches, and barks at squirrels. He should be very happy here...
Bristol brought his snack bar with him. The metal raised food and water platform, along with his humongous dishes, weighs about 15 lbs - big dogs can be hard on equipment. He also brought along his month's supply of food, which was very thoughtful of him. His bed fit right under the stairs. Just where Sage's bed was. It's a space made for large dogs to have some peace and quiet, and not be trampled by a herd of punks running through the cabin.
Bristol seemed to know he was changing homes, he was very sad when his family left. They visited a while, made sure he was going to be safe and comfortable, then said their sad goodbyes to him. The punks were here, and helped him feel welcome. After they had dinner and left for home, he paced a bit, watched the door for awhile, then laid down with his head on my foot while I caught up with some computer research. After an hour of making sure I wasn't going anywhere in a hurry, he moved off a ways, made sure I noticed his soulful countenance....
then went to sleep.
It will take him about three weeks to really transtition to his new home and life. He has some things to learn, but seems very agreeable to trying it out MY way. If he gives me any guff, I'm calling Caesar.
Tuesday, January 6, 2009
Winter kitchen
I feel like all I've been posting lately are photos of snow and ice. And the squirrel (there's more on him later). Since I had to do some food prep today, I thought I'd share some of my winter kitchen activity. Before I head for the kitchen, though, I have to share something. Because I know what the reaction is going to be to this first recipe. I went for a checkup at the clinic this afternoon; I go once a month, keeping track of various internal systems and keeping the resident vampire happy (just let me say, she needs sharper needles...). Of course, as you all know, this ALWAYS involves a fact-to-face with the scale. And guess what? I'm down 4.5 lbs. since the last visit with that thing!! I'll be posting some menus and recipes that I've been using to achieve that modest loss - starting with this one.
First of all, winter is kinda a sad time if you've been used to eating fresh veggies out of the summer garden. Especially salad greens. I really miss those crunchy, juicy greens and cucumbers and green onions. So the produce department in the local grocers are subjected to close inspection, and I usually can find some nice organic greens - romaine and baby spinach being my first choices.
Recently a Canadian cookie let me in on a professional restaurant secret, regarding salad greens (her husband is a chef). The greens are torn, tossed into 5 gallon buckets, covered with cold water - then sit around in the cooler waiting for their big debut. The greens stay crisp, fresh, colorful - for several days if need be. The kitchen crew can fish out what is needed, a salad at a time, dump the greens on toweling and pat them dry, and wa-la: fast salad. I immediately found an appropriate container (I was pretty sure a 5 gallon bucket would be a bit too much salad for me - besides not fitting in the fridge...), rescued some almost-limp romaine from the salad drawer, tore it up, submerged it, and sure enough an hour later it was crisp and ready to be dressed!
Put one egg in the food processor (or blender); separate two more eggs, put the yolks in processor, save the whites for another recipe. Add 1/2 T. dijon mustard, 1/2 tsp. sea salt, 1 T. lemon juice. Blend about one minute.
The lemon juice was a walk-on to the stage of ingredients, because I forgot to check the recipe when I was setting them out - note that I then kept the recipe right in front of me. So now here is the whole cast. The eggs have already performed.
In a glass measuring cup, spoon in 1/2 cup coconut oil. Then microwave it about 30 seconds, to melt it. Don't get it too hot, just barely melt it - you can stir it to melt the last little lumps.
Then right on top of the melted coconut oil, pour in 1/2 c. olive oil - if you do this properly, the combined oils will hit the 1 cup mark (in other words - you need one cup of oil). You can use extra virgin olive oil, I often do; just be aware that it has a stronger, more distinct flavor than regular olive oil. Your choice my depend on how you plan to use your mayo.
Here's the crucial part of making mayo: with the processor running, start adding the oil A FEW DROPS at a time until you have a tablespoon or so blended in; then start a very very thin stream, about 1/16 inch across, and continue to add it to the processor until it is all blended in. This whole process should take about 2 minutes, to be successful. It goes faster than it sounds, don't whine. If there is any surface oil still showing, continue to blend until it is all mixed.
That's all there is to it. You have just made a lovely, velvety fresh mayonnaise that will have you wondering why you ever bothered with the store-bought stuff. It's wonderful on sandwiches, mixed with other ingredients for dressings, mixed with tuna or chicken for delightful salads - I have been known to eat it with a spoon...
You can doctor it up to suit your taste - sometimes I put a sprinkle of cayenne in it, while it's blending. 
FARM FRESH MAYONNAISE ingredients:
First of all, winter is kinda a sad time if you've been used to eating fresh veggies out of the summer garden. Especially salad greens. I really miss those crunchy, juicy greens and cucumbers and green onions. So the produce department in the local grocers are subjected to close inspection, and I usually can find some nice organic greens - romaine and baby spinach being my first choices.
Recently a Canadian cookie let me in on a professional restaurant secret, regarding salad greens (her husband is a chef). The greens are torn, tossed into 5 gallon buckets, covered with cold water - then sit around in the cooler waiting for their big debut. The greens stay crisp, fresh, colorful - for several days if need be. The kitchen crew can fish out what is needed, a salad at a time, dump the greens on toweling and pat them dry, and wa-la: fast salad. I immediately found an appropriate container (I was pretty sure a 5 gallon bucket would be a bit too much salad for me - besides not fitting in the fridge...), rescued some almost-limp romaine from the salad drawer, tore it up, submerged it, and sure enough an hour later it was crisp and ready to be dressed!
This lovely dish towel was exquisitely embroidered by my mom - and it's just dandy for blotting water from the greens. The reason you want to blot the moisture from the leaves is so they will accept dressing. Nothing worse than dressing sliding off a choice bit of lettuce, all watered down and slimy. Yuk. Which brings me to the actual recipe. Almost.
A good salad is a bit of a vamp - very picky about how they are dressed. Tip number one: I've reduced carbs, eliminated sugar - and increased fats. But not just any fat. Trans fats never make it into my shopping cart. Only the good guys: olive oil, walnut oil, avocado oil, coconut oil, flax oil - those guys. Because commercial mayo, even the tasty stuff, has sugars and a few other undesirable ingredients, I make my own. So here is your first lesson on achieving the status of a good dresser - at least in salad terms.
The ingredients for this particular mayonnaise: olive oil (make sure it's fresh - if you have been leaving yours in the cupboard, shame on you, go immediately and put it in the frig. And if it's been hanging around in your cupboard, opened, longer than about a month, feed it to the dog...it will be off flavor, probably rancid.); coconut oil (it is usually found as a solid - we'll be melting it. And don't freak out about it being a solid oil, it's one of the good guys - honest); dijon mustard; sea salt; some nice fresh eggs (my eggs are about as fresh as they can get, right from Collin's Cluckers); lemon juice (fresh if possible, but bottled works). This looks like a long list of stuff, but actually there are only 6 ingredients - I just like to clarify things, so you will have the best chance of succeeding - see, more clarification....
Put one egg in the food processor (or blender); separate two more eggs, put the yolks in processor, save the whites for another recipe. Add 1/2 T. dijon mustard, 1/2 tsp. sea salt, 1 T. lemon juice. Blend about one minute.
The lemon juice was a walk-on to the stage of ingredients, because I forgot to check the recipe when I was setting them out - note that I then kept the recipe right in front of me. So now here is the whole cast. The eggs have already performed.
In a glass measuring cup, spoon in 1/2 cup coconut oil. Then microwave it about 30 seconds, to melt it. Don't get it too hot, just barely melt it - you can stir it to melt the last little lumps.
Then right on top of the melted coconut oil, pour in 1/2 c. olive oil - if you do this properly, the combined oils will hit the 1 cup mark (in other words - you need one cup of oil). You can use extra virgin olive oil, I often do; just be aware that it has a stronger, more distinct flavor than regular olive oil. Your choice my depend on how you plan to use your mayo.
Here's the crucial part of making mayo: with the processor running, start adding the oil A FEW DROPS at a time until you have a tablespoon or so blended in; then start a very very thin stream, about 1/16 inch across, and continue to add it to the processor until it is all blended in. This whole process should take about 2 minutes, to be successful. It goes faster than it sounds, don't whine. If there is any surface oil still showing, continue to blend until it is all mixed.
That's all there is to it. You have just made a lovely, velvety fresh mayonnaise that will have you wondering why you ever bothered with the store-bought stuff. It's wonderful on sandwiches, mixed with other ingredients for dressings, mixed with tuna or chicken for delightful salads - I have been known to eat it with a spoon...
You can doctor it up to suit your taste - sometimes I put a sprinkle of cayenne in it, while it's blending. Then, put it in a lidded container, label it with the date the mayo was made, and refrigerate it. This recipe makes about 1 1/2 cups.
Because of the coconut oil, it will become stiffer when cold. But it takes very little to soften, it can still be spread with a butter knife. I usually let it set a few minutes if I'm going to mix in other ingredients to make a salad dressing.
FARM FRESH MAYONNAISE ingredients:1 egg
2 egg yolks
1/2 T. dijon mustard
1/2 tsp. sea salt (or less)
1 T. fresh lemon juice
1/2 c. coconut oil
1/2 c. olive oil
Winter kitchen fare needn't neglect the fresh greens we love and crave when summer wanes. And just for your information, we need FAT to keep our metabolism happy and to keep us warm during the winter. At least in Wisconsin, we do!
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