Rain, Rain

One day last week, I think Thursday it started to rain and has rained off and on since then.  I poured about 4.5 inches out of the gauge this morning.  It’s making the farmers and ranchers happy as Montana was deficient in the snow department last winter.  But this girl is ready for some sunshine!  I’ve accomplished a lot while it was raining but still, sunshine would be nice.  Today we had no rain but a nasty cold wind and heavy clouds. 

The cows and barn quilt is finished—I will post photos once I’ve quilted it.  My friend Shirley brought me a small quilt last week, I loaded it on the frame and quilted a super simple curvy line design—it’s for a grandson so we decided to keep it simple.  Again, photos after Shirley has seen the quilt.

Some asked me for the Cheetos recipe:

Cheetos®

Author: Casey Barber

Makes: about 9 dozen cheese curls

Ingredients

CHEESE CURLS

• 4 tablespoons (2 ounces) chilled unsalted butter, cut into ½-inch cubes
• ½ teaspoon kosher salt
• 1⁄8 teaspoon garlic powder
• 1 cup (4¼ ounces) unbleached all-purpose flour
• 1½ teaspoons yellow cornmeal
• 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)

CHEESE COATING

• 2 tablespoons Cheddar cheese powder
• ½ teaspoon buttermilk powder
• ½ teaspoon kosher salt
• ½ teaspoon cornstarch

Instructions

1. MAKE THE CHEESE CURLS: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour.
2. Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners.
3. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2½ inches long and ¼ to ½ inch across. Place on the prepared baking sheets—you can space them fairly close together because they won’t puff up while baking.
4. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely.
5. ADD THE COATING: Place the cheese powder, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly.
6. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly.
7. Store the coated cheese curls at room temperature in an airtight container for up to a week.

The cowboy liked his homemade Cheetos but I’m not sure I want to make enough of these to keep up with his habit!

Lora Elizabeth went to Yellowstone National Park today with her visiting great-grandfather and of course her Mom and Dad!!

As you can see it was a cold, nasty day but it didn’t seem to affect the Yellowstone crowds!