Cinnamon & Sugar Apple Omelet

Have you ever put sugar in your omelets? NO?!!? Well, you should! It’s delish. It takes the savory flavor right out of eggs and adds a sweetness you didn’t think existed. You may be wrinkling your nose right now, but … Continue reading


Perfect Scalloped Potatoes and Ham

Do you like scalloped potatoes and ham? I likey them. They’re one of the most beautiful combos in the whole, wide, big, ol’ world. It must be eaten with the most perfect gratification and awe. Scalloped potatoes and ham dish … Continue reading


How To: Milk a Cow by Machine

How To: Milk a Cow by Machine First start with your warm water for cleaning. In one 1 quart bucket, fill with warm water and a dish cloth towel. In the other 1 quart bucket, fill with warm water and … Continue reading


Perfect Vanilla Icing

Icing is simple, easy, and oh-so-yummy. Sometimes, icing isn’t so simple, so easy, or oh-so-yummy. That’s when experimenting comes in. When there is that strong urge to find that perfect icing; that icing that will change the world.

So with all of this inspiring and emotional talk about icing going on, I go into the kitchen, pull out some ingredients, and hope to change the world, one ingredient at a time. And I ended up with a pretty basic recipe, almost too basic. Basic enough that I’m not seeing any flying air planes or jets with bold words on a flying canvas stating, “Life-changing, amazing vanilla icing!”. But that’s okay.

Here’s the recipe without planes or jets:


2 c. powdered sugar

Dash of salt

2 -4 Tbs. milk

1-2 Tbs. butter, melted

1 tsp. vanilla extract

How to Consume Properly:

1. Combine the powdered sugar and salt in a bowl.

2. Pour the milk in one tablespoon at a time until it’s slightly thick; thick enough that more liquid could be added.

3. Add the melted butter and vanilla, mixing well. If it’s still too thick, add more milk. If you added too much liquids, add some powdered sugar to thicken it up.

Enjoy with graham crackers, on cakes or cookies, or with a finger and a lick.

VARIATION: Substitute the vanilla with almond exctract. Or, for a vanilla and almond icing, substitute half of the teaspoon of vanilla with almond.