Carla Burke

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since Oct 29, 2013
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Biography
A Christian & devoted Patriot, wife, soap maker, herbalist, formerly a homeschooler, baker, truck driver, and more. I was born in the South, but actually grew up around the Great Lakes. Both of my childhood families had big, lush gardens,& preserved everything they could for the winter. I carried that into my own life. But, change happens and for over a decade, it just wasn't an option. Now, retired in the Ozarks, on 29 heavily wooded acres of mostly ravines, our best crops are nearly inaccessible wild blackberries, rocks, wild herbs, and ticks. We're utilizing our burgeoning small-livestock collection, straw bales, raised beds, and containers to build soil, and a better, healthier life for ourselves and our beloved critters, who provide us with eggs, meat, milk, fiber, honey, beeswax, fertilizer, tick control, brush control, 'lawn' mowing, loads of entertainment, and even help turn the compost.
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Recent posts by Carla Burke

Oh! HONEY!! YES!! I can't believe I left that one off!
8 hours ago
Purslane, lamb's quarters, stinging nettles, raw organic butter, eggs from home pastured birds, sumac...
9 hours ago
I haven't had it, but know several people who have, and all have said their only complaint was that they waited so long to decide to do it. You've got this! Hugs!!
I'm with Tereza, on this one. Both are often good together, but I think - depending on your final product - the cream cheese could end up pretty runny.
2 days ago
I like pickled herring, when I'm in the mood for it. But, that's the only pickled fish I know I've had, other than the ceviche, which isn't really the same - but, I indulge in it whenever I can. .
2 days ago
Like water flowing
Music flows into my mind
Bringing it's own peace
3 days ago
Agreed, William - a choux is the French version, but it's a softer (from watching how soft it is, when she's working it) dough than my experience with the English pasty, boiled, or hot doughs. The English version is typically pretty firm, to hold it's shape standing up, when it's filled & baking. The primary differences between this dough and the one I'm used to for fried pies, is this one lacks the buttermilk, and isn't flakey/pie-crust like.

Edited to add: the primary difference between this dough and an actual choux is the choux has eggs added, after it comes off the stove top.
4 days ago

Judith Browning wrote:I can't watch videos but am curious...just dry flour in boiling water and then all the rest of the ingredients?  It sounds interesting😊
Is there a name for the bread?



Hi Judith! They're *basically* a baked dumpling that begins as a type of pâté a choux. Once pulled from the pan, it gets kneaded with flour until it has a texture similar to soft playdough. It then gets rolled into a rectangle, that looks to be about 1/8" thick, then coated with butter. It says to use cold butter, but then they keep fishing with the butter until it is thinly coating the whole thing. The next step is to roll it up into a log &cut it like cinnamon rolls. Then, they take each 'roll', and roll it out flat, fill it with the cheese mixture, and pinch it together, similar to the way you'd do fried pies. Then they go onto a pan, get brushed with an egg wash, coated generously with sesame seeds, and baked. They look pretty tasty.

The other cool thing about this recipe is it looks very much like it would work beautifully with gluten free &/or low-carb choux recipes, for those of us who have to be careful with those things. It looks like a recipe I'd have a lot of fun playing with, swapping out the cheese & sesame seeds for a nice variety of other fillings & toppings, for tons of flavor, color, and texture options.
4 days ago
I used to just stick it in the garden - bedding and poop, together. My plants lived it.
4 days ago