Review: Typhoon Hardwares Butter Churner

I recently saw this Typhoon Hardwares Butter Churner on Food 52, I purchased it right away.  Growing up one of my neighborhood friends taught us to make butter from scratch and it was always a memory of being the best thing I ever had.  Not sure if it was because I created it or it was just really good.   Seeing the butter churner I had to try it again.   About 2 weeks later it arrived to my home.

The process is really easy and takes about 15 minutes of churning.  There are a couple of steps to get it to the stage 

of ready to use but I would say 2 and a half hours altogether.  (Two of which is letting the cream sit out, so not a lot of labor.)   The butter was creamy and the butter churner came with a couple of ideas for flavored butters which I am anxious to try.  Definitely  worth the money and I think I would invest in the wood paddles which I had not purchased.

5 Star Review

City Outing: Portland Night Market

Portland Night Market


We recently went to a local event called Night Market.  This was a two day event that had 175+ vendors and a variety of food and drinks that only happens quarterly.  


Outside in a gated area they had several food carts and a bar.  A DJ played music while people sampled the different food options.The food choices were plentiful and we sampled:

Pip’s Original Donuts- always delicious, and don’t forget their chai.

Boke Bowl-Steamed buns with Mushrooms, so delicious.  I could eat this everyday for a year.

Tight Tacos- so good we’re looking to see where we can get there tacos again

Le Bistro Montage-Cajun Mac and Cheese which was rich and creamy.  They also had the best hush puppies I have tried.  

Kim Jong Grillin- we just had a beef kabob to snack on but it was very tender and yummy.

There were a variety of vendors specializing anywhere from clothes to local distilleries.  Expect a crowd, but it’s worth the fun.  We found a Gin distillery that we both bought from.   I saw some of the cutest planters not to mention a bunch of different food and drink options you could buy and take home.  This was a very entertaining event and I can’t wait for the next one.


For upcoming dates check Portland Night Market.


Monday Musings….

We love to find new things or interesting takes on ideas,.  Here is our five favorite things of the week.

Perfect for traveling a Cold Brew Coffee Maker and Carafe

For a migraine cure, Healthy Holistic Living suggests green apple sliced with a sprinkle of salt alongside a glass of warm water. Will have to give this a try.

88 DIY stocking stuffers, love the walnut packaging.  I know this is for Christmas but some of the ideas would be cute in Easter baskets or personalized gifts.

I had a friend growing up that taught me how to make homemade butter, it was time consuming but it tasted so good.  Just found this butter churner and I am getting it.

20 Easter Centerpiece Ideas that are too cute and look pretty easy to do.

Menu #3

Winter is not quite over yet.  We created a menu that fits with the crispness that still lingers in the air.

Roast Beef Sandwich

Served with tator tots

Cheesy Skillet Gnocchi

Serve with salad


Homemade Chicken Noodle Soup

serve with warm bread and salad


Winter Cobbler 

Serve with salad



Curry Apple Salad w/Spiced Chickpeas

Served as a main dish

SIDE DISH Cucumber Honeydew Salad

Savory Winter Vegetable Cobbler

Savory Winter Vegetable Cobbler

Prep Time: 1 hour

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 10 minutes

Category: main dish

Yield: 8

Serving Size: 8

Savory Winter Vegetable Cobbler


  • Vegis:
  • 3 tbsp Cornstarch
  • 1 1/2c Vegetable Broth
  • 1 tbsp hot sauce
  • 2 tbsp olive oil
  • 1 lg onion chopped
  • 1 clove garlic, minced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 c butternut squash, peeled and diced
  • 2 c cauliflower florets
  • 12 oz mushrooms, sliced
  • 14.5 oz diced tomatoes
  • 2 tsp fresh thyme chopped
  • Biscuits:
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 1/2 tsp granulated sugar
  • 2 tsp thyme, chopped
  • 8 tbsp unsalted butter, thinly sliced
  • 1c shredded cheddar cheese, plus extra to top biscuits
  • 1c milk, plus extra to brush biscuits


  1. Preheat oven 350
  2. Whisk the cornstarch, broth and hot sauce. Should become a slurry with no lumps. Set aside.
  3. Heat olive oil in oven proof skillet ( I made mine in a cast iron skillet and it worked beautifully). Add onion and saute for about 5 min. Add garlic let cook for a minute. Add carrots, celery, squash, cauliflower. Cook another 5 minutes. Add mushrooms and tomatoes, stir well.
  4. Remix cornstarch and pour into the skillet. Add Thyme, mix well.
  5. Cover with tinfoil and cook in over for 30 min.
  6. For Biscuits:
  7. Whisk dry ingredients. Add the butter and blend well, should look course, Add milk, cheddar cheese and thyme. Mix until sticky.
  8. Remove skillet from oven and then dollop the biscuits onto the vegetable mixture. Brush with milk. Cook for 40 minutes.
  9. Once done pull out and top with remaining cheese. Let sit for 10 minutes before serving.


For the thyme if using fresh, just hold the twig and pull down. The little leaves will come off and no need to chop.

This recipe is from Saving Room For Dessert

Cucumber Cantaloupe Salad With Feta

Cucumber Honeydew Salad With Feta

Prep Time: 15 minutes

Total Time: 15 minutes

Category: side dish

Yield: 10

Cucumber Honeydew Salad With Feta

Refreshing fruit and vegetable salad that makes a beautiful side dish.


  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp poppy seed
  • 1 med cantaloupe
  • 1 cucumber
  • 3 green onions
  • 2 tbsp dill , fresh
  • 4 oz feta cheese


  1. Mix lemon juice, oil, honey, salt, pepper and poppy seeds in bowl and set aside.
  2. Cut the cantaloupe in half and scoop out seeds. Cut rind off of cantaloupe and cut into wedges. Thinly slice the cucumber and place one top of the cantaloupe wedges. Thinly slice the green onions and add. Ad the feta cheese and finely chopped dill.
  3. Pour the lemon juice mixture and blend the cantaloupe thoroughly. Ready to serve.


I used fresh dill which is optional.

Adapted from Cucumber Honeydew Salad with Feta found on Better Homes and Garden.

Roast Beef Sandwich

Roast Beef Sandwich

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: Sandwich

Yield: 1

Serving Size: 1

Roast Beef Sandwich

A tasty sandwich for a quick and easy dinner.


  • 2 slices of your favorite bread
  • 1/4 lb of Roast Beef from deli
  • handful of Arugula
  • 1/4 of a Red onion
  • 1 tbsp butter
  • Cheddar Cheese-slices 1
  • Spread:
  • 1/2 tsp horseradish
  • 1 tbsp sour cream
  • 1 tbsp mayonaise


  1. Thinly slice the onion. Using a pan put butter in, once melted put onion in. Saute until it becomes caramelized, about 25 minutes.
  2. Mix the spread ingredients together.
  3. Grab your bread slices and smear the spread on the two pieces. Put the roast beef , then the cheddar slice, followed by the arugula. Using tongs top with caramelized onions. Top with second piece of bread.


The horseradish is hot so if you don't like spicy omit this.

For vegetarian version I used phony baloney on those sandwiches.

The recipe is just for one but you can double ingredients depending how many people you are serving.

I served with chips