Tag Archives: cooking

Olio- Nov. 16, 2018

Olio: a miscellaneous collection of things.

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The ice storm came, half an inch of glassy coating on every surface, but we didn’t lose power.

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Followed last night by the first accumulation of snow, only a trace.  And wind, freeze your nose off cold.  The chickens think it must be my fault.  After not letting them out in the ice storm yesterday, the coop was opened this morning and the coop cleaned of “fowled” straw, new straw added.  They panicked around me as I did that and then hunkered down in the new straw rather than go out in the cold and snow.

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Last night’s break from craft show prep to work on finishing the Christmas stocking for our 7th grand child, born last summer.  Each grandchild has a personalized stocking made with love by me.  Most given for their first Christmas, but all having one.  Now they are all knitted, but our children’s are crewel work and one grandson’s is quilted, but all handmade by me.

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Canning was supposed to be done except for enchilada sauce once the peppers are all dried, but the bag of cranberries at the grocer was huge.  I guess I could have used part and frozen part, but instead, 4 1/2 pints of cranberry orange relish were made and three of them canned this morning.  One left unsealed for Thanksgiving, the small one to be used for oatmeal.

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Eldest grandson likes Cranberry sauces and relishes, especially when I make them.  Perhaps he can take a jar home after Thanksgiving.

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My 200 pound goofy helper sunning his belly in his favorite spot, right behind where I was working.

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One of the 4 pumpkins spoiled, so the remaining three will be cooked this afternoon and the pulp frozen in 2 cup amounts for pies and breads for the upcoming holidays.  There is a tiny one in the fall table display, it may be cooked and replaced with one of the slightly larger ones so that a stuffed pumpkin can be enjoyed in the near future.  The chooks will get the spoiled one with the bad spots removed once they come out of hiding.

The header picture though several years old looks like it did yesterday after the ice and was coated white this morning.

Kitchen Chemistry – Nov. 11, 2018

The day dawned very, very cold for this time of year.  According to our local weather blogger, the last time it was this cold this early was 1995 and a couple of weeks later they had a record snowfall.  I hope we aren’t headed for a repeat of that.

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More work has been put into the Asymmetrical Scarf of hand spun Merino and bamboo, the ball of yarn is getting thinner and the scarf is getting longer.  Hopefully it will be done by Saturday for the first craft show.

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I love the colors and realized that it blends with the project bag that is containing it.

The afternoon was spent with more kitchen chemistry.  The lotion bars that were molded yesterday weren’t firm enough and there was no more beeswax in the house.  A quick trip out to resupply it and get two essential oils.  Since the metal measure that was the top of the double boiler had another batch to be poured, beeswax was added to it and remelted, the soft bars that I froze overnight so they could be removed from the silicon molds were dumped on a labelled sheet so I wouldn’t mix the scents, the molds washed and refilled with a Man bar scent and some unscented ones and while they were setting up, one of the scents from yesterday was remelted and more wax added.  This process was repeated until all had been remade with a more solid mixture.

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While they were setting up, one of yesterday’s soap molds was sliced into bars to cure.  The other mold wasn’t quite ready yet.  A third batch was measured out and made, Moroccan Red Clay and Cocoa soap.  I am anxious to see how this one unmolds as it was divided in half.  One half getting the red clay, the other half getting the dark cocoa, they were then poured in two layers and swirled.  This was a new technique for me.

Once the soap was wrapped in a towel to set up overnight, the lotion bars were tinned up, labelled, and sealed with shrink bands.

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The big crate has 8 sections and seven of them have different scents of lotion bars leaving a jumble of salves in the front and a need for a way to display them.  There was a smaller deeper box that looked promising if altered.  The top part was sawed off and the slats broken apart, the two long ones cut to the length of the two shorter ones and the parts painted with the Melted Chocolate color paint that has been used on the other crates and frames.

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It is about half the size and once all the parts are dry, the slats will be glued in to provide spacers for the smaller tins of salves.  A bit of table arranging will be necessary to make it all fit, but it will work.

The kitchen chemistry for the day ended with the magic of making pizza dough and a homemade pizza with the fresh mozzarella purchased at the Farmers Market yesterday.  A jar of the pizza sauce I canned, a Farmers Market red onion and Italian Sausage, some mushrooms, and pepperoni from the grocer and again we enjoyed great pizza.  The chickens will enjoy the crust bits and the whey from the cheese tomorrow.

Back to knitting while the paint dried.

From Fall to Winter – November 3, 2018

Yesterday’s rain and wind blew through last night and the night was chilly, it was quite cool this morning still blowing strong making it feel colder.  Animal chores were done and after not making it to the Farmers Market in a few weeks, we headed in to town to get breakfast and shop at the Farmers Market.  We knew today was a home football game that always makes traffic worse and eating in local restaurants nearly impossible.  We didn’t know that it was Homecoming, there must have been 40 people waiting in the cold to get in to the little local diner where we often get our breakfast on Saturday.  The Waffle House and fast food places all had lines.  A little further out, not in walking distance is a bagel shop and we got there, got breakfast and sat down just as the line snaked out the door.

It was cold enough to warrant my winter coat, a knit hat, and gloves for the market, but veggies, bread, and meat came home for the week.  One stall has whole hog sausage, fresh mozzarella, and fresh cultured butter.  The Italian sausage and fresh mozzarella purchased decided dinner.

Once home, the huge 2 gallon bag of frozen red cue balls that have been in my way were dumped in the sink, some warm water run over them so the skins would slip off, chopped with the big butcher knife and seasoned with onion, garlic, and Italian herbs and set to simmer.  When started, I wasn’t sure if it would be pasta sauce or pizza sauce.  My recipes are basically the same but the pizza sauce if reduced until it is thickened.  There is 1 ripe tomato sitting in the kitchen window, it will be part of my breakfast tomorrow with a scrambled egg and a slice of toasted bread.

Because of the morning’s purchases and because we really like pizza prepared from scratch at home now that I have a crust we like, the decision was to reduce it to pizza sauce.  Seven half pints were canned plus one left out for dinner.  I had them about half canned when I remembered that I hadn’t added citric acid or lemon juice, so pulled them from the canner and we left to take a walk in the woods and around the pond.

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The pond always had a dozen or so geese and ducks, but this huge flock must be passing through and taking a feed and rest break.  There must have been more than 100, diving and honking at each other.

The walked relieved my frustration at myself for forgetting the lemon juice and once home, each jar was unsealed and reheated, lemon juice added and re-canned with fresh lids.

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Other than enchilada sauce once the Anaheims are all dry and toasted, the canning is done for this year.  There are many jars of Rotel style tomatoes for chili, plain canned tomato sauce, pizza sauce, apple sauce, bbq sauce, and jams to enjoy this winter.

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The remaining cup of sauce with the local sausage, fresh mozzarella, Farmer’s Market red onion, our own green peppers and pizza was made.  The trouble with making it is that one pizza is too big for the two of us and neither of us like cold pizza, so we both always eat too much and one slice always goes to the chickens.

When I went to the fiber retreat last month, I came home with 2 pounds of fiber.  One pound was more of some that I had purchased at Shenandoah Fiber Festival as I decided to spin and knit myself another sweater.  The other pound was a light green alpaca/merino blend.  Almost half of that has been spun and is to be plyed.

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4 ounces

Once it is plyed, I think I will change colors for a while.  Tomorrow I am going to introduce spinning to a new wanna be spinner.  Hopefully she will fall in love with the art as I have.  And later this month, I have two new wanna be’s to teach.

 

What was old is new again – 7/29/18

Our ancestors lacked a local grocer easily accessible by a quick trip to town, they grew their own produce and meat or hunted for meat and had to have ways to preserve it for the winter.  When the garden comes in, it is a busy time.  They also lacked electric refrigerators and gas or electric stoves and heating the stove that provided both heat and cooking surface was undesirable in mid summer.  Canning in jars was done, usually over an open fire outdoors and some foods don’t safely can in boiling water, pressure canners were a product of the future.  Sugar when it was available and salt were found to be great preservers of foods.  Meats were smoked and hung in the smokehouse.  Most homes had either a spring house, root cellar, or basement that stayed cool and dark thus was a good place to store home canned foods.  Fruits were made into jams and butters, or canned in syrups.  Beans were often left to dry and shelled or strung in long strings whole while green to become leather britches and reconstituted when desired, they are a vegetable that does not safely can in boiling water.  Potatoes, yams, carrots, onions, garlic, pumpkins, and whole apples can be put in the cool dark and used as needed without further processing.  Some greens will grow well into the fall or winter, if covered with straw and some, like cabbages will store in the cool dark for a while, but not all winter.

Storing  whole green beans, whole or cut cucumbers in heavily salted water in crocks in the cool storage produced very desirable pickled vegetables that could be enjoyed until the garden produced again the next season.  Cabbage, sliced thin and salted then mashed into a crock did the same thing. Though they didn’t know what the processes was called or why it worked, they knew it did produce safe delicious food.

The process we now know is lacto fermentation.  In the absence of air, anaerobic, the salted vegetables produce lactic acid which ferments the vegetables into pickles or sauerkraut.  Kraut can be seasoned with caraway seed, mixed with shredded beets, or left plain, and nothing is better than Farmers’ Market brats with homemade sauerkraut on a crisp fall day.  The cucumbers can be spiced up with crushed red pepper, black peppercorns, heads of dill, garlic, whole cloves, and ground ginger.  Green beans are best with dill and crushed red pepper.  What is best is this process doesn’t heat up the kitchen.  It can be done a quart jar at a time or in a crock (even a food safe plastic bucket if you use them, I don’t).

Some vegetables can be lacto fermented, but don’t last as long on the shelf, even have to be refrigerated such as the tiny heirloom tomatoes with basil, or eggplant.  They are best done in smaller batches that can be enjoyed within a couple of weeks.

Lacto fermenting is a newer passion with me.  I made sure that there were pickling cucumbers in the garden this year, and they are doing nicely.  It only takes 4 or 5 to make one quart jar and about 10 minutes prep time, no heat, no mess.

Though the fall garden will have a few cabbages for cold storage, the Farmers Market already has some, so a small, about 2 pound one was shredded and salted this morning to produce a quart of saukerkraut.

The cucumbers only take 2 to 5 days to be ready to enjoy dill slices or quarters, the dilly beans and kraut take about two weeks to fully finish their ferment.  The longer you leave them at room temperature, the stronger the flavor.

We do have an unheated section of our basement that is good for water bath or pressure canned goods, onions, garlic, pumpkins, and the like, it is a bit too warm to stop the fermentation, so those vegetables are stored in the extra refrigerator in the basement along with the vinegar brine pickled jalapenos.  If the power fails, they are still safe in the cool dark space, just like when the pioneers in this region and their ancestors did in their spring houses and root cellars.

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Another Day, Another 16 pints – 7/14/18

Of canned goods.  Saturday mornings are Farmers’ Market morning and breakfast out.  For the past 3 weekends with the farm apprentice here, we have gone to our local diner that is open only for breakfast and lunch.  For the past two Saturday’s, that breakfast has not sat well with me.  I don’t know if they have changed cooking oil or brand of bacon or whether I have just become intolerant to anything with oil in the morning, I have been eating whole grain toast with homemade jam for several weeks.  Today however, after a couple of hours, grandson said his stomach hurt too, so something wasn’t right.

Since I had just been to market Wednesday evening and with him going home tomorrow, I only got pickling cucumbers and zucchini to make pickles, along with a bit of salad greens.

Son arrived around lunch time and daughter had asked him if he would put is stone masonry skills to work to reset a huge rock in her driveway retaining wall before her homeowner’s association got after her about it.  Once I had fixed him a sandwich, we loaded the Xterra with mortar mix, sand, lime, the metal wheelbarrow that doesn’t go in my garden, and the tools.  A stop at Lowe’s to get a bit more sand and an afternoon of his toil and labor while daughter and I sideline supervised and the wall is repaired.

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Before he arrived, I had cut the cucumbers, onions, and peppers and salted them to put in the fridge to wilt and drain.  The zucchini and remaining cucumbers were made into dill spears and zucchini pickles and canned.

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Tonight after dinner was prepared, enjoyed, and cleaned up, he installed the replacement burner for my glass top stove.  My preferred small burner, due to being a lefty, is the front left and it has burned out twice in the eleven years we have been here.  I had ordered a new one, but didn’t get brave enough to install it myself. After the stove was cleaned up, repaired, and put back in place, the cucumbers that had been sitting in salt all day were drained and rinsed and the bread and butter brine made.  Eight pints of spicy bread and butter pickles were made and canned tonight.  A total of 16 pints of pickles made today.

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Tomorrow, daughter and grands are going to come over to pick wild berries so that I can make and can a batch of wildberry jam for her household.

Grandson spent the afternoon and evening still dealing with a tummy ache.  Hopefully, he will be better tomorrow before they have to drive back to their home with a box of jams and pickles, as well as the poster and basketball he got at camp.  It has been wonderful having him here for the past 3 1/2 weeks.

When the Cat’s Away… 7/10/18

The mouse will work her rear off and eat the things that aren’t usually served here.

My morning began early as Jim and eldest grandson took off for a history tour of eastern Virginia.  Though grandson has spent all but a few weeks of his life in Virginia, it has been mostly here in the mountains or in the northern part of the state.  The eastern part of the state is ripe with history with Jamestown, Williamsburg, and Yorktown, as well as a Busch Gardens, so off they went.  Today was to be the history tour with granddad narrating and tomorrow a fun day at Busch Gardens.  I stayed home with the farm to deal with the critters, the garden, and work on the flower bed that has been evolving over the past couple of years down the east side of the garage and around the back on the south side.

After seeing them off, I donned long pants, long sleeves, boots, and sprayed myself generously with Deep Woods Off, and headed out with a metal sieve to pick berries, the blackberries are just beginning to ripen and the wineberries are ripe and the canes heavy.  Enough of a mixture of them were gathered to make a batch of wild berry jam tonight.

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The first pick of the day

Once they were rinsed, crushed, and sealed in a container until this evening, I took off to a friend’s farm with some daylily divisions to trade with one she was dividing.  I won, not only did I get daylilies, but I came home with kale and zucchini, plus some coreopsis divisions and Columbine seed.  Tomorrow, I am taking her a division of another daylily that I had and she did not.

A trip to Lowes and a trunk full of bagged mulch set me up to finish what I started yesterday and continue the flower bed another 15 feet across the back of the garage.  The new daylily starts were planted in two spots, the coreopsis divided with some in the ground and some in the last barrel that had not been planted this spring and the Columbine seed along with some poppy seed joined it in the barrel.

The entire bed from the front of the garage, down the east side, and continuing across the south side were mulched down with dark brown hardwood mulch.

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The beast overseeing my efforts.

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The upside down flower pots are chicken deterents, but a better solution must be found or all of the newly spread mulch will be in the grass and there will be dustbaths in the beds.

When I met Jim more than 4 decades ago, I was a vegetarian and he is a Texan, meat and potatoes preferred.  He likes some vegetables, tolerates other, and refuses some.  In deference to his tastes and so I am not preparing two different meals, I eat a little meat and limit the vegetables to the ones he likes and occasionally one he will tolerate. Kale and summer squash are in his tolerate occasionally list, so with him away tonight, the gifted kale and zucchini were cooked along with an ear of corn and I am feasting to my delight on vegetables.

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And I have left overs for tomorrow night as well.

It is wild berry jam making time.  The header shot are bees busy at work on the two volunteer sunflowers.  Not a single one that I planted came up.  I think this fall, I will just throw a handful of sunflower seed around the perimeter of the garden and let the volunteers happen in the spring.

Love our mountain farm.

Garden and Prep

Late yesterday afternoon I went out to pick the last of the peas and enough bush beans for dinner.  I ended up picking the peas and pulling spent vines for the chickens to peck through.  The bean patch was full of ripe beans and a whole basket was brought in, some enjoyed with dinner, the rest blanched and frozen for winter meals.  There was now a 4 by 8 foot bed empty from the peas and another planting of beans will be made there, the local natural foods store carries the Southern Exposure seed that I prefer and they still had the beans in stock today.

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My plan for today was to make fermented horseradish mustard for eldest son and one for me.  Going over to dig the horseradish root ended up with a major weeding in that corner of the garden that is my compost area every other year.  It was full of tall lambs quarters, some plant from the mint family that doesn’t smell particularly good, and other intruders.  That done, I could get to the horseradish and dug a good handful to soak, scrape, and grate.  Two pints of mustard are fermenting on the counter.

Each time we have enjoyed sweet corn this summer, bought at the local village store (I don’t grow sweet corn), I come home with three because they always have it priced at 3 for $1.59, but we usually only eat two, so the third one has been cooked and cut from the cob and frozen.  Today, it was turned into 4 half pints of corn and tomato relish, a slightly spicy one with a chopped jalapeño in it.  The peppers are beginning to provide in small quantities.

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While I was moving through the aisles to get to that corner of the garden, I realized that the onion tops had toppled, the clue to harvest them, so a wheelbarrow full of onions was brought into the root cellar and they were spread out on the shelves to cure.

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In the midst of all of this, a friend texted and asked if I wanted part of a daylily she was dividing and I never turn down perennials, but my bed was in need of some work, so grandson and I got it weeded, a new edge cut in, divided two of mine that needed it and planted them.  She will get a division of the peachy colored one in the header.

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And just because they are pretty while blooming, the barrels of herbs and flowers are included.

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It is a good time of year, with produce to put by, flowers to enjoy, and fresh herbs for cooking.

Still love my life on this mountain farm.

Jam session and soon in a pickle-7/8/18

Not music, canning.  As the raspberries ripened a cup or two a day, they were enjoyed fresh, but most frozen.  Once enough had been accumulated, the first canning session of the year was conducted.  Realizing that I should have crushed the berries prior to freezing so that the amount I had was accurate.  The first batch was made and canned in tiny quarter pint jars, there are many of them in the house and they don’t have much other use, though I think I may just freeze herbs and pesto in the rest of them this year.  The lesson to crush before freezing was heeded and the next week or so of berry collection was frozen crushed and batch number two made when enough were accumulated, this time canned in half pints.  At yesterday’s Farmers’ Market, we purchased several pounds of blueberries.  We had planned to go pick them, but each time we planned to go, it was either blazing hot or raining.  Also  peaches and plums that were brought in from far enough away but still within the 50 mile limit that they survived the mid April freezes and snows. Yesterday before we took off to go see a play at Blackfriars American Shakespeare Center in Staunton, I made a batch of Blueberry Double Ginger jam, this morning, a batch of Blueberry Maple Jam, and this afternoon, a batch of Peach-Plum-Ginger Jam.  That shelf is filling for gifts, family sharing, and our use.

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The wild raspberries and blackberries are just beginning to ripen.  We will gather them and depending on the quantity, batches will be made into either individual jams or a mixed berry jam.

Soon the cucumbers will begin and the peppers will develop and pickle making will commence.  The only pickles made so far are a few jars of dilly beans.  There aren’t enough of our beans to make too many jars of them.  I will be freezing as many of the remaining ones as possible for our enjoyment when the season ends and we can no longer pick them from the garden or purchase them from the Farmers’ Market.

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The pickle shelf will begin to fill soon.  I generally store the canned goods other than jams in the root cellar, but I love the look of the pretty jams and pickles in my beautiful open cabinets, so this year, two shelves will be dedicated to them and the over flow along with the fruit sauces, tomato sauces and salsas will go to the root cellar with the garlic, onions, sweet potatoes, and pumpkins as they are harvested.

Olio – January 3, 2018

Olio: a miscellaneous collection of things

The holidays are over, the decorations packed away, but the cold has really settled in.  Cold is relative.  There are parts of the world, even the USA that have the temperatures we are experiencing every winter and are prepared for it.  There are parts of the US that are used to very mild winters that are experiencing temperatures that we consider normal for this time of year, but they aren’t equipped for it.  It is cold here.  Our nights for the past couple of weeks have all been single digits.  The days in the teens, low 20’s if we are lucky.  But it has been dry.  There is some light snow expected tomorrow as another Arctic blast hits us, but no other real precipitation due as far as I can see in the forecast.  There is a light at the end of the tunnel though, if the forecast holds true, we will climb back up into the 30’s with mid 20’s at night in a few more days.

With the frigid weather, the dogs run out and back in.  The chickens have remained cooped some days and if it is sunny and calm, let out to free range on other days.  If it snows tomorrow, they won’t come out of their coop, no white stuff for them.  The shortened days and extreme cold have seriously curtailed egg laying.  Instead of 6 dozen or so a week, the 16 ten month old hens are providing less than half that a week.  The days are beginning to lengthen and the cold will abate, so hopefully they will begin to lay again soon.

We rarely go out for New Year’s Eve, but this fall, we saw a billboard for a New Year’s Eve event at Mountain Lake Lodge, the site of the filming of “Dirty Dancing.”  As soon as they were taking reservations, we booked one.  This lodge is 5 miles further up the road  our road descends from, an elevation change of about 2000 more feet and we were greeting with snow and frosted trees, a veritable winter wonderland, where though we are cold, we have no snow.

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The event included a stellar buffet dinner, a room for the night, a grand party with live band, favors, and champagne toast, and topped off with breakfast on New Year’s Day.  We met some wonderful folks, enjoyed their company, danced and partied, then walked upstairs to our lovely room for the night.  Such a great event we will probably repeat it next year.

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We got home on New Year’s Day to discover that the dripping faucet in the utility room had been turned off and the hot water line frozen.  We have kept the cold dripping, the heat turned up in there and a hot fire burning in the wood stove in the basement near where the pipe enters the utility room slab.  After three days of this treatment, the pipe finally thawed this afternoon and now both hot and cold are running at a slow trickle to prevent a recurrence.  The washing machine drain is still frozen though the sink drain is not.

I was knitting a Hitchhiker scarf and hoping to wear it last weekend as my last project for 2017, but ended up taking it with me with only 8 rows to complete.  Sitting in the tavern before dinner in front of a fire with a glass of wine, I saw an error a few rows back and had to rip those rows out to fix it.  It ended up being my first finished project of 2018.

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Knit with Freia Fibers Shawl ball

To get out of chronological order here, the past couple of weeks have been busy.  Daughter’s family has been moving into their new house a trunk full or our 5 X 8′ open trailer full at a time.  They have cleared the storage units that have held most of their belonging for the past three years that they shared our home with us, have moved toys, books, games, and shelving that held some of that in our rec room, and this past weekend, their master bedroom returning our furniture that they have stored.  They are still staying here until some flooring is laid, then they will move the kids dressers and part of the bunk bed and a few more smaller items and their pets.  The house is going to seem so empty after having the kids here.  They are close enough for us to still help out when needed, but in a different school district and closer to work.

The month of December had us on the road a lot.  We went to the coast to visit son the younger and his family one weekend, home the next for the second Holiday Market, then north to son the elder and his family, returning home on Christmas eve.  Son in law is from an Italian family and their tradition is pasta and antipasto on the eve and we arrived home to a delicious meal.  Christmas Day after gift exchange with daughter’s family and watching the children with all of their new things, I prepared a turkey and ham meal with all the trimmings.

The week after Christmas, our local yarn store closed for a week to relocate much closer to where I live and our spinning group that usually meets there on that Thursday of each month chipped in with other volunteers to help them with packing and actually moving so that they didn’t have to rent a truck.  A friend volunteered her pickup, I volunteered our larger SUV and the trailer and with a couple of other vehicles and two days, all of the fabric, yarn, and fixtures were moved in sub freezing temperatures.  They reopen on Friday and I am excited to see how all of the stuff we helped move will be displayed and so that I can purchase another Freia Fiber Shawl ball in another color way for my cruise knitting.  Our cruise is only a bit more than a month off.

I hope my readers have a very happy and prosperous New Year.

Same Song Different Dance

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Yesterday was clear and sunny, but cold.  We are in the week’s yoyo on the climb back up the string.  Today is gray, but expected to be about 8 degrees warmer than yesterday.  Maybe the mid 40’s (8ºC), breezy, but no heavy wind. We will climb another 10 degrees tomorrow and Tuesday with increasing chances of rain, then plummet on Thursday back to a high of freezing and a low in the teens.  My system doesn’t like these flucuations.  With the changes bring wind.  Wind brings power outages.  We are low on wood for supplemental heat.  This spring, the woodlot will be checked for dead or dying trees to try to resupply.  A few years ago, a huge oak blew down in the woods of our farm.  It landed on thick branches so it was propped up at a dangerous angle and it sat that way for two years.  Eldest son tackled it with the chain saw and cut many thick branches from the tree, but our saw wasn’t long enough to go through the trunk.  Our farmer friend that hays our fields came in with heavier equipment than our chainsaw and little tractor and left with a couple of thick long logs for the mill, loads of firewood for another neighbor who had recently had bypass surgery, and left us enough firewood for two winters of supplemental heat and ambiance fires.  Two Thanksgivings ago, eldest son and I took down a dead tree and between then and a second visit at Christmas, we got it all cut up, I split most of it with his help on some and it was stacked.  That wood is almost gone.  Hopefully there will be no extended outages before it warms back up.

What does a “Mommom” (my name to these two grands) do on a Sunday morning?  Grandson’s breakfast of choice is pancakes or Honey Nut Cheerios.  About once a week, a week’s worth of pancakes are mixed and baked on the griddle to be frozen for him.  The last batch ended up too thin for his liking, Granddaughter loves them.   This morning, I felt they were too thick, but he insisted that was the way he liked them.  They are so thick that they didn’t bubble up on the edges to indicate the griddle side was baked and ready to flip.  His weekly batch of pancakes are cooling and will be frozen for this week’s breakfasts.  His Mom and Dad are grocery shopping now and he asked for sausages to go with them. The microwave will be busy this week.

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And I don’t even like pancakes, I would rather have oatmeal or a farm fresh egg, right from the nest of my girls.