Tag: cooking

Things I don’t buy anymore

Tortilla’s for tacos and enchiladas

Ricotta cheese

Mozzarella cheese

Pasta noodles

Bar soap, shampoo, laundry detergent

Eggs

Chicken

Tomato products, salsas, jams, chutney

Mustard

Yogurt and cream cheese

Hand and body lotion

The longer we homestead, the more products have been eliminated from our shopping list, more products are made at home. As the garden and orchard grow and my desire to be more aware of what goes on and into my body, the more items are removed. Hopefully, the day will come when we are growing a couple of pigs on our land and at least some of the lard will replace the oils that I buy for cooking and soap making. If Son #1 or 2 raise bees, we will be able to have honey and beeswax too (I am allergic to bee stings, so I can’t tackle that task.)

I love being able to make these items, our bread and chicken feed, grow most of our vegetables and have the health and time to do it.

January 27, 2015
First Meetings

Early this morning, Son #2 arrived with his family. The eight year old boy cousins haven’t seen each other in several years and the 3 year old girl cousins had never met each other or the boy cousin.

The girls hit it off immediately this morning. They are about 5 months apart in age. The boys have been running and playing chess with each other all day.

While this has been ongoing, I decided to learn to make Ricotta cheese. . .

A gallon of milk first made into mozzarella and a second gallon into about 4 to 5 cups of Ricotta. Two balls of pasta dough made and a pound of sausage cooked and a fresh homemade lasagna assembled.

Son rolling out the noodles.

A baking and a salad and we will have dinner for 9 tonight with two new lessons learned, Ricotta and Pasta. Three products I will no longer buy. In a day or two, daughter and I will make homemade tortillas. I used to make them when Mountaingdad and I were newlyweds but with kids I switched to commercial ones. Daughter bought an 8″ cast iron tortilla press so we will make our own.

The dogs don’t know what to make of all the activity and want to be in the middle of all of the play. The girls escaped. . .

It seems safer inside the dogs cage than out.

January 24, 2015
OLIO 1/19/2015

Olio: a miscellaneous collection of things

This has been the birthday weekend for the 8 year old grandson now living with us. His Dad flew in from Florida to be with his family for the weekend. The celebration began with three generations bowling, 6 of us. I can’t remember the last time I bowled and in spite of sore stiff joints, it was fun. From there we were off to the birthday boy’s favorite restaurant, Texas Roadhouse for steaks and ribs, then home for a birthday cake that took his Mom 3 hours to decorate while he was in school on Friday. He wanted a Corvette Stingray cake and she managed it nicely, placed high enough that he couldn’t see it until serving time Saturday night. Sunday they went out for family time and lunch together and today, his actual birthday was supposed to be a school holiday, but ended up being a makeup day for a weather missed day last week.

Before he got home from school and while his Mom was taking Dad back to the airport to fly back to Florida, I finally cleaned up the garage from the move in night when we quickly unloaded their trailer into the garage. Son #1 had left his butchering station cleaned up, but left in place after we did fall chickens in hope of the deer he never got this year. I dismantled it and put it back in storage until it is again needed. The box of outdoor toys was finally opened, the crate shelf moved to a more convenient place, the bins of balls, bats and helmets filled, bikes lined up until we can get wall hangers for them.

Toys are now accessible and I can walk through the garage to get to the outside.

Also today, 10 gallons of whole grain chicken feed was made and stored. Before grandson got home, I made 18.6 oz of homemade Mozzarella cheese, solo this time, in preparation for homemade from scratch pizzas, his request for a birthday dinner.

In 20 minutes, I can make this cheese with a gallon of milk at a cost of about half of the price of 8 ounces of “fresh” mozzarella from the grocer.

It was a beautiful day for all of these tasks. This gorgeous sky was seen while awaiting his school bus to arrive. Once he got home, I stayed outdoors with him for a bit of archery practice with his bow and arrows that he got for Christmas.

The pizzas were made and savored, followed with left over birthday cake and ice cream. The end of a busy and full birthday weekend for the young man.

January 19, 2015
Pizza from scratch

Today was girls day out while Mountaingdad and Grandson watched a movie. We ventured to Bed, Bath and Beyond to get a lidded glass jar for compost as the newest canine addition to the house puts his feet on the counter when no one is watching and steals from the compost bin. We also needed a broad strainer spoon to make cheese and a cake pan to make grandson’s birthday cake next weekend, then off to the natural food store and grocery. During our outing, we decided that tonight would be an excellent night for homemade pizza and we were going to have a cheese making session to make Mozzarella.

This cheese lesson was without the son that gave me the first lesson and was a lesson for daughter.

A pound of delicious cheese. Then we made dough for two pizzas. Cooked down a pint of my homemade pasta sauce for the pizza sauce, chopped red onion, some of the frozen green pepper strips from last summer’s garden, some chopped garlic, cooked a couple of Italian sausages and assembled them for dinner.

One was special for the adults, the second with just sausage, sauce and cheese for the kids.

We still have a few more ounces of our cheese, so we will look for another dish to have in a day or two to enjoy the rest of our success.

In a day or two, we will have a soap making lesson, after making a batch of laundry detergent today, the soap supply is low and after all, it does take several weeks to cure.

Lovin’ life on our mountain farm and having part of our family here.

January 11, 2015
Merry Christmas to all

The pies were made, from our homegrown pumpkins, cranberries cooked with a bit of honey to sweeten them, cooked mustard made for the ham. Mountaingdad asks for it each year, a simple recipe really.
Mustard
1/3 c sugar
1/4 c dry powdered mustard
2 beaten eggs
1/4 c vinegar ( I use raw cider vinegar)
1/4 c butter
Mix sugar and mustard in a small saucepan. Stir in beaten eggs and vinegar and mix well. Turn heat to low and add butter. Cook stirring until mustard thickens. Store in the refrigerator. It will keep for a couple of weeks.

The roll dough mixed and stored in the refrigerator until this morning. Rolls to bake, turkey to roast, potatoes to mash. A late afternoon feast will be enjoyed.
Another tradition with our kids and carried on to grands is the reading by Mountaingdad of Clement C. Moore’s poem, “The Night Before Christmas,” which will be read over the phone or by Skype to the Florida family while we join in from the living room. Stockings will be hung and eager grandson put to bed.
Wishing my readers the most wonderful of holidays however you celebrate. Enjoy your family and friends.

December 24, 2014
Joyful Holiday

The snow lingers, three inches of wet snow on Wednesday took out the power to thousands in this region, including us. Son #1 and I stacked the cord of wood that had been randomly tossed out of the truck, placing the old wood on top. We got fires going in both the wood stove and the Rumford fireplace, so the house remained comfortable. As it was above freezing that morning, the roads were OK so we all went into town for a few forgotten supplies and lunch. Once back from town with the realization that it might be a couple of days without power, we debated how we would do Thanksgiving. The gas grill with it’s side burner was dragged around in front of the garage to a more level and convenient spot, a pound and a half of the Moroccan pork was dumped into the small cast iron dutch oven and set on the now hot wood stove to heat for dinner while the debate wore on. Should we split and grill the pasture raised turkey or wait til Friday or even today to have Thanksgiving? The temperature fell, Son#1 took Mountaingdad’s hunting rifle and went to sit in the hayfield rock pile and wait for a deer. We stayed in the house and kept the fires going. As it darkened, we cut winter squash and root veggies dusted with seasoning and olive oil, wrapped in a foil packet and tossed it on the grill. A jar of the home canned applesauce, one of the kraut I had made and some kimchee were put out, the oil lamps lit, table set and we awaited the hunter’s return. As we were about to sit down to a great meal cooked without the benefit of electricity in a cozy house, lit by oil lamps, the power came back on and the Thanksgiving cooking debate ended.
The hunter has sat the rockpile every morning and evening and nothing of sufficient size with a safe clear shot has appeared.

If you enlarge the photo, you may see his orange clad head hiding in the photo.
Thanksgiving meal was well worth thanks. Vegetables from our garden, turkey from a local farm, homemade rolls, relishes and pies were enjoyed as we sat in the warm cozy house with fires burning to supplement the heat pump as the temperature for that day and the next hovered in the twenties, with flurries and light snow fall.
The snow will likely disappear today with rising temperatures for a few day before the next round of wet cold.
We are thoroughly enjoying having one of our kids and family here for these days and wish the others could be here also. Today we celebrate from a distance, the birthday of Daughter.
Loving life on our mountain farm.

November 29, 2014
Treasures

The beds were all made with fresh sheets, blankets, and quilts in anticipation of our family. The house vacuumed and dusted, bathrooms scrubbed, and even organized and cleaned up my “space” for crafts. That space is one of the dormers on the front of the house, the other two are in the soaring ceiling of the great room. A couple of years ago, we contracted with a local wood artist to make me a walnut table to fit the space for my use as a desk and a sewing table. The lamp on it, a Christmas gift from Mountaingdad years ago, is hand thrown pottery.

We like Trev’s woodworking so much that once the basement was finished, we bought another of his tables for there.

Much of our furniture is loved family pieces, handed down, or local craft work. The basement also has 3 walnut burl stools made by Phoenix Hardwoods, also a local craftsman.

The little narrow wall hiding the side of the refrigerator from the front door begged for this little cedar bench, handcrafted in Appomattox, Virginia.

It sits beside an antique treadle sewing machine with a leather drive band and it works, even when the electricity is out. We have Mountaingdad’s mothers cedar chest as a coffee table, a little pine chest from my grandmother’s family as a side table and other similar pieces with stories of our family attached. The great room also has a handcrafted rocking chair of reclaimed woods and an oak jelly cupboard from a Tennessee craftsman that we bought to store my pottery at least 30 years ago.
I love the warmth of wood, it’s a good thing since we live in a log home with log and wood siding interior walls.
The morning was spent cooking pumpkins for holiday pies. The small Seminole pumpkins we grew are perfect for pie, sweet and a good texture. Unsure how much one would yield, I baked 3 and ended up with 8 cups of fresh cooked pumpkin.

Way more than I need for a couple of pies so the extra was frozen in 2 cup bags. Four cups seasoned with freshly ground spices await the eggs, sugar, and milk to be poured into pie crusts and baked on Wednesday afternoon. The aroma of cinnamon, ginger, and cloves mingling with the vanilla scent in the simmer pot and the Morrocan spice on the slow cooking pork has made the house smell so of the upcoming holidays.
We look forward to having one of our children and family with us for Thanksgiving.
Lovin’ our mountain farm life.

November 24, 2014
Sunday Thankfulness

Weekends bring the Farmers’ Market and breakfast out. We live near a major university town and university towns have bagel shops, except this town didn’t. You could get a bagel at one of two local coffee shops, but they were made in a city nearly an hour away. Those bagels could also be bought at the natural foods stores, but they are only delivered once a week. You can get Panera’s idea of a bagel. A new vendor at the Farmers’ Market is now selling bagels, I haven’t tried them yet and yesterday was much to cold to stand outside and eat a cold bagel. On Monday, however, the town got it’s first made on the premises, get them fresh bagel shop. Welcome Hello Bagel. We ventured in instead of going to the usual diner which has been so busy the past few weekends that we have had to stand at the door and await a table. Yesterday’s bagel was hot and delicious, buttered with a cup of coffee. They do need more cream cheese varieties, but lots of bagel flavors.
Fueled with breakfast I braved the market while Mounntaingdad sat in the car and finished his newspaper. My favorite meat vendor was back and was saddened to hear her absence was due to the death of her father. She had just left his side to return home when he passed.
A few meat items and a large cabbage were purchased from her, potatoes and almost 4 pounds of Daikon radishes from another vendor. I had kimchi or more correctly, Maangchi in mind.
Growing up, I had never heard of fermented food, wasn’t a big fan of canned sauerkraut, and yoghurt wasn’t in every dairy case. Upon buying our farm we found, with son#1’s help, a Korean Restaurant in a tiny town west of us and I experienced my first kimchi and though I don’t like all kinds, I do love Maangchi, the radish kind, and a turnip one that is similar. Most all of the fall harvest of radishes were made into Maangchi and it is nearly gone. Daikon’s make a better version and since they were available, I knew I could have more.

Such an easy process.

Not many ingredients.

Like kraut, the radish mix must be packed down to remove air. It can be eaten right away or let to sit on a dark shelf for a few days to ferment before putting in the refrigerator for enjoyment later.

I do think that next year the garden will contain Daikon radishes instead of the smaller cousins.

I am thankful for discoveries, for an awesome local market, for good food and as we are leaving shortly for another organization meeting against the pipeline, for “neighbors” who also want t o stop the desecration of our beautiful environment by this abhorrent potential project.

November 16, 2014
Knit, Spin, Stain, Cook

With two days of beautiful weather, I finished all of the staining that I can reach and with the cooler, wetter weather coming, it may be all that gets done this fall. We will have to finish it this spring. I made up a gallon of the stain mix this morning and the area that was to be done didn’t require that much, so the excess was used to get about 2/3 of the coop “redecorated.” The girls were on a walk-a-bout on the farm, being supervised by Romeo, so it was a good time to get it done. We have a few days of rain due, so the last bit can’t be done for a few days. The year and a half it has been in use, it has gotten very dry and faded. The egg hatch, pop door and side drop window are all made of the same plywood siding as the coop and their exposed edges are really showing wear from the weather. I guess at some point, those three features will have to be replaced with a more weather resistant material.

Coming in, stain covered and worn out, after a thorough clean up, I turned my waning energy to less strenuous tasks. I’m working on one of the sleeves of my sweater, the one that is being knit to go with the Hitchhiker scarf made during the summer.

And an Ouroboros Moebius scarf, a design by a friend Mergaret Radcliff, published in the December 2013, Knit n’ Style magazine. The scarf will be for Son #1 as part of his Christmas gift.

Both projects are pretty mindless knitting at this point.
I’ve looked at “Hot Mess” for enough days that I think the measly 106 yards of tight overspun very fine yarn is going to become a knitted cover for a small sturdy plastic cup to hang from my spinning wheel to hold the machine oil, orifice hook and notions I need when spinning.

Tonight we enjoyed a “gourmet” meal utilizing some of the goodies from this year’s garden. The basic baked pork chops were topped with chutney that I canned, the Roasted veggies a blend of our yellow and white sweet potatoes, garlic, and rosemary added to farmers’ market potato’s, carrots and onions. A farmers’ market salad mix topped with beets, our radish kimchi and goat cheese.
Lovin’ life on our mountain farm.

October 9, 2014
Olio – September 5, 2014

Olio: a miscellaneous collection of things.

The Rainbow Ranger chicks have exceeded 2 pounds each at 4 1/2 weeks, far outgrowing anything we have to use as a brooder. They are getting feisty with each other, chest bumping and pecking. They are mostly feathered and it is still warm to hot during the days and mild at night. They were requiring twice daily brooder clean out, had gone for a week without supplemental heat in the garage, so a decision was made today to relocate them to the auxiliary pen, confined to the chicken ark. We did concede to put a tarp over the sides and will keep our fingers crossed that we don’t lose them now. Again I vow to let my hens do the work of raising chicks from now on or we are going to have to build a bigger outdoor brooder with electricity so we can put the heat lamp in it.
The March hatched Buff Orpington pullets are almost all laying finally. We are getting 8 or 9 eggs a day and thoroughly enjoying having them again.
Between canning tomatoes and cleaning chicks, I have found time to finish my Hitchhiker scarf.

And spin and ply 383 yards of Merino wool into an interesting DK weight yarn.

Now I need to decide whether to sell it, or create something with it.
When we had a cool evening two weeks ago, I pulled out my Elise sweater I knit last year and determined that it pulled at my shoulders because it is just a bit too small for me.

I don’t have anymore of the yarn, nor do I want to reknit it as I have two other sweaters currently on needles and they are both shades of blue or teal, so I am trying to decide it’s fate. My options are to try to sell this hand knit sweater for little more than the cost of the yarn, to try to trade it for spinning fiber, or determine if there is a relative smaller than I that would like to have a hand knit sweater that has to be hand washed.

Last weekend, I broke my second tooth of the summer. The first required a crown and that tooth still hasn’t been finished, a temporary crown in place until mid week. When I called the dentist, they were able to get me in yesterday and fortunately this one only needed a filling repair for now. Being a molar, it likely will eventually need a crown as well. I have 6 already and lost one crowned tooth because of repeated gum infections between it and the adjacent tooth. I hope that with dental repairs and care, I will retain most of my teeth as my 91 year old father has.

It has been a good week and we continue to love our life on our mountain farm.

September 5, 2014