What? Pressure Cooker and Snakes?

Hard to believe that the pressure cooker and  snakes have something in common for me.  The two things I was brought up to fear.   From the time I can remember and I'm sure before I can my mom would say...........don't go over there you might see a snake, don't play in the hay snakes live in it,  never touch a snake and don't go in the kitchen Cheryl Ann I'm using the pressure cooker or canner and you don't want it to explode and burn you.  Very lucky for me I toughened up and bit the bullet to  overcome my fear of the cooker.   I never  conquered the fear of snakes.  I don't care if they are the supposedly cute little "Red Belly Racers"  (this is what my husband tells me)  a python, rattlesnake or king cobra, I fear them to the point of a few times almost getting hurt trying to avoid them.   I saw one when using the push mower, let go of it and ran into the road.  It's a good thing the driver was paying attention.  That was an hour lecture from you know who.....that felt like blah, blah, blah!  Last summer on the riding lawn mower I started screaming, SNAKE!  Jim heard me at his house and told Amber, I think your mom saw a snake.  I'm famous for the snake scream.   Dick is there saying run over it, I tried but screamed when thinking the blade might throw it back up on me..........I am actually holding my breath talking about it.  I jumped off the mower, yes it was still going but being that fast track runner from the 1960's Dick was able to get on like it was a runaway horse.  Yahoo!   Maybe this is why I don't mind winter and the cold months!  My eyes and head do not have to be scanning the ground for Mr. and Mrs. No Shoulders!

Sorry but you know me by now and that I wasn't going to jump into how and why  I like using a pressure cooker right away.  Here we go, let's cook a beef roast and then talk about it.

Any cut of beef will do.  The cheaper the better of course even the cheap cuts are now expensive.  I was lucky to find a nice chuck roast at Wegmans for $3.99# yesterday.  Last week I passed up the $8.49 chuck roast at Tops in Olean.  Back to the directions ;)

Salt and pepper the roast, dust with flour.  What ever oil you use is fine, veg, coconut, bacon grease, butter it doesn't matter.  Cover the bottom of the pressure cooker with the oil, heat and add the roast.  Brown well on each side.  This makes your gravy/sauce much richer in flavor and color.  Just don't burn it.  Flour tastes  terrible when burnt.

Ready to brown!

After browning it will have a crusty outside.  That is what you want.  Try not to turn it before it is completely brown, lift an edge and take a peek if it's not brown enough don't turn it. 

Next I cut up onion, carrot, celery and garlic to put on top of the meat, 1 cup of carrots, 1/2 of  onion, same for celery and 2 cloves of garlic.  Add 3-4 cups of water, do not fill above half way in a pressure cooker for safety reasons.  If the roast is too big do half at a time.  It is so fast to do you will still save lots of time from doing it in the oven or crock pot.  That's a promise.  You will have to do the cooking when you have time to hang out near the kitchen and listen to the little dance of the "pressure regulator" it should sound off a couple times a minute.  Keep adjusting the heat and I can tell you it will be low to medium low, never will it be a high heat.  You don't have to stand near just keep listening and a walk by frequently'  Mine is the old pressure type,  the new models are user friendly and much easier with little worry.  I think you will be glad you tried this method.

This is my old faithful.

After 50 minutes in the cooker the roast is done,  tender and moist with beautiful juices for the gravy or sauce.  It was a total of 80 minutes from browning, cutting veggies and completely cooking.   The vegetables are mushy tender.  I put a little of the juice and veggies in my blender or use my little whir stick to make a smooth liquid.  Pour back in with the rest of the juice with salt and pepper to taste and thicken to the consistency you like. You have a meal of hot roast beef sandwiches, roast beef, gravy and what ever sides you like.  I use leftovers for stews and soups.  The meat is fall apart tender. Today I shredded it into medium size pieces.  Just depends what my plans are for supper.  All kinds of meats can be cooked in a pressure canner.  I will try to post when I am using the P.C. for other meals along with the recipe and suggestions.

                               After 50 minutes this is a 2-1/2 # beef roast.

All done and ready for tonight.

             

Sauce before veggies are blended.

Smooth and creamy gravy.

Once the meat is done you can remove it, add vegetables of your choice to the juices and pressure cook them for about 8 minutes.  Pot roast with the trimmings!

I keep a couple extra over pressure plugs and one rubber seal so I don't have to wait for an order.  In the 14 years with my canner the only thing I have replaced is one "overpressure plug".  The cooker has had no replacements.

If you buy a pressure cooker it will come with full instructions and recipe book.  Of course you can always google for more.

Here is a  good site to read about pressure cookers with diagrams of what is what on the structure, why and how they work.  Look it over and again any questions, you know where to find me :)  Cook'n by the Creek
http://www.gopresto.com/recipes/ppc/howtouse.php

It was a Jamaican Me Crazy Play Day

NO Cook'n by the Creek today.  Even at 5 degrees and wind gusting with white outs Marcia and I bundled up to head an hour farther north.....I love having a brave ready for an adventure friend.  Truthfully quite a few friends are  ready to move it!  Marcia and I both like the Terra Cotta Cafe in Alfred, NY it was the final stop today, kinda the Grand Finale. Both Alfred University and Alfred State keep this little town active.  The University is on one side hill and across Main St. is the college  which is also on a hillside.  Slip and slide in the winter for the students.  Both  campuses are compact so walking is best another reason parking is not so good.  Two of my grands went to the University, what a treat for me.  Every two weeks a visit with them, lunch and coffee.  Often I would go to the Alfred Yarn Studio.  (That's for another blog one of these days).   Terra Cotta is an  interesting place with the students and staff coming in for a little food and coffee with books and laptops to keep them busy.   I like watching the young, their style and how they look so happy and free.  The artwork and pottery by students also lends to an  interesting  look at and  is changed often.  The real reason I get drawn back is for  my favorite coffee Jamaican Me Crazy (JMC).   They carry  the Great Lakes Brewing Co. brand which is my favorite.  The Giant Grocery Store  has a pretty good brand also and  they grind it fresh.  Other brands that I have tried are less than awful.  As much as I like to shop at Wegmans their JMC is not a go for me.

Like all girl talks we laughed,  remembered this and that and shared some precious memories, thoughts and wishes.  When you grow up in a small town the memories go way back.  When Marcia got in the car she handed me a picture of my youngest son when he was a year old "1977" at her house for a picnic.  This could have been a tear spitting moment, but I'm tough..or lucky.

Terre Cotta

Very interesting painting, several techniques blended together.  "REELING IT IN"

We split a wrap so we could split dessert.   Women have to think ahead :) Never do I split JMC with double 1/2&1/2

The weather was miserable but we only noticed going from the car to stores and back.  Nothing ruins a get together.  Besides it is winter and I refuse to wish it away.  That would be wishing time away, I spent years doing just that, waiting for vacation, school to be out or to see our sons that live away.  After all these years I have finally learned to accept and enjoy the day.  Now don't think there are days I wouldn't give a grizzly a run for his money.  The temper or "flightiness" as Dick calls it is just more short lived in my 60's than back in the 60's!

On the way home I stopped for a few pictures.  Coming home and on upper Eleven Mile made me think of  David Kemp (the school teacher)  he told me once  upper Eleven Mile is its own world when it comes to temperatures. Oh boy is that the truth, living proof of that statement today. I have never been on the Alaskan Tundra but this had to be its twin.  I'm thinking no way would I live up here with the wind swirling around the houses and looking so cold!  Nine when I left Wellsville and 3 at the top of Eleven Mile and 5 when I got home.   David also said it can be too cold to snow but never too cold to rain.  I just listened to that same reasoning on the weather channel a couple weeks ago. For once they might be right!  After all if a teacher from OVHS knew it years ago it must be true :)

 The roads were drifting in open areas with whiteouts.  What's a "little" drift or two when shopping awaits and I'm ready to get out of Dodge for the day ;)  Besides we had up to the minute weather reports!  Marcia's husband called to say it was snowing hard at home.  He did call back to let her know it had quit snowing........shop on!  I told her tell him not to worry, we will find a nice bar and hotel!  Again, those days are long gone but it was fun to dream.

Remember that Triple Mocha Chocolate Cake?  Hub had the last piece of 3 I had kept for him along with a big glass of milk for lunch.  Feeling guilty I stopped at our favorite pizzeria in Wellsville. The "Pizza King"  also has awesome subs.  The rolls make the sub. OK back to the pizza,  the dough is made fresh daily, hand tossed (in the air) and thickness at your request.  We are thin and crispy, light on the sauce and cheese.  If we do have a topping mushrooms and onions but just cheese is the favorite.  I love the crust, big bubbles bake up in it.  I see pizza in my weekend plans since I brought a sub home for hub and me nothing.  Lunch at the Terra Cotta was my treat no sense over doing, plus I have an excuse for a night time snack tonight I didn't eat supper.  Remember, women have to think ahead :)

The NY/PA line heading into upper Eleven Mile.

A mile down the road and heading into another weather world :)  The round spot is really the sun, peeking out to say see ya next summer!  The temp is now 3 degrees.

White out and this also is where the deer hang out, they jump off the bank at the right.  Lots of automobiles have had a deer dent or two at this place.

Yes it is 3 above.  The chill factor is -23..eeeek

Remember I mentioned not wanting to live way up 11 Mile where the wind whips around the houses?  Almost to my house in Clara and this is what welcomed me home!  There that sun is again in the top center of the photo.  I do believe it is teasing me!

Back to the kitchen tomorrow, I hope to have a post on using a pressure cooker, it will make cooking a whole lot easier if you decide to try one.

The day is gone never to be again, only a memory.  They come and go so fast, anticipation of another good time will make it all worth the wait.

Winter and Salt Rising Bread

Winter seems to be back with a vengeance.  I guess it was due considering the past winters that made us forget what a hard long winter is really like.  From the weather predictions (if they are correct) we are in for a cold snowy March and into April.  I had hoped all winter it meant we would have an early spring and when it arrived it would be here to stay.  I'm not giving up on that thought considering the meteorologists have been wrong quite a bit.

Today is bread day, the slices from last week disappeared at breakfast yesterday.  Dick likes  cocoa and toast with salt rising bread or homemade white bread.  Years ago when my oldest grandson was about 12 he had 2 friends come  stay with him.  The boys came over one of the mornings with that "what's for breakfast look".  Love it, nothing makes me happier than to see hungry kids coming to gramma's (always been gramma not grandma) house.  Desperate on what I had enough of for 3 close to be teens it was an ah ha, cocoa and toast.  That was the first time Kirk's friends had ate cocoa and toast,  interesting.  Is it something just our family eats?  We dip the buttery toast in the cocoa for only a quick few seconds, we don't want the toast to get soggy and break off in the cup.  Two loaves of bread later the visitors decided they really liked cocoa and toast or maybe those marshmallows all puffy and gooey on top was the deciding factor.    I wonder did they ever "Pass it On"

Salt Rising Bread  is really a recipe I have to be in the mood to start because it takes 24+ hours.  At least the recipe I use. Thanks to the Giant in Wellsville, NY,  our #1 buy for Salt Rising Bread we always have a couple loaves in the freezer. BTW do you know that putting a napkin or folded paper towel in a loaf of bread will keep it from forming ice crystals if freezing it?  It does, I promise.  The Giant also makes the  best raspberry filled donuts. It takes every ounce of will power to walk by!  If I can't resist, then it's "2 to go" for the ride back home.  A JMC on the side and I'm HAPPY!   I did it again, side tracked, back to the recipe I go!  The cornmeal I use is coarse ground  without preservatives.  The preservatives kill the action of the fermentation that makes the bread rise.  Also the recipe calls for raw milk.  I have used both fresh from the cow(raw) and from the store.  Lucky for me it still worked with the store milk.  Just make sure you use whole milk, it needs the richness.

The start of 24 hour Salt Rising Bread: Scald 1-cup of whole milk, pour over 1-sliced unpeeled potato about the size of your fist and 1/2-cup of coarse ground corn meal.  Cover and let stand in a warm place for 24 hours.

This is what it looks like after 24 hrs and sliced potatoes are removed.

After 24 hours heat 3 -cups of milk to luke warm put in a large bowl with 1 TBSP of white sugar, 3/4 tsp salt and 5 TBSP of shortening(Crisco or lard).  Stir in 3-cups of all purpose flour, remove the potato from the milk/cornmeal mixture and add too the flour mixture.  Put in a warm pan of water for 2 hours or until bubbles start to come up from the bottom.

This is after the 3 cups of milk mixture and 3 cups of flour have been mixed with the milk/cornmeal mixture and before it has raised.

This is what it looks like after 2 hrs.  You can see the bubbles can not be stirred down.  That is the fermentation working and what the batter should do.  Next you had enough flour to knead.  

            Stir in enough flour to knead on a floured board for about 5-10 minutes.

I want you to see how the bread is when putting on the floured board, very sticky.  Just keep kneading in a little flour at a time.  It is a soft dough and feels like a big marshmallow when kneading.   As much as I dislike my picture taken I did it for you♡


Divide dough, put in well greased bread pans and set in warm place to raise.  Bake at 400 until golden brown and sounds hollow when you tap on the top of the loaf.  Caution this does stink when raising but not when baking, remember the smell of good Salt Rising Bread :)  The first time I made  Salt Rising Bread was in the mid 70's requested by my brother Bob.  I made it, baked it and threw it out!  When Bob called that afternoon and I told him I threw it out because it stunk so bad I thought he was going to come through the phone at me! He had waited 24 hours for the bread.  How was I to know if it smells it's good?  Now at his daughter's request  I am doing this post for Pam (my niece/best friend) and in memory of Bob, the man that kept this family together after our parents died.   He was an amazing, funny, tough and could make me mad in a blink and then laugh because he loved picking!   He was a great cook ....even oxtail soup.  Bob and Bev meant so much to all of us and filled many voids in my life and my kids.

All done and a taste test.  I wouldn't "Pass it On" if it wasn't good. 

When the dog gives you lemons!

Quincy the little sweetheart ( a slam description) that Dick bought for $5.00 from the Amish boy now has a total value of $800.00 and probably not stopping there!   That includes a vet bill we acquired in NC last spring when he was a year old.   While the guys were building fence Quincy decided to sleep under the tractor.  He was sleeping so sound  the tractor didn't wake him until the  wheel rolled over his hind quarters.  Time for a batch of lemonade,  he only had a hair line fracture to the pelvis. No surgery, braces etc.  just x-rays, pain meds and an overnight stay.  Raise that glass of lemonade and "salute".   Thank you very much Quincy.

He is a chewer and loves stuffing and fluff.  The old couch in the basement, throw pillows, lawn furniture cushions, socks, MY shoes or any material, he's not fussy.  We use a kennel cage and every few months I look at him and think, I bet he is an adult and has outgrown his puppy ways.  Very, very foolish me.  My love  for animals can give me way too much trouble.  Although I don't say more trouble than they are worth.
Here's to ya Quincy!

Last night we went to visit our grandson, he lives 3 minutes up the road and we didn't plan on being gone long.  Awwww Quincy you don't have to go in your cage. Not what Dick wanted to do but...... I picked up Dick's farm boots, plants and anything else I thought he could destroy in the basement.  When we pulled in the driveway I thought,  maybe he was being good.  Really I didn't believe it I just thought it.  Good thing because when I looked in the window I could see bits and pieces of  MY boots I had just bought this fall.  How could I pick up old farm boots and not new leather boots?????  Probably in my 30's and 40's I would have close to choked him, now I blame myself.  Of course how can I blame a dog that doesn't understand don't chew anything?

 Another batch of lemonade coming up!  He chewed the top of the boot which is better than the bottom.  Not wanting  to buy another pair so close to spring (aka cheap) and too upset to throw them out  I got a little creative remembering boot cuffs I had knit a few years back, perfect they covered every hole and chew mark!  I wore them today  but knowing what is hidden still makes me made.  Quincy is now back to being a "caged animal" for a few more months or until I feel sorry for him.  He really doesn't mind his cage and runs in it when we are getting around to leave.  It's me that doesn't like seeing him caged.

The lemon

another view of the lemon

The lemonade

One thing is for sure, I will be making more lemonade because of Quincy.

I do like fresh made lemonade.  It's the drink of choice at Renna's Pizza in the Olean Mall.  They make it fresh when you order...very good.

Sometimes but not often we will make it at home.  It is best made with a simple syrup rather than using granulated sugar.  Simple syrup is great for Lime Coolers too.  We do make them often on a hot summer night.
Hard to think of hot summer nights they seem so long ago.

Simple syrup for drinks: 2 parts sugar, 1 part water.  Bring the water to a boil, add sugar and stir until it is dissolved.  Cool and keep in refrigerator.

Lime Cooler Recipe from Gross's Biergarten:  That's not a joke, my parents bought the tavern from George Siebert in the early 60's.  My mother threatened my life if I told people I lived in a beer joint, she said if anyone asks where you live it is at the "Biergarten".  It was just a tiny little place.  We served dinners and mom's homemade pies.  Back then school teachers and administration were not aloud in local establishments that sold alcohol.  We had a lot of customers at the back door for take out.  Times have changed!  You probably know the tavern by it's name now, The Roadside.  Sorry, a little off track but what else is new, here is the recipe.  Put a few ice cubes in a cocktail shaker, pour a shot of gin, juice of a lime, 1/4 cup of simple syrup and shake for a minute.  Pour in tumbler and fill with club soda or tonic water.  For a little different taste use a good fruit juice like mango or peach instead of tonic water or club soda.  Very good.

How does my mind do it?  I start out with dogs, lemons and lemonade and end up with an alcohol lime beverage.......It really could be a useful recipe to someone this summer.  If you make a lime cooler and don't like it, call me, I will come pick it up.  That is what I call "Passing it On".

Looking out the window

Clara Valley is very quiet other than the birds which are starting to arrive from the south to give us their beautiful early morning songs . One of us is pretty good at hearing a bird and knowing what kind it is.  The other one is better in the kitchen :)  I always feel the birds come back too soon, especially the Robins..No worms to be found here.  Then again maybe they enjoy this cold, clean fresh air that makes me want to take a few deep breaths when I let the dogs out in the morning.

Traffic is occasional and usually we can tell who went by from the sound of the vehicle.  If not it's a quick glance out the window.   Taking the dogs for a walk is a pleasure, no leashes, few cars or dogs if we decide to do a road walk. For some reason they have learned when we say, "car" they come running to sit next to us until the car goes by.   Ruby loved chasing rabbits and it was fun to watch her, unfortunately one time she came out smelling like a skunk.  This is life in the country. Our favorite walks are in the woods and usually up hill at some point. All  worth it because the dogs do double time and are completely tired out when we get home.  Of course we are too!

If I am sitting on the porch or looking out the window at the hills, fields, Clara Creek and farm animals I tend to  get lost in thoughts and memories. It's always nice to revisit even for just a little bit.  Not all memories are happy ones but even the sad ones refresh what use to be.  I wonder, do others have these moments or just me and my rotating memory files?   Taking time to go back gives me an inner peace and now it also gives me ideas for future blogs.  It can be as simple as picking wild strawberries with my mom on the farm up Horse Run.  Now we pick them  on our own little farm in Clara.  The difference being I was much shorter, younger and didn't  moan when standing up way back when ;)   It is worth the pain to enjoy the free fruit and a beautiful day.   ~thankful~
So with that passing thought gone...........Let's bake a cake or two!   What better way feel cozy on a cold day than to start the oven and smell cake baking?

Let's go back to yesterday :)  Buttermilk was the topic and I still have two wonderful recipes to share or pass on!

Molasses 6 Layer Stack Cake:  Bake at 350 degrees, grease and flour the bottom of 8 or 9 inch cake pans.

Cream together 1-cup sugar, 1-cup shortening, add 1-egg and 1-cup of molasses.  Sift together 3-cups flour, 1-tsp baking soda, 1-tsp cinnamon, 1/2 tsp-ginger, 1/2 tsp-cloves, 1/2 tsp-nutmeg and 1/2-tsp of salt.  Add alternately to creamed mixture with 1-cup of buttermilk.  If you are lucky enough to have more than 2 round cake pan that is great.  I don't so I have to re-grease and flour the pans between baking the layers.  You will have to judge how much batter to put in the pan to end up with 6 layers..If you end up with 5 or 7 it is no big deal..  When you take them from the oven wrap them in a warm towel, I put a paper towel between each layer.  When they are all done start the stacking.  Between each layer spread apple butter or spice up some applesauce to use.  Either or is tasty!  You can use the frosting of your choice or whip cream.   Instead of frosting I dust the cake with powdered sugar.  It's a refreshing change from the usual chocolate or vanilla cakes and has that old fashioned taste to it and goes great with my maple tea.  Yep, there's that "ahhhh" feeling ;)

Half of the Molasses Stack Cake, I always share with my neighbors ♥

One more buttermilk recipe and that will be it for a little while.   My family has always said, all it takes is an ounce of "Gross" blood in you and chocolate is your choice of flavors!  This cake is light, moist and just plain delicious.  I wish I could think of better words to describe the cake it deserves.                              
Here's to the family and chocolate.

Chocolate Mocha Cake: Bake at 350 in greased and floured 8" or 9" cake pans.

In a large mixing bowl add-1 3/4 cups of flour, 2 cups of sugar, 3/4 cup of dark baking cocoa, 2 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt and mix together.  In a smaller bowl add 1 cup buttermilk, 1/2 cup veg. oil, 2 large eggs(room temperature), 1 tsp. vanilla, mix together and add to dry ingredients and beat on low speed adding 1 cup of  fresh brewed hot coffee.  Divide in baking pans and bake for 30-40 minutes until toothpick comes out clean from center of cake or center springs back to the touch.  Cool on a baking rack.

Shave some chocolate on top and call it "triple chocolate mocha"

Mocha Frosting:  6 ozs of semisweet chocolate melted in a double boiler and set aside to cool a little. (my term ;), in a mixing bowl beat 2 sticks of butter til light and fluffy, stir in 1 lg. egg yolk and 1 tsp of vanilla. Now beat in 1 1/2 cups powdered sugar, the warm melted chocolate and 1 TBSP of strong coffee (not hot).  Beat til blended about a minute.  Don't over beat.

I know some are leery of raw eggs, me not so much when there is only one in a recipe.  One, two or more I guess it only takes one..I am lucky to have farm fresh eggs from my lovely girls.  I trust them :) This is is the only recipe I use that calls for a raw egg yolk.  I don't know what the frosting would be like without it but can assure you it is so creamy and melts in your mouth.  No thick, sugary frosting with this, it's close to a whip cream texture.

The guy that lives with me couldn't wait.  This is his favorite chocolate cake and his expert opinion is............not heavy but really moist and the frosting is not gloppy sweet.  I think he's hoping I won't give most of it away.  To late it's promised to the grands.

What ever you have to offer others............."Pass it On"   it's worth it :)

Did she say buttermilk?

Buttermilk biscuits for breakfast and a few leftover for supper.

Eggs and grits to go with the biscuits.

Why yes, I did say buttermilk.  If maple syrup is my sweetness of choice buttermilk is my sourness of choice.  Not to drink, I never understood my father-in-law drinking a tall glass of buttermilk with black pepper on top.  He had me try a sip and wow why would anyone like sour milk?  I do but not for drinking, I use it for my favorite baking recipes.  At least twice a week buttermilk is used in my kitchen.  The best buttermilk cornbread, biscuits and pancakes/waffle recipes will be posted at the bottom of the post today.  I have tried the box brands for all the above and believe me they will not compare once you jump right in and do it the "old fashioned ;)" way.  It takes only a few extra minutes and the results are well worth the time. There are recipes that use milk but the buttermilk adds the extra tenderness and fluff.  Regular milk makes the baked goods more dense and heavy.  I also use it for my sour cream cookies when I'm out of sour cream.  Another favorite is homemade ranch dressing, like the bake goods, make your own dressing and you won't want to eat the bottled kind.  One more tip, years ago when there was no buttermilk they would add a couple tablespoons of vinegar to a cup of milk.  Back then it would be fine, they used fresh whole milk.  The milk we buy in the stores will not give the rich buttery thickness.  Best to use buttermilk.

A good supper for us is bacon and bean soup.  I use navy beans out of preference to the small size.  Sometimes I use a ham hock that has been cooked in my pressure cooker or a left over ham bone.  (pressure cooker and pressure canner another post)  See how this mind just keeps turning? Ok, back to today's blog!  Sometimes I roast a chicken and hot chili's in the oven for a southwest zip.  Whatever I make I start the same.  A little butter in the pot with finely chopped onion, celery  and carrot.  Cook just until tender.  Add a couple quarts of water, meat and well washed beans. I also had a couple TBSPS of  ham base or chicken base along with the dripping from the roasting pan if making it with chicken.  Simmer until the beans are soft.  If you like the soup a little creamier, take the back of a large spoon and mash some of the beans against the pan.  I salt and pepper when it is done.  Again preference, it really doesn't matter when you season it.

Have some cornbread, buttermilk biscuits, salt rising bread, crusty bread or buttered tortillas with it and you have supper/dinner and some for leftovers.  Which is better the next day like so many leftovers.  I call leftovers a $$ free, work free, no mess kinda meal.  That's Cook'n by the Creek fun!

A post in the future will be on baking with pottery dishes.  The few I have came from Seagrove, NC, creative Arts Center in Wellsville, NY and Edinboro, Pa.  Pottery baking ranks right up there with my love for cast iron skillets.  More on pottery sometime in March.

Bean and bacon soup simmered 2 hours.

                                * that is 1/2 tsp of baking soda.  sorry for the error, darn proof reader!                                                       ★My favorite buttermilk recipes★

Buttermilk cornbread baked in the pottery corn bread pan.

I hope this post has helped you decide what to have for supper some night and you enjoy the recipes as much as I do.  I am enjoying my blog and loving the feed back, suggestions and requests.  By NO means am I an expert on anything I do or post.  Just years of doing, making adjustments and learning from some of the best ladies in our area.  Never be afraid to ask how or can you help me.  It is the only true way we can "Pass it On".  I cringe at the thought of some never knowing the simple pleasures in life.  They are free for the taking and enjoyment.  So to you I say, please "Pass it On" for the love of doing!

It's time

It's time to start the spring thing!  Even though spring is not officially here, today was the beginning of getting ready for our spring work.  The robins have been fluttering in every bare spot of ground they can find and eating the little apples off our Flowering Crab Apple trees.  They also like the red seeds on the Sumac.  I guess they know what they are doing coming back north in February!  We pruned the apple trees at a balmy 42 degrees with a real feel of 32, very windy as predicted. We worked up a little sweat considering the snow is up to my knees, (yeah, yeah I know I'm short)  pulling branches through the snow is a workout for the first spring job.  I see the weather is going to dip back into the single digits this week.  Just another break to knit, sew and enjoy Cook'n by the Creek before spare time is scarce.  All too soon our days will be outdoors doing what needs to be done.  My hands will look like "man hands" until October.  Still it is refreshing to know winter will soon be just a memory, spring green and beautiful flowers will be the view from my kitchen window.  Not to mention, birds singing during the day and peepers chirping at night to us.  A cool drink or coffee  outside in the evening is another thing we look forward to by winter's end.  Country life...........it does have a place in my heart.

Another good thing is happening in our basement.  The fig trees are starting to show leaf buds which means they get moved from the dark back room to the front room for the spring sunshine.  This will be the second year we have had the fig trees and are hoping they will produce even if it is just one fig this summer.  Just give me a sign we are caring for them the right way.  I really like figs.  On a trip to NC I had my first taste of fresh figs from a friends tree.  Oh my gosh, I really need to get back there in the summer and pick a bushel!  I probably ate 10 pounds of them  that week.   There are so many things to do with them including delicious fig filled sugar cookies.....I doubt mine will ever produce enough that I could do much with, other than a snack.

This afternoon we took a hike on our back hill and started a little campfire for a hot dog roast..We even took enough hot dogs for our dogs to have one. Nothing worse than eating something so good and having 6 eyes staring at your every move.  I am not a hot dog person unless they are burnt and cooked over an open fire.  I stay away from bread but there are times like a roasted hot dog that requires a warm roll to complete the "ahhhhh" taste.  Spicy mustard is all I need for a gourmet lunch. ;)  From the camp table you can see my other favorite to take along, coffee.  It makes a great end to a beautiful walk, lunch out and enjoying the warm sun.

Our view down the valley, "Old Baldy"

The view up Clara Valley

The fire to roast hot dogs

The only way, burnt with mustard!  Yum

Sweater Bumps!

Here I go again!  When I was at Wegmans in Williamsport yesterday another blog post jumped right out at me...Can you imagine I was actually worried I would never have enough to blog about?  So far so good but the well has to go dry one of these days!  I hope not, time knows the answer.

A very beautiful sweater was walking down the isle towards me.. I really liked it, just my style with rustic earth colors and plenty of rows of different knit patterns.  The gal wearing it looked friendly but I let her pass thinking if I see her again I will ask if she designed the sweater or is it a purchased pattern.  I wanted it but had to work up my country shyness or see if eye contact could start the conversation.  Now once I take the plunge to open a conversation it is tough to shut me up.  I was sure I could get the info ;)

I was like a mad woman glancing up and down isles but no luck seeing the sweater.   Bought my cup of JMC (I know every store/coffee shop that sells JMC within a 100 mile radius) and went to check out.  Oh the sweater was two customers ahead of me.  Then I saw the hated sweater bumps on the back of the shoulders!!!  They looked like 3 inch carrots had been stuffed in them, how awful, that beautiful sweater ruined.  Too late to save it and of course how could I walk up to a stranger and suggest a better way to hang sweaters and knit tops to avoid "the bumps"?  Now you know where this blog is going don't ya?

HOW TO HANG A SWEATER :  just follow the pictures I have posted, this way even works for Dick's large, extra tall sweaters and knit shirts..

fold in half with top towards you

lay the hanger on the sweater with hook in armpit

fold arm over hanger and tuck through

fold body of sweater over hanger, tada done ;)

pick it up by hook and hang, I ♥ this idea ;)

This works for me, they don't fall off the hanger, the closet looks  neat and best of all "no bumps".  In the spring they are easy to carry to the spare closet.  No packing away, love it!   I hope  this little sweater hanging idea is helpful and saves you from the frustration I had with my sweaters for years.    I came across this a few years ago, probably Pinterest but not sure.  The memory files freeze up sometimes.

If you like this idea and find it helpful.........please Pass it On..........

Loose leaf tea

Quite by accident or maybe I should read more carefully what I pick up to buy I have ended up with hair conditioner rather than the shampoo I really wanted leaving me with an over abundance of conditioner.  The one time it turned in my favor was buying tea.  We were visiting friends in Chippewa, Canada.  Tracy does a good job of getting the guys to take us to Niagra On the Lake that is  beautiful scenic drive along the river from their home.  N.O.T.L. is  little town with old world feel, lots of specialty shops and very busy streets with people from all over the world visiting Canada.  The two shops I tend to be drawn to are the fudge/candy shop and Victoria's Tea House.  Probably you caught on, I love anything maple flavored!  At the candy shop, yep maple ceam fudge.  A little candy and a good cup of coffee or tea to cut the sweetness :) my kind of treat.

Victoria's has all kinds of tea, coffee and all the incidentals to brew a good cup or just plain look good with their tea pots, cups, sugar bowls, cream pitchers, etc.  I would always buy the Maple Creme Tea in bags.  Then I picked up the loose leaf can by mistake and didn't notice until we were home.  One of the best mistakes I have ever made.  The tea bag is not in the same league as loose leaf.  Comparable to instant  coffee vs fresh brewed.  I know, if someone tried to tell me this I would doubt that you could make tea taste better.  I have always been a coffee drinking and a snooty one at that, not just any kind will do. Unless there is no choice then anything will do :)   I would fix a cup of tea in the afternoon because I was the only one home and didn't want to be tempted to drink the whole pot.  Back to loose leaf, it is amazing and I hope all the tea drinkers give it a try.  You can buy special tea balls or make your own little bags to hold the loose leaf in.  I use Melitta coffee filters for the Keurig,  put the loose leaf in and tie it with string long enough to hang out of the cup or pot. I guess I am a little lazy because I really don't like cleaning the tea ball out every time.  With the little homemade bag I can just throw it out...Loose leave is long shreds not  tiny bits as in the tea bags.  The loose leaf teas I have tried do not have a bitter after taste and if a pot size is made it doesn't turn bitter before being used.  I have even reheated it and still not bitter.  I drink tea straight up, even ice tea.  That makes me a true northern girl..  LOL

Are you wondering.................how does Cheryl come up with something like writing about tea?  Well, coming home from MD today we went through Wellsboro and there in one of the shop windows was an ad that they stock over 40 kinds of loose leaf tea.  Bingo, I have something to write about!  Since I prefer loose leaf  it makes for a  perfect  "Pass it On" so others might try and enjoy.

The tea supply is low so one of these days we will be heading "north of the border" to visit friends, eat  fish and chips at Betty's Restaurant and then to N.O.T.L. for fudge and tea!

 Victoria's Tea comes in different style tins ♥

Country goes to the city

Today I rode into the center of Baltimore to Johns Hopkins University.  It was very easy to find, parking was more difficult but we lucked out on level 2 of the parking garage.  Just a 1/2 block walk to our destination.  The gentleman working the reception desk was a great guy and with his welcome grin just made the shoulders drop and the breathing relax.  Country girl needed that.  So wonderful to see when they hired this man they knew he would be a good one!  He said sign in and I will walk you to the building you need to be at.  Dang this just got better.

On the way out and one more thank you and telling him how nice he had been I said, one more thing............tell us how to get to I-83 and I will even tell you your handsome!  That's the ticket, kindness.  Of course this man shined kindness.  Right on too, we found our way out..........no problem!

It was exciting to see exit signs for Camden Yards, Inner Harbour, the zoo and aquarium.  Hopefully I can convince someone to go back to Baltimore for some adventures.  Great place to visit but my thoughts leaving the city were back in Clara and Cook'n by the Creek.  My safe place where making a wrong turn will not be in an area filled with danger.  Of course in all fairness city folks would probably fear our woods, animals and low population with neighbors too far away for security.  Like the saying "it takes all kinds" and that is what makes up our beautiful USA.

The only cooking I have done since Tuesday morning has been my 3 little boys supper tonight.  No cooking tomorrow, Richard is going to try Lentil soup all by himself for our supper tomorrow night!  His kitchen skills are little to none but he has been trying lately and I have been trying too ;)  You see I have that personality that NOBODY can do it as good as me..........not just cooking but everything!  If I have to watch someone doing something it is best for me to turn away, I get all nervous and usually have an out burst of "HERE LET ME DO IT"  Even if they can do it better.   Not fun and I really am trying to STOP!

PARKING GARAGE AT J.H.U.

TRAFFIC AND ONE WAY STREETS!

GOODBYE BALTIMORE 

On the Road Again

It doesn't take much for me to hit the road.  Like the old game show, I can name that tune in 10 sec. :)  I can be packed and out of here in 10 minutes!  We pack light which makes for few bags to take.  In fact one time we packed so light for a trip to NC we didn't take any bags.  We stopped at a camp ground in VA, set up the tent and  yes, I said tent.  I asked Dick, where is our bag..........his answer was not what I wanted to hear...........didn't you put it in the car.   That was a panic moment.  Off to the store for tooth brush, paste and a hair brush.  After the shock wore off I had to grin, I'm getting some new clothes and make-up in NC.

Back to the tent thing.  We love tent camping. Give me a queen air mattress, electric coffee pot and fry pan and it is the Ritz Hotel  :)  We have camped with the motorcycle and that can be quite an experience but I still like going.  With the bike the tent is down sized to a 2 man, no air mattress or coffee pot. Wake up, roll the tent and sleeping bags, jump on the bike to the first restaurant or quick fill for coffee.  Lots of coffee for me please, it keeps me in line, sorta.  We have camped by bike in southern PA and WV.  All experiences have some pretty amazing stories, that might be another post or two someday.

Four years ago we camped in a tent around the perimeter of the USA.  It was by far the best vacation ever, 21 days and never stayed in the same campground two nights in a row.  It was back to the 1960's in our 60's vacation.  Honestly we could have camp set up in 5 minutes.   We always stayed at KOA Campgrounds and would stop each day by 3 pm, set up tent and head out to explore the area.  Before we we came back to the campground we would stop and buy what looked good for supper and breakfast in the morning.  Now California was heaven for fresh fruits and vegetables.

One thing I noticed, in a tent we attract lots of people interested in our travels. A PA plate was probably the bait for them to start the conversation since we were in a tent way out west.  We met a lot of great people that had their own amazing stories to tell.  I even found a gal working the KOA office that loved Jamacian Me Crazy Coffee and had her own K-cup stash of it that she was more than happy to share.  I ran out of my JMC in southern California.  21 days and 7,800 miles

Then there is the Auto Train that runs nonstop from Lorton, VA to Sanford, Fl.  We have taken it twice, once with the bike in June a few years ago and this past December with the car.  Cheaper than flying and renting a car, no hauling bags because once your car is packed it stays in the car or on the bike until you get to the station the next morning.  There is a great evening meal with wine, a continental breakfast in the morning before departing the train and complimentary coffee, tea, water, fruit, nuts, muffins, cookies etc. during the overnight trip.  Leave Lorton at 4 pm, arrive Sanford the next morning at 8:30 am.  The unloading of the car takes no more than 30 minutes and you are on your way.  Both times we went on to the Florida Keys (maybe another story).

Other adventures are 1, 2 or 3 hours from home, which is usually by bike in the summer with friends or just us.  There is so much to do and see around here and some pretty amazing little specialty cafes.  Ok the mind is spinning, yep another story.

It doesn't matter where we go or how far we both love to travel, meet interesting and sometimes some really weird people.  Even though I'm sure some say, wow those two are weird.  Life is what you make it <3

I am now in Union Bridge, Md ;)  My granddaughter called yesterday and asked me ride along with her.  Of course, this is where my three little grandboys live.  We left in quite a storm this morning but by the time we reached Wellsboro all was good for road conditions.  Dry and a little sun all the way.  Bacon and eggs the only food  cooked at Cook'n by the Creek today for breakfast ;)  My favorite spot for a salad along Rt 15 is Panera in Shomokin Dam for a late lunch today.  This is the half way mark for the trip so a grande cup of coffee to go and I'm good for the last 2 1/2 hours.   Thursday morning breakfast at school with Cooper then head North to Clara and start cook'n.

The mighty Susquehanna River along Rt. 15

                                    Coming down off the mountain to Williamsport.

                                         Mediterranean Shrimp Salad from Panera

Winter Blue, not blues :)

No winter blues for me just winter blue that the sky had to offer today.  Although the temperature  bounced from 13 to 16 on our little trip the sun was "hot".  I can just see my southern friends and family doing the eye roll over that comment.  It truly was, no heater going in the car today.  This is a winter day to make me smile.  So off to Ulysses for a few things from the Amish.  Kinda like the old song we use to sing in elementary school, over the river and through the woods, with a couple hills.  On the way we went through Oswayo which makes me think of the kids I went to school with and the friends that still live there.  I said to one guy that lived in Oswayo when we were in high school, how can you stand living so far out?  His reply, don't know what it would be like not to..good come back!

Some people don't like to do business with the Amish, for us it is enjoyable and saves us money.  We buy horse, dog and chicken feed from one family. Heck Dick even talked the young boy into selling his puppy to him.  Apparently Dick has a thing for black horses and black dogs that are well, juvenile delinquents.   I wanted to name him Yoder but Dick chose Quincy.  We took Quincy with us today and the young kid was happy to see the dog he named Nole.  We never told him we changed the name.  The young boys of the family that have already finished school work at the feed store.  They look so young and I'm not sure but heard they are 15 when they graduate.     

A few miles up Hickox Rd is the Amish family that sells bulk food and furniture.  They have the best Amish butter in 2# rolls.  All of their seasonings are very cheap compared to a grocery store.  Plus they have the cutest young girls working the store.  I love to hear them talk and Dick seems to get a conversation going where they even ask questions.  Today was the subject of spring and seeing robins.  She seemed very excited to hear Dick had seen a flock last week.  Even the Amish are ready for warm weather even if it means working the fields and gardens.  Women and girls do the garden work.   It is at this home we watched the men cutting ice blocks from the pond.  Perfect squares that were quite big.  They slid them up a rail to the wagon hooked to a beautiful team of draft horses.  The woman at the store told us they haul the ice to an ice house that will keep it for summer use  for all the families to share.  That amazed me.

This pond is near the Amish school.  Several times during the winter we have watched them play hockey. They are pretty good on the ice and have the biggest smiles even as cold as it is.  I can imagine play is not something they do much of considering we always see kids on the farms working at various jobs.  Not easy jobs, splitting wood, working in the fields, saw mills and building.   It doesn't matter how small they all have a job.  I wonder, do they complain about all the hard work they do by hand with little help from modern equipment?  Not sure, I can't imagine they do but maybe.

Young Amish boys playing hockey at recess.

This is at the top of a hill coming down into Eleven Mile.

This is the one of the farms on Eleven Mile no longer farmed.

A small Sugar Shack on the Eleven Mile that will soon be boiling sap.

Top of the world, nothing but blue sky and pure white snow.

No recipe today, it is bean soup and corn bread for supper.   Once when visiting our grandson I said, suppers ready and he said what's supper ;) I explained supper is what we eat at night and he said we call it dinner.   I was brought up to eat supper and if we did go out to eat which was probably no more than 5 times on the farm, that is what we called dinner.