I wanna get back to that "Sugar Shack"

Sweet Hollow Maple Farm

 582 Holcomb Hollow Rd Shinglehouse, PA 16748
 (814)697-6658

Be sure to check out  their website  www.sweethollowmaplefarm.com

Tis the season right now to take a little trip to a Sugar Shack.  Most producers are happy to show their skills and we have quite a few in our area, big or small they all have one thing in common.  Their love for producing maple syrup.  It's tedious work that requires long hours of watching it boil to just the right point to be its best.  Some still use buckets to gather the sap, that's a lot of walking and carrying because it takes about 90 gallons of sap to make one gallon of syrup.  This is where the "old farmer's" walk comes in.  Never carry one bucket at a time.  It's less of a struggle to carry one in each hand, besides it evens you out so as not to walk lopsided, so the old farmer always would say.  Others have started using the line method that all drains into one tank. Still the lines have to be run and connected together which is also a lot of walking.  Some still use wood to cook it down.  That also means cutting,hauling and stacking it early enough in the year to be well seasoned.  Seasoned wood makes for a hotter burn.  Some have started using gas.

Of course like gardeners, farmers, boaters and bikers the maple producers all hope for a good season which means the sap runs plentiful.  They say cold nights and warm sunny days are helpful for a good season.

Saturday Kent, Amber, Dick and I went to a very nice family's Sugar Shack to watch them unload sap, boil it and fill jugs.  If you have never stood in the midst of sap steam you are missing out on a delicious experience!   I compare it to inhaling maple syrup!  That steam should be bottled and used for air freshener.  

Matt and Kelly have two young sons and live in a beautiful quiet valley.  Just them, as in the driveway is a dead end.  How wonderful and what a panoramic view.

There they are!  So much fun visiting with them.

That delicious smelling maple syrup steam.

                                     

The maple syrup is ready to be drawn and put in jugs.  Matt very carefully
 watched for the final moment.

Kelly was ready to start filling jugs.  Great couple and great team work.

Look who's holding the warm gallon of maple syrup?  Oh yeah, he paid for it ;)

I believe he said something about buttermilk pancakes for Sunday breakfast.              
 Here is a poem by Robert Frost, one of my favorite authors.   

Evening In A Sugar Orchard

From where I lingered in a lull in March outside the sugar-house one night for choice, I called the fireman with a careful voice And bade him leave the pan and stoke the arch: 'O fireman, give the fire another stoke, And send more sparks up chimney with the smoke.' I thought a few might tangle, as they did, Among bare maple boughs, and in the rare Hill atmosphere not cease to glow, And so be added to the moon up there. The moon, though slight, was moon enough to show On every tree a bucket with a lid, And on black ground a bear-skin rug of snow. The sparks made no attempt to be the moon. They were content to figure in the trees As Leo, Orion, and the Pleiades. And that was what the boughs were full of soon.

Robert Frost "Hey Cheryl, what's for supper".  A meal in a pie, Shepherd's Pie that is.  My version: 1 lb ground chuck fried, mix 1 can of tomato soup and what seasonings you like.  Pour into the bottom of a baked pie shell.  2 cups of green beans on top or whatever veggie you like.  Spread leftover whipped potatoes on top and bake at 375 till warmed through. That's it!  Too busy today and like  I always say, "you don't like it, go to the neighbors and eat" ;) Pass it On ♥

The Pocket Knife & Zippo Lighter

Aprons, knives and lighters all so very important to many long ago.  I hear aprons are making a comeback and knives will always be in most guys pockets.  Zippo lighters have been replaced by the 99 cent disposable but are bought for gifts and by collectors.

Yesterday's blog was about aprons and I posted a poem that seemed quite fitting and very heartfelt to read.  The poem mentioned Grampa's pocket knife.  I hadn't thought about how important they are to all the men and boys in our family until the poem.   I do know when my husband gives one to our grandsons they are beyond excited and get the "ahhhh" look in  their eyes.  Opening and closing it, feeling the blade and getting warned to be careful.  In fact our grandson that lives far away sent a picture of a little pocket knife just last summer telling Dick, "I still have it Grampa".  He was only 8 yrs old and now he is 21.  That confirms what "jack knives" or "pocket knives" mean to boys and men.  What is the importance of a pocket knife?  Just about any little thing like cutting twine on a bale of hay, stripping the covering off wire, digging the build up of a battery connection, turning a screw, if out and about a guy needs his pocket knife.  I even see fingernails getting grease cleaned from under them with the pocket knife.

My dad and brothers always had a knife in their pocket and my brothers always had a zippo lighter.  Dick carried a Zippo until he was 30 and quit smoking.  YEAH on quitting!  The lighter he carried and still has was a gift from our son.  He was 10 years old and had been in "Bill Walley's Gas Station buying candy when he saw the lighter.  He asked Bill if he could pay him his allowance every week and buy the lighter.  Bill was another great guy from Shinglehouse and made the deal.   I will never forget the day he handed the lighter to his dad.  Ahhh, memories ♥  We just bought the grandsons Zippo lighters, they don't smoke but we told them it's a family tradition and every man should have a Zippo lighter.   I doubt they would mean so much if they were made some place other than Bradford, PA.  They seem quite happy with  them and immediately started practicing flipping them open.  If you want an interesting day out head on over to the Zippo and Case Knife Museum in Bradford.  We go every summer, so many displays and old time lighters and knives.  We buy our gifts there and they also engrave.

We have a lighter with "Dick's Used Cars"  Shinglehouse, PA engraved on it.  Dick Evingham that is, what a nice guy he was.  My dad bought a 1963 used Buick Le Sabre from him.  Back then they were as long as boat but oh what a smooth ride!  Dick would give a lighter to his customers.  For those that can't remember or way to young to know Dick's business was on RT 44 going north into Shinglehouse, where the Frontier keeps their equipment now.  His home was adjacent and set back in farther.  I enjoyed talking to Dick in his later years, by then he had sold his business and built a home across the road.  I remember taking him to Coudersport and on the way he showed me the stone culverts he had put in during his teen years with other young men and told me how hard they worked.   It was a job and  they were hard to find during the war years.  Those drainage culverts are still in place!  That is called doing the job right the first time.  They haven't moved in close 90 years.  Good grief my mind can wander at times!

Dick's lighter,  35 years old.

From Dick Evingham, 54 years old.

I hope mentioning the knife, lighter or both brings some good memories back to you..

Let me end on a sweet note.   Maple syrup of course, it' that time of the year.

I used the Tandy cake recipe that was posted on an earlier blog.  Instead of the traditional peanut butter and chocolate I used left over maple glaze (recipe on yesterday's blog)  with 2 cups of white chocolate chips melted together.
 "Oh lock the door"  (Dick's expression).  It is wonderful, very sweet but what is maple syrup suppose to be? A good cup of coffee, tea or a glass of cold milk will cut that sweetness a bit ;)  I love sweets!

This is for us, the rest is on its way to the neighbors. ♥

The Apron

As I am now officially "old"  the time has come to remember things that make me smile. The apron being at the top of my list.  I have just started wearing an apron when I cook which I should have worn all my years in the kitchen!  More clothes have been ruined with grease spatters,  that's it no more.  I started looking for aprons to buy and must admit there was no way $15 - $35 was coming out of my wallet for one apron.  Thank you google search!  I found lots of patterns and headed to Joanns for material (cheap).  Going straight to the discontinued and discount section was a BINGO!  Beautiful spring and summer designs and some for only $2.00 a yard.  My time, maybe an hour.  I used two different materials so they are reversible.  $4.00 an apron with material left for scrappy quilts, pot holders, etc.

The $4 apron saving my top from bacon grease spatters.  Needed the drippings in a pan for German Potato Salad.  I would rather bake the bacon!

When thinking aprons I decided to do some research about them.  One thing for sure, there are some beautiful poems about aprons.  I know what my mom used them for besides protecting her "dresses".  She used her apron to gather eggs, vegetables from the garden and put clothespins in the apron pocket when hanging clothes on the line.  There ia a good chance I will being wearing aprons outside.


The cookie and glaze recipe below is wonderful and quick to make.  If you don't have walnuts or maple flavoring that's ok they are just as good!  I have made them both ways.

Maple Drop Cookies

• 1/2 cup (1 stick) of unsalted butter, room temperature
• 1 cup of dark brown sugar
• 1 teaspoon of vanilla extract
• 1 large egg
• 1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
• 2 cups of all-purpose flour8
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of chopped walnuts

1 Cream the butter and sugar together at medium speed for three minutes or until light and fluffy.

2 Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.

3 In a separate bowl sift together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts. Cover with plastic wrap and chill for thirty minutes.

4 Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.

Maple glaze frosting:    

3-TBSP butter
1/2-cup brown sugar
1/4-cup milk
Melt in pan together til brown sugar is dissolved.  Remove from heat and stir in 2-TBSP of maple syrup, 1-tsp maple flavoring and enough confectionery sugar to make a glaze.  Spread on warm cookies.

This batch is leaving for California Monday.  Back with "Flat Matthew" to rejoin Matthew McDermott and his 2nd grade class.

I found this poem while reading about aprons, enjoy and "Pass it On"  if you like.

 Why, Granny? By Jane-Ann Heitmueller

“Why do you wear aprons, Granny?” I asked her one day,
as I nestled on her lap, while resting from my play.

“Mercy child,” she replied, “it’s just a part of life. It’s as
valuable to me as Grandpa’s pocketknife.

When I wrap it on each day it makes me feel complete. I’m
prepared to face the day… whatever I shall meet.

Sometimes it’s a wiping rag to dry my dripping hands.
Sometimes it’s a holding cloth to grasp the boiling pans.

Now and then it dries a tear or wipes a runny nose. It’s a
part of all I do, wherever Granny goes.

Carrying potatoes or the hens’ eggs from their nest.
Snuggling baby kittens close and warm against my breast.

Wiping up the drips and drops that splatter on the floor. Oft’
times used to dust the table and there’s so much more.

On a rainy day it’s used to shield my head from rain or to
take the horses lots of tasty, yellow grain.

Sometimes it’s a help to open stubborn lids I grip. It can
hide a dirty spot or shield a jagged rip.

It’s been known to shine a shoe or dry a puppy’s fur or to
clear a mirror when the steam has caused a blur.

Best of all though, precious child sitting on my knee, it’s
a place to nestle you and have you here with me!”

The "Tick Magnet Chick" Key!

I am beyond amazed!  Last fall we looked forward to the first days of frost or freezing temperatures.  Then one of the worst winters with temperatures in single digits for days and weeks at a time never getting above freezing.  It was a sure thing that the fleas and ticks would meet their maker and end the vicious cycle that has been with a vengeance for the last few years.  Well friends lend me your ear or let's just say the British are not coming!  The ticks are coming, the ticks are here!

Drinking my morning coffee and giving Quincy his morning rub down (expected just like a treat is) I felt the old familiar wobbly bump on his neck and the old familiar sick feeling in my stomach.  How the hell is it possible to survive the winter for these little parasites?  My woods walks have just had a damper put on them!  It means every day I come back, do the "tick check" and take a shower.  If you know me well enough you know I have labeled myself as the "Tick Chick Magnet".  For some unknown reason the nasty, disgusting things love my blood. I am getting sick just writing about them.  They are a reality in my life that just continues to ruin my warm weather days.  It was only 40 yesterday but apparently warm enough to bring them out for nourishment and continue their life cycle.  Thanks to Quincy for the heads up warning and taking the first tick,  at least I can hopefully avoid sharing with the ugly parasite.  Twice I have been on the strong antibiotics for ticks.  Not nice, the meds make me sickish but better than the alternative.

Two summers ago I even brought a tick home from NC!  Even southern ticks think my blood is special.  That was the first bout of meds.  Apparently I can not feel them until they are well established, by then I have a lump the size of a golf ball and black and blue around it.  I'm finished..........can't say anymore!

Last summer I bought this "tick key"  it is "the bomb" for removing them.  It might have to be my summer necklace!  I hope you never have to remove a tick from yourself or animal, if you do remember the tick key for safety of not breaking the tick.  Then there is a real problem.  Good luck!

Here it is......the "Tick Key"  they cost 99 cents to $5.00 and worth it!

It just doesn't seem right to post a delicious recipe or picture of a good meal on this page.   I will have a couple good recipes tomorrow and one will have maple syrup for flavoring and sweetness.  Yum, Yum

A Few Hitches

To give you a quick lesson on "nice and pleasant" vs "not so nice and pleasant"  Look at the two horses below.  The black one has his ears back, nostrils flaring and an arrogant look to him.  Now look at the other horse, head down, ears forward and looking quite docile.  I'm a smart woman to ride Gracie.

Smokey, for the experienced brave at heart.

Gracie, for the not so brave heart and a sweet one to ride.

 We all know the day can start out without a hitch or there can be one or more surprises.  Not the fun kind.  This morning coffee with morning discussion on what is on the docket for the day, (docket is what Dick always says when he wants to know if I have plans for him) animals fed and our breakfast over.  Dick is replacing a faucet part in the bathroom and I am cleaning up the kitchen.  This is where the "oh crap"  moment starts.  Putting the dish soap back in the cabinet below the sink...........wet!  I really did not want to say anything but ya gotta do what ya gotta do!  I yelled we have a leak under the sink.  I didn't want to visually see his reaction.  Just what I figured his comments would be, I'll NOT pass them on.  No sense dwelling on the past ;)

With the bathroom and kitchen being worked on I did hear Dick say, I'm hiring a blankety blank plumber.  Which he won't do, I think it makes him feel better to think he has an option.  We don't hire if we can do it ourselves and are pretty lucky that most times we can.  It may take  a "bit" of frustration and a few disagreements with the complaining but it eventually gets done.  I am NOT mechanically inclined which is good, no telling him how to do it.

  We know for sure spring is here when the horse gets lame.  Smokey has very tender hooves and stepping on uneven frozen ground is the main reason he gets hoof abscesses it bruises his pads.   During the day the sun warms the ground enough to thaw, they sink in and at night the ground freezes   Sometimes the farrier has to drain it but usually it will drain on its own.  We give him bute for the pain and which helps him walk.  They usually take 1-2 weeks to heal.  The upside...........it slows him down and he mostly stands which means I dare to brush him and get his tail and mane untangled.  I do love him but I do fear his quickness and respect his authority.  Dick tells me, "he's just playing".  Oh I don't think so!  A couple times Smokey has escaped when Dick was working.  This was a circus event for me and my niece.  She handles horses much better than me but unfortunately she feared the big boy too.  I have seen a few well seasoned horsemen have fear in their eyes with Smokey.  One young man that does not fear Smoke is Heath Evingham, this guy is straight from the wild west.  Heath and Dick have a special relationship to Smokey and make riding him look pleasurable.  Almost.....

Once he gets the frisky out of him he's a good ride.........I am not speaking from my own experience.  

  All this horse talk has made me decide tonight is going to be "Taco Thursday".  Yesterday I bought a just right avocado for fresh guacamole, it is our favorite topping along with chipolte sauce I bottled last August with garden tomatoes and onions.  I am using beef tonight but chicken or pork also makes tasty Mexican dishes.  For dessert it is Mexican Flan which is no more than egg custard, I put maple syrup in the bottom before baking.

Mexican Flan with a Clara Creek twist, this is a half batch and makes three 1 cup servings:   1 1/2 cups milk, 3 beaten eggs (I put the eggs in a blender),  1/4 cup white sugar, 1 tsp vanilla.  Mix together and pour into individual baking cups that have 3 TBSP of maple syrup in the bottom.  Place dishes in a pan of water and bake at 325 for 1 hour.  cool, put in frig to get cold.  Serve by turning upside down on a serving plate.  Delicious, creamy, light and refreshing with a hot cup of JMC ♥

Beef taco, refried beans and Mexican Maple Flan

Spring Happenings at Cook'n by the Creek

Another cold day in the valley but a brisk walk helps clear the mind and cleanse the soul.  Fresh clean air has a way of making me feel better and put a little pep in my step.  Our favorite walk is through the back fields to our grandson's property.  It is also the route our dogs love.  Kirk has a nice  pond we stop at to let the dogs get a drink and take a swim.  Hard to believe that they don't mind the cold spring water.  Then it's up in the valley we go.  This was the first walk since  going to NC.  Exciting to be back and check out the different animal tracks.  Patches of snow left give us the chance to  see what animals have been out and about.  When the sun shines there is mud to look for the tracks.  For sure this is one of our favorite "daily dos".  Peace and quiet with an occasional bird or turkey reminding us we are in their territory.

 It won't be long before the coyotes, fox, bobcat and others will be having their young.  Then we will be watching the back field, my chickens are easy feed for the parents to take back to their dens for the babies.  Last spring we lost 14 hens, on the third day the problem was taken care of.   This year the rifle and shells will soon be setting by the door..  EeeeeeAwwwww we are "country folk" for sure.

We witnessed a very upsetting scene last spring.  We were outside working and heard the worse sounds, almost like screams.  Dick ran  for the rifle, he knew exactly what was going on.  A coyote was chasing a baby fawn and the mama doe was trying to get the coyote to chase her instead.  Awful to watch but two shots from the rifle scared the coyote off.  We have a grove of mature White Pines with lots of under growth bordering our lawn.  While the fawns are still young the mamas leave them there while they go off for the day.  They know the fawns have a better chance near buildings than in an open field.  When we brush hog the fields we are watching ahead for fawns.  Their moms leave them alone during the day.  We have watched them come back during the day to nurse and early evening to get their fawns to take back to the woods.  Amazing to watch.

Spring is the renewal of life that Mother Nature provides.  Isn't it grand how everything is set up for birth and survival with spring and growth in the summer preparing for the lean cold winter?

Since the high was 19 degrees today we are having a winter farm supper.  It always tastes better when the cold wind is howling and it was gusting today.  How does chicken and dumplings sound?  When a I asked that question earlier it got a quick YES!

Chicken and Dumplings Recipe.
You can use a rotisserie chicken from the store or your own from scratch.  Today the store didn't have them ready so I bought 4 large thighs quarters. Use white, dark or combination it is all good.   Wash, sprinkle with garlic powder, cumin, paprika, thyme, old bay (just because I have it) onion powder, salt and black pepper.  Bake at 400 degrees til brown and skin is crunchy.   Let cool, separate meat from bone and skin, set meat aside.  Put skin and bones in a pot, cover with water and simmer for 1 hr.  Strain and put juice back in the pot.  Add chopped onion, celery, carrots, potatoes and 2 cloves of garlic.  Simmer til veggies are tender.  Now put the chicken meat in and thicken.  I use 1/4 cup flour stirred into 1/4 cup melted butter.  Then add to pot stirring continuously to avoid lumps. This is when I add 1cup of thawed petite green peas.  Bring to a simmer and drop dumplings on top about the size of an egg. Cover and let simmer until dumplings are done.  Just lift the lid, take a fork and touch the center dumplings, they will not look sticky or gooey when done.

Baked legs and thighs.

Dumpling recipe
I only use the dumpling recipe and not the chicken recipe.  This is the cook book where I feel my moms love.  At least 70 years old!  The book I mean ;)

The dough sinks when you drop them in, make sure you cover while it cooks.

 The dumpling comes to the top as it cooks.  You can see they triple in size when done.  This is half a batch.

Ta Da a meal in a bowl.

Kefir

Strawberry, kefir and protein shake.

See that drink up there?  That is what I have for lunch every day using frozen fruit like blueberries, mango, peach, strawberries or raspberries.  Two weeks off while in NC and I really missed them.  I should have used store kefir while away but I was bad and now paying for changing my eating habits.  Remember that plate of boiled peanuts I had for lunch?  No will power at times.  The protein shakes with kefir are so convenient and tasty, plus all the health benefits.  I use a low carb protein drink from BJ's called "eas advantedge".  Using frozen fruit makes it like a milkshake thickness.

Do you know what kefir is?  It is similar to yogurt.   I make my own kefir but it is in the dairy section of most grocery stores.   You know me and my "real deal" opinion.  Kefir is full of protein and low in sugar/carbs plus a great probiotic.  Definitely I can not eat it plain but I don't like plain yogurt either.  Kefir is great for the digestive track.  My main reason for using it and I do see a change for the good.  I'm not trying to push this on anyone but if you have problems with IBS as I do it might be helpful.
Here is a great site to read about Kefir and the benefits of drinking it.

 http://www.kefir.org

A good video from youtube.   Making Milk Kefir for both Probiotic Benefit and …: http://youtu.be/EDx8EwxMluM

There are many informative videos on youtube.  If you think it is something you would like to try let me know and I should have some extra grains to give away.  If not we can split an order if enough are interested.

Speaking of interested............message me if you would like to come for a demonstration with a pressure cooker.  I would like to do the demo around the middle of April.  Remember "Pass it On"

Mistletoe

Today is our last day of beautiful NC.  Departure time is 7 am tomorrow which means the alarm will sound off at 5:30!  It will take 2 cups of coffee to get the body and mind in gear for a 12 hour trip.  We trade off driving every 2-3 hours, that makes the trip much easier.  When we switch we try to pick a stop that allows for a 10 minute walk.  Malls are great for this but the rule is no looking, no shopping, just keep moving.  It really does refresh us until the next stop.  Williamsport Wegmans is the final stretch and we do buy a few groceries for home and something to eat at the deli.  Williamsport is the beginning of the beautiful  Pennsylvania hills and valley views.  We feel like we are home from this point on.

I have done very little cooking the last couple days.   I did fix Connor's birthday breakfast yesterday.  Tonight it was out for a Mexican supper, plus friends meeting us there.  One thing for sure we have met some great people down here.  They have remained true friends for years,  Joe and LuAnn, Phil and Marla.  We always look forward to visiting with them.

Under the Mistletoe.

http://www.botanical.com/botanical/mgmh/m/mistle40.html

Just in case you are interested in learning about Mistletoe the website above is very informative.  I was surprised to read about it and the medicinal facts it tells.  The only thing I know about Mistletoe is we would buy it around  Christmas to hold over someone we wanted to kiss.  That is way back in high school of course.  I Can't remember what we paid for a little sprig but not more than a dollar if that much.  It was a big deal for sure!

The picture above is a tree growing in our son's pasture.  Mistletoe grows in a lot of trees in NC, at least this area.  It must be similar to the way Spanish Moss grows to trees in the deep south.  It fascinated me when I was told it was Mistletoe and thought I would "Pass it On".

Next blog will be inspired by beautiful Clara, PA and Cook'n by the Creek.

How Cheap

While baking a birthday cake today it  reminded me of two words, "how cheap".  A gal once said to me, "you won't believe how cheap my mother in law is".  When she told me why it was with a blank look back to her.  I'm sure she thought my look was in shock and agreement.  Well I was actually trying to hold back a laugh and tell her I do the same thing.  This is being cheap by some people I'm sure........when I unwrap a stick of butter I use the wrapper to grease a baking pan or pancake griddle.  It just makes sense to use it rather than throw it away only to use a piece of wax paper or brush to do what that butter wrapper can do.  This morning I used it to grease the cake pan, works for me.    I see it as eliminating an extra step and saving time.  Now I am thinking what else do I do that some may see as cheap to others?  Cheap and save time is the name of my game plan.   Of course this will be on my mind for a few days to figure what other  "cheap" things I do.

My new adventure will be starting in the next week or so which will be learning to paint.   It also has been on my mind wondering what I will attempt.  You tube has been great, I have watched many tutorials and techniques.  Down to three of my favorite styles.  Who knows I might invent a new style! As long as it is the no stress way.   Hoping it warms up in Clara, I think being outside painting will be more inspirational for me.  Give me wide open spaces any day!

Here is a picture of the Beef Rouladen recipe I posted on  a previous blog.  Delicious, moist and tender.

Great German comfort food!

Just Because ♥

No special reason, just because I saw these two painting that are so different,

 I like them.

I think the sweet little violets make this painting. 

The entire painting says it but the "busy hands" complete the meaning for me.   Downloaded from a gal in Portugal.

Soon we will be heading back to Clara and our little farm by the creek.  I love being with our kids and their families.  Each one of their homes hold a special place in my heart.  Even though they are hundreds of miles apart we are lucky to have two great places to visit and the joy of one living next door to us.  Like the two pictures above, different but still beautiful. Our 3 kids are all different but perfect and beautiful to us.  OK!  Most of the time.  Let's not forget we are all human, have our own personalities that don't always agree with the other.  Life, family and friends are not perfect and we "all" have to work at understanding.  You don't have to understand someone, just understand yourself and it will fall into place.

The last two days here will be in the 70's.  Then we will be leaving in time to get home before the big storm.  If predictions are correct, I hope they are miss calling this one.  Enough!  We are ready to get home and check out our favorite leek patches, hoping the little ones are starting to show their true color.......green.  Nothing prettier than "spring green".  We have 12 pounds of leek butter to make and freeze for next winter, leeks for the freezer, 10 pints to pickle and 10 pints in mustard sauce.  I will be posting our favorite leek recipes as we do them.  Then we will dig some to ship to our favorite "leek lovers' in New Mexico.  That is the easy dig  we don't clean them, just wrap, box and ship!
Now I said nothing prettier than spring green.  I will say the prettiest song of spring is
"Old Mr. Gobbler"  gobbling for his woman, two or three.  About 12 years ago I fell in love with spring gobbler hunting and have been lucky to shoot a few.  Not in recent years because I have no desire to shoot them but I do like going out and calling them in.  They are amazing birds, elusive until they get foolish in peak mating season.  I could insert a few jokes here but I won't.  This year the camera will go with me.
What better way to "Pass it On"?  Since retirement I am not a fan of getting up before daylight.  Most hunters like to be in the woods when it is still dark as to not flush the birds.  They like to have them on roost. Not only am I not a fan of getting up early........I'm not fond of being in the woods when it is dark.  I wait just til it is getting light out, by the time I get to the wood line I am good to go for seeing what is around me.  Most mornings it is cold and frosty.  Impatiently watching the sun come over the hill and wishing it would hurry and shine on me.  Of course the warm sun melts the frost on the trees and drips cold water on me.  Probably by now some are thinking, "no way".  That's how much I enjoy being in the woods during spring gobbler.  I usually stay 3-4 hours waiting and calling.  In the years I have seen lots of deer, turkey, squirrel, a couple coyotes and 1 bear.  The bear scared the heck out of me.  It never saw me, thankfully!  This year I will have a hunting partner.  That is "if" we can hunt together without too much "I know it all" attitude.  I'm talking about both of us.  Maybe that's the plan to watch Cheryl stomp away.

The Right Turn

The right turn was "the right turn" yesterday.  After buying our garden seeds I mentioned (this is called a bait and catch statement) "we are but 20 miles from Seagrove".  Silence,  "your saying you want to go to Seagrove".  Only if you do was my reply.  That's the way to work it and 99% of the time it's a go.  Besides Seagrove is the pottery capital of the world, maybe an exaggeration but let me tell ya this little town and back roads are nonstop artisans.  There is any style, technique of molding, glazing and firing.  I prefer the rustic type pottery with a little history and character to it.  Once we turned onto Hwy 705 it also is named Pottery Rd.  For the next 15 miles the road is lined with little shops and some bigger ones with potters known world wide.  I tend to stay away from the latter.  Give me the good'ol guy or woman that wants to talk pottery and history.  So off to the side roads, paved or dirt doesn't matter to me.  As we drive slowly along reading the names and looking at the buildings it is hard to say, yes this one.  Kinda like being in a candy shop (fudge shop) I should say!
We made a right turn on Busbee Rd, which is a beautiful road with rolling hills.  The gateway to the NC mountains.  The business on the left was my first pick with small old time replica buildings.  Unfortunately the sign said, closed on Wednesdays.  Panic, what if they are all closed on Wednesdays.  That was the first "meant to be".  The next stop was the second "meant to be" and "the right turn".  We pulled up to the little log cabin with just the right amount of decorations to make it look authentic and a sign that said open.  Still in the car staring at this amazing place I'm thinking it wouldn't get any better than this for the entire day.  I had struck gold, diamonds and hopefully the pottery style I came for.  This place, "Hickory Hill Pottery" is a step back in time, a picture perfect photo that really needs to be published!  Another "ahhhhhh" moment.
After a few minutes of pictures and looking at this awesome little building and it's surroundings  I was ready to see the inside.  Just call me lucky!  This gal was ready for my questions and so willing to share their stories and history.  I really could have spent the day there and was there about an hour or more.  This is a true American family.  Just like my family and friends.  We parted as friends and there is no doubt we will meet them again.  That's another blog ;)  As a matter of fact this story will be a 2 part blog and possibly 3 parts.  Not in my wildest dreams could I have hoped for such an experience.  It was waiting for me at the "right turn".

Hickory Hill Pottery, Busbee Rd, Seagrove, NC

Inside the pottery shop, caught him shopping, nah he was talking'

German Beef Rouladen

This is another favorite of ours.  German Roulades are thin slices of beef often rolled sour pickle and mustard, onion and bacon. Browned, then braised, they take inexpensive cuts of beef and make them worthy of guests. The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor but you can make this dish without the wine.

"Hausfrauenart" (lit. wive's method) and "Hausmannskost" (lit. husband's repast) refer to simple dishes served at home, often made without recipes.

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 4 - 6 roulade

Ingredients:

• 2 lb. brisket or rump, beef, sliced thin
• 2 T. mustard
• 1 - 2 gherkin (sour pickles) or 1 dill pickle
• 1 onion
• 2 slices bacon (about 40 grams Speck)
• 1/2 T. butter (or Butterschmalz)
• 1/2 T. oil (or Butterschmalz)
• 1 carrot
• 1-2 stalks celery
• 1/2 c. dry red wine
• Bay leaf
• Salt and pepper
• Slice the beef about 1/4 inch thick across the large surface. This can be done with a slicing machine or by the butcher, or by hand with a very sharp knife. This works best when the meat is partially frozen. Lay beef out flat.
  Cut pickle lengthwise into strips, dice onion and bacon very fine.
  Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.
  Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stich), or use turkey lacers (in Germany they are called "Rouladennadel") to keep them closed.
  Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulade in it.
  Meanwhile, dice the carrot and celery.
  Remove the roulades to a plate, add the "Suppengrün" or mirepoix and sauté for a few minutes, until soft. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.
  Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.
  Remove beef roulades and keep warm. Puree sauce and thicken (optional) with a little cream, sour cream or "Wondra" (like Sossenbinder") flour. Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.
  Serve with boiled potatoes ("Dampfkartoffeln" or parsley potatoe

Hickory Hill Pottery: Photo Gallery

Hickory Hill Pottery: Photo Gallery:  Daniel and Leanna Marley inside the Hickory Hill Pottery sales cabin.  A couple of pets on the pottery porch! ...

Ready to plant!

So many seeds, so many choices!

The seeds have been bought even though it will be 6 -8 weeks before the ground temperature will be warm enough to plant.  Reminds me of what my dad would say, "you spend like that dollar is burning a whole in your pocket".  That's how the packets of seeds feel to me!  I want to plant, plant, plant.  Patience is not one of my stronger assets.  We learned the hard way, plant to soon and frost will kill the young plants.  Also, if the ground is not warm enough it takes longer for the seeds to germinate. We have planted a few rows and in a couple weeks plant more of the same type seeds.  What surprised us was early or later they produced at the same time.  It's all about ground temperature and warm nights.  No matter what we can't hurry Mother Nature or a good thing.  Today we bought patty pans, beans, peas, cukes, corn, collards, kale, spinach, beets, carrots and.........tada.........baby lima beans.  Loved the gal that waited on us, such a sweet southern drawl.  y'all have a good day ;)  

"Pass it On".

Deep Freeze in North Carolina

This is the winter that won't let go, at least from the northeast to NC.  We woke up to freezing rain and ice on bushes and trees.  The schools were working on 3 hour delays or cancelled.  Good grief I was hoping to get away from winter.  There have been beautiful sunny days with temperatures in the 60's and low 70's which we have enjoyed.  Also the dog woods, daffodils and other spring flowers are in full bloom which helps the cold days not seem so bad.

Once we figured the roads were safe to be on (more to avoid the natives) we headed to Southern Pines for lunch with our son and dil.  The barbecue restaurant called "Dickey's" was the pick.  Great choice, from the minute I stepped in the door I knew it was going to be good.  The place smelled of woodsmoke mixed with the scent of roasted meat.  There is pork, chicken and beef choices that are chopped or sliced in front of you.  If I could have taken the whole beef brisket home, well that would have been an "awwwww moment".   I behaved and decided on the beef brisket salad which was a good choice!  The Romain lettuce was fresh, Beef Brisket was beyond delicious and it was topped with fried straw onions.  A little Ranch dressing with their original barbecue sauce and I was more than satisfied.  I'm always happy to enjoy a good meal out.  Nothing upsets me more than to pay for a restaurant meal which is less to be desired and I have had my share of disappointing meals.  I also have come to the conclusion, word of mouth out weighs the advertising.  Go with the locals or by the amount of cars in a parking lot.

No Tim Horton's down here.  I admit a trip anywhere in the Northern Tier requires a coffee stop, like "double, double" please!  Even if they don't brew my number 1 choice  JMC , I do like their coffee when possible.

We have been discussing garden seeds for the last couple days and tomorrow is the big day.  Off to Carthage and the little farm store that sells every kind of seed imaginable.  Of course we get the same every year although last year I bought baby lima beans to try.  Shucking them last September I said never again, it was work!  Then we ate the first package and there was no doubt we would plant them again.  Much tastier than from the store.  Of course, the real deal.

The delicious Beef Brisket Salad.  No plates, served on waxed brown paper.

I didn't know potatoes grew this big!

Busy Hands

We all have busy hands but not all busy in the same way.  Stop for a minute and think of a loved ones hands.  What do they do and what do they look like?  Remember someones hands that you can recall and what memory they give you.
When I worked at the Market Basket over 30 years ago Eva Simons had the most beautiful gentle hands  that could "wow" me.   She was head of produce and one of the finest ladies of Shinglehouse.  Eva walked to work every day which was about a mile or more no matter the temperature.  Many times when the snow had turned to ice we begged her not to walk, "hello wall" this was a strong willed woman not to be told what to do or how.  Eva was a feisty gal and told it like it was, like it or not.   With respect to Eva, I liked it!   Definitely my kind of person.  I think Eva was 60+ when I worked with her.  Her work ethics were above 100%, she cared about her customers and most of all presentation of her produce.  One thing you would never find was bruised or rotten produce if Eva was running the show.  I can still see her beautiful gentle hands going over the displays turning each piece like fine china that could break.  Even with "busy hands" and lifting heavy crates she had the prettiest nails with never a chip in the light pink polishes she wore.  Our break room was part of her storage and coolers for produce.  I loved going on break when she was using the heated plastic wrapper.  Her hands had the perfect, rhythmic motion with each move.  She would hold her pinkies up like an English lady drinking a cup of tea.  Hard for me to explain the elegance in her hands but in my eyes she sure had it.

Another set of hands not nearly as old as mine that I held so gently the first time we met are also very "busy hands".  From the tiny little fingers they grew into the lovely adult hands that are continually busy.  This is a "treasure" chest Amber made me in 1997 from pansies gathered from her flower garden and decoupaged onto the the wooden chest.  When I travel it is with me holding my pins and needles and a reminder of the treasured love  of "busy hands" Passed on to me. ♥  The simple pleasures from the heart take my breath away.

♥♥♥♥♥♥♥♥♥

                   

                           A southern snack, took me a couple times to decide.......
                                                           I really like them!

60 seconds in a microwave and ready to eat.
We will bring home a few gallon cans for  summer gatherings of family and friends!

Don't forget, if you get an opportunity "Pass it On" just do it.  You will give and recei9ve the simple pleasure.

Twiddle Your Thumbs

As parents how many have heard, "I'm bored"?  What was your come back?  I'm sure about the same as mine was years ago.  Bored?  I'll give you something to do.  I  would always ask my parents, "what can I do or there is nothing to do."  I grew up kinda like an only child since my parents were in their mid 40's when I was born.  The surprise of the family!  My brothers are 17, 18, and 25 years older than me so a very big surprise I was.  I guess it is easy to understand why I learned to knit, crochet, cook etc.  By then end of the year in grade school I would feel the sadness of not seeing friends until school started back up in Sept. I always envied the "town kids" it seemed like they were always together and doing fun things, not the farm kids.
Ok, so every time I would say I wanted something to do my father would say, "twiddle your thumbs"  Huh?  Well not only did he say it he tried to show me the not so exciting technique of twiddling.  You go one way, reverse directions, tap your thumbs together, set a pattern and then another.  I never did accept the "thumb twiddling thing". I'm sure he was hoping I would sit and be quiet.  No, it didn't work.  I just did a little google on twiddling that had a few definitions, why and when the word came about.  The basic meaning I got from the "research" is............lazy people twiddle and it is documented from the mid 1850's.  Whew, glad I didn't love twiddling.

There is a beautiful valley leading up Wakeley Hollow in Clara.  It is a dead end road with the Wakeley Farm at the end .  Once you get up to the dead end the valley splits with two valleys coming into Wakeley,  beautiful open hillsides with timber part way up to the top of the hills.  We had some great hunting times during our teen years on that land.  Wakeley Hollow is also one of our favorite walks.  After the Wakely's passed their daughter and her husband lived there.  The Petrosewitz,  Emma and Tony.  They have passed the farm to their two daughters.  It is still a beautiful valley and farm that has not been farmed in years.  Very few farms are working farms in our area (sounds like another blog idea).  The  dirt road leading to the farm runs along a little stream with some of the tastiest wild apple trees that make for some great fall walks.  Why does twiddling thumbs remind me of Wakeley ?  A few years ago I was talking to Emma and Tony's daughter, Wanda.  We are about the same age. We were talking about how lonesome it was living in the country.  I had told her I would sit in the front lawn to wait for cars to go by so I could wave at them.  She said living on a dead end cars never went by, she would wait for the mailman!  Like the old saying, you can look around and see someone worse off.  Amazing what can be important to two little country girls, a car and the mailman.

The German Sunday Dinner

Fried cabbage, pickled red cabbage, spatzle and schnitzel.

Apple Strudel and vanilla ice cream

Apple Strudel: dough-  2 1/2 cups of flour, 1/4 tsp. salt, 2 TBSP plus 1 tsp of oil, 13 TBSP of warm water.  Mix together, knead on a lightly floured board for 5 min.  Place back in oiled bowl, turn once to cover top with oil. Cover for 1 hour..
filling: 6- Granny Smith Apples sliced thin, 3/4 cups of white sugar, 1/4 cup of brown sugar, 1-tsp cinnamon, 4-TBSP of flour, mix.
Roll dough out on floured board to 9x13, it should be thin.  The dough rolls very nice without getting breaks or holes.  Dump apple mixture on one side of dough, roll once, then roll sides in and continue rolling (burrito style roll).  Brush with melted butter, bake at 400 for 20 minutes, lower heat to 360 and bake 30 more minutes.  Serve warm with ice cream or my favorite, a slice of sharp cheese.

Why the Little Farm

There are times I wonder why we have horses and chickens, especially when the temperatures are below freezing for days and the wind is bone chilling.  Our animals are lucky they have warm water to drink during the freezing winter.  We didn't always and that made for  a miserable chore time.  The water would freeze over which meant either breaking the ice and taking it out or at night when it would freeze farther down the barrel we would have to tug and pull to dump it out and refill.  It is worth every penny that the electric bill goes up in the winter with the heaters.  Another reason is going away for more than a day.  They still need cared for and that means asking our family.  Last is putting in hay during the hot summer month of July.  The bales seem to get heavier every year and each bale is lifted a total of 3 times before it is fed.  Now that's getting a little much when I start counting lifts of a bale.  I guess we consider it our gym workout, and does give us good reason to move it, move it!  Last summer we started buying the rounds bales and just a few square bales.  Dick made a steel spear that hooks to the bucket on the tractor, doesn't matter how many times it's lifted, easy work!  Now let's go back to how many times we lift a bale of hay.  I forgot the final lift........manure!  Lots of it.  Again in the summer ok,  the pasture is their choice. In the winter they go in the stall more so the manure has to be shoveled out every day with fresh bedding put down.  I tell the animals (yes I talk to them) that they live in a .  Then the feed bags to lift, another lift or two.
  I have went on long enough about horses let's get to the girls (my chickens).  They sometimes  more bother than they are worth.  Like the nights they are not ready to go in the coop or decide to roost in the rafters then the chase is on!  Better not write the names we call them when trying to round them up with below zero  temperatures.   I wouldn't be without the girls or their beautiful eggs.   I do sell a few dozen  a week when they are laying good.  Chickens slow down or quit laying during the winter months.  Once the days get longer they pick up speed and are good to go until the days get shorter in late fall.  Even though we let the girls free range they still like to hang out in the hen house to lay eggs and roost for the night (unless being stubborn).    The  nasty job but has to be done is cleaning the coop and putting fresh hay in the nesting boxes. Taking good care of animals makes for healthy animals.  They also get cracked corn, table scraps and old bread daily.  I learned something from my oldest son that chickens love table scraps.  Yeah!  That works perfect for me.  All the manure goes on the garden after it has been piled for a year and turned over with the tractor bucket frequently.   One more time for handling that hay.

Have I discouraged you from wanting a little farm and animals or have you shaking your head saying, "never"?  Here is the up side which out weighs the downside and why we keep them.  We love them.  There is joy of taking care of them, having a horse nuzzle up, the softness of their nose and the smell is something only a horse lover can understand.  I also like to hear the leather saddle, yep it has a wonderful sound when riding.  I don't ride now but a few years ago we had one that I trusted and dared ride, Ivy.  We kept her for our DIL until our son hauled her to their "little farm" in NC.   Ivy is still a sweetie.  The chickens are just as entertaining.  We take our coffee out after breakfast or  supper to set and watch them scratching and clucking around the barn yard.  Writing that just brought back a loving memory.  Have you ever heard the song by Randy Travis, "I Thought That He Walked on Water"?  That song could have been about my brother Bob.  We went to visit Bart when he was stationed in Germany back in 1990.  He had me listen to the song, I stood in the middle of Stuttgart with tears streaming down when one line of the song said it all.  "He'd sit in the shade and watch the chickens peck, I thought that he walked on water". Exactly what Bob would do. I guess it runs in our blood for the love of animals.  Most of us have at least one or more of horses, cows, mules, donkeys, chickens, goats and of course dogs.  Between the horses and chickens we watch the best shows that television could never offer.  I find myself watching out the kitchen window frequently during the day.  We love company especially little ones,  simple pleasures watching them gather eggs, pet the horses, play in the creek  or pick some garden vegetables.   I do love Cook'n by the Creek!

♥ Ivy ♥

♥ Looking beautiful ♥

Sunday Dinner Menu:  It's German all the way!  Pork Schnitzel, spatzle (noodles), fried cabbage, red cabbage, and brotchen (rolls).  If they are good to the cook possibly apple strudel for the sweetness.  Recipes and pictures on the next blog.

Bangers & Mash tonight.  Freshly stuffed Bangers made and cooked by our son.

Eggs, Farm Fresh vs Store Bought

In this blog I will tell you what I know about my farm eggs and then about store bought eggs.  The information on factory eggs will be from articles I have read and a tiny bit of knowledge I know from working the dairy at  our local Market Basket 32 years ago.  I am not an expert just an every day gal with the belief the real deal is better.
Many people believe store bought eggs are more safe than buying from a local farm. Hopefully I will not ramble and will give you enough information to decide for yourself.  Don't miss understand me I have used store eggs and will if necessary.  Not everyone uses farm eggs so I eat what they fix.  It's just my preference to have farm eggs when possible.  If you remember hearing on the news about the egg scare a few years ago that was nationwide you might remember the dates for the recall.  The dates for recall ranged from present to 6 months prior.  Eggs should be discarded 30 days after the "sell by date".  I would rather you use the "pack date" which is done by the Julian system.  For example if pack date says 001 that means the first day of January and goes consecutively until 365, the last day of the year.  I really have a problem using eggs after 30 days old.   My first realization of how long eggs are edible was working the dairy.  We would get flats of eggs in, put them in the big cooler and stock as needed.  I kept thinking, there is no way these eggs are good but the date stamped on the carton said other wise.
Here is the set up usually on the end of an egg carton, top left is the factory ID #, top right is the pack date by Julian system, below will be the "sell by" date.
What I do suggest, if you are in doubt of an eggs freshness do the cold water test.  Fill a bowl or sink with cold water and put the eggs in.  If the eggs lay flat on the bottom, very fresh.  If they bob or wobble a little they are fresh enough to use.  If they totally float off the bottom, DO NOT EAT THEM.

I just learned last year from my son that raises chickens .........do not wash the eggs until I am ready to use  or sell them.  The eggs have a natural film that keeps them free from bacteria.  That coating is also for when a hen decides to set and raise chicks.  She lays an egg every day and  when she has anywhere from 6-12 eggs she will start setting and rarely leave the nest.  Because of the protective coating it keeps the fertile eggs from spoiling and  they will all hatch at the same time.  Isn't nature amazing?  Wow!  I was impressed :)  Of course by now I'm sure it doesn't take much to amuse me.

Now I find these numbers incredible in the difference between fresh farm to store.  When I say store I mean store bought that say Organic and or Free Range or just plain eggs, which are not to be confused with farm fresh.  I have read what the US Agriculture Department guidelines are for Free Range and Organic.  Ridiculous and sad to think again consumers can be mislead for the love of large companies vs "mom and pop" businesses.  I posted the video below that will explain what the guidelines are.



Here are some numbers to compare for yourself.  I checked out 3 different sites that all had similar numbers.  Of course always do your own research and use several sources.  You know the joke, I read it online, it must be true.  You are your own advocate so take advantage of all resources before making a decision.  Especially when it comes to you and your families health.
When I say farm fresh I mean hens that are allowed to free range "all day".  I'm not so worried about saying Organic since we do not use fertilizers other than what the animals leave behind.  No we do not use organic feed, we only feed cracked corn.  Now is it GMO free, probably not but until our government bans it we all are eating it one way or another.

Fresh from the girls this afternoon.  Some are late layers ;)  There are a few that lay blue or green eggs but the inside is normal.

Farm Fresh eggs are more nutritious than confined factory farms:

4 - 6 times more Vitamin D
1/3 less cholesterol
1/4 less saturated fat
2/3 more Vitamin A
2 times more omega 3 fatty acids
3 times more Vitamin E
7 times more Beta Carotene
There are some pretty impressive numbers that give me reason to say, the real deal.  The bad rap eggs were getting a few years back in the war on cholesterol, maybe because they were not testing farm fresh eggs.
Also, you may find with farm fresh eggs a blood spot once in a while. There is nothing wrong with the egg just not very appealing to look at and I have a very weak stomach so I don't use the egg if I see a blood spot, no matter how small.  It happens when the yolk is being formed and a blood vessel ruptures.  Even store eggs have this but they are old enough that the blood spot disappears.  If I have farm eggs in my frig more than two weeks I rarely find one with a blood spot.  It is just the ones that are used within a few days of gathering.  Fresh eggs are horrible to peel when hard boiled.  Another reason I keep a dozen set aside for two weeks before boiling.
The yolks in our eggs are a dark orange so when I see a store egg yolk that is a pale yellow I realize how lucky we are.
I hope this has been helpful to some of you.  The next time you drive by a farm that has an "eggs for sale" sign give them a try and make up your own mind on fresh vs factory/store eggs.  There is also a big difference in the taste "farm fresh" have a much better texture too.

Tonight is Pizzeria night!  Bart worked at Newton's pizza shop 28 years ago while in high school.  Now three of my grandchildren work in pizza shops for extra money, two in college and one in high school.  I know two of them make a great pizza at Newton's in Shinglehouse. Gage lives in Port Byron7, Il and is here visiting so it is his night to show us how good his pizza skills are.  I made the dough and he will be putting them together.  The "sweet treat" tonight is "old fashioned root beer floats".  As I always tell the family, "you don't like it, go to the neighbors and eat".

Pineapple and ham, mushroom and pepperoni, pepperoni, mushroom and onion pizzas!

                                               A little bit of sweet, root beer float.