Out to Lunch

Actually, way out to lunch.  First thing this morning a walk in the woods was put into the plans for the day.  While Dick did his morning chores and tore a little more of the camp down across the road, I packed our lunch.  Simple but ya know when we are eating outdoors it all tastes good.  Especially after a long walk back in one of our favorite valleys.  Quincy was excited to hear the word "walk."  We don't mention it until time to go out the door.  Dogs are smart and he is no exception, the minute we start putting on our walking boots and clothes he gets all nervous pacing from me to Dick. 

11:30 was set for departure time.  An hour walk up the valley, lunch and home by 3pm. That gives us time to wander off into the woods for exploring.  The day was warming up close to 35 degrees and by the time we sat for lunch the sun was shining through the trees making beautiful long shadows on the snow.  Where we eat is almost to the end of the hollow, 3 hills come together to make a bowl shape.  It has long been my favorite spot, the view of the 3 hills is long and straight up.  If the day wasn't enjoyable enough we were in for a shock and awe moment.  Just as we got to the log (table for food) a huge bird took off  down the ravine  just 10 feet from us.  My first words "what is that" then I thought Turkey Vulture (Buzzard) and  knew immediately that is was an eagle.  It would fly maybe 20 ft and land, then take off again for another few feet.  I had my camera but what good is it when I am beyond excited?  It was an immature Golden Eagle, it's beak was black giving us the clue it wasn't an immature Bald Eagle.  Dick thought it might be injured because it didn't leave in a hurry and flew low to the ground.  Eventually as we started to follow it, it took flight and left.  Not hard to figure out once we looked to where it had flew from that the carcass of a dead deer was there.  Not much left of it.  The snow was well packed down from all the visitors coming to eat off it.  We had seen several coyote tracks on our way up in.  This is why we like winter walks when the snow in on, we get to see what is traveling in the area.  Nothing can compare to that Golden Eagle today, it looked too big to be flying much less between trees and branches.  Flight is amazing.  What a day!
*Just heard from my daughter adult Golden Eagles get white feathers mixed in during the winter months to help them blend in with the winter surroundings. 

.

Sun shining down the hill, soon will be
setting then the woods will cool down.

My two guys leading the way.  Yes one is
packing, never leave home without it.

Ham & cheese with spicy mustard,
juicy little clementines, a few fresh baked
Oreo cookies (kidding) and hot cocoa.  One of
 the best restaurants around, with a view.

Last night was the hubs birthday and his choice for his celebration.....ham and bean soup, fresh baked buttermilk biscuits and peach cobbler for desert.  The ham bone with a little meat on it from last weeks dinner worked great for making the broth for the beans.  In the pot it went with some finely chopped onion, celery, garlic, a couple bay leaves, salt and pepper.  Once the meat had fallen of the bone it was discarded and the beans added.  This will be lunch or supper for a few days.  Dick likes to butter Salt Rising Bread and pour bean soup over it.  Remember I'm not a soggy bread kinda person so I pass on that, soup in the bowl works for me.  The peach cobbler was the way I always make it.  Pour 1 qt and 1 pt of peaches with juice in the bottom of a baking dish.  Put it in a 375 degree oven while mixing the batter to pour on top.  The batter is from a recipe book I bought in Mrs. Bosak's Home Ec class way back in 1965.  Ha, that is 51 years ago!  Seriously, it does not seem possible.  The cake is called Penny Wise Cake because it only takes one egg and not a lot of expensive ingredients.  This is also the recipe I use for Pineapple Upside Down Cake, Apple Cake and Blueberry Cake.  As you can see the page is well worn as other pages with recipes I use often.  Thank you Mrs. Bosak.  I do not use cake flour, just all purpose flour.  I bought cake flour once and did not see a difference.  The key is not to over beat cookie or cake batter, it makes the finished product tough.  Bread you have to knead and beat to get the gluten going, biscuits NO, lightly mix them for a light and fluffy biscuit.

Biscuits and beans, sounds like a cowboy
supper.  Apple butter and blueberry/rhubarb
sauce makes the biscuit almost like desert.

Who would have thought when I bought
this recipe book it would be so important
in my "housewife life"

A little worn by it does say Penny-Wise
Cake.

Peach Cobbler

The birthday guy gets a big bowl with
double vanilla ice cream!

Remember take time to "pass it on"

How Do You Like It?

Pizza that is!  All day I was thinking what to have for supper.  Usually by the end of breakfast I pretty much know what the evening meal will be.  Today not so, I was crocheting hearts and little heart doilies for Valentine gifts.  About 2pm I realized I was getting hungry and no plan for supper.  One thing I do not like to do is drive the 12 miles to Shinglehouse or Coudersport for ingredients.  Make due with what I have and that is exactly what I did.  Pizza was on my mind, let's see I have yeast and flour so crust, no problem.  Plenty of spaghetti sauce that I canned last Sept. and rifling through the frig I found, salami, onions, olives from the deli bar (3 varieties) a half a ball of fresh mozzarella, garlic and that should do it.  At the end putting the pizza together I decided, no red sauce instead melted butter with garlic would be the sauce.  Must be the humidity was just right for dough because it was pliable and easy to press out very thin.  We are not thick crust pizza people, the thinner and crispier the better for us and that is just how it was tonight.  Now it was good but nothing like the outdoor pizza oven.  We both decided when the temperature reaches 50 with no snow or rain for a few days the oven will get fired up.  Once it is fired we like to have at least 12 hours of no rain for it to cool down and not get wet.  We keep the "little baby" covered in bad weather, even in the summer.

It is always a happy moment when the pizza
slides off the pan for cutting.  Check out
the new pizza cutter, it is the favorite tool
of the kitchen!  Works like a charm.

That kitchen window has offered me the most beautiful views for the past 17 years and tonight was one of those "wow" moments.  Of course the camera is always close, I never get sick of sunsets, sunrises, clouds, animals, whatever that window offers it is always welcome.  There is something about looking over the fields and hills in the "dead of winter."  Speaking of winter, I want snow (yes, I have said it frequently in the last few weeks.)  I am looking at pictures on face book, having friends update me on their accumulations and even getting so desperate I have searched the web for pictures.  That is sad, not a flake from the storm.  Our son has had more snow in MD in the last few years than us.  Old El Nino better straighten his act  up before next winter. 

My view tonight.

Not a tv antenna, for the township truck to base radio. 

Tonight is a full moon, if the clouds move out it should be a bright winter's night.  It is called the "Full Wolf Moon".  It is quite interesting how the full moon of January got it's name.  I wonder if coyotes howling at night  means the same thing.  Dick tells me that the coyotes howl when there is a full moon because they are out hunting and then try to locate their pack.  Either way it is a horrible howl that makes us set right up in bed.  Then Quincy starts barking, now we are all wide awake.  A few shots into the night usually scares the coyotes off.

Here is a short video about the Full Wolf Moon.  https://youtu.be/TvPQ2ax8rA4

Learning to Horse Trade

Left to right, Kent, Dick, Enos and his son.

Get the deal done. 

Not really trading a horse, that it what the "old timers" called making a deal.  Off  Gramps  and  (Kent) set out to do today. We have been friends with an Amish guy since he was 22 years old.  It was 17 years ago we hired him to cut a few pines and saw lumber out of them for the barn.  Every morning and afternoon we drove to a back road near Friendship, NY,  bring him to and from our house to work.  He was amazing to watch, just a wafer thin young man that moved logs and rolled them onto his portable saw all by himself.  At noon he would come to the porch to eat his packed lunch.  Of course I always had extra baked goods, potato chips and pop for him.  He loved talking about what he had read in magazines and newspapers and was most interested in our sons military careers.  During the visit today he asked Dick and Kent, "what do you think of Donald Trump?  He added that he likes what he reads about him.  Amish do keep up on World Affairs.  Quite the guy and most enjoyable.  He knew how to operate the truck radio and had his favorite stations, his favorite country singers and music.  While he worked I kept the radio on the porch so he could catch a tune when his saw wasn't humming. 

I took my crocheting and sat in the car while the guys went in the saw mill,  Enos Mast now owns.  Guys love to talk business without a woman around, I didn't mind it was only 18 degrees out so the car and crocheting kept me quite happy.  I did have my camera ready to snap a picture or two.  Dick and Kent had a good visit and talked over ideas and plans for a small cabin they plan to build this summer.  They also caught up on family news.  Enos will be the guy to cut the lumber.   If you happen to go to the Potter Country Lumber Museum,  Enos is the one that cut the huge timbers for the frame work.  He is the only one in a wide area that can cut the large beams.  He has also sold his beams for a building in NYC.  It's not hard to figure out why, his talent and the fact he is one of the nicest men to do business with.  Very fair with his prices.  His motto, I make what I need for a good living, why would I try to out price myself.  Good business men understand what they have to be.  Honest, loyal and put out a great product.  No short cuts. 

It can get cold being a "horse trader"

This will be where our logs are milled.

As they guys came out of the shop office I was excited to see the oldest son of Enos and Sara.  A tall thin guy just like his dad was and is.  Of course the same smile too.  The first time we saw him he was 1 year old.  We were dropping Enos off from a days work at our house and this little guy stood on their porch with a dress on.  Dick said, you got a cute little girl.  Ha, Enos laughed and said, it's a boy.  Then he continued to say they keep boys in dresses until the are potty trained.  Easier to change their diapers.  Well this guy is now 18 and works just as hard as his dad.  Enos and Sara have 6 children
.
I did have time to make the tarts promised the day before.  The filling was Blueberry/Rhubarb that was made last July.  Unlike a jelly or jam it is more like a thick sauce and not as sweet.  The rhubarb gives it a refreshing slightly tart taste while the blueberries add their mild sweetness.  A nice combination and so good on hot buttermilk biscuits or Salt Rising Bread. 

All ready for a 375 degree oven.

Ready to eat,  sometimes I sprinkle with
 confectioner sugar or drizzle a bit of vanilla
glaze on.
Check out the fresh eggs, the girls
are working overtime on these
cold mornings.
 



The Big Valley

The Big Valley at the head of Alma Pond.  I was happy to get
a picture of the storm moving up the valley.  Alma Pond is about
where the snow is starting.

Like the night before, yesterday morning was no exception.  I woke up looking out the window,  the clouds had parted and the stars were shining bright.  The Big Dipper was to the right towards the East giving me a perfect view.  I am always looking for shooting stars, ready and waiting with a special wish.  In the last month I have seen 4, amazing what gives me such pleasure, a little shooting star.  Well, none yesterday morning and the clouds pulled over quickly.  A lazy look at the clock suddenly changed to an "oh no" moment.  I had set the alarm for 6 am but apparently the volume was turned down and it was now 6:20 am.  I had to be at the eye doctor in Wellsville at 8 am.  By this time we were both in 5th gear.  Just like a well oiled machine Dick made the coffee and warmed the car while I showered, hair and make-up was done.  We did it and was out the door by 7:55.  Now you may wonder why so early to leave when it is a 35 minute drive.  The roads.....not knowing if the plowing and cindering had been done plus School buses and people heading to work would make for a more cautious trip. 

It was 4 degrees, the fields on the Eleven Mile looked cold and lonesome with the wind blowing and some heavy snow coming down.  It made me think, where are the wild animals?  Are they cuddled in a nice warm spot away from the frigid elements?  I would be.  I know animals have special protection against the harsh weather but it still saddens me to think of them out there.  The few cars we passed caused a few seconds of white outs.  That is no fun only seeing white out the windshield.

By 9:15 we were headed home.  Dr. Cook and his staff are efficient and prompt!  The temps had warmed up to 8 degrees and life was starting to appear.  At upper Eleven Mile I spotted a very large bird soaring and at times flapping its wings.  I knew immediately it was an American Bald Eagle from the wing span.  They are huge.  It followed along side us for quite a ways and then veered off to the right heading back towards Alma Pond way.  Bald Eagles are making a great come back in our area and for that I am happy.  We have spotted them often in our travels and 3 times in Clara Valley.  It doesn't matter how many times I see one or two I get just as excited for the next one.  Bald Eagles like to hang around open water to catch fish and also keep an eye on open fields for little mice or what ever is a good meal.  Yes, even my chickens could end up as a meal for the large birds of prey.  We have a pair of Red Tailed Hawks that "hawk" the barn yard now and again.  A shot from the gun scares them away for a few days.  We would never shoot them, after all they were here first.  We saw deer gathered around a few deer feeders that a people have put out.  Life in the "dead of winter", survival of the fittest.

Still in NYS we pass the turn to the right that takes me to my favorite place.  Alma Pond is so peaceful, quiet and beautiful no matter what time of the year we go.  On a hot summer day setting by the water under the shade of the trees is a great way to cool off.  The fall with the changing colors of leaves and watching them fall into the water and drift away, peace.  Then the "dead of winter" can also be just as nice.  The pond is frozen over with drifts of snow, it is total quiet beauty.  Spring brings all the ducks and geese back to build nests and raise their young.  No matter the season there is always a simple pleasure at Alma Pond.  Deer, turkey, ducks, geese, Osprey and the pair of Bald Eagles that raise their young every year there, fishermen (even ice fishermen), people enjoying kayaks, there is a lot to enjoy there.  I had the opportunity to kayak on Alma Pond.  I loved it, once I was over the fear of tipping it over.  My daughter took me and was patient in teaching me how to get in and out, not to tip it, how to turn right and left and how to stop.  Not too bad for my first try and it was relaxing so I would call it a successful first voyage. 

Supper tonight was tossed salad, a tomato and fresh mozzarella salad and beef/mushroom pie.  Remember the roast beef, gravy and fried mushrooms we had the other night?  Tonight it went in a pie crust with a can of sweet peas on top and then the top pie crust.  Sprinkle a little paprika on top and it looks pretty good for left overs.  One thing I don't like is wasting food, like I tell my husband....if there are leftovers I guarantee you will see them again.  Remember I call leftovers "the free meal".  It smells like it will be worth the time and effort.  The pie crust was made with my precious lard.  With leftover crust tomorrow I will make Dick some jelly tarts, one of his favorite treats.

Meeting last night so no time to let the pie cool
 a bit before cutting,  still very good!

On a Cold Winter's Night

When I wake in the middle of the night it is possibly my best time to think out plans for the next day, week or even months ahead.  Last night was one of those nights.  With a few inches of snow freshly fallen everything looked white, pure and peaceful.  I am so lucky to be able to open my eyes and see the view looking down Clara Valley with our lawn, fields, hills and the beautiful White Pines that stand so tall and majestic just off the lawn.  To my surprise the stars were out too.  Considering the fact we had snow squalls predicted it was an added pleasure.  Soon though the stars disappeared and the snow began to fall again.  This was a very productive awakening.  My mind wandered to spring and getting the garden ready to plant.  One thought, have people start saving their newspapers for us.  We layer them quite thick between the rows and especially around the asparagus. It also works great when planting your summer flowers to avoid so many weeds invading the beds.  This method not only cuts down on weeding but also by the end of garden season has mulched making the soil light and fluffy.  The hard part is shoveling dirt on top of the papers so they won't blow away.  Somewhere I read that it is called lasagna gardening pertaining to layers of news papers, dirt and fresh mulch.  Hard to believe as I watched out the window I was thinking of the garden,  mulching, planting and where and what was going to be planted this year. We always rotate where the veggies were planted the year before.   Either way it is nice to have a free open mind with little to no worries in the middle of the night. 

Back to those big old White Pines.  About 15 years ago I met a man at the eye doctor's office.  He was in his late 80s.  We started talking (of course, I love to talk) and one thing led to another, he asked where I lived.  When I told him the biggest smile crossed his face.  He said, Doc Stevens farm!  Yes! He said he would fork hay from her field onto a hay wagon with his dad.  They drove a team of horses and wagon from Hebron over Moffit Hill ( he called it by the name we all grew up knowing, Nigger Hill).  He then mentioned  the stand of White Pines and the size of one in particular that was on our property so long ago.  When travelers would ask directions they would always say past the Giant White Pine.  I told him when we moved here the first thing we noticed was a hollowed out stump that was huge and where it was.  He was sure it was the stump of the famous Giant White Pine.  Fifteen years later and there is still most of the outline of the stump very close to the ground.  Maybe this is why I like looking out the window at the Pines, how many have passed by looking at the same view  over a 100 years ago that I look at everyday and every night.  That is a good feeling.  Our horse barn is built from lumber sawed out of some of the Pines, always a reminder of what was and is.

Remember that beef roast I did in the pressure cooker Sunday?  Here is our plates for Sunday night's supper.  Dick likes hot roast beef sandwiches,  I do not like bread when it gets soggy so my beef and gravy is on the side with a slice of country white bread.  Mushrooms fried in butter with just salt and pepper for seasoning.  I prefer wild mushrooms but that only happens once a year.  I gather them for about a week, once there is enough for a meal it is close to the end of finding mushrooms in the pastures.  If you like mushrooms you would really enjoy the wild ones.  They have a wonderful rich taste that farm raised mushrooms can not compare to.  My mom would take me gathering in our farm pastures on Horse Run.  Dad would not eat them, he never quite trusted if they were good or deadly.  No problem, all the more for mom and me.  Never pick mushrooms unless you know the good ones or trust someone that does. 

The sweet potatoes seem to be extra sweet this winter.

Today we headed to Wellsville for a visit and lunch with our friend.  It sure was nice to travel up Eleven Mile and the back River Road enjoying the snow and even a few drifts in the road way.  Every once in a while the sun would peak from the clouds but mostly the wind was blowing and a few snow flakes falling.  It was 10 degrees at the top of Eleven Mile, always one of the coldest areas around.  We also saw several deer in the fields pawing for food.  Must be a storm coming, at least that is what many say when deer are out browsing during the day.  By the time we got to Wellsville it had warmed to 13 degrees.  A nice visit and lunch with a nice guy makes a cold winter day more enjoyable.  I love winter, but how many times have I said that?  Many and probably many more.  The other saying, there is no place like home and that's the truth.  To top off the trip we were able to see some spectacular clouds and sun coming down Eleven Mile.  The weather really doesn't effect my day, rain, snow, cold, etc. they all offer something beautiful.

                                                           Take my breath away sky.

 Remember no matter how small the gesture, "Pass it On" someone will appreciate it.




What day is it?

What day is it?  That is the question frequently asked by one of us.  Retirement does that, everyday is the same and believe me I am not complaining.  Life is just the way we like it at Cook'n by the Creek.  The only demanding schedule is the animals in winter time.  Their alarm clock is working just perfect.  By 8 am the horses are standing at the gate looking towards the house.  I can almost hear them thinking, come on it's time for breakfast.  This morning was no exception.  They were munching away on a round bale and like an inner alarm clock went off they both left it and moved to the gate.  It's time to get the day going.  Dick is doing barn chores and I am finishing the last of my coffee.  The best part, my mind said.....time to write a blog.  I love these times when my mind and fingers connect.  What better place to be than on the couch looking out the glass doors to the view that takes my breath away, one of the nice things  about an open floor plan.  The other is if I'm in the kitchen I get to see and talk to everyone.  The not so nice thing, dishes need to be done immediately otherwise the living room and dining room get to see a messy kitchen. 

As I do a blog I can keep an eye on
the great outdoors and horses.

Snow is predicted to hit this afternoon.  We are hoping for enough to get the snowshoes out tomorrow.  January 17, 2016 and still have not had enough snow to get out and enjoy.  Today might be the day.  Dinner will be roast beef cooked in the pressure cooker which will take about 30 minutes for a 2 pound roast.  It will be fork tender with a beautiful rich juice.  I dust the roast with a little flour, salt and pepper, brown it and then pour about 4 cups of water over it.  Then throw in some onion, celery and carrots.  The vegetable will be so soft that a fork or potato masher will blend them into the juice to make it a little thicker.  If you have never used a pressure cooker please don't be afraid of them.  The pressure cooker will make cooking meats so much faster.  Who can get a roast fork tender in 30 minutes? 

Since I am on the food subject (always in the morning because I have to plan for the evening meal) I will tell you what we had yesterday.  Saturday was also a day of R & R.  Some days we just need to regroup, rest and get ready for whatever is thrown our way.  Lunch was just a plate of salami, ham, Swiss Cheese, a variety of olives, crackers and a spicy mustard.  I might have had a few pieces of chocolate too (such a sweet hound I am).  Saturday night supper was pork schnitzel, potato cakes and green beans.  The schnitzel is nothing more than pork loin pounded thin, dusted with flour, salt and pepper and fried in butter.  Now, the potato cake is a recipe that our exchange student from the Czech Republic showed me how to make 30 years ago.  Wow that doesn't seem possible. He said they are sold by street vendors in his country.  Very easy and very tasty.  The hardest part is grating the potatoes on the fine side of a grater and not grating your knuckles.  I grated about 2 cups, adding 5 TBSP flour, a little salt and pepper, 1 tsp of dried marjoram and one beaten egg.  Mix all together and drop by large spoonful into hot oil.  I used canola because my lard supply is dwindling and would rather save it for pie crust.  Fry until golden brown on both sides.  They can be topped with any sauce you like.  I'm a sour cream type and the husband likes my chipotle sauce which is spicy and sweet.  I like applesauce also but didn't get it out of the freezer in time to thaw. 

Potato cakes with sour cream,
pork schnitzel with a little
Chipotle Sauce.

Lunch for two.

Time to get on with the day, a little crocheting, cooking and watching for the storm to pull in.  Do I trust the weather forecast?  Not really, they have been wrong so many times.  It might just be easier to head out on the porch and give a sniff up the valley and down the valley like my oldest brother always said he did.  Either way that air will smell fresh and clean, nothing better than good old country air. 

The King Cake

Every year at this time I see posts from a young man that grew up in Shinglehouse.  When I worked at the Market Basket he would come in frequently running errands for his mom.  Steve's smile and wit reminds me so much of his mom, Jannie.  There are just certain people that can make your day or ruin it when working behind the register.  Jannie and Steve made the day.  Ok, so Steve makes the famous King Cake which is the start to Mardi Gras.  I have looked at his pictures and thought, I'm going to make a King Cake.  Well this year was the year.  He even gave me the link for the recipe he uses. 

The King Cake

Up bright and early this morning because the hub had an 8:30 am dentist appointment which means he leaves at 7:30 or earlier....he is always early out the door.  Me?  No, I have it figured right to the minute hoping no delays along the way.  I did the chores, I was surprised at 8 above it was not that bad.  Of course by the time I grain the horses and hens, put half the hay in their stalls, carry half out to the pasture and fill the water vessels it is enough to feel a little sweaty.  I even had time to take some pictures out back.  There was a big flock of geese making a lot of noise.  I think they were giving the leader hell for waiting around until the temperatures dropped to single digits.  Maybe they will turn around and come back by week's end.  It is suppose to be back in the 40s.  Like the stock market, what goes up must come down.  Our horses and hens are lucky, Dick has a heater in both water vessels.  It proves to be worth the extra $ on the electric bill not having to break ice 3 times a  day.  The horses drink a lot of water this time of the year.  Hay and grain is dry so they have to make up with more water intake.  During the summer the grass is full of water so they drink far less.  Either way the morning was brisk and oh so clean to smell.  I love fresh air at Cook'n by the Creek. 

Clara Creek still running but ice around
the edge.

Sun just coming up over the hill, 8 degrees.

Once the chores were finished I started the dough for the King Cake.  Not really a cake it's like a sweet bread dough made with yeast.  The dough is quite sticky once the final kneading is done.  This makes for a very light and airy finished product.  The texture is lighter than regular white bread dough.   I have a feeling it would make some nice cinnamon rolls too.  The recipe filling calls for pecans, brown sugar, flour, butter and raisins.  I like raisins but the rest of the family does not.  So like I usually do (don't follow rules) I substituted chopped dates.  I put every thing in the food mill for a couple spins and then spread it on .  The end result is great and I don't have to see noses wrinkle up and say, "raisins".

So thank you Steve West for the recipe and motivation.  Single digits and what better time to smell homemade goodness all through the house.  This afternoon we had a fresh brewed cup of Jamaican Me Crazy and a Slice of King Cake.  Let me tell ya it was worth the time!  Since it made two big loaves one was delivered to the neighbors. 

The King Cake is frosted or sugared with the colors Purple for justice, yellow for power and green for faith. The cake often has a small plastic baby (said to represent Baby Jesus) inside, or underneath; and the person who gets the piece of cake with the trinket has various privileges and obligations.



A slice for me!

 So today was Cajun or New Orleans style food.  Yesterday was homemade Mexican with beef taquitos, refried beans, seasoned rice and of course quacamole.  Did you know quacamole or sour cream can cut the heat from spicy food?  We are quacamole fans rather than sour cream.  Either way it is a fun way for a meal to add a foreign flare.

Mexican night! 

One more tip.  When a dough recipe calls for scalded and cooled milk you do not have to scald the milk if it is store bought.  Just heat it to the temperature the recipe calls for.  If you buy your milk raw and fresh from the farm then yes scald and cool it.  So many dough recipes were written long ago before pasteurized milk hit the markets.  Scalding was their way of killing bacteria.  Now ya know.

I'm looking over a four leaf clover....

There they are, 2 four leaf clovers I found while pheasant hunting with the grandkids on Tuesday, December 22, 2015.  It was a perfect day to be out in the woods and fields on the Pennsylvania Game Commission Land.  It is just over the hill from us off Whitney Creek and the valley they hunt pheasant for is called the Castle Branch.  Like everything around here it is a small valley with hills close together.  Beautiful spot to hike and hunt.  Now Oswayo Valley is the "big valley" so to speak with of course the Oswayo River running through it and  RT 44 crossing it quite a few times.  There are many little roads, black top or dirt that turn out of the big valley and lead to who knows where.  Just depends on what turn you take.  Tuesday it was Whitney Creek, Castle Branch and circle back to RT 44.  I really love my grandson, I have a muddy car to prove it.  Kamrie and I followed the guys because they had Molly the "wonder pheasant hunting dog" and no not in my car and we all wouldn't fit in the old farm truck.  I was in shock at how good the little CRV went through that muddy road of Castle Branch.  It was a baja kinda drive.    Years ago there would be no way I would have done that to my car, now it's what the hell.  Let's have fun and enjoy the day...just what we did.

Kamrie and I walked behind Dick, Kent and Molly while they were trying to find a pheasant or two.  The Game Commission does a fine job planting special crops for the animals.  They also leave windrows of tall trees and brambles for the pheasant to hide in.  Only Molly can get through them but when she finds a bird she is all point and then Kent knows what to do.  As I was slowly walking I noticed they had planted plenty of clover for the deer.  Clover, it brought back the memories of my Gramma Carrie Gross.  She was quite the lady, as to say a tough old bird.  I can remember when she would visit the farm in the summer all she had to do was walk through our lawn and end up with a small bouquet of four leaf clovers.  I swear that woman didn't even look for them and she could find them.  I would spend hours  crawling on my hands and knees and never find one.  In the last few years I have been better at spotting one, not bouquets of them.  Well of course seeing all the clover made me start looking while the guys were hunting.  It seemed like there was not going to be the lucky clover and I thought,  come on Gramma I got your white hair and build can't I at least find clovers?   Before the walk was over I had found two within a few feet of each other.  My lucky day!  First to be with my grands and husband, second to be in the great outdoors on such a beautiful day and third, I found not one but two four leaf clovers on a special December day. 

Today the cold temperatures and snow has moved in.  Just what I have been waiting for.  The rain and mud has wore very thin with my temperament.  Every time the dog goes out we have to wipe his feet.  Now the ground is frozen enough that no more mud.  At least for a few days. 

On the menu tonight is cabbage rolls and sauerkraut, green bean casserole, baked potato casserole, winter squash and apple dumplings for dessert. I am cooking the potatoes, squash and dumplings, Amber is making the rest.  The apples are from our friends John and Diane when they were visiting from NM last fall.  Their daughter lives in Buffalo and had a tree loaded with apples.  They were kind to pick them up and bring some to us.  I had put them in the freezer just waiting for a cold winter day to use them.  At first it was going to be pie and then I thought dumplings.  We had just had chicken and dumplings last week.  It is the same batter recipe only dropped over simmering apples, sugar and cinnamon.  Once they are done I sprinkled more sugar and cinnamon on top of the dumplings.  As for the potato casserole it was just thin sliced baking potatoes and a large sweet onion thinly sliced and layered in a buttered baking dish and butter drizzled on top.  I also used garlic, salt and pepper for seasoning.  Bake at 400 until lightly browned.   If you like cheese you can also sprinkle your favorite kind on to just before taking out of the oven.

Crisp potatoes and onions.

Apple dumplings just waiting for the
whipped cream!

What a beautiful brisk and snowy night to walk to the neighbors for supper.  The snow was falling gently and we do have an inch or two on the ground.  I love night time walks because all is quiet in Clara Valley.  The smell of wood smoke from a wood stove up the valley just adds to our peaceful little spot on earth.  Odd how the little things can give great pleasure.