Staying Warm

Watching my husband get ready for the first day of buck season got me to thinking.  Hard to believe this mind starts thinking, all it takes is a thought and a memory.  It was the night before and I gave him a kind hint, are you going to get your "stuff" around for morning.  That meant, do not wake me up searching for "stuff"!  He took the hint and off he went for the gathering.  Here, there and everywhere he has his treasures stashed.  There are the special thin, wicking, dry proof, scent proof long johns.  Next the special hunting pants, shirts, gloves, jacket, fluorescent vest, special light weight waterproof boots and a hat or two.  Then the backpack, fill it with, pencil, flash light, binoculars, hot packs, seat, candy, apple, water, ammunition, walkie talkie  and whatever else is needed or not.  What I was thinking about was the hunting attire of the 1960s through 1980s when we put on some rubber boots, pair of blue jeans, a heavy coat, gloves, hat and rifle, away we went.  I remember one time telling Dick how cold my feet were waiting on a stand for deer.  His advice, come on let's get moving they will warm up.  They usually did. Ha, I have seen him write out his deer tag with the end of a bullet and tie it on from a piece of shoestring cut from his boot lace!   Now, do you see where I am going with this?  The older we got and not so poor for $$ the more comfort items we buy.  It's nice to have them to use a few times a year but seriously?  We did just fine, got a deer or two and carried a lot less hunting "stuff"with us in the lean years.  I mean that in body and $.   Maybe that is why we would walk the hills and valleys all day making sure everyone in the family had a chance to get a deer, we were lean and young!

The temperatures at Cook'n by the Creek have been very mild during the days with hard frosts at night.  Rain and wind has moved in the last couple days so I guess the swamps are filled and winter can soon arrive with snow.  My favorite week as passed and on to Christmas.  Then we will be surviving the two dreaded months, January and February.  Snow and cold is fine until Christmas is over, spring is the next big happening on our mind.  We will spend the two months searching seed catalogs, making want lists and hoping the garden will have a better growing season next year.  Knitting and painting will be my main entertainment while Dick works on insulating the walls of the cabin.  When warmer weather hits we will get the ceiling, walls and floors in.  Maybe even on cold days if it heats up quickly with the little electric heater.  Have to keep busy, especially with dark moving in so early.  But.......in 21 days on December 21, Winter Solstice will take us the other way and daylight will increase a little each day. 

One of our favorite desserts is the Boston Cream Pie.  No, the recipe is not in my cookbook and it should have been since this was one of Della's favorites and made it often on the farm.  I have no idea how I missed adding it to the book. 

The Boston Cream Pie really did originate in Boston, MA in the early 1800s.  On December 12, 1996 the Boston Cream Pie was named the official dessert of MA. 

This is an easy recipe but a time consuming and also worth the effort of not using a boxed cake mix and boxed pudding.  Enjoy

Boston Cream Pie:
2 cups flour, I suggest King Arthur Flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup milk

* It is important that you sift the flour before measuring.

Preheat oven to 375 degrees F.  Butter and flour a 9-inch round springform pan.  You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. I use 2-8 inch pans. Adjust oven rack to the center position of your oven.

In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.

In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. It will take less time if using 2 cake pans.  Let the cake cool in the springform pan on a wire rack for 10 minute.  After 10 minutes, remove sides of springform pan and let cake cool completely.

 Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.

3.1

Custard Filling Recipe:
1 1/2 cups warm whole milk
1 tsp. real vanilla
1/2 cup granulated sugar
1/4 cup all-purpose flour
3 large egg yolks beaten
In the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth.  Add warm milk   Continue cooking, stirring constantly, until mixture begins to thicken.  Remove from heat add vanilla and stir. Let mixture cool completely.

Chocolate Ganache (Icing) Recipe:
1/3 cup heavy or whipping cream.
7 ounces semi-sweet or bittersweet chocolate, chopped
In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat.  Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.
Use the Chocolate Ganache while still warm.c If your Chocolate Ganache has cooled, gently re-warm before using.

The Boston Cream Pie, which is more like a cake.

A beautiful deep golden color to the cake
and pudding when you use farm fresh eggs.

 

 

 

 

 

The Christmas Stollen

Saturday we went to Aldis for a "few" groceries.  $91.00 later I am pretty sure we only forgot 2 items.  Of course I had a list but you have to put it on the list to remember it, which I didn't.  All is more than ok,  Aldis has their Christmas foods and candies from Germany all stocked in one beautiful area.  We each picked out our favorite things.  Mine was the German Christmas Stollen which is a dense sweet bread (not very sweet) with raisins and almonds.  This is the kind of bread to eat and drink a good cup of hot coffee with.  My dad and mom would dip bites of it in their coffee.  I think I shall give it a try.  On the way home we decided supper would be Stollen and coffee.  My favorite kind of Saturday night, relax, no cooking and knit.  We had another late lunch, early supper at Red and Trudy's.  Yum.  If you know what I mean and live far away about now you are wishing I never mentioned that famous place for hamburgers, fries and a very thick milkshake.  The place was packed but lucky for us we walked in a booth just got vacated.   

Sunday's supper for the hunters has come and gone.  Only 5 guys and 3 gals to enjoy the food and conversation.  Years have a way of making the numbers dwindle.  It was still a great time and quite a few laughs.  The young buck Costello guys like to big on the "old bucks" and each other for that matter.  It is all in good fun and typical to get a few digs into one another.  There was Cajun roast turkey, roast beef (pressure cooked) pickled deer heart, sopressata salami, cheeses and a few other foods plus those German candies and goodies.  There was a specialty sandwich I made.  When at my nephews for Thanksgiving dinner he came out with one of his hunting magazines and said, "Aunt Cheryl, doesn't this look good?"  It really did and Dana never asks for favors so I thought, I'm making it for him.  I took a picture with my phone, begged a couple deer steaks from my grandson Kent and made the sandwich.  It takes 12 hours or more from start to finish and it is worth every minute.  Once you get the sandwich fixings made and put together it has to set overnight in the refrigerator.  I dare to say, if I didn't tell you, you would not know it wasn't beef.  You can use beef  but it called for venison and that is the whole idea, use what you kill.  I am going to make it again with beef for one of our friends.  It is that good.  I imagine pork or chicken would be good too.

This was mine before I put the top on.  I pressed this one
like a Panini sandwich and refrigerated overnight. Then
before serving I sliced it in 2" slices.  So good!

Thanks to everyone that ordered a cookbook.  I just placed an order for 100 more bringing the grand total to 252.  I never dreamed so many would be interested.  Love and best wishes to all. 

It's a Trophy

Deer down and it's a trophy!  No horns, it's a doe but what makes it a trophy is the rifle that was used.  My dad's guns were given to my brothers before he passed.  I was given my mom's rings.  This week my brother Jerry's son was showing my grandson the rifles given to his dad.  The rifle would be my grandson's great grandfathers.  As luck would have it Dana let Kent take it hunting this morning and yes, he shot a doe with it.  No scope, just open sites.  When Kent came in the house with the rifle he said, here is your dad's rifle.  I could have spit tears, it is old and it looks just like I remember seeing it and to think my grandson treats it with such pride.  Seeing Kent stand there holding that rifle was worth so much to me.  That picture will forever be etched in my memories.  His lucky day to be able so say he shot a deer with his great granddad's rifle.  My lucky day to witness that look on his face. 

A special guy with the special rifle!

I pointed to the deer's front quarters and said, "this looks like pastrami to me."  Hoping that we get a few cuts of venison done up my favorite way, pastrami.  Some will probably not like seeing a dead deer but the meat never goes to waste around our family.  The meat is so lean and tender, especially if it is not an old one.  There have been a few killed in my lifetime that we couldn't eat.  They were either too old or they had hung in the Mountain Laurel.  Mountain Laurel is beautiful to look at but it sure makes for a strong bad tasting venison. 

Where you live is it standard to have Friday night Fish Fries?  It is in our area and they must be Icelandic Haddock, anything else just doesn't fit the bill.  We took our grandson and nephew out for a Friday Fish Fry today in Coudersport at Kaytees.  They are delicious, big servings and yes Icelandic.  The guys fish was so big it hung over the platter on both sides.  I had the fish and chips but opted for their homemade macaroni and cheese on the side.  It was good, just the way I like it with a good white cheddar taste.  I never make it because Dick prefers the boxed Kraft mac and cheese.  Ewe,  I just can't eat it.  Kinda nice when the college "young bucks" want to hang with us.  They are quite entertaining and make us laugh.  Although Dick had them laughing too.  I think they are a little shocked over the old folks stories.  Dick's always seem to grow in detail the more he tells his stories.

Monday is Potter County National Holiday.  The first day of rifle season for deer.  The camps are filling up already in Clara.  Two more days until the Hunter's Supper.  Change of menu, going to brine a turkey and roast it with Cajun seasoning, roast beef, pickled venison heart and Soppressata salami and cheese, twice baked potatoes, a salad, pickled eggs and whatever else I can decide on. Tomorrow the bird will go in the brine for 24 hours.  This is the fun meal for me.  Listening to the chatter of strategies for opening morning and old stories.  I never get bored listening to them. 

If you bought a cookbook here is the Steamed Cherry Pudding, recipe on page 53.  The amount of milk was omitted, please write in 3/4 cup of milk.  This is a great dessert.  I bought the canned sour cherries at Aldis.  They are in a glass jar and terrific.  The Germans sure know good food!

Steamed Cherry Pudding, more like a very moist cake.

Of course warm with cold whipped cream!

Next blog will have some tips for the knitters.  I have been knitting socks and just learned a new trick for changing colors, have to "pass it on"  so much easier the new way!

Feeling Their Oats

Monday morning, a few inches of snow on the ground and wind blowing little whiteout gusts across the fields and pastures.  Even with my deafness and hearing aides setting on the nightstand I could hear the wind howling on the hills.  What a wonderful morning to take in the fresh cold air, sounds and views of Clara Valley.  The black horse and black dog............"feeling their oats".  I can understand Smokey and Quincy's excitement.  For Smokey it is a welcome time, no hot burning sun on that black hair, no flies buzzing around him and hanging around his eyes and ears.  Freedom to just run, kick, buck and feel free.  It is a cycle for him, the lush green grass is gone but it left with a bonus.  A heated water trough, hay, an extra scoop of grain and an apple a day.  How's that for a spoiled 16 year old?  Now for Quincy he feels the same about snow and cold.  The minute we walked out the door he was running, jumping and trying to scoop as much snow in his mouth, kinda like a little snowplow.  Once he gets to the barn he is running through the pasture trying to get Smokey to chase him (or kick at him).  Today Smoke had no desire to put up with the black dog.  He had his own fun running and kicking to do.  I swear that horse can turn on a dime!  It has taken 15 years for me to feel comfortable with him.  Before I would throw him a piece of apple and run through the gate lane while he munched away.  For some reason (maybe age) he has decided he won't harass me.  I mean harass!  Dick always said he wanted to play............no, he was trying to intimidate me and he did for a long time.  Now I walk right in the pasture and give him a few rubs and loves.  There is something about the smell of a horse and that soft nose I love.  No apple until he gets it cut up and in with his grain.  I do love horses but also fearful of them. 

Have you heard the phrase "feeling their oats?"  I was brought up on the saying.  Every time a horse would start acting up or just running, bucking and kicking it was said, they are feeling their oats.  Oats back in the day were mostly what was fed to horses.  Now there are all kinds of special grains to buy in a 50# bag.  Grain for young, old, senior, working, showing.........you name it and there is a special grain for every need.  Oats provide energy and heat for a horse.  Back in the day when horses were worked on the farm or behind a buggy they needed that energy.  Not so for Ol' Smokey.  He is a leisure pasture horse that provides us with his beauty and company and we provide him with all they things and then some we think he likes.  He is worth it. 

I had a friend ask about Sea Foam candy.  It brought back a memory of Divinity candy when I was young. So I very carefully took out my mom's cookbook.  Both recipes are in it.  I have tried to make Divinity twice years ago and it failed.  Yesterday was no exception, it is delicious but it is in a jar to be used as.....Fluff!  Maple flavored at that.  Today I will attempt Sea Foam candy.  If it turns out I will pass the recipe on to the friend.  If not, well hopefully it will be like fluff! 

I did it!  It only took me 40 plus years to get it right.
This is the Seafoam candy, coconut flavored.

You have to beat it until it starts to lose the gloss, about
10 minutes or more.  When it is done, pick up the beater
and it should stay suspended and not run back in the bowl.

This is the book my mom had and where most of my
old faithful recipes come from.  There are many
handwritten recipes that mom's friends gave her.
Eleanor Dingman, M. Harris, Clara Southerland  and
Pauline Eastman just to mention a few.

Sea Foam Candy:
2 cups sugar
1/8 tsp. cream of tartar
1/8 tsp. salt
1/2 cup water
2 egg whites
1 tsp. flavoring

In a medium saucepan add sugar, water, salt, cream of tartar and water.  Bring to a boil, cover and boil 5 minutes.  Uncover and wipe sides of pan with a damp cloth. This is to get the sugar crystals from the sides.  Boil without stirring, uncovered  until the temperature reaches 248 degrees or firm ball stage.  While the syrup is boiling beat the egg whites until stiff.  Once the syrup reaches 248 remove from fire and pour slowly over beaten egg white beating on high while adding the syrup.  Beat for 10 minutes or more until the Sea Foam loses its glossy look.  Stir in a tsp. of flavoring of your choice.  Drop by spoonful on waxed paper.  It should hold its shape.  Leave it until it is cooled and can be picked up.  You can also add chopped nuts, dried fruits, coconut or even a drop of food coloring when adding the flavoring.  My favorite is..............maple flavoring with finely chopped walnuts.  It's a Christmas treat.

It's the Most Wonderful Time

For me it is the most wonderful time of the year.  The cold air and a few snowflakes have moved in just for hunting season.  Bear opens Monday and the following Monday will be opening day for deer.  Thanksgiving is less than a week away and cooking is on my mind.  The menu doesn't change much for Turkey Day but "Hunter's Supper" the Sunday night before deer season always changes.  This year I am thinking roast beef, pork roast, potato skins stuffed with bacon and cheese, vegetable platter, cheese and meat platter (with pickled heart), rolls, steamed cherry cake and chocolate pie.  Ya gotta fill the hunters up for the big day.  The more they have to eat the more stories they tell and the bigger the story gets every year.  This tradition has been going on since I was a little girl.  Thanksgiving and Hunter's Supper is my favorite holiday.  No worries on gifts, what to buy, who wants what, just a good honest time to enjoy family and friends.  I would say it has been over 10 years since our Canadian friends started attending the supper.  This year his wife will be here which makes me happy!  We will take a day out and about for lunch and check out Coudersport.  The next few days will be preparation and organizing my thoughts to make sure everything goes on schedule. 

The day started out with sun and temperature up to 63............then the wind started to blow the warmth away and bring the cold in.  Rain turned to flakes and soup was on my mind.  It was a cheaters beef and veggie soup.  Instead of  using roast beef I browned a couple pounds of ground chuck, threw in carrots, celery, cabbage, potatoes, beef stock and a cup of tomatoes topped off with enough water to cover everything. Oh, the bay leaf, I always put a bay leaf in.   It simmered for an hour and done.  It was a soup and crackers supper.  For later I made cranberry walnut brownies using my Toll House cookie dough recipe  with a 1/2 cup butter and a 1/2 cup shortening instead of 1 cup butter.  No chocolate chips so dried cranberries and walnuts and baked in an oblong cake pan.  Once it was out of the oven I laid some white chocolate on top to melt and spread a thin layer around.  A cold fall evening with a cup of Jamaican Me Crazy coffee and brownies.  I'm thinking..........who needs supper?  If so, go to the neighbors and see what's cooking over there.  I'm done for the day.

Supper is ready!

The violet that just keeps giving us beautiful
blossoms.  I can not believe how it just keeps on!

I have one violet and for some reason it is a strong one.  It would have to be to survive my green thumb.  Of all the violets I have tried to raise this one is defying all odds, it is the only one that has lived more than a month or two.  This big beauty is over a year old. Happy, happy, happy I am.  With all the outside flowers long gone it is nice to see the violet blossoms and the Christmas Cactus in full bloom, even though it is only Thanksgiving.  As long as they blossom I'm doing something right.  I think it may have a lot to do with the window they are by.  A friend told me the Christmas Cactus should be facing the east and once I moved it to the east it has blossomed every year.  The violet is happy to be in a window facing the south.  Who would have thought....not me.  Thanks to two friends that gave me the heads up on plants and windows. 

Speaking of the outside flowers gone, so is all the porch furniture, the pizza oven is covered and not a leaf left on a bush or tree.  Looks kinda bare around the house.  Maybe that is why I like snow to come.  Even though it is white it adds a little beauty to the valley.  Until the ground freezes we will have mud and a gray/brown view.   Once it gets good and cold the snow will stick and winter will set in.  Then we will be getting out the skis and taking our little jaunts up the valley to see what animal tracks we can see and have a winter "hot dog roast".  For every season we wait patiently to do our favorite things.

That Little Girl

Today is the day......it is now 11:49 am.  My day started at 3 am, so the coo coo clock said.  It was a dream about Della's Daughter Cookbook.  I opened the box and there they were.  Ripped, wrinkled and falling apart.  The paper was like tissue paper.  No going back to sleep for me.  From that point on I have been........well...........sick to my stomach!  A few minutes ago a  memory popped into this not so clear head of mine.  It took me back to the farms on Horse Run Rd when I was "that little girl,"  waiting for the mailman.  That was the excitement for the day.  Very seldom did people stop unless it was another farmer, a hobo looking for food or a neighbor collecting money because a neighbor  had passed away on the run.  So, there I would set on the porch or inside looking out the window already to run for the mail.  Many days he just drove on by.  No advertisements were sent back then, just monthly utility bills or a letter from my parents cousins that lived far away. About twice a year letters would be sent to catch the family up on happenings.  The best time was late summer and spring when the catalogs would arrive. The Christmas Catalog was another exciting time.  I can remember setting on the couch with mom going through the catalogs page by page.  With pen in hand I would circle what I liked.  I figured out what I was getting for Christmas because mom would bend a little bit of the page down for quick reference.  Then she would set at the table and make out the order.....remember the order form was in the middle of the book that we sent in along with "the check".   Snail mail. 

It's a toe tap'n, time dragging day.  I just can't get focused to do anything that requires a little brain power.  Even poor Quincy is looking at me like, what the heck are you gonna do today.  On the plus side, the day is gorgeous with clear blue sky, bright sun with a promise the Super Moon might be quite visible tonight.  Last night it was big and bright, I can't imagine it getting a better but so they have promised it will. 

One thing I will guarantee, once they are delivered, I take a peek at one, I am going for a walk and get rid of these jitters.  It is what it is.............easy for me to say, but not to accept. 

Raised and glazed, boxed and ready to deliver to friends.

Last Wednesday (the day after elections) we had a planned lunch/supper out with the "Biker Gang".  It was to talk about the good old days before election year happened.  We went to the L'Italia in Wellsville, which has never disappointed us.  They have wonderful, of course Italian meals but their sandwiches are our favorite.  The rolls are made fresh daily and more "old world style".  Not those big puffy all bread sandwiches.  The guys always get the specialty sub with salami, ham, pepperoni, caramelized onions, olives and mozzarella.  I have many favorites, the Smokehouse Burger with bacon, bleu cheese and BBQ sauce with house-cut fries which is $8.99 is my favorite. Too much for one person but the guy that pays the bill enjoys the extras.  I also like their L'Italia Steak salad which is fresh mixed greens, steak, tomatoes, red onions and Balsamic Vinaigrette for $10.99.  The steak is so tender!  Again, more than I can eat but a perfect share.  After good food, great conversation we headed over to Ron's house for a few spirits.  Glazed donuts go with everything!  I had started them that morning and just before we left fried and glazed them.  Dick wanted to help!  That he did but I was a little bossy and he finally said, why didn't you just buy a dozen it would have been easier.  Yes it would have.  I told him, you don't understand...........I have a need to cook and bake and I just can't shake it.  What would I do if I didn't have to clean up my messes in the kitchen? 

This was a nervous blog that probably should never have been.  The books arrived yesterday, I am pleased that it turned out they way I wanted it to.  Especially for my kids and grands.  I hope it is sufficient for my friends to enjoy.  Had I known when I started it last January that friends were going to want them I probably would have done it a little less personal. And that take a peek, I didn't look inside of it until evening.  For some reason I avoided it until finally I sat down and cried like a baby.  Fifty years since my mom was killed by a drunk driver and at that moment it was a flood of emotions.  I have always known what I missed it was just always filed in the back of my memories.  Like many losses people have, wondering how life would have been different.  No regrets it's been a good one.

Love to all for your support and kind words.  We all need it once in a while...........so pass it on!

10 Envelopes

A couple times this past week I was reminded of something I did and one of my friends from our early marriage years did.  It was back when a 40 hour week and overtime hours if we were lucky brought a paper check home on Thursday. Can you imagine, we actually had to go to the bank and cash it?  No direct deposit or debit cards. 

Off to the bank we would go, cash it and take the total amount home to the.................10 envelopes.
They were neatly stacked in the top of a kitchen cupboard and all had one word written on them.  House, car, insurance, gas, electric, water/sewer, telephone, cable, taxes and groceries.  For four weeks we would divide the money up to what was needed in each envelope to pay the bills at the first of next month.  Then to the bank it would go so we could "write checks."  How about it!  In my opinion having all that cash gave the thought of where the money was going and how much.  After the envelopes were taken care of the extra money was put aside for whatever extras would be needed.  A few dollars for each of us and if lucky enough to put in the vacation jar.  Usually there was very little in the vacation jar by spring. 
The good thing, income tax return!  We always got enough back to load the kids in the car and head to Florida for 2 weeks.  $1,000 total cost for the vacation with enough money to buy groceries when we got home!  That amount won't even get you a place to stay now for a week now.  The best part of that 40+ hour work week, two weeks vacation with no worries and fun with the kids. I think I can remember every trip and every wonderful thing we did.  Disney,  the Magic Kingdom cost us $39.  plus food, drinks and souvenirs we bought for the day.  And I thought it was so expensive!   I must admit, things got a little tight at times in our early lean years.  There were times we had to "Rob Peter to Pay Paul".  Which meant, we might have to take money from an envelope, then figure out a way to "cut corners" "or tighten the belt" to get it paid back by bill time.  No matter, life was good and I wouldn't have had it any other way. 
Thanks Kenny for reminding me of the envelopes.

The only time I write a check now a days is to the Amish or our property taxes once a year.  As a matter of fact I was down to two checks last week.  When I called the bank to order checks it was with notice that I hadn't ordered checks since 1999!  Just order me the least amount this time.  Everything else is on line or with a debit card.  We don't even get to cash a check, all direct deposit.  Who would have thought? 

The days have been amazing at Cook'n by the Creek with cold nights and sunny warm days.  I planned on getting some raw farm milk for a batch of Salt Rising Bread but looking at the next 10 day forecast I will hold off.  The weather needs to be in the 30's during the day so the heat will come on in the house.  That way I can set the starter near the stove and it will ferment much better.  Maybe by hunting season.  I sure hope so, we need snow to keep these hunters happy.  No fun skidding a deer out on dry ground!  So, back to the SRB.  There is no salt or yeast in it.  So why is it called Salt Rising?  Because in the early days when woodstoves were used the pioneers usually had a big container of salt and kept it by the woodstove so it would stay dry and not gather moisture.  Apparently when the bread was raising they would set the bowl on the salt.  Thus, salt is rising the bread and shortened it to SRB. 

Here is an interesting read on SRB. http://www.npr.org/sections/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast
 It also has a recipe, not like mine which was my Grandma Carries.  The article has a couple different versions of how it got the name and those versions make sense  too.  I like the story of the Pastor's sermon one time that used SRB to compare hardships.    “Life is like salt-rising bread. Sometimes it stinks, but in the end, it’s pretty darn good.”  Perfect!  Just remember, if you take on the SRB recipe.............your house is going to stink..............awful.  Once it's baked the smell goes away........or light a candle.

I didn't have to light a candle yesterday.  Fresh cranberries are in all the stores now.  I happened upon a cranberry orange bread recipe a few weeks back.  Along with a bag of cranberries I bought oranges since it called for orange zest.  I love zest in my rhubarb pies and thought it will probably give the bread a "wow" taste too.  It sure did, along with orange juice and orange flavoring.  The recipe called for raw cranberries.  For some reason I decided to put the cranberries in a sauce pan with 1/2 cup water and 1/2 cup of sugar.  I brought them to a boil and when the cranberries started popping and sugar was dissolved I took them off the fire and let them cool.  I used the cooked berries.  The house smelled so good with the orange and cranberry smell.  We had a couple slices with our morning coffee today and it is good!  The recipe is a keeper.  Next will be my favorite date and nut bread.  Each kind of bread I make from now on will be, one to enjoy and one for the freezer.   The cranberries I didn't use were saved to mix with our orange juice.  I used my little whir stick and made an orange/cranberry smoothie with it.  Very good, of course the cranberry sugar water helped the taste.  It's another cycle of changing food habits around here for cold weather.
 
Even though I had cranberries in the refrigerator waiting to make the Cranberry Orange Bread I couldn't resist buying Cranberry Orange Biscotti from The Cream n' Sugar Ice Cream Store in Coudersport the other day.  If we go to Coudersport and they are open it is "for sure" he gets a dish and she gets a cone of  Penn State University Creamery Ice Cream.  http://www.creamnsugar.net/ if you want to check out their website.  Although they have many flavors chocolate is the only kind we get, it is delicious and more like the old fashioned ice creams we had growing up, (geez, everything is hooked to a memory).  If you feel the need for a treat, stop and give it a try, they will be open through the winter months.  They also serve other homemade goodies along with soups and breads.  The Biscotti was delicious too, everything goes with a cup of  my Jamaican Me Crazy!


The Cranberry Orange Bread, just the right sweetness
with the refreshing tang of cranberries!

Cranberry Orange Bread Recipe:
Beat-1 cup sugar, 1 egg, 4 TBSP softened butter, 1 tsp. orange flavoring and 1 TBSP fresh orange zest.
Add-3/4 cup orange juice and mix well.
Stir in 2 cups flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda that have been sifted together.
Bake in a greased and floured bread pan at 350 degrees until center is done.  You can make one big loaf or 2 small ones.  Cool on wire rack.  If freezing put a paper napkin or paper towel in the freezer bag before freezing.  This will keep ice crystals from forming and the bread from getting soggy when thawing. 

The tall guy got the tall one, the short girl got the
short one!

This is where the sun comes up every morning for us.  This morning it was the moon.  How beautiful and by the weather forecast we will get a beautiful look at the Super Moon.  Get out and enjoy the view.

Almost full, just a little bit more.

Feeling Free

11/10/2016, what a beautiful day.  We packed some cheese, salami, olives, crackers, canned pears and a couple of snickers.  Off we headed to the top of Moffit Hill and walked back in on one of my most favorite walks.  Today was quite different than walks for the last 17 years.  The Gas and Oil Company has been busy all summer cutting and clearing the beautiful trees along the road way we walk on.  Not just a little clearing but very wide sweeps and then large clearings that will more than likely be for drilling pads.  Although the walk was still beautiful, just different it made me a little sad to see yet another change in our beautiful Clara.  Past walks were dodging mud holes on a tiny road that grass covered.  Only a now and again Game Commission truck would venture out to check wild life, let a nuisance bear loose that had been trapped in a populated area and brought to our area and let go or dump dead deer that had been killed along the road.  Those days are over, the pit is gone.  Now the road is wide and groomed with sluice pipes in place for drainage.  The road itself is actually enjoyable to walk on, very smooth.  We walked for about an hour back in before we stopped for a rest and lunch.  Quincy was quite disappointed since he couldn't find a squirrel or chipmonk to give chase too.  He tried his best, sniffing under each log and around the base of trees that hadn't been cleared away.  Nothing!  We did see a couple deer tracks and one lone turkey track on a wet area along the road.  This is unusual from past walks,  there use to be lots of tracks and even a sighting or two of deer, turkey, squirrels and chippers. 

It seemed so good to be back on our woods walks.  Summer was too hot, so far fall was busy with the cabin and maybe we just got a little lazy.  One thing is for sure the walk today renewed our love for the great outdoors and how good we feel enjoying the wilds of Clara.  Back to our woods routine I'm sure.  Life is better outdoors and feeling free.

Walking along I couldn't help think of all the dead leaves on the ground, some blowing around when a draft would come up over a ridge and others still falling from the mighty Oaks that are lucky to still be standing.  A bud, unfolds to a leaf, a beautiful green, then vibrant fall colors until they fall and are crisp and brown.  Their life was short lived and spent.  Now they will have the purpose of giving back to the land, protecting the new little trees and plants that will rest until spring.  Then the warm sun will start another life cycle.  Nature is amazing and certainly knows how to take care of itself.  If only human could just leave it alone!

The Oak leaf.

I was amazed, as we left an Oak leaf fell on our windshield
and stayed there until we got to Coudersport.  I would
like to think it was a message about nature.
For every season has beauty for me.

Lunch in the woods on Moffit Hill.

Nothing better than fresh canned pears, refreshing!

Keep the energy up.

This use to be like a tunnel with trees close to a tiny
road and canopy of limbs covering the road.  Now a 2 lane
highway with few trees left.

Looking for a chipper.

Enjoying the blue sky  while we rest.



 

C, C & C

The true sign of what is to come.  The Christmas Cactus.
I believe this one is a Thanksgiving Cactus!

Now that "the book" is out of my hands but still in my thoughts I have time to think of silly things.  Today we were suppose to put insulation up in the cabin ceiling.  With a warning of wear something with a smooth texture (so the insulation won't stick to clothes), hat, safety glasses and face mask it just wasn't something I wanted to do.  But.........if it's gonna get done then..........."let's do it Drampa"  as our one grandson would  say.  Remember the old saying?  All dressed up and no where to go.  That was me.  I was covered from head to toe ready to hand insulation up and hold on to it while Dick stapled it in place.  Well, he forgot the eave "thingies" because I don't know what they are called so thingies sounds perfect.  No insulation put up today.  Off to hunting by noon he went and won't be back until just about dark.  I packed him sandwiches, pepperoni, cheese, crackers, drinks and of course candy.  I have the afternoon to knit socks and write a blog.  I love when I have tons of "stuff" swirling around in my mind for blogs.  Just where do I start?

The 3 C's of course.  This morning while thinking of my favorite things it came to me like a lightning strike.  My gosh the 3 things I love to eat or drink all start with the letter C.  How does that happen?  I bet I am not the only one that has C, C & C for their favorite eats.  My day starts with one, sometime during the day or evening I have another one and at least once or twice a week the third one.  Have you figured out what they are? 
COFFEE, CHOCOLATE & CHEESE
A real treat is a hot cup of Jamaican Me Crazy Coffee with a piece of dark chocolate.  It was funny a while back I made coffee one afternoon for us and convinced my husband to try a piece of chocolate with his coffee too.  His eyebrows went up and said, "that's good"!  The next time you have both on hand give it a try.  Just one more thing to crave......coffee and chocolate.  Cheese is a little different but I sure do like a good sharp cheese and soda crackers. Not to mention a slice on a piece of apple pie!  My friend just mentioned it was her dad's favorite.....Shinglehouse Cheese and Apple Pie.  Ruben Donovan what a "gentleman".   Last week in Aldis (they have the best German Chocolates) I bought a round of White Cheddar Cheese with Cranberries in it.  Delicious nutty flavor.  It was lunch on my own today so that is exactly what I had and for afternoon treat on my own, coffee and a piece (or two) of dark chocolate.


 

There is lunch on my own!

The mornings are heavy frosts which have about taken all the leaves off the trees.  The fields are turning a yellowish tan with few areas of green left.  Dick picked up a bowl of Chestnuts last week from the land the cabin sets on.  He was so excited to watch two Chestnut Trees growing over there.   On a hunting day with our grandson about 12 years ago on top of the ridge in front of our house Dick recognized an American Chestnut Tree growing.  This guy knows nature!  Just one big old tree.  It was in the fall and nuts had fallen to the ground so he picked up a few.  The next spring he planted them across the road on the hillside and two grew from the nuts.   He has faithfully been watching them grow and mature.  This is the first year they flowered and had nuts on them!  How exciting considering they were from a wild American Chestnut Tree.  You see a century ago there was a blight that killed all but a few of the trees.  The American Chestnut was an important part of settlers life and survival.  From wood for log cabins and the nuts for food.  The tree grows rapidly and produce nuts at an early age.  This is one of the reasons it was such a sought after stand of timber to find.  Rather than me go on about it if you have an interest in knowing about them here is a link that is very well written and informative.  http://www.esf.edu/chestnut/background.htm

The American Chestnuts from the 2 trees Dick planted.
They will be planted next spring.

Time for that C & C, do a little knitting and think of my next adventure to keep this mind in overdrive!  Busy hands, busy mind!

Elegant Ladies

Yesterday was a perfect day to take my crocheting and Maple Tea to the back deck for a couple hours.  There are still a few poplar leaves floating down in the gentle breeze and sun reflecting off our big, handsome, black horse in the pasture.  Morning chores were my duty. On the way to the barn three deer ran through the field and they were on a mission to get in the woods.  Made me wonder, what made them decide to go in where they did.  They must know the best way to avoid danger.  I was telling Dick about it and he said on his way to work there was a truck parked at the end of Clara.  That is why the deer were so spooked, hunters! 

Peace in the valley.

Other than enjoying the temperature and views while crocheting I started thinking of people from long ago and women that I was always so impressed with from Shinglehouse.  Women long since left their earthly beings.  Most of these women I passed their homes and more than likely they would be setting by a window so I could...............yes, window peek!  I love doing that, no matter where I am.  The first lady is Hattie Gibson.  Her home in and out was neat as a pin.  There is an old saying, neat as a pin.  Makes you wonder, why is a pin neat?  Her windows always sparkled, curtains hung perfect, the chair and side stand had a lamp, doily and plant on it.  She would set there looking out the window.  What a beautiful lady too!  It seemed like she was always in that chair.  Now as I set here looking out my windows I know her reason. 

Another lady was Sara Pearsall.  The window view in her house was a beautiful long dining room table.  Her house was also beautiful.  Unfortunately time and buyers of the big two story house has not been kind to it.  It is hard to believe it was once an admired stately home of Shinglehouse.  Sara was often setting at the table, reading, eating?   I have not a clue since it was quite high off the sidewalk and only the tops of the chairs and people setting could be viewed.  It just looked so beautiful in there. 

Kathryn Press, I did go in her home once a week to do her hair in the late 1960s and 1970s.  I loved that house, big and spacious with so many beautiful things throughout.  Her bathroom was huge, pink plush carpet and HOT!  We would do her hair in the "hot bathroom".  At times I thought I would faint it was so hot!  It took about an hour and a half to do her long, long hair.  Wash, curl, dry and then tease it into the French Twist upsweep, I was about cooked.  All for $3.00, which was big money back then. 

Another fascinating lady was Coral Hardy.  I never window peeked or was in her house and can only imagine how she decorated it.  She was a world traveler with her husband during his working years.    She would come in the Market Basket where I worked and was always "decked out".  Which means she had beautiful jewelry on, lots of it, from all over the world.  Her clothes were colorful and all up to date styles.  She always wore red lipstick, eye shadow, mascara and looked like she was ready to hop on a jet and visit exotic places.  What a joy Coral was to talk to.  Just a pleasant, smiling, classy lady that could tell some great stories of her world travels and places she lived.

That was quite an afternoon of reminiscing of ladies from years ago.  It's nice to take the time and  think of what was.  Like everyone, things (stuff) and what we have done, all just a memory.  Respect is what brings many people back to mind for me. 

The rain has moved in for the day, off to the basement!  Today I will be starting "QUILT #10 for our soon to be "one year old"  granddaughter, Sloan.  Shades of purple and gray with an X and O block theme. Hugs and Kisses little girl.

Take time to think back of people that you enjoyed in your life.  Let the good shine through!

The little chest my daughter made me way back in
1997.  It has pansies from our garden on the top.  I love it!