Along With the Sunshine

There has to be a little rain sometime.  Today proved just that.  For two days I was able to be outside putting 2 coats of polyurethane on 60 boards 12 feet long.  The weather was perfect for the job.  Heavy fog and dew at night that knocked down the dust from the dirt road above us.  Once the sun burned off the fog there was sun, a slight breeze and best of all no bugs.  This gave me about 10 hours of thinking and letting the mind drift away.  I love times like this and I love wood!  Seriously I do.  One of the best things for me working with wood is looking at the grain, knots and imperfections.  So many buy wood with none of these in it, the want a uniform look.   For me that means no character.  Just like humans, animals, birds etc. that is what makes my life interesting.  I don't want perfect and truthfully there is no such thing in my mind. There is one thing I don't like about imperfections and knots.   I will not put my bed under this little "knot face" on the ceiling in our bedroom.  It gives me the creeps and reminds me when our oldest son was little.  I would rock him for his nap and one time he said, eyeballs.  What?  Then he pointed to our wall which had wood paneling on it.  Yep, there they were two eyeballs looking at us.  I changed the furniture that day so we couldn't see it from the rocking chair. 

It looks a lot scarier waking up to!

Back to the "poly job".  It means one step closer to seeing the interior of the cabin come together.  Once the wood is on the ceiling we will be buying 14-12' sheets of sheetrock and 5-8' sheets.  I'm pretty sure I have mentioned my "middle of the night" ideas.  Last night was one of them.  Apparently I went to bed thinking of sheetrock and maneuvering the heavy stuff.  How am I going to hold the top piece in place while Dick sets a few screws to hold it?  I was imagining him barking orders to hold it, don't let it slip as he runs off to get the screw gun or screws that he forgot.  Not a nice situation to be around.  We can get down right nasty.  This is where when all is said and done we laugh and say, "we are both still alive or married."  Maybe  we have handled these situations so well, because of 49 years of practice.  So, as soon as my eyes opened this morning I said.............I know how to hold the sheetrock in place with no worries!  I explained we will run a board on the studs horizontally 4' 1/4" down from the ceiling, lift the sheet rock on it and waaaalaaaa!  Now to see if it works, to be continued.  It took a few different ways to explain but I think he understood.  At least he said he did!  That might have been just to get me to...........shut up!

A good feeling to finish the job.

Wood, beautiful wood.

Dick and I are definitely on the same planet but our minds, not so much!  When I try to explain something he looks like, she is crazy.  When he tries to explain something, he is crazy.  If we are lifting a large something it seems like we lift and turn just the opposite.  When we fold a tarp the same thing,  I think he does it on purpose just to cause a ...........conflict.  Much better to say conflict than fight.  One thing we both snap back with no qualms about it.

Enough of our wicked ways.  The weather turned overcast with some hard rain and a little thunder.  Soup is on this crazy mind now.  I have never made the one simmering as I type but it looked good on an Italian Youtube cooking show. 

Italian Bean and Noodle Soup:  My take and a little change up because I never follow directions in recipes or life.

Saute 1/2 cup chopped onions, 1/2 cup chopped celery, 1/4 cup chopped carrot, 1 tomato chopped  and one finely chopped clove of garlic in 1/4 cup olive oil.  Careful, do not brown the mixture it will make the garlic bitter.  Once the veggies are translucent add 8 cups of water, salt, pepper, bay leaf, 2 15.5 oz. cans of drained cannellini beans and a handful of chopped kale, spinach, Swiss chard, your choice or a mixture.  Cover and simmer until the greens are tender.  Next add 3 green spring onions sliced, tsp. of dried parsley and 1/2 cup of macaroni.  Simmer uncovered until the macaroni is cooked to your liking.  You may need to add more water depending on how much broth you like.  Serve with a grated Romano or Parmesan cheese on top with a drizzle of olive oil.  We like a crusty bread with it.  That is our Saturday night supper.

Cabin, Snowflakes and Dumplings

We loaded a lot of lumber on the trailer last week and hauled it away to get planned, edged and tongue and grooved.  The call came today that it is finished.  How exciting since our weather is going to be in the 40s and 50s next week.  The last bit of insulation will be done and we can start putting the boards on the ceiling!  Our long winter's nap is coming to an end.  Lists are mentally being made on what to do, what to do.  The cabin is top priority until the middle of May and then garden will be top of the order.  Once it is planted then back to the cabin until hay season.  I am hoping by the middle of July we can take a break to enjoy the view of the little cabin that already might have a long term guest. 

I was alone today...not really alone.  Quincy was here, snow flakes, chickens, guinea hens and of course Smokey.  Quincy and I sat by the window, I was watching the snowflakes float down and I think he was looking for a squirrel or his favorite guy to get home.  It was very calming and peaceful.  How many snowflakes have I watched in my lifetime with the same feeling.  Once they hit the ground they are no more.  Every time I watch them it is as good as the last time.  Like a snow globe that I don't have to ruin the moment by shaking it again.  The day was perfect to take deep breaths and just shut the world out.  I didn't even have to think of ........what's for supper.  Just me and a few leftovers that will do me just fine.  Beef stew and dumplings and chili.  My pick whenever I want to eat.  Now that is another treat of the day, when I want to.  No hurries, no worries.

Speaking of leftovers.  The beef stew and dumplings was our supper last night.  I had made a roast beef in the pressure cooker last week.  One night it was the roast with whipped potatoes and a few days later hot roast beef sandwiches.  What was leftover went to the freezer. Yesterday I thawed it up, put it in a big pot with carrots, peas, potatoes and green beans that I had cooked.  Then mixed up a half a batch of dumplings  and put on top.  Nice, 3 meals from one roast.  Cook once and just give it a little tweak for 2 more meals.  The dumpling recipe is in Della's Daughter Cookbook. 

Dumpling Recipe:
2 cups flour
4 tsp. baking powder
1 tsp. salt
2 TBSP. shortening or lard
milk

Put dry ingredients in a bowl, cut in shortening and then stir enough milk to make a thick batter to drop by spoon full into hot liquid.  Make sure you cover the pot and leave it covered for about 10-12 minutes.  Take the lid off to check if the dumplings are done.  Just take a fork and lift up the top of the dumpling it should be dry with no sticky dough in the middle.  If they aren't done cover it for a few more minutes.  You can use chicken and gravy or beef and gravy.  Add whatever veggies you like or none.  You can also use blackberries, blueberries, peaches, apples or fruit of your choice with sugar and water, bring to boil, drop dumplings on top and sprinkle with sugar.  Cover and cook the same way. 

The beef stew, make sure it is on a low simmer.

This is what the dumpling batter should look like.  If it is
just the two of us I only make half a batch.

Make sure you leave room for the dumplings to cook.

All done, I sprinkle paprika and parsley on before cooking.
Now you see why you must leave room for the dumplings
to cook.  Nice big and fluffy.

Big helping for him, little helping for her.  Plus he
likes butter on his.

Dessert was homemade tapioca pudding.

Today I received a thank you card from a little girl.  It was beautiful, the card was too.  She took the time to tell me her dad is going to make a frame for the picture I gave her.  All written in cursive and so nicely said.  It was wonderful to see the adult in her life showing her "the ropes."  By that I mean she will grow up knowing how to be polite, thankful and giving.

Rice Pudding

It has been a very dreary day so far and it is only noon.  After breakfast I watched a few youtube programs that I have been following.  From small off the grid cabins to cooking on a woodstove and regular stove.  You would think I would tire of cooking but not the case.  Tending to lean towards good old fashioned recipes and ignoring the new add this and that recipes.  Why take a good thing just to ruin it with usually lots of sugar or cheese.  For example a down home honest to goodness old fashioned chocolate cake.  Now try this, add chunks of candy bars, caramel, nuts, coconut and anything else that will add more "sugar me up".  I do like sugar and I do like candy but not to the point that it is more work and more money to make.  How about a baked potato with sour cream, cheese, bacon, creamed broccoli?  Seriously give me a baked potato with butter, salt and pepper. Separate the potato and skin because butter salt and pepper on the skin is an added bonus.  Then there was a meatloaf recipe with a kazillion kinds of cheeses put in the middle.  No thanks.  We were just talking about ice cream.  For us a simple dish is fine, put on all the syrups, sauces, fruits, nuts, etc. just takes away the ice cream kaboom.

Back to a simple dessert for the day.  What to do on a dreary day but go through old cookbooks and come up with.......I haven't made that in a long time.  Rice pudding, one of my favorite childhood  memories.  No Della recipe for this but we had it often. Pretty sure it was one of those memory recipes that never made it to paper.   I do know she baked it and had raisins and cinnamon in it.  Definitely no cinnamon for mine, fresh ground nutmeg is the choice.  Cinnamon doesn't get along with me and it took 50 some years to figure it out!  No raisins, none in the cupboard so they will be put on the grocery list that always hangs on the frig.  Golden raisins, I don't like the dark ones.  Since I'm the cook around here it is my choice of ingredients.

Ready to fold in the whipped egg whites.

Rice Pudding Recipe:
2 eggs separated
1/2 cup white sugar
1/2 tsp. salt
1 tsp. vanilla
2 1/4 cups milk
2 cups cooked rice
1/4 tsp. nutmeg
Mix two egg yolks, sugar, vanilla, salt, vanilla, nutmeg and milk in medium bowl.
Stir in cooled rice.
Beat egg whites until stiff
Fold egg whites into first mixture and pour into a buttered baking dish.
Bake for 30-40 minutes in a 350 degree oven.
Serve warm or cold.

Hot from the oven.

A little steam rolling and oh so good!

The pudding is good just the way it is but if you want a little extra sweet, whip some heavy cream for the top.

Here is my thought on trying recipes.  They don't always turn out like the picture or the reviews.  A recipe is a list of ingredients, amounts, how to and timing.  Let me tell ya, it may take several tries to get it just right.  I always say weather plays a big part on how many recipes behave.  I do mean behave, even the best and oldest cooks have failures.  Sometimes you have to tweak that recipe for the day.  Also you may like more of this, less of that or change the seasoning completely.  It is all in your personal taste.  Today finding this recipe just happened to be a score.  It very well could have been a failure and may the next time. This freezing rain kinda day was OK for me. 

You can use skim, 1%, 2% or whole for the recipe.  I used 2% and greased the baking dish with real butter for the flavor.  The vanilla was what I made thanks to a friend and neighbor from 50+ years ago.  Her parents had a farm not far from ours.  She read in my cookbook that someday I might get brave enough to spend the money to buy ingredients to make vanilla.  That sweet Barb Maxson Adams sent me the vanilla beans and bottle to get started!  I am now hooked!  What a great aroma and flavor.  I used a very inexpensive vodka.  It took 6 weeks from start to finish.  Now I have it started at different times as to not be without.  The only vanilla that rates right up there with this is white vanilla we have bought in Mexico or our son in law brought to us.  Now I can use the real deal instead of using the cheap imitation in cookies and cakes!  Yes, I can be that cheap at times. 

Homemade vanilla, a beautiful golden color.

Cook'n by the Creek: Snow in the Valley

Cook'n by the Creek: Snow in the Valley: January is going out with a snow storm and February is  coming in with a storm.  This morning looking out the kitchen window it was the firs...

Snow in the Valley

January is going out with a snow storm and February is  coming in with a storm.  This morning looking out the kitchen window it was the first hint that winter will soon be pushed away by spring.  The sun has moved down the valley giving way to beautiful sunshine in the back field earlier.  With the big flakes falling it reminds me of Maple Tapping Time.  Living on the farm tapping trees in March was a most exciting time and today that old memory just made me stand there visually seeing the "old sugar shack" with smoke coming out the chimney and steam rolling out the door from boiling sap that would soon be maple syrup.  What a great many pictures crossed my mind.  The fire wood stacked by the door that would dwindle down with each nights boiling.  Yes, nights because on a farm the cows need milked morning and night.  That left the middle of the day for the wagon to go through the Maple stand to empty the buckets and hauled back to be dumped in the big boiling pan.  After lunch the fire was started and the boiling would begin.  While it was still in the beginning stage it was off to the barn for evening chores.  Mom would take sandwiches, cookies and a thermos of coffee to the Sugar Shack for our supper. The sap was finished off to the beautiful golden syrup.  They always kept a little sauce pan to add syrup to, boil it down until it spun a hair and then pour it over a pile of fresh snow.  Heaven on the snow.  There is something about that memory that always makes me smile.  Even my parents would wind it up off the snow to eat.  Once the syrup was back to the house the next boiling started.  Mom would make maple cream and maple sugar candy.  If you have never had a warm buttermilk biscuit or piece of toast with butter and maple cream it should be on your to do list.  If you like maple you will be hooked on maple cream.  Take a trip to Rathbuns on the Eleven Mile Road this spring for their open house.  You can sample and buy maple cream and maple candy.

Our Sugar Shack was on the side hill at the edge of the Maple stand.  It was across from the farm house.  Being over there until midnight or later we could look at the house across the valley and see the warm glow of lights.  The later it got the more inviting it looked and thinking of a warm bed.  Being in the single digits of age I was never allowed to stay at the house alone.  Even when the morning milking was done I had to get up, go to the barn and there mom would take a blanket and make a little spot in the hay for me to sleep.  Can you believe it might be the best sleep ever?  Nestled in so warm, listening to the cows munch their grain and the sound of the old milkers going.  What a great way to live for me.  Simple, pure and relaxed.  At evening chore time it was take a book (Nancy Drew first choice), drawing tablet and a couple cookies. 

5:30 pm and still  daylight.  It makes going to do chores a Cook'n by the Creek later each night.  Chickens go by how much daylight is left before they want to go to roost.  Go to the barn any earlier and you just get frustrated trying to chase them into the coop.  They can be stubborn girls and won't break the habit.  Smokey also goes by daylight.  When he is ready for his supper he stands by the gate and looks over at the house.  He is also getting later each day.  Hard to believe we let animals run the show around here but it is just easier to go with their flow than to fight it.

With all the winter talk supper is more like a summer meal tonight.  When thinking of what's for supper this morning macaroni salad came to mind.  I can't remember when the last time it was made,   maybe around August.  Tonight is a little taste of summer food, macaroni salad, grilled bratwurst, pickles and a roll.  It won't be long and a whole new eating pattern will start around here.

I'm sure it is no different than in the summer but we both
thought it tasted great!