Perfection

Today was a day of green beans, 7 pints and 7 quarts.  The kitchen was delightful, it was moved to the back deck.  Several weeks ago I bought a 4 burner countertop propane stove.  It was bought to take camping with us and for times we have family and friends here for an outdoor supper.  One of those middle of the night "wake me up" great ideas happened a few nights ago.  I will be able to use it to can with on the deck!   Yes, I can and yes I did.  It was so nice not having the steam from the pressure canner filling the house with humidity and heat.  Three loads in the pressure canner and I sat finishing up a book a friend lent me, a little knitting and a little just enjoying a cool breeze that moved in by 2 pm.  My kinda day!  The outdoor humidity took a big drop, temperature dropped to 73 degrees and that cool refreshing breeze made today's canning the best ever. 

Perfection..........canning in the great outdoors.

You know I have a tendency to day dream, think of the past and just enjoy what life has offered me when enjoying the view.  It never changes but for some reason it is like looking at it for the first time.  I watched a doe and her fawn grazing through the field.  They like the breeze and coolness too, it probably knocked down on deer flies bothering them.  Usually they are shaking their heads, jumping around trying to get the flies to leave them alone.  Not today, they were just taking their time, no hurries, no worries.  Just about how I felt, no need to wish the time away, the canner was doing it's little jig-idy-jig tune and staying steady at 11 pounds for 20-25 minutes.  This will be the hot spot for canning in August and September at Cook'n by the Creek.  Never to old to think of a better way to do something. 

Along with picking beans and canning comes hunger.  Tonight the 73 degree temperature allowed for a chicken and dumpling night along with fried zucchini from the garden.  Nothing better than fresh picked veggies.  I had 4 chicken thighs thawed and was seriously thinking of grilling them.  Dumplings won the pick.  Don't think it is tough to fix, just simmer the chicken covered in water, add chopped celery, onion and garlic.  Take the chicken out and add back just the meat.  Throw in some diced potatoes, carrots, peas, corn, beans, whatever you like.  Tonight I used beans and peas from the garden.  Once the veggies are done, thicken the broth with a few tablespoons of flour.  Salt and pepper to taste and bring to a simmer.  Mix 2 cups of flour with a tsp. of salt and 4 tsps. of baking powder, cut in 4 tablespoons of shortening.  Add enough milk to make a stiff batter and drop by spoonful on top of the chicken mixture.  Cover and simmer about 15 minutes or until the dumplings are light, fluffy and done on top.  That's it!  The zucchini was sliced thing the long way, dipped in buttermilk (that is what makes the crispiness) rolled in flour, fried in oil (I use grapeseed oil) drain on a rack and salt and pepper as soon as it comes from the oil.  Summer/farm supper is a memory grabber. 

Remember....any veggies you like make a good chicken and dumpling gravy and buttermilk
gives fried food the crunch.