Just Because ♥

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

 I like them.

I think the sweet little violets make this painting. 

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

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

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

The Right Turn

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

Hickory Hill Pottery, Busbee Rd, Seagrove, NC

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

German Beef Rouladen

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

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

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 4 - 6 roulade

Ingredients:

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

Hickory Hill Pottery: Photo Gallery

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

Ready to plant!

So many seeds, so many choices!

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

"Pass it On".

Deep Freeze in North Carolina

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

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

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

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

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

I didn't know potatoes grew this big!

Busy Hands

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

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

♥♥♥♥♥♥♥♥♥

                   

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

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

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

Twiddle Your Thumbs

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

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

The German Sunday Dinner

Fried cabbage, pickled red cabbage, spatzle and schnitzel.

Apple Strudel and vanilla ice cream

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

Why the Little Farm

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

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

♥ Ivy ♥

♥ Looking beautiful ♥

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

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

Eggs, Farm Fresh vs Store Bought

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

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

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



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

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

Farm Fresh eggs are more nutritious than confined factory farms:

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

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

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

                                               A little bit of sweet, root beer float.

They Crossed my Path

It is without doubt I love familiar places and people that can bring a memory back in a heart beat.  Good times, good people and usually good memories.  I'm sure more people than  me think of someone or something in their growing up years, the learning and exploring years.  What I am trying to describe is ones own history.  We all have a history, I often wonder when did mine start that I can really pin point.  Of course the farm but there were people that come to mind. Our rural delivery mail man would stop in the summer to eat his lunch under our maple tree.  I was fascinated with his lunch.  He would unpack it and lay everything out neatly.  He was diabetic, I had not a clue what it meant until I got older.  He had all of his food measured in little dips and dabs.  Funny what sticks in ones mind.   I remember being so exited to go to town with the usual stops at the Red & White, Doc Simons was a carry out boy there in his high school years. A few years ago when he was checking my teeth we started talking about Horse Run (we were neighbors) and he told me he still had a grocery order my mom had sent in when he worked at the Red & White!  Nice to think what was important for him to keep.   The drugstore was one of the stops which brings the memory of mom telling me before we went in one day, "there is a new guy here now and his name is Joe Sprout".  He is suppose to be a very nice man.  Well that was an understatement, he was the rock of our town.  Never a want with Joe he was ahead of the game and would offer assistance even if he was closed we all knew we could call Joe in an emergency.  Now his son Ray is the man and just as good as his dad was.  Norton's Block Factory was a stop.  I can remember setting in the car waiting for Bill Norton (owner) to load up our truck with whatever.  Why this sticks in my mind, well who knows about me but I remember Bill telling mom he would lose  weight if it wasn't for his love of ice cream every night.  Now you might remember after Bill retired he rode bicycle around town at least twice a day.  I wonder was it so he could have that dish of ice cream every night?  Then there was a meat market run by Tony Franz we would stop at. He was a very interesting man. that would buy all the snapping turtles  people took him to make turtle soup..Never had it and won't ;)

You might wonder why traveling brings up these memories.  When I'm not driving I knit and watch out the window.  We pass many abandoned homes, old gas stations, stores and barns along the way.  It leaves me wondering what was the history, why did someone walk away never to look back or care that it would one day fall down and be gone with no story to tell.  We have a few places around our area like this but I know a little bit about the who and why which then again brings back thoughts of people and how some of them touched my history.

A part of  Dick and my history is in NC, our son and his family.  Lucky for me he has all the farm animals and joys of what I love at my own place.  It is as quiet as our own place other than a few military planes flying low throughout the day.  I don't mind their noise, in fact I love knowing our men and women are getting  the training needed to make our military the strongest in the world.  God Bless them for their dedication and love for our country.

What are the Bryant men eating for supper?  Comfort food, meatloaf (6 lbs), whipped potatoes and shelly beans. A big chocolate chip cookie baked in a jelly roll pan, much quicker than individual cookies.   A little sweet to top it off.  Around here leftovers are almost as important as the meal.  The hens are keeping up with all the cook'n and baking.  Nothing prettier than farm fresh eggs.  Tomorrow I am going to blog about farm eggs vs store eggs.

        Supper was 6:30, this is 3:00!  Dessert first today and will not last til tomorrow.

Meatloaf recipe: For every 2 lbs of meat-1 egg, 1/2 cup ketchup, 1/2 tsp garlic powder, 1 TBSP Worcester sauce, 1/2 cup of bread crumbs or cracker crumbs, 1/2cup of diced onion and 1/2 cup of diced green pepper sauteed, salt and pepper.  Mix all together and set in frig all day, this really helps the seasonings go through the meat.  Bake at 350 til done.  Mix 1/2 cup of ketchup with 1 TBSP brown sugar, spread on meatloaf and put back in oven for 10 minutes.

All 6#'s but look quick, it is down to 1# !

Whipped  potatoes with leek butter, southern shelly beans and meatloaf.

Supper is over and a big  NC storm is moving in.  There is a weather alert radio that started toning, made my heart thump since I had no idea what it was.  Tomorrows blog could possibly be on storms, north and south.

                                                      Looking north towards Raleigh.

Looking west toward Charlotte.

Cook'n on the Briar Creek Farm

The Bryant Boys are fed and the homemade Salt Rising Bread I  brought  got the "ahhhh" factor going.  Although my southern DIL did not have it until coming north she loves it as do the kids.The boys and Gramp are out doing their own little jobs around the farm.  Hay is being loaded to customers.  Good northern hay that comes down by the tractor trailer loads from Andover, NY.  It is work for the boys but keeps them in spending money and moving :)  Gramp is pulling the furnace out of the RV hoping to fix it with the help of one of the grandsons.  It's nice there are enough to share the load around here.
 I will soon be gathering the eggs and saying good morning to all the critters, taking the dogs for a walk and then relax in the sun with my knitting.  While knitting I will be thinking of supper for all these men and I pretty much have decided it  is going to be Mexican night, one of our favorite types of food.  Enchiladas, chimichangas, black bean salsa and refried beans with some guacamole on the side.  Can you see that I manage to take over any kitchen I can? Nothing makes me happier than cooking for my family.   The recipes will be at the bottom of the page.

The Tandy Cake was a big YES last night and by the looks of the "walk bys" it will not last 24 hours.  So another what to bake for these guys.  One thing is for sure it will be something they can "walk by" and go with.  Maybe Eleanor Stavisky's Sour Cream Cookies.  It makes about 24-30 nice size cookies which will last a few hours!

I will be having a demo day with my pressure cooker sometime in April.  If you are interested send me a message or call.  Don't be shy.......It will lighten you cooking time immensely and give you some ideas on cooking with one.  Who knows this might be a successful event and I will add the pressure canner demo in the summer.
As I feel it is always nice to "Pass it On" and I hope you do too!

Chicken & Beef Enchiladas, Chicken and Beef Chimichangas ready for the oven.

Salad, refried beans, enchilada, guacamole, and bean salsa.

Enchiladas:  Fry hamburg or strips of beef (you can also use leftover roast beef or pork)  season with cumin, garlic powder, chili powder salt and pepper.  Fry corn tortilla shells one at a time in oil ten seconds on each side, they will be soft not crispy. Drain on paper towels.  Put meat and shredded cheese on one side of the shell and roll.  Lay in greased baking pan, pour enchilada sauce over and bake at 350 until bubbly.  Serve with sour cream, guacamole, sliced green onions and sliced black olives on top. 

Chimichangas: Put flour tortilla shells in microwave for 2 minutes.  While warm spread one half with refried beans, add what ever type meat you like, sprinkle cheese on top, sometimes I saute onions and red peppers to put in them.  Everything goes on one side of the shell, roll in once, fold sides towards center and continue rolling.  Place on greased baking pan and bake til shell is crisp.  You can also fry them in oil.  They are ready to serve or you can pour a cheese sauce over them. 

  Black Bean Salsa:  2 cans of black beans and one can of corn drained and rinsed, 1/2 cup each of finely chopped celery, onion, carrots, sweet red pepper, 2 green onions sliced fine, 1 jalapeno chopped fine. Mix 1/2 cup of canola oil or olive oil with 2 TBSP vinegar. I sometimes use balsamic which gives it a nice taste, 1 TBSP of  lime juice, salt, pepper and a dash of garlic powder. Pour over and let set a few hours.  You may need to double the oil mixture if it looks to dry.  We eat it with tortilla chips and is a great cool side in the hot days of summer.  

A little history and lots of cook'n

A house left to fall down taking memories and history with it.

Traditional log home and barn refurbished and used
 as a small museum to carry on the  history stories from so many years ago.

Two of the old places we passed, one with history and memories almost to the ground never to be lived again.  The other has been restored for a museum.  This is a must stop for me heading north, I want to hear the history of it.  Great place to stop and stretch. I want to know was it there during the Civil War and did it play a part in the foundation of our great country.  It sets close to Highway 29 in southern Virginia.  Highway 29 also is named "29th Infantry Division" that starts near Leesburg, VA, Rt 15 and 29 run together in VA for a while.  Interesting considering Rt 15 runs by our own Civil War History., Gettysburg, Pa. Rt 15 must have been one of the main routes for the Military.  I guess I am going to buff up on my Civil War knowledge.  Too many things along the way to NC are getting my curiosity going.

The morning on the Bryant Farm in NC starts like ours in PA.  Gathering eggs is my favorite job, the hens today must think I'm an early riser because they didn't want to give up their eggs to me. I did get enough for the Tandy Cake and Cornbread for supper.  I was a little worried about walking through the pasture with the goats.  I've had some pretty scary experiences with goats of days gone by.  Some love to put their head down and try to ram ya!  When Pam and I were little she had a big goat, I can remember just clearing the kitchen door before that thing got me.  For some reason all of these goats are very nice and didn't try out their head butting skills.

The friendly goats.

Pork roast ready for the oven.

The pork roast has been in the oven all day.  I made a dry rub of garlic powder, onion powder, cumin, paprika, pepper, salt, chili powder and brown sugar. It went in the oven at 400 degrees for 45 minutes to toast the seasonings and put a crust on the roast.  Then I covered it with foil and dropped the temperature to 320 and left it for 7 hours.  Once it has cooled enough I pull the meat into shreds and will use some of the roasting juice with vinegar and hot pepper flakes to make a brine to soak the meat in..What is left over will probably be used for pulled pork sandwiches with coleslaw on top..Good stuff and very southern!

I had a change of plans (it's allowed if your the cook)  and made Hobo Beans.  The family loves them and they are good the next day too.  Today I used sausage instead of hamburg.

Hobo Beans

1/2 pound hamburger, 1 onion, chopped, 1 can pork and beans, with juice, 2/3 cup brown sugar, 1/4 cup BBQ sauce, 1/2 teaspoon chili powder, 1 pinch salt, 1 pinch pepper, 1/2 pound bacon, chopped, 1 can white beans, drained, 1 can large butter beans, drained, 1 can of lima beans, 1/4 cup ketchup, 1 TBSP prepared mustard.

1. Brown bacon in skillet; drain and remove.
    
2. Brown hamburger in skillet; drain.
    
3. Saute onion then remove hamburger from skillet and place in non-stick casserole dish.
    
4. Add pork and beans, brown sugar, barbecue sauce, chili powder, salt, pepper, kidney beans, sugar, butter beans, ketchup and mustard and stir. 
5.  cook in crock pot on low 2-4 hours.

Macaroni salad using Duke's Mayonnaise, most folks in the south will not eat another brand.

The "southern supper". Pulled pork, beans, salad, corn bread and "pickled okra".

The family is full and satisfied, just what this "Mom Cook" loves. Another happy, healthy and blessed day comes to an end.

Way Down Yonder

It doesn't matter what farm I wake up at the rooster is crowing, hens are clucking and horses are staring at us waiting for their grain.  There are a few extras at this farm,  Leroy the donkey, Randy the mule and too many goats to name.  No doubt I love it here plus the fact we get to spend time with Bart and his family.  It lacks 5 weeks of being a year since we were together.  We will spend most of the time relaxing with a couple day trips.  One will be going to Seagrove, NC which is a town of pottery artisans. Not just the town but dirt back roads are lined with craftsman selling their own special techniques.  They make for interesting conversations.  Dirt Works is one of my favorites.  They have the rustic style that I prefer to the modern look.

"Leroy"

"Woody" our wake up call.

There is an old General Store that is the real deal,  so many old time tools and household items.  Every time we go there we see something  missed on a previous visit.  This is where I have to pay attention and listen carefully, if y'll know what I'm talking about.  I have had some pretty blank looks wondering "what the heck did they say".  Us Yanks talk way to fast for the likes of Southern folks.

The husband's pick is the Farm Store to buy all of our garden seeds.  This will be the third year to get seed here.  They have such  wide variety and easier to visually see how many ounces or pounds we are buying.  Mail order tends for us to over buy.

I will be pulling out my daughter in law's cookbooks this week and sharing some good old down home country cooking on the blog.  Two recipes for certain will be Pulled Pork and Pecan Bread Pudding with Rum Sauce, of course a dab of whip cream or vanilla ice cream is a must!  Remember moderation is key when eating southern style, I keep saying this over and over as I search the cook books.
Don't miss pulled pork, macaroni salad, pinto beans and coleslaw recipes tomorrow night.  Dessert is Carol Hoffman's Tandy Cake, requested by the NC & Il. Bryant Men ♥

I made the remark the only way for me to eat a hot dog is burnt on an open fire.  How could I forget that  little skinny red hot dog that I eat once a year with mustard.  It's a southern kind and I do like them,  I allow only one because I'm certain that red dye is not what the doctor would order.  The barbecue stand is 10 minutes from Bart's farm on HWY 1/Rt 15 and closes at 3 PM on Saturday.  2:40 PM, I made it!  Bart knows that is my stop before going on to his house.

"The Red Dog"

Did you notice I mentioned Rt 15?  It is the same one that starts in NY, through PA and all the way to Fl.  Beautiful country road that we take often to avoid the interstates.

 I will be looking for some kind person willing and able to "Pass it On" to this NW PA gal that's just waiting to conquer another craft, recipe or a unique tip to make my life easier.  You now I will "Pass it On".  Will you?