The Apron

As I am now officially "old"  the time has come to remember things that make me smile. The apron being at the top of my list.  I have just started wearing an apron when I cook which I should have worn all my years in the kitchen!  More clothes have been ruined with grease spatters,  that's it no more.  I started looking for aprons to buy and must admit there was no way $15 - $35 was coming out of my wallet for one apron.  Thank you google search!  I found lots of patterns and headed to Joanns for material (cheap).  Going straight to the discontinued and discount section was a BINGO!  Beautiful spring and summer designs and some for only $2.00 a yard.  My time, maybe an hour.  I used two different materials so they are reversible.  $4.00 an apron with material left for scrappy quilts, pot holders, etc.

The $4 apron saving my top from bacon grease spatters.  Needed the drippings in a pan for German Potato Salad.  I would rather bake the bacon!

When thinking aprons I decided to do some research about them.  One thing for sure, there are some beautiful poems about aprons.  I know what my mom used them for besides protecting her "dresses".  She used her apron to gather eggs, vegetables from the garden and put clothespins in the apron pocket when hanging clothes on the line.  There ia a good chance I will being wearing aprons outside.


The cookie and glaze recipe below is wonderful and quick to make.  If you don't have walnuts or maple flavoring that's ok they are just as good!  I have made them both ways.

Maple Drop Cookies

• 1/2 cup (1 stick) of unsalted butter, room temperature
• 1 cup of dark brown sugar
• 1 teaspoon of vanilla extract
• 1 large egg
• 1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
• 2 cups of all-purpose flour8
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of chopped walnuts

1 Cream the butter and sugar together at medium speed for three minutes or until light and fluffy.

2 Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.

3 In a separate bowl sift together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts. Cover with plastic wrap and chill for thirty minutes.

4 Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.

Maple glaze frosting:    

3-TBSP butter
1/2-cup brown sugar
1/4-cup milk
Melt in pan together til brown sugar is dissolved.  Remove from heat and stir in 2-TBSP of maple syrup, 1-tsp maple flavoring and enough confectionery sugar to make a glaze.  Spread on warm cookies.

This batch is leaving for California Monday.  Back with "Flat Matthew" to rejoin Matthew McDermott and his 2nd grade class.

I found this poem while reading about aprons, enjoy and "Pass it On"  if you like.

 Why, Granny? By Jane-Ann Heitmueller

“Why do you wear aprons, Granny?” I asked her one day,
as I nestled on her lap, while resting from my play.

“Mercy child,” she replied, “it’s just a part of life. It’s as
valuable to me as Grandpa’s pocketknife.

When I wrap it on each day it makes me feel complete. I’m
prepared to face the day… whatever I shall meet.

Sometimes it’s a wiping rag to dry my dripping hands.
Sometimes it’s a holding cloth to grasp the boiling pans.

Now and then it dries a tear or wipes a runny nose. It’s a
part of all I do, wherever Granny goes.

Carrying potatoes or the hens’ eggs from their nest.
Snuggling baby kittens close and warm against my breast.

Wiping up the drips and drops that splatter on the floor. Oft’
times used to dust the table and there’s so much more.

On a rainy day it’s used to shield my head from rain or to
take the horses lots of tasty, yellow grain.

Sometimes it’s a help to open stubborn lids I grip. It can
hide a dirty spot or shield a jagged rip.

It’s been known to shine a shoe or dry a puppy’s fur or to
clear a mirror when the steam has caused a blur.

Best of all though, precious child sitting on my knee, it’s
a place to nestle you and have you here with me!”

The "Tick Magnet Chick" Key!

I am beyond amazed!  Last fall we looked forward to the first days of frost or freezing temperatures.  Then one of the worst winters with temperatures in single digits for days and weeks at a time never getting above freezing.  It was a sure thing that the fleas and ticks would meet their maker and end the vicious cycle that has been with a vengeance for the last few years.  Well friends lend me your ear or let's just say the British are not coming!  The ticks are coming, the ticks are here!

Drinking my morning coffee and giving Quincy his morning rub down (expected just like a treat is) I felt the old familiar wobbly bump on his neck and the old familiar sick feeling in my stomach.  How the hell is it possible to survive the winter for these little parasites?  My woods walks have just had a damper put on them!  It means every day I come back, do the "tick check" and take a shower.  If you know me well enough you know I have labeled myself as the "Tick Chick Magnet".  For some unknown reason the nasty, disgusting things love my blood. I am getting sick just writing about them.  They are a reality in my life that just continues to ruin my warm weather days.  It was only 40 yesterday but apparently warm enough to bring them out for nourishment and continue their life cycle.  Thanks to Quincy for the heads up warning and taking the first tick,  at least I can hopefully avoid sharing with the ugly parasite.  Twice I have been on the strong antibiotics for ticks.  Not nice, the meds make me sickish but better than the alternative.

Two summers ago I even brought a tick home from NC!  Even southern ticks think my blood is special.  That was the first bout of meds.  Apparently I can not feel them until they are well established, by then I have a lump the size of a golf ball and black and blue around it.  I'm finished..........can't say anymore!

Last summer I bought this "tick key"  it is "the bomb" for removing them.  It might have to be my summer necklace!  I hope you never have to remove a tick from yourself or animal, if you do remember the tick key for safety of not breaking the tick.  Then there is a real problem.  Good luck!

Here it is......the "Tick Key"  they cost 99 cents to $5.00 and worth it!

It just doesn't seem right to post a delicious recipe or picture of a good meal on this page.   I will have a couple good recipes tomorrow and one will have maple syrup for flavoring and sweetness.  Yum, Yum

A Few Hitches

To give you a quick lesson on "nice and pleasant" vs "not so nice and pleasant"  Look at the two horses below.  The black one has his ears back, nostrils flaring and an arrogant look to him.  Now look at the other horse, head down, ears forward and looking quite docile.  I'm a smart woman to ride Gracie.

Smokey, for the experienced brave at heart.

Gracie, for the not so brave heart and a sweet one to ride.

 We all know the day can start out without a hitch or there can be one or more surprises.  Not the fun kind.  This morning coffee with morning discussion on what is on the docket for the day, (docket is what Dick always says when he wants to know if I have plans for him) animals fed and our breakfast over.  Dick is replacing a faucet part in the bathroom and I am cleaning up the kitchen.  This is where the "oh crap"  moment starts.  Putting the dish soap back in the cabinet below the sink...........wet!  I really did not want to say anything but ya gotta do what ya gotta do!  I yelled we have a leak under the sink.  I didn't want to visually see his reaction.  Just what I figured his comments would be, I'll NOT pass them on.  No sense dwelling on the past ;)

With the bathroom and kitchen being worked on I did hear Dick say, I'm hiring a blankety blank plumber.  Which he won't do, I think it makes him feel better to think he has an option.  We don't hire if we can do it ourselves and are pretty lucky that most times we can.  It may take  a "bit" of frustration and a few disagreements with the complaining but it eventually gets done.  I am NOT mechanically inclined which is good, no telling him how to do it.

  We know for sure spring is here when the horse gets lame.  Smokey has very tender hooves and stepping on uneven frozen ground is the main reason he gets hoof abscesses it bruises his pads.   During the day the sun warms the ground enough to thaw, they sink in and at night the ground freezes   Sometimes the farrier has to drain it but usually it will drain on its own.  We give him bute for the pain and which helps him walk.  They usually take 1-2 weeks to heal.  The upside...........it slows him down and he mostly stands which means I dare to brush him and get his tail and mane untangled.  I do love him but I do fear his quickness and respect his authority.  Dick tells me, "he's just playing".  Oh I don't think so!  A couple times Smokey has escaped when Dick was working.  This was a circus event for me and my niece.  She handles horses much better than me but unfortunately she feared the big boy too.  I have seen a few well seasoned horsemen have fear in their eyes with Smokey.  One young man that does not fear Smoke is Heath Evingham, this guy is straight from the wild west.  Heath and Dick have a special relationship to Smokey and make riding him look pleasurable.  Almost.....

Once he gets the frisky out of him he's a good ride.........I am not speaking from my own experience.  

  All this horse talk has made me decide tonight is going to be "Taco Thursday".  Yesterday I bought a just right avocado for fresh guacamole, it is our favorite topping along with chipolte sauce I bottled last August with garden tomatoes and onions.  I am using beef tonight but chicken or pork also makes tasty Mexican dishes.  For dessert it is Mexican Flan which is no more than egg custard, I put maple syrup in the bottom before baking.

Mexican Flan with a Clara Creek twist, this is a half batch and makes three 1 cup servings:   1 1/2 cups milk, 3 beaten eggs (I put the eggs in a blender),  1/4 cup white sugar, 1 tsp vanilla.  Mix together and pour into individual baking cups that have 3 TBSP of maple syrup in the bottom.  Place dishes in a pan of water and bake at 325 for 1 hour.  cool, put in frig to get cold.  Serve by turning upside down on a serving plate.  Delicious, creamy, light and refreshing with a hot cup of JMC ♥

Beef taco, refried beans and Mexican Maple Flan

Spring Happenings at Cook'n by the Creek

Another cold day in the valley but a brisk walk helps clear the mind and cleanse the soul.  Fresh clean air has a way of making me feel better and put a little pep in my step.  Our favorite walk is through the back fields to our grandson's property.  It is also the route our dogs love.  Kirk has a nice  pond we stop at to let the dogs get a drink and take a swim.  Hard to believe that they don't mind the cold spring water.  Then it's up in the valley we go.  This was the first walk since  going to NC.  Exciting to be back and check out the different animal tracks.  Patches of snow left give us the chance to  see what animals have been out and about.  When the sun shines there is mud to look for the tracks.  For sure this is one of our favorite "daily dos".  Peace and quiet with an occasional bird or turkey reminding us we are in their territory.

 It won't be long before the coyotes, fox, bobcat and others will be having their young.  Then we will be watching the back field, my chickens are easy feed for the parents to take back to their dens for the babies.  Last spring we lost 14 hens, on the third day the problem was taken care of.   This year the rifle and shells will soon be setting by the door..  EeeeeeAwwwww we are "country folk" for sure.

We witnessed a very upsetting scene last spring.  We were outside working and heard the worse sounds, almost like screams.  Dick ran  for the rifle, he knew exactly what was going on.  A coyote was chasing a baby fawn and the mama doe was trying to get the coyote to chase her instead.  Awful to watch but two shots from the rifle scared the coyote off.  We have a grove of mature White Pines with lots of under growth bordering our lawn.  While the fawns are still young the mamas leave them there while they go off for the day.  They know the fawns have a better chance near buildings than in an open field.  When we brush hog the fields we are watching ahead for fawns.  Their moms leave them alone during the day.  We have watched them come back during the day to nurse and early evening to get their fawns to take back to the woods.  Amazing to watch.

Spring is the renewal of life that Mother Nature provides.  Isn't it grand how everything is set up for birth and survival with spring and growth in the summer preparing for the lean cold winter?

Since the high was 19 degrees today we are having a winter farm supper.  It always tastes better when the cold wind is howling and it was gusting today.  How does chicken and dumplings sound?  When a I asked that question earlier it got a quick YES!

Chicken and Dumplings Recipe.
You can use a rotisserie chicken from the store or your own from scratch.  Today the store didn't have them ready so I bought 4 large thighs quarters. Use white, dark or combination it is all good.   Wash, sprinkle with garlic powder, cumin, paprika, thyme, old bay (just because I have it) onion powder, salt and black pepper.  Bake at 400 degrees til brown and skin is crunchy.   Let cool, separate meat from bone and skin, set meat aside.  Put skin and bones in a pot, cover with water and simmer for 1 hr.  Strain and put juice back in the pot.  Add chopped onion, celery, carrots, potatoes and 2 cloves of garlic.  Simmer til veggies are tender.  Now put the chicken meat in and thicken.  I use 1/4 cup flour stirred into 1/4 cup melted butter.  Then add to pot stirring continuously to avoid lumps. This is when I add 1cup of thawed petite green peas.  Bring to a simmer and drop dumplings on top about the size of an egg. Cover and let simmer until dumplings are done.  Just lift the lid, take a fork and touch the center dumplings, they will not look sticky or gooey when done.

Baked legs and thighs.

Dumpling recipe
I only use the dumpling recipe and not the chicken recipe.  This is the cook book where I feel my moms love.  At least 70 years old!  The book I mean ;)

The dough sinks when you drop them in, make sure you cover while it cooks.

 The dumpling comes to the top as it cooks.  You can see they triple in size when done.  This is half a batch.

Ta Da a meal in a bowl.

Kefir

Strawberry, kefir and protein shake.

See that drink up there?  That is what I have for lunch every day using frozen fruit like blueberries, mango, peach, strawberries or raspberries.  Two weeks off while in NC and I really missed them.  I should have used store kefir while away but I was bad and now paying for changing my eating habits.  Remember that plate of boiled peanuts I had for lunch?  No will power at times.  The protein shakes with kefir are so convenient and tasty, plus all the health benefits.  I use a low carb protein drink from BJ's called "eas advantedge".  Using frozen fruit makes it like a milkshake thickness.

Do you know what kefir is?  It is similar to yogurt.   I make my own kefir but it is in the dairy section of most grocery stores.   You know me and my "real deal" opinion.  Kefir is full of protein and low in sugar/carbs plus a great probiotic.  Definitely I can not eat it plain but I don't like plain yogurt either.  Kefir is great for the digestive track.  My main reason for using it and I do see a change for the good.  I'm not trying to push this on anyone but if you have problems with IBS as I do it might be helpful.
Here is a great site to read about Kefir and the benefits of drinking it.

 http://www.kefir.org

A good video from youtube.   Making Milk Kefir for both Probiotic Benefit and …: http://youtu.be/EDx8EwxMluM

There are many informative videos on youtube.  If you think it is something you would like to try let me know and I should have some extra grains to give away.  If not we can split an order if enough are interested.

Speaking of interested............message me if you would like to come for a demonstration with a pressure cooker.  I would like to do the demo around the middle of April.  Remember "Pass it On"

Mistletoe

Today is our last day of beautiful NC.  Departure time is 7 am tomorrow which means the alarm will sound off at 5:30!  It will take 2 cups of coffee to get the body and mind in gear for a 12 hour trip.  We trade off driving every 2-3 hours, that makes the trip much easier.  When we switch we try to pick a stop that allows for a 10 minute walk.  Malls are great for this but the rule is no looking, no shopping, just keep moving.  It really does refresh us until the next stop.  Williamsport Wegmans is the final stretch and we do buy a few groceries for home and something to eat at the deli.  Williamsport is the beginning of the beautiful  Pennsylvania hills and valley views.  We feel like we are home from this point on.

I have done very little cooking the last couple days.   I did fix Connor's birthday breakfast yesterday.  Tonight it was out for a Mexican supper, plus friends meeting us there.  One thing for sure we have met some great people down here.  They have remained true friends for years,  Joe and LuAnn, Phil and Marla.  We always look forward to visiting with them.

Under the Mistletoe.

http://www.botanical.com/botanical/mgmh/m/mistle40.html

Just in case you are interested in learning about Mistletoe the website above is very informative.  I was surprised to read about it and the medicinal facts it tells.  The only thing I know about Mistletoe is we would buy it around  Christmas to hold over someone we wanted to kiss.  That is way back in high school of course.  I Can't remember what we paid for a little sprig but not more than a dollar if that much.  It was a big deal for sure!

The picture above is a tree growing in our son's pasture.  Mistletoe grows in a lot of trees in NC, at least this area.  It must be similar to the way Spanish Moss grows to trees in the deep south.  It fascinated me when I was told it was Mistletoe and thought I would "Pass it On".

Next blog will be inspired by beautiful Clara, PA and Cook'n by the Creek.

How Cheap

While baking a birthday cake today it  reminded me of two words, "how cheap".  A gal once said to me, "you won't believe how cheap my mother in law is".  When she told me why it was with a blank look back to her.  I'm sure she thought my look was in shock and agreement.  Well I was actually trying to hold back a laugh and tell her I do the same thing.  This is being cheap by some people I'm sure........when I unwrap a stick of butter I use the wrapper to grease a baking pan or pancake griddle.  It just makes sense to use it rather than throw it away only to use a piece of wax paper or brush to do what that butter wrapper can do.  This morning I used it to grease the cake pan, works for me.    I see it as eliminating an extra step and saving time.  Now I am thinking what else do I do that some may see as cheap to others?  Cheap and save time is the name of my game plan.   Of course this will be on my mind for a few days to figure what other  "cheap" things I do.

My new adventure will be starting in the next week or so which will be learning to paint.   It also has been on my mind wondering what I will attempt.  You tube has been great, I have watched many tutorials and techniques.  Down to three of my favorite styles.  Who knows I might invent a new style! As long as it is the no stress way.   Hoping it warms up in Clara, I think being outside painting will be more inspirational for me.  Give me wide open spaces any day!

Here is a picture of the Beef Rouladen recipe I posted on  a previous blog.  Delicious, moist and tender.

Great German comfort food!

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.