Quilling by the Creek

Paper quilled strawberries I bought from Reita Marks in 1995.  To the left of the frame is a bird nest made out of hair from our horses' tails.

Wild Berries

Herbs

One of my many favorite pass times, quilling.  I had never heard of quilling until the fall of 1995.   I'm a happy gal finding the art of quilling.   Fifty miles south of the PA border into WV and off  I-79 is a little town named  Philippi.  It happened to be the town where our youngest son went to go to college at Alderson Broaddus.  The college sets on top of a mountain overlooking the town with a beautiful old covered bridge that is crossed on the way to downtown.  Very quiet and nice, we had some good times exploring the area.  There's a lot of history and beauty  in "Wild and Wonderful West Virginia".  Coal was the building block for the little towns, now the mines have shut down and only the large companies owning the mines remain.  Heartache for many, lost jobs and poverty took over.  The state is working to bring back jobs and it seems to be on the right track. I commend their state for taking pride in bringing companies to the area.   The last trip down I-79 was surprising, a lot of ground moving and building going on between Morgantown and Clarksburg.

 We went  Parent Weekend at the college which turned out to be a schooling, teach me moment, compliments of a retired Professor from WVU in Morgantown, WV.  Great timing, great lady and she was willing to "Pass it On" to me.  One of the buildings was set up with local artisans another " ahhhhh moment" for me.  The guys went off to do what ever and I told them, "take your time I could be a while".  How about all day!  I love art and looking at special techniques that an individual has to offer. Only a few times  have I purchased items but when I see something I can not get out of my mind, it's mine if the price seems fair.  I passed one table and found myself always wondering back to it.  For me watching the woman work the small strips of colored paper into beautiful shapes was amazing. One more stop and to my surprise she looked up and said, " you want to learn how to Quill"?  I do!  I sat with her for 5 hours learning as much as I could and loving every minute of it.  She had a story and as most peoples stories it was interesting, all you have to do is listen and learn from it.   The place started shutting down, I had already set aside one of her beautiful pictures to buy.   She wrote down her address, asked me for mine and gave me the name of a company to buy paper if I decided to keep learning.  She also told me how to make the quilling tool and save a few $.

A week after I got home there was a package in the mail from Reita Marks, Morgantown, WV!  She had sent me quilling paper, a tool, a few directions and a sweet letter thanking me for spending the day with her.  No, thank you Reita for "Passing it On".  When I quill or even think about doing it Reita comes to mind and our day together.  I actually thought of this post when getting out the picture I bought from her.  It's a reminder spring and strawberry season is on the way.  Promise :)

Paper Quilling is an art form dating from the seventeenth century in France and England.  The name quilling is derived from the use of a feather quill on which the paper was rolled.  Today narrow strips of paper are rolled around a toothpick or needle.  These are used to form flower petals, leaves, scrolls ad other forms which when glued together make various designs.  Jewelry is also made with the designs.

I have my own box of supplies, if you think it is something you would like to try give me a call or message.  I can teach quilling on  Monday nights at the OVML along with the "Stitch Gals".

♥ Clara Creek ♥ and Bak'n Bacon!

At the bottom of the post I will tell you my favorite way to cook bacon.

This is our little stream that cuts through the property and borders the back lawn.  I'm surprised it hasn't froze completely over.  Hard to figure Mother Nature.  Past winters when temperatures have been warmer it does.   The enjoyment taking the picture this morning was listening to it gurgle along.  I wish the camera would have picked up the sound.   In warmer weather we take our coffee down to enjoy the " song of the water".  In the heat of the summer we put the lawn chairs in the water, ahhhhhh cool fresh water!  Many relaxing memories down there.  Except one and that was the day a snake ruined my relaxation time for weeks!  Why me and why do I spot them first?  Dick says I spend too much time looking for them.  Why yes I do!  Who wants to step on one?  Never have and never want to.  Speaking of snakes and why I got on the subject, again!  A friend originally from Shinglehouse and lives in Texas posted on my FB timeline this morning.  It was about pure white snakes that have been found in Ohio and PA during the winter.   I really don't believe it but it made me think going to the barn this morning!  Wouldn't that be a nightmare to ruin my peaceful winters and not being on the look out for snakes a few months out of the year.  Nah, I'm not going to look or think about them in the winter...I don't think so anyway.   I also hope this is the last mention of snakes from me!

Clara Creek heading down to the Oswayo Creek and on to the Allegany River.

The water is so clear you can see the tiny pebbles.  Pure, clean water!

Tonight is a no fuss kinda supper.  Threw a couple potatoes in the oven, baked  bacon to put on top with some sour cream,  a couple fish fillets caught last June in Black Lake, NY.    That's it!
I bake bacon on a baking rack which I set in an old Texas Sheet cake pan.  If you have not tried  bacon this way you don't know what you're missing, at least give it a try.  I quit frying bacon a few years ago.  I can't believe it took someone so long to "Pass it On".  Almost as good as air conditioning on a hot August day :)  The bacon doesn't curl, stays nice and flat. With no bacon spatters on top of the stove to clean up.  If you line the pan with foil, no pan to wash.  Don't worry the bacon does not spatter in the stove at all.  Nice

All ready for the oven @ 375 degrees.

Strawberry Pie and Raspberry Tarts!

Two cups of coffee down so move it, move it.  Off to the freezer for my precious stash of lard.  Before it went to the freezer I had measured the amount needed and wrapped each measurement in little bundles. Just enough for a single pie crust, lard is too hard to come by.  This lard was rendered last fall from the leaf fat my son gave me.  I brought it from NC in a cooler.   Too many times I had thought, if I'd only brought the cooler, now I never travel without one. We never know what is coming home with us.  Dogs, lawn furniture cushions, food, you name it we haul it.  The first of June I will blog about the lawn cushion sale a factory holds, you will be stunned at the prices!  We are  like the Beverly Hillbillies at times.  Back to the lard, leaf fat is the pure fat on the inside of a pig's belly.  It is what gives the lard the pure white smoothness with no smell.  If fat is used from other areas it has an unpleasant smell and will not render to be pure white. I will not use it.  I know some are thinking about now, just use Crisco.  I gave up Crisco after trying lard last year.  Lard makes the flakiest pie crusts and wonderful to fry with.  Unlike the processed products that are suppose to be better for you lard is more digestible. Lard in earlier years got the bad publicity because it is fat from an animal.  To me that makes for a perfect reason to use lard rather than the "fake" stuff.  Take some Crisco rub it on your hands.  It takes a long time to melt (if it will) and certainly does not sink in you skin and disappear.  If you ever get a chance to do the same with lard, you will see the lard melts quickly and within a few seconds or minutes depending on how much you used  will be completely absorbed into your skin.  It also leaves the skin feel smooth and silky.  I still believe in natural and the real deal is better than processed foods.  Wow, I should go into advertising (joke).  Remember this is just what I believe, there are many that could shoot my ways down before the sun comes up.

I made one 9" pie crust and with the leftover dough a few little tarts.  I loved these tarts when I was young. Mom and I would play tea party with them.   Once they are baked I put a dab of Raspberry jam on top.  Seven will be here for supper and there are only 6 little tarts.  It will be interesting to see who doesn't get a tart.  Might have to play musical tarts! The pie shell is filled with fresh strawberries and a glaze, finish it off with whip cream and sing "Happy Birthday Dear Amberly".

I have an awesome pie crust recipe that uses canola oil.  My niece "passed it on" to me.  If I don't have lard this is the crust I make.

Pie crust: 2-cups of flour well rounded (you can use all purpose or pastry flour)  I like pastry flour if I have it.

                1/2- cup plus 1 TBS of oil
                1/3-cup of milk
Mix in a bowl.  Roll between to sheets of wax paper to desired size.
That's it and the best part, no floury mess to clean up!

Looks like a tea party!

Strawberries under all that whipped cream........really!

The fight is on!

The shadows are getting shorter with the winter sun giving way to the spring sun getting higher in the sky.

Soon it will be time to plant garlic.

The battle between  "Father Sun" and Ol'Man Winter is in the ring and the bell has rung!  It is quite evident today who is winning, Sun of course.  Even though the temperature stayed at 3 degrees most of the morning it has warmed up to 17. As cold as today was the snow and ice showed signs of melting.  Clear blue sky and a warm sun  makes for a good day at Cook'n by the Creek.  I know that is silly thinking the Sun is winning but he has to.  After all winter is going to end and spring will start.  Even though Spring is not here by calendar date it is showing a little tease preview.  The shadows in the afternoon are getting shorter, the sun is coming up over the hill farther down the valley.  Soon it will be shining directly in my kitchen window in the mornings.  Another good sign is the horses are heading to the big pasture to paw through the snow to the little fresh shoots getting ready to appear.  Even the rabbits know sun is going to win the fight, they are doing their love chases in the back lawn.  Love is in the air, even cold air.

From living in the country for so many years we notice the animals habits.  I call it the circle of survival and life.  There are certain times of the year when the deer are in the field feeding, bear cross through, coyotes are prowling around the barn (spring to look for an easy meal, my girls), gobblers will be out in the morning strutting and gobbling to impress some young hen.  The gobblers disappear and then a couple hens start hanging around which means in a few weeks we will see little ones running with their moms.  The circle of life and food.  Animals know what they need and where to find it throughout the year.

Humans are no different than the animals with eating habits.  Dick and I also have a circle of seasonal eating.  I am hearing more  mention of fresh fruits, veggies, digging leeks, a few trout, and not to leave out my favorite, maple syrup.  Late summer brings  on the corn which means a corn roast or two.  Fall and winter starts the root vegetables, casseroles, breads and all that heavy stuff to sustain us through the long cold winter.  That's a joke considering we can't get enough exercise to burn off all that heavy carb ridden luxury of eating..  So here comes spring, the meals will get lighter and of course fresh, I'm ready!  Already so many things to blog about in my mind.  Rhubarb will be one topic with some tasty recipes.

Last week the final few potatoes were used from the fall dig.  That was 150 lbs for us plus the 150 lbs we gave away. A few more weeks and the onions and garlic will be gone.  One hubbard squash left (still some in the freezer).  There should be another 2 months of beans, corn, kale, tomatoes and spaghetti sauce left.  Then starts the new circle of life for us on Clara Creek, planting the garden, watching it grow (weeds too), harvesting it to be canned or frozen.  We only have 1 pound of leek butter left which is a favorite on homemade bread and for cooking.  Leeks will be our first pick, freeze and about 12 pounds of leek butter.  We do give a little to friends and family.  Wait I just went from winter, spring, summer and fall.  Never mind I'm going to block my mind of down the road and enjoy today!   Anticipation of what is to come is always the joy and excitement.  Like waiting for vacation or a visit from loved ones, all too soon that moment is here and gone.

So fight on winter and sun it's going to end the way it always does.

What's it worth?

The jar on the left was my parents.   The other I bought at an auction .

My parents always had a jar of "Indian Salve" in the medicine cabinet.  It was the go to for cuts, burns, rashes and slivers.  I always and still do think of it as magic. I inherited the little jar which was down to a couple teaspoons in the bottom when I got it. 

 Hard to believe but it did last through my 3 kids and 3 of my grandchildren.  They all would come a running saying they need some "magic".  I have no idea how much was just imagination that it worked or how much it really did.  I swear by it just from experience and it did stop the kids from crying.  It is the best to get out a stubborn sliver, just put a tiny dab on top of the sliver, cover it with a band aid and in a day or two it is ready to pull out.  That is a lifesaver for little kids.  The salve has the dominant smell of crude oil with a wild herb scent.  I would always tell the kids and grands the only way the magic works is to smell it first.  It was a ritual that seemed to make everyone expect that smell.  This is the last I will ever have of the H.F. Freeman salve made in Salamanca, NY (now you see why it is called Indian Salve).  Made in the heart of the Seneca Indian Nation Territory.  We would travel through on our way to a cousin's farm in Forestville, NY. a couple times a year.  My dad would say get down on the floor and be quiet, Indians like little girls with blue eyes and blond hair...Good grief it took me years to realize it was his way to have a quiet ride for the rest of the trip.  I would be all huddled on the floor board of the car and every few minutes dad or mom would say, "stay down there's an Indian.".   

A few years ago there was an estate auction at Helen Goodspeeds on the Eleven Mile Rd. I have always loved that house and knew I would be at the auction. Amber, Dick and I got there early to check all the little treasures and some big ones. There in the middle of the junk stuff was..........a jar of "Indian Salve" the same kind I had only full, jackpot! It was going  home with me.  I was worried  there might be someone eyeballing it and wanting it as bad as I did. That could be a problem, what if they were willing to pay way above what I thought it was worth?  I couldn't think of anything else but that jar of Indian Salve!   Finally after hours the auctioneer  held it up and the bidding started. It was up to $15.00 and still going. I'm trying to rationalize in my mind what my cut off point was going to be and walk away. I couldn't be rational and something about bidding was raising the excitement level. Bam! Sold $16.00 and it was mine.. That was a close one knowing Dick was standing next to me thinking she better stop soon. I have no idea how far I would have kept going, scary!  What's it worth?  I'm sure we all have a "what's it worth" tucked away and without a doubt more than one.  

Of course I can not end the post without a cooking tip.  I started cooking bacon two years ago like this.  Thank you very much to "the guy" that gave me the tip. No more nasty stove top spatters to clean up.  I do it in the oven at 375 degrees on a baking rack set inside an old Texas sheet cake pan. Perfect flat bacon every time and it does not spatter and pop while cooking in the oven..

I will not say.......easy or simple!

Saturday morning as I was making cinnamon rolls from the bread recipe on February 12th's blog it occurred to me (I never stop thinking) I have never mentioned my  failed recipes, yucky suppers, knitting/crocheting projects ripped or thrown out in my life time.  Like selective hearing I was doing selective experiences.  I do have a long list of failures. Sometimes the only way I learn is from a mistake or two or more.   I realized I'm telling so many how easy something is when if you are not familiar with what I am saying or doing there is nothing easy or simple about it.  Simple,  the word reminds me of a woman in her 80's at our knitting group.   She is a neat lady and I like her style!  I wanted to learn how to crochet doilies.  I consider her and her daughter professionals at it and they agreed to help me. (they were passing it on ).  As I was starting the suggested doily pattern and doing a little gasping and oh crap moments she said..........."why that's a simple pattern"!  Really I thought to myself because you have been doing it for hundreds of years (exaggeration).  I muddled through with the help of the mother and daughter team.  In the end I actually got "a little" comfortable with reading crochet patterns.  The key word in the last sentence.....little.    There it is,  I was doing the same thing by telling you it is "easy".  Mental memo, avoid words like easy and simple when blogging how to.

Back to my point on blog recipes, suggestions and how I do something.  Please do not give up if you really want to try something. I can't guarantee you won't have a failure or two but I can guarantee you will.  I started solo cooking at the age of 17 when my mom died.  I must say probably everything I learned was up to the age of 13.  After that I consider the 3 B's my main concern, Beatles, boys and bikinis (I actually wore them). Good times. If you grew up in the 60's can you remember the  first time you heard the Beatles?  I bet most of us sat in front of the black and white TV watching  the Ed Sullivan Show. Brenda Maxson and I watched it together.  There I went again made a left turn so back to my original reason for writing this blog.  It seemed like every day my dad would say, "can you make what your mom use to and then give me an example"  Heck NO!  Sure I had watched and helped but organizing and carrying it through not probable.

 Shear desperation made me get  mom's cookbook out and for a few years it was tons of failures and tears.  My biggest accomplishment was the day I finally had a meal come together with everything done at the same time..It took a long time to get to that point.  At 64 I have so much cooking under my belt (in more ways and pounds) than I sometimes care to have!  I wonder will I ever get tired of "Cook'n by the Creek".

So I beg you give whatever it is you want to do a try.  "I can't" should never be said unless you have tried and could not do it.   "I won't do it"  is a little different.  I won't pick up a snake, down hill ski, jump out of an airplane and many other things.  See the difference, I will not vs I can not?  Now there is some crazy thinking..lol

Cinnamon rolls have been delivered to the benefit at the Shinglehouse Fire Hall.  I forgot to take a picture (running late excuse) but I did save the two little ends from the roll.  The tall, skinny guy that lives with me will have them for a before supper snack!

Roll dough out in rectangle shape, spread with butter, a little white sugar,  brown sugar and cinnamon.

Roll  and pinch dough over to keep it from unrolling when baking.  Cut desired thickness, this will be the height of the roll when baked.  I cut about 1 1/2 inch slice.  Let raise and bake at 360 til light golden brown.  Sometimes I frost them while warm with powdered sugar, butter, milk and flavoring mixed together, never measure just through it together you can do it ;)

Little "end nubs" but still tasty.

What? Pressure Cooker and Snakes?

Hard to believe that the pressure cooker and  snakes have something in common for me.  The two things I was brought up to fear.   From the time I can remember and I'm sure before I can my mom would say...........don't go over there you might see a snake, don't play in the hay snakes live in it,  never touch a snake and don't go in the kitchen Cheryl Ann I'm using the pressure cooker or canner and you don't want it to explode and burn you.  Very lucky for me I toughened up and bit the bullet to  overcome my fear of the cooker.   I never  conquered the fear of snakes.  I don't care if they are the supposedly cute little "Red Belly Racers"  (this is what my husband tells me)  a python, rattlesnake or king cobra, I fear them to the point of a few times almost getting hurt trying to avoid them.   I saw one when using the push mower, let go of it and ran into the road.  It's a good thing the driver was paying attention.  That was an hour lecture from you know who.....that felt like blah, blah, blah!  Last summer on the riding lawn mower I started screaming, SNAKE!  Jim heard me at his house and told Amber, I think your mom saw a snake.  I'm famous for the snake scream.   Dick is there saying run over it, I tried but screamed when thinking the blade might throw it back up on me..........I am actually holding my breath talking about it.  I jumped off the mower, yes it was still going but being that fast track runner from the 1960's Dick was able to get on like it was a runaway horse.  Yahoo!   Maybe this is why I don't mind winter and the cold months!  My eyes and head do not have to be scanning the ground for Mr. and Mrs. No Shoulders!

Sorry but you know me by now and that I wasn't going to jump into how and why  I like using a pressure cooker right away.  Here we go, let's cook a beef roast and then talk about it.

Any cut of beef will do.  The cheaper the better of course even the cheap cuts are now expensive.  I was lucky to find a nice chuck roast at Wegmans for $3.99# yesterday.  Last week I passed up the $8.49 chuck roast at Tops in Olean.  Back to the directions ;)

Salt and pepper the roast, dust with flour.  What ever oil you use is fine, veg, coconut, bacon grease, butter it doesn't matter.  Cover the bottom of the pressure cooker with the oil, heat and add the roast.  Brown well on each side.  This makes your gravy/sauce much richer in flavor and color.  Just don't burn it.  Flour tastes  terrible when burnt.

Ready to brown!

After browning it will have a crusty outside.  That is what you want.  Try not to turn it before it is completely brown, lift an edge and take a peek if it's not brown enough don't turn it. 

Next I cut up onion, carrot, celery and garlic to put on top of the meat, 1 cup of carrots, 1/2 of  onion, same for celery and 2 cloves of garlic.  Add 3-4 cups of water, do not fill above half way in a pressure cooker for safety reasons.  If the roast is too big do half at a time.  It is so fast to do you will still save lots of time from doing it in the oven or crock pot.  That's a promise.  You will have to do the cooking when you have time to hang out near the kitchen and listen to the little dance of the "pressure regulator" it should sound off a couple times a minute.  Keep adjusting the heat and I can tell you it will be low to medium low, never will it be a high heat.  You don't have to stand near just keep listening and a walk by frequently'  Mine is the old pressure type,  the new models are user friendly and much easier with little worry.  I think you will be glad you tried this method.

This is my old faithful.

After 50 minutes in the cooker the roast is done,  tender and moist with beautiful juices for the gravy or sauce.  It was a total of 80 minutes from browning, cutting veggies and completely cooking.   The vegetables are mushy tender.  I put a little of the juice and veggies in my blender or use my little whir stick to make a smooth liquid.  Pour back in with the rest of the juice with salt and pepper to taste and thicken to the consistency you like. You have a meal of hot roast beef sandwiches, roast beef, gravy and what ever sides you like.  I use leftovers for stews and soups.  The meat is fall apart tender. Today I shredded it into medium size pieces.  Just depends what my plans are for supper.  All kinds of meats can be cooked in a pressure canner.  I will try to post when I am using the P.C. for other meals along with the recipe and suggestions.

                               After 50 minutes this is a 2-1/2 # beef roast.

All done and ready for tonight.

             

Sauce before veggies are blended.

Smooth and creamy gravy.

Once the meat is done you can remove it, add vegetables of your choice to the juices and pressure cook them for about 8 minutes.  Pot roast with the trimmings!

I keep a couple extra over pressure plugs and one rubber seal so I don't have to wait for an order.  In the 14 years with my canner the only thing I have replaced is one "overpressure plug".  The cooker has had no replacements.

If you buy a pressure cooker it will come with full instructions and recipe book.  Of course you can always google for more.

Here is a  good site to read about pressure cookers with diagrams of what is what on the structure, why and how they work.  Look it over and again any questions, you know where to find me :)  Cook'n by the Creek
http://www.gopresto.com/recipes/ppc/howtouse.php

It was a Jamaican Me Crazy Play Day

NO Cook'n by the Creek today.  Even at 5 degrees and wind gusting with white outs Marcia and I bundled up to head an hour farther north.....I love having a brave ready for an adventure friend.  Truthfully quite a few friends are  ready to move it!  Marcia and I both like the Terra Cotta Cafe in Alfred, NY it was the final stop today, kinda the Grand Finale. Both Alfred University and Alfred State keep this little town active.  The University is on one side hill and across Main St. is the college  which is also on a hillside.  Slip and slide in the winter for the students.  Both  campuses are compact so walking is best another reason parking is not so good.  Two of my grands went to the University, what a treat for me.  Every two weeks a visit with them, lunch and coffee.  Often I would go to the Alfred Yarn Studio.  (That's for another blog one of these days).   Terra Cotta is an  interesting place with the students and staff coming in for a little food and coffee with books and laptops to keep them busy.   I like watching the young, their style and how they look so happy and free.  The artwork and pottery by students also lends to an  interesting  look at and  is changed often.  The real reason I get drawn back is for  my favorite coffee Jamaican Me Crazy (JMC).   They carry  the Great Lakes Brewing Co. brand which is my favorite.  The Giant Grocery Store  has a pretty good brand also and  they grind it fresh.  Other brands that I have tried are less than awful.  As much as I like to shop at Wegmans their JMC is not a go for me.

Like all girl talks we laughed,  remembered this and that and shared some precious memories, thoughts and wishes.  When you grow up in a small town the memories go way back.  When Marcia got in the car she handed me a picture of my youngest son when he was a year old "1977" at her house for a picnic.  This could have been a tear spitting moment, but I'm tough..or lucky.

Terre Cotta

Very interesting painting, several techniques blended together.  "REELING IT IN"

We split a wrap so we could split dessert.   Women have to think ahead :) Never do I split JMC with double 1/2&1/2

The weather was miserable but we only noticed going from the car to stores and back.  Nothing ruins a get together.  Besides it is winter and I refuse to wish it away.  That would be wishing time away, I spent years doing just that, waiting for vacation, school to be out or to see our sons that live away.  After all these years I have finally learned to accept and enjoy the day.  Now don't think there are days I wouldn't give a grizzly a run for his money.  The temper or "flightiness" as Dick calls it is just more short lived in my 60's than back in the 60's!

On the way home I stopped for a few pictures.  Coming home and on upper Eleven Mile made me think of  David Kemp (the school teacher)  he told me once  upper Eleven Mile is its own world when it comes to temperatures. Oh boy is that the truth, living proof of that statement today. I have never been on the Alaskan Tundra but this had to be its twin.  I'm thinking no way would I live up here with the wind swirling around the houses and looking so cold!  Nine when I left Wellsville and 3 at the top of Eleven Mile and 5 when I got home.   David also said it can be too cold to snow but never too cold to rain.  I just listened to that same reasoning on the weather channel a couple weeks ago. For once they might be right!  After all if a teacher from OVHS knew it years ago it must be true :)

 The roads were drifting in open areas with whiteouts.  What's a "little" drift or two when shopping awaits and I'm ready to get out of Dodge for the day ;)  Besides we had up to the minute weather reports!  Marcia's husband called to say it was snowing hard at home.  He did call back to let her know it had quit snowing........shop on!  I told her tell him not to worry, we will find a nice bar and hotel!  Again, those days are long gone but it was fun to dream.

Remember that Triple Mocha Chocolate Cake?  Hub had the last piece of 3 I had kept for him along with a big glass of milk for lunch.  Feeling guilty I stopped at our favorite pizzeria in Wellsville. The "Pizza King"  also has awesome subs.  The rolls make the sub. OK back to the pizza,  the dough is made fresh daily, hand tossed (in the air) and thickness at your request.  We are thin and crispy, light on the sauce and cheese.  If we do have a topping mushrooms and onions but just cheese is the favorite.  I love the crust, big bubbles bake up in it.  I see pizza in my weekend plans since I brought a sub home for hub and me nothing.  Lunch at the Terra Cotta was my treat no sense over doing, plus I have an excuse for a night time snack tonight I didn't eat supper.  Remember, women have to think ahead :)

The NY/PA line heading into upper Eleven Mile.

A mile down the road and heading into another weather world :)  The round spot is really the sun, peeking out to say see ya next summer!  The temp is now 3 degrees.

White out and this also is where the deer hang out, they jump off the bank at the right.  Lots of automobiles have had a deer dent or two at this place.

Yes it is 3 above.  The chill factor is -23..eeeek

Remember I mentioned not wanting to live way up 11 Mile where the wind whips around the houses?  Almost to my house in Clara and this is what welcomed me home!  There that sun is again in the top center of the photo.  I do believe it is teasing me!

Back to the kitchen tomorrow, I hope to have a post on using a pressure cooker, it will make cooking a whole lot easier if you decide to try one.

The day is gone never to be again, only a memory.  They come and go so fast, anticipation of another good time will make it all worth the wait.

Winter and Salt Rising Bread

Winter seems to be back with a vengeance.  I guess it was due considering the past winters that made us forget what a hard long winter is really like.  From the weather predictions (if they are correct) we are in for a cold snowy March and into April.  I had hoped all winter it meant we would have an early spring and when it arrived it would be here to stay.  I'm not giving up on that thought considering the meteorologists have been wrong quite a bit.

Today is bread day, the slices from last week disappeared at breakfast yesterday.  Dick likes  cocoa and toast with salt rising bread or homemade white bread.  Years ago when my oldest grandson was about 12 he had 2 friends come  stay with him.  The boys came over one of the mornings with that "what's for breakfast look".  Love it, nothing makes me happier than to see hungry kids coming to gramma's (always been gramma not grandma) house.  Desperate on what I had enough of for 3 close to be teens it was an ah ha, cocoa and toast.  That was the first time Kirk's friends had ate cocoa and toast,  interesting.  Is it something just our family eats?  We dip the buttery toast in the cocoa for only a quick few seconds, we don't want the toast to get soggy and break off in the cup.  Two loaves of bread later the visitors decided they really liked cocoa and toast or maybe those marshmallows all puffy and gooey on top was the deciding factor.    I wonder did they ever "Pass it On"

Salt Rising Bread  is really a recipe I have to be in the mood to start because it takes 24+ hours.  At least the recipe I use. Thanks to the Giant in Wellsville, NY,  our #1 buy for Salt Rising Bread we always have a couple loaves in the freezer. BTW do you know that putting a napkin or folded paper towel in a loaf of bread will keep it from forming ice crystals if freezing it?  It does, I promise.  The Giant also makes the  best raspberry filled donuts. It takes every ounce of will power to walk by!  If I can't resist, then it's "2 to go" for the ride back home.  A JMC on the side and I'm HAPPY!   I did it again, side tracked, back to the recipe I go!  The cornmeal I use is coarse ground  without preservatives.  The preservatives kill the action of the fermentation that makes the bread rise.  Also the recipe calls for raw milk.  I have used both fresh from the cow(raw) and from the store.  Lucky for me it still worked with the store milk.  Just make sure you use whole milk, it needs the richness.

The start of 24 hour Salt Rising Bread: Scald 1-cup of whole milk, pour over 1-sliced unpeeled potato about the size of your fist and 1/2-cup of coarse ground corn meal.  Cover and let stand in a warm place for 24 hours.

This is what it looks like after 24 hrs and sliced potatoes are removed.

After 24 hours heat 3 -cups of milk to luke warm put in a large bowl with 1 TBSP of white sugar, 3/4 tsp salt and 5 TBSP of shortening(Crisco or lard).  Stir in 3-cups of all purpose flour, remove the potato from the milk/cornmeal mixture and add too the flour mixture.  Put in a warm pan of water for 2 hours or until bubbles start to come up from the bottom.

This is after the 3 cups of milk mixture and 3 cups of flour have been mixed with the milk/cornmeal mixture and before it has raised.

This is what it looks like after 2 hrs.  You can see the bubbles can not be stirred down.  That is the fermentation working and what the batter should do.  Next you had enough flour to knead.  

            Stir in enough flour to knead on a floured board for about 5-10 minutes.

I want you to see how the bread is when putting on the floured board, very sticky.  Just keep kneading in a little flour at a time.  It is a soft dough and feels like a big marshmallow when kneading.   As much as I dislike my picture taken I did it for you♡


Divide dough, put in well greased bread pans and set in warm place to raise.  Bake at 400 until golden brown and sounds hollow when you tap on the top of the loaf.  Caution this does stink when raising but not when baking, remember the smell of good Salt Rising Bread :)  The first time I made  Salt Rising Bread was in the mid 70's requested by my brother Bob.  I made it, baked it and threw it out!  When Bob called that afternoon and I told him I threw it out because it stunk so bad I thought he was going to come through the phone at me! He had waited 24 hours for the bread.  How was I to know if it smells it's good?  Now at his daughter's request  I am doing this post for Pam (my niece/best friend) and in memory of Bob, the man that kept this family together after our parents died.   He was an amazing, funny, tough and could make me mad in a blink and then laugh because he loved picking!   He was a great cook ....even oxtail soup.  Bob and Bev meant so much to all of us and filled many voids in my life and my kids.

All done and a taste test.  I wouldn't "Pass it On" if it wasn't good. 

When the dog gives you lemons!

Quincy the little sweetheart ( a slam description) that Dick bought for $5.00 from the Amish boy now has a total value of $800.00 and probably not stopping there!   That includes a vet bill we acquired in NC last spring when he was a year old.   While the guys were building fence Quincy decided to sleep under the tractor.  He was sleeping so sound  the tractor didn't wake him until the  wheel rolled over his hind quarters.  Time for a batch of lemonade,  he only had a hair line fracture to the pelvis. No surgery, braces etc.  just x-rays, pain meds and an overnight stay.  Raise that glass of lemonade and "salute".   Thank you very much Quincy.

He is a chewer and loves stuffing and fluff.  The old couch in the basement, throw pillows, lawn furniture cushions, socks, MY shoes or any material, he's not fussy.  We use a kennel cage and every few months I look at him and think, I bet he is an adult and has outgrown his puppy ways.  Very, very foolish me.  My love  for animals can give me way too much trouble.  Although I don't say more trouble than they are worth.
Here's to ya Quincy!

Last night we went to visit our grandson, he lives 3 minutes up the road and we didn't plan on being gone long.  Awwww Quincy you don't have to go in your cage. Not what Dick wanted to do but...... I picked up Dick's farm boots, plants and anything else I thought he could destroy in the basement.  When we pulled in the driveway I thought,  maybe he was being good.  Really I didn't believe it I just thought it.  Good thing because when I looked in the window I could see bits and pieces of  MY boots I had just bought this fall.  How could I pick up old farm boots and not new leather boots?????  Probably in my 30's and 40's I would have close to choked him, now I blame myself.  Of course how can I blame a dog that doesn't understand don't chew anything?

 Another batch of lemonade coming up!  He chewed the top of the boot which is better than the bottom.  Not wanting  to buy another pair so close to spring (aka cheap) and too upset to throw them out  I got a little creative remembering boot cuffs I had knit a few years back, perfect they covered every hole and chew mark!  I wore them today  but knowing what is hidden still makes me made.  Quincy is now back to being a "caged animal" for a few more months or until I feel sorry for him.  He really doesn't mind his cage and runs in it when we are getting around to leave.  It's me that doesn't like seeing him caged.

The lemon

another view of the lemon

The lemonade

One thing is for sure, I will be making more lemonade because of Quincy.

I do like fresh made lemonade.  It's the drink of choice at Renna's Pizza in the Olean Mall.  They make it fresh when you order...very good.

Sometimes but not often we will make it at home.  It is best made with a simple syrup rather than using granulated sugar.  Simple syrup is great for Lime Coolers too.  We do make them often on a hot summer night.
Hard to think of hot summer nights they seem so long ago.

Simple syrup for drinks: 2 parts sugar, 1 part water.  Bring the water to a boil, add sugar and stir until it is dissolved.  Cool and keep in refrigerator.

Lime Cooler Recipe from Gross's Biergarten:  That's not a joke, my parents bought the tavern from George Siebert in the early 60's.  My mother threatened my life if I told people I lived in a beer joint, she said if anyone asks where you live it is at the "Biergarten".  It was just a tiny little place.  We served dinners and mom's homemade pies.  Back then school teachers and administration were not aloud in local establishments that sold alcohol.  We had a lot of customers at the back door for take out.  Times have changed!  You probably know the tavern by it's name now, The Roadside.  Sorry, a little off track but what else is new, here is the recipe.  Put a few ice cubes in a cocktail shaker, pour a shot of gin, juice of a lime, 1/4 cup of simple syrup and shake for a minute.  Pour in tumbler and fill with club soda or tonic water.  For a little different taste use a good fruit juice like mango or peach instead of tonic water or club soda.  Very good.

How does my mind do it?  I start out with dogs, lemons and lemonade and end up with an alcohol lime beverage.......It really could be a useful recipe to someone this summer.  If you make a lime cooler and don't like it, call me, I will come pick it up.  That is what I call "Passing it On".

Looking out the window

Clara Valley is very quiet other than the birds which are starting to arrive from the south to give us their beautiful early morning songs . One of us is pretty good at hearing a bird and knowing what kind it is.  The other one is better in the kitchen :)  I always feel the birds come back too soon, especially the Robins..No worms to be found here.  Then again maybe they enjoy this cold, clean fresh air that makes me want to take a few deep breaths when I let the dogs out in the morning.

Traffic is occasional and usually we can tell who went by from the sound of the vehicle.  If not it's a quick glance out the window.   Taking the dogs for a walk is a pleasure, no leashes, few cars or dogs if we decide to do a road walk. For some reason they have learned when we say, "car" they come running to sit next to us until the car goes by.   Ruby loved chasing rabbits and it was fun to watch her, unfortunately one time she came out smelling like a skunk.  This is life in the country. Our favorite walks are in the woods and usually up hill at some point. All  worth it because the dogs do double time and are completely tired out when we get home.  Of course we are too!

If I am sitting on the porch or looking out the window at the hills, fields, Clara Creek and farm animals I tend to  get lost in thoughts and memories. It's always nice to revisit even for just a little bit.  Not all memories are happy ones but even the sad ones refresh what use to be.  I wonder, do others have these moments or just me and my rotating memory files?   Taking time to go back gives me an inner peace and now it also gives me ideas for future blogs.  It can be as simple as picking wild strawberries with my mom on the farm up Horse Run.  Now we pick them  on our own little farm in Clara.  The difference being I was much shorter, younger and didn't  moan when standing up way back when ;)   It is worth the pain to enjoy the free fruit and a beautiful day.   ~thankful~
So with that passing thought gone...........Let's bake a cake or two!   What better way feel cozy on a cold day than to start the oven and smell cake baking?

Let's go back to yesterday :)  Buttermilk was the topic and I still have two wonderful recipes to share or pass on!

Molasses 6 Layer Stack Cake:  Bake at 350 degrees, grease and flour the bottom of 8 or 9 inch cake pans.

Cream together 1-cup sugar, 1-cup shortening, add 1-egg and 1-cup of molasses.  Sift together 3-cups flour, 1-tsp baking soda, 1-tsp cinnamon, 1/2 tsp-ginger, 1/2 tsp-cloves, 1/2 tsp-nutmeg and 1/2-tsp of salt.  Add alternately to creamed mixture with 1-cup of buttermilk.  If you are lucky enough to have more than 2 round cake pan that is great.  I don't so I have to re-grease and flour the pans between baking the layers.  You will have to judge how much batter to put in the pan to end up with 6 layers..If you end up with 5 or 7 it is no big deal..  When you take them from the oven wrap them in a warm towel, I put a paper towel between each layer.  When they are all done start the stacking.  Between each layer spread apple butter or spice up some applesauce to use.  Either or is tasty!  You can use the frosting of your choice or whip cream.   Instead of frosting I dust the cake with powdered sugar.  It's a refreshing change from the usual chocolate or vanilla cakes and has that old fashioned taste to it and goes great with my maple tea.  Yep, there's that "ahhhh" feeling ;)

Half of the Molasses Stack Cake, I always share with my neighbors ♥

One more buttermilk recipe and that will be it for a little while.   My family has always said, all it takes is an ounce of "Gross" blood in you and chocolate is your choice of flavors!  This cake is light, moist and just plain delicious.  I wish I could think of better words to describe the cake it deserves.                              
Here's to the family and chocolate.

Chocolate Mocha Cake: Bake at 350 in greased and floured 8" or 9" cake pans.

In a large mixing bowl add-1 3/4 cups of flour, 2 cups of sugar, 3/4 cup of dark baking cocoa, 2 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt and mix together.  In a smaller bowl add 1 cup buttermilk, 1/2 cup veg. oil, 2 large eggs(room temperature), 1 tsp. vanilla, mix together and add to dry ingredients and beat on low speed adding 1 cup of  fresh brewed hot coffee.  Divide in baking pans and bake for 30-40 minutes until toothpick comes out clean from center of cake or center springs back to the touch.  Cool on a baking rack.

Shave some chocolate on top and call it "triple chocolate mocha"

Mocha Frosting:  6 ozs of semisweet chocolate melted in a double boiler and set aside to cool a little. (my term ;), in a mixing bowl beat 2 sticks of butter til light and fluffy, stir in 1 lg. egg yolk and 1 tsp of vanilla. Now beat in 1 1/2 cups powdered sugar, the warm melted chocolate and 1 TBSP of strong coffee (not hot).  Beat til blended about a minute.  Don't over beat.

I know some are leery of raw eggs, me not so much when there is only one in a recipe.  One, two or more I guess it only takes one..I am lucky to have farm fresh eggs from my lovely girls.  I trust them :) This is is the only recipe I use that calls for a raw egg yolk.  I don't know what the frosting would be like without it but can assure you it is so creamy and melts in your mouth.  No thick, sugary frosting with this, it's close to a whip cream texture.

The guy that lives with me couldn't wait.  This is his favorite chocolate cake and his expert opinion is............not heavy but really moist and the frosting is not gloppy sweet.  I think he's hoping I won't give most of it away.  To late it's promised to the grands.

What ever you have to offer others............."Pass it On"   it's worth it :)

Did she say buttermilk?

Buttermilk biscuits for breakfast and a few leftover for supper.

Eggs and grits to go with the biscuits.

Why yes, I did say buttermilk.  If maple syrup is my sweetness of choice buttermilk is my sourness of choice.  Not to drink, I never understood my father-in-law drinking a tall glass of buttermilk with black pepper on top.  He had me try a sip and wow why would anyone like sour milk?  I do but not for drinking, I use it for my favorite baking recipes.  At least twice a week buttermilk is used in my kitchen.  The best buttermilk cornbread, biscuits and pancakes/waffle recipes will be posted at the bottom of the post today.  I have tried the box brands for all the above and believe me they will not compare once you jump right in and do it the "old fashioned ;)" way.  It takes only a few extra minutes and the results are well worth the time. There are recipes that use milk but the buttermilk adds the extra tenderness and fluff.  Regular milk makes the baked goods more dense and heavy.  I also use it for my sour cream cookies when I'm out of sour cream.  Another favorite is homemade ranch dressing, like the bake goods, make your own dressing and you won't want to eat the bottled kind.  One more tip, years ago when there was no buttermilk they would add a couple tablespoons of vinegar to a cup of milk.  Back then it would be fine, they used fresh whole milk.  The milk we buy in the stores will not give the rich buttery thickness.  Best to use buttermilk.

A good supper for us is bacon and bean soup.  I use navy beans out of preference to the small size.  Sometimes I use a ham hock that has been cooked in my pressure cooker or a left over ham bone.  (pressure cooker and pressure canner another post)  See how this mind just keeps turning? Ok, back to today's blog!  Sometimes I roast a chicken and hot chili's in the oven for a southwest zip.  Whatever I make I start the same.  A little butter in the pot with finely chopped onion, celery  and carrot.  Cook just until tender.  Add a couple quarts of water, meat and well washed beans. I also had a couple TBSPS of  ham base or chicken base along with the dripping from the roasting pan if making it with chicken.  Simmer until the beans are soft.  If you like the soup a little creamier, take the back of a large spoon and mash some of the beans against the pan.  I salt and pepper when it is done.  Again preference, it really doesn't matter when you season it.

Have some cornbread, buttermilk biscuits, salt rising bread, crusty bread or buttered tortillas with it and you have supper/dinner and some for leftovers.  Which is better the next day like so many leftovers.  I call leftovers a $$ free, work free, no mess kinda meal.  That's Cook'n by the Creek fun!

A post in the future will be on baking with pottery dishes.  The few I have came from Seagrove, NC, creative Arts Center in Wellsville, NY and Edinboro, Pa.  Pottery baking ranks right up there with my love for cast iron skillets.  More on pottery sometime in March.

Bean and bacon soup simmered 2 hours.

                                * that is 1/2 tsp of baking soda.  sorry for the error, darn proof reader!                                                       ★My favorite buttermilk recipes★

Buttermilk cornbread baked in the pottery corn bread pan.

I hope this post has helped you decide what to have for supper some night and you enjoy the recipes as much as I do.  I am enjoying my blog and loving the feed back, suggestions and requests.  By NO means am I an expert on anything I do or post.  Just years of doing, making adjustments and learning from some of the best ladies in our area.  Never be afraid to ask how or can you help me.  It is the only true way we can "Pass it On".  I cringe at the thought of some never knowing the simple pleasures in life.  They are free for the taking and enjoyment.  So to you I say, please "Pass it On" for the love of doing!

It's time

It's time to start the spring thing!  Even though spring is not officially here, today was the beginning of getting ready for our spring work.  The robins have been fluttering in every bare spot of ground they can find and eating the little apples off our Flowering Crab Apple trees.  They also like the red seeds on the Sumac.  I guess they know what they are doing coming back north in February!  We pruned the apple trees at a balmy 42 degrees with a real feel of 32, very windy as predicted. We worked up a little sweat considering the snow is up to my knees, (yeah, yeah I know I'm short)  pulling branches through the snow is a workout for the first spring job.  I see the weather is going to dip back into the single digits this week.  Just another break to knit, sew and enjoy Cook'n by the Creek before spare time is scarce.  All too soon our days will be outdoors doing what needs to be done.  My hands will look like "man hands" until October.  Still it is refreshing to know winter will soon be just a memory, spring green and beautiful flowers will be the view from my kitchen window.  Not to mention, birds singing during the day and peepers chirping at night to us.  A cool drink or coffee  outside in the evening is another thing we look forward to by winter's end.  Country life...........it does have a place in my heart.

Another good thing is happening in our basement.  The fig trees are starting to show leaf buds which means they get moved from the dark back room to the front room for the spring sunshine.  This will be the second year we have had the fig trees and are hoping they will produce even if it is just one fig this summer.  Just give me a sign we are caring for them the right way.  I really like figs.  On a trip to NC I had my first taste of fresh figs from a friends tree.  Oh my gosh, I really need to get back there in the summer and pick a bushel!  I probably ate 10 pounds of them  that week.   There are so many things to do with them including delicious fig filled sugar cookies.....I doubt mine will ever produce enough that I could do much with, other than a snack.

This afternoon we took a hike on our back hill and started a little campfire for a hot dog roast..We even took enough hot dogs for our dogs to have one. Nothing worse than eating something so good and having 6 eyes staring at your every move.  I am not a hot dog person unless they are burnt and cooked over an open fire.  I stay away from bread but there are times like a roasted hot dog that requires a warm roll to complete the "ahhhhh" taste.  Spicy mustard is all I need for a gourmet lunch. ;)  From the camp table you can see my other favorite to take along, coffee.  It makes a great end to a beautiful walk, lunch out and enjoying the warm sun.

Our view down the valley, "Old Baldy"

The view up Clara Valley

The fire to roast hot dogs

The only way, burnt with mustard!  Yum