Cabin, Snowflakes and Dumplings

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

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

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

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

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

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

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

Make sure you leave room for the dumplings to cook.

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

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

Dessert was homemade tapioca pudding.

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

Rice Pudding

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

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

Ready to fold in the whipped egg whites.

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

Hot from the oven.

A little steam rolling and oh so good!

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

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

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

Homemade vanilla, a beautiful golden color.

Cook'n by the Creek: Snow in the Valley

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

Snow in the Valley

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

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

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

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

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

Cook'n by the Creek: Round or Square

Cook'n by the Creek: Round or Square: What could the pick be?  What is there round and square that we can make choices?  I really haven't thought about it until the other mor...

Round or Square

What could the pick be?  What is there round and square that we can make choices?  I really haven't thought about it until the other morning when I was making Buttermilk Biscuits.  Yes, I capitalized them....they are that important at Cook'n by the Creek.  I have never made square ones but the thought hit as I was pressing out the dough and it just happened to look more square than round.  So I made a definite square of the dough.  Brought out my favorite wide chopping knife and cut perfect squares for biscuits.  I liked them!  All the dough was used up  and no pressing the leftover dough like I do for the round cutter.  The less you work biscuit dough and rolled cookie dough the more tender the finished product.  Now I am thinking.........how did it take me so long to figure something so simple out?  I would like to think the brain cells are getting better with age. 

How about it?  Square biscuits and they taste just
as good as the round ones!  Some with sausage gravy
and a few with wild raspberry jam.

The next choice we prefer round.  Hay for our horse of course!  The square bales are so much more work from field to barn and feeding.  They are all handled by hand, lifting, throwing and stacking.  Then lifting and carrying again when we feed through the winter.  Now that big round bale is lifted by the hydraulics on the tractor.  Stab it in the field, lift it to the trailer to haul home and then use the tractor to get it off the trailer and stacked in the barn.  When winter comes it is the same, use the tractor and drive it to the field.  We never put a whole round bale in the field because we have a wild horse that loves to play with it.  He will push it, pull it, climb on it until it is spread all over.  We just pull some off the round bale and drive it back in the barn to keep it dry.  We have a very spoiled horse that has no idea just how lucky he is to be loved so much.

A couple months ago Dick bought some female Guinea Hens to go with our males.  Hopefully this spring we will  have a hen or two nesting.  They are noisy barnyard birds but also fun to watch. They are like watch dogs that give a warning when something comes near.  This winter we have had a fox, opossum and Red Tail Hawks after the chickens.  When the chicken stay in the barn we know there is a hawk out hawking them.  Now that winter is on the down hill slide we are thinking of when and how many peeps to get.  Our laying hens are down to 9 and 4 of them are getting old.  They are laying big eggs and not to frequent but giving us enough eggs to keep us happy.  I like to have extras to share with our neighbor. 

My favorite saying, it is going to get worse before it gets better.  This is what I say when a tangent hits to remodel, redecorate or haul out and reorganize.  The haul out and reorganize is what has been going on in my kitchen.  17 years with the same white dishes, time for a change.  I went completely out of my usual color picks.  Orange, brown and black is the new look around here.  The brown and black is a 4 place setting from my favorite potter, Kay Brooks from Belmont, NY.  The orange is a 4 place setting from Italy that I found on Amazon.  Still looking for another 4 place setting in maybe a deep olive green.  No luck so far but no hurry something will give the zing to buy.  Notice each 4 place setting is different.  For some reason I want variety this time and a mix of color on the table.  Alright back to the saying.  I had the kitchen cabinets emptied and contents all over the place.  All the white dishes along with dishes, glasses, cups, soup bowls, etc. are all wrapped and packed ready to go to the Salvation Army or Thrift Store.  The new dishes arrived and they are all in place.  Cabinets look like they should with lots of room which makes it easier to locate what is needed.  I found dishes that I forgot about and had not used in years.  Some was tough to let go but seriously I am enjoying organized cabinets.  Next.............the bedroom........the basement..............then the hubs junk/tool room.  The last one could be tricky!  I wanna clean like I'm moving.

Out with the old.

It did get better!

All finished!

If you live in our area and love winter it has been a beautiful weekend with lots of snow and cold temperatures.  Just the way we like it. The snowshoes will be coming out this week for a hike in the woods to look for animal tracks and our winter hot dog roast.

The Calendar

Yesterday I found an interesting recipe that I had never heard of......Dutch Baby Pancakes.  Well, let me tell ya..........they are delicious, says the guy that lives here.  Not only delicious but so easy it is almost sinful for something this good to be so quick and easy.  Tradition is to squeeze fresh lemon juice and sprinkle confectioners sugar on top as soon as it comes out of the oven.  This is how we had it but I see endless possibilities with this Dutch Baby.   As I type Dick is on his second piece.  Fruit fillings, jams, maple syrup and even pudding would be good too.

Just out of the oven, a few lemon juice drops
with confectioner sugar.

Before the sugar and lemon.

Happiness to see the Dutch Baby doing its thing.

Ready for the oven.

So good!  Recipe at the end of the blog.

Last week at the Amish grocery store they handed my husband a calendar, actually two of them.  Everyone knows two are a necessity for a house and barn.  That is years ago two were needed.  In the last few years we have not hung a calendar in house or barn.  I can remember writing important "stuff" in each square and on some of the squares drawing lines with an arrow pointing to what I had written that wouldn't fit in the little square.  Then there were cancellations, reschedules and last minute things, more lines and more arrows.  Our calendars looked pretty sad and it took quite a talent to follow lines and arrows but it worked.  Very seldom was something missed that had been documented on the calendar.  When the kids were old enough and had something exciting they wanted to remember they would even write on the calendar.  I also had 3 letter abbreviations that only I knew what they were.  Oh, the memories when the little Amish gal handed Dick the calendars, she was so filled with pride.  They are beautiful too, nice size and full of wildlife pictures as each month goes by.  For the first time in a long time my kitchen will have a calendar and one for the cabin!  

Years ago so many businesses gave out calendars we never lacked for one.  Now, very rarely and if they do they are usually the little tiny self stick ones.  No room to write reminders but useful to make sure of what the date is.  Who needs a calendar when we have a smartphone, tablet or computer close at hand.  We know instantly day, date, time, weather, etc.  Progress is good but the calendars made me smile.

There they are packed full of wildlife and birds.  A new picture each month.

 The cabin update. It has been too cold to work on the insulation.  Four 4' pieces and the ceiling will be done and then the walls.  Once it is insulated the work should move right along with a little heat.  We are lucky to have a great friend that gave us an electric cook stove for the cabin.  We measured the spot and it will fit perfect with room for the counter top to run along side of it.  How lucky can we get to have such a wonderful friend that thought of us.  Water will be another concern, the original spring went dry.  We need to find a "spring guy" that knows what to do.  Above the spring house it is a lush green in the summer so we are thinking it is still there just needs to be dug into.  Springs are touchy and if you don't know what you are doing and dig wrong it will reroute and you lose it.  So, if you know a good "spring guy" let us know.

An overnight snow has left the world of Clara, clean
fresh and beautiful.

It looks like we have a measurable amount of snow moving in at Cook'n by the Creek the next couple of days.  I have plenty of yarn for socks and a little stuffed doll baby to finish.  Nothing better for me to be snowed in with a few fun projects during the winter.  Then there is youtube which I have been enjoying some mighty fine rustic, country style cooking shows.  If the snow prediction is right we will be pulling out the snowshoes and x-country skis.  Time to get in shape, we have been setting around long enough or at least I have.

Dutch Baby Recipe:
Melt 3 TBSP of butter in a 10 inch skillet.  I used cast iron.  Make sure the handle is oven safe.
In a bowl:  Mix 3/4 cups flour, pinch of salt and 1 TBSP plus 1 tsp of sugar.
Add to flour mixture:  3 beaten eggs, 2 tsp vanilla and 3/4 cup of milk.  Beat until no lumps are left.
Pour into the skillet that has been on low heat with melted butter.
Put in 400 degree oven and bake about 20 minutes or until golden brown around the edge.
Remove, drizzle a little lemon juice and sprinkle confectioners sugar on top.  Slice and eat warm.

The Hunting Knife

Merry Christmas from Cook'n by the Creek.

Every hunting season my husband takes out his old, very special hunting knife.  There he sets patiently and every so slowly (my opinion) sharpening it, running his thumb across the edge and working a little longer on it.  The leather case is weathered and worn from hanging from his belt as he walks through the hills of Clara.  Long ago it was Karr Hollow, Coons Crossing, Horse Run, Wapsena, Honeoye, and even Clara.  Those were his favorite places with special valleys and draws that he knew like the back of his hand.  I can not remember him not using that knife.  This year was no exception.  Although he didn't shoot a deer and never took the knife out of the sheath he will again next year set at the table and carefully sharpen it again.  It will take just as long as it did this year.  I think it is just tradition and maybe memories of so long ago come back to him as he holds his special hunting knife.  Thinking back my father had the same ritual but his was a couple times a year, he used his during beef and pork butchering time.  Every guy in my family did and still does carry their  pocket knife daily. 

The knife on the left is old faithful.  The others are used for various tasks
around Cook'n by the Creek.  The rest of the "stuff"  what is used
to sharpen the knives.

A week or so ago our grandson was telling us about a new knife for taking care of a deer in the field.  It is not the traditional old time hunting knife but the new and improved with replaceable blades like a razor for shaving.  Our son in law also is a fan of  how well the razor type works.  He saw first hand when his son/our grandson brought home his scalpel from college.  Quite amazed he was on how slick that scalpel did the job.  I'm sure the guys all have the new improved hunting tool (I can't say knife) on their Christmas Wish List. 

We rode over the hill to Coudersport today.  Not a wild animal to be seen.  We thought for sure there might be something out and Dick made the remark it was a good day for Coyotes to be in the fields looking for mice under the snow.  Nothing, just the beauty of snow, sun and wonderful views.

I saw a picture on FB today that surprised me.  It was a Humming Bird sucking juice from a frozen apple.  Who would have thought?  It's nice to know they have other options than flowers. The post was from a gal that lives in the NW state of Washington.  Very interesting that she said the Hummers stay year round there.  Not all, just a certain breed of them. 

English Toffee

Standing in my favorite spot, the kitchen window over the sink I looked out and there was a beautifully formed twister going across the field.  The temperature never went above 12 today and the winds never below 12 mph.  At least from my weather eye gage.  It was beautiful to watch as it picked up more and more snow and speed.  It just missed the "Big Black" horse munching on his hay.  He never even looked up.  We ventured out to Hoffman's Dairy Farm this morning for a delivery and pick-up and then off to Olean.  I love taking rides in the country, every day the view will change ever so slightly or drastically.  Yesterday we were on Eleven Mile, today it looked quite different with more snow through the night and the wind making huge drifts, some even on house roof tops.  The snow had been blown off the pine boughs since yesterday too.  What a ride, what a view. 

This morning I made the decision to change up my holiday baking and cooking.  Only a couple old time favorites are going to be made this year.  I am trying new recipes starting with English Toffee.  I googled that and read many recipes finally deciding on one and I really don't know why.  Maybe I was tired of looking.  It has dark chocolate melted on top and toasted chopped pecans sprinkled on while the chocolate is still warm.  Dick decided he would like half of the batch done with white chocolate and pecans.  My theory on white chocolate?  No such thing, if it is not medium to dark in color it is definitely not chocolate.  That white stuff is just white stuff. 

English Toffee Recipe:
In a heavy sauce pan melt 1 cup of real unsalted butter, add 1 cup of sugar, 1/2 tsp. vanilla and 1/4 tsp. salt.  Cook on medium heat continually stirring until it turns a golden light brown color.  Or on the candy thermometer 300 degrees.  Remove from heat and pour on a parchment lined 9 x 13 pan.  Spread chocolate chips (or the white stuff) on immediately.  Let it set a minute and then spread the chocolate evenly around the toffee.  Sprinkle chopped pecans or almonds on the warm chocolate.  Let cool until chocolate is set and then break up into pieces. 

All done, the "white stuff" English Toffee on the left,
the "real" chocolate English Toffee on the right.
It was so darn easy.

The beginning of the toffee. 

The bitter cold morning was calling for a special bowl of oatmeal.  By the time chores were finished something hearty and warm was in order.  I toasted  1/2 cup of pecans while the Old Fashioned Oats were cooking with  1/4 cup of dried cranberries.  Once the oatmeal was cooked I added a 1/2 tsp. of maple flavoring and 1/4 cup of pure maple syrup.  Dished it up, sprinkled the toasted pecans on and a little milk.  That was breakfast.  Oh, the man of the house had a couple slices of Salt Rising Toast with his. 

So simple and rustic tasting.  Good stuff when you
go back to basics.  None of that quick, sugar packaged
oatmeal in this kitchen.  It really doesn't take much
longer to fix the real deal.  Promise!

If you live in our area, bundle up, it's going to be a cold couple days. 

Blue Sky & Snow Drifts

Today was the day to get out and enjoy the ride.  The sky was blue, snow many shades of white gray and blue with trees casting dark shadows across the snow.  We rode to Genesee, Ulysses, Eleven Mile, Butter Creek Rd and a couple I have not a clue their names.  Full circle because they brought us back on the Eleven Mile to head home.  We have squirrel hunted many times on these back areas but I never paid attention to names, just knew where we were going and how to get home.  It really was so peaceful to ride through areas with no houses.  It is like being back in early times and what the early settlers must have enjoyed, all by themselves.  I could have taken many pictures because every turn of the wheel brought a view that I just couldn't resist commenting on.  The one picture of an Amish buggy waiting by the barn for a horse to get hitched to and family to take a ride.  I was thinking of asking the young man at the feed store, how much would you charge to take us for a ride in the buggy?   Maybe I will get my nerve up to ask before winter's end. 

 

Another pleasant happening today.  I received a message from a friend (much younger than me) wanting to know what farm I grew up on.  When I told her she said, that is where my grandparents lived.  She went on to tell me how much she loved the farm and the beautiful farm house with the wonderful wood staircase.  I asked her, remember the cubby under the stairs with the little door to go in?  She did!  She also remembers pressing cider, maple syrup and her Grandma making maple cream.  After a while the light came on in this ol' brain.  Remembering a farming couple named Austin from Bells Run had bought the farm from my parents.  I asked her, were your grandparents last name Austin?  Yes it was.  I told her my mom was so upset to be selling the farm and leaving the house she loved so much and how I remember my mom saying she was happy Austins were buying the farm because they were such nice people.  Small world and a wonderful find....someone that enjoyed the same farm I loved so much.   Alicia Antonioli you made my day, so wonderful to walk down memory lane with you!

 

The man of the house was going to Olean yesterday and asked what kind of chocolate cake mix he should get, the one you make that is so moist and thick.  I just looked at him and said, seriously?  I am amazed that he has lived with me for 49 years and thinks I have used a cake mix for that cake he loves so much.  I told him, that is the Hershey Cake and no it is not a mix.  Hmmm, proof in the pudding, he does not pay attention and especially when I am talking.......blah blah blah.  So the story goes.  I made the cake and every bite he takes is with a little mmm.  His choice of frosting is the white frosting recipe in the cookbook, Della's Daughter.  The cake recipe is also in it.  By the way, I am loving the fact that all of my go to recipes are in one book now.  It has a place on the countertop and just so convenient.  It won't be long and it will have stained pages just like my other cookbooks.  I should have put all my favorites in one notebook long ago! 

 

What a night, wind howling, warm fire,  a great
piece of cake and a tall glass of cold milk.



 

 

 

 

 

A Good Jag On

The other day on my way home from Olean it was spitting a few snowflakes and of course on the cool side for the Northern Natives and down right cold for the Southern Natives.  From Portville to Ceres I followed a pickup truck with a load of firewood stacked neatly in the bed.  The truck was squatted down a little but not bad.  At least the tires still looked good.  It brought back memories of our days of cutting and hauling firewood for our woodstove.  Our youngest was a year old when we would go to the woods, cut, split and stack the wood in the back of the "Old Gray Ghost."  That was the name we gave an old Chevy truck that was purchased for a couple hundred dollars for the purpose of hauling wood and garbage to the dump.  When we got it they guy had painted it with gray primer and we never saw the need to change it.  It served the purpose for a few years.  There is another memory......Dump Day!  Back to the wood story.  Beau was about 9 months old.  We always planned on going for wood during his nap time.  I would wrap him in several blankets along with him being in his bunting (remember them?).  On the way to cut wood he would take a bottle and fall asleep instantly.  He was good for a two hour nap sleeping peacefully in the front seat.  The chain saw would be buzzing, the petunk splitting the bolts of wood, the noise of stacking them in the back of the truck never woke  him.  In fact, he didn't wake up until we lifted him out of his cozy little nest when we got home.  We were never more than a few feet from the truck while he slept with just his face sticking out of all the covers. Now, here comes the phrase "a good jag on."  The first time I heard it was the first time we cut firewood to haul home.  We were loading the split wood in the back of the truck when Dick said, that's it, we have a good jag on.  I even had to ask what he meant.  The truck was full enough, not squatted to bad and the tires didn't look like they were squatted and ready to burst.  Ok, now ya know, a good jag on.  Just incase you ever cut and haul fire wood you can sound like a professional!  It is hard work but during the cold winter days were my favorite time to haul wood. The ground was froze, air fresh and a thermos of coffee always hit the spot.  Summers were too hot and buggy.

Saturday morning was dump day.  The dump was off the Horse Run Road an 1/8 of a mile.  It was steady traffic with everyone going before noon.  I remember Guy Danforth working there and then John Scott.  They would make sure you dumped in the right spot.  I never liked to go because it was on a hillside, there was a dirt road that went all around it.  You drove to the top and then had to back your car towards the dumping spot which was over the cliff...at least it looked like a cliff to me.  Scary.  On days the dump was not open many a young boys and men would take their 22 rifles up to shoot rats.  Yes!  Rats, lots of them.  For some kids it was possibly the first place their di would take them hunting and target shooting.  Oh the memories of the country life in a small town. 

Today my daughter had a bunch of high school girls in for cookie decorating.  It was amazing listening to the giggles, laughs and even some dancing by the girls.  I believe 8 girls took on the decorating.  They did a great job.  I rolled dough, cut the cookies out and baked them.  Once the girls decorated them Amber and I packaged them up to be given to some very nice Senior Citizens of our area.  Beautiful to see Amber bring the girls together for such heart warming cause.  I am so proud of all of them including my daughter.

What a happy time on a cold blustery Sunday.

I love this view, heads down and so serious about
decorating cookies.  Beautiful girls!

All smiles!

Cutouts from my Moravian Spice Cookie recipe.
Ready for the girls to decorate.

They should be rolled very thin.

Moravian Cookie Recipe:  this is a very tender, crisp cookie that makes the house smell so good when baking with all the wonderful spices of fall and the holidays.
4 cups sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup light brown sugar firmly packed
1/2 cup soft butter
1 cup molasses
*note, no eggs for this recipe

1. Sift all dry ingredients.
2. In a large bowl beat brown sugar, butter and molasses.
3. Stir in dry ingredients until well combined.
4. Form dough into a ball and refrigerate a couple hours or overnight.
5. When ready to bake preheat oven to 375 degrees.
6. On lightly floured board roll dough to 1/8 inch thick.
7. Cut out cookie shapes.
8. Place on cookie sheet lined with parchment paper or well greased.
9. Bake 6-8  minutes, cool on wire rack.
Frosting: In medium bowl with mixer at medium speed beat egg whites with 3 3/4 cups sugar.  If it seems too thin add more sugar.  Decorate cooled cookies.

Soups On

If I could only describe the beauty of the day.  We woke up to a light dusting of snow but soon the flakes turned big and plentiful.  No wind so they are gently floating down in the most hypnotizing way.  It is hard to focus on what I really had planned for my "by myself" day.  As long as the snow keeps falling I have a feeling I will be setting here enjoying the peace and quiet at Cook'n by the Creek.  This is the kinda day I have been waiting for.  Not a track in the snow, porches, sidewalks and driveways are covered.  Gives me the feeling of being back in the woods and hills with just me and my thoughts.  How cozy, the gas stove that looks like a wood burner has been going all morning.  I might just have to move the rocking chair near it and knit.  If you like snow you understand the feeling of the first major storm in the hills of Clara.  All is right with the world on days like this.

I was the chosen one to do the barn chores this morning and happy for it!  I knew it would be a great feeling stepping out the door all bundled up and snowflakes hitting my face.  The air just as I thought it would be was clean, fresh and crisp.  Quincy did his usual running and jumping.  I was given the request to watch for fox or coyote tracks around the barn.  We lost another feathered friend a couple days ago.  There had been fox tracks so it is a good guess, the fox was near the hen house.  All in nature, cycle of life and the food chain.  They are foxy for sure and smart.  I just hope he/she moves on before we have to take drastic measures.  Fox are so beautiful to watch.  They are always on the look out and sniffing as the trot along.  They have a nice gate to them when going across the field. If lucky we get to watch when they find a mouse under the snow.  They tip their heads as if to listen and then jump straight in the air and pounce down.  It sometimes takes a few pounces to get the mouse but that is all the more fun to watch. 

I did get around and do a few things today.  Of course food is always on my mind and today it was thinking of what type of soup I could make.  The first thing is to take note of what is in the kitchen to use since I am without a truck today.  In the freezer I had turkey broth made from the roasted turkey last week and a big ring of fresh made mild Italian Sausage.  That's a start.  There was jalapeno, celery, red pepper, yellow (I don't like the flavor of green peppers)  and onion in the crisper .  They got a coarse dice and sautéed with some fat that was on top of the broth.  Why waste the rich turkey flavor by throwing the fat away.  Toss in a bay leaf, some cumin, salt and pepper.  I let it cook until the veggies were just getting tender.  Next I removed the casing from the sausage, sliced it in 1/2" rounds and cooked them with the veggies.  Add the broth, a can of hominy and a can of chili beans.  Once it simmered for an hour I added 2 cups of elbow macaroni.  If I am putting pasta in a soup I always cook the pasta separate, if cooked in the soup it is hard to judge the doneness and there is nothing worse than mushy pasta.  Now each bowl will be warmed rather than the whole pot.  Again, mushy pasta if it is reheated too many times.  That's it, it's soup for tomorrow. 

Italian sausage, turkey broth, Mexican beans and flavors in
a bowl we bought in Mexico.
I would say it is a soup of many countries. 

Face Book has been such a pleasure to me.  I have reconnected with classmates from high school,  people I worked with years ago, and family friends that lived on farms from my early childhood.  Writing Della's Daughter also has been quite the experience, thanks to FB.  I have had wonderful messages, cards, gifts and kind notes filled with the most beautiful words and comments.  Life is full circle and I couldn't be more thankful to everyone that has taken the time to let me know how they feel, their memories and sharing recipes with me.  It is hard to believe how something so simple and unpolished ended up being one of my treasured items.  I have learned stories of families that I never would have had the chance without the input of so many.  I love all of them, have saved them and who knows............possibly all content for another book.  You could be in it!

Thanks to Mary Kinney Griswold, all the way from Al for this
lovely card and adorable Gingerbread Man. We have not
talked or seen each other since graduation in 1967. 

The Maxson kids that grew up on a farm near ours.  Barb
sent me the vanilla beans, jars and directions to make
my own vanilla.  Plus her taco soup recipe.  She got the
idea for these gifts from reading my cookbook. 
Very attentive Barb!  I appreciate your stories of
mom. Thanks for sharing and for your sister
Gracie for passing them on.

The little cabin looks so cozy with the snow falling. 
Next year it should be finished.

Yep, rocking chair and a little knitting.  The fire
is calling me. 
 

The Line

I had recently mentioned my 3 kids drawing a line on the back seat of the car when traveling.  For sure it was an imaginary line that was not to be crossed.  Of course there was always "the crossing" to hear the others tattle, whine and make sure mom or dad stepped in to settle the dispute.  It never worked and it continued until they got tired of that game.  Yesterday the husband and I headed to Corning for a little shopping and dinner out.  I drive up, he drives back.  By the time we were a half hour into the trip I saw his hand cross the line!  You see the new vehicle has dual heat controls, one for the driver, one for the passenger.  He actually reached over and turned mine down!!!  I took my finger like three little kids did so long ago and drew an imaginary line down the center of the dash.  This is the line, my side, your side and never to be crossed.  Well, he thought I was too warm.  No, no I'm not, I'm just right.  Like the story of the 3 bears.  I am just right.  It will be interesting to see if he crosses the line again.  In fact I already have plans to cross the line and see his reaction.  It is that much fun living together and testing each others trigger point. 

It was a good day shopping.  Actually we were quite surprised at the lack of shoppers and traffic.  Within 4 hours of arrival we were headed home.  No lines, hurried shoppers and the Olive Garden was just as pleasant.  The guy that hates lines and waiting said on the way across the parking lot, "there is probably a waiting line."  My prediction, no problem finding a parking spot, good sign there will not be a line.  If there had been, we would have not stayed.  He gets that upset waiting in line.  All was good, he had a Samuel Adams winter brew, shrimp and ravioli stuffed with ricotta and spinach.  My choice was eggplant parmesan.  The Olive Garden salad as usual was cold and crisp with just the right amount of dressing.  The best part of the day, a cup of Jamaican Me Crazy from the Terra Cotta in Alfred, NY.  I love that little town, so cozy welcoming.

Such a picky eater but this was a go.  He loves shrimp.

Delicious and half came home for my supper the next day.

I have a question, purse or pocketbook, what do you call that thing hanging on a woman's shoulder?  I think  long ago I called it pocketbook and in later years say purse or vice versa.  Just depends on the mood of what I say.  Either or it is a pain in the you know what!  Mine is never loaded down heavy and not very big in size but it still drives me crazy switching it from shoulder to shoulder.  Yesterday was the day to take stock in what other women do.  Same thing, it slips off their shoulder, they yank it up or switch shoulders just hoping that for some unknown reason it will stay where it is put.  Even if I don't need a shopping cart I take one just to put the purse in the child seat and get it off my shoulder.  I always hook the little safety belt through the handle just incase someone decides to grab it and run.  That way they have the cart hooked to them.....That also was explained to the husband when he asked why take a cart. 

Setting here enjoying the quiet morning and the beauty of white out the window was interrupted with Quincy barking looking out the front window.  As soon as I saw three doe walking on the hillside not more than 60 feet away I quieted him down and together we watched them slowly make their way up and out of sight.  As much as I like venison there is no way I would be able to end their life.  They looked so graceful and calm.  There is just something about their beautiful eyes looking my way.  So I will leave the hunting to the ones that can and I will enjoy watching them. 

Field and Stream, what a huge animal.