Half Way!

Before I get going and forget I would like to say.......To the person viewing my blog from the Ukraine, welcome and let it be known your citizens and country are in my heartfelt thoughts and prayers.  I can not imagine what you are feeling at this terrible time.  Stay strong as needed.

One more day of flying solo then I will tell the Mr. what to do and he will tell me what to do, how and when.  Of course he doesn't jump and I don't either, we use the excuse, "oh crap I can't remember anything"!  I have never been one for excuses.  Trust me I heard it from kids and hub plenty, (maybe me too).  Nothing soured me more than working in the school system for 15 years and hearing pathetic excuses.  Seriously, kids can not be that naive to think adults believe their excuses.  Especially when they shift their eyes away and start the sentence with uhhhhhh, ummmm, wellllll.  That's a dead give away, even for adults giving excuses.

When do my so called best ideas come to me?  The middle of the night.  I have woke hub up with an exciting solution or idea that usually he really never understands until he hears it in the morning.  Then it's questionable if he agrees on the good idea.  My greatest solution was when we were finishing the interior of our house back in 2000.  Wow!  Hard to believe we have lived here almost 15 years and I was only "50"!  Why I was just a young'n!  Ok so the problem was thousands of feet of tongue and groove for all of our ceilings.   Four coats of polyurethane that had to be sanded between each coat.  Two sets of saw horses took up to much floor space while other work was being done, plus I could only do 12 boards at a time.  Then in the not so deep sleep it came to me.  Have Dick take 1 x 6 x 8 boards, hook them to a frame and then to the wall, cut grooves in them so I could set the tongue and groove in the grooves.  Ok your confused...Dick just looked at me with the "what the hell are you talking about"?  I get that look often.  So out comes the paper and pencil, I apparently can draw better than I can talk because the light came on!  I was able to do 40 at a time.  Life can be exciting at times!

Plus the bedroom, bathroom and kitchen are tongue & groove.
It's work doing the finish but so easy to maintain, just once a
year wiping with cleaner.  We have an extension
pole, no climbing.

The last meal of flying solo.  A boneless, skinless chicken breast seasoned with salt, pepper, butter and sliced onions from the garden wrapped in parchment paper.  375 for 30 minutes.  The chicken stays moist in the parchment paper and no dish to clean.
A little cottage cheese, tomato and avocado with Amber's famous, delicious jalapeno mustard and it is my kind of supper.

A light refreshing supper!  Now for the fresh fish coming
from Canada.

Today was an exciting accomplishment.  I made it HALF WAY to my goal for 9/1/2014!
The last was a bit ouchy but not enough to quit.  Here is the trick, ice when done.  Yesterday after stretch exercises I put 1 part rubbing alcohol, 3 parts water and 6 ice cubes in a freezer bag.  Worked like a charm, when I was done I put it in the freezer.
Here's the best part, I just got it out to use and I'm in heaven, it didn't freeze hard it froze like a slushy.  The bag molds around my ankle perfect!  Works so nice I'm going to make a couple more for the freezer.

I'm Gonna Say It!

This is not what I want to feel and say but here goes, IT FEELS LIKE FALL IS CREEPING INTO CLARA, PA!    Last Monday on my way back from Shinglehouse around 4:30 pm I had the windows down (no radio blasting, a Johnny Cash cd blasting :) and it hit me.  It feels like fall.  I had the same feeling Friday morning at 43 degrees, muted sun and cool air throughout the day.  Come on!  How will the garden produce August crops with cold nights and cool days?  I'm sure the soil temperatures have not come up to the usual summer temps.

Fall is my favorite time of the year, it's just not time!  Fall reminds me of getting school clothes and the excitement of seeing classmates.  I loved taking my kids for school clothes, a day in Williamsport or Erie and a couple meals was a great treat at the time.  The crisp cool air and beautiful fall foliage and the smell is worth knowing winter is close.

The other hints that fall has progressed faster than usual, the dove are flocking and hitting the feeder hard plus the wild hay seeds in the field.  Then there is the little "poppy things" not a clue what they are called but if you ever touched the little striped green seed pods and they pop open you know what I'm talking about.  Another early happening, my dahlias are in full bloom which usually is not until mid August in past summers.  The hay field has gone to seed and turned a golden color, sure hop some got an early cutting between the rain.  Also the wild Brown Eyed Susans are blossomed out.  I remember picking raspberries after August 1st, we have been picking for a couple days.  Maybe it's just me but I still think it's just too soon.  Time will tell, we can always hope for a warm gorgeous fall!

I am head of the house or as I like to say Queen of my land, garden and barn for a few days.  Thankful I am able to get around to feed the animals by myself, it's been a long 3 months coming.  With luck the weather on the lakes in Canada will allow for some good walleye and perch for Dick and Kirk to bring home for the freezer.  They are so tasty in the winter, a nice reminder of our good friends from Canada too!

Summer is busy with chores around home and fitting in our little excursions.  I always feel when the Potter County Fair in Millport, PA is over summer is too.  Next week on July 27th-August 2nd Clara Rd will be full of fair traffic.  Let the sun shine and be a great money making year for the fair organization.  The folks in charge work hard to keep it going and it is free admission and free parking!  I don't know if there is another county fair in the state that offers free admission and parking.  If you went to school in the 50's and 60's you probably had Flossie Shields for a teacher or knew her.  I heard years ago she is the one that started the fair having her students display their projects.. How's that for a history lesson?  If I'm wrong I apologize!

This morning was an experimental learn how to make popovers.  Two of my favorite guys  let me fix  ham, eggs and Salt Rising Toast for them this morning  Of course after they ate I asked if they would try the popovers with fresh blueberry and orange sauce.  They were all smiles and YES they liked them.  Ricardo (my handsome, polite and sweet nephew) and Kent (also handsome, polite and sweet) had some great input on other ways to use the popovers, chocolate melted in the bottom with fresh fruits and whip cream, even nutella!  It was so nice talking food with them and seeing how interested they were.  Ok, so let me tell you about popovers.  When I read the recipe I thought they would be like cream puff shells. Well they are but they're not.  There is milk in the batter and it is very thin and light.  They easy to make and so worth the try!  The batter is poured into greased and very hot cupcake tins.  They puff as the bake and leave a hollow center.  Very moist and tender.  Popovers can be used for desserts or with meat, sauce and vegetables in them.  The meat ones will be my next mission.  I really am excited about trying and liking them.  The recipe will be posted below.

Popover filled with fresh blueberry sauce, a slice of Black Forrest
Ham and of course a good strong cup of coffee with 1/2&1/2.
Ready for the day ♡

Popover recipe:
3 TBSP melted butter (real butter)
2 eggs
1 cup milk
1 cup all purpose flour
1 tsp sugar
1/2 tsp salt
★ I mixed the batter with a whisk and it was fine instead of the blender.  Easier clean-up. If popovers had not turned out of course I would have tried them again following directions......not good at directions!

• INSTRUCTIONS

  
  

  
  

  1. Heat the oven to 425°F. Remove all of the racks from the oven except one arranged in the lower third position. Place a baking sheet in the oven while it heats.
  2. Place 1/2 teaspoon of the butter into each well of a 12-well muffin pan; set aside.
  3. Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid, and blend until just smooth, about 30 seconds. Set the mixture aside in the blender.
  4. Place the prepared muffin pan in the oven on the heated baking sheet and bake until the butter sizzles, about 2 to 3 minutes. Remove the muffin pan and the baking sheet from the oven. Pouring from the blender, fill the wells of the muffin pan halfway up with batter.
  5. Return the muffin pan and baking sheet to the oven. Bake until the popovers are puffed and the tops are starting to brown, about 20 minutes. (Do not open the oven door during the baking time.) Reduce the oven temperature to 350°F and bake until the popovers are golden brown all over, about 15 minutes more. (Do not open the oven door until the popovers have baked at least 35 minutes.)
  6. Remove the muffin pan and baking sheet from the oven and place them on a wire rack. Remove the popovers from the pan and serve immediately.

Carpie's on the Lake

Today we took an afternoon break to have lunch with Ron, Marcia, Kenny and Donna.  They suggested Carpie's on Cuba Lake, NY.  I'm all for trying new places and heard from my dentist friend they have a great hamburger along with other good choices.  What a beautiful view of the lake.  Tables outside so ya don't miss a thing, boaters stopping for lunch or get fuel for their boats and ducks with little ones patiently waiting for bread crumbs.  It  added up to one of those "awe" days.  For some unknown reason we never run out of conversation filled with some good laughs.  It usually means one of us just got picked on, we kinda take turns attacking each other all in the name of "good times" and "remember whens".  ♡  Another perk of living where we grew up.  Sometimes it is a history or genealogy lesson with the "hey, remember so and so or who lived in what house.  I guess that's what (shhhh) old people do.  It works to keep our get away times loaded with fun.
Back to Carpie's and the food.  The guys had the "Cuba Burger" which is huge and topped with lettuce, tomato, onion, chips and pickle on the side.  Of course a cold beer, let's see one a Coors, Bud and  LaBatt Blue. One of the gals had a black bean fajita and two had  steak, onions, red peppers and cheese on grilled flat bread.  No complaints, all delicious.  I had a Raspberry Smirnoff which went down way to fast!  Something about being outdoors with a cold bottle ;)  Our time together went just as fast.

I had one of those "how sweet" moments before we left.  I think we all did.  An older (yes, older than us) man was leaving with his friends and had a drink in his hand, he raised it to our table and with a big grin said, "cheers"!  It felt so genuine and that grin sealed the deal.  Later Ron told us it was Eric Laine, chairman of the board at Cutco, past president and a key player in developing the successful business of Cutco.  I only new the name because Beau worked college summers at Cutco and always spoke highly of Mr. Laine and was so impressed with what a nice guy and always taking time with the work force  We all agreed, Mr. Laine is the type of person that builds a sound business and cares about his employees.  Cheers Mr. Laine!

Here's a question from left field.  Do you remember "Commander Tom" from Channel 7,  Tom Jolls the weather guy?  We rode with Ron & Marcia, he took us a route from Wellsville to Cuba we had never been on.  When I mentioned the fact Ron asked us if we remembered Commander Tom and then he showed us Commander Tom's summer home.  There's one of those history lessons!

After eating out yesterday breakfast was a little bit of this and a little of that with not a lot of anything this morning.  Farm fresh eggs, crisp side pork and left over buttermilk cornbread with butter and maple syrup.  Coffee and orange juice, that's it.  I usually don't fix anything more than toast or cereal during the week and have a big breakfast on weekends.  Since Dick is off to Canada for a weekend of fishing I fixed more today.  I will be on my own and only experimenting with a couple recipes for the weekend.  In case you haven't tried side pork before it is the beginning of bacon before all the nitrates and nasty stuff that is used to become bacon.  We like it way over bacon, I can control how much salt is used.  A little butter, salt and pepper and fry until crispy.  It use to be very cheap to buy $2 #  but like everything it is up $4-5 #.  A half pound is just right for us.

Once when I was at a restaurant with my brother for breakfast the waitress
 asked him how he wanted his eggs. He said, dead!  HUH?  She didn't look surprised.  Of couse when she left I had to ask.  Apparently it means you want the yolk hard, not runny.  That's a family tradition, we don't like runny yolks!  Dick doesn't like dead eggs, his have to be runny....ewwwe.

Dead eggs.

If you have a chance or just take the time call an old friend and enjoy a day together!  It's surprising how much there is to talk about.      Pass it On

It's a Walk!

Glass half full or half empty?  Long woods walk or short road walk?  The glass is half full and I'll take the short road walk for starters.  Today is the 3rd road walk which is about 320 yards round trip.  It is tough on rough ground so I'm sticking to smooth surface.  Twelve weeks ago I thought I would be running, jumping and skipping on this date.  Reality hit when the  doctors, PA's and PT explained the extent of damage to soft tissue, ligaments and tendons.  This is a challenge considering I thought once the bones were healed I was good to go.  Every step I take I am saying, relax, heal, toe and let the toes roll.  This is key to getting my gate back.  Plus giving in to the hurt and changing the gate could do harm to the knee and hip, that is not good.  I'm doing
good managing the pain which was little to none until I started walking and exercising.  Motrin 3 times a day and ice is a must. After exercises my movement is "almost" perfect ;)  so doing them is a joy time!  I still hope to walk to the head of Kirk's beautiful valley September 1st.  I guess for once it pays to have the "Gross" stubbornness flowing through my veins.

Ok done with the whining without the wine!  I need to get busy and plan some supper.  First I have the smoked Hatch Chiles left from yesterdays salsa.  What to do?Yes, I already know.  I'm making Green Chile stew for my neighbor boys.  Dick and I can't eat it as hot as I will make it for them.  They like it hot!  We will have left over split pea and ham soup I made Monday.  What I have to decide on is corn bread or homemade dinner rolls?  The day is certainly cool enough for the oven to be on, maybe both.  Left overs are always good to have.  They give another day of free food and free time to do something else.  The recipes and pictures will be at the bottom of the page

Today we woke up to a surprise, the sun was out.  Seems like a long time but forecast is rain moving in by 3:30 pm.  I did get the lawn mowed but had to mow around the little ponds.  I don't think I have ever seen the lawn pool water this bad.

Here's supper!  I have posted the cornbread recipe before but since it is so good, fail safe and easy to make I just have to "Pass it On" again.  The Hatch Green Chili Stew is a quick fix plus you can use any hot chile peppers you want and any type meat.  I used chicken today because it's what I had.

Buttermilk cornbread with fresh home churned Amish butter
and Green Chile Stew.  The cool day made for a perfect
stew with heat.

All divided up and ready for the Costello men to pickup.
♡Cooking for family and friends ♡

The first picking of blueberries from our bushes.
I think blueberry granola for breakfast.

Buttermilk Cornbread "best ever":
In  large cast iron fry pan or oven safe fry pan melt 1/2 cup of butter (real butter), remove from heat and stir in 3/4 cup of sugar, when well mixed stir in 2 beaten eggs then add 1 cup of flour, 1 cup of cornmeal, 1/2 tsp baking soda, 1/2 tsp salt and 1 cup of buttermilk.  Stir until incorporated. put in oven at 375 degrees until center is done.  *NOTE: no mixing bowl everything is done in the fry pan ;)

Hatch Green Chile Stew:  In a large pot add 4 TBSP butter and 2 TBSP olive oil, saute 1 cup of onion sliced (I used green onions from the garden) and one whole chicken breast or 1 lb of pork or beef cut in chunks. Add 1 TBS CUMIN, 1 tsp paprika, 2 cloves chopped garlic, 1tsp salt, 1 tsp black pepper, 3 cups diced potatoes and 2 qts of chicken broth.  Now this is where I add the roasted chiles, you can roast peppers in the oven put them hot in a dish with a cover, when cooled they will be easy to  peel,  add as much heat as you like.  Simmer until potatoes are done.

Off to be with my stick ladies tonight.............yarn and chat!

Soon a Clay Oven

For two years we have been thrashing around the idea and plans for an outdoor brick & clay oven.  I believe it will soon become a reality in the next week.  At least getting supplies bought and field stone gathered.  I am so excited to mix up the first few batches of dough.  I realize it is going to be trial and error for proper fire building.  Then to learn proper temperatures and where to place the bread or pizza in the oven.  From what I have read and heard from people once I get the hang of it the fun begins.  I know one guy that will get invited to try his hand at fresh pizza from the outdoor oven.  Brian McCleaft come on up.  Brian and I share a love for "out of the ordinary food" no matter how far we have to travel.   This is going to be a learning experience that of course will be blogged every step of the way.  You know the saying, "just remodel or build to see how strong your marriage is"!  It's been a "little" touchy at times.  We will get it done with no bruises ;)

That is a whole lot of heat!

When making guacamole add all ingredients and then mash to
consistency you like.  Lime or lemon juice is good.

Tonight we ate with friends, not physically here but with us in good thoughts and memories.  I made fresh tomato salsa with Green onions and garlic from our garden.  The awesome most delicious "smokey heat" came from New Mexico and the famous "Hatch Geen Chiles".  John and Diane Surra sent them to us last fall, these two are ☆☆☆☆☆ friends.  They know how to put a smile on our face and satisfaction in our stomach.  Dick built an apple wood fire to roast them and let me tell you all of Clara Valley probably wondered what was smelling so good.  The funny thing, Dick broke out in a full fledged sweat while roasting them.  They are hot, hot, hot but such a wonderful flavor.  Well tonight making the salsa was a different twist, no jalapenos like I usually use for salsa so off to the freezer for the Hatch bag.  Then the vinegar was in the basement and we were both a little lazy to get it.  Why not?  Let's try Balsamic Vinegar.  A little fresh ground sea salt and coarse pepper and I think we made our all time favorite style salsa!   I made fresh guacamole with garlic, green onions, sea salt, coarse pepper and lemon juice.  I cut up a boneless skinless chicken breast, tossed it with salt, pepper, cumin and paprika, then fried it in a hot cast iron skillet with a little butter.  Dick toasted the corn tortillas in a cast iron skillet and put them in the tortilla warmer which was a gift from Diane and John.  How nice to reach in and get a warm shell.

Toasty warm corn tortillas.

Now you see why we had supper with friends.  They are with us for supper often as this is one of our favorite meals, very light and refreshing.  We don't use cheese or sour cream, keep it simple and enjoy the true flavors.  For dessert (I love desserts) we had strawberries and bananas, refreshing end and a good cup of coffee to top the cool night off.

That's it, quick and tasty!

These are my favorite style tortillas.

Life is what we want it to be, sometimes we just have to work a little harder to smooth out the rough edges.

Rainy Day Monday

Unlike the song rainy days and Monday do not get me down.  In the years past I would say yes.  Now with retirement and every day about the same I look forward to the rain.  Of course Mondays have always been wash day and still are for the bedding.  Old habits are hard to break, truth of the matter I like Mondays to start the week out with clean air dried sheets.  In the cold freezing temperatures of winter the smell of  freeze dried sheets is beyond wonderful.  The wash has been rain delayed until Tuesday, oh well on to plan B.  After the dentist today I went into the Cuba Giant.  Some good meat sales, by good I mean still expensive but better than usual.  Tonight we are having meatloaf seasoned with garlic, smoked hot paprika, salt and coarse ground black pepper with ketchup, eggs and soft bread crumbs added too..  It's a big one so 3/4 will go to my favorite family along with potato salad and a side of green beans.    I was even ambitious to bake a homemade Devil's Food Cake.  Later I will google for a new frosting recipe, something light and not "gloppy" sweet.  There, rain does offer something besides water the garden and make a good sized lake in our back lawn, it put me in the kitchen.

I planned on buying potatoes today, at $6.99 for 10# that did not happen.  I have potatoes canned from last fall they will serve the purpose!  Baked would have been nice with the meatloaf but I am always subject to menu change.

Potato salad made from potatoes I canned last fall, great for
home fries, soups, stews and salad.

Meatloaf, enough for family.  Yep I like easy, line the cast
iron skillet with foil, NO clean-up.  Cast Iron or hand thrown
 pottery is my favorite baking pans.  Even, consistent heat.

The perfect way to peel eggs.  Boil 10 minutes, dump off hot
water, run cold water in pan and peel immediately.

Homemade Devil's food cake with Almond flavored
butter cream frosting.  Recipe below

Even the dogs are enjoying the rain all stretched out on their beds.  I moved them to the back deck with me.  Cool breezes are always welcome on high humidity days around here.  Well it is a forced day of rest, that is a good thing.  The guy that lives with me tends to go nonstop no matter how high the temperature gets.  He is so bored up to the loft he went for an afternoon siesta.

Devil's Food Cake:
Sift together 2 cups of cake flour, 1 1/2 cups sugar, 1 1/2 tsps. baking soda, 1 tsp. salt, 1/2 tsp. baking powder and 1/2 cup baking cocoa then dump in 1 1/4 cups of buttermilk, 1/2 cup shortening or coconut oil, 3 eggs, 1 tsp. vanilla.  Beat until well mixed.  bake at 350 until center springs back. cool and frost

No new frosting recipe, my good old, always tasty one.
Almond Butter Cream Frosting:  1 stick soft butter, 2 cups confectionery sugar, 1 tsp almond flavoring, beat adding cream a TBSP at a time until desired consistency.  You can use any flavoring, orange, raspberry, lemon, coconut they are all interesting flavours.

Is It Worth It?

We started our morning early. Sleeping on the back deck allows  the sun for a face to face wake-up but it is absolutely a beautiful way to greet the day.  Coffee, breakfast, relax and discuss what is on "the agenda"  for the day.  Rainbow Swiss Chard for sure.  It is ready to harvest and get to the freezer.  From picking, triple washing, cutting, blanching, cold water rinse and into the qt. bags was 1 1/2 hours.  Not bad and not a messy job.

Rainbow Swiss Chard, beautiful!

Ready for the freezer.

 Of course I take a spin around the garden to check progress on what is next for the picking.  Green beans are winning, they are skinny little inch long beans but give them 3-4 days and we will be up to our elbows in canning beans.  The nice thing about doing beans is cutting them for the canner.  This is when we pick for an hour and get to set on the back deck for an hour cutting, relaxing, enjoying the view and talking about whatever comes to mind.  Usually we talk of past vacations or things we remember from the past.  Even hey, remember so and so, I wonder what ever became of them.  Small talk with no particular value.

When you're 6'1" that is a long way down to pick.

There is still a lot of picking and digging for the next 2 months.

We have been asked a few times "is it worth it"?  The question is referring to our garden.  They are referring to the time and work involved plus the cost of seeds, canning jars, freezer bags, etc.  To us it is more than worth it.  The best reward is on cold, blustery winter days when I wonder what's for supper I can always come up with a hearty meal by just going to the freezer or canned goods.  It can be used in stews and soups or a side to a meal.  If unexpected visitors I always have a variety to pick from.  Then going to the grocery store is easier, just meat, dairy and fresh lettuce, cabbage, fruits and cleaning supplies.  No canned isle for me.  Another benefit to our garden is knowing where it came from, how it was handled and who touched it.  No pesticides for our garden and good old fashion fertilizer, remember chickens and horses make great fertilizer.

Here is probably one of the most important benefits to our garden.  Exercise, you know, use it or lose it.  It takes about a week in the spring to get our aches and pains worked through.  Heck we will even laugh about how sore and miserable we feel.  Morning is like, "I don't think I can get out of bed".  All worth it, we wouldn't have it any other way.  Real work verses going to the Wellness Center in the winter is no contest.  Real work will out match the machines and tread mills any day.  The Wellness Center serves for winter days we can't get outside and "move it".  Anything is better than nothing.

So is it worth it?  For us yes, for others probably not.  Getting dirty and time revolving around harvest is not for every one.  We are all different, after all we all make the world what it is.

I can't go to the garden without saying hello to the chickens and peeps.  Mama Silky was teaching the little ones to play follow the leader.  She would hop up on the tractor, give a cluck and up they would jump.  Rogue was the last to follow her command.

Come on peeps you can do it!

Yes they can!

Fresh Air and Comfort

This is our summer bedroom with a view and clean fresh air.  We have a queen size air mattress, two sleeping bags and if needed a down comforter and an extra blanket.  Last night at a 50 degree temperature we used the extras.  I love sleeping in the wide open spaces.  Especially when I get woke from a sound sleep to tell me to look at the moon shining through the trees.  It was beautiful   What I like about sleeping outside is pure peace and quiet, relaxation so good that it only takes minutes to fall asleep.  For some reason daily worries, aches and pains do not exist out there for me.

If you don't know I will tell you that the husband and I camped in a tent for 4 weeks around the perimeter of the USA 4 years ago.  We had the air mattress, electric coffee pot and electric fry pan for luxury.  The best part, Dick likes to get up early and made coffee and breakfast while I slept in.   It was awesome, so much so we are planning another camping trip next year to Colorado, Utah, northern California, Oregon and Washington.   We will do some repeat states but the West Coast is like no other!   In Jackson Hole, WY and Lassen Volcanic National Park the temps dropped to the low 30's at night.  Daytime temps were high 70's.  This trip is when I fell in love with tenting.  Prior to this tenting trip we decided to tent with the Harley.  Three trips, two in southeaster PA and one in W.V.  No thank you, it's no fun without an air mattress, fluffy pillows and all the little extras.  Did it and never want to again.  They were fun and quite the adventure that gives us some good memories and laughs.

I usually don't have problems sleeping and if I do I stay in bed.  No getting up to crochet, knit, read or quilt and especially no Internet.  All of those things would just set my mind in fast gear.  I guess I could have been a pioneer with my likes and dislikes.....NO that is a joke, I could not take the hardships and hard work.  I like my quiet,  sometimes too much to do life.

Next week starts the garden canning which I will be blogging about.  Green beans will be the first to harvest.  Out comes the pressure canner with how to and pictures as I go.  Stay tuned!

Remember "Pass it On" what ever you have to offer.

The Butter Crunch

Well we had one mess of Butter Crunch Lettuce the other night and it was so tender with a mild delicate flavor.  Nothing bitter about it.  In fact it must be very tasty.  When I went to the garden tonight instead of beautiful full leaves in a circular pattern it looked like long skinny shreds of leaf veins!   My lovely hens ate the entire row.  I must say I was shell shocked and it took me a few seconds to realize what happened.  Smart girls they just took the prime part of the leaves.  I know I should be mad but I can't, not when the hens give me beautiful eggs everyday.  They deserve the best and if it's Butter Crunch then so be it.  I did get the spinach leaves picked and in the freezer Monday.  Probably a good thing, they may take a liking to spinach too.  Tomorrow we will pick the rainbow swiss chard for the freezer.  I have to it is next to the lettuce!
We were in a little bit (ok, quite a bit) of a panic when closing the barn up.  Mama and babies were not in the nursery coop.  I looked outside and all around while Dick checked the hen house.  There they were all tucked in a nesting box on the top row!  Mama must have decided it was time to join the other hens and show the peeps where they will be roosting when the are big girls!  She is such a good mom.  Kinda sad thinking they will soon be leaving the peep stage and become young pullets.  I sure like watching them.

On the way back from the barn a glimpse of red caught my attention.......raspberries!
Within a few days Dick will be busy picking raspberries.  They were so plentiful last year I really didn't expect many this year but it looks promising.

We went to Shinglehouse to watch the Potter McKean Little League  beat Wellsboro for the District Championship.  Good game with a great turnout of fans.  Love Little League.  I got a little ambitious today and made cream puffs with homemade custard filling.  It was a surprise for the hub after the game.  He made the coffee, we always have a cup and sit on the back deck after supper.  The coffee and cream puffs hit the spot.  It is so quiet and peaceful in Clara Valley that we sometimes never say a word,  just sit and stare at the field and hill.  Peace on Earth, if it could all be that simple.

A few left just in case we have a visitor or two.

She Acts Like an Ol'Mother Hen

This is the best part of my day, watching
 Mama Silky and the peeps ♡ I love
our barn!

The first time I heard she's like an "old mother hen" was from my dad. He was referring to a woman with lots of little kids that lived near us.  Today I found out why he said like a mother hen.  I spent quite a while watching  Mama Silky tending her 4 little ones.  It really was entertaining to see what she was showing them.  She would scratch with her feet, pick up a bug or seed and drop it in front of the little ones.  It wasn't long at all and they were scratching and finding their own food.  I did notice all she had to do was cluck once and they went a running to hide under her wings.  Wonder how she taught them one cluck and you better be here? She also rules the barn and barnyard, one squawk and the other hens and roosters get away from her and the peeps.  No "time out" warnings or count to 3, like human moms do.  Which by the way does not work, at least from seeing it tried in stores with little ones.  Kinda makes the parents look a little out smarted.  Really, if the kid is going to mind they will, counting to 3 is giving the parent hope that it might work.  Mixed messages.  Which reminds me a story my son told on what happened when he was in a store.  He lives in NC just to set the story up.  There was a mom and her boy shopping and the little boy was begging, screaming and raising all kinds of fussing to get what he wanted.  The mom was begging him to stop, of course it was making him act out even more.  Then an old black woman said, whoop his ass, I mean whoop his ass!  I'm sure she had raised enough kids, grand kids, etc. in her lifetime and knew what would end this embarrassing confrontation.  Of course hearing our son imitating the old gal just made it hilarious.  He thought it was great advice to be offered.   I've watched the same scene unfold and would  liked to have said the same thing.  Unfortunately little ones lose their cuteness when they show this side of behaviour.  Then the old saying comes to mind, "a face only a mother could love".
Now do I believe in spankings?  No, although one time my little wandering boy got a few smacks for going in the road.  I was so upset it just happened.  He was fine with it but it took me forever to forgive myself and make sure he still loved me.  Moms are like that ♡.

Do you ever wonder what other folks do to keep busy and entertain their time?  I sure do.  In fact anytime you would like to fill me in on a days happening for you I would love to hear it and even blog it if that's ok.  I have followers from Russia, Ukraine, Norway, China, Japan, Sweden, Spain, Italy, Lithuania, Taiwan, Portugal, Canada, France and the Philippines.  If you are just down the road, in another state or country drop me a writing on your day.

Also I have been asked to let advertising be put on a side bar since the followers hit a certain number.  I declined even though they pay so much a hit on my blog.  It is something I do because I enjoy it, not to make money or be invaded by annoying adds.  One of the reasons I quit visiting Solomons, too much advertising.

Here's supper!  Dick fixed the pork chops with a rhubarb/blueberry sauce that was excellent.  He's becoming quite the cook of a "few" things and I am learning to hand over the kitchen for a "few"  things.  I made new potatoes with green onions and rainbow swiss chard.  Dessert?  Why it's Nanipops for sure.  Summer is slipping away and soon our "best little" ice cream parlor will shut down.  They have huge servings, a baby cone is my pick and the hub gets a small.  Great place and a wonderful family owns it.  We are lucky, we live between Nanipops in Shinglehouse and New Horizon Creamery in Coneville which has excellent homemade ice cream!

How Y'all Are?

When we heard "how y'all are" it was a sit down and watch PBS for 30 minutes every Sunday afternoon.  Justin Wilson the Louisiana chef entertained us for quite a few years.  I learned some good  everyday  tips from this guy.  One thing when making a rue for thickening patience is a must, slow and low.  Justin had that great Cajun accent and when he told a story it was mesmerizing.  Our kids were quite young when we watched his show.  Remember back then not many choices for tv shows but this one was a 5 star rating in our home.

In 1993 Bart was in the Army and had to go to Louisiana for training.  He heard Justin Wilson was going to be at a Cajun Festival and went to see him.  Lucky for me Bart remembered how much I liked Justin.  Not only did he see him,  Bart bought me his cookbook and an apron........signed!  I use the cookbook frequently.  Today I made French Beignets to take to Ambers for her 4th of July celebration.  I guess we have come full circle, Amber is doing the holidays and entertaining now and always with great enthusiasm.  Beignets are similar to what I call a fried cake or old-fashioned doughnut rolled in powdered sugar.  There are several versions, one being a cream puff pastry and the other a raised doughnut recipe.  I have made all 3 at one time or other.  Today I used Justin's version, it is less time consuming.  Left overs are great with a good cup of coffee, little dunkers!

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After Bart gave me the gifts and told of the delicious Cajun food I was on a mission to go south and taste the real deal.  A few years later I had my chance.  A guy by the name of Eddie DuBois called.  His family moved to Shinglehouse in our high school years and became friends with Dick's family. They lived here 3 years and moved back to Biloxi, Mississippi.  I could barely understand what Eddie was saying other than, "is Dickie there?"  They had a long talk in which Eddie invited us to come visit.  He didn't know Dick's parents had passed or who Dick had married.  Pack our bags we are going Cajun!  What fun to see the DuBois family!  They put on a wonderful Cajun meal for us that will never be matched by the best restaurants. We stayed at a beautiful hotel on the Gulf, casinos everywhere. I'm not a fan, they are all the same to me.   Lose  $.  The food was simple, spicy hot and delicious.  Beingets and pecan Bread Pudding with a Rum sauce were my favorite deserts.  Poor Boy sandwiches and shrimp gumbo my favorite of the lunch and dinner menus.  We toured New Orleans which was fascinating in every way imaginable ;) .  Actually it was plain for residents to know we were tourists, a little eye popping with some of the sights we saw.    I do love listening to the Cajun bands.  Free spirited people for sure.  Will we go back, no.  It was fun and interesting but also one of the places we consider, "we saw it, enjoyed it, but once is enough'".

Independence Day was on the chilly side at Clara, PA, the sun was warm, family fun, good food and blessed with life.  ☆♡☆♡☆♡☆♡☆♡☆

♪ It's a Beautiful Day in Clara, P.......A ♪

HAPPY 4TH OF JULY!  THANK GOD SO MANY DEDICATED MEN AND WOMEN KNEW/KNOW WHAT A VERY WONDERFUL LAND WE HAVE AND LOVE IS WORTH THE FIGHT.  NEVER GIVE UP

When my grandson was little we would go out side and sing ♪ It's a Beautiful Day in Clara, PA ♪ as loud as we could.  Fun times for sure.  Once our kids had left the nest we were lucky to get grandchildren to fill the void  Now 2 of the 3 grands that live close have spread their wings and soon the 3rd will be taking flight.  Hard to believe we have reached chapter in our life but it's here, like it or not.  We try to keep busy and so far are doing a good job of it.  Every summer the garden gets bigger which keeps us very busy in between the rain storms.  The chickens, horses and wild animals are the entertainment, the quiet beauty of the valley gives us the rest we need either setting on the porch or by a bonfire.  Yes times have changed.

Dick had is morning visit with the McCleaft boys for coffee this morning.  Tough time for them, their dad passed away 2 weeks ago.  They worked every day at the garage with their dad, it's going to be tough but Ed raised some good guys.

Once breakfast was over went to the Amish stores.  That 2# rolled butter can't be beat!  I need bread flour, sugar canning jar lids and what ever else looks good.  The sign was up for their home grown strawberries.  Very beautiful deep red berries this year.  Every family has their own specialty store.  Grocery, leather shop, furniture, greenhouse, trusses and feed store.  We go to a couple of the stores once a month.  Then we stop at the  Corner Cafe in Ulysses, great home cooked food with a very nice salad bar and the homemade pies and desserts are delicious!

This afternoon was lawn mowing.  The rain this week as made the grass grow, unfortunately so much rain the back lawn had puddles in it and is still mushy!  Speaking of back lawn, I saw a snake back there! Lucky I was on my lawn mower and not on crutches, that would have been a nightmare.   If that's not bad enough Dick saw 2 in the back lawn first thing in the mornings.  He said they are out in the sun to get warm!  He has started carrying a large stick to the barn just in case he sees them again.  He did kill one the next day.  Two down two to go.  I have no idea what is up with seeing so many but this is not a good thing for me.

There is breakfast, salt rising bread topped with
blueberry rhubarb sauce!

Twice a year Dick has his favorite fresh fruit treats.  Strawberries
 with fresh cream and next month peaches & cream.

Rhubarb, Strawberries, Blueberries & Doc

Ready to simmer, rhubarb, blueberries & sugar.

It is time for the kitchen to heat up and won't cool down until the end of September.  Freezing rhubarb was easy and cool.  Now the berries are coming in season so jelly, jam and sauces as of today were Cook'n by the Creek. I tried a little twist to the rhubarb sauce and it was a tasty success.  I have blueberries in the freezer from last season and want to use them before we start picking this year.  I added a quart of blueberries to the rhubarb with 3 cups of sugar and simmered until thick.  I always make a batch with strawberries or raspberries.  With the rhubarb in the freezer I make sauces in the winter when we start getting low, I'm always giving a jar away now and again.  We are starting to eat more berry sauces than jelly and jam.  Much less sugar plus we can use it on ice cream, cakes, pancakes and crepes.

Still has another hour or so to cook down.

Look at the color!  It is a 'tada' finish.  Of course I saved a little
 dish for salt rising toast in the morning.

Now if that was not enough for kitchen time while it was cooking down I washed and hulled strawberries for the freezer.  (happy the ankle lets me stand as long as I want with little swelling)  They are beautiful this year.  We buy ours from an Amish family in Ulysses.  They never put a bad berry in a basket and are always picked fresh in the mornings.  They do sell jam berries that are a day old at a lesser price.  I love talking to the ladies.  A few years back they wouldn't utter a word but like in the fancy world the plain people are evolving into a new state of being.  I think it has more to do with public relations, the more they talk the more the sell.  One thing most of the Amish want is to make money.

This afternoon it was off to one of my favorite friends, past neighbor and dentist.  Doc Simons, if I could stop time it would be to keep him as our dentist forever.  I know time is nearing and he will retire.  That will be a terrible adjustment, Doc has taken care of our family for 40 years.  What a guy.  Actually everyone in his office has been tops!  When I go it's like visiting with friends (even though I'm not the best patient in the chair).  I'm sure there are  times he would like to slap me, but there are  times I could him too.  Good friends that laugh at the end of the appointment.  We are of age now that we talk of growing up on Horse Run Rd, especially about the funny happenings or the "old"  people we remember.  Ok, so he glued my broken crown which was a big front one.  I always felt I had big teeth.  In two weeks I will go back to have it cut off, impressions for a new crown and a temporary put on until the new one is made.  Doc put the crown on 33 years ago so I guess I can't complain, they are much more expensive now.  The minute it happened, like my ankle I was upset.  Then reality set in and one of the things I always say,  it is fixable, my family is healthy and happy.  What's a big tooth and an ankle?  Absolutely peanuts ♡