Every Once In a While

Every once in a while there is a day that just happens.   Today we had a late lunch/early supper with half of our gang (other half snowbirds).   The ride to Wellsville and then on to the Whitesville Hotel in Whitesville, NY was beautiful.  Again today clear blue sky, the snow looked so white with a blue cast to it.  Most of the ride was on top of the ridges looking down and across some pretty wide valleys.  The kind of views that make the phrase Peace on Earth almost a reality.  Being the passenger gives me the luxury of seeing every mile of beauty and able to think of what a beautiful world we live in. Of course my mind was thinking of so many things, (it never stops drifting) every turn in the road reminded me of so many things.  I'm sure Dick wonders......does she ever run out of things to talk about? No.   Once we turned at Yorks Corners to Whitesville the terrain changed, this is where we rode the ridges.  Farms are plentiful and the fields are flat, wide and long.  Snow drifts were frequent along the road, ripples of snow in the fields and stubs of long forgotten corn stalks.  Flocks of crows, lots of crows were fluttering to find what kernels of corn were left behind by the harvester.  A few hawks setting high on  a hedge row of trees looking for a meal.  Wind is vicious on open hill tops.

Once at the hotel we did our usual to catch up on happenings since the last time we were together.  Never a doubt everyone takes a shot (not bang) at each other, a little picking and get the blood pressure surging.  It's all in fun and keeping it interesting. Then Ron asked me, "Does this place remind you of Newton's Tavern?"  I still can't say beer joint as others called it.  This place sure did!  I will describe it as "Old World" charm.  Low ceilings,  few windows, tables on the side and lots of  beautiful deep rich mahogany wood.  Oh ya, this is bringing back the memory of Chuck and Janie's bar in downtown Shinglehouse.  Writing this brings regrets that it's over, that old time bar is just a memory.  Now wouldn't it be great to write a book on the bar stories, maybe. Chuck and Marion Anderson bought the bar from Janie,  they continued the tradition along with Marion's great soup and delishous hamburgers.  The building was demolished a few years back as all the old buildings that lined the street were.  Just a remember when.

Back to the Whitesville Hotel.  I had Kentucky Bourbon chicken wings.  I don't know why, I never order them for fear they will not be crispy enough or slimy on the inside.  I think Kentucky Bourbon sealed the deal.  They were perfect along with fresh cut french fries, also very good.  The next time we go I will trade the french fries for their homemade potato chips!  I tried a couple of the hubs and they are the "bomb"!  Notice I say next time, that is how good the food is and a very reasonable price plus that "Old World" charm will be calling our name.  A glass of Red Cat wine finished the meal.   All the food at our table looked great.  From jumbo shrimp, beef stroganoff, fish fry, cheese steak sub and chicken wrap, we all had a great meal and conversation.  Not to mention stepping back in time for a few hours.  The gang did the ultimate surprise......they had the bar play Happy Birthday and Hale Hale the Gang's All Here to honor Richard's Birthday!  ♡Priceless♡ He was just a little embarrassed.

Ron and Marcia took us to their friend's farm to see his huge Belgian Draft horses.  If I thought our Smokey was intimidating these big guys made him look miniature.  Good grief they are big but oh so gentle and loving.  A little rub on the nose and hand fulls of hay, they were all sweet.  The farm is on top of a long ridge with open fields and forever views on all sides.  A wood shop on one side of the barn with a cozy wood stove and a couple comfy rockers.  Now that is what I call a true "man cave".  I have a feeling someone might be thinking this is just what he needs in his barn.  Heck, I would love it with a little window looking in the barn.  I could spend winter days watching the chickens.   This guy looks like Sean Connery,  I'm not kidding.  That was an added treat!

Feeding time no matter what farm we are on.  Crazy but I love the smell
of horses, hearing them whinny and trying to nuzzle.

Red in the Morning.....

This morning was one of those WOW mornings.  The sun coming up over the hill had the sky on fire or so it looked.  Even the snow was cast with pink and purple hues.  Like always it changed so quickly and then the show was over.  It didn't take long for the clouds to gather with a low ceiling.  It meant one thing, snow was about to fall and it did, all day.  Still I was watching out the windows and still thinking how beautiful and peaceful the view was.  Even the horses enjoyed the snow their backs had quite a covering of snow.  They can go in their stalls or stand under their porch roof but they prefer the wide open space.  After all they are animals and grazers, us humans just seem to forget and every once in a while think we know what's best for them.   When the temperatures get cold the horses get frisky, running and bucking the length of the pasture.  I know Smokey is one horse that could put fear in the rider with the speed he goes.  He's a Wild Man.  Gracie, well I'll just say she is laid back and slower.

Most of the day we were in the basement cleaning and sorting the dump closet.  When I say dump everything gets dumped in it until there is no room left to dump.  We had quite a few bags that will go to the real dump.  I even finished sorting holiday and season decorations.  DONE for another few years.  We even took stock of what is in the freezer for the rest of the winter and found out more green peas and corn next summer will be put up.  Getting low.

  After lunch we headed out for a walk with the dogs, picked up Dick's game camera and chose another spot to hang it.  The back field is bordered with the wood line and there were many tracks and trails made by deer and coyote that we could tell.  Smaller tracks were probably fox and Bobcat but the fresh snow made is impossible to tell.  Unfortunately I didn't wear my snowshoes, somebody said.......I don't think the snow is deep.......yes it was and yes I should have worn them.  Tomorrow for sure.  We want to walk up our valley to see what is going on.

A good hot cup of JMC while the meatloaf is baking, finish the blog and then my favorite time of the day, supper.   Meatloaf, homemade pasta tossed with leek butter made last spring and fresh out of the freezer today, also beet greens  from the freezer.

Homemade pasta, 1 egg to a cup of flour.

♥♡♥  Thanks to everyone that has and is following my blog.  I am shocked and amazed.  The past 11 months many  private messages or people knowing about my blog that I have never met giving words of encouragement to keep  me going.  Hard for me to believe, I  do love writing, telling stories and sharing recipes along with helpful tidbits.  Truthfully there have been and will be times the mind and words do not mix.  I will write a blog, reread it and delete.........Terrible in English which means I am winging most of the time.  I am not worrying, all my readers keep me going. Near and far you are all greatly appreciated.   Here is a list of countries showing on my stats list.  USA, GERMANY, FRANCE, POLAND, CANADA, CHINA, RUSSIA, UKRAINE, ROMANIA, NETHERLANDS, NORWAY, PHILIPPINES, JAPAN, ARMENIA, DOMINICAN REPUBLIC, SPAIN, EGYPT, ISRAEL, CROATIA, MEXICO AND  ITALY.

Almost

This morning I noticed another change in the sun's angle.  Ever so close to shinning in the kitchen window, just a wee bit more to go.  We even ate supper watching the back field because at 5:45 pm it is still light.  It's the little things that all add up to one big thing, spring.  We enjoy winter but like all seasons when it is about to end the excitement of the next season takes hold.  We discussed the garden while eating supper.  The canned green beans and pickled beets we were enjoying got us to thinking, plant more of what and less of what.  Which we never carry out the plans, we always plant too much of everything but that's a good thing for others.  We give away and that is a great feeling, "Passing it On".  Besides giving extras away the chickens enjoy everything from the garden.  Along with bugs and worms it is what gives the dark yellow/orange yolk to their beautiful eggs.  The eggs are tasty in the winter but just not the same richness as spring, summer and fall.   Patience the sun is doing it's thing and spring will be here in..........8 weeks.  Then the great winter rest of relaxing and outdoor fun will end and the work will begin.  My friend Kim sent me a message the rototiller is serviced and ready to be picked up.  She was reading our minds, spring, garden and tilling.  Kim and Rod own the business just outside of Wellsville, Riverside Sales and Service.  Excellent people to buy from that service and repair on site.  They also know gardening since they have a huge one each year.  If you are in the need for seeds, bulbs or seed potatoes Kim can help you chose what is best.

By April we will let a couple broody hens start a clutch of eggs to set on.  Mrs. Silky was a great mama hen last summer.  We were lucky to get a handsome gray Mr. Silky from Emily Kellogg last fall.  Here's hoping for baby Silkies this summer.

This week we will be trimming the apple trees.  It is not a favorite thing to do for us.  We know they need trimmed way back and branches opened up.  All things we have read say this plus no branches should be touching each other.  Scary, they always look so bare.  Then come late summer we look at them and know they will need trimmed again come winter.  Last year was the first year in the 8 years of their life to have apples.  If we hadn't talked to a man at a Farmer's Market they still wouldn't have apples.   We thought fertilizing them would make big healthy trees with lots of apples...........uhhhhh........NO.  When we told him our trees are big and healthy but never get apples the first thing he asked, do you fertilize them.   Big grin here because we were so proud of giving them the best care.  Shot down, jaw dropping is what we heard from the fruit tree expert.  DO NOT fertilize them.  It makes all tree and no fruit.  He went on to explain they do not need fertilized.  Look at wild apple trees, they produce fruit for years and years.  Granted there are years apples are scarce in the wild but that is usually because of late frosts killing the blossom or sting the young very tiny beginning fruit.  This is the third year without our extra care, we shall see and hope the frosts don't get them.

Looking through my pictures was the crispy deep fried Walleye that our Canadian friends made for us over the holidays.  Larry has the technique down perfectly.  When Larry and Tracy mention Walleye fry we are ready.  The batter is light and very crispy while the fish is white, tender and not wet.  Sound funny considering fish come from water that I say not wet?  For us nothing worse than biting into crispy fried fish and having it wet and slimy, yuck.  Never a doubt with Larry's, perfect every time, anytime.  Fresh fish and seafood has such a clean taste with no smell.  Have you walked by the seafood section in markets and smell fish?  That is not what you are suppose to smell, not fresh, probably frozen and thawed a few times or just displayed past its time.  Good fish should smell clean with an ocean air to it, not a dead fish smell.

The fresh Walleye fish fry!

Big man Smokey and Little Man Rooster waiting for supper ♥

Mr. Gray Silky in the middle, he's a handsome dude!

One More Reason

♡High in the valley♡

A great end to our walk, watching the ducks.

Finally enough snow, temperature is in double digits and I am ready for Snowshoeing 101.  Having never been on snowshoes this is an experience.  They do make walking in snow much easier when not on a groomed trail.  Amber bought the snowshoes for me.  I am thrilled, with a quick how to from Dick I was on my way.  It was one of those times I could have stayed out and played all day.  Tomorrow for sure!

Today I found one more reason to enjoy winter. Amber bought me snowshoes.  I have never used snowshoes so this was a new experience that I really like.  It takes the work out of walking in deep snow.  My dad always had a pair hanging in the garage but I never gave them much thought and had never seen him use them.  He worked for Messer Oil on Horse Run and used the snowshoes when he walked the oil lines and to the pump houses on the lease.  I know now why he used them.  It didn't take much getting the hang of walking in them and I have NO athletic ability at all. That is why I love walking.......it's the only sport I can do and understand.  I will say there were a couple near mishaps.  I now know ya can't just back up with them and when turning don't put one on top of the other you're not going to move unless you fall.  They work, I'm happy and back out tomorrow for another go around.

We went for a walk to our #1 area, Kirk's Valley.  What a beautiful day with the temperature in the 30s and big fluffy snowflakes, lots of them.  The air smelled fresh and clean.  The scene was so quiet, peaceful and refreshing.  Nothing better than the feeling of being completely alone in the wide open spaces.  One of us said every so often, isn't this beautiful!  Yes it sure was and always is no matter what season we are in the woods.  Each one has it's own peaceful beauty.  The dogs were loving it too.  They sniffed every track, tree or whatever, ran and played chase.  They won't wiggle until tomorrow.

Of course after all the walking, snowshoeing and fresh air what is on our mind? Food of course.  First thing this morning I knew, no cooking today.  Out of the freezer came leftover chili.  I love stashed leftovers!  I had apples that were in need of being used so I baked apple turnovers with vanilla glaze.  That's it, some days are just for fun and little to no work.  That was today and if I'm lucky...tomorrow too.

Apple turnovers with a hot cup of Jamaican Me Crazy ♡

Heavy Stuff!

My basement weight room.

This is a not the norm of previous blogs but it is something I have been doing since August 3, 2014 and is on my mind daily.  Strength training.......I know you are thinking what the heck!  Well my youngest son and wife have a Crossfit Retribution and Westminster Strength and Conditioning business in Westminster, MD.  For quite a few years Beau tried to make me a believer and I'm sorry to say he failed or rather I failed.  Then on April 13th as many know I broke my tibia, fibula and total ankle dislocation.  Blahhh, blahhh, blahhbh on the story goes.  Beau asked me to visit because he knew with proper instructions and strength training he could make my ankle and leg stronger and I was not satisfied with what seemed to be a slow progress.   At this point I was ready to give his way a go, too many limitations for doing my everyday favorites.  Away I went to MD, went through the weekend training, he sent home with all the wonderful equipment and I haven't stopped.  Each week more weights are added to the bar for squats, presses and dead lifts and documented in my little book.  I AM A BELIEVER!  If anyone would tell me what I am telling you I would grin, nod and in my mind say "horse feathers" (my SILS saying not mine, I would think "bull----").  At 65 years old I should be losing strength, muscle tone and complaining of aches and pains, at least that was my excuse.  Far be it from me to make a believer  out of someone if they are in denial of what lifting weight can do.  I've thought it and  heard it, I can't lift weights because of my back, shoulder, hip, knee, neck, elbow, wrist etc.  Start light and go at a pace for a stronger you not to be like the guy or gal next to you in the gym.  In my case basement and it's just me.  My back paid dearly for every outdoor activity or chore right down to my sciatica.  Very few mornings did I wake up without saying, oh, my back or hip.  I blamed what ever I did the day before, how I slept or didn't sleep never realizing I was WEAK MUSCLED from my toes to my nose.  The old saying, if I knew then what I know now I would have worked harder to maintain strength.  August 3rd, lifting one day with a 2-3 day rest in between and 2 weeks into it I realized I have not been complaining about my back and still no pain or discomfort as of 1/19.  I pop out of a chair with so much more ease, this is ridiculous  and the answer was so close, I just made excuses why I couldn't lift.  Heaven on Earth!  This is not to get someone lifting heavy without proper training.  That will do more harm and leave you discouraged never to try again.  I watch videos by Mark Rippetoe on YouTube, he has beginning techniques with dead lifts, presses and squats that make it so much easier for me to remember what Beau taught me.  The more I watch and listen the more I understand how these 3 strength training lifts are giving me back the strength that slowly was leaving this 65 year old body.  Strong is good!  I no longer think how stiff or sore I am, it's gone! Even with osteoporosis, osteoarthritis, screws and wires in left shoulder and plate and screws in left ankle/leg, I am pain free, building muscle and very important bone mass!

8/3/14- 22# PR, 22# SQ & 50# DL☆☆☆~1/19/15- 70# Pr., 115# Sq.
and 125# DL

If you really have the time and want to watch here is an interview about why I weight train.  No run through, just mom come out in the garage I want to ask you a couple questions.  I'm sure if he had given me a practice run it would have been worse, I don't like speaking in front of more than a few people but when your kids ask, ya do ♡  no matter what.

• After suffering a badly broken ankle at 65 years old, Cheryl used the squat, press and dead lift to rehab her ankle.Watch her discuss her progress with Beau Bryant.

If you are interested in learning more about the benefits of getting stronger there are many good articles and videos just ask me or google Westminster Strength and Conditioning, Crossfit Retribution and Mark Rippetoe Starting Strength.

Back in my early 20s I never thought about strength it was just there.  I was lean and strong along with my niece Pam (I'm older, only 6 weeks older, she always wants people to know ;)  Strength came from running, climbing and playing outside in our growing up on Horse Run Rd.  In the first 10 years of marriage we had  little ones and burned wood for heat.  Off to the woods we would go, the guys used chainsaws to cut the logs into bolts and of course Pam and I were the carriers that  lifted and hauled the bolts to the truck.  That's just how life was 40+ years ago.  Bolts were heavy lifts and at one point Al and Dick started splitting them in half to lighten the lift and carry.  Now Al's dad was there helping cut bolts and he was gruff and hard lined kinda guy (at least to me) he said, "don't split the bolts then they have to make two trips for one bolt!"  Hard to believe Pam and I never said what we were thinking.......not only were we lean we were mean back in our younger years.  That was respect for Ol'Lyle not saying what we thought.  He really was interesting but intimidating to a young gal.  If I had only known how to squat and lift back then it would have been much easier to carry wood bolts.   I remember Pam's mom saying......women aren't built to lift that's a man's job.  Times were changing in the 60s and 70s......women's rights and proving we can do anything we wanted outside of cooking, cleaning, sewing etc.  Heck we could even toss the bra ;)  Good years, change is inevitable and I was lucky to witness some drastic changes in my young life for women.

Promise......no more blogs on my personal strength training porgram.  Back to the blogs of norm ~

Peel that egg!

When the temperature in Clara rises to the 20s and that is not 20 below it feels like there is life out there.  We are looking forward to a couple woods walks this weekend.  We can do walks when the bitter temperatures hit but the dogs feet can't take it.  They love our walks so leaving them is not an option.  It would be like Dick eating ice cream in front of me.  It can't be!  Speaking of ice cream.....if you are near Shinglehouse, PA this weekend our famous and most delicious ice cream shop will be open.  Nanipops is known for its great tasting ice cream not to mention the size of the cones!  If you have had the joy of getting a way bigger cone than you planned on well you know the feeling.....wow I can't eat all of this and ya do.  Love it!  This special weekend they open is the down hill slide for winter ending.  Just a little reminder of what is soon coming, summer and Nanipops.  Nanipops is on the quiet street of    Pleasant St. behind the Oswayo Valley Memorial Library.  They revamped the house they once lived in and actually it makes the shop uniquely special!  Whether you sit on the front porch or picnic table in the lawn it's a great way to catch up with other customers.  A warm summer night is a perfect time to enjoy ice cream.  Ok anytime is a great time for Nanipops!  Check out their web page http://www.nanipops.com

Last night I boiled a couple fresh eggs for the hubs lunch to take to work today.  He only works when called to sub at the Vo Tech, sometimes his lunches get a little weird if I'm caught off guard.  Whatever I pack if he's hungry enough he'll eat it.   Reminds me of my kids when they were young asking,  "what is there to eat?"  At some point in time I was mad enough after naming a bazillion things (exaggeration #) I would say, "you're not too hungry if nothing I suggested floats your boat."  Yes, the eggs that was what I wanted to tell ya about.  Many know we have hens that lay beautiful gifts of eggs every day.  For some reason they have not slowed down as much as other short winter days.  Nice!  There is only one frustrating problem with fresh eggs.....the fresher  an egg the harder to peel when boiling them.  I wasn't in the mood to get frustrated (nice word for my usual pissed off) peeling eggs last night so I put it off until this morning.  Well, shock to me they peeled perfect.  Maybe letting them set over night is the answer.  The other thing I did different was once I cracked the shell all over (tap it on the counter)  I started peeling it from the rounded end not the pointed end.  The round end is where the air pocket is for an egg.  The air pocket is needed if hatching fertile eggs.  I read this in an egg article a while back.  Also when storing eggs always store them pointed side down to maintain safe storage.  I am going to try it again, if it works then that is the answer.  The eggs I boiled had been gathered the same day, can't get any fresher than that.  I will "Pass it On" if another successful peel happens.  Amazing again what can put a smile on this face.

The peeled fresh day old egg ♡ I'm happy!

It's a beautiful morning in Clara, PA.  As writing this the snow is floating down so gentle.  Hard to stay focused when looking out the window is so relaxing.   I like winter and everything each of our 4 seasons have to offer.  Looking to the next season is Maple Syrup time.  Again I will be visiting someones sugar shack, it's the best smell and taste for a spring fling.  Go for it, get out and see what it takes to make something so delicious from tree juice!

♥ The view I never tire of ♥

It's all about the angle.

Even though each day is cold and sometimes bitter cold the sun is glowing at a new angle.  With 4 large windows facing the southwest I really get to see the change.  Every few days I can see how the sun travels across the wall opposite the windows.  Yes, with each day something else looks quite dusty.  It started low in the room and is now very close to the high beams and tops of door casings.  It's like an automatic reminder of what to clean next. By May the sun will be high enough in the sky that nothing will need cleaned and no sun rays shining in.  For now the cleaning will begin right down to the blinds!  I really dislike cleaning blinds and wonder why I wanted them!

Looking out the sun makes the snow look so clean, crisp and refreshing and helps  the cold temperatures become tolerable.   Another beauty with the sun hanging low in the sky is the long shadows cast from the trees.  Especially midday when the sky is so blue and the shadows have a deep blue/gray color.  Never in my younger life did I notice the beauty of each day.  Funny even clouds, rain, snow and sun have their own special awesomeness for me now.  I missed a lot of gorgeous days wanting warmth and sunshine so many years ago.  Now is the time to take a deep breath and realize what the great outdoors has to offer.

Off to Wellsville today for a few needs and coffee with my friend.  We chatted, drank coffee and played with her new tablet.  Like most of my friends we have known each other since our high school days.  If someone would have told us back then.......in 52 years you two will be communicating with cell phones, tablets, etc........well can you imagine?  Knowing me I would have called them crazy!  Heck colored tv wasn't even invented way back in my teen years.  How about buying water to drink?  Never!  I could go on and on with what has been invented in my 65 years.  Well two hours with Marcia flew by but time flies when your having fun.  Like 65 years it really flew by, I should have paid more attention and taken notes :)

When I ask the hub what he would like for supper there is a good chance he is going to say spatzle noodles.  They are of German cuisine and very easy to make if you have a spatzle grater.  Years ago I did them by hand cutting off strips of dough from a cutting board.  Then by luck I came across the spatzle maker, if something makes life easier I do it.  Here it is in action, load some of the dough in the little square and slide it back and forth on the grater over boiling water.   Three minutes and spatzle is done!  We like it with cabbage or sauerkraut, browned meat and gravy or good bratwursts.  A slice of cheese and crusty bread on the side, it's a meal.  We have leek butter made last spring and it hits the spot this time of year.  Most Potter County people are thinking of the leeks in the winter just waiting for them to start sprouting in early spring.  I say they are sleeping through the winter just like the asparagus in our garden.  It is so exciting to see the first shoots pop through the ground, at least in the life of Cheryl.  If you are from here you probably remember years ago when kids would be sent home from school because they ate the wild leeks.  Leeks, spring gobbler and trout season in our area is the sign winter is over.  We enjoy leek butter on homemade bread or any bread, noodles, potatoes and  anything else we can think of.

The $10.00 spatzle maker ♡

Spatzle, fried cabbage, brautwursts.

Here are the long shadows I like to see.  This church in Humphrey, NY is one of my favorites.  I love steeples, they look so majestic above a church.

Cup or Mug

What do you drink coffee, tea or cocoa from?  I always say a cup of coffee but actually prefer a mug.  This is probably confusing but why not, it comes from my thoughts which 90% of the time are very confused!  At least that is what the hub says and I don't always believe him.  My favorite saying when he is trying to convince me to see or do something his way....I'll google that!  Back to the cup and mug thing.  When I drink coffee at home there are a few of my favorites and I never use other ones.  All of them have been gifts from my family and one from a friend.  It really depends on my mood or just because on the mug of the day.  I have a special teacup for tea and one for cocoa.  The one for cocoa is extra large so it can accommodate a few large marshmallows.  What's cocoa without a little extra sweet goodness?  Even a drizzle of caramel on the marshmallows gives it the wow taste.  I almost start hyperventilating when company stands around while I'm pouring coffee worried they will grab the "wrong" cup.  Weird huh?  Of course that is my controlling I want it my way personality beside the fact coffee tastes better in my signature mugs, tea tastes better in my cup and cocoa wouldn't be nearly as chocolate scrumptious in any other tall mug.  How about this....I have a few of my mom's silverware and I always use the fork, knife and spoon from the set.   They seem to fit just right in my hand, or so I believe!  I even have a favorite glass for ice water that is always by my side during the day.  It's not glass but an old pink Tupperware that has been around since the beginning of time.  Again water would not be the same from any other glass.

Mugs of choice filled with Jamaican Me Crazy coffee anytime
 of the day from The Finger Lakes Coffee Roasters.!

The big cocoa mug.  This should say.....COWGIRL KITCHEN ♡

My tea cup and my favorite tea is Canadian Maple Cream from
 Victoria's Tea House in Niagara On The Lake, Canada.

The granola is delicious.  I always worry trying a new recipe,especially when some expensive ingredients are involved.  Making it saves $ from store bought and also lets me decide how much of my favorite fruit is added.

Granola has to cool for three hours, it can be crumbled
or cut in bar shapes.

Granola Recipe:  In a large bowl add 2 cups of old fashioned oat meal,  1 cup of coconut (I used unsweetened but it's your choice), 1 cup of slivered or rough chopped almonds, 1/2 cup of sunflower seeds (again your choice of nuts).  Mix together and pour onto a baking sheet lined with parchment paper.  Bake at 350 for 10 minutes.  While it is toasting in the oven(this brings out the oils in the nuts and coconut for a better flavor) add 1/2 cup raisins(I used golden), dried cranberries, dried mango and 1/2 cup of chopped dates to the large bowl.  Pour toasted mixture back in the bowl with the fruit.  In a small saucepan add 3 TBSP butter, 3/4 cup of honey, 1/4 cup light brown sugar and 1/4 tsp salt, bring to boil for 1 minute.  Add 1 tsp vanilla.  Pour over all ingredients in the bowl, mix well and put back on the parchment lined baking sheet.  Bake at 300 for 25-30 minutes,  cool for 3 hours then crumble or slice bar style.

I will probably be making more granola for our cross country skiing and snow shoeing if the snow prediction is correct.  Next time dried blueberries and strawberries will be the fruit along with pecans for the nut choice.

It's been very cold in NWPA, I can see the catching up on some new recipes will be on my agenda.  Lentil Veggie soup tonight before the Green Waves hit the court at Otto-Eldred.........Go Green!

5 Degrees...What would you do?

When we left Clara this morning it was a brisk and windy 9 degrees.  Over the creek, hills, valleys and woods to the Amish we went.  We go every 2-3 weeks for horse and chicken feed plus stop at their grocery store for a few things.  2# packages of rolled butter is $5.65 and wonderful.  Not like the greasy butter in super markets.  Unless you buy the very expensive Irish butter which I don't but did try it once out of curiosity.  It is awesome but way, way too pricey.  So the next best butter, Amish.
We always take the camera just in case we see wild animals roaming.  Only one very fast rabbit today.  It wasn't wasting time running through the open pipeline.  The wind was vicious causing a few white outs and bursts of snow.  The wind was so strong on the top of hills there was no snow on the roads.  The temperature was 9 in the valleys and on the hills 5.  At Rose Lake it was still 5 degrees.  I had to take a picture of the speedometer to prove it.  From 15 degrees on down it really doesn't matter, bitter cold all feels the same.

Proof

As we drove in the area of Amish we were not surprised to see young Amish boys on the frozen pond playing ice hockey.  The wind was whipping snow across the pond to the point it was tough to see them.  Of course it didn't bother them even with what I call skimpy coats and no snow pants.  As fast as they were moving it must generate enough heat to keep them warm.  Every winter we are lucky to see them on the pond.  There is another pond but it is used to cut ice out in big squares to be stored in their community ice house.  That is what keeps the food cold in the heat of the summer.

So, what would you do at 5 degrees outside?   Dick did the chores, cleaned stalls and checked traps.  I wimped and stayed in other than the trip to the Amish.  Once the ground has 4-6 inches it will be out on the skis and snowshoes.  It's that time of year  to check out the valleys for animal tracks and have our hot dog roast in the woods.   I'm not a hot dog kinda person unless it is burnt on an open fire.  A wintry day makes it taste even better.

All the buggies are tucked away and the horses are in the barn.

Tomorrow I will be making granola with dried cranberries, mango, coconut, almonds, sunflower seeds, oatmeal, honey and butter.  This will be my first try, if it's worth the time I will post the recipe.         ♡ Always Pass it On ♡

♥ to Edmond Quilt

When the Cold Wind Blows

Have you noticed how beautiful your house looks the day Winter/Christmas decorations are out?  The first night when only the Christmas lights are on seem so cozy and even magical.  Faithfully the first week I turn each strand on through out the house and on the porch.  After that is is whenever.   The first day of deer season is the official day for  hauling out the boxes of decorations.  Each year less and less.  This week I am going through all of it and keeping memories from the kids and grands.  That's a promise I will keep!  I have turned toward poinsettias, snowmen, snowflakes, branches painted white and white lights.  Everything stays out until March 1st.  From that day on it is spring and summer "stuff" I love stuff for the closing of one season and the hello to the new.  By the time our fall holidays are over and the cold days of January and February set in the house seems to not look so good.  That almighty winter sun is low in the sky shining directly in the windows, us ladies know what that means!  Spring cleaning can not be far away.  I just told the hub last week, we need to clean the beams and big window sill which is 15 feet above my head. Often I think.....why did I want open cathedral ceilings?  I am at the mercy of asking (several times) to help clean them.  I have always been an impulse doer.  If the mood hits I want it done now.  Not so easy when I really need a 10 ft ladder...blahhhhhh

Today is season my cast iron fry pans day.  While they are in the oven I will search for a knitting pattern to use with a new yarn.   Lucky the pans  need freshened up in the winter when it's nice to have the oven on.  Once they have a nice coating they are good to go for another year.  The best way for the seasoning to last is never use dish soap, they should come clean with warm water and a quick wipe left to air dry.  Some put them over the gas burner for a quick dry, this shortens the life of the seasoning.  Also remember tomatoes and vinegar base recipes are not good for cast iron they also shorten the life of the seasoning.  Last year I blogged on my method of seasoning cast iron, it works great.  If interested the blog post was on 2/15/2014.  Good project when the cold wind blows!

Our oldest son has become quite the sausage, salami and pastrami maker.  Amber went to NC just before Christmas and came back with Bart's specialties.  They are all delicious but the Pastrami is the best I have ever had.  He used venison and I challenge anyone to the taste test!  Even a downtown NYC deli.  He asked what I put it on, usually rye and a hearty mustard but not this pastrami.  I slice it thin and just enjoy, would hate to hide the flavor of something so good.  I have put an order in for next year, I will take all he makes.  I'll even share a little with him ;)

The best of the best....fresh made Pastrami ♡

How about Sunday and 50 degrees!  At 7 am when I let the dogs out it felt like a tropical breeze.  In fact it was so nice I was able to leave the front door open and enjoy the full view storm door.  I love windows and having the front door open felt like being free as a summer day.  It's amazing what simple little things can do to brighten the spirit.

Take time to enjoy what ever makes your spirit soar and always "pass it on" ♡

♡My view♡

Aola's Delish Date and Nut Balls

In a small sauce pan add 1 stick of butter, 1 cup sugar, 1 cup chopped dates and 1 beaten egg.  On low heat stir and cook for 10 minutes.  Add 1 teaspoon of vanilla and pour over 2 cups rice krispies and 1 cup of chopped walnuts. Mix together, roll in desired size balls and roll in coconut.  These keep for a few weeks in a sealed container and actually my husband likes them better after they have been stored for a few days.

Rather than put the recipe at the end of my blog it will be first for a quick copy and make.  Time is precious in the last few days of holiday baking.  I have never been one to bake weeks in advance, I like fresh and most cookies taste best in the first 5days of baking.  Soft sugar cookies and molasses cookies can be stored in the freezer and stay soft.

Aola Maxson's recipe goes way back.  We moved next to her family when I was twenty, a young wife and mom of a little 2 yr old girl  and 6 month old boy.  I was lucky, since both of my parents had died by the time I was 19 a couple neighbor ladies took me under their wing.  Aola Maxson and Marie Brown were always there to help me along.  Some gifts of "Pass it On" last a lifetime and I have received many through the years.

So the final days before Christmas are upon us.  The tree is small, packages fewer, house is quiet, not as much baking and cooking but that is part of the circle of life.  I have heard so many say Christmas just isn't what it use to be.  Of course it is we were young, now it's a whole new experience.  Enjoy for what it is, not for what it was.

You know Winter Solstice is said to be a time for endings, cleansing and new beginnings.  It is the time we head to spring with new growth and awakenings.  Kinda what I have been thinking since we had the shortest day of the year yesterday, time to think of more daylight, gardens, the great outdoors and make my TADO lists.
Doesn't take much to occupy my mind, keep it wandering and working.

                                  ★☆★☆★☆★Merry Christmas and a very
                                   Happy & Healthy 2015★☆★☆★☆★☆★

Another Love the Clara Valley Day

The snow is still with us but settling fast.  Of course I had to check the 2 week weather forecast.......even though I do not believe the guys and gals predictions.  Still I am hoping for temps in the high 20s with snow.  Looks more like rain and mud!  It was a perfect few days for the hunters in Clara Valley.  Fresh fallen snow and hunters are best pals when it comes to tracking and spotting the ever so evasive deer.  As big as they are they can be the ghost of the forest, now you see the and poof they are gone.  Without snow it is pretty tough to spot one if it is standing still and if it's running tough to hit.  My guys teamed up with our Canadian friends for a couple hunts.  One doe was taken by the young Canadian and 2 buck missed by 2 guys that will remain anonymous.  No sense in rubbing salt in the wound of the two dead eyes!  It will be another good story for the 2015 Hunters' Supper.  It's not been too bad of a year for the family.  The NC son and grandson each got a buck in their neck of the woods.  Both grandsons from Clara downed deer, one buck and one doe.  Can't complain on that, meat in the freezer is always welcome.  It won't be long and the deer will be safe to do their winter foraging and circle of territory.  Most wild animals have a territory they travel which can be quite a few square miles.  For example coyotes.  If we are awakened with their calls during the night I can almost guarantee, Christine Austin Gibble will have a good nights sleep.  This will go on for a week or two and then Christine will post her middle of the night visitors and that means the Bryants will get sleep with no howling, yipping and barking.  Christine lives over two  hills from us on Canada Hollow.  The crow could fly it in a minute,  we can drive it in 5-8 minutes.

Yesterday was Hazelnut Balls and yes it is a German cookie recipe.  Another good one for a hot cup of coffee, tea or cocoa.  Light on the sugar and lots of ground hazelnuts that provide flavor over sugar.  You can also use pecans or walnuts.  They would also be delicious with dark chocolate drizzled over them.

It's a good thing Christmas only comes once a year!

~38 little balls of goodness~

Tomorrow the famous cookie recipe, date and nut goodies by Aola Maxson, plus my cinnamon roll recipe again.   Back by popular demand, happy, happy, happy so many are requesting the recipe.....they are worth it.  Also I am very excited to be cooking/baking next week with a great Venezuelan guy that is following his desire to be a chef.  We will be sharing and teaching each other our favorite recipes.  You know that will be a blog with plenty of photos.  We will both be "Passing it On"!

Dresdner Christstollen

I know many dislike winter, snow, cold and short daylight hours.  Looking out the windows today I honestly can not imagine enjoying a day like today.  Every where I look it just seems so calming.  Remembering the days on Horse Run we would grab the sleds and head to Bakers' hill. That is the first time I remember having the wind knocked out of me.  Wow, not being able to take a breath after hitting the ditch, flying through the air and slamming the ground.  Awww being young, jumping up and back to the top for another go around.  No 4 wheelers to haul us back up the hill,  I guess it made the ride down that much better.

Yes, I am in peaceful bliss.  Everything looks so white and pure which means no mud or dirt showing.  All the snow that fell over night was quite a surprise considering Dick read the weather report before we went to bed and it said 1-3 inches.  It looked like 8-10 to me.  Wait.......we actually believed the prediction?  I think I disclaimed those guys a long time ago only to fall into the trap of believing them.  Dick went hunting as planned this morning but our afternoon plans were scratched!  That's life in the snow belts.

On to plan B for me.  Once the  regular morning routine was over I headed to the kitchen (of course) to start the Christmas baking.  Last week I decided to do a traditional German Holiday.  Makes me wonder what the family will think when a Christmas Goose is roasted.  Only one cookie will not be German, Aola Maxson's Date & Nut recipe that has been a ★★★★★ since she gave it to me 45 years ago.  Minus the sugar I consider them 100% healthy and good for ya!  Each blog I will post a picture and recipe that I have made.  Today was a German Christmas Stollen which is not a cookie but a bread.  It has dried fruit of your choice, I used dried papaya and golden raisins that were soaked in Amaretto for 2 hours.  Dark Rum is used but any whiskey/rum will do. Stollen is a yeast bread and is not like the dreaded fruit cake.  I really dislike fruit cake and mince meat pie.  Never made them and never will.  Never being such a strong word is fits the bill.  The Christmas Stollen has quite a story behind it.  We enjoy it toasted with real butter for a snack along with a fresh brewed cup of Jamaican Me Crazy coffee.  Everything is better with butter and JMC coffee.  At least in the cozy little home.  Another reason to love winter and snow.

The Christmas Stollen, like all German sweets, more flavor
than sweetness.  They use much less sugar than we do.
It truly makes for a better tasting dessert.

The final raise.

Baked, still warm and ready for the sifting of
confectionery sugar.

Dresdner Christstollen - Stollen the Christmas Bread:

1/4 cup warm water with 2 1/4 tsp yeast or 1 packet sprinkled on top set aside for 10 minutes.

1 cup golden raisins
1 cup dried cherries (any dried fruit works)
1 cup of nuts, walnuts, pecan, hazelnuts (your choice)
1 cup rum, amaretto or what ever liquor you like.
1 cup butter
⅓ cup milk
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon grated orange zest or lemon
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom (I used allspice)
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract and 1 tsp of orange or lemon flavoring
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar

1. Combine the raisins, cherries or dried fruits you prefer, nuts, and liquor in a medium bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.

2. Meanwhile, put 1 cup (2 sticks) of the butter and the milk in a small saucepan over medium-low heat and cook until the butter melts (or combine the butter and milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine 2 cups flour, ¼ cup of the sugar, the orange zest,  ground ginger, the cardamom, the salt, and the nutmeg in a large bowl. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture  and then add the yeast mixture.  Stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough.  Now slowly add the last 2 cups of flour.

3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½ to 2 hours.

4. Punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough will be sticky.) Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.

5. Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt some  butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm. Cool thoroughly. Sprinkle the powdered sugar all over the stollen.  Wrap each loaf in foil or plastic wrap, you can freeze it then  let sit at room temperature for at least 1 day before serving.