Tag Archives: Food

How you bean?

Just fine, thanks.

Beans May 2 2010

Snap (green) beans, lima beans (ugh), and a test round of shelling peas. The latter are unlikely to make it, as today was yet another 90+ degree day., and the trend looks to be continuing through the week. I had originally intended these frames to hold the corn once more, and had carried each top frame up from the rear garden area. Luckily for me, I had not tied the frames together, because ultimately I decided to go ahead and put the beans in place. The day I had sown these seeds was one where we were supposed to have had rain that evening. The rain never materialized, and now the original drip lines look fairly tacky draped as they are across the top of a double frame where there is only a single frame in place. Eventually, I will double these. For now, though, I have to carry all of them back to the rear once more, where they can be used to build out more rows there for more planting – including another round of corn.

The herb garden is coming along. I had hoped to complete the work there today, but with only one of me, the brutal heat, and looking out over my little empire that actually pays the bills right now (and one day, hopefully, the ranch will start generating an income stream), I did not quite finish what I had planned. Still, I completed some things, and anything that gets us closer to the end of the job is better than nothing.

One of the things about working in such hideous heat conditions, at least for me, is that I really do not feel like eating at all when I’m hot – and sometimes, not even for quite awhile after I’ve cooled down. This afternoon, after finally calling it quits (temperature out front, according to my weather station: 94.8), I finally cooled down to the point where I realized I was very hungry. After casting about for ideas on having my sister bring something in for me, I further realized that in reality, while it may do in a pinch where I really don’t feel like cooking anything, the food out there is not only bad, nutritionally, but also crap. So I cooked.

Calzone May 2 2010
Calzone, anyone?

I finished almost the entire thing, a major accomplishment for me. Then, back to work, on the other business side of things, plugging away at trimming down the list of things to do there. It is not a bad routine, really, although there never seems to be enough time to make significant progress – there is no eureka moment, heralding a fantastic breakthrough that catapults things into a new realm. Instead, it is sticking with the things that need to be done, and doing the things I can to get them done, no matter what the conditions at which I might be looking.

And now, a picture of a pooped out puppy.

Einstein May 2 2010

That’s about how I feel at this point. And while I was typing this, that stupid SunnyD commercial came on – the one where Martina McBride is singing  those oh-so-difficult to remember lyrics: “Shine on.”

Tomorrow’s goals for outside: getting the trench dug out and refilled with dirt and compost and getting the thornless blackberry canes out there in the ground. Scoping out an area to dig holes for the buckets that will hold my horseradish roots. I did manage to cross off “cut the bottoms off the buckets” from my todo list one day last week, and I consider that progress. And then: moving dirt and poop around to fill frames. Among many other things.

Visualizing whirled peas

I pulled the peas today – both the sugar snaps and the snow peas.

Peas in the compost

It’s difficult to pull up plants that you’ve fed and watered and looked after and babied for months, but you do have to know when it is time (or past time) to take them out and send them on their way to completing the next cycle of what they provide beyond the food they give: compost. They had, as we say in the tech world, reached end of life.

We harvested and shelled quite a lot of peas from these plants, and those are all safely resting in the freezer, awaiting their turn in the pot on some future date.

Technically, by the calendar, it is still spring. Today, though, was what would be a typical summer day for us: hot, humid, and simply taking the step off the threshold and onto the porch was enough to draw the breath from your body involuntarily. Still, there is always work to do around the ranch. Today, that meant pulling the peas above and then beginning the second layer of framing on the frames where those peas had been. We have moved to double frames not only in the rear (now main) garden, but also in the very front garden, which at one time was in the rear of the property. After pulling the peas, and taking a break, I went back for round two, taking down the trellises and hauling lumber from the barn area, the sweat simply rolling down my entire body, from the top of my head to the sheen that covered my legs.

After one such trip in the middle of the afternoon, I thought for a few panicked moments that I was going to pass out or puke – or both – while toting an armful of lumber. This would not have been good, naturally, since the tiny bit of shade from the tree under which I was walking was beginning to shift as the sun sank off to the southwest, and I envisioned frying there in the sun, with no one else at home to wonder where I was after awhile. Luckily, I made it back to the house, managed to get some water, and had a seat, allowing the heat to fade.

After getting the roast I’d pulled out seared and into the oven for a braise, I headed back out into the heat to do the framing. The beauty of braising, like any other slow cooking, is that you can set it off, go do all the myriad other things that need to be done, and in the end, have a fantastic, and, in this case, hearty meal waiting to restore you.

Dinner May 1 2010

The nine frames topped off, it was time to move into the herb garden.  My goal was to complete this area today, but I found a visitor in the black plastic I had left out in the rain yesterday: a snake a few feet long, curled up in one of the rolls, who slithered back and forth through the pools of water on the plastic, preventing me from getting a good grip on him. I took one of the shovels and boosted him outside the fence, but unfortunately, he refused to take the hint, turning back at me and slithering right back through the fence, shaking his tail as if he had rattles and trying to show me poisonous fangs, dripping with venom that did not exist. While I knew he wasn’t poisonous, I also knew that if he latched on to my legs, or on to one of the dogs, it was going to be painful. He squirmed too much for me to get him on the shovel and carry him all the way across the property to a safer place for him to reside, so there was only one thing to do.

Snake May 1 2010

With the snake dispatched and thrown into the wilder underbrush area for nature’s cleanup crew to deal with, I moved some mulch and laid some plastic around the perimeter of the herb garden before calling it a day. According to the scale, I lost just under two pounds today, and I’m certain all the sweat I dripped all over the property accounted for that.

And now, I return to my todo list, which never seems to shrink, and plan my assault on filling the frames I topped today so cucumbers can be started where the peas once were. This is in addition to filling the last three 8 x 4 frames in the rear garden to finish off the sixth row so the next row can be started.

“Great works are performed not by strength, but by perseverance.” – Samuel Johnson

Comfort food

I’ve said before that I could eat thanksgiving dinner every meal and be happy. There’s just something rather comforting about a nice plate. This one, for instance.

Turkey dinner

In a way, it’s one of those true southern meals: meat and three.

On the upside, the multicolored gunk is dying off, and I’m feeling not as badly as I have. Still coughing, which I could do without, but as long as it continues to fade, that’s all that matters.

The morning after

I think I figured out the issue I’m having with WP and posting. So, another recreated post here and hopefully that will be the end of that.

We had a household of people the morning after the baby shower, since the Atlanta folks couldn’t very drive home after a very very long day of eating and visiting and more eating and more visiting. They all sacked out, and in the morning, as people begam to stir, I started breakfast. After all, it’s only hospitable, and you can’t send people off on empty stomachs.

First up, start the hashbrowns: potatoes, onions, salt, pepper, and garlic. That’s all you need.

Hashbrowns

Threw some ham on the griddle to warm it.

Ham

For a lot of people, you need a lot of eggs.

Eggs

Because I was already feeling not so well, and because everyone wasn’t quite fully up and about, no special orders. Scrambled in batches, with cheese.

Scrambley

The gravy that no one allowed on the table the day before…

Gravy

…was paired up with biscuits. Not homemade. I didn’t have the time or energy for it.

Biscuits

Hi, girls!

Morning, girls

Put some melon out, and breakfast is served.

Breakfast

Just watch out for the circling sharks.

Sharks

The big one

Here we go.

I actually starting prepping and cooking things on Thursday for Saturday’s gathering. The turkey and the pork butts both went into the brine on Thursday. Both were drained and rinsed on Friday, then went onward to their next destination. For the turkey, into the oven, accompanied by some beef tips that would serve as dinner Friday evening for the hordes descending on the place.

Turkey in the oven

The butts received a rubdown.

Rub ingredients

And then 14 pounds of pork went into the smoker.

Butts in the seats

With those things out of the way, I moved on. Mom had made some cakes for her Hawaiian dessert.

Cakes

Those were topped with a combination of vanilla pudding, coconut flakes that I toasted for her, crushed pineapple, and frosting. People love it. I also made a couple batches of strawberry ice cream to go with the vanilla ice cream I’d made previously.

Strawberry ice cream

We also boiled some eggs…

Eggs

…and some shrimp.

Shrimp

Potato salad, shrimp salad. Yummy. We were running low on barbeque sauce, so I decided to whip up another batch.

BBQ sauce

Between doing all this and working the “real” job, it was starting to get late. There was still quite a lot to do, though. Like pull the turkey out.

Turkey's done

Nothing quite like the smell of roasted turkey. In the wee hours of Saturday morning – about 1 AM, I suppose – I had made four batches of dough for sandwich rolls.

Dough

At 2:30 AM, I pulled the butts from the smoker. Fourteen hours of smoketime.

Butts done

I made a funny face at the butts and they started to fall apart right before my eyes.

Pulled

Just kidding. I actually pulled them both by hand. They melted like butter, though.

Fully pulled

I’d also shaped the rolls from the dough.

Rolls shaped

While those were undergoing their final proofing, I carved the turkey. White meat and wings/thighs…

Turkey sliced

…and dark meat.

Turkey dark meat

The rolls went into the oven and the gravy train started while those were baking.

Gravy

The batches of rolls were finished…

Rolls done

…and by this time, it was approaching 5 AM, so a nap was in order. Just after 6 AM, I got back up and started up again. T-7 hours to the arrivals.

First up, getting the crabcakes formed.

Crabcakes

As usual, lots of crab, very little cake.

Crabby closeup

The day before, I’d sliced some cucumbers and onions on the mandoline.

Cukes

These were combined with sour cream, lemon juice, salt, pepper, and dill to make a cuke salad of sorts. One of my sisters’ favorites. Aubrey had picked up the flowers and started arranging them.

Flowers

I got the spinach-artichoke dip started.

Spinach artichoke dip

This went into the fridge to wait until it was time to heat it through. We also roasted some beef to slice for sandwiches.

Beef

Another batch of crabmeat, to mix with a few things to stuff mushrooms.

Crabmeat stuffed mushrooms

A little onion, red and green peppers, Old Bay, pepper, butter, and the crabmeat went into mushrooms caps and was topped off with provolone.

Mushrooms

We steamed some broccoli for the gratin.

Broccoli

Publix made the cake.

Publix cake

Mom also contributed a sweet potato souffle (great, by the way). We put it all together, got everything for the main meal on the table (the appetizers having been put out some time before, with people snacking away), and forced everyone to back off while we got a final picture.

Table

Let the games begin.

Feeding frenzy

Later that evening, since apparently I’d not had enough cooking for the past couple of days, and since someone had mentioned it, I decided to whip up some focaccia.

Focaccia

Two batches, actually: the second batch I formed into doughballs for pizza (or mini focaccias).

Doughballs

The cheese was added to the bread about halfway through the baking time.

Bread's done

In retrospect, I probably should have made two focaccias.

Another shot

Because eight minutes and forty seconds after taking the above pictures and pulling the bread out, this was left.

All gone

Tasty stuff, I guess.

Eventually, almost everyone left except those enjoying the hospitality at the estate. Those who were left crashed where they could find space. Based on the lack of leftovers to pack up, I’m guessing that everyone enjoyed their meal. That’s always a good thing.

What a night

So, officially, I am very ill. Last night was awful – sore throat, trouble swallowing, draining sinuses, and mucus making me choke. Swell. Spent most of this morning in bed, with bathroom breaks for me and the dogs and to swig down some Nyquil and kiddie Tylenol (which, by the way, doesn’t taste like bubblegum at all to me). I could wrap myself in a bubble, but that would make it difficult to cook and move around the kitchen.

When I finally rolled up out of bed to go to work, what do I find? Mom, very kindly making up a batch of stuffing. Hoo-rah.  Maybe later tonight some turkey, stuffing, and gravy will be in order. She tells me that there’s also another bag of cranberries in the freezer. And we have potatoes for mashing. Sounds like thanksgiving dinner to me. Just the thing to cure what ails you.

What leftovers?

Still in the process of rebuilding the gigantic, picture-filled post from Saturday’s festivities. There weren’t many leftovers, but I had saved the legs and wings from the turkey I roasted, thinking I’d figure out a use for them or eat them with some gravy (and stuffing, if I can talk my mom into making some from the giblets we boiled off). Since I woke up with a horrible headache and my throat is on fire – not to mention this horribly deep cough I seem to have today – I did find a use:

Soup's on

Just the thing to soothe a sore throat and  try to fight whatever buggies were brought along by the crowds. I suppose this is one of the problems with not getting out amongst people a lot (plus that whole radiation/chemo thing): the defenses aren’t what they used to be.

Ready to eat?

The final menu for Gabs’ baby shower on Saturday, even though she’s being irritable and hormone-y (is that a word?), is ready. There will be in the neighborhood of thirty people here for fun and games and food. Slightly more than originally expected, but who cares? I like to cook for crowds. Since it’s a lunchtime shower, it isn’t quite as involved as a regular evening meal would be, but there’s still quite a bit of work to get done.

Menu

Appetizers: Mushroom turnovers; spinach and feta and spinach and havarti turnovers; spinach and artichoke dip (homemade bread bowl); assorted crudites; cheese platter; deviled eggs

Mains: roasted turkey, pulled pork, and roast beef for sandwiches (on homemade rolls, of course – the dinner rolls I made can easily be adapted for this); shrimp salad; crab cakes

Sides: Potato salad; homemade potato chips with bleu cheese; broccoli gratin; sweet potato souffle; cucumber and onion salad

Desserts: cake; homemade ice cream (vanilla, strawberry); Hawaiian dessert cake; assorted cookies

I’ll start the cooking tomorrow and we’ll end up on Saturday morning with the things that we can’t really make in advance. Everyone will come, eat, have a good time, and then be gone before the evening – except for the clan coming from Atlanta, who will enjoy our hospitality and then leave on Sunday to go back after we have breakfast of some kind. That breakfast will not include homemade bacon, alas. I did not expect that we’d go through five pounds of bacon by eating it here or giving it away over the course of just a couple of weeks. Since we did, we have none here – but I did get two fresh pork bellies Wednesday, so  those will go into the cure and be ready by next week for smoking and storage. I’m hoping to get the sausage done tomorrow as well. It didn’t quite make the list of things done today because we wound up looking for a farm truck to haul everything from cow poop to lumber to hay.

Shake it up, baby

What do you do with extra heavy cream that you happen to have on hand?

Shake it.

Butter, step one

Then pour off.

Buttermilk

Shake and pour.

Butter, step three

Repeat.

Butter, step 4

Until you can’t shake no more.

Butter, step five

Pack it in, salt it down, chill it out. It’s butter, baby!

Butter, yay

For extra amusement, measure the length of your arm in Cheetos.

Cheetos

Worm poop

Mom had been out of town for the weekend, off gallivanting in another state. When she got back, she couldn’t resist opening one of the boxes of worm poop to take a look. It looks, I told her, as she held out two palms worth of the castings, just like worm poop: tiny balls of waste. I remember we used to see this a lot when I was a kid, in yards where the soil was rich and the temperatures not terribly extreme to kill off the worms. When I was much younger, we used to head out to Pirate’s Cove to go fishing. The adults would be fishing and drinking and the younger one would be poking at the fire, trying our hand at shrimping, and poking at the worms. You could be guaranteed to get worm poop on your hands at some point while playing with the worms before they met their grisly fate.

At the time, I didn’t really give much thought to the whole thing. After all, when you’re young, you’re indestructible and unconcerned most of the time with whatever is going on outside your own little planetary system. These days, my mind is awash with gardening and homesteading-related things. I’ve always had trouble sleeping because my brain won’t shut up, but it seems to be getting worse as time goes by. Sometimes I wish I could be like the cat curled up on my desk or the dogs curled up at my feet. They have that simple sleep and seem to know that when it is time to sleep, that’s just what you do. You don’t let your brain go off thinking about layouts for frames, how much soil needs to be mixed, whether to try a bunch of several kinds of tomatoes or several of a bunch of kinds of tomatoes – which naturally leads to the thought that the season can really be as long as you make it, so do you really have to choose? What about the trees, and where shall position the trellises for the climbing plants, like beans and cukes? If things go well, how much time will be devoted to canning and pickling, and who the heck will be eating all this stuff anyway?

I’m getting a bit sleepy now, and always think that those moments should be seized for a nap. Otherwise, the moment passes, and I’m off and running once more.