Henry Drives a Tractor

Henry and I were in the car one day and passed a field full of corn. In a quiet voice, he said, "That's such a waste of land." He had before then told me he wanted to be a farmer. Needless to say, I was thrilled. Of course, my suggestion was that he raise food, not commodities. His concern was the ability to drive a "combiner". I suggested he take a friend's for a spin and avoid the mortgage.


His tractor gets a lot of use - with both play and work. Recently he rigged the red wagon onto the back of the tractor. Hauling stuff is even more fun now.


Henry, a new generation of farmer.

Autumnal Sangria

We invited a bunch of Doug's family over a few weekends ago for dinner. We've tried to gather on a rotating schedule and October was our turn. As most occasions call for, this one required a festive cocktail. Or perhaps I just wanted to drink something fun.

Apple Sangria. That's fun.


Chopped apples. I used Jonathon's since they are my favorites. Two small are really all you need. The more there is the more they soak up the good stuff and while that's lovely for eating, you may wind up a bit parched.


I pulled out my biggest big bowl and mixed up a wonderful potion. Red wine, oranges, a bit of honey, fresh ginger and apple schnapps. The recipe that inspired me included a whole clove and cinnamon sticks. Since my local liquor store only had apple pie schnapps, I erred on the side of less spice. It seemed just spicy enough but should you use traditional apple schnapps, definitely include it. Autumn should be cozy and spicy.


A delicious treat for a blustery day full of family, barbecued pork and pear cobbler.

Perfect.

Apple Sangria

2 small apples, chopped
1/2 cup apple pie schnapps
1/4 cup honey
2) thin slices peeled fresh ginger
1 large navel orange, quartered
1 bottle fruity red wine (such as Beaujolais)
2) 3" cinnamon sticks (optional)
4) whole cloves (optional)
apple for garnish if desired

Combine first 6 ingredients in a large bowl, stir well. Refrigerate until well chilled

Strain wine mixture through a sieve into a bowl. Reserve some fruit for garnish if desired. Pour sangria over ice and garnish with fruit as desired.

We Had A Weiner Roast

We've been having a lot of bonfires in the backyard since the boys built a make shift pit. When our fancy new patio project is complete we'll have a fancy new fireplace. For now this one next to the hen house is perfect. Saturday, Henry asked if we could roast hot dogs over the fire. What a fine idea.

I remember summers in Tolono when Grandma announced we'd roast weiners for dinner. It never failed to illicit giggles and snickers from behind the dirty hands of four stair step grandchildren. Being a responsible adult I don't snicker anymore - I just sing "Let's have a weiner roast. No need to build a fire....".


Okay, maybe I made a few wise cracks once the weiners were in the fire. Doug is the responsible parent. I am the one that winds 'em and stirs the pot. Besides, hot dog jokes are funny.



Doug being a responsible weiner roaster. (that made me laugh when I typed it)




Cake and Beanie roast a weinie. (that made me laugh, too)



Alright, maybe sometimes the Ramones hair looks cool.



Oh look, here's mommy. Or actually mommy's beer. Long after I am gone, they may not know what I looked like but they'll lift a pint of IPA in homage. (photo by me)

Of course there were s'mores and sticky faces.

Then tired eyes and bed.

What a great night.

She's a Big Girl!

18 weeks

A Story Problem

What do you get when....

You take 7 Cross Country Runners

and add....

2# of tortilla chips
1 1/2# grilled chicken
1# cheddar cheese
1 quart homemade chili
A bowl of guacamole
A pint of sour cream
2 cups of homemade salsa
2 cans of refried black beans
1 can whole black beans...



Absolutely nothing....

School Lunch

Lay of the School Lunch

My lunch at school is always good,
I get the very finest food
That any little girl or boy
Requires, to give him health and joy.
I always have a sandwich brown
Of wholewheat bread, the very crown
Of foods composed of grains;
Between the slices, toothsome, sweet,
I find chopped eggs or cheese or meat.
A daintly salad crisp and green,
With dressing in a bottle clean,
Delights my eyes, likewise my tongue,
It's awful good for old and young.
A cooky brown, then juicy fruit;
I tell you what, my lunches suit.


From The Chilren's Book of Food Verses
by Winifred Stuart Gibbs
1924

My how things change....

Boo! It's a Pepper

For those of you not familiar with Doug's hot sauce - I am sorry, you really must catch up! It's bar none, the best and most flavorful heat you'll ever experience. The original of a collection of three, is called Ghost. It's name, ironically enough, is inspired by the Ghost pepper, hailing from India. Home of infernal heat-loving palates.

You can imagine how thrilled I was this spring when Doug expressed interest in growing his OWN ghost peppers for his sauce. Now, admittedly, I think I responded to his interest with a sarcastic smile. Because I am being sarcastic/cynical/nasty? No, because I wanted to do a happy dance. How cool is it that he wants to grown his own peppers? In our backyard. From seed.

Also, maybe there was a bit of a desire for an "I-told-you-so" dance. Haven't crazy looks be sent my way over any of a myriad of ridiculous projects?

He researched online and found the seeds - organic, from Hawaii, $1 a piece. Who am I to question quality ingredients? Never. We have a friend with great greenhouse access. Aren't we lucky?

Eventually, Doug's "babies" as he now refers to them, are ready to go into the ground. There is much talk. Organic potions. Watering between appropriate dry spells. Remember how excited I was? Now.....well, I've been trying to grow food for years but......well, you know.


FINALLY, the peppers were harvested in anticipation of a frost. The first order of business was to dissect some peppers for drying. Laid out on an elevated screen then stashed in a cool, dry spot.


The rest of the peppers went into the dehydrator, a long ago acquisition. It worked beautifully.


Overnight they were done and ready for what I think should be a special edition.


If you'd like to get your hands on some, let me know. I can hook you up - I have an in with the farmer/added value product guy...