A Perfectly Peachy Weekend

This was one of those five-star weekends when I feel so grateful to live in Kentucky, on a farm, with the country lifestyle that we are blessed to have. The kids were off school on Friday, and Mirian and her friend were happy to stay outdoors and enjoy the gorgeous weather. They decided to pick pears, an activity which set the stage for lots of kitchen time!

We have three century-old pear trees on the property, and despite their gnarly appearance they always produce a ton of fruit. This year we had such a good growing season and our renter fertilized the trees for the first time, resulting in a true bumper crop.

Our renters are so great, they truly appreciate their little home on our place and are very active in utilizing the resources at hand (as well as always sharing their garden)! I have enjoyed seeing their gourds hanging, and their wood stacked and ready for winter.On Saturday, we went on a trail ride at Cave Run Lake with the Kentucky Thoroughbred Farm Manager's Club. There were 33 riders and their horses (and mules) and the weather was stellar.It was good to see Paul on horseback for a change! (Normally, he likes to ride the two-wheeled sort!)

Sunday brought more great weather, but after picking yet more pears (about 60 pounds more!), Mirian and I spent most of the day processing them into pear sauce, pear butter, dried pears with the dehydrator, etc. I'm still looking for more interesting recipes!Then we got ready for the Blessing of the Pets at our church, since it was St. Francis day. This was the first time that Sushi had been dressed up in a while, and he took it all in stride.

He wasn't at all thrilled with the big dogs at the event, and I had to hold him as he struggled to get away from Mirian. It was a lot of fun to see the variety of pets! (No, we didn't take any alpacas along).

By the time the service was over, Sushi was pretty happy to be back in the car with Munchie!

The day was capped off by an impromptu dinner with some friends that had come out to shoot sporting clays with Paul. It was really nice... great conversation, good wine, a friend's daughter who's Robert's age, Mirian sharing some of her old Peru photos, etc. Guess what we had for dinner? Quiche (with eggs from our chickens) and potato-pear soup! You can find the recipe here. I think I'll try this chilled pear soup recipe next!

Maybe I should change the title of this post to a PEARfect weekend!

Pretty corny

Well, Mirian had her first two half-days of school, and was pretty happy to get back to see her friends and teachers. She came home the first day expressing such relief that it all seemed familiar and okay- she's had so many changes and challenges, and I was thrilled that school felt like a comfortable place to be for her this year. I've been busy with all of the usual school parental details, including getting Robert ready to start HIGH SCHOOL this coming week! I've been wanting to freeze some corn, and had the chance to get some super-fresh Silver Queen from our farmer friends, the Congleton's. The kids husked the 4 dozen ears, and I blanched and put it up in quart freezer bags. It'll be so nice to have such great corn during the fall and winter months, especially at Thanksgiving. (Mirian couldn't wait, and ate some raw right off the cob!). One of my favorite breakfast recipes is for corn pancakes (from the Farmhouse Cookbook), which we had this morning using some Silver Queen- I hope you love it as much as I do! (Well, maybe I'll start back on that low-carb eating NEXT week!)

Golden Corn Pancakes

1 to 1 and 1/4 c. milk

4 tablespoons (1/2 stick) butter

1 cup fresh corn kernels or good-quality frozen (I've used canned)

1 and 1/4 c. all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

2 large eggs

1 to 2 teaspoons mild vegetable oil, such as safflower

1. Combine 1 cup milk, the butter, and the corn in a small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.

2. Sift the dry ingredients together onto a piece of waxed paper.

3. In a large bowl, beat the eggs until they are well mixed. Add the milk mixture. Then gently stir in the flour mixture, mixing just until it is moistened and thoroughly combined. It should be the consistency of cake batter. Add the remaining milk if the batter is very thick.

4. Brush a large heavy skillet or griddle with the oil, and place it over medium-high heat. When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake, into the skillet. Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes. Flip the cakes and cook for about 30 seconds on the other side. Serve immediately if you can, or keep them warm in a single layer on a platter in a warm oven. (About 1 dozen, 3 to 4 servings).

Things I would miss if I lived in Florida

Chicken noodle or tomato soup and grilled cheese sandwiches on a bitter day
Spotting the first daffodils to raise their heads from a winter's sleep
My kid's rosy cheeks after they've been playing in the snow
Toasting marshmallows over the fire in our fireplace
Knitting and wearing warm alpaca and wool
New foals and alpaca crias in the fields
Cardinals against a backdrop of snow
Indian summer days on the river
Weeping cherries in bloom
The quiet of a fresh snow
Paths of wildflowers
Mushroom hunting
River pallisades
Fall leaves
Burgoo
Icicles
Cold

How about you? What would you miss the most? Although I really need to "detox" from holiday overeating and drinking, I've decided I'm going to start this week with exercise and next week with better eating (when all of the goodies are gone!) In that spirit, I'm giving you this Amish recipe for some true "comfort food", which my Mom gave me. (She also gave me the beautiful casserole dish I baked it in for Christmas, from Yellow Springs Pottery).

Yumasetta

2 pounds ground beef, venison, pork, or a combination
1/2 chopped onion (I used a Georgia sweet vidalia this time, which was great!)
salt and pepper
3-4 cups egg noodles
shredded cheese (recipe calls for processed, but I used a low-fat shredded combo)
2 T. brown sugar (I used sorghum this time, much better!)
1 can tomato soup
1 can cream of chicken soup

Brown meat with onion. Cook egg noodles according to package directions. Stir tomato soup and brown sugar or sorghum together with meat and onion mixture, season to taste. Mix cream of chicken soup with cooked egg noodles. Layer in a casserole dish with noodle mixture, then meats, then cheese and repeat. Bake at 350 for 30 minutes.

Mimi's "Forever" Carmels

I am feeling much better today- how could I not be? Mirian got through her performance with flying colors (the fruit didn't fall off the bandana on her head or anything else that may have scarred her for life, and she "faked it" like the best of them on the recorder!). I got all of the Christmas presents wrapped, AND we had a beautiful female cria yesterday, SSF Silver Belle (you can check out her story here). I am a bit sleep-deprived, but this close to Christmas the parental adrenaline starts kicking in.

Thank you so much for all of your kind comments in response to yesterday's post, both here and privately. This blog is not just your traditional happy knitting or cooking blog, and as much as I do have so many blessings, it does us all good to share the rough spots at times, if just to learn that we're not alone. My faith, friends, and family truly sustain me and I hope that you are finding support from these as well.



Here's the recipe as promised. Be prepared to spend some time by the stove stirring "forever", I had knitting at hand when I made the last batch, and I don't think I ended up with any fiber in them! The recipe calls for nuts; they're good both with and without (we're already nutty enough around here... sorry, just had to say it). Since we're on that topic, I'll share my Dad's favorite quote (he is the original author)...



"There are more nuts in this world than there are squirrels."

- Bob Millat

"Forever" Caramels by Mom

4 cups white sugar 2 cups white syrup 1 pint cream

1 quart whole milk 2 cups pecans dash of salt

Combine cream and milk in large bowl.

In large cooking pan put sugar, syrup, salt & 1 pint of milk cream mixture.

Cook & stir constantly until soft ball stage. Add 1 pint milk cream mixture.

Cook to firm ball stage. Add remaining milk cream.

Cook to hard ball stage. Add nuts. Stir. Pour into buttered pan.

Set in cool place. When cold & hard, cut & wrap in wax paper.

Hide in a very secret place until ready to eat.

Carmel Apple Drinks... Yum!

Yesterday, Marti, MB and I rode and we were so glad to finally get together that we didn't mind the cold a bit. The horses were very fresh, and it was great to see the woods with most of the leaves off. The water is especially pretty along "the river trail" right now, and the cliffs are readily visible. I love riding in the fall! We stopped at our customary fire ring for lunch, and Marti shared her favorite fall drink with us. It is absolutely the BEST! The horses all got a little taste of the whipped cream, though we didn't share the bourbon with them as we wanted them to keep their wits about themselves for the remainder of the ride!

Marti's Caramel Apple Drinks

Hot mug of apple cider

1 caramel (Marti had homemade!), drop in the bottom

1 shot of bourbon (optional, of course)

Whipping cream for top

Enjoy on a cold day!

While we were lunching, we heard a strange croaking noise of birds overhead. They were initially very difficult to see due to their high altitude, but a flock of sandhill cranes soared directly above us for a while, circling around the thermals which were perhaps rising above the river. It honestly looked like they were forming our intials to say hello..... really! I read a little about them, and learned that they mate for life and live around 25 years. We are precisely on a migratory route of cranes that fly from Lake Michigan in Northern Indiana to Florida for the winter- sounds like a plan!

Bluegrass and Burgoo

One of the things that I still recall from my first trip to Keeneland Race Track in Lexington, with my parents and their friends in about 1976, was the burgoo. How many foods can you still vividly remember first tasting over 30 years ago? I can also still recall what I wore that day (a cute plaid top with a green corduroy vest, "gaucho" pants, and long black boots that looked very equestrian). Don't ask me what I wore yesterday! After going to Keeneland, we stayed in the Red River Gorge area to enjoy the fall leaves and scenery and somehow ended up at a rather sleazy little motel. When my Dad was in the shower, someone knocked at the door and my mom and I answered. There were two scroungy-looking men who asked us if we had any matches. We replied "no, sorry", closed the door and put the dresser in front of it, and spent the rest of the night in fear, absolutely sure that they were going to come back and rob us!

We also stopped at the famous Court Days in Mt. Sterling, Kentucky, a tradition for who knows how long. Now it's a big festival with crafts and a huge flea market, then it was more for livestock trading and true antiques as well as gun trading. We were shocked and terrified to see so many people openly carrying around guns of all types! It made a lasting impression on a big-city Yankee suburban girl who had barely ever seen a gun. A visit to the World 3-Day Equestrian Event at the then-new Kentucky Horse Park in 1978 and other Keeneland trips cemented my desire to live in Kentucky, and burgoo has been a part of my fall and winter diet ever since!

When my niece Lauren was visiting recently and I made burgoo for tailgating at Keeneland, a lot of questions arose, most of which I couldn't answer. Here's what I learned about burgoo:

http://en.wikipedia.org/wiki/Burgoo

And here is the origin of the name: http://www.straightbourbon.com/forums/showthread.php?t=2943

Finally, here's my recipe for burgoo, although like with my chili it is never exactly the same from one time to the next. I like to include a big variety of meats, and have in years past had some pretty exotic stuff (emu, squirrel, turtle, etc). No amounts are given, it is all to taste- I hope you enjoy it!

Lindy's Kentucky Burgoo

Ground beef, pork, turkey, chicken, venison, sausage or pulled barbecue in any combination you like! Brown with 1-2 onions.

Add diced tomatoes (fresh or canned)

Add spices- I use chili powder, cinnamon, cumin, garlic, and salt and pepper to taste. A little bit of hickory smoke flavored sauce and your favorite barbecue sauce are good.

Simmer with one can of beer.

Add diced carrots and potatoes and simmer until vegetables are nearly-cooked. Then add canned or fresh corn, green beans, or other vegetables.

And finally, my secret ingredient- Add one can of Iam's Dog Food in any variety.*

*Just kidding!

The Smell of Fall

Fall would be my favorite time if it weren't for the days getting shorter, but despite that there are many wonderful sensory pursuits to enjoy. Local apples are certainly one of my favorite things, and it is time to make apple butter from the surplus that I bought at Boyd's Orchard for Farm Day. These may not be the most apropos for apple butter (Golden Delicious plus some other variety I forgot), but I really don't think you can go too wrong with apples, sugar, cider, and spices.

The recipe below is SOOOO easy since all you do is quarter the apples leaving the skins on (remove seeds and pith), put in a slow cooker with apple cider and cook for ten hours, then add spices and cook for another hour. The aroma that's released throughout the house is better than ANY candle can provide, and I figure it will be a great way to welcome Paul home tonight!

Slow Cooker Apple Butter

4 lbs. cooking apples (NOTE: I think it would have been worthwhile to use cooking apples, as this apple butter didn't turn out as well as previous attempts)

2 cups cider

3 cups sugar

2 tsp. cinnamon

1 tsp. ground cloves, optional

1/8 tsp. allspice

1. 
   
   
   Stem, core, and quarter apples. Do not peel.



2. 
   
   
   Combine apples and cider in large slow cooker



3. 
   
   
   Cover. Cook on low for 10 hours.



4. 
   
   
   Stir in sugar and spices. Continue cooking 1 hour. Remove from heat and cool thoroughly. Blend to mix in skins.



5. 
   
   
   Freeze in pint containers, or pour into hot sterilized jars and seal.

Makes 4-5 pints apple butter.

Alpaca Farm Days

This week I've been getting ready for Alpaca Farm Days, including Kentucky Alpaca Farm Day at Shaker Village of Pleasant Hill on Saturday from 10-5 and an Open House here at Seldom Scene Farm on Sunday from 12-4.

Saturday's activities at Shaker Village include animals and products for sale and display from about 20 alpaca farms, an Alpaca Fiber Arts Show, demonstrations and free seminars, and Alpaca Games. It's also Apple Harvest Weekend and the weather is supposed to be perfect, so come on out!

Sunday we are having an informal Open House, a great time to tour the farm and see our new crias. Last year, Maisy delivered her cria just as the first guest arrived, and guess what? She's about 4 days overdue right now and just may make a similar presentation this year!

We'll have light refreshments (cookies, apples, and cider) both days. I'm making several batches of the famous Wicked Good Ginger Snaps, a recipe given to me years ago from Carol Cassedy of Whitestone Organic Farm. (My Mom and I always called her Superwoman, as she homeschooled about 5 kids, gardened, quilted, baked, ran a mostly-sustainable farm, gave lectures, etc. and seemingly did it all really well!)

These cookies seem to taste extra good this time of year, and I used Woodford Gold Sorghum that I bought last weekend at the Midway Festival, making them even more tasty. I hope you like them as much as I do!

Wicked Good Ginger Snaps

1 1/2 cups shortening

2 cups sugar

2 eggs

3/4 cup sorghum (I've used molasses as well)

4 cups all-purpose flour

4 teaspoons baking soda

1 teaspoon salt

2 tablespoons ground ginger

1 tablespoon cinnamon

2 teaspoons cloves

Additional sugar and cinnamon

Cream shortening: gradually add sugar, beating until light and fluffy. Add eggs and sorghum. Beat well.

Combine flour, soda, salt and spices in medium mixing bowl, mixing well. Add to creamed mixture, mixing well.

Shape dough into 1 inch balls, and roll in additional sugar and cinnamon. Place on ungreased cookie sheets. Bake at 350 degrees for 8 to 9 minutes. Cool on cookie sheets for 1-2 minutes, remove to wire cooling racks using a spatula and cool completely. Yield: approximately 7 dozen.