Eskimo Kisses

Eskimo kissin' in our "prairie" with my favorite grandson, Austin.
Photo by Cityfarmer

I love that boy.

GOING, GOING, THEY'RE GONE ALREADY???

QUESTION....
How do we cram a whole lot of visitin' in less than 3 days?
That's what Cityfarmer Joy and I had to do this weekend!

Thrift store/flea market finds:
REvised, REvamped, REDO's!


1st off, the men folk had work to do, so Don spent all day Thursday and Friday "commuting" via internet to his job in Illinois.
Farmboy had some General Contractoring work to get to, so he was gone all day, both day's, also.
That left Joy and I to head on out to the Trufant Flea Market Thursday, bright and early.


Trufant Flea Market

Found lots of goodies at the market, most of which will be re-vamped and re-fashioned at Joy's worktable back in Illinois.

Cyn, Ang, and Joy

Then, on to a visit with HomemakerAng at her off-grid farm.
We LOVE the vision her and Matt have for this wonderful piece of land.
Can anyone say "Rustic Honeymoon Cottage"?
I can!

Da boys, Farmboy and Don


Joy workin' her magic.

Let me tell you, we had a vision!
All day Friday was filled with fun stuff we did around the farmette.
First, we collected apples from a local orchard at a price that was just too good to pass up.
Joy and her daughter Ang will be puttin' up applesauce this week, for sure!

TaDa!

Joy brought her box of brushes, stencils, stain, and paints and we fussed about the house, tweaking and fluffing.

"Old glass" pumpkins, RE-fashioned from garage sale stryofoam cast-off's.

More crafty stuff goin' on at our farmette.
Ya know, one man's "junk"......


Salt & Pepper Shrimp. Herbed Basmati Rice, Organic Tossed Salad, Pickled Beets
YUMMO!
We had to eat, ya know!

Two farm girls, lovin' and enjoyin' their precious few days together.

Joy & Don


Could we have had ANY more fun???

Till we meet again.

Love,
Cyn

FIG GALETTE...or HOW TO MAKE A FARMGIRL CRY

Fig Galette in Puff Pastry

Oh, the wonders of puff pastry!
Sweet or savory dishes all shine when puff pastry is involved!

This was a really simple recipe I sort of made up.
Figs are just now in season and I found a small package at our local grocers.
As much as I would love to buy enough to make some fig jam, the cost is prohibitive, so I made do with what I bought and came up with this galette.
I always love the looks of a galette, simple and rustic, free form being the key word.
I did some internet research and combined a couple different recipes.

Simply prepare your pastry as directed on the box, rolling out just a bit.
Put pastry on a sheet pan lined with parchment paper.

Slice the figs in quarters and toss gently with 2 teaspoons raw sugar, a squeeze of lemon juice, the zest of 1/2 lemon, and 1/2 teaspoon of vanilla.
Place in the center of the pastry and fold the pastry slightly over the outermost layer of figs.
Brush the edges of pastry with a bit of beaten egg.
Bake at 375 for 25 minutes, or till pastry is golden brown.

Serve with vanilla ice cream or whipped cream.

It brought tears to my eyes.

TIME TRAVEL?

How did I get from West Michigan to New York City's Time Square Church and back again this morning in 2 hours and STILL have time to assemble and bake this delicious quiche?

Easy Peasy

The internet!

We have recently found ourselves without a home church, and it has been wonderful!
If you know where to look there are incredible ministries out there that have live streaming of their services every Sunday.
We have been listening to Pastors Dave Wilkerson and Carter Conlon for quite a while and have just recently been joining them on Sunday mornings from 10am till 11:45 for their live service.
What a blessing it has been to join in with their praise and worship and hear good, solid teaching from the Word of God!

And I can stay in my PJ's too!

FOR BETTER OR WORSE, RICHER OR POORER, IN SICKNESS AND IN HEALTH...

Farmboy and me, on our daughter Giselle's wedding day, 2 years ago.

38 years ago today, September 18, 1971, we got married.
Honestly, I didn't think it would last.
Both of my parents had been married several times.
I had never really been exposed to a happy marriage, and didn't really have high hopes for my own.
After our first two girls had been born, things went downhill quickly.
Divorce was imminent.

Avery Frances, Cyn, Sam David, Farmboy, Gina, Giselle, and Krystal.

After hearing the gospel in 1977, the Holy Spirit would not leave us alone!
In February of 1978 I became a Christian, with Farmboy quickly following that May.

A "Black & White" party around 2006

Things changed rather quickly, as you can imagine!
Now, I could never pretend that everything after that was hunky-dorey.
HA!
But...there was a new level of commitment, and the knowledge that we truly will be married "till death do us part."

On a cruise my father took us on in 2005, one year before he passed away.

Homecoming, 1970

Torch Lake around 2000

Wedding day

June, 2006

I'll love you forever.
I'll like you for always.
As long as I'm living, your wife I will be.

I love you, Farmboy.

xoxo,
Cindy

I HAVE SO MUCH TO SAY...

Walnut/Pinenut Pesto

I have been SO busy this week....canning, freezing, and canning some more.
Above is pretty much the last of our basil, now a scrumptious pesto to be used all winter long.

Our 3 new Cuckoo Maran hens

Chasing our new 3 hens
(which I bartered from HomemakerAng when attending her cheesemaking class)
into the coop after I had let all the chickens out to forage and play.
What a riot!
They seemed to be EVERYWHERE!
On top of one of the cars.
In the wheel well of the truck.
On an old wagon wheel in the garden.
1st I had to FIND them as it was getting very close to dark.
Then I had to chase them around the yard, shooing them into the coop.
It was NOT a pretty site.

Ang breaking up her dairy cheese.

On Tuesday I attended Angie's basic cheesemaking class at her farm about an hour north of us.
We learned how to make a simple goats milk cheese, mixed with chamomile and sage from her gardens.
And a mozzarella cheese from cow's milk, which, if you let it age for 3 weeks or so, forms a wonderful, natural rind, and delicious intense flavor.
After the class, we were treated to a hay ride thru their 40 acre farm, where her husband would fill us in on the workings of their off-grid farm.
We were then treated to a fabulous lunch of nearly all homegrown or home produced yummies.
Fresh egg salad, mixed greens salad, huge slabs of tomatoes which we topped with her homemade pesto and goats cheese. Artisan bread baked in her wood stove. Wonderful pumpkin cake with cream cheese frosting. And fresh apple cider from a local farm.

I would do it again in a heartbeat!

And now, I must get ready for a much anticipated visit with Joy and Don, who will be here for a few days beginning on Wednesday.

The countdown has begun!

Aren't I just about the most blessed woman you all know???

END OF SEASON FRENZY

Pickled peppers


Now the clock is ticking as to how much I can get done before the 1st frost takes away the last breath of summer.
Farmboy and I hit the farmers market on Saturday for tomatoes, green peppers and halapenos.
There was salsa to be made!
Peppers to be pickled!

Salsa!
LOTS of salsa.

In the middle of all the canning today I put together a simple potato leek soup with some crusty homemade bread.
Cause I was sure no one would want just salsa for supper!

Surprise!!!

When I went to let the chickens hang out in the yard about 6pm tonight, I checked their roosting boxes.
Tho I wasn't expecting any eggs till at least the end of the month, I thought I best be checking, just in case.
The surprise is REALLY on me, as I was told all my chicks were Buff Orpington, and they don't lay blue eggs!
So somewhere in the mix is an Aracauna...just not sure which one she is.
And 2 eggs in one day???
Now I am one happy chick!

WORK ALL DAY, SLEEP ALL NIGHT...

Homemade spaghetti sauce with meatballs

With the weather a bit cooler, my thoughts nearly always turn to homey, one-pot meals.
Stews. Soups. Casseroles.
Today I had a hankering for spaghetti.
I typically use my dad's recipe, but I had no mushrooms, and no spicy and sweet italian sausage.
But, other than those missing ingredients, it is my father's sauce.
And my kids can hardly wait.
"Pepere's Spaghetti"

To go with the spaghetti, I have a loaf of artisan bread rising, ready to be baked in the next hour.

I have been using my "Artisan Bread in Five Minutes a Day" cookbook on a regular basis, and LOVE it.

On the other hand, nothing beats a great sourdough bread.
So yesterday I began a sourdough starter, and will let you know how it comes out.
I just mixed water with an equal amount of flour and left it right next to the starter for the artisan bread.
That way the yeast which is in the air from the artisan bread can creep on over to the sourdough starter, thus insuring a healthy sourdough!

Cabbage/sauerkraut pressed down with a plate.
It is then covered with a gallon jug of water to force the liquids up and over the plate.

Two days ago I took my huge heads of cabbage and grated them up for homemade sauerkraut.
Never having done this before, I did a bit of research on the internet.
So far it is doing and smelling exactly like it should!
Can't wait to give it it taste in a few days!

This mornings breakfast: steel cut oats, soaked overnight in water to cover, with a bit of lemon juice.
In the morning you simply drain off the water, add fresh water, and simmer till done.
I tell you, I LOVE steel cut oats but they are such a pain to cook in the mornings.
They typically take over half an hour to get tender.
Not any more!
The pre-soaking reduces the cooking time to only about 6-7 minutes!
So delicious with a teeniest pat of butter, maple syrup, and a bit of milk.
And they stick to your ribs for hours!

And THAT'S what I've been doing the past couple of days!

Ooh, ooh! I almost forgot to tell you!
HomemakerAng is having a cheesemaking class next week and I'm gonna be there!!!
Also getting a few Cuckoo Maran hens while I'm there to round out my little flock.
I'll be sure to take LOTS of photos!
Can hardly wait!

CUTTING BOARD CLEANING:101

Dirty cutting board.
Unsanitary.
Nasty, even.
Here's how to clean and treat them properly!
Wash thoroughly with a soapy, wet sponge.
Rinse carefully.
Do Not, I repeat, do NOT leave wooden cutting boards in water or EVER put in dishwasher.
This will warp and likely split your board.
Also, note to self....wooden cutting boards are NOT to be used as a hot pad.
(see burn marks which will never go away)

Pour white vinegar all over board...several tablespoons.
Leave sit for 5 minutes.
Wipe board with paper towel or clean rag.

Pour and spread 3-4 TBL food grade mineral oil.
Do NOT use any type of cooking oil as it will eventually turn rancid.
Food grade mineral oil can be found in any pharmacy.
Also reputed to be a gentle laxative.
I wouldn't know.

Let mineral oil soak in for 15 minutes.

Time lapsed photography!

Wipe any excess with a clean, dry paper towel or rag.

TaDa!
Repeat often, at least once a week.
It really takes very little time, and the rewards will be a cutting board that will likely outlive YOU!

Some other tips for cutting boards...
Never use glass or metal to cut on.
It can, and will, destroy your precious knives.
Wooden cutting boards CAN be used for raw meat.
Just do not use the same cutting board for anything else.
I prefer to use mine for everything EXCEPT raw meat.
I use the plastic, flexible ones for raw meats and fish.
Just make sure, if you DO use a wooden board for raw meats, to clean and sanitize like above EACH AND EVERY TIME YOU USE IT.

P.S.
I bought my old cutting board years ago at a tiny shop in the burbs of Chicago, run by Mary, a sweet friend of Joy. I have found a couple this summer at garage sales, and bought one for $1.00 for Farmboy to re-finish as a Christmas gift for our daughter Gina.

COOP CLEANING....

It'a a dirty job, but someone has to do it!


These are the "after" photos.
I dare not show you the "before."
Someone might report me.

In my defense, may I say that these chickens are not as dirty as the last bunch.
They seem to spend a lot more time out in their fenced in area, and not a lot of time in the coop.
Plus the fact that we got these chickens in late May, so the weather has been nice enough that they didn't HAVE to spend much time inside.

Now I can rest easy for a few months, just adding a bit of shavings and straw when needed.
I will give it a thorough cleaning with soap and water right before the holidays, so I don't have to concern myself about them till I am up and back on my feet after surgery the 1st of the year.

Two of the three roosters met their maker yesterday. Can you believe that out of the ten chickens, 3 of them are roosters???
Farmboy butchered for the 1st time ever, taking a little over an hour from start to finish.
He says the hardest part was catching them, as we had already let them out of the coop for the day!
From what I understand, we have to let the meat set in the fridge for a day or two before cooking, so they are all zipped up in their Ziploc's, waiting for their grill debut!
We are hoping that since they are relatively young roosters, they will be tender.
We left one rooster with the 7 remaining hens, but we are unsure about his fate.
If he continues to be mean to the hens, he's next up at the guillotine!

The hens should be laying toward the end of September, first of October, so it was incentive for me to get out there and give them a cozy place to lay.

What are YOU doing now that the first taste of autumn has arrived?