Bringing in the Yule

This gallery contains 8 photos.

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Homemade Irish Cream

  • 1 Cup Cream
  • 1/2 Cup Irish Whiskey
  • 1/2 Cup Vodka
  • 1 Can Condensed, Sweetened Milk (300ml)
  • 2 Tbsp Chocolate Syrup
  • 1 Tsp Instant Coffee
  • 1/2 Tsp Vanilla Extract

Combine ingredients and blend.

  • 1 1/2 Cup Evaporated Milk
  • 1 Cup Irish Whiskey
  • 2/3 Cup granulated sugar
  • 1 Tbsp Chocolate Syrup
  • 1/2 Tsp Instant Coffee
  • 1 Tsp Vanilla Extract
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New Chickens on the Backyard Farm

Over the weekend we added some new pullets to our flock.  We drove down to Corvallis and picked up four poulet de Bresse and one Copper Maran from Fraiser Creek Farm.  They are all about 4 months old and should start laying fairly soon.  This brings our flock up to eight hens and two roosters.

The poulet de Bresse are from a Canadian line of stout birds which are great egg layers and are also prized for the quality of their meat.  They are a lovely white breed with blue-grey feet and lay creamy white eggs. img_0645

 

The Copper Maran, like on of our previous roosters, is a beautiful black and copper bird, large in size and very sturdy.  She should lay nice dark brown eggs.marans

 

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Maple Pecan Pie

Filling:

2 cups pecan halves or pieces15111081_743643982460626_2856572122773489621_o
2 T butter
1 cup maple syrup
3 large eggs
½ cup brown sugar
1 tablespoon amaretto (almond liqueur) (optional)
1 teaspoon vanilla extract
1/2 t salt

1. Heat the oven to 375°F.

2. Toast the pecans in a skillet over medium-low heat until fragrant, about 5 minutes; set them aside to cool.

3. Combine the maple syrup and butter in a small saucepan and cook over medium-low heat until the butter melts. In a separate bowl, beat the eggs, then whisk in the brown sugar, the Amaretto, vanilla, and salt.

4. Gradually whisk the hot maple syrup mixture into the egg mixture. Stir in the pecans.

5. Pour the pecan mixture into the pie crust, transfer the pie plate to a baking sheet, and bake until the top and edges of the pie are golden brown and the center of the pie is jiggly but no longer liquid, 30 to 40 minutes.

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Dish Cloth Week – Day 2

DAY 2

Row 20:  Bind off 4 stitches, K to end

Row 21:  knit across
Row 22:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 23:  knit across
Row 24:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 25:  knit across
Row 26:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 27:  knit across
Row 28:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 29:  knit across
Row 30:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 31:  knit across
Row 32:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 33:  knit across
Row 34:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 35:  knit across
Row 36:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 37:  knit across
Row 38:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 39:  knit across
Row 40:  Bind off 4 stitches, K to end.
Row 41:  knit across

TO COMPLETE THIS KAL, WORK ROWS 42-181 OF THE KAL:

Row 42:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 43:  knit across

Row 44:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 45:  knit across
Row 46:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 47:  knit across
Row 48:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 49:  knit across
Row 50:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 51:  knit across
Row 52:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 53:  knit across
Row 54:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 55:  knit across
Row 56:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 57:  knit across
Row 58:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 59:  knit across
Row 60:  Bind off 4 stitches, K to end.
Row 61:  knit across
Row 62:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 63:  knit across
Row 64:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 65:  knit across
Row 66:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 67:  knit across
Row 68:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 69:  knit across
Row 70:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 71:  knit across
Row 72:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 73:  knit across
Row 74:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 75:  knit across
Row 76:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 77:  knit across
Row 78:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 79:  knit across
Row 80:  Bind off 4 stitches, K to end.
Row 81:  knit across
Row 82:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 83:  knit across
Row 84:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 85:  knit across
Row 86:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 87:  knit across
Row 88:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 89:  knit across
Row 90:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 91:  knit across
Row 92:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 93:  knit across
Row 94:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 95:  knit across
Row 96:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 97:  knit across
Row 98:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 99:  knit across
Row 100:  Bind off 4 stitches, K to end.
Row 101:  knit across
Row 102:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 103:  knit across
Row 104:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 105:  knit across
Row 106:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 107:  knit across
Row 108:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 109:  knit across
Row 110:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 111:  knit across
Row 112:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 113:  knit across
Row 114:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 115:  knit across
Row 116:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 117:  knit across
Row 118:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 119:  knit across
Row 120:  Bind off 4 stitches, K to end.
Row 121:  knit across
Row 122:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 123:  knit across
Row 124:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 125:  knit across
Row 126:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 127:  knit across
Row 128:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 129:  knit across
Row 130:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 131:  knit across
Row 132:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 133:  knit across
Row 134:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 135:  knit across
Row 136:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 137:  knit across
Row 138:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 139:  knit across
Row 140:  Bind off 4 stitches, K to end.
Row 141:  knit across
Row 142:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 143:  knit across
Row 144:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 145:  knit across
Row 146:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 147:  knit across
Row 148:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 149:  knit across
Row 150:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 151:  knit across
Row 152:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 153:  knit across
Row 154:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 155:  knit across
Row 156:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 157:  knit across
Row 158:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 159:  knit across
Row 160:  Bind off 4 stitches, K to end.
Row 161:  knit across
Row 162:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 163:  knit across
Row 164:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 165:  knit across
Row 166:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 167:  knit across
Row 168:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 169:  knit across
Row 170:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 171:  knit across
Row 172:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 173:  knit across
Row 174:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 175:  knit across
Row 176:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 177:  knit across
Row 178:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 179:  knit across
Row 180:  Bind off 4 stitches, K to end.
Row 181:  knit across

Bind off.

 

draw up center and sew seams together.

Posted in Knitting, November 2016 | Leave a comment

Dish Cloth Week – Day 1

cotton yarn
size 7 US needles

Day One

Cast on 18 stitches  (leaving a 12inch tail)img_2124
Row 1:  knit across
Row 2:  k2, (yo, k2tog) twice, yo, k11; turn (1 st left on needle)
Row 3:  knit across
Row 4:  k2, (yo, k2tog) twice, yo, k11; turn (2 sts left on needle)
Row 5:  knit across
Row 6:  k2, (yo, k2tog) 3 times, yo, k9; turn (3 sts left on needle)
Row 7:  knit across
Row 8:  k2, (yo, k2tog) 3 times, yo, k9; turn (4 sts left on needle)
Row 9:  knit across
Row 10:  Bind off 4 stitches, k 12; turn (5 sts left on needle)
Row 11:  knit across
Row 12:  k2, (yo, k2tog) twice, yo, k6 ; turn (6 sts left on  needle)
Row 13:  knit across
Row 14:  k2, (yo, k2tog) twice, yo, k6; turn (7 sts left on needle)
Row 15:  knit across
Row 16:  k2, (yo, k2tog) 3 times, yo, k4; turn (8 sts left on needle)
Row 17:  knit across
Row 18:  k2, (yo, k2tog) 3 times, yo, k4; turn (9 sts left on needle)
Row 19:  Knit Across

from Janet Nogle

Posted in Knitting, November 2016 | Leave a comment

Samhain – A time for honoring the past and planning for the future

Samhain marks the time when the warmth of summer is ended and the cold and dark  of winter are nearly here.  Winter brings a chance for every seed and soul to find rest and renewal, to start fresh when spring returns. We’re tucking in for winter, with roaring fires, knitting socks, baked squash, and cozy down comforters.

Samhain starts at dusk on the 31st.  The night is the time to honor relatives and friends that have passed and to honor our traditions.  We feast and meditate, and sleep well ,wrapped warm in our beds.

Samhain continues through dusk on the 1st .  Morning brings a time to cleanse, clear the cobwebs, smudge the home with white sage and clear away the year past. I write a list of the things in my life I’d like to be rid of, or see transformed, and burn it in a fire or in a fireproof bowl, and scatter the ashes to the wind…


img_2120

Posted in November 2016 | Leave a comment

After the Equinox – Still Harvesting

Alban Elfed (autumnal equinox) has come and gone and autumn has fallen into the Willamette Valley.  Mornings are cool and damp, the rains have begun and tomatoes hang beautiful and green without a chance of ripening. This morning marked the end of the third week back to school – time is just flying by.  I went out the the garden and picked our first, and what will probably be our last, harvest of the year.  The cucumbers are doing well and the eggplants gave a decent harvest, the tomatoes, corn and zucchini went in too late for much of a crop although I was able to get a single red tomato and three very small zucchini.garden harvest September 2016

The basil was lovely so I made a batch of walnut, parmesan pesto.  Most went into ice cube trays in the freezer, but the scrapings are going into the spaghetti sauce that I made from my friend Harold’s tomatoes – thank you Harold, for taking pity on my meter garden.img_2081

Last weeks apples from the market are on the stove becoming applesauce and a quart of last weeks milk is cooling before I add a starter culture for yoghurt.

img_2082

Most exciting, however, is my Havarti.  I made this in July and have waiting for it to ripen.  It is a bit crumbly, had a little mold to cut out , and isn’t entirely pretty, but IT TASTES LIKE CHEESE!!!!!img_2083

Posted in Putting up, September 2016 | Leave a comment

Summer Vacation Day 67 – We’re having’ a Heat Wave

It’s still a scorcher so more inside chores today – I finish the Pear Jam, baked two loaves of bread, put up three batches of sausage and some burgers in the freezer, and made a batch of plum sauce.

IMG_2024

I made some Bread and Butter Pickles last night, but it was late and I was too tired to blog about it so here’s the recipe I used.

Bread and Butter Refrigerator Pickles

    • 2 pounds pickling cucumbers, sliced
    • 8 small cipollini onions, sliced
    • ¼ c canning salt
    • 2 c sugar
    • 2 c white vinegar
    • 1 T mustard seed
    • 1 t celery seed
    • ½ t ground turmeric
    • 1 pinch of ground cloves
  1. Combine the cucumbers, onions and salt in a large bowl. Mix well and cover with crushed ice. Let stand for 3 hours. Drain; rinse and drain again.
  2. Combine the sugar, vinegar, mustard seed, celery seed, turmeric, and cloves and bring to a boil. Add cucumber mixture and return to a boil.
  3. Remove from the heat and ladle the hot mixture into a large Le Parfait type jar. Let cool and refrigerate.

In the afternoon, I made a batch of Plum SauceIMG_2027

  • 4 pounds Italian Prunes, washed and pitted
  • 1 med. onion
  • 1.5 c brown sugar
  • 1 c granulated sugar
  • 1 T dry mustard
  • 2 T ground ginger
  • 1 T kosher salt
  • 2 T minced garlic
  • 4 T minced ginger
  • 1 small bottle Hoisin Sauce
  • 3 T soy sauce
  • 2 t red pepper flakes
  • 1 c apple cider vinegar
  1. Chop the plums and then the onions in the food processor.
  2. Combine the remaining ingredients with plums and onions in a large heavy-bottomed pot.
  3. Bring the ingredients a boil and then reduce heat. Cook for one hour or until thickened.
  4. Puree the ingredients with an immersion blender right until smooth and continue cooking for another hour, or until the sauce reaches the desired thickness.
  5. Ladle sauce into hot pint jars and process for 20 minutes.

Sausage

I picked up some Italian Seasoned (not very) ground turkey on clearance the other day and today was the day to re-season and store it.IMG_2026

Package #1 (top right) – Maple Breakfast Sausage
maple syrup, fennel seeds, coriander seeds, sage

Package #2 (center right) – Moroccan Sausage
Moroccan seasoning from New Seasons

Package #3 (bottom right) – Citrus Sausage
Citrus seasoning from New Seasons

The left side has seasoned ground beef for burgers

These will all go into the freezer and then get packaged up.  Perfect for back to school.

Posted in August 2016, Putting up | Leave a comment

Summer Vacation Day 66 – One hundred Degrees Again

It hit 100 degrees yesterday and is forecast to do it again today.  Yesterday we went out to a couple of farms on Sauvie Island, hoping to go to the herb nursery (which was closed).  We picked up corn, pears, nectarines, onions, pickling cucumbers, apples and a couple of snacks.  The plan was to can the corn today and make applesauce.  The portable burner I was trying out to can outside did not get hot enough so the corn will have to wait.  I did, however, make a batch of Ginger Gold Applesauce, started a honey ferment on some blueberries, started a honey and whey ferment on some blueberries, huckleberries and blackberries, made a half gallon of watermelon-lemonade and started a batch of Pear Jam and Sage and Honey.

Pear Jam with Sage and Honey

  • 4 Bartlett pears
  • Juice of 1 lemon
  • 1 ½ c granulated sugar
  • 3-4 sprigs of sage
  • 1 T honey
  • ½ t apple cider vinegar

Peel, core and finely chop the pears. Quickly toss them in the lemon juice in a bowl. Add the sugar and cover the surface with plastic wrap.  Set them aside to macerate overnight.

The next day, bring the pear mixture to a boil over medium heat and cook to jam temperature or until a drop tested on a frozen plate wrinkles and is slightly sticky.

Remove the jam from the heat and add the honey, vinegar and sage sprigs.  Allow the sage to steep in the pear jam for about 5 minutes before removing. Bring the mixture back to the boil and pour into prepared jars.

Process in a water bath or steam canner for 20 minutes.

Posted in August 2016 | Leave a comment