We have stepped into Kid Twilight Zone…hear the music? She’s officially gone off the deep end. It’s all cardboard, all the time. This past week she made cardboard and cloth flip-flop’s for the dog and when he didn’t want to wear them, she made him cardboard ‘boots’. He didn’t like those either.
Then she worked on a new ‘arcade’, though I’m not entirely sure what it is arcading…marbles? (like Pachinko?) Not sure but it is constructed, painted, with a sheer window, some tubes, and a coin slot.
Then there’s the gnome she made me – with multiple hats, his and hers Royal crowns, a sombrero with pancho, a beret. She got the idea because of the cone from my crochet yarn (she’s impatiently waiting for me to make a mess of dishcloths so she can get the next cone).
And then her recent Atlas crate featured Sweden and there were more gnomes (well, rather Tomte) that she crafted from felt. They were already planned in their ‘activity’ (one had skis and ski poles and the other held the Swedish flag) so she built them scenic structures – she made the first guy a working ski lift and a little ski slope and the second guy, she made him a snow covered mountain to stand on top of with a decorative tree and his climbing rope.
Then for the heck of it she made a cardboard spinning wheel – because, y’know, why not?
This all goes along with her new game she’s making, and the new fashions she’s been drawing, her Spanish lessons, and the book reports she’s been working on (one for Captain Underpants, and the other for a new book she’s loving Unusual Chickens for the Exceptional Poultry Farmer). She’s also making a full-on Duendesday meal of Pork Tenderloin with a Potato Gratin today and Appelpaj (from her Swedish crate).
And it snowed! Nice fresh snow to play in – wonderful! Happy Duendesday to you!
“Every act of perception, is to some degree an act of creation, and every act of memory is to some degree an act of imagination.”
“Music, uniquely among the arts, is both completely abstract and profoundly emotional. It has no power to represent anything particular or external, but it has a unique power to express inner states or feelings. Music can pierce the heart directly; it needs no mediation.”
“At the end of our visit, Fleisher agreed to play something on my piano, a beautiful old 1894 Bechstein concert grand that I had grown up with, my father’s piano. Fleisher sat at the piano and carefully, tenderly, stretched each finger in turn, and then, with arms and hands almost flat, he started to play. He played a piano transcription of Bach’s “Sheep May Safely Graze,” as arranged for piano by Egon Petri. Never in its 112 years, I thought, had this piano been played by such a master-I had the feeling that Fleisher has sized up the piano’s character and perhaps its idiosyncrasies within seconds, that he had matched his playing to the instrument, to bring out its greatest potential, its particularity. Fleisher seemed to distill the beauty, drop by drop, like an alchemist, into flowing notes of an almost unbearable beauty-and, after this, there was nothing more to be said.” ~ Oliver Sacks, Musicophilia: Tales of Musicand the Brain (2007)
Peas porridge hot, peas porridge cold, peas porridge in the pot, nine days old! Ok, well maybe not nine days but there are dishes we make that we make big and then eat leftovers for a day or so, then maybe turn into something else, and then maybe still freeze some. Some weeks are like that – when we know we have a lot of other things to do (like home repairs, or dissertation deadlines), then we make a vat of something and live off of that for a few days. On big baking days, we have a hard time negotiating meals for ourselves – so something that doesn’t rely on the oven (and even sometimes the stovetop). Marvelous cooking vessels such as a Slow Cooker or Crockpot come in handy, or the Electric Roaster (which we generally use for celebratory events), and sometimes even the Rice Cooker with Steamer, along with our Toaster Oven (so handy).
It’s funny because I have always been annoyed by small appliances. I dislike the idea of tiny mechanisms all over my kitchen (requiring their own storage and for many, only performing one task that with a few extra minutes, I could do better myself – this obviously not meaning my darling Kitchenaid Mixer named Sasha). But after gutting our kitchen a couple of years ago and needing to make dinner in the living room with just a chair for a counter and an outlet, I became adept and admiring of a few handy items (like those above). As we expanded our homesteading preservation we also found that others made it into the modern kitchen (like the dehydrator, yogurt maker, and Food Processor – of which I have in various sizes; a coffee grinder, a spice grinder, a Bullet for smoothies, a small processor for home hummus and pesto, etc). I’ll never own a microwave but our brief love affair with our Bread Maker will probably someday be rekindled. Some of these have entered our life so that our little pea can add more to her kitchen repertoire, many have initially come free from our Transfer Station’s Swap Shop (community free stuff), or yard sales, and a couple we broke down and purchased for the homestead (we are officially a ‘Homestead Starter Kit’ with all of our little systems in place).
This dish was great to do in the Electric Roaster but in order to make it work best, I had to make a vat (you could do this in a slow cooker but it won’t get the crust that roasting will give that makes it extra special). Be prepared: This is a long roast. It was a great way to pull out that roast we’ve been saving for a special occasion (though ours was twice this size!) – the special occasion decided to be life in general (and what a lovely thing to celebrate every day!), and it had a reincarnation or two. This roast could work with a full chicken or duck, a lamb shoulder, any kind of substantial pork roast, or even a beef roast. It’s pretty adaptable to substitutions and amounts (my favorite kind of recipe) and only has a few ingredients (loosely based on a simple Jamie Oliver dish). I have never been able to cook dried chickpeas successfully and this recipe finally satisfied that for me. After an evening and another lunch of leftovers (resplendent with crusty Sourdough slices), we then added halved brussels sprouts, chopped carrots, parsnip, green pepper, and sweet potatoes, a generous handful of raisins and some chili pepper and a pinch of saffron (and water, to cook all together) and served with classic couscous as a Moroccan Couscous dish. Came out amazing. After we ate that for another dinner and lunch, we froze the rest for a quick dinner later in the month (just reheat and serve!). Nine days, indeed.
Roasted Pork with Chickpeas, Tomatoes, & Preserved Lemons Serves 8
1 lb dried Chickpeas/Garbanzo Beans (yes, dried), rinsed 4-4 1/2 lbs Roast of choice (we used a bone-in Pork Shoulder) 2 1/2 lbs Plum Tomatoes (or 2 small cans of Whole Tomatoes, or frozen), quartered 2 whole Preserved Lemons 1 Tbsp Garlic (or 2 Large cloves) diced 1 cup Pearl Onions, or 1 Large Onion, peeled & chopped 2 heaping tsp Ras El Hanout spice mix 4-5 sprigs of fresh Thyme (or 1-2 tsp dried) 2-3 Tbsp Olive Oil Sea Salt & Fresh Cracked Black Pepper 4 cups of Water
Pour the dried Chickpeas into a large roasting pan (16×12 or so). Scoop out the flesh and seeds from the Preserved Lemons, pulling away the stringy ‘veins’ and discard (in most preserved lemon recipes I will then rinse, but in this recipe I find that it is unnecessary and you may even want to use a glug of the brining liquid in the bean/tomato mix), slice into strips and add to Chickpeas. Add the Tomatoes, Garlic, Onions to the pan. Stir in with a Tablespoon (a glug) of Olive Oil, some S&P and then ‘bury’ the Thyme Sprigs in the mix.
If your roast has a substantial ‘fat cap’ – score this in a crosshatch style and make 1″ cuts occasionally all over the muscle. Rub with a glug of Olive Oil, S&P, and the Ras El Hanout getting into all the nooks & crannies. Nestle the roast a bit into the center of the Chickpea/Tomato mix then pour the 4 cups of Water around on the beans. Cover with Foil or lid and put into a cold oven at 325 degrees. Roast about 6 hours until the Chickpeas are tender and the meat pulls easily away from the bone, checking about halfway through to add more water if necessary.
When the roast is done and the Chickpeas are tender – plate up the lovely Chickpeas/Tomatoes, and it is here you could shred the meat a bit if you like or slice and serve over the vegetables. We also like to serve it ‘Family Style’ on a platter we share together. Drizzle with Olive Oil and Enjoy! If you need a ‘grain’ or starch to make this more substantial, it is great with bread or Fregola. This dish keeps well and the flavors meld even more after a day or two. Freezes and reconstitutes well.
Duende Bloo is always planning something. A tea party, a wedding, a birth of puppies, and this week a soiree (she’s been trying out dresses and dances and considering punch). She plans tiny Lincoln Log villages with protective dogs trolling about, and mounts dolls on mighty steeds (some horses, some giant ceramic cats), she plans surprises (and tricks! she’s such a trickster, hiding boxes of love notes or stealing our pillows, etc). She plans witchy potions (she cut and sewed her own witchery foraging bag this week, too, so she could go to the thawing creek to get supplies), writes movie scripts and comic books, and recently designed (and copied) hand drawn coloring books that she would like to mail out to her favorite people. This week’s cardboard creations are a ‘car seat’ for her baby doll and I think at this very moment she is building some sort of ‘arcade’ – she was mumbling something about a coin slot just a few minutes ago.
She’s so good to help around the house, too (not always with a smile, definitely sometimes with a whine but most of the time, she’s more helpful than not) – she gets the mail, checks on the chickens and gets eggs (and is a big help in vaseline-ing the chickens), feeds the animals, cleans the litter box, and helps with food-making for us. She does laundry, cleans windows and appliances, and sweeps when necessary. She’s always one to assist with a crazy project (like planting seeds or caring for plants, ice cream or pesto making) and is adept with many tools (knives, small saws, some power tools with supervision, the food processor/kitchenaid mixer/dehydrator). She surprises me sometimes with her ability to solve problems and create what is satisfactory to her crazy little mind.
Duende is growing into a lovely young person. She’s still part kid but is also part animal/part teenager (same thing). Her body is developing along with her brilliant mind – she still retains a lot of her child wonder and imagination but has the attitude of someone very serious at work. Last week she was still trying to figure out who the tooth-fairy was; she made us all write so she could compare our handwriting. When that was still inconclusive she mapped out the possibilities. I think she decided it was the dog. Ha!
Soft Rye Bread, Oatmeal Loaf Breads, and trial Seedy Bread
Seeds and trees have been ordered (too many of the first, and not so many of the latter), tons of flowers and ornamentals (selling hanging baskets this year!)
Soon to be tree-pruning and maple-sugaring time
New floors throughout (mostly) – because all of our floors are soft and a bit scary, if you ask me, and riddled with splinters (we are so tired of splinters)
The new ‘Wellness’ line of goods coming in February: Herbal Teas, Bath Soaks, Face Masks – developing goodies is so much fun!
Ongoing things:
Pasta-making (for this next batch: Roasted Winter Squash and Thyme Gnocchi, Ricotta Gnudi, Red Beet Farfalle)
Bagels, Rolls, Breads, etc and the Secret Pickle Club are selling nicely
Classic Kimchi will be refreshed with a new batch soon (and then in late Spring – Forager’s Kimchi again – yay!!)
Liberally ‘Vaseline-ing’ the chicken combs to save them from the sudden drop in temperatures (frostbite preventative, and a good spray antibiotic for when they still get small wounds), also finding them more ‘space’ when it snows (using the chicken tractor/covered with tarps when it snows so there is another ‘clean spot’)
Homeskooling: Spanish lessons, book reports, cooking & baking (Jamie Oliver is really helping out with this one – the 5 Ingredient book is perfect for the kid!), geography and social studies, plant identification (with hiking and foraging), cat health, and her witchery, plus puzzle making and game-playing (favorites this week are Evolution and Dread Pirate)
I’m working with international (and national) artists on a ‘plant’ collaboration projekt
Future things:
Mid-Winter celebrations in 2 weeks (much different this year – our favorite ‘Scotch-tasting’ gathering cancelled, our engagements nil though our libations are getting more creative), we will be also be celebrating one year as a full-time homestead!
Making proper plans for an outdoor kitchen, resplendent with a Bread Oven!
Cleaning out the front porch again to use as a makeshift greenhouse – it is cut off from heat (and insulation and even proper windows) so it will function as a daytime space in another month or so, and then more as a greenhouse in April/May. We have dreams of making it more functional
Also, designs of Spring Foraging ‘Woodwalks’; introductory workshops to foraging/plant identification/land management.
Moon came to the forge in her petticoat of nard The boy looks and looks the boy looks at the Moon In the turbulent air Moon lifts up her arms showing — pure and sexy — her beaten-tin breasts Run Moon run Moon Moon If the gypsies came white rings and white necklaces they would beat from your heart Boy will you let me dance — when the gypsies come they’ll find you on the anvil with your little eyes shut Run Moon run Moon Moon I hear the horses’ hoofs Leave me boy! Don’t walk on my lane of white starch
The horseman came beating the drum of the plains The boy at the forge has his little eyes shut Through the olive groves in bronze and in dreams here the gypsies come their heads riding high their eyelids hanging low
How the night heron sings how it sings in the tree Moon crosses the sky with a boy by the hand
At the forge the gypsies cry and then scream The wind watches watches the wind watches the Moon
What goes in to all the marvelous things we do around here on the microscale? It’s all in the details. From the carefully planned baking schedule, to the counting (and cleaning a bit, especially in Winter) of eggs, the making of fresh Ricotta cheese, and the new labeling and packing of orders – we take the time to individually consider our lovely patrons. The pandemic has certainly presented some challenges but so far (fingers crossed) it has made us think more about how we can best help you to get healthy, homey food to you and yours.
It’s funny because many folks we know highly recommend or have advice on our growth ‘as a business’ and that’s nice for people to think we are doing something ambitious and worthy enough to share. But for us, any kind of growth needs to be incremental and of our own enjoyment, as well. We’re not looking to be a regular business, per se, but remain in the lower registers of the Cottage industry – that is to say, we really enjoy baking and making goodies for a small community. Not only does it remain ‘doable’ for 2.5 of us, but then we can still consider each and every one of our customers individually. We have grown to the point where we don’t know everyone just yet – some are friends or family of friends but I still like to think that if you are in the Rock Bottom ‘Club’ that when we resume our gatherings, you will be welcome among them.
Somedays I dream about buying the abandoned property across the street and turning it into a commercial kitchen/farm shop/community space for crafts and coffee (and tea! and wine!) but I’m not sure if we can make that happen. Somedays I can’t even figure out how to manage what we have – ha! let alone add to it. I think it is good to have amazing grand dreams, then big but maybe possible dreams, then things we actually figure out how to do. It’s always good to have a little reach.
Today I am a little under-the-weather. I’ve a pot of Red Clover, Calendula, and Chamomile Tea next to me (from my dried stores), a blanket, a sweater, a cat and a dog on me in front of the woodstove making me cozy, Joshua making it all happen (taking care of me, getting the goods together), my child rubbing my neck like a mini goddess, and my community out there waiting for their Tuesday delivery (the house smells like fresh bread). It’s likely (after working for a bit, then probably a nap) I will still be in this spot when my people return from their Portland trip.
May your Tuesday be doable (and hopefully very pleasant or at least cozy).
The fox will walk right up to the tree in noontime drizzle, eat the mushrooms convened at the base of the tree, roll its head down between the roots to rest feet and tail on trunk and dream of me, and why my pelt is so sparse, eyes so green, and why I seem to love my claws tapping against the shiny square plate so much.
