Category Archives: Cooking

Time Enough

Winter                                     Waning Moon of Long Nights

I’ve had a long stretch of no tours at the museum, little direct work for the Sierra Club and, of course, no gardening.  That means I’ve had plenty of time to focus on writing and I’m well into a new novel and have the research underway for Liberal II:  The Present.  It’s nice to have extensive time at home, especially when the weather has been as brutal as it has been.

The act of writing has a therapeutic edge, no matter what form the writing takes, but when the writing is fiction, something else comes into the act.  I don’t know what it is, other generations have called it the muse, inspiration, an angel, a devil but it does feel like there’s a second party in on the action.

We got our mutual present to each other today, a Kitchen Aid Artisan stand-mixer.  Bread and pasta are on  my mind.  As Kate has been home since mid-October, I’ve noticed a tendency to put more time and love in to the act of cooking and to put more of a focus on the kitchen.  I enjoy it.

Food, Tea, More Food, Nap, Food

Winter                                      Waning Moon of Long Nights

Kate and I had our business meeting, checking this box and that, doing those things couples need to do to keep life solid and sane.

Afterward, we saddled up the old Tundra and drove her over to the Maple Grove shopping area where we made investments in food:  12 qt. stock pot, melamine mixing bowls, a scraper or two, some coffee and dish towels.  I also purchased bulk tea at Tea Vana, but was disappointed to learn that they no longer carried my long time favorite:  lapsang souchong.  The kind guy behind the counter found a bit extra for me from his private stash.

After lunch at Biaggia’s we drove home for our nap, from which I just got up.  Next on the day’s agenda, drive into the Red Stag and eat dinner.  Do you see a pattern here?

Soupy

Winter                             Waxing Moon of Long Nights

A soupy day with chicken noodle soup finished, a leek broth made and a leek and potato soup within 10 minutes of being done.  It requires some finish work, in this case using an immersion blender.  I used 5 pounds of leeks and 5 pounds of potatoes, so we’ll have this soup for some time.  It freezes well, or so the internet material suggests.

Sad news about our potatoes and carrots.  We had our potatoes, a large crop, in the garage stairwell.  Since our garage has insulation, the stairwell usually stays above freezing in the winter, just right for potatoes.  When we had the cold snap though, the snowblower bay garage door stuck open unbeknown to either of us.  They froze.  After freezing, it turns out, potatoes just don’t seem all that edible.  So, no potatoes.  A lesson for next year.

Lesson number 2.  You can leave carrots in the ground until it freezes.  After that you can’t get to them.  Seems obvious enough, but it slipped past my attention.  Carrot compost in the carrot bed now.

Some learning curves are steeper than others.  I would sure hate to have learned these lessons on my homestead on the prairie.  Lessons like these could have been fatal.

Aspects of Our Lives

Samhain                           New (Wolf) Moon

Kate and I had our business meeting.  It involved the always fun annual chore of signing up for benefits with Allina.  This is probably the last time we’ll need to do it.  Even though it’s an overly complex task, it does have significant repercussions throughout the year, so it pays to do it thoughtfully.

After the meeting we began our first (of what we intend to be continuing) weekly menu planning.  This week I chose a red beet soup and a white bean and winter squash soup.  Kate picked a vegetarian slow cooker recipe and the brisket.  Tomorrow we’ll make a grocery list and I’ll go buy the ingredients, then we’ll cook together for a day or half a day.  The grocery list will include fruits, one serving a meal, and ingredients for tabouli, which we both enjoy.  I’ll make the soups and Kate will cook the meat and slow cooker meals.  We’ll add in salad and fruit along the way.

Kate’s recovery seems to have stalled and I don’t know what to make of it.  I’m glad we have an appointment with Dr. Schwender on Thursday morning.  I’m feeling a need–and so is she–for some reassurance about the healing process and the eventual outcome.

Now, I have to make up for the lost hour of sleep last night while I completed my trip through hell.

Kate the Earth Mother

Fall                                         Waxing Blood Moon

Kate made pasta sauce(s) from our tomatoes.  She also made an eggplant (ours) parmesan that we had with one of her sauces along with a toss salad of our tomatoes, basil and mozzarella.  Pretty tasty.  Kate has preserved, conserved, cooked and sewed on her two days off.  In this environment where her movement does not have to (literally) bend to her work her back and neck don’t flare as much.

After the 40 mph wind gusts I went out and walked the perimeter again, checking for downed limbs.  Just a few stray branches, none big.  I did find an insulator where the rope had pulled away.   I used the insulator itself and plastic case to nudge the  hot wire back into place.  The fence does its job, but it requires constant surveillance.  Fortunately, the energizer has an led that flashes while the fence is hot.  That makes checking on the juice much easier.

Friend and Woolly Bill Schmidt said he enjoyed the fence saga from his apartment.  He said he spent many nights, often at 2 am, shooing cows back in the field.  Electric fences are part of farming and he had many helpful hints.  He didn’t seem nostalgic for installing or maintaining a fence.

Both grandkids are sick.  Jon and Jen face the dilemma of all working parents, how to handle sick kids and work.  This is never easy and can create unpleasant situations.

I’m grateful for the rain and the cool down.  Cooler weather means plants ratchet down their metabolism so they need less water and food.  It’s time for that.  The rain helps our new shrubs and trees.   They’ve got the rest of the fall to settle in and get their roots spread out in their new homes.

Soup

Fall                                          Waxing Blood Moon

Various financial matters kept me inside till lunch when I took my best gal over to Osaka.  We ate a quiet lunch, both tired from the week.

Back home I made a 4x serving of gazpacho which Kate will can tomorrow.  I take the recipe as a suggestion.  This time I added leeks, sweet corn and cilantro to the ingredients.  The garlic amount seemed modest to me so I doubled it.  A long time in one spot, but the pot has gone into the refrigerator to cool down.  A tasty soup.

Tonight I play sheepshead with the Jesuits.  They’re smart guys and take the game seriously though we play for fun.  We’ll see how it goes tonight.

Picking Grapes With Hilo

Fall                                       Waxing Blood Moon

As the sun went down this evening, I picked grapes.  Picking grapes reaches back in time, especially wild grapes, as these are.  It reaches back to our hunter-gatherer past, a past much longer than our post neo-lithic, agricultural and urban  world.  This vine grows here because it can.  Maybe someone planted grapes long ago here, but these small grapes, almost like miniatures, offer themselves in the eons old rhythm of plant reproduction.

To get at the clusters, all smaller than the palm of my hand, I found it easier if I first removed a covering of vines and leaves that obscured the grapes.  Do these leaves shade the grapes, keep them from desiccating too soon?  Is there some part of the grape’s maturation that requires a cooler, shadier environment?  I don’t know, but the layering of leaves, then grapes up near the main vine, where it crawled across the top of the six foot fence we have toward the road, appears intentional, at least intentional in the way that evolution works through its blind selection of more adaptive characteristics.

Hilo, our smallest whippet, accompanies me when I work outside.  She hangs around and watches me, wanders off and finds something smelly to rub on her shoulder, watches other animals go by on the road.  Her companionship also reaches back into the  paleolithic when humans and shy wolves began to keep company, fellow predators brought together by the similarity in the game they hunted and the also similar method of hunting in packs.

This time of year, the early fall, would have been good then too.  The food grows on vines and on trees, on shrubs and certain flowering plants.  Game eats the same food and becomes fat, a rich source of nutrient.  My guess is that there was a certain amount of anxiety, at least in these temperate latitudes, for the older ones in clan would know that winter comes after this time of plenty and that somehow food had to be preserved.

Kate takes the grapes and turns then into jelly and apple-grape butter.  The act of preservation, though now more sophisticated technologically, was essential back in the days prior to horticulture and agriculture.

The resonance among these fall related acts and our distant past adds a poignancy mixed with hope to them.  We have done it, we do it, others will do it in the future.  As the wheel turns.

Harvest and Preservation

Lughnasa                      Waning Harvest Moon

It changed.  The game.  After half-time most of the time, I expected to see showed up.  How about that 64 yard run by Peterson?  Wow.  Still, it concerned me that we didn’t get more pressure on Brady Quinn.  I’m looking forward to the analysis.

Kate has made grape juice, a lot, from the grapes I picked this morning.  Next is jelly.  I have a role in the preservation process this week.  We discovered last year that gazpacho is a perfect canned soup.  When chilled, it tastes like it was made that day.  A great treat in the middle of winter, a summer vegetable soup.

We also several Guatemalan blue squash.  They run about a foot and a half long and 7-8 inches wide.  Heavy, too.  Taste good.   We still have parsnips (next year), turnips, carrots and potatoes in the ground, probably a beet or two hanging around, too.  Above ground we have lettuce, beans, greens and some more tomatoes.  Kate’s put up 36 quarts of tomatoes so far.

Kate also made use of our dehydrator.  Cucumber chips.  I know, but they taste wonderful.

There’s a lot of room for improvement in next year’s garden, but we feel good about the production this year.  Next year we should get more fruit from our orchard.

One of Those Days

Lughnasa                       Waning Harvest Moon (visible in the western daytime sky)

Kate has begun the dreary process of checking with animal control, vets and the humane society.  At the same time she’s begun canning tomatoes, a task she finds soothing.  It’s a good thing since she has a cold and numerous pains throughout her body.  She prefers to keep going, get things done.  In the past I’ve tried to get her to relax, take it easy a bit, but just this year I realized this is part of her spirit, her who she is-ness.  Now I congratulate her.

Today is one of those days.  Rigel’s still missing.  The borderline asphalt company will show up sometime today to seal the driveway.  Paula and the Ecological gardens folks have begun installation of a woodland edge garden.  To put a nice bow on the day I have my semi-annual teeth cleaning at 11:00.  I moved the vehicles to the street, got the gate ready for Paula, then took off and bought 10 more bales of hay from Al Pearson.

Al’s a 70+ farmer who sells his bales right off highway 10.  He bales the hay and sells it retail.  We all win.  He’s a ramrod straight 6′ 1″ sturdy Scandinavian.  He told me, “We like our repeat customers.”

Kate the Cook

Lughnasa                                  Waning Green Corn Moon

It was fun to see Kate get compliments on her cooking.  Her cooking skills are remarkable.  Her nutmeg sauce melts the heart of the largest Mammoth.  We had a ceremony, a brief one, in which Kate passed to me the new wedding ring she purchased for me in Jackson Hole.  We also acknowledged the reason for the ceremony, Vega.

Though we have not done our work here for a public or any public, it gratified us both to have genuine interest in our permaculture efforts.  Having said that I need to get and plant some fall crops right now.