A Snow Day

   

It started to snow last night around 10:00.  It must have come down lightly for quite few hours, because there was a couple of inches on the ground this morning.  I went out to feed the horse around 8:30 this morning,  ( I know, I know, late.  But I didn't sleep well and that is when I got up.  The best sleep is always right when you are supposed to get up.) and it had already stared to melt. 

   

I love it when the snow coats the pine trees. 

   

It is also pretty on bare branches.

  
 

It even makes the burn pile kind of pretty.

   

Deer tracks on the way to the barn.  Only one, though.  We haven't seen the crowds of deer that we used to see.  Don't know what that is about...unless it is the dog, that love, love, loves to chase them.  I think he would be very surprised if he caught one.  NOW, what???

   

It is supposed to get to 50 today so Claire gets to go out in the snow without a blanket.  She does have a run-in shed to get out of, and off of the snow, should she so desire.

I put out some fresh hay and the water has a wee little heater to keep the tank free of ice.  My favorite thing on winter mornings.   Except, maybe, a friendly face.

   

 

 

 

 

 

 

 

She's Gone

If you have been following this blog, you will have read about my effort to "re-home" my two horses.  I bought them about 4 years ago and my daughter was still a regular visitor.  She graduated from college and moved about 3 hours away and I developed some hip problems so they need to find new homes.

Last summer I sent them both to a trainer, hoping that she could get them sold.  When winter came, the board bill had to increase and no one was looking...too cold...so she brought them back to me.

Even if I am willing to ride with a bit of pain, trying to ride one of them was always difficult.  They became so bonded that when you take one horse out the other runs back and forth along the fence line whinnying for the whole time.  This causes the horse I am attempting to ride to whiny back.  And try to run back to her buddy.  Any relaxing of hyper vigilance causes the horse under me to whirl and try to dash back to the barn.  No fun.

Then there is the issue of maybe falling off and breaking an essential bone.  And, by the way, I consider ALL of my bones essential.

So I have been trying to find them good home.  I have advertised and put them in a sale barn.  I have put up flyers and tried to use word of mouth and this blog.  All to no avail.

Yesterday Lee asked the painter, who is painting our basement ceiling, if he knew any one that would like a free horse.  The idea was to get rid of one of them and the other would settle down and I could get her ready for sale.  Plus, she wouldn't be a nut when someone came to ride her.  They were actually doing pretty good up at the barn where they were for sale.  The trainer was able to separate them and there were tons of other horses and they did great.

The painter just happened to know a guy.  He has lived here all his life so he knows lots of guys.

This guy has a bunch of horses and had shown them with his now-grown kids for years.  One of his now-grown has a son that was hoping for a quarter horse.  He just had a birthday.  Doesn't that sound great?  Instead of hanging around in the pasture she will be with a young kid that will brush her and give her special treats.  I picture them riding for hours with Western movies running through his head.  This is a way better life for her.  I am happy for the young man and for Libby.  I am even happy for me, sort of.  But kind of sad for me, too.

So I took some last pictures. 

   

The last time I put Libby in my pasture. 

   

The last I put her best friend, Claire,  in the field with her.

   

The last time of hanging out at Shenandoah Gateway Farm.

   

Her last time driving away.

The last time I cleaned her stall.

   

OK.  I won't miss that little chore.

 

 

Sour Cream Pancakes

   

I have been craving sourdough pancakes.  Not just any ones, but the thin and very sour ones made with a sourdough starter that has been souring for years.  I used to keep a sourdough starter for pancakes and it was pretty good.  But they are a lot of work if you don't use them often.  You have to take some out and add fresh ingredients every week or so.  I thought about making a starter and trying out sourdough bread.  The real sourdough bread, like you get in San Francisco.  But we don't eat that much bread any more and so I gave that idea up.

I was wondering if Greek yogurt would make a good sour pancake and started checking the Internet for recipe ideas.  It seems EVERYBODY is raving about the Pioneer Woman's version of sour cream pancakes.  (In case you don't know her and her blog, they all refer to her with the initials of PW and she is wonderful.)  It was even on Smitten Kitchen, another favorite foodie blog.  I decided I needed to try it out.  I have the Pioneer Woman cookbook and yet I have never made the pancakes. No time like the present.  These are named after PW's grandmother-in-law, Edna Mae, who gave her the recipe.

Edna Mae's Sour Cream Pancakes

1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
7 Tablespoons flour (yes, that is accurate, just 7 Tablespoons)
1 Tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
butter

   

Heat up a griddle or cast iron pan over medium low heat. 

   

Put the eggs and vanilla in a bowl and whisk together.  Add the cup of sour cream and whisk again.  Remove the whisk and stick it in the sink.  Get a spoon.

   

Add the flour, sugar, baking powder and salt to the sour cream mixture.  Stir together gently.  It is not necessary or even desirable to get all the lumps out.  Just make sure the flour is moistened.

   

Melt a bit of butter in the pan or griddle and pour about 1/4 cup of the batter on top of it.  Now you are back to every pancake recipe you ever made. 

   

Just make sure the top has made and then popped some air bubbles before you try to turn the pancake over. Then cook the other side until browned and serve immediately with the syrup of choice.

   

I don't like to drown pancakes in puddles of syrup.  I like a pancake to retain a modicum of texture.  No gloppy pancakes for me.  My preferred pancake eating style is with a bit of syrup on the side.  I call it a dipping puddle.  Cut a bite, dip and consume.

   

Feel free to eat your pancakes your way.

These pancakes are truly worth the hype.  They are easy to make with ingredients on hand and made just the right amount for two people.  They are light and have a delicious sour bite to them.  I recommend them highly.  Next time I may try them with Greek yogurt and maybe strawberries on top.

 

 

 

 

 

 

 

 

Guacamole

I grew up and lived in California for most of my life with a few side trips to Polynesia.  Mexican food is easy to get and I grew up with an appreciation for it.  Then we moved to Virginia and while there are a lot of Mexican restaurants and they seem to be run by folk from Mexico, you just can't find the hole in the wall joint with glorious food.  One thing I miss is great guacamole. 

You can find guacamole at a lot of places.  Subway even has it for sandwiches.  But it is mass produced and thin and kind of vinegary.  It is no way like the chunky avocado goodness of REAL guacamole.  If you want to try the real thing, it is easy and I'll tell you how I like it.

Guacamole

4 ripe, but not squishy, avocados
3 tomatoes  I like Roma for guacamole.
1/2 red onion, diced
1/2 lime  Save the rest to put in beer or soft drinks or margaritas.
cilantro
salt and pepper
Tabasco

jalapeno, diced  If you like it and I don't.  Make sure you take out the seeds and the white membrane before you dice it up.

   

They make cool tools to remove the seed and flesh of an avocado, but a large knife and a spoon are all that is needed.  Start at the top and slice through to the seed.  Slice all the way around the avocado and back to the top.  Twist it apart.  Tap the knife into the seed and twist it out of the avocado half.  Now all you have to do is scoop out the flesh with a soup spoon.

   

Well, I was going to use four and I bought four, but one was rotten, so I only used 3 avocados.  Next time I will buy extras.  They go great in salads, so you can't go wrong buying a few more than you need.  Squeeze half of a lime over the avocados.  This helps to prevent them from turning an unappetizing gray and adds a fresh bite.

I like to use a potato masher to mash the avocados with the red onion. A fork works, too.  Don't even try to get it smooth, but don't leave huge chunks.

   

Cut the tomatoes in half lengthwise.  The quarter them and remove the seeds and the white part.  Dice them up and add them to the mix.  Add the jalapenos if you are using them.

   

Take the bunch of cilantro and after you wash it, twist off the top of about half of the bunch.  Chop the leafy parts and leave the stems.  Add the finely chopped tops into the mix. I added about 5 drops of Tabasco.  Just a bit as I don't like too much heat, but I like the flavor.  This is a good time to add some salt and pepper.  I use about 1/2 teaspoon salt and a few twists of the pepper grinder.

   

Stir everything up and taste with a chip.  Adjust the seasoning, if needed.

   

Here is my hint.  I usually make this for a group and I have to make food ahead of time so that it is ready when the guests arrive.  Even with the lime, the guacamole might turn a bit gray, given enough time.  This is one reason why commercial guacamole is so terrible.  They load it up with stuff (vinegar?) to keep it from turning colors. 

   

I take about 1/3 cup of sour cream and cover the entire top of the guacamole with a very thin layer so that no air reaches any part of the dip.( It helps to move the finished dip to a smaller bowl so there is less surface area.) This keeps it green and beautiful.  Cover with plastic wrap and refrigerate.

   

When your guests arrive stir the sour cream into the dip.  This adds a layer of creaminess to the dip and it still tastes of fresh avocados.  A guacamole purist may not like my version, but I love it.  Let me know what you think.

 

 

 

 

 

 

 

 

Chocolate Chocolate Chip Cookies with Peppermint Chips

   

During Christmas grocery stores always crowd the aisles with displays of the most popular items.  That is where you can find marshmallows and yams, cream of mushroom soup and French's French fried onions.  There are lots of chocolate chips and nuts galore.  This year I saw something I had never seen before, Andes peppermint chips.  I love peppermint and bought a bag.  I didn't have an idea of where to use them, but I bought the bag and put it in the pantry for a future date.

After the last shopping trip, Lee mentioned that we had neglected to purchase any cookies.  I told him I would make some and then I remembered the peppermint chips.  Chocolate and peppermint go well together.  I thought about making a chocolate cookie and adding the peppermint.  But chocolate cookies just call out for chocolate chips, don't they?  So this is what I came up with.

Chocolate Chocolate Chip Cookies with Peppermint Chips

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup unsweetened cocoa
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 Tablespoon vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups Andes peppermint chips

1/2 cup granulated sugar

   

Heat the oven to 375.  I like to use Silpat sheets for baking, but you can use parchment paper or just grease the cookie sheets.

   

Place the flour, salt, baking soda and the cocoa powder in a bowl.  Mix everything with a fork until blended.  Set aside.

   

I like to use my Kitchen Aid mixer for cookies, but it can be done by hand.  It is winter and my butter didn't want to get softened and toward the end of the mixing, the Kitchen Aid had to struggle a bit to get the job done, so I am glad I didn't  have to hand mix everything.

   

Use the paddle to mix up the butter and then add 1 cup of each of the two sugars.  Mix some more.  You might have to scrape down the sides.  I did.  Add the eggs and the vanilla.  Mix some more.

Add the flour to the butter mixture 1 cup at a time, blending between each cup.  When everything is mixed together add the chocolate and peppermint chips and mix one final time.

   

I wanted big chewy cookies, so I used my middle size cookie scoop.  It is about 2 Tablespoons.  I scooped up some of the dough and dropped it in a bowl with the last 1/2cup of sugar.  Roll it so the ball is coated in sugar and place it on the prepared cookie sheet.  I only put 9 cookie dough balls on each sheet as they are big and will spread.

   

Cook for about 10 minutes.  Let them cool for at least 2 minutes before moving them to a cooling rack.  They are big and soft and may break during the transfer.   Then you will have to eat the broken ones.  You can't serve a broken cookie to a guest!  But at least you can see how good they are and enjoy one while the chocolate chips are all melty.

   

The peppermint flavor (force) is really strong in these cookies Luke).  If you don't long for peppermint and miss the bite of a candy cane long after Christmas, these may not be for you.  However, there is an answer to the dilemma of wanting these cookies, but not wanting too much peppermint in one bite.

   

Make them into ice cream sandwiches, of course.  I had some vanilla ice cream just languishing in the freezer.  I set it out on the counter for a bit to soften and then put a large scoop in the middle of one of the cookies.  Place another cookie on top and gently squish them together.  Pop them back in the freezer for a refreshing treat.  I would recommend letting them warm up a bit as it was VERY hard to bite through the frozen cookie.

   

If you can't get enough peppermint goodness, you could use some peppermint ice cream...OOH, maybe I could use some chocolate ice cream...  I think I need to get back to the kitchen and start experimenting.  All in the name of science, of course.

 

Never Satisfied

It was finally time to solder my stained glass window for the transom.  Lee cut me some wood to hold the glass in place.  There are a whole bunch of little pieces and they can shift if not held in place.

   

I used finishing nails to hold the wood tight against the edges of the glass.  Then I brushed a section with the liquid flux.  This is necessary because of all the oil from my hands and other contaminants that might keep the solder from adhering to the copper foil.  If you put on too much it will pop and bubble and throw little bits of solder bubbles and leave holes in the line of solder.

   

I  haven't soldered any glass in quite some time.  Years.  I decided to tack the pieces by putting a blob of solder at some corners and then run a bead of solder along a line of foil.  On the first pass I just wanted to get some solder down.

   

Then I came back to clean up the run and add some more solder where the line was flat.  It is best to have a slightly rounded bead of solder.  You can user the soldering iron to run around the piece and pick up the loose bits of solder that popped away.  You can lay the edge of the iron on a lumpy spot and smooth it out to either side.  This takes practice and I am out of practice.  That is my excuse for taking a loooong time.

   

You can see the finished line of solder on the left and the first run on the right.

When you finish one side you have to flip the piece over.  This is delicate, because the piece is still a bit unstable.  I slid it part way off of the wood table I use for glass work and onto my other hand.  This is a good time to mention that you should wait until it has cooled sufficiently.

   

Lift the piece up and gently lay it down on the soldered side so you can do the next side.  Then start the whole flux, solder process over again.  By this time my back was hurting and I wanted to quit.  But you can't let it sit overnight with the flux on it so I had to get it finished.  I did a pretty good job and the took the MOSTLY finished piece over to the sink to wash it with soap and water.  By this time it is pretty stable, but you could probably bend it if you wanted.  So don't try it.

After I washed the whole thing, both sides, I returned it to the wooden board to wait for another day.  I want to do some touch up soldering when I am fresh.  That will entail more flux and soldering and then I will wash it again.

    

After that it will be time to do the copper patina and start to think about how I will install it.  Painting in the basement starts next week and I don't have to figure all that out until that is all done.

Pizza Pasta Bake

   

I found a pasta casserole recipe, but it used Velveeta.  Seriously, if you are going to have the fat and calories of cheese, have the REAL thing!  So I made it much more complicated, but still pretty easy.  The idea I liked was to add some pizza sauce to flavor the dish.  Lee said, " This is delicious." and that it high praise and enthusiasm from him.

Pizza Pasta

1 1/2 cups penne pasta  I had some left over from another meal, but not enough.  I added some elbows and that worked out fine.
1 lb. Italian sausage.  I like the sweet Italian sausage.  Use the hot if you like things on the spicy side.
1 big or 2 small zucchini, sliced
1/2 medium onion, diced
1 teaspoon minced garlic
1 14.5 oz. can diced tomatoes, drained
1 1/2 cups pizza sauce
salt and pepper to taste
1 cup Ricotta cheese
1 cup shredded mozzarella cheese

Heat oven to 350.  Don't forget to do this as I did.  It will increase the time until eating can commence.

Cook the pasta according to the directions on the package.  If it finishes before the rest is done, just drain it and dump it into a 9X13 baking dish.

   

Cook the sausage.  It is easier to buy the bulk Italian sausage, but they didn't have any, so I bought the links.  Then you have to squeeze out little lumps into the pan, leaving the casing behind.  This is gross and reminds me of...well, we won't go there. 

   

Then cook the sausage until it is no longer pink, chopping it into smaller bits as it cooks.

   

While the sausage is cooking, dice the onions and add to the pan.  They should be done when the sausage is done.  Drain off the fat and add the garlic, sliced zucchini, drained can of tomatoes and the pizza sauce.  Cook until it is warmed up again and add the Ricotta.  Stir until the whole dish is creamy.

   

If you haven't drained the pasta, do it now.  You can add it to the sauce if the pan is big enough.  Mine wasn't, so I put the pasta in the baking dish and poured the sauce on top.  Gently mix the pasta into the sauce.

   

Spread the grated Mozzarella cheese on top.  Decide how decadent you want to be.  I added a bit more, because I like the way the melted cheese strings keep your serving attached to the dish and you have to go back and get another spoonful.  You can add Parmesan cheese on top if you are really cheese obsessed.

Bake for 15 to 20 minutes or until it is heated through and starts to bubble.

   

Lee said we should have had garlic bread.  We should have, but we didn't.  I said we should have had a salad.  We should have, but we didn't.  There are a lot of vegetables in this dish and you can always add more than I did.  That's as good as a salad, isn't it?

This made a lot of food.  We will be eating it for a few meals.  I don't have a problem with that.  It is good and now I can just heat up dinner.  I have a bunch of other things on my plate and now I don't have to think up dinner for DAYS!