Moving Day

God, please let this day be over soon.

Quiet Before The Storm

We move next week! I'm taking a few moments to enjoy a quiet morning while waiting for the carpet people to show up.

A Slutty Little Wine

With a name like Sexual Chocolate, I should have known this wine would be reeeeally easy.

What I'm Canning Right Now

The good and bad news about making long-term canning projects is you have plenty of time to decide when you want to deal with what you’ve made and it never seems to happen at a convenient time.

I currently have a 5 gallon batch (from left) of Skeeter Pee (Hard Lemonade), Peach Wine, and Spicy Garlic Dills happily fermenting in the basement, which is fine and great except for that whole moving thing going on right now. It just so happens that I need to do something with all of these babies before the big moving day comes and that takes time to coordinate.

Both the Skeeter Pee and Peach Wine were started about 3 months ago. I’ve never made Hard Lemonade and wasn’t completely bowled over from my initial tastes of this batch, so it might not make it. The Peach Wine is a Jack Keller recipe and I know it’ll take a little time to age before drinking. I used all those frozen peaches I had stored in my deep freezer from last summer.

The Spicy Garlic Dills are a traditional fermented pickle recipe from The Joy of Pickling. I started those about 4 or 6 weeks ago. How do you know when they’re ready? When they taste ready! As a matter of fact, I gave one big cuke a try tonight and they’re perfect. Not as spicy as last year’s batch, but I can add more pepper flakes to the jars when I process them.

The green, flappy looking thing on the top is a raft of fresh grape leaves; those help keep these babies nice and crisp. No one likes a limp pickle! I use a glass pie plate with two full quart jars on top to keep everything weighted down.

Looks like I’ll be canning this weekend whether I like it or not!

We Did It!

We did it!  We are officially homeowners and have been for 9 whole days.  We've been super busy getting things prepped, coordinating with contractors, and trying to get ready for the big move.  So far, we've had radon mitigation in the basement, the AC ducts cleaned, the painting started, the back 40 bush-hogged, and have had about a gazillion carpet estimates.  Tomorrow we get the gutters cleaned and the house power washed. 

What is it with carpet companies?  We've had estimates that have been all over the charts...from $5k to $10k for approximately 170 square yards.  Some of these people are on drugs if they think we are going to pay $10k for friggin carpet!  We bit the bullet and are trying Lowes.  I know, I know, but they have the Mowhawk Smartstrand carpet and cushion I want.  The installers are legit (from what I've researched).  We'll see...

Meanwhile, the areaway drain outside the basement is backing up and flooding into the basement when it rains really hard.  So that means, the basement finish is on hold...plus there's the whole financing thing.  'Nuther time.

AND! Hubby got his first tick.  Welcome to the country!

Close-us Interruptus

So, umm, yeah,  about that closing thing.  Our closing has been delayed due to the seller having to remove some fallen trees that damaged the neighbor's property. 

So, get this...the seller initially wanted US to take responsibility for taking care of this and to reimburse the neighbor for damage!!!!  Can you believe that shit boys and girls???  Um, hello WE DON'T OWN THE HOUSE!!!  I may have been born in the morning, but not THIS morning.

Sheesh.

So, needless to say, we are in a holding pattern until Coldblood Banker gets their crap together.

And So It Begins

Can you believe it?  I am closing today or tomorrow, or next week…depending on if the seller is going to be a complete ass about the tree that fell over on the neighbor’s shed.  Apparently, they seem to think that even though we don’t even OWN the house, we should pay for it.  Ummm, yeah, riiii-ght.

I have paint picked out, contractors on stand-by and I’m ready to get this REAL party started.

Green Light

The radon test for the well and water came back normal!  Looks like I will be homeowner in less than 30 days (God willing).  All that's left is the appraisal and termite inspection.

Woot!

Planet Radon

So the radon test they did in the basement came back very high...like over 2 times the highest safety amount high.  So, since the house is on a well and septic system, we researched that it was highly recommended to have the groundwater (well) tested for radon too.  The house can be mitigated, no biggie, but if the water tests come back high, we are going to walk away from the sale.

Surprisingly, it's been a pain in the patootie to get the water tested for radon.  We've probably spent close to $500 with three different tests to find this out.  The first test just tested the well water for e-coli and other scary stuff (came back fine); the second test, called an Alpha/Beta test will test for all kinds of radioactive crazies (will come back in the next day or two), and the third test, which will test specifically for radon will come back by the end of the week.

For the radon test, hubby had to drive all the way to Richmond to deliver it to a specific laboratory.  Sheesh.

Cross your fingers!

Ch-Ch-Ch-Changes!

I am often confused at the universe. On one hand, I believe that anything that’s worth having takes work. On the other hand, I believe that when something is meant to be, it comes easily. I have found both of these beliefs to be especially true these past few weeks.

We’re buying a house ya’ll!

More to the point: I’m buying a house! Ever since that whole “short sale thing” in Florida, my husband is ineligible to be approved for a mortgage for a minimum of 2-3 years. We thought that we’d be renting again for at least another 6 months to a year before we’d be able to co-apply for a mortgage, BUT since I am a veteran and since I’ve never used my VA loan benefits for a mortgage, the bank was able to approve little ole me completely for a mortgage.

Here it is and it’s gorgeous. And it’s ON FOUR ACRES!! I can hardly grasp how this is all happening so fast, but it’s been almost effortless. It’s a foreclosure and we stole it hot-handed from the bank. The previous owners hardly lived in it at all and it’s practically brand new.

It needs some paint and a few minor upgrades, but other than that, it’s everything we’ve ever wanted. It does need the basement finished, but we are working on getting that going. We close the first week of July. I can hardly contain my excitement thinking about the gardening fun I’m going to have!

Things are going to be picking up around here!

Spring Has Sprung!

Literally over night! After this long, wintery break from blogging, I’m ready to start a new year with new thoughts, ideas, recipes, and pictures. But I’m not sure if this is the right venue. I know I need to update my blogging platform and make this site more searchable and sociable, but I just don’t have the interest at this point. I’d rather be doing other things. I’d rather be in it, getting dirty, and sharing later.

What have I been up to lately? Cooking for sure, just not much of it. Last weekend I put up 18 quarts of the most fan-friggin’ awesome homemade, home fermented sauerkraut. I started fermenting it on Christmas day and it took almost 3 months of low and slow to really be something special. Next want to start up ye’ olde wine making equipment and do something with all those pounds of frozen peaches in my freezer from last year’s harvest.

I’ve been into painting lately, specifically pop/modern stencil art like this, and this, and this. I’m still very new, but I love how you can take everyday things and make it into art…part whimsy…part message. I love how I can make something to hang on my walls that doesn’t cost a lot of money. Plus handmade art makes great, customized gifts.

I’ve been working a lot at my job, especially last December and January, but it’s all good and I like my job for the most part. It has its moments like every job, but it’s been the best so far.

And that’s really about it, for the most part. I plan to do more outside type stuff this year, venture into new interests, and build on the old ones. Stay tuned!

Cream Cheese Banana Nut Bread

MMmmmmm...I hadn't realized it, but I wrote about this recipe before. It's definitely a keeper! The one thing I did differently in this batch, which totally gilded the lily, was to add Spiced Candied Walnuts into the mix instead of plain, roasted walnuts or pecans. You should hear the moaning here at the office!

I used a different recipe to make the spiced candied walnuts, but this recipe from Simply Recipes will work just fine. To spice them up, add a teaspon of cinnamon to the sugar mixture while you're melting the sugar, or just simply dust the walnuts with cinnamon powder before the candy hardens.

Candied Walnuts
Recipe Source: Simply Recipes

1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt

Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.

Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.

Makes 1 1/2 cups.

Bustin a Rhinestone

Happy Halloween, mama!

Well, today is Halloween, BOO to you! I dressed up like Elvis for work because we were doing this whole 50’s – 60’s theme for costumes at work….wouldn’t you know it that all the people who nagged about dressing up didn’t???!!! So here I am with my white jumpsuit with the rhinestones, wig, sun glasses, and red scarves and no one else is dressed up. Hey, didn’t I have a nightmare like that once? Except I was also late for a calculus exam and in my underwear. FAIL!

Potato, Bacon, and Leek Soup with Horseradish

This is the view we had for an impromptu picnic at Linden Vineyards this past weekend, isn’t it gorgeous?


We spent the afternoon drinking mulled wine, nibbling on some cheese, and pinching ourselves for the fact that we are actually able to experience fall in the Blue Ridge Mountains in person. Every day is like Christmas up here.


The weather is finally cooling off and what better way to celebrate than with a hearty bowl of soup? I found the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein a few months ago and have been drooling over the recipes. This recipe for Potato, Bacon, and Leek Soup with Horseradish is a modification from their original recipe in the book simply because I had some gorgeous leeks that needed a home.

The soup is like an over-the-top baked potato soup and isn't as heavy as it looks. The horseradish really makes is something special. It is definitely a keeper recipe and would be transcendent with a roast beef and cheddar sandwich.

Potato, Bacon, and Leek Soup with Horseradish
Recipe Source and modified from: New England Soup Factory Cookbook

2 tablespoons butter
4 whole cloves garlic, peeled and minced
*2 medium leeks, white and light green parts only, halved lengthwise, then sliced
2 stalks celery, sliced
8 medium potatoes, peeled and cut into chunks
6 cups chicken stock
2 tsps onion powder
2 tsps garlic powder
1 cup sour cream
2 cups light cream (I used whole milk)
4 tablespoons bottled minced horseradish
4 dashes Worcestershire sauce
4 dashes hot sauce
1 cup crumbled, cooked bacon
1 bunch fresh chives, minced or 2 green onions sliced small
Kosher salt and freshly ground black pepper to taste

*Note: Be sure to rinse sliced leeks well, as they tend to be very sandy

In a stockpot melt the butter over med-high heat. Add the garlic, leeks, and celery. Saute for 7 minutes. Add the potatoes and stir to coat with the butter and vegetables. Add the chicken stock, onion and garlic powder and bring to a boil. Reduce heat to medium and simmer until the potatoes are soft and tender, about 30 minutes.

Remove from the stove and puree the soup with a hand blender or working in batches with a blender or food processor until smooth and creamy. Add the sour cream, light cream, horseradish, Worcestershire sauce, and hot sauce. Puree once again until everything is incorporated. Return the pot to the stove and simmer for 10 more minutes. Add salt and pepper to taste. Serve in soup bowls and garnish with the chives/green onions and bacon.

Testing...

This is a test post from my phone...oh the possibilities!

Turkey With A Death Wish

This turkey's days are numbered...37 to be exact.

A Sink Full of Apples

Hey everyone, this is my 200th post! In honor of the occasion, I bring you apples!


The onslaught of fall apples has begun. This sink full of Jonagold and Honey Crisp apples (1 peck) were turned into the first 7 quarts of applesauce of the season. Mmmmmmm…

Applesauce, applebutter, apple pie jam, apple pie filling, apple conserve, here I come!

Grilled Flatbread

Oh my gosh you guys; fall is finally here! When I left my office building last night, it was cold and blustery outside and simply wonderful! I know there will probably be a few days of hot before we settle in for winter, but man does fall feel good!

Hubby and I had already planned to grill a London broil on the gas grill last night, so it was the perfect opportunity to try out this soft flatbread recipe that I found at Deanna's blog Marzipan last week. Let me tell you, it changed our lives.


I had a ball of the dough sitting in the refrigerator from the day before. I had made it and had originally planned to dry fry it on the stove, but grilling it sounded SO much better. The dough mixed up so easy; in fact, I don’t even think I’ll need the Kitchenaid for next time. I pinched off 4 balls and they rolled out like a dream; no shrinking, and very pliable. We casually tossed them on the grill; I didn’t know what to expect since this was a new recipe.

They puffed up beautifully, with perfect grill marks, in less than five minutes without any sticking. One flip over, 2 more minutes, and they were AMAZING. We couldn’t help but tear into one straight off the grill, with puffs of steam coming out of our mouths from the combination of hot food and cold weather. It was one of those HOW HAVE WE EVER LIVED WITHOUT THESE moments.

They were so amazingly delicious; we rolled out the remaining dough and grilled up the rest for future lunches. I plan to have a ball of this dough ready in my refrigerator at all times from now on.

Make these today; I mean it!

Soft Flatbread
Recipe from: Marzipan

3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

1) Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.

2) In a separate bowl, using a fork, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast until a crumbly mixture forms.

3) Add this to the cooled flour/water mixture, stir, then knead for several minutes by hand to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary and keep your hands and work surface lightly oiled to prevent sticking.

4) Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. The dough may be wrapped or placed in a baggie and then refrigerated or frozen after dividing if desired. Bring to room temperature before starting the next step.

6) Roll each piece into a 7"- to 8"-circle (a rolling pin helps here), and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

7) Transfer the cooked breads to a rack, stacking them to keep them soft. Serve immediately (recommended), or cool completely before storing in a plastic bag.

11 Months - The Power of Booze

Every year I make my annual besotted fruitcakes and every year I have some left over. It's not that they're bad, they're DELICIOUS! As a matter of fact, each year I have to make more to accomodate the demand.

Anyway, I always over estimate and we have some left over. Usually, the things sit wrapped-up in our spare refrigerator for a couple of months until we are over the holiday bingefest, then we'll break them out and share again with friends. The longest they've sat was until June or July AND THEY WERE STILL GOOD!

Last nite, we realized we had last year's cakes still wrapped up in the refrigerator. You guys, these were made in October LAST YEAR, and yep, they were still good! The yellow one was a little dry, but nothing that a little basting with cherry brandy didn't fix right away.

I think I'm going to take them into work tomorrow....sshhhh, don't tell my coworkers.

Chili Paste

While I’m on a roll regarding the time limit for summer’s produce, I have yet another condiment to share that I cannot do without. You will think this too once you make this Chili Paste.

I love Asian food. I love spicy food. Even better, I love spicy Asian food! So much so that I go through a bottle of Sriracha sauce and its cousin, garlic chili sauce, every few months (sometimes weeks).


Neither one of them are expensive and they are fairly easy to find in the grocery, but as a rule, food tastes so much better when you make it yourself. When I first made this chili paste, I was like, “¡Ayi Chiuaua! ¡FUEGO! ¡FUEGO!”


It was hot! But after just 24 hours, it mellowed out into a wonderful sweet, garlicky chili paste with some nice heat. Plus, it literally took minutes to make.

Hubby and I have eaten it on stir fry, soups, stews, take-out-Chinese, burritos, chili, nachos, salsa, really anything where you want some extra heat. So, get your hands on some fresh chili peppers before they are no longer available at the farmer’s markets. This will definitely keep you warm over winter!


Chili Paste
Adapted from Andrea Nguyen

3 cups of chili peppers, any variety of your choice ( Jalapeno, Thai, Habanero, etc.) washed and stemmed
8-10 cloves of garlic chopped
1 tablespoon distilled vinegar (I used probably 3)
1 teaspoon salt
1 1/2 tablespoons sugar

Note: This is a fresh chili paste that is meant to be stored in the refrigerator.

Roughly chop chillies if using large peppers. Add chillies, garlic, vinegar, salt and sugar in a food processor and pulse until coarsely pureed. Adjust sugar, salt and vinegar to taste. Makes about 1, 12 oz. jar and will last several months in the refrigerator.