Punkin Season

No, I am not in New York. I know everyone is in New York. Life has been so awfully real in the last few years that Rhinebeck hasn't been what it once was for me. In the very beginning, it was Meg and Gene in sweaters I had knit for them, Dan dragged along for the ride, and a few barns and a couple of tents of things I had never seen before. There were no crowds, no lines, and it was a small slice of heaven for me, really. I am at my core a simple person with simple values who prizes small and undiscovered above all. That was a long time ago, before books, weddings, and grandbabies. Maybe next year, or maybe not - it depends on when this next book launches, I think.

But it is still autumn in New England - my New England, the one I've known since I was a pup. The colors change, the tourists come and take a gander, and clog up route 91 with their craning necks and indecisive speeds. Should we go fast? Should we go slow? Or can we just not make up our minds?

This week I spent a fair amount of time just being "in" autumn, as I prefer to know it. Girl and I went for apples in a local hill town, and made a splendid apple butter. I bought sweet pie pumpkins. I shredded and pounded ten pounds of cabbage into the Harsch for future sauerkraut. Tonight I chopped up an apple, added some extras, and stuffed a pumpkin. I am calling it dessert. Want to see?

Now, want to know what's in it? Ok, I'll tell you.

First, cut the top off of a tiny sweet pumpkin or two, and hull it/them with their tops. Then combine the following in a small bowl:

1 tart apple, cored and chopped
2T brown raisins
1 quite small sweet potato, peeled and chopped (about a half a cup when all's said and done)
2T brown sugar
1/4 cup apple butter (substitute 1/4 cup of applesauce plus a bit each of cardamon, cinnamon, clove and allspice)
2T butter cut into small pieces

Oil the outside of the pumpkin, including the top, with your choice of high-temperature oil (I chose peanut). Fill with the apple mixture, packing a bit as you go. Leftovers here went into a buttered custard cup to cook, but you can do what you will with them, if there are any. Place the top on the oiled, filled fruit and roast in a 375 degree oven for about an hour, or until the side of the pumpkin is easily pierced with a fork. Remove from the oven and allow to cool a bit - so it is still warm, but not too hot for what comes next!

Scoop some of the pumpkin stuffing and a bit of pumpkin meat into a dessert bowl. Top with rich, creamy premium vanilla ice cream. EAT ALL OF IT!

Happy Harvest, and may God smile on you as much as He's smiling on me!

Seeing is Believing

Well. I almost have a heckuva kitchen. You may remember that I had this kitchen about 15 months ago:

(Be aware: if I come to look at your house and I eventually buy it, I will post pictures from various showings on my blog, with all your stuff in them. Also if you look at a house with that many microwaves and toaster ovens? CHECK THE MAJOR APPLIANCES!)

What is not evident in the images is that the wood was in horrible condition in many places, rotted in some, worn beyond repair in others. The appliances, original to the house, were not great - although they did turn on and off - and sometimes without anyone pushing a button or turning a knob. The cabinets were not really functional for modern living, and certainly not for a cook. I think that this kitchen was a bit of a space age, TV dinner sort of a thing really. But I don't live that way, and for me this kitchen was just really intolerable. Kitchen snob: I am it!

Then I had this kitchen which I felt I had for entirely too long:

Then very (very) briefly I had this kitchen:

And then this kitchen:

which turned out to be a big old failed attempt to retain some of kitchen one in a misguided attempt to save money and resources.

Last but not least, I had this kitchen:

Definitely not a big favorite, except that it paved the way for the kitchen I have now. Because now I have a totally different kitchen, which is not quite yet ready for a full reveal. But trust me, it's amazing!

I have also had, for a long time now, a microwave cabinet of forgotten origin. You see it up there in a fair number of those images. I remember that it cost me all of about $100, and I know I bought it specifically for use in our old-old house during our kitchen remodel there. Thanks to a slick real estate deal I was able to double my money on a piece of land by selling it back to the original owner for twice the price I paid. Long story - just never sell a piece of land you think you might be attached to, or you'll find yourself buying it back for a lot of money. Anyway, I used the profit to invest in our old-old house - I had both kitchen and bath completely redone. At the time we still had kids at home, and we lived for a few weeks out of this microwave cabinet. It housed a microwave (who saw that coming?), toaster, and coffee pot along with lots of paper plates and utensils, bread, and peanut butter. And coffee. Lots of coffee.

Since then it's served us around the house(s) in a variety of ways. It has been used to hold video game systems along side it's junior sibling - who is identical in all but size. It has housed craft supplies. It was used by Mr. W to hold his cycling DVD's and two small televisions for when he rode on his bike trainer in the basement. It eventually became the island in my 1950's kitchen nightmare, and then most recently was again put into use as part of a temporary kitchen during this latest kitchen update.

I have loved it's usefulness, but it's appearance has left me pretty flat for some time now. I preferred it hidden in finished basements or craft rooms. It's junior sibling, for example, holds my primary sewing machine so that I can sew while standing up - a boon for ye old sciatic nerve problem. Out of public view, it does not offend. But in public view...well, I guess maybe I am just over it. Love, love the butcher block top, but over the unfinished exterior and the big blocky handles and drawer pull. So I decided that in order to continue to use it in the new kitchen (it makes a great island!) it would need a serious face lift. Initially I tried staining it the same color as the cabinets, which proved to be a hideous fail. The color wasn't a match at all and - worst of all - the stain clashed pretty violently with the aged and heavily treated butcher block top.

I started with a splotchy and brush-stroke-laden coat of the gray paint I'd used previously on the old cabinets we tried to salvage - Benjamin Moore Satin Impervo. I liked that color a lot - I think it's a Martha color, Chinchilla, which handily can be dumped into any Ben Moore paint. The neutrality of it would, I thought, work well in the kitchen again. Then I distressed the gray with a series of power and hand tools. Specifically, I beat the hell out of it with, in no particular order: a pair of scissors, an ax, a wire bristle brush, and my little DeWalt random orbit sander. Then I covered the whole thing with a brown glaze using a sample of brown paint left from Girl's wedding birdhouses and a jar of Martha Stewart glaze. I brushed that with a Martha Stewart wavy graining brush, being sure to go out of my way to get as much effect and odd layering as possible, but no waving. I just wanted the brush strokes and the removal of excess that this tool offered. Once that dried I coated the whole thing with Zar Ultra Max waterborne polyurethane; another leftover from a previous project. Waste not, want not!

And now I love it. I wish the butcher block was squared and not rounded. That's my only complaint.

It's neutral, distressed, abused, and has me written all over it. I love the rudely and roughly filled holes, the sand marks, the chips from the ax, and the lovely uneven brown glaze.

In the middle of this amazing new kitchen, surrounded by perfect cabinets and pristine flooring and appliances, it somehow fits right in. Just don't look too closely at the underside of that butcher block. I may have gone a little nutty...

Now, to find perfect knobs and pulls. Ideally I want something salvaged and old, maybe from a dresser, and with that in mind I stopped in at Fat Chance today on my way home from the Depot (where I procured a host of items ranging from silicone caulk to one ivy plant for that rejuvenated Crock Pot that works and still has it's cord but for now I've decided is a planter and is that a run-on sentence or what?):

I didn't find knobs. But I did find things to amuse me:

An adorable copper fondue set! It has forks, and even an old Sterno ad tucked inside.

Bunnies! Primitive bunnies missing body parts but needing love.

The new kitchen counter top doesn't come for days and days. Between now and then I can work on a book,  install the dishwasher, plan a baby shower, and make some newborn diapers for said baby. And try not to count the minutes before I can give you a tour of the whole kitchen, and explain how, on a budget resembling a shoestring, I managed to get a whole new kitchen in a matter of about 5 weeks. It's a good story, I promise!

Oh, Bother

Most people who get a whole batch of hens by accident are happy. Not me!

When I ordered the layers this year I wanted some boys. I didn't want more than 15 hens going into winter. I don't want to feed them, and I don't have an egg market without a 40 minute drive, and I don't want to commit to driving 40 minutes once a week. I love my old customers, but the cost of gas and time just didn't level out against the number of eggs I could sell and the cost of grain. I needed to either get bigger, or get smaller. I choose smaller. But now here I am, and here's what I've got...girls. Lots and lots of girls.

I ordered 25 birds, straight run (which means boys and girls mixed), from Meyer Hatchery. I planned to keep one or two full sized roosters. I like having roosters around - they keep the hens happy and they provide valuable defense.  I ordered their "rare breed" assortment. When the birds started to grow I was a little surprised to discover that they considered Easter Eggers to be "rare". In fact, a closer look at their "rare" list indicates that I got, well, taken frankly. A lot of the birds on their "rare" list aren't particularly rare, and of course I got mostly common birds that I could get anywhere. But that's my fault - I didn't really read closely when I ordered.

What I did very closely note was the gender of the birds I ordered. I do know that I ordered straight run, and that straight run generally means about half roosters. But...unless something changes VERY soon it looks like I have maybe 3 roosters. How do I know? Two of the birds are crowing - a White Crested Black Polish, and this Buttercup - which is a horrible breed for New England's harsh winters with their eventually big floppy cup-shaped comb, so he's got to go. That's his "wife" behind him for comparison. By 16 weeks, there should be some clear differences between the boys and the girls, as you can see.

Not a peep from anyone else. One white bird, all snowy white with a big tall tail that appears to be a Leghorn (rare? White Leghorns? Really??) occasionally stretches it's head up like it's considering a crow, but it doesn't make a peep. Saddle feathers? None. Big red combs? Nada. Cape? Sickle tail? Color differences? Zip and zilch and nuttin'.

This messes me up. It messes with my plan. It damages my program. I am less than amused. Even if I could get some boys at this late date, I have to grow them out - which means I have to feed them AND all these blessed hens! I could cull - and probably will - all of the cute, charming, pretty birds, which is exactly what I did not want to do. I wanted some color. Now I will have to choose between the cuties and the actual producers - and faced with that choice, the farmer that lives in my brain kicks in and screams "KILL THE USELESS ONES!". I could re-home them - but having spent all that time, effort and MONEY rearing them, I at least want dinner out of the deal!

So, a hard lesson learned. Although we have had decent luck with Meyer until now, unless they can find a way to make me feel better about this, I'll have to find a new place to shop for baby birds come spring. Someone with Buff Brahams and Delwares, since apparently I have a TON of them - all girls! Most disappointing - I have recommended Meyer to a lot of people, and now I need to eat my words. Between the big losses of the meat birds, and this gender debacle, I can't recommend them now.

In other news, we've been working hard on our DIY kitchen makeover. The decision to paint all of the knotty pine cabinets was made rather abruptly one evening. Within a day or so I had convinced Gene, and forward we went with the project.

A lot of those young whippersnapper bloggers seem to think this is a "weekend project" Well, more power to them. Me, I am an old DIY-er from way back. I know that preparation is critical. I know that every extra minute spent sanding will reward me ten fold when the project is done. I know that every fume I inhale from a couple of coats of creepy chemical primer is well worth it.

And so I take my time, as much as I can. The hardest thing so far was covering up this guy or girl. I think girl. Vixen, I think, really.

 At first I actually outlined her with primer, giving her ears and a pointy nose. But in the end I did the grown up thing and primed right over her beautiful face. I'll always have the picture, right?

And last? MEET BRADLEY!

I don't think I introduced him here, although Yoshi mentioned him a while back.

Bradley is a 5 year old Golden Retriever, and we are thoroughly smitten - even Yoshi. He likes this brother. They get into trouble together, and raise all sorts of Cain. Observe:

They rough house just like normal dogs, and they eat raw food. Bradley came to us on a raw diet, and Yoshi decided it was only fair if he converted to raw so Bradley would not be disrupted.

Chicken, duck, beef, lamb and vegetables, with some eggs and yogurt now and then - they love it all.

And I love all of them. I am not sure what we were doing before Bradley came to us, but it wasn't as cool as this is!

Baffling!

Does the squirrel baffle work?

Yes it DOES work! 

Climbing up....

"Uh... seems very dark in here..."

Back down he came, and away he went, one baffled maurader! I WIN!

I also let the layer babies out today for the first time into the chicken yard. There was also some baffling going on here, but they adapted brilliantly. As soon as the rooster makes his warning sound, they bolt back into the chicken house wihch is exactly what they need to do to stay safe - and alive. We do have airborne predators, and while a red tail might not be big enough to carry off a full sized laying hen, a baby is a whole other thing.

 Hesitant but curious...

 Baby steps!

 Free for all!!

 One lovely Buckeye boy

 More babies out and about

 Dust bath for Pet and company

 "BUG! I found a BUG!"

 Gratuitous Chick Shot

 Stretching his wings after days of confinement with the babies - who can blame him?

I love my birds! 

We've thrown in some branches, grass clippings, and a few other items. Some are for mental stimulation. Some are for safety. In a pinch, the babies can hide under the things propped against the chicken house if they can't make it inside. We once had a bunch of birds save themselves by cowering under a lilac bush in our yard. Because these guys are not free rangers yet - or maybe ever if Mr. W has his way - the don't have the luxury of shrubs. Actually. There are not any shrubs here for them to hide in. I doubt they'd all fit in the pine tree. So until all my my new plantings grow taller and more broad, maybe inside is the safest place for the birds to be.

(check out the disastrous "rose garden" I inherited with this house and STILL cannot decide what to do with)

Hope you had a memorable Memorial Day - without any snow!! 

Whole New World

Tonight I enacted phase one of the Chicken Unification Project. I cut a hole in the wall between the layer babies and the big birds. Tomorrow I will add some framing and a little door that latches. That way if the youth become obstreperous, I can give the grown-ups privacy. It will be a few more days before I let them all outside together.

 These things can go well or they can go badly, depending on the birds involved. A too-forward young bird can put himself at risk of life and limb by pecking off more than he can reasonably "chew". 

But a little girl might think more about the possibilities and take her time before rushing in.

There's usually a little awe on both sides.

Well. Maybe more awe on one side than the other...there's a lot to look up to when you're only four inches tall.

I left the babies to their adjusting and took a look about; just a short ramble in the yard. I love pansies and johnny jump-ups. I find them unreasonably cheerful. They never fail to make me smile.

I especially love these little peach and lavender ones.

When I headed back into the "barn", I saw that everyone had discovered the door, and all were jockeying for position. Things look to be going very well, and by morning maybe they won't need a door that latches. This would be good because I need to clean out the meat birds barn. AND I am not sure I have the right scraps to make a frame for a door. And I really don't relish a 7am trip to town for lumber scraps.

When my mother died, Katy's Tribe gave me a gift certificate for a memorial plant from Wanczyk Nursery. I had a really hard time deciding what to get. I went last year in search of something, but came away empty handed. Two weeks ago Gene and I went back, and I found exactly what I wanted. A very mature plain old lilac; Syringa vulgaris. 

 

And already it has blooms. My mother loved spring things; forsythia, lilac, and especially lily of the valley which grow in abundance around my front door already. The blooms are a token of good things to come in the ensuing years, I think.

Finally, last but not at all least, on Saturday we enhanced our brood by 6. One did not survive, but here are 5 sweet tiny Ameraucanas who one day will grow big and lay lovely blue-green eggs! 

I love spring. It brings new life, promise and hope. Hope is almost my most favorite thing of all!