Home Guest Suites Good Eats Always Booking and Looking Fleurs and Fins
March 29 2020 |
It seems to be a good time to deal with projects that have been delayed, so Joshua tackled a pesky leak on the front porch that tends to seep down into our downstairs salon/office/bedroom.
March 27 - 30 2020 |
During this stacation period we decided to cook! That's right - cook. Fortunately we have our local food bank that is happy to provide an outlet for our wares. After cooking mass trays of red sauce (see entry below), we decided to cook a boat load of chicken breasts, put them in a sealed food bag and add our red sauce. Instant chicken cacciatore! All these, of course, went to the food bank. The following days we followed up with loaves and loaves of banana bread (Mmmmm . . . so good!), and pans of bread pudding.
March 27 2020 |
We were fortunate to acquire large amounts of cherry tomatos at the Methodist Church food bank, and it seemed only natural to cook up a couple of gallons of red sauce to deliver back to the bank. Below you can see Andrea stirring the simmering tomatos. Here are the directions from Andrea if you want to try this at home.
"Cull tomatoes (whatever you have) and place in baking pan with sides – tomatoes reduce but there will be more liquid which you want. Amply sprinkle with extra virgin olive oil or depending on the favour desired, try toasted sesame seed oil.
Amply drizzle with either cheap red or white wine – guess pink could work if you were going for a lighter touch with maybe sage and other aromatics or z’atar.
Being absent fresh other stuff we gave each of the three HUMUNGEOUS trays of tomatoes onion flakes & garlic powder which of course is requisite in everything except ice cream maybe.
To one we added Italian seasonings, red pepper flakes, and red wine.
To the second, cajun seasonings and cheap red wine.
To the third, cheap red and white wine and garlic pepper which has all the constituents like paprika, garlic obviously, pepper/salt, whatever of a meat rub.
My oven goes up to about 550 degrees so turn yours up to the max and roast uncovered until the tomatoes pop and are a little charred.
Blend in a blender or use an immersion blender to make a sauce. If you have too much liquid, throw in some stale bread or croutons to thicken.
Adjust everything to what you like and what you have.
I haven’t blended yet but in stirring we have one really SPICEY batch so watch out for that garlic pepper which is a new item to me and we may have overdone it.
We will use this to prepare for the frozen food bank offerings so I am thinking with potatoes, or a strata (bread pudding), obviously in a stew with whatever, crockpot meat, wow let’s think what else. . .pizza sauce? Pasta sauce? Dipping sauce? It can be anything and is so full-bodied and rich to say nothing of the benefit of the sniff-coping abilities during roasting. . .it is enough to make anyone hungry."
February 21 2020 |
The Hancocks finally arrived with the new windows. They are glorious!! Terry stopped by and helped Bill hang them in their perfect places.
January 8 2020 |
The new vision is to modify the greenhouse so that the south section becomes a "honey shack" where we carry out the extraction of honey from the racks inside the hives. Below we see the stripped down greenhouse with Andrea and Joshua imagineering how it will all go together. Then Joshua actually has to get to work making it happen.
January 8-13 2020 |
Step by step the area is cleared for construction, and the new floor is installed.
January 16 2020 |
Joshua has been working like a whirlwind and contructed the front wall in one piece. Terry came over to help lift it into place and in no time the wall was up and braced and ready to receive the side walls.
January 17 2020 |
It's beginning to look like something with the door going in.
January 21 2020 |
Spring is on our minds. Here's Terry rerouting the water supply to parts of the garden.
January 22 2020 |
Things are continuing to happen at the honey shack. Another window installed - a roof going on.
January 23 2020 |
Joshua got a killer deal on this normally expensive sliding glass window. So, today Terry came over to help, and in it went. Later, Joshua wrapped the door side of the structure in tin. This is going to be quite the upscale honey shack!
January 25 - 30 2020 |
Joshua and Terry ran hot and cold water from the bathroom in the Chauffeur's Quarters to the honey shack. It is a fairly unorthodox solution, but it should work for the seasonal work of honey harvesting. Also, during the week Joshua wired the shack to provide heating and lighting.
January 31 2020 |
Lights, camera, action, and suddenly the honey shack is insulated and sheeted.
February 5 2020 |
And, almost finally, Joshua installed the sink and a counter top.
February 12 2020 |
The final touches included the creation of a pathway and landing platform so we will be able to hand the boxes of honey through the sliding window and into the honey shack and the addition of various accoutrements.
February 18 2020 |
Andrea has already found an alternative use for the honey shack. Here she is getting ready for the spring garden by planting starters.
February 25 2020 |
Seems we just can't stop futzing with the honey shack. Here's Joshua installing a handrail from the path above down to the sliding window.
March 4 2020 |
The shack is turning out to be a great incubator for the seedlings inside and outside under our plastic tent.
December 24 2019 |
We were advised to harvest honey from the two shallow boxes that we received on November third. This time we decided to perform the extraction in house to avoid the cold and wet and other bees. So, we set up the extractor down in the basement. Below we see the initial work area, the opening of the cells with a hot knife, and the centrifical extraction aided by a drill.
|We then moved upstairs into the kitchen to perform a two step filtering process - first through a metal sieve and then through cheesecloth. Finally, the delicious, organic product of our wonderful bee friends is poured into jars. We are slowly perfecting our techniques with each extraction and look forward to the coming spring and summer harvest.|