Pretending (and a Recipe!)

It’s mid-October, according to the calendar. According to the weather, however…

It’s difficult to really get into feeling like it’s fall when it’s impossibly warm and muggy out, but the girls and I are doing our best.

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The persimmons are back, but I doubt we’ll get any before the squirrels take them all. I’ve also read that you’re supposed to leave them on the tree until after a good frost, but the idea of that right now is laughable.

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I’m hoping that it won’t still be crazy humid for Halloween. The older girls are old enough now to take Oona out trick-or-treating, and Jess and I plan to sit on the porch and hand out candy.  It’s be nice to not feel drenched in sweat the entire time!

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We also capped off a summer of very little egg-laying with an autumn of zero egg-laying. As tends to be the case, the last batch of straight-run chicks we got turned out to be all roosters. I let them free-range, because honestly? They’ll at least try to be protective, and I could stand to lose a few.

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Indoors, there’s been plenty of fall cooking and baking going on. Soups, stews, roasts, cakes, and cookies.

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I used my favorite cookie cutter to make Raven cookies – just regular butter cookies with black vanilla frosting and black sugar.I got mine a few years ago at King Arthur Flour, but it looks like you can still get them – or a reasonable facsimile –  on Amazon.

Sadly, I only got this one picture, and the next morning discovered that Pippa had gotten onto the counter, knocked the tupperware off and helped herself to every last one. Because of course.

The other thing we are addicted to is Susan’s Autumn Equinox Cake.

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It’s autumn in cake form!  The recipe was originally posted on the Juniper Moon Farm website, but as that is currently down, I’m re-posting it here:

Autumn Equinox Cake

Ingredients:

1 gallon apple cider

1 Cinnamon Stick

2 or 3 cloves

(Or if you buy Boiled Cider from King Arthur, you can skip these and skip the first step).

1/4 cup cinnamon sugar

1 box spice cake mix OR yellow cake mix plus 1/8 cup pumpkin pie spice

1 15 oz can pumpkin

4 eggs

1/3 cup melted butter or vegetable oil

1/3 cup greek yogurt

2/3 cup sugar

1/4 tsp kosher salt

Directions:

Pour the entire gallon of apple cider into a large pot and add the cinnamon stick and cloves. Bring to a boil, reduce to a gentle simmer for the next hour or so. When the gallon of cider has reduced to about 2 cups, it’s done. The reduction will be syrupy, though it’ll be hard to tell until it’s cool. Remove the cinnamon stick and cloves.

Preheat the oven to 350 degrees. Grease a bundt cake pan and “flour” it with the cinnamon sugar.

In a bowl or stand mixer, combine all of the remaining ingredients plus 1/4 of the boiled cider you just made. Mix slowly until combined, then turn to medium high for a minute or so.

Pour the batter into the prepared pan and bake abut 50 minutes, or until done. (I start testing for doneness around 35 minutes – every oven is different!).

Remove from oven and place pan on cooling rack. Carefully pour another 1/4 cup boiled cider over the cake while it’s still hot. Wait 30 minutes for the cake to cool, and then very carefully remove it from the pan. Now pour another 1/4 cup cider over the top.

Serve with whipped cream!

 

 

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Do What You Love

Currently I’m working on trying to make more time to enjoy the things I love. I’ve been spending so much time shuttling the kids to their various appointments, schools, and activities, and I haven’t had much energy left over for much else. Slowly, though, I’ve been adding back in time in my schedule to work on my knitting and spinning, to cook and bake, and to be more present in the moment when I’m checking on the flock. And you know what? I feel more energized now, and I’m even more convinced of the magical qualities of pursuing what you’re passionate about.

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I’m still struggling a bit trying to find my rhythm with the spinning wheel and getting the twist right, but I am very much enjoying the learning process.

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I’m still working through the roving I bought at Rhinebeck last year, and I’m hoping to have it used up by Rhinebeck this year (because you know I’m going to bring home more!).

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Oona and I moved the flock up to the front pen this evening. I love seeing them out there when I look out the front window.

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I’ve decided that I’ll be looking into finding a Blue-Faced Leicester ram for breeding again this fall. The kids were sad to miss out on lambing this year, and I’d really love to add some new life to the flock.

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As for the garden….we suddenly have watermelons growing again in Oona’s garden.  I doubt they will get very big, but the late-season heatwave has seriously confused the plants that haven’t died off. It’ll be interesting to see how these little guys turn out!

I’m Still Here!

I can’t believe I haven’t posted since July!

It’s been a challenging year. I was disappointed our mating season was a failure and we had no lambs, but insult was added to injury when I lost my beautiful ewe, Perivale, to a snake bite. Having sheep and goats is kind of a crazy thing to do, because once you finally work out that perfect formula of good grass, good parasite control, and a nice, healthy weight, you lose them to snakes. Or sheer stupidity (our goat, Basil, tragically got himself wedged under a large woodpile and his injuries and dehydration were too much to overcome).

The garden this year was also not the best I’ve had, but I did manage to get a decent amount of tomatoes and basil, along with volunteer pumpkins that grew in spots where the pigs had “deposited”seeds after eating pumpkins last year. The asparagus is looking great as well, and I can actually start harvesting it a bit next spring.

Sabine is officially retired as a guard dog. She was spooked by the fireworks on July 4 and ended up 3 miles away. I brought her inside  to recover from her adventure and she decided she was done with the great outdoors. Considering she’s 11, with the beginnings of arthritis in her hips, I decided she deserved a life of spoiling and luxury from here  on out. It does mean that currently I have no guardian for the flock, however, and I’m going to have to get that taken care of at some point, especially if I decide to breed and have lambs around. Given the choice, I’d get another llama. An Akbash would be nice, too!

However, now that fall is upon us, things are looking up. Neve is studying cosmetology at the local vocational school in addition to her regular studies. Emily is enrolled at the community college. And with that, I feel way older than I’d like! I’ve also been spending a crazy amount of time in the car, driving them to their various classes and appointments. Emily is working on her license, and that will be a relief.

Everyone has been knitting the last few weeks. I’ve finished a project that will be a Christmas gift and am mostly done with a second. The girls are working on scarves. I’ve made pesto ravioli and next week I’ll make pumpkin ravioli. Hopefully I’ll be better about making time for this space again from here on out; I’ve missed the writing!

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Happy 4th!

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It’s a pretty relaxed day of lounging around, swimming, and petting sheep today. I’ve spent some time watching the hummingbird moths all over the butterfly bush by the pool. They move so fast they’re hard to catch an image of!

Later we’ll head out to spend the evening with friends grilling food and playing games. The recipe for the flag cobbler can be found HERE.

Have a great holiday, everyone!

Chimney Fire Sweater (Finally) Done!

Okay, okay. It’s been more or less done for weeks, except for weaving in the ends. But, as I hate weaving in loose ends AND it was too hot to wear, it’s been languishing on my desk awaiting completion.

So naturally I picked a 90 degree day to do it. Ha!

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Despite how long it took me, it’s actually a very easy, straightforward knit.

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I’m also still completely in love with the color, despite the fact that there’s a slightly darker band down the middle where I clearly didn’t match up the dye just right.

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And now brace yourselves. I had Oona take pictures of me wearing it. She didn’t do too badly, but I’m not the most photogenic subject, sooo……LOL.

 

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See the darker band? It actually doesn’t bother me one bit. Adds character.

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And there you go. My resting bitch face. I don’t mean to look so dour, I promise!

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Anyhoo, I’m super pleased with how it came out, and it’ll be perfect once the colder weather hits again.

In the meantime I have started working on some holiday projects to make sure they are done in time. You’ll get to see those after the holidays, of course. They’re a surprise!

Happy Summer!

I can’t believe how long I’ve been going between posts. I have no real excuse, other than my life seems to be an endless stream of appointments for the kids coupled with hours of weeding the gardens (followed by removing dozens of ticks every night).

Thankfully, there’s something else that’s been endless recently: wild blackberries. Every year I’m astonished at how much more there are than the previous year. It’s also a time game, though. You have to pick them just at ripeness or risk losing them all to japanese beetles and birds. Since I don’t always have time to do anything with the bucketloads I’ve been picking, I’ve been letting the kids eat them all in one go. With the solstice, though, I decided something special needed to be done with them. So I made ice cream.

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I started by heating up the berries with some sugar and cinnamon on the stove and lightly mashing them to release some of the juice.

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While that was cooling, I used a Ben & Jerry’s recipe for the base. It basically entails whipping eggs with cream and sugar until fluffy. Super easy and quick.

Then the berries were added, and I poured as much as I could fit into the trusty Cuisinart ice cream maker.

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There was just enough left over to make popsicles.

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When the machine had finished churning, I froze the ice cream an additional few hours before serving.

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Success!