This was some sort of a pump system at Shaker Village in Pleasant Hill, Kentucky
Archives for January 2011
Some Color for a Cold Winter Day
Posted by on January 24, 2011 Leave a Comment
I love this photo; the vibrant colors of the flowers against the rusty siding on the wall behind them. In was taken at the Raptor Rehabilitation Center in Wilson, Wyoming, during the summer of 2009.
Pequillo Peppers Stuffed with Braised Short Ribs on Sofrito
Posted by on January 24, 2011 3 Comments
For Christmas vacation I flew out to Wyoming with India, my 12-year old daughter, a few days earlier than the rest of the family as her vacation started earlier than everyone else’s did. We thought we’d go out and do a little Christmas preparation ahead of time.
As can often be the case, flying into Wyoming in the winter can have it’s challenges. We got diverted Salt Lake City on the leg from Dallas to Jackson because of a storm, and then went back to Jackson only to circle for a few hours and still were unable to land. Diverted back to Salt Lake City for the night, this is an excerpt from an email I sent to my husband and a few friends at the end of this day:
“Having one on of the longest days of my life I was not willing to wait in the ridiculously long line of people waiting for more information (that would no doubt turn ugly quickly on the poor American Airlines representatives that had absolutely no control over what had happened to us). I felt fortunate to have traveled enough with Jim to have learned the ropes of proper traveling. We immediately bypassed the long information-waiting line and I got Jim on the phone where he booked us a hotel room. While he was doing that I got on the “Open-Table” app on my iPhone and searched the area for the best local foodie restaurant and booked a reservation there. We took a cab to the restaurant content with a confirmed hotel reservation made by Jim.
The restaurant made up for the whole day’s bad experiences. If you are ever in the Salt Lake City area you must go and eat at the Copper Onion. We sat at the ‘chef’s counter’ where we were right in front of the chefs watching them prepare all the meals and chatting with them. The food was off-the-hook delicious. I started with shredded beef short ribs stuffed in piquillo peppers on a sofrito sauce. Each bite was more delicious than the last and I literally felt like crying and the sheer deliciousness of it.”
The email continued with the events of that day and the next day. But the point here is that I was bound and determined to re-create this little plate of deliciousness.
Voila.
Success.
Deliciousness on a plate.
I started with my Braised Beef Short Rib recipe.
Then I found a sofrito recipe online that I adjusted a little bit.
Then for fun I sent my husband out to the grocery store in search of a jar of piquillo peppers along with all of the ingredients listed in the original sofrito recipe. He did a good job for a man that rarely goes to the grocery store. However, some of the ingredients in the original sofrito recipe even had the mexicans working at the local Whole Foods shaking their heads having no idea what the item was, so I adjusted it to make it easier to shop for. Please also note that on the grocery list I requested a red bell pepper as the recipe indicated. Jim came home with a orange pepper. When asked about this he said that the sign above them said ‘red bell peppers’, so even though they were clearly orange, he bought it anyway. Hence, there’s a little more orange and a little less red that the properly sourced sofrito would have.
Mise en place all of your ingredients.
I’m realizing as I’m putting this post together that the tomatoes are missing from the mise en place shot. Guess what? They’re also missing from the Sofrito! I don’t know where they went when I was preparing this, but I suppose that’s why my sofrito turned out so green! All of this goes to show that everyone makes mistakes. The sofrito was still delicious, but if you try it – add the tomatoes.
Sofrito
Original recipe by Daisy Martinez of DaisyCooks.com. Recipe adjusted by Crafty Farm Girl, January, 2011.
Makes about 4 cups.
- 16 to 20 cloves garlic, peeled
- 2 medium Spanish onions, cut into large chunks
- 4 Italian frying peppers or cubanelle peppers, cored, seeded & cut into large chunks
- 1-1/2 large bunches cilantro, washed & dried
- Pinch of cayenne pepper
- 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunksSalt & pepper to taste
Because I wanted the garlic chopped pretty finely, I added that first. In the work bowl of a food processor process until fairly finely ground. Add the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. Add the remaining ingredients one at a time and process until smooth.
The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags.
Now to create the stuffed peppers. You’ll need a jar of piquillo peppers. Jim found them at Trader Joes, but I’m sure they’re available at most grocery stores that have a good selection of ethnic foods.
Piquillo Peppers Stuffed with Short RIbs on Sofrito
- 1 recipe Braised Beef Short Ribs.
- Jarred Piquillo Peppers (Note: If you use the whole recipe of the short ribs you will probably require 2-3 jars of the piquillo peppers and will probably get about 20-26 stuffed peppers. If you just want a few appetizers, eat the short ribs for a meal and then use the leftovers to create some small plates. That’s what I did and I got about 8 stuffed peppers with the leftovers.)
- Sofrito (above)
Rinse and wash the peppers in cool water and drain & blot with paper towels to dry them.
Now I used the leftover shredded short ribs from the night before. Whether you make the short ribs just for this or use make a little extra of the recipe and use the extras for this dish, warm the shredded short ribs in the microwave, stirring occasionally until it’s heated through. I gently heated the sofrito in a pan — just enough to warm it up but not enough to dry out all of the juice. Get your plates ready. Then, take a pepper in your hand and open it up. With a fork take the short rib meat, a little at a time, and stuff it into the pepper. You want to stuff it in pretty hard to fill in nicely, but not so hard that you bust open the pepper.
Lay the stuffed peppers as you finish them back onto the paper towels. When you have stuffed them all lay your plates out and lay down a bed of the sofrito. Place the peppers on the sofrito. Now, I would say that a man a serving of 3 stuffed peppers would probably be best. I way happy with two on my plate. The peppers are fairly large. One would be too few. Four would be too many. You be the judge.
Now let me add here by that the time you’re done stuffing and plating, everything is going to be lukewarm if not cold. You could place the plates in a low oven (like 200 degrees F) for a little while, or what I did was to warm each plate in the microwave on power 7 for about 1-1/2 minutes.
Deliciousness on a Plate
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A Beautiful Door
Posted by on January 23, 2011 Leave a Comment
This door was so rustically beautiful. It was made of old barn wood and was this very soft worn barely green color. And can we just talk about those incredible hinges for a minute please?
Braised Beef Short Ribs
Posted by on January 22, 2011 Leave a Comment
Braised Short Ribs
Printed originally in Gourmet Magazine, October, 1995, found on Epicurious.com. Revised by Crafty Farm Girl, January, 2011.
Yield: 6 to 8 servings
Assemble your ingredients and then “mise en place”. If I teach you only one thing in my life, this would be the most important thing. Before I start cooking anything, I gather all my ingredients and then measure and prepare them as directed in the recipe (i.e., dice onions). Once you learn to do this your cooking life will be much easier. Go to Home Goods or someplace like that and stock up on small nesting bowls in their cookware section. They’re unbelievably handy for holding those ingredients. You should also have a good set of small to really large nesting stainless steel bowls.
Ingredients
6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can whole tomatoes including liquid coarsely puréed in a blender
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
a 1-pound bag peeled baby carrots
Preparation
Preheat oven to 250 degrees. Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
And can we just talk about the orange zest here for a minute? Using a regular peeler, peel large strips off of the orange. However, when doing this you will always get some ‘pith’ on the back of the rind – that white stuff under the skin that is bitter. If you take a small paring knife and, holding the rind down on a cutting board, scrape the pith,. You should be able to remove most of it.
Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid and cover. Now the original recipe called for it to be simmered on the stovetop for 1 1/2 hours.
I chose to do this in a low oven rather than the stovetop. “Slow and low” is something I was taught a long time ago. Slow cooking at low temperatures provides moister more flavorful meats. This is a good rule to remember for things like pork roasts too — they have so little fat in them these days that a quick browning and then cook it “slow and low” in the oven and you’ll have a much juicier roast.
Cook ribs for about an 1 1/2 hours, or until meat is literally falling-off-the bone tender.
Now the original recipe called to do this: Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
Now while I love short ribs right out of the pot like this as a stew, I chose to do something a little different because I had plans for the leftovers (to be posted next). I decided to make this more of a pulled beef style short rib. I removed the meat from the pot and put in a bowl, removing the bones as I did so. This wasn’t hard as they had all literally fallen out of the ribs while cooking. Discard the rib bones. Then I took all of the other ingredients left in the pot and, with a very large bowl underneath a large colander I poured the ingredients into the colander and drained the juice, pressing down with a wooden spoon to extract as much juice as possible.
Now once the collected juice has settled there will be a bit of grease on top you’ll want to skim off. I used a turkey baster, but you can use a spoon or one of those grease separator cups if you have one. Once that’s done pour the liquid into a small heavy saucepan and on low-medium heat bring to a slow boil and reduce until thickened, about 10-15 minutes.
Once the ribs have cooled down enough to handle, one at a time I placed them on a clean cutting board and with a fork I just pulled the meat apart, which is does pretty naturally. If I came across fatty sections (which beef short ribs tend to have), I would scrape that away and set it aside. (my dog will love me forever, for this as he has been the recipient of some of these tender morsels.) As you finish pulling each rib apart put in a large bowl. When done you will have a delicious bowl of fairly fat-free shredded short ribs.
Now, take the reduced sauce and pour it over the shredded short ribs and toss to evenly coat. It’s ready to serve, but you may need to re-warm it a bit by this point.
Now wait until you see what I did with the leftovers next!
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Frost Patterns on the Chicken Coop Windows
Posted by on January 22, 2011 Leave a Comment
It’s so cold out tonight that there the most beautiful frost patterns on the chicken coop windows. I keep a heat lamp in there when it’s this cold out so their combs don’t freeze. I guess the heat inside and the cold outside created these little works of art.
Nash Metropolitan on a Bus
Posted by on January 22, 2011 1 Comment
Nash Metropolitan on a Bus
I took this photo outside of Iowa City, Iowa about 4 years ago when Amanda and I went to visit the University of Iowa. Off on the side of the road was this abandoned bus, and oddly enough, there was an old rusty Nash Metropolitan on top of it.
Everybody’s in the Dog House
Posted by on January 21, 2011 2 Comments
When the goats went up to the breeders in early December it was decided that they would stay there through our Christmas vacation. That way she would, hopefully, have enough time to see if they came back into heat to be sure if they had successfully mated. With Melina we were certain because she went into heat a few days after arriving and did not come back into heat. Cissy decided to wait until right before Christmas, so we’re just hoping for the best with her. Goats are typically pretty easy to breed.
My chickens and goats have happily cohabitated together since we got them. However, when I was showing my chicken sitter, Tonya, around before we left to remind her of the things that needed to be done (she has done this before for me several times and is a very busy dog walker in our neighborhood), she seemed a little nervous about some chickens being in the small ‘breeder’ coop and some being in the big coop. How would she know if everyone was in the right coop at night? How could she properly do a head count every night? While this seemed easy to me every day, I could understand anybody else having some trepidation around it. So, as the chickens in the breeder coop were now full grown and getting a little crowded in there, I made a decision just a few days before I left for Wyoming to “merge the tribes” to make Tonya’s job easier.
Now chickens by nature like routine. When the sun starts to set they go home to roost for the night. Our neighbor’s will sometimes call us in the summer saying that our chickens have wandered into their yard, but we tell them not to worry; they will come home when the sun starts setting, and they do. They also will normally go to the same house, even if there are several coops on your property. However, I have had chickens visit other coops for the night, or form friendships with a particular chicken or different clan and change their coop permanently. So, in the hope of making Tonya’s job easier I decided it was time to merge the girls into the big coop. They had been free-ranging in the yard together for a few weeks, so were by then familiar with each other. Chickens need time to get to know one another. Don’t ever throw two adult chickens that don’t know each other together — they would probably fight pretty badly and hurt each other.
That afternoon when they were all out free-ranging around the yard I went and locked the door to their ramp so they couldn’t get in. Now chickens aren’t all that bright, so I knew they wouldn’t say to themselves, “Hey, our door is locked but the door to that other coop is open so let’s go in there.” Sure enough, come nightfall they were all sleeping outside the locked fenced entrance to their coop. I had to, one by one, pick them up and carry them to the new coop. The next night most of the girls went to the new coop, but their a few that I had to hand-carry in the dark to the new coop again. By the 3rd night they were all adjusted to their new home and Tonya had a much easier job of it.
However, when I returned from our Christmas vacation in Wyoming, I picked the goats up two days later and they now had nowhere to live! Kicked out of their own home! I had been planning on looking into a larger facility for them all, but as usual, time gets away from me. I did, however, have this lovely enormous dog house (41″ W x 45″ L x 52″ H) that I had bought for them as a run-in shed probably a year ago that as been sitting in my driveway ever since. I even bought playhouse windows that open and close that I will install come summer so it will have plenty of ventilation when it’s hot out. For now they need the warmth so the windows weren’t an issue. Getting the dog house up to the fenced in area took the strength of my two neighbors, Jim and me, but we got it moved into place up against the fencing. I cut a hole out of the fence for the entry door and staple gunned the fencing down to the front of the house. It’s not perfect, but it’s not permanent either.
To keep the goats out of the chicken coop (although Melina was so fat that she could barely fit through the door before she left), I had to build up the molding around the doorway to prevent them from squeezing in to the house and getting at the chicken food, which makes them wheeze and gives them the runs.
The goats fiercely protested their banishment from their house for the first few days. Refused to step foot inside of the dog house and no matter what time of day or night I went outside if they heard me they would start screaming at me at the injustice of it all. After a few days though they discovered that it was quite roomy, had a nice bed of straw and hay in it to keep them warm and dry and there were no chickens to use them as perches. Privacy at last.
However, the chickens also decided that this was a pretty nice place to be, and that it was particularly nice for laying eggs in. So now every day I have to squeeze my fat ass through the dog house door and feel around for eggs. Luckily them seem to lay them in the corners so it’s not all that difficult to find them, as long as I don’t get stuck in the doorway like Winnie the Pooh.
And every day I find eggs in the corners of the dog house.
Now while some chickens do lay their eggs where they should — in the coop nesting boxes, I remembered that I had bought this nesting box material for the new chicken/goat house I’m planning on adding so thought I would put some of that in the nesting boxes to see if that might entice them to lay all of their eggs in there. It’s been pretty successful, but I’m still finding eggs in the dog house every day. 
Today I went out to discover that somebody (named Melina I suspect) had literally pulled the molding off of the chicken door (I had nailed it in with pretty big nails) and there she was in the chicken coop!
Just try doing some work with curious goats in the way…while Melina’s trying to eat the screws and butt the screwdriver out of the way Cissy was chewing on my rear pants pocket.
I used screws this time. We’ll see if it works.
Oh, and just so we can start comparing the growth of the goat’s already large girth, I’ll share these photos with you taken today.
And here’s Cissy, who’s never been quite as chunky as Melina is.
Now they’ve got 4 1/2 more months to go in their pregnancies. Goats most often give birth to twins. It will be interesting to see how large they get! I’ll keep you updated on that as the months go on.
The fun never ends here on the farm. There’s always something to make me laugh, or somebody that needs their head scratched, or something that needs fixing. I wouldn’t trade it for the world.
Texas Longhorn on a Snowy Day
Posted by on January 20, 2011 Leave a Comment
Texas Longhorn on a Snowy Day
He Left With Dignity & Grace
Posted by on January 19, 2011 2 Comments
I went to a memorial service today for a friend of mine that passed away last week of cancer. He was a lovely man. Although I only knew him for a couple of years, I always loved being in his company. He was soft-spoken and always remembered your name. One of those people you couldn’t wait to hear speak, as he always seemed to have something wise, meaningful or insightful to say. He was a deep man.
His family did an amazing job planning the service, as it, unlike many funerals I have been to, seemed to be so personal. You could tell, that he was a part of the planning as the service was deeply personal. The first hymn we sang was “Amazing Grace”. Now this may sound rote for many funeral services, but when singing it at his service, the words seemed written just for him.
Amazing grace! How sweet the sound
That saved a wretch like me!
I once was lost, but now am found;
Was blind, but now I see.
He described himself as a wretch all the time! At least he claimed that he used to be one. He certainly wasn’t anymore; not the man I came to know.
‘Twas grace that taught my heart to fear,
And grace my fears relieved;
How precious did that grace appear
The hour I first believed.
A decorated vietnam green beret veteran who (we were told by everyone who spoke at the service) had a very difficult and challenging life that included alcoholic parents. He got sober probably around the time that I did, and I’m sure, like I have, he had changed for the better because of it. His son said as much; how proud he was of his father for breaking the cycle of alcoholism.
He was diagnosed this summer and was told he didn’t have long. He made it six months. He died at home surrounded by his wife, daughter and son.
Yea, when this flesh and heart shall fail,
And mortal life shall cease,
I shall possess, within the veil,
A life of joy and peace.
Both his daughter and son spoke at the service. Their thoughts, while quite different in style, were equally touching and very moving.
The second hymn was “I Sing a Song of the Saints of God”. Part of the hymn included these words:
They lived not only in ages past;
there are hundreds of thousands still.
The world is bright with the joyous saints
who love to do Jesus’ will.
You can meet them in school, on the street, in the store,
in church, by the sea, in the house next door;
they are saints of God, whether rich or poor,
and I mean to be one too.
I saw him just before I went away for the summer and he came and sat next to me on the curb where I was sitting. We sat and chatted for some time. I wonder now if he already knew, because it wasn’t long after that he announced to his illness to his friends. I saw him several times this fall, each time looking more ill and frail.
The service ended with all singing” Joyful, joyful we adore thee”. I know I adored him.
There were probably 200 people or more at his service. but for many in attendance I think the hymns and words had a deeper meaning that just words in a hymnal.
I never would have met him if we didn’t share the same disease. I have all sorts of wonderful people in my own life that I never would know under any other circumstances than for the disease we share. Thankfully, that disease is not the one he died from. He never complained. Never seemed to feel sorry for himself. He was thankful for the what God had given him and the life he had.
I’ve always liked to think of Heaven as it was written in the book by Alice Sebold called The Lovely Bones; someplace where my friend could look down from and see all of his family and friends gathered there today to pay tribute to him. He would have been touched at how many new friends he has made in the past few years. How loved he was. How he changed us by allowing us into his life.
He died with dignity and grace.