Got Bored. Made Butter.

Was recently informed that our local and wonderful Lubber's Farm can no longer be covered under insurance if they continue to do their raw milk shares. We have until December 31 to pick up our last gallon of milk. Sad day for a lot of families. I've been pondering what to do with the milk that I've gotten. Matt doesn't drink too much milk so it's usually up to me to creatively consume the raw milk. I've made ice cream, cheese, and butter. All were delicious. I figured there was more of a need for butter at this point. Freshly baked bread goes hand in hand with prepared butter. Unfortunately, John's latest batch of bread was quickly consumed and this is a once a week endeavor. Oh well, there is still bagels left!

 

It still amazes me that taking a white cream and blending the smithereens out of it turns it yellow! This batch turned out a lot better than the last. I don't know why. maybe because this time I kneaded the butter in cool water vs. water so cold your hands go numb. It was less crumbly.

As far as the farm goes, I'm glad they can still make their cheeses. Apparently as long as you age the cheese for at least 60 days, It's "perfectly safe". Although raw milk is perfectly safe to begin with... Oh USDA, how I wish I could believe that you really do have the peoples interest in your hearts. On the upside, I am looking forward to the possibilities of being an intern at the creamery in the summer. I'm excited to see what they are planning to do with all the excess milk now that it can no longer go to cow share members...

Catching Up Quick!

It's been a rush chiseling away at this little man. Finally knocked out all the body parts so all that's left from here is just carving and working out the joints. I'm really excited that it's all starting to come together now. I can feel good about taking three days off to go down to Ohio and spend a weekend with the family!

He stands about three feet tall with basic motor functions. Arms can go up and down, bend at elbow, and hands can swing left and right. I would've really liked to have had ball joints, but I have no clue how to do that properly.

Well, i have to pack up and go to Ohio!

5 Year Old Girls Like Pink Right?

Gosh, I hope so. This is the first year I really truly feel like an aunt and actually look forward to Holiday gift making/giving. A lot of it might be because my niece Kyliene is finally at that age group where kids can actually start doing things. I figured with the move into the new house and tons of yard space, a gardening kit would be pretty sweet! But not just any gardening kit...

I looked online for some stuff and a lot of the bags were pretty cute, but it came with either thin and flimsy metal that would rust at any sign of moisture, or just a really cheap plastic that would barely last a summers worth of digging.

I remember when I was about 6 or 7 and my aunt Denise bought me my first cooking/baking set. It was so exciting! I felt so special when I opened that box and saw a real grown up apron, waffle iron, tea towels, measuring cups and spoons. None of that kiddie stuff because in essence, you really can't kid a kid. They know when you give them crappy stuff that was made for children only. And children don't want to feel like children. They want to use what the big people use and feel grown up!

So that's what I did. I went to Home Depot and picked up a spade, trowel, and...whatever those three pronged tools are called. Yay! Then I went to the fabric store and found a discounted scrap of pink duck cloth. Perfect! I'll make a garden bag so she can put all her tools, seeds, and gloves in it along with whatever curiosities she finds while digging in the dirt!

This is the progress so far:

The strap on the side there is going to be a looped holder for the tools. It was midnight by the time I pinned it and with a sigh of exhaustion figured it was time to call it quits for now.

P.S. I still use the apron my aunt gave me ^_^



EDIT: This is the finished product! Well sort of. I ran out of fabric for one more strap. Oh well, off to Fields Fabrics!

May have to pick out better seeds if there is any still available this season. I doubt little girls love onions and turnips haha!

My Goal for Next Year is to Finish it This Year...

Black Clu- black cherry honey wine. The Clurichaun series is similar to his other meads, but with the delicious addition of hops.

Sad but true. The Clurichaun is my only goal this year and I hope to get it done by January. For anyone who isn't sure what a Clurichaun is (or how to pronounce it) think Leprechaun. A small mischievous creature that helps in the magical making of beer, wine, and in this case: mead. I've had this project assigned to me by Steve Haystead of the Bardic Wells Meadery back in July. Well summer was crazy but things are slowing down a bit. Needless to say i've been pretty gung-ho on this little man for the past couple months. A lot of the delay was my unease about creating the joints. Well I got tired of having a bunch of body parts lying around and started connecting them.

So, by now the only thing left to do is make the head and legs. From there, the devil is in the details with joining everything. The best part that I am looking forward to is making the clothing...

Harvest Dinner Party

It's a sigh of relief and a breath of fresh air having a place of our own. A place where we can finally have the parties we want to have. These usually consist of good beer (in often times vast and variable quantities), tons of great food, and a heaping handful of really incredible friends. With the holiday season coming up and the passing of the Turkey Day feast, it's always nice to set a time to get together and celebrate with your close friends.

When it comes to the cranberry sauce, I feel like people at the very best just toss together some cranberries, sugar, and maybe some orange zest to be a little "wild". At the very worst, take a 79 cent can and dump it into a pretty bowl. I love cranberries, but have never actually made a holiday cranberry sauce. This is what I came up with:

I sauted the onions until caramelized and brown then added in the cranberries, Witches Brew spiced wine, balsamic vinegar, rosemary, brown sugar, cayenne, and a pinch of salt and pepper. Simmered it until the cranberries popped then let it cool. Must say, this was a nice deviation from the standard.

When it came to the turkey, we pre-ordered it from the local Crane Dance Farms. I've never roasted a turkey before let alone a heritage breed turkey, so this was an interesting experience. Sure, sure, I've watched my mom and dad plenty of times in the kitchen trussing a turkey on Thanksgiving Day. My husband even scoffed at me for never having cooked a turkey. I quickly explained that my college lifestyle had no room for roasting turkeys- too expensive and I'd be the only one eating it!

 I kept it pretty simple by roughly following the Alton Brown recipe online. Which, ironically, is the same brine Matt always used with his turkey. Brined it in brown sugar, salt, vegetable stock, peppercorns, allspice and ginger for over a day. When it came closer to putting it in the oven, I did a dimple stuffing of apples, onion, rosemary, cinnamon and sage. It ended up cooking faster than anticipated...475 for the first 30 minutes, then down to 250 for another 2 hours. Took it out right at the 160 mark and let it rest for a while. People were still slowly coming to the party, so by around 8:30-9:00 everyone was here and Matt started carving the turkey.


A lot of people brought some really fantastic things! John baked a couple loaves of bread. Nate made a really great cornbread stuffing with sausage (I can only assume it's Lubber's Farm sausage). Rachael has been on a brussel sprout kick and so brought those to the table. Her mom whipped up a few goodies- squash and a green bean casserole. Josh and Kari also brought another green bean casserole which is good, because you can never have too much green bean casserole! Bethany brought over a simple sweet potato dish. When I say simple, I mean simple and amazing. I never understood why people cram sweet potatoes with marshmallows, butter and more sugar. Simply put, this was just sweet potatoes baked with cinnamon and pecans. Dale and Lynn brought over a pretty epic cheese platter with aged gouda, white cheddar, and 2 other awesome cheeses which I have failed to remember. To this, Bethany added a cranberry Wensleydale and I laid out the Cowslip Creamery's Brighid cheese. I believe someone also brought some bread from Nantucket Bakery as well. Greg made some pretty epic loaded mashed potatoes. Doug breaded up and fried some catfish tails for starters. Molly and Steve brought over some rolls from a farmstand in Lansing as well as a pumpkin pie from the Grand Traverse Pie Company. Dale and Lynn also brought a pear crumble with Chinese 5-spice.

Needless to say, everybody was stuffed and the food was amazing. I don't think we expected to have so many people show up, but there were probably about 20 people give or take a few that showed up! Hosting something like this makes me so glad we have the group of friends that we do. We all enjoy good, creative, and local foods which is why we probably have a lot of these kinds of get-togethers. The last one we had was a Legendary seafood "boil" at Doug's place over the summer. I say "boil" because a traditional southern boil consists of crawfish, shrimp, corn, Andouille sausage and potatoes. Which we all had...but we grilled it instead. Not to mention a plethora of other goodies that people brought from homemade pickles to garden fresh salads. Actually...here's a couple pictures from that:

Stay tuned for the next epic dinner!