Tuesday, December 29, 2015

New Year This Week

New Years Eve plans include staying on the farm and cooking pizza, in the new wood fired oven.

This picture is from last week , and tells a very different story, today we have 7" of fresh snow.

Monday: Stone Gable Chicken with Capers
Tuesday: Cheese Burgers and Home Fries
Wednesday: Spiced Cat Fish Pablano and Cheddar Grits
Thursday: Pizza's in the oven and Movies
Friday : Chicken Garlic Chive Meat Balls
Saturday: Rib Eye Steaks Potato Hash
Sunday: Half Turkey and Dressing

Friday, December 4, 2015

December Week One

Lager , my over sized "spoiled" farm dog.

With the help of Blue Apron I am learning to pair wine with food.

In the past I stuck with what I know I like.

Friday: Chicken Meat Balls Braised Kale & Spiced Mash
Saturday: Pork Chops with Pairs Oven Fries
Sunday: Meat loaf with Bacon Baked potato Green Onion
Monday: Stuffed Shells and Beef Sauce
Tuesday: Tamarind Glazed Cod
Wednesday: Roast Chicken Potato Latkes
Thursday: Harrisa Lamb Burgers

Investigating ideas for the holiday

Tuesday, November 24, 2015

Sunday, November 15, 2015

Maine Farm Bureau's First Annual Plow Day

Today we attended The Maine Farm Bureau's "First Annual Plow event"
As an "event" it was not a huge success only two team of horses showed up. That being said it was a wonderful opportunity to exercise the team, meet new (like minded) people and visit with old friends.
The fields we massive and nice for the horses to plow. They had lots of long straight runs.

Team Mack and Mike from Hooves and Hounds Farm , with Bob Jerrier driving.

Team King and Pete from Windy Hill Farm, with Dick Fortin driving.

I plan to look into Maine Farm Bureau more,  the members seem to be very passionate about many of the things Bob and I feel are important to agriculture. www.mainefarmbureau.com

Sunday, November 8, 2015

Circle of Life

Team Mack and Mike spread manure today, on the back pasture.

Every year we fertilize, and the pasture has really changed and developed.

Tom was heart broken watching. When you own an odd number, someone gets left out.

Monday : Hamburger Mac and Cheese
Tuesday: Chicken Khao Soi Soup and Wings
Wednesday: Crispy Cod and Spiced Couscous
Thursday: Roast Pork Braised Endive
Friday: Grilled Pizza

Saturday, October 31, 2015

Time to Turn the Clocks

I hate when we change the clocks! Front , back I do not care, it messes me up for weeks.
 Being in retail it is difficult  enough to try and form a healthy eat, rest pattern ( we are mandatory "full flex").
 Changing the clocks and loosing 5 hours of day light is hell on earth. Morning chores and evening chores are done in the dark.
DO NOT try and tell me I gain sleep that is BS my boys want to eat same time every day year round 6:1 am and 6:15 pm!

This is very often my view. Thank God for white socks  and blazes.

This week on the menu:
Thursday night: Home made grilled Pizza's and the Pat's game!
One has red sauce and one has white.
Friday: Our own farm ,Grilled burger, Fresh and local bacon and organic red onion slices.
Saturday : Local Flounder and fries
Sunday : Lasagna roll ups , from my freezer made meals.
Monday: Cobb Salads after a full day of meetings
Tuesday: Pork Meatballs in Butter Lettuce Cups
Wednesday: Jamaican Jerk Chicken
Thursday: Salmon Pastrami on Rye
Friday:  Grilled Pizza

Friday, October 30, 2015

Sunset on the Farm , End Of October

Sunset on the farm. Back pasture.

Tom Boy 
The leaves are almost done.

Mike and Mack
Mike comes to the gate as soon as I approach , Mack is more reserved. ( and happy eating)

Thomas and Mini

Tuesday, October 27, 2015

Freezer Cooking

I am a crazy busy foodie... I love everything food, cooking shows, cook books writing menus planning meals.
I have the farm and a job in town  with an impossible schedule.
 Like most people I have two days off a week.
So for this reason one of my favorite vacation activities is bulk cooking and that's what I spent two days of my vacation week doing. I shop early in the day and then I go home and get organized, separate ingredients gather up my containers then I cook.
Sometimes I cook for four to six hours straight, chopping roasting stirring stock pots.
But when I am finished I have meals for as many as eight or ten nights. When I return to work and days are exhausting I find relief knowing whats for dinner. I grab a dish from the freezer pop it in the oven and head outside to do night chores , when I return inside dinners done and clean up is easy.
This is one of my very favorite starting points for bulk cooking. A couple roasters are perfect. I season with salt and pepper some garden herbs and stuff with onion and garlic.
I roast, cool and pick separating into parts, every piece is transformed.

a chicken pot pie 
or two

Waldorf salad

chicken stock for use in soups and rices

two pounds of beef browned and lasagna roll ups and sauce created.

Freezer Cooking
Decide what to make
Gather the recipes
Make your shopping list
Shop early or the night before
Cook day , make time to do just that
 Choose the correct containers and label
I use Amazon Reditainers and Sharpie markers.