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.

Special Delivery

Fall mornings, changing leaves, hot cider and pork chops, so many things on Sunday.
On Sunday we received a very special delivery , from a very special Aunt and Uncle !
(thank you Marcia and Frank)

This is Bobs "new"  McCormick Deering # 9 Hay Mower.
My Uncle discovered this gem up north of us , and when Bob learned about it he had to have it for the team.
The #9 was built from 1939-1951.

Tuesday, October 20, 2015

Fall in Maine

On Sunday we visited Abenaki Draft Horse Club October fest.
The "Team" did not work this event, instead they were put of the petting zoo..
It was a pleasure to take part it gives the community a chance to learn a little about draft horses and it gives the boys a chance to socialize.

It was very cold Sunday, unseasonably cold.
On Sunday I made Smoked Ham Glazed with Maple Syrup
Butternut Squash and Mashed Local Potatoes a comforting meal after a cool day outdoors.
Today I am going to make home made mac and cheese with ham, mustard  and pretzel topping .
 This will use up the left over ham.

My cooking is always very seasonal , and now the focus is fall.
I am enjoying a newly released cook book
Jacques P'epin
Heart & Soul In The Kitchen
On Saturday I plan to make his Spinach-Stuffed Pork Loin Chops
Sunday: Spinach and Ricotta Lasagna will be served after a day of plowing with draft horses.

The Menu this Week
Sunday; Glazed Ham
Monday: Chicken Pot Pie
Tuesday: Mac and Cheese
Wednesday Southern Burger
Thursday : Seared Chicken and Fall Veggies
Friday: Kale and Montery Jack Quesadilla
Saturday: Stuffed Chop
Sunday: Lasagna
and apple pie dumplings

I tested this last Sunday , it had just come out of the oven when Bob and his friend Dick came in for coffee, that should explain why there is no photo of the final product.

This week I will make a double batch!

Thursday, October 8, 2015


This is stage one of the trailer parking area.
We have had the trees cut down,

rocks and stumps moved the area graded

and lots of fill trucked in.
It is nice to have an easy accessible place to park the trailers, we will one day add enclosed storage and a manure pit.

Sunday, October 4, 2015

Starting To Look Like Fall

It is starting to look (and feel) like fall.
This week is "fair week" in Maine, time for Fryeburg Fair.

I just learned that a dear friend had a terrible fall, and broke her back so I plan to spend all day Tuesday cooking up freezer meals, for our family and hers. We will spend Wednesday at the fair.

I will post on Tuesday when I freezer cook it is a production, one I have some great tips for.