My Dad use to say "if you have kids, you have headaches". The same can be said for animals.

.



Today while I was at work, I got a text to phone home to the barn.

A couple mornings a week we have barn help and Amy one of the two helpers had made a discovery.

Amy had noticed Nickel was not acting like his happy self, on closer look she observed a blue wire hanging from his mouth.

On the phone Amy explained that she and her husband John had tried to remove the wire form Nickels mouth while outside the fence, without sucsess.

I asked Amy if she felt safe going into the padock and tying. Amy and John have only been with us a couple weeks and I did not want to ask her to do anything she did not feel safe doing.
Amy was ok with going in the padock.

I waited by the phone, for less then five minutes (although it seemed longer) when Amy called back and said the wire was out. YAY

I realy can not afford "barn help" and it is a splurge for us to have Amy and John but how thankful I am at this moment.

Barns and Boys

This week end has been all about barns and boys, a girls dream.

Yesterday Bob and I got up and started barn chores. We took a break for coffee, then Bob was off to the dump and Agway  and I totally lost myself in cleaning the barn.When Bob returned he helped me and we really dug into cleaning the barn.By sunset it was a much needed shower and rest, for all.

Today's chores took much less time, so we drove the team. It has been a while seance we teamed the boys,

 it was a short ride but very nice.they wore their jingle bells.

My Mom sent my this barn night light,I added my Bryer Minni's n love it.It looks just like my barn, complete with my star ( Bobby n Keri gave me). This place is starting to feel more like home.

Just ask LargerThis photo was taken at 2am Saturday night...

Giving Thanks

On Saturday we did our turkey day , with all the fixings and our family.

Jesse and Joe

and Bobby and Keri came for our holiday.

Today we did barn and yard chores while feasting on lobster and steamers we are very thankful on this Thanks giving Day.

hmm Sunday

even Jake knows a good thing !

Lacquered Roast Turkey

1 (12 to 15–pound) turkey, rinsed under cool water and patted dry, excess fat removed

Salt and freshly ground black pepper to taste

3 tablespoons minced fresh sage leaves

1 medium onion, quartered

4 tablespoons unsalted butter, softened

1 cup Stonewall Kitchen Orange Cranberry Marmalade

1/3 cup hearty red wine

3 tablespoons fresh lime or lemon juice

3 tablespoons honey

1 tablespoon Worcestershire sauce

3 tablespoons unbleached all–purpose flour

1–1/2 cups turkey or chicken stock

Print This Recipe Send to a Friend Lacquered Roast Turkey


Our turkey’s all dressed up and glazed to a shine. Inside it’s juicy and flavorful.



ingredients

1 (12 to 15–pound) turkey, rinsed under cool water and patted dry, excess fat removed

Salt and freshly ground black pepper to taste

3 tablespoons minced fresh sage leaves

1 medium onion, quartered

4 tablespoons unsalted butter, softened

1 cup Stonewall Kitchen Orange Cranberry Marmalade

1/3 cup hearty red wine

3 tablespoons fresh lime or lemon juice

3 tablespoons honey

1 tablespoon Worcestershire sauce

3 tablespoons unbleached all–purpose flour

1–1/2 cups turkey or chicken stock



directions

1.Preheat oven to 425 degrees.

2.Season turkey cavity with salt, pepper and 1 tablespoon of the sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.

3.Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.

4.While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.

5.About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minutes until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.

6.Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.

7.Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium–high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.

Frome Stonewallkitchen

Gee is right and Haw is left

Pictured here you see Nickel in all his splendor, working out with Daddy over the week end.
On Sunday in the afternoon Bob took Nickel out of the paddock for a work out.
I had a very sore back Sunday and loads of ironing to do so I was going to stay behind, but after some coaxing agreed to go for "one loop around"
At first what we witnessed was a "penned up"and slightly spoiled six year old fidgeting in the cross ties stretching to be rubbed and kissed.
Once harnessed the first pull was one with hesitation.
Bob driving and me sitting on the sled at first command Nick gave a slight effort and the sled did not budge. Bob did a little coaxing and we were off. We decided to stay close to home because folks (kids) have been driving quite quickly up and down the lane.
First loop around the club house Nick seemed to be stepping quite quickly, Bob had to remind him to "walk" and go "easy". With only one loop completed Nickel was in his groove.
We drove around and around about a half dozen times resting half way each loop.
Each time we circled the club house you could see Nickel responding better and better to voice commands of easy, gee and haw. Given that Jake is still recovering Bob worked Nickel single, he really seemed to enjoy having a job to do. Keep wondering if it is time to get a "team mate" for Nickel and completely retire Jake or if we should leave well enough alone.

Belgian Size It

Nick and Jake had a small broom on the front of their run in, and they liked it allot.

Today (thanks to a gift from Meri and Kevin) we "Belgian Sized The Broom"

This huge street sweeper broom was added to the front of the run in.

Joey

Yesterday we put Joey to rest along side the back paddock.

Joey came to our farm in his THIRTIES, and he died on Friday.

 Joey will be missed, especially by Mini Sparks. Joey was a good old Mini with the personality of a puppy dog.

11-11-11

This nation will remain the land of the free only so long as it is the home of the brave.

Elmer Davis

The Menu

FRIDAY
Pastrami and Swiss

SATURDAY


Lobster Ravioli In Vodka Sauce

Recipe: Lobster Ravioli In Vodka Sauce

This is an easy sauce to make if you start with a good marinara sauce from your favorite grocer's!

Store bought lobster ravioli (or any good ravioli)

1~ 32 oz. favorite good marinara sauce

2/3 cup Vodka (or wine)

1/2 cup heavy cream'

1/2 cup Parmesan cheese

pepper

2 TBS chopped fresh basil



Cook ravioli according to package directions. Drain and put in a large serving bowl.



Meanwhile, in a large sauce pan over medium heat cook marinara sauce and vodka until it reduces by 1/4, about 15 minutes.



Add heavy cream and stir well. Continue to cook until hot. Add Parmesan cheese until melted. Pepper to taste. Garnish with chopped basil.




Sunday
Ina Garten's Perfect Roast Chicken

Mashed Potatoes

Roasted Root Vegetables

Pan Sauce
 
MONDAY~ SLOW COOKER DAY


Southwest Steak Tacos

Refried Beans

Nacho's
TUESDAY

Crab Pot Pie
Tasty Taters

Slaw

WEDNESDAY


Grilled Ham Steak With Apples And Pears

Sauteed Green Beans In Garlic Oil


FRIDAY


Chip Chicken Tenders

Oven Fries

Roasted Broccoli With Garlic

Cranberry-Orange Butter

Today on the way home I stopped at a local farm and purchased fresh cranberries, it brought back loads of memories of when we were living in Carver Ma. Bob and I drove Nickel all around the bogs and through the cranberry weight station when he was"little".

I plan to make Cranberry-Orange Butter

Makes 10 to 12 servings


1 cup salted butter, softened

1/2 cup finely chopped sweetened dried cranberries, divided

2 T. orange zest

1 T. orange juice

In a small bowl, combine butter, 2 T. chopped cranberries, orange

zest, and orange juice. On a flat surface, place a large piece of

parchment paper or wax paper. Spoon butter mixture into a 1 1/2-inch thick log on parchment paper. Fold 1 edge of paper over the butter mixture, and wrap or tuck it under the butter mixture. Smooth sides to even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.

Remove parchment paper, and roll in remaining chopped cranberries. Re roll butter mixture in parchment paper, and seal ends once more,



refrigerate for 4 hours. Slice into pats to serve.

The Simple Woman's Day Book

FOR TODAY
When Bob and I started chores it was 41 outside and 57 in the barn a wonderful change from yesterday morning, when it was 23 in the paddock 53 in the barn and 62 in the house. It is at this moment 68!!
The sky has been clear and beautiful , full of stars. Bob tried to point out some constellations to me Sunday night but I was too cold to care, this morning I was happy to soak in the sights outside.
I had planned to make onion soup last night but Bob reminded me that he's not a fan so we had Turkey sliders. Jake is getting better every day and Beu's chapped nose is healing with twice a day applications of bag balm.


Outside my window... it is absolutely beautiful! The sun is shining my team is side by side soaking up the sun.






I am thinking...I need to drag the paddock today, before the next rain.






I am thankful...every day I have on my farm






From the learning rooms...learning to make soap




In the kitchen...quick dinner of crab cakes and cole slaw tonight so we have time to vote in the local election






I am wearing...jeans and  the mucking boots are by the door (go figure)






I am creating...the menu for two Thanksgiving dinners






I am going...to town hall to vote






I am wondering...ways to make our chore routine simpler, so to have more time to enjoy this place and the ones we love






I am reading...only blogs and an Organic Garden Magazine that arrived this week

http://missmustardseed.com/

http://simple-green-frugal-co-op.blogspot.com/
http://beehavenacres.blogspot.com/


I am hoping...everyone has a safe drive to and from the farm for the holidays, and enjoy their time here






I am looking forward to...seeing my children over the holiday week






I am hearing...country music on the radio, bloodhounds in the kennels, and the rooster






Around the house...is allot of dog hair, too much dog hair




I am pondering...if one of those self propelled auto vacuums work and are worth 200.00






One of my favorite things...my kitchen aid mixer and gathering ideas for Christmas gifts from the kitchen






A few plans for the rest of the week: fill all the bird feeders and suit feeders and look into a bird holiday tree






Here is picture for thought I am sharing...
I will post a photo tonight after I clean the padock, if the computer cooperates,tried twice this week end with no luck.

Muffin Pan Potato

from this weeks menu

2 medium russet potatoes

6 tablespoons of heavy cream

coarse salt and freshly ground black pepper

now what to do with those ingredients...

Preheat the oven to 400. Brush 6 muffin cups with melted, unsalted butter. Wash and thinly slice the russet potatoes. Layer 2 slices of potatoes and then salt and pepper. Season every few slices until the cups are filled. Pour 1 tablespoon of heavy cream over each cup. Bake until potatoes are golden brown and tender when pierced with a knife. To remove, gently run a knife around the edge of each cup. Cover pan with a cookie sheet or large plate and invert. Flip gratins right side up and serve.

Next weeks menu

an oldie but goodie

Saturday:
Pan Seared Scallops In A Lemon Wine Reduction


Wilted Spinach With Vinegar

Rice-A-Roni

Pan Seared Scallops In A Wine Reduction Sauce


1 1/2 lbs, large dry sea scallops
1/2 cup flour
dusting of paprika

1 TBS good olive oil

1TBS butter

juice of 1 lemon

2/3 cup white wine
Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on medium high, until bubbly. Add scallops, do not crowd. Dust with paprika.
Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.
Remove from pan to a plate and cover. Scallops will continue to cook.
To make the wine reduction, turn off heat and add wine and lemon to the pan. Stir up brown bits. Turn heat back on high and let reduce by half.
Plate scallops and spoon reduction over them. Serve immediately.

Sunday:
Braised short ribs

Muffin Pan Potato Au Gratin Stacks
Braised Brussels Sprouts With Bacon And Shallots
Harvest Salad

Recipe: Braised Brussels Sprouts With Bacon And Shallots

1 1/2 lbs brussels sprouts, cut in half

8 slices bacon, cut into cubes

1 small shallot, chopped

salt and pepper

2 sprigs of fresh thyme

2 cups good chicken stock

1 TBS good white wine

Parmesan cheese

panko bread crumbs

2 sprigs of fresh thyme
Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.

Monday:
French Onion Soup
http://catsandcasseroles.blogspot.com/2011/10/french-onion-soup.html
Grilled Cheese

Tuesday:
Turkey Sliders
With Root Vegetables

Mashed Potaotes

Wednesday:
Crab Cakes
Slaw

Thursday:
Stir fry Beef
Over rice

Thanksgiving

I am officialy writing my Thanksgiving Holiday Menu's and shoppinglists.
This year we are going to have two Thanks givings on the farm , double the pleasure!
http://www.stonewallkitchen.com/recipes/main-courses/poultry/R100047.html

Lacquered Roast Turkey


This one is from Stone wall Kitchen


ingredients

1 (12 to 15–pound) turkey, rinsed under cool water and patted dry, excess fat removed

Salt and freshly ground black pepper to taste

3 tablespoons minced fresh sage leaves

1 medium onion, quartered

4 tablespoons unsalted butter, softened

1 cup Stonewall Kitchen Orange Cranberry Marmalade

1/3 cup hearty red wine

3 tablespoons fresh lime or lemon juice

3 tablespoons honey

1 tablespoon Worcestershire sauce

3 tablespoons unbleached all–purpose flour

1–1/2 cups turkey or chicken stock



directions

1.Preheat oven to 425 degrees.

2.Season turkey cavity with salt, pepper and 1 tablespoon of the sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.

3.Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.

4.While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.

5.About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minutes until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.

6.Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.

7.Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium–high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.

November 1st

November 1st
First of all last night when Matt finished Jake's hooves it was too late for a photo, (dinner time in the barn) but don't they look great.
The snow is melting and the ground thawing so we are still doing covers of duct tape and dipers, when he goes out.
The window boxes have gone into the hoop house and the snow steaks are in the ground. I am already dreading changing the clocks it really plays havoc with my sleep and chore routine.
Bob and I are already doing morning chores in the dark, and we just get the animals fed dinner as it gets dark for the evening.
I am feeling a very strong need to nest , our house does not feel "homey" to me at all.
I have been looking at decorating blogs for insperation and wanted to share some:
First The Old Painted Cottage, features a diferent home tour each month and I like each one better then the last
  http://theoldpaintedcottage.com/pages/cottagemonth_enter.htm
Then daily I check on Brenda over at Cozy Little House, just this week she moved and already she looks more settled in then we do.
http://www.cozylittlehouse.com/
http://www.dreamywhites.blogspot.com/

When we found our farm and moved here I just packed up everything from our contemperary colonial in Carver and relocated it here . I think this "farm house" needs it's own personality I want warm country quilts and farm finds, but I also want easy to keep and clean.
I am open to ideas...