Antibiotics & Insecticides

Specifically Doxycycl HYC and Permethrin. In trying to remove the tick, it broke off and left a piece The Mister and I couldn't remove. I saw an NP this afternoon who removed the remnant and prescribed two capsules of the Doxycycl. It seems a prophylactic dose within 72 hours of being bitten by a tick is effective in preventing Lyme Disease and the other Borrelia, B. Miyamotoi. I'm not sure about Babesiosis which is also on the rise. I'll have a blood test in eight weeks when I have an annual checkup with my doctor.

Meanwhile I mixed some Permethrin and sprayed a couple of pairs of pants, socks and boots. I used an economical concentrate I found in the equine area at The Tractor Supply Co. It comes in a clever bottle that measures out a half ounce which I'm mixing with 10 ounces of water to make a 0.5% spray. I have a fairly new Columbia® Bug Shield™ shirt and I've ordered a couple more. I'll eventually treat the shirts I wear in the yard and garden but it's going to be a royal pain keeping track of when I treated what and how many times I've washed everything.

The Year of the Tick

On this date I got my first tick bite after removing another tick from my pants at the park yesterday. I hope everyone who has aggravated me this so-called winter with a moronic grin and "isn't this weather great?" gets at least one tick bite this year. Not really.

I knew I was taking my chances yesterday, doing a long hike before I bought and applied permethrin to my clothes & boots but I've got some now and I won't go out again until I've used it.

Repeat Performance

Of course I have no way of knowing if it's the same bird but I'd like to think the Carolina Wren that was here last February has been back again this year.  He put on quite a performance one morning last week, singing his full song rather than just the usual raspy call. I never saw more than the one wren last year and he was gone after a few weeks but but I'm hoping he'll attract a mate this spring and stick around.

A Lesson in Lard

It turns out the smoking point of lard can vary greatly, even when the lard is from the same source.

Several years ago I bought leaf lard online from Prairie Pride in Minnesota. I bought enough to use for pies and frying and while the lard made for some of my better pies and galettes I was disappointed to find it would smoke as soon as I tried to do even simple pan frying.

In clearing out the freezer recently I put some of the old lard in a pan with a thermometer and confirmed that its smoking point was about 320º. Last fall I ordered some fresh lard from Prairie Pride and I decided to check it too. I'm not sure what its smoking point is but it's above 365º. The first lard also left a residue in the bottom of the pan while the fresher lard left nothing behind.

If or when I order leaf lard again I will ask about the smoking point and what recourse I have if it's not above 365º. Lesson learned.

Before Lune

Before Lune Chocolat opened in the village last year the best candy maker in the neighborhood was my neighbor, Doris. Her specialties, caramels and toffee, are every bit as good as any professional products. Now that she's learning about couverture chocolate and tempering I'm lucky to be her taster!

Abbey Hot Lips

Abbey Hot Lips

60% dark chocolate with rum and habanero infused ganache 

with a dark base center and locally grown peppers

I am long overdue in mentioning the new chocolate makers in the village, Michael & Emily Woloszyn of Lune Chocolat. They are making truly edible art with the most amazing fillings even for someone like myself who prefers a plain dark chocolate bar to pound of Godiva any day. My favorite is their Abbey Hot Lips and I'm hoping my valentine comes through with a couple today.

                              

"Kisses On the Bottom"

An early valentine to myself. I heard "Get Yourself Another Fool" on MVY radio a few weeks ago and made sure I downloaded the album first thing today. Lovely. Thank you Sir Paul.

Jon Stadt & Flour City Pasta

David Lassman / The Post-Standard

One of the busiest vendors at The Regional Market is Jon Stadt of Flour City Pasta. I wasn't shopping for pasta yesterday but I stopped in my tracks when I saw a bag of Red Fife flour amidst the boxes of pasta. I couldn't be more pleased to discover one of my favorite bread flours is now being grown and milled locally.

Neil Miller of Farmshed Nation was also at the market yesterday and posted some wonderful photos of Jon and his beautiful new grain mill.

A Touch of Winter

-5.3º/-20.7º this morning. I wish I could call this post 'careful what you wish for' but I can't. This bit of arctic air is just a reminder of what winter is supposed to be and the first snow we shoveled yesterday was hardly better than nothing.

At least for the next few days the mud will be frozen.

I'm avoiding social interaction these days. I can no longer be civil when yet one more person with a moronic grin dares to ask me about the "wonderful weather". I ask people if they're going to be happy when all the mature trees (and the maple syrup) are gone due to the abbreviated period of dormancy but their eyes just glaze over and they change the subject.

Another sign of disruption is the scarcity of birds at the feeders. The numbers pick up when there's a bit of snow but I've never seen anything like this in the twenty-three winters we've been here. I hope it's just a matter of less need for calories and other sources being accessible, not the toxic Scotts birdseed or the female red-tailed hawk that's taken up residence. Among those absent is the crow family which was such a constant presence until late last summer; they haven't returned to keep the hawks from getting too comfortable.

Besides the moss, the other unwelcome sign of change around here is the mildew. Since the furnace isn't running nearly as much the house simply doesn't dry out the way it used to and the resultant humidity level is nurturing the mildew making it a year-round problem. I also see more condensate on the window during the brief cold snaps.

So Very Wrong

It's impossible to look out my window and not realize there are forces at play that are going to make for a very bleak not-to-distant future.

The lush moss on the cottage roof in January is a disturbing reminder of the instability, environmentally and societally, ahead.

We have not shoveled snow once this season. Just typing those words makes me heartsick.

Posole aka "Hog & Hominy"

Our family tradition on both sides was pork and sauerkraut for New Year's and I did that myself for many years. More recently I've done some other traditional New Year's dishes including cotechino con lenticchie and Hoppin' John with collard greens. This year I made a boatload of posole to be topped with napa among lots of other garnishes. Funny how it always seems to come down to pork and some member of the legume and/or cabbage family...

Ending On A High Note

I searched online, found several helpful sites but still had to extrapolate time & temp without knowing exactly what cut I was dealing with, the age or condition of the animal or how it was handled in the field.

In the end it came down to luck and I was lucky indeed to have been given such a gorgeous piece of venison by The Mister's friend, Dallas.

My first venison roast and it was splendid.

It looked good when I opened the package and dried it off. It smelled wonderful as I browned it with a light rub of crushed juniper and fresh rosemary, salt and pepper, and then while it roasted in the oven. But it was when I took the first pass with the knife that I knew it was a beauty; it absolutely cut like butter.

It was tender beyond description, mild and slightly sweet, a perfect Christmas roast served with garlic smashed potatoes and pan roasted Brussels sprouts. Not such a low-keyed Christmas after all...

A Low-Keyed Xmas

I looked at the mantle this morning and realized it represents the sum total interest we have in Christmas. Every year the holiday seems more hollow and only the presence of our nephew the past few years made it worth recognizing at all but this year he's spending Christmas with his new ladyfriend and her family.

While I don't miss much about Christmas I still wanted to bring out my mother's paper mache deer. A few greens, a bayberry candle and that's it. Oh and a figgy pudding...

Back In Business

Back in business and glad of it. Unfortunately the repairman, anticipating that he would be replacing the hinges, made matters worse with the door but I can make do. 

The latch on the microwave door has also broken so the stars align and this spring we will be putting in a new cabinet with new ovens. I just hope this will be the last time I will ever have to do this.

For the moment though the oven works. On Friday I set it to self-clean while I cleaned the racks and the screen and the bread dough rose. It seems the new element will require some adjustments in my baking but now there's homemade bread in the house again.

A Little Light

I took Buster #3 down to Cindy yesterday. If I had thought to take a camera I might have gotten a good picture after Cindy transfered it to a larger cage. It put on quite a display, bouncing around, looking for a way out, giving my friend, Genie, her first look at a flying squirrel.

I'm not sure what The Mister will want to do now but I don't really want to move anymore flyers in the hope that there are still some around to take up residence in a box next year.

Meanwhile after a long night of gale force winds the temperature has dropped. This morning while it feels more like winter it doesn't feel like the solstice is only a week away.  

The only irrefutable sign of the season is the length of day. 

I've never minded the shorter days this time of year, at least not at the beginning of winter. I welcome the excuse to burn candles in the evening including some true bayberry tapers made by my neighbor, Tom Helsher and always, always, burned to the socket.

Buster #2

We've had more nighttime noise in the attic recently so I reset two traps. I didn't expect any success after finding the traps closed with no quarry on several previous tries and I certainly didn't expect another flyer but that's what we caught last night shortly after midnight.

In the spring when we repair the vents I'd like to put up a flying squirrel house. I found plans for one along with a lot of other information at FlyingSquirrels.com. Thank you Steve Patterson!

Museum Glass®

I have renewed appreciation for another framed piece that belonged to my parents, a watercolor of the Lake Erie shore (possibly near Rocky River) by an artist they knew, Shirley Akeroyd. My mother had it reframed years ago with non-glare glass which obscured the painting from the beginning and then discolored over time.

When the old glass was removed I was again delighted to see color and brushwork that I didn't remember having seen before. Since I wanted to keep the original frame I didn't hesitate to choose Museum Glass for the glazing. I think Museum Glass maybe one of the most exciting things I've come across in a long time.

Tru Vue

Mostarda di Mantova

Cooking with Amy

Mustard seed is also one of those things, like coffee or chocolate, that makes me wonder about the people who first thought to make something edible from it. Accounts vary widely but I think mustard seed was probably used to flavor something like mostarda and then came to dominate the condiment.

The last of the quince got a bit dry so I used it in a batch of mostarda. I used Amy Sherman's recipe and replaced the apple with quince.

Mustards

I love mustards, I suspect because, as my mother did, I love vinegar.

I used to have many varieties of mustard and vinegar in my pantry but I have cut way back on both. Even though I know it's still probably more than most people keep on hand, I take it as a small point of pride that I now limit myself to:

a Dijon, usually Grey Poupon
a classic yellow, French's, Plochman's or another
a course stoneground such as Pommery Moutarde de Meaux (if only I could figure out what to do with the crocks...)
Anton Kozlik's Triple Crunch and usually a couple of others from him
Ridley's Fuggle Mustard

And now perhaps my all-time, eat-it-with-a-spoon, favorite:

I first heard about this mustard in a newsletter from ChefShop.com and couldn't resist it at the mention of the Banyuls vinegar. I've ordered more from Honest Foods and this time it's coming in regular jars so I won't have to worry about anymore little crocks.

I am sorry this wonderful mustard comes all the way from California but at least one of the goodies I like to put in on comes from much closer to home:

Hartmann's smoked liverwurst

Buying Time

There are no longer any replacements for the hinges but the repairman seems confident a new heating element will give me time to make a decision about the oven, the cabinet, the rest of my life in a kitchen.

The entire world seems to be about buying time right now but of course that can't go on forever. I just wonder if the center can hold until spring...