A beautiful day

     When I was younger I didn't live so much in the moment - always worrying about choices, relationships - the good ones and the bad ones, finances or lack of them, my young family's safety, health, the list goes on and on. While I'm still and always will be a chronic worrier,  ( Heck, I just stopped having "I didn't do my homework" dreams about five years ago)  I have learned with age to live far more of my life in the moment.  And... I don't give as much of a f*ck about trying to please everyone all the time, or even if someone likes me.  I have finally come to that place where I know in my heart of hearts I am a decent soul and I like me... maybe even love me.  Sounds silly, but that knowledge comes hard to some of us, and maybe you know the woe.  This was a day when I sat completely comfortable with myself and content with my life's direction. 

    Yesterday it seems everyone in New England was out and about, enjoying the beautiful 🌺SPRING🌸  day - temps reached 61 degrees!   On the road, some of my fellow Jeepers had their tops off and down at Stella, island folks were beginning the Spring ritual of opening up and airing out their cottages.  My daughter and I spent some time at the show barn with Leah - and I got to take her for a spin around the block a few times myself. 

  As I watched my daughter go 'round the ring practicing for the first show of the season, the warm sun beaming down on our faces, I was reminded again of all she has overcome, how lucky we are to have these experiences after all.   

    After time well spent at the barn, I headed down to the cottage where the Mr. was working with two of his crew to replace the split railing we initially installed at the waterfront.  When sitting on the blue stone patio, what greeted  seated folks at eye level were  clunky cedar beams.  It was a nice rustic look but took away from the water views.  So we've installed wire which will keep people from falling over but doesn't block the view.  It's almost invisible. as you can see in this photo. 

   We were so pleased with the effect, we decided to take the waterfront railing section  of the deck out and replace it with the same wire.  We have a lot of summer meals up on that little deck and the view now when seated will be a much fuller waterfront scene. That deck comes in handy as a "playpen" for Frasier and Sally as well - they are safe up there with a gate at the stairs, and someday the same will be true when and if we're blessed with grandchildren. 

     We brought some dirt from the farm down to the shore - we'll spread it in the waterfront part of the little yard to fortify the grass and level the footing some.  If you can believe it,  M wants to plant a little vegetable garden down there as well as the one I keep here on the farm.  The bunnies are prolific on the island-really-a-peninsula,  he'll have to put a little fencing up if we are to eat any of that produce. 

   

Frasier, Sally and I took a walk  after inspecting the new fencing... we are on a cove in the Long Island Sound - which you can see in the distance here.  The crocus have arrived!   And they tell me the peepers too, and while I can't hear the actual thing, I hear peepers 24/7 with the tinnitus and hearing loss, go figure - 😂

  I can usually find at least one piece of seaglass on each walk.  This one was a very pale blue, my favorite color.

The water hasn't been turned on yet so the cottage can't be given a thorough Spring cleaning, bed linens aren't re-washed or beds made  until April 15th or so, when the water is turned back on.   We don't spend too much time here until then, no toilets!   The new gas stove does a fantastic job of heating up the space when the nip in the air needs tucking.   Sally approves. 

    When the chill came in off the water with the setting sun I came home to feed the horses and chickens and clean the new chicks water for the tenth time.  Have I mentioned how piggy chicks are?  All doing well, by the way.  The  good weather had us all in high spirits, and it was evident in the people we encountered throughout the day, too.   I always hope that kindred spirit spreads far and wide. Wouldn't it be awesome to have a blanket of good will to cover this entire planet - think of all the problems we could solve, what a wonderful world this could be if only.   It was a restorative kind of day that I sorely needed.   Today I'm wishing the same for  you - 

 Till soon - 

Karen 🌷

54

  Today I am 54 years old. Fifty four.  Five four.  54.  Wow. Seems like yesterday I was a lot younger.   Time flies, my friends.

      I will continue to cherish every day and hopefully every year I am allotted on this earth and I will take a lesson from my aging Dane, Ben.  He's a cardiac and arthritis patient at this point - has his good days and bad.  Dogs have the great gift of not knowing their mortality. They only know the good days and the bad days.  They celebrate the good by just being, doing, enjoying the moment, whether it's a good meal, a warm fire,   a romp in the tall grass or  splash in the beach waves with the warm sun on their back.  Bad day?  Rest.   No worries for them about the future or mistakes of the past or even relationship or finance woes.  They just live in the day, and make the best of it without a thought for the rest of it.   Wouldn't it be grand to have the freedom to do just that.  We CAN do some of that if we allow ourselves - and so I will. 

    So I missed being a leprechaun by mere hours. My mom made my favorite birthday dinner last night - the traditional St. Patrick's Day meal... It was divine.  And while I may not look it,  I have some Irish in me. On this day it's all in.  🍀

 L-R - Mom, Rex, Daughter K,  Son's GF and my other girlie, M, and  Me

    I hope you had a good day yesterday and wore a little green, celebrated  with some merry in your step and perhaps your mug too.   May we all take a lesson from dogs and find more ways to enjoy life, less ways to fret over it.

 My favorite Irish blessing - 

Till soon, friends  xo

- Karen

Frosty and Sweet

    As soon as I open my mouth about bringing Spring things in, Mother Nature tells me to curb my enthusiasm. 

  Snow falling on Cedars -  My chicken coop pictured below with the cedar forest a very philanthropic woman named Elizabeth and her husband Ed planted many moons ago here on this little farm. It was upon her death at the age of 95 about 16 years ago at the estate sale that I first laid eyes on the inside of our 1835 farm house and the surrounding grounds and fell in love.  A lot has changed here in the ten years we've owned the farm - including the complete resurrection of the house.  One thing that is absolutely as it was - are the cedar forest on the left of us and Pine forest on the right, minus a few trees lost in storms.  I love them 💗 they remind me every day of the thoughtfulness and generosity of the previous occupants of Grace -  (This Old House)   We've paid it forward, so to speak - by planting many sugar maples along the dirt roads on the property.  Someday someone will enjoy the shade and glorious colors  and perhaps the syrup made from the the sap of the Mighty Maples we've planted. We will at least get to enjoy them as juvenile trees.

  Speaking of Maple Syrup -  I've been collecting the sap  from some of our ancient maples when the weather conditions encourage the sap run, and the boys have been dropping the buckets off at the Sugar House at Parmelee Farm.   It's balm for the soul, this community project.  Residents of our little town have been collecting sap from their trees to add to the big barrels at Parmelee,  helping to fill the distiller,  they've been volunteering to fill and label bottles, some even dropping off cookies and snacks for the volunteer force to enjoy while they work.  The Boyscouts and Girlscouts have visited to learn the ancient art of syrup making, as have science classes from the middle school.  All sales of the limited supply of syrup are applied to sustaining the farm and sugar house.

  That label being applied is one I designed for the project -  I'm no professional, but I think it came out pretty darn good in the -winging it- department.

      In these times of truly ugly politics, this community effort for a worthy cause is a beautiful thing indeed.  If you're feeling discouraged for whatever the reason, I strongly recommend finding a project or organization in a field of your interest that is doing something good in the world - no effort is too small, the commitment does not have to be huge, so don't let work commitments and the lack of free time discourage you.   It's balm for the weary soul. 💗

      Till soon, friends... 

Gone but not forgotten

     When our family was young, we'd often take the kids out or have a little date on our own for Sunday breakfast at a favorite country restaurant named, appropriately, The Country Restaurant.  It was located in a  little town just across the river from the Goodspeed Opera House via the East Haddam Bridge, our side of the Connecticut River.    They served breakfast and lunch, the tables and chairs were the old wooden colonial style, the quarters close,  the paper placemats advertised local businesses and there were always crayons available in a paper cup on your table if you felt like doodling on them.  I always did.  

     

     A line formed if you got there shortly after 8 a.m....which reached outside. If  the weather was poor, everyone would squish into the little entryway regardless of shoulder to shoulder, back to front  proximity - neighbors and strangers being kind to neighbors and strangers.  The coffee was good and the food delicious - not exotic, for the most part they served the staples you'll find at any decent diner, but they also had a few of their own specialties.  The waitresses were like family... to each other and to us, their faithful customers.  "How's your son?"  "He's doing much better, thank you for asking".... "Where are the kids today?"  "Home with mom, she's up for a visit".  "Can you believe this snow?"   "Feels like it's been winter for years!"   "Drive safely home, now".     

     At Christmas time they would bake mini breads - like banana walnut or apple cinnamon - and hand those mini loafs out to their long time customers as they dined.  We are creatures of habit, this family of mine - and we had our favorite meals.  One waitress in particular, would simply walk over and ask - the usual?  And with an eager head nod all, she'd place the order without another word spoken.  Soon after, his OJ and my decaf would appear along with two chocolate milks if the kids were in tow, and the perfect breakfast would follow.  The home fries the perfect crispy texture, the veggie hash divine  ( still haven't mastered the re-creation of that hash) - the pancakes generous, light and fluffy, the bacon crisp and full of flavor.  My order was almost always... that hash, and their special Deluxe French Toast.  

     One day I got up the courage to ask the waitress something that had been pestering at me for years.  I said... ... I'm a cook, I do know how to make french toast, but what is that extra ingredient that makes this so particularly Delicious.   She glanced over her shoulder toward the kitchen, and then swooped down next to my ear and whispered - Frosted Flakes!   Oooh, that's IT!   With the knowledge of that one ingredient, it all came together  and I was indeed able to re -create it at home.    It's been a hit with my family ever since. 

Sadly, the Country Restaurant closed years ago, but not for lack of customers. Apparently some book/tax accounting practices put the owner in a bad spot, and the doors were shuttered for good. So many of us who have lived in this area for a long while remember it fondly and miss it, still. 

    In honor of the beloved Country Restaurant, below is my recipe for their Deluxe French Toast. 

So here’s what you do- try it- you will not regret it. Smash up some Frosted Flakes cereal in a dish. Put four eggs and a little vanilla extract in a bowl- mix well. Melt butter in a large fry pan. Dip bread slices in egg, then crushed frosted flakes, then set in pan to golden brown on each side. when first side of each slice is browned, flip it and place on it one thin slice of deli ham and one thin slice of Swiss cheese then place cooked side of other bread slice facing ham and cheese on top to form a sandwich style. When both sides of what is now the outside of the sandwich is done, place on plate, sprinkle ( use sifter, I didn’t) powdered sugar over it and serve. 

Delish!!

The Country Restaurant may be gone, but it will never be forgotten. 

Good times. Old Times.  No Cell Phone Times. 

It was truly a beautiful thing. 

Sugar & Rainbows

  Specifically - Sugar water - from This Old House's ancient maples.

   Our good friend, Tim, has been on a quest in recent years - He learned and honed the art of Maple Syruping here in New England and put forth a community campaign to raise funds and build a Sugar House at Parmelee Farm, a town owned community gathering place rebuild after abandonment by local volunteers and businesses.   This is also were myself and my market partner hold our annual Artisan Market. 

 Drilling a hole for the tap 

     The Sugar House has just been completed and Tim plans to teach the art of maple syruping along with a handful of other volunteers of the farm.  Residents will eventually  join in the fun by collecting sap from their own maples to  add to the many many gallons of sap used to make that beautiful golden syrup.  

   Funny thing - my husband loves the idea of the wholesome manufacture of the stuff - but Aunt Jemima forever holds a place in his heart, and on his pancakes.   I'm a purist - I love the real deal. Below is a label we created with the new Sugar House on it, and the real deal in the bottle. 

    We've got a few trees tapped here at the farm.  One of my morning chores is to check the bags to see if they need emptying into the white buckets, which Tim will pick up to contribute to the stash at Parmelee Farm.  When the sap is running, and there are specific weather conditions that make this happen - it's a steady drip drip drip. a bag can fill in a day. 

   If you look real close in the picture below, you'll see my chickens in the background.  The Polar Vortex lasted only a few days, thankfully - and we've seen temps in the 40's since.  So, when we're out working around the property, I let the girls roam. 

    The free range is healthy for them - bugs, grasses, all contribute to a balanced diet for the hens, mentally and physically.  The downside is we have plenty of predators such as coyotes, fox and hawks, so I have to be careful. 

     The accumulation of maple sap water  looks like this  at about 1/2 day.  and each tree can have several taps - it's amazing how much sap runs through a tree.  Also - and what's important to me - is tapping those trees does not harm them. 

    

    Yesterday morning at this time, the frost made a beautiful blanket across every outdoor surface - 

     This morning, currently  outside my office door and looking out to the road,  the warmer air has created fog, which  is beginning to lift as the sun struggles to break through.   

      It's time for me to get out there and check the  sugar water bags and feed the horses and chickens and do coop and stall clean up.  I was told putting some of that maple water in coffee is a delicious treat - I'll give it a go and let you know.

****  Update - I just returned from morning chores and wanted to share a few things...

The overnight collection of sap, poured from the bags into this bucket. It's clear, with a texture of water, taste like water with a hint of maple sugar.

The girls don't lay as often in winter, so we're lucky if we receive a few gifts each morning.  This is today's gift.. 

    And no sooner had I turned from the chicken coop to head up to the barn to feed, when I saw this...

   A rainbow... that begins on the left, right at the point mid-barn where Opie's stall is located... and he's buried directly underneath the arc of the rainbow.  I choose to believe he's sent me a sign this morning, that all is well and he is at peace.   I don't know what becomes of a soul once we depart this life, and I'm surely not religious in the traditional sense of the word.  That being said, we are clearly more than the sum of our parts, because we think and feel and reason.  So I'll continue to hope that when my time comes, I will reunite with those who passed before me - my relatives, my friends, and especially the animals I have loved - my dogs, my horses, even Henrietta the chicken.

     Till soon, friends - 

The Polar Vortex has descended

   Holy cow - we went from sunny-ish and in the 30's to dark, dreary with swirling snow flurries within minutes.  I went up to the barn to feed horses with sun at my back and came back into the house after taking the pictures below - just 20 minutes later.   Downright eerie.  The temps are dropping quickly, too - During storms like this and long periods of cold, it's a wonder the wild things survive it at all, I feel so bad for their suffering.   I think of the homeless folks out there too, hoping they find a warming station in their town- but the sad truth is some don't, either because they are mentally ill and won't seek shelter or there isn't room at the "inn".   How lucky we are to be snug in our homes. 

    The horses are closed in for the night, they've been fed and watered with plenty of hay - and the chickens are in with their heated water and the cozy coop panel - that invention is a God send, I'm telling ya.  I put some extra hay on the floor of their coop to help with insulation. Hens are prone to frostbite if you don't give them a little help when the temps drop so low. 

        The Mr.  and I will sit in front of the fire tonight and catch up on a few of our netflix addictions - Ray Donavan - I've come to love the characters - so raw, so vulnerable, so obnoxious, and yet you come to love them...  (oh man, is he delicious or what, and I don't use that word for men much.) ...

 and Grace and Frankie - I love that show, truly love it.  Of course I still watch the Golden Girls at 1 in the morning if I can't sleep, so Grace and Frankie are the new Golden Girls for me. That these women are 81 and 79 is inspiring- and still so funny and full of energy.   

        I found a Superbowl recipe I haven't tried yet but will probably make for the big game.  Do you watch football?  I've been a fan on and off ever since I learned the game because I had a high school boyfriend Linebacker - what you'll  do for young love, right??    I'm a Patriots fan, so I've got some skin in the game. 

 Stay warm if you're in this frigid front - here's the recipe... 

Garlic Bread Hot Dogs

Ingredients:

1 baguette (personally I think you need two, or one very long one

4 hot dogs 

1/4 c melted butter

1 garlic clove, minced

2 tsp. parsley, finely chopped

salt

black pepper

Preheat oven to 350.  Trim ends of baguette, then cut remaining into four even pieces.  Using the back of a wooden spoon, hollow out baguette.  There are videos online if you want to see someone do it first.  slide hot dogs into baguette and place on a parchment lined baking tray.  Mix melted butter with parm, garlic and parsley, salt and pepper. brush mixture onto baguette. Bake for 18-20 minutes or until hot dogs are cooked and bread is golden.  Enjoy!