Monday Happy

First off, Happy Halloween! I hope the day is filled with all the thrills and candy you could want. OR that people leave you alone and you can go on your way without the bother if that’s you speed. Me, I like it fine, just don’t like when teenagers start knocking on my door way past my bedtime (and theirs) looking for candy. Bro, my lights are off. HA!

Secondly, yeah I know its Monday. Yesterday kind of got away from me. It was the first sunday in months that we weren’t camping and my routine was off. I didn’t really realize what the day was until the mr said something to me during our hike. My head also feels like it is only half screwed on and my thoughts are leaking, whatever that means, and so here we are on a Monday.

Anyway, the week was good. We did our last camp which was excellent and sad (because it was the last), but also kind of weird. Every year last camp ends with at least a snow flake if not full on snow but this year I hiked in shorts, sat far from the fire, and woke up sweating. Sure some people might think of that as a win but I was actually kind of pissed. I love snow camping.

After that it was back to business. I pretty much spent everyday at the studio. A couple more weeks of crazy making, then the markets and then I will slow down. But for now it is go time.

I also picked up the last summer farm share of the year (winter starts in a week or so), the mr and I cleaned the shit out of the basement (it only took 6 years), we tuned on the heat for a little bit cause we needed to check the new system out plus it actually did get pretty frekaing cold, and I harvested the last of my drying beans from the garden. All in all, pretty good.

Last night, after the mr and I went for a good hike, we took Erin and the kids to our downtown pumpkin display and walked around making all sorts of inappropriate jokes about the pumpkins (Coco was out of ear shot). It is crazy how old those littles are getting. Also crazy the shit that now comes out of their mouths. They are definitely not little anymore.

So today being Monday and all, I am going into the studio early and trying to get a good amount of glazing done before any people show up and annoy me. Then it is errands and other not fun activities (bills) but after that the mr ans I are going to take Coco and Judah out trick or treating. This I am looking forward to. If Coco is anything like he was last year, it will be a hoot. (If he doesn't like your candy choice he will let you know and might try to enter your house. HA!)

Have fun!

A couple links from the week.

-I would very much like my own vegetable processing room. It make so much sense! An English Country Kitchen for a Vegan Family, Vegetable Processing Plant Included

-I don’t know why but I think I might think this. Actually, Spaghetti Is the Scariest Food

-An Oral History of Home Depot’s 12-Foot Skeleton. Do you have one?

-Stop raking your leaves. Instead of raking, change your perspective. Five ways to use leaves to help your lawn and garden.

Some pictures from the week.

Sunday Happy

I think it is officially stick season here in Vermont. Bare trees, cool, dreary…I love it.

The week was and went. The mr and I went for a nice hike in a little magic pocket of woods that was glowing yellow and took my breath away. Then Barb and I went to the lake to look at the water and take in the freshness of the world. We had dinner at moms and harassed officer Markalus (😂), mowed the lawn for probably the last time, and I basically spent a good chunk of time at home in the studio, painting mugs, and doing annoying things that needed to get done. Oh and the mr and I took not one, but two trips to the state capital to do some business stuff I have with my face so that took up a lot of our time too. So it was busy but not super eventful.

And yesterday besides it being Shannons birthday, ( I didn’t get to see her but we talked for a while and are going to go for a walk this week so…Happy Birthday Shannon!), I spent the day scraping and priming the radiators and ended up at the hardware store past dark ( I never leave the house after dark. HAHA!) looking at color swatches. We now have like 20 different colors to pick from. Knowing the mr and I, this task is going to suck ass. But I did pick another paint color out to paint that bathroom because why the hell not!

Sunday again which means the mr and I are going for a hike. Not going to travel to far to go because the mr and I are going to decide on the paint color of the radiators and after said hike, we are going to go get the paint. Facts. So after that I will probably spend a good part of the afternoon painting. Not exactly the most fun but I reeeally want these shits done! And maybe…maybe I will listen to a little Sufjan Stevens. Its about that time.

Internet from the week.

-Holy shit it is happening, ready or not. 79-foot Christmas tree arrives in New York City's Rockefeller Center

-Inflation is surging and people are hopping mad. Yeah I am pretty sick of it, although I don’t buy anything besides food so I don’t know about other goods.

-And with inflation comes other issues. How Supply Chain Issues Are Affecting Food Pantries. So if you can help in any way, donating time or food, do it.

-I think I am going to paint the half bathroom this color. It should go nicely with the gold wall.

-3 Dishes You Might Not Have to Wash (Which is Good, Because You Weren’t Washing Them Anyway). I NEVER wash these and there are a few more that I would add to the list…

-Veg invention: the new fruit and veg coming to your plate. Caulishoots sound delicious.

-I am probably going to buy this for winter running. StoicPolar Fleece Neck Balaclava. I don’t want frost bit on my nose again.

-This cabin is right for me

-Red, Itchy, Peeling Palms? Uh Oh, You’ve Got Squash Hands. This wold suck.

-I love these lights. Graypants Shares How They Turn Basic Cardboard Into Modern Scraplights

Pictures from the week.

Roasted Celeriac and Squash with Apples and Onions

One of my most favorite root veggie has arrived in the farm share…Celeriac, also know as celery root and nothing has made me happier (with like food stuff)!. I know a lot of people do not know the deliciousness of the root and that makes me a little sad for them, but hopefully this simple little recipe inspires you to go get some and try it. Yeah sure it looks a little crazy, a little gnarly, but what do looks got to do with t? Celeriac taste like the best celery/apple/potato all mixed together but only better. And when it is roasted it gets nice a soft and just so freaking tasty. When I pick up my share, I make sure to get enough celeriac to eat a whole bulb a day.

So now that we all know how amazing celeriac is, we can roast it with some other amazing stuff. Squash, apples, and onions. All tossed together. All roasted til tender. All super delicious on their own but maybe even better together. A easy little dish that is perfect to make for a quiet evening at home, a mid day snack, breakfast, or to place on the table at any holiday meal. It is that versatile and really, you don’t need to have a specific reason to make it, just do. You won’t be sorry.

Now to all the roasted things!

The stuff. A large celeriac bulb, a small kobocha squash, a couple apples, a couple onions, apple cider vinegar, and salt and pepper.

First thing is to cut everything up. Cube the squash, celeriac, and apple to about the same size and the onion just cut into rings.

Toss all the cut up stuff onto a lightly oiled sheet pan, toss with a tablespoon or so vinegar and sprinkle a pinch of salt and pepper and place in the oven. Roast for about 1/2 hour, but flipping and drizzling another tablespoon or so of vinegar all over about 20 minutes in.

Roasted and done. Taste and season with more salt and pepper if needed.

Now scoop it all into big bowl and serve it or just eat it all to your very own face like I did. No shade in that.

-C

---

Roasted Celeriac and Squash with Apples and Onions

• 1 large bulb (softball sized) of celeriac

• a small winter squash (can use any variety. I used kabocha)

• 2 medium apples (I used Macs)

• 2 onions. Red, yellow, or one of each

• salt and pepper

• A couple tablespoons of apple cider vinegar

Preheat oven to 425

Grab squash and cut in half. Remove seeds then cut into cubes about 1/2 and inch thick. Grab celeriac and peel it if you want (I do not peel it) then cut into cubes the same size ad the squash. Now the apples. Cut in half, remove seeds, and cube. And lastly grab onions and slice into 1/2 thick rings.

Toss together all the cut up stuff and place onto a lightly oiled baking sheet and sprinkle with a couple tablespoons of vinegar and a pinch of salt and pepper. Stick the pan into the hot oven and roast for around 20 minutes, removing to give everything a flip and drizzle on another tablespoon of vinegar, then place back in oven for about another 10 minutes or so or until everything is lightly browned and fork tender.

Remove form oven and transfer into a big bowl. Serve right away or at room temperature or heck, it taste freaking awesome cold too.

Sunday Happy

The past few days have been almost summer like around here and I am not having it anymore. I look at my sweaters but do not put them on because it’s too hot. Seriously the fuck?

The week started at Half Moon Stare Park. We hiked around a nearby lake, took the kayaks out for one last time before winter, and enjoyed all the pretty colors that the trees we flashing. It was gorgeous and wonderful and we didn’t even mind that the park was full of out of state leaf peepers (Well, the mr didn’t mind. I was a little annoyed but you know..) Then after a feast of soup and a relaxing evening fire, we crawled into the tent and passed ourselves out. Woke up, broke down the tent, made the coffee and headed on home.

The rest of the week was pretty uneventful. Started the fall list of things to do before winter. I ripped out most of the garden. Worked, made phone calls, did the stuff that needed doing. Yeah, not really much to say about that.

Back to Sunday. Camping as usual but this week we are brining along Barb. Heading out early, driving south to a mountain to climbing it, then gonna hang out, eat food, and enjoy the last bits of fall foliage with nice cool weather next to a camp fire. I got my hat, mittens, and long underwear packed. I am here for it!

Stuff I looked at on the world wide web.

-This truly scares the shit out of me. High schoolers are training to drive 18-wheelers amid a shortage of truck drivers

-30 Spooky, Odd & Adorable Pumpkin Carving Ideas. The littles are coming over this weekend to carve and if I remember correctly, they suck at it (at using a knife that is). Might bust out some paint for the weak ones.

-Keep in mind. Holiday Shipping Deadlines Are Out 

-Why Does Dust Accumulate So Quickly After You Clean? Dust is the freaking worst. I feel like I am always dusting.

-The Dinner Party Is Dead. Long Live the Dinner Party. Are you partying at your parties? You will not see any fancy china or place settings at a dinner “party” of mine, that is for damn sure.

-Watch out friends! B.C. woman nearly hit by meteorite that crashed through bedroom ceiling

-Everybody’s Eating Like It’s the ’90s Again and it is gross. Ha

-Awesomeness. Immerse yourself in nature with these 2021 Wildlife Photographer of the Year images

-Not to be a bummer but…The Problem with Halloween Spiderweb Decorations. I hate them anyway so you know, stop with them.

Pictures from the week.

Tomatillo Pumpkin and White Bean Stew

First off, I am not sure if this is technically a stew, or chili, or just a soup, but I think a stew so I am sticking to it.

Secondly, I don’t give a flying f%$# what it technically is because whatever it is is so freaking good!

Lets talk about this stew and whats in it. Me and tomatillos are having a thing right now and I can’t seem to get enough if them. They are bright and slightly sour, but also sweet with a bit of acidity, kind of like a unripe tomato but just better and taste fantastic. Then I got the pumpkin which is hardy and creamy and I will eat all day, everyday forever if I could. White beans which are also creamy and delicious, all in a pot with a good amount or cumin, some of this and that, cooked down to a delicious pot of stewed goodness.

And isn’t stew just he perfect food for a nice crisp fall day? 100% yes to that and yes to this stew. It will make you happy, smile, and full.

Now to the stew!

The stuff. Fresh Tomatillos, a pie pumpkin, cooked white beans, an onion, a jalapeño, a couple cloves or garlic, cumin, chili powder, red wine vinegar, salt and pepper, and fresh cilantro.

Start with dicing up the onion, garlic, and jalapeño. Remove the seeds fro meh jalapeño to make is less hot.

Toss that stuff into a pot along with the cumin and chili powder, a pinch of salt, ans about a 1/2 cup of water. Place on stove on medium heat and start to cooke.

Husk, rinse, and halve tomatillos.

Once the onion and jalapeño mixture is cooked a bit like this…

Add in the tomatillos and enough water to submerge the all. Place back on stove on high heat.

Now dice up pumpkin into inch sized cubed.

Now add the pumpkin and the white beans into the pot. Bring the whole thing to a boil once more, then turn the heat down to low. Cook for about an hour to hour and a half, string once in a while, until its cooked down nice and thick.

It is ready.

Grab a bowl, fill it up, top with fresh cilantro, and get down on it.

P.S. This is now my new favorite food

-C

---

Tomatillo Pumpkin and White Bean Stew

2-3 good hardy servings

• 20-22 tomatillos (about 3 1/2 cups after husked and halved)

• 1 small pie pumpkin (3 1/2 cups cubed pumpkin)

• 2 cups (or 1 can) cooked and drained while beans

• 1 yellow onion

• 2 cloves garlic

• 2 tablespoons cumin

• 1 teaspoon chili powder

• 1 tablespoon red wine vinegar

• 6-7 cups water

• salt and pepper

• fresh cilantro

Start by dicing up the onion into really small pieces. Mince the garlic and cut the jalapeño up into small pieces (remove seeds) while you are at it. Place the onions, garlic, jalapeño,cumin, chili powder, and a pinch of salt into a pot. Add in about 1/2 a cup of water and place on stove on medium heat and start to cook.

While that is cooking a bit, husk, rinse, and halve the tomatillos. When the onion and garlic mixture has cooked down a bit, add the tomatillos to the pot along with a couple of cups of water (enough to submerge the tomatillos). Place back on stove on high heat and bring to a boil.

In the meantime, dice up 3 1/2 cups of pumpkin (remove seeds and save for later and don’t peel pumpkin unless you really want to) into mouth sized cubes. Once diced up, add into the pot along with the with beans and vinegar. Add more water until everything is submerged (about 3-4 more cups) then bring pot back to a boil. Once boiling, reduce heat to low and let cook for about an hour to an hour and a half, stirring on occasion, until the tomatillos have cooked and thickened, the pumpkin is nice and tender, and the whole stew is nice and well, stew like.

And once it is cooked, taste for seasoning (add more salt and pepper if needed). Then ladle into a bowl, toss on some fresh cilantro then dig in.

Left overs store well in fridge for about a week. Its easy to heat up but really, cold stew is amazing!