It’s wild out here

Hi Everyone!

I’m late. I’m late. I’m late. I had big plans for this week. We all know how that goes. 

My plan was to finish up the painting that is in progress and start a new one. Sounds simple, right? Well, Monday work started pouring in. Yes, I’m in the process of “retiring” (loud laughter here), but I’m not there yet and am both phasing one business out while phasing another one in. It’s complicated. I also have four logo designs in the works and they take up some time. Now I haven’t had a logo to do in about two years (Seems folks can get them online for $5 now. Don’t EVEN get me started!) and unfortunately none of these are paying jobs. One is for myself,  one for my daughter, one for a church event and one for our local beekeeping association. They still have to get done sometime soon though. 

Then one of the dogs stuck his nose somewhere that he shouldn’t and had some sort of allergic reaction that required some doctoring on my part on and off for a couple of days. 

I had to stop working to handle some of the remaining estate stuff for a while, then D. comes home Thursday afternoon dragging the flu with him. While he is in bed with chills and nausea, Miss L. and I are on horse care duty normally handled by D.  Then, wouldn’t you know it, these people I live with want food. Every. Single. Day. Oh, and the four legged ones are even more demanding than the two legged ones.

Did I mention that the element in the oven died? Yep. While waiting on the new one to arrive I had to revise every meal plan for the week. Oh, and our last dryer died this week (D. and I had two of everything when we got married. Not anymore.) so call me Laura Ingalls Wilder as I haul the wet clothes to the clothesline. I don’t mind it in the summer, but it’s FEBRUARY! 

As D. began to recover from the flu he got bored, but wasn’t up to functioning yet, so he begged me to go get his trail cam so he could see woodland creatures (Deer. Assessing the post hunting season deer population). So, Miss L. and I don our fanciest muck boots and head down the muddy pasture, through the woods, cross the mighty Raccoon Creek to retrieve the precious trail cam, ford Raccoon Creek again without dropping precious cargo, slip slide back up the pasture trying to reach the safety of soggy yard. We almost made it. Two feet from the fence Miss L. was sucked in by Carolina red clay. I had to hold onto to the fence post and lean as far as I could, stretch out my hand to grasp hers and pull her to safety without falling into the mire myself.  Finally the trail cam was delivered to the anxiously awaiting D.  

Was I done then? Nope. Mr. Anti Technology wanted to see the pictures on my big computer screen. Sigh. Finally he was happily settled in watching lions and tigers and bears. Oh my! Ok, it wasn’t that exciting but we did get to see crows, squirrels, fox, rabbits, raccoons (they don’t call it Raccoon Creek for nothing), coyotes and lots of deer.  We are pretty sure a bear wanders through occasionally so maybe one day….

Finally dinner was done, cleanup was done, clothes brought in from the line in the last tiny bit of remaining light and I thought I was done. Then this weak voice comes from the bedroom. “Did you plug the fence back in after you fed the horses”? DANG! No. Bob the horse takes every possible opportunity to escape when the fence is off and I did not want to wrangle horses in the middle of the night. So once again I don my lovely muck boots, grab a coat and a flashlight and head to the barn. Before I get to the fence I hear Sweetie Pie the cat rattling around in her big bag of cat food that once again she has knocked off a cabinet for a feeding frenzy. As I rounded the corner to yell at her I realized that Sweetie Pie was at my feet and the rattling was still going on. My flashlight caught the glow of two beady, guilty eyes attached to a big ‘ole possum less than two feet from me. 

Mr. Sickly had to turn his own fence on. 

Have a great week! 

Advertisements

Tomato soup anyone?

No, you are not on the wrong blog.  Yes, I have deviated a little from the artsy stuff, but still in the realm of creativity.  Cooking is creative, especially the way I do it.  There has never been a recipe that I could follow exactly.  Come to think of it I don’t follow patterns or instructions exactly either.  I digress.  Back to the soup.

You know all those garden pictures you have been seeing here? IMG_2225 August garden

This year’s garden has done well.  Only our corn did not make it into the freezer or jars.  Why was that you ask?  Because a marauding band of masked thugs attacked our cornfield and left in in ruin. raccoonsAfter jars and jars of plain tomatoes, tomatoes with garlic and basil, and salsa we were running out of ideas of what to do with all the tomatoes.  We still have many jars of spaghetti sauce left from last year.  We were beginning to contemplate how to make tomato dog food.  Then I remembered my favorite Roasted Tomato Soup recipe.  It takes some time to make, but it is SOOOOOO much better than the canned stuff in the grocery store and you know what you put in it!.  So here is my recipe for you to try.  You don’t have to can it like we did.  It took forever to do the canning, but I will thank myself in February when we have this with a grilled cheese sandwich and I am wishing I had all those fresh ripe tomatoes laying around.

Tomato soup

Just remember, I consider recipes as guidelines.  Taste this as you make it and add or subtract what you like.  Sometimes you need to add a little sugar if the tomatoes are really acidic.  Most of the time if you let it simmer for a couple of hours after you put it through the blender it mellows out, so wait before you add any sugar to see if you really need it.

Roasted Tomato Soup

2 1/2 lbs ripe tomatoes halved, seeded, cored
1 med. onion cut into equal slices
2 garlic cloves
5 sprigs of fresh thyme
2 T olive oil
3 cups chicken stock (I use veggie stock)
2 bay leaves
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup heavy cream (optional)
Heat oven to 300 degrees. Place tomatoes, onion, garlic and thyme on foil covered baking sheet (use a deep one, these get very juicy), drizzle with olive oil and toss. Roast for two hours (I rarely go this long, less time doesn’t seem to make much difference).

Cool tomatoes, discard skins, put into stockpot (with garlic, onions and thyme) add broth and bay leaves. Bring to a boil then simmer uncovered for 40 minutes. Remove thyme and bay leaves and season to taste. Blend until smooth and creamy. Stir in cream if desired. Simmer 10 more minutes.

I usually make a small vat of the stuff and prefer basil instead of or in addition to the thyme. In the winter I usually use tomatoes I froze during the summer.

 

Raccoon photo credit: <a href=”http://www.flickr.com/photos/28994435@N05/10164296833″>Lake Merced 76</a> via <a href=”http://photopin.com”>photopin</a&gt; <a href=”https://creativecommons.org/licenses/by/2.0/”>(license)</a&gt;