Tuesday, September 18, 2018

Peach Melba Jam

My last attempt at this particular jam was in 2010 when I broke my hand. I vaguely remember shoving everything one-handed through the food mill and coming up with jam that was mostly raspberry and very little peach. This time, I had an immersion blender and I reversed the proportions of the peaches to raspberries so it was 2 parts peach, one part raspberry. It's still pretty heavily raspberry, though.

The berries came from my farm share and the peaches from that place near my parents' where I often get the half-bushel for canning. I was in the neighborhood last week and got two 4-quart boxes of peaches, and now one is completely finished.

Using the Sure-Jell recipe with 4 cups of puréed fruit and 5.5 cups of sugar, I made 7 cups of peach melba jam.

The rest of the berries will likely get consumed tonight with a little cream and sugar. They won't last long. The residual storm that was Hurricane Florence passed through and was gone by the time I got out there, but that rain was intense. And it wasn't even at hurricane level - I cannot imagine what the people in the Carolinas have been through. At the farm, they basically said that if you were brave enough to be in the fields, everything was unlimited, so I picked about a quart of berries, a whole lot of green beans, the largest bunch of parsley I dared to get, and whatever peppers, tomatoes, and tomatillos I could find.

I hope to make some salsa verde tomorrow. Actually, I hoped to make some today, but SOMEBODY fed the cilantro to the rabbit. I even ran to the store just now but they were completely sold out(?!). Apparently, cilantro is on everyone's menu but mine.


Friday, September 14, 2018

Crabby Bees

Actually, they weren't too bad. I decided that every time I feed the hives I should alternate which one I inspect. It was time to inspect the original colony, the one that's been a little crabby whenever I try to get in there. I steeled myself for their anger and proceeded.

First, however, I installed a mouse guard on hive #2, and I should get the insulation panels in the next week. I quickly changed their feeder and peeked in on them through the window; all seems to be well. Still in a good mood.

Then I inspected the original colony and changed their feeder. I was able to see all the bars this time, despite having a bunch of angry bees climbing all over my gloves and trying to fly in my face. Thank goodness for my bee veil! I'm happy to report I saw Beeyonce today; she's rather hard to find but I found her on the second bar in from the front. There was definitely new brood, lots of worker bees, very few drones, and they're building up a lot of honey now. All very good signs.

The other thing I did today was visit a few of my black walnut spots and harvested a bunch of walnuts. It's better when I can get them straight off the tree so the bugs haven't had time to get in them from the ground. After crushing a few accidentally with the car as I got the soft outer husk off, I have a good amount (maybe 20?) drying in the garage. I also picked up some peaches today and will likely bake a few things this weekend!

Friday, September 7, 2018

Double Thick

Since it's September and I have about one more month to feed the bees, it was time to make double strength syrup (2 pounds sugar per pint of water) to really fortify the honey stores for the winter. It's been either super rainy or super hot this week and today was the first chance I got to get into the hives safely. As before, Beeyonce's hive was mildly annoyed, but I checked a few combs and saw some honey, including some capped cells of honey, a very good sign. Phoebee's hive was very polite, and I was able to look at all the combs. I saw signs of honey production, nothing capped yet, but did see Phoebee and a decent amount of brood cells. Things are looking good.

As I continue to manage the huge amount of food from the share, I made another batch of salsa verde; I had about 20 ounces of tomatillos to start with and ended up with just under 2 pints worth of salsa. That's now canned and all set. Thankfully, now I have nothing currently sitting on the counter to be cooked except one spaghetti squash. I do have a few things left in the fridge, though this week we got through a lot of produce.

While the salsa was in the canner I prepped all the jars for the fair drop-off tomorrow. They needed address labels and ingredient labels. I think I now have everything all organized for tomorrow!

Wednesday, September 5, 2018

Adding Flavor

In yesterday's farm share we received more cabbage. I already had 3 heads in the fridge and had been meaning to make sauerkraut, but forgot. This cabbage reminded me about that. There were also leeks in the share. I wondered if I could add leek to the fermentation? After all, you can add garlic, or seeds (usually caraway, which I don't like), so why not a leek?

After cleaning everything up I set to slicing. The 4 heads of cabbage took up a LOT of space in my crock but I expect by this afternoon when it's time to add the wine they will have compressed a lot. I mixed the leek in as best I could. This should take a few weeks to ferment fully. And then we'll see!

In other news, the deadline to enter canned things in the fair was yesterday. I have ended up with 9 entries. I still plan to bake something but that deadline isn't for a few weeks. Saturday I will take the canned goods up to Topsfield. It'll be nice to head up there - it's very pretty up around Topsfield, particularly in September. Maybe we'll even go to the beach.

Thursday, August 30, 2018

Plenty of Beets

The farm share frequently includes beets which, generally, we don't eat as often as maybe other people do. Or at least as often as the farm share organizers think we should. So I end up with a stockpile that then needs to be canned. I did that this evening. I'm not sure why I always think it won't be a lot of work, because it is. It takes a really long time to prepare all the beets before I can even pickle them.

The recipe for pickled beets is the standard one from the Ball Complete Book of Home Preserving, except that I generally double the liquid/sugar proportions. This time, because I had more beets, I tripled the liquid parts.

There were some tiny beets in with the rest, I set these aside into two pint jars and these will go to the fair. I know I said I wasn't going to enter any more pickles but I think these will be OK.

The fridge is looking more manageable again, and we have a few summer squashes and eggplant to work through soon. Then I'll be mostly caught up....

Wednesday, August 29, 2018

Too Hot

I was hoping to get into the hives today and change the feeders. However, it's 106˚F and it's after 5 pm. So that's a no. I don't want to take the chance that the combs will fall off the bars if I move them and I don't want to melt into a little puddle inside my bee suit. It's supposed to be cooler tomorrow so I'll try for that.

Tuesday, August 28, 2018

Loosely Defined

Today I braved the 96˚F heat to pick up the farm share. I did NOT pick flowers today, they were practically already wilting before they were even picked. I did, however, get enough hot peppers that it was time to make a sauce.

This is a recipe I've been desperately wanting to enter into the fair. The first hurdle was canning it correctly, using Clear Jel instead of flour as a thickener. I think I managed that today, using up my last 1/2 cup of Clear Jel. It's thick enough, I believe.


The other hurdle has been figuring out what category this fits in. After spending a little time pondering the situation, the only category that works is "Chutney." Technically, a chutney is: "a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India." Is this a condiment? Yes. Is it spicy? Yes. Is it made of vegetables with vinegar, sugar and spices? Yes (if you include the spices in the mustard, or the mustard itself). Therefore, I think it qualifies. Hopefully the judges agree.


This one is very, very spicy. Not inedible, but HOT.



Smooth Hot Pepper Chutney


27 hot peppers (⅔ Hungarian Hot Wax and ⅓ Fresno Chili)
20 oz. white vinegar
20 oz. prepared yellow mustard
4 cups sugar
2 tsp. Kosher salt
½ cup ClearJel powder
½ cup water


Whisk the ClearJel and water into a slurry and set aside. Cut the stem ends off the peppers and grind them in a blender, seeds and all, with the vinegar until mostly smooth. Boil the peppers, vinegar, mustard, sugar and salt. Drizzle in the ClearJel slurry and cook for 5 minutes. Ladle into jars leaving a ½ inch headspace. Process in a boiling water canner for 20 minutes. Makes about 10 cups.

Chocolate and Pears

For my birthday I put together a variation on a few cakes from school. I had a chocolate almond genoise layer in the freezer so brought that out and soaked it in pear syrup from a jar of canned pears I'd made last summer. Then I made chocolate mousse.

First, I placed the soaked cake in a ring and topped it with the caramel pear jam from last week. As an aside, the canned pears and the pears in the jam were from the same tree, just different seasons! Anyway, I topped the jam layer with some chopped pears, like so:
Then I put some mousse in, added more chopped pears, and then finished with more mousse. Voila:
After chilling this for a while and then removing the ring, I'd hoped to top it with actual chocolate curls. Unfortunately, the chocolate I bought wasn't cooperating, so I had chocolate shavings instead. To compensate, I coated the cake with the shavings and served it:
Since I had a fair amount of chocolate mousse and meringue left over, I made little pots of mousse which, when toasted and with the addition of graham crackers, made nice little s'mores themed desserts for the next night. Yum!


Saturday, August 25, 2018

Not a Drop

After a series of weekends when it wasn't possible to get into the hives, I went out this morning and to check on things. I felt it was time to start feeding them and so I got syrup ready and took a look.

Hive #1 was slightly aggressive, I didn't see Beeyonce but I did see larvae and capped brood. Hive #2 was not aggressive at all. I saw Phoebee, who seemed fine. I saw some larvae and some capped brood.

Here's what I didn't see: any honey whatsoever. In either hive.

Granted, that's not too surprising, given that it's August and this is when there is a dearth of nectar. The fact that the bees were relatively polite was a good sign that they're doing OK, but they needed food. It's a good thing I planned to start feeding them; I'll have to keep at it until October. Hopefully the Autumn nectar flows will help. And this year I'll have to make fondant for them.

Given that, I have no expectations of getting any honey next spring, at least, not until they're really producing for themselves.

Thursday, August 23, 2018

Baby Carrots

Whenever we hear the adjective "baby" applied to anything like carrots, or other foods, or woolen things, we have to suppress a giggle or two. You see, almost 20 years ago we were in Peru for a long trip. During that time, vendors would always try to entice us to buy things. They would say, "Alpaca...baby alpaca," hoping we would be fooled into buying their machine-made woven or knitted goods which didn't have much or any alpaca wool in them, baby or otherwise. We learned quickly to identify the quality goods from the rest and did come back with many nice things (see photo, hands down the nicest hand woven blanket we saw), but navigating the street vendors was always a challenge. It did get easier as our Spanish got better although nothing could mask our appearance as tourists. You can understand why labeling something as "baby" automatically raises a red flag for us.

Baby carrots in the grocery store are, for the most part, not young carrots at all but larger carrots cut to look small. Not so with the farm share! Tuesday's pick up included two pounds of carrots and I made a point of finding the smallest ones I could get out of the bin. When each carrot weighs maybe half an ounce it took a while.

Today I set about making pickled carrots (Ball Complete Book of Home Preserving, page 312) and I peeled each and every one of those little carrots. I even left their little stem end on, so they look like the ones you sometimes get in fancy restaurants. These are truly baby carrots and they make me happy just to look at them! I plan to enter them in the fair, and it's cutting it pretty close in terms of them have enough time in the vinegar brine to be fully pickled by the time the judges taste them. This is certainly the last pickle I'll be able to enter this year.

Wednesday, August 22, 2018

Spicier Salsa Verde

One of the tasks this week was to make salsa verde with all the tomatillos from the farm. I decided to make it a little spicier than usual, as I have a lot of hot peppers. For one pound of tomatillos I added 5 serranos and/or jalapeños. They get all jumbled up in my bag of things from the farm and I have trouble telling them apart. Therefore, I use them interchangeably. This batch is definitely spicier! And they're going to the fair.

I still have a lot of farm share to get through this week:
It's... overwhelming. You can't even really see the 3 melons and pint of cherry tomatoes in the sink!

Saturday, August 18, 2018

The Rest of the Pears

Just now, after a day spent in an escape room, having lunch in Boston, avoiding thunderstorms, and napping, I made Caramel Pear Jam. I had guessed correctly that the remaining pears from my friend worked out to be four cups of purée but I did have to run quickly to the store for brown sugar since I didn't have enough. It tastes like a pear version of applesauce and it's lovely. This is another entry for the fair, I think!

Friday, August 17, 2018

Free Pears

My friend and neighbor with the pear tree emailed me a few days ago, saying the tree had about a million pears and did I want some? Well, she wasn't kidding. That tree really did have about a million pears. It's still relatively early in the season but they'd already started to fall and mess up her yard. I grabbed about 20 pears and left them in my kitchen to ripen for a few days.

One of the things that has been making me a little nervous is that the fair is fast approaching and I didn't have much to enter yet. I decided to revisit a recipe I made pretty early on in my canning hobby, a pear ginger conserve that has chopped almonds in it as well. It's in the Ball Complete Book of Home Preserving, page 90. Right around the time I was grating the ginger, the pages fell open to another recipe that uses fresh ginger but calls for a cup instead of a teaspoon! I'm glad I caught my error in time.

This used a little less than half of the pears, and I have plans to make another recipe with them tomorrow. Or maybe in a day or two. Our original plans for tomorrow have pretty much evaporated due to impending thunderstorms so we're going to do one of those escape rooms instead. Wish us luck!

Wednesday, August 8, 2018

Wild Blueberry Ice Cream

Blueberry creme anglaise chilling
Today the elderchild and I put together the blueberry ice cream. First we made the base: I puréed a cup of berries and topped off the volume with milk to get 16 ounces. To this we added 6 ounces cream, 8 egg yolks and 5 ounces of sugar to make a creme anglaise. It was a nice purple color. It rested in the fridge until later in the afternoon when we ran it through the ice cream maker, adding the half-cup of frozen blueberries I'd set aside yesterday. This then waited in the freezer until it set and it was time to have dessert!

I'm very pleased with how the pie filling worked this time - it wasn't runny and since these were fresh wild berries they held their shape well. It didn't look as though the filling was jam which is how I think store bought blueberry pies often look, due to being made from frozen berries.
Not the best photo, but you get the idea...


Tuesday, August 7, 2018

New Toy

As early as we could manage, the elderchild and I went to pick wild blueberries. I'd purchased a new toy in the hopes that it would go faster: a blueberry rake. It was also going to be 100˚F today so we left the house at 6 am and were done picking a half-gallon of blueberries by 8:30 am. It was already 90˚F when we left!

Anyway, the rake worked fairly well when the bushes were almost completely ripe. If they weren't, the rake would pull off the unripe berries as well, so I resorted to hand-picking when I came across a bush that was not entirely ripe. It did well even though wild blueberries are smaller. I'd been worried it would miss a bunch of berries or they'd fall out after but it seemed to work just fine.

Over the course of the day, the elderchild and I made a pie out of most of the berries (6 cups worth) and I set aside some to make blueberry ice cream tomorrow. The pie is for dessert tomorrow with the ice cream. Mmm.

For the filling, instead of tapioca I made a base of cornstarch, water, sugar and spices and then poured it over the berries. This seems to have worked much better than the tapioca; my main complaint had been that you could still see the little pearls with the tapioca. This crust is half butter and half shortening as I wanted to see what it does for the texture.

I taught the elderchild how to make a proper lattice, and now the pie is cooling and smelling wonderful!

Tuesday, July 31, 2018

Bread and Bread and Butter Pickles

We went down to Washington, DC, for a few days. The elderchild was there for camp so we brought the youngerchild and spent a few days showing them around. Among all the monuments and museums, the highlight was seeing the space shuttle Discovery on display in Virginia as part of the National Air and Space Museum. Worth the trip. We've now seen two of the four shuttles on display around the country. There are so many crazy aircraft there: military, commercial, and general enthusiast alike, some even made from kits. It's amazing some of those things actually flew.

Honorable mention goes to the Smithsonian's National Museum of the American Indian. It's beautifully done; the bulk of the top floor exhibit compares and contrasts different Nations' beliefs with regard to the cardinal directions and what they represent. It's too much to go into here but it's another museum that probably doesn't get as many visitors as, say, the Museum of Natural History, but should.

Anyway, we got back at 3 pm today and my husband and I dashed out to pick up the farm share. Apparently there is still a cucumber bonanza happening and there were unlimited cucumbers again. I took a bunch of pickling cukes, enough this time to make a batch of spicy bread and butter pickles. The recipe:

3 pounds pickling cukes
2 white onions (about 3/4 pound)
3 Hungarian Hot Wax peppers
1/4 cup Kosher salt
2 1/4 cups cider vinegar
1 1/2 cups sugar
3/4 tsp turmeric
1/2 tsp celery seed
1 tsp mustard seed

The cucumbers, onions and peppers were thinly sliced and tossed with the salt. These were covered with ice cubes and set aside for 3 hours. After that, the rest of the ingredients were boiled, the drained vegetables were added, and brought to a boil. They were processed for 10 minutes and rested for 3 before I brought them out. I'm hoping to take some to the fair. The total yield was 4.5 pints.

Also tonight I brought out Legion for the first time in a while. I'd meant to feed it before we went to DC but time got away from me. Legion was not happy. After removing the top layer that had oversoured, I took out what I needed for bread and am starting the slow process of revitalizing it. I hope it has enough life in it to ferment the dough I made this evening, the culture is currently in a warm place and is VERY slowly bubbling, so I know something still lives in there. It may mean that the bread will have to ferment for longer, I'll check it in the morning and see.

Friday, July 27, 2018

Well, They're In

Last night, my husband finished the new hive stand and we set it up around dusk so we could be out there without gear and the bees would be mostly turning in for the night. Also it's been raining a lot lately so my goal all week had been to get the bees in the nuc colony into my new hive today, the first day it was going to be reliably sunny. We leveled the hive and got the nuc turned in the correct direction so they could adapt to the direction of the hive - I had anticipated that the window on the hive was on the same wall relative to the entrance as my original hive and so turned the nuc colony around. But when I set it up I was surprised to realize the window was on the opposite side! That way I could have the entrances both facing south and both windows would be accessible to me when I stood between the hives. That's actually a better scenario, since the entrances should face south whenever possible.

Today I was able to fully transfer the combs into the new hive. The legs are longer on this stand so it's higher, which is better for me. I don't have a photo yet; I can't take photos with my bee gloves on and the bees were really agitated so I'm going to wait a few days and then take pictures. They did seem calmer as soon as I started moving away but it's going to take a while for all the bees to figure out how to get into their new home.

Good news, though, in that I found larva and capped worker brood cells, continued evidence of a healthy queen Phoebee. I still haven't actually seen her, but I might when they calm down and I can really start to see what is going on. 

Wednesday, July 18, 2018

I Guess I'm Going For It

Today I ordered a second beehive.

I went out this morning to check on the bees. It'd been a little over 3 weeks since I'd seen them last. The main hive was docile and polite, had plenty of room, plenty of honey, and evidence of a laying queen. I found larvae and capped brood. The average time from egg to adult for a worker bee is 21 days so any capped brood I saw had to have started their existence after the last time I checked in. They're doing fine. They will need to be fed starting next month. It's likely that queen is Beeyonce, even without her makeup.

The nuc colony was also looking healthy. They were more aggressive, had built comb all the way to the back of the nuc box, and I found honey and capped brood. I couldn't look very long because they we rather unhappy. Some of the bees even attacked and flew into my smoker. Anyway, using the same logic as above, I reasoned there must be a laying queen in there somewhere I just haven't yet found. Phoebee.

Checking in with my mentor, he confirmed my suspicious and suggested the nuc colony may feel cramped for space. Based on his recommendation, it was time to decide once and for all if I wanted to manage two hives. Most beekeepers seem to think this is a good idea. I decided I should go for it so I ordered another hive.

It should be here next week. With luck, we can get a stand built for it over the weekend. 

Tuesday, July 17, 2018

Back In Town

For the past two weeks we missed out on the farm share because we were away. In the interim, there must have been a cucumber boom because today at the share pick-up the sign said, "Unlimited Cucumbers." I grabbed a bunch of pickling cukes but they were too large for making crunchy dills or bread and butter pickles. They were not too large for half-sours, though.

Using my fermentation crock and doubling the recipe for half-sours in The Joy of Pickling, I just set up all the cucumbers with 2 T. of dill seed, 2 dried chili peppers, 1/2 tsp each of coriander seed and peppercorns, crushed, 3 cloves of garlic, 2 bay leaves, and 12 cups of brine (this was 4 times the recipe amount, but required so I could use the weights to sink the cucumbers). They should be ready in about a week.

The rest of the farm share included cabbage, Napa cabbage, eggplant, zucchini and summer squash, carrots, lettuce, green beans, flowers, parsley and other herbs. Lately every time I've gone to pick up the share a thunderstorm has come through and today was no exception. It started to rain after I got all the green beans but before I could get all the herbs. I decided I could skip the cilantro and dill this week (although in retrospect it'd have been nice to have a few dill heads for the pickles) and we made it back to the car just in time to watch the skies open up and drench everything and everyone except us!

Sunday, June 24, 2018

A-worthy

Each of my children did really well on their report cards this year (straight A's!) so each got to pick how they wanted to celebrate. The elderchild chose ice cream so we had an outing to the local ice cream parlor. The youngerchild wanted, you guessed it, cheesecake.

I was worried I was running out of graham cracker crumbs so when my husband went to the store I asked for some kind of cookie I could use instead, in case I ran out. He came back with ladyfingers, the dry and crunchy kind. I wasn't sure that would work for crumbs. As it turned out I had enough crumbs, but I decided I could still use the ladyfingers:

Then, once the cheesecake was baked, I had this:

Finally, I made chocolate sauce and poured it over the top. After letting it run through the gaps between the ladyfingers, I chilled it for a few minutes to let it set before I put cut strawberries on top. (The last of this week's strawberries from the farm share.)

Congratulations to both of you for a great school year!

Saturday, June 23, 2018

Strawberries and Saffron

This is a belated post, but when the elderchild and I made a strawberry rhubarb pie the other day there was a lot of pie crust left over. To give the elderchild more practice with rolling out crust, we collaborated on a rustic strawberry tart.

The filling was a little bit of strawberry jam topped with sliced fresh strawberries. When it came out of the oven, I immediately brushed it with the saffron simple syrup I'd saved from the youngerchild's baklava and zoolbia adventure. The liquid evaporates off and leaves a glaze which had a nice hint of saffron that went beautifully with the berries. Yum!

Flowers and Berries

This year the mulberry tree in our yard has been fairly prolific. In three picking sessions I got enough juice to make a batch of mulberry jelly. Since I didn't see the lime juice in the fridge right away, I grabbed the key lime juice instead. I think it makes it even better:

4 cups mulberry juice
3 T. key lime juice
5 cups sugar
1 package powdered pectin

Makes 7 cups plus a little more.

The other thing I'd been toying with was the idea of a rose jelly. Not rose hips, just an extraction from the petals. I have scarlet creeper roses in my yard and picked enough to make 2 cups of infusion. Now, the issue here was that I didn't want to add lemon juice because the rose flavor is pretty subtle and easily overpowered. Cooking also causes the rose essence to evaporate or something. So I added some tartaric acid for the acidity without changing the flavor. Why tartaric? I didn't have citric acid but I did have tartaric acid for cheese making.

2 cups rose petal infusion
1 tsp. tartaric acid
4 cups sugar
1 package liquid pectin
1 T. rosewater

I tossed the rosewater in after the jelly had its one minute hard boil so there would be that rose scent and flavor preserved. Into each jar, I added 2 fresh rose petals. This made 4 cups of jelly.

Friday, June 22, 2018

Where is Beeyonce?

That seems to be the big question. I can't find her. She's painted with a red dot, I ought to be able to.

Today I inspected both the nuc colony and the main hive. The nuc colony consisted of the 4 combs I found with swarm cells and one honeycomb. Today I see evidence of an active queen - eggs in the cells, hatched swarm cells, and bees fanning (which indicate to the other bees that the queen is *right here!*). But I did not see a queen.

In the main hive, I did not see Beeyonce either. I did find an UNmarked queen. A new queen? Beeyonce without the paint? Not sure. The main hive is also thriving and more docile than the nuc colony.

I will have to plan on feeding both colonies in the latter part of the summer if I want them to survive. If my queens are both new then they need new names. Phoebee for the main hive and Hebee for the nuc. 

Wednesday, June 20, 2018

Ran Out, Improvised

One of the jams I've wanted to try was a strawberry-balsamic jam. I found a recipe online which used 4 cups of strawberries and 2 T. of balsamic vinegar. I thought I had enough balsamic but the bottle tricked me, the punt was bigger than I thought so I only had about 1 T.

Also, I wanted to use pectin, so I used the regular recipe; when I tasted it I felt the jam needed more...oomph, I guess. Since I didn't have any other bottles of balsamic vinegar around, I added a couple of dashes of Worcestershire sauce. I think that did the trick! I'm hoping to enter this one in the fair so here's the recipe:

Strawberry-Balsamic-Plus Jam

5 cups strawberry purée
7 cups sugar
1 package powdered pectin
1-2 T. Balsamic vinegar
2 dashes Worcestershire sauce
12 turns from the pepper mill

This made the usual 8 cups plus a little bit. The pepper is a nice touch. 

There is more to do to finish up the strawberries but I probably only have 2 quarts left. Later today I'm teaching the elderchild to make a pie. 

Tuesday, June 19, 2018

Back in the Saddle

Metaphorically speaking, although I am going riding tomorrow...

It's been a long and busy springtime and I have been putting off various cooking and canning projects. But strawberries don't wait and today was a perfect day to go picking. The elderchild and I got up early and arrived just when the farm opened; in half an hour we picked almost 18 pounds of berries. After stuffing our faces with warm strawberry doughnuts and visiting the baby goats, lambs, and all the bunnies (we caught a glimpse of a baby bunny but it didn't want to come outside) we rushed home.

[Actually, we rushed home because I had an opportunity to buy tickets for Hamilton when it comes to Boston. My purchase window opened at 10 am, we got home at 9:46 am. I am psyched to say that we have tickets for October!!!]

First I made one batch of strawberry jam. I have SO MUCH jam leftover from last year if you roll all the flavors together that I won't make a whole lot this year. One batch to start, anyway. We'll see how much I have left. Then I set aside some berries for eating and enough berries in sugar for shortcake. The shortcake is currently in the oven.

Next up, pie filling. Since the youngerchild loves cheesecake, particularly strawberry cheesecake, what better than to make my own pie filling? Using this recipe, I made 6 pints of pie filling. And it's glorious (we licked the pot).

After a few errands and the like, I stopped at the store and bought some rhubarb since I don't seem to have any. I bought almost 4 pounds so I chopped 12 ounces and mixed that with a quart of berries, 1 cup of sugar and 1/4 cup of cornstarch. This will become a pie tomorrow. The elderchild has wanted to learn how to make a pie so this is a perfect way to start. The rest of the rhubarb was chopped and is now frozen in 1-pound bags.

That has used up about half the berries. I have to think about what to do next!

Wednesday, June 13, 2018

Unexpected Split

Two weeks ago, when I checked on Beeyonce and her entourage, all appeared well. I didn't even check every bar because they were getting a little loud which suggested they weren't pleased. But I had been surprised by how many combs had been built compared to my last colony. I suppose I shouldn't have been, they started almost two months earlier in the season and it'd been a mild one with lots of flowers. So I guess it should have also not been a surprise that they would do the other things a vital and prolific colony would do...

Today I had a little more time than expected so I decided to check out the hive. It's a very good thing I did. I managed to get to every bar and I found queen (swarm) cells on bars 3, 5, 6, and 11. There were so many capped brood cells that it's clear Beeyonce is there somewhere and doing well, even though I didn't see her today. After pondering for a few minutes whether I should just let them swarm (and basically be a bad neighbor) I closed up the hive, pulled out my nuc box from the garage, and set it up next to the main hive. I then reopened the hive and pulled out those 4 bars, along with another bar full of what looks to be mostly honeycomb. These are now set up in the nuc colony, with the entrance facing the opposite direction and I'll let the bees sort themselves out. In a few weeks I'll inspect again and see if there is a queen in each box.

After that, I'm not so sure. If Beeyonce isn't around and there's no evidence of a laying queen, I'll recombine them. If there are two healthy colonies, then I have to decide if I want to manage a second hive. All the beekeepers I know think I should have two. Or more. I'm not sure how all my new neighbors (three of the four houses around me are in the process of getting new owners) would feel about more than two hives!

Monday, May 14, 2018

School Project

For English, the youngerchild had a project due today. The assignment was to pick a poet from a country other than the US and make a presentation about the poet and their poetry as well as incorporate some of the elements of the culture. Creativity was encouraged. My child chose Hafez, a poet from Persia in the 14th century. So, in addition to the writing parts, we jointly decided that there should be traditional Persian sweets for the class to consume while the presentation was happening.

Last week the youngerchild and I made baklava. It went pretty well, considering the youngerchild hadn't really done anything like it before. My goal was to step back and let my kid do most of the work and we had a lot of fun. This stayed in the fridge, uncut, until yesterday when we were putting everything together.

Yesterday we attempted zoolbia. This was much harder as it required deep frying and then dousing the fritters in saffron and rosewater syrup. First we made the syrup and set it aside. Then we made the batter with corn flour, yogurt and water. On the first attempt to use a squeeze bottle to drizzle the batter into hot oil, the squiggles were too thin and they looked like shredded wheat. I cut off the tip of the squeeze bottle and tried again but the batter sank in the oil and stuck to the bottom of the pot. So I carefully transferred the hot oil to a muffin tin and tried again, getting hot oil EVERYWHERE. Amazingly enough, nobody got burned. In the muffin tins, the batter came together more like a cookie than a squiggle, but at least they didn't stick. I would transfer the zoolbia into the syrup and the youngerchild would take them out when they were sufficiently infused and put them on the cooling rack. We put them in a container and poured more syrup over them to give them more flavor and then this morning before taking them to school drained off the excess syrup. They taste good even if they don't look quite right!

Wednesday, May 9, 2018

Quick Check

It's a perfect spring morning today and since it's been a while since I checked on Beeyonce and her colony I decided to pop out for a look. This time, I finally saw the elusive Beeyonce! I also saw plenty of capped brood, both workers and drones. I even saw a little bit of capped honey. They're doing fine. Today I moved the false back to the back of the hive, to give them more space which they don't need yet and also because it's warmer and they don't need to work to keep their hive warm anymore. If anything, very soon they'll be too warm!

Saturday, April 28, 2018

The Bees are Brooding

And that is a good thing!

It's gorgeous out here today, 67˚ and sunny. I'd noticed the bees were not eating as much syrup so it seemed like time to get the feeder out of there and check on everything. All good news: while I still can't find Beeyonce there are larva and capped cells so I know she's healthy. There's stored pollen and even the beginnings of honey - no capped cells, but definitely nectar being stored. I pulled out the feeder, did a bar by bar inspection, and closed everything up. They seem pretty well established.

My plan for this year is to get in there more often than my first colony, in an effort to keep an eye out for things like cross-combs, queen cells, and other things which are either a nuisance or signs of impending danger. That means I should aim for a weekly or biweekly inspection. 

Saturday, April 21, 2018

Birthday Cakes, 1 and 2

The youngerchild has turned 13 and celebrated twice, once with each set of grandparents. Who live in different states, so that meant two cakes. Never a problem, as the youngerchild has been asking for both these cakes for a long time.

First off, with my in-laws, I made a Brasilian Carrot Cake. I used the recipe I posted before but instead of fudge frosting I made a simple chocolate ganache. When I first poured the ganache on the warm cake, it filled the pan. I turned my head for a second and then looked again and the ganache had sunk about 1/4". Where did it go? It soaked into the top of the cake! That made the already rich and moist cake even richer and moister. Yum. We had a second piece each for breakfast before we hopped on a plane and came home. Our flight was delayed by over an hour, so I'm glad we had a filling breakfast.

Last night, for today's celebration, I made a New York Style Cheesecake, with strawberry topping. This was a recipe from school; the full recipe makes two 10" cakes and so I cut the recipe into 1/3 so I could make one 8" cake. (18 ounces of cream cheese, 3 eggs, a little sugar and flour, and some cream.) The batter was even run through a sieve to get out all the lumps, that's how much of a labor of love this was! It chilled overnight and today was served with the strawberry pie filling as a topping. The only other change I made was that the crust was chocolate wafer cookies crumbs rather than graham crackers.

And, with that, I think the youngerchild has been properly ushered into teenager-dom.

Friday, April 20, 2018

Sorted Out, Sort Of

The past few days I've been out of town and it's been cold and rainy. Even a little snowy. While I was gone my very awesome husband even offered to change the bee's feeder for me, but couldn't get into the hive when it was cold or overcast or rainy. So I got to them this afternoon when it was finally 50˚ and sunny and I was pleased with what I found.

They very industriously have started making comb. They had completely eaten the syrup I left for them. They also ate through the little sugar plug and released Beeyonce. However, I'm still not very good at finding the queen, evidently, as even though I know she's marked with a red dot I still couldn't find her. That's OK. I'm sure we'll see her sooner or later.

I changed the feeder, inspected each bar, and put everything back in place until the next time. I'll probably have to feed them pretty frequently until things warm up reliably and there are flowers around. 

Friday, April 13, 2018

Still Getting Situated

After a chilly start we have a few nice days during which I hope my bees figure themselves out. I went and changed the feeder this morning and found a whole bunch of dead or dying bees still in the crate. I'd left it open under the hive hoping they would find their way in; some did, but those that didn't weathered a few nights in the cold and so I don't think they're going to make it. Bee-yonce is still in her cage; I'll go back into the hive in 3 days and if she hasn't been let out I'll do that for her. But the bees only really made comb next to her cage and I hope that they'll figure out what they're supposed to do soon. Stay tuned.

Tuesday, April 10, 2018

Run the World

Feeder in place. It's adorable.
The bees are back!

After a year off, and some pondering, I decided to try again. I opted to get bees earlier in the season, to take advantage of the spring flowers here in Eastern MA. Unfortunately, it's still pretty cold and today it's going to rain, so I got them in as quickly as I could and am hoping for the best.

Here are some things I learned:

An empty hive attracts termites. I discovered this yesterday when I went to do a final clean out. Disappointingly, they ate into some of the wooden slats but fortunately all are still useable, the bees will likely seal any holes with propolis. Also disappointing: they ate much of the comb I left behind for the bees to build on this year. Well, something did, anyway.

Making a bee feeder can be as hard as you want it to be. My husband designed a feeder for me and 3D printed it, but the grooves are off so I had to jury rig it so it wouldn't leak. Still, it works!

Bees don't fan on an overcast day. I really hope the rest of the colony makes it into the hive before nightfall. Still, I think I have enough in there for now that the queen will be OK.

Speaking of the queen, she has a red dot (I went for a marked queen this time) and her name?

Bee-yonce.

Thursday, March 22, 2018

Another Year, Another Chocolate Birthday Cake

Not that anyone is complaining, mind you!

I was going to make a Boston Cream Pie for my husband like last year, but then I saw this recipe for a Guinness cake with frosting that is flavored both with whiskey and Irish Cream. It looked like fun and I'm happy to report it IS fun to make!

Yesterday I made the cake part, which went smoothly. Each layer was wrapped and refrigerated until today. Once I made the frostings, I split the cake layers (my husband was very impressed with the evenness, thank you, culinary school!) and assembled the cake. I know the recipe says to serve immediately, but I have other things I have to do for dinner that are more time sensitive than this, so this can wait in the fridge until after dinner. I will sprinkle the top with cocoa before I serve it.

Sunday, March 18, 2018

Stuck In The House

Well, not really. But close enough. Our bunny has been ill and I needed to keep a close eye on him after I brought him back from the vet yesterday. So I'm not planning on going anywhere. The youngerchild and I are working on a gladiator helmet for Latin class and I made chicken stock and soup.

I'd roasted a chicken on Thursday and set aside the bones and leftover meat for this project. However, I also dug through the freezer and found a second bag of chicken bones and meat so added those in. After pouring off 9 pints of stock from the pot, I added more water and simmered again to make the soup. Now the soup is simmering with green beans, celery, carrots and onion. The stock has been canned and is cooling down.

While I was digging through the freezer I did find 5 gallons of tomatoes that I'd frozen last summer. Those were simmered until soft and passed through the food mill. I always forget what a mess that is, and today was no exception. My shirt was spattered with orange sauce, as if I were an extra in a low-budget horror movie. But the sauce is now simmering nicely and it remains to be seen how many pints of sauce I will get. [Edit: 7 pints. I left them plain, without any herbs or spices.]

In the meantime, I keep checking on the bunny and hoping that he's starting to eat. 

Tuesday, March 13, 2018

Closer to Wonder

Since I got Legion, my yeast starter, I've mainly used it to make loaves of bread for toast and sandwiches. Until recently I generally used a combination of 1 part sprouted wheat flour and 3 parts bread flour with either honey or maple syrup as the sugar. However, the youngerchild expressed nostalgia for Wonder bread and requested I try to get the bread a little closer to that. The changes I made were: use all-purpose flour instead of the other flours and use sugar instead of honey or maple syrup. Everything else is the same. It's not super squishy like Wonder bread - honestly, I'm not sure how they do that, nor how they make the crust so soft - but it is white inside and less dense. We're all pretty happy with how it came out. After the first batch, we couldn't stop ourselves and just ate warm bread with butter and almost finished a whole loaf in 10 minutes! Tonight we'll probably do the same thing as these loaves just came out of the oven. Mmmm!

Nor'easter

Welcome to March, when we in New England are subjected to back to back nor'easters. What makes them worse is that it was so warm in February we got into spring mode already. Mother Nature is laughing at us.

Regardless, what is nice is having a day when I have no place to be, and I can just bake to my heart's content. Also nice is that tomorrow is Pi Day.

I'm still working on a batch of bread, but this is what I've baked so far:

Baked apples - This was breakfast, along with bagels and lox. The apples were stuffed with some of those maple candied black walnuts, cinnamon, brown sugar and butter, and then baked. The verdict? More sugar and cinnamon. (I'd put 1 tsp sugar and 1/8 tsp cinnamon in each apple.)

Apple Pie - playing around with the crust again, I made some roses and a partial lattice. The pie filling was made and canned last fall and this pie used 2 pints. This crust was all butter because I only made enough for 1 single-crust pie and dragging the leaf lard out of the freezer for 1/4 cup seemed like a lot of work.

There is also a blueberry tart made with the leftover crust. That'll be for snack today!

Saturday, March 3, 2018

Foraging Benefit

This morning we had waffles, which is exciting enough just by itself. However, I dressed them up with bananas and maple syrup that had been infused with black walnuts. These have been hiding in the fridge for a while, and they do seem to last forever! I guess maple syrup is a good preservative. Anyway, the walnuts are soaked in syrup and are very sweet but with that strong black walnut flavor. The syrup brings a more subtle amount of that black walnut flavor to the waffles. Perfect.
Now, what to do with those maple-infused black walnuts?

Saturday, February 17, 2018

Gummies

While we were all sick, it was suggested we take elderberry as a supplement - supposedly it has anti-flu properties. They taste great but they're rather expensive. I figured I had elderberry syrup around and it might be fun to make my own. So I bought some silicone molds and gelatin and played around.

The first batch was with unsweetened rose hip juice which I had in the freezer. Let's just say, it needs to be sweetened with more than a heaping tablespoon of honey. They set nicely but taste pretty bland.

Today's batch was with the elderberry syrup. One cup of syrup plus another 1/4 of water and 2-3 packets of unflavored gelatin. Once they're in the molds they go into the fridge for 2 hours or so to set. They set well but were tacky so I coated them in sugar to make them less likely to stick to the plate or our hands or the counter. These taste really good, too! I don't have any more elderberry syrup but I have elderflower and cherry, maybe I can play around some more.

Saturday, February 10, 2018

Fancy Birthday Cake, Day 4

Finished!

This morning I started out by making the apricot glaze which was required to then make raspberry glaze. First I used about 10 ounces of apricot jam from my stash and mixed it with some water and boiled it. When it was thick I added corn syrup and strained it to make apricot glaze. Then I added an equal amount of puréed fresh raspberries and this was then ladled onto the cakes. They went back into the fridge to set. That took a long time, particularly on the larger cake. I think the glaze layer was thicker and that's why.

This afternoon I melted some chocolate and decorated the cakes. First I got to use the torch to remove the rings and then suffered the consequences of the glaze not being fully set. (The glaze ran down the sides a bit.) Ultimately, I think the decorating came out fairly pretty. I didn't make little chocolate "duck feet" like we'd been taught in class; just some dots and swirls and then topped the cakes with raspberries.

Happy Birthday, Mom!

Fancy Birthday Cake, Day 3

After work and making mousse and going out to dinner, I was too tired to post this last night...

Step 3 was to make the chocolate mousse and the raspberry syrup and assemble the cake. For the syrup I tried to cut corners and use some of the raspberry syrup I've canned but I shouldn't have. I did heat it up but it was still a little too heavy for soaking cakes. In the future I should remember to use the lighter syrup and follow Chef's directions. Anyway. The mousse.

Cakes with mousse, ready for the fridge
First I used one stand mixer bowl and whisk to make the mousse base, with the egg yolks and the sugar syrup and the chocolate. While that cooled, I chilled the second mixer bowl and whisk in the freezer, washed the first one, and made Italian meringue. Finally, I made whipped cream in the chilled bowl with the chilled whisk. Once all three things were combined I had chocolate mousse and it was time to assemble the cake.

The cake layers (1 per cake) had their tops and bottoms sliced off and then they were soaked in the raspberry syrup. These were placed in the rings. I then used some of my raspberry jam and piped a spiral of jam on top of the cake. I meant to get a picture at this point but I was just too sticky. The next step was to fill the rest of the ring with the mousse and smooth it. These went back into the fridge to chill and set.

The rest of the mousse was divvied up into little ramekins for desserts over the next few days and the youngerchild and I ate the rest!
Just a glimpse into what my kitchen looked like at the end of all this...

Thursday, February 8, 2018

Fancy Birthday Cake, Day 2

Cake!

Today I made the chocolate almond genoise cake which will be topped with raspberry jam and chocolate mousse. A genoise is an egg based cake and the rise comes from all the air whipped into the eggs - it's beaten for about 10 minutes or so to incorporate a lot of air. Splitting the recipe in half required a full dozen eggs! What I have learned is that each cake uses about 4 eggs, so that in the future I can scale down even further. As it is, I now have 3 cakes to work with. One's in the freezer, that's my back up cake. The almond came from the almond paste I made yesterday.

Anyway, here are the cakes. (Note to self, they took about 15 minutes to bake.)

Wednesday, February 7, 2018

Fancy Birthday Cake, Day 1

My Mom's birthday is coming up and I'm making her a cake. It happens to be a cake I made in culinary school, and one for which the youngerchild has been begging. I don't have a billion pots and pans and mixers at my disposal, nor do I have a ton of time in large chunks, so I'm making it in stages. Today, I made almond paste.

In class, I'm sure, we just opened a can of almond paste. I don't have almond paste but I do have almond flour and the internet. I found this recipe for making almond paste out of almond flour.

Now I have just over 12 ounces of almond paste. I set aside what I needed for the cake and then the remaining 8 ounces were wrapped in plastic wrap. Could I freeze it? Back to the internet! The answer is yes, if it's packaged properly. Time for me to use my new toy, the vacuum sealer. That was my Christmas present this year. It's super easy and this is the perfect use for it. 

Saturday, February 3, 2018

Variations on Confit

The other day I made duck confit using 8 duck legs and a whole lot of duck fat. When the legs were done I stored them in a big jar with the fat sealing it all in. Today I put it all to good use!

For dinner we had spaghetti with confit and lemon, essentially this recipe. The youngerchild prefers plain pasta with meat on the side so received just that, with a seared duck thigh. We also had a quick salad of baby lettuces tossed with crisped duck confit shreds, croutons, and a vinaigrette made with duck fat and balsamic vinegar. It all was lovely.

There are two duck legs left for dinner on another day. So many uses out of one dish!

Thursday, January 25, 2018

Accidental General Gao's

When I set out to make venison meatballs today, I did not intend to make them sweet. I looked up a recipe online and started to follow it, only to realize I didn't have all the correct ingredients. So I improvised, but what we ended up with was a surprise.

Here are the meatballs:
1.5 pounds ground venison
1/2 cup bulgur wheat
salt and pepper
dried basil (about 1 tsp)
dried parsley (about 2 tsp)
3 cloves garlic, minced
1/2 sweet onion, minced
dash of nutmeg
1 egg

These were mixed and then allowed to rest for a bit so the bulgur wheat could moisten. Later I rolled this mixture into meatballs, it made 17. I baked them in the oven at 350˚F for 30 minutes and then added them to the sauce to simmer.

Here's the sauce, and considering I hardly ever have tomato jam it's unlikely I'll ever make it exactly this way again:
1/2 sweet onion, diced
3 ribs celery, diced
olive oil
4 oz. tomato jam
4 oz. port
8 oz. tomato sauce
salt and pepper
dried parsley (about 1 T.)

Sauté the onion and celery in the oil. Add the jam and heat until the onions are soft. Pour in the port and then the tomato sauce and let it boil down for about 10 minutes. Add the parsley, salt and pepper. Simmer on low until you add the meatballs and then continue to simmer for about an hour. 

The sauce ended up very sweet, with a taste similar to General Gao's chicken. The meatballs lost their gaminess in the process of being cooked for so long. We served them over egg noodles and they were excellent. I suppose that in the future I could just go all the way down that road and toss some sesame seeds on them.

Saturday, January 20, 2018

Finally Coming Out From Under it All

We're all finally feeling better and I'm starting to get my energy back to do some baking. I've had this particular cake on my agenda for a while. I've made chocolate zucchini bread, which is essentially cake, and golden beet cake. I knew I had a recipe for chocolate cake with red beets and I've been saving some beets from the farm share just for it. So a few days ago, I made it. The recipe is for "Secret Chocolate Cake" from Simply in Season.

The youngerchild was immediately suspicious. "You never JUST make cake. What vegetable is in this one?" Even after knowing there were beets in it, after a big sigh, the youngerchild ate two pieces. But the next day, a chocolate glaze was requested for the rest of the cake. I made a quick glaze with butter, chocolate, powdered sugar and boiling water. The youngerchild was happier.

Another observation is that the beet flavor becomes less obvious the older the cake is. So on the third day, it was definitely more chocolate than beet. 

I will point out that there is a list of cakes the youngerchild wants me to make: the chocolate mousse raspberry cake from my culinary classes, a Brasilian carrot cake like I did for that fundraiser. There's also baked apples, similar to what we had at a B&B in Vermont. I'll have to get baking.

Saturday, January 6, 2018

The Never Ending Cycle of Illness

At least, that's how it feels.

Now that my husband has recovered from his head injury, while we were getting dumped on by a blizzard and he had to clear out the driveway four times he developed a fever and cough. I'm still coughing from whatever it is that I got, but I'm hoping not to get what he has so I'm keeping my distance. The youngerchild is recovering from pneumonia, the olderchild has a cold but is recovering, and I made chicken soup.

This is one of the things I tend to keep in the freezer - one bag with the carcass of some bird (today I used the chicken, but there is a turkey and a goose in there, too) and a separate bag of leftover meat. What I didn't have on hand was celery, and it took me an hour and a half to get some. First I went to the Whole Foods with their tiny parking lot that was backed up because people we waiting in line to park. I figured I did not need to wait in line for overpriced celery so I left and went to the market in the next town. By the time I got home, I'd spent 90 minutes running that particular errand.

The rest was easy - make a stock with the bones, thaw the meat, separately sauté the mirepoix and then put it all together with salt, pepper, thyme, and egg noodles.

Hopefully it makes everyone get better sooner!

Tuesday, January 2, 2018

Happy New Year - Highlights and Lowlights From the Last Few Weeks

The holiday season is always busy, and this one was no different. We had our share of joy and chaos and food. Where to begin?

My brother-in-law out in Ohio has taken up hunting and, for Christmas, sent me a box with 2 venison roasts, 2 pounds of ground venison, 2 pheasants, 2 partridges, venison snack sticks, a venison summer sausage, and 4 goose breasts. Since two of the goose breasts were starting to thaw (even though the food was packed on dry ice, it was supposed to be an overnight delivery but it took 3 days and, yes, they got their money back for the shipping costs) we had them the night they arrived. My husband grilled them and I made an elderberry-cranberry-port reduction. Most of us thought they were lovely. The youngerchild apparently doesn't like meat that's a little "gamey." I have plans for some of the rest, like maybe venison meatballs or venison lasagna or something.

There was a quick run up to Christmas eve, in which the youngerchild was sick with a bad cold and I worked all the way through the 23rd. We had our first Christmas with my parents a week early. We had our second Christmas, with just the four of us, on the 22nd. On the morning of the 24th we flew to Denver to spend Christmas with my family out there and then go skiing. This is where the chaos set in.

We've done this ski trip thing for many years, right? We have it down to a science. We know how much food to get (as long as my husband doesn't go off script at the grocery store) and what meals we can easily cook in a small and not perfectly stocked kitchen. We have not, in the past, had to deal with illness. What happened was this - the youngerchild suddenly developed a fever and didn't want to get out of bed. We spent Christmas afternoon at an urgent care, with a negative flu test but a tentative diagnosis of pneumonia. Antibiotics were started. I asked the doctor if we could go to the altitude where our rental condo was; he assured me all would be fine.

Nope.

Up at altitude the fevers did not go away. After a day where the youngerchild did not ski and one of our friends did not ski but the rest of us did, in the night things seemed to be worse: breathing fast and really hot. The next morning we went to the urgent care on the mountain where it was quickly demonstrated that my youngerchild needed oxygen. A chest X ray showed a pneumonia but on the opposite side of where the original doctor thought. A different antibiotic was started and the options were to stay at altitude with oxygen or go down to a lower altitude and it was likely oxygen wasn't going to be needed. In my opinion there was no choice so the youngerchild and I left, leaving my husband, the elderchild, and our friends to stay and ski. I got a home oxygen saturation monitor and checked frequently, the first day was a little dicey but then things got better quickly. So we hung out with my sister and waited for the rest of the crew to finish the trip.

The original plan was this: we had the rental condo until 1/1, everyone was supposed to ski 4 out of 5 days, finishing up on 12/31. However, it was really warm up there (apparently the only part of the country that was) and after 3 days everyone decided to return their skis, book a snowboarding lesson for 12/31, and then come down a day early so we could be together for New Year's Eve. But then another event happened which threw that into disarray as well: they decided to go ice skating. Yeah. Suddenly I get a call on 12/30 that my husband had fallen, hit his head and, "there's a lot of blood." My friends sounded nervous, so I made them put him on the phone. He sounded fine. I had them take him to the same urgent care where he apparently started repeating himself. As I'm trying not to panic too much, thinking about concussions, head bleeds, CT scans and how to delay our flights and the fact that the kids have to be back at school on 1/2 and how am I going to get him down to where I was and whether he'd be safe to fly I eventually get another call that he's looking and sounding better and his head is getting stitched up. They get the intern on the phone with me so we can chat and we decide that he can be watched by our friends and then come down tomorrow. Snowboarding lessons were cancelled, everything else that had been planned was cancelled, and early on 12/31 they packed up and came down to Denver. Thankfully by then he just had a headache and we were able to go to the movies.

With regards to the cooking, I managed to get chickens roasted on the first day, the leftovers were turned into soup the next day. After that, the rest of the gang were on their own, and they seem to have fed themselves just fine.

Now we're all home, and we all feel as though we need a vacation from our vacation!