then and now, here and now

 

 

 

 

Long ago, but not so far away, actually out on the front porch every Friday and Saturday night neighbors would gather. The air would be filled with people singing, playing guitar, laughing and talking listening to the wind in the pines, the creek beside the house and the whistle and rattle of coal trains on the tracks across the valley, sometime we were interrupted by the  deafening roar of coal  being dumped into trucks at the tipple just down the road..  There was a tipple  across the valley we could see.   was something mysterious about that strange looking building with the  its dark weather beaten exterior and rows and rows of small windows, that if you stood in the right place near the corner between the barn and the chicken coyp, you could see right thru the building.   

Looking back on it , and thinking that it has something to do with the movies i would watch on TV,.  That  small screen, brought images of the whole world, the news of the day, and lots and lots of old movies made in the British Isles. Still i wasn't the only first grader that could speak with an English accent. leaned from all of  those movies about the Gentry in their grand homes.
Where am i going with this?    Well, to me it looked like those old, sorta run down estates estates, perched there in the afternoon rain., even though i knew it was a tipple.

I will never forget the first time i heard those  trucks being loaded, i was, startled, truly startled.. Stood there looking out the window, i could see the first rays of sunrise, the windows of the building next door, glowing with a yellowish light..  and not having a clue as to what was going on, , curious and kinda scared , and unsure of what to do.  It woke me up every morning, had no real need for an alarm clock..  Guessing that this would all change in a few years, when the mines closed.  No, that was not something i even could have guessed. might happen., especially that  that the "stately manor"

would be abandoned and melt into the the surrounding woods.   .

Those  weekend  nights filled music. stories, watching fireflys, listening to the owls, looking at the stars and moon....just being there were purely magic and to this day i miss them..  Thought they couldn't go on forever.. 

But that was then and this is now.  the porch has been rejuvenated. unlike many of the the houses and builds in this area that have been demolished or abandoned,  This house was salvaged,  During the renovation  pieces of the old wavy type of window glass and charred pottery, also some scorched iron cookware were found, are these the remnants that give credence to a ghost story about this house.  or were they merely abandoned there? Good question., the fire that started in the kitchen, that was once located where the porch is now.

  
A much much smaller crowd sometimes only myself sits out there on a Friday  and/or Saturday night, watching the cars  go by.  Singing is usually a cappella, and there are rarely any children to listen wide eyed to stories.  It;s mostly watching  the cars, trucks and motorcycles that go past.
No trains across the creek, being filled with coal. shattering the silence of this summer night. Merely the endless stream of cars, trucks and eighteen wheelers seemingly past in the  gathering darkness.  The  haunted looking building was torn down decades ago. In fact all of the tipples that were in this valley are gone.  The men , thier faces and hand black from the coal dust, no longer walk down the road, carrying their lunch pails.  Which is a good thing because the volume of traffic makes it more than dangerous to walk along the berm. 

Having become used to a usually steady stream of traffic, i only notice when the traffic slows down or even stops.   Imagine, noticing the silence!!! Or as one neighbor put it, "The only time i notice the traffic is when there isn't any!!" The silence of no traffic feels louder, than the actual noise of traffic.  Then there is that eerie silence, Looked it up and it is referred to as Salient silence , it grabs you attention as if you had never heard silence before, makes you wonder what is going on..  I recall once  an elderly neighbor of ours said, that he had been startled awake by the lack of traffic sound.     

 

Tonight will be a grand time to sit on the porch, no rain and a light breeze to keep the insect hoards at bay.....a  couple of citronella candles might be a nice addition. and i will look up at the sky and perhaps see the waxing moon or an owl., feeling most grateful to be here in this moment.
Well it turns out tonight is another round of thunderstorms.
Sleep well, gentle readers., 

 

haiku, forget me nots

 

 

 

 

 

 

 
Look there! in that ditch

 Forget-me-nots , wee blue tufts

Promise not  to tell

 

 

 

 

 

 

 

haiku - path

  on a path of ferns 

  that leads me to the hilltop

  my world at my feet 

Making my peace with storms.

 

🌿Until recently i’ve never consciously thought much about storms; I just made my peace with them over the years. Rain, snow, even wind storms — they rejuvenate the ecology and they rejuvenate me. They are part and driver of the natural rhythm of things. But ice storms? No. Ice storms dent things and break things, and I’ve never felt obliged to make peace with that kind of weather. 

 Weather cycles are changing storms are getting more powerful, more frequent. Is this a global warming at work, or an anomonly ?

, 

, 

 Have to say i respect storms, they are dangerous, they are also beautiflu, rejuvination, thrilling and scary, and a big part of survival for all living things.

o beautiful

 We, have had a great many storms lately. once i was awakened by thunder sounding like the roar of a volcano, to watch the streaks of fierce electric spiderwebs across the sky, rain that pelts the roof of this ancient house and it pours past the windows, like so many waterfalls. More water, something we really didn't need. This has been one humid and rainy summer and my tomato plants are just not pleased because of that. Nor am i!!

Rainstorms do refresh the soil and keep the greenery growing, thus lowering the risk of fire. The "Dust Bowl' which was caused, in part,by the use of damaging farming practices began in 1930 and was made even worse by the droughts which followed, leaving large areas of ground with no vegetation to prevent the wind from using the loose soil to scour the bare ground. 

Lightening fixes the nitrogen to the soil, it also free up nitrogen that is carried to the ground by rain.


Snow covers the ground keeping the soil from drying that can cause heaving that will up root trees and plants, causing perenial plant roots, tubers and bulbs to become exposed thus damaging and possibly killing them. This works for both domestic and wild growing trees and vegitation. Snow melt also releases the nitrogen it collects from falling thru the air into the soil. they don't call it a blanket of snow for no reason as it is also used tomoderate the temperature of the soil also impor, tant to the overwintering tree bulbs and perenials. and lets not forget it breaks down organic materials returning thier nutrients to the soil.


Wind storms, are invigorating, to some, like me who just like to lean on the wind and or fly kites. It is not fiction, but spring winds do strengthen tree limbs using the prosess called

thigmomorphogenesis,the wind is sorta  causing the tree to strech it's muscles, actually limb strength, thuse i limb joints, making the wood denser, it causes "reaction wood growth"branch joint stimulating root strength as the tree moves with the wind, also tree and limb girth.  wind also slows the vertical growth of trees.

 

 Storms, snow storms, winter storms....brrrrrrr.

Ice storms, really do have a place, Nature is like that. Yes, it really is! Must admit it took me awhile to find a use for them, but it urns out there are many. Wind storms churn the atmospher, , scatter seeds and prune damaged, dying and diseased tree limbs. though it may appear as destruction, it can help a tree survive and or open up the canopy  for new trees to thrive.

 

 

Snow, wind, rain,sleet, wind and i must admit grudgeingly that even ice storms have thier place. would that that place was far, far, from me.

From grandma's Kitchen....cowboy butter

  So Cowboy Butter isn't something you were likely to find  Grandmas kitchen, way back then. Well may-be if she was a creative cook or grandma was trying to get a picky eater to eat  more nutritious foods by slathering them with butter.  Flavored butter was not unheard of then, but more about that later.  This is definitely  not an old family recipe, but it is a tasty one.   .  Both of my Grandmothers made butter and there was always real, homemade butter on the table.   I have memories of butter flavored with maple syrup, Karo, cinnamon, dill, and black pepper.  Each flavor had it's use.  Each flavor went with specific foods, black pepper with radishes, maple with flapjacks, dill with potatoes.  You get the idea.
Oh and this is based on an article, "from Southern Living" i think, they always have such good recipes! that was sent to me asking if i had ever heard of flavored butter....Yes, I have!   But you knew/guessed that.

 What Is Cowboy Butter?Cowboy Butter is a type of compound butter, which is a mixture of herbs, spices, and butter, formed into a roll and then sliced.Cowboy butter can also be melted and mixed with all these ingredients for a dip. However, mixing it with butter and forming it into a log makes it easier to make ahead and have this flavorful butter ready for dinner.It's the perfect pairing for a grilled ribeye steak, roasted potatoes, or roast beef sliders. But we wouldn't be opposed to eating a smear on baguette or fresh radishes.

Ingredients in Cowboy Butter

Our recipe for cowboy butter calls for butter, garlic, parsley, chives, smoked paprika, lemon zest, Dijon mustard, crushed red pepper, salt, and black pepper.

If you want a little more heat, use cayenne in place of the crushed red pepper. Coarse mustard provides a stronger flavor and texture in place of Dijon.

Once you make cowboy butter for the first time, you can mix and match the other ingredients to create one you and your family love. Compound butters are very forgiving and great for creativity. They're also a fun way to use up surplus herbs and spices in a unique way.

Credit: 

Caitlin Bensel; Food Stylist: Torie Cox

Temperature Tip

Though this recipe is super simple, it’s easiest to make when the butter is at room temperature, so plan ahead a bit and leave your butter on the counter for about an hour (depending on your home's heat).

How To Serve Cowboy Butter

You can use it to top grilled steaks, chicken, fish fillets, and vegetables. Cowboy Butter also makes a fantastic garlic bread spread, or melt it for a dip.

Consider using it in sliders like these French Dip Sliders for a certain special something on a classic appetizer. It would be fantastic spread on a hamburger, too.

Can I Make Cowboy Butter Ahead of Time? 

You can keep it in the fridge for up to a week or freeze it for 6 months.

Can You Freeze Butter?,  Yes, it freezes pretty well, but must, MUST, MUST!!! be securely wrapped so it doesn't  get freezer burnt or pick up any off flavors.

Ingredients

• 1/2 cup (4 oz.) unsalted butter, at room temperature

• 4 cloves garlic, minced

• 1 Tbsp. chopped fresh parsley

• 1 Tbsp. chopped fresh chives

• 1 tsp. smoked paprika

• 1 tsp. lemon zest, from 1 lemon

• 1 tsp. Dijon mustard

• Pinch crushed red pepper

• 1 tsp. salt

• 1/2 tsp. black pepper

Directions

1. Stir the butter and other ingredients together:

   In a bowl, add the butter, garlic, parsley, chives, paprika, lemon zest, mustard, red pepper flakes, salt, and pepper.

   

   Credit: 

   Caitlin Bensel; Food Stylist: Torie Cox

   Mix together with a spatula or wooden spoon until well combined.

   

   Credit: 

   Caitlin Bensel; Food Stylist: Torie Cox

   You can also prepare this in a stand mixer or food processor.

2. Shape and chill:

   Transfer the butter mixture to a large sheet of plastic wrap or parchment paper.

   

   Credit: 

   Caitlin Bensel; Food Stylist: Torie Cox

   Roll the butter into a log shape, pressing and shaping as you go. Twist the ends of the wrap or paper together (like a piece of candy) until very taut and uniform in shape.

   

   Credit: 

   Caitlin Bensel; Food Stylist: Torie Cox

   Refrigerate the butter for at least 2 hours to allow the flavors to meld and the shape to hold.

   

   Credit: 

   Caitlin Bensel; Food Stylist: Torie Cox

3. Get ready to use:To use, remove the butter from the refrigerator, and cut it into slices. Top grilled meats and seafood, steamed vegetables or grains, or spread onto bread and broil.  

    Enjoy!

    

    

 

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Baked beans, a new cookbook, and Teddy Roosevelt, on a chill and rainy August day

There are few meals as homey as baked beans, a little bacon, if you like, bread fresh from the oven and  a tall mug of coffee.  The perfect meal for the approaching seasons.  Nina Elder and Melissa Kinfic created a cook book filled with recipes they tested and researched.  Sixty three recipes  for the 63 National Parks.  Thank you so much for your work!   
Especially appreciate the "make it your own" advice.   Recipes, whenever possible, should reflect the likes and dislike of those who cook them and those they cook them for.

 

 ashia aubourg

This Recipe From the 1920s Will Change the Way You Make Baked Beans

Why settle for using just one legume?

During the early 1900s, travelers journeyed to Yellowstone for one popular dish. No, it wasn’t a bison burger or pan-fried trout. Instead, it was a humble side dish served at the Old West Dinner Cookout at Wyoming’s Roosevelt Lodge, which opened in 1920.

At the lodge, eager travelers raced to try the signature Roosevelt Baked Beans. These were not typical baked beans made with navy beans. They included four different beans, including one unusual staple: lima beans.

Meet the Women Who Figured Out What 63 National Parks Taste Like

I could understand loading up on legumes before a physical adventure like Yellowstone, but I wondered whether adding so many beans would turn this iconic dish into something entirely different. Still intrigued, I decided to test the recipe from the new " National Geographic National Parks Cookbook," out now. Below, you will find a step-by-step guide for making these 106-year-old beans, along with tips to make them even better.

How To Make These 106-Year-Old Roosevelt Baked Beans

1. Place a large pot over medium heat. Add 8 ounces of ground beef and 8 ounces of bacon and sauté until the beef is browned and the bacon is crisp.
2. Use a slotted spoon to transfer the beef and bacon mixture to a plate. Drain all drippings from the pot except for 1 tablespoon.
3. Add 1 finely chopped onion to the pot with the reserved drippings. Sauté, stirring often, until the onion softens, about 5 minutes.
4. Stir the remaining ingredients into the pot: 1 (16-ounce) can of pork and beans, 1 (15-ounce) can of kidney beans, 1 (15-ounce) can of lima beans, 1 (15-ounce) can of butter beans, 1/2 cup of brown sugar, 1/2 cup of ketchup, 2 tablespoons of apple cider vinegar, 1 tablespoon of spicy brown mustard, 1 teaspoon of garlic powder, and salt and pepper to taste.
5. Reduce the heat to low and simmer the bean mixture, stirring occasionally, until it thickens, about 1 hour. Taste and adjust the seasonings as desired.

Recipe courtesy of "National Geographic National Parks Cookbook."

How To Make Roosevelt Baked Beans Your Own

I usually lean on navy beans for classic baked beans, so I was hesitant at first about how this dish would turn out with four different kinds of beans. The result was delicious. The flavor was slightly different, thanks to the variety of beans, each bringing its own unique taste, but I loved the extra heartiness they added. Below are a few tips to try if you decide to make it in your kitchen.

• Add molasses. Replace the brown sugar with molasses to give the beans a rich, caramelized sweetness. This addition also adds a subtle smoky flavor.
• Splash in bourbon. A splash of bourbon infuses the beans with warm, smoky, and caramel-like notes, adding depth to the dish.
• Infuse aromatics. This recipe relies on sautéed onions as the main aromatic, but adding a bay leaf or fresh thyme will add earthy flavors to round out these beans.