Friday, October 30, 2009

A Cocktail For The Cold.

It must be said that forever and forevermore my favorite books shall always be the Harry Potter series. Call me a nerd, call me a dork, I'll not mind one bit. There's nothing as wonderful as getting sucked into another world, especially a magical world where people carry wands and study in a castle. Or, for that matter, drink firewhisky and butterbeer in dingy pubs to warm themselves from the wet and snow.

Which got me thinking about the importance of comforting drinks by the fire as the wintry weather encroaches on our doorsteps and frosts our windows. Hot chocolate will always be a warming staple, especially when spiced with a few drops of peppermint schnapps, but where's the American version of butterbeer and firewhisky?

I scoured Gourmet (RIP) and Bon Appetit for the answer to this question and discovered two very snazzy wintry cocktails that I think just about anybody who is chilly or lives in a cold place (with or without a fireplace) would enjoy. And even though our fireplace is strictly for decorative purposes, we'll cheers each other with a Tom & Jerry or a Ski Lift anyway. That way I can stay warmed and comfortable curled up on the sofa reading HP for the tenth time.


Recently, bartenders seem to have rediscovered tea as a cocktail ingredient. It’s being used to infuse spirits and as the base for cold punches, but it’s still rarely found in hot drinks like this one. Bourbon makes it slightly sweeter than rye does. This quantity will yield 8 to 10 mugs.

In a saucepan combine 2 cups hot, strong green tea, the juice of 3 lemons and 6 oranges, and 1/2 pound granulated sugar. Stir the mixture until the sugar is dissolved, add to it 1 fifth bourbon or rye and 2 ounces [orange] curaƧao and heat it to the boiling point but do not boil. Serve immediately.


2-3 tablespoons Tom & Jerry batter (see recipe below)
1/2 ounce of dark rum, such as Myers's
1/2 brandy
4 to 6 ounces hot water
Ground cinnamon

In a small, heavy mug, combine T&J batter, rum and brandy (warmed slightly), and hot water, whisking lightly to produce a light froth. Top with a sprinkle of cinnamon and serve immediately.

Tom & Jerry Batter

(For about 12 drinks; this recipe can be expanded as necessary)

2 organic, cage-free eggs, separated
1/2 pound powdered sugar
pinch cream of tartar
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 large pinches ground cloves
1 pinch ground cardamom

In a medium bowl, whisk the egg yolks until lemon-colored and frothy, then gradually add the powdered sugar, using a little water to moisten if necessary until a smooth paste forms. Whisk the egg whites in a small bowl until frothy, then add the cream of tartar and whisk until firm peaks form. Using a rubber spatula, gently fold the egg whites into the yolk mixture until combined, then add the spices and adjust for taste. Store, refrigerated, no more than eight hours. Allow to warm slightly before using.

***Also, be sure to check out my friend Tacy's blog, Homemaking Habits, to read an interview on writing that I gave her this week!

Friday, October 16, 2009

Happy Weekend!

Here's hoping that you have a delightful weekend!

Much love to YOU!

Thursday, October 15, 2009

Drink This, You'll Live Longer.

This may not come as a big shock to you, especially considering the blase attitude in my last post, but I've not been cooking much lately. And I don't have much of an excuse, either, except that I became engrossed in a novel (Devil in the White City), couldn't set it down, and found that in a wink my husband had already helped himself to a bowl of cereal for dinner. (Don't feel too sorry for him, this Wild Blueberry Flax we buy is insanely delicious.) Sometimes I wonder if he conspires to eat cereal for dinner, either as a favor to me or as a treat to himself. I'm not sure.

Anyway, the point is that I haven't got a recipe for you today. I'm sorry. But what I do have for you may be even better. I hope you will think so. And the information suits up especially nicely with a book, so you really shouldn't be disappointed. Apparently, in some island off the coast of Greece, or wherever, there's a group of people that are quite old and perfectly healthy. Researchers expected to find the usual reason for such a boisterous, energetic community of elderly people, such as regular consumption of olive oil, or red wine, or perhaps even chocolate. Yet instead they discovered none of the above. The secret, they found, to the ageless skin and the hearty bodies was, in fact, that they all read books! No, that isn't true. But you could read a book while you are sipping on your hot cup of life-prolonging green tea, because that is what these people were consuming on a regular basis for their entire lives. (Think two to three cups per day.)

There are so many health benefits to drinking tea, among which are that it has anti-cancer properties, increases metabolic rate, boosts mental alertness, immune system and lowers stress hormone levels. In fact, it seems like there is no good reason why you shouldn't be drinking it all day long. To not do so would be the equivalent of not wearing your seatbelt. I'm going to stick with that metaphor and go ahead and stake the claim that we need to drink green tea. It is the seatbelt for our health.

My plan is to introduce it to my life twice a day. I don't intend on replacing it in the mornings because coffee is one of the reasons I get out of bed, but I am going to sip on it around mid-afternoon, and perhaps again in the evening after dinner. I know it kind of tastes like grass, but a person can get used to anything... right? Who's with me?

P.S. Most people recommend Gyokuro green tea, which can be found on Amazon. Also, brewing instructions HERE.

Thursday, October 8, 2009

Whilst Waiting.

It is kind of the awkward time for vegetables. The in-between phase. Nothing new is rolling in and the summer crops are still hanging around. I don't know. It's kind of annoying. It's like getting ready to take a rather exhausting guest to the airport only to find their flight has been delayed and they are staying for another night. Or that haircut you had in college that was too short but took an unusually long time to grow out, so you walked around looking kind of awful. I don't know. Summer's doing that really rude, lingering thing that makes everyone feel uncomfortable.

Which makes it a little bit difficult to get excited about food. In fact, John and I have been so unenthusiastic about food we talked about detoxing. There's one we found where you only drink fruit juice for two days which seems like the sort of thing that would get me back into food, but... meh. The other day I told him we were getting back on the healthy food train (we've slipped a little bit, as of late) and then I made a batch of chocolate chip & oatmeal cookies. I don't know what my problem is.

I think I'm just ready for school. Anyway, enough moaning. Instead of talking about food today I had one idea I wanted to tell you about, which I think is pretty genius. Whilst waiting for the cold to come I have decided to buy a plant a week.

Specifically an herb. You know that for the price of those little packaged sprigs you find at the grocery store you can buy the whole plant. This one is lemon-thyme and it cost a whole $2.50. Anyway the plan is to get a little herb collection going in my kitchen, so that when it is freezing outside and I do feel like cooking, I can pluck a few stems from a friendly little kitchen plant. Yes, I could run out and buy tons of herbs from a greenhouse and set them around all at once, but I like doing it this way. It somehow feels more sincere.

This way, when I get tired of cold and winter, I'll be surrounded by a mini-greenhouse. And I'll not have to send John out in the freezing winter night to get parsley because I'll be snipping it off from my warm, cozy kitchen. Brilliant. I'm preserving a little bit of summer for when the time comes (and it surely will) that I'm moaning and groaning about winter. (You should do it too, we'll feel so prepared together.)

P.S. For those of you who may be disappointed there's no recipe today, click HERE. You know I wouldn't let ya down.

Tuesday, October 6, 2009

Every Student's Best Friend.

I have some exciting news... I’m going to be a student again. (eee!) The University of Georgia has kindly accepted me as a transfer student, so come January I can head back and get my degree. This is something I’ve wanted to accomplish for a long time (as some of you may already know). I can’t wait. At night I dream of ballpoint pens, Five-Star notebooks and highlighters. The front row seat in each of my classes is being mentally reserved for me come January. DON’T TOUCH IT!

I realized today that - in homage to my new plight as a student - I ought to dedicate something to the glorious world and lifestyle that is college. And what more perfect necessary accoutrement to books, papers and studying could there be than every student's best friend, coffee.

Coincidentally, our coffee machine broke down the other day. It started sputtering and billowing puffs of steam that lingered about the kitchen like faint clouds. We decided it was time to get a French press.

It was a good decision. I love this thing. It takes coffee to a better-tasting, downright inspiring level. All you have to do is wake up, boil water, pour water in grounds, wait four minutes, press and drink. I'm no coffee sommelier, but I swear I can taste all the rich, roasted flavors... although I may need to give credit to Jittery Joe's as well. Anyway, it gives me a happier morning. It makes me like waking up. Armed with this lovely, fresh cup of coffee I think I could ace any exam that is coming my way...

The moral of the story here is to go get a french press. You won't regret it, and they are selling them right now for half price on Amazon. If you love coffee and already know this, then the second moral of the story is that I'm going back to school. Hooray!

Monday, October 5, 2009

Monday Blues, Monday News...

It's a bleary Monday and I've been feeling a little bit under the weather - so I thought I'd take it easy on myself and send out some linkage for you, which is really just a small compilation of articles I've read whilst snuggled up on the couch, that I thought you might enjoy...

Firstly, sad news for all you cooking mag readers. Gourmet, the food magazine beloved by all is being shut down. Bummer. Now's probably a good time to head to your printer and print off recipes from their website and snag their last issue. *sniff* You'll be missed, Gourmet!

Diary of a Foodie logo

The New York Times ran an article yesterday about a young girl who was poisoned by a lethal strand of E.coli from a burger she ate, packaged by Cargill. (In the article they reveal how one patty has beef from at least six different places. ) It's a tragic story, but more than worth reading. Also, it's an outrage when our country can't sell a package of ground beef from the same cow. Article here.

Have a laugh (because I'm guessing I've depressed you a little bit with today's linkage) while reading this article. Honestly, it's unbelievable that the food industry would put a health sticker on a box of Fruit Loops... but they do, and get away with it. Here's to hoping people are smarter than that!

And lastly, find out what it means to be southern, and cook southern food, by the charming Edna Lewis.

Wednesday, September 30, 2009

The Milk-Drinker's Dilemma

My second article for Flagpole was printed today. This one was a bit of a doozy to write (it took me several weeks and it took me away from TwinYolks for a spell). It's about raw milk vs. pasteurized milk. I thought many of you would enjoy reading about the issue - which is, I soon discovered - kind of a controversial one. Let me know what you think! It is right here waiting for you. Enjoy.

Tuesday, September 29, 2009

A Crafty Little Housewife.

I'm writing in honor of a friend of mine, Lauren Anne, who was married this past April to her husband, Zach. Shortly after their wedding, they moved together into a little stone cottage in Athens. The cottage was a dreamy, cozy little place down a gravel road surrounded by fields and rustic barns. It is a magical place tucked away in the woods - a hidden gem in this crazy city. They had everything a newly wedded couple could want: privacy, peace and quiet, a stone fireplace... The only downside was... the kitchen, or lack thereof.

For months my dear friend - who loves to bake - has been cramped up in this little hallway with no oven, a refrigerator the size one would find in a hotel room, and a two-burner stove. Needless to say the situation was less than ideal, especially for a brand new bride who has to stifle that ever incessant yearning to entertain, show off some of those registry items, and of course feed Zach.

She managed to do all of the above - and even succeeded in inventing a recipe that works for those who either don't have an oven or don't have much affection for their kitchens (you'll note she doesn't have a dishwasher, either). And she managed to do it all with locally grown food from ALG and the Farmer's Market.

(Look at her showing us all up in that lil' kitchen!)

So, thanks to ingenious Lauren Anne, we have an easy, local, end-of-summer recipe. These quesadillas are delicious, and I daresay you'll enjoy making it in whatever kitchen you have. (Although if you are displeased with your home kitchen setup, or if you just feel like drooling over magnificent kitchens, check out my other friend's design blog, Nest Egg, for some amazing design tips!)

Also, I'm pleased to announce that this story has a happy ending. Lauren Anne and Zach are now homeowners and she'll have to suffer no longer in her teensy weensy little cottage kitchen. Though, as thrilled as I am for them I must say I'm going to miss that gorgeous barn...


Zucchini Quesadillas with Whole Wheat Tortillas

Olive oil

1 onion, coarsely chopped


4 cloves garlic , minced

2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise

1/4 cup chopped fresh cilantro (optional)

4 (8-inch) flour tortillas

2 cups grated pepper jack cheese


In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.

Add zucchini cook, stirring occasionally, until zucchini is soft about 6 minutes. Remove from heat; stir in cilantro.

Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.

Bake until cheese has melted and tortillas are golden brown, top with fresh salsa! ((adapted from

Friday, September 25, 2009

Full Of Good Things.

The season I love most has always been - and always will be - autumn. And every year, toward the end of summer, fall starts seeping into the air and it makes me crazy with delight. I put on courduroys and sweaters far too early. Also, I fill my head with thoughts about how fast time flies... and I wonder if it's just me or does everyone get so reflective around the coming of this season. I love that it isn't distinguishable by the tree's color change yet, but you can still smell its subtle approach - especially in the mornings. It's in the air somehow, and it grows, this feeling...

And it's full of good things.

I'm waiting for the perfect day to make this... and am excited about squash, pumpkins, sweet potatoes... all the yummy fall foods that are rolling in. I'm not quite ready to let go of the summer foods yet (I might cry when tomatoes are gone...), but right now is that perfect in-between stage, where you can enjoy a little bit of both.

Anyway, I wanted to share with you one of my favorite thoughts on fall, by George Eliot, who was actually a Georgina, but no less poetic.

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth
seeking the successive autumns."
- George Eliot

Delicious Autumn indeed.
Happy weekend, happy Fall!

Wednesday, September 23, 2009

First Publication - Hooray!

Remember our stint out on Greendale Farms?

Turns out all that pig feeding and egg collecting paid off! I was given the opportunity to write about it for a weekly magazine in Athens called Flagpole. The story was published today and I just had to share it with you. (It is, after all, one of the reasons, for my spotty appearances over the summer. And you, after all, are to be credited for all the writing encouragement you've given me.) Hope you enjoy the read!

Friday, September 18, 2009

Purple Rain.

The weather in Athens has been about as dreary as weather can be. The rain keeps falling, and the forecast keeps predicting more rain. John wakes up in the morning, peers out the window and sighs. As I drove to a local coffee shop (Walkers, my favorite) to get some writing finished, the DJ announced thunderstorms for the rest of the week, and then decided to commemorate the weather with a rather depressing tune by Tom Waits.

When I heard the song I realized I wasn't feeling as miserable about the weather as most people. Secretly, I love the rain. Nothing validates a cozy visit to the couch and with an alluring novel and a hot cup of tea quite like an overcast backdrop. However, I realize that some people (my husband included) get a little stir crazy with all this rain about, and so I have decided to commemorate what may end up being over two full weeks of scattered thunderstorms with a nod to the eggplant.

"Why the eggplant?" you ask. The obvious answer is that it looks - with its plump arresting figure - exactly like a raindrop. And right now it is fully in season. I love the way it sort of dangles down on its stem like a giant sized raindrop waiting to fall from a child-size umbrella. I also love to touch its glossy-slick exterior. The skin itself looks refreshing and clean, like it's just been polished by an adoring housekeeper.

Though it isn't the kind of vegetable people line up at market stands for, those who do know how to prepare an eggplant aren't the sort who would pass it up. One of the most popular presentations for it is the ever-delicious Eggplant Parmigiana. John and I made this dish on a sopping Saturday night, and have found it to be a perfect recipe in its entirety. (The link will take you to the Kitchen Bible's recipe, which is the recipe we used). As an aside, I'd like to gently insist that you never buy any of your cheeses pre-shredded. I've learned (the hard way) that the flavor evaporates quickly once cheese is shredded so it's best to buy the block and shred yourself.

You won't be sorry. And believe me when I tell you that the results of this Parmigana are divine. And right now is the time to snatch up the last of the tomatoes and pluck a few sleek eggplant from your farmer's market - along with some fresh basil - and make this adoringly sweet, fragrant, mouth-watering dish. Play your own homage to the rain - and to the eggplant (Purple Rain, perhaps?) with this dish, because before you know it, the rain will clear out and it'll be gone.

Tuesday, September 15, 2009

New Mexico, I Love You.

OH that we all could just eat delicious food and travel to exotic lands.

(Sometimes I wish that were what life was about...)

I've been at the beach, it's true, but I also packed up my husband and snuck away to Santa Fe for a visit with my brother and sister-in-law. You've met them before, I believe. They are the ones who I admire so much in that little sister kind of way.

They're out west, living the dream, or at least their surroundings are the dreamiest one could ask for. New Mexico is full of astonishing beauty,




and an amazing, farm-fresh salad bistro called Vinaigrette that John and Bea help grow for. (Their slogan is "Saving the Planet...One Salad at a Time." Does it get more wonderful than organic salads? Just the thought of their deliciousness makes me want to go start shaking olive oil and balsamic like a celebratory rattler in a Mariachi band. Clearly that's my cup of tea, but my guess is that if you love impossibly fresh salads combined with decadent wine, it's yours too.)

John and Bea also took us to the Santa Fe Farmer's Market, which is a spectacular market. People were flocking around the pepper roaster, vying for samples of the different flavored peppers, which were also strung in hefty clumps looking electric and bright, like Christmas lights. There were people selling downy sheepskin rugs, a man fire-roasting mild green peppers over a spit, sausage links hanging languidly for sale from the top of the sausage tent and happy bright sunflowers peering out at you from all over the alleyway. It was blissful.

I don't have a recipe for you today, but I do have a little expression of admiration for Santa Fe, and its Farmer's Market. Not to mention my dear brother and sister-in-law, who are out there relentlessly farming, growing, contributing, and being wonderful examples to us all.

Friday, August 28, 2009

Beachy Keen

Hey yall.

I'm headed out of town... but wanted to tell each of you

to have a wonderful weekend.

And have some chilled

peaches in white wine (or champagne)

while you are at it. You deserve it.

Saturday, August 22, 2009

Disco Squash.

When I glance at this photo, even I have to remind myself that these waxen-looking psychedelic flowers are in fact edible. Yes, I agree with you, they really do look like useless decorative trinkets straight from the 1970's. If you stare at the above photograph for too long you might find yourself having to resist the urge to slap on some bell bottoms and spin around your kitchen to Stayin' Alive. And when I say spin, I mean in your old rollerskates (you know you kept them). So why not. This recipe is radical. And it's so much fun to make that getting into character would only enhance the experience. My advice is to get your groove on while making a delicious meal and let the taste of it send you to your happy place. If that happened to be the 1970's... well, groovy.

Psychedelically Stuffed Patty Pan Squash

(adapted from THIS recipe)

4 Patty Pan Squash
1 onion, chopped
1/2 lb. lean sausage
3/4 lb. fresh parsley, chopped
*1 1/2 cups bread crumbs
1/2 tsp. fresh cracked pepper
1 tbsp. olive oil
pinch of goat or feta cheese for topping

serves 4

Preheat oven to 350. Halve squash horizontally and hollow out each slice with a spoon, as indicated in photo. Set aside. Crumble sausage into a pan and cook. While sausage is cooking, chop onion and parsely and blend In a food processor until finely mixed but not mealy. Remove sausage when cooked and drain. Over medium high heat, add onion/parsely mix to sausage fat and cook for two minutes or until softened. If there is an excess of grease in the pan scoop some out, you really just want some of the flavor mixed in with the onion and parsely.

In a large bowl, combine breadcrumbs, salt, pepper, sausage, onion/parsely and the water. Stir to mix very well. Set squash halves in a baking dish just big enough to hold all slices. If you have trouble with them toppling over trim the bottom with a knife. Divide the mixture among each squash and, using a spoon, scoop the mixture into each half. Tamp down the mixture into each squash half with the spoon so they are nicely packed and place in the dish. Pour 1/2 an inch of water into the dish and cover with aluminum foil. Bake for 30 minutes and then remove the aluminum foil and bake for another 15 minutes or until the mixture is nicely browned and looks crisp. Remove from the oven and sprinkle preferred cheese atop each squash. Serve when cooled just a bit.

*Homemade breadcrumbs - In a food processor take rustic bread (I prefer sourdough) and chop or tear into 1 inch pieces. Blend until the crumbs are smaller than a dime. Pour crumbs into a pan lightly coated with olive oil (should be heated to medium/medium high) and cook the breadcrumbs over medium heat for about five minutes. Add sea salt as desired and shake the pan occasionally. Remove crumbs and let rest on a paper towel and leave them uncovered - they will get crispier the longer they are exposed to the air. Set aside until ready to use.

Thursday, August 20, 2009

At Long Last.

Where were we? Ah, yes... parfait. It took me a little while to get my hands on the exact ingredients for you to recreate this summertime gem of a breakfast recipe, but at long last I have succeeded.

You see, there's this melon it requires, and it is so cool, crisp, perfect and popular that it's become kind of tricky to get your hands on. That's my excuse for being gone so long, but anyway... LOOK AT IT! It's beautiful, don't you think? Yes, of course it is, that must be why it is called a Sun Jewel Melon. Here before us is the reason why it is so captivating to shop directly from a farmer: they grow strange and delightful foods that are mysterious, unfamiliar and (drumroll please)... out-of-this-world delicious. When I see the cheery yellow of the Sun Jewel Melon, I am reminded of how dingy and droopy my own garden turned out this summer and I realize: not just anybody could grow this...

It's true. And especially not easily without Roundup or some other pesticides. Not only is this an Asian variety, but it was also grown organically - which is another way of saying "the hard way." So gratitude, awe and high praise for Sundance Farm is in order, but also genuine appreciation for the toil that is organic farming. It's easy to stroll into a grocery store and purchase foods without a second thought, but if you have ever tried to grow even a few tomatoes (much less a melon) then you know how difficult (and hot outside) it really is. But lucky for those of us who can't grow food very well, some genius nearby is doing it, and so I'm going to stop yakking and give them my money.

Then I'm going to run home with my special melon and hack it into juicy chunks and place those chunks atop the most genuine, rustic, fresh granola I can find (ahem, Mertie's), and I'm going to add whichever fruits I adore most (but raspberries and blueberries especially - because they are in season) and I am going to drizzle heavy cream over this pile of heavenly goodness and eat it up. After that I am going to feel as bright-eyed and special as a jewel sparkling in the sun.

That's the recipe.

So, if you can't find the Sun Jewel Melon I suggest you purchase a very fragrant cantaloupe as a substitute, but you are not allowed to skip out on the heavy cream, ya hear?

Saturday, August 8, 2009

Bon Appetit!

Last evening, as promised, John took me to see Julie & Julia. We both loved it. Yes, you heard right… we both. How could we not? Meryl was as spot-on, hilarious and boisterous as ever, and Amy Adams was an accurate, melodramatic version of pretty much every woman in America, me included. The movie was adorable. So much so, that there was a surprising burst of applause from the theatre when it ended. My husband and I continued to chuckle over it as we walked to the car. Clearly, I can’t shut up about it, so… off you go.

In addition to your movie review, I wanted to say that my extended absence has been due to a lot of I don’t even know what. Insufficient though that answer is, it’s also true. Instead of trying to sit down and write I’ve been trying to figure out why I don’t seem to have any thoughts for the sharing. I’ve come to the conclusion that I have been too tired and too busy from the farm week(s) to put forth the energy. I guess I needed a little break. I wish I had the foresight to tell you that I am going to take a break but it never seems to work that way. I will sit down at my computer and desperately type senseless gobbledygook, and then bemoan my loss of talent before I will come to the conclusion that my brain needs a rest. That’s how the process apparently works. It is to both of our disadvantage, I assure you.

Anyway, I should remark on the fact that I have the most gracious, patient, understanding and thoughtful readers a blogger could ask for, and I want to thank you for sticking with me even when it seems I repeatedly abandon my TwinYolks post without so much as typing a “goodbye.”

But take heart! I have not abandoned my TwinYolks post. I am here to say, “Hello! I’m back!” and tell you once again, that local, farm fresh food is the most worthy food in the world, and that you are going to want to get cooking after you see Julie & Julia and you might as well surrender to purchasing local foods or else your Boeuf Bourguignon will forever be sub par.

So I can't prove it, because I have yet to make Boeuf Bourguignon, but if you don’t believe me, then just view my treasure trove of tiny little bejeweled Mexican Midgets – a type of small tomato. If these adorable beauties don’t appeal to you, I don’t know what will. I pop them into my mouth whenever I so desire, and when I do, I feel like I am eating shiny marbles that Willy Wonka turned into candy. They are that good.

Still unconvinced? Stick around. I’ll be back in no time with my tasty summer parfait recipe, as promised. Enjoy your weekend, and the movie.

Friday, July 31, 2009

Life In The Sticks.

My original plan was to write more during the farm sitting days. Seems the main thing I've been doing more of over the past two weeks is drinking coffee. I'm sorry. The days out here have been unpredictable, long and pretty dang exhausting. I don't want to sound like a whiner, I love it out here and I think you would too. So, in case you are interested in ever running an animal farm, here's a little preview of what to expect...

- Pigs and chickens must be fed, even in the rain.
- Pigs and chickens smell worse after a heavy rainstorm.
-Risk of falling into pig mud is worse after said rainstorm.

- Wonder is everywhere.

(a moth...but what kind?)

- Companions make all the difference.

-They (sort of) make you feel safer, when surrounded by unsettling sights.

- Hard work makes relaxing much more gratifying. Relaxing is best with a little friend.

And last but certainly not least...

- Country livin calls for country food.

Delicious sauteed sweet corn with carmelized onions, tomatoes & lightly fried okra. For the best results, gather heirloom tomatoes from your farmer's market and the freshest corn & okra you can find. This recipe is ideal for summertime and exhaustion. It may not seem impressive, but it is, I promise. Check it out HERE.
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