Monthly Archives: January 2013

Auditioning the Reds

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The red wines. For a cellar tasting. We have to find something in our cellar at least ten years old. We looked at a very good Bordeaux from 2001. A Cos D’Estournel.

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Not impressed. I don’t know why it doesn’t show well. It is a second growth Bordeaux. Bought as a future from MacArthur. It was thin, acidic, tannic and did not show any good undertones. It wasn’t bad, just disappointing.

I may have to bring a 2001 Linden. At least the Virginia wines can last for 12 years. Or more. Like our 1997 and our 1991. Or even the simple 2002 cabernet franc.

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Pity the Bordeaux faded way too early. Anyone want a few bottles at a good price?

Sixty @ Sixty Using the Yacon

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My personal challenge in turning sixty. Use six new exotic veggies. Tonight it was the yacon. Remember the yacon? The weird veggie in my CSA just before Christmas.

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Yacon is a relative of the sunflower and the Jerusalem artichoke, only slightly sweeter. Grown mostly in the Andes, this veggie made its way to our home in our organic CSA box, from the Amish in Lancaster. I found a recipe that used it raw in a salad with other fruits and veggies. I decided to try it out this way.

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Shaved with the mandoline. Paired with apple, carrot and greens. Finished with pomegranate seeds, pistachios and pepitas. Sprinkled with goat cheese feta.

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The salad, and a roasted chicken, were dinner tonight. Served with a Glen Manor wine. The chicken from a local farm. The wine, one of my favorite Sauvignon blancs out there. It tastes like a New Zealand wine.

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But the star of the dinner, I have to admit, was the Stone House multigrain bread. Taken out of the freezer and baked for 15 minutes. Crisp crunchy crust. Tons of flavor. It was the highlight of dinner. Thank you TLV farms, for having them at the tree cutting days at the local farm. I stocked up in the freezer with their breads.

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Back to mostly local cooking, and good for us veggies. The holidays are over, but good food is still out there. Oh, and the other highlight of the dinner. My birthday roses are still hanging in there. Way to go, Raimondis.

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The Backyard Hunter

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This is one of at least three hawks who hunt in our yard. He came in low and fast today trying to grab a squirrel. The squirrel did manage to evade.

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And yes, he is quite large. He wasn’t interested in the small birds. He was after squirrel. When he got tired of me trying to take his picture through the kitchen doors, he flew off to his favorite hunting spot on the edge of the meadow.

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It didn’t take the squirrels long to return to their grazing through the suet and the corn.

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Creating the habitat has presented challenges. Keeping squirrels out of the good stuff. The green feeder where the hawk was standing is where I put the good seed. It is fully squirrel proof. As for the suet, sometimes I put out basic suet and let the squirrels get into it, but I now buy the hot pepper suet. They don’t stop, but it slows them down.

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I do put out seed on the ground, out under the azalea bushes, in a somewhat protected area. What is amazing is how quickly the “word” spreads, once I slam the top of the green feeder, birds come swooping in to see what is out there. This is my ground mix.

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Fruit and nut mix. Unsalted peanuts in the shell. Some cracked corn. A few safflower hearts. I put this out every few days. The birds mostly come to the feeders but the jays and the resident crows forage around in the bushes for this mix.

The most important thing out there, though, is the heated water in the birdbath. I have a bird spa heater in it. It has to be cleaned out about once a week. You can see how it gets messed up with all the use. Today again the birds are bathing in it. This is something that attracts a very large amount of birds in the winter.

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Now I have juncos, downy woodpeckers, red bellied woodpeckers, goldfinches, house finches, titmice, chickadees, wrens, red and white breasted nuthatches, cardinals, blue jays and crows daily. We also get two or three different sparrows occasionally. I have a rare visit from a hairy woodpecker, and the robins come in for water too. We have not seen the cedar waxwings yet this year, and the bluebirds showed up this week for the first time.

When I do the backyard bird count in February, I get at least eighteen different species, when you count the geese and the vultures and the hawks, all who fly over during the day.

To me, having this entertainment outside my kitchen windows makes doing dishes a treat and not a chore. You never know what will be seen next.

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I hope the cedar waxwings return as they are really a cute bird to watch.

Bluebirds

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I always know it is winter when the bluebirds return to my birdbath. Today they obliged.

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This is the male I saw. The two females were there earlier, but disappeared up into the trees, once I found the camera. I have to go looking for them the next few days.

The bluebirds never come to feeders, but water is a great attraction, particularly when it is cold and dry. This is their source, and they return every year. If you want bluebirds to visit you, just add water.

These pics below are from last year.

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Hoping to get many more this year.

Covering All the Bases

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New Year’s traditional food bases, that is. What do you eat for good luck? Prosperity? There are dozens of traditional foods, eaten for luck, or just because it’s something an ethnic group always does. Like our having pickled herring in our German dominant family. I don’t do pickled herring, so I threw out that tradition.

I did succumb to a few. The pork one, for instance. Pork is good luck because it is a fatty animal symbolizing wealth and prosperity. Plus, it roots forward, and that is a good thing. Don’t eat chicken on New Year’s. It scratches backwards to eat, and it is also a winged fowl, which means your good fortune could fly away.

I like researching the traditions, and following ones that fit our style of eating. Today I did make cabbage, greens, beans and pork in the crockpot.

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The platter included smoked pork shank, butter beans, mustard greens, and I split a cabbage to steam on top of everything else. Added a bit of beef stock to give it a richness. Lightly seasoned. Garlic, salt, pepper and parsley. Six hours in the crockpot and it was warm, comforting and a good match for a local wine.

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A very nice light cellar selection VA wine, from Breaux. It didn’t overwhelm anything, and was light and fruit forward.

We also started the day with a tradition. Bacon and eggs. Only I pared it down to one slice of bacon each, and I made Breezy Willow eggs. Check out the yolk on these eggs. I don’t know if eggs from a chicken are good luck, or bad, but the brunch was wonderful. Mostly local, too. Local bread and butter. Local eggs, and bacon from Boarman’s (source of the hog not known). It counts as my brunch dish for our winter eat local challenge.

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Any traditions for the New Year at your place?

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