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Wazzup Hoco?

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I’ve been absent quite a bit these days. Not that I wanted to be, but I have had all kinds of things happening.

Dead Internet was one.

Cataract surgery, the second. I can now verify that with this second eye done yesterday that I have 20/20 vision in both eyes for distance. Soon to get only reading glasses.

That’s the really good news. As for the internet thing, it’s been a challenge. Kudos to Comcast for solving it (I never thought I would write those words). Ten days total. Teams of people. The final verdict. Cable that was damaged underground, thirty year old cable. They ended up repairing it by digging up the area south of our driveway last Friday night In the rain. Much of the earlier detective work took place during the brutal cold. Guys in buckets on single digit temperature days.

They spliced new cable to give us back our internet.

I suppose that means I should blog more. Giving credit all over the place. Checking out Food Plenty and writing about it.

Giving a shout out to the Wine Bin for their great customer service. We bought a box of Montaud Rose, 2016 vintage, which ended up being sherried. No problem to return.

I really love the small businesses around here.

And, another shout out to Kendall Hardware. For having everything we need, to deal with bad weather, and to feed my feathered friends.

I also made New Year’s Resolutions that I didn’t get to blog about, what with spotty internet. The biggest. Get back to talking about the CSA baskets. A new post soon on that topic.

 

The Big B’Day

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Happy New Year!

From my last post you would see that I celebrated a major milestone birthday two days before the end of the year. Did I go out? No. Was it a problem to make dinner? No.

I contemplated calling this the $15 feast. Steaks, $10. Dessert, $5. The sides were down in the noise, so to speak. Dinner took 15 minutes to make. Simple salad with bleu cheese dressing. Couscous with tomato pesto.

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The wines?

birthday dinner 002.JPGMade the dinner, and cost us a fraction of what we would pay if we went out. I mean, how many 20 year old wines can you find on a menu? For $25. Which is what this cost when we bought it. It was exquisite. Cherry bomb, really. Mostly Cabernet Franc.

If you can, try this for a future special event. You could easily have a feast for a fraction of a restaurant meal. Besides. I picked the music for background. Vangelis.

Everything was seasoned the way I like it. No settling for whatever they offered.

There were roses, delivered that afternoon.

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Dessert came from Dandelion Bistro. Raspberry Wine from Big Cork.

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Turning 65 wasn’t all that bad, and the dinner was superb. Thanks to local wineries, and the bakery up the road, and sirloins from Wegmans.

A December to Remember

And not always in a good way.  Maybe turning 65 tomorrow is a good thing. Time will tell. Hopefully the dozens of phone calls trying to sell me Medigap policies will cease.

As for why I wasn’t enamored with this month? So many things failed, or had to be replaced. I felt the checkbook and credit cards were always out.

The one that hurt the most? Having to take down a beautiful spruce tree.

I loved that tree. Standing as tall as our house. Weathering storms.

It survived snowmageddon, and ice storms. But needlecast did it in. We couldn’t save it, and last week it was felled. A hole in my yard and my heart.

It was just one of those things this month. Add to it a failed heat pump. Struts and shocks on the SUV. And, today! A dead washing machine. Anyone know where the nearest Laundromat is?

I shouldn’t complain. We are lucky that we have small local vendors who take good care of things for us. Landers’ Appliances will come to assess the 13 year old washer to see if it is salvageable. If it isn’t, Bray and Scarff will be replacing it.

BA Auto Care (formerly known as British American) did an awesome job as usual on our 14 year old car.

Advance Arboriculture surgically removed the tree, leaving nothing but mulch in our front yard.

Environmental Systems Associates (ESA) replaced our failing heat pump with a new energy efficient unit.

What did you get for Christmas? I got a bunch of invoices for all this work.

As for tomorrow, we aren’t going anywhere for my birthday. It’s just too cold and miserable out, so we will hunker down, pan sear a few filets, and open a bottle of old red wine. I should send my hubby up to Dandelion Bistro to pick up a nice chocolate dessert to savor with the leftover wine, after dinner.

I must be getting old. I prefer an evening by the fireplace, watching old movies, instead of going out to celebrate.

Turkey All Ways

Thanksgiving is over. That 14 pound turkey is history. Or, is it? Quite a bit of it is in the freezer in some form or another. Stock. Soup base.

This year my local Maple Lawn Farm turkey was the subject of an experiment. How best to cook the big bird.

I did three different preparations. Using The Food Lab as inspiration. I cut the turkey in half. Cut half of it in half. That gave me three blank canvases to use. Half of it I dry brined. Mixture of salt and Provencal herbs. Massaged under the skin.

It went into the oven on 300 degrees for the first 45 minutes and was finished at 400 degrees to crisp it up.

The verdict? This was by far the best turkey I have made for the holidays. Dry brining is the way to go. It took 24 hours in the refrigerator to brine this turkey. We ate the wings, thighs and drumstick for dinner, and broke down the breast meat to make a simple turkey Bolognese for two nights of dinner this weekend.

Take your favorite Bolognese recipe and substitute turkey for beef.

The other breast was dry rubbed. Just a variation by using spices instead of herbs.

The dry rub included cumin, coriander, paprika, oregano, cinnamon, cayenne and salt.

This part of the bird became salad. So tender and juicy. We mixed it with cherries, celery, pistachios, mayo and pickle juice. It has been lunch for most of the past week. Never getting tired of this mix.

As for the other quarter, I followed my old wet brine recipe. Cider, oranges, and brown sugar, boiled with a healthy dose of salt. I do agree with the Food Lab assessment. It made the meat mushy instead of sharp and flavorful. Most of this meat went into my soup base.

We ended up with two containers of soup base in the freezer. When I bring them out, they will get heated with egg noodles and a bit of stock to thin them down.

Also done this weekend, a large pot of stock. Two quarts in the freezer.

That one 14 pound bird will be yielding 16 meals for the two of us. Not a bad return on investment. Besides, who gets tired of turkey? Not us.

Thankful

Another year. More to be thankful for. This year, watching the natural disasters around the North American area, including the Caribbean islands, I am thankful to live in a relatively benevolent region. Think about it. Houston. Florida. California. Montana. Puerto Rico. The Virgin Islands. Smaller islands, belonging to other nations.

We can’t forget that those people lost their homes. Their livelihoods. They are still struggling to recover, and it will take a long time. It took a year around here to recover from the Ellicott City floods. Even more for some businesses.  I see that Portalli’s is finally going to open again. Sixteen months since the floods.

When we give thanks tomorrow, we should think of those who still need help. If we can, we should step up on “Giving Tuesday” and find those still trying to put the pieces back together.

Happy Thanksgiving for those fortunate friends and family. Hopefully, a better year for those still digging out.

Gobble Gobble

Yes, it’s that time of year again. Here in the #hocomd world, Maple Lawn farm’s turkeys are nearing the end of their solar panel shielded sun bathing.

We are so lucky to be able to get fresh turkeys, for a fraction of the cost of some of the options out there. Many places have heritage birds for 5-9 dollars a pound. Here, we can get fresh turkey for $2.29 a pound, $2.30 to pick it up right at the farm. With its own reusable bag.

You have many options around here to get their turkeys. Boarmans. Roots. David’s. MOM’s. Whole Foods. And, I hear, maybe at Harris Teeter, but that isn’t confirmed. For the full experience, at least once, you should pick up at the farm. For the craziest experience, do it on Tuesday or Wednesday. Lines out the door, but it does move fast. I go on Monday, so I can let the turkey stay in the fridge one day, then brine it for 24 hours. This year, I may try something different for cooking it. There will be a follow up if this method works.

This weekend I also picked up my favorite other seasonal items, like the pumpkin ice cream from Baugher’s.

I can’t emphasize how amazing this farm is. They have a bakery, if you want pies for the holidays. They make their own ice cream. They make apple butter, peach butter, all sort of jellies and jams. You can pick your own fruit in summer and fall, and their fruit market is open year round. Worth the trip to Westminster. I go every month after picking up my meat CSA at Evermore Farm. Yesterday I got pumpkin ice cream, pumpkin cookies and a peck of gala apples. On Small Business Saturday, you could knock off quite a bit of your Christmas shopping there, and have lunch at the restaurant. Order the tuna melt, and the CMP sundae. And, a side of apple fritters. Heaven.

So, now you have the turkey. You can get the pie and the ice cream, and maybe some cider, at Baugher’s. Next post, in a few days, the wines and the special items.

Those pumpkin cookies are calling my name. They won’t last until Thanksgiving.

CSA Tidbits

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It’s been a while since I talked about my farm share from Lancaster Farm Fresh. Our spring/summer 26 week season is about to end next Tuesday, and then fall shares begin. We have already transitioned to fall vegetables, which I love, but the official “seasons” are off by a few weeks.

Some of the favorite things we get these days.

Radishes.

Exotic ones, like the watermelon radishes. I swapped this week to snare some of these. The medium shares got them, and we didn’t. Radishes come in spring and fall, and some of the hardiest ones, the daikon for example, come in the winter. These more delicate radishes can be enjoyed raw, with a sprinkling of salt. Those daikons, and the really heavy black radishes of winter, they have to be roasted to bring out their flavor.

Turnips.

Hakurei are my favorites. They can be eaten raw, and unpeeled, but I like to roast them or cook them with their greens, like Vivian Howard, of the Chef’s Life fame, has in her cookbook, Deep Run Roots. The “pot likker” alone is worth it. Yesterday I cooked up a mess of greens and added these roots to the pot. Nothing like intensely flavored greens, and buttered turnips. No pictures of those. They weren’t that photo worthy.

What is photo worthy? This.

Restaurant quality, if I say so myself. Greens from the CSA. A Cherry Glen Monocacy Ash cheese, picked up at Evermore Farm when I got my meat share. The blackberries? From Baugher’s in Westminster, right down the road from Evermore Farm. I love to stop there after getting my monthly allocation of meat and eggs. The blackberries were end of season, and a bit mushy, but still bursting with flavor. I ended up mixing some plain yogurt with lime juice, olive oil, salt, pepper and mint, for the dressing.

There are a few slivered almonds there, too.

Finally, the first soup of the season.

Lentil soup. Made using some fresh stuff, some frozen stuff and a bag of French lentils. Started with celery, a leek, carrots and onions, all from the CSA. Added a quart of turkey stock made in the spring and frozen, using Maple Lawn farm turkey drumsticks. The bag of lentils. A bay leaf from my plant. French thyme from Penzeys. Salt. Pepper. After it cooked about an hour, I blended part of it to make it creamy. Added a cup of milk at the end of cooking.

Enough for at least three dinners. One Tuesday night. One this weekend. One will be frozen for later this winter. It was the first time I made lentil soup and it won’t be the last time.

Before I sign off on this CSA update, I have to include the picture from Tuesday.

$33 a week. All organic. If I priced this out at Roots, I know it would be much higher, even if I could find all these items there. Watermelon radishes are hard to find. So are Hakurei turnips. French breakfast radishes.

I love getting the tops of the radishes and the turnips, too. They made that dinner last night. Rainbow chard, radish greens, turnip greens, all cooked down for a long time. The lettuces will be gone by the weekend. Salads at lunch and dinner. I will be roasting cauliflower this weekend. Tuscan kale. Destined for a salad on Sunday. The sweet peppers? Stuffed with goat cheese and Canadian bacon. Served with short ribs this Sunday night. With a little planning, a CSA share can give us a week of healthy eating.