It has been a wet and cold week here on Hell Mountain. But let's not waste another minute with such weather-based Vermont pleasantries.
First things first: we had our first and second eggs! I found #1 this morning when I went out to release the flock for their day of foraging and otherwise extreme chickening in the woods behind the peeperie. But in a hugely disappointing, anticlimactic moment, it must be reported that the egg was in the water dish, cracked and ruined. As I dumped the old water out, the yolky vessel landed with a mushy thunk on the ground, its remaining innards mixing with the rain and slipping into oblivion. A photo-op seemed too tragic, especially when Don Chicken, our Rhode Island Roo', promptly and happily ate the abandoned, yet tender shell (this is an odd yet completely normal behavior for chickens; we still compost our carton-based shells though... it seems a little odd to feed them to the birds). Later on in the afternoon as I was putting them back in the peeperie so I could head to work, I noticed that one of our Jersey Giants was perched in a nesting box (good sign!) clucking happily (good sign!). She hopped out and I saw shell!... Well, cracked shell with the yolk already half-eaten (Don was shortly on the scene to take care of the rest). The consolation is certainly that the gals are new at the whole laying thing and, with bodies so big and shells so thin, it's no wonder there are whoopsies happening. But here's hoping they calibrate their internal GPS, point their vents in the right place, and stop stepping all over their precious cargo so that I can get some quiche up in here.
Next up: Don't tell anyone, but it was so blasted chilly and damp this weekend that we cranked up the wood stove on Sunday. My No-Fire-Before-Thanksgiving rule might be a wash, but the coziness was certainly worth it (Andy and I were both in a fire coma about an hour after dinner). But it's upon us, winter that is, and the trees are signing about it just as shrilly as the cast iron pot on the woodstove. All of the rain and wind and chill that has come to roost over the area has been really confusing to us all. Considering that two weeks ago, it was in the high 70s (and even the low 80s) and now my weather.com widget says 51, it's no wonder that half the foliage is green, half is red and orange, and the other half is dead (yeah I said it: three halves). October has been true to its reputation for sure. I was just hoping for a not-so-cold open--literally.
But it's here, October, which means that it's time for a new Change One Thing. I've decided to curb nibbling while I cook.
NB: This is a technique you should really try (the changing one thing... thing). I have found it incredibly effective for steering the little things down a different path without much thought. Plus, statistically speaking, it only takes roughly 90 days for a change to become just another part of your life and starting with tiny stuff is a matter of good sense. One change a month minimum, knocking a couple down at once is always nice.
Okay, back to no nibbling... leading invariably to cooking, which requires some tasting along the way. Stopping it will be hard and involve a lot of trust in my own abilities, but I've decided to look at it through my escapist lenses. Now once I'm done cooking, I package it up, stow it in the fridge and at dinner, it's as if the help was here while I was in my office and left a tasty surprise. It's a spin, sure, but I'm looking forward to actually being surprised by and even a little curious as to how a meal comes out even though (spoiler alert) I typically don't disappoint.
Sunday I made this and you should too (Open that link in a new tab so you can finish my ramblings and get the recipe. It's for a light mac and cheese--light because most of the cheese sauce is actually creamy butternut squash! Said cheese sauce alone is something to crow about and I even used a dab of it to blush a ragout I, er the help, made this morning and will serve later in the week: quinoa and red-sauce-braised-kale stuffed into halves of roasted acorn squash. The ragout base is a roasted red pepper tomato sauce that I made last week. It's sensationally easy, a total riff (use what you have on hand), and comes together in about 90 seconds' worth of food processing. You can't beat the taste, quality, or price. I'm telling you, if you're still buying jarred tomato sauce, especially the luxe brands, you're wasting some serious coin. Make it yourself. It's easier than slipping in the shower, I swear. If I could write a recipe to share with you, I would.
Last up is my treat to myself, no special occasion or reason needed. After much wait from the day I pre-ordered it a few weeks back, The Night Strangers by Chris Bohjalian has finally been released and downloaded to my Kindle. I can't wait to read this book! October is the only month when I indulge in scary movies or books. There is something about the cold, damp air and early darkness that makes me crave a good scare and by all accounts, this book won't disappoint.
Unlike the chickens. Kidding, kidding!
That's life on the mountain --
~Kate
