|Photo of our back deck by visiting Zsuzsanna Luciano|
I'm afraid to title this 2013 cuz by now it gets tiring reading/ hearing of summing up the last year. And too New Year's Resolutions. I don't usually go there. But last year was quite a ride - mainly health wise - amongst some other things cooking wise. I want to start posting again . . . We'll see. Seems I'm too busy to write, tho writing is one of the many things I love to do.
Like today. It's January 6, Eucharist Day, Magi visited the Christ child on the Church calendar. It's my day (usually) for putting away Christmas decor. Our tree IS brown, so last night was the last lighting of the tree. BUT I also had Sardines mailed to me from I Love Blue Sea - 3 pounds. I'm going to "pickle" them, as you can with all small fish and white fish - typically herring. But I'm planning on doing more of the ferment version, without the vinegar. I still have some cranberries for my favorite wintertime ferment (I posted about it before). I'm not going to ferment all the sardines.
|Garden produce ferments - sauerkraut, dilly beans, zucchini relish, and kimchi|
I got an electric smoker in November, so going to smoke a lot of sardines too. We're loving the smoker. My reasoning, finally, for getting the smoker, is all the grass-fed beef we have in the freezer - 1/2 a cow! Unless slow cooked in the oven, and the ground beef is out of this world! all the steak style cooking, including grilling, has not been a good experience - it's tough - not enough marbled fat like modern beef (the last century?). So I figured a smoker is slow cooking as well as giving that luscious grilled flavor. I don't use a lot of smoke - usually just 2 feedings of pellets and soaked wood chips in the first hour. Everything has been great! Turkey at Thanksgiving (going to do 2 smaller turkeys from now on - one stuffed and in oven for good stuffing and gravy). The steaks have been awesome. Did some bacon as a trial run before getting a whole pig to add to the freezer later this month - bacon was awesome. Pulled pork, pork chops, and loved the roaster chicken. We even smoked our Swedish potato sausage we make every Christmas, instead of the typical boiling, and it was great.
|Thanksgiving smoked Turkey - everyone's preferred meat!|
So today - some ferments and smoking (I have a "smoking jacket" and hat which I think is so funny!). Oh, I also have some sourdough started yesterday to form into loaves and bake either today or tomorrow morning. That's the other food thing I'm in love with - making sourdough bread! And the book that transformed the whole process is the Tartine. Chad Robertson just came out with Tartine 3, hot off the press I got it, and am in love!
I did mention my health. Quite the year! Things I complained to a nutritionist friend of mine had me tested. I was diagnosed in February, big time, as Adrenal Fatigued. I researched a lot, and still occasionally read along that line and in conjunction with Candidiasis. They can have a connection. Then further testing, is not absorbing nutrients. Hard to take when living and eating so well. Primarily B12 deficient - which is another weird thing when we have chickens and eat tons of eggs, as well as all the meats in the freezers. And oh . . . also diagnosed with Trigeminal Neuralgia, which is not fun - when it's kicking up, it's very painful - checking that out more this year. My mantra last year was "You Gotta Keep Dancing"!!
|My kitchen garden|
Moving on . . . I gardened big time. I'm thinking I'm done with buying plants, unless a great deal on some fruiting tree or bush that's different from anything I have. Froze a lot of beans and broccoli and kale. Dried a lot of zucchini and tomatoes. And all this living at an altitude of 8,000 feet. Like growing corn and having enough to freeze. That's quite a feat! (Ah, another homophone to tell my grandson: feet and feat - he's collecting them!)(Oh, our 5th Grandchild was born.)
|Tail end of broccoli, green beans and kale to freeze|
I joined Denver's Botanical Gardens and walked around there a lot with my Master Gardener friend. We also took lots of classes together. Like greenhouse gardening and propagation and seed saving. So that's the new venture - tho that's how I've gotten tomatoes at this altitude in the first place. And I've scattered seeds forever, which is how my wildflower and perennial beds look lush. But on to improving it all and more propagating.
|Photo of our sunroom/ greenhouse by visiting Zsuzsanna Luciano|
So what will this next year look like? Garden planning and ordering some seeds right now, hoping to do more seed saving. We moved my studio space to a brighter and warmer room, so more sewing and weaving (which ends up involving spinning and dyeing)? Always food prep gourmet with real foods!
|A large loom I'm selling - if anyone's interested!|
Have a good year!