Monday, July 19, 2010

Land Update and Angels on Horseback

We took a trip up to our land yesterday to measure and stake the footprint of our barn/workshop that is going up this week and next.

This is what happens when you leave a meadow to Mother Nature:

We waded through maidenhair fern and larkspur and wildflowers as well as plants I have yet to identify. The meadow has turned into an ocean of plants, birds and grasshoppers. All the trees have leafed out and it is unbelievably beautiful.

It has been dry here in the Northeast and we were anxious to see if the stream was still running.

It is.

Holly Bear found the whole adventure absolutely invigorating and we were delighted to spot fish in the stream!

Sometime within the next 2 weeks our first "out" building will be completed. We will then have the electric company run electric up the side of the meadow and will have the workshop/barn wired. Power! This will allow us to camp on the land and will eventually serve as our builder's staging area. Next steps, well, septic, house.

In the meantime I am contracting with a local farmer to bushwack the meadow, then plow out a section.  Next spring I will be able to begin planting.

And so it goes.

Angels on Horseback: 1 dozen serve 2 as an appetizer

I love oysters in all types of preparations but TBHITW likes them one way, and that's this way.

1 dozen oysters
1 bunch fresh greens (spinach, arugula or collards.. whatever is in season) cooked, drained, then chopped
1 lemon
Tabasco sauce
12 tablespoons panko bread crumbs
4 pieces bacon, cut into 3 pieces each

Preheat oven to 400 degrees
Shuck the oysters, keeping the oyster meat on on half shell.
Squeeze lemon juice over each oyster
Place a few drops Tabasco sauce on each oyster
Top each oyster with some greens
Top each oyster with 1 tablespoon panko
Top each oyster with a slice of bacon

Bake for 10 minutes, then run under broiler for 30 to 60 seconds to crisp up the bacon.

A Cook's Notes: Boston Blue Point Oysters are among my favorite variety of oyster. They are plump, firm and sweet. If you are not familiar with opening oysters, ask your fish monger to do it for you or to show you how. You will need to purchase an oyster knife. It is not hard to master once you open your first couple bivalves. You insert the knife in the valve (the hinge) at the back of the oyster. Once it is inserted, you just turn the knife and the valve is broken. Then, sliding your knife through the oyster, the top of the shell just falls away. Really. You can do it. If I can start a small farm at my age, you can open an oyster!


  1. So exciting to hear about your plans developing - and power, wow, that WILL be a big step! :)

  2. Your land is beautiful!! You must be so excited to see progress. Oysters..... not my favorite and he who has gout can't have shellfish, which he loves. I will sometimes make a "crab" salad with the fake stuff for him, but, really, just not the same!!

  3. Rachel - each step we take that takes us closer to living on the land is exciting, scary and much anticipated! Thanks for reading.

    Kathy - oh, I could not live without shellfish.. well, I guess I could live, but it just wouldn't be the same. Does your husband miss it?

  4. Oh the Land looks sooooooo wonderful! What an adventure ! One of the best parts is the dreaming of it and planning your new home..enjoy every second of it!!!! Marlene

  5. Beautiful property and the stream just makes it more special. I can't wait to see it transformed with all you plan to do. My wife will love the dish.

  6. How exciting to be moving forward with your plans! Just beautiful! And those oysters look great, but not an option for me, right now.

  7. Your property is just beautiful! That meadow! I can just see your farm there and your lovely garden in that lush landscape. Wow.

    The recipe looks heavenly, except the only thing in the world that I appear to be allergic to is - oysters.

  8. I love the appetizer! Wish others in the house did...

  9. OMG. Those look fantastic. I can see myself sitting down to a huge platter of them, nice accompanying beer or ale...

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Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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