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!