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!

Walking The Land - Sort Of

We went up to our new land on Saturday. We had not seen it since we bought it.

Thankfully we ran into our realtor on the way and she gave us snow shoes. As gifts!

We are such rubes. We thought we'd just drive up and walk around a bit.

In 30 inches of snow.

NOT.

I love my new snowshoes, I have been wearing them everywhere. They are wrecking havoc on my hardwood floors ;-)

We have a stream. Holly approves.

TBHITW lay claim to his land - it was a proud moment

Looking up the meadow to where we will build our home. The meadow is surrounded by over 8 acres of woods. Our woods. We can't believe it.

I am standing on my (eventual) front porch looking down the meadow to the street (it is fun to imagine) - can you see our car way down there, to the right?

One day this view will be filled with flower and vegetable gardens. One day.

(click the pic to enlarge)

It was a good day.

Winter Dreams and Pistachio Crusted Chicken

Here we go again.

We got out early this morning for our walk, Holly Bear and I. The snow had already begun to fall and the weatherman is predicting a massive storm with snow, sleet, rain, ice and wind. When it is all said and done on Friday night we should have 16 to 18 inches of snow on the ground with a middle layer of ice and 50 mile an hour wind gusts.

"My" swan was still in the pond. Where did he come from? How long will he stay?

This morning he had some company. A gaggle of geese with snow on their backs. Bet they are wishing they had flown just a bit more south....


We closed on our land last week so we are now official owners of 12.5 acres of a dream.

We have been busy pouring over house, barn and out building plans. In March we have a meeting with a builder who specializes in geothermal heating and cooling. We are dreaming. TBHITW is dreaming of a barn and workshop, just for him.

I am dreaming of a small, one room guest house located in the woods, just beyond the main house.

When family and friends aren't visiting I'll use it for sewing and quilting and maybe a summer kitchen.

Of course we are both dreaming of building the "main" house.

We were going to go "up" to the land this weekend but the weather (just 3 hours north) is supposed to be even more intense with 30 inches of snow predicted, high winds and 6 foot drifts. Guess we'll postpone our winter picnic.

What do you dream about on snowed-in days?

This recipe is from my incredibly talented and beautiful sister, J.

Pistachio Crusted Chicken (serves 4)

1/2 cup unsalted, shelled pistachios

3 tablespoons black sesame seeds (you can use light colored seeds too)

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 egg

1 tablespoon water

1/4 cup flour

Salt and freshly ground pepper, to taste

4 boneless, skinless chicken breast halves (about 6 ounces each)

Cooking Spray (or butter if you prefer)

Preheat oven to 400 degrees F.

Coat a foil lined baking sheet with cooking spray (or smear with butter)

Finely chop pistachios in a food processor or by hand. Transfer to a shallow bowl and stir in the sesame seeds, coriander and cumin. In another shallow bowl beat the egg with the water. Add flour to a third bowl and season with salt and pepper- this is your breading station.

Dip a piece of chicken in the flour and shake off excess, dip in egg mixture, then pistachio mix, turn and coat both sides.

Transfer to the greased baking sheet and repeat with remaining chicken pieces. Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part of the chicken breast.

Glazed carrots will make a not only attractive, but tasty side dish.

Glazed Carrots:

1 1/2 tablespoons olive oil

1 teaspoon cumin seeds

6 carrots, sliced 1/4 inch thick on the diagonal

1/3 cup orange juice

1 1/2 tablespoons honey

2 tablespoons cilantro, chopped (optional)

Heat oil in a skillet over medium heat. Add cumin seeds and cook until fragrant (about 2 minutes). Add carrots and toss to coat with oil. Season with salt and pepper. Add orange juice, cover and cook for 8 minutes. Reduce heat to medium low and stir in honey. Continue to cook, uncovered for 4 to 5 minutes or until liquid evaporates and carrots are tender.

Yum. Stay Warm. Keep Dreaming.

Building A Dream and Tomato and Herb Frittata

I've been absent from my blog for a few days.

I've been dreaming.

For some years now TBHITW and I have talked about and dreamed about our (eventual) retirement. As our children grow older and one by one leave our nest we have discussed what we will do and where we will live and how..

It's fun to dream. There are so many possibilities.

Travel the country in an RV?

Work part-time in national parks?

Move out west and become "ski" ambassadors? (unpaid skiers who help tourists and notify ski patrol of problems)

Live abroad for a year?

Buy a small plot of land, build an eco-friendly house, plant the biggest garden ever, buy a goat, make cheese from goat milk, raise some chickens, get another dog...

oh wait... this last one actually has some definition to it. Hmm...

At some point you have to stop dreaming and start doing.

We are going to look at some land next weekend. Not a big piece, but not small. Enough acreage to do all the stuff in that last dream point..

I spent the better part of this morning looking at house plans... dreaming of what may be.

What do you think? A Contemporary??

Or a Log Cabin type?

If you're bored with the same old cereal or bagel for breakfast, try this Frittata. It only takes a few minutes to make and will brighten up your day. And who knows? Maybe it will start you to dreaming your own dreams.

Tomato and Herb Frittata (serves 2)

1/2 cup chopped plum tomatoes

1/4 cup chopped scallions

3 basil leaves, chopped

A few drizzles of olive oil

1 cup egg substitute (or 4 eggs, scrambled with a fork)

Turn your broiler on.

Coat an ovenproof 10 inch skillet with cooking spray or rub with olive oil. Place over medium heat until hot. Saute the tomatoes, scallions and basil in a drizzle of olive oil until tender. Reduce the heat to low and add the eggs. Cover and cook until the bottom is set and the top is almost set but still runny (about 5 minutes). Transfer the skillet to a broiler and broil until the top is set. Watch it closely. It will puff up and set quickly.

Slide the frittata off onto a serving plate and slice into wedges.

If you are using egg substitute the frittata has about 169 calories per serving. If you are using whole fresh eggs the calories count will be about 240. Dietitians recommend about 400 calories for a complete, nutritious breakfast - so go ahead and add a slice of whole wheat toast!

A Cook's Notes: What do you dream for your future? Among other things, I'm thinner in my future. That's why I keep posting lower calorie meal options! Bon Appetite!

Back To The Land

Check this post out, it is:

Worth Reading!! And the Pursuit of Happiness: Back to the land... (click)

November 26, 2009, 8:32 PM

Back to the Land