You are currently browsing the category archive for the ‘The T’s House’ category.

Photo

If nothing else, living where we live teaches one patience. When it snows, yes they plow the roads and yes, they do a wonderful job of it….but they do not have the city-it’s-gotta-be-done-now mentality. Usually the plowing comes toward the tail end of the storm, after all we have 2 guys plowing about 60 miles of roads and they do a fantastic job. Same as with ice, the hill will get sanded, but there have been a few of us that have gotten stuck or it took a few tries to get up the hill or we gave up and caught a ride with a neighbor. At the tail end of winter, frost heaves make an appearance and the roads have some wonderful whoop-dee-doos to contend with while driving. During mud season, which is fast approaching, no one goes anywhere too fast since our dirt road, like many others throughout New England, turns into a gloppy mess. Today is one of those days that teach you to be patient.

We woke to an internet problem, the DSL router was not working and the telephone company confirmed that they were experiencing a problem that left us disconnected. For a lot of people that is not a problem, after all we survived for decades without the technology that we take for granted now. But, when you work from home and your internet connection is necessary to do a day’s work, it can be a problem. So…this morning, we packed up our stuff and headed into town to Panera to get some work done while the internet problems are being resolved. I try really hard to find the up-side for my own mental health. Normally, Tom and I are working in our respective offices, in two different parts of the house. Today, we are seated across for each other, stealing a smile every now and again…it’s pretty nice.

Patience, it all teaches us that sometimes, we need to be a little patient.

Enhanced by Zemanta

The veggie ends that I saved are growing nicely. The kitchen window sill is filled with lots of green things which is a welcome sight when you look out the window and realize that nothing green will be growing out there for quite a while yet.

Right now, I have about a dozen scallions in various stages of growth, a bunch of basil and a lovely bok choy. The other day, when I chopped up the last of a stalk of celery for some roasted cauliflower soup, I added that to the dish. I am anxious to see how that works.

While the leeks and scallions by far have the most roots, the bok choy, which has grown beautifully, is only just now starting to sprout a couple roots from its base. The basil is not showing any real root growth yet, but lots of leaves.

_DSC0012

 

 

_DSC0011

 

_DSC0013

 

_DSC0014

Valentine’s Day has always been a somewhat strange holiday for Tom and I. He used to sell roses years ago so the whole holiday has a different taste for us. The holiday is quite a manufactured money maker and we have tried to instill in our boys that fact. There are 364 other days of the year to show the one you love how much you care and how special they are to you.

For years, we used to go out as a group and probably one of our best Valentine’s Day stories has nothing to do with us, per se. We had made reservations with a few other couples to go down to the Ironbound section of Newark for Portuguese food. Turns out that one of the couples had to cancel. While we were standing in the lobby of an extremely crowded restaurant waiting (we only had to wait 1/2 hour since we had reservations – weren’t we lucky?) a young couple came in and the guy walked up to the maitre d  and politely asked for a table for 2. At least they were kind enough not to laugh in his face when he said he didn’t have a reservation, instead they told him that he could be seated at 11:30 (yes, that’s p.m.) mind you, this was around 7 ish. Turns out, we happened to have an extra two seats, so we went up to them and asked if they’d like, they could sit at the end of our table (and we promised to leave them by themselves as much as possible considering we were all sitting at the same table). Turns out, they agreed. We bought them each a Valentine’s Day drink, wound up laughing and talking together for a good part of the evening. It was a very nice Valentine’s Day.

_DSC0105

Valentine’s Day has morphed through our relationship from the initial over-advertised guilt ridden day created by a card company with the expensive flowers and traditional dinner in a restaurant that was over crowded and overbooked through those days of group Valentine dinners with friends, to the occasional missed Valentine’s Day altogether when it managed to coincide with Tom’s snowmobile treks, to the take out Chinese dinner eaten in front of the fire on the floor. Tonight, the plan was that our youngest son and his girlfriend were cooking us dinner. They were going to then watch a movie and we were going to watch a show by the fire. Plans however, still change. A couple hours ago, I got a call from my oldest that he and a group of friends were driving down from school to go snowboarding and obviously to have dinner at home. While Tim and his girlfriend are still cooking us dinner, I am cooking sushi for the boys that are descending upon us any time now. It will be a different kind of Valentine’s Day once again — but a good one anytime you are surrounded by the ones that you love and who love you back.

One thing that has not changed through the years, the constant tradition, is the chocolate covered strawberries. Every year for as long as I can remember, I have made chocolate covered strawberries for all my men.

However you choose to celebrate or if you even celebrate at all…..Happy Valentine’s Day!

 

_DSC0131

 

_DSC0135

 

 

Enhanced by Zemanta

My boys amaze me. I am constantly in awe of how much they do and how very capable and talented they are at what they do. While we certainly are supportive, I honestly cannot take the credit for exactly how much and how well they manage to do things. For example, this past weekend, Tim was a participant in the American Choral Directors Association Eastern Conference. He, and four other Mill River students, who auditioned last year were selected to be part of the honors choirs. Tim had the privilege of performing in the Chinese Honors Choir. He learned and memorized about 8 songs in Chinese which he performed with 99 other students from all along the Eastern United States. He and his classmates, who were 4 of the 9 Vermont students that qualified for this distinct honor, performed in the Symphony Hall in Baltimore, Maryland with nationally recognized choral conductors.

We drove down to Baltimore this weekend meet Tim and see the concert. It was an amazing experience and still would have been an incredible event even if my own flesh and blood wasn’t one of the students performing. The entire experience was wonderful. My boys have the ability to constantly amaze me and make me incredibly proud. Enjoy the pictures here and share my pride and the pride of my fellow parents in how wonderful these students were and what an incredible experience they had.

Our ACDA participants with their choral instructor, Kristin Cimonetti.

Our ACDA participants with their choral instructor, Kristin Cimonetti.

 

The conductor of the Chinese Honors Choir – she was wonderful and explained the words to the songs that the students performed in Chinese.

_DSC0042

 

The entire Chinese Honors Choir performing at Symphony Hall in Baltimore.

_DSC0044

There’s my guy…..

_DSC0048

 

_DSC0049

_DSC0025-WM

Today is a snow day and it’s our first real, actual snowstorm of the winter. Can you believe that? While other parts of the country were getting hammered with snow (talking about you, Jersey folks) we could see mostly grass on our lawns and fields. We awoke to several  inches of snow on the ground and for the first time this season, I got to pull out my Sorrel boots and wander out in the snow. Honestly, there really hasn’t been enough snow at once to warrant boots – muck shoes have been fine.

_DSC0023

 

Things are finally totally white — now this, this is what winter is supposed to be like here in Vermont.

_DSC0022

 

 

_DSC0021-WM

I was out, bright and early, visiting with my other kids – the ones that are somewhat hairier than the ones that live inside the house. Honestly, who can refuse this face? Lots of goat love (or maybe it was just that I was feeding them).

_DSC0020-WM

Enhanced by Zemanta

_DSC0016-WM

 

Sometimes, you look up from your desk and see such beauty outside your window that you have to stop what you are doing and just admire it. Admire and be in awe of how beautiful the world around you really is and how small you really are in comparison.

This was today’s sunset. It was breathtaking. I hope you enjoy as much as I did.

_DSC0019

 

Today I made some ciabatta bread and rolls. Although the bread I usually make is a sourdough ciabatta recipe, this is a traditional ciabatta using a biga. This is the first time that I used a biga, since my other recipe just uses sourdough starter and no biga. I made the biga last night and let it sit as directed overnight. Mixed the dough this morning and decided to try both a loaf and rolls from the recipe which calls for either two loaves or 16 rolls.

Here is the recipe adapted from The Kitchn.com.


Biga

  • 4 ounce (1/2 cup) water
  • 1/2 teaspoon active-dry yeast
  • 5 ounce (1 cup) all-purpose flour

Dissolve yeast in water. Add the flour and stir to form a thick, gloppy paste. Stir approximately 50 times to activate gluten. Cover and let sit at room temperature eight hours or overnight.

Ciabatta

  • 2 cups + 2 tablespoons water
  • 1 t. yeast
  • 4 cups all-purpose flour (I added 4 1/2 cups since my dough was not binding together as indicated below)
  • 2 t. kosher salt

Dissolve the yeast in the water in the bowl of a standing mixer. Add biga and stir to break up the large glob it has become.

Add the flour and the salt. Stir and let this rest for 10-20 minutes.

Using a dough hook, knead at medium speed for 15-18 minutes. Keep a close eye on your mixer as it has a tendency to “walk” on the counter at this speed.
The dough will

The dough will start off sticking to the bottom and sides of the bowl. Around halfway through the mixing time, the dough should slightly pull away from the sides of the bowl, and regularly slap the sides of the bowl. If it doesn’t, turn the mixer speed up a notch. (This is where I noticed that it was still real soupy and not binding together at all and I added another 1/2 cup of flour a little at a time. The dough is still very wet compared to bread dough you might be used to — this is okay and what it is supposed to be doing.

Cover the bowl and let the dough rise in a warm spot until tripled in bulk.

Dust your work surface heavily with flour. Prepare two baking sheets each with a sheet of parchment. Scrape the dough out on the floured surface and dust the top with more flour. Use a pastry cutter to divide the dough into two if you are making loaves or 16 pieces if you are making rolls. I did half and half — did one loaf and 8 rolls.

Brush your hands with flour. Working gently but swiftly, scoop the the loaves (or the rolls) one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten. Let the loaves (or rolls) rise, uncovered, for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.

Preheat the oven to 475°F while the loaves are rising. If you have a baking stone, put it in the oven now.

When ready to bake, slide the loaves, still on the parchment, onto a pizza stone if you have one. Bake for 20-30 minutes, until puffed and golden brown. Rolls will most likely cook faster than the loaves if you made both like I did. Slip the parchment out from under the loaves or flip them over and cool completely before eating.

_DSC0001

 

 

Ciabatta rolls just before they went in the oven.


_DSC0014

 

Finished ciabatta rolls — fresh from the oven.

Enhanced by Zemanta

_DSC0133-WM

Tonight, we were supposed to be going out for dinner. However, the wood stove was too warm and comfortable and the company was good. We were cozy and Mother Nature wasn’t making leaving the nest too desirable even for an anticipated night out. Not having planned on making dinner tonight, this was a throw-together. Sometimes, honestly, I think the “open the pantry and empty the fridge” meals somehow turn out to be the best meals of all.

The ingredients on hand:

  • leftover boiled chicken breast
  • fresh basil
  • garlic
  • broccoli crowns
  • red bell pepper
  • chili garlic sauce
  • olive oil
  • potato gnocchi

_DSC0114

_DSC0116

_DSC0128-WM

 

I sauteed the vegetables together, added the shredded chicken and a very little olive oil (the special one that Tim brought back from Spain) seasoned it with a little kosher salt and a teaspoon of chili-garlic sauce. Added the gnocchi when it was cooked (which didn’t take long at all) and topped it with a couple grinds of shredded asiago cheese. Served it with some warm homemade bread. We enjoyed it by the fire with some great music playing in the background. Very delicious, indeed.

 

 

 

Enhanced by Zemanta
Photo credit: New England Journal of Medicine and Livescience.com

Photo credit: New England Journal of Medicine and Livescience.com

Here’s an interesting story. A 42-year-old California electrician’s shoulder came into contact with 14,000 volts of electricity. His optic nerve was affected by the burst of electricity.  About a month after the incident, the man was complaining of vision problems and his ophthalmologist examined him and found something remarkable. The man had star shaped cataracts in both eyes which were a result of the optic nerve damage. The doctor, an ophthalmology professor at a California university said that the incident is unusual but not unheard of. Evidently, damages from electrical burns in animals show up initially as small bubbles which eventually turn star shaped.

As for the electrician, the cataracts were removed and new lens placed into his eyes however due to the damage to his optic nerve his vision has been detrimentally affected. You can read more about on Livescience or in the January 23rd issue of the New England Journal of Medicine.

Enhanced by Zemanta
Cola is usually colored dark brown using caram...

Cola is usually colored dark brown using caramel color (Photo credit: Wikipedia)

I don’t think that we need to worry about being struck by an asteroid or aliens invading our planet or becoming zombie food. No, it is quite apparent that humans will be the end of humans. I don’t mean by means of war, although that could be a possibility, no I literally mean we are going to kill ourselves.

In the news you can read about what’s going to kill you today. Everyday (or so it seems) there is something new and different that we are warned to avoid. Most of them are things of our own making – processed, chemically created and/or enhanced items (usually food products) that will surely knock us dead. Today’s product – caramel color. Yes, it’s true, today you can potentially be killed by the color of your soda.

Personally, I am not a soda drinker. When I had issues with allergies and rashes years ago, high fructose corn syrup was among the things that I desperately try to avoid. Trust me, it’s not easy because it seems as if it’s in everything…. and I mean everything. I can make a damn loaf of bread or rolls without either sugar or high fructose corn syrup but evidently commercial bakers cannot. It makes you wonder if it’s some plot to get us all addicted. But….I digress. 4-methyliminazole, or 4-Mel, which can be contained in caramel color – the stuff that gives your cola its brown color. Chances are you won’t find 4-Mel listed on the ingredient label of your favorite soda because it’s usually just referred to as “caramel coloring”.

Consumer Reports stated that the amount of 4-Mel in various cola drinks can exceed acceptable levels (this is a whole other rant, trust me as a law student I took Food and Drug Law just before lunch — a very, very bad idea, we skipped lunch a whole lot that semester). The WHO and State of California both believe that high levels of 4-Mel are dangerous so much so that they have issued warnings and California instituted a warning label on products containing the compound.

The Food and Drug Administration is currently looking into the issue.  For those of you interested in learning more about 4-Mel and its possible dangers you can look here. I’ve included some of the highlights from that page below.

1. 4-methylimidazole (4-MEI) is a chemical compound that is not directly added to food; rather it is formed as a byproduct in some foods and beverages during the normal cooking process. For example, 4-MEI may form when coffee beans are roasted and when meats are roasted or grilled. 4-MEI also forms as a trace impurity during the manufacturing of certain types of caramel coloring (known as Class III and Class IV caramel coloring) that are used to color cola-type beverages and other foods.

2. Foods containing added colors must list them either by name or as “artificial colors” in the ingredients statement on the food label. Because there are other artificial colors, the presence of “artificial colors” on a food label does not necessarily mean that caramel coloring is contained in the food. Also, the presence of “caramel coloring” on a food label does not necessarily mean that the food contains 4-MEI, because the term “caramel coloring” also may be used to describe Class I and Class II caramel coloring. Class I and Class II caramel coloring do not contain 4-MEI.  

3. Eliminating 4-MEI in food is virtually impossible. However, in the case of caramel coloring, companies can take steps to reduce its formation during the manufacturing process. In fact, several companies have already reduced the amount.

4. To ensure that the use of caramel coloring in food continues to be safe, FDA is currently reviewing all available data on the safety of 4-MEI and is reassessing potential consumer exposure to 4-MEI from the use of Class III and Class IV caramel coloring in food products. This safety analysis will help FDA determine what, if any, regulatory action needs to be taken. Such actions could include setting a limit on the amount of 4-MEI that can be present in caramel coloring. However, in the interim, FDA is not recommending that consumers change their diets because of concerns about 4-MEI.

So, that’s what may kill you today.  Perhaps we might want to think before we grab that can of soda.

 

 

Enhanced by Zemanta

_DSC0106I thought I’d share some photos of tonight’s dinner – a fish dinner since Tim is not home and making fish when he can’t eat it (and can really die from eating it) is just downright mean. So, tonight’s meal was haddock with a miso-mayo seasoned glaze and oriental style green beans with chili garlic sauce, soy sauce and garlic._DSC0102

Enhanced by Zemanta

_DSC0101

We try to compost our food scraps around here, although I will tell you that it’s a lot easier to get psyched about composting when it’s nice and sunny and warm out. When a trip to the compost pile is a welcome walk in the summer breeze, taking time to literally smell the flowers along the way. During winter and particularly of late, with our sub-zero temperatures and dangerous wind chill, composting is a whole lot less desirable. There is something about the thought of bundling yourself up and walking across the wind swept tundra that we call our yard to the compost pile that just doesn’t make it all that appealing.

So, what’s one supposed to do when you are saddled with the guilt of not composting and the real fear of freezing to death while doing it?

Recycle your food scraps! Okay, I know you are going to say that composting your food scraps is recycling and perhaps this woman’s brain has already been affected by those sub zero temperatures she was talking about just now. No really, there are different food scraps that you can recycle by re-growing them. Scallions, leeks, fennel, garlic (for scapes), lemongrass, bok choy, romaine lettuce, ginger, potatoes, onions and cabbage.

The last time I bought bok choy from the supermarket (for sadly the farmer’s market had none) I decided to take the bottom that I cut off and place it in a shallow container with a little water. I added to it two leek bottoms that I had used for potato leek soup later in the week.

The bok choy started to show green growth pretty much the next day which surprised me a little since it was from the grocery store and God only knows how old it was when I bought it. The leeks took longer, in fact, I was pretty sure that they were going to rot and was ready to remove them from the bowl when I noticed that one had a little green stalk poking up from the center. The second one has yet to show any green growth but it has roots that are now about 1/4 inch long almost all around the base.

They will remain in the water for a while longer and then when there are real roots, I will plant them in some soil and see what happens. In the dead of winter with frigid temperatures it is very nice to see some green growing around the house.

_DSC0102

_DSC0103

_DSC0104

Enhanced by Zemanta

Evilwife on the move

Validated RSS

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 552 other followers

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 552 other followers

Licensing information

Copyright Information

© Happenings on the Hill,
http://tammyheff.wordpress.com
2012.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Evilwife and Happenings on the Hill (http://tammyheff.wordpres.com) with appropriate and specific direction to the original content.

There have to be 5 things even on a really bad day.

Follow

Get every new post delivered to your Inbox.

Join 552 other followers