Tuesday, January 31, 2017

The Honest Working Man

The Honest Working Man
Marie Joussaye
   
As through the world we take our way
    How oftentimes we hear
The praises sung of wealthy men,
    Of prince, and duke and peer.
The poets tell us of their fame,
    They are lauded o'er the land,
But you very seldom hear them sing
    Of the honest working man.
They praise the wealthy banker,
    The purse-proud millionaire;
Their pockets have golden lining,
    So they're praised from everywhere.
Let others sing the praises
    Of those darlings of the land,
But mine shall be a nobler theme--
    The honest working man.
Let monarchs prize their glittering crowns
    And all their royal host,
Let lordlings brag of their blue blood--
    They have nothing else to boast.
But what is all their rank, compared
    To our hero, true and grand,
One of fair Nature's noblemen--
    The honest working man.
His hands may be both rough and hard,
    His clothes and speech be plain,
But you will find his manly heart
    Without a spot or stain.
And there are some whose clothes are fine.
    Whose hands are soft and white,
But the secret records of their lives
    Could never bear the light.
May Heaven's choicest blessings fall
    Upon that hero's head,
Who bravely toils throughout each day
    To earn his loved ones bread.
You'll find no monarch who can show
    A record half so grand.
God bless great labor's true-born knight--
    The honest working man.
So now of Fortune's favored ones,
    Henceforth let less be said,
And more be spoken of the man
    Who toils for daily bread.
God bless each hardy son of toil
    That labors in the land.

Friday, January 27, 2017

How to Dress Up the 'Stead

It's winter, everything is buried in ten feet of snow, and you are on the couch thinking, "This is boring. I wish I had something constructive to do."

Suddenly, you think of this article, and you're inspired!

You plug in the trusty old scroll saw, pull out a bit of wood and your pencil, and get crazy.

Later, your spouse comes home and says, "What on EARTH did you do?"

"It's beautiful, isn't it?"

"Yes," they agree, as you both stand back and survey the magnificent work you have done.

Norwegian

Norwegian

Norwegian
Russian
Russian

Russian

Russian

Russian

Russian

Russian

Russian
Swiss, by Joseph Fuqua for WCPO

Friday, January 20, 2017

Friday Comfort



Delicious companion to clam chowder in a bread bowl.

Clam or Shrimp Dip


1 8oz. cream cheese, softened
2 tsp. lemon juice
½ tsp. salt
Dash of pepper
1 7oz. can clams or shrimp, drained
3 tbs. clam /shrimp juice

Cream together. Serve with desired crackers.

Thursday, January 19, 2017

The Antique Shoe

I went to an antique store in Salt Lake City once and asked the proprietor about doorknobs and old spinning wheels. He promptly turned up his nose over the "everyday items", and declared he only handled REAL antiques, like pianos and tables. I suppose it depends on why one collects antiques. For me, the everyday items hold so much more charm and personality. Somewhere, a cobbler cut out the leather for this shoe. He has spent years practicing for this moment. He dyes the leather, cuts just enough thread for the stitches, and threads his needle. A few knocks with his hammer and the grommets are in. Proudly, he displays the shoes in his shop window, where a young mother sees and appreciates the quality of it. She brings in her active young son, who can barely hold still on the chair. The shoes are tried on, purchased and wrapped. They go everywhere with the boy: to the garden to chase the rabbits, through the grass to find the biggest grasshopper, to Grandmama's where he must sit quietly on his hard chair. One day, he is careless, and one is lost in the orchard. Mother hopes to find it, and sets the mate aside in the attic til then. Years pass, and it sits on a shelf in an antique store, waiting for someone to love on it. This shoe holds more magic for me than any old tapestry or mantel.

A Cheesy Post

(source unknown)
Oh my goodness... cheese....

(source unknown)
...hang on...

(source unknown)
 ...okay, I'm ok....

...maybe...

OK, cheese. Milk and mold turned into deliciousness. Well, maybe it's more complicated than that.

I took the plunge and tried making my own using this book:

It includes recipes for butter, sour cream, several soft cheeses,yogurt and more, along with some fantastic recipes for using all of the dairy deliciousness you make. Eggplant Rollatini, cheesecake, yum. We got some tasty mozzarella out of our first try. There's something so incredibly satisfying about a meal you prepare with ingredients you have grown or made yourself.

My next project will be aging cheese. That will be a while down the road (good thing I love mozzarella and farmer's cheese!) but in my mind's eye I see us doing what Kurt at Kurtwood Farms did. Below are pictures of the cheese cave he built on his small acreage to house his farmstead cheeses.

(credit Kurtwood Farms)
(credit Kurtwood Farms)
(credit Kurtwood Farms)

That has since been buried and a door fitted to the entrance. It occurs to me that I could do something similar, if I halve our walipini space. The debate begins... garden or cheese? Mmmm....cheese....


Wednesday, January 18, 2017

Cheesy Tasties!



Cheese Swirls Casserole Topper

2 c. flour*
3 tsp. baking powder*
½ tsp. salt*
4 tbs. shortening*
¾ c. milk*
1/2 c. favorite cheese

Combine * ingredients in bowl. Roll to ¼ “ thick on floured surface. Spread ½ c. grated cheese on dough, roll up like jelly roll. Slice in ½” thick sections and place on top of any casserole. Bake per casserole instructions; use foil if it browns too fast.

Tuesday, January 17, 2017

Mmmmm.... BEEF

Jan Thuys


Blue Cheese Tenderloin Steak
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.