May 2, 2013

Eat Make Grow Blog Hop – May is for Picnics

Welcome to this month’s Eat Make Grow Blog Hop where you share what you have been eating with your family, growing in your garden or making with all your creative impulses. Eat Make Grow is a collective link party that is shared across three blogs and runs every first Thursday and goes for 20 days. Whichever blog that you choose to link up your post, it will show up on all three sites! Eat Make Grow is a way to share with many people posts about your domestic doings, whether that’s growing veggies, hosting parties, sewing, mixing up cleaning supplies, or trying out a new recipe. We want to learn about it! Every month, we will feature the most popular link, one chosen by the the host and a group favorite.

Your Hosts:

Miranda from Pocket Pause

Foy from Garden. Cook. Write. Repeat.

Marigold from Hideous! Dreadful! Stinky!

We’re not big fans of rules so there are just two of them:

1. Link up posts telling us how you cooked it, made it or grew it with your own hands. Eat Make Grow is about sharing our projects. Please no advertising, propaganda, corporate giveaways or information-only articles. We may remove links if they aren’t on topic.

2. Please link your posts back to one of the hosting blogs.This is a common blog hop courtesy. This link helps build the Eat Make Grow community by sending your readers to all of the other participants’ posts.We will feature three posts each month and we will only consider posts that have a link back. A text link is fine, or you can grab our button and put it anywhere on your blog (html in my sidebar):

This month your host is Foy from Garden. Cook. Write. Repeat.Hi, everybody!It is finally starting starting to look like spring here in Indiana.  Our weeping cherry tree is laden with pale pink blooms and the rhubarb seems to double in size daily.  I’ve heard a couple people have found morels and I’m ready to go out and harvest the wild onions known as ramps!  When the weather is nice it seems a shame to be indoors any time you don’t have to which is why picnics are the theme for this month.  Share any crafts, recipes or projects that work for outdoor dining!

Last months April fails were excellent reads.  I learned a surprising amount and even found myself calling my husband over to check out some of your antics.  I even got distracted for a good long while looking through Pinterest Fail websites.  This list of 20 Pinterest Fails from Bored Panda was by far the most entertaining.  Some of your blog posts surely could have made this list.

The most clicked post was:

photo: www.betterwithjune.com

The Great Cookie Bowl Adventure from Better with June

June recounts her attempt to make cookie bowls.  The worst part was the magnificent mess.  At least she made the best of it by using the cookie crumbs she pried off the pan to make an inside out cookie bowl.

photo: www.budgetfairytale.com

I’ve been eyeing these Mod Podge glitter shoe tutorial showing up on Pinterest.  It sounds like such a perfect way to rejuvenation a shoe that’s too scuffed up to be presentable.  Or in Mindy’s case to make her wedding shoes!  Although as she points out in her post When Good DIY Goes Bad – Glitter Shoes, you might not get it right the first time.  It had not occurred to me that the color of the soul of shoe doesn’t get podged so it had better be a color you want.

I appreciated learning along with you guys.  If you aren’t failing you aren’t trying, am I right?

Is one of these featured posts yours? Grab our “Featured Blogger” button to post on your blog and show off how cool you are. (Html in my sidebar) You can also visit our Pinterest Eat Make Grow Featured Bloggers pin board to see some of our past favorites.


Link up your posts about Picnics here:


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April 30, 2013

Steel Wool – Buff Your Terminals

Do you feel an itch in your feet? The kind that tells you it’s time to dance? Are you sharing that persuasive inclination alongside of joyful, dancing kiddos and tuned in, humming oldsters? You might be at a Steel Wool concert and if so: you’re having a great time!

Steel Wool is Tim Mueller, Nel Applegate, TR Kelley and Randy Hamme who are all “upbeat and happily serious” about their music – both playing it and giving it to the people. One look at this motley crew of musicians and you can tell there’s only one thing that could have brought them all together: their love for their craft (and, of course their shared passion for silliness, rainbows and perfect harmonies). Fairly recently formed, Steel Wool is a beat driven band with exceptional bass guitar, well placed drum beats and no-nonsense rhythm guitar paired with well crafted harmonies and plain and simple joy. The group knew each other as friends and had the opportunity to jam at a Kind Tree – Autism Rocks retreat and right away “It was pretty obvious that there was chemistry.  Tim’s playing style is very funky and solid, but he leaves enough space in the music for the rhythm section to really round out the tunes.” – Hamme  “Besides, if you put four accomplished musicians  in proximity,  a band will usually happen.”  – Kelley “I believe the energy we create together along with the music is what keeps us going.” – Applegate

The compatibility of this group is a great testament to the group members’ ages. Each musician is skilled, experienced and less incline to the “flighty” or ego-driven nature of many artistic/musical (younger) folk. “Age is to our advantage; Time has shaken out a lot of the stones from our personal and professional shoes, making it far easier to dance.” – Kelley   Each of the group’s musicians cited their experience with their craft starting as early as elemtary school with stints in groups, as solo musicians or music students. Their music, too reflects their maturity and influences. Tim, the principle songwriter and guitar player, is heavily inspired by the great classic rock/folk music men Neil Young, Steven Stills, the Beatles, Eric Clapton, Toby Ben, Ritchie Havens. Tim kids: “Can you tell I’m old?” Perhaps its the group’s age, too that inspires all ages of listeners.

Steel Wool’s music is approachable, danceable, fun to sing along to and suitable for a wide audience. Not totally G rated, there are a few ‘naughty words’ mixed in here and there along with some somewhat controversial or political statements – but they couldn’t very well call themselves a rock and roll band without a little spice mixed in, could they? When asked to describe their music and audience, Tim says:

We’re pretty damn funky, intense, playful, danceable, smart, pretty. Lotsa harmonies. I think we bring new songs to a group of folks who remember CS&N and the Beatles. These folks like to dance, like to hear real songs about contemporary issues and feelings, feel resonance with what we do. Once more folks hear us, our audience will expand to include younger folks enjoying the “Americana” genre. Lots of rhythms and acoustic sounds with soaring vocals. We’re not Pop or Rap, but most other styles can be heard in our set – everybody could be our audience!

I’m looking forward to celebrating the release of “All The Love In The World,” the debut album from Steel Wool at their family friendly CD release party this coming Friday, May 3rd (2013) at the Vet’s Club Ballroom in Eugene, OR. I do hope you’ll consider stopping by to enjoy the music, light refreshments and of course, the album (which is available for sale online, as well). “Like” Steel Wool on Facebook  and find “the woolies” at a gig near you. More info about the band, plus a comprehensive schedule (and gig rates should you want to bring the woolies to your shin-dig!) can be found at www.SteelWoolBand.com.

 

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April 26, 2013

Busy isn’t always best

“I’m always busy” is something you’ll probably hear me say pretty often. However, I don’t want to be part of the glorified ‘busy’ of America where we can’t feel like productive folks unless we’re frazzled all the time and part of 57 different community activities. “i’m busy” shouldn’t be a requisite answer to ‘how are you.’ Busy doesn’t necessarily mean productive – if for instance you’re always busy because you’re really inefficient with your use of time or  just over-book yourself beyond the best use of your time and skills . It may be time to chill out and prioritize that to-do list.

I, personally like to always be productive and working to achieve our goal: a self sustainable farm that nourishes the soil beneath as well as the bellies above. So, i love being busy. I’m self employed, am trying to become a farmer and work off site for reliable income. I’m always busy. But i’m also observant and know how to stop and sit down next to a soft corgi who needs a hug or a gorgeous daffodill that rose from the ashes of this abandoned property.

Isn’t that the most beautiful thing? I know how to stop when it’s dusk and enjoy a good sunset with a good glass of wine. It’s important to slow down occasionally! Don’t forget to slow down and acknowledge the beauty around you folks. Get busy if that’s your thing. Take it easy if that’s your preference. Spend your time the way YOU want to spend it, not the way society pressures you to. We all run at different speeds. I love being busy. And i love taking a moment to reflect on what that busy has accomplished. So far it’s a whole lot. I think i’ll go lay down in the dewy grass and watch the birds.

How about you? Do you fall pray in the ‘must be busy’ mentality of your community, or can you chill out and smell the flowers on occasion?

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April 25, 2013

Cooking with Guinea Hog – Pork Chops

I’m a big fan of bone in pork chops. I cook them often. My husband says i’ve mastered the technique. 😉 You really can’t beat cast iron, butter and pork fat – especially when it’s locally grown guinea hog fresh from your friend’s farm!

What’s a “guinea hog” you ask? No, i’m not referring to cavies or guinea PIGS, these are guinea hogs – smallish hogs, traditionally raised to be lard hogs, who prefer to range and graze on pasture vs sit at a feeder all day. They can be truly pastured pigs, preferring to graze than root about like other pigs. We plan on raising them ourselves, but in the meantime are happy to try some meat from our friends at Springbank Farm in Lebanon. (We loved the meat so much we’re already planning on trading a breeding pair of rabbits for a weaner pig to raise to butcher ourselves! If we enjoy keeping a pig well enough, we’ll invest in a breeding pair.) Here’s Andy patting a very friendly Guinea Hog boar up north a year or so ago. They’re known to be friendlier and more ‘tame’ than some of the other (massive) commercially grown hogs.

Guinea Hogs are smaller than most commercially grown hogs, which means the cuts of meat are smaller. If we had been responsible folk, we would have eaten a smaller amount of meat and saved the rest for another day – but seriously it was so delicious so we ate them all! Good thing i have a lot of chores to do or i’d be turning to a tubby farm wife quick as can be! Remember that i said Guinea Hogs were classically “lard hogs” which means they can be QUITE fatty if you overfeed them. Another reason to pasture! If you’ve got a great pasture with a good mix of legumes and grass, aka plenty of protein and supplement with some local nuts and butcher offal – you’ve got yourself a delicious and healthy, not too fat Guinea Hog. The fat on these chops was just perfect, though my friend did say they may have overfed them.

Pan Seared Pork Chops with a De-glazed Gravy

  • Pork Chops: bone in, medium thickness (not too skinny!)
  • Butter
  • Cornmeal coating: 1 part cornmeal, 1/2 part flour or masa, salt pepper and any herbs you may like

Salt and pepper the chops. Heat your cast iron pan to medium. My stove is super hot and always overheats the center of my pan so i have to do some creative flipping. Melt a large pat of butter in the pan and place the first chop in your cornmeal mixture. Coat on all sides (including the edges). Repeat for all chops and lay in the hot pan. Sear one side until the top shows blood and juices. Be careful with your pan temp so that you don’t burn the meat! Flip chops (really scrape that pan with a metal spatula to keep the cornmeal coating from sticking the the pan – you may need to re-grease the pan under the chop before placing back down) and cook until the meat along the bones is just slightly pink and juices run clear. Time will depend on how thick and/or large your chops are. You CAN serve pork a little rare, but be sure the thickest part of the chop reaches at least 140 degrees.

Remove the meat from the pan and set aside somewhere warm to stay a nice temperature. Toss some fresh or roasted garlic into the pan along with perhaps half a leek diced up very finely. I just used roasted garlic. Pour in just enough stock (chicken, pork or beef) to almost cover the bottom of the pan. Scrape well with a metal spatula and bring to a boil. Simmer until the sauce has thickened a bit. Plate the chops with some steamed broccoli and maybe mashed or baked potatoes and drizzle all with the gravy. I guarantee fist bumps and yummy noises.

Right? Delicious! I can’t wait to serve up some pork grown right on this farm. In the meantime, we’re expecting half a locally grown hog to land in our freezer in about 2 weeks. I’m sure i’ll be posting more delicious pork recipes – though they may not beat this scrumptious Guinea Hog!

How do you best like your pork – stir fry? On the grill? Slow cooked or pan seared?

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