Dawn was dark and gray, but sunlight broke through and all day the patterns of light shifted from brilliant Fall day to somber Fall day.
We finished the turkeys this morning and all five are now snugly nestled in the freezer. We don't just roast them for holidays; we eat turkey as a standard meat because it is so low in cholesterol and fats. So it would not be unusual to visit us and find the house filled with the smell of a roasting bird--minus stuffing because that stuff(ing) is just not good for us.
We finished the turkeys this morning and all five are now snugly nestled in the freezer. We don't just roast them for holidays; we eat turkey as a standard meat because it is so low in cholesterol and fats. So it would not be unusual to visit us and find the house filled with the smell of a roasting bird--minus stuffing because that stuff(ing) is just not good for us.
The chickens are laying well finally. The young chicks we raised this year are flaying so we have eggs for egg salad, breakfasts, baking and to give away. Two people cannot consume a dozen a day, but I wish there was a way to can these things. I will probably freeze some for use in baking. Eggs can be frozen but breaking, scrambling, freezing in ice-cube trays and then bagging up when they're frozen solid. The daily basket includes colors from blue and green to light tan and dark, rich reddish-brown. We've had a few double-yolks lately too, always a nice surprise.
Larry left for Fairmont this afternoon to change the brakes in our youngest son's car. We tend to do all our own car repairs (at least, Larry does them, not me) but Tommy is not a mechanic and rather than have him pay a shop, Larry made the drive and got a chance to visit son #4 and his family and son #5 at the same time. I stayed home to work on story research, laundry and do some cooking for the week. A Sunday treat is listening to public radio because Thistle and Shamrock is on, an hour of Celtic music. Pure listening pleasure.
Cooking today: rye bread in the breadmaker, which is still in progress so we'll see. I had no recipe so I'm winging it. Roasted chicken to use in recipes this week, and banana muffins for breakfasts and to pack in my lunch.
Cooking today: rye bread in the breadmaker, which is still in progress so we'll see. I had no recipe so I'm winging it. Roasted chicken to use in recipes this week, and banana muffins for breakfasts and to pack in my lunch.
I did get out to pull a few weeds, play with the dogs and pick rose hips. Rose hips are an excellent source of vitamin C, and I will use them in teas this winter.
I am enjoying the flowers picked yesterday too. Fall flowers seem brighter, as if trying to get a last flash of brilliance before frost.
Now it's evening, the house is quiet and it's time to get back to studying. Another good day, another good weekend. And so hard to believe this is the last September weekend of the year. Time is flying by.
I love the picture of the eggs,It takes me back to when I was young.
ReplyDeleteI like having fresh eggs, Vera, and they are pretty in a basket. It's been interesting to have so many different colors.
ReplyDeleteThose eggs look beautiful and I love your flower arrangement.
ReplyDeleteThank you, Cathy! when I was a girl my mther always wanted fresh flowers in the house. We loved to pick and arrange them, and there were always flowers to choose from in the gardens or wild flowers along the roads. I try to keep flowers in the house too, even if it's just "sticks" from the winter shrubs or greenery from the herbs.
ReplyDeleteShirley and I were up in your neck of the woods yesterday. We decided to go for a drive and didn't have anywhere in particular in mind. We point the car towards Elkview, through Clendenin, through Walton, through the greater Speed metropolis and we finally came into Spencer. After a stop off at Walmart, we then headed towards Ripley. As we were driving I recognized Joe's Run Road and told Shirley that's where Larry & Susanna live. Then we knew where we were!
ReplyDeleteLots of pretty farmland up in Roane & Jackson Counties. We had a nice time, neither of us had been through that part of the state.
Matthew
GSue,
ReplyDeleteHow do you make the tea out of rosehips? I'm wondering how its done.
Matthew, you should have stopped by! I was home all day. You could have had banana muffins and baked chicken :-) and a sit by the fire.
ReplyDeleteNext time?
Jason, here is one website that details how to dry and use the hips:
http://tipnut.com/rose-hips/
Personally, I have just dried them and mixed them with orange peels and dried bergamot, maybe a piece of cinnamon stick and put into a small cheesecloth bag. When I want tea, I put a bag in a cup and pour boiling water over it and let it steep. Add honey and there you are.
Most websites I looked at suggest removing the hairs on the hips and cutting each hip open and removing the seeds. I've never done that, and the site above says it's not necessary for tea. To each his/her own, I guess. I'd be interested to know if other readers use rosehips and how they prepare them.
The websites also say to wait until after frost to harvest. I've never done that either, although it might make them sweeter (like persimmons and pawpaws?).
I'd like to find enough to make rosehip jelly, but the birds like them too and i've never found enough in the wild to try it.
Looks like a nice weekend!
ReplyDeleteSusanna,
ReplyDeleteWe'd love to come visit sometime, just let us know when. We're not the kind of people to show up unannounced.
Are you having a harvest get-together this year?
We haven't planned one, but anything is possible! My October schedule is pretty wild, but November looks like a good time. I will let you know.
ReplyDelete