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| Osage Oranges on Pisgah Pike Woodford County, Kentucky |
This is a take on a James Archambeault photo, so please do not copy.
Friday, December 2, 2011
Frday Fences
Linking with Tricia at Bluff Area Daily :
This is a take on a James Archambeault photo, so please do not copy.
This is a take on a James Archambeault photo, so please do not copy.
Thursday, December 1, 2011
Frosty Kentucky Morning!
We had our first serious hard frost here, a harbinger of winter.
As the sun peeped over the horizon, my friend Bobbi came by for breakfast.
She is showing off her fluffy tail now that it has healed.
I decided to walk around the building and see what picturesque treasures I could find. Be sure to view the pictures full size or you will miss the delicate frost. It barely crunched under my footsteps, just at the melting point.
Back inside I go. Gotta make some dollars.
As the sun peeped over the horizon, my friend Bobbi came by for breakfast.
She is showing off her fluffy tail now that it has healed.
I decided to walk around the building and see what picturesque treasures I could find. Be sure to view the pictures full size or you will miss the delicate frost. It barely crunched under my footsteps, just at the melting point.
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| Fence |
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Rock The sun is starting to melt my winter wonderland!  |
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| Magnolia Tree |
Back inside I go. Gotta make some dollars.
Tuesday, November 22, 2011
Barn Charm
Linking with Tricia over at Bluff Area Daily .
I gathered some photos on my trip home for Thanksgiving.
Since it is that time of year when people start stripping tobacco I thought I would feature a couple of barns with tobacco. Years ago everyone who had land had a tobacco patch. Many a family had their Christmas off of the money when the tobacco (or toobacker as they say) sold in late November and December. Now its hard to even find a barn with tobacco and even then it isn't much.
The last two photos were of a different barn. These aren't the traditional barns and the tobacco is really small, but you get the idea.
I love the musky aroma of tobacco curing in the open air. Hand rolled cigs from tobacco like this doesn't stink either. Imagine that.
I gathered some photos on my trip home for Thanksgiving.
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| Tobacco in Barn Meade County, Kentucky |
The last two photos were of a different barn. These aren't the traditional barns and the tobacco is really small, but you get the idea.
I love the musky aroma of tobacco curing in the open air. Hand rolled cigs from tobacco like this doesn't stink either. Imagine that.
Thursday, November 17, 2011
Friday Fences
Linking up with Friday's Fences today.
We have a toofer today! Two for one photo for all you barn lovers and fence lovers out there. And for TexWis girl ~ this shot was taken while "vehicular fencing".
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| Working Farm at Sunrise Breckinridge County, Kentucky |
We have a toofer today! Two for one photo for all you barn lovers and fence lovers out there. And for TexWis girl ~ this shot was taken while "vehicular fencing".
Wednesday, November 16, 2011
Green Tomato Ketchup
The leaves are mostly gone now, but the very early morning outside my window looks like this when the sun rises.
Its not always cold but the cooler temperatures and shorter days cause the tomatoes to stop producing and as a kid we gathered them all to make green tomato ketchup. I haven't made this since my mother died 30 years ago. My uncle shared the recipe and I made a batch.
First you grind up a mess of tomatoes. Doesn't matter how many because its all done by eyeballing and taste. Put on a kettle of water to boil.
Add salt. How much? Well since this is my grandmother's recipe I'll use her words. Add a "right smart" of salt and stir it up good. Then you grind up the same amount (total) of apples, onion, pepper and cabbage.
Add salt to this and mix. By now the water should be boiling and you scald the salted tomatoes rinsing them well. Put them in a big pot then scald the apple, pepper, onion and cabbage mixture. Mix everything well.
To this mixture add pickling spices. Make sure you bind them with cloth. Otherwise the suble taste of the vegetables will be overwhelmed and you'll have pickle relish.
Then add vinegar, maybe a cup per gallon of relish. I add sugar to taste.
Cook this mixture until done. In this case you want to cook it past the blanched stage. Taste it. The relish will sweeten and sour with age so err on the side of not too much. It will be a bit bland but with time the spices and vinegar and sugar will pickle the tomatoes.
I wash jars and put them in a hot (200 degree) oven and boil the lids. Then I pack the jars and wait for them to seal. If they seal I'm done, and if they don't I can give them a hot water bath or stick them in the fridge to eat first. These all sealed.
In my family we ate this green tomato ketchup on beans and we used it instead of pickles in deviled eggs. I will be very popular this Thanksgiving sharing this with my brothers!
I have many lovely memories working with my family. I can still remember how we scalded the vegetables then hung them in an old pillowcase on the clothes line to drain before we added the pickling ingredients. I used a colander this time.
What was the last thing you put up from your garden?
Its not always cold but the cooler temperatures and shorter days cause the tomatoes to stop producing and as a kid we gathered them all to make green tomato ketchup. I haven't made this since my mother died 30 years ago. My uncle shared the recipe and I made a batch.
First you grind up a mess of tomatoes. Doesn't matter how many because its all done by eyeballing and taste. Put on a kettle of water to boil.
Add salt. How much? Well since this is my grandmother's recipe I'll use her words. Add a "right smart" of salt and stir it up good. Then you grind up the same amount (total) of apples, onion, pepper and cabbage.
To this mixture add pickling spices. Make sure you bind them with cloth. Otherwise the suble taste of the vegetables will be overwhelmed and you'll have pickle relish.
Cook this mixture until done. In this case you want to cook it past the blanched stage. Taste it. The relish will sweeten and sour with age so err on the side of not too much. It will be a bit bland but with time the spices and vinegar and sugar will pickle the tomatoes.
I wash jars and put them in a hot (200 degree) oven and boil the lids. Then I pack the jars and wait for them to seal. If they seal I'm done, and if they don't I can give them a hot water bath or stick them in the fridge to eat first. These all sealed.
In my family we ate this green tomato ketchup on beans and we used it instead of pickles in deviled eggs. I will be very popular this Thanksgiving sharing this with my brothers!
I have many lovely memories working with my family. I can still remember how we scalded the vegetables then hung them in an old pillowcase on the clothes line to drain before we added the pickling ingredients. I used a colander this time.
What was the last thing you put up from your garden?
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