family – This Old House 2

It’s been a while

Almost a year since I’ve been here, so much to cover and where do I start? I guess right where most of us are struggling at the moment or at least have some concern.

This world and this country in particular are in quite a state. Depending on your leanings, most likely you’re either cheering or you’re horrified by what we are all witnessing. There doesn’t seem to be much in between. The division among us and how intense it is, is frightening. The mistrust and misuse of our government and our news sources even more so, their integrity in tatters. My son asked me the other day…. “do you think we’ll ever come back together as a country? The divide seems so huge, runs so deep, it seems impossible. ” There are times I think that’s the likely truth… but as I said to him… I’m reminded that this country has been in upheaval before. Just magine the divide during the civil war… where the north and south had completely different views on slavery and it was a very big part of the south’s way of life and prosperity. We all know how that ended. And the young country did seem to move on, eventually, mostly and for the greater good.

I am an unaffiliated voter, my husband a dyed in the wool Republican. Many an argument has infused our cohabitation since M*G* has arrived and right now the air is so thick with the discord we could cut it with a knife here in this old house. I can’t deny our governing bodies have been ignoring major problems for a long time… overspending, over taxation of the working middle class, immigration reform, healthcare reform, our crumbling infrastructure, corporate greed… the list goes on and these are the things the Mr. brings up when I question his loyalty to his party’s current path. The failures of both parties for a long time are why we now have an orange nuclear bomb dropped right in the middle of it and the fallout reach is everywhere with it’s tentacles in absolutely everything. That is where my significant other and I are in agreement. And that’s where it ends…. because as I watch the reckless behaviors and actions and attitudes of this Tr*mp. 2 administration, as I watch women’s rights being yanked back and the rules of law being blatantly ignored, abuse of power rampant (and they are giddy with it)…. the previously trusted relationships with our allies shredded, our environmental protections discarded, our public lands under siege, the words diversity, equality and inclusion pummeled, when facts no longer matter….. I cannot help but be appalled, embarrassed, ashamed for this country. And that brings profound sadness and even disbelief that we are where we are.

But you see how far down a rabbit hole one can be dragged, and so I have to remind myself to let go on occasion and search for peace within and out there in the universe of our lives. To do good things where I am, to grow where I’m planted… to assist where I can for the greater good. No matter where you stand on all of this… I hope you’re able to do the same.

I completed my 60th year this month! Holy shit! But I’m not complaining one bit. Sixty is not old… it’s damn lucky. I’m still pretty active and I plan to continue for a long time if life permits. I hike or take long walks regularly with my best buddy/rescue dog Kai. Getting out in nature is my respite, my recharge.

My barn chores and grands keep me busy. My arthritic neck and hands remind me I’m not a spring chicken, but it’s all part of the luck of still being here and having more good days than bad. I’ve cleaned up my diet some and try to get in more greens and berries and whole foods, much less processed crap. One of the things many older people hear when they end up at a clinic with illness is that they are dehydrated. So I’m making a concerted effort to drink more water because it’s not something I crave. Hydration is important so if you do just one thing for yourself in your current state of being, drink more water.

And be grateful for every.single.day. Don’t take any of it for granted, it all goes by so damned fast.

Farm update – with the sale of our little cottage by the sea, Stella…. we’ve had more time to focus on improvements here. Up at the barn we’ve still got our mini horses, our two quarter horses, two goats and 16 or 17 chickens depending on the day’s count and my patience for doing it. We brought home a rabbit and my granddaughter Mia immediately named her Hoppy. She’s very friendly and a welcome addition to our farm family.

The grands – they’re now 2 years old and almost 2, my daughter’s son and son’s daughter. Being a “Mimi” – a name my granddaughter chose for me, is such a wonderful chapter in life. We get to experience young personhood and all the wonders and discoveries over again through their eyes, but with less responsibility, LOL. A third is on the way! I am their caregiver for a portion of each week as both moms went back to work part time and it’s so true, they keep you young! ish….

We converted my office into an art studio with a little side of toddler toys now that I am retired from my editing/writing/family business responsibilities and I have been able to dive back into my art inclinations. I’ve set oils aside and have begun exploring the world of water color, a completely different universe.

A recipe I’ve tried recently and really like – This one is so delish and refreshing. I don’t really have an opinion about Meghan, but so many do. I’m glad I don’t live anywhere near the spotlight. I give this a thumbs up. I did use spinach instead of shard and shaved parmesan instead of feta.

Meghan Markle Sussex Veggie pasta salad

Ingredients

For the pasta salad:

12 ounces paccheri or fusilli pasta

Kosher salt

1 cup English peas, shelled

1 bunch Swiss chard (about 5 cups loosely packed leaves), chopped

Optional: 1/2 bunch lacinato kale, ribs removed, chopped

3/4 cup snap peas, sliced

Optional: 1/2 zucchini, chopped

1 cup feta cheese, plus more for garnishing

2 tablespoons fresh mint leaves, plus more for garnishing

1 tablespoon fresh dill, plus more for garnishing

For the vinaigrette:

1 shallot, sliced

2 garlic cloves, grated

2 lemons, zested and juiced

1 teaspoon dried oregano

1/2 teaspoon dried chili flakes

1/3 cup olive oil Kosher salt, to taste

Freshly cracked black pepper, to taste

Method

1. Create a bowl of ice-cold water and ice cubes to shock your vegetables to stop the cooking process.

2. Bring 4-6 quarts of water to a boil and season with ¼ cup salt. Blanch peas for 30 seconds and move to ice water to shock.

3. Blanch Swiss chard leaves for 45 seconds to a minute, until tender and move to ice water to shock.

4. Add enough salt to the water so it “tastes of the sea” and boil the fusilli until fully cooked according to package instructions.

5. Drain the pasta and set aside to cool.

6. Dry peas and Swiss chard on a towel until ready to use.

7. Chop chard into bite-sized pieces.

8. To make the vinaigrette, combine the shallot with the dried chilli flakes in a large bowl.

9. Add cooked and cooled pasta. Toss to combine, add chard, peas, snap peas, feta, and herbs. Toss and season to taste.

10. Serve, garnishing with more herbs, feta, and lemon as desired. Enjoy!

I don’t keep track of the traffic here anymore when blogging, but if you’re visiting and are so inclined… let me know what you’ve been up to, and if you keep a blog, where to find it! I hope all is well in your neck of the woods –

Till soon –

Spring sprung!

We’ve had some crappy April weather, truly. But yesterday it was downright summer-like! Of course, being New England.. we’re back to the crappy weather this morning but oh, the things are greening! The garden on the hill is planted, and my new kitchen herb raised garden is planted, with a little mini fairy house and yard in the middle 🌞

Sunset behind peach blossoms last night….

a hike with two of my girlies, accompanied by Leo and Kai….

I try to buy non toxic products and non-animal tested. Some of the companies I have trusted over the years, I wasn’t aware have been sold out to corporations, and because money is their biggest concern, not our health, they tend to change up the ingredients to cut their costs and boost their profits. If this is important to you, too… check out this list, and then check their ingredients and practices.

During our good weather weekend I took a drive to a dairy farm that is known for it’s outstanding chocolates… Thorncrest Farm in Litchfield, a family owned small dairy farm operation that makes award winning chocolates. They ship! Worth treating yourself or someone you love. They really care about the humane treatment of their cows -they graze them at night for heat and bug stress relief, and their barn is immaculate. That’s important to me, too.

Our patio with my new kitchen herb raised garden in the background…

My two little cherubs – a year old already! Grandparenthood is a wonderful, wonderful chapter of our lives, such a blessing ❤

I hope all is well in your world – Till soon ……

Hitched!

What a weekend! Family and friends arrived from far and wide to celebrate the union of my daughter and her beau. The weather was typical New England fickle early Spring, everything went mostly as planned although we had to move the ceremony inside instead of out on the hill sloping down to the water, because BRRRRR. We all had a wonderful night under the big top, dancing our fool heads off thanks to a DJ who knew how to read the room, enticing young and old to join in the fun. I’ll share more photos when we have the professional shots but here’s a sneak peek.

At around 2 am after everyone had retired for the night… three of us came down with the nasty stomach bug (norovirus) that’s been going around the midwest and northeast. It was ugly. Then a day later, it hit the rest of us here on the farm. Oddly.. and thankfully.. this particular outbreak did not spread to our guests. Amen for that…. and the miracle that it didn’t hit us just 12 hours sooner. We are all feeling better after two days of being mostly in bed if not in the bathroom. Fun times!

Yesterday before the rain I headed out into the woods to hunt the tiny spring blooms I look for each year – they are the message sent from mother nature that indeed the growing season has arrived, if a little fickle with a bit of back and forth. Winter has been reluctant to loosen it’s Grip! That old saying is very true though – if you don’t like the weather in New England, wait a minute or two… Tonight we expect more heavy rain and some wind. Having already lost a few of the towering pines at the front of our property, I hope we don’t lose more of them. They were planted at least 50 years ago in rows, so we have a literal pine forest out there that is aging.

The tiny blooms along the trail out behind the farm fields here….

Long spur violet

nightcap

Trout Lily

And so far in the garden on the hill we have planted the potato trenches and the garlic is thriving… the warmer days make outside chores more enjoyable and my soul is lifted, face to the …. well not the sun very much lately, but I remain hopeful! LOL.

The Mr. rarely takes time off but this year upon his 60th birthday I told him I’m going on a few adventures whether he comes with me or not. It’s time we expand our horizons at least a little bit and do more of what brings us pleasure instead of nose to the grindstone 24/7. We’re taking a few days to explore a bit of southern Maine in mid May and I’ll report on that then. I’m excited for a happy change of scenery, a little adventure – I hope you find time to do the same in whatever way is enjoyable for you –

A delicious salad recipe I haven’t seen before…

This Blackberry Avocado Arugula salad makes the most of fresh produce with cucumber, avocado, hazelnuts, vegan feta and a lime mint vinaigrette!

Ingredients:

Produce

• 5 cups Arugula

• 1 Avocado

• 1 cup Blackberries

• 3/4 cup Blueberries

• 1 1/2 cups Cucumber

• 2 tbsp Mint, fresh

Condiments

• 2 tbsp Lime juice, freshly squeezed

• 1 tbsp Maple syrup

Baking & Spices

• 1 Pepper

• 3/4 tsp Salt

Oils & Vinegars

• 1/3 cup Olive oil

Nuts & Seeds

• 1/3 cup Hazelnuts, toasted

Dairy

• 1/3 cup Feta, vegan or regular

Till soon –

59

Well, shit.

This is the weekend of my 59th birthday, and while I certainly feel it, I’m also so grateful I’m still here with a body still willing to carry me on ahead for a great while longer… that is my ultimate hope, anyway. I have vowed to take better care of this vehicle, and while I haven’t abused her horribly, there’s room for tweaks and there to I shall go.

Yesterday my faithful dog, Kai and I took a 3 mile hike through some very pretty trails, an easy trek with no scrambles through Pine forest and supply pond with swans and turtles and even a skunk making an appearance. No photo of that particular encounter. The weather was gorgeous and there were others out there enjoying it too. I love those days when it’s obvious everyone is in a better mood, spirits are lifted, faces to the sun 🌞

Later in the day, the Mr. and I had a late lunch/dinner at a friend’s restaurant on the water, I chose a healthy meal of fish tacos and then threw it under the bus with a chocolate orange martini. It is what it is.

Tonight the family gathered around our dining room table for a celebratory dinner, and it is these moments I am always most grateful for.

And may I say… this grandmother chapter of my life… and I have had several friends concur regarding theirs too… is truly the best chapter in some ways, just truly such a joy💗 .

Saw this next image on Facebook and honestly… do I have to say anything at all here? Well maybe just… ugh, ugh ugh ugh ugh. I’ll continue to pray for us all.

Some spring inspiration for this St. Patricks Day….

Till soon –

For the Love Of

I love 💗LOVE💗, do you? And jeez, there just isn’t enough of it out there. In simplest terms, I want to hope as hard as I can, that love wins in the end. Good versus evil in all things. I’ll spare you my outrages because you’re all seeing the same damned things on your screens and in your ear.

Here are some things I love –

Grandchildren – these two are already best buddies and it brings me such joy to be a part of their lives.

I love to cook, to create something delicious my family will enjoy. I believe there is much important communication and bonding over a good meal shared together. I learned this from the women in my family – my Grandmother Elsie, my Aunt Virginia, my mom. I believe the effort is so important, to bring the family together to sit down for meals. I always insisted on it when we were raising our children, even when we had crazy schedules with work and school and sports, etc. I was surprised to find out many of my kids friends families did not do this, it was actually a rare occasion.

I also love trying new recipes and eating those yummy things, LOL. Hence some extra pounds. I love a good cookbook and have a plethora of them – here are a few recipes I’ve tried and loved recently from Trisha Yearwood’s second cookbook –

Trisha Yearwood’s Baked Bean Casserole – This can be a side or a meal, it’s hearty enough ( think chili) link to recipe HERE

Now, ham salad usually makes me gag. But, the Mr. loves it. LOVES it. So when I saw a recipe in Ms. Yearwood’s book and she raved about it, I said to myself – you know, you oughta just make the effort for the guy, Karen. See if it’s doable. Welp. It’s more than doable – I actually love it! and it’s so easy to throw together – so tasty. Who knew!?

Uncle Marshal’s Ham Salad *******************

3 cups ground or finely diced fully cooked ham (about 14 ounces)

1 teaspoon finely chopped sweet Vidalia onion

2 teaspoons sweet pickle relish

1/2 cup mayonnaise

Combine ham, onion, relish, mayonnaise and mustard in bowl. Serve salad on crackers or in sandwich.

********************************************

I also love making healthy food choices to help this aging body. One of my favorite breakfasts is a simple smoothy, I just throw everything in a blender and drink it up – Spinach, Honey, blueberries, banana, a dash of yogurt, a few ice cubes. Delicious and it’s doing your body some good.

Who doesn’t love fresh produce out of a garden – I’m dreaming of the bounty we’ll enjoy out of our gardens this summer, and the kitchen herb garden we are planning to build off the kitchen slider/porch. Instead of walking up the hill to the big vegetable/berry garden near the barn, I can grab what I need right outside the kitchen porch as I’m cooking. Last year we used a galvanized tub, the kind used for livestock watering, and it was OK for that purpose, but in the ground is better. Perhaps a raised bed. More on that later.

My recovery from hysterectomy is going well, I love when that happens! I’m back to most of my regular chores and life activities with the exception of lifting very heavy things. A few more weeks of caution and I’m good to go.

I hope all is well in your world, and that you love on yourself as needed. That’s just as important as anything else and we tend to forget this, often.

Image by Jane Newland, an artist who’s work I love

Till soon –

A Snow Day

Years ago we’d get many of these through the course of a New England winter. Now, not so much. It makes life easier for my guys, because they’re responsible for a lot of snow plowing, and it makes life easier for me when it comes to the barn chores for sure…. but… one can’t help but wonder what it means for our climate in general. Our shorelines are being decimated every time we have a storm of any kind, seaside cottages, homes, beaches being washed away, roads and basements flooding as the water rises and the winds/rains become more harsh.

Today is the first real snow we’ve had of the season and it is beautiful. The dogs rejoiced as they ran out into it at 5 am this morning, and then quickly retreated once business was done because brrrrr.

Everyone and their brother, third cousin and Great Aunt Evelyn and her neighbor were out grocery shopping yesterday due to the prediction of heavy snow, including the grands, who met up in the baby food Aisle with their moms in tow. They recognized each other immediately with smiles and giggles.

We met with the wedding coordinators at the facility for my girl’s wedding and they are such a lovely group of people, this is such a relief. They helped me herd all the cats – planning a wedding is such a big undertaking nowadays and I’m not experienced with these things at all. I thank you for your suggestions on which dress I’ll wear, and it was unanimous – so I decided to go with dress B. Below is the 1902 mansion where the ceremony and reception will be held, a lovely old sea captains home by the sea, a simple ceremony to be held on the back lawn if weather permits. This mansion has not been updated in a very long time, so it has the old world charm still intact, which I love.

Regarding the orange scream, that piece of shit is still giving Putin high fives , all he talks about are the revenges he will execute, no regard for the law and so far has yet to be held solidly accountable. He jumbles words just as much as the other old man some want to disparage, even jumbles history! and lies outright, over and over again. Now and once again attacking yet another military man, this time his opponent’s husband, for being “absent” as she campaigns- the man is DEPLOYED, something he would have no understanding of as he was a draft dodging cadet bone spurs. And where is Maleficent? Nowhere near him. She’s not stupid, I’ll give her that. This country deserves so much better – I pray for all of us every day, that someone of strength and integrity and vitality and ability to lead comes on the scene and saves our sorry ass government before it’s too late. It almost feels too late, we are so far down this divided rabbit hole of untruths and unbridled fury. This is no longer about “policy”, of which I hold a mixed bag. It’s about decency, humanity, security, democracy.

Sadly in this house we have never been more divided than we are in the current political atmosphere. As an unaffiliated voter, I try to keep an open mind and vote according to what I believe are our most pressing needs at each election. The husband is a staunch Republican. Which hasn’t been a significant problem until such a raging narcissistic asshole took control of his party. Now if I see Faux news on in the man cave, I walk back out.

*Sigh… it is what it is.

Till soon, friends – May sanity and peace ultimately prevail.

Two steps forward

9 days after surgery and I am feeling so much better. The healing is going well and I feel human again. This came across my facebook feed this morning and I think it’s one of those vital thought processes if you’re dealt something hard – And aren’t we all at one point or another, in this one precious life we are given.

Not a day goes by that I am not grateful for the close proximity we have to our family – with both kids and their spouses and children in their own homes here on the farm and our mothers still alive and living just up the road a bit, these are gifts I don’t take for granted.

Watching the news, sometimes it feels so hopeless and helpless, being witness to all the problems and the rages and the total dysfunction of our governing bodies. That sink hole keeps getting bigger, the divide wider, and for sure I do not have the answers. Not being able to trust the information sources, talk about erosion! So…. more and more, I tune it out. Which also feels irresponsible. But I have found, when you are helpful in your own circle of life, within your community, your family, friends, your areas of interest, it renews one’s faith in the absolute beauty of life, and there is still so much of it. It restores some of that withering faith in humanity, for there is still an awful lot of good out there. We’ve all heard this simple phrase – Look For The Good.

A nice bunch of roses for $7.99 at the local grocery store… Buy yourself the flowers, you deserve it! When the price is good, I do it. Always remember to snip the bottoms off when you bring them home and put them in water. Helps keep them fresh longer. And, if it’s tulips you’ve got – put two pennies in their water, they last longer.

A worthy recipe…

French Onion Mac & Cheese

Ingredients

6 tablespoons unsalted butter
1 Spanish onion, thinly sliced
kosher salt
8 ounces cavatappi or other small cut pasta
1/4 cup all-purpose flour
1 12oz can evaporated milk
1 cup whole milk
4 ounces gruyere cheese, freshly grated
6 ounces swiss cheese, freshly grated
2 ounces parmesan cheese, freshly grated
1/2 teaspoon freshly ground nutmeg
2 teaspoons Dijon mustard

Instructions

Preheat the oven to 375ºF. Butter an 8×8 inch baking dish.
In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and reduced, about 40 minutes.
Bring a pot of salted water to a boil and cook the pasta according to the directions. Drain and set aside.
In the same pot you used to cook the pasta, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and smooth. Slowly pour in the milk, whisking constantly, about 5 minutes. Slowly pour in the evaporated milk and whisk until thickened. Reduce the heat to low and add the gruyere and swiss and all but a couple tablespoons of the parmesan. Stir until all of the cheese is melted. Stir in the nutmeg, mustard and salt and pepper to taste. Stir in the cooked pasta and the onions.
Transfer the mixture to the buttered baking dish and top with remaining parmesan. Bake until the top is golden brown, about 25 minutes. Cool for a few minutes before serving.

Till soon,

Recovery

So. I don’t normally get this kind of personal up in here, but I feel like writing about it will be therapeutic.

At my last gyno check up it was discovered my uterus walls had “thickened” and polyps were present. One very painful biopsy experience later, it was determined the old girl needed to be removed to avoid future cancer possibility and they needed to be sure there wasn’t any lurking. While I hated the idea of major surgery, I’m all for cancer avoidance where ever possible.

Monday was surgery day – and I’m here to say all went well, pathology benign much to my relief, but man, it feels like I was punched in the gut for 10 hours straights. It surprises me that this is practically a drive-thru surgery – I mean, they’re removing an organ through four holes they make in your abdomen, and then some elsewhere. I’m no fan of hospitals, being home is probably safer in the germ category. But jeez, you’d think they’d want to make sure all your systems were GO again, after such a shock to the body. As soon as I was awake and able to stand, they had me clothed and escorted to the waiting car. I don’t even want to know what positions they put you in during surgery, my back is still screaming of it.

So I’m home, not lifting anything more than 10 pounds, resting, walking, drinking fluids, taking as minimal an amount of pain meds as possible because my stomach never likes them. God bless Peapod grocery delivery. My family is doing much of what I usually do, they’ve been great – and the frustration is obvious too, because they do have all their usual “stuff”. I think once I’m healed and back to normal activities they will have a little more appreciation for all I get done around here on the regular…. just sayin.

I have rewatched Virgin River, because I LOVE VR!!… and might rewatch the last season of Outlander because DITTO!!. Watched the first season of True Detectives with Woody Harrelson and Matthew Machonagy (that’s spelled wrong, I’m certain) – loved it. Watched 1000 pound sisters and BY GOD I’M DETERMINED TO LOSE THIS EXTRA 25 pounds!!!!!!!!!. That’s a sad show – I feel they are being exploited. Watched The Marsh King’s daughter – worthy! I have books on my night table but haven’t felt like picking one up for some reason. Lazy, I think. It’s probably the drugs.

So that’s where I’m at. Looking forward to a better week ahead and the week after that, getting back to more normal life here on the farm. I hope all is well in your world –

oh just one more thing…. I cannot believe… I just cannot…. that we have before us the possibility of another four years of absolute integrity disintegration and mayhem with The Orange Scream in the oval office. I just…. can’t. Canada is looking so attractive. Maybe the Amalfi Coast, though. Where would you pick up and start over again if you could take all those who matter to you, with you?

Till soon –

Robins in Snow

Just now as I’m sitting in my office/studio pondering what to tackle while the granddaughter sleeps… I looked out at the gentle snowfall (always my favorite kind of snow… and the quiet that generally accompanies it) and witness such a beautiful thing – Robins eating the holly berries on the corner of the porch.

The barn chores take a little more time in winter, this is where I start to feel my age… the ice chipping, the frozen water bucket hauling, the frozen manure, the winter blanket maneuvering. All the layers of clothes even. But… as much as it can be a hassle, I wouldn’t give up the animals for an easier existence nor the seasons to go live six months of the year somewhere balmier. I’d probably weight 200 pounds if I did. The occasional reprieve will do. I do know many who love that yearly migration. I would just miss my family too much, I am a home girl through and through.

Our old boy, Max… 29 and looking fine.

We have some exciting news… our daughter is getting married in April! We’ve been busy with wedding plans and most of it is fun! Some of it anxiety inducing! I hope to lose 15 pounds to fit into the dress I found and bought and love. Stupid way to plan on the dress for the occasion but I’m going to give it my best shot, because I really do love the dress. And it didn’t come in my current chubby size.

I’ve had a few paintings on the easel this year…. my favorite is called “Organized Chaos”… a scene from our perennial gardens here on the farm…. I like to incorporate a creature into my paintings when appropriate… can you see the bee?

This one done for a friend, who built and runs that sugarhouse for the community and is in the picture along with his grandson –

Currently on the easel – still a lot to do here, this is just the base layer…

Things I find inspiring…..

A photo taken by Michael Blanchard on Martha’s Vineyard – the island has gotten hammered in recent months with severe storms that have brought an angry sea to wipe out many of the dunes on the beaches…. Michael has been through some very trying times and has beaten and continues to beat back alcohol addiction, helps others now, and has written some inspiring books on the subject, with his photography.

Thankfully the Mr. agreed to a summer getaway to my favorite nearby island in July – Looking forward to walking this beach again.

This sink showed up in my newsfeed, isn’t it beautiful? Would make my least favorite chore so much more enjoyable. Can’t help but wonder though, Wood and water usually = rot eventually.

Have a good weekend and an even better week ahead – Till soon!

Tap tap tap ….. is anyone out there?

There was a time some years ago when I blogged daily – it all started when we bought this ancient farm house and began the renovation. I thought some people might like to follow along and this was an easy way to share the journey. So, this blog was born and back-in-the-day, grew to about 400 visitors to the blog daily. I enjoy writing and it has been part of my career, so blogging was a good creative exercise for me. I also met some friends I still cherish to this day, fellow bloggers, some of whom still blog at least occasionally. I’m not sure what I want to do with it now, but this morning I decided to visit this space and so here I am – and I hope all is well with you!

Our two grandchildren are now 8 and ten months old – they are such a joy in our lives and we feel so blessed that they live here on the farm with their parents. The moms work part time, so I am their part time daycare and I get to spend some real quality time with them. Another blessing.

Christmas was wonderful with these little babes and I am so proud of our kids as they grow into their roles as parents. They’re doing such a great job at it and that warms my heart 💗

I retired from my role as Editor of our local news publication and have spent more time focused on the farm/barn needs and the grands. We sold the seaside cottage because it become more work than enjoyment and this farm takes effort too. Looking back, I don’t regret the decision, it feels like it was the right thing to do. I’d like to travel at least occasionally before I die, so that helps the plan. When you own a second place, it tethers you to feeling like you should spend all your free time there in that one place.

I’ve gone on more hikes with my rescued dog and good buddy Kai, a better walking partner I have not ever had. He’s not a puller, a gentleman for sure on leash. That’s huge for me. I wouldn’t ever be accused of being a gym rat – I don’t enjoy treadmilling it or spending an hour in a gym with 50 other people … but walking and hiking and seeing the beauty of the land and different scenery is something I can get behind and really enjoy. So if you’re like minded, I highly recommend it. No matter where you live, you’ll find interesting places to explore. And when you enjoy the exercise you’re doing, you’re more likely to DO IT. I love the phone app Alltrails – an excellent tool for navigating trail systems just about anywhere.

I’ve been cooking a lot.. here are two tried and true recipes that are easy to put together and are definitely family approved.

Italian Beef Soup

I bought a decent chuck roast to use in it. I also used Romano Cheese as throw on, not Parm. Plenty of leftovers – perfect for a winter supper.

(Serves 5 )

INGREDIENTS

4 lbs. Boneless Beef Chuck Pot Roast

2 tbsp. Extra Virgin Olive Oil

14 oz. Carrots, peeled and diced

5 oz. Celery, whole stalks

1 Onion (6oz.), peeled and cut in half

2 tsp. Salt, plus extra to season the meat

1 tsp. Black Pepper, plus extra to season the meat

4 cups Low Sodium Beef Broth

4 Cups Water

1 Cup Tomato Sauce

1 lb. small Pasta, I use ditalini

Grated Cheese to Garnish, I use Pecorino Romano

METHOD

Season both sides of the meat with salt and pepper. Heat up the olive in a large soup pot. Put the meat in the pot and sear for about 4 to 5 minutes on both sides and remove from the pot. Add in the onion, celery, carrots and season with salt and pepper. Cook on a low flame for about 5 to 8 minutes.

Add in the broth, water and tomato sauce. Be sure to scrape the bits off the bottom of the pan with your wooden spoon. Add the meat back to the pot. Put the lid on the pot, only leaving a small part open to let some of the steam out.

At three hours mark take the beef out. Using two forks, shred the beef.

Add the beef back to the pot and simmer for a half hour. In the meantime, boil your pasta.

Serve the soup with the pasta and garnish with grated Pecorino.

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Thumbprint cookies – Google Allrecipes thumbprint cookies for the recipe. These are so good. I used blueberry preserves this time but any jam will do!

Some of the best advice I’ve ever gotten were four simple words…

Let go or be dragged.

It’s time to head out into the winter chill to feed horses, goats and chickens and muck stalls. Been doing it for 40 or so years and while my body complains a bit, the work also fortifies me, body and soul. Hard to explain and my husband often says “I don’t know how you do it, over and over and over again” especially when the weather is yuck. My connection with the animals is why I do it…. and if you know, you know.

Wishing you, me and everyone we hold dear a healthy, happy 2024 and beyond – If I’ve still got any readers here and you’re still blogging, leave your blog address in the comments so I can visit you later on today.

Till soon –