As I write this, I’m watching a busy outdoor winter
wonderland. Even though the temperature is in the tank, wildlife is bustling
out every window. Early this morning, as the sun was peeking through the east
woods, I watched two deer silently peel the needles from a pine tree that now
looks pretty pathetic. I couldn’t stop them. They were so hungry and so
beautiful, I stood spellbound at my window.
Now I’m watching a flock of wild turkeys glean the fallen
sunflower seeds under the bird feeders. The tom is able to stretch his neck and
eat right out of the feeder. Swirling around them are brilliant red cardinals,
bright against the white snow. There are squawking blue jays, nuthatches
hopping down the branches, downy woodpeckers, tiny chickadees, sparrows and
even a junco or two. There are big furry squirrels waiting their turn at the
fallen seeds. Even a couple of Cricket Meadow’s own cats, supposed to be tamed
but you’d never know they aren’t part of the wildlife population, are poised
under the branches awaiting, what? A songbird snack? I think they can dream on.
They are better off tracking the mice that scurry in for a seed or two.
Along the driveway, hungry pheasants, mostly hens but an
occasional rooster, peck at the whole corn we have placed by the tall grass at
the edge of the driveway. After I do the chores and replenish feed supplies for
the horses, goats, chickens, dogs and cats, I realize it’s time to head to the
house and check the soup that is simmering on the stove. I am suddenly aware
that I’m as hungry as the woodland creatures that I so enjoy feeding. Happy
Winter!
WINTER WARM-UP
Coffee
Cinnamon
Orange peel
Hot chocolate
Whipped cream
When brewing morning coffee, add 1/2 teaspoon cinnamon and 1
teaspoon finely grated orange zest to the grounds. When coffee is brewed, fill a cup with half coffee and half
hot chocolate. Top with whipped cream and garnish with cinnamon and more orange
zest.
PEANUT BUTTER BREAKFAST SCONES
1 cup quick oats
1-1/4 cups flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
2 eggs
3/4 cup milk
1 teaspoon vanilla
Peanut butter chips or raisins or salted peanuts
Coarse ground sugar
In a large mixing bowl, combine oatmeal, flours, wheat germ,
brown sugar, baking powder and salt. Cut in peanut butter and butter until
crumbly. Set aside. In a small bowl, beat eggs and then add milk and vanilla.
Add to dry ingredients and stir until moistened. Turn dough out onto
well-floured surface. Knead gently until smooth. Fold in peanut butter chips,
or chocolate chips if preferred. Place on lightly greased baking sheet. Pat
into a circle. Cut dough into 8 wedges. Cover top with coarse ground sugar and
press into dough slightly. Bake at 400 degrees for 15 to 20 minutes until no
longer doughy in center. Serve warm.
WINTER WONDERLAND VEGETABLE SOUP
2 tablespoons butter
2 tablespoons oil
2 cups onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup parsnips, peeled and sliced
4- 14 ounce cans beef broth
2 large red potatoes, peeled and cubed
Salt and pepper to taste
10 ounce can tomato puree
Fresh parsley
In a large stock pot, heat butter and oil together. Add onions, celery,
carrots and parsnips. Cook over medium heat for 10 minutes. Stir in broth and
potatoes. Bring to a boil. Reduce heat. Simmer, covered for 20 minutes. Add
tomato puree and salt and pepper. S
