WINTER WARMTH OF HEARTH AND HOME

This winter we’ve had a few encounters with the “Old Man,” himself. The season is trying not to be shy and sit benignly on the sidelines like last year.  Currently we are being reminded that we are hearty stock. We are forced to prove it as we experience raging winds, ice, blustery days and some decent snowfall.

I’m more mindful this year with barnyard animals to feed and strong-willed winter conditions to deal with. I still marvel at how my Dad and brothers dressed for the daily forays to the barn. Black rubber, 4 buckle overshoes pulled over leather work boots and a pair of wool socks was all that stood between them and frozen toes. Yellow work gloves under leather chopper mitts, stocking caps and Oshkosh denim barn coats. I know movement creates heat in a body. But still. On those frigid winter mornings before the school bus came, they would be breaking ice chunks from water troughs, dealing with silage frozen in the silo, hauling straw bales through mountainous snowdrifts to spread as bedding in the barn. I will never forget the wet mittens “cooking” on the woodstove, ice dropping and sizzling while an earthy smell permeated the basement.

Even a hot breakfast of many courses could barely satisfy the depth of pain created by the relentless abuse winter dished out. Meanwhile, Mom and I prepared hot cereal alongside eggs and waffles, pancakes or French toast. There were sausages and bacon, cocoa with marshmallows bobbing in steamy mugs.  After warming up with plenty to eat, we got ready for the bus ride to school.

Even standing in a howling northwest wind at the end of the driveway, waiting for the bus in our school finery, was child’s play compared to the freezing state of early morning chore time. And after school, the whole process took place again. Day after day, until thaw. Springtime, even these days, never comes too soon.

WINTER PORRIDGE

1/2 cup butter, melted

1 cup brown sugar

2 eggs, beaten

1 cup milk

3 cups quick oats

2 teaspoons baking powder

1 teaspoon salt

In a mixing bowl, combine butter, sugar and eggs. Stir in all other ingredients and mix well. Pour into a 1-1/2 quart baking dish. Bake at 350 degrees for 20 to 30 minutes.

BLUEBERRY CINNAMON TOAST CUPS

4 slices whole wheat bread

6 tablespoons butter, melted

3 tablespoons sugar

1/2 teaspoon cinnamon

1 cup blueberries

1/4 cup brown sugar

2 teaspoons lemon juice

Cut bread into chunks and place in a large bowl. Combine butter, sugar and cinnamon. Drizzle over bread. Toss to coat. Combine blueberries, brown sugar and lemon juice. Place half the bread into four 8 ounce ramekins. Layer with blueberry mixture and remaining bread. Bake, uncovered at 350 degrees for 15 to 20 minutes until crisp and browned on top. Serves 4.

SNOWY MORNING POPOVERS

1-1/4 cups milk

1-1/4 cups flour

1/2 teaspoon salt

3 jumbo eggs

Preheat oven to 425 degrees. Grease muffin or popover pan. Pour milk into a medium mixing bowl. Add flour and salt. Whisk until blended but do not overbeat. Add eggs, one at a time, beating each well. Fill cups 3/4 full. Bake for 20 minutes. Reduce heat to 325 degrees and bake 15 to 20 more minutes.

NOT THE END OF THE WORLD

The world didn’t end last month, but it sort of did at Cricket Meadow Farm with the recent loss of two dear pets. I know, I know…this space has been dedicated to a few too many critters. But when you have loved and cared for an animal for a dozen years or more, it’s hard not to become attached.

We lost our old faithful Golden Retriever, Buck, six weeks ago. Then, three weeks after that, Nick, our loyal and friendly Billy goat, almost canine in his attachment to us, passed away. In the fall, we said goodbye to Rusty the Rooster. The one who stood by to ease the passing of Tucker, our precious little rescue goat who died a year ago.

It’s funny how much personality a “brute beast” displays. How fond they can become of the hand that feeds them. How much life and joy they bring to a barnyard. Like people, each one is different in the way they interact with us and with each other. I am not suggesting that I see them as equal to humans. I do have the perspective of having lost to death very dear and close family and friends. I remember after my brother’s death a friend said to my mother, “I know just how you feel. We lost our dog last week.” We were shattered. But, in her defense, she meant well. She THOUGHT she knew our pain. She had yet to suffer close human loss.  

So, while I know that a pet is just that, and is never guaranteed to be with us more than a handful of years, we pour into them each day, our love and affection. Hearts get involved. In my experience, since I was a child, all of the animals in our lives have brought a vibrancy to our days. Livestock equals life. And it becomes so obvious when that life is gone. They fill a space that nothing else can. I read a saying the other day, “I love animals…it’s people I can’t stand.” While I don’t embrace that sentiment, I do “get it.” Our beloved pets never disappoint, just deliver, day after day, unbridled affection and faithfulness.

At Cricket Meadow, to our departed pets, we say farewell, R.I.P., thanks for the memories. Which will long remain, along with the paw and hoof prints on our hearts.

HEART HEALING CREAMY TOMATO SOUP WITH GRILLED CHEESE CROUTONS

3 tablespoons olive oil

1 yellow onion, chopped

4 cups chicken stock

28 ounces crushed tomatoes

Salt and pepper to taste

1/2 cup orzo

1/2 cup heavy cream

Grilled cheese croutons for topping

In a large stockpot, heat olive oil over medium heat. Add onions and cook until tender. Stir in broth, tomatoes, salt and pepper. Bring to a boil then reduce heat and simmer for 15 minutes. In a separate pan, cook orzo. When cooked, add to soup. Stir in the cream and cook for 10 more minutes. Serve with crusty grilled cheese sandwiches cubed on top.

COMFORT FOOD CREAMED DRIED BEEF ON TOAST

10 ounces dried beef

6 tablespoons butter

1 cup onion, minced

6 tablespoons flour

4 cups hot milk

8 slices thick sliced bread, toasted

Pour boiling water over beef to remove salt. Let stand 10 minutes. Drain and pat dry. In a large saucepan, melt butter. Add onions and cook until tender. Sprinkle in flour and whisk for 1 minute. Slowly whisk in hot milk, stirring until thick. Add beef and heat through. Serve over toast.

PAWPRINT BARS

1 cup butter

1/2 cup sugar

1 cup brown sugar

2 teaspoons vanilla

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups walnuts, chopped

1-1/2 bags chocolate chips or chunks

In a mixing bowl, cream butter and sugars. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Spread batter in a greased 8 by 12 inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool and cut into squares.