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Posts Tagged ‘cabin’

no, that's not snow ice cream the gals are enjoying... it's gmo-free soy mash, aka okara, from a local tofu producer.  Yum!

no, that’s not snow ice cream the gals are enjoying… it’s gmo-free soy mash, aka okara, from a local tofu producer. Yum!

It finally looks like winter, for real out there- we got a couple inches of white stuff this morning to dust off the single digit and teens temps we’ve been “enjoying” this past week. I must say, I’m enjoying the change of scenery! After a fair number of dismal gray days, the bright sparkle was most welcome!

We tucked in early last night, after stopping into Revolution Brewpub for a pair of pints to cheers our friends’ John and Steven formerly of Grid Chicago as they announced and celebrated their blog’s virtual move to Streetsblog Chicago. Had a slice of awesome arugula pizza with shaved parmesean and lemon-infused oil to go with my ESB and Coffee Porter… we almost stopped in at a friend’s for their homemade pizza as well, but missed their street while cutting through the park, which was a minor bummer but for the best. We had planned to come home early (and the Bella Wooski was eagerly awaiting our return, and her bathroom break and dinner), as we fully intended to get to work… but were overcome by a powerful and undeniable sleepiness. Best laid plans… and sometimes the nap wins.

So instead, we got up with the sun and the chickens, the fella at five and I at six, got caffeinated and got to work. We rearranged a bunch of materials on the second floor, and the fella used the newly assembled tablesaw to make a pretty badass rolling cart for the pair of sawhorses organizing most of our framing lumber, which will soon have foam stacked ceiling high on top. I made us a breakfast of Tribble and Eggs- we had a bumper crop of Lion’s Mane mushrooms last week, so I finally got to bring one home to try… and they DO taste like lobster! Only cuter. And less crustacean-y. I caramelized half a minced onion in a goodly pat of butter, chopped and sauteed the mushroom pieces, broke three eggs in the pan, added a sprinkle of cheese, and served it up. Awesome. The fella commented at 7:57 that he had three minutes till he had to leave for work, still furiously loading wood onto the cart… I joked, great. Three minutes till I can get back in bed! Just kidding… and took over the wood-loading duties, then put on my mask and swept and shop-vacced the whole second floor, took out the trash, shoveled and salted the front walk, took down the christmas decorations, fed and watered the hens (see pic), rescued a cat the dog had trapped under the woodshed (really, I just distracted the dog so the cat could make a break for it…), a bolt of fluffy black lightening so fast that dumb-dumb dog didn’t even see it get away, and spent the next two hours wedging herself behind the fence and under the shed as far as she could fit, alternately, trying to find the thing. Oh, Wooski…

Time to feed the fish before I head back to the studio to cut soap- I’m really happy with that new Orange Chai batch. I checked on them this morning in the molds, and they look and smell fantastic! Can’t wait to start cutting them- it’s always a surprise to see how they look inside, especially these marbled batches!

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happy heart day

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OK, aggies! It’s on. (actually, it WAS on… this is the invite and recap from Cider Pressin’, 2011… we will hopefully do this again next year, so stay tuned if you missed it!). We had a lot of questions. Now we have solutions!

So, we have the makings of a “whizbang” grinder (new garbage disposal and small stainless sink from the ReBuilding Exchange, small tabletop with opening to mount the grinder… just need to mount the disposal, wire a cord, and test it) {CHECK}. We also have a sweet lunker of a screw-driven fruit press that I’ve been itching to try out! We have big mesh bags to line the press (these are retired, after repairs will be usable for hop bags and such, but even the jumbo brewing bags were too small for the press and thus kept bursting at the seams. Save yourself $5 and the hassle and stitch up the hem and sleeves of old tee shirts, if you’re doing this at home).

We have a source of apples- Molly Breslin from Earth First Farm (owned by Tom and Denise Rosenfield) in Michigan will provide us with organic cider apples! If you missed the pressing, you can buy their apples and their cider already pressed at a few places around town… check their website for more information: http://earthfirstfarms.com/ ! She can deliver them to the Logan Square farmer’s market… I’m going to order our apples Tuesday the 24th, so let me know before then if you’d like to reserve a bushel or two for the pressing! You can pay me back the day of the workshop… I’m ordering 3-4 for us for the workshop (unless enough other people want apples- you should get 2-3 gallons of cider per bushel- bring a new bucket or jugs to get it home!). I’m planning to make 5 gal of hard cider, drink some fresh, and maybe try some vinegar if we get enough? We’ve got buckets of honey, so I think a cyser is also in order! I also plan to can applesauce with a half-bushel or so- that could be another workshop if folks are interested? It’ll probably be nippy, so a the first gallon or so should definitely get mulled… maybe on the woodstove if it’s extra chilly!

And we have a date: Sunday, November 6th, rain or shine (we have a pop up tent we can press under if the weather is anything like today). 11 AM-?
Location: Alewyfe Farm (the red brick cabin). Email me if you need the address!

Bring a snack to share, warm clothing, and if you have them, your shoveling muscles- in the interest of future pressings, we have two apple trees that have spent the summer in large pots- they need to get heeled in (or planted if we determine their ideal spots?) before the ground freezes. Also, we have bees, so though they’ll probably be mostly tucked away for winter, they might be interested in apple pulp… heads up if you’re allergic. We’ll have some homebrew on hand (Trappist blend with Logan Square crabapples from last fall) and if I pull the taps now so it’s not gone, a little bit of the hard cider I made last year with Seedling Fruit cider- dry, tart and tasty! Knowing me there will also be some eats…

Please RSVP… that way I can tell the chickens how many deviled eggs we’ll need.
Also, if we have more willing hands than apple jobs, and folks are inclined, we’ve got tools and there are tons of things to do! We’ve got a “barn” that needs raising (a shipping crate that needs stilts to stand on and to get tarped… fences to hang… mulch to move… branches to chip… but mostly we can stand around and have fun figuring out how this apple thing works- washing, chopping, grinding, pressing, and sampling!

We got through 12 bushels on the group press date in about as many hours- should go a lot faster next time now that we know what we’re doing, and have a feel for how fast to feed the apples without overheating the grinder! To all who came, thanks for your willing hands and good cheer… hope to see you again next time!

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Cabin Fever Celebration

Yes, that's a Plant shirt on that scarecrow. Happy fall!

Hello Friends: Save the Date!
Sat. Sept. 24th, 5:30 onwards

Soo… some of you probably know that we have {had} a dual cause for said celebration. I’m turning (ack!) thirty, and we bought a house (or to quote a recent Reader blurb, we bought “a yard with a house attached”) just down the street from our studio and “The Factory Farm” garden!!! We call it the cabin, because in it’s present state, especially with nighttime temps almost cool enough to fire up the woodstove, it is a very raw blank brick slate that could transport you to the Maine woods; until the illusion is broken, freight trains rumbling across the street and sirens in the distance remind you that you’re still solidly on the West Side. Before we commence extensive renovations on our little home in the ‘hood, we’re having a folky fiesta, and you are all invited!

Al Scorch and company will entertain with old-timey banjo punk on the back porch, and we will supply a big backyard, (some) beer and other beverages, side salads, pretzel buns aplenty and a hot grill. Bring yourself, a smile, something to share food/drink-wise, musical instruments, children or other kinfolk, hound and other dogs, pig parts, portabellos, and other potluck items, picnic chairs, or anything else you deem appropriate for a real west-side hoedown hootenanny!

If you can RezVip that would be helpful for planning purposes… hope to see {that we saw} you there… Cheers!

Backyard before the bees, gardens, chickens, etc...


spoooky cottonwood tree

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