Ends are always beginnings, be it storybooks or seasons. After our blast of early arctic weather for Halloween the days got warm, so warm that we could see family outside in upstate NY in early November and come home to work on the yard in relative comfort. I had not seen my sister and that part of the family in a year due to the pandemic, and those moments are precious. We won’t have another chance to see extended family for a while, given the spiking infection rates, so it was worth the quarantine time to do it.
We came home with bulk vegetables again this year – sweet potatoes, onions, butternut and Hubbard squashes, Crispin apples, which are my favorite. They will store for months as we eat them, and eat them we most definitely will. They, along with deliveries from Misfits Market will be the primary source of our veggies for the winter.
The dehydrator continues to produce apple chips for munching -and we do, in unmeasurable quantities. Given the half bushel of apples that came home with us last week the dehydrator will continue it’s work for a while, but otherwise the preserving is done. I admit a sense of relief about that – I love looking, not to mention eating – at our home-preserved goods, but it’s a huge amount of effort and time that now needs to go to other things.
The cold returns intermittently, even as a few last of the outside things remain to us. Last weekend Eli and I tore out the vegetable garden, planted a full garden bed’s worth of garlic, and put down a layer of insulation and feed for the garden -when Eli cleans out the chicken coop in the fall, that becomes garden soil topping and food for the soil. The ammonia smell has the upside of driving away most of the animals that want to burrow under the fence and eat the garlic as well, so I’m hopeful. A week later no animal yet has braved the smell.
We still have some yard cleanup to do, now that most of the leaves are down, and some last tulip bulbs to plant, but we are mostly done with outdoor work for the winter. Seven trees came down this week, all giant pines that were in the general vicinity of the tree that fell on the house in 2017. More have to come down in the spring, but for now, all the big-budget items are done for the year.
Which is just fine with me.
We have turned our energy inside to insulating windows, and then small indoor projects for the winter. Cleaning, organizing, maybe painting the kitchen. I am looking forward to the quiet of winter. The holidays will be small this year, in more ways than one, but I look forward to them nonetheless – this may be the last year my son is a believer in Santa, and so will relish the moments, while trying to accept that a different kind of holiday magic will take over after that. But first all the things – cutting our tree at the nearby tree farm that once upon a time was our next door neighbor, homemade cookies and peppermint bark, hiding gifts.
And there is always our New Year’s Eve, filled with homemade Chinese dumplings, scallion pancakes, and deliciousness. Everyone pitches in for that meal, and the eating of it is the culmination.
With infections spiking everywhere, we start to make hard decisions about who we can see and how we can spend time. Outdoors, for walks and around the fire pit. But it is going to limit and isolate us to an extent, and there’s no real avoiding that. We are battening down the hatches for a winter as a small group again, and prepping for a likely lockdown. But I’ve learned the key is things to look forward to. Random invented holidays. Tiny surprises. Scavenger hunts. Going for walks with Teddy the dog, who still doesn’t quite get the concept of walking but is trying valiantly.
It doesn’t fix all of the things we’re losing, but it does help.
Now that the cold is here, pancakes and bacon on Sunday mornings are another important tradition to keep. My recipe is an adapted version from Allrecipes.com, and simple as can be. Warm, cozy, and the total effort is maybe 15-20 minutes. You will never need to buy pancake mix again.
Fluffy Sunday Pancakes
3/4 cup milk
1 tbsp vinegar (white is best but rice or cider works just fine)
2 tbsp butter
1 large egg
1 c flour (can supplement up to 1/4 c non-white flour such as wheat, spelt, etc)
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tablespoon sugar
dash of vanilla
Add the vinegar to the milk and let stand for 5 minutes. ‘soured’ milk functions like buttermilk for recipes. After 5 minutes it will be somewhat lumpy on top.
Melt the butter. Add the egg and melted butter to the sour milk mixture, and whisk together thoroughly.
Add the dry ingredients to a bowl and mix well. Add the wet ingredients and mix thoroughly. The mixture can be a little lumpy, but get out any big lumps.
Spoon into a lightly greased or nonstick frying pan on medium heat. When small bubbles appear on the side facing up, flip the pancakes. This should take about a minute, maybe a little less if the pan is good and hot. Cook on side two until both sides are lightly browned.
Keep warm in the oven and repeat until the batter is gone. Makes about 12 medium pancakes.