home hum

transformation

My little world is so beautiful right now, it takes my breath away.  Nature does this every year, and yet, when spring comes, I am still amazed.  

 View from my front door.

This week, even though I was sick with a nasty cold, I made an effort to get up early every day, make my bed, and get dressed immediately.  I made several other small changes, too, which together made for a very productive week and a more peaceful home atmosphere.  I gave myself completely to my children during the day, and only let myself knit and read when all of the day's work was done.  All week I practiced being fully present, and it was energizing--I feel so alive!  So awake!  It helps that it's spring.

Today we took a ride to Agway to pick up some supplies for the chicks, who went through a big growth spurt this week.  I think they've doubled in size since last Friday. It is one of those beautiful, golden spring days, and everything is in bloom:  forsythia, tulips, hyancinth, magnolia, azalea, and all of the trees.  It was a lovely ride.  We stopped at a farm stand on the way home and bought a couple of quarts of icy cold farm fresh milk.  It was delicious.  And, so different from the watery liquid in plastic jugs that passes for milk in the supermarket.  I can hardly wait until our chickens begin laying, and we get to taste real eggs.

Penny and Trixie    

a tour of the chicken coop

The coop is finished!  

It's a portable A-frame style that my husband and sons designed from looking at photos of other similar coops online.  This type of coop gets moved around the yard so that the chickens don't damage any one area.  It also ensures that chicken manure doesn't build-up, smell, and draw flies.  

The side panels of the top floor can both be removed for easy cleaning access, and the side panels of the ground floor can be removed to  provide feed and water to the hens, as well as to allow the chickens free-range access to the yard

In this photo, with one side in place, you can see the upper floor roosting area, and the nesting boxes (to the right).  The roost is a 2 x2 that is removable for easy cleaning.  The ramp operates on a rope and pulley system.  

This end is a hinged door that provides access to the next boxes for collecting eggs. There are two next boxes.  

Here you can see the carry-handles for moving the coop around the yard, as well as the hook and eye latches for securing the mesh side panels.   

I am so happy with how it turned out.  My husband even painted it to match our house. I think it will be just right for our four hens. 

Fisherlad

 

This sweater was a quick and easy knit.  I made L's with Knit Picks Comfy worsted in Creme Brulee, which is a buttery soft, easy care cotton blend.  I don't like all of Knit Picks yarns, but I highly recommend Comfy, and will definitely use it again.  I plan on making another Fisherlad sweater for L in blue.  

Fisherlad is a Yankee Knitter pattern by Melanie Goodfellow.  All of Melanie's patterns are classic designs that are easy to follow and understand, and are written in a large range of sizes.   They are perfect for beginners, although I find myself turning to them year after year.  You just can't beat a well-designed classic.  

Fisherlad for L:

• 5 balls Comfy worsted in Creme Brulee
• US 4 and US 7 straight needles, US 4 circular needle for collar (16 in.)
• Knit in child's size 6.  (This patter ranges from child size 2 to adult chest size 46)
• Modifications:  I omitted 8 rows on the back and front to save yarn...and ended up running out of yarn and having to buy one more ball, anyway.  Of course, now I wish I hadn't omitted those rows, as I would have liked the sweater a bit longer.  That new ball was a different dye lot, but I only had to use it to knit the neckband, and thankfully, it's not noticably different.  

More yellow loveliness:  

 We are having so much fun with our new babies.  They're already bigger than they were.  Each ofthe chicks has her own personality and distinguishing featrues, so it's quite easy to tell them apart.  We've named them:  

• Lucy: (pictured left front) who was the littlest and weakest when the chicks arrived, now seems to be the leader of the flock!
• Henrietta: (next to Lucy, right front) has a pale  yellow head and is the roundest :-)
• Trixie:  is wild and bold--the trouble maker of the group (of course, she's the only one with her back to the camera).
• Penny: (pictured in the middle) who is an all-over lovely, soft shade of brown.  She is the gentlest and sweetest of our girls, and L's favorite.  

Here's Penny (facing the camera) and Henrietta:

chicken plans

This weekend my husband and boys drew-up plans for our portable chicken coop.  We looked at lots of photos and videos online, and Arienne kindly shared her experience with us.  We plan on building a coop similar to this one in design, except larger.  Here is the frame all put together in our garage, with the upper story floor in place showing where the two 1'x1' next boxes will go:

They still need to cut out the ramp/trap door, finish the next boxes, and install the roost.  The ground level will be solid on each end, with wire mesh on the sides.  This is a portable chicken coop, so we'll move it to a new location in our back yarden each week. 

The girls and I ordered our chicks yesterday, too.  We looked at Plymouth Rocks, Delawares, Rhode Island Reds, Buff Orpingtons, Australorps, Wynadottes, and Ameraucanas, but in the end we decided to get four Red Stars.  Since we have no experience with chickens, Red Stars sound like a sure bet for us. We need chickens that are cold hardy, and I like that Red Star hens are on the smaller side, friendly, docile, and are good lavyers.  We learned that they have the best feed to egg ratio of any breed, which make them an economical choice for our family.  They lay about five eggs a week, so with any luck we'll get around twenty fresh eggs each week with our small flock of four hens.  Plus, Red Stars lay all winter long :-)

But, the real deciding factor for us was that My Pet Chicken will have day-old  Red Star chicks available and ready to ship next week.  We are so excited!  Can't wait for our babies to arrive!

 

Paula Deen magic trick

These cupcake are made from a recipe in Paula Deen's book, Paula Deen and Friends.  They are really yummy and super easy to make.  In fact, her Peanut Butter Brownie cupcakes aren't from a traditional recipe.  You make them by following the directions for cake-like brownies on a boxed mix, fill the cupcake liners half full, press a miniature peanut butter cup in the middle, and bake at 350F for 18 minutes.  Transfer baked cupcakes to a wire rack to cool as soon as they can be handled.  Then, watch them disappear!  

un-recommended

I finished The Girl With Glass Feet.  Don't read it.  It's sad--far too sad to read during March.  And, it casts a spell on you that will leave you in its pall for days. 

And, snow has been swirling around outside.  We're expecting more in the days ahead.  It's quie cold. This afternoon I made maple cookies, which are better hours later than they were fresh from the oven. I found the recipe online:  Frosted Maple Cookies.  

I read a nasty thing in the newspaper about breastfeeding.  Nothing new, same old, "keep it covered, you're grossing me out," nonsense that society always parrots.  One of my daughter's friends once asked her why I breastfed.  My daughter said, "Because that's what breasts are for," to which her friend replied, "Oh, I thought they were decoration."  Argghhhh!  Will things ever change?  

Right now, I'm going to go snuggle on the couch with my new kitty, and drink a cup of tea.  

 

the way the wind blew

Weathervane on my neighbor's rooftop.  

This week:

:: two days were +60F = joyous, sunny afternoons at the playground

:: crocuses and robins are popping up on everyone's lawn

:: I met a pretty little year old tabby cat through our town's Feral Cat Association, who I might invite to come and live with us tomorrow

:: Jane Eyre is playing at the cinema!  

:: I saw two romantic rabbits in the garden

:: S re-desgined my blog to make it look more like "me" (his words).  Yellow is my favorite color, and daisies are my favorite flower

:: I bought a new crossbody "fieldbag" for my many adventures to meadow, wood, and sea 

:: I woke to birdsong, falling snow, rain, and sunshine on four different mornings 

:: I visited a friend and brought dinner and gifts to welcome her new baby

:: we had a great learning week, with a trip to the science museum, and lots of good literature read, ideas discussed and written about   

maple cream cake

Sunday's Globe magazine featured maple recipes.  Today we made the recipe for a maple cake that was submitted by the kindergarten teacher at the Waldorf School of Lexingion.  We all really liked it. However it calls for a cup and a half of maple syrup, so unless you have your own source for maple syrup, it's rather expensive to make.

Leah Palumbo's Simple Maple Cream Cake

Buy a pint of cream, and you’ll have 2½ cup left after whipping the 12½ cups for the cake. Just before serving, whip the remaining cream with about 3 tablespoons of maple syrup and top each piece of cake with a little dollop.

Butter, for the pan

Flour, for the pan

3 cups all-purpose flour

1½ teaspoons baking powder

1½ teaspoons baking soda

Salt

1½ cups heavy cream, chilled

2 large eggs, beaten

1½ cups Grade B maple syrup

1½ teaspoons vanilla extract

Set the oven rack in the middle position and heat the oven to 350 degrees. Butter and flour a 13-by-9-inch baking pan, tap out the excess flour, and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, and ½ teaspoon salt. With a hand-held or standing mixer, whip the cream until it holds firm peaks, about 2½ minutes. Add the eggs, maple syrup, and vanilla, and beat to blend. Add the flour mixture and beat until wet and dry ingredients are just incorporated (do not overmix).

With a flexible spatula, scrape the batter into the baking pan, smooth the top, and bake until a toothpick inserted into the cake comes out clean and the edges of the cake begin to pull away from the pan, about 45 minutes. Place the cake on a wire rack, cool to room temperature, cut into squares, and serve, topped with maple whipped cream, if desired.

still winter

I've heard that in some places, spring is on its way.

But, this morning it was 13F when I woke up and came downstairs.  I looked at the calendar page: February 22nd, still winter.  Still time for sparkling, swirling snowflakes to dance against the window panes. Still time for steaming cups of hot cocoa, hearty kettles of soup for supper, and baked oatmeal for breakfast:

  Baked Oatmeal

• 3 c. rolled oats
• 1 c. brown sugar
• 2 t. baking powder
• 2 eggs
• 1/2 c. oil (you can substitute all or part applesauce)
• 1 c. milk

Mix all ingreidents and pour into a greased 8 x 8 pan.  Bake 30 minutes at 350 degrees. You can add dried fruit (I like golden raisins and dried cranberries), spices, or whatever you like.  

Still time to snuggle under a warm quilt with a good book, play board games, watch the birds at the feeder, and go sledding.  Still time to be present and savor these winter days before the sun claims them back, and it's spring.   

 
 
 

transformation

Bye bye Pepto pink!...

Sewing up the curtains...

 
Voila! New room!

(Click on any photo to enlarge)

 

The details:

Walls are Sherwin Williams SW6477 Tidewater

Bedding is Estrella from JcPenney

Toss pillows, blankets and lamps from Target

Curtain fabric is called 'athletic mesh' and is from JoAnn Fabric  

I wish that I had some before pictures to show what a dazzling transformation the room underwent, but for some strange reason, my computer will not read the memory card on which those photos are stored.  Drat!  You'll just have to take my word for it.  What was once bubble gum pink with a very juvenile floral border, and beds placed side-by-side, is now a haven for young teens and tweens.  The new furniture arrangement gives both A and E a sense of their own personal space.  Needless to say, they  love their new room! 

 
 

goodbye earl

Hurricane Earl blew by (thankfully) quite softly during the night, and we awoke to bright, sunny skies and a cool breeze.  It was a great day to be outside.  L swam and rode his bike, and we had a very nice walk with our dog Buddy around the pond.  We saw great blue herons, blue jays, Canada geese, and the resident swan family.  Already the leaves are changing; pockets of gold and crimson shone here and there throughout the woods.  The foliage is changing early this year. I read in the Boston Globe that the trees are about a month ahead of schedule.

The girls' room is almost finished. Hooray!  I just have to sew up the curtains tomorrow, and then I will post pictures.  The room turned out really nice--better than I thought it would (don't you just love when that happens?) 

I finished Case Histories, by Kate Atkinson this morning.  I have a bad habit of reading at the breakfast table, which I really need to change before we begin our fall homeschooling routine.  Paula of Knitorama recommended Kate Atkinson, and I really loved her writing.  Case Histories was a fun and fascinating read, with really great characters.  I didn't want the story to end, so I ran right out to Border's this afternoon and picked up the second book in the Jackson Brodie series, One Good Turn.  Maybe I will get a chance to read a chapter or two before bed.

I'm still working on the first sleeve of the Wispy Cardi.  May I have a wish please kind Knitting Fairy?  Please, help me knit faster.  (I am woefully slow.)  Oh, and help me fit in more time for knitting.  (I've stayed up until 1 am every. night. this. week.  I'm not kidding.  Twenty four hours is a joke, isn't it?)

Tonight's supper was a trio of homemade pizzas accompanied by Tara's version of cucumber red onion salad (thanks for the recipe, Tara, it was very yummy!).  We had a bonfire out in the back yarden this evening and listened to the crickets chirping, while we watched the bats do their crazy sky dance.  We teased each other and sang, too, which was loads of fun.  Then I made a batch of oatmeal chocolate chip cookie bars and we watched the Corpse Bride on DVD. 

   
  
Oatmeal Chocolate Chip Bars (from Family Circle Magazine)

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar, packed
12 tablespoons unsalted butter, softened (1 1/2 sticks)
1 teaspoon vanilla extract
1/4 cup milk
2 cups quick oats – old fashioned would probably taste too grainy
1-1/4 cups semisweet or extra dark chocolate chips (divided use)

Preheat oven to 375 degrees F. Line an 8 inch metal pan with foil and spray with cooking spray.

Mix together the flour, baking powder and salt; set aside.

Beat the butter and sugar until fluffy. Beat in vanilla and milk.  Stir in the flour mixture. Stir in oats and 1 cup of the chocolate chips.

Spread batter into prepared baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Melt remaining 1/4 cup chocolate chips in microwave or in a double boiler and drizzle over bars. Chill to set chocolate. Lift from pan and slice into bars.

stripping

Boy am I hot!  It's 90 degrees and I've been up in the girls' bedroom stripping the wallpaper border off the walls.  If you've never stripped wallpaper before, let me tell you that it is the WORST job ever.  The wallpaper remover (a misnomer if ever there was one) is gooey and gloppy so that as you scrape, you get covered with sticky, slimy bits--which also stick to the floor and everything else in the room.  It has taken me all afternoon to strip-off this border.  Wallpaper is one of life's curiosities:  when you are trying to get it to stick to the walls it will not stay put, and when you want to take it down it will not be moved without a great deal of effort. 

When A was seven years old she chose Barbie Pink for the walls of her room (see this post to view the walls for yourself), and I let her.  (Barbie Pink is really cutesy painter's code for the color known as Pepto Bismol.)  One of the projects slated for August was doing over the girls' room, which I thought I would get to well before the very last (and hottest) day of the month!  So this morning we cleaned out the room, muscled the furniture into a new arrangement, and began with stripping off the border and wiping down the walls and woodwork.  Tomorrow I'll prime the walls for the new color, which will be one of the 5,000 shades of soft aqua available at the paint shop.  We still haven't chosen the exact shade yet, because we are waiting for the new bedding to arrive so we can see which shade of aqua is best.  The new curtains will be sheers in a deep plum.  I'm not very confident about this color scheme, but the girls are very excited about all of it.  I hope to put up before and after photos later in the week.  But for now...

...I'm going to relax with a cup of my new favorite tea and do some knitting.

what's cooking

Hot soup still makes a very satisfying supper on a cool, damp spring evening in New England.   

Alphabet Meatball Soup

Here's how I make it: 

1)  Add 12 cups of water and 12 Herb Ox chicken bouillon cubes to a large stock pot (I like Herb Ox brand because they are free of MSG and gluten).

2)  Add 1 lb. of chopped carrots and 4 stalks of chopped celery to pot.

3)  Bring to boil.

4)  Make meatballs:

1 lb. ground turkey

1 cup seasoned bread crumbs

1/3 cup grated  parmesan cheese

1 egg

Mix these ingredients together with your hands and form into tiny meatball that are about the size of a marble (they will expand slightly upon cooking).  Drop each meatball into soup pot.

5)  Cover pot, reduce heat and simmer one hour.

6)  Add 1/2 box of alphabet pasta and turn up heat to a gentle boil.  Cook covered according to pasta package.

7)  Add 2 cups of chopped spinach (frozen is okay), cover and cook five minutes more. 

Serve with bread.  Makes 12 servings, which is plenty to share with another family or re-heat for lunch the next day.   

L who is currently far more interested in numbers and counting than learning the alphabet, wanted to know why there were no numbers in his soup.  Hmmm, does anyone know if pasta numbers are sold anywhere?  I've never seen them at our super market, and a quick online search didn't turn up anything.