Wow is it just me or does everyone else wonder what the H - E - double pixie sticks the car manufacturers are thinking. I was listening to a new report on Hybrid vehicles and they were complaining about how car companies offered these great Hybrid vehicles in SUV forms that just didn't sell. PULLLLLEEEEEZZZEEE! Did this reporter work for the poor sad car companies who got themselves into this mess by not thinking ahead aggressively enough? SUV and other larger Hybrid's are pricey and do not have the great gas mileage than the smaller more compact Hybrid's have, they aren't really so great and my guess is that they are priced outside the affordability of much of middle America.
Hello car manufacturers - get a clue and soon!
Make an affordable electric or Hybrid vehicle that allows consumers to carry more than 2 passengers and their stuff (or in my case carry 4 dogs and 1 passenger and our stuff) and I bet many would gladly purchase your vehicle. I'd even find a way to endure a higher car payment if my mileage was better, I felt I was helping the environment, and I could carry everyone and everything I needed! Don't get me wrong, I don't need a minivan all the time (although I do enjoy the space when I need it), but what about those CRV style electric cars they came out with for a brief time and then swiftly removed? (Don't even get me started on that whole subject!) One of those would be perfect! Yet they still offer only smallish sedans & hatchbacks or overpriced SUVs that don't measure up?
Stepping off my soapbox now.
Friday, February 20, 2009
Tuesday, February 17, 2009
In defense of February...
The most serious charge which can be brought against New England is not Puritanism but February. - - - Joseph Wood Krutch
As we plod through yet another winter of heavy snow it seems we have reached the point (as I do every winter) where I try and convince myself that spring really will come. This year we didn't even get a January thaw, making winter seem that much more endless. So, I've directed my thoughts and plan toward spring agility training OUTDOORS and thinking of things like gardens and new agility fields.
This year I have 2 young dogs "coming out" (3 if you count my boyfriend's dog), one middle of the road dog and sadly one dog retiring. So, indoor agility training continues to focus on contact performance and weave poles, as well as distance skills. So winter heading into spring will be busy! On top of that we're moving which requires prepping the new living space for occupancy and cleaning up and prepping the old space for showing, then there's two trials to plan (running my own CPE trial & trial secretary for a June USDAA trial for a local club), expanding the family farm, and then of course figure out where in the heck I'm going to teach outdoor agility classes and train my own dogs this summer! I'm not sure how I have time to actually hold down a real job in there but somehow it all works, always does.
To keep me honest about what my plans are with my 2 younger girls (a sheltie and a mini aussie for those keeping track) I'm posting my plans and progress. Both girls already have some foundation work (we can always use more of this) and good jumping skills, as well as a good familiarity with all obstacles and some distance. Since this is the first post, I'll just address overall goals and at the end of the week I'll update with status, progress, etc.
Weave Poles: Mia weaves (but not independently) and Izzy does not at all - both will start from scratch with 2x2 method of weaves (Susan Garrett).
Contacts: Criteria for both girls will be the same. Running a-frame, 2:2 on dog walk, running/down & go on teeter.
Handling System: I'm not sure about this yet. I know I need more consistency (despite what I teach my students, I fall prey to bad habits quickly) but I'm not sure yet exactly whose train of thought I follow on this. I imagine that I won't conform to any one style but will inevitably create my own, taking what I like from each. I hope to learn more about Linda M's handling system to add to my choices when designing mine. So until this is better defined by me I'll work on the things I know I like and want to include like pre-cues, lead changes, rear crosses, start lines, etc.
Goals: Well ideally goals for first year of competition for both girls will include finishing novice level titles in all venues we compete in regularly (CPE & USDAA for both girls and also AKC for Mia). I'd actually like to get Mia finished in AKC Novice and through Open/into Excellent. I think it's doable but depends a lot on how many AKC shows we can make this year.
An important part to this equation is of course me. So a key part of the agility goals is that I need to improve my sprinting ability (and agility!) which of course means lose more weight and keep working out! So far so good but a long way to go.
As we plod through yet another winter of heavy snow it seems we have reached the point (as I do every winter) where I try and convince myself that spring really will come. This year we didn't even get a January thaw, making winter seem that much more endless. So, I've directed my thoughts and plan toward spring agility training OUTDOORS and thinking of things like gardens and new agility fields.
This year I have 2 young dogs "coming out" (3 if you count my boyfriend's dog), one middle of the road dog and sadly one dog retiring. So, indoor agility training continues to focus on contact performance and weave poles, as well as distance skills. So winter heading into spring will be busy! On top of that we're moving which requires prepping the new living space for occupancy and cleaning up and prepping the old space for showing, then there's two trials to plan (running my own CPE trial & trial secretary for a June USDAA trial for a local club), expanding the family farm, and then of course figure out where in the heck I'm going to teach outdoor agility classes and train my own dogs this summer! I'm not sure how I have time to actually hold down a real job in there but somehow it all works, always does.
To keep me honest about what my plans are with my 2 younger girls (a sheltie and a mini aussie for those keeping track) I'm posting my plans and progress. Both girls already have some foundation work (we can always use more of this) and good jumping skills, as well as a good familiarity with all obstacles and some distance. Since this is the first post, I'll just address overall goals and at the end of the week I'll update with status, progress, etc.
Weave Poles: Mia weaves (but not independently) and Izzy does not at all - both will start from scratch with 2x2 method of weaves (Susan Garrett).
Contacts: Criteria for both girls will be the same. Running a-frame, 2:2 on dog walk, running/down & go on teeter.
Handling System: I'm not sure about this yet. I know I need more consistency (despite what I teach my students, I fall prey to bad habits quickly) but I'm not sure yet exactly whose train of thought I follow on this. I imagine that I won't conform to any one style but will inevitably create my own, taking what I like from each. I hope to learn more about Linda M's handling system to add to my choices when designing mine. So until this is better defined by me I'll work on the things I know I like and want to include like pre-cues, lead changes, rear crosses, start lines, etc.
Goals: Well ideally goals for first year of competition for both girls will include finishing novice level titles in all venues we compete in regularly (CPE & USDAA for both girls and also AKC for Mia). I'd actually like to get Mia finished in AKC Novice and through Open/into Excellent. I think it's doable but depends a lot on how many AKC shows we can make this year.
An important part to this equation is of course me. So a key part of the agility goals is that I need to improve my sprinting ability (and agility!) which of course means lose more weight and keep working out! So far so good but a long way to go.
Wednesday, December 24, 2008
Thursday, December 4, 2008
Turkey Anyone?
So turkey day has come and gone. I wanted to mention that the turkeys we raised were delicious! We ate the hen for our meal on Thursday and she was great! Weighing in somewhere in the low-mid 20lb. range she was the perfect size for our small group to enjoy and then take home plenty of leftovers (which are completely gone now!).
The young Narragansett Tom we did was closer to 15lbs. He was a beautiful bird and we look forward to honoring him at a great meal! The other 3 Toms we did were all the commercial white turkeys. They were quite large, ranging from low 30 to low 40 lbs. each. We opted to cut them in half and freeze them in halves - not so certain our oven could handle a 40+lb. bird!!
We'll raise them again next year to sell for certain but we will definitely order our turkey poults a little later so that they are not quite so large come time for the big day. Not many people want to buy a 40+lb. turkey!!
Now our freezer is full of enough of our own duck, chicken, and turkey to see us through the winter and then some! Time to focus on the pig, although I think we will need another freezer! Sausage anyone?
The young Narragansett Tom we did was closer to 15lbs. He was a beautiful bird and we look forward to honoring him at a great meal! The other 3 Toms we did were all the commercial white turkeys. They were quite large, ranging from low 30 to low 40 lbs. each. We opted to cut them in half and freeze them in halves - not so certain our oven could handle a 40+lb. bird!!
We'll raise them again next year to sell for certain but we will definitely order our turkey poults a little later so that they are not quite so large come time for the big day. Not many people want to buy a 40+lb. turkey!!
Now our freezer is full of enough of our own duck, chicken, and turkey to see us through the winter and then some! Time to focus on the pig, although I think we will need another freezer! Sausage anyone?
Tairish Kellee Belle
Thanksgiving brought sadness to our household with the sudden loss of our beloved sheltie, "Kellee". We lost her quickly, seemingly fine Tuesday, under the weather Wednesday morning and after a steady decline, she died in our arms Thursday night. The first diagnosis was pneumonia which turned out to be incorrect (although we now understand that it was an easy enough mistake). She was suffering from metastic lung disease and we think a heart attack took her quickly. We are heartbroken at her loss but also very thankful. Thankful for the wonderful gift she was. She didn't back down from any fight, whether it was a squirrel, a raccoon, a woodchuck, or even a skunk (unfortunately!). And especially thankful that she was only apparently ill for hours compared to days or weeks. As these pictures show, one of her favorite spots to sun herself was in our oak barrel planters on the deck - winter or summer, flowers or not, you often found her there - they were a perfect fit!
Tuesday, November 25, 2008
Turkey Day Cometh
While I love the concept of raising my own meat I admit I do have some difficulty with the act of bringing it from pen to freezer. So through a complicated set of misfortunes, although I guess misfortune depends upon whether you are the turkey or me at this point, our turkeys are still not ready for Thanksgiving and continue to walk around and consume grain with only 2 days left before the big event. Fortunately for us their day is fast approaching and soon the turkey count will be down 5 in the pen and up 4 in the freezer (one will go straight to the table).
This is the first time we've ever raised our own turkeys. They are quite large and while catching the chickens we raised for meat this summer was pretty easy, I can't imagine how we're going to pull off picking these big boys up. I practically got a black eye from one of them about a month ago when he hit me in the face with one of his wings. The adventure continues...
This is the first time we've ever raised our own turkeys. They are quite large and while catching the chickens we raised for meat this summer was pretty easy, I can't imagine how we're going to pull off picking these big boys up. I practically got a black eye from one of them about a month ago when he hit me in the face with one of his wings. The adventure continues...
You say 'Pozole', I say 'Posole'...
I love to cook. I cook for my family. I cook for my self. I cook for my dogs. I'll cook for anyone. I also love to bake. I like making people happy with what I cook. But most of all, I love to eat food that excites me.
Recently I started getting into posole (or pozole if you prefer). My favorite is a green posole that I made all summer with the lovely tomatillos I received from a friend's garden throughout the summer. An odd little fruit, actually also referred to as a Mexican ground cherry - they made incredible posole. I also used freshly toasted pepitos and fresh squeezed lime juice and cilantro from our own garden, and our very own farm raised chicken. One of the most enjoyable things about posole is the array of flavors it shares with you. My favorite garnish was a fresh salsa of chopped cilantro and avocado with a generous splash of lime.
Here's the recipe I used. I don't remember where I found it and I've made my own modifications along the way...
Before I start I should say that the first step is all about cooking the chicken and creating a good simple chicken broth. We raise our own chickens and I usually finish off a roasted chicken by boiling the leftover frame and freezing or canning the broth if not immediately using it for soup, an easy and inexpensive way to always have fresh broth on hand. For this recipe I prefer to start by roasting a chicken (with onion & garlic in the cavity and herbs rubbed on the outside), picking off the meat, and making the broth from the leftover frame, instead of poaching chicken thighs or breasts and reserving the liquid.
Good hearty meal on a cold winter day!
Green Posole
Prepare Chicken:
* 1 Turkish bay leaf (can also use California)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 3 lb skinless boneless chicken thighs
Start by combining bay leaf, onion, garlic, and salt in a large pot and adding about 2 quarts of water in a large soup pot. Cover pot and bring to a simmer. After about 12 minutes add the chicken and lower heat to poach the chicken until just cooked, 20-25 minutes. When chicken is done remove it from the pot and set aside to cool. Okay so here's another hi-tech cooking technique. I keep some nylon (clean) sleeves on hand just for this - leg segments from pantyhose! Anyway, I stretch the nylon over a colander and pour the broth through the colander into a large bowl or other suitably sized pot. The nylon keeps all but the liquid from passing through the colander and I just throw the solids right into the compost bucket and wash the hose section to be reused later. When the chicken is cool enough, separate the meat from the bone and fat and add the meat back to about 4 cups of the broth and set aside. Reserve any additional broth in case you like a brothier posole or just put it in the freezer until you need broth again. Shred the chicken it to whatever size you want it to be in your posole.
Prepare Posole
* 2/3 cup green pumpkin seeds/pepitos (not roasted)
* 1-1/2 lb tomatillos (peel away husks and wash)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 1-2 fresh jalapeño chile, quartered (use 2 the seeds if you like a spicier posole)
* 1 cup chopped cilantro (fresh, not dried)
* 1-1/2 teaspoon dried oregano
* 2 tablespoons olive oil (you could substituted a healthy oil like EVO)
* 3 cups white hominy (1-2 cans rinsed and drained)
Roast the pumpkin seeds in a dry frying pan over very low heat, stirring constantly. Seeds will puff up as they pop and crackle - the goal is not to brown them and it should only take a few minutes. Set the seeds aside to cool. When they are cool you can come back to them and finely grind them. I have a mini blender/chopper that works great for this but you could also use a clean coffee bean grinder.
Put tomatillos into a medium sauce pan along with 1/2 cup onion in about 1-1/2 cups of water and simmer until the tomatillos are tender. Remove from heat and drain excess water. Purée cooked tomatillos and onions in a food processor (or blender), adding jalapeños, 1/2 cup cilantro, oregano, garlic, and remaining 1 teaspoon salt as you process.
Now back to your large soup pot. You'll need all the remaining ingredients ready to go at this point (finely ground pepitos, and shredded chicken in broth, rinsed & drained hominy). Heat oil until hot and add puréed tomatillo mixture (careful when adding watery mixture to hot oil!). Continue to cook tomatillo mixture uncovered and stirring constantly until it thickens a bit, 10-12 minutes. Stir in the pepitos and 1 cup of the broth and continue to simmer for another 5 minutes or so. Stir in the shredded chicken/broth mixture and the drained/rinsed hominy and simmer for another 20 minutes. Add in the remaining freshly chopped cilantro and you're ready to eat!
Posole Toppings:
* 1 avocado cubed & 1/4 c. chopped fresh cilantro tossed with lime juice
* wedges of a fresh lime
* chopped fresh cilantro
* sliced radishes (I've never tried this but I hear it is a great topping)
Recently I started getting into posole (or pozole if you prefer). My favorite is a green posole that I made all summer with the lovely tomatillos I received from a friend's garden throughout the summer. An odd little fruit, actually also referred to as a Mexican ground cherry - they made incredible posole. I also used freshly toasted pepitos and fresh squeezed lime juice and cilantro from our own garden, and our very own farm raised chicken. One of the most enjoyable things about posole is the array of flavors it shares with you. My favorite garnish was a fresh salsa of chopped cilantro and avocado with a generous splash of lime.
Here's the recipe I used. I don't remember where I found it and I've made my own modifications along the way...
Before I start I should say that the first step is all about cooking the chicken and creating a good simple chicken broth. We raise our own chickens and I usually finish off a roasted chicken by boiling the leftover frame and freezing or canning the broth if not immediately using it for soup, an easy and inexpensive way to always have fresh broth on hand. For this recipe I prefer to start by roasting a chicken (with onion & garlic in the cavity and herbs rubbed on the outside), picking off the meat, and making the broth from the leftover frame, instead of poaching chicken thighs or breasts and reserving the liquid.
Good hearty meal on a cold winter day!
Green Posole
Prepare Chicken:
* 1 Turkish bay leaf (can also use California)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 3 lb skinless boneless chicken thighs
Start by combining bay leaf, onion, garlic, and salt in a large pot and adding about 2 quarts of water in a large soup pot. Cover pot and bring to a simmer. After about 12 minutes add the chicken and lower heat to poach the chicken until just cooked, 20-25 minutes. When chicken is done remove it from the pot and set aside to cool. Okay so here's another hi-tech cooking technique. I keep some nylon (clean) sleeves on hand just for this - leg segments from pantyhose! Anyway, I stretch the nylon over a colander and pour the broth through the colander into a large bowl or other suitably sized pot. The nylon keeps all but the liquid from passing through the colander and I just throw the solids right into the compost bucket and wash the hose section to be reused later. When the chicken is cool enough, separate the meat from the bone and fat and add the meat back to about 4 cups of the broth and set aside. Reserve any additional broth in case you like a brothier posole or just put it in the freezer until you need broth again. Shred the chicken it to whatever size you want it to be in your posole.
Prepare Posole
* 2/3 cup green pumpkin seeds/pepitos (not roasted)
* 1-1/2 lb tomatillos (peel away husks and wash)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 1-2 fresh jalapeño chile, quartered (use 2 the seeds if you like a spicier posole)
* 1 cup chopped cilantro (fresh, not dried)
* 1-1/2 teaspoon dried oregano
* 2 tablespoons olive oil (you could substituted a healthy oil like EVO)
* 3 cups white hominy (1-2 cans rinsed and drained)
Roast the pumpkin seeds in a dry frying pan over very low heat, stirring constantly. Seeds will puff up as they pop and crackle - the goal is not to brown them and it should only take a few minutes. Set the seeds aside to cool. When they are cool you can come back to them and finely grind them. I have a mini blender/chopper that works great for this but you could also use a clean coffee bean grinder.
Put tomatillos into a medium sauce pan along with 1/2 cup onion in about 1-1/2 cups of water and simmer until the tomatillos are tender. Remove from heat and drain excess water. Purée cooked tomatillos and onions in a food processor (or blender), adding jalapeños, 1/2 cup cilantro, oregano, garlic, and remaining 1 teaspoon salt as you process.
Now back to your large soup pot. You'll need all the remaining ingredients ready to go at this point (finely ground pepitos, and shredded chicken in broth, rinsed & drained hominy). Heat oil until hot and add puréed tomatillo mixture (careful when adding watery mixture to hot oil!). Continue to cook tomatillo mixture uncovered and stirring constantly until it thickens a bit, 10-12 minutes. Stir in the pepitos and 1 cup of the broth and continue to simmer for another 5 minutes or so. Stir in the shredded chicken/broth mixture and the drained/rinsed hominy and simmer for another 20 minutes. Add in the remaining freshly chopped cilantro and you're ready to eat!
Posole Toppings:
* 1 avocado cubed & 1/4 c. chopped fresh cilantro tossed with lime juice
* wedges of a fresh lime
* chopped fresh cilantro
* sliced radishes (I've never tried this but I hear it is a great topping)
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