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Showing posts from January, 2021

Porch Postscript Volume 1.4

I feel like winter is longer than usual this time of year.  It's been unseasonably warm this winter, but it's still been dark.  Yes, yes, I know we're going daylight now that we're past Winter solstice, but it's still way too many hours of dark.  I'm ready to play in the greenhouse and plant a garden.  Patience is really a virtue this time of year.   This is last Friday's sunset at 4pm.  It rare that I capture a sunset up here, as I don't spend much time outside in the winter and there are no sunsets in the summer.  We also live in a very treed area, so I'd have to plan to leave the house to capture a stunning sunset with the horizon in play.   Hubby made an observation last weekend, this is probably the longest we've gone without eating out regularly.   The reason isn't what you might be thinking, it has nothing to do with COVID  or restrictions.  The less than a handful of restaurants we have in our small town are all very mediocre at best,

Pattern Review: Stripy Spring Shawl

At the beginning of January, I picked up my knitting needles after a crazy long hiatus.  I finished the project that had been on the needles for literally years and fell back in love with knitting.  Knitting is a very relaxing creative outlet for me and I enjoy easy patterns that finish in small amounts of time, excluding the times when I put them down for ages.   The Stripy Spring Shawl is a fantastic pattern, with little knitting knowledge needed.  If you know the basic knit stitch and how to increase using the knit in front and back of a single stitch, you'll be able to complete this project without fail.  I enjoyed the project so much that I've made two of them.   The first version was created using yarn I purchased in Hawaii in 2016, which is when I cast it onto the needles.  I'd picked it up here and there as we crossed those for years, but pandemic times brought me into the grove of finishing a few projects.  This first version turned out beautifully and I had sever

Recipe Review: Food Wishes Potato & Corned Beef Knishes

It's been a while since I did a recipe review and I thought I'd share one that was a flop in our house.  I usually share my success in the kitchen, while this wasn't a complete flop the Food Whishes Potatoe and Corned Beef Kinishes was a dud in our opinion.  Let's talk about why we feel this way. Starting with the dough, I'm gonna be forthright, I thought it would have been better as a yeast dough.  The dough in this recipe, once cooked, has the flavor and somewhat texture of pie crust.  I'm not a fan of pie crust, in fact, I'm the girl that eats the middle and leaves to crust of a traditional pie.  If I were to make these again I would definitely move this into a yeast dough, something akin to my mom's Butterhorn recipe. Rolling out the dough, was easy, but would be nice if the recipe included a size for the rectangle we're rolling out to 1/8" thick.  Some sort of rough idea would have helped.  My first half of the dough was not quite large en

Porch Postscript 2021 Volume 1.3

This week it's all about the food.  I took two kinds of photos this week, food and studio work.  So food it is.   Last night I made my zucchini fritters and homemade smash burgers.  The fritters are a combo of two recipes that I made my own.  I'll get the recipe up soon.  The Smash Burgers are a recipe from the Kitchn.  We ate our burgers on the Josh Weissman Hamburger Buns I've been making since the Rona started.  You can find my printable version in the Recipe File . Monday was a Federal Holiday, so hubby was off.  We made corned Beef Hash for breakfast, which was the result of using leftovers from the baked corned beef from the night before.  There's no real recipe for this one.  It's diced potatoes and bell peppers, sauteed with a bit of diced leftover corned beef tossed in.  Top with a fried egg and add a side of toast, perfect for breakfast or dinner. Sunday's Corned Beef was baked in the oven, low and slow.  We broke with the traditional sides and had fr

Planning Our 2021 Garden

Yes, it's January, but we're planning our 2021 garden.  Right now the garden is covered by snow and the temps are ranging from low negatives to mid 20's this month.  Before we know it the temps will be rising and things will be thawing out.  I'm predicting we'll have a dry hot summer with forest fires, as the three seem to go hand in hand up here.  The last two summers have been wetter and cooler, so we're due for a hot one.  Snow-covered and cold, photo taken on January 16, 2021.  Temp at 1:30pm was 15 degrees.  This is the warmest January I remember having since we've been living here.   The greenhouse is as we left it at the end of September.  I didn't take out any of the plants, left them to breakdown and die in the soil.  Come spring I will be cutting everything off at the soil level and prepare for the new planting in May.   Over my birthday weekend, I drew out some plans for bed placement and layout this year.  We haven't fully planned the pla

Porch Postscript 2021 Volume 1.2

What a week.  Working on new things and building better habits, never an easy transition, but it's coming along.  Leaving social media has been a healthy move for me, all be it trying at times.  I really had no idea how much time it was taking up in my daily activities.  Trying to keep up with what we're told is the best way to build a following, which became a never-ending posting and commenting cycle.  It's good to get off the rat wheel.   So what did we eat this week and what else is happening at the Porch Postscript?  We ate a lot of simple dishes this week, nothing fancy or too involved.  I picked up my knitting again.  I've also been watching a lot of Milk Street on youtube .   I made Undon noodles one night for dinner.  I can get these noodles in the produce section of our local grocery store.  They are basically a fatter, fresh ramen noodle.  Quick and easy to make, just boil water, add noodles and seasoning packet, and cook until noodles are heated through.  Th

Leaving Social Media and the Next Chapter

I'm leaving social media.  There are a lot of reasons for this decision, and I'll spare all of those details of how I came to this decision.  I've been on the fence about this for a long time, but in light of many recent events and discussions in our house my decision to leave was reached.   I will maintain a personal page on some platforms, but I will no longer offer a public page on Facebook or Instagram for  The Porch Postscript .  To stay in touch with me and continue to see the good eats from my kitchen and what we grow this year, please consider subscribing to email updates for the blog.   This is going to be a big cleanse and I liken it to going through a breakup.  It's going to be messy and won't be easy, but in the end, it will be better for my creativity, my mental clarity, and quite honestly the relationships in my real life.   There are ways to stay in touch with me by commenting here on the blog or using the contact form.  Breaking up is hard to do, but

Post Script - 2021 Volume 1.1

Happy New Year!  Yes, I'm back writing.  We'll see how this goes.  I'm going to leave behind the usual instant gratification of posting to Facebook.  Working on cutting back on all the mindless scrolling and being disappointed that it's the same crap, different day.  If you're wondering what I'm cooking and want to chat about food, subscribe to the blog or add it to your blog feed reader of choice.  Let's get to the eats... Reverse Sear Steak with fried shrimp, steamed asparagus, and boiled Magic Molly potatoes for New Year's Day dinner.  The beautiful purple potatoes are from the 2020 garden.  Want to try a reverse sear?  Here's a great how-to from Serious Eats . Hot wings and fries.  Both oven-baked, and amazing!  Hubby makes hot wings with the original Frank's Red Hot Sauce recipe mixing their hot sauce with butter.  No premixed jar sauce in our house.  Our secret to crispy wings without the deep-fried is a baking stone, 1 hour in the oven at