Our daughter had an inexplicable yearning for a caramel roll the other day and went out to find one in Tacoma. No one she asked knew what she was talking about. Some people suggested sticky buns, but they didn’t look right to her. The ones she likes are available in every little café around here. The caramel is at the bottom of the pan, and the rolls are dumped upside down when they come out of the oven and the caramel drips down over the hot rolls.
She did some research and found that the caramel rolls that she was familiar with as well as the name caramel roll are peculiar to the Dakotas, Minnesota, and maybe parts of Wisconsin. She phoned some friends from California and they confirmed that they had never heard of caramel rolls. They had sticky buns. A Bismarck friend who lives in Virginia said no one there knew what caramel rolls were. Her best friend from childhood now lives in Reno, NV, and she said no one there spoke of caramel rolls, either. That led to her friend getting her aunt’s recipe for the caramel rolls that she bakes at her restaurant called The Cowboy Café in Medora, ND. Daughter sent me the recipe. It makes six pans of rolls, and the girls are hoping I can reduce the recipe to a single batch so they can make them. Her friend’s mother also sent them a caramel roll recipe from a cookbook published by a Lutheran church in Sharon, ND.
Husband found the cookbook from my Lutheran Church in Luverne. It had two caramel rolls recipes. He also found caramel roll recipes in the New Prague Hotel Cookbook and in The Norske Nook Cookbook from Osseo, WI. I sent the recipes to Daughter and her friend in Reno. They are thrilled. They both like to bake. Now they have multiple recipes to choose from when they are feeling homesick.
What do you miss most when you are away from home? Ever had genuine homesickness?
Merry Christmas! All the Baboons have presumably opened their gifts by now. W e have always been Christmas Eve present openers. This year we are we are waiting until Thursday when we arrive in Brookings to open the family presents our daughter in Tacoma sent us to transport to South Dakota. We had to wrap them.
My mother was an expert wrapper, as is my best friend. I am a so-so wrapper. I find it annoying to wrap a gift that is only going to be ripped open in a fraction of the time it took to wrap it. I am just not meticulous in that way. Don’t even talk to me about gift tags, ribbons, or bows!
Husband is left handed and right eyed, and watching him try to wrap gifts is painful. He insisted wrapping my gift from our daughter, even though I offered to. He admits everyone will know he wrapped it. There are tears in the paper and an unusually large amount of tape. He is just happy he could do it.
When do you open Christmas gifts?What kind of a wrapper are you? How is your Christmas Day shaping up?
No snow this year. I’m kinda OK with that. I’m sure it’s coming yet…we got 2 or 3 months of winter to get through, so I’m hooking up the rear blade and I’ll keep watching the forecast and I’ll get the snow blower in the shed if I have too. We will need the moisture somehow, and the cold weather does help kill bugs, but these up and down temps are really hard on cattle. Pneumonia and respiratory issues are common with these temperature fluctuations.
The farm magazines are making predictions and they pretty much always say “stay the course”. Don’t make drastic changes in crop rotations or marketing plans. Yet. I’ve gotten pecuniary plans from the co-op for fertilizer and spraying for 2024 and things are actually down a little bit from 2023. A few thousand dollars here and a few thousand there and pretty soon I’m talking real money. But I’m not planning any more major projects for next year. Yet. I mean beyond getting the fourth wall in the shed. We may not do that next slab of concrete. Yet.
County property tax adjuster was here this week. The permit for my shed remodeling project came in and he was following up. I know the guy from our township business with the county, and we talked for half an hour. Five minutes of that had to do with the shed remodeling.
Yesterday I got a 100 gallon propane tank placed so I can have temporary heat in the shed this winter. The deliver guy joked I was going to use a lot of propane trying to heat the whole shed. Yep. I better get the temp wall up. That’s my plan for these couple warm days. So far I’m not making much progress.
While I’m making plans for shed heat, back on Sunday night it was 8° and the well house thermometer was showing 35° and I am a gambling man and I hate to pay for electricity I don’t really need to use, but it’s also worth hedging your bets and I went out and turned on the well house heater. It was 18° the next morning but I slept soundly knowing I didn’t have to worry about that. Myself, and I know other people, use that phrase: I may do something that seems extreme, but, “I will be able to sleep at night”.
Got my final dividend check from AMPI, the co-op to whom I sold milk. They are on a 20 year dividend payout and this was my last one. Whopping $2.19 cents. Twenty years since I milked a cow and did all those chores seems like a lifetime ago. Seems like a whole DIFFERENT life. And it really was. I wouldn’t of missed it for anything. I still miss the cows’ personalities, and the situations they gave me and the people I met as a result.
Our kids daycare having a barn and farm tour.
Our bulk tank was a “Zero” brand. Kind of an oddball as the company had a unique design that didn’t work the way most dairy pipelines did. It was the first pipeline we installed in 1983 replacing the Surge brand buckets. Surge buckets were revolutionary when they came out in the 1920’s. (See this website for a lot of interesting information. “Interesting” if you’re into that sort of thing. https://www.surgemilker.com/history.html
The zero pipeline had some really unique features, but it also had a couple pretty serious drawbacks that affected the cows health. Too complicated to get into here. I replaced the pipeline, (keeping the Zero tank) in the mid 1990s with a Delaval system; a much more traditional system that was easier to service and cheaper parts. I sold the bulk tank a few years after we sold the milk cows. I saw a video online the other day of the same brand of tank and it brought back some nostalgic memories.
This photo was the milk house. The bulk tank is on the left. 600 gallons. Note the step stool to reach the lid for cleaning or samples. The four milker units are hanging, for washing, on the right. Wow, looking at this photo myself gives me so many memories. So many things I fixed over the years and so much time spent in there. The milkhouse was remodeled when we did the pipeline in 1983, but before that it was still the milkhouse and I remember washing the old bulk tank and surge milkers in there and my folks would say, “How did you get so wet??”. Well, I was washing stuff. Shrug. My history.
This photo was the ‘receiver jar’. You can see the milk came into that, and when it was about 2/3rds full, it pumped over to the bulk tank. I really loved having that jar. I know I’ve mentioned it before, but that was my favorite part of dairy farming: watching the milk rush into that and pump out. I’d watch that jar for hours.
Everybody travel safe if you are. Merry Christmas and/or Happy Holidays!
HAVE YOU EVER HAD TO DO SOMETHING SO YOU COULD SLEEP? WHERE WERE YOU IN 2003?
Sunday we saw ‘Aladdin’ at the Orpheum. It was big and fun. Everything you would expect of a Disney musical. Bright costumes, lots and lots of colorful lights, and a lot of magic. I still haven’t figured out how the carpet flew. It must have been magic.
I had feed delivered to the farm Monday. I had cracked corn put in the bulk bin by the barn and I feed it to the chickens. It wasn’t empty yet, but I didn’t want the truck coming down when the road gets icy or snow covered. I was planning ahead. The bin holds maybe 6000 lbs. I usually order 100 bushels (remember, 56 lbs / bushel, so 5600 lbs) about every 8 months. Because the bin wasn’t empty, I was gonna order 50 bushels. But the elevator / coop, wanted at least 4000 lbs to deliver. As long as the weather forecast was decent, we postponed for two weeks, and the corn fit with a little room to spare. The corn is from the ‘grain bank’; Corn I have the elevator store specifically for use as feed. (It’s not MY specific corn, it’s just an amount of bushels, so when I need corn, I don’t have to purchase that. I pay for the hauling and the cracking. $30 to crack it, $100 to deliver it.
I wish I had taken a picture of the truck unloading. Nothing has gotten smaller in the last 30 years…The driver said they have 5 bin trucks, and 7 bin trucks. This was a 7.
The chickens are doing well. So well they’re doubling up on box space.
Maybe this is where the double yolkers come from!
One of our summer chickens turned into a rooster. So far, he hangs out with the hens and keeps to himself and hasn’t caused any trouble.
I’m not sure the other roosters even pay him any attention yet. Funny to think ‘They don’t know he’s around’, but maybe.
I stepped out one morning and everyone came to see what I had for them. The usual table scraps.
Crop insurance payment came in. It was enough I bought myself a new ladder. And I went for the heavy-duty fiberglass. I often see aluminum extension ladders on auctions, but not fiberglass.
I got a call from Samantha, my agronomist talking about 2024 crops. Input costs are down a bit from 2023, thank goodness. I expect Nate, my seed dealer to call soon. Early orders get discounts. Can I please just not have debt for a few weeks before taking out next year’s loan?
College semester is over. I finished the class with 94%. Whew. Creative Writing begins January 8th, and that will be an in-person class with a teacher I know well. Need about 22 credits yet and I’ll have a degree!
I baked the first batch of Amish Friendship Bread on Wednesday night. I had a bottle of Grape pop, I had my headphones on and I was listening to the first album of Chicago, when they were “Chicago Transit Authority”. It turned out OK.
In the last week I have done something rather unheard of for me-I took two full days off of work because I was tired.
I am rarely sick. I normally have enough energy to get done all the things I want to accomplish in the evenings and on the weekends. I am not doing any more than I normally do. I am in good health. Work is no more stressful than it usually is. Why, then, am I in bed most nights by 8:30? Husband is having the same experience that I am and is tired all the time.
I realized to my great annoyance that we are tired because we are aging. I will only be 66 in February. That isn’t that old. Husband will be 70, so I can understand a little more why he is taking more naps. After all, he may be retired, but he is working 20 hours a week.
My two days off allowed me to get a lot of things done at home that I would never have accomplished after work. I have to accept that I need to take more time off. With only a year of full time work left before I retire, I doubt that the administration will be too upset about me taking the occasional day off. They are hopeful I will work part-time after I formally retire, so they will be nice to me.
What about getting older has surprised and/ or annoyed you? If you are retired, is it what you hoped it would be?
One benefit of singing in our church choir is that we sit in the front of the church and get to watch the antics of the children in the pews during the service. Our congregation is pretty tolerant of noisy children in church. Parents of the most rambunctious children sit in the balcony so they don’t make too much of a ruckus.
The other Sunday our backyard neighbor was in the balcony with her two boys, ages 5 and 3. They are very active boys. Once, this summer we heard the mom in the backyard yell at the oldest one “Don’t you put that rope around your brother’s neck!” Neither boy would sit still in church, choosing to instead run around in the balcony and not listen to their mom. She tried her best to get them to sit quietly, but it was a losing battle, and she eventually left and went home before the sermon.
What do you think about the Elf on the Shelf?Who were the naughtiest children in your neighborhood when you were growing up?
I make a variety of cookies for Christmas that I send to friends and relatives. This year our son asked me to make some marzipan cookies called Engelsplatschen, or angel cookies. He provided the recipe. One of our daughter’s friends, a young woman originally from Stuttgart, also was interested in them, as she is having problems with gluten intolerance, and these only had two teaspoons of flour in them. The only other ingredients were marzipan, almonds, powdered sugar, and an egg.
I have never cooked with marzipan before. My Aunt Leona made marzipan fruits that she painted with food coloring. She learned how to make them from her mother, who was a professional cook in Hamburg. I expected the cookies to stay in the round balls I rolled them in, just like her fruits. Well, they spread out all over, ran into each other, and burned.
I did some research, found a better recipe, and ordered more marzipan. My new recipe has quite a bit of almond flour. They will still flatten out, but will have more substance. Live and learn.
What are your favorite Christmas cookies? What new things have you been learning about or learning to do?
I did get snow fence installed, and driveway markers are in.
Hauled in the last of the scrap Iron I wanted to do for this year. I’ll be curious to see what my total was for scrap iron this year. Several thousand lbs. This last load was 3500 lbs and was an old disc, a bit of the old elevator frame, and some misc pieces. Price was still $100 / ton so it paid for the gas anyway.
I did an (almost) final cleaned up behind the shed one day just scraping all the brush into a pile; I wish I had done a before photo but there’s the after.
Just image it full of trees and junk and crap collected over 40 years. I’d love to put an overhang back here to shelter some machinery like the rear blade, the snow blower, the brush mower, etc. Got a pile of cement blocks to move yet.
Met our banker one day and made a plan. I’ve got most of the big bills paid. Signed the last of the papers for crop insurance, but don’t know what that’s going to pay yet.
Had two nights of Holiday Concerts at the college this past week. The choir sounds really very nice. The band is small but growing, and they’ll be really good in another year or two. The one photo is the designer, Paul, with Santa.
We’ve had a little issue with Luna and Bailey lately. They really got into a fight the day I was working on snow fence. Like a ‘to the death’ type fight. I had to separate them three times, finally putting Bailey in the gator.
We can tell Bailey seems jealous, yet she’s picking fights she doesn’t want to be in. They’re equal size and weight. It almost seems like Luna is trying to find her place in the order. Bailey is spayed, we don’t think Luna is yet. We’ve had Luna for 2 months now. She’s really settling in. Which might be what’s putting Bailey off. Any thoughts on 2 female dogs getting along would be appreciated.
Need to get the final paper submitted for class this coming week and the semester is over on the 15th.
The Rep Theater has the next phase of heating and AC going on so that will take some of my time. They have a lot of old photos out as part of the 40 year anniversary. This was me at about 20 years old at the Rep. PHOTO
I should get going on 2023 bookwork one of these days… I’ve been really lazy on that this year.
There is a woman who attended our Lutheran Church for many years before she and her husband moved to Minnesota. Her lasting legacy , the thing she is remembered for, is her lefse recipe. Hers’ is the recipe we all consult when there are any doubts about how to make lefse. I think that is a pretty nice way to be remembered.
One of my Great Uncles is best remembered for being a very musically inclined bootlegger who was really good operating steam threshers. HIs children carried on his love of music by running a dance band for many years. Since Prohibition was over, they didn’t need to keep up his bootlegging when he died in the early 1930’s.
I hope that Husband and I are leaving a legacy of good psychology practice that others can learn from. I like having students and interns to teach and supervise. I only get to do a little of that, though. I guess I could consider my psychological evaluations as lasting legacies. It would be fine with me, though, if I am mainly remembered as a good cook and baker and as a kind person.
What lasting legacy would you like to leave? What skills or talents would you like to pass on to someone?
Husband loves to bake bread, particularly sourdough, and he also makes his own starter. He has what I would consider conflicted ideas about sourdough starter, such as should yeast be added at all, and if so, is he violating the code of the sourdough makers, and can he truly call himself a baker if that happens? Should the ingredients be weighed or measured by volume? What about covering the starter or exposing it to the air for a while? How long? The doubts and worries go on for days. I find it really exasperating to watch.
A few weeks ago he decided to make two kinds of sourdough rye; one was a Faroe Island rye recipe from Magnus Nilsson’s Nordic Baking, and the other a New York Rye recipe from the New York Times. He has successfully made plenty of starters with white flour, but there seemed to be some issue with the rye starter recipes. He fussed and fussed and hauled up one baking book after another until the dining room table was covered with them, consulted the internet endlessly, decided on one rye sourdough starter recipe and then changed his mind and chose another until he finally decided on one that he ended up making alterations to. He made enough for both recipes but ended up changing the New York Rye bread recipe so that he needed to use the entire amount for that recipe. It turned out well. It had a pinch of yeast added to the starter and more yeast added to the bread. The sourdough starter police didn’t come knocking on the door, either.
He has yet to make the Faroe Island bread but is mulling when he could do it. He also is trying to decide between making Finnish or Swedish Limpa. There are subtle but important differences, he says. I don’t know if I can stand any more fussing, but I think he has finally settled on his sourdough method. At least the bread is really good! Of course, I never get particular about the foods I prepare!!
What cooking or other skill are you trying to perfect? What are foods you are good at making, and what are challenges?
Trail Baboon 