You’d think that with all the tomato dishes we’ve had in the last few weeks that I would not be craving yet another tomato recipe. The last couple of days I’ve been thinking about pizza – specifically Boludo’s, which we haven’t had in a while. But the combination of my knee (had therapy yesterday morning and was quite sore) and all the tomatoes on the counter and all the pesto in the fridge overtook my desire to order in.
Pizza dough with olive oil, pesto and thinly sliced Romas (and I did NOT cut myself on the mandolin!!!) with some assorted shredded cheeses I found in the cheese drawer. Topped with some salt and pepper and then some more shredded parmesan that I had leftover from lunch a few days ago. Turned out rather well, if I do say so myself.
Sure has been a good year for walnuts based on how many are falling onto our deck and deck table. We have to be careful walking out there or they will bonk us on the head. We have one Horse Chestnut tree back there, too. I planted it from a seed I picked up at our church when I was a kid. Mom says I dug it up every couple days to see if it was growing and it’s a wonder it ever grew. It has a lot of chestnuts on it this year. I like how smooth they are and the rich dark brown of the nuts. (I glued a bunch onto a chair to look like barnacles when we did ‘The Little Mermaid’ at the college).
The other day I picked up daughter and we went home. Two hours later I was going to take her back into town, so I didn’t want to get myself into too much trouble. Don’t get your clothes dirty, I told myself. I backed the hay rack into the shed in case it rained (which it didn’t) but If I had left it out, the 8 bales on it for the next PossAbilities hayride would have gotten rained on for sure.
And then I thought to myself, don’t go dig a hole for the new concrete because if it rains, you’ll have a hole full of water. And then I went and dug a hole. I didn’t mean to, I meant to just clean up the edges using the tractor loader but I kind of got carried away. I took the excavated dirt back behind the machine shed as I’m building up that area for the lean-to, which is next summer’s project. There was that tree branch hanging down in my way. Course it was coming from 20’ up in a box elder tree and the loader bucket only reaches up 18’. So, I pushed the whole tree over. That’s the thing about box elder trees, they don’t have much of a root to them, and when the ground is wet like this, it’s pretty easy to push one over. A smart person will pay attention to the top of the tree so it doesn’t fall back onto the tractor. I’m grateful I have a cab that is designed to protect the occupant, but I’ve broken a lot of headlights and mirrors pretending I’m in a bulldozer rather than a farm tractor. I pushed that tree over, which leaned onto another tree, so pushed that one over too. None of this was the reason I went outside, but I was in the tractor and didn’t get my clothes dirty.
The third group from PossAbilites had a much warmer day for a hayride. I took a longer route, up on the hills. One kid didn’t want to get out of the van, and that’s alright. A staff member stayed back with them.
Last Saturday we hosted a “Combo Welcome & Movie/Pizza on the Farm Night” for Kelly’s work people, the staff and trainee’s in the Pathology division. It rained during the day and it took some effort to get the bonfire started, and we decided to have the movie in the machine shed because it was darn chilly outside. It was a good group, they ate a lot of pizza and popcorn, and they made a good dent in the 8 gallon rootbeer keg. The movie was our favorite, ‘Mr Magorium’s Wonder Emporium’.
You know, back when daughter graduated from high school we got a rootbeer keg. That was the first time I ever tapped a keg. My brother isn’t sure how we’re related if I had never tapped a keg before. So now I’ve tapped 2 kegs! Both rootbeer. My brother says I’ll be ready for actual beer next.
At the college I’ve been working on shirt sleeves. Swapped sleeves from some shirts to other shirts, and shortened them enough they still qualify as sleeves to keep admin happy, but not long enough to bug me. And this summer my nephew-in-law Justin gave me a Hawaiian shirt, with the sleeves cut off, because he had described me as “flowery”. In a good way! It didn’t have a pocket, but he dug one of the sleeves out of the garbage, and I added a pocket. All told, I swapped 4 sets of shirt sleeves. I’m not very good at sewing. I can manage, but it isn’t pretty. Good thing the seams are inside.
Sewing is sort of like construction. Just with other tools. When I was a kid, mom would let me fill the bobbin. I always loved threading the machine, and the bobbin on the little spindle that would “pop” over when full fascinated me for whatever mysterious reason. I didn’t bother changing thread on these sleeves. I picked a purple thread that matched some of the sleeves, and a teal colored bobbin thread and I just used them for everything because I like the colors. I tried using pins but I struggled more than one would expect with pins. It made me think of the strawberry pin cushion mom had. I wondered if I should get a pin cushion for the costume room, as opposed to the box of pins in there now. A magnetic one? Do I think it really matters?? I thought about thimbles too, and playing with them. And I had happy memories of mom. You never know do you; you let your kid do something, and 50 years later they’re swapping shirt sleeves.
Every mechanic knows you don’t tighten up all the bolts until everything is assembled and yet here I was struggling with getting the bolts lined up on the manifold for the 630. And there’s three gaskets in the middle of all of this and they shift and move while trying to get it all in place. There are six bolts that attach the intake and exhaust manifold to the tractor, and four bolt that hold the intake to the exhaust. I tightened the four bolts first, which is why I couldn’t get the other six all in place. I messed with it for an hour trying this that and some other things. Finally realized I had tightened those bolts. I loosened them, got all six bolts in place, THEN tightened everything up. Just like a professional.
Yeah, I should have put gloves on. Usually I do, this time I got ahead of my self. Between the black gasket maker goop, and the silver ‘Never-seez’ I put on the bolts, it took a while to clean my hands when I was done. all that fussing and I never got grumpy or mad about it. And that’s interesting. I have such a pleasant time working in the shop. Course working on the 630, part of that is, as I told Kelly, when I was milking cows usually I was fixing something because it was broke and I needed it and I didn’t have time to be messing around. I just needed the darn thing fixed ASAP to get on with whatever. But this is sort of a ‘just because’ repair so there’s no pressure– other than my mechanic for the carburetor asking me if I have the tractor running yet, so now I feel like he’s judging me. Other than that, no pressure. And I like that.
SEWING BY HAND AND THIMBLES AND PIN CUSHIONS. WHAT ABOUT THEM? WHAT PIN CUSHION SHOULD I GET?
I know that I always say that YA and I don’t go to the fair for the food but it would be a lie if we didn’t enjoy the food part of each day. Here’s a lowdown on the 2025 fair foods for us:
Hot Siracha Funnel Cake Bites. This is not a new food but it is still the first thing that I get on the first day of the fair. It doesn’t hurt that the owners of the stall know me and have the bite dough ready for me; normally they don’t make the bite dough so early because most folks want sweet in the morning. Savory and just a bit hot with the siracha sauce.
Beignets. This was a new stall this year and they knocked it out of the park. The beignets were hot, fluffy, just the right amount of powdered sugar. They also had a lot of tea and coffee selections, although the beverages were on the pricey side.
Sweet Squeakers. As always, The Blue Barn knows what we like. This year’s new offering was cheese curds batter fried with lemon whipped cream and raspberry sauce. A perfect way to start Day Two. The pierogies and the French toast bites are still on the menu and we sampled them on Day Three and Four. Still yummy.
Filled Churro and Chimney Cake. I’m putting these together because they were actually similar and disappointing in the same way. Both were churro/doughnut dough caked and filled with stuff: the churro with Nutella and the chimney cake with ice cream and Nutella (although not much Nutella). Both suffered by being stuffed which decreased the crunch factor. Nutella and ice cream however were excellent.
Dessert Dog. This is the second year that the West End Creamery was disappointing. This new food was advertised as ice cream sandwiched between pieces of coffee cake, drizzled with strawberry/rhubarb sauce and on a stick. First off, the stick was a waste – you could NOT eat this off a stick – fork was required. The coffee cake was more like cookie dough but not that good. And the price was outrageous. Probably no West End Creamery for me next year.
Green Apple Sucker Ice Cream. YA had this and informed me immediately that I wouldn’t like it because it tasted exactly like those green apple caramel suckers. Which she adores and I do not. Five stars from YA.
Jumbo Tater Tots. We finally had these on our final day – YA had been dragging her feet for some reason. We got the cheese bomb version and they were exactly as expected – huge cheese filled tater tots. We had sour cream and chives on the side and they were delicious.
All the rest of our favorites were still great: roasted corn, Hawaiian shave ice, pickle pizza, cheese curds, potato cheddar crepe, blueberry pie and multiple applications of cookies. Can’t forget to mention my favorite mocktails from Summer Lakes. They have several varieties and I switch up but my favorite one is the Wedgehammer – orange juice, lemonade, lime juice, ginger and a slice of orange.
When I read through this, it sounds like all we do is eat, but remember all this is spread out over 5-6 days and for the most part we share everything. There were several new foods we didn’t get to – if they’re still around next year maybe we’ll get to them.
Anything you’ve been craving this week (food or otherwise)?
My bales look sorry this summer. Saggy and disintegrating looking. Ben explained to me how this can happen – kinda made sense.
But saggy and disintegrating doesn’t seem to be a problem for my veggies. We’re having a bumper crop of everything. Basil, chives, rosemary, cilantro, poblano peppers, hot macho peppers, mint and 4 kinds of tomatoes. Romas, some heirloom, sweet 100 cherry and in a summer surprise, I’ve actually gotten a couple of Santa tomatoes from the plant that I grew from a seed. I’m sure there’s more out there but I haven’t harvested for a couple of days.
Santa Tomatoes
I used up all the cilantro already. Four jars of pesto so far, an ice cube tray of chopped mint with lime juice, another ice cube tray of chopped basil with olive oil. Eight containers of tomato sauce. Gifts of tomatoes to neighbors and friends.
And lots and lots of tomato recipes. (This was all going on while I had a MASSIVE zucchini to deal with as well.) I’ve made my favorite pasta with cherry tomatoes a couple of times. Made tomato butter that was terrific on the zucchini corn bread. This weekend I’m making panzanella, tomato basil soup and some tomato rice. Probably time to consign some of the tomatoes to the freezer as well. Whole tomatoes right into freezer bags for use this winter.
Gosh – I feel like Renee and Chris with all this produce and cooking!
We had our first church handbell rehearsal last Thursday, and welcomed some new players. During some after-rehearsal snacks, the conversation started on gardening. Two of the new players, a married female couple, said the rains this summer really helped with their zucchini crop, but they had too many now. We advised them to take the excess to the food pantry. Another veteran bell player told the story of moving to a small Idaho town where her husband was a Luthern pastor. They were quite solemnly warned to keep their car doors locked at all times in the summer and fall because people would stealthily deposit unwanted excess zucchini if the doors were unlocked.
We have never been the recipients of excess zucchini until last Saturday, when I found a nice big one on the front steps. I highly suspect the new bell ringers of pranking us with the zucchini. Since it is a bigger one we plan to shred it and make zucchini pancakes. Just wait until our butternuts are ripe! The new bell ringers may be in for a surprise on their front steps.
When was the last time you were pranked or you pranked someone? What would you like to leave surreptitiously on someone’s yard or front steps?
Husband and I order lots of foods on-line that are imported. We get quite a bit from a Spanish importer, such as tomato sauces, olive oil, dried beans, serrano ham, and Spanish cheeses and pancetta. We also order pasta and parmesan cheese from an Italian importer, and gallon cans of Turkish olive oil from the Syrian grocery store in Fargo. We get beans from Rancho Gordo. I like to have a well stocked larder. We are really spoiled.
I find myself in a quandary now, due to the threat and uncertainty of tariffs, the fact that we are moving soon, and the fact that this is the the time of year to stock up on dried beans and other items as it is harvest time. There is a special bean from Spain called Tolosa beans, for example, that is essential to a soup we love to make, and is hard to find in the States after autumn. We are also trying to use up as much food we have currently so we don’t have to move it.
After the threats of tariffs emerged in the new year I ordered two gallons of Turkish olive oil and two half-gallons of Spanish olive oil before the price skyrocketed. We will have a lot of olive oil to move. Yesterday I ordered eight pounds of Rancho Gordo beans as we were short on some beans we cook often. They won’t take up too much room on the moving truck. I don’t plan to order any more food on-line at this point, but I am feeling increasingly militant about not letting politics interfere with my cooking or my finances.
How might tariffs impact your budget? What imported foods do you purchase? What foods do you make sure you have on hand?
One of the challenges of sharing a kitchen with Husband is his extreme fussiness regarding the foods he cooks and prepares. He has many preconceived expectations as to what goes with what, and is unhappy if the combinations aren’t exactly the way he wants them. When he seasons a dish, he spends quite a bit of time tasting and adding this and that til it is just right in his mind. I can’t tell the difference.
The same goes for his fussiness in pairings of different foods. I can usually put up with his demands for just the right main course with just the right sides. It is a little more difficult now that we are trying to empty our freezers before we move. We have agreed, for example, that we aren’t going to buy any more sausage, brats, or ground meat until the stuff we have is gone. There are a lot of sausages to be used up.
The other day I was pretty exasperated with him for stopping at the butcher shop and buying some ring bologna and summer sausage. I reminded him of all the brats and other sausage that we had that would work just as well as bologna. He insisted that he had to have the bologna because that is always what he has with the particular side dish he was going to have that evening. I told him that we would never get through the food we already had if he keeps this up, and that he might have to change some of his expectations for meals if we are to reduce the food in the freezers. He sighed and stated in a somewhat martyred tone that he would just have to start practicing acceptance regarding our meals. Husband says he owns his culinary idealism.
I am fortunate to be married to someone who loves to cook and loves good food. I just hope he doesn’t get too distressed as he has to change his ideas, at least temporarily, regarding our meals.
What do you have to practice acceptance of? Do you have inviolable expectations for some meals and food pairings?
Last week was fraught with baking. On July 26 the peach man arrived. He is a guy from Mott, ND, about 50 miles to the southwest of us who spends his summers driving out to Washington and picking dark red and Ranier cherries, and Cling and Freestone peaches, and driving them back to towns in southeast Montana and southwest North Dakota. He sells them in the mall parking lot in our town. The Freestone peaches are the best. We bought half a crate of them. It was very important for my parents to get a crate of peaches in the late summer and gobble them as fast as we could. I continue the tradition.
The peaches went into paper grocery bags and ripened in three days, all at the same time. It was another mantra in my family that it was a sin to let food spoil, so I set to making peach crumble, peach upside-down cake, and a pasta salad with peach, corn and tomatoes. and we ate the rest on Grape Nuts and ice cream. Husband will eat the remaining four peaches on cottage cheese.
We only buy peaches from the guy from Mott. He will come around in a few weeks with cherries from the Flathead Lake area of Montana. We will get them, too. It is unfortunate that Mott has been known in the area for decades as “Mott, the spot that God forgot”. I have no idea why. I think a more apt description would be “Mott, the spot where fruit is hot”.
What were the important traditions you grew up with?What was the town you grew up in noted for?
I finished lighting the show in Chatfield last week, in time to fly out on Saturday with Kelly and our daughter. Kelly had a work conference and we got to travel along and amuse ourselves for a few days. I was under the impression that taxi drivers were always better than Uber / Lyft because they are more professional and know the roads better. But that plan falls apart if they’re all independent taxi’s and they all seem to need to enter the address in their phones anyway. And they tell me they’ve lived here multiple years, so it makes me wonder why they don’t know their way around yet? But whatever. Our first driver was crazy; drove like a maniac and told me he liked American women and big boobs! Second taxi was a nicer driver, but his car broke down and when daughter and I came out of the Butterfly Pavilion he was sitting right where he had left us. He called a friend of his to take us back to town. And the taxi back to the airport was a nice guy with sheet metal screws holding his car door together. Resourcefulness!
Daughter and I had a good time walking around downtown and there was lots to see. I took lots of photos of old buildings. The day we saw the butterflies, that only took an hour. We never got going too early in the day, because we were on vacation after all. I was surprised that I could out-walk daughter. It was as hot there as it was back in MN, but less humidity, so that was nice. I didn’t expect it to be that hot. I found it interesting so many restaurants and bars had wide open windows or garage doors and yet there was very few bugs. One bartender told us they really spray the place down at night, but she said there was less flies this year than usual.
On Wednesday Kelly gave a presentation on Laughter Yoga. I snuck in the back and watched. It was well received, the group liked it, and she had several good loud laughers, so that got the rest of the group going.
She picked up some swag for me with the catch phrase: “Wicked Smaht Pathologists” and a link to their group. It makes me laugh. If you need a pathologist, you’re gonna want one that’s Wicked Smaht.
We had a young lady staying at the house to deal with dogs overnight while we were gone, and some other friends that would take care of chickens and eggs and amuse the dogs during the day. They said, “Bailey and Humphrey make us want dogs. Luna reminds why we don’t have a dog.”
And on the way home, in the MSP airport, the gate agent was a girl I went to high school with and hadn’t seen in 40 years. We had a little reunion right there at the gate for 15 seconds. It was nice to see her again.
Last week as I was headed to Chatfield one night, I saw, walking on the side of the road, three nuns in full black habits with the veil and headpiece. I had to double take, and double take again. This was out in the country. A few days later, Facebook, of course, provided the answer. There is an old order Catholic Church in the area and they have been seen coming from there. Well that explains it. Sure did make me wonder though. And then, ten days later, I saw two more nuns in full habits. But that was outside a Catholic Church, and they were selling baked goods at a street fair. Although when I saw them, they were packing up. I saw them pulling the totes with the collapsible tents up the street. I hadn’t seen a nun in full habit for years and now here was twice!
You all had that big storm come through on Monday night with high winds… the oats got beat up. Yep, sure did. Maybe 50% of it down. We didn’t get any hail so nothing threshed out on the ground, it’s just broken off and lying down and it makes it more difficult to pick up for harvest.
The plan is to start harvesting Friday. Going to try taking it straight- meaning I don’t swath it and lay it in windrows first. A lot of guys do take it straight. When we have tried it in the past it didn’t work so well… we shall see. I have the swather ready just in case.
The soybeans are waist tall and looking good. At least some of them. They don’t all look this good, but some of them.
There’s a guy on YouTube goes by ‘Bushel Billy’, from the Ohio area and he was talking about a corn issue with a certain variety, in extreme weather conditions, having “tassel wrap” meaning the last leaf doesn’t unwrap from the tassel. So of course if the tassel can’t open up to shed pollen, it’s going to be tough to get all the kernels (silks) pollinated. It takes 90,000 kernels to make a bushel. Hence 90K pollen grains to 90K silks are needed. He pointed out how after pollination the silks turn brown and detach from the kernel after pollination. I didn’t know that and I had to check it out myself.
Notice how many silks are loose. Just a few on the tip still stuck.
HUH! Sweet corn would be so much easier if the silks would detach.
You all know I’m a little obsessed with a certain event each August. I like to be organized but normally don’t start getting going until a couple of weeks before (athough before retirement I used to request the days off several months in advance).
YA and the State Fair, on the other hand, are rarin’ to go now. In the past couple of weeks there has been a barrage of emails. Grandstand announcements and ticket offers. Highlighted fair beverages (of which there seem to be A LOT). New vendors and new foods.
YA has definitely inherited some of my love of lists; over the weekend she came into my room with a pad of paper and announced that it was time to make our food list. She started doing this a few years ago so that we remember what we want to get while we are at the fair. This list includes our favorites as well as items from the new foods email that look interesting to us. It looks like a long list but it’s spread out over several days and we don’t always get to everything. I did notice that nothing from last year’s new items have jumped to our “old favorites” list.
The floodgates are open now. I printed off all our tickets as well as my fair packing list. Can’t go off to the fair without all we need in the turtle bag. We even started a little pool of cash for the big event.
Anything you’re preparing for (or obsessing over) this summer?
Trail Baboon 