Fluff that Fraser Fir!

I spent one memorably cold winter at the garden center I worked at in college selling Christmas trees. And I remember EVERYONE wanted a Noble Fir- GOTTA have a noble even though they were THE most expensive. Why? Because they look great right off the truck.

My favorite are the Fraser Firs though. Silvery underside to the needles and way less expensive too. Much more fragrant than the Noble Firs as well, less needle drop, and way less apt to dry out. But people aren’t huge fans… and you want to know why? Because they look like this right off of the truck and out of the nets.

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Underwhelming

Here’s the secret I learned at that garden center though- you have to gently but firmly fluff Fraser Firs. And by fluff I mean push down on the branches until they are as close to perpendicular to the trunk as they’ll go… only takes about 10-15 minutes.

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See what I mean?

It makes SUCH a difference!

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Fraser Firs… Hella good trees

Happy decorating to all and give those Fraser Firs a chance!

So Long and Thanks for All the Tomatoes

We had our first freeze this past week, and some dry days… so this happened:

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No mas tomates

So the tomatoes are done for- we pulled them out and piled as many as we could in the fire pit. We let them dry out a few days and then torched them this weekend, quasi viking funeral style. The youngest actually toasted marshmallows on a dry tomato stem, improbable as that would have seemed before witnessing it with my own eyes.

When I pulled the plants out there were only two quite unhealthy looking tomato tobacco hornworms left; both were yellowish, a little translucent looking, and hadn’t moved for a day- I think the cold got to them. All the others are gone- so what that means for them I don’t know- all I know is I wasn’t the cause nor means of their destruction, so I’m okay with it. (The unhealthy tobacco hornworms got moved to the leaf litter around a climbing rose. I’m sure they’ll live long, healthy lives.)

I have some parsley, Toscano kale, and a new English thyme plant in the spot where the determinate tomatoes (Bobcat and HM1823) were. I put in three decorative purple kale, another thyme, two roses, and a loropetalum shrub in the side of the bed the cherry tomatoes were in. MUCH too crowded, but I’m using it as a nursery bed to carry the plants through the winter easier than the collection of smaller pots in the pot ghetto at the back of the driveway slab.

As I look at the varieties for a final review: I’d grow Bobcat and HM 1823 again- if I had to pick a favorite I’d go with Bobcat- it cracked less, but taste was the same between them. As for the cherries- I will definitely grow Sungold again, but I might finally be moving on from my Sweet 100s for a red cherry… I’m open for trying a new one next year.  It lagged so far behind Sungold and got a bit leathery and less tasty in the hot weather.

Ah my tomatoes… till next year, buddies.

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What a pain in the ass these things are when not in use though! I can only imagine it’s similar to those big light up deer you then have to store year round aside from Christmas…

Speaking of the first freeze, as I’ve mentioned when discussing our old tub and old windows here – we live in an old house. It is crazy cold in the winter, especially in the front of the house- luckily the bedrooms are okay. And we had only yesterday because of wet weather and it getting dark right after work due to daylight savings (thanks, Ben Franklin- I hate you) to finally get some insulation in under the floor in the living room and front room before it rained again.

It was… not an enjoyable job. And yet, I loved every minute of it? It’s hard to explain but these dig in and be capable moments are some of my favorites. My elbows are killing me from abrasions due to army dragging myself around in the 18″ crawlspace- I probably still have fiberglass in my face (is like microdermabrasion?), and I 100% know I have to go and reinforce it more with more supports so it doesn’t sag- but I have to make the damn supports myself because our house having been built in 1910, the joists aren’t the standard 15″ or 23″ spacing so standard store-bought supports won’t work- the jerks are only 22″ spacing on the main house and 24.5″ spacing `on the front/ dining room. Thanks a damn lot, Ebidiah, kinda a pain in the ass there.

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This is actually from a couple of weeks ago when I got under the house to try to fix a broken hot water line. We didn’t fix it and ended up having to call a plumber on a Saturday- but damn we tried first!

Anyway, my husband and I spent the late morning/early afternoon dragging ourselves around under the house stapling up insulation, it was great. I love doing this kinda stuff with him, its fun- even when the job has your nose in fiberglass and your back on cold clay soil that hasn’t seen the light of day in 108 years. Fingers crossed it’ll make a difference because I can’t STAND not feeling warm! Oh well, you know the thing they say, the one thing they aren’t making more of is old houses!

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Pic from when the paint was getting finished… I should take a new picture but its raining now and this bed is warm and the cat is asleep next to me and this coffee is hot…

 

Of Tomatoes and Bugs

Thanks to the recent rains that scourge of the late summer/ fall Texas garden, the red spider mite, is gone. They killed my tithonia and came THIS close to killing the tomatoes before the prolonged recent rains gave them the ol’ Wicked Witch of the West treatment and they melted away. So, when it finally DID dry out enough to pull out the tomatoes I actually found a halo of healthy leaves coming in… so they got a haircut instead of being executed.

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He’s only MOSTLY dead… which means that he’s SLIGHTLY alive!

From this… to this!

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Better looking than I was expecting, honestly.

I was quite pleased with them… as well as with the perfectly formed baseball sized green fruit on Bobcat that I hadn’t noticed under all those dead leaves. So for all the folks who rip out their determinate tomatoes and replant in the fall may I suggest that next year you try laziness? Worked for me.

But then, of COURSE on the last bit of cleanup on that first tomato plant I found this guy:

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Dang you!

Here’s the thing- I grow plants for caterpillars! I like them! My husband got me a book on pollinators for my birthday one year! The striped ones for swallowtails I literally smile at and call my buddies:

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My buddies!

But tomato hornworms!? Agh! Their appetite is HUGE! They can decimate a plant! And I found SEVEN more of them as I was cleaning up the rest of the tomatoes! So I had EIGHT of these massive green caterpillars… on my precious tomatoes. I was conflicted. And yet I couldn’t just squish them. Or throw them away. I actually DID put out a call to a friend with chickens to see if she wanted them for chicken snacks- is like the circle of life, right? She didn’t. That might have been too weird of a 7:30 am text honestly, now that I think about it. And so… I left them on the plants. They turn into the hummingbird moth after all… I just straight up couldn’t kill them, especially when they all seemed JUST about maximum sized and therefore should be crawling off to make  chrysalises soon, right?

And even now, after researching for this post when I find out they aren’t in fact tomato hornworms but are, in fact, TOBACCO hornworms (they both feed on both plants but are different species. Differentiated by markings on the caterpillars’ sides- tomato hornworm s have v shaped white markings and tobacco hornworms have diagonal stripes). And so they DON’T turn into these:

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Hummingbird Moth ( from the TOMATO hornworm caterpillar) cool and all if you could just do something about that oversized abdomen…

… but instead, the tobacco hornworms turn into these nightmares:

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Aw hell.

AND yet… I’d already decided to let them stay! Ugh… FINE. And besides, I remember seeing one of those moths on the front of the house… what if it was their mom? (I fully also see how crazy this all is, don’t think I don’t).

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Turns out they eat ACTUAL tomatoes too. Fantastic.

And so now the Sweet 100 cherry tomato has literally zero leaves from this brilliant decision of mine. But at least I am guilt free and happy in the knowledge I won’t have any angry tobacco hornworm moth parents coming after me.

Besides, it’s the Sungold that is still putting up the real numbers these days and still has enough leaves to see it through.

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So pretty!

So, a bit of a soft spot for insects I guess- which along with liking wandering around in graveyards puts me well over the line of quirky and unique and instead into downright odd territory. Whatever. Life is much too short to worry about anyone’s opinions- do what you like while you have the time. Besides, we’re all weird somehow- anyone who tells you they aren’t must be hiding some REALLY crazy shit.

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Did I mention my pet 2″ spider on the Basil? Yeah…

Cough cough… I also might have had a black and white jumping spider as a pet on the kitchen windowsill and have my second wolf spider pet on my desk… so… yeah. At least my weirdness is only for bugs and graves… imagine if I liked scrapbooking or napkin rings? Shudder.

 

 

Pan de Muertos

I know it’s the stereotype and all, but even though I’m female I really hate baking. The cutesy aprons, adorable flour tins, and rainbow cupcake scene just ain’t my bag. Give me pastas and sauces and gravies and roasted veggies and spices. No precise measurements needed- that’s where I’m at home! But baking? Sheesh, recipes have varied instructions based on elevations, and a cup isn’t just a cup… it has to be a sifted cup, or a perfectly level cup, or better yet weigh the ingredients… bah. Also, since I have a generalized disdain for aprons and wear mostly dark t-shirts that much loose flour can be an issue.

But I had pan de muertos to make for Dia de los Muertos. And the thought that the dead wait for no one really kept me to a pretty tight timeline here. Pan de Muertos means BREAD OF THE DEAD!!!!! (but without the overwrought punctuation and capitalization). With a name like that I’m sure a sweet bread that’s great with coffee is like, not what you were picturing. Anyway, I had an offrenda to put this on and so had to make it and did, in fact, quasi enjoy it. I did also, in fact, get flour god damn everywhere.

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I see now I should have made either one loaf or three… two seems like… yeah…

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…like this scene from The Naked Gun, only in bread.

ANYHOO…

Pan/Bread Ingredients

1/4 cup butter

1/4 cup milk

3 Tbsp orange juice

3 cups all purpose flour (don’t get me started on how many different flours there are…)

1 package (1 1/4 tsp) dry active yeast

1/4 cup water

1/2 tsp salt

1 tsp. anise seed

1/4 cup white sugar

3 eggs, beaten

2 Tbsp orange zest

 

Glaze Ingredients

1/4 cup white sugar

1/4 cup orange juice

1 Tbsp orange zest

Turn oven on to 325 degrees. Heat milk and butter over medium/low heat till butter melts. Add warm water and a pinch of sugar to a bowl and sprinkle over the yeast to activate it. (Weird bubbling ensues). Zest off the outer peel of an orange with a zester or by carefully slicing and dicing. Once butter is melted into milk remove from heat and let cool a little. In a large bowl add anise seed, 1 cup flour, 2 Tbsp orange zest, sugar, and salt together and then add eggs, yeast, and milk/butter. This is the part where folks would use a stand mixer, but since they sure as hell didn’t have that in 1932 Guanajato Mexico, I mixed by damn hand with a spoon. Here’s the secret though, get that first cup of flour mixed until smooth before adding the rest of the flour slowly until it’s all incorporated.

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I took the picture so I’ll damn well use it

Once it’s all added together it’s a little sticky and a little shaggy looking. Turn out on a lightly floured counter to knead.

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Turns out that’s an assload too much flour

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Then just knead until stretchy and you’re bored

Once the bread is kneaded (5 minutes or so) put back in a lightly greased bowl, cover with plastic wrap, and let rise for 2 hours.

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I took the picture and I’ll damn well use it

Then once the bread has risen, punch it down and form into loaves. I pulled about 1/4 off and set to the side to do the design on the tops and then divided the remaining dough into two balls. I then made the crossed “bones” and knob on the top (stylized skull? Not sure, but it’s the tradition) by forming it like it was playdough. Then I just pressed them into the top of the balls of dough. (AGAIN, though that’s what I did, maybe form into one big loaf or 3 small ones.) Place on a lightly greased baking sheet, place in the oven, and cook for 20-25 minutes.

While the bread cooks, add the orange juice and sugar to a pot over medium heat and stir to prevent burning. Heat until your glaze is lava.

Once bread is done, remove from oven, drizzle on the glaze, then while still hot sprinkle with white sugar.

It’s tasty, and not too anise-y, which I don’t really like, but this amount isn’t too much. I think Mexicans do anise WAYYYY better than the French do, frankly, so really don’t worry about it- you’ll like it. This bread is great heated up the next day, spread with butter and eaten with coffee. And remember- the dead wait for no one, so like… hurry it up.

 

 

 

 

Questions Unasked

In the refrain of my last few years: the world lost another good one recently. (I am not, in fact, talking about John McCain, mind you. This one’s a little closer to home.)

I am both doing well and extremely sad- it’ll hit at weird times. Watering the plants. Picking tomatoes. Randomly this sense of such loss while I wash dishes. I’m fine though, don’t worry. Grief is the price come due for loving others, I get that. And it makes me think of the others I’ve lost too- which hasn’t happened before; this dredging up of all of them together. I’ll think about how I didn’t ask my uncle enough questions. And then I’ll realize I didn’t ask ANY of them enough questions.

How did my grandmother pick her children’s names? Her oldest son is named David- did she know he was the 7th David with our last name in the family line? Was the family name thing important, or was it just Catholic names are a limited pool to chose from? How’d she get into watching basketball? How’d she raise so many kids in a 3 bedroom house? How’d she ever mentally survive burying two daughters? Was she always so funny?

My uncle- that’s the problem with becoming pen pals with him as a kid- perpetually it seems he appeared in the world fully formed as an adult- springing from Zeus’s head like Athena, I imagine. The thought never actually occurred to me that he was a teenager once- so I never asked him anything about it. What did he do? How’d he get into journalism? Or like… what was his favorite pet when he was a kid? Or did he have any? Or how’d he get into golf. Or did he know how vital it was to an awkward child living so far away from him- who grew up as not the golden child of the family- to have someone who spent time writing her and thought she was great? That said child internalized that and held on to it, and unconsciously used it on the path to successful personhood?  I tried to tell him a few times, but I never asked him if he knew.

My father-in-law. He was a Golden Gloves boxer- and yet I never asked him about it? Why’d he stop and when? Why did he love horses so much? How did he end up so different from his siblings- just because he was the only boy, or what? Why so afraid of the doctor? Why so kind and funny when life hadn’t been to him? How’d he find that sweet spot for so long of “taking no shit but causing no harm?”

Or my grandfather… who I sat with late at night once and watched parliament on C-Span.  I remember how we laughed at the insults and barbs and… was a shoe actually thrown? That doesn’t seem too British, so it may just be the brain playing tricks. But I LOVE Churchill and so did Grandpa… but we never talked about him. We missed that conversation by about 5 years because I came to really like Churchill after grandpa was already gone.  Or his brother… Grandpa had a picture of himself, my grandmother, and his brother on the wall in his TV room… but I never asked him about him. How did his brother die? Why my grandfather left home so young as a teenager… I’ll never know.

I range between “God damn it I never asked enough” and “You can’t ever know someone’s complete life so don’t beat yourself up over it.” Back and forth like ping pong. It’s just… the missed opportunity to know someone better weighs heavy. Or maybe it’s the three volume book about Churchill I’m reading. Minutia and details on someone I never met, and yet I’m over here with just a handful of scraps and facts about the people I actually did.

I don’t know. I do know I am lucky.

When we were in the hospital with our oldest we met a dad of one of the other kids on the floor. Con man obviously pretending to be devoutly Christian. Begged money from us to buy his kid a Christmas gift. We gave him $20. I remember thinking- it isn’t only good people who’s children are sick. It isn’t only good people who are here with their dying children over Christmas. But our child was getting better and so we give $20 to someone who’s child was not because what the hell else could you do?

And so, in a similar vein to what I realized about humanity in that hospital; it isn’t only good people who die. To change the saying a bit- the graveyards are full of replaceable men. But man, how lucky am I that all of mine were good ones? That all of mine are the actual irreplaceable men in those graveyards?

I try to be grateful for the time I had with all of them. It’s a conscious effort to stay on that side of it, and not wallow because they’re gone. But i HAD them, they were there. How lucky to have had so many that were so good.

But god damn it- like, what was their favorite color? I know that for literally none of them… you see what I’m saying?

 

The Texas Garden in August aka Picante’s Inferno

The garden in August is a lesson in survival and non-survival. Miss a day’s watering and your three year old spirea is toast. (Not a hypothetical example). It’s cut to the ground and is starting to leaf back out- that was touch and go though, it was in no way a given that it would survive. But, here’s what is going on out there right now…

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You can’t see all the bees in this picture… there were at least 4. Pickings are slim for pollinators these days so we’re all happy to have the flowers we do.

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Tithonia (the Mexican Sunflower) is over 4′ tall now

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Orange, Red, and Purple… I may pass on recreating that in an ice dyed scarf…

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Mexican Olive Tree- gotta be close to 6′ tall now. The Mexican Redbud is doing great too. If I had Mexican Oregano I’m sure it’d be thriving.

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So the days are past that we sit over here for the aesthetic.

The tomatoes are really struggling. Turns out the curled leaves I was concerned about on the Bobcat and HM 1823 is just the tomato response to extreme heat, so NOT a disease as I originally thought. The cherry tomatoes are still producing- though Sweet 100 is doing better on the volume of crop we’re collecting in the middle of this summer, but the Sungold has set lots of new fruit after a couple of week’s lull.

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I’m already needing a stepladder to harvest- gotta be 12′ these days, but it’s starting to curve back down.

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My buddies- the caterpillars for black swallowtail butterflies. We have 7 right now- how I love them!

Lord it’s so hot. We’re all just hanging in there for fall… which usually hits right around late November ’round these parts…

Carrots Agrodolce with Currants

Like dude, that title amiright? Agrodolce means something about sweet and sour, and I’m 90% sure it’s Italian. You don’t get that kind of half assed explanation outta the Barefoot Contessa, now do you! If you can’t blaze your own path, store bought is fine.

This is the culmination of a long search for a carrot side dish. I don’t know why I made this my thing- the THING- I worked towards for years. But I always knew there had to be more to these orange bastards than I’d run across so far. Roasted baby carrots left me bored. Various other glazed carrot recipes always came out kinda weird or bland or required celery salt.

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The enigmatic jerks!

But this one? Tangy, not cloyingly sweet, and the currants upped the flavor depth. (Upped? Not deepened? Odd choice, brain.) Also, when done in the pan after cooking pork chops or chicken, you also incorporate the fond from the meat and the whole thing then gets served over said cut of meat as a sauce. Bitchin.

Ingredients:

½ smallish yellow onion, chopped
5-7 carrots, cut into rounds about 1/3 of an inch thick. Approximately.
2 Tbsp. olive oil
2 Tbsp. honey
4 Tbsp. red wine vinegar
4 Tbsp. currants, more or less
Salt and pepper to taste

In a pan over medium heat (after cooking pork or chicken, or can also be done in clean pan if required) add a good glug ( thats 2 Tbsp-ish) olive oil. If you are cooking the carrots after cooking meat make sure you have enough oil and your heat low enough that you don’t burn the fond. Once oil is heated, add the chopped onion and salt and pepper. Stir occasionally, scraping bottom to loosen fond, until onions are softened and starting to turn golden. Add carrots; stir once and then let sit for 2 minutes before continuing to stir and scraping the fond. Once carrots start to soften a little add honey, currants and vinegar, stirring regularly from here on out (another couple of minutes). If the sauce starts to dry you can add a little water. Continue scraping fond until you have a nice glaze that has coated the carrots and a bit of extra sauce. Serve as a side dish or spoon over meat if at all humanly possible.

I had this tonight with pan seared pork chops, sautéed spinach with red pepper flake and garlic, and wild rice. Spooned the carrots half over the pork and half over the rice. Pretty as a picture and tasted like I’d pay $26 for it in a restaurant.

Linking up with Samantha over at Fake Fabulous Here- check it out!