Tuesday, July 26, 2011

July or is this REALLY summer?

I have been putting off this writing for reasons I can't really define other than a sense of inertia and depression. The result of my laziness is that now I have far more to say than I have time to say it. So goes the story of procrastination-listen all or you to out there who might be doing the same!

As you ALL know, summer has passed by Kingston. We had one day of summer last weekend and it was glorious but was followed directly by 24+ hours of solid rain and thunder. My raspberries are finally ripening but they are 50% mold. Still I should not complain because I did have enough for 3 batches of jam and a cobbler as well as some breakfast enjoyment. There is true luxury! The strawberries looked and tasted great but the harvest was affected by grazing deer coming in after the first picking to eat their fill. Huge RATS I call them.

David hauling the wheel barrow of wood
Since we have enjoyed winter for 9 months, the wood is totally depleted  this year. We were starting fires well into May to dispel the wet  air so David had a big task on his shoulders. I had 2 trees cut down- a Eucalyptus and a Willow- because they suffered great winter damage. That started the ax chopping. Then a neighbor down the road offered the use of several downed trees and after a long 8 weeks of hard work, our wood pile is again fat. I sure hope we don't use it ALL this year!
Our new Wood Pile

Tomorrow we are heading off to the lake for our second summer visit. The 4th of July was amazing weather so I hope we get lucky again and Kyrsa can feel the summer sun and water relaxation.

Despite the  lack of warm air,  I have been busy in the garden and with summer projects. I created a new screen door for the front door based on the Nick Cave exhibit at SAM. It is up but still has some additions to be made. It definitely makes a statement as it is- I like to call it the "Witchy Woman " door.
Witchy Woman lives here

Since I need to run to bed so that I can make the last raspberry harvest before we leave in the morning, I will stop talking and send along some garden pictures. You can not even imagine the destruction the deer have done this year. Because it continues to rain incessantly, even the spray does not dissuade them so gardening is dispiriting at best.
Peas and Greens- all

Still, life in Kingston does not include tragedies of catastrophic proportion or even weather events so we are  lucky people .
New York Hot

Love you all and I hope and pray every day that you are smiling.

Mama Llama

Monday, July 11, 2011

A new favorite for the lake porch

Linda and Lynne blessed me with the photocopy, so I thiought I pass on the favor and share out the secret ribs recipe. the Fourth at the Lake was The Best - just what I always wanted, and that's the truth. Will put some photos up later, but thank you everyone for a relaxing, perfect fourth - we even scored a hit with the water balloons. A miracle. Next time, we're planting a mole in the parade so we don't fall for the decoys. I nominate anita - she has the best chance of both convincing people to cruise over to the dock and scoring drinks from other boats at the same time.

From “Celebrating with Julienne” by Susan Campoy
By way of Lynne & Linda

Baby Back Pork Ribs

3 racks baby back ribs (about 6 pounds total)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Barbecue glaze:
1 cup freshly brewed espresso
1 cup ketchup
½ cup balsamic vinegar
½ cup soy sauce
¼ cup clover honey
2 tablespoons chili powder
1 teaspoons freshly ground black pepper
1 teaspoon salt

To prepare the ribs: Preheat the over to 350. Brush the ribs with the olive oil, and sprinkle with salt and pepper. Place the ribs on a heavy large rimmed baking sheet and cover tightly with foil. Bake until the meat between the ribs is tender, about 2 hours.

Meanwhile, to prepare the barbecue glaze: Combine all the ingredients in a heavy large saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer until the mixture thickens slightly, about 15 minutes.

Do ahead: The baked ribs and barbecue glaze can be made 1 day ahead. Cool completely, then pour off any excess liquid from the ribs and cove the ribs on the baking sheet. Store the glaze in a container. Keep the ribs and glaze refrigerated.

Increase the oven temperature to 450. Brush some of the glaze over the ribs. Bake uncovered, one side up, for 10 minutes. Turn the ribs over and baste the meaty side again with more glaze. Continue baking for 10 minutes. Cut the racks between the bones into individual ribs. Alternatively, these ribs can be grilled. To do so, preheat a barbecue for medium heat. Brush the ribs with the glaze and grill them for 10 minutes. Turn them over and brush the ribs with more glaze. Continue grilling until the ribs are heated through, about 10 minutes longer, brushing the ribs with additional glaze as they cook.
Rewarm the remaining glaze in a small saucepan over medium-low hear and serve it in a bowl alongside the ribs, if desired.