Saturday, November 17, 2012

AN AUTUMNAL NAME (GIFT) TAG

This little project is one of my fave things. I haven't done them in some time, but as I was walking one autumn day I saw all the alder cones fallen in the road and it reminded me of some little tags I made years ago.

Here's what you'll need:
-fallen alder cones, moss, hawthorne berries, maple seeds, acorns, moss, poppy heads, whatever you can harvest from the forest that you like.
-glue
-cardboard backing
-color wash, or glitter spray paint if you want to snaz it up
-twine if you want to apply them to a package











 I have made these in the past as gift tags, but this year I plan on making them as name tags for Thanksgiving.
I purchased these pre-drilled rounds at a craft store as well as the backing tag

Here I painted a dried Gingko leaf gold

Here, I dried some ferns and painted them copper



What do you think? I love them...

A CHANTERELLE MEDELY

Last nights meal was so simple and so good- I can't wait to experiment with the ingredients again.


I cut the tops off these babies, took out the seeds and set them aside.


Then I gathered the onions, beets, and carrots from my garden and sauteed them.


Next come these little gems- gotta love Chanterelles.

 Mix it all together in one happy pan...
Add in the half and half...

 Add in romano cheese...

 Stuff the squash- put their little hats on and pop them in a 400 degree oven til done.



 Here's the result- you really have to close your eyes on the first bite- it's that good.

 As you can see we ate all there was to eat...

 And into the compost with the remains- feeding the earth for next years garden...gotta love that.

Monday, November 12, 2012

CRUSH BABY CRUSH

This fall we've been helping our island vineyard neighbors with their crush. We spent 3 days (spread out thankfully) helping with the de-stemming and crushing of both grapes for both red and white wines.

All 3 times it was cold out, and while we were in the barn, we were chilly. Funny thing is, I don't think we really thought about it as we were so busy working production line style to keep things moving.



First day- many barrels (1 ton) of Pinot Noir grapes, plucked out by the handful and gleaned for leaves, and other unsavory things.

That first batch was actually easier than the white grapes because we only had to de-stem them. 

Second day, the white grapes (about 1,800 lbs) needed de-stemming and crushing. I secretly thought the crush was the fun part.


This is what the grapes look like right after the stems go bye-bye.


Then comes the crush...load this baby up with all those luscious grapes and get out the elbow grease.



All in all, this part of the process went rather quickly- of course, I can say that. I wasn't at the helm (that's my hubby taking his turn).





And then there's the cake. I had never heard of a grape cake before...made total sense once I saw it. Into the compost with it.



 But here's the best part (well, almost the best part- the really best part is the final product).


Pure grape juice- that's just what it tastes like too.



Now, honestly- don't you think this looks a bit like a cute little red dragon?