zipping right along

February is zipping right along, that is. Not me.

But I'm keeping up. Just.

We've been having some cold days, but clear, mostly. Cold but not windy, mostly. Cold but sunny, mostly. It's been, in other words, an exceptionally fine February so far.

Which is great, because regardless of the weather, or how I happen to be feeling physically, I'm outside and in motion for a minimum of two hours every  morning and every evening. The goats provide the core of my personal healthcare system, and I'm grateful for the incentive.

red maple, on a day when it was warm enough to hold a pencil

I've started to write a blog post at least four times after evening chores in the past two weeks, and each time have fallen asleep over the laptop. Or, more accurately, under the laptop. Actually, under the laptop and two cats. It's an easy way to fall asleep, I suppose, if one is very thoroughly tired. But it's certainly a strange way to wake up.

So even if this post is only a jumble of random jottings, I am going to post it before evening chores today. And I'll add equally random snaps. Like these:

And these:

vase, view 1

vase, view 2

And in conclusion, two short random notes:

• Good news follow-up: I took delivery of three additional pallets of chaffhaye, and the forklift operator got them close to the barn. This makes every single day easier for me: there's still wrestling and sweating and occasional swearing involved, but no sledding or dragging through gates.Those 90 bales should take us to May Day.

• A happy "find:" the field technician who got my internet and phone line reconnected a few weeks ago dropped his (quite costly) Leatherman tool into deep snow whilst repeatedly to-ing and fro-ing between his truck and my house. He looked, I looked. He thought they would probably be near the pole where he reconnected the line. I thought they would probably be near the stone wall he scrambled over to take a shortcut. Well, I was able to give him some good news this week:

they were in the garden

I hope your days are full of good news and happy finds.

~~~~~

so far so good

Afternoon sun on the Upper West Side.

We've been having some lovely, sunny weather this week. Still quite cold, mostly teens and 20s F, but not windy. Very pleasant weather to be out in.

Moxie surveying her domain.

Bluebird hoping the starlings left some mealworms.

Tsuga in the sun.

Fernie at my fingertips.

The brighter sky in February has been very welcome, especially following the series of snowstorms in late January:

Now the forecast is a few days of warmer weather - in the 30s or even higher - which could melt more of the remaining snow in the driveway. This would be helpful because I'd like to get the next delivery of chaffhaye to the top of the driveway, at least. Each pallet holds 30 densely-packed 50-pound bags. They are large, slippery blocks and I do not find them easy to handle. If the pallets have to be left at the bottom of the driveway this time, every individual bag will eventually have to be brought up with either a sled or a wheelbarrow. The driveway is a hill. I've brought countless items up the driveway over many years, and I can tell you: 90 bags of chaffhaye would be No Joke. So here's hoping for good timing, a clear-ish driveway, and an experienced forklift operator.

Meanwhile, I hope you are having blue skies in your neck(s) of the woods!

~~~~~

postcard from the paddocks

Well, we've been having some weather lately.

It's okay.

We don't mind.

We are tough.

Besides, we can go inside anytime we want to!

And in the shelters, we have plenty of food!

But sometimes we'd rather have a picnic in a snowstorm:

It's just Winter.

We've seen it before.

We've dressed for it.

And even if we don't see it for a few days...

we know the sun will come back again!

~~~~~

they came back

Even in the middle of a dense snowstorm...

...a bird's gotta eat!

The evening of the first big storm, the bluebirds returned! 

They've been here every day since.

~~~~~

snow and rain and ice and soup

Do you use an "instant pot" or other pressure cooker? I bought a 6-quart Gourmia during a holiday sale a couple of years ago, and it earns it's footprint in my tiny kitchen.

It's become my method-of-choice for vegetables and bulgur, both of which I cook often. Also for hard-boiling eggs. There's been a lot of experimenting and note-taking, to get the timing right - at first it's incomprehensible how short the cooking time can be - and sometimes my experimenting produces a nice surprise like this one:

The Easiest Soup Ever.

I take one jar of pasta sauce:

The shelf of What Was On Sale

And one package of Barilla tortellini.

And I make tortellini soup:

In case anyone wants to try it, here's the detailed description.

• 1) Pour a whole jar of pasta sauce into the pot.
• 2) Rinse the jar by filling it with water and shaking it, then add the water to the pot.
• 3) Repeat step 2 and give it a stir. You have added 2 full jars of water to 1 jar of sauce.
• 4) Turn on the pot - lid off - to a setting that will heat the liquid. I use "Saute" because it was the first one I tried, and it worked.* It takes just a couple of minutes to see steam rising from the sauce. Turn off the pot.
• 5) Add the package of tortellini to the pot, give it a stir, put on the lid and set to Pressure Cook for 4 minutes.
• 6) As soon as the 4 minutes are up, release the pressure and take the pot out of the base so it won't keep cooking from the residual heat.
• 7) You are done making soup.

*I do Step 4 because it can take 10 minutes or so for the closed pot to come up to pressure, and I think preheating the liquid gives the pot a head-start. That way the tortellini isn't sitting in liquid, not cooking, for more time than is necessary. It's just my theory, but like the Saute button, it was an experiment and it worked, so I'll probably keep doing it forever.

So far I've tried six or seven different sauces, and the results were good every time. Sometimes different in consistency - once the sauce I used was quite watery all by itself, so adding 2 jars of water made a lighter soup than usual - but always tasty. Sometimes after cooking the sauce is still so thick, I add even more water to it when I reheat it. This is what happened yesterday, when I tried a new sauce, this one from Italy; the result could be served as "tortellini in a lot of sauce," but I really wanted soup so I diluted it again before serving.

At first I made a note to add even more water to the pot the next time this brand of sauce is used, but then I thought about storage space and realized it's more practical to make it the same way next time, freeze it in my favorite Pyrex bricks, and then add water when reheating.

Here are two Pyrex 3-cup containers, destined for the freezer:

And here's what it looked like with even more water added:

One thing that has really surprised me is that no matter how much water I use, either during or after cooking, I haven't needed to add more seasoning. Isn't that strange? Sometimes I do add things to a bowl of tortellini soup - like cheese or olives or yogurt - but it's not really needed.

This pressure cooker "recipe" is my best soup discovery ever.

So far.

Do you have any pressure cooker tips to share? Please do!

~~~~~