How Covid-19 changed things for us

This is probably a moot point for so many people my age. Some are retired and live on farms or in the countryside so they can isolate a bit easier than those who would be in apartments [believe me, I had been thinking a lot about downsizing just last year!].

Grocery shopping habits have changed. No longer is it the every few days run into town to get something, or on a whim decide to eat out. We didn't do that often anyway. 

Now a grocery list is a study of strategy. I make a list and rewrite it in order of the isles in the store. I start by the milk and end by the produce. We have 3 stores in our town. Walmart, Quillians, and Viroqua Food Co-op. Walmart has the best prices on many things we like. The breakfast cereals at the other two stores are up to $2 more per item. 

Viroqua Food Co-op does offer curbside pickup. Otherwise I have to drive 30 miles one way to to a curbside pick up from the LaCrosse Walmart. 45 miles one way to get Quillians pick up. So the choices are limited. 

I spent the summer doing a 'stock up' of dry goods, beans, and non perishable items.
I can call up a lady for fresh eggs and go pick them up.
I can make up an order from the Co-op and pick the foods up. It is more pricey, but the fresh produce quality is so much better than any other store.

I can call and order the mule's Senior Feed for the elder mules. They can process the order over the phone and leave the feed on the dock for me to pick up.

I find myself planning my once a month shopping as if it was a strategic battle. Do I get bulk items at Wally World at 7am? What is on my list? 

I admit that I am cooking differently. I have made home made bread. Not too bad, I can still do it.
I made home made desserts. The cookies are good as long as I stick to chocolate chip cookies. The apple crisp was not too great, not enough apples but the topping was good!
I made home made oven cooked fries. That was actually fun and not as hard as I thought.

I'm going to try some butternut squash soup this week. I have so many squash stored in the basement and I need to eat it.

But really this is just more of reaching back as to how my grandmother cooked and made things. She didn't drive and they made a trip to town in the fall and in the spring. Mom would drive us once a month to town for groceries when we stayed at the cottage in the summer.

I grew up never needing milk as we always had dried milk. [YUCK!!!] Everything was bulk. Flour, sugar, rice, powdered milk, ... 
Most everything was home made. Maple syrup and jelly for example. Meat was purchased or butchered and put in the freezer to last the winter.

Fast food was not a thing.

I recall going down into my grandmother's cellar to get something for her and commenting that she was ready for a World War. I used to privately joke about it.

Funny. She survived the first World War, she survived the 1918 pandemic, she survived the second World War and the Great Depression. She survived food and fuel rationing.
So. Not funny.

I think about that. And now I understand why my Grandparents rarely tossed things and always repurposed items. Why they were so stingy with their money. Why they wore clothes with patches and darned their socks. I understand why they thought eating at a restaurant was a HUGE thing. A show of waste and opulence.

If Grandma Pearl was alive today she would simply say 'Humph,' and carry on. If their meat got low in the freezer, there was always critters in the woods and fish in the lake.

I'm not ready to go there. 
Yet.

But I am working on taking care.

I know there are those that think this Pandemic is no big deal. I am not going to argue that with anyone. I will deal with it my way and listen to my husband's doctors who have said to treat everyone outside of our house as an Infection.

My husband is content. I am a bit stressed and bored, but need to dig deep into my Grandmother's and mom's heritage and deal with it. 
I feel we are in a fairly good place. 
I am not working 12 hr shifts at the plant and driving 60 miles per shift like I used to 3 years ago. I have to stay home. Three years ago my choice was made for me. We made a quick adjustment to living on a lot less.

Our Holidays haven't changed. When Rich's mom could no longer get around, and when Rich stopped driving...we stopped traveling to his daughter's for a get together. One year his daughter and family did come here. Enough said.

There are those who are at work keeping our food supply chain open. These are the folks I am so grateful for. 

There are the nurses and doctors that are providing the best care they can right now. To those people too, you are my heroes. 

And that is where I am going to leave it this morning. I'm going to have a cup of tea and go do chores, wander the woods, and get on with my next project of learning something new to cook or make from what I have at hand.

Be safe and well.

Domestic Goddess

Good grief and good lord!

What have I done?
I found myself looking up recipes on line for bread. It all started because I thought it would be nice to have a 'Bread Machine'.  I watched the videos on how to use certain ones and then Rich and I decided that since the machines were big and my kitchen is still small, that I'd try it the old fashioned way.

I haven't been a fan of baking or doing any cooking for years. Simply put, I didn't have time and I didn't have the space in my teeny tiny kitchen. With the new kitchen [which I love!] I did do more.
However it wasn't until I wasn't working those odd and strange shifts back to back and all over the map, that I decided to actually put my 'new' kitchen to use.

This summer found me canning jellies, tomatoes, making salsa, chili starter, and dehydrating everything I could get my hands on. Rich commented one time that he would have remodeled the entire house if he'd known I could cook like...this!

Ugh. When the weather is warm I prefer not to cook. But when it is cold? I guess I am finding it ... not so terrible.
I took Morris for a nice long walk, we did nearly 3 miles on the gravel road. Yes, Morris was bouncy and happy to sniff and mark anything he could. I was surprised at the amount of coyote droppings on the road.

So, when we got back, I helped with chores and then began.
Rich stood behind me watching in awe and subdued wonder.

He kept pinching himself and then me to see if we were dreaming. I threatened to toss flour in his face if he didn't stop with the Peanut Gallery comments.

I found out that I haven't forgotten how to make the bread. My hands remembered it well. I used the quick rise yeast to make things a bit easier and had pulled a basic bread recipe off from Fleischmann's website. I was concerned that it would hurt with the painful arthritis in my fingers and wrist. The kneading wasn't bad, the clean up was painful.

However I do have a devious plan.

Rich really went crazy for the fresh bread. He attacked the smaller loaf with a hungry vengeance.
If I get him 'hooked' on fresh breads, he would purchase the smaller of the bread makers. Well, he may.
The only drawback is I do like the hands on approach. And I don't want to keep an appliance like that on the counter all of the time.

It gets worse.
I am looking at making cheesy dinner bread for this weekend and recalling with great fondness how I used to make cinnamon and sugar bread so very long ago.

How long?
1978. That long.

I may even break out those mixing type things with little measuring type thingies I found when unpacking the boxes from the remodel.

This could be a wondrous thing.

But shhhhhhhh
don't tell anyone!

It would ruin my reputation.

Crab Apple Preparation for Jelly

I know, I know. I am the last person to really blog about...ewww....cooking!

I don't consider canning, prepping food for the winter, and making jelly cooking.
As in the type of cooking I dislike. 
Cooking is a derivative of cook a 4 letter word just like bake is.:

Years ago I created a t-shirt. It has a mule head on it and says below:
Cook and bake
are 4 letter 
words
While 
Ride
Is Not!

I picked nearly 4 gallons of crabapples from a tree near work. I had permission and every other year or ... whenever I can get to the tree, I pick crabapples for making jelly. The process itself is very labor intensive, but the beautiful pink jelly that is created is worth the effort.

First I picked. Then I picked over and removed stems while washing them.

I went over this batch pretty carefully. We'd had a bad storm the day before with high winds and some hail, I picked through and tossed the bruised apples.

I'd gone to the garden early to grab any more tomatoes and veggies I could find. The NOAA had predicted storms again for the evening hours so I wanted to make sure I got anything that might get damaged.

I had a huge amount of 'grape' tomatoes along with several romas and beefy tomatoes. Not sure what name those big tomatoes were called, but I washed and sorted out the little ones, the big ones, and the ones that were ripe...and the ones that needed to ripen.

I had Kale and Parsley bunches washed and set aside.
I decided that since I'd be spending the day in the kitchen with the crab apples, I may as well do as much as I could.

I don't like to do all of the apples at once. So I started a batch. I put about a cup and a half of water in with the little red beauties and started them. I get them to simmer until they are mushy and I can crush them with a hand held potato masher.

I looked up different ways to do this and many websites suggested a juicer, or to use a blender to chop up the apples and then squeeze out the juice.

I decided to do it the OLD fashioned way. The way my Grandmother and Mom did it. Besides, I'd always had good results doing it the way I knew best. 

It was going to be an all day project and nothing was going to change that. 
I had all day.

While the crabapples were started, I got busy and put the parsley and kale on the drying trays. I also cut up and onion and sliced grape tomatoes.

I decided to try out a dehydrator. Apparently you can dry tomatoes and the grape or cherry tomatoes were good candidates for drying. I sliced everything up and put it together.

The kale and parsely came out great. I crushed the leaves and put them in containers for soup flavorings this winter.

Now that I know it works well, I'll go out and get more. I may even visit the Farmers Market and find some more spices. 
It is fun to provide for yourself.

Meanwhile the first batch of crabapples were ready. 

The smells in the kitchen were a bit wild. Imagine, onion, kale, parsley, and an overpowering smell of tart apples!

I used Grandma's method of straining the pulp from the juice for the first batch.

Hands down, you can't get more beautiful clear juice doing this any other way. I know folks use cheesecloth, but for pure juice, this is the best.

However I had a time limit and had another batch to do, so I used method number two which also is labor intensive in a way, but allows a bit more pulp to get into the juice.

I took this shot after I'd measured out at least 2 cups. This was towards the end of the 'juicing'. 
Viola!

I ended up with 7 cups of beautiful pink/red tart juice all ready for jelly making!

During my wait time for things to drain and dry, I continued to clear coat the Wainscott wood in the dining area and caught up on laundry.

Busy day, but when it was done, I marveled at the beautiful crabapple juice.

What amazes me is that people rarely plant these trees any more and most folks don't even know that you can create wonderful jellies from this fruit.

I guess it is easier to just go to the super market and buy jelly.

Well I haven't done that since...well...
forever. Once you get a taste for homemade, nothing compares.

Well. Next adventure is to hunt down some wild apple trees and perhaps get some grapes from either the Farmers Market or find someone I can trade some jelly for ... grapes.

Today? 
More food prep.