After working hard all week, we took some much needed R&R on Saturday. After Rick kicked our butts at croquet, we headed over to the farm. Bill and Laura joined us.
Matt and Bill played some cornhole.
Rick and Rick C worked on the beams. Rick had gone out and gotten large boards to anchor the roof.
Here Bill B. helps supervise. Notice the scaffolding. We traded Batch the tall ladder for the two matching ladders with the board.
Batch is having fun.
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What We're Eating
It's right on the cusp of fall, so we're eating the last of the basil. Here is a quick dish to use it.
Deconstructed Pesto
Boil some egg noodles until al dente, then drain and return to warm pan.
Stir in enough butter to lightly coat the noodles.
Stack fresh, rinshed basil leaves and cut them with scissors (chiffonade), over the pan.
Squish a few cloves of garlic over the noodles.
Toss with Parmesan cheese, a pinch of salt, and some toasted pine nuts.
Five-Minute Two-Hour Chicken, Farm Style
Take a whole chicken and rub with oil. Discard giblets.
Stick the chicken in a roasting pan, put it in the oven, and turn the oven on to 325.
Throw a couple of scrubbed baking potatoes in also.
Go to the farm for two hours.
Come home and eat wonderful roasted chicken and potatoes.
I Ain't Cooking, Fall Version
Get Pedrozo cheese, Fuji and Granny Smith Apples, and Tin Roof Sourdough bread. Eat it.
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