More ornaments

Birdies

Songbird ornaments for the Red Stocking Tea

Fall

It was sunny for a few hours! My friend Rich and I went on a short hike while Tyree went on a motorcycle ride.

We tried to get up on Chuckanut Mountain to look for the elusive late season chantarelles, but there was another landslide on Chuckanut Drive. We just hiked down to Teddy Bear Cove and got some sunshine. We found lots of Fungi, but not the ones we were looking for, so I took the consolation prize of picking up locally grown chantarelles at the West Coast Oriental Grocer for $5.99 a pound. Sauteed them in a bit of butter with garlic, sea salt and black pepper on toast.

The sun! It burns!

Ribs

So this is reason #2 why everyone needs a smoker. We cooked these for about 5 hours at 200 degrees. We just used a rub before made of white pepper, garlic, paprika and sea salt. No sauce. Next time I'd add some heat. I have hardly ever eaten them myself, but Tyree proclaimed them the best ribs he'd ever had.

We used the chips from the historic Apple Tree that came down on the front lawn of the YW a few weeks ago. The arborist let me climb into his truck and get 5 buckets of chips so everyone I know will be happily smoking away. I really only used a few cups of chips altogether for each of these projects, so if you want some apple chips, let me know!

Fermentation

Kimchi Craving Satisfied.

Drunk on Smoked Chicken

Test drive for the charcoal smoker tonight. Works well, with some hacks.

Hobbit Skills

I don't really can a HUGE quantity of anything because of space issues and because there are only usually 3 of us. Also we rotate the garden, which is pretty tiny. We rarely have a giant crop of anything at one time.

Canned so far this year:

Apple Pear Chutney
Sweet Relish
Fig Preserves
Apple Rosemary Jelly
Apple Sauce
Tomatoes
Dilly Beans
Baby Potatoes
Peaches
Carrots

In the freezer:
Blackberries
Corn
Blueberries
Raspberries

Dried:
Hazelnuts
Garlic

Overwintering:
Leeks
Kale
Carrots
Lettuce (so far!)
Bok Choy