tag:blogger.com,1999:blog-8884610467022224157.post368257272790430133..comments2023-08-28T04:49:47.536-07:00Comments on Milkweed & Teasel: Making hay (and chickens, lambs, and strawberry pie) while the sun shinesJennifer Monterohttp://www.blogger.com/profile/10003650742439806128noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8884610467022224157.post-30983631625269601852010-07-09T10:08:54.161-07:002010-07-09T10:08:54.161-07:00Knowing how to rectify kitchen disasters and save ...Knowing how to rectify kitchen disasters and save a dish is the sign of an experienced cook. Good thinking.<br /><br />Imperfect looking pastry just proves it is homemade. Mine is never even, and I'm always patching holes with scraps. I figure most of the mess is covered by filling anyway. I've not tried the egg yolk in pie crust but I will next time.Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-46522069773759580852010-07-09T04:19:06.604-07:002010-07-09T04:19:06.604-07:00Aha, but I am the queen of fixing kitchen mistakes...Aha, but I am the queen of fixing kitchen mistakes... I drained most of the liquid out of the pie and put it back in the oven for another ten minutes, and this time round it came out fine!<br /><br />Plus, I should clarify: my pastry *looked* messy but it tasted divine - I used my cookbook's recipe for sweet pastry (which was 2:1 flour to butter, plus sugar, egg yolk and vanilla essence!)<br /><br />Next time less rhubarb, more cornflour though..Mariahttps://www.blogger.com/profile/01656390046187780127noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-62969658134153649152010-07-07T12:52:06.402-07:002010-07-07T12:52:06.402-07:00Maria - Oh no..not soupy. You've sussed the pr...Maria - Oh no..not soupy. You've sussed the problem with either too much rhubarb or needs more cornstarch. <br /><br />Perhaps let the mix sit in the bowl for a bit and the cornstarch might thicken the excess liquid before you cook it. I'm glad you liked it though.<br /><br />My only good pastry is a rich pastry: two parts flour to one part fat. It's decadent but it's always flaky. Any scrimping to save calories and the pastry comes out tough.Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-50428841645673343762010-07-07T12:35:29.333-07:002010-07-07T12:35:29.333-07:00I can now report back - I have just made the pie! ...I can now report back - I have just made the pie! And it is very tasty. Although I need more practice at pastry, unlike Tamar...<br /><br />I have to ask though Jen - is it meant to be soupy? As in, quite a bit of liquid/juice sitting at the bottom. I'm guessing not. I'm thinking either too much rhubarb / not enough cornstarch / not cooked for long enough. ( I was relaxed in my use of the cup measurements for fruit..).<br /><br />Still, very tasty though! I will make a non-soupy version another day :o)Mariahttps://www.blogger.com/profile/01656390046187780127noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-20781236200857283552010-06-28T22:28:23.874-07:002010-06-28T22:28:23.874-07:00I still don't know if I even like rhubarb. My ...I still don't know if I even like rhubarb. My grandmother used to make strawberry rhubarb pies when I was a kid and all I remember about them was thinking they were a waste of perfectly good strawberries....<br /><br />Congrats on the new ewes....Paulahttps://www.blogger.com/profile/16171802310115844104noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-50339235341033098882010-06-28T13:16:47.583-07:002010-06-28T13:16:47.583-07:00Jen - you're a star! thanks (I was being too l...Jen - you're a star! thanks (I was being too lazy to look it up properly myself).<br />I will hopefully make this at the weekend - will let you know how it goes down but I suspect well!Mariahttps://www.blogger.com/profile/01656390046187780127noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-3201989963202535922010-06-28T09:25:30.866-07:002010-06-28T09:25:30.866-07:00Maria - Guesstimate no more...I bought some 'c...Maria - Guesstimate no more...I bought some 'cups' from Boots and it appears a cup is 250ml more or less. In a pinch I use a teacup. It seems to work out OK, certainly in the case of pie, which is pretty fool-proof. <br /><br />Let me know what you think of the recipe. Mike's already hounding me to make another one.Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-6886146592630137862010-06-28T01:30:55.589-07:002010-06-28T01:30:55.589-07:00Jen - you're right, the English (or British, a...Jen - you're right, the English (or British, as far as I know! people from Wales/Scotland/NI correct me) don't do fruit pie. I however, have been wanting to try rhubarb-strawberry pie for a couple of days, so your recipe is perfectly timed!<br />Now I just need to guesstimate how much fruit 1 cup is (for those of us not blessed by cups... I do keep meaning to buy some to save myself converting hassle from American recipes :o) )<br />PS love the new sheep, they look gorgeous.Mariahttps://www.blogger.com/profile/01656390046187780127noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-4312357641903292792010-06-27T14:44:42.570-07:002010-06-27T14:44:42.570-07:00Never shaun, but willing helper. Let me know what...Never shaun, but willing helper. Let me know what day - via text. Working a couple of nights next week, but who needs sleep when have company of good friends!!Colettehttps://www.blogger.com/profile/05918092647201479349noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-9270712304145502652010-06-27T06:12:48.414-07:002010-06-27T06:12:48.414-07:00Ah, but I violated my own rule this year - honeybe...Ah, but I violated my own rule this year - honeybees plus one turkey. The turkey was a fluke though. Surprisingly, I'm more relaxed about this new species because it was sort of foisted on me. I feel less responsible for it for that reason - after all, it would have been dead anyway if I hadn't taken it. That means less stress for me. Had I been more proactive about the decision, I would have felt I needed to study up on the needs of turkeys, prepare housing in advance, fret over their survival, etc, etc. So you were right, Tamar; sometimes not making the decision proactively is the right way to go. <br /><br />Still, I think it's a pretty good rule, in general.Katehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-56161464388267504462010-06-27T05:44:09.884-07:002010-06-27T05:44:09.884-07:00Tamar - We just came back from a friend's farm...Tamar - We just came back from a friend's farm where they keep kune kune pigs and water buffalo. Mike wanted both, but I invoked Kate@ Living the Frugal Life and her mantra of "one new species a year". <br /><br />If we stick together and blame each other, how can we fail?!?Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-66364666570232674772010-06-27T03:48:55.671-07:002010-06-27T03:48:55.671-07:00Ewe go, girl!
I love your new sheep. And your new...Ewe go, girl!<br /><br />I love your new sheep. And your new hay. And your newly-processed meat chickens. And the way you take it all in stride.<br /><br />Just yesterday, we bought four turkey chicks, essentially on impulse. I was on the fence about it -- we hadn't planned for another new species this year -- and I actually invoked your name. "If Jen can do sheep and chickens and quail and all those pheasants, and train the dogs and shoot the foxes and trap the crows," I said to my husband, "We can raise four lousy turkeys."<br /><br />Just so you know, when we screw it up, it'll definitely be your fault.Tamar@StarvingofftheLandhttp://www.starvingofftheland.comnoreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-39237777000747744252010-06-27T00:26:35.061-07:002010-06-27T00:26:35.061-07:00Colette - Crocs are a marvel. I can get behind tec...Colette - Crocs are a marvel. I can get behind technology when it gives us things like machine washable shoes.<br /><br />I'm shearing the lambs next week, if you want to come over and do one, to keep your eye in?<br /><br />No good coming back to Dorset for tourist respite. It's been tractor vs caravan on the roads all weekend. Hope you had a nice break regardless.Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-66870981318523558812010-06-27T00:23:30.087-07:002010-06-27T00:23:30.087-07:00Sara - Is your dad still dairying? I bet he rememb...Sara - Is your dad still dairying? I bet he remembers how hard haymaking used to be. <br /><br />Thanks for the link. I saw a study where it was determined that sheep can recognize up to 100 faces, human and sheep. If that's so, maybe flock size should reflect what they know about sheep cognisance. Small is beautiful (and you know who your friends are).Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-71917104628467943062010-06-26T16:02:56.161-07:002010-06-26T16:02:56.161-07:00Hey!! The crocs are still going!!! Sheep look gre...Hey!! The crocs are still going!!! Sheep look great Jen. The breed is pretty laid back, and good lambers I seem to remember. Must get in touch with Tuss about the black fleeces.<br /><br />Back from Cornwall, not how I remembered it. Toooooooooo many hoilday makers!!!! Too many cars.<br /><br />Think I'll hang around Dorset for a bit longer!<br />Me xColettehttps://www.blogger.com/profile/05918092647201479349noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-342982901338986942010-06-26T11:45:10.611-07:002010-06-26T11:45:10.611-07:00Jen, may the weather be dry and warm, with a light...Jen, may the weather be dry and warm, with a light breeze to dry the rest of your hay. Congrats on getting all those bales in so far. My dad's just begun hay season, too, and still gets nostalgic for the sweet hay smell in the barns when they're full. <br /><br />The two new ewes look...just like the others. Adorable. It's so hard for me to tell the difference in their faces, and yet you must've heard of this study:<br />http://news.nationalgeographic.com/news/2001/11/1107_TVsheep.html<br /><br />Great pics! Though you're so productive it almost inspires me to get off my arse and cook a pie, or work in my garden. Almost.Sarahttps://www.blogger.com/profile/10685334557122944722noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-56281902397216301062010-06-26T10:31:51.299-07:002010-06-26T10:31:51.299-07:00Kate - I've just looked in my Delia Smith Cook...Kate - I've just looked in my Delia Smith Cookbook and there wasn't even an entry for pie in the index. Sweet pastry yes. And a recipe for apple & raisin pie (eww..) and lemon meringue pie. Then it went right to suet pastry and all forms of meat pie.<br /><br />They definitely have fruit desserts, crumble being a favorite of housewives and restaurants (well, pubs anyway) especially in apple season. I suppose it is the stand-in for pie. Maybe because they eat pie for a main dish, having pie for dessert would be pastry overload?<br /><br />I have no idea where the American pie tradition comes from. I need to investigate. After eating at Mission Pies in SF a few months ago, I'm just damn grateful for it. I'm embracing my roots and it's delicious!Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-8884610467022224157.post-32110651287993046312010-06-26T10:09:32.321-07:002010-06-26T10:09:32.321-07:00"The English don't have a culinary histor..."The English don't have a culinary history of fruit pies."<br /><br />-This stopped me dead in my tracks. It checks out with what I know of British pies (cottage, shepherd's, steak & kidney, pork, starry-gazey), but still it's a bit startling to realize there were no fruit pies in England. So two obvious questions - who did Americans get their fruit pie tradition from? The French with their gallettes? Not the Italians, I don't think. The Germans with their pastries, maybe? Second question: was the crisp or the crumble or the cobbler the British stand in for the fruit pie? Or none of these?<br /><br />Love the horseshoe collection.Katehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.com