Vintage Home and Farm

Doesn't it seem like time marches forward quickly?  It's hard to believe that 2020 is almost here!  Already it's time to ring in the new year and a new decade as well. As the new year approaches, we find ourselves pondering change. We were sitting in front of the fire yesterday morning talking about the new year and considering whether or not we should set any New Year's Resolutions.  I wasn't sure that I really wanted to participate in the annual tradition, since I don't like setting ourselves up for failure by deciding on lofty goals that are nearly unattainable.  But I wanted to hear what the other members of the family had to say.  I was pleasantly surprised by their suggestions. The first idea that was offered was to travel more.  This came from my daughter.  But where would we go and why? I know she'd like to travel around the world (who wouldn't?), but we aren't ready for that type of vacation in the next year.  My husband suggeste...

We're sending the warmest and happiest holiday wishes your way this Christmas!  Despite the unusually wet and dreary weather of the past few days (we've had an "atmospheric river" pass over this side of Washington), we are keeping warm and staying in good spirits thanks to both the wood fires burning in our hearths and our family and friends who have warmed our hearts with their love and good cheer.  We are reminded of the special meaning of Christmas and know that we are truly blessed. As is our tradition, our Christmas tree is decorated with all the handmade and gifted ornaments we've collected over the years. It's a family Christmas tree with no other theme except treasures that have special meaning to each of us. As I write this, dinner is cooking in the oven and we are kicking back and relaxing after spending the day traveling to visit family.  My daughter is drawing next to the tree and my husband is reading. This year we decorated with min...

It's taken me a little while to figure out how to light a fire in the wood stove and perhaps more importantly, how to keep it going. What I struggled with the most was determining how much paper, kindling and bigger pieces of wood needed to be in the pile in order for the firebox to become engulfed in flames, and then how quickly to add more wood to keep it burning efficiently.  Finally, after much trial and error, I  succeeded in building a great fire that quickly engulfs the wood, builds up a nice base of coals as the wood breaks down, and stays going late into the evening. Our wood stove is a free-standing Jotul F 3 CB.  It's not a very large wood stove, and so sadly stuffing it full once lit isn't actually an option.  We have to continuously feed more wood to keep it going.  The longest it can burn without inserting another piece of wood is about 3 hours, but then you'll need to start with some kindling and really coax the fire back up from nearly-exting...

I have been trying with no luck for weeks to catch the mouse that has been plaguing our coop and cellar.  I've used all the recommended bait, including peanut butter, cheese, grain and bread. I also tried using a few remaining bits of produce that the mouse had already been munching on in my cellar - squash, potatoes and onions - but he ignored those, too. Then yesterday I put the trap out next to the chicken coop with a homemade doughnut in there.  The doughnut had gone a bit stale and so we didn't want to eat it, but it seemed perfect for a mouse. The doughnuts were indeed quite lovely and so I can see why a mouse would be tempted to go into the steel cage to eat one.  I made them on Saturday morning when we wanted to go out and buy doughnuts.  Homemade seemed healthier. I even cut the confections into holiday shapes before putting them into canola oil to fry. Then I dusted some with powdered sugar, rolled others in cinnamon sugar and poured a fr...

With Thanksgiving upon us, are you counting your blessings? While holiday activities draw everyone out and about, keeping us all busy with preparations and gatherings, it's nice to pause for a moment to ruminate on and share our blessings.  We've had ups and downs this past year, and have faced a number of challenges --  but even so, we have much to be thankful for!  I am thankful for my family and friends, who are a tremendous blessing to me. So, are you ready for Turkey Day?  Despite the holiday falling a bit later in the year, it's still been a mad rush to get everything done so that it will be ready for the table at the big feast.  Hopefully you won't have to travel far, as we hear the weather is promising to be frightful for the long weekend across most of the country.  Here at Vintage Home and Farm, our family has two celebrations -- one at my father-in-law's house on Thanksgiving Day, where we will be bringing two pumpkin pies, dinner rolls and ...

Dense, dark, rich and sweet, this fruitcake is as enjoyable to make as it is to eat. I didn't think I liked fruitcake all that well until I decided to try making one soaked in Brandy.  There's something fascinating about soaking a cake in spirits and then aging it. If you enjoy sampling Brandy and other spirits, then you will find that tending to a cake by pouring alcohol on it is quite fun. Oh sweet, wonderful fruitcake soaked in Brandy!  I gaze longingly at you for two long weeks, waiting for you to be aged to perfection. What intriguing, experimental loaves you are, sitting there aging on the counter this holiday season.  I can't wait to cut into you and sample your rich fruits and moist, spirited goodness. Once you've started aging the cake, you may want to pick up another bottle of Brandy.  That is, if you enjoy sampling Brandy while tending to your cake as I do. A great place to pick up the dried fruit is Trader Joe's.  Out of everywhere tha...

Hello friends! This morning I am baking a few of the sugar pie pumpkins that were grown here on our farm. What I love about this task is that there is minimal waste as the various parts of the pumpkin will go toward a variety of uses.  Let me show you: On the cookie sheet I've placed the cut and cleaned pumpkins.  The cookie sheet is lined with parchment paper to make clean-up easier.   The pumpkin pieces will bake at 400 degrees for 30-60 minutes (until fork-tender).  Then the pumpkin can be easily scooped from the skin and put into the food processor.  I'll then freeze it in one-cup portions to be used in a variety of recipes this fall and winter. When I was a little girl, my dad made a special serrated knife that I still use to cut pumpkin.  It's made from the drill bit of an old saw; he attached a handle to it.  You can find a similarly styled knife nowadays in a pumpkin carving kit. I love the little knife from my dad - I feel lik...