Stillmeadow Friends

Dear Susan...
I often wonder if we think different thoughts on cold days than we do on hot. Does the chill air change the thought processes?? Being as it's February the 2nd and Groundhog Day I wonder if the Groundhog gives any thought to the fact that his every move is being monitored by those of us in the cold and frozen north. All of this is I suppose, food for thought and the musings of yours truly as I sip ginger peach tea on a chilly afternoon. I'm nibbling the last bits of an apple cinnamon muffin with the tea and the spicy combination is yummy to say the least. It seems to me that Gladys Taber would have enjoyed such a late afternoon treat and that thought makes me smile.

Speaking of food and nibbling...I can't wait to try your recipe for Bara Brith. It reminds me of the sort of loaf that my Papa would have enjoyed. I'm certain that my Great Grandmother Exelby (Papa's Mother) would have known Bara Brith having grown up in Britain. Earl Grey or Lady Grey with that??

There were no birds at the feeders again today, and I think it's because of a hawk in the area. This is about the fourth day in a row, and I hope our little regulars aren't having a rough time of it finding food. I miss the chickadees especially. They're always bright and happy no matter what the day and perhaps this is why I miss them so much. On a cold day it's good to be reminded to smile!!

Love, Shelley
Ossining, New York

Hi Everyone,

This recipe is Welsh, like me. It comes from a book called "Little Welsh Cookbook" and I have made it many times.

This tasty fruit loaf is made from ingredients that are always in the cupboard. It has many variations. It is served as a filling snack at any time in a Welsh home and farmers often take some in their lunch box when they go up the mountains to gather the sheep for shearing.

Bara Brith

1 cup of very strong cold tea -steep a tea bag in boiling water for at least 15 minutes and let it go cold.
4 tbsp marmalade
1 cup of golden raisins
Soak the above ingredients together for about an hour and then add:
1 cup brown sugar
3 cups self-rising flour
2 beaten eggs
good pinch of allspice

Instructions
Mix the ingredients well and put into a greased loaf pan. Bake for 1 1/2 hours or until cooked at 300deg F.
You can add chopped walnuts or pecans, Glace cherries. even chopped apple or mashed banana to add moistness. Serve well buttered - delicious!

Susan
New Boston, NH.

 

 

Dear Gladys Taber fans,

This is the first entry I have made here and it seems fitting that today is also February 1st

 

To all of you who had given up on me, I'm back. These past few years have been really hard for me. My parent's health declined and I spent a lot of time flying back and forth to North Wales, helping to take care of them. Then they died within a year of one another.

 

People handle loss in different ways, some reach out for others to help them through the pain. Some just gather themselves up and go on, but some simply put their head under their wing and withdraw from things they love doing best. This is what happened to me. I felt so sad and lonely.

 

I missed them so much and the things that gave me joy no longer seemed to matter any more. However, my deep love and appreciation for Gladys Taber and her books never dimmed, it was just put on the back-burner. Indeed, it was Gladys' quiet wisdom and sensibility that brought me through many a dark time.

 

I lost my father Jan 25, 2002 and my mother Feb 6, 2003.  But this year, on the anniversaries of their passing, instead of being sorrowful, I am doing what they would surely want me to do and that is to celebrate their lives and get back into living my own life.

I can only imagine what my Mum would say to me now if she knew how I had been feeling. She would have plenty to say!

 

So, I'm back! I'm re-designing the site and have opened this journal to keep you up-to-date and informed of it's development. My good friend Shelley will be posting here too.

 

Shelley and I share a lot in common and we have known each other for years. We look forward to a good and entertaining rapport with one another and with you.

 

It's a cold, but beautiful day today with a bright blue sky and the sun sparkling off the snow. Mike and I went into the woods to empty the big can of woodstove ashes. I stumbled along up to my knees, and discovered all the tracks made by mysterious animals...There were deer tracks and maybe fox, and then there was a large line of tracks that came out from the woods and ended abruptly in the middle of nowhere?!

I wonder how these poor animals manage to get by over the winter months. I put food out for the birds, squirrels and chipmunks, but what of the other animals? It's a tough life for them.

 

On a cold winter's night there's nothing better than a good rib-sticking casserole served with fresh home baked bread. I have my own chili recipe simmering away in the slow cooker now. Here it is:

 

Susan's Chili Casserole

 

Ingredients:

1 lb. ground beef, or turkey/pork/chicken, browned and drained

2 medium onions chopped small

3 cloves of minced garlic

1 cup of unpeeled zucchini chopped small

1 cup sliced mushrooms

3 medium potatoes diced - peeled or unpeeled.

1/4 cup rice, any kind, but not instant. OR, 1/4 cup quick cooking barley

1 large (28oz) can of plain diced tomatoes

1 medium (14.5 oz) can tomato sauce

1 medium (15oz) can of kidney beans rinsed and drained

1/2 teaspoon cumin or curry powder will do

1 tablespoon chili powder (use more or less to taste)

1/2 teaspoon of Worcester sauce

1 teaspoon dried basil or 1/3 cup of fresh, finely chopped.

Salt and pepper according to taste

 

Instructions:

Mix all the ingredients together and cook on low for 8 - 10 hours of on high for 4 hours.

This could also be done in the oven at 350 deg for an hour or so in a large casserole.

Almost any vegetable on hand is good in this, carrots, sweetcorn, green beans, green or red pepper, cauliflower, etc..

Broccoli is good, but I find that adding it semi-cooked about half an hour before serving is best so it won't break up.

Try substituting one of the onions for lovely thin sliced leek, slice it right up to the light green part.

I salt and pepper it well, even though it may not be the greatest for your health, salt really brings out the flavor!

 

Take care all and please accept my apologies.

Love, Susan,

New Boston, NH.

xxx