Author: Carrie

Haiku: Basking In Morning Light

~ Carrie

The surprise squash sprout is still growing, becoming straighter and greener. I place it in the window when the sun comes through (and try to remember to move it to a warmer spot when the sun sets, since it’s frigid here at night). 🥶

I sat by the window and watched the sprout, marvelling at the tiny hairs on its stalk; (arguably anthropomorphising) its happiness was almost palpable. While I can’t photosynthesize, the sunshine felt good to me, too.

I’ve been wondering when the seed (shell) would fall off…seems this one has a serious case of helmet head. I’ve been trying different methods to encourage the sprout to shed that casing, like moistening it gently with a wet cotton swab, but will intervene surgically (if needed) as a last resort.

Did you know that this premature sprouting phenomenon is called vivipary? Check out these strawberries!

Audrey Tales: Rustic Rye Sourdough Loaf

~ Carrie ~ 1 Comment

There’s something particularly alluring about a crusty brown loaf, especially if it’s fresh out of the oven and filling the kitchen with its seductive fragrance. It whispers softly, insistently, “come cut a piece”. I know it’s crusty on the outside and soft on the inside, and it’s all I can do to keep my hands off until it cools. Bread porn? Perhaps, but when Audrey makes a rye loaf, it’s irresistible.

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Farm Ferments: Curry And Caraway Cauliflower

~ Carrie

If you’ve cut up cauliflower, you know it makes quite a spectacular mess – tiny bits fly out as it’s cut, small as grains of sand. And yet, despite the veggie’s unruliness, I keep eating it. Sometimes, I don’t get to it fast enough, though, and it begins to brown unappealingly. Freezing it would buy time, but how about other ways of extending its “expiration date”? Fermenting is a great way to do just that!

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Slow Food: Vegan Chana Masala

~ Carrie ~ 2 Comments

Happy National Slow Cooking Month! But why restrict it to a month? I say it should be the year of slow cooking! Using a slow cooker is about as easy as it gets, and cooking low and slow can transform mundane ingredients into culinary delights. Slow cookers really shine when making soups and stews, and I frequently make chili in mine. Recently, I ran across a recipe for a vegan Chana Masala, and had to try making it in my Crock Pot!

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Deep Freeze: It’s Single Digits Here

~ Carrie

You know it’s cold when it’s 4 degrees out – and feels like 3. After a beautiful full moon (a Super Blood Wolf Moon) last night, we’re also being treated to a vibrant sunrise.

There’s an interesting formation of ice crystals on a window…see it from slightly different angles and phases of sunrise:

Cold, dark early sunrise
Just a few minutes later, lovely soft pastels and the promise of the sun

I just don’t tire of the beauty of ice crystals. It may be bitterly cold out, but Nature always has a show ready!