Photo of the Day: up in stages

Little by little, the tree is getting done!

First, we put it up with nothing on it.

Our older cats ignored it, but the young ones did get into it, bending the bottom branches. After a while, though it seemed to be safe to straighten those out and go to this stage: just lights and garlands.

Plus Scentcicles, hoping that the smells would deter them.

Instead, we kept finding them on the floor!

My daughter has made up a spray bottle with vinegar in it, as that’s supposed to be something they don’t like.

It does seem to be working, but only while it’s fresh.

The tree is now decorated. Here’s hoping!!

I don't think they like him

This morning, while doing my rounds, I had an unexpected visitor – my brother’s beautiful dog! He is usually very shy and tends to sneak up behind a person, and under their hand, for sneaky pets, but not today! He was quite happy to come right up for some attention.

While I was petting him, I heard a noise above my head.

As usual, the cats had followed me while I was doing my rounds. Butterscotch and Beep Beep will bully each other to be carried. This morning, Butterscotch came along, and she was not happy to see our visitor!

Sadly, when I paused to take the picture, my visitor went away.

As I started back, I saw Butterscotch was not the only one unhappy with our visitor!

Even Junk Pile cat had been following along and was up a tree, but before I could get a picture, he’d jumped down and bolted further into the grove.

I want a dog. 😀

The Re-Farmer

Bigos – Re-Farmer Style!

Traditionally, bigos – otherwise known as Hunter’s Stew – is made with game meat and a whole lot of ingredients I don’t typically have on hand. I just used what I had! Maybe I should call it Non-Hunter’s Stew? 😀

This is my version of Poland’s national dish!

I made this yesterday evening, for today’s eating, and I must say, it turned out very well!

It was breakfast – and a fine breakfast it made!

Ingredients:

  • 1 jar fermented vegetable sauerkraut or purchased sauerkraut
  • 1 large yellow onion
  • 5-6 whole garlic cloves
  • 1 small to medium sized head of cabbage
  • 5 or 6 crimini mushrooms or mushrooms of choice
  • cooked sausage, cut into 1 inch pieces, to make about 2 – 3 cups
  • 2 cups cubed pork or fresh meat of choice
  • 1 package bacon
  • 1/2 cup crab apple cider vinegar, mixed with 1/2 cup vegetable broth, or 1 cup de-glazing liquid of choice.
  • 1 can crushed tomatoes
  • 1 can tomato paste
  • optional: seasonings to taste
Top row, left to right: sauerkraut (rinsed and draining), chopped crimini mushrooms, cubed pork, cooked sausage (honey garlic).
Middle left: frying bacon pieces. Middle right: de-glazing the pan
Bottom row, left to right: softening cabbage mixture, all ingredients stirred together, stew after 1 hour in oven, stew after 2 hours in oven.
Centre: Bigos, after resting overnight, topped with sour cream and parsley

Instructions:

  1. Turn oven on to 350F.
  2. drain sauerkraut, rinsing if desired. Squeeze out excess liquid.
  3. chop onion and garlic coarsely
  4. core and finely cut fresh cabbage. Cabbage, onion and garlic can be combined into one bowl for later.
  5. trim mushroom stems, cut mushrooms in half, then slice. (Alternatively, re-hydrate dried mushrooms in boiling water, then chop coarsely. Reserve liquid to add to the stew.)
  6. cut bacon into 1/2 inch pieces
  7. prepare de-glazing liquid (my vegetable stock was hot water and powdered bouillon)
  8. Place the cooked sausage pieces into a large, oven safe pot with lid.
  9. In a large frying pan, fry the bacon pieces until just browned. Add bacon to the sausage, reserving rendered fat in pan.
  10. Brown pork cubes in the bacon fat. These do not have to be cooked through. When browned on all sides, add to the sausage and bacon mixture, reserving fat in pan.
  11. Add mushroom pieces to the reserved fat and cook until just starting to brown, stirring frequently. (If using reconstituted mushrooms, skip this step and just add the mushrooms to the pot with the meat.)
  12. Add de-glazing liquid to the pan and cook liquid down to about 1/3rd volume.
  13. Add cabbage, onion and garlic to the pan. Cover with lid to steam for a couple of minutes, and for the cabbage to reduce slightly. Continue to cook, turning the mixture often, until vegetables are softened.
  14. Add the sauerkraut and softened cabbage mixture to the pot with the meat and mushrooms.
  15. Add the crushed tomato and tomato paste (plus reserved mushroom stock, if reconstituted mushrooms were used). Mix thoroughly.
  16. By now, the oven should be preheated. Cover the pot and place in oven.
  17. Check after about an hour and stir. If the liquid level seems low, add boiling water, as needed to prevent burning.
  18. Check after 2 hours and stir. Adjust liquid again, if needed.
  19. Cook for another half hour or so.
  20. Can be eaten immediately, or left to cool and rest overnight (recommended).
  21. Serve with rye bread, or a dollop of sour cream. Garnish with parsley if desired.

For this, I used no added seasonings at all. The ingredients themselves add a lot of flavour on their own. However, feel free to add whatever seasonings you like, if you feel the need.

Of course, after this was done cooking last night, I had to have a small bowl to taste it. It was definitely a success! Letting it rest overnight did allow the flavours to mellow and combine very nicely. It was a subtle difference, but enough for me to recommend giving it that extra time.

The more traditional ingredients for this dish includes a greater variety of meats, with game meat being the prime ingredient, and even prunes – though the bigos I’ve tasted in the past did not include prunes. Some versions include things like grated carrot, but my fermented vegetable sauerkraut includes carrots, so there was no need to add more.

The amount of sauerkraut I used is a bit on the low side – a typical jar of commercial sauerkraut is about 900-1000ml (approximately equal to a quart jar) and my jars are 500ml. Even adding the last of my plain sauerkraut gave me just over that amount. However, that is also the equivalent of more than half a head of cabbage. The fresh cabbage I used was more on the large than medium size, so between the two, the total quantities didn’t change much.

This makes quite a large quantity of stew, and it really helps to have a very large, deep frying pan with a lid. Even then, I had to be careful adding the cabbage mixture to the pan! Using the lid to let it braise for a bit made it much easier to stir, as the cabbage released its liquid and reduced in size.

This dish can be made on the stove top instead of the oven, but that would require continuous attention and stirring to make sure it cooks evenly and doesn’t burn on the bottom. Using the oven is just simpler and more efficient.

If you try this recipe, do feel free to let me know how you liked it!

The Re-Farmer

Photo of the Day: Spoiled beast!

Dave likes to sit on my husband’s chest while he tries to use his computer. Which typically results in my husband losing the use of at least one hand, because he ends up having to support a cat butt.

The house is getting a bit chilly these days, so my husband has taken to wearing a vest. Dave quickly discovered that the inside of the vest makes a nice warm nest, while my husband discovered that the vest frees up both his hands so he can use the computer.

Win, win!

They have been spending quality time together in the mornings.

What a beastly beast he is! 😀

The Re-Farmer

Morning company

I admit, my morning rounds are not as consistent as they should be. Some mornings, when my daughter has a shift, it’s earlier – and this time of year, pitch black, still! Others, like today, I can wait until there’s actually light out.

Which means, I can get pictures of the company I get. 😀

I always do the cat food and water first, then do the feeding station. The cats will happily abandon food and fresh water to come join me.

Because, apparently, bird bath water is better.

They also like to use the bird feeder pole as a scratching post. 😀

Creamsicle was all set to jump on me!

I didn’t let him.

As I finished up at the feeding station, I realized I had an audience.

Gosh, they are so funny.

Also, that aloe vera behind Dave is the baby of one we had before our move. It’s about half the size of the mama was. We called it the sarlacc, so I guess this is sarlacc junior. 😀

The frost covered spruces were very pretty this morning. 🙂

The Re-Farmer