Arctic Blast

Well, I’m happy to say that the weather forecasts for today are no longer predicting a severe drop in temperatures in only 4 hours.

We’re still going to get the extreme temperatures. It’s just going to take until about 8am tomorrow for it to happen.

Our current mild temperatures (we are at -3C/26F with a wind chill of -10C/14F as I write this) are supposed to slowly drop until about midnight, then the winds are going to hit. Locally, by tomorrow morning, we’re supposed to hit -29C (-20F), with the wind chill bringing it down to -43C (-45F).

Thank God we don’t have to go anywhere! I really feel for the people who have to work outside, or commute to the city. It’s going to be dangerous out there. 😦

The Re-Farmer

New Addition?

It was my turn to do the evening cat routine last night. This includes going into the sun room to top up the food and water for the outside cats, as well as cleaning out the two litter pans we have out there.

As usual, once they heard me in there, cats started streaming in. Two-Face was already there, and I was soon joined by Keith. Then Big Jim and Keith came in and…

… wait


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Historical recipe: one recipe, two products

One of my long time interests is experimenting with historical cooking.

I say experimenting, because it’s not unusual for these recipes to include ingredients that are no longer available, hard to find, unknown or even extinct. Plus, they often don’t include a lot of information, either because it was assumed the reader already understood what was needed, or it was simply technologically impossible for the time period.

Thankfully, that’s not as much of a difficulty for recipes from more recent time periods.

Not too long ago, I discovered a YouTube channel called Townsends, featuring all things 18th century. I highly recommend it! I was intrigued by this video on how to make Mushroom Ketchup.

Yes, you read that correctly! Mushroom. Ketchup.

It sounded both weird and delicious at the same time! 😀

I found the recipe here, and decided to give it a go.

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