We take advantage of the shelter over this window as a place to put the outside cat food containers, out of the rain. It isn’t much shelter, but it at least keeps their food mostly dry.
One of my plans for this summer was to dig up the dirt under the overhang and line it with bricks.
I noticed, however, there was thick plastic at the window, so I took advantage of having a daughter to hold the “roof” up and dug out the dirt to see just how far the plastic extended.
We were able to use all the chimney inserts that were piled behind the house, and even the last chimney block, while winterizing around the house. That meant I could finally clean up that area once and for all!
Today, things warmed up and got rather pleasant out there, so I took advantage of it to do the annual winterization around the house.
The situation was quite different, last year!
I was amused to look back at old posts and find we put the insulation around the house exactly a year ago today!
Just in time for the weather to turn. Raining ice pellets? I’d forgotten about that!
By the end of the day, we had tree damage and the power had gone out, and I was going around knocking ice off what I could reach, to prevent more damage.
The mead was left in its second fermentation for longer than 4 weeks, but it seemed to have stopped fermenting much earlier. It’s really hard to see the airlock where we kept it – we basically had to shine a light at it – but there didn’t seem to be any bubbles in the water.
This being our first attempt, we didn’t want to mess with it and just let it be.
Before going in to town to pick up 3 cases of bottles, however, we did take the carboy out to check it.
It’s been cold, wet and raining for the past while (with snow, in some areas!!), which meant it was the perfect time to stay indoors and finally make sauerkraut.
While I remember my mother making sauerkraut when I was a child, and I know I helped at least a little, I have never made it myself before. In fact, it was my mother’s sauerkraut that had me believing I didn’t like the stuff at all. She made incredibly strong kraut, and it was many, many years before I tasted any other and found it… okay. LOL Then one evening, while we were hosting a home schooling historical pot luck set in a pioneer theme, one of the families brought a fresh jar of sauerkraut. Fresh as in, just made that day and no fermentation. I was surprised by how good it tasted.
Cabbage, however, was one of those things I just didn’t tend to buy. In fact, it wasn’t until we moved here that we started to pick it up regularly.
I have an old friend from high school that has shared on social media about the sauerkraut she has been making, and with all the food preservation stuff I’ve been getting more and more into, I found myself wanting to try my hand at it. I did some research and found that it is incredibly basic – but it didn’t sound like what she was making. So I messaged her and got her recipe. It’s more like fermented vegetables, with added probiotics, than sauerkraut.
I decided to do both.
This post will be on the basic sauerkraut I made first.
Yesterday I was finally able to grab the step ladder and pick some of the last apples that are pick-able for my mother.
The cats were VERY interesting in the bag! Especially Cheddar! :-D
I was able to pick all the crabapples from the one tree, where the apples were the biggest and they had finally gotten sweet. Previously, they had almost no taste at all; not even the usual sour taste of crabapples, but now they have that delightful sweet/sour taste crabapples are the best for. There weren’t very many, so I picked some from the tree next to it. You can really tell which apples came from which tree! This tree had quite a lot of little apples that are more sour, but still quite edible.
Since I was there, anyhow, I took advantage of the ladder and cut away dead branches. The one tree with the bigger apples has a main trunk that is basically dead, but I did see some leaves on some of the branches at the top, so I just cut away the ones I knew for sure were dead. I pruned dead branches off a couple other trees, too, but I will save a major pruning for the spring.
I was able to bring the crabapples to my mother pretty much right away, and even get a little visit in. She was very happy to see them. Usually, there is someone who leaves their extra apples in the lobby where she lives, free to whomever wants them, but there were none this year. So now she will be able to make herself some apple sauce and compote that she likes. I also brought one each of the different flavoured jellies I’d made. I even remembered to bring an extra knife sharpener we has, as she was looking for one while we were out before. She was looking for a file, actually, so I brought her what I thought would be much easier for her to use.
I didn’t realize she wanted it for the hoes provided for the little community gardens where she lives. LOL I have, however, discovered that she has a knife sharpener with an antler handle, that matches the meat fork we found here. She tells me there used to be a knife as part of the set, but it’s one of the things that disappeared over the years.
I’m glad I was able to bring the sharpener I have, though. In the process, I discovered my mother has no good knives. At all!
Something to take care of for her, soon!
The cold, meanwhile, is already starting to show.
For the past while, I’ve been doing my rounds in grass sopping wet from dew, but this morning, it was all frost! The furnace has even been turning on regularly during the night.
Today turned out to be too cold and damp to do the mowing between the trees I cleared last year, that I hoped to do today. I thought I might be able to at least use my reciprocating saw to cut some of the smaller stumps of trees I took down last year to ground level, so I could mow over them. In the end, I decided it was just too damp to drag out the extension cords and use electric tools.
Instead, I worked on an area I left partly unfinished last year; a double row of elms leading to the garden gate at the west fence line.
