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Live Through Us at The Burrow

Month

December 2015

And the Winner is….

Christa Nardi!!!

Congratulations Christa!

And don’t forget to check back tomorrow for January’s giveaway-

Omega City.

Almost gone!

It’s your last chance to enter the December giveaway for The Detective’s Assistant by Kate Hannigan. (It was supposed to end midnight tomorrow night, but I think it’s going to end midnight tonight-so hurry up and enter!!)

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Enter here.

Next month-The Omega City by Diana Peterfreund.

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Fun Times with Gus

When you’re driving down the interstate carrying this:

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And then this happens:

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You might just wet yourself. This happened to my dad today. It’s a wonder he didn’t wreck! Glad to be able to look back at it and laugh.

Food Museum-Ugly Sweaters and Mystery Meat

I haven’t posted my odd food collection in quite some time. But to be fair, it wasn’t entirely my fault. I had visited the store in question from time to time, but nothing was there that was worth posting.

Until today ūüôā

(For the previous episode, please click here. For the next one, please click here.)

I present

White pizza sauce-ew

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This probably isn’t that amazing, but I like to showcase new and interesting flavors.

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Arlis, who likes M&M’s and pretzels, had the same response I did-gross.

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BWA HA HA HA HAAAA!!!

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Not seasoned ham, seasoned ham pieces. We’re not going to tell you what pieces though.

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Maybe this is more common than we realized, but we’ve never heard of this.

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I know this exists. I’ve just never seen it in person. It basically looked like someone had cut out their knees.

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Turkeys have tails!?!?!?

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OOooo! Birthday cake pudding.

With sprinkles!

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I can’t handle scents like this. They just make me eat more. But it did smell pretty awesome.

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When did Halloween become a fragrance decoration?

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Veggie dogs? In a CAN!?!?

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My aunt said this sounded good to her. … … Go for it! But don’t breath anywhere near me for 3 days.

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Raw, skinless, Oprah? Oh, Opah. What the heck is Opah?

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Ooooh, that’s Opah. Holy crap! That’s a big fish!

Opah

Who can say no to coconut pineapple habanero kettle cooked potato chips?

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Mystery meat-

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An angry bird laid an egg!!

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Inside a Double Yolked Egg

This post is short and sweet, but neat.

We have a hen that likes to lay double yolkers.

Guess how we know.

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And here one is boiled.

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The Wood Stove-Part 3

After prepping the house for the new stove, and then placing the stove in the house itself, we had to put it together and use it.

If you’ll remember, it came like this:

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The warming oven and decorative bracings were separate.

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After reattaching the doors, putting the fire brick back in, and replacing the “eyes”, we attached the warming oven, and then finally, the pipe. (Hmm, it appears that I don’t have a photo with the pipe attached. Let’s pretend, shall we?)

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And now for using it. I have learned that I have a lot to … learn. (pun intended. And yes, it’s a bad pun. And yes, I’m well aware of it) First off, there’s four controls that have to be used. The front damper (that circular thing with the three triangles on the left door), the rear damper (that gray thing with the chain as seen in the picture below), and two levers. If you go back and look at the top most picture, you will see one sticking out the side. It’s a silver handle. If you look at the picture below, you will see two silver bits. Those are the left and right side of the handle that slides back and forth along the bottom of the stove pipe.

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Now, in order to cook on the top, it just has to be warm enough. But in order to cook in the oven, you have to do a few things. First, make it hot, but not too hot, although it’s easier to cool off than heat up. You can do this by adjusting the dampers and adding wood, etc. Then, move the sliding handle. This changes the smoke outlet, forcing the smoke to go from the oven side, and disallowing it to come from the firebox side. Finally, pull the other handle, opening up the firebox side, and thus allowing the smoke to exit the fire, via under the oven.

The fire’s exhaust, and therefore heat, is now traveling under the oven, around the opposite side of it and the stove, and exiting top/back of the oven via the stack. The oven thermometer works to a degree (no pun intended). It provides guidance, but no exact reading. Buy an oven thermometer, and leave it inside. Calibrate your gauge, but keep your thermometer. Ours reads 15% less than what it really is. In other words, when you want 350, check the inside gauge when the outside gauge reads 300. Your thermometer will vary, and you will have to find out how much it’s off, if any.

This took me a while to figure, and resulted in a lot of burnt food. Unfortunately, it simply hasn’t been cold enough to use all that much, so I only have a picture of a store bought pizza. Yeah, yeah.

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As you can see, it browned it beautifully, and the taste was far superior than electrically cooked. I suppose it has to do with the smoke getting into it, so it might make some things worse, like some cakes maybe. I don’t know, I haven’t tried that yet.

And yes that is a brick on my electric stove, and no, don’t ask, it’s a long story.

The Wood Stove-Part 2

 

This is the second part of a three post series and contains the shipping, arrival, and moving into the house. The third and final post contains putting it together and using it, while the first post shows our preparations of the house.

We bought our stove from Obidiah’s. We had heard nothing but good things. I will attest, Woody was wonderful to work with, however-we ran into some problems that you should be aware of.

Firstly, we were told to inspect our package no matter what, taking pictures, taking our own tools to open said crate, BEFORE signing for it. Apparently there have been some shipping problems in the past. On top of that, we paid extra for a certain truck that could make it to our house only to have to go get the stove ourselves with our own truck and trailer. They used a forklift to load it.

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Arlis opened it up (I got to stay home with Marcus).

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Took pictures.

And then signed for it. Whew! Step one over!

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Once we got it home, we completely uncrated it for moving. As you can see, the warming oven is packed sideways on top along with some decorative bracing. That gorgeous woman shaking it on the trailer is me of course ;).

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Now most of you won’t get this, but we had to remove the railing on one side of the porch and stairs. We’ve left them off since then with plans to widen the steps.

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Due to the fact that this sucker weighs 850 pounds, we had to do a few things to make it through the house. The first thing we did was build a platform, as you saw in Part 1.

The second thing we did was put down panels in order to disperse the weight as much as possible.

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We connected the panels over the door with metal sheets.

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Then we used the hay spears on the tractor like a forklift, removed every possible removable object from the stove (doors, fire brick, eyes, handles), and then began the move!

 

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Now do you see why we took the railing off?

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After carefully placing it onto a homemade moving thingy (that’s a technical term for board with wheels), we then used a chain saw to remove and and all excess pallet in order for the stove to fit in the door.

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We then had to precariously balance the stove while moving it.

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Break time!

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Getting the next half of the “road” ready.

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There were a few snags along the way, but we made it.

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We then set up an intricate system of jacks and wedges in order to lower the stove to the platform.

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Finally-in place!

Up next, Part 3-putting it together and using it.

The Wood Stove-Part 1

At long last, I bring you the Kitchen Queen 480-tah dahhh!!

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This is the first of a three part post. It contains the preparations we had to do to the house. The second post includes picking it up and putting it in the house. The third and final post covers putting it together and using it.

This first thing we had to do was remove the old stove. Wow-that’s really ugly looking back!

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It lived on the back porch until we finally sold it.

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We then had to cut up the floor and put in concrete posts that would stabilize a lot more weight that the original support structure.

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You can see the post on the left, and Dad working on the right one. Go Dad!

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After installing all the posts, we put a platform on top of them in order to make the stove level with the kitchen.

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Whew! Gizmo wasn’t disturbed in the process.

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We then installed the piping. We bought our new piping from Obidiah’s. We had heard nothing but good about them, and I’ll admit, Woody was wonderful to work with, but-keep my warnings in mind.

We had to replace the stove pipe we had because it was 6″, and the stove uses 7″

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When we bought the piping, Arlis told them what we needed. We were told we were wrong and were sent a whole lot more.

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We didn’t use half of it and sent what we didn’t need back for a full refund.

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Up next, Part 2, bringing that sucker into the house!

Tzimmes

Behind, as usual, I’m finally getting this post on here. You can thank a friend who recently visited and wanted the recipe. So here goes.

Tzimmes:

  • 1c chopped onion
  • 2lb sweet potatoes
  • 3/4c chopped dates
  • 1 1/2t cinnamon
  • 1/2t salt
  • 3 large carrots, sliced
  • 1 large apple or pear, chopped
  • 1/2c orange juice
  • 1/2t ginger
  • 1/2c walnuts or pecans, chopped

Peel and chop the sweet potatoes and boil until tender. Saute the onions and carrots and then mix everything together. Bake at 350 for 40-50 minutes. Bear in mind, if the dish is shallow, you will bake for a shorter amount of time. Most tzimmes recipes have prunes in them. If you want to add prunes to yours, feel free, but I suggest you schedule an appointment with your therapist immediately afterwards.

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(I do apologize for the picture. I thought I had pictures of when I made it, but apparently I was wrong. So I got this picture off of another site.)

 

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