Wow ~ 57 degrees outside and feels like October. Everything is sparkling gorgeous beautiful with leftover rain dripping from the trees. I haven’t let the hens out yet and they are screeching for all the worms they’re missing. It’s positively delightful having the house wide open in the middle of summer.
Writing about houses, Madeline L’Engle said they are like children, always begging for something and Nancy Mairs said we love them by cleaning and fixing taking care of them. Ours is twenty some years old now, a young adult whose original warranties are expired. Big things like the roof, the furnace/air conditioner, and bathrooms are begging for upgrades. Middle size things like appliances, carpet and counter tops say they should come first. Little things like screens, towel racks, window mechanisms and toilet handles complain by constantly coming undone, falling off or sticking. Outlets don’t work, walls need painted and furniture needs restitched.
Interestingly, our marriage is also twenty some years old. We’ve birthed three kids, buried four parents, bought or sold three properties. We’re still in the talking phase and I wonder if remodeling this house may be our greatest test yet. Test? I think I’ll call it adventure instead, and opportunity. The opportunity to dream, to listen, to compromise, to exercise discernment, restraint, and patience, to be creative and to work together, to repair and renew, to make a life and to be content.
I pray this day is delightful for you in every way. peace & prayers, pastor annette
My New Cooking Thing
I keep a gallon ziplock in the freezer to which I add squeezed lemons, onion and garlic skin, celery heels, bell pepper guts, chicken parts, beef bones, stale bread, herb stems, etc. Pretty much anything the chickens won’t/shouldn’t eat. When the bag is full I dump it into the crockpot, add two cups of water and cook the whole thing on low all night. In the morning I strain it about 4 times and end up with the best stock ever. It’s really concentrated so I don’t add extra water until I want to use it. I freeze it in 16 oz sour cream, cottage cheese containers. The fat skims off easily enough once it’s frozen.