This week’s condiment: Horseradish

My folks and I share passions for dogs, cats, good food, good drink, winter, cooking, trying new cooking “tricks” – probably more, but those are the top items! We trade recipes, techniques and sometimes ingredients.

This past Saturday was my Costco day. For any not familiar with Costco, it is a “big box” membership/co-op store. Even solo, there are things that I buy in quantity and they have a wonderful meat department, complete with knowledgeble butchers.

My plan this last Saturday was to arrive at opening as it is warm and there are just a few parking spots in the early morning that are shaded. The Jeep heats up quickly so I need shade for Bear! And we needed a walk beforehand at our spot behind Costco. We arrived in the nick of time, had a nice walk and I snagged a parking spot in the shade. I had a fairly short list.

I gathered everything AND some beef tenderloin that was on SALE!!! – SCORE!

And then!!! arrived home to find a package of horseradish from my folks. I knew it was on the way but sorta forgot so on seeing the package, remembering and knowing I had most excellent beef to go with…yea!

I had instruction to phone Bill after receiving the horseradish to discuss all he’d learned about the process of dealing with the root. I phoned, I listened and then I proceeded.

Above is the root as it comes out of the ground. Bill told me he’d peeled and he’d scrubbed and the scrubbing method was recommended to preserve the most root.

I scrubbed…

Scrubbing worked. I proceeded to grating. We had already had a discourse on the benefits of a microplane grater. I had one for zesting citrus. Bill added some input on the size and type of bowl…

All went well :)! I performed the grating ON the front porch. My mother had warned of the sinus-clearing aroma during the grating process…

After grating, you wait until the heat-taste you prefer is reached. Adding vinegar to the grating, stops the heat process… Fascinating food chemistry! I waited about 5 minutes.

Oh boy!!! This horseradish was sweet-hot, full of flavor, what you think horseradish should taste like when you smell it. It, on rare tenderloin – and my slaw dressed with “Oldfield’s Poppy Seed Dressing” ( Save the barn) and a few fries – Saturday Supper.

This week’s condiment: Horseradish

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The first step

One of the things that keeps me blogging is the diary-like nature of recording events, thoughts, weather and so the ability to go back and see what I was doing, what the weather was like and “What was I thinking ???”. I cringe at some of the writing and some of the photos AND some of the thoughts, but mostly, it is helpful to see progress.

A little over a week ago, Ree Drummond, on her The Pioneer Woman Blog posted Then and Now: Pots de Creme on the progress of her own food photography.

The last sentence of her post was: “I’m nowhere near where I want to be. But I’m a lot closer than I’d be if I hadn’t kept going.”

That sentence says so much to me…not just about photography, but about any venture in life. And one more thing -you have to make a start.

I was reading comments, several others commented on that sentence, but it was tj’s (Tammy) comment that caught my eye:

tj On Wednesday, July 27
…This post almost made me cry, and it wasn’t because it was about you or Helene or how far you’ve both come in food photography, it was that last sentence:

“I’m nowhere near where I want to be. But I’m a lot closer than I’d be if I hadn’t kept going.” … Wow.

…I just returned from feeding a friend’s farm animals while they are on vacation and on the drive back home I was negative talking to myself about this journey I am just beginning in an effort to help to try and save our old barn from an almost certain demise. I was more or less calling myself a ‘big dummy’ for even thinking I could do this, for even thinking that I could sell my coleslaw dressing and even try to make a go of this. I got home, [..] checked on my fav’ blogs and this post popped up, I was reading along and I thought to myself, “Wow, Ree has gotten better at food photography” and “Who’da thought that what was once awesome photography has now become awesomer”.

And then I got to that last sentence and it hit me square in the heart and the head… All I can say is, “thank you Ree” for posting this today. Thank you.

I replied to tj in comments:

Ann from Montana On Friday, July 29
tj, YES, the JOURNEY!!! You hit the nail on the head IMHO! Yes, we have a destination or a hoped for destination, but every moment of the journey is a blessed moment as well with things to be learned and enjoyed.
I just came up against this myself – entirely different situation, but the commonality is that I may or may not reach my destination…or my destination may look a whole lot different than what I originally thought it would. Once I turned my perspective around to “the journey”, the frustration and negativity left – mostly…I sometimes have to have a good talk with myself.

I followed tj’s comment link to her blog and read in more detail what she was working on.

I emailed tj on Saturday. Part of that email is:

My own journey that might not end up “where” I thought. I lost my 10 year old Karelian Bear Dog, Karl, to cancer, in mid-April. In mid-May, I adopted a 6 ½ year old KBD, Bear, whose person, a single man, had died suddenly. […] I also have a 14 year old diabetic cat, Bob. Bear and Bob did not hit it off. My home is separated by gates. Bear is well trained, well mannered and is responding well to the training I’m doing so that he can be off leash with me for walks in my rural area, but the Bear and Bob thing and in fact, the whole rhythm of my home is not how I pictured. I had a kind of comeuppance several weeks ago – the journey thing. Changing my focus to enjoying each day and the progress, no matter where it leads, is what turned it for me. That is why your comment so resonated with me.

While I keep an eye on my “destination” my focus IS on enjoying each day and each day’s progress with Bear, with Bear and Bob. I have let go of the outcome, it is TODAY that matters and today, ALL is good! Bear and Bob and I are healthy and happy.

As Tammy (tj) and I traded a few emails…Tammy wrote “I know the starting out is the hard part, right now I’m still taking baby steps and every journey starts with just one step.” That FIRST step in whatever public venue…internet, family, family and friends…taking that FIRST public step…it is actually a leap – a leap of faith. To put yourself out there, whether it is your coleslaw dressing, your photography, your writing, your professional skills…it is hard! What if you fail, what if no one buys, what if…what if…what if???

To take that first step, in confidence, in faith, in fear…it is admirable and courageous.

THAT is why I responded, why I emailed and why I posted “Save a barn and have delicious cole slaw”. The real title, though, should have been “Courage” because that is what courage looks like…despite all of the “what ifs”, despite fear – taking the first step.

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Montana fields and skies

Friday afternoon…squallish thunderstorms marched across the valley.

The wind was up…blowing in the wheat. It sounded like water in a rushing stream.

The light was perfect.

Montana fields and skies.

Save a barn and have delicious cole slaw!

It’s not my barn…I don’t have a barn…I’d love to have a barn…I LOVE Barns!

But that’s not why I became involved with Humble Origins (tj in comments) effort to save her family’s barn.

More on the why and how I took an interest this weekend. All the details are on Humble Origins’ Save the barn page. Tammy is selling her DELICIOUS!!! homemade coleslaw dressing to raise funds to save the barn.

Humble Origins Etsy Shop has two listings. One is for $6.00 and you pay shipping. The second is the same jar of dressing for $25.00 and shipping is free. The $25.00 jar is to allow any who’d like to get a bottle of dressing and additionally donate a bit extra for the “Save the Barn” fund. And, to quote/paraphrase Tammy: “If you make your own wonderful dressing OR if you don’t want to offend your Aunt Betty who makes the family dressing”… BUT, you’d like to help save the barn,…there is direct donate button on the Save the barn page.

I encourage you to try the dressing, though. It is a tangy, sweet dressing – wonderful and so refreshing.

Happy Friday!

Turkeys: Class of 2011

I thought the Ravens were going to eat all the eggs before they became turkey chicks as there was often a fresh empty eggshell on their favored stump in the morning. (see A Raven’s Breakfast )

But, this afternoon, we had these visitors. There is another hen and a few more chicks out of sight, stage left. There look to be 3 sizes of chicks so apparently each of the hens hatched a few.

Bob took a laid back approach to keeping an eye on things.

I noticed the group as 2 of the hens were heading for the front porch with a determined glint in their eyes…

I’m not sure if they were bearing down on Bob or Bob’s food…

The food and Bob are safe.