We try to do some non-Italian meals, pretty much as often as we can. Today, Sweet Baby G whipped up some Thai soup… rice noodles, red curry paste, charred veggies, lime, peanuts, and mint from the garden. Totally delicious! The veggies had been roasted (almost incinerated) in our wood burning oven.
I used the oven at pizza temp to try out a bit of naan. This was my first attempt, and it turned out more like pita. But that’s okay because 1) pita is as close to Thai as is naan, and 2) pita!!
When the temp in the oven dropped to around 475F, we popped in a few handmade “pork” rolls. Yep. That’s a slow-rise bread dough spiked with fried pancetta bits and a red pepper flakes.
Finally, Sweet Baby G wrapped things up with an apple crostata… baked slowly in that oven. Amazing!!
I was going to make some slow roasted beans, but Sweet Baby G cried uncle. Maybe the next time we fire up that oven we can manage some slow-roasted meat to go with those beans… and then make some tortillas for TACOS!!
Today is our third Christmas here on the farm. I started the day with a nice run with Buttercup, and then Sweet Baby G made *amazing* french toast using panettone for breakfast — just fantastic!
A couple of days ago, SBG and I went to the local “Costco” (membership restaurant supply store; one of the perks of being a farmer). We go there a couple of times a year to stock up on key provisions (e.g., Tabasco and tequila).
I stumbled upon a veal shank there and got it into my wifty middle aged head that roasting this thing in the wood burning oven would be PERFECT for Christmas.
Here’s what I learned today:
- Despite what the high-end wood burning oven recipe book says, veal shank needs to be be roasted low and slow. Ours turned out kind of disgusting.
- Trying new things means periodic failure. That’s okay. It’s not an adventure if you know how it’s going to turn out.
- Sweet Baby G’s french toast was awesome. Especially thinking back on it after the nasty veal shank.
- I snuck in a couple of pizzas between the hot-as-heck oven temperature and the disastrous shank. Pizza covers a multitude of sins.
- Christmas means a lot to me. It’s probably not the best day to be experimenting. (Please remind me of this next year.)
- Gidget totally OWNED the bone from the shank. Buttercup was so scared of the bone that she hid from it.
We hope you all had the very best Christmas, Hanukkah or whatever holiday is meaningful to you. Explore, go on adventures, try new things… and do it with someone who loves you!
I’ve wanted a weather station for a LONG time. On our recent visit to the States, Sweet Baby G nudged me to go ahead and get one.
Now we’re up and operational! You’ll see the current weather as well as the forecast on the right column of the website.
And if you want the full skinny on the weather station, take a look at our Weather Underground page.
Of course, if you want real-time weather updates, nothing beats hanging out with us here on the farm!
This year we decided to pluck a few crates of pecorino to make some house wine. It’s the first time we’ve attempted pecorino; white wines generally are a little trickier to pull off because of tighter temperature requirements.
With the help of Natalia B, we pulled ten crates of the best clusters we could find. Then we crushed and destemmed them, and the girls (Sweet Baby G and Natalia) stomped on them for good measure. After a very light pressing, we sent the juice by food grade hose down to the basement for fermentation.
The juice is almost done turning into wine, and based on the taste I had last night it should be pretty tasty! When are you coming to try a glass?!?
Our buddies, the Travelling Weasels (aka Laura and Tanbay) scored a long piece on the German television station RTL. You’ll get a peek inside the house, some cute shots of the pets, and a quick stroll through our beloved Ripatransone. Oh, and you’ll also see some shots of pictures (meta, I know) of my super hot Sweet Baby G! Check it out!
Two years ago, Sweet Baby G and I (and the girl pets) arrived in Italy to begin a new chapter together! We’re tickled to have shared this milestone with our friends Jaclyn and Laith, who surprised us with balloons, stick-on tatts, and treats!! (We reciprocated by making them work in the garden and vineyard.)
Beautiful end to another day on the farm! Happy to have Ron here, and enjoying happy hour apps in lieu of dinner (after an ample fish lunch at L’Arco in San Benedetto del Tronto)!