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First Day of Summer

I worked the first day of summer. But at least I was doing Flash animation so it was not like it was really hard work. For lunch, I sat out under a locust tree back of our office and enjoyed the mugginess (94 degrees) and the breeze and reading, Lost in Rooville by Ray Blackston. A good read by the way. The full moon came up huge and orange last night. It was a sight to see. I'm in a good mood. Party is this weekend and Sunday I bought $1000 worth of fireworks. This should be some 10th anniversary party!

Just some of the stuff we'll be blowing up.

I've been helping my folks out the last two weeks with stuff around the farm (last weekend we redid all the plumbing at the farm) and with my dad's 50th High School reunion. They are having it next summer at one of our barns over in Adam's County. The weekend before last saw dad and I pressure washing the inside of a 4 story barn and getting rid of a family of skunks that had inhabited the barn over the winter. I used to not mind skunk smell but when you stand in close proximity for a few hours, it gets to you.

Last Wednesday, I called in sick. Later, when i got to feeling better, I went out to the other farm to help Dad with a reunion committee meeting. I made Frogmore Stew in a big pot on the stove and in dutch ovens outside, I made jalapeno cornbread and regular cornbread and a pineapple upside down cake for dessert.



( 22 comments — Leave a comment )
Jun. 22nd, 2005 06:37 pm (UTC)
I luv frogmore stew... now i want to make some this weekend
Jun. 22nd, 2005 07:10 pm (UTC)
Good stuff ain't it? Id reccommend making a smaller portion though. We were eating leftovers for days.

Jun. 22nd, 2005 07:09 pm (UTC)
happy solstice
These pics are making me hungry!
Jun. 22nd, 2005 07:11 pm (UTC)
Re: happy solstice
I've accomplished my mission then....hehehehehe

Jun. 22nd, 2005 07:32 pm (UTC)
I was wondering what to make for Jacob's party this weekend and NOW I KNOW! Frogmore Stew it is! It looks sooooooo fucking good. Could I make it outside in a pot on the grill? And what kind of shrimp do you use?
Jun. 22nd, 2005 08:45 pm (UTC)
You can make it anywhere. Frogmore was the poor black section of Beufort, SC. This was one of those "whatever you have to hand" kind of meals. My dad discocered it in a bar in Beufort in 1956 when he was on Basic Training for the Marine Corps and he makes it all the time now. We use Atlantic coast shrimp but any fresh or frozen fresh shrimp will do.

The basic thing to remember is you
put in enough of most things so everyone has at least one. I was cooking for 8-10 people so in a big stock pot, I put in 16 small red potatoes. Covered them with water by about 2 inches. Threw in a bag of crab/shrimp boil (or make your own). Let those boil for 10 minutes or so. Cut two Polska Kielbasas up into 1 inch pieces and toss in the pot. Bring back to a boil. Throw in 16 quarter ears of sweet corn and bring back to a boil. Pour in one or bottle of your favorite beer. Add 1 pound of de headed shrimp for each person, do not peel them. Boil until shrimp turn orange and then remove from heat. The idea is each bowl of stew will have corn on the cob, a potato, a few pieces of polish sausage and several pieces of shrimp. You pretty much eat with your fingers. Have a separate bowl in front of you for the shrimp peelings and corn cob and then just eat until the stew is gone.

Jun. 22nd, 2005 07:38 pm (UTC)
Big Fireworks
Cool Barn (what is it for?)
Awesome cooking (as usual)
Jun. 22nd, 2005 08:49 pm (UTC)
Well the barn is mostly for storage now. It's got two big hay mows so I'm guessing it used to be a hay barn. We also cleaned out about a ton of manure at one time so it's been used for livestock as well. My aunt lives on that farm but we own it. We just use it for storage now.

Jun. 23rd, 2005 02:27 pm (UTC)
Well, I guess most barns end up as storage these days. We just gutted one of ours and are going to use it as a tasting room when the winery is up and running.

Jun. 23rd, 2005 03:24 pm (UTC)
Let me know when that happens. I'm quite fond of east coast wineries. One of my favorites is in NC. Duplin Cellars. They send me three new bottles every quarter. Scuppernong....mmmmmm.

Jun. 23rd, 2005 07:04 pm (UTC)
If everything goes as planned we should have wine ready in our winery this time next year.
So, far nothing is going as planned.
We grow reisling, gwertz,pinot noir, and cabernet franc. But, we may buy some grapes and make other wines too.
I will probably make some wine this year just for kicks.
In Virgina you can make up to 200 gallons of wine without a license. You can't sell it, but you can trade.
Jun. 23rd, 2005 07:09 pm (UTC)
Hmmm, maybe some jewelry-for-wine trades to come. I once had a very tasty reisling at a winery in Barboursville during a snowstorm when they shut the highway down. Nothing to do but do a wine tasting. Darn.

Jun. 23rd, 2005 07:32 pm (UTC)
Barborsville makes a fabulous reisling!
Jun. 23rd, 2005 09:45 pm (UTC)
I heartily concur. That's what started me liking reisling altoger

Jun. 23rd, 2005 07:30 pm (UTC)
I can't get into the muscadines. Too.....something....for me.
To each his own.
There are so many different grapes to choose from and more and more all of the time.
We recently planted traminette and vignoles which are hybrids. They have been around a while, but just now getting to be well known.
Jun. 23rd, 2005 09:47 pm (UTC)
I'm hooked on the muscadines. If not for the taste alone than for the high antioxidant qualities. I even bought a bottle of the concentrated grape seed extract in May. Make me feel mucho goodo.

Jun. 24th, 2005 09:11 pm (UTC)
I haven't done the grape seed extract. But, I hear it's rave reviews lately.
I make grape juice, syrup, and I buy grape seed oil. It makes an awesome honey mustard dressing.
Jun. 22nd, 2005 09:44 pm (UTC)
oh my...that food looks so good!
Jun. 22nd, 2005 09:45 pm (UTC)
It was trust me. Next time I'll save you some.

Jun. 22nd, 2005 10:12 pm (UTC)
probably can't eat it now, that I have gout!

Jun. 22nd, 2005 09:52 pm (UTC)
I gotta like men who can cook :)
Jun. 22nd, 2005 09:55 pm (UTC)
I didn't get to my present weight from eating other people's cooking. I do most of the cooking in our house.

( 22 comments — Leave a comment )