We have been spending chilly weekends at the cabin working on shingles and visiting family. We have been putting the cedar shakes on the front side. Pat and I did most of it except for the very top rows where we would have to cut each one to the correct length. We'll wait till we have the chop-saw to do that. But it is looking like a real cabin. I love the colors of the painted trim and the cedar shakes.
We had a wonderful soup supper at an aunt's house. I made roasted butternut squash soup. It is a Martha Stewart recipe! It is a super-easy recipe, but takes a little bit of time to roast the squash (40 min). Cut a butternut squash in half, tuck 4 sprigs of thyme and four unpeeled cloves of garlic into the cavity and lay it face down. Bake for 40 min. When cool, scoop out flesh and peel garlic, discard the thyme. Process in food processor with about one cup of stock (I used duck stock). Transfer to a saucepan, add enough stock to get desired consistency (maybe 1-2 more cups), season with salt & pepper. I love this photo because the color contrasts so nicely with my grandmother's crock.
We have been keeping the chill out with our little wood stove. It is a Jotul wood stove, a Norwegian brand, that is about circa 1960 or 70. Apparently, they are made to last. There is info on the internet on this model and people who have them keep them running forever! We have put some money into it--we had to get the heat shields on the sides and bottom replaced because they had cracked. It is just a little thing, but it heats up the cabin nicely. The pooches love it! Maggie had her belly facing it the first night we used it. There is a cool relief picture of lumberjacks on the side. Pat scrubbed it with wire brushes and gave it a coat of stove black--wow, what a difference!
We had a wonderful soup supper at an aunt's house. I made roasted butternut squash soup. It is a Martha Stewart recipe! It is a super-easy recipe, but takes a little bit of time to roast the squash (40 min). Cut a butternut squash in half, tuck 4 sprigs of thyme and four unpeeled cloves of garlic into the cavity and lay it face down. Bake for 40 min. When cool, scoop out flesh and peel garlic, discard the thyme. Process in food processor with about one cup of stock (I used duck stock). Transfer to a saucepan, add enough stock to get desired consistency (maybe 1-2 more cups), season with salt & pepper. I love this photo because the color contrasts so nicely with my grandmother's crock.
We have been keeping the chill out with our little wood stove. It is a Jotul wood stove, a Norwegian brand, that is about circa 1960 or 70. Apparently, they are made to last. There is info on the internet on this model and people who have them keep them running forever! We have put some money into it--we had to get the heat shields on the sides and bottom replaced because they had cracked. It is just a little thing, but it heats up the cabin nicely. The pooches love it! Maggie had her belly facing it the first night we used it. There is a cool relief picture of lumberjacks on the side. Pat scrubbed it with wire brushes and gave it a coat of stove black--wow, what a difference!
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