keeping the flame alive

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All the snow and winter mayhem this week had us thinking a lot about warmth. When we bought the farm there was no working heater or AC. Mike spent that first long winter living in the empty house by himself, stripping walls and floors and ceilings and painting just about everything he could touch for weeks on end. In the end, we estimate about 70 gallons of primer and paint was used (and that’s just on the inside) before the old place started to come alive again.

There was no furniture at the time — nor heat — so Mike spent each winter evening huddled by a 40-year-old Buck Stove for company. That, along with an air mattress and a plastic laundry basket turned upside down for a dinner table, was about all he had. And I think he loved every minute of his solitude that winter, especially the nights by the fire.

Truth be told, I hated that hunk of wood-burning cast iron at first. Tacky. Rusty. Too country. Boy was I wrong. Not only did it keep our man warm, but it has come to serve as the centerpiece of the great room where we gather to eat, watch movies, play board games, gaze out the windows at the horses, the dogs, the pond, the deer who tiptoe into the open when they think no one’s watching, an occasional hawk, crane, even coyote, and the comical parade of wild turkeys and their babies. The old stove anchors the room — and our home — and we’ve come to cherish it. So much so that we burn fires in it almost year-round now, and when we built the little pool cabana outside we found another Buck Stove in a store’s back lot in Kennesaw and hauled that baby all the way to Alabama.

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In “The Joys of a Wood-Burning Stove” (Wall Street Journal), Ruth Graham shares her own appreciation after a long winter in rural New Hampshire. “Tending to the stove has turned out to be a deeply satisfying daily ritual. Before bed, we fill up the stove; each morning, we load new logs onto the smoldering embers; in between, we stoke it every couple of hours. As long as we tend to it, the fire never dies—a nice metaphor for life….” Amen.

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an endangered craft

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Corn basket

 

Basketmaker Billy Ray Sims of Indian Springs, Ala., is keeping an old tradition alive: the making of Appalachian, hand-split white oak baskets, inspired in part by the old Gullah tradition. Two of his creations were on display at the Smithsonian recently – an egg basket and a creel basket used to hold fish – and Sims collaborated with the museum on the making of “A Measure of the Earth” film project. “Making baskets helps me stay balanced, and real, and connected to the earth, literally,” he explained in a Garden & Gun feature last year. “I feel like I’m connected to old souls.”

 

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‘pastoral life long gone’

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Le Cousin Jules, a look at the simple farm life of Jules Guiteaux and his wife Félicie in rural France, told through a mesmerizing film shot over 40 years ago and now lovingly restored for contemporary audiences.

Read Film Journal’s review.

 

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you’re welcome :)

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A dish to delight you.

Brussels Sprouts Mac & Cheese, courtesy of  Yummy Mummy Kitchen. We had it over Thanksgiving, made it again at Christmas time, and then again last week for, well, no reason at all.

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Baked Brussels Sprouts Mac & Cheese

3 cups (or 1 stalk) Brussels sprouts
1 tablespoon extra virgin olive oil
3/4 pound favorite short pasta (whole wheat, high protein, gluten-free, etc. are fine!)
2 tablespoons butter, divided
1 clove garlic, minced
6 oz. 2% plain Greek yogurt
1 cup 2% milk
4 cups shredded cheddar cheese (or can use a combination of cheeses in your fridge – gouda, cheddar, etc.)
4 oz. fresh mozzarella in water, drained and cut into 1/2″ pieces
Pinch of salt and freshly cracked pepper
1/4 cup panko breadcrumbs (or plain breadcrumbs)

Preheat oven to 375 degrees F. Remove Brussels sprouts from the stalk and cut in half lengthwise. Place on a rimmed baking sheet and drizzle with olive oil. Season lightly with salt and pepper. Roast until fork tender, about 40 minutes.

Meanwhile, cook pasta in boiling salted water according to package directions until al dente. Drain. Place the pot used for cooking the pasta over medium heat. Add 1 tablespoon butter until melted, and then add the garlic. Saute one minute. Add the yogurt, milk, 3 1/2 cups of the shredded cheese, mozzarella cheese,  salt and pepper to taste, cooked pasta, and roasted Brussels sprouts. Stir to combine. Transfer to a 9 x 13 casserole dish. Sprinkle remaining 1/2 cup cheese and breadcrumbs over the top. Dot with remaining tablespoon of butter. Bake for 30 minutes at 375 degrees until bubbly and slightly browned on the top. Serves 6-8.

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remember to breathe

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‘A Warrior Learns a Different Pose’

Written by Karen Schneider

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(Article originally published in The New York Times ‘Modern Love’ December 5, 2013. Illustration by Brian Rea.)

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