Blog – Page 10 – Cerakko Farm

Labor Day Weekend

claudiaSeptember 5, 2016Country Life, Friends, On the Farm

Here’s to making hay while the sun shines. And to those who work with their hands and hearts. And for our friends (and my sweet hubby) who toiled for three days in the intense summer heat to cut, bale, stack and haul 704 square bales–about 30,000 lbs.–of big, beautiful, healthy grass. So thankful for their labor these last few days…and feeling grateful to Mother Nature…and to the late Colonel ‘Red’ Tutwiler, who planned and built this special place nearly 50 years ago. We are merely its keepers for the time being and feel blessed to be so.

Whan the sunne shinth make hay. Whiche is to say. Take time whan time cometh, lest time steale away.

(Old English Proverb, 1546)

See images from past hay cuttings here, here or here.

‘Her Little Pony’

claudiaAugust 29, 2016Animals, On the Farm

Well, it only took us 26 years…but Arielle now has her first “pony!” Technically speaking, he’s a miniature horse; however, we’ll not stand on formalities here. Our little girl is over the moon with her little “Humphrey” – and so are we!!

A very special thanks to M.W. Bridges for helping us find this little sweetie.

Portraits of Dane

claudiaAugust 11, 2016Animals, Friends, On the Farm

Dane was my true soul-mate during the horse show years. He took me to heights (literally) I never thought we’d reach…and patiently showed me how to really ride. We’ve been together for over 12 years now and still going strong — and having fun. 🙂 Mike and I may never have a horse quite like this one again, and we are honored to be his caretakers.

“Delacroix”

German Bred Hanoverian

My best horse friend.

Seven

claudiaJuly 27, 2016On the Farm

Mike reminded us that today is the 7th anniversary of the day we moved into the farm. Driving two cars heaped high with old furniture, junk, a mattress from our attic in Atlanta, two kids, two Great Danes, one Yorkie and lots of high hopes, we headed to Alabama, closed on the property (while the dogs were in the car, A/C running), and drove up to the hills. It was one of the most exciting–and most anxious–days of our life together. Yet here we all are…several years, drained bank accounts, and buckets of sweat later…happy as can be with the magical little place Mike stumbled across…on the internet.

As we look back and think ahead, here’s one of the first blog posts we wrote. Seems like so long ago, and just yesterday. 🙂 A heartfelt thank-you to all the kind and wonderful neighbors and friends who, over the last seven years, have come into our lives and made us feel right “at home.”

High on Pie

claudiaJuly 26, 2016Friends, Good Eats

Few desserts make people as happy as a homemade pie. And in our opinion, this one takes the prize. Perfect for summer. Perfect for hungry guests…and kids. And we know for a fact it makes neighbors smile when you deliver one to their front door. (Right, Megan and Robin?)

So here’s our contribution to National Blueberry Month — a deliciously wicked Lemon Icebox Blueberry Pie.

Trust us, you need this. 🙂

Lemon Blueberry Icebox Pie

Gather:

1 14-oz can sweetened condensed milk

1 tblsp freshly grated lemon zest

1/2 cup freshly squeezed lemon juice

3 large egg yolks

1/4 cup buttermilk

Store-bought graham cracker crust (we like Keebler)

Make:

Preheat oven to 325°.

Whisk first 3 ingredients together in bowl. Set aside.

Beat egg yolks with a mixer at high speed for 4-5 minutes or until yolks become pale.

Slowly pour in condensed milk mixture and stir until well combined; whisk in buttermilk.

Pour mixture into graham cracker crust.

Bake at 325° for 20-25 minutes, until pie is set around edges (it’ll be slightly jiggly in center).

Cool pie on wire rack for 1 hour. Cover with plastic wrap (spray wrap slightly with cooking oil to avoid sticking).

Freeze 4-6 hours.

Top:

2 cups fresh blueberries

1/3 cup sugar

3 tblsp water

2 tblsp fresh lemon juice

1 tblsp lemon zest

Combine 1 cup of the blueberries with the rest of the ingredients and bring to a boil. Reduce to low heat and simmer 8-10 minutes or until thickened and berries start to break down.

Remove from heat. Stir in remaining 1 cup blueberries. Cool for about 1 hour.

Keep topping chilled until ready to use. Pour over pie, then serve!

Recipe adapted from Southern Living.

Cerakko Farm