Hickory used to think the suds were pretty tasty, and would lick them off almost as soon as I would soap him up. He also got to where he would just step into the tub when I asked if he wanted a bath. Which is a blessing, when you're dealing with a Great Dane mix. I hope these two will follow suit, but in the meantime, I'll just make it as fun and positive an experience as I can for them.
The potatoes have started to sprout in the garden. One of the newly planted tomatoes was bitten off by a cutworm. There's some justice, as I found him and fed him to the chickens. I hope he was an only child. My tastebuds were happy last night, with asparagus soup. The recipe I use is from homesteader extraordinaire, Carla Emery's The Encyclopedia of Country Living. Though she is no longer with us, her light still shines brightly, showing the way for old and new homesteaders. Borrow or buy the book if you can.
Cut about 1 lb of asparagus in one inch pieces. Cook with a little salt in 1 quart of water (or stock) until tender. Make a white sauce by stirring 4 tbs flour into 4 tbs melted butter. Add to soup along with 1 beaten egg yolk and a dash of cream. Serves 2.
I always run mine through the blender. If you use storebought eggs, you probably will want to cook the egg yolk a bit after adding it to the soup. I don't worry about it, using eggs from my own, healthy chickens.
I'll be at the Celebration of Spring Kiln Opening at Whynot Pottery this weekend. If you come out tomorrow, you may have to dodge a storm or two, but Meredith's cookies are worth it. Sunday promises to be a calmer day. Hope to see you there!
4 minutes ago