April 2, 2007

n one of my Yahoo newsgroups yesterday, I got a really nice comment about the magazine.

"Ah-h-h! I have told Gary about your magazine tenzi. Even described it and articles to him. Have told others about it in his presence. Now I have to say he has been doing alot more reading now he's retired and has time for himself. Unknown to me, he's picked it up last eve. First time he's made an attempt to read one of them. I was not paying attention to him. I was doing computer stuff when he says from his recliner, I see why you can't put this down now. Duh! I just :). You have a new fan here and will probably do some advertising for you now too-LOL BTW Nice job with this issue as usual. -Karen in WI"

That was really nice of her. I like getting 'fan mail'. 

We are heading in back to cut more trees down today. Amy is coming over later to help. She is getting alot of firewood and rails from here as we will have too much to actually do anything with.

3pm Update:

...or perhaps not. It was -16C this morning when we woke up and my boyfriend has spent the last 5 hours trying to get it to run. It was too cold to get the D-3 started as it has summer oil in it. So with eggs overflowing, I decided to bake today.

1 Pound Cake with organic orange peel in it. 
2 Springtime Favorite bread
1 Onion Soup bread
2 Applesauce and walnut bread

..then I got a bee in my bonnet a I have been wanting to cook alot of Medieval foods as they tend to be the same ingredients I have here, sans the Almond Milk. So today I tried my hand at Almond Milk. It is very quite easy.

Almond Milk

1 1/2 cups ground almonds, 1 3/4 cups cold water. Put the almonds in a bag and soak them in the water
and squeeze the bag every 15 minutes into a pot. Keep doing this until the milk runs clear
(which it never actually did for me, I just went until I ran out of water).

Add the milk to 4 cups of water in a pan and boil until it sheets of the back of a spoon.
I will use this in recipes, but it was pretty excellent drizzled over the pound cake.

It is delightful.

Then for dinner we are having..Yam and Acorn Squash Soup, a recipe,  courtsey of my friend Skye.