We are doing this a day early, I realize, but I try not to post on Saturday’s Everyones, doing too much fun stuff to come here and read my blog anyway.

Anyone else feel like all of a sudden the holidays are right around the corner? No? Just me? I realize it’s only October, but then, my brain starts making to do lists and I just feel like I’m running out of time already. Why can’t fall last just a little longer?


Speaking of the new season; this year I made it a goal to reflect at the end of every season and tap back into my goals for the year (you can read Spring thoughts here and summer thoughts here). This time around I didn’t write a whole post about it, but in short; I feel like the summer pushed me along to make a lot of necessary changes. Since the summer started I have been settling into a new job with an ever changing schedule. I have begun (again) to get back into shape, even getting some hiking in. The house is definitely being settled into, though it seems like there is always more to do. This blog is growing into something I am really proud to be a part of, I just hope that I can keep it going like this.

I feel like we (Chuck & I) are on the cusp of some really big changes. I’m not too sure what they all are yet, but I feel it in our home, in the air, in all of our conversations. Our dreams and goals are coming to light, and we are finally starting to see paths to making them happen. Hazah for good feelings!


To get a little more specific, let’s talk about all the stuff that’s been happening in the month of September. There has been A LOT of canning over here, so many tomatoes, cucumbers, and sauerkraut went into jars recently, and I’ve learned so much about the process. I may just be in love with it. Chuck has had hunting on the mind lately and very little else so cleaning up the gear room, and prepping for that has been a big part of the goings on.

We made a trip to visit family and get some lake time in, which is always fun and relaxing. We had a number of family dinners, and not as much friend time as I would have liked, but in the summer everyone seems busy. Next month we are going to fix that.

We celebrated our one-year anniversary this year with a trip to the Adirondacks, some wine and some year old cake. I was not impressed with the year old cake. It was much better the day of. How did eating year-old cake become a tradition? It wasn’t my favorite. I’d rather have the wine any day.


Spent on Groceries in August: $284.76

Total for the year: $2,193.92

Cost of Garden Supplies 2016: $221 (nothing again this month)

  • Share on Tumblr

Rabbit with Mustard Sauce

Moving slowly, as quietly as possible through a peaceful woods with fresh fallen snow. There are no tracks visible but the sudden baying of our little beagle tells us that she has picked up the scent of a rabbit, and the excitement begins. I have a lot fond memories as a child of rabbit hunting, something that I haven’t had the opportunity to do in a few years because you know, life gets so busy. It’s something I’m working on.

Rabbit with Mustard Sauce

Somehow, over the years some of these smaller animals like rabbits or squirrels have become what’s considered “poor people’s food”. I’m not sure why this is, personally, I think these foods can be just as dynamic and delicious as something like venison, the all popular game meat. These are also the place where many young people get their start with hunting, so venerating these animals and treating their preparation with as much care as anything else is important in my view.

Rabbit with Mustard Sauce

Rabbit eating in Europe is something that has been happening for centuries. I was elated to see it on the menu at quite a few places during our time in Italy. I have heard that it is also popular in Spain and Germany and also has a long cherished history in England. Why it is not as well loved in the US is beyond me, but I’m going to do my best to change that.

I have found rabbit to be a little less gamey than some other wild caught meats, which I think makes it a little more approachable for many. The downside to wild-caught rabbits is that they are tougher than most of what we are used to, so they are typically cooked by braising, or stewing.

Rabbit with Mustard Sauce

This recipe is an adaptation of one that I saw on Simply Recipes. I liked it because it is perfect for the time of year, and was a rather simple recipe. I served it over plain white rice, to soak up that amazing sauce with a side of sauteed Swiss Chard & Turnips.

Rabbit with Mustard Sauce
Cook time
Total time
Serves: 2 to 3 servings
  • 1 rabbit, portioned (How to cut up a rabbit)
  • Salt and pepper
  • 4 tablespoons butter
  • 1 large shallots, chopped
  • ½ cup dry white wine
  • ½ cup broth
  • ½ cup grainy Dijon mustard
  • 1 teaspoon dried thyme
  • ½ cup heavy cream
  • 1 tablespoon chopped parsley for garnish
  1. Melt butter over medium high heat in a large skillet.
  2. Pat the rabbit dry and then season with salt and pepper. Place the rabbit in the pan and cook for 1 to 2 minutes on each side, or until well browned. Remove the rabbit from the pan and set aside.
  3. Add the shallot to the pan and sauté for 3 to 4 minutes, or until well browned.
  4. Deglaze the pan with white wine, scraping the browned bits from the bottom of the pan with a wooden spoon.
  5. Stir in the broth, mustard and thyme, then bring it up to a boil.
  6. Return the rabbit to the pan and toss to coat. Reduce to a simmer and cover. Cook for 45 minutes to an hour or until the rabbit is cooked through and tender.
  7. Remove the rabbit to a serving platter and return the pan to high heat, until the sauce reduces to about half.
  8. Remove the pan from the heat and stir in the cream until well blended. Pour the sauce over the rabbit, garnish with parsley and serve immediately.



  • Share on Tumblr

12 Amazing Soups & Stews For Fall

12 Amazing Soups & Stews For Fall

Basically, this is just an indulgent post all about my favorite soups and stews because soup season is almost upon us in the Northeast. I could not be more excited about it. I have an inordinate love of soup, stews, and chilis. Having posted over 30 different types I’m sure you already know that.

These ones here, though, these are my favorites. These are the ones I make multiple times a year, the ones that I crave even in the summer heat, and the ones that I turn to when I’ve got a sniffle or am feeling just a little down.

Chicken Soup with Irish Herb Dumplings

Apple Squash Soup

Cream of Chicken & Wild Rice Soup

Cream of Chicken & Wild Rice

Maple Chipotle Pulled Pork & Beans

Chuck's Venison Chili

Venison Chili

Panera's Soba Noodle Broth Bowl Recipe

Panera’s Soba Noodle Broth Bowl

Vegetable Beef Stew with Lentils

Gram’s Vegetable Beef Stew

Irish Vegetable Soup

Sausage & Tomato Ruggout

Sausage & Spinach with Tomatoes

Pea Soup from Leftover Ham Bones

Split Pea & Ham Soup

Wonton Soup with Vegetables

Vegetable Wonton Soup

Minestrone Soup

What are some of your favorite soups?

  • Share on Tumblr