House Updates: Garden Prep & Sliding Doors

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It’s been a while since I shared any new updates on the house, but we are chugging along pretty nicely on the monumental list of things that we want to get done. The list on the fridge seems to get longer just as fast as it gets shorter, but I guess that’s just the way of home ownership right?

Anywhoodles since the wedding is over we have made the house a priority (right behind hunting season if you ask Chuck), and have gotten quite a bit done since my last update in August.

I moved the few flowers that survived the weed jungle of the front garden into the freshly weeded bed that sits directly in front of the house. I also planted a number of tulip and daffodil bulbs that I received as a wedding gift. I’m so excited to see all the pops of color in the spring.

We also got the vegetable garden beds started. I’m trying the lasagna method in these new beds. Basically you just layer organic materials in the fall to create a raised bed of soil for spring planting. I’m about half way done right now, since my injury a couple weeks ago stopped me from lifting anything heavy for a while. I just have to finish filling the last two and mulch the area that I planted garlic in.

As far as the interior of the house a lot has happened there, although it may not look like it. First and foremost check out my new sliding doors to the back yard! (I originally wanted french doors, but they didn’t work in the space)I’m so excited about this, not only does it allow us access to the back yard from inside the house (instead of the garage), but it lets in so much more light!! Right now it’s kind of just a dangerous drop off, but we hope to put some stairs in before winter hits. in the spring or summer we will start work on the deck and patio. Eeek I’m so excited to be able to entertain outside!

There was hours and hours worth of organizing done. It’s a constant battle right? I wish that I had taken before pictures of my closets to prove how bad it was before the wedding.

We got the majority of the guest room complete, hanging the last shelves and removing the extra boxes we had in there. Now I just have a few more decorative pieces to add and I think it will be done.

The master bedroom is another project that we have been working on. The brown walls have been replaced by a beautiful blue-grey color. We ordered a new rug for around the bed and finally put the new lamps that we got as a wedding gift in place. We still have to put molding around the ceiling, add curtains, finish the closets, figure out a plan for the dressers since this set clearly doesn’t match (and needs pulls), and add some decoration to the walls. You can see the original color of the room in this post.

Now I have a question for you folks. How on earth do I dress these stubby little windows? I originally planned on long curtains, and I might still do that, but with the furniture there it seems really cluttered. Any advise?

As we head into winter I’m happy with all the projects we were able to complete, and I’m excited to get started on some more interior projects. I know the house is probably always going to be a work in progress but it’s a process that I really am enjoying.

Notes on Wine Tasting from the Finger Lakes

By Jessica

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As many of you know Chuck and I went to wine country for the first half of our honeymoon and while I have already talked about much of what we did and the wineries that we went to I want to take a moment to reflect on everything that I learned while we were there.

I have always been kind of a wino (since I was old enough to drink anyway) but as I get older my tastes have changed quite a bit. Cheap fruity wines just aren’t my thing anymore. I really like all wine, but especially crisp oaked Chardonnay’s, dry Rieslings and very rich, full bodied reds. While we were in wine country we spent hours tasting wine and talking to the aficionados about everything that they knew. I wish I was better at taking notes but here are some of the major points that I learned while on the trip.

The Finger Lakes region is known for whites, though some places do make Pinot Noir’s. We ran into a number of Rieslings, and Chardonnay’s that were amazing. Even some really special Ice Wines.
A good Pinot Noir is slightly transparent when held in a glass at an angle. We heard this in more than winery.
Where there is chardonnay there is pinot noir. The two grapes varieties are related and grow well together.
Rieslings vary wildly; they can be very light or rather rich. None taste alike.
There is a distinct difference in oaked and un-oaked chardonnay. Un-oaked chardonnay’s are lighter, fruitier and reminiscent of pinot gris, or sauvignon blanc while oaked chardonnay’s are rich and buttery with flavors like caramel and oak. The Finger Lakes is a cooler grape growing climate so their oaked chardonnay’s tend to be more citrus-y then the tropical notes of warmer climates.
Pinot Gris vs Pinot Grigio – both are made with the same variety of grape, however they are very different wines. Pinot Grigio is a lighter, crisper, fresher wine with lots of fruit and floral notes. Pinot Gris is more full bodied, richer, and spicier, with more aging power.
Serving temperature makes a difference – I already knew this but it’s still good to mention. The info graphic below from my new obsession Wine Folly does a great job of explaining the correct temperatures for an array of wines.
Ladies first. I loved that pretty much every winery and restaurant served ladies first. It’s nice that tradition sticks around in the wine culture.
Ice wine is really made with ice – or frozen grapes that is. Grapes are left on the vine to freeze. The sugars do not freeze however, just the water so when pressed a more concentrated sweeter juice is released and then made into a super sweet wine.
Only champagne’s made in France can be called champagnes. – In 2006 the US signed a trade agreement that prevents US producers from using certain terms for their wines, with the exception of those who already had an approved label. That’s why you will sometimes still see a California Champange, however it must be labeled with its location.

That’s just the main points. I’m excited to keep learning more about wines and wine pairings.

So what are your favorite wines?

Light Vegetable Chowder

By Jessica

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A light and healthy recipe for vegetable chowder that warms from the inside out while still being low in calories.

Chili, rainy days have come on strong in the north east.

This is the season when most people grumble and groan about cold weather, mud puddles, raking leaves and seasonal colds that float around. I, on the other hand revel in this season. The smell of fresh rain, the way my hair curls more than usual, there is plenty of reason to cuddle under blankets, drink hot tea and eat soup. Really I love this season.

I also really love soup, though Chuck isn’t quite as big a fan; he prefers something that he can sink his teeth into. I could eat soup all year round if allowed. Minestrone or Chicken and Dumplings are definitely my favorites. A Couple weekends ago while he was off hunting I made myself a big batch of vegetable chowder, enough to last me the weekend and then some. It was one of my better ideas since it was healthy, filling warm, and easy to reheat.

I pureed some cauliflower to thicken the soup and reduce the amount of cream and flour. Then I added all my favorite vegetables and spices. I made some homemade bread (recipe coming soon hopefully) to slurp up every last bit. It was the perfect dish for a chilly weekend.

Light Vegetable Chowder

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 6 Servings

Ingredients

4 tablespoons unsalted butter, divided
3 cloves of garlic
1 onion, chopped
6 cups low sodium vegetable broth, divided
3 cups of cauliflower florets
2 carrots, peeled and chopped
2 stalks celery, chopped fine
1 tablespoon flower
4 cups vegetable broth
1/3 cup milk
1 bay leaf
1 Sprig of thyme
1 russet potato, peeled & chopped
1 cup broccoli florets

Instructions

Melt 2 tablespoons of butter in a large thick bottomed sauce pan over medium high heat. Stir in half of the onion and 2 cloves of garlic. Cook for one minute and stir in 2 cups of vegetable broth and 2 cups of cauliflower florets. Cover and cook for another 8 to 10 minutes or until the cauliflower is for tender. Transfer the contents of the pot to a blender and puree until smooth. Set aside.
In the same pan add the rest of the butter and onion and saute for 1 to 2 minutes or until the onion is soft and fragrant. Stir in the garlic, carrots, and celery. Cook for 3 to 4 minutes stirring occasionally.
Add the flour and cook, while whisking until browned, about 1 minute. Gradually whisk in the chicken broth, milk, bay leaf, thyme, potato, cauliflower, and broccoli. Cook for 2 minutes while stirring. Add the pureed cauliflower to the pan and bring to a boil. Reduce to a simmer and cook for another 5 to 10 minutes or until the potatoes are fork tender.
Adjust seasonings and serve.

Clean Corn Chowder

Irish Vegetable Soup

Tuscan Bean Soup

Hiking Blue Mountain in the Adirondacks

By Jessica

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On this particular trip to the Adirondacks my friend Carrie and I had planned to do a totally different mountain but upon driving by Blue Mountain parking lot and seeing it empty we decided to change plans. It’s a rarity that this mountain isn’t swarmed with people and with puppies in tow the less people the better, in my opinion.

It was a fairly easy hike, aside from the ice.

Honestly we were not prepared for as much ice and snow as we had encountered. We knew that it had snowed in the last couple of days up there, but didn’t expect that much of it to stick. The way down included a few spills which could have been avoided with proper gear. #respectthemountain

In the summer this would be a beautiful and easy hike, that’s perfect for families or beginners, but also worth the trip for the a seasoned hiker looking for a quick trip. It’s also right near the Adirondack Museum, so it’s a great addition for a day trip there.

It was 4 miles round trip and we made it in and out in about 2.5 hours (I’m guessing – neither of us really checked the time we came in or out).

The top was a little disappointing since there were a number of antennas and cell towers to obstruct the otherwise beautiful view, and it was a little past peak leaf peeping. We also didn’t go all the way to the top of the town because it was covered in ice and we are chickens. Go ahead and laugh, I am known to fall right over m own two feet I don’t need to do it down a sketchy set of metal stairs.

The hike was good and the company better. I really love hiking, and for me it isn’t all about the views. It’s being in the woods, the candid conversations and getting a little sweat going.

One the way home we stopped at Chrissy’s Café in Indian lake. A hot meal was much needed and really hit the spot. It’s a great little place that serves breakfast and lunch for good prices. Check it out next time you are in the area!

Maple Chipotle Squash, Bacon & Onion Quesadillas

By Jessica

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These Maple Chipotle Butternut Squash, Bacon, and Onion Quesadillas are the perfect appetizer for any fall party and are sure to be a big hit!

So you know how sometimes I go on a tirade and tell you guys how much of a genius I am for coming up with something new and delicious? (exhibit A) Well, today is one of those days. Today I may very well have come up with one of the best fall appetizer recipes I have ever tried. You guys, I’ve eaten a lot of things.

It’s got all the calling cards of a great fall treat. It’s hot and oozy. There are bacon and cheese! It’s a little messy. There is dipping sauce. And it can be eaten with your hands! Seriously those are like all of the calling cards am I right?

You all know I love smoked cheddar since I’ve made it into soup, mac & cheese, and a few other things. Well, the same goes for maple and chipotle, so when the idea struck me to slap these two amazing flavors together I was, in fact, a bit scared. Let’s be serious though what could go wrong with this exactly? They maple smoke bacon and cheddar already I’m just doing what I feel is right here in combining these things with even more maple and chipotle.

Seriously, people, it was so right.

Then the maple chipotle barbecue sauce comes into play and it’s just freakin heaven. Now, this sauce is one of my favorites I’ve made it a few times for various events and it’s always well received. I added some shredded Brussels sprouts and chipotle toasted squash seeds (sprinkle with salt, chipotle powder and roast @ 300 for 10 to 15 minutes) to top the barbecue dipped quesadilla triangles because of everyone like a little freshness and some crunch.

Maple Chipotle Squash, Bacon & Onion Quesadillas

2 cups butternut squash cubed
1 teaspoon chipotle chili powder
½ tsp chili powder
2 tablespoons olive oil
½ teaspoon salt
Pinch of pepper
2 tablespoons of unsalted butter
1 tablespoon olive oil
3 onions (sliced thin)
Pinch of salt
1 teaspoon sugar
4 slices of bacon (cooked & crumbled)
6-8 large tortillas
2 – 3 cups shredded smoked cheddar cheese

Maple Chipotle Barbecue Sauce

¼ cup pure maple syrup
1 tablespoon tomato paste
½ teaspoon salt
½ tablespoon onion powder
1 teaspoon garlic powder
1/3 cup brown sugar
2 chipotle chilies in adobo sauce (minced)
¼ cup apple cider vinegar
½ teaspoon fresh cracked pepper

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
Preheat the oven to 425 degrees. In a large bowl combine olive oil, chipotle powder, chili powder, salt and pepper, until well blended. Add the butternut squash and toss to coat. Spread the squash on a baking sheet and place in the oven for 25 to 30, minutes or until fork tender.
While the squash cooks heat the butter and oil over medium high heat. Add the onions and a pinch of salt and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook for about 20 minutes, regularly scraping the brown bits from the pan. The onion should become brown and soft when done.
Heat a large skillet over medium high heat. Place 1 tortilla in the pan and top with a fourth of the squash, onions, bacon and cheese. Place another tortilla on top. Once the bottom tortilla begins to brown, 2 to 3 minutes, carefully flip the quesadilla and cook for another 2 to 3 minutes. Remove from heat and cut into equal sized triangles before serving. Repeat until ingredients are gone.

Similar Recipes:

Maple Chipotle Turkey Chili

Apple Spice Meatballs

Classic Scalloped Potatoes

House Updates: Garden Prep & Sliding Doors

Maple Chipotle Squash, Bacon & Onion Quesadillas

Maple Chipotle Barbecue Sauce

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