Today as we continued our work on the property shaping it into a nice little farmette, I had the stark realization that my children will be the fourth generation living under that roof. So I sat down with my dad, who built the house and counted how many people have lived there. Lets just say this house and the barn have been home to more than we can count.
Everytime I visit the property and work on it I feel this very deep connection with the land. We lined up our trees to the places where they will be planted and sat back in the sunset looking on our hard work ahead three years trying to imagine what life will be like. I guess this is what it feels like to dream in real time.
Here is a short list of people who have lived on this property
Grandma Mary, Grandpa Jo
Granddaddy Elgie
My parents
My siblings
My children
My siblings children
My uncle
My friend Heather
3 foreign exchange students
foster kids
Keith (family friend)
I am sure the list will grow as I feel we are forgetting some people.
We were inspired to think of all the things that have happened on the property. We have had people get married in our barn, and my sister gave birth to her 5th child when her and her family lived there. I guess in a period of over 30 years there is bound to be some history. I am feeling blessed to inherit the memories and guard over them.
Tonight's recipe will be an easy one if you don't already know it. It is one I recalled tonight as I heated up left over chicken soup in the kitchen. I am sure by now my husband is sick of me saying.... "I remember when......."
Another croc pot recipe. You take a good cut of beef, pot roast, beef bottom round and brown it on a skillet with some crushed garlic and olive oil. Just throw that sucker in your pot with 2 cans of cream of mushroom soup and 1 can of water. You can add more mushrooms if you want. Cook it on high for 2 hours or so and then add baby carrots and quartered red potatoes or russet, celery if you want. I usually let the veggies sit towards the top so they steam nicely and not get to mushy. Then cook for another 2 hours or until it is shredded. That's it. Freeze the leftovers, if there are any. You serve this with home made biscuits to sop up all the gravy and juice and a yummy salad.
I guess we are next in a long line of people who have made this house and this land come alive. I wander what the future holds for the people who will be served by this food we plant and the doors we hold open.
Everytime I visit the property and work on it I feel this very deep connection with the land. We lined up our trees to the places where they will be planted and sat back in the sunset looking on our hard work ahead three years trying to imagine what life will be like. I guess this is what it feels like to dream in real time.
Here is a short list of people who have lived on this property
Grandma Mary, Grandpa Jo
Granddaddy Elgie
My parents
My siblings
My children
My siblings children
My uncle
My friend Heather
3 foreign exchange students
foster kids
Keith (family friend)
I am sure the list will grow as I feel we are forgetting some people.
We were inspired to think of all the things that have happened on the property. We have had people get married in our barn, and my sister gave birth to her 5th child when her and her family lived there. I guess in a period of over 30 years there is bound to be some history. I am feeling blessed to inherit the memories and guard over them.
Tonight's recipe will be an easy one if you don't already know it. It is one I recalled tonight as I heated up left over chicken soup in the kitchen. I am sure by now my husband is sick of me saying.... "I remember when......."
Another croc pot recipe. You take a good cut of beef, pot roast, beef bottom round and brown it on a skillet with some crushed garlic and olive oil. Just throw that sucker in your pot with 2 cans of cream of mushroom soup and 1 can of water. You can add more mushrooms if you want. Cook it on high for 2 hours or so and then add baby carrots and quartered red potatoes or russet, celery if you want. I usually let the veggies sit towards the top so they steam nicely and not get to mushy. Then cook for another 2 hours or until it is shredded. That's it. Freeze the leftovers, if there are any. You serve this with home made biscuits to sop up all the gravy and juice and a yummy salad.
I guess we are next in a long line of people who have made this house and this land come alive. I wander what the future holds for the people who will be served by this food we plant and the doors we hold open.
