Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout One of the best parts of spring, at least for me, is open-water fishing. The only place we’re finding open water this year in early April is streams and the outlets of lakes and ponds. They’re great places to find brookies and salmon. We like to make the best of cold water fishing now since the salmon will head down to deeper water when the temperature rises. I like trout best but I don’t say no to…

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Deer in April

Deer in April

The deer are back! Even before the food plot we had deer in April. I thought they returned a couple of weeks ago because I noticed damage to the apple trees. Looking at the damage up close, I realized it was old, probably January before they left for their winter feeding grounds. I couldn’t find tracks in the mud, fresh nibbles to the trees or any hair from their winter coats. As always, when I pass a window on the…

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Rhubarb Muffins – On The Fire

Rhubarb Muffins – On The Fire

Rhubarb Muffins I think rhubarb is an under-appreciated vegetable. It’s a vegetable. You knew that, right? Ya…me either for a long time. Here’s an easy way to get folks who don’t like vegetables (I can’t believe that’s even real.) to eat one. Disguise it as a treat. These Rhubarb Muffins are sweet and a nice change from the typical strawberry rhubarb pie or jam. Chop the rhubarb into small pieces, no larger than 1/4″. Rhubarb is bitter. You can minimize…

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Wild Black Ducks – Visitors on the Homestead

Wild Black Ducks – Visitors on the Homestead

Wild Black Ducks I looked out the window this morning to see if the deer might be in the food plot and spotted a pair of wild black ducks. It’s not unusual to have wild ducks here this time of year. There isn’t any open water for them other than flooded spots like our field. Our Khaki Campbells and Runners were in their pen. I took the camera out and sneaked around the shed to get a few shots. Later,…

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Jamaican Vacation – now back to work

Jamaican Vacation – now back to work

Jamaican Vacation For the first time in thirty years, we took a big vacation. A Jamaican vacation at Sandals Ochi. This is what I asked friends who knew to not comment on what we were doing. Leaving the homestead, even with someone here at the house, was a concern. One blog about Jamaica then back to homesteading in Maine. There are seeds germinating, eggs to hatch, a bakery to launch into full time, a lack of spring, freezing rain and…

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Lemon Marinated Feta Cheese – On The Fire

Lemon Marinated Feta Cheese – On The Fire

Lemon Marinated Feta Cheese Kristin brings a wonderful marinated sheep and goat milk cheese to me when she comes to visit. I stretch it out as long as possible by eating only one one-inch cube at a time. I use every drop of the olive oil, usually on Crostini, to get every last bit of goodness. This lemon marinated Feta cheese isn’t the same but it’s just as good in its own way. Preheat the oven to 400°. You’re going…

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Panko Parmesan Crusted Asparagus – On The Fire

Panko Parmesan Crusted Asparagus – On The Fire

Panko Parmesan Crusted Asparagus It isn’t asparagus season here yet, the garden is still covered in snow. I’m grateful that it’s in season somewhere, and I’m overlooking the distance it’s traveling to get to my table. Panko Parmesan Crusted Asparagus is easy to make but more time consuming than other ways I prepare asparagus. Note the temperature – not the usual 350°. Set the oven to 450°. The Panko crumbs and Parmesan cheese will meld together and get crusty in…

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Breaking Dormancy – A Life In The Wild

Breaking Dormancy – A Life In The Wild

Breaking dormancy – I joked out coming out of personal hibernation on a segment of On The Fire (my cooking show) but I’m not completely kidding. It’s been a long winter filled with writing. I spend a lot of time at the dining room table, tapping out letters that turn into words which turn into sentences that then turn into paragraphs which run into chapters. And then I hit Control + A, highlight all, and delete. Sometimes I delete the…

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Sweet & Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin

Pork tenderloin can be used in many ways. I like to dice leftover tenderloin for pork fried rice, slice it into 3″ thick slabs to butterfly and stuff, pan fry, and one of my favorites – Sweet & Spicy Pork Tenderloin. Adjust the amount of crushed red pepper to suit your tastes, but be careful to not overwhelm the sweetness of the sauce. Pork tenderloin is mild.

Teriyaki Meatballs – appetizer or main course

Teriyaki Meatballs – appetizer or main course

Teriyaki meatballs are a great make-ahead dish that can be used as a side or the main coarse. I use my standard meatball recipe and then adjust the teriyaki sauce to suit what we feel like eating at the moment. You can make the sauce a little thicker with a pinch more cornstarch. Add more garlic if you’d like. If you’d like a bit of heat you can add red pepper flakes. Basic Meatball Recipe 1 pound of ground beef…

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