So, turns out looking for property can be pretty stressful and distracting….who knew? We are meeting with some sellers this very afternoon about a property that is pretty unique….if the meeting goes well I promise to post more details, I just want to save you all the roller coaster ride of hopes lifted, hopes dashed. The real estate market has slowed for the holidays, so not much new will come on the market until after the new year I am guessing. Stay tuned….hopefully we will be out of the hunt by then :).
In other updates…since my last posting in October (yikes! Where have I been?) Momma’s kits have grown up and will be harvested this week. Snacks had 8 babies, one of which didn’t make it, but the other seven are in the three week old super adorable stage and are healthy and hoppy. Two are darker shades of silvery brown, a really unique and beautiful coloring similar to their mama’s, but with black points instead of tan, and more of the silver coloring of Snacks’ Champagne D’argent heritage. She will have raised 17 kits to Momma’s 20 for the year.
The garden is soggy and sad, but still producing some arugula and other greens, though I am not picking much now as growth has slowed to almost nothing. Once the days start to lengthen in January and Feb we should be back in some salads from the cloches. Cover crops all look good, and I also expect them to take off once the days start to lengthen. The bees are tucked in their hives for the winter, taking cleansing flights and hanging out on the landing board when weather permits. We still haven’t had a real hard frost in Portland yet, so there are unbelievably still some yellow jackets about, and the Dahlias and asparagus ferns have not yet died back.
I wish everyone the happiest and healthiest of holidays! Here is my eggnog recipe, in the spirit of the season.
This serves 10-12. Make sure you have a generous punch bowl to serve it in, as it triples in volume to about a gallon and a half.
12 dozen eggs
1 1/2 cups sugar
6 cups whole milk
2 cups cream
2 cups bourbon
3/4 cup brandy
2 tsp nutmeg
Separate the yolks from the eggs, and beat the yolks and sugar together in a stand mixer for about 10 minutes until the consistency of butter. S-l-o-w-l-y mix in the bourbon and the brandy. Put in the fridge to chill. About a half hour before you plan to serve, stir in the milk and the nutmeg. Put the egg whites in the stand mixer and beat until stiff peaks form. Fold into nog. Put heavy cream in stand mixer and beat until peaks form. Fold into nog. Serve immediately garnished with freshly grated nutmeg on top.
Ho Ho Ho!