ANTIQUE FARM MACHINERY

THESE TOOLS, MACHINERY WERE USED BY FARMERS 100 years ago, (THE RAKE, HARROW, TILLER, MANURE SPREADER etc. (THE TOOLS, MACHINERY NOW SIT IN SILENCE) MY ANCESTORS USED (the ANTIQUE MACHINERY the RAKE HARROW, MANURE SPREADER) THE FARMERS WOULD WORK FROM DUSK TO DAWN , MADE NO MONEY,(PUT ALL THE ENERGY INTO THE LAND)COME HOME AT NIGHT EXHAUSTED ONLY TO START THE DAY ALL OVER AGAIN. (THE FARMER LOVED HIS LAND, THESE OLD ANTIQUE'S NOW CORRODED, METAL TURNS TO GOLD.

WINDING DOWN THE WEEKEND (ALOHA BURGERS)

INGREDIENTS<><>1---9 oz. CAN PINEAPPLE SLICES<>1 lb. GROUND BEEF<>1 teaspoon SALT<><>DASH of PEPPER<>ISLAND SAUCE<><>DRAIN PINEAPPLE, RESERVING 2 tablespoons SYRUP for SAUCE.<>SEASON MEAT with SALT and PEPPER. ( PRESS A scant tablespoon of MEAT into CENTER of each PINEAPPLE, SLICE, overlapping , MEAT on PINEAPPLE around CENTER on both sidesof SLICE so MEAT won't fall out WHILE COOKING.(SHAPE REMAINING MEAT in 4 PATTIES, slightly larger in diameter. than PINEAPPLE.(GRILL OVER GRILL over HOT COALS 12 to 15 MINUTES, TURNING ONCE. (GRILL MEAT--FILLED PINEAPPLE SLICES. TURNING CAREFULLY and BRUSHING with ISLAND SAUCE till MEAT is DONE and PINEAPPLE GLAZED. (ASSEMBLE ALOHA BURGER (atop a BUN)  PLACE BURGER ON BUN then TOP with SLICE OF MEAT FILLED PINEAPPLE on  BURGER>(PEG WITH A CHERRY TOMATO AND GREEN OLIVE)!! THIS BURGER IS TASTY, JUICY!!!!!!!!!

ZESTY BARBECUED CHICKEN WINGS

FAVORITE SMOKY CHICKEN WINGS***3 1/2 lb. WHOLE CHICKEN WINGS<>1 tbsp. GINGER (TERIYAKI MARINADE )<>2 tsp. SEASONED SALT<>1 tbsp. GARLIC PEPPER SEASONING<><><>2 cups HICKORY WOOD CHIPS<><><>SPRINKLE CHICKEN WINGS WITH COMBINATION OF DRY MARINADE, SEASONED SALT, AND GARLIC PEPPER>>PLACE WINGS IN A LARGE RESEALABLE PLASTIC BAG OR BOWL; SEAL AND COVER.<>REFRIGERATE 4 HOURS or OVERNIGHT for (BEST FLAVOR)<><>THIRTY MINUTES BEFORE GRILLING, SOAK 2 cups WOOD CHIPS. DRAIN WELL.<>PLACE WOOD CHIPS ON COALS or ROCKS.IN GRILL<><>PREHEAT GRILL (MEDIUM HEAT) PLACE (WINGS ON GRILL RACK) ABOVE WOOD CHIPS<>GRILL COVERED FOR 25 to 30 MINUTES or until (TERIYAKI SMOKED CHICKEN ) is THOROUGHLY COOKED (180degreesF) in THICKEST PART, turning 2 to 3 TIMES.<><>SERVES 8 for APPETIZERS or 4 MAIN DISH.  (FINGER LICKIN GOOD!!!!!!

WOODEN BENCH & UMBRELLA BY GARDEN

IN THE FRONT YARD IT'S TIME TO PLAN A BARBECUE!  THE GARDEN IS GROWING NICELY, ALL THE TOMATOES  AND BEANS IN ROWS SHOW THE DIFFERENT LEAVES. THIS IS THE TRADITIONAL TIME TO PLANT GARDENS AFTER THE LAST FROST. (I PLANT MINE A BIT EARLIER THAN USUAL, BEEN DOING IT THE SAME FOR YEARS AND I GET GREAT PRODUCE) TIME TO FIRE UP THE CHARCOAL GRILL AND ENJOY THE MEMORIAL DAY WEEKEND!! A TIME TO BE TRULY THANKFUL. AND ENJOY THE FREEDOM OF THE OUTDOOR.

CHARCOAL BROILED SCALLOPS

INGREDIENTS<>2 lbs FRESH SCALLOPS<.1/2 cup OIL<>1/4 cup LEMON JUICE<>2 teaspoons SALT<>1/4 teaspoon WHITE PEPPER<>1/2 lb. SLICED BACON<>PAPRIKA<><><>RINSE SCALLOPS WITH COLD WATER AND REMOVE ANY SHELL PARTICLES. PLACE IN A BOWL.<><>COMBINE OIL, LEMON JUICE and SALT & PEPPER><>POUR SAUCE OVER SCALLOPS and let stand for 30 MINUTES, STIRRING OCCASIONALLY. (CUT EACH SLICE OF BACON in half LENTHWISE then CROSSWISE><>REMOVE SCALLOPS, RESERVING SAUCE FOR BASTING.<><>(WRAP EACH SCALLOP IN A PIECE OF BACON AND FASTEN WITH A TOOTHPICK)<><>PLACE SCALLOPS IN WELL-GREASED, HINGED WIRE GRILL.(SPRINKLE WITH PAPRIKA)<><>(COOK ABOUT 4 inches from MODERATELY HOT COALS for about 5 MINUTES)<>BASTE WITH SAUCE and sprinkle with PAPRIKA<><>(TURN SCALLOPS AND COOK FOR 5 to 7 mins. LONGER or until BACON IS CRISP!!!!!! READY TO PLATE!! SERVE WITH SALADS!!!

MEMORIAL DAY WEEKEND

MEMORIAL DAY WE NEED TO STOP AND PAY OUR SINCERE CONVICTION OF RESPECT FOR THOSE WHO DIED PROTECTING AND PRESERVING THE FREEDOMS WE ENJOY FOR WE OWE THOSE HONORED DEAD MORE THAN WE EVER CAN REPAY!! (WE PUT OUT FLAGS FLYING HIGH, WE HAVE MAY GO TO CHURCH, (WE GET TOGETHER WITH FAMILY AND FRIENDS WE HAVE BARBECUES AND ENJOY OUR FREEDOM) AND WE GO TO THE CEMETARY AND PLANT FLOWERS PAY OUR RESPECT TO THE FALLEN!!!!

NEVER TIRE OF GOING TO THE WOODS

I LOVE GOING UP TO THE OLD LAND, NEVER TIRE OF THE WOODS, (THE HARDWOOD TREES AND THE FIR. (NEW GROWTH EVERYWHERE) ALWAYS TO CHECK ON THE (decorated FIR), AND LILLYS WE'VE PLANTED AND NEW LILAC (IN HOPES THEY TOO WILL GROW) THE WILD BLUE BERRIES ARE WITH BUDS, THE BLACK RASPBERRIES , THE FERNS GENTLY SWAY WITH THE AFTERNOON BREEZE ANOTHER STORM IS COMING, WE MUST HURRY!!

WINDOW PANE FRAME (without GLASS) THEN PLANT TOMATOES

I, DO THIS WITH MY OLD FRAME AND IN EACH SPACE, WHERE A WINDOW USED TO BE I PLANT  MY PLANTS.(I DON"T HAVE TO WEED) AND THE PLANTS DO WELL.WHEN I WATER THEY HAVE THEIR OWN SEPARATE WATERING SPACE. THIS WORKS SWELL.AND THEY LOVE THE HOT SUNNY DAYS, AND I WATER THEM EARLY IN THE MORNING, SO ANY MOISTURE  ON THEM WILL DRY OUT! THAT WAY YOU DON.T HAVE TO WORRY ABOUT THE PLANT GETTING FUNGUS, MILDEW. ( AND I CAN'T WAIT TILL LATE AUGUST, SEPTEMBER, TO PICK THE RIPE FRUIT FROM THE VINE!!

JACK IN THE PULPITS

THEY LIKE WOODED SHADY PLACES. They are the oddest FLOWERING PLANTS in The WILDWOOD. (THE JACK IS A HIDDEN STRUCTURE THAT IS ROLLED INTO A CUP, (WITH THE OVER-HANGING ROOF THE PULPIT) **JACK IN THE PULPITS are PERENNIALS that pass the WINTER UNDERGROUND as CORMS.<>IN THE SPRING they shoot up and UNFOLDS ONE OR TWO LEAVES and the FLOWER, a WHITE with PURPLE like a hanging BELL OR TRUMPET!!!!--I HAVE ALOT OF JACK in the PULPITS IN MY BACK-YARD near FERNS!!!!

THUNDER BOOMERS (RHYTHM OF THE RAIN)

WOW!! LAST NIGHT THE SKY OPENED UP AND THE THUNDER AND LIGHTENING BEGAN TO CRACK!! (LOUD THUNDER BOOMERS) MY MOM USED TO SAY (GOD IS CRYING WASHING AWAY THE TEARS FOR HIS PEOPLE and THAT IS HIS WAY OF RELEASING HIS OWN HURT AND SUFFERING) AND WHEN IT THUNDERS HE IS BOWLING) WELL! IT SURE WAS A DOWN POUR<>(TEARS IDLE TEARS FROM THE DEPTH OF SOME DIVINE DESPAIR!!!!!!ALMOST TELLING US SOMETHING!--(SKY OPENING UP!! THUNDER, BOOMERS,)

GRILLING FOR (MEMORIAL DAY WEEK END) PORK RIBS

BRING OUT THE GRILL<>INGREDIENTS FOR PORK BACK RIBS, CUT INTO 2 RACKS<> <>GO TO THE MARKET ASK FOR (3lbs BACK PORK RIBS, cut in 2 RACKS) THEN  IN A BLENDER OR FOOD PROCESSOR COMBINE GARLIC & CILANTRO and SUGAR: BLEND UNTIL INGREDIENTS FORM A PASTE.<>ADD SOY SAUCE  &  SWEET CHILI SAUCE, and VEGETABLE OIL<>PULSE IN PROCESSOR UNTIL WELL BLENDED<>POUR THE MIXTURE OVER THE RIBS IN A LARGE GLASS or PLASTIC CONTAINER<>TURNING THE RIBS TO COAT WELL<>COVER AND REFRIGERATE OVER NIGHT<>LIST OF INGREDIENTS----2 Tbsp. MINCED GARLIC<>1 TBSP>SUGAR<>1 LARGE BUNCH of FRESH CILANTRO, WASHED (LEAVES COARSELY CHOPPED  (1 CUP)<>1 CUP REDUCED -SODIUM SOY  SAUCE><>1/2 CUP ASIAN CHILI SAUCE (ASIAN  aisle in SUPERMARKETS) 1/4 CUP VEGETABLE OIL<>3 lbs. PORK BACK RIBS, CUT IN 2 RACKS<>VEGETABLE OIL<><>PRE-HEAT GRILL (GET HOT COALS) REMOVE RIBS  FROM REFRIGERATOR (TAKE OUT OF SAUCE SHAKE EXCESS OFF) RESERVE REMAINING SAUCE<> PLACE (RIBS ON GRILL) MEATY SIDE DOWN for (8 MINUTES) FLIP RIBS AND (GRILL for another 4 MINUTES) TRANSFER RIBS TO BAKING DISH  AND POUR REMAINING SAUCE OVER RIBS. (COVER WITH FOIL AND BAKE 3 HOURS) REMOVE AND SERVE <> TENDER, and SWEET!! ADD SIDE DISH OF SALAD OR STEAMED SWEET CORN with BUTTER!!

CONCORD GRAPE VINES

THE CONCORD GRAPE VINE, (THE FRUIT IS A LARGE PURPLE GRAPE WITH LARGE SEEDS, AROMATIC AND SWEET, USED TO EAT (FROM VINE or MAKING GRAPE JELLY OR WINE) EPHRIAM WALES BULL DEVELOPED THE CONCORD GRAPE in 1849 ON HIS FARM OUTSIDE OF CONCORD, DOWN THE ROAD FROM (EMERSON&THOREAU& HAWTHORNE and ALCOTT HOMESTEADS. HE PLANTED 22 thousand SEEDLING BEFORE HE GOT THE PERFECT CONCORD GRAPE. (THE PHOTO'S OF GRAPE VINES ARE WHAT THEY LOOK LIKE NOW!! I AM MAKING(GREEN VINE CUTTING) TO TRY AND GROW MY OWN GRAPE VINES) YOU CUT OFF VINE FROM CANE, (MAKING SURE YOU HAVE 3 BUDS ON EACH CUT PIECE) THEN YOU PLANT IN POT OR GROUND AND IN ONE YEAR (YOU SHOULD BE ABLE TO PLANT IT WHERE EVER YOU WANT AND IT SHOULD HAVE GOOD ROOTS) WISH ME LUCK!! I WILL PUT MORE PHOTOS IN BLOG AS GRAPE VINE BEARS FRUIT. (THESE ARE PHOTOS OF THE VINE IT SELF AND MY GREEN CUTTINGS WITH BUDS>!!!

BANANA RUM CAKE

INGREDIENTS<>1 pkg. YELLOW cake MIX<>1 pkg. VANILLA inatant PUDDING<>4 EGGS<>ADD 1 CUP RIPE BANANA'S<>1 cup CHOPPED NUTS( optional)<>1/2 cup oil<>1/4 cup water<>THEN ADD 1/2 CUP DARK RUM><><>GREASE and FLOUR TUBE PAN<>SPRINKLE NUTS over BOTTOM OF PAN<>BLEND ALL INGREDIENTS<>POUR OVER NUTS<><>BAKE@325 for 1 HOUR><><><>NOW MAKE GLAZE----1/2 STICK BUTTER<><>1/2 CUP SUGAR<>1/8 cup WATER<>now ADD 1/8 cup of DARK RUM<><>MIX, BUTTER ,SUGAR and WATER and bring to BOIL<>NOW ADD RUM<>REMOVE FROM HEAT<>PUNCTURE HOT CAKE WITH FORK and POUR GLAZE OVER CAKE letting the GLAZE DRIP DOWN OVER THE TOP<>COOL IN PAN<> (HEAVENLY)  THIS CAKE IS RUM DELICIOUS SERVED WITH WHIPPED CREAM ON TOP!!!!