Week 8 – Interstate

It always amazes me how many states we go through when traveling from New Hampshire to North (or South) Carolina. Except for travel through Virginia, we seem to whip by many of the states in no time. We choose the western route rather than deal with the traffic and the cities of the east coast route. From New Hampshire we go through Vermont, New York, Pennsylvania, Maryland, West Virginia, Virginia, Tennessee and then North Carolina. The Tennessee part always is a surprise but a beautiful one. That part of the drive is so pretty through the canyons of the Great Smoky Mountains and Cherokee National Park no matter what time of year.

We took three days and two nights to get to Asheville where we were staying at an Air B&B quite near where our family live – in fact 3/10ths of a mile to be exact. Easy walking distance except for a steep incline up to their street. Our week was filled with Edie time. The trip home was only one night on the road and two days of driving. Weather was good, roads dry and neither day was super long.

Visiting the New House

Edie and her family are building a new house and they were anxious to show it to us. While we were out there we went for a walk in the woods surrounding the house and neighborhood. We explored and found lots of fun things in the middle of the paths and bushes including a tick. It decided to stay with Edie. I had forgotten about those nasty insects. So, Monday morning Lulu and Edie went to the see the doctor to have it removed. She was surprised to see it because even for North Carolina it was early to see a tick. I guess the warm weather brought them out.

The tick was removed successfully and without a peep from Edie or me. However, I must have been a little nervous as I put her mask on inside out but she didn’t seem to mind. Once that was taken care of we were off on an adventure.

Baby Goaks (her word)

The goats had been having their babies for the last couple of weeks so there were lots of them to see. Most were about 14 days old and had just been released into the big field from their nursery. They were so cute to watch as they literally frolicked in the field with pure joy butting heads and leaping over each other. The day was really warming up so we relished being in the out of doors for hours.

This guy was one of twins born to twin mothers who delivered twins on the same day and all four babies looked alike. I don’t know how they kept them straight but they did. One of the mothers had triplets and her babies wouldn’t let her out of their sight even for a couple of seconds without bleating loudly.

The week was full of visiting the Biltmore’s Antler Village a couple of times (for ice cream), The North Carolina Arboretum and the WNC Nature Center. This was how I got some miles in – slow miles – but miles anyway. We spent hours outside and enjoyed every minute of it. The daffodils were blooming and the cherry trees were budding and full of bees. No green in the woods yet but lots of red buds. It was so nice to get a taste of spring. Now we are back in the land of black and white and it hasn’t stopped snowing since we returned.

Jack’s Tree

While walking around the Arboretum we caught sight of an interesting sign under a tree. Our grandson, Jack, is a forestry major, he will appreciate the name of the tree I am sure. I couldn’t pronounce the botanical name but I like it’s English name very much. It has very interesting rough bark. I’ll have to go back and see what it looks like with leaves.

Jenny Lane Then and Now

Two years ago Katie was doing her best to take up the old floor in the old kitchen. It was one of (many) the worst jobs to do. John tried and then Katie tried and then one of our guys said “no problem” and he almost gave up. It was terrible and very difficult. I really don’t want to forget how far we have come so these flash backs are good for me to remember how much we have all put into the making of Jenny Lane. Next week I’ll share the worst job that John and I had to do. Also, two years ago.

Walking This Week

I didn’t get in very much of my type of walking this week because we were there for Edie and it was a full-time job. However, we were outside for many hours and enjoyed the fresh air and I wasn’t sitting at a desk. Edie is a good little walker and doesn’t complain but she isn’t fast unless she wants to be. She also loves to climb on things and enjoyed the spider web at the Nature Center. I did not join her but sat on the bench, close by in case needed, and watched her. This was the hottest day at 78F. Oh it was lovely in the sun. Back to the treadmill this week!!!

A Recipe To Share

When I got home I found out that Katie had made one of my absolute favorite meals. Red Beans and Rice. She added a little cheese on the top but otherwise it was as is. I think this is my go to lunch for the winter time. This is a very healthy recipe especially because of the plant based fiber. Enjoy!

photo credit New York Times

Rice and Red Beans With Coconut Milk, Chile & Garlic
by Mark Bittman

INGREDIENTS

Yield: 4 to 6 servings

  • 2tablespoons extra virgin olive oil
  • 1medium onion, finely chopped
  • 1bell pepper, preferably red or yellow, stemmed, seeded and finely chopped
  • 1fresh or dried chile, like jalapeño or serrano, stemmed, seeded and minced
  • 1tablespoon minced garlic
  • 1½cups cooked kidney or other red beans
  • 1½ to 2cups parboiled black rice or long-grain brown or black (shown) rice (see recipe)
  • 1can coconut milk, about 1½ cups
  • 1teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • ½cup chopped parsley or fresh cilantro leaves.

PREPARATION

  1. Step 1Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
  2. Step 2Stir in rice, coconut milk, ½ cup water, thyme and a good amount of salt and pepper. (If you don’t want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.
This entry was posted on February 26, 2023, in journey. Bookmark the permalink.