I wasn't too awfully optimistic this morning about what we might be able to get accomplished.  My honey was sounding a little less than ambitious and mentioned fixing the window (we had missed the spacers on the second window that we installed in the guest bedroom so it was a solid two inches deeper into the sill compared to he first one) but he didn't think he'd really want to do much else.  Kyle is definitely not a lazy guy, but with his final for his class coming up this Tuesday night he's been studying during his free time to be sure all goes well.

After enjoying some morning tea (or coffee in Kyle's case) and crocheting my new basket for collecting eggs (more on that later) we started work on the window.  It wasn't terribly warm out today- nineteen degrees without the windchill- but in the front of the house we were blessed with some bold sunshine which helped keep things warmer.  Kyle cut the wood for the spacers and then we unscrewed and removed the window.  After ten minutes or so we had all the wood spacers in and were ready to re-install the window.  Putting in a window has never been so easy, and it really feels good knowing that after a bit of experience we are confident and fairly adept at getting it done.

Right as I was filling around the window with canned spray foam my Mom showed up to take Kyle and I out to lunch.  We loaded into the Jeep and headed into the neighboring town of Morrsville to The Bee's Knees- an awesome restaurant that serves food made from local, organic dairy, meat and produce- where we got some food and some great local beer (Switchback is our favorite microbrew here in Vermont).  The Bee's Knees is one of my favorite restaurants around here- anyone who supports the local community is A-OK in my book.  Not to mention that they have live music, great food, WiFi, and a huge picture window you can sit in front of on a chilly day here in Northern Vermont.  You can go there and order a beer, tea, or coffee and just sit and enjoy the local atmosphere- absolutely wonderful.  It just happens to be my Mom's favorite place to eat here as well- so it works out.

When we got back home we headed out to the barn.  I wanted to shut the barn door as the wind was really blowing and since the girls weren't taking advantage of the sun I might as well shut the door to the barn to keep them a little warmer.  We caught eleven eggs today, so gladly handed off a dozen each to my dear Mom and our neighbor's daughter, Jennifer.  We have consistently been getting around 10-12 eggs a day so we were more than happy to unload some on some willing folks. 

We'll be heading into Jeffersonville shortly to hit The Tavern for some drinks and darts with some friends so you can be sure we'll be handing off another couple cartons of eggs before the night is through.  So, as its time to head out, I guess I'll wait until tomorrow to write about our demolition that we undertook this afternoon.

So Kyle was thrilled with his brewing kit that his lovely wife (yours truly) gave to him for his birthday a couple days ago.  Unfortunately we couldn't get started right away because all of that great cider that we made was all hibernating in the freezer.  So, first thing Wednesday morning, after Kyle opened his presents, we took out six gallons of frozen cider to start thawing in the sink.

I filled the sink a couple inches up the sides of the jars with cool water and we decided to go out to breakfast.  While I was getting ready, little did I know, someone got a little impatient and decided to put some HOT water into the sink as well- to help speed things along.  Upon our return from Jeffersonville we walked into the kitchen to see something rather distressing; one of the jars was cracked and leaking precious cider into the sink!  Crap- so we removed it from the sink and put it into a bowl so it could leak cider into something where we could save it.  We looked again- another was broken!  So we moved that one to a bowl as well.  Then we saw another!  Oh shoot, this is so not-good!

Word to the wise: jars act just like pipes, if they freeze do not try to thaw them too quickly or they can and will burst.  In Kyle's defense, he hadn't had any coffee yet that morning so I'm not sure the cobwebs had really been cleared out yet.

All in all I think four or five of the twelve jars broke- along with one of the two gallon jars that is still in the freezer (we're not entirely sure what happened with this one- it might have cracked during the freezing stage as it looks like it might have been a little overfilled- oops!).  But we moved all the cider into the sterilized fermenting bucket to finish thawing.  Yesterday afternoon, Kyle added some stuff that will kill off the wild yeast that could be lurking in the cider.  While we could try to use this to make our hard cider we just don't know if it will turn out delicious or completely unpalatable- its kind of a crap-shoot and I am not a gambler.  So we decided not to risk it for six gallons of cider.

So tonight we'll get started- thank goodness.  We'll check the potential alcohol content with the hydrometer and decide if we want to add sugar to up that reading.  Then we'll add some yeast and close the fermenter back up and away we go!  We've got yeast to make an apple wine so we can use up those wine bottles we've been saving all summer and fall- we'll need about 30 bottles to take care of the six gallons of cider.  It is going to take a while before we are ready to move it into the carboy for finishing...probably a really long time because our thermostat is almost always set for 50-55 degrees, unless we're having a chilly night and then we'll up it to 65 until we go to bed.  And when it comes to fermenting, heat is a good thing.

So thats the plan!  On another note: we collected a dozen eggs from the girls yesterday!  That makes 42 eggs currently in our fridge.  I think I'll make a couple quiche's tomorrow- one for lunch, and another to freeze for later.

I'm so excited!  We got our first measurable snowfall at our house a couple days ago.  Just a few inches, but its great!  The goats don't seem to care about it either way, although I did find Chutney curled up on a bunch of straw in the barn when I got home from work yesterday.  The chickens had obviously ventured out as I could see plenty of little chicken tracks scattered around the barn.  I wonder how they'll like it when we get a few feet instead of just a few inches.  We'll be snowblowing around the doors to the barn so they can come and go without having to swim through the snow, so it shouldn't be too bad for them.

Kyle's away at his class tonight so that means I get to keep myself busy with house stuff.  His 'away' nights have become my official 'clean the house' night.  Laundry, dusting, sweeping- you name it!- anything that has been building up during the week that I just can't stand to look at anymore.  There's nothing I like less than spending ANY of my weekend cleaning the house- ugh.

For once we didn't have a mountain of laundry to do so I found myself with a little spare time.  I'm making a double-batch of vegetable stock in preparation of all the soups I'm going to be making over the next week or two.  I don't know why I got into the habit of buying pre-made vegetable stock but I decided to finally snap out of it, especially when all it takes is a few onions, carrots, celery, peppercorns, bay leaves, and garlic (well, in our case alot of garlic).  I'm sure that not only will it be cheaper and healthier, but tastier as well.  It just makes me look forward to growing simple things like carrots, celery, and onions in our garden next year.  Look at me, winter has only just begun and I'm looking forward to spring already!  Maybe I'll start some herbs up in the windows...

Here is the recipe for the stock:
2 large yellow onions, peeled and quartered
2 stalks celery, trimmed and quartered
2 carrots, trimmed and quartered
1 cup mushrooms, including stems (I prefer baby portabella mushrooms)
6 parsley sprigs
2 bay leaves
6 peppercorns
at least 2 cloves garlic, peeled (I add a whole bulb when I double this recipe)
3 quarts water
(Note: I didn't have any mushrooms or parsley, but it came out tasty regardless.  Potato water in place of water from the tap is a great addition if you've got it, also if you've got any tomatos or turnips those are great additions as well- stock is my excuse to clean out the fridge when we've got some stuff a little past their prime.)

Combine all ingredients in a stock pot and bring to a boil.  Once it starts boiling reduce the heat to low/medium-low and let it simmer, covered, for two hours.  Strain all the solids out and let cool in jars or your preferred storage container.  I usually freeze ours, just for added peace of mind, but since I'll be using these soon I'm just keeping it in our refridgerator.

If you saute the vegetables a bit before putting in the water it really helps sweeten the stock- I like doing it this way most of the time- but if I'm in a rush I just throw it all in the pot and let it do its thing.

On another note, Kyle's birthday is tomorrow.  I'm so excited to give him his present, I tried to give it to him early this past weekend!  Hah!  But he resisted...amazingly.  I can't wait; I bought him a complete brewing kit so we can start making our own beer, wine, and best of all: HARD CIDER!!  We'll be able to start converting most of that great, home-made, frozen apple cider into some awesome, bottled, hard cider- I can almost taste it now.  I mentioned to Kyle as he was heading out the door that maybe we should just stay up until midnight tonight so I can give him his present as soon as his birthday begins!  I guess we'll see.  Regardless I should take out five gallons of cider to let it thaw out so we can get started right away.  Oh, and I supposed I'd better do some wrapping...hopefully I can find the tape.