Growth vs Comfort

A homestead happenings post complete with dirty DIY pics, jungle-garden updates and my attempts at calm amidst the chaos.

While I see others around the world are thrilled with finally warm temps and blossoming gardens, we’ve already hit the hot mess stage. I’m embarrased a bit to include pics of the jungle that just a few weeks ago had several brag-worthy elements.

It’s so hot, wet and fertile here the seeds are coming up anywhere!

Oddly, not the cucumbers nor the onions. We’ve had bad onion years before, but cucs are our biggest no-brainer. I can’t recall ever having a bad year, normally they are so prolific they become pig food by this time, but this year we haven’t even had a big enough harvest to pickle, and they’re already dying back in the swelter. I’ve succession planted and can only hope whatever fluke has hit them, the youngens will bounce back by next month.

I guess it’s relative, when I see the onions displayed like that in Hubby’s hand-crafted bins, it seems ok.

The green beans in Hubby’s monster row are producing by the bushel and I’m already sick of them. We’re too unsettled with the bathroom DIY to do any canning and have even stopped harvesting them. Such a shame, I do hate to see them go to waste, but it’s all I can do to keep up with all the other chores.

Like the flowers! I know, it sounds rather frivolous compared to beans, to devote my painfully precious hours of manual labor to flowers instead of food, but they make me so happy I’ve gotten over it.

These Black Hopi sunflowers were actually volunteers from last year’s seed gift from Gavin Mounsey who sends heirloom seeds to those who buy his book or become a paid subscriber to his Substack newsletter–so worth it, a gift that really does keep giving! 😘

They are so rewarding and of course very functional as well. These giant sunflowers are not only gorgeous, but they serve as mid-day shading for the tomatoes and there are pollinators all over them. I even saw a squirrel up there eating the seeds. Too bad I didn’t have the tablet, it would’ve been a great shot, but I didn’t even see him until he started barking at me when I was picking tomatoes right underneath him.

First bloom of the lovely Blackberry Lily

Meanwhile, while I’m goofing off, Handy Hubby gets to experience male priviledge. Mr. Know-it-All likes to impress me and the dogs with all his savoir-faire. I know he secrectly delights in sweating and rolling in the dirt under the house with Buttercup. He’s totally thrilled that the bathroom remodel has turned into dirt to rooftop overhaul and his fancy tile project has been delayed by a month and tidy unplanned sum.

But not only was the subfloor coated in mold and mildew, but the piers and beams were sagging and unaligned and the drainage was partially blocked. He had to dig all that out and replace some and add more and while unexpected, it wasn’t terribly surprising. It was built as a camp cottage in the 80s, no one ever lived here full-time until us.

Considering that, Hubby says they did a good job and that the quality of materials for a camp cottage back then was leagues better than what goes into the pre-fab modern construction. We’re really lucky we got on this whim to remodel when we did, because that mess was only going to get more ugly with time.

That’s the bad news. The good news is the other development that grew spontaneously out of this project–I now have a real flex-room–a place for fermenting and seedlings and maybe just lounging. Considering how small our place is, I know it sounds a little crazy, but considering we’ll most likely never move again, why not? There was a big bed in there that just made for useless space, now it’s full function. Or rather, it will be, whenever the bathroom gets done.

Hubby is never so impressive to me than when he is in Mission-Man-Mode. He has a single-minded, goal-oriented side to him that perks up with such vigor suddenly you’d think he was once again a 30-something in hot pursuit of a sexy young thang (and by that I mean me). 😂

Seriously though, it is impressive and he can work leagues past my breaking point when he’s in the zone. And Youtube is another godsend sometimes, the two of them in lockstep is like any DIYers dream couple. Between that and the regular influx of inspiration from the home shows on TV, there’s really nothing a devoted follower can’t learn, it seems. How marvelous to be learning so much still at our age!

old-style mortar and lath out

Like, when choosing between new toilets, humor helps.
https://youtu.be/O7x5g2VFc50

Hubby says he’s leaving it there until I plant flowers in it.

I’m so excited to share the before and after photos, someday. Until then, here’s what the deconstruction looks like.

Our current facilities . . . I don’t mind the poop-with-a-view, and the outdoor shower is actually delightful.

How nice it is to smell the citrus blossoms and hear the birds and watch the bees while I shower!

A sneak preview of the future tile for our imminent zero-threshold shower in our completely dirt-to-ceiling sweltering summer bathroom renovation.

How serene and lovely is my Zen water feature gift to myself for Hubby’s birthday!

Rhythm of Life

Our seasons change. I don’t just mean from north to south, east to west. There are the calendar seasons, and the four seasons, though some unfortunate folks only get two.

Then there are the seasons of life—childhood, adulthood, old age.

Here on the wee homestead we have our own seasons now, too. These, of course, are the most special of all seasons, to us.

Here we have just ended the killing season. Hallelujah! A very unique sort of season to most—vegetarians certainly—but also to most of the western world, who no longer process their own meat.

This is an extremely challenging season.

For Hubby!

He has full and sole responsibility for the slaughtering, the gutting, the skinning, the scalding, the hanging, the butchering, the grinding, the rendering, the canning, the smoking, the curing, the broth-making.

WOW!

For my part, I do the packaging. Plus a bit of pâté, a smattering of curing. 
Not exactly an equitable deal.

Mostly it’s Delicious Season for me! Our small space is full of meats of many flavors—bacon, ham, pâtés, sausage, lamb pastrami and various other cures, beautiful chops and ribs and roasts, the aroma of broths and meats that he pressure cans, filling up every corner of our little cottage and wafting out to season the surrounding vicinity.

Cheese season has also just ended. Now my divas should be comfortably pregnant, their season also having shifted thanks to the services of our friendly neighborhood Billy (aka Roderick). That means our herd shall be greatly increased by early summer, gods willing. Roderick has since moved on to more fertile pastures in the next county.

While the Gouda-style and the Camembert-style are more difficult to make, the Mason Jar Marcelin and the herbed cheese balls aged in olive oil couldn’t be easier. A 3rd grader could do it!
Don’t let the moldy surfaces fool you, beneath their scary exterior these cheeses are quite mild and very tasty.

That means it’s also a season for some difficult decisions. We are at our ideal capacity right now. We don’t want to grow. We don’t want to get ‘into business’. Such an odd thing to reject, considering where we’ve grown up. It gets in the blood—this mindset/worldview—now what, what’s next, what’s new. Get big or get out! Where’s the market? Don’t you want to open up shop? Sell to the public? Get all licensed up and grow, grow, grow?

Oh, hell, no!

What if, we don’t care about all that? What if we are in a season of life where we care about quality over quantity? Others can, and will, ‘get big’ and in some cases (a precious few) more power to ‘em.

But, I’m in my Delicious Season. I have an extra roll around my middle to prove it. (So do Hubby and all the dogs and pigs and even the sheep!)

Nope, my main concern at the moment is, how delicious can I get delicious to be? It sounds decadent, I know. But, maybe further refinement, compared to mass production, could be a really good thing?

Quantity over quality—whether in words, or food, or strip malls, or entertainment—has not worked out too well for this world seems to me.

There was a time, in my peak ambition years, I did strive for more instead of better—more travels, more experiences, more friends, more leisure, even more work. My season has shifted. I definitely strive for better over more these days. What if I could make the most delicious cheese ever made in all the world, and only 3 people ever tasted it?

Fine by me!

Of course, then how would I know if it’s the most delicious? Maybe that’s not so important either. Maybe it’s sufficient that what we produce and process and serve is delicious enough to make all the hard work worthwhile.

We’ll be spending some cold days relishing in our Delicious Season, because right around the corner another season is waiting.

Bubba and Buttercup LOVE when it gets really cold! When it’s under 20 degrees F they get to camp inside under the kitchen table. 🤗
“But the hills that we climbed were just seasons out of time.”