HAD ENOUGH?

GETTIN’ BACK MY COUNTRY

For the last week or so, Hank, Jr.’s song, A Country Boy Can Survive, has been playing over and over in my head. Whereas I was born and bred in the briar patch, nearly 40 years of living in the Washington, DC, suburbs beat the country right out of me. This spring (35 days and counting) will mark the 6th year we have owned our humble little cottage on Galena Creek, and I’m finally learning how to be a human being again.

Here’s a little test to determine how long someone has lived in the country:

You open your sugar and find it crawling with ants.

1 – 2 years: You throw away the sugar and buy another bag.
3 – 4 years: You sift out the ants and use the sugar.
5 years or more: “Ya ever notice them sugar-coated ants are tasty                               little suckers?”

Now I’m not suggesting country folks eat bugs. . .well, most of them don’t. There was that kid, Booger Johnson, who I was in grammar school with. My point is: country folks don’t waste anything if they can help it.

THE FARMER’S ALMANAC

If you’re new to country living and only read one publication, let the Farmer’s Almanac be the one. Founded in 1818 and available both in print and online, this original “green” periodical is the bible of country living. It only took me a few minutes perusal to learn something I didn’t know that will save me money. (Here’s a hint: It’s a common sense way to conserve gasoline.) Online membership is free and entitles you to a wide range of benefits.

ROADKILL RECIPES

Some folks think squirrels are cute. Some folks think they’re the spawn of Satan. A lot of the old-timers around these parts think they’re just plain good eatin’. Here’s my recipe for squirrel gravy:

• 1 squirrel cleaned and dressed and cut into pieces [I don't recommend a PSD (Poor Squirrel Decision) off the highway unless you run over him yourself.]
• 1/2 cup each of roughly chopped onions, carrots, and celery
• a half dozen sprigs of parsley, a dozen peppercorns, and a bay leaf
• bacon grease, vegetable oil and flour
• 1 qt cold water
• salt and pepper to taste

Salt and pepper the squirrel pieces and roll in flour. In a Dutch oven, saute in hot bacon grease until lightly browned. Remove the squirrel pieces and add a little vegetable oil. Cook the vegetables until the onions begin to brown. Add enough flour to make a roux and cook stirring for 3 minutes. Slowly add the water, whisking to prevent lumps and then return the squirrel to the pot. Add the parsley, peppercorns, and bay leaf. Bring the liquid to a boil then reduce to a slow simmer. Cook for 45 mins or so until the squirrel is falling off the bone. Remove the squirrel pieces and strain the vegetables out. While the squirrel cools, reduce the broth to gravy consistency. Shred the meat and return to the gravy. Salt and pepper to taste. Spoon over hot biscuits and serve. If you prefer a lighter colored gravy, stir in some heavy cream or half and half with the shredded meat.

SPEND LOCALLY

Don’t forget to visit our local merchants first, especially restaurants. Wythe County has precious few restaurants that aren’t one of the national chains or part of the fast food industry. If you haven’t visited West Wind Farm Vineyard & Winery or it’s been awhile since you’ve been there, now is an excellent time.

David and Jason Manley and staff are ready to welcome you to one of the best boutique wineries in Virginia. Go out and taste some terrific wines and tour the the facilities. The first three wines you taste and the tour are free. As you can see from the pictures below, the scenery is beautiful.