5:30 a.m. : Up and out of bed. I’m joining a few of my favorite running girls to do a quick one hour run around Corvallis.
6:00 – 7:00 : Run baby run! I’m starting to enjoy running in the dark, past the grand buildings of the university campus and through sleeping neighborhoods. We live in a very fitness-friendly town with plenty of trails and bike paths. The variety comes in nicely when you are training a lot. We run nearly 7 miles, stretch and chat back at our cars and then head home.
7:30 – 9:00 : I make breakfast and coffee for myself and take a long shower. Keith wakes up and heads to work around 9.
9:00 – 12:00 : I have a lot of accounting to finish up and then I head to the bank to make a deposit.
12:30 : Lunch
1:00 : Head over to the farm and wash a bunch of eggs to stock the farm fridge. Keith calls in his weekly Friday order for his “Buying Club” … made up of his coworkers at Marvell. I pack up a case of eggs for the Marvell employees and drive them over there.
Afterward I do some grocery shopping at Safeway, as we are having dinner guests this evening.
2:00 : The too-few hours of sleep are catching up with me. I’m fighting off Keith’s cold too, so I suddenly feel terribly tired. I take an hour nap.
3:00 : Back to the farm to work until dark. I am trying to tidy up the place and get all of our seasonal equipment put in the barn for the winter. Slowly but surely it’s looking better around there.
5:00 : Keith is home from work already and has tidied up the whole house and set the table formally in anticipation of our dinner guests. He is in the kitchen, frying bacon in butter against all common sense. We have Julia Child’s Coq au Vin on the menu, as we’ve got a lot of stewing hens in the freezer and they are excellent for Coq au Vin. I guess it isn’t technically Coq if you are using a hen, but I don’t speak much French.
My major contribution to this meal was lighting the cognac on fire. If you only get to have one part in cooking a meal, always try to get the part where you light food on fire. Fortunately, I survived the fireworks with my eyebrows intact, and the Coq au Vin was amazing.
Follow this link to the recipe if you’d like to try your hand at Coq au Vin : http://www.wgbh.org/articles/Julia-Childs-Coq-au-Vin-Recipe-6971
Learn from the incredible Julia Child herself with this video: http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970
If you need a stewing hen for your Cognac-lighting adventure, you know where to go: www.provenancefarm.com
6:50 : Our friends arrived for dinner. They are another farming couple who have 30+ years of experience on us. They mainly raise Angus beef and I have to tell you: their beef is the finest. We buy a few animals from them every year to finish on our own pastures and are always so pleased at the gentleness and quality of the cattle.
What do you feed cattle ranchers? Chicken, of course! (My grandfather the cattle rancher would not have approved).
We all wined and dined until nearly 11 pm and then parted ways. I truly enjoy this time of year, because we and all our farmer friends are less busy and can afford time to spend visiting over a good meal. The seasonality of farming is so good. We all need a rest period after a Spring, Summer and Fall of hard work.