Latest Project

One of my latest projects was cleaning up and repainting this desk and bookcase for Katie to go into her new room! The desk has traveled around the family a bit. Les and I purchased it new and unfinished from Al's furniture. It started out in Casey and Jerry's room, then moved to Mark and Philip's room, and now back here again for the last several months while we decided what to do with it. As you can see, paint and some new knobs can make quite a transformation! So nice to see it all "girly" and ready for Katie to make her mark on it too!!

From the Tool Shed to the Living Room

This old buffet, which I have loved since I was a child, has finally made it into the living room. If I had a dining room, it would be there in it's appropriate place....but for now it resides in the living room. It has a long history in our Van Laar family....one which each of us remembers in a slightly different way. When I was a child, 5 or 6 I believe, my Dad brought this home from the Modesto Cattle Auction. Just the thought of the auction brings about the memory of the sights and smells...from the auction ring with it's sawdust floor and bleacher style seating, to the auctioneer with his fascinating speed talk I could never understand, to the coffee shop on site where we got a treat! There was a huge Quonset hut there filled with antiques....mostly estate sale stuff. I am assuming that this is where Dad got the buffet. My love for antiques and anything with a history was in place already at that age. I absolutely LOVED going into the Quonset hut at the auction. People's lives were spread out there in the dust for all to see. Rich, poor, and in between. Lovely burl bedroom sets with marble topped side tables, old discarded wringer washers, and Formica topped kitchen tables accompanied by red vinyl and chrome chairs. The buffet came home in the cow trailer and was promptly placed in the tool shed. It had two drawers which locked (the top ones were lined in burgundy velvet) and seemed a good place for Dad to "lock up his tools". It had some nice storage space as well as another counter top to work on. Work bench space was a premium in the tool shed. With 4 boys who wanted to tinker too, there was always something spread out on the counter. I thought it was much too lovely a piece of furniture to be treated that way, but Dad was a practical man and the buffet served him well as a cheap work bench. If you look in the pictures, you will see where motor oil was spilled across the top and down the front and left side. There were bits of red paint dispersed all over the top and front..... International Red, of course. There was some green too, though I don't believe Dad ever had a John Deere! It was also known in the family for having the name my brother's teased my older sis with, emblazoned in red spray paint on the back! I won't write it here...she might come for me! I was living in Washington as a newlywed when the day came for Mom and Dad to move off the farm. "Dad, please, I want the buffet!" "That 'ol thing?" "Oh yes Dad, I'll fix it up!" The buffet journeyed to Washington and back again. It sat in the garage on N. Ripon Rd. for 8 yrs. being used in the capacity it had grown accustomed to....storing tools. Then it moved "home" again nearly 23 yrs. ago with lots of promises to "bring it in". Finally she's here...she shined up better than I imagined. Do you see the glow? Briwax and Formby's is all it took. The motor oil? Well, I just think of Dad, the auction, and good memories. Besides, it's great storage, don't ya know? When Mom moved to the home, I got all her "good" dishes and silverware. They're now stored in the perfect place. Dad's old tool box and Mom's good china....it fits doesn't it?

It must have been Electrifying!!

Facing south in the blast zone where the tree used to be! Our friend Art parks his truck on our yard and occassionally works on it here as well. Last Thursday he was working here and a big thunder and lightening storm rolled thru. He heard a big lightening crack and instantaneously the "boom". Uh oh, he thought....that hit right here on the yard. But after looking all over the yard and up at the barn (after all, it's the highest spot), he could find no evidence. It wasn't until Durk came to push brush on Saturday that we discovered the "hit". It was out in the orchard about 10-15 rows north of Bacon Rd. Durk had noticed odd shredded pieces of wood laying here and there and wondered...where did THOSE come from? That's not what chain-sawed wood looks like....and some of the hunks were far too big for the pruners to have left behind. Then he saw it, a tree that had been literally "blown up" and out of the ground. We went to have a look, and here are the pictures I took. They don't nearly show the scope of what this "blast" must have been like. The wood pieces are in a radius of approx. 300+ feet. We found wood from this tree across the road south of Bacon and nearly to Jackson. It appears that the lower 3-4 ft. of the tree (the main trunk) was just blown apart into shreds. The trees around it also took a hit from all the flying wood, aparently. They are all skinned up and shredded wood is dangling from limbs 10 rows away. I know it's hard to see on the pictures, but if you look amongst the leaves you will notice the shredded bits of wood. They range in size from a couple inches long to 3 ft. long! Awesome!

Ah....sweet relief

Finally the water came and we can look forward to no more dust across the way.

Dulce de Calabaza

About a week ago a friend of ours, who sells pumpkins in all the western states, gave us two giant pumpkins and one for eating. Mind you, I've never been one to cook my own pumpkin for pumpkin pie, etc. But the story he told us intrigued me and I did a little research on it. He said this particular variety of pumpkin was selling very well due to the Hispanic market. Calabaza is pumpkin in spanish. It turns out, it's a specialty item that they use to make candy and treats. The flesh on the Calabaza is finer and creamier than your run of the mill pumpkin/jack o lantern, and since I got mine for free (they normally sell for about $25) I decided to take a "culinary adventure". For no other reason than that I really love dulce de leche, I decided to try dulce de Calabaza! (which by the way, was the most common use for calabaza)

I perused many web pages with recipes for dulce de calabaza.....every one basically similar, but a tad different from the next. Following the intructions, I hacked and carved my way thru the calabaza. I needed 1x1 1/2" pieces and some unrefined cane sugar. I found the sugar at the local market in the mexican food section. Some of the recipes said you could substitute regular brown sugar....don't try that, those turned out...well, icky! To make a long story short.....you have to really LOVE this stuff for all the effort it takes to make it. I soaked the pieces overnight in lime water, then in the morning, drain/rinse, drain/rinse, repeat. Cook at a boil for 5 mins. Let drain for 1 hour, then after coating them with a "slurry" of water dampened sugar, I placed them in a glass 9x13.

Well, the calabaza begins to 'weep' and the sugar coating gets watery...hmmmm. Didn't look too appetizing at this point :/. Into a 300 degree oven for 3 hours they go. Surprisingly, they looked better as they baked. They come out a dark caramel color, with the same caramel flavor mixed with an undertone of....what else? .....pumpkin. Let them air dry on parchment and then roll in more sugar. Either I did something wrong, or the appeal of these escapes me. They are sweet, sweet, sweet. Will I ever make these again? Nuh uh.

On the flip side, I wanted to use the remainder of the calabaza on a savory dish. I chose Pastelon de Calabaza, or "savory pumpkin pie". The dish is similar to what we are familiar with as hamburger pie, only the hamburger is prepared mexican style with chili, olives, tomatoes, etc. The recipe says to mash the cooked calabaza like you would potatoes and layer it on the bottom of a 9x13, with the hamb. combo in the middle and more calabaza on the top with cheddar cheese. I only got as far as the mashed calabaza part and how you have to add an egg and flour to "improve the texture". I did as instructed and when I asked my taste tester (Les) what he thought of the mashed calabaza....I got a thumbs down. Sigh. No sense wasting a pound of hamburger!

The cows and goats sure do like mashed calabaza though!! They all have orange smiles.