Sunsets

Sunsets are just proof that no matter what happens, every day can end beautifully.

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Heading Home

Sittin’ on the dock of the bay, just waiting for our lift home. A wonderful time had by all. If we can steal away in October, we’ll be back for more fun!

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Gathering Herbs for Winter

First up, is Goldenrod to be added to some tinctures. It’s great for upper respiratory symptoms due to allergies. (Ironically enough many associate this herbal with allergies, when in fact it’s usually ragweed that’s generally the culprit and comes up about the same time). Pick some now when the fields are loaded with new blossoms just opening. And it dries beautifully for future potions.

Then there’s thyme…

Thyme is a powerful antiseptic and it’s loaded with antioxidants. It works hard to:

• ward off colds.
• relieves a sore throat & inflamed tonsils
• provides relief from hay fever
• helps improve digestion

It’s strong antiseptic properties including activity against viruses, insects, bacteria and fungus, is just another reason to always have some on hand.

One nice way to use thyme is as honey… and its very easy to make. You can still pick thyme now, it should withstand a mild frost just fine. Cut stems short and put them in a glass mason jar. Cover the thyme with wildflower honey. Put the jar in a pan of water to slightly heat the honey while pushing the thyme down and adding more thyme. Once the honey is fluid, put the lid on the jar and store the honey with the thyme still in it, until needed. You can use this honey to add to tea or use it straight for a sore throat… and I just love it drizzled over my fresh yogurt as well.

And lastly, no winter would get by without having my Elderberry Elixir, tinctures and Elderberry tea on hand.

A must for cold and flu relief…along with as much herbal tea as you can get down. This syrup is a very delicious way to enjoy the benefits of elderberries. It can be used as a cough syrup or throat soother. Elderberry has been used by many for some time to treat colds and flu. Medical research has documented that elderberry will help decrease the duration and severity of the flu. It’s always high on my list of herbals to have on hand for winter health.

Here’s how I make my elixir.

1 cup elderberries (I make this at summer’s end so used fresh elderberries, but you could use dried elderberries if you add a bit more water)
1 1/2 cup water
1/2 cup sugar (or sub honey or agave nectar)

Sometimes I toss in a half stick of cinnamon, too!

Simmer on lowest heat for about an hour with a lid on to prevent evaporation.
Strain the mixture to remove seeds. This can be done a number of ways, a fine sieve will work fine… I use a food mill, like the kind you would use for applesauce. This has a blade that circles around forcing small particles through pores in the bottom while keeping seeds and skins above.

Pour the strained juice into a pint jar, adding 1 tablespoon of lemon juice and one ounce of good brandy. Put the lid on the syrup and refrigerate until needed. It will keep for months, refrigerated.. but seldom lasts that long around here. 😊

Usually, I’ll take elderberry elixir if I feel I might be getting sick and continue to take it until all symptoms have cleared. If you do get sick or are already sick, continue to take elderberry elixir through the course of illness. The dose.. 1 TBLS three times a day.

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Charming Sconset

This morning we headed out early to catch the sunrise at Sankaty Head Light before heading to the beach for the day.

We chose the Sconset Bluff walk starting out in the picturesque village.. a leisurely but gorgeous walk, and I’d say the most scenic walk we’ve done so far. From the village you’ll find small fishing cottages covered in rose clusters along the bluff, that line the route. On the one side, a walker will find lavish summer homes and stunning gardens and to the other.. the spectacular bluff down to the ocean… just fabulous!

All in all, a very peaceful (and though I put many miles on on my Fitbit) … it was a very special family day on Nantucket Isle.

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Caught Moby

Ever since he was a little guy he’s always dreamed of catching Moby 🐳

…. and finally he did tonite!! All 29” of him! Woohoo, Eli!! Great grandfather would be soooo proud of you!! 💕 He even insisted on cleaning it himself too… guess I know what’s on the menu for tomorrow. 😊

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Brant Point Light

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Far Away Land

We’re thoroughly enjoying our stay on Nantucket Island.. no traffic lights, no fast food restaurants, no highways.. a throwback in time. The charm of Nantucket hooks you as soon as you arrive.

Downtown’s humble cobbled stoned streets, old fashioned lamp posts and 18th century style buildings sing its charm.

The coastline hasn’t changed a bit since I was here many years ago.. with its long pristine beaches, and too many biking trails to count.

Today we are beaching and picnicking over on Madaket after scooping up the freshest cherry stones I’ve ever eaten. Yum!

Eli’s loving his new boogey board today.. and I’m loving having no agenda, and simply relaxing! 😎

Ayup, sunshine on my shoulders always makes me happy. 😊

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Whale Watching

It was a Moby Dick kind of day and the children had a blast spotting!! A perfect whale watching day… so much fun for all!

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Scrumptious

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Soup for the Road

Where does the time go to? It’s been an absolutely wonderful two weeks having the family together again ❤ but sadly our vacation is coming to an end. So much fun spent together.. beach combing, fishing, ( with a cautious eye looking out for our local great white shark, that’s been swimming in our waters this week!) sailing, boogey boarding, golfing.. multi visits to the ice cream parlor, eating.. and eating.. and eating! LOL

As wonderful as it is having them all home again, it’s exhausting as well. 😊 But I wouldn’t want it any other way.

They’ll be departing here tomorrow.. and early Sunday morn, onto their next boat they’ll board for Nantucket Island for a week, before heading on to their own respective homes.. and buckling down into their own new work/ school ( at home) schedules. And I will miss them immensely.. sniffle.

The grandkids will pack up all their beach treasures.. shells, feathers, urchins, sand dollars, seaweed they collected.. at least five new hoodies and tee shirts that they clearly needed LOL! to bring home with them.

Right now it’s pretty quiet.. we signed the boys up for a tidal pool expedition that will keep them pretty busy for the next few hours. I planned on a little catnap out on the deck… A peaceful respite.. so I thought! 😁

My daughters know I make various soups twice a week here.. and during late summer, even more with all the goodness I harvest from the farm daily. Surprisingly enough they asked if we could make a big pot of soup for them to take on the road with them. So it was decided upon we’d make Ma’s matzo ball soup. I had everything on hand fresh picked this morning from the farm, with some leftover roasted chicken we had for dinner last night, so we were good to go. I was surprised that neither had ever made it themselves before. ‘ We’ve tried, but it never turns out like Ma’s’. I had to laugh to myself.. such a simple soup to make and is said to cure everything from the common cold to the blues. They said my soup tastes like childhood to them.. both incredibly flavored and extremely comforting. So it was decided… one pot of Ma’s soup to go.

To me the stars of matzo ball soup are the matzo balls. Without them, you just end up with chicken soup. They remind me that, with a little ingenuity, you can make the most delicious things from just the humblest of ingredients.

Traditional matzo balls are made with not much more than cracker meal and eggs. But in the hands of a skilled cook they turn into very tasty buoyant little dumplings. I can’t take all the credit for one of my fave soups though. Many many years ago when I had never tried making this soup, I went to my Hebrew girlfriend, Sybil and asked her for some pointers, and to describe it to me, how it should turn out.

“ The traditional way to cook the matzo balls is to use schmaltz ( rendered chicken fat) instead of oil, she said. It makes the flavor of the matzo balls soooo intense!” Really? I said. “ Absolutely! Schmaltz “makes” the matzo balls. You can buy a container of chicken fat at the grocery store, or butcher.. or render your own.” “Also, if you like fluffy matzo balls (that float) substitute seltzer water for the water ingredient. If you like dense matzo balls ( that sink.. use the water.” Personally, I prefer the floaters. LOL I also love the addition of minced fresh dill for some added color plus white pepper to mine and make mine on the small side… as I don’t really care for those humongous ones you’ll get in a deli sometimes. I always keep reminding myself whenever I make them that due to the nature of the crumbs… the matzo would swell up quite a bit. I also prefer to purchase matzo crackers … and ground them myself. Why, for heaven sakes would I pay to have someone else grind them? 😊 And so our afternoon went along..

Of course everyone’s grandmother has her own version and that’s just fine – there’s no right or wrong when it comes to this soup. For me though, it’s the sinkerless matzo balls and scrumptiously flavored stock that makes this soup so special… and sharing it with family even better!

Cleanup is just about done.. four quarts of fresh matzo ball soup are in the freezer until they’ll be moved into coolers for their trip home.. and I get the one last bowl for a late lunch! Time to go pick up the tidal pool boys now.

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