grace grits and gardening - ramblings from an arkansas farm girl

Winter Bat Cave

February 7, 2014 By Talya Tate Boerner

The house where I grew up is lovingly named the Bat Cave because my mother’s initials are BAT (Barbara Ann Tate). Even more appropriately, the name fits as certain rooms are windowless are dark due to add-ons oddly placed here and there whenever Daddy had a good crop.

The Bat Cave is a place of great adventure. Never-a-dull-moment adventure. At the mere smell of a distant rain shower, the electricity flickers twice then goes out. And speaking of rain… Rain leads to standing water in the back yard. Standing water results in toilet flushing problems… That’s all I’m gonna say about that.

Momma, my sister and I recently loaded up and drove from Dallas to the Bat Cave to take care of farm business. We did this even though bad weather was forecasted. Even though we knew better.

A little snow?

Ha.

We weren’t afraid of a little snow. Plus, caves are supposed to be cold, right?

Yes indeedy.

We didn’t factor in ice.

Before the most boring of all Super Bowl games ended, the Bat Cave was sealed inside an inch of glassy ice. Trees were quickly transformed into beautiful Chihuly-like artwork. Gale force winds snapped power lines. Telephone poles were sucked from the Mississippi County gumbo and lobbed into fields along the highway leading to the cave.

Fun! Just like old times, we had a bunkin’ party complete with friends from grade school. We slept piled together underneath hundred year old quilts. A night of giggling and reminiscing gave way to an arctic morning with no heat, no coffee, no showers…

Fortunately, folks take care of each other in the country, and our favorite farmer rigged up a duck pit heater in the kitchen and brought us strong black coffee. He’s a lifesaver that way.

Excitement faded as temperatures plunged and reality settled in. Thirteen electric poles were down within the two mile Bat Cave-to-Cottonwood Corner stretch. Thirteen…

Over the next few days, we became gypsies. During daylight hours, we camped out in the duck pit kitchen wearing multiple layers of clothing. I hung quilts in doorways to trap heat. Before nightfall we escaped to Memphis to the warmth of a hotel room. We turned our debacle into a semi-vacation by visiting the Peabody ducks, dining on Beale Street, and touring the greatness of Sun Studio. We even cheered our beloved Dallas Mavericks to victory over the Grizzlies with last minute, excellent seats. (Since the Grizzlies are my backup team, it was a double treat.)

Downtown Memphis w/ Mississippi River; Sun Studios; Peabody Ducks; Fed Ex Forum

After four days with no electricity, power has been restored to the cave, knock-on-wood. We are luxuriating in the warmth and enjoying all those things typically taken for granted like being able to wash dirty underwear and enjoy a cup of coffee…

But there is snow in the forecast tonight. The splendor could be short lived.

Grace Grits and Gardening

A huge thank you to all the folks who have worked around the clock in frigid weather to restore power to Mississippi County!

Musical Pairing:

My Starter Won’t Start, Justin Townes Earle

I was no Nadia Comaneci.

February 6, 2014 By Talya Tate Boerner

(this is a snippet from my book…)

In 1976 when Nadia Comaneci floated through each gymnastic routine with grace and control and filled her suitcase full of gold medals, I knew I was in big trouble. Nadia and I were the same age. She scored perfect 10 after perfect 10, and so far I’d done nothing remarkable.

“Why can’t you do something like that?” Daddy pointed at the television from his place on the couch.”

“I don’t know, I just can’t. My body isn’t made that way.” I slunk down in the chair and stared at the leftover popcorn kernels in my bowl. I still couldn’t do a very good round off, although I practiced every afternoon.

Daddy shook his head and smirked. “Maybe if you didn’t sit around after school watching television…”

“Well I know one thing. In 1980 when the next Olympics comes, I’ll be a senior. I’ll be graduating and getting married and watching television in my own house.”

Everyone stared at my revelation.

I was shocked by my revelation.

Even Nadia seemed to pause and gape at me through the television screen.

“No you won’t. You’ll be going to college,” Daddy said.

“Oh yeah, that’s true,” I remembered. Even so, I couldn’t wait until 1980.

Grace Grits and Gardening

Musical Pairing:

Nadia Comaneci – Perfect Ten

Bone-in Short Ribs. Amazing.

February 4, 2014 By Talya Tate Boerner

Looking for something special to cook that special someone? This recipe for bone-in short ribs made my husband swoon during the Christmas holidays, so it may just work for your romantic Valentine’s Day dinner.

Since I had never made bone-in short ribs, I read various recipes before coming up with my own—not that I thought I could improve upon greatness. I simply wanted to use what I had on hand (like shallots and apples) instead of making another trip to the grocery store for additional ingredients (like pancetta). I’m ~~lazy~~ resourceful that way.

My bone-in-short ribs turned out amazing. Falling-off-the-bone-tender. I’ll be making this again soon!

Bone-in Short Ribs. Amazing.

Print Recipe

Ingredients

8 bone-in short ribs
2 tablespoons bacon drippings or olive oil
3 carrots diced
1/2 medium white onion chopped
2 shallots chopped
2 cloves garlic diced
1/2 Honeycrisp apple diced
1 can fire-roasted diced tomatoes
2 cups red wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
sea salt to taste
freshly ground black pepper to taste

Step 1.

Preheat oven to 350 degrees. Generously salt and pepper the ribs. Spray a dutch oven with non-stick spray and heat bacon drippings on high. (You do have bacon drippings, don’t you? If not, fry up a few pieces of bacon or use olive oil…) Brown ribs in hot oil about 2 minutes per side. Brown in batches if necessary to avoid crowding. Remove and set aside.

Step 2

In the same pan with the oil, cook onions, shallots, garlic, apple and carrots on medium-high heat. (I love Honeycrisp apples and happened to have one so I threw it in. It added a nice sweetness to the mix.)

Let the veggies hang out in the pan and caramelize. This step will take a few minutes. Your kitchen will already smell amazing. When the carrot mixture is softened and caramelized, add the fire-roasted tomatoes and cook another few minutes.

Step 3

Add wine and bring to a boil. Let reduce five minutes or so then add broth, thyme, rosemary and bay leaves. Simmer another 10-15 minutes so all the flavors blend together.

Step 4

Add ribs to the dish and pop it in the oven (covered) for 2-2.5 hours. Turn meat a couple of times during roasting, otherwise leave it in peace to quietly roast.

Reduce heat to 325 degree and cook another 30-45 minutes uncovered to thoroughly brown (almost char).

Step 5

Let the meat rest (covered) 20-30 minutes before serving. This allows all the juices to redistribute back into the meat, otherwise it will spill out onto your plate leaving the meat dry. Spoon the juicy bits on top to serve.

In short, amazingness.

Grace Grits and Gardening

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Bone-in Short Ribs. Amazing.

Ingredients

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