I wanna talk about my larder but first I need to rant….
Few things are as frustrating as being on a plane and feeling it begin it’s decent towards the airport only to feel it, moments later, make a sharp turn away from the relief that comes from landing back on terra firma.
The dreaded holding pattern.
We’re in a holding pattern here. Still. The appraisal on the new estate is tomorrow. We’re all prayers, pins and needles up in here. Extra needles mean extra prayers. Once that appraisal comes through… oh my goodness.
The mind reels.
(For all the minute to minute updates be sure you’re following on Instagram. It’s so much easier for me to use that as my voice these days. It’s so quick for this busy Momma.)
We’ve torn down the gardens, dismantled the raised beds, the pool is bleached and packed, we’re breeding the does this week and then I’m selling my buck (he annoys the snot out of me), the decorative and utilitarian fencing is all rolled and bundled, the rocks are in a pile (yes, I’m taking my fieldstones for we worked hard as a family to harvest them), the goat run is next to be torn down, then we touch up paint, put the ugly light fixtures back up, put the horrible countertops back on… and soon…. this sweet little farm will turn back into a pumpkin. The spell will be broken.
In the meantime, I can’t sleep. Praise the Lord for Vetiver cause my mind is on OVERLOAD. I’m there, in my new kitchen, surrounded by my beautiful butcher block, my hanging herbs and onions and all my meats that make me swoon every time I see them. Hanging from beams mind you, the new house is FULL of beams.
And this time, It’s MY kitchen.
A blank palette for my creative, culinary imagination and thus, I can’t sleep. ‘Cause in my mind, I am there already. I can hear sounds of skillets, and knives and wine corks popping. Me with a glass of red dancing around the kitchen to the A Good Year soundtrack (“in all my Flashdance glory”).
“I’m so excited.” That sentence is actually an injustice to the fervour going on around here. It’s brutal, because if the appraisal is a bust… Oh, I can’t even think of it.
Wiser women would have been tight-lipped on social media through this whole process, lest it falls through, but I can not keep it to myself. As a family, we are on the final five weeks of a five-year plan.
And not over yet. Once it’s a go, I PROMISE I will share photos and plans. ‘Cause oh boy, do we have plans… but for now, that is where I will exercise discretion and simply let you know that it’s not final yet. There’s an appraisal, and then underwriting…. and then… well, you can see why I can’t sleep.
Now, let’s talk about that hanging meat.
We did our pigs almost a year ago and with all, that’s going on and a landlord who said “no more piggies” I’ve been living vicariously through the voicemails of my ShayeShaye who’s been butchering all week. She’s texting me all these wonderful bloody, fatty photos. Butchering is the best. ‘Nuf said.
Displaying our meats and creating our new “larder” is something I can’t wait to do at the new house. I copied Shaye’s idea of using a two by four to hang the cured bacon from the ceiling and I went hunting around the farm for this gorgeous, mossy piece of wood to hang the rest. Including fabulous rusty hardware. These photos are a bit old, as now there are onions and salamis and more herbs added to the mix.
I raided the Hobby Lobby hardware aisle for mix matched hooks and what not. Even a little thermometer to keep an eye on the temps in this part of the house. If you’re curing meats and want to make a little larder I suggest a darker, cool area. Temps between 50 and 60 degrees are ideal.
This is a very cool part our house but when it got pretty warm this summer I just popped a fan on aimed at my beloved bacon. You can coat your meat in ground pepper to keep bugs at bay and you can even wrap them in cheesecloth during those pesky housefly months. Just keep it nice and loose so they can’t lay eggs on the meat. And now back to that mossy wood…I don’t know about you, but I think it’s about the coolest thing EVER! The whole look was inspired by the cover of the River Cottage book on the subject.
It’s this old world kitchen look that I am going to take to the nines at the new place.
Can you see why I’d be excited to move this “larder” from what’s basically the entry to our W.C. to a kitchen full of beams and grace? Oh yes! I know you can.
And so, the holding pattern continues. Tap, tap, tap go my fingernails on the countertop. The days are long now with the recent time change of turning our clocks back and hour and it feels like an eternity until tomorrow’s appraisal.
Plenty of time to keep praying.