Sunday, September 8, 2013

Have You Heard of Cronuts?

Phil has continued his work in the crawl space the last few days. The days sort of run together, because I, with a 45" waist, don't even try to get in the crawl space. (Even should I step in, would I be able to get out?) I think he's made fairly good progress, but there have been times of extreme frustration, needing three attempts to accomplish what should have been a straightforward task. He continues to gut it out, fight the fumes (and the headache that results from the fumes). He's done some digging and made multiple shopping trips for this piece and that; he has planned and researched and thought about systems and layout. Little above ground looks different, which is a bit surreal. I can usually go and say, "Wow, great job!" But right now, there's little for me to actually see.


We decided, after two days in a row of Belle yielding a quart, that it was time to turn her back in with the herd. The amount of time for the amount of milk was completely disproportionate, and since she has not been bred back, it'll be June at the earliest that she births next year, instead of the more ideal earlier spring. I think she was glad to see the rest of the herd, although they, not being the isolated ones, acted as if they didn't remember her. The boys wish for more milk (Abraham prays for it). We had two cows who should have birthed this year and didn't yet, and one heifer Phil thinks might give birth in the near future. We shall see.

Phil has found cow moving much more swift with Jadon and Isaiah to come along and help. When it's time to move the cows, all four of the boys pile into the truck, and they laugh as Shadow races them to the neighbor's land. (They report that they win.) I appreciate that a move takes maybe a half hour, and not an hour and a half or more.

And, for something totally different, have you heard of cronuts? According to The Week magazine, they are the hot thing in Manhattan, a combination croissant-doughnut. The Week had a recipe this last week, and I tried making them. Even without a doughnut cutter, they were amazing. (I did biscuit-shaped circles, which were mostly okay. The problem is that the doughnut hole helps the entire doughnut fry quickly and thoroughly, which a biscuit has a great expanse in the middle that is slower to heat up. So I had a few in the first batch with some raw dough in the center.)

I don't often expand into the world of haute cuisine, so this was a fun experiment.


  1. I was visiting my sister in New Jersey last week and tried a Cronut. It was good but nothing I'd stand in a crazy long line for. It also cost $2 and was smaller than a regular donut.

  2. Oh, I hear you! The person charging $100 each to get up at 5am to wait in line ... that's a crazy world.

    I wouldn't be able to eat one from a shop anyway (can handle spelt flour but not wheat; prefer coconut oil for frying over any other type), but anything that has butter and oil and a light glaze: yum!