The barn porch rotted wood replacement project continues.
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Or rather, it continued without me noticing and is now complete.
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(Yes, the left hand post still dips… but that’s a frost heaving, ever shifting Maine ground problem.)
And while my husband used similarly weathered boards…
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They still don’t match the existing and stick out like a sore thumb because he refused to replace the entire length of the boards like I suggested.
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This anomaly doesn’t bother my husband, but will drive me nuts for years to come.
And did you happen to notice anything else amiss on the porch?
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Perhaps the furniture that I had recovered a few years back at a rather large expense?
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A cushion is missing.
As in… gone.
We noticed the other chair cushion had been torn, or more precisely… chewed. And there was stuffing blowing here and there around the bottom of the barn so as crazy as it sounds, we think it was stolen.
By the critters.
Most likely the by Momma chuck who nests and has babies under there every year.
Ordinarily this would piss me off to no end, but I’ve been wanting to replace this set for some time so now seems as good a time as any.
Our grey squirrels are determined fellows. As evidenced by the never give up attitude of this little guy during a recent rainy morning attempt at reaching the bird feeder.
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Wet poles be slippery.
🤣
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If you like shrimp?
Give this recipe a try.
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In a large stainless steel skillet over medium heat, melt 1 Tbsp. butter. Pat shrimp dry; season all over with Old Bay.
Arrange shrimp in a single layer in skillet and cook, turning halfway through, until translucent, about 1 minute per side. Transfer to a plate.
In same skillet over medium heat, melt remaining 1 Tbsp. butter. Add shallot and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes .
Add garlic and red pepper flakes and cook, stirring, until garlic is fragrant, 1 to 2 minutes.
Add wine to deglaze skillet, scraping up any browned bits, and cook, stirring, until liquid is almost completely evaporated,
Stir in broth and bring to a boil over high heat.
Stir in orzo and return to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring frequently, until orzo has absorbed most of the broth and is almost cooked through,
Add cream and cook, stirring frequently, until slightly thickened and reduced,
Return shrimp to skillet along with any accumulated juices.
Stir in lemon zest and lemon juice; season with salt. Top with parsley.
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My tweaks – I didn’t have vegetable broth but used low sodium chicken broth and it was lovely. I used salted butter, so I left off the salt at the end. And since my husband isn’t a spicy food lover, I ignored the red pepper flakes. There was plenty of flavor so I think that was overkill anyway.
Use large or jumbo shrimp. You won’t be disappointed.
Yum!
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Mother Chuck is back and her runt from last year’s litter is still here.
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Though not for lack of trying to kick him to the curb.
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There are daily squabbles over food and squealing arguments over bolt holes.
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Momma isn’t subtle, but Junior refuses to take the hint.
Our gray squirrels are quite acrobatic and during a recent snow storm… when I brought in all the bird feeders except the one from which they have trouble stealing… this little guy went above and beyond for a snack.
I’m guessing he has six pack abs under that fur.
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He fell quite a few times, but finally found a stable perch.
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In other wildlife news, our first chuck of the season arrived.
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In the middle of the storm with nothing to nibble but fallen seed.
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Poor chuck.
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I doubt that was the meal he dreamt about all winter.
River's world..... 