Suddie at 17!!

Suddie at 17!!  Suddie turns 17 today!!  Yes 17!  She’s looking grand don’t you think?  What’s her secret you ask? Dry Shampoo and Martha Stewart Blueberry CBD treats! 😍

Suddie on Her 16th Birthday

It snowed! Champion Deep Acres Autumn Splendor

All the Fixins

Pinenuts, freshly-ground pepper, lemon and lemon zest, basil and parmesan

We have a taste for the Best Broccoli Ever.  Yesteday it was Ina Garten's Cauliflower Snowflakes (we added fresh lemon juice to that too right before serving).  Tomorrow is farmer's market so who knows what will happen!

Happy Holidays

Suddie in the Snow

The mother of all Tibetan Terriers.

Your New Go-to Holiday Cocktail

The Bloody Rose

We at Deep Acres Farm are enjoying our latest holiday cocktail creation, The Bloody Rose.  We know you will too.   It's easy, it's fresh.  It's damn good.  So much better than last year's creation, The Root Canal.

Enjoy and Happy Holidays.

Deep Acres Bloody Rose

recipe makes 2 drinks

Make rosemary simple syrup ahead in a small saucepan.  Combine 1/2 cup sugar, 1/2 cup water and a rosemary sprig.  Warm over low heat until sugar dissolves.  Remove from heat and let stand for 30 minutes.  Discard rosemary sprig and refrigerate in airtight container.   Will keep up to one month.

THE DRINK

Fill a cocktail shaker with ice and pour in 8 oz fresh blood orange juice (pink grapefruit may be used),  2 oz Aperol, and 1 oz rosemary simple syrup.  Shake well and strain evenly into two good-sized cocktail glasses filled with ice.  Top with dry Prosecco and garnish with blood orange wheel and a sprig of fresh rosemary.

Aperol, an aperitif made with bitter orange and rhubarb, combines nicely with rosemary.

Sampson, The Wine Dog

Look what we discovered in the Dry Creek Valley.  A Tibetan Terrier named Sampson who lives at Hawley Winery, a small family winery near Healdsburg, California.  

Play It Again Buddy!

Tibetan Terrier Buddy Gershon and his trainer/piano teacher in NYC.

Short Cut

We don't usually like a short cut on a Tibetan Terrier.  We're traditionalists.   But our Facebook friend sure is cute.  Just look at those feet!

Rufus is the Best

Grand Champion Deep Acres Fields of Gold

Dear Rufus took Best of Breed both days over the weekend at the Hawkeye Kennel Club show is our home town.  Do we have to mention that Rufus was the only Tibetan Terrier in the show?   It was Rufus' first show in two years  What a handsome man!!

Meet Emily

Emily assists with the gardening at Deep Acres Farm

Emily helped us apply a generous layer of organic compost to the back perennial gardens we planted last summer.  We used cocoa bean mulch on the front beds, but not in the back where our dogs run free because cocoa shells can be toxic to dogs.

Summer Camp

On June 20-22 Escape Brooklyn is hosting their first ever event in the Hudson Valley at Malouf’s Mountain. They'll be camping, swimming, hiking, and boozing it up in the mountains for two days.   Sounds like our kind of vacay. Last call for SUMMER CAMP!

Pigweed

Purslane aka Pigweed

Mix in a salad with arugula, kale, lemon juice and Garlic Expressions dressing.  Nothing else could be so fresh and healthy for you.  Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant.

Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico.

We Are Not Alone

Vivid Proof of Other Tibetan Terrier Lovers

A Walk in the Park with Angus

Angus, Champion Deep Acres Cream of the Crop

The Unicorns

The Green and White

Made the Green and White tonight in Iowa City!  From Roberta's in Brooklyn.  Sam Sifton shared the recipe in the New York Times.  Check out the recipe and video.  Really good!

Mother of All Pasta Sauces

We love this pasta sauce recipe. We use it on this scratch fettuccine, but also on gnocchi and even good noodles from a box

Fettuccine with Cherry Tomatoes, Parmesan and Basil Recipe adapted from Chef Enzo Febbraro

INGREDIENTS
Pasta
1 pound all-purpose flour, plus more as needed ½ teaspoon fine sea salt, plus more for the pasta water
5 large eggs
1 tablespoon extra-virgin olive oil

Sauce
¼ cup extra-virgin olive oil
 2 cloves garlic, very thinly sliced
¾ pound (about 1 pint) cherry tomatoes, halved
Salt and freshly ground black pepper
18 fresh basil leaves, cut into ⅓-inch thick slices
About 1 cup finely grated Parmesan, plus more for serving

DIRECTIONS

1. Make the pasta: Place the flour on a work surface and shape it into a mound. Sprinkle with salt and make a wide well in the center. Add the eggs and oil to the well and beat them with your fingers or a fork until combined. Gradually pull small amounts of flour from the inside walls of the well into the egg mixture and mix until a stiff dough forms. Knead the dough, adding more flour if needed to prevent it from sticking. Let the dough rest, covered with a damp cloth, for 30 minutes.

2. Cut the dough into thirds, shape into a circle, and flatten each piece with your hands. On a floured surface, roll the dough until very thin, about 1 mm, flipping it over as you roll and flouring as needed. Fold the pasta round in half from top to bottom and then fold in half again from top to bottom. Cut the rectangle crosswise into ¼-inch-thick ribbons. Unroll the ribbons and toss with flour. Spread on a floured parchment sheet and let dry for 30 minutes.

 3. Bring a large pot of salted water to a boil. It should taste salty like the ocean.

4. Prepare the sauce: Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté, without coloring, until just fragrant, about 30 seconds. Immediately add the tomatoes; season generously with salt and pepper and sauté to extract some of the juices and soften the tomatoes. Remove from the heat until the pasta is cooked.

5. Add half of the pasta to the boiling salted water (refrigerate the other half to use later) and cook until al dente, about 4 minutes.

6. Pull the pasta from the pot and drop it directly into the sauce. Set the sauce over medium heat and add a little pasta cooking liquid to loosen it. Stir in the basil, Parmesan and more pasta cooking liquid to create a saucy consistency.

Serve with more grated Parmesan.

Sugar in the City

Sugar

Sugar in the city. Sitting at a Chicago dog park wondering when her friends will arrive. She is also waiting for warmer weather.