Well yesterday was a long and busy day. As I mentioned in yesterday's blog, I picked up a load of cement blocks and wood from a friend's place. That took most of the morning. I hauled the load home and my buddy, Rick convinced me to bring another running gear over to his shop to repair. What a job!!! After getting it into the shop, we had to cut the old top off of it and then jack it up. Once we had it on the jack stands we were able to pull the wheels. Two of the four tires were junk. I had some other tires at the farm to replace them. Using the tire machine, we slow repaired the tires. It was now time to pull the hubs and look at the bearings. Needless to say, they needed a little work! I ended up ordering two grease seals from NAPA and four axle hub covers from John Deere. I was amazed that the parts are still available for this old running gear. It was built sometime between 1955 and 1961. I was also surprised at how heavily they built things back in the day. The axles are one inch in diameter. I am guessing this is about a 6 ton gear. we plan to use it for a semi-permanent stand in town this year. When my dad gets back, he will be building the rack and the top of the wagon. He always does such a nice job. I'm sure it will look great.
Today, I am off to get the parts I ordered and then back to the shop to finish the project. My computer should be back this afternoon, so I will be able to finish the seed orders and get them in tomorrow. The time is flying by and I have a lot to get finished. By the twentieth, I want to be seeding my early tomatoes for the high tunnel.
Tonight, I teach a Bible class at the church so it will be a quick snack before we go. When we get home supper will be ready. I'm sure you all think that the only thing I am interested in is eating... Well not really but I love good food.
This is what we are thinking about cooking for tonight in the crock pot.
Tagine is a traditional Moroccan dish of vegetables, meat, and often fruit. It is actually named after the conical clay pot it is traditionally cooked in a "tagine pot". It is a nice fairly light dish with a unique flavor. Moroccan cooking evolved as a sort of fusion of African, Asian, and European flavors.
2-3 pounds skinned chicken
1 tbsp olive oil
2 sliced large onions
4-6 chopped garlic cloves
2 sliced carrots
2 sliced celery ribs
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 bay leaf
1 cup dry white wine
2 1/2 cups chicken stock or broth
salt to taste
1 tsp paprika
1 cup cooked or canned chickpeas
2 sliced small zucchini
3-4 tbsp lemon juice
black pepper & cayenne to taste
2 tbsp chopped fresh parsley
chopped fresh cilantro to taste
1. Saute garlic and onions in olive oil in a stockpot, stirring until onions are tender, about 5-10 minutes. Add carrots, celery, and saute another couple of minutes.
2. Add chicken, cumin, ginger, turmeric, bay leaf, white wine, chicken stock and salt; stir together and bring to a simmer. Simmer gently 45 minutes to an hour, stirring occasionally, until chicken is tender.
3. Take chicken out and cut into cubes/chunks if necessary. Add paprika, chickpeas, saron, zucchini and lemon juice; simmer another 15 minutes, until zucchini is tender but still bright green.
4. Taste and add salt, pepper, and cayenne to taste. Stir in cilantro and parsley, just before serving with couscous.
As mentioned above, we will put this in the crock pot, but it is much better if prepared as shown above.