New emus at the Cottonwood Inn!

These two guys/girls?? are the neatest critters! They are so playful that they have worn out the two pups. I really need to get them some beach balls and other toys to chase around.

I won't know their gender until they are a bit older-- maybe September. As it is, they are like having two 2 year-olds who have just slammed down a Jolt cola, eaten 10 pounds of candy and woken up on Christmas morning. All the time.

Barny Sharp Talons, who are you?

Yes, it's been driving me nuts. I keep thinking-- "The Chicken Bar, who mentioned the Chicken Bar??" Well, I've got "innkeeperitis, and can't remember anything (beyond this morning's breakfast, and even that is touch-and-go....)

So, put me out of my misery.

Other than THAT, we've had a GREAT late summer/fall. The rejuvenation project next door (the new 3 acres) continues apace. Today the pergola for the casita went up. We have decided to call the little house "Casa Cordova" after the gentleman who lived there alone for so many years. We think he would really like our efforts to shore-up the house and husband the land.

Speaking of husbands... Brantly went out last week and bought over 25 trees, mainly fruit trees. We have planted them all in a double row along our western fence line. They are a mixed bunch, and we are hoping to eventually harvest apples, peaches, cherries, and apricots. In addition to those trees, friends of ours-- MaryAnn and Kaseem, brought over 3 poplars and an "antique" apple tree from the Hacienda Martinez. We're very excited about the apple and have decided to baby it along in the back yard for the first year.

The dogs continue to grow at an alarming rate. We think they are about 40 lbs each, as Brantly just about gave himself a hernia loading them into the Scion today, to take them to their monthly vet visit. Schmoo has turned out to be a superb guard dog. He sleeps most of the day (drooling) and wakes at dusk to keep vigil over the snoozing birds. Sparky mainly just watches Schmoo, wondering why he is doing what he is doing. And the geese, of course, torture and bother the dogs at every opportunity.

Many thanks to our fabulous guests this month-- especially Ann Marie Trapp, who brought me (after much begging and nagging) one of her wonderful water colours. The photo does NOT do this beautiful painting justice. Also much appreciated were the new additions to my "Hen Library," provided by Flora MacDonald and Peter Kelley, and Sally and Jim Blagg. It's true, a chicken fanatic can NEVER HAVE TOO MANY CHICKEN-RELATED ITEMS!!!!!!!


It's finally cooling down here, and a great time to visit before the winter snows. I can't think of a more lovely place to be than Taos at this time of year!

The canning has begun!

Yes, I've started canning already.... As Brantly and I were driving through Hondo, we saw a tree with apricots lying under it. Well, I couldn't stop thinking about those poor apricots just LYING there, so we went and met the apricots' owner. Kind Mr. Benndick told us many interesting tales of the area-- as a long time resident of Taos, he has watched some huge changes over the years. He also told us to pick as many as we wanted!

So, I made my first batch of apricot jam. I found a recipe online, but found the first taste of it to be WAY too sweet (I think it called for 3 lbs. of apricots and 6 cups of sugar!)

Anyhow, we had just noticed something very surprising growing behind the raised flowerbeds in front of the parking lot-- cherry trees!! Yes, 5 or 6 cherry trees that had somehow escaped our notice until just a few days ago. These are tiny tart pie cherries, and went perfectly with our apricots to take a bit of the sugary -sweetness out of the jam. The flavor combination is AMAZING! Unfortunately, the cherries are so tiny that it took Brantly about 4 hours to pit 3 lbs.

Our next batch will be cherry jam, and we are also going back for more apricots. We are going to try making an apricot syrup, much like the plum syrup we make from our own plums.

If you haven't canned before-- you need to. There is nothing quite as satisfying as tasting your own home-made jam, jelly, syrup, or conserve. The Bell book of canning is a great start. But after you make a few cases you'll be experimenting to create something that suits your tastes. Last year we made rhubarb/strawberry jams with 3 levels of sweetener, as Brantly likes much less sugar in his jams.

Happy canning from the Cottonwood!