Whiteley Creek Homestead

LIFE AT THE END OF A DIRT ROAD IN CENTRAL MINNESOTA

organically grown triticale in our field
canoeing in our wetlands
raspberries growing wild on our property
our back porch fieldstone fireplace
  • Flowering crab apple tree

    It was a drizzly overcast day today… the kind that reminds me of most times that we visit the Black Hills where the dark, heavy-laden rain clouds seem to brush the tops of our heads. The grass and leaves appeared to be a deeper green than when the sun shines and the rain droplets added a sheen and freshness to the new spring growth. These blossoms on my flowering crab apple tree are in their prime.

    Suet and mealworm feeder  

    This is a new dining station next to a one of my bluebird houses inhabited by some babies that just recently hatched. The suet is especially suited for bluebirds. Since I took this photo, the bottom tray is now filled with wiggly mealworms to further entice the bluebirds to hang out and raise a second and possibly a third brood. Here's the recipe for the suet if you'd like to make your own or you can also purchase it.

    BLUEBIRD BANQUET RECIPE:

    This Bluebird Banquet Recipe was developed by Linda Janilla Peterson. The recipe was researched and developed following guidelines from the bird curator at the Minnesota Zoo and using results from a study on bluebirds' nutritional needs. In tests, bluebirds preferred it nearly 2 to 1! Bluebird Banquet is available commercially at The Wild Bird Specialists – Audubon Workshop

    bullet MIX
    1 cup peanut butter
    4 cups yellow cornmeal
    1 cup unbleached or whole-wheat flour

    bullet ADD:
    1 cup fine sunflower seed chips
    1 cup peanut hearts (or finely ground nuts)
    1/2 – 1 cup Zante currants (or raisins cut in halves)

    bullet DRIZZLE and STIR IN:
    1 cup rendered, melted suet

    bullet COOL

    Resulting mix will be crumbly and should have bean/pea sized lumps from the drizzling of  the melted suet. If too sticky after cooling, mix in a bit more flour. If too dry, drizzle in more melted suet.

    Refrigerate any mix you are not using – to prevent suet from turning rancid. I use a commercial pure bird suet cake. You can render you own suet. Grind or cube butcher store suet. Melt over low heat. Watch carefully as suet is a fat and can start on fire with too high heat. A microwave can be used. Strain out the stringy bits (cracklings). Cool. Remelt a second time for the recipe.

    For information on feeding mealworms to bluebirds, I found this link to be helpful. "Mealworms are not really worms at all but are the larval form of the darkling beetle (Tenebrio molitor). They are clean, easy to raise, do not carry human diseases and, most importantly, are a nutritious food supplement readily accepted by bluebirds. Mealworms entice bluebirds to use a nest box, assist the incubating female to find food quickly so she does not have to leave her eggs for long periods of time, and is a supplementary food for nestlings if food becomes scarce when weather conditions prevent the parents from finding insects."


      

  • Sugar syrup feeding

    We have been feeding our bees sugar syrup until nectar becomes available to them. The type of feeder that came with our kit is a long narrow tray that is as deep as this brood chamber. One frame is removed and the feeder is inserted in its place. A better feeding device we have discovered uses an inverted plastic pail or glass jar, which we will use the next time around. 

    The queen bee is working overtime laying eggs to increase the colony, so today we added a second brood chamber on top of the first that is filled with trays just like the one you see here filled with bees. At the end of June, this second brood chamber should be full of bees and then we can add a box filled with trays called a "honey super" that is not as deep as the two brood chambers. As the name implies, this is where the honey is manufactured and stored. When that box is filled with honey, we will add another honey super. Since this beekeeping is brand new to Dick and I, we are learning as we go. So far we think we are doing things as we should because the colony continues to increase in size and they appear to be content. I started attending monthly North Central Beekeepers Association meetings held at the arboretum in Brainerd. It's a wonderful down-to-earth bunch of friendly people more than willing to help us newbies out.

    It is a well-known fact that bee populations are decreasing. This problen is called "colony collapse". Opinions vary regarding what is causing it, but my friend Pat passed along a quote from Albert Einstein cautioning us about its seriousness. "If the bee disappeared off the surface of the globe, then man would have four years of life left." According to Einstein, no more bees, no more pollination, no more plants, no more animals, and no more man. I intend to do my part to populate my corner of the world with bees. Kudos to others who are doing the same.  

       

  • Fuchsia

    I normally shy away from purple, especially deep shades, but I had to have this fuchsia because of its unbelievably unique blossoms with intricate folds. They remind me of the Red Hat Society with their standard red hats and purple dresses attire. I could never be a member because I would show up at gatherings dressed in turquoise, yellow, and pink, but I did attend a wonderful performance of Hats! The Musical in Tampa, Florida with my friend Sharon last winter. The story is about a woman who is very unhappy about turning fifty. Her friends in the Red Hat Society, who have already passed this mile marker, set out to convince her to embrace the journey as this new chapter unfolds. I could relate to each and every aspect… the "empty nest" void created when the kids set out on their own, the loss of parents and spouses, the emotional roller coaster caused by menopause, creating a new identity when motherhood no longer is centerstage, and on and on. I didn't realize the enormous magnitude of upheaval we undergo in this season of our lives until it was all laid out at once! If you get a chance to see a performance scheduled in various cities across the country, you will be entertained and enlightened. 

  • Eco-friendly paper product  

    I am committed to supporting local business owners whenever possibe, so I have been purchasing my bed and breakfast's toilet tissue and paper towels from Rohlfing Supply in Brainerd. Never would I have dreamed that a roll of toilet tissue could excite me, but Rohlfing is now offering both toilet tissue and paper towels in an "EcoSoft" brand, which is made from 100% recycled paper products. Therefore, it is a double bonus. I am able to support the local economy and make an eco-friendly product choice.

    Did you know that "Mrs. Meyer's Clean Day" products were developed in Minneapolis… our own backyard? Their line comes in such lovely fragrances… lemon verbena, geranium, lilac, basil, baby blossom, and limited-edition rhubarb. They are biodegradable, phosphate-free, and cruelty-free products made with essential oils. 

    Tree branch toilet tissue holder  

    As long as we're talking toilet tissue, this is what holds the rolls in the majority of our bed and breakfast's inn rooms and cabins… a tree branch. An exception is in the "cabin in the pines" where I used an old metal serving spoon with a long handle that the roll slips onto. I'd take a photo of it, but I have a guest residing in the cabin for six weeks. In that same cabin, I tied an apron around the front of the bathroom's pedistal sink. So cute! I can't wait for you to see it! 

  • Red star, black star, leghorn

    At the beginning of February, I had ordered four "Red Star" and four "Black Star" hens from Murray McMurray Hatchery in Iowa but, when the shipment arrived, four "Pearl White Leghorns" were in the box instead of the Black Stars. Upon contacting the company, they offered to send me the Black Stars at no additional charge and I could keep the leghorns, so we now have a total of twelve hens. They will all be ready to begin laying in 1 1/2 – 2 weeks, so I will have more than enough eggs to share. It is my pleasure to introduce you to Olga, Pearl, Flossie, Opal, Henny-penny, Cora, Phoebe, Edith, Nettie, Abigail, Greta, and Olivia. They are happily enjoying a diet of *transitional feed and veggie kitchen scraps until they begin laying eggs when we will open the door of their fence so that they can roam our property freely searching for protein in the form of bugs and worms to supplement their grains and veggies. We wait to give them free-roaming status until they understand that the nesting boxes inside the chicken coop are to be used for laying eggs and it is not proper to plop eggs onto the ground wherever they take a notion. We also want to give them time to learn that they are to return to the safety of their coop each evening. (*Transitional feed is raised organically, but it is still within the three year window that is required to be certified organic. It is somewhat less expensive than certified organic feed. It comes from Buckwheat Growers in Wadena, Minnesota. A Brainerd farmer makes a run over to Wadena and stores a supply at his farm where I go to purchase it.)

  • Pies in case     

    In the August 2007 issue of Midwest Living Magazine, the editor so wisely stated, "To know a community is to know its pie." Dick and I are continually searching for the best pie as we travel across the country, so we have learned that one must veer off the Interstate onto the backroads to talk to the locals who live in the small towns to find it. We have concluded that the best tasting pie is in our own backyard! In fact, it was chosen for the distinct honor of being one of three restaurants in the Brainerd/Baxter area chosen to be in the "57 Restaurants Worth the Drive" feature in the Minnesota Monthly Magazine July 2007 issue.

    "The Barn", a restaurant located on Washington Street just a block from Brainerd's landmark water tower, opened in 1945 and was owned by a family from Iowa. In 1970, Gary Kinney's parents bought it. For almost twenty years his mom made the pies and helped run the business with his dad. In 1989, Gary bought the restaurant and started making the pies himself. The pies are stored in the original pie case to entice new customers to try a slice and be forever hooked. See the old-time tables and booths through the glass of the pie case? There are four of them along one wall and three on the other side of the room, as well as two small two-seaters along a third wall. You can also choose to sit at one of nine stools at the counter. The Barn has retained its small size throughout the years, which gives it its small town coziness where regular customers, as well as newcomers, quickly become family.

    Banana cream pie    

    It was 9:30 this morning when Dick and I shared bites of this banana cream pie with mile-high meringue, still warm from the oven, after eating breakfast at The Barn. Rhubarb custard and sour cream raisin are other favorites of mine, but the coconut, lemon, apple, cherry, blueberry, and pumpkin are equally yummy. Gary bakes twenty pies early each morning and increases that number to thirty during the summer months. In addition to pies, The Barn, which is part of the original Maid-Rite franchises, offers menu selections as well as daily specials, homemade soups, and Maid-Rites. A "Maid-Rite" is finely ground, specially seasoned, ground beef on a bun… like a sloppy joe but without the sauce. It is served with mustard, pickles or chopped onions.

    One of my mottos is: "Of all the paths you take in life… make sure a few of them are dirt." Translated that means to me that we need to slow our pace to be able to discover the true gems that so easily can be hidden from our view in life's hustle and bustle. The Barn is one such gem that you must not miss during your visit to the Brainerd Lakes Area. 

    Hours:
    5:30am – 4:00pm Monday through Friday
    5:30am – 3:00pm on Saturday
    Closed Sunday

  • Sundayto_church

    On a warm afternoon, Dick and I like to drive through the backroads that wind through the Cuyuna Range Mine Pits near Crosby, Minnesota located twelve miles northeast of Whiteley Creek Homestead Bed and Breakfast. After church, on this early spring Sunday afternoon bright with sunshine, we did just that.

    Cuyuna_range_mine_pit_backroad

    The dirt roads, which were spread with iron ore when they were originally constructed as an access to the mines, are no longer colored as dark a red as in years past. However, their hue is still unique enough to imagine the former activity that took place on these roads for 80 years. More than 106 million tons of ore were mined and shipped from the Cuyuna Range between its discovery in 1904, and 1984, when mining ceased. Dick's father was employed there for many years and his Grandma Olive Dullum ran a boarding house for the miners in her home in the nearby town of Woodrow.

    Cuyuna_range_mine_pit

    The open-pit iron ore mining in this area, and the little towns that once thrived from serving the miners needs, has long ago become a meer skeleton of former booming activity. Remnants of building foundations can still be found in the dense undisturbed overgrowth. Tremendous beauty, however, abounds in these former pits that are now lakes stocked with trout to fish, canoe, kayak, and scuba dive.

    Cuyuna_range_bike_trail

    The Cuyuna Lakes Trail for hiking, rollerblading, and biking weaves in between the mine pit lakes. The trail, which was built in 2005, is lesser known than the Paul Bunyan Trail in Brainerd but is as, if not more, beautiful. Cycle Path & Paddle in Crosby, a source for "silent sport" adventures, offers canoe, kayak, in-line skate, and bike rental. They offer drop-off service to a mine lake where you can paddle from that lake into four additional mine lakes. The area, owned and managed by the DNR, is very much a wilderness without human inhabitation… a hidden gem.

  • Saturdaybake

    I made flax banana bread today that has a whopping 3/4 cup of ground flax seed in one loaf and only 3 tbsp oil… no butter! I have made it many times and the texture and flavor is consistently good.

    Flax_banana_bread_and_tea 

    Life just doesn't get any better… a thick slice of flax banana bread with a butterfly butter mold and a steaming cup of white tea in my Grandma Grace's tea cup from her china set… and the most wonderful guests to share it with on our 2008 opening weekend.  I am blessed.

    Flax Banana Bread

    ½ c. packed brown sugar

    ½ c. low-fat buttermilk

    1 egg

    3 tbsp oil

    ¾ c. unbleached all-purpose flour

    ½ c. whole wheat flour (I use w.w. pastry flour.)

    ¾ c. ground flax seed

    1 tsp baking powder

    1 tsp baking soda

    1/8 tsp salt

    1 c. mashed over-ripe bananas (approx. 2 bananas)

    Preheat oven to 350 degrees. Grease an 8X4 loaf pan. In a large bowl combine the sugar, buttermilk, egg, and oil. Whisk until smooth. In a medium bowl, combine the dry ingredients. Whisk to mix. Add to the liquid ingredients. Stir just until blended; do not overmix. Add the bananas and stir to mix. Pour into prepared pan. Bake for 40-50 minutes or until toothpick inserted in center comes out clean. While pan is still slightly warm, turn the bread out of the pan.

  • Fridayclean

    In an ideal world, I would clean one day a week, but that is not the nature of a bed and breakfast business. Since everyday involves general cleaning of cabins and inn rooms to prepare for new arrivals, I decided that on this day (Friday), designated as Cleaning Day according to my days-of-the-week dishtowels, I would take an old… very old computer to our landfill. Electronic equipment brought to the landfill is transported to St. Paul where it is dismantled and components are reused. Next, I decided to choose a fun area to clean. I like to "play"" in my 1890 railroad passenger car tea room where I serve guests breakfast, so I reorganized some "tablescapes". That's what Sandra Lee, on her Food Network Semi-Homemade show, has dubbed table decorations.

    Rr_car_drawer_shelf

    I turned an old drawer on end to provide shelves for displaying an old Red Owl spice can and other old boxes with the spices still inside. An old star cookie cutter, a measuring cup, and measuring spoons filled in a few more gaps.  I was starting to head off to find some additional items to place on the shelves when I sat down to flip through the old recipe box that I had discovered at a yard sale.

    Old_recipe_box

    I found some Brainerd Daily Dispatch recipe clippings tucked into the rear of the box. They were dated 1947. I thought about the person who had handwritten all of their recipe favorites and the family and friends they had prepared them for. I wonder who this person is. I more than likely will never know, but I am blessed to be the caretaker of this box of recipes that once held a special place in someone's kitchen.

  • Thursdayto_market

    Today is Thursday, which means it is Market Day according to my days-of-the-week dishtowels. I took a little jaunt into the local food co-op in Brainerd to purchase some hot cocoa mix to set out on the porch for today’s bed and breakfast guests. Yep, we are officially open for our 10th season. Look what I discovered! Isn’t the can’s label with the snowman against the dark brown background and a band of blue  just the most precious thing you’ve ever seen?! The very best part is that this product "helps farmers in 3 countries — the organic cocoa is from small-scale farmers in the Dominican Republic, the organic sugar is fairly traded from farmer cooperatives in Paraguay, and the organic milk powder from U.S. dairy cooperatives."

    Hot_cocoa_mix 

    Dick headed off to "market" in another direction. He went to the post office to pick up our shipment of eight 17 week-old chickens from Murray McMurray Hatchery in Iowa. They will be laying their first beautiful brown eggs in two weeks. Well, the Red Star Chickens will produce brown eggs. When I placed my order early last winter, I had requested four Red Star and four Black Star. The white chickens were a total surprise when we opened up the shipping box.

    Chicken_flock_arrival

    Pearl, Flossie, Olga, Phoebe, Cora, Henny-penny, Edith, and Opal scratching the rich soil for worms to turn their yolks a lovely deep orange color… no matter whether their shell color is brown or white.