Sweet Mountain Life

Gardening, Vegetarian Food and Life in the Mountains of Western North Carolina

Leave a comment

Early Morning Walk

Morning Walk

We woke up to a beautiful dusting of snow on the ground this morning! I’m like a kid when I hear the weatherman mention possible flurries. Michael finds this quite funny.

After restocking the fire, we headed out with the three pups tagging along. Oh, the things we would see if we could keep up with them, running up the mountain and through the steep ravines. I do believe that watching the ease with which they move motivates me to enjoy our outing even more.

There’s nothing that beats an early morning walk on the mountain, especially in the Winter. It always seems more peaceful. You can hear the winds coming forever and see them wave through the trees before they ever reach you. I still get excited by all of the little magical things I find in nature. Sometimes, it’s snow on fungus growing off an oak log. Sometimes, it’s watching Bella try to step onto the ice at the edge of the pond for a drink and watching her reaction as the ice cracks and disappears. It really doesn’t matter the season, there is ALWAYS beauty to be found.


It seems that a big part of the days is restocking wood for the fire. Michael’s “time to make the donuts” line is “time to cut and split the firewood”. Recently, he’s cut into some Hickory and found that Hickory is “really heavy”. He brought a truckload down to the house and had to carry a few loads up the stairs to be used in the living room fireplace. All that climbing and carrying can only be good for a person, right? ūüėČ


A roaring fire in the house always makes me think of warm comfort foods. My sister, Rebecca, posted a yummy looking Apple Pie Baked Oatmeal that I thought would be wonderful to wake up to. The recipe was easy to make and delicious. It has no added sugar…the apples and dates take care of that. But, everyone is not like me, and Michael would prefer his a little sweeter. A drizzle of maple syrup did the trick, and I would make the recipe the same next time.

Jessica's Piggy Cookies

On a final note, my daughter, Jessica, moved recently and wasn’t able to take the boar that had become a pet to her new home. That’s right…a wild boar. Sweetest, smartest animal ever! Knowing she couldn’t take her baby into her new neighborhood and knowing that he would be best left in his wild home, she left him behind with heavy heart. So…I made her some Piggy Cookies. I know they won’t really fill the void, but cookies from Mom never hurt! By the way, since I don’t use conventional food coloring, I boiled some cranberries and used the liquid to make the icing pink. Fun!

Enjoy Life and Live Vegan!
Catherine and Michael


Leave a comment

Pumpkin and Black Bean Chili to Ward Off the Cold


Looking at the weather report, I can’t help but crave a hot pot of chili. My favorite is Pumpkin and Black Bean Chili and it’s so easy. Use canned beans, tomatoes and pumpkin or your own from the garden. This chili can be put in the crock pot and simmered for hours or thrown together and served in 30 minutes. Great for unexpected company, too!

Pumpkin and Black Bean Chili

1 medium onion, chopped                                                          1 can (14 1/2 oz.) diced tomatoes, undrained

1 medium sweet yellow pepper. chopped                                   2 t. dried parsley

2 T. olive oil                                                                                 2 t. chili powder

3 garlic cloves, minced                                                                1 1/2 t. dried oregano

3 cups veggie broth                                                                     1 1/2 t. ground cumin

3 cans (15 oz. each) black beans, or combination                      1/2 t. salt

1 can (15 oz.) solid pack pumpkin or fresh pumpkin


In a large skillet, sauté the onion and yellow pepper in oil until tender. Add garlic and cook 1 minute longer. Transfer to a 5 quart slow cooker; stir in the remaining ingredients. Cover and cook on low 4-5 hours or cook until heated thru.

Yeild: 10 servings (2 1/2 quarts)


Enjoy Life and Live Vegan!
Catherine and Michael


My Thoughts on Bee Keeping

ImageThis was posted on FB by a friend this morning and it brought up a subject that Michael and I have discussed at length. As vegans, we try constantly to consider the consequences of our actions. . We are, by far, imperfect, but we try

My response to the post is below, as well. I’m curious as to how others feel, especially since our bee population is so compromised.


Cathy Hamilton I am vegan and am against any kind of animal cruelty. But, I know many beekeepers and I’ve never heard of these practices. The beekeepers I know would never kill their queen, rather protect her as much as possible to keep the hives running properly. They don’t have to clip wings, the other bees keep her there and happy. They certainly don’t artificially inseminate their queens. They always leave, at least, the top box of honey for the bees. My experience is only in watching the excellent care and love that beekeepers give their colonies. They love their bees the way they love their dogs and cats. These beekeepers aren’t large factory honey producers, but local keepers who sell to neighbors and local farmers markets. I can certainly believe that unnatural and unnecessary practices occur in factories and that should never be. As a vegan, I’m torn between the idea of “keeping” bees and the prospect of kindly and consciously protecting and helping to regrow the bee population. Our lives depend on it.


Enjoy Life and Live Vegan!
Catherine and Michael