We were already late, like later than
the usual late, and there she stood staring at me as I was flying down the
driveway. I hit the brakes and slid a bit on the ice, then put ‘er in reverse
and was up to the barn in seconds.
The kids were curious about what was
going on but not too excited. They’re used to ma’ skidding to the barn anymore.
Lucy doesn’t have a set due date but
by the looks of it it was to be soon. She usually looks ready for a good month
This morning however she looked thin.
Of course she did, we were late! Really this would have been as good of time as
any to be extra late. It’s only a few calls- school, daycare work, to let
everyone know we’re tending a midwinter calf and will be messing with everyone’s
I jumped out of the van and up to the
fence. There was no calf on the ground that I could see. Her belly was sitting
This time she was just posing for a
selfie I s’pose- you know that pose that makes the girls look a hundred pounds
lighter. She had it perfected this morning; stopped me in my tracks.
Calf watch is on now. There’s a full moon on the 21st. She’s getting close.
I would like to also say- Thank you so much for the support we have received over the year. It has been overwhelming. Everything from orders placed, “likes” and “shares” on social media and especially just telling your friends and family about our farm. We have received a tremendous amount of help in labor and borrowed specialty equipment as well.
We are truly blessed with family, friends and farm patrons alike.
Belly up, neck first. Cut the neck skin just a little, then on the right side carefully peel the crop from the skin. Assuming the birds didn’t eat the day before it should be pretty empty, if not be extra careful because it can make a big mess. Turn the bird butt up towards you. Cut off the tail. Flip the bird and make a careful cut to open the abdominal cavity and cut around the butt hole. Again being extra careful to not cut anything beyond skin deep. Pull out the guts being sure to pull the throat and wind pipe out as well. Scrape out the lungs. Put the heart,liver and gizzard into separate buckets (if you want to save them).
I hated white cake, not eating it but making it for people. Since the very beginning it’s been a struggle. The last straw was when I was about 21, working long hours as a bakery owner. There was very little that was not made from scratch there. When I say “scratch” I mean measure the butter and flour and so on, I don’t mean open a box of mix and add an egg and some oil or bake the premade cookie dough.
It was pretty easy to come up with a great recipe for almost everything we had on the menu, except white cake. We tried ones with oil, ones with butter, all-purpose flour, cake flour, the variations were endless. Finally we picked a butter cake that was pretty good… so we thought.
Years ago I made a request to a German teacher who was a regular customer at my bakery, that when she went on her next trip to Germany to please bring me back a bread cookbook or two and I’d pay her for them. The ones she brought were in German, as I had hoped, and had some great pictures too!
Now, I don’t speak German. That was the language class I took for a few semesters in high school. In hindsight I should have taken Spanish. The only phrases I remember are “I don’t know” and “I have no money”. Really useful phrases (insert eye-roll), not something like “where do I find great food?” or “two beers please” (my best Spanish phrase at the moment). Nope. I won’t be traveling to Germany any time soon the way it sounds.
The recipes look wonderful, or the pictures do at least. I started roughly translating a few that I wanted to try first shortly after receiving the books. Well, I received a request for a sunflower seed bread and wouldn’t ya’ know there’s a recipe for that in both cookbooks!