Archives for posts with tag: organic soap

Louise with her twin boys, Walker and BarrettI went to feed Louise yesterday and Barrett was gone. Baby Barrett was missing. We searched low but not high and frantic can’t describe how I felt. I let Louise out to help point the way but no luck. No Barrett. Then I heard a little cry. Baby Barrett had escaped UNDER their fence (I’ll never understand how he fit) and went to visit his sweet Uncle George, our miniature donkey. He had climbed to the top of George’s giant hay-bale bed and fell through – he was literally stuck between and under bales of hay! JP dug him out and George’s company, invited or not, was carried back to his mother, uninjured.

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My visitors the other night (who helped me load up my goat) were Jim and Beth Rude. They are a creative, entrepreneurial, interesting, funny, and inquisitive couple. Beth is a master gardener and Jim is a food stylist. Together they created P. Dickey’s, a gourmet mushroom seasoning company based in our hometown, Janesville, WI. They brought me a farm warming gift, their Wild Shroom Seasoning. It’s made up of morel, porcini, and shiitake mushrooms, garlic, salt, spices, and more.

Which prompts me add why it is so great to be able to work from home now and again – I am able to make my lunch and eat it at pretty much the same time.

Anyhow, I cooked organic young chicken breast in a blend of oils with P. Dickey’s Wild Shroom Seasoning and some chicken broth yesterday. Having let it chill overnight, I cut it up and added some diced onions and baking raisins, never-too-much mayo, two tablespoons or raw, organic goat milk (fresh this morning), and warmed a piece or sprouted grains bread.

I ate it immediately. All of it. With a baby dill pickle. Delish.

Make that two baby dills.

My visitors the other night (who helped me load up my goat) were Jim and Beth Rude. They are a creative, entrepreneurial, interesting, funny, and inquisitive couple. Beth is a master gardener and Jim is a food stylist. Together they created P. Dickey’s, a gourmet mushroom seasoning company based in our hometown, Janesville, WI. They brought me a farm warming gift, their Wild Shroom Seasoning. It’s made up of morel, porcini, and shiitake mushrooms, garlic, salt, spices, and more.

Which prompts me add why it is so great to be able to work from home now and again – I am able to make my lunch and eat it at pretty much the same time.

Anyhow, I cooked organic young chicken breast in a blend of oils with P. Dickey’s Wild Shroom Seasoning and some chicken broth yesterday. Having let it chill overnight, I cut it up and added some diced onions and baking raisins, never-too-much mayo, two tablespoons or raw, organic goat milk (fresh this morning), and warmed a piece or sprouted grains bread.

I ate it immediately. All of it. With a baby dill pickle. Delish.

Make that two baby dills.

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Tuesday evening when JP and I were leaving the farm we both concluded that Symphony was very much in heat, very out of season and that I should take advantage of it (for lack of better terms) and try to breed her. So the next evening I made plans to and did the following:

1). Load up Symphony and take her to be bred.

2). Pick up Angel, the new milking doe, along the way.

Now mind you, a few weeks ago when I moved the goats to OC Acres they broke the back window out of the truck. Now I have to resort to tying them into the  back of the truck, which I did.

This is what happened while each were tied to a corner of the truck: headbutting and biting. At one point I looked back and Symphony was just staring at Angel then plowed her head first until the tie stopped her dead in her own tracks. Kinda comical.

Anyhow I set them up in neighboring stalls for the night and put them to pasture this morning. The dominance challenge begins between the four does. Even my sweet girl Louise is in on it, don’t let this picture fool you.