Archives for posts with tag: sustainable lifestyle

We have been waiting for George, a miniature donkey, for several weeks. This is not an animal with which you can put into the back of a truck and ride off into the wind. In fact, good luck catching one, haltering one, loading one, unloading one so on and so forth.

Nonetheless, he arrived. Scared, bellowing (holy shit are they loud). The shorthairs were all over him, one left crying after a solid kick to the shoulder. He actually went willingly into a stall. He demonstrated, throughout the day, that he has never been stalled. Alone. Or alone just in general.

I put him next to Angel, my rogue goat. She will rush an electrified fence. Or force her way under it. She refuses to be contained. Except in her stall, but there she really has no choice anymore. I removed the built in feeders that she used to  leverage herself out of the stall with.

I need these two to be buddies. I need them to want to be together, not with me. Tomorrow brings more containment attempts. HOUDINI LIVES.

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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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I decided that starting a new blog was in order after moving the goats to their new farm in Beloit, WI. The whole process is full of stress and full of hope, angst and gallons of ideas. This first post will be brief, like my first visit to the farm after closing. I have a lot to learn, here and at OC Acres. I have found some “mentors” in the form of other bloggers who have also turned to a homestead style life; living close to and growing as much of my own food as I can while leaving as small a footprint as I can on the environment I will leave behind me when I go.

Maybe you will follow me along the way. Maybe you won’t. I just hope it’s because you are too busy digging in the dirt, brushing a horse, or milking a goat that keeps you away!