Babies. Don’t we always love them, no matter what shape, size or species?
While I loved living on a farm, there has always been a part of me that longed to travel the world. One of the blogs I follow, “My Life as a Farm Wife,” is able to have the best of both worlds. She’s probably in Spain by now, but check out her interesting blog anyway. I think you’ll agree that it’s worth waiting a few weeks to see what she’ll have to say when she comes back.
We are heading off on a family holiday to Spain so I will be taking a break from blogging over the next few weeks. We were supposed to fly out tonight but our flight has been delayed by a day due to a Lufthansa strike tomorrow. When we finally get there, I’m very much looking forward to exploring and enjoying a new country (never been to Spain before) and spending time with family. We are meeting up with the whole de Bruyn clan including Quentin’s sister Deidre who lives in Australia, her husband Mike and their two boys.
We never raised sheep like they’re doing above on the Chickens in the Road site, but I do remember butchering many a deer, hog or cow on the farm. We always waited for cold weather, then would shut all the inside doors to the kitchen so the heat from the wood burning stove wouldn’t warm the room up too much and the cold seeping in from the open back door wouldn’t freeze up the rest of the house.
It was lots of work and not for most people, probably, but it did produce the best meat I’ve ever eaten in my life.
A needed splash of color in an otherwise gray day.
I remember hunting morels in the spring forests near our small farm. My neighbor was the Morel King–I swear he could sniff them out like a truffle hog.
A fungus is a member of a large group of organisms that includes microorganisms such as yeasts and moulds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from plants, animals, and bacteria. The discipline of biology devoted to the study of fungi is known as mycology. Mycology has often been regarded as a branch of botany, even though it is a separate kingdom in biological taxonomy. Genetic studies have shown that fungi are more closely related to animals than to plants. [Source]
Abundant worldwide, Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange. They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as…
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Healthy and good tasting? If this is possible, I’m in!
- 1 1/2 cups , plus 2 tablespoons flour
- 1/4 cup plus 3 tablespoons sugar
- 7 tablespoons cold butter, cut into pieces
- 2 eggs, beaten
- 2 cups milk
- 1 vanilla bean , split
- 1/2 cup sugar
- 5 egg yolks
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1 tablespoon butter
Combine the flour and sugar into a food processor bowl fitted with a metal blade, pulse a couple of times to combine. Add butter chunks and pulse until a coarse meal is formed. Add eggs and process just until dough begins to form. Remove and form into a disk , wrap and chill for at least 2 hours.
Preheat oven to 400 degrees.
Butter 8-10(3 1/2 -4 inch ) tartlet pans. Remove dough and roll to a thickness of about 1/8 inch thick and lined each tartlet pan. Place lined pans into freezer…
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A country kitchen conjures up scrubbed pine tables and herbs. It’s the heart of the home where people gather for meals, bake bread, can vegetables and fruit from the orchards, or just a place to sit and chat and share the happenings of the day.
I would love to be Ashley’s neighbor, wouldn’t you? Read her story at Country Woman Magazine to decide.
At age 20, Ashley was convinced greener pastures waited in the city. She moved to Washington, D.C., intending to become a fashion designer. But having spent many of her happiest childhood years in North Carolina, homesickness and the Blue Ridge Mountains brought her back to complete degrees in nutrition and sociology in Asheville. That’s when she met Glenn, who was already living on the property.
“I’d been dreaming about a country home with open spaces and lots of green, and there it was—along with a wonderful outdoorsman who loves cooking from scratch,” she says. “When he told me the land used to be an organic farm, I thought, we have to bring it back.” In no time, she’d traded her high heels for work boots.
Ashley barely had her first garden planted when a new opportunity surfaced. A book editor friend described an idea for a Homemade Living series—primers on homesteading skills. When asked if she’d like to write them, Ashley decided to trust her instincts and go for it. Ashley’s grandmother had introduced her to the subjects of her first two books, Keeping Chickens and Canning and Preserving. As a girl, Ashley had gathered eggs from her grandparents’ chickens, and watched closely as her grandmother packed tomatoes and green beans into jars.