Friday, April 30, 2010
Looking east from the front porch. There is a small pond in the area in the center of the picture, although you cannot see it from here, just the dam. We call it "Lake Rodenfels". LOL
Nonstick cooking spray
1 1/2 - 2 pounds ground lamb
1 box of pasta (rotini or twists), cooked
1 medium onion, chopped
1 T olive oil
1T minced garlic
salt and pepper
2 can of mushrooms, sliced
2 large can pizza sauce (28 to 30 oz, total)
package of pepperoni slices (50 slices or so)
2 c shredded mozzarella cheese
2 c shredded provolone cheese
1 c grated parmesan cheese
Brown ground lamb, onion, and garlic in olive oil; cook thoroughly, seasoning with salt and pepper. Cook pasta according to package directions. Coat crockpot with non-stick cooking spray. Place two or three tablespoons of pizza sauce in bottom of crockpot. Add remaining sauce to browned lamb in skillet, mix and take off burner. Layer ingredients from bottom to top in this order:
1/3 of the pasta
1/3 of the lamb/ pizza sauce mixture
1/3 of the mushrooms
1/3 the cheeses
1/3 of the pepperoni
Do this three times. Cook for 4 hours on High or 6 to 7 hours on low.
Wednesday, April 28, 2010
Tuesday, April 27, 2010
Monday, April 26, 2010
It's a rainy day, and this is my DOWOP (day off without pay) due to cuts in our state budget, so I am washing wool, dyeing, and generally trying to do something productive today. I also dumped all the rabbit dropping trays. And delivered the last of the BFL yarn to a new customer who is starting a yarn business locally. Wish I could do this every day. :^)
Sunday, April 25, 2010
Friday, April 23, 2010
1 c cream cheese with chives, softened
2 T horseradish sauce
1 Boboli pre-baked pizza crust
1-1/2 c chopped leftover lamb roast
1-1/2 c chopped fresh tomatoes
1 c shredded lettuce
1 chopped green onion
1/3 cup creamy Italian salad dressing
Combine cream cheese and horseradish sauce in small bowl and mix well. Spread over pizza crust, then top with remaining ingredients. Refrigerate for up to 2 hours before serving.
Tuesday, April 20, 2010
I've named her Rosalie.
So we have 30 lambs - 15 rams, 15 ewes. The first born on 3-19, the last born on 4-19.
Monday, April 19, 2010
Sunday, April 18, 2010
Blackbird has spoken, like the first bird
Praise for the singing, praise for the morning
Praise for the springing fresh from the word
Like the first dewfall, on the first grass
Praise for the sweetness of the wet garden
Sprung in completeness where his feet pass
Born of the one light, Eden saw play
Praise with elation, praise every morning
God's recreation of the new day
Friday, April 16, 2010
Quadrille had a ram lamb sometime this afternoon. She brought him back to the barn for the evening feeding. Since its been storming all afternoon, we put them in the lambing area so they have a dry, quiet place to rest. He's a beauty, and well fed.
Shadows of the evening steal across the sky.
Through the long night watches, my thine angels spread
Their white wings above us, watching around our bed.
Jesus, give the weary calm and sweet repose;
With thy tenderest blessing, may our eyelids close.
3 large garlic cloves
1 bottle of red wine
2 oz. of kosher salt
1.5 oz. of sugar
1.5 oz. of peppercorn
1 small branch of thyme
½ bay leaf
½ star anise
Combine and stir all ingredients (except rabbit) in a large sauce pan and bring to a boil; set aside for 15 minutes. Submerge rabbit pieces in cooled brine and place in refrigerator for 6 hours. Drain, discard marinade, and pat dry, then sear rabbit in olive oil over medium-high heat; about 3-5 minutes per side. Place rabbit in oven safe dish and finish cooking in a 400-degree oven for about 30-35 minutes, brushing with more olive oil as necessary. Arrange on plate and serve. This would be nice with a side of wild rice pilaf and fresh greens salad.
Monday, April 12, 2010
Saturday, April 10, 2010
Friday, April 9, 2010
The chops were mild, delicious, and unbelievably tender!
2 T cooking fat or oil
1 c pineapple juice
1/4 c vinegar
1/2 tsp. salt
1 c fresh pineapple pieces
1 med. green pepper, sliced
1 1/2 T cornstarch
1/4 c sugar
1/2 c water
Flour, salt, and pepper
Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serve over rice.
Thursday, April 8, 2010
Wednesday, April 7, 2010
I had to run a lamb to the vet last night because we had a new baby that was not walking on his rear leg. Doc says its not broken, but there is nerve damage due to being stepped on. He got a steroid shot and we have to give antibiotic for 2 more days, but Doc thinks he will recover. Luckily, he is able to get up and about and nurse, and even plays a bit with his sister. We set up a big pen for them so mom has more room and the lambs can play, but he won't have to walk so far following her to and from the pasture. So I got home from the vet last night at 9PM......we had eggs for dinner. :^) I think he looked a little better this morning - we'll see.
So the score is 14 ewes, 14 rams, with 2 more ewes to lamb.
Monday, April 5, 2010
Sunday, April 4, 2010
These are Bess' twins. She had just had the ram when I walked into the barn, and was cleaning him. Since I saw little feet sticking out, I knew his twin was still to come. While I was getting Jill and the girls settled into their pen, I heard a loud, long bellow. By the time I checked Bess 5 minutes later, the ewe lamb was on her knees, and within 10, she was up and going for a meal. Her name is Encore. These are Bess' first lambs, too.
Wynne was in labor this morning when I checked the barn. After nearly an hour, she still just had toes showing, so Chuck and I decided to check her. The lamb's head was wedged in tightly. I worked the feet free, but the head was wedged into her pelvis. Chuck lifted her rear off the ground, and tugged and pried and wiggled and finally popped the head free, and out slid the lamb. She was kicking and convulsing so hard I was afraid something was wrong, but soon raised her head and looked around. Mama started licking and nickering to her right away, so we stepped away and left them to bond. Within 10 minutes, the lamb was up, but Wynne licked her so hard she fell down again. I gave Wynne 1cc of banamine and a shot of antibiotic, and left them alone. The lamb was soon nursing, and in 2 hours, already hopping around the pen. Mama Wynne has passed her placenta, so all is well with both of them now.
Smile, Marisol! Happy Easter!
Saturday, April 3, 2010
Friday, April 2, 2010
3 T dried bread crumbs
2 T butter
salt & ground black pepper
1 ½ T minced shallot
2 T minced or pressed garlic
1/4 cup well-drained prepared horseradish
1 T parsley
1 T thyme
6 oz coarsely-crushed potato chips
1 ½ tsp mayonnaise
1 ½ tsp Dijon mustard
1/2 tsp unflavored powdered gelatin
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Toss bread crumbs with 1 T butter, salt & pepper in a non-stick skillet. Cook over medium heat, stirring frequently, until golden brown. Cool on rimmed baking sheet then toss with shallot, garlic, 2 tablespoons horseradish, parsley, thyme and crushed potato chips.
3. Pat chops dry with paper towels and season with salt & pepper. Heat one T butter in non-stick skillet over medium-high heat until just smoking. Sear chops until well browned on both sides. Transfer to wire rack and let rest 10 minutes.
4. Combine remaining 2 tablespoons of horseradish, mayonnaise and mustard in a small bowl. Just before coating chops with paste, add gelatin and combine. Spread horseradish paste over top and sides of meat, leaving bottom and ends bare. Roll coated sides of chops in bread-crumb mixture, pressing gently so crumbs just cover the paste; pat off any excess.
5. Return chops to wire rack and place on rimmed cookie sheet. Bake in oven for 15-20 minutes and serve with horseradish cream sauce.
Horseradish Cream Sauce
• 1/2 c heavy cream
• 1/2 c horseradish
• 1 tsp salt
• 1/8 tsp black pepper
Whisk until cream just thickens. Gently fold in horseradish, salt and pepper – refrigerate at least 30 minute prior to serving.
These would be great with garlic mashed potatoes and steamed asparagus, fresh from the garden.