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Showing posts from May, 2012
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The muffled drum's sad roll has beat
The soldier's last tattoo'
No more on life's parade shall meet
That brave and fallen few;
On Fame's eternal camping ground
Their silent tents are spread;
But Glory guards with solemn round
The bivouac of the dead.
Theodore O'Hara

From the BFL banquet

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Bluefaced Leicester National Show Awards

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Spanish Rabbit Stew

1whole rabbit
4 cloves garlic, finely chopped
2 onions, sliced
1 can (16 oz.) crushed tomatoes
1 bay leaf
1 sprig tarragon
1 sprig thyme
2 stalks celery, finely chopped
1 cup white wine
1/2 cup water
salt and pepper to taste
1 sprig parsley
extra virgin olive oil

Cut rabbit in small pieces (approximately 12-15 pieces). Chop onions, garlic and celery. Pour enough olive oil into the bottom of large, heavy frying pan and heat on medium high. When hot enough, place rabbit in pan and brown the pieces on all sides. Remove and set aside.
Using the same pan, sauté the garlic, onion and crushed tomatoes for about 5 minutes. (If ingredients begin to stick, add more olive oil if necessary.) Add the bay leaf, tarragon, thyme and chopped celery.
Return the rabbit to the frying pan. Add the white wine and stir. Turn the heat up to bring to a boil and reduce the liquid by a half or two-thirds. Then, add the water and stir.
Reduce heat. Cover the pan and simmer gently until cooked – an hour and a half to two hours. (…

Somerhill Xact

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Fairlie and mama China

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National Show entries

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Wish I could enter Xcel and Xcite in the show.  They are my "keepers" and really looking good as yearlings.  Their lambs are nice, too.  Long, tubular bodies with meaty little butts!   Looks like X1 has really made his mark on our flock, and I'm thrilled with the results.

New Orleans Style Stuffed Leg of Lamb

1/4 pound bacon, diced
1/2 cup chopped yellow onions
2 1/2 T minced garlic
1 cup plus 2 T extra-virgin olive oil
2 cups fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
5 T minced fresh parsley
4 teaspoons minced fresh oregano
2 large cooked artichoke hearts, trimmed and diced, leaves reserved for another use
1/2 cup grated Romano cheese
1 T fresh lemon juice
1/2 teaspoon finely grated lemon zest
1  bonedless leg of lamb
2 T olive oil

Preheat the oven to 400 degrees F. In a large skillet, cook the bacon until the fat is rendered and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup plus 2 tablespoons of the olive oil, the bread crumbs and salt and pepper and cook, stirring, until lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir, and …

Newest Satin Angora babies

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This is Somerhill Moulin Rouge and her month old litter.  There are 5 reds, a tort and a chocolate tort.
The sire is Somerhill Red Dragon (1 leg) who just left Saturday PM for New York. 
The  tort is a doe, and I think spoken for, and I have a red doe reserved, but the rest of
them are for sale when they are old enough to leave sometime later in June. 
Mouline Rouge has not been shown, but she has a KILLER body and wool density!
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The flock resting in the shade of the hickory beside the house.  I love it when they are this close and I can watch them out the office window as I type.  I hear Chuck moving them into the hillside paddock above the house right now.

I'm BACK!!!!!!!!!!

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This is the drink cup Chuck got me to tease me about what a "pain" I've been to wait on hand and foot during my recent illness.  I'm much better, and hope to soon be back at work, and back out in the world again.  Thanks to all for the well wishes and concern!

Rabbit Pot Pie

2 cups cooked rabbit meat, deboned and torn into small pieces 1 c chicken or rabbit broth
2 T butter
1/2 c diced yellow onion
1 T all-purpose flour
1/4 cup heavy cream
1 can diced carrots and peas blend
Your favorite prepared pie crust
1 egg yolk, with a little water added.

Saute onions in 1 T butter until clear, set aside.Make a rue with remaining butter and flour, and all heavy cream.When thickened, stir in onions, rabbit, & vegetable blend. Salt and pepper to taste.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with salt and pepper. Place on a baking sheet and bake for …

Lamb Keema with Potatoes and Peas

2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 small serrano chile, minced
About 1 tsp. salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
1/2 teaspoon pepper
1 tablespoon tomato paste
1 1/2 pounds ground lamb
2 medium Yukon Gold potatoes, cubed
3/4 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen peas
Hot cooked rice
1/2 cup chopped cilantro

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste. Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice w…