Friday, August 28, 2015

"L" is for Lovely

La Joya, Lariat, Laredo, and Las Vegas.  
The "L" litter at 5 weeks of age.   Oceanside Campbell x GrCH Dolly Rock Laramie.  Both parents are chinchillas.  This is Laramie's first litter, and she is doing very well with all of her girls.  These are all chinchillas, and there is also an ermine doe, not pictured.  I am keeping LaJoya, and one other girl is spoken for.  The other 2 girls are available to reserve, and can be picked up later in September.

Baked Spaghetti with ground lamb


8 ounces cream cheese
¼ cup sour cream
1 cup cottage cheese
½ cup butter
1 (16 oz) package spaghetti
8 ounces grated cheddar cheese Spaghetti sauce ingredients:
1lb ground lamb
¼ cup grated onion
2 tablespoons butter
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves (crushed)
1 (28 ounce) can crushed tomatoes
¼ teaspoon sugar
1 tablespoon olive oil
2 tablespoons fresh basil (chopped)

Preheat the oven to 350 degrees F.
To prepare the sauce—in a large skillet brown the ground lamb over medium-high heat while breaking the meat up into chunks with a spatula. Drain off any excess grease. Add in the grated onion and cook for an additional 2 minutes. Add oregano and salt. Cook while stirring for 3 minutes until the onions begin to brown. Add garlic. Cook 30 seconds. Add crushed tomatoes, butter, and sugar. Bring to a boil and reduce the heat to low and simmer for 10 minutes. Remove from heat and stir in the olive oil and basil. Season with salt and pepper to taste.
Meanwhile, cook the noodles according to package directions until al dente. Drain and set aside. In a medium bowl combine the cream cheese, sour cream, and cottage cheese until well blended.
Put about 4 thin slices of butter onto the bottom of a 9 x 13 inch baking dish. Place half of the spaghetti noodles on top of the butter slices. Spread the cream cheese mixture evenly over the top of the noodles. Place the remaining half of the noodles over the cream cheese mixture and top with 4 more thin slices of butter. Place the spaghetti sauce over the top of the noodles and butter.
Place into the oven and bake at 350 degrees F. for 30 minutes. After 30 minutes, remove the casserole from the oven and spread a layer of the cheddar cheese evenly on top. Return to the oven and bake for 10-15 minutes or until the cheese has melted.

Friday, August 21, 2015

Don't worry, be happy

Can you look at this baby chinchilla Satin Angora and not feel better?

Easy Pacific Rim Stir-fried Rabbit

1# rabbit strips
3 cups of chopped vegetables of your choice (I used a combination of onion, broccoli, peas, waterchestnuts, and peppers)
2 cups lomein noodles, cooked
2 tablespoons soy sauce
1 tablespoon pacific rim vinegar
1 1/2 tablespoons cornstarch
4 teaspoons sesame oil
a pinch of red chili flakes

Start by cooking your rabbit strips in a hot wok (or big skillet). Brush it with with a bit of soy sauce as it cooks.

While rabbit cooks, make the sauce.  Combine soy sauce, pacific rim vinegar, cornstarch, and 2 teaspoons seasame oil.  Whisk until cornstarch is completely disolved.

Once it is just about fully cooked, add your veggies and 2 teaspoons sesame oil & give it a toss.  Let itm cook for about 3-5 minutes before adding the noodles and sauce.  Cook for an additional 3-5 minutes until all your veggies have cooked and the sauce coats all of your stirfry.

Tuesday, August 18, 2015

2 Satin Angora Junior Does for Sale

Somerhill Gentle on My Mind

Chocolate agouti JR doe, 5 months old. Was plucked 2 months ago, and her first adult coat is coming in nicely. Good density, sheen and texture. Ready to put on the show table. Her sire is a chinchilla, so she carries it. HH Silver Lining x GrCH Dolly Rock Wichita.  $75.00
Somerhill By The Time I Get to Phoenix
Copper Satin Angora JR doe, 5 months old. Still has her baby wool, so its lighter colored than her mature wool will be - which is going to be gorgeous! Good length, nice density, excellent sheen and ring definition. She is very sweet and docile, and sits quietly to be groomed. Will make an excellent wooler.   Not going to be a show doe - she has good width and shoulders, but is flat and weak in the midsection. Sold without a pedigree.

Wish they all could be California girls.........

Hi!  We are California's 2 girls.  The white is an ermine, and the other is a black.

Friday, August 14, 2015

Lamb & Green Bean Stir Fry

1 1/2 pounds ground lamb
2 garlic cloves, thinly sliced
1/2 teaspoon table salt
1/4 teaspoon ground red pepper
8 oz fresh, thin green beans
1 tablespoon peanut oil or vegetable oil
3/4 cup triple-ginger or regular teriyaki sauce
1/2 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
Hot cooked rice or thin rice noodles
Garnishes: thinly sliced red jalapeño pepper, lime halves

 Brown ground lamband next 3 ingredients in a large stainless steel skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
Cook green beans in hot oil in skillet over medium-high heat, stirring occasionally, 4 to 5 minutes or until just tender and slightly charred.
 Stir together teriyaki sauce and next 2 ingredients.
Stir lamb mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.

Friday, August 7, 2015

Rabbit & Zucchini Casserole

4 cups cooked rabbit, cubed
4 cups zucchini, cubed
2 cups crushed tomatoes
2 cups cheddar cheese
1 cup white onion, chipped
3/4 cup sour cream
1 (10 oz.) can cream of chicken soup
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste

Preheat oven to 350º F and lightly grease a large baking dish with non-stick spray.
Heat olive oil in a large skillet over medium-high heat and sauté onion and zucchini until tender. 6-8 minutes. Season with salt and pepper.
In a large bowl, combine rabbit meat, zucchini and onion, and mix in crushed tomatoes, sour cream and chicken soup.
Fold in cheddar cheese and season with garlic powder, chili flakes, salt and pepper.
Mix everything together and transfer mixture to casserole dish. Place in oven and bake for 40-50 minutes, or until golden brown and bubbly.

Tuesday, August 4, 2015

BFL Art

FRUSTRATED! I tried to photograph the 2 BFL original drawings done by friends and fellow breeders and given to me, and have not been successful. The first is a pencil sketch on watercolor paper of a curious flock of BFL ewes. In the corner is the verse "All we, like sheep, have gone astray.....". The sketch is by Jared Lloyd, CO. I had it framed and matted to compliment the framing on the second drawing. The second piece is of a ewe of mine, Caliope and her twins, Jerviswood and Keryn. This is drawn by Kristen Leys Barndt, TX. I changed the mat to a double mat with teal to match the new house. Still trying to decide where to hang them - I have 3 places to chose from.