Wednesday, September 30, 2015

My Pride and Joy

 Somerhill Arlais  5.5 month old natural colored Bluefaced Leicester ewe lamb

Arlais at 4 months


Arlais at 2 weeks
Somerhill Eilis and her newborn twins, Arlais (front) and Ashwood (rear)
Ashwood now lives in Kentucky with Chris and Abby Minks.
Eilis outdid herself this year with 2 of the best lambs we've produced.


Tuesday, September 29, 2015

Tim & Buddy

Tim in the foreground, Buddy in the rear.

Monday, September 28, 2015

2 week old litters

Looking more like bunnies now, and with their eyes open.  California's 8 -
2 chinchilla, 2 black, 1 chocolate, 1 copper, 1 fawn, 1 opal

Still smaller than Cali's but growing well now are Sante Fe's 7 -
1 chinchilla, 2 self black chin, 2 ermine, 1 pearl.

Nice chinchilla breeding pair available

Somerhill Ladue
light chinchilla Satin Angora junior doe  $50.00
Somerhill Wichita Lineman
light chinchilla young SR Satin Angora registered buck.
$50.00 SOLD

Friday, September 25, 2015

SCORBA Show on Sunday, Sept 20th

South Central Ohio RBA FIRST double show was in Washington Court House this past weekend.  It was a remarkable well run show, and we had a great time. There were 25 Satin Angoras shown. In Show A, Kim Martin had BOS With Somerhill Frisco, and NIkki Gaona had BOB with 4G Linda on my MInd. My Somerhill Malibu was 1st CSD (of six) and Annette Boose had first CJB with Lilac Haven Big Darby. Bob Swartz was the judge.  Also of note (to me) is that Somerhill Delamar, a black young junior doe, placed 2nd in a very competitive class of nine.  


In Show B, Jacinta Taulbee judged.   Kim won BOB with Somerhill Frisco, and Nikki won BOS with Ragtatter's Arya.
I also got 4 rabbits registered, so all my breeding stock is registered now.  

Grilled Lambchops with brown sugar glaze

1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
Preheat grill for high heat.
Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Friday, September 18, 2015

Rabbit & Avocado Salad with Honey Lime Dressing

1 cup Kale chopped
2 cups Lettuce chopped
1 Tomato diced
½ Pepper (Red, Orange or Yellow) chopped
½ Avocado diced
1# rabbit strips, cooked and chopped

FOR THE DRESSING
2 oz fresh squeezed Lime Juice (about 2 Limes)
2 oz Olive Oil
1 oz Honey
1 oz Mustard
Salt and Pepper to taste

Mix lettuce and kale on a plate. top with other ingredients, with rabbit on top.

FOR THE DRESSING
In a mason jar with a lid, or some other small jar with a lid, squeeze in the lime juice, pour in the olive oil and mustard.
If you want, heat up the honey a bit before you add it in. This will make it easier to combine with the other ingredients.
Add the salt and pepper. You will probably want about ½ teaspoon of each.
Shake it well and drizzle it on your salad.

Monday, September 14, 2015

Two new litters of Satin Angoras born 9-13-15

California and Silver Lining's 8 kits.  She has black selfs, 2 black agouti, 1
chocolate, 1 agouti that is either chocolate or blue, and the light one
I think may be a fawn or tort.  The agoutis could be chinchillas - hoping!

 
Sante Fe and Silver Lining's 7 kits.  2 black self chins, 2 chinchillas,
and 3 light colored ones I am hoping are pearls but could also be ermine.
They are SO tiny compared to Cali's babies.  

Friday, September 11, 2015

Lamb Taco Pie


1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground lamb
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook ground lamb and onions until meat is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Friday, September 4, 2015

Rabbit Avocado Lime Soup

1 1/2 lbs rabbit strips
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeƱos, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add rabbit strips. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until rabbit has cooked through 10 - 15 minutes. Reduce burner to warm heat, remove rabbit from pan and let rest on a cutting board 5 minutes, then shred meat and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.