Tuesday, December 29, 2015

Headed for the barn

The sheep have moved to the barn for the winter.  They still have a small area of exercise in the grass, and spend most their time lying in the sun.  Chuck is still putting finishing touches in the inside of the barn.  Now that we only have 5 sheep, we've got a brand new 30x60 barn for them with new fenceline hay/grain feeder, and all new gates setting up the loafing area, and a couple large pens to keep anyone who needs to be kept separate.  We also got a loading ramp, and put in water and electricity to the barn this year.   The sheep use about 1/3 of the space, and the remaining is used for hay, grain, the tractor, and storage of other "farm" supplies.

New litter

Somerhill California and a new buck, BDs John Hancock had 7 kits on December 26th night.  Cali is a copper carrying chinchilla, and Big John is a chocolate carrying pointed white.  There is a self chocolate, chocolate agouti, and 5 black agoutis.  Any of the agoutis "might" be chinchillas - there is a 25% chance.  They are all nice and fat and really growing well.  I am accepting reservations now.  John is a son of GC Somerhill Banja Luka, and the pair should produce fast growing wool with excellent texture along with good type.

Friday, December 25, 2015

Honey, Rosemary & Lemon Roast Lamb

4 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
4#  boneless leg of lamb
1 teaspoon coarse sea salt

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the fridge overnight.
Preheat the oven to 450.
Place lamb on a rack in a roaster and sprinkle with salt to taste.
Bake in the preheated oven for 20 minutes, then reduce heat to 400 and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 140. Let the roast rest for about 10 minutes before carving.


Tuesday, December 22, 2015

Waiting for breakfast

 Aliquippa, Eilis, Bethlehem, Woodrow, and young Arlais.

Christmas is coming!

We got a beautiful Canaan Spruce from Scheetz Tree Farm here in Coshocton this year.  This is the first tree we've put up for many years.   I love sitting in the dark with just the lights from the tree.

Friday, December 18, 2015

Cheesy Buffalo Rabbit Ring

4 oz cream cheese (half of 8-oz package), softened
1/4 cup hot sauce or red pepper sauce
2 1/2 cups chopped cooked rabbit (1/2-inch pieces)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup crumbled blue cheese

Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in rabbit and shredded cheese just until combined.
Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Friday, December 11, 2015

Spanish Rice with Rabbit and Shrimp

8 ounces fresh or frozen large shrimp, peeled and deveined
1 6 3/4 ounce package Spanish rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix
Nonstick cooking spray
8 ounces rabbit strips
1 medium green sweet pepper, chopped (3/4 cup)
1/2 cup chopped red onion
3/4 teaspoon dried thyme, crushed
1 14 1/2 ounce can diced tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 clove garlic, minced
1 cup frozen peas, thawed
1 4 ounce can diced green chili peppers

Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.
 Coat a large nonstick skillet with cooking spray. Cook the rabbit, sweet pepper, red onion, and thyme in the skillet until the rabbit is no longer pink and vegetables are tender.
Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.
 Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.

Friday, December 4, 2015

Lamb Pasty

3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

8 oz. ground lamb
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
While dough chills, combine lamb with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
Preheat oven to 400º F and line a baking sheet with parchment paper.
Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
Spoon 1/2-2/3 cup lamb mixture into the center of dough, then top with 1/2 tablespoon butter.
Take the far edge of your dough circle and fold it over the meat, towards yourself, to form a half moon.
Seal edges with a fork and repeat with remaining pasties.
Transfer to lined baking sheet and brush the tops of dough with beaten egg.
Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
Serve hot with brown mustard and enjoy!

Thursday, December 3, 2015

Chinchillas: The Next Generation

Somerhill La Joya  (Oceanside Campbell x GrCH Dolly Rock Farm Laramie

Somerhill Oakland  (HH Silver Lining x Somerhill California)

Somerhill Little Bighorn  (Hh Silver Lining x GrCH Dolly Rock Farm Laramie)

The Pearl Project

Somerhill Teton, GrCH Sedona, and Boot Hill.  

Oh great - some new hosta eaters have arrived

The new fawns are starting to arrive.    We have a love/hate relationship going.  The deer love to eat our flowers, and we hate it.  L...