One of the X1 twin rams



Somerhill Xray.
This is one of Ballad's twin rams.  His twin (Xtra)  is nose-to-nose with him in this picture. (you can see his brother in this post)   This guy is heavier fleeced and boned than most of the other lambs.  Although they are smaller than the single rams, both he and his brother are growing well and show promise.  Both of them will be for sale - likely as yearlings during the national show and sale at Wooster next May.  I'm looking up the GeneCheck ear tags right now, so they will all be codon tested soon. 



Somerhill Xcel

So far, my favorite X1 son, although "Mr Pink", the guy with the huge ears and surprised look on his face in the back is pretty awesome, too.  Excel is a son of Somerhill Adagio.

Here he is again, showing off his huge ears, tremendous length, and fine fleece.  I think that is"Mr Pink"s rear sticking out of the salt feeder.  He too is loooong, with very fine fleece.
Obviously, "Mr Pink" needs a better name.........  maybe "Xcite" ?
The lamb right behind him with his butt to the camera and head looking over Xcel's back is the other twin ram from Ballad.  He is a little more stylish than his twin; lighter of bone and fleece, with a more refined head and earset.  This twin will also be for sale as a yearling.

"First Oil Well In North America"

Quoting the Noble County website: In 1814, Silas Thorla and Robert McKee drilled a well near a place where deer came to lick salt. Thorla and McKee found salt, but also got oil and some natural gas. Not wanting to waste all their time spent in digging, they tried to find some use for the dirty oil. "Maybe we could burn it in the homes," McKee suggested. This filled the cabin with thick smoke. Not until after 1859, when refinery of oil was perfected, did oil come into use in the home.
Some neighbors tasted the stuff and said it ought to be good medicine. Thorla and McKee pumped the salt, water and oil up and put them in big barrels. The next day the oil had come to the top and so wool blankets were laid in the barrels to absorb it from the top of the salt water. The blankets were wrung out to get rid of the oil. It was put into bottles and sold as "Seneca Oil", a medicine for rheumatism, colds, cuts, aches, and what ails you.
The salt water was boiled down in cast iron kettles (six feet across) until all that was left was the salt. This was a priceless commodity for the frontier settlers to preserve their meat and also to flavor foods.
The well was cased with a hollow sycamore log down to the bedrock to a depth of about 18 feet. The sycamore log is 34 inches in diameter. In the center is a smaller hole that goes down from 30 feet to 200 feet. (Sources vary on depth and hasn't been logged for actual depth at this time.) Today, the original sycamore log can still be seen and the well continues to give oil, gas, and salt water in limited quantities.

Grilled Herbed Rabbit

Ingredients:
Rabbit, cut into 6 pieces
3 cups dry white wine
1/3 cup olive oil
1/2 cup chopped fresh rosemary
1/4 cup plus 2 tablespoons chopped fresh marjoram
2 tablespoons finely minced garlic
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons bacon fat (rendered from 4 to 6 slices bacon)
4 sprigs of rosemary, for garnish

Directions:
1. Rinse rabbit pieces under cold running water and pat dry. Place them in a large bowl.

2. In another bowl whisk together the white wine, olive oil, rosemary, marjoram, garlic, salt, and pepper. Pour the marinade in gallon ziplock bag, add the rabbit,  and refrigerate, turning occasionally, for 2 days.

4. Prepare the grill. When grill is ready, remove rabbit from marinade and pat dry.

5. Over gray, ashy coals, grill rabbit for about 10 minutes per side, basting several times with the bacon fat. The loin pieces will cook in about 15 to 17 minutes total. (The rabbit should be cooked like chicken it will be rosy near the bone but the juices should run clear.) When rabbit is done, let it rest for 5 minutes.

Ugh - a CCC!

This is the ugliest cake I've ever seen!  You can purchase it at Walmart in Marietta.   Or watch for it on my FAVORITE blog - Cakewrecks!     

Wordless Wednesday

How cute!

Look what someone dropped off at the office today.  I'm quite partial to skunks (from a distance) but I still wish we could get the message to leave baby animals alone in the wild across to the public.   Still, they are SO CUTE!  

Pretty Camera Case

See my pretty new camera case that Alice at the Farmer's Market made for me?
It could also be used for a cell phone, or change purse or ??? 
She sells them at the market, along with other handmade quilted items like placemats, table runners, etc.  Plus her handmade baskets.   She worked as an artist for Fenton Art Glass for many years, and her talent really shines!

For sale: Red Satin Angora buck

Somerhill Fireman

He was born 3-28, and is by AE Maximo (red) out of Somerhill Sumatra. (choc tort).   Show quality, looks like he will inherit his father's wool length.   He's going to be a nice, bright red, and will likely mature to about 8.5 - 9#.   He has a nice, gentle, quiet temperament.   $50.00



Somerhill Baton Rouge.
This is his sister, who is a very pretty tort.  She is staying here to join the herd, so already got her summer cut.



For Annette

Its not Pip, but here is the wild rabbit that plays in the lawn at work.  I see it most every morning.

"Window Shopping" in downtown Cambridge



Display of antique women's hats and gloves in a window downtown this AM.



"May I help you?  Can I show you one of these lovely new hats?"

A close-up of her face.  During the holiday season, downtown Cambridge is FILLED with these manikins, called the "Dickens Victorian Village".  These displays line the streets of downtown Cambridge, drawing visitors from all over this part of the country. 

Click the title link to be taken to the Cambridge Mainstreet website.

Jamaican Jerk Lamb Stir Fry

2# lamb, sliced into thin strips
3 T peanut oil
4 T rice vinegar
4 tsp minced garlic
2 tsp kosher salt
2 carrots, julienned
1 thinly sliced red onion
2 c broccoli florets
1 c edamame
1/2 c sliced celery
1 c snow peas
1 c sliced mushrooms
1 c jerk sauce
1/2 c chopped green onion
4 T toasted sesame seeds
1 T cornstarch in warm water
1  - 16 oz pkg lo mein noodles
Add oil to hot wok, toss meat, garlic and salt until browned. Add rice vinegar, remove from wok and set aside.  Add carrots, onion, broccoli, edamame and celery to wok, cook 1 minute, then add snow peas and mushrooms and cook 2 minutes more. 
Add meat back into wok, and jerk sauce.  Add cornstarch slurry, toss to thoroughly coat until sauce thickens slightly.  Serve over noodles, garnishing with sesame seeds and green onions.

Somerhill Hemlock

Born 3-28, Hemi is by GrCH Somerhill Nightshade out of Somerhill Oleader, and this boy is shaping up to be as good as his father.  Very good type, with a HIGH arch and full hindquarters, and has excellent density, texture, and length of wool.   Half hoping he does not sell so I can show him for a while.    $65.00

Sue & "Father's" booth at the Farmers Market

This is where I get my eggs.  They also have woven rugs; and at this time of year,  tomato stakes that remind me of huge pencils. 

Central African Style Lamb Stirfry

2 T peanut oil for frying
1/2 tsp cardamom
1/2 tsp ground coffee
1/2 tsp cumin
1 med red onion, sliced
1  - 2" piece ginger root, grated
2 minced garlic cloves
10 oz swiss chard or kale
1.5 # lamb, sliced
1 can chopped tomatoes
1/2 tsp kosher salt
18 tsp fresh ground black pepper

In a wok or heavy skillet, heat oil over high heat.  Add spices, saute until onion is soft.  Add greens and toss until wilted, about 3 minutes.  Remove from wok and reserve.  Reheat pan, brown lamb.  Add tomatoes and salt, simmer for 4 minutes.  Add greens and heat about 4 minutes.  Season with pepper to taste and serve.

In memory of my dear friend Loni

I need a home!

I have one skein of this dye lot.  Its deep navy, teal, and hot pink, and is one of my favorites.  Its BFL lambswool, 250 yds, 2-ply sportweight.   Enough to make a hat, a scarf, sox, or some mittens.  This yarn is extremely soft, and has wonderful lustre.   Normally these skeins sell for $16, but this one is 25% off - at $12. 

New Roving!

This is my latest roving - its natural colored BFL with fawn alpaca, red Satin Angora, and silk blended in.
Everyone who touches it says  "oooooooooooooooooooooooo".   Its $5 per one ounce ball. 

Rabbit Picante

1 large rabbit (cut in 8 pieces)
2 Tbsp butter
1/2 cup chopped onion
1/2 cup diced green pepper
1 Tbsp garlic
1 12oz can tomato paste
1 beef bouillion cube
2 cups beef or rabbit stock
1 cup all purpose flour
1 Tbsp lemon
Optional - 1/2 tsp Worchestershire and 3 dashes Tobasco for "zip"

Melt butter in black iron pot then dredge rabbit pieces in flour. Brown rabbits well on all sides, next add onions,  peppers, garlic and sautee stirring in the vegetables thoroughly. Turn heat to medium low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30 minutes add tomato paste and cook for 10 minutes, stirring often. Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add salt, red and black pepper to taste. Also add lemon. Serve with steamed rice garnished with fresh chopped parsley.