Frolicking Goats

Goat Line Dancing


First I want to say that I think that perhaps that old groundhog Punxsutawney Phil should be fired and perhaps my chickens should be hired, because their egg laying is predicting an early spring.


They were all taking a really relaxing winter break at the end of December – when I was getting a measly 1-6 eggs a day, but all of a sudden they are laying faster than I can collect them. I got 29 the other day and have been getting over 2 dozen eggs daily all week. That’s crazy for this time of year, but I’ll take it. I’ll also be able to start up Free Range Friday’s* again

But today we had a cold day, and perhaps the chill in the air put some frisk in my little Kiki’s hooves, because she was full of piss and vinegar today.




It's taken a long time, but Melina is actually very fond of both Kiki and Grace now, but does seem to have a particularly soft spot in her heart for Grace.


I got some good clips of Kiki and grace playing as only goats can play together. It’s particularly funny when Princess Kate, my brown and white Tennessee Fainting Goat tries to join in the fun, which she does so in her rather stiff-legged way. But truly I have to give her an A+ for effort – she’s not much of a frolicker normally. Also entertaining is Grumpy Melina shaking her head no at all of their childish antics towards the end of the video.




And to update you on my injured Barred Rock hen, she’s eating and drinking well, and she laid an egg today! I was so excited to find it in her crate.


I’m afraid her left leg shows absolutely no sign of improvement though. I may break down tomorrow and take her to the vet. I think she’s a little depressed now too. I guess I would be too if I were in her situation. But Jim took her out of her crate tonight and set her up between two pillows on a towel, which was a great way to prop her up. She seemed to enjoy it.


Bullet takes his job very seriously here on the farm and insisted on keeping an eye on her.


He’s a long dog.


Notice how much closer he is now? He was doing the little creep crawl as I was feeding her.


And so passes another day on the farm.

* Free Range Friday’s is a weekly email blast I send out to my mailing list of local people where they can come on Friday’s and buy fresh eggs and anything else I may have for sale, like canned jams or my honey.

3 Frosty Moose

You can look at this photo while humming the tune to 3 Brown Mice, but substitute 3 Frosty Moose. A great shot of 3 frosty moosies I took, oddly enough, in Moose, Wyoming.

A Naming Contest for My Injured Barred Rock Hen

I’m sure you’ve heard me say how the goat’s hay racks are a favorite nesting box for the chickens. They practically have to take numbers like a deli counter to get their turn in there. It doesn’t happen often, but when the hay level gets very low (because certain piggy goats who shall remain unnamed have been eating too much), sometimes the chickens have trouble getting out of the racks when they’re done laying.

Such was the case last night when I went to lock up the farm. A barred rock was stuck half in and half out of the hay rack. I eased her out of there and held her for quite a while to stop her shivering. Then I tried wedge her between two hens in the coop, but she couldn’t grab onto the branch. I took her inside for the night.

She watched some of the Super Bowl in Jim's office, but she was really tired.


I put her in a small crate in the mudroom for the night.

Maia holds her while I get a crate out of the garage. That child makes the oddest faces.



This morning right after I fed the farm I took her out and put her down to see if she was OK. She couldn’t walk at all. I picked her back up and we sat on the porch for a while so she could watch her friends. I wish someone was taking a video of the goats crawling all over me while I was just trying to have a peaceful moment with my chicken. I had my camera with me, so it was fun to catch some of the morning antics.And let me just tell you, it was not easy to take pictures balancing an injured chicken on my lap with 4 goats mauling me.

The morning gossip around the water bucket was all about their injured friend.


Rocky tried to make the moves on Paul Deen and the showdown began.


Rocky hi tails it out of there. Score one for Paula Deen.


But she goes chasing after him in case he didn't get the message the first time!


Nobody saw that, did they?


What do these ladies talk about all day?


Her wings are fine and her right leg is fine. Something is wrong with the left leg, but it does not appear to be broken or dislocated. She does not appear to be in any pain. I’m just going to let her rest. She did not eat or drink all night, so this morning I gave her some water with a small syringe I have just for these occasions. By this afternoon she was drinking on her own again. Tonight, on my friend Sue’s advice, I mixed up some layer pellets with hot water to make a mash. To that I added a little chopped up fruit, vegetables and some yogurt. I had to really stick her beak into it for her to get a little taste of it at first, but then she happily ate quite a bit.

She's finally eating.


Chillin' on the couch with me this evening. This is what happens when other family members take pictures...blurry.


And through it all, the goats obliviously eat.


So I thought I’d have a naming contest for her. I don’t have names for all of my chickens. I’m too old to remember that many names. But this one certainly deserves a name. A good name. She’s a barred rock hen and she’s very calm and gentle. Send me your name suggestion in a comment. I guess to be fair I’ll have to choose a name with a random number generator, so don’t send in anything nasty or inappropriate. I’ll send the winner a set of my hen linoleum prints cards as a thank you.

Cinnamon Brown Butter Breakfast Puffs


This is a recipes I got off Smitten Kitchen a few weeks ago. I made it one weekend morning for the kids, and they were so excited.

Cinnamon Brown Butter Breakfast Puffs

Recipe from Smitten Kitchen, who adapted from Betty Crocker and others

If you don’t wish to use buttermilk, you can replace it with regular milk and nix the baking soda (keeping the baking powder). I like to get the toppings ready first because they take so little time to bake, you don’t want to be scrambling to have something to dip them in.

Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill as I did or you won’t get big domes on them.

Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter

Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk

Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.


Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.


Spoon into prepared muffin cups, filling only 3/4 of the way. (If you overfill them they won’t dome up properly.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.


As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.




For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)

Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

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Quilted Recycled Sweater Baby Blanket

So in between all the chaos that is my life over the past few weeks, and a house full of sick children and husband this past week, I somehow managed to make another quilted recycled sweater baby blanket. I found this adorable cotton print with brown bears on a lime green background and used that as my backing fabric.


I chose the softest wool and cashmeres in green, browns and winter white that coordinated nicely with the backing fabric from my boxes of felted thrift store sweaters. If I didn’t have enough left of a sweater to make a full 6″ x 6″ square, I would make one 6″ x 3-1/4″, and with these smaller pieces I would piece two sweaters together to make a combination quilt square that I mixed in amongst the larger solid squares.


I made rows of the sweaters as wide as I needed for the quilt, moving on to the next one only after I finished the one before it. That way I could line all the completed rows in the proper order and determine which color squares would go best where. When all my rows were complete I sewed them all together to make the finished quilt.

Finished Quilt Top

The backside of the finished quilt top.

I machine washed the finished quilt top on the gentle cycle with Woolite and machine dried it on the warm setting. The pieces get all stretched out from cutting, sewing and ironing and I wanted to make sure I was working with a properly sized quilt before putting on the batting and backing fabric.

Washed and dried quilt ready for finishing.

I put a layer of cotton quilt batting in between the sweater and the cotton.

Cotton quilt batting layered between the sweater quilt and the cotton fabric backing.

The finished quilt.

I think part of the charm of these recycled sweater quilts is that they aren’t perfect. You can see that mine is not a perfect square when it was all finished, but it’s really soft and cuddly and destined to be some child’s favorite blanket.

And remarkably, I’ve actually managed to put this quilt and the slightly larger lap quilt I made in December up for sale in my Etsy shop!

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Louisiana Factory Roof

I don't know why this factory in Louisiana had so many of these vents in their roof, but I love the way they looked all rusty and worn against the background of the yellow tree leaves.

Elk Migration

There are several interesting things about this photo. First of all, the date I took it is May 6th of 2010. May. That's snow on the ground. I took this photo directly across the street from the entrance to Teton Village, the small town at the ski mountain just outside of Jackson. It is during the elk migration, so all of the elk are leaving the elk refuge to head back up into the mountains for the summer. Also note the hawk sitting on the fence to the left. Abundant wildlife aplenty in Wyoming.

Life on The Farm

In the continuing saga of strange eggs laid here on The Farm, the other day I got one that was striking in one unusual way.

Perhaps the girls were envious of belted galloway cattle.


Or perhaps they had a hankering to feel closer to the British Saddleback pig.


How they could be envious of these two animals having never laid their beady little eyes on one before is beyond me. Yet there it was, right in the nesting box.

Belted Oeuf is what I'll call this breed of chicken. (Oeuf is French for egg.)

It’s pretty common to have lighter markings on an egg, but this wide and distinct belt was a new one to me.

Having bid farewell to noisy Corn Flakes the rooster on Tuesday, I can now safely talk without offending him. The truth is he was a lousy rooster. King Strut was a good rooster. A rooster’s job is to protect his flock. They keep a vigilant eye on the surroundings and warn their flock of any dangers. They are the last one in the coop at night when they are sure that everyone is accounted for. They find tasty morsels of food and let the ladies have first crack at them. King Strut did all of these things. Corn Flakes was greedy and selfish. One of the first birds in the coop at night to claim the best roost. He leisurely made his way out of the coop in the morning and proceeded to jump on top of hen after hen, holding them down by their neck as he forcefully fornicated with them, and would push the girls out of the way to get to the best food. Really, he was no gentleman at all, and good riddance to him.


It is always fascinating to watch the hierarchal system of roosterness take place. Literally the day that Corn Flakes departed I noticed on several occasions the larger of the two Barred Rock roosters up in high places – on the compost bin, and up on the goat’s ramp. I had never seen this bird anywhere but on the ground before, yet there he was, appearing to be surveying his domain for predators and keeping his flock of ladies safe. I noticed at dinnertime that night he was up on the goat ramp again, surveying for danger while his ladies ate, forfeiting the most tender morsels of food. This morning Maia fed the farm so I could sleep in a bit, and she said he was the first one out of the coop and carefully watched as all the ladies came out for the day. How these tiny-brained birds instinctively know that the head honcho is gone and it’s time to take over fascinates me.

Ladies, there's a new man in charge.

Oooooh. He's kinda handsome. I like the black and white much better.

But then it happened. I was sitting at my computer this morning when out the window I saw him jump up onto the top of the fence.

He’s going to do some free-ranging I thought to myself.


Then all of a sudden he arched his back in that familiar rooster way and COCK-A-DOODLE-DOO!


A little wing flapping to show everyone who’s the new boss…


And another COCK-A-DOODLE-DOO!


Well, that didn’t take long.

I’m pleased to say that was the only crowing I heard all day. I’m sure it’s just a matter of time now though.

He got into a little test of wills with one of the girls a bit later though.

I believe she was saying something like "I belong to Corn Flakes", and he said something macho like "You're my girl now!".

She gave him a strong peck in the face and the battle ended. I did see them free-ranging together later, so I guess they worked it all out.

It’s not very creative, but since he’s a Barred Rock I think I’ll call him Rocky.

Warm Black Bean & Chipotle Dip

I’ve had this recipe cut out from an issue of Fine Cooking’s December, 2006 issue since it was first published. I have copies at home and in Wyoming. It’s such a great dip for a party, to bring to a pot luck, or even as a meal (that’s what we had last night). It freezes great too. Even though I’m not a big watcher of the Super Bowl, I thought it would be fun for Jim and the kids to have some Super Bowl-type foods to eat while watching the commercials, woops, I meant game, so I divided the recipe into two smaller casserole dishes and saved one to re-heat tomorrow night.

Warm Black Bean & Chipotle Dip

Recipe from Fine Cooking, December 1, 2006 issue

Serves 10 to 12

This is a great party dip that can be fully assembled up to 2 days ahead. Keep covered and refrigerated until ready to bake.

2 tablespoons extra-virgin olive oil; more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt; more as needed
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tablespoon chili powder
2 15-1/2 ounce cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce
3 tablespoons cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated Monterey Jack cheese
1-1/2 cups (6 oz.) grated sharp cheddar cheese
¾ cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. (Note I made to smaller dips in two baking dishes.) Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.


Heat the oil in a large (12-inch) skillet over medium high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and ¾ cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.


Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with salt and pepper.



Transfer to the prepared baking dish (I used two smaller baking dishes) and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.





nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 230; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 6; Protein (g): 12; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 19; Polyunsaturated Fat (g): 0.5; Sodium (mg): 510; Cholesterol (mg): 30; Fiber (g): 4;

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Tidal Flow

Tidal flow in Southport