Friday This and That..

Fall has arrived, if you are silly enough to spend time outside without a hat and gloves, your ears and fingers will be burning in a matter of minutes early in the morning and evening chores are being down in the dark at this point. Brandy was very funny in that she went all spooky at the flashlight, guess she has not seen one before or at least not the kind we use but after starting a few times, she settled down and will no doubt figure it out soon enough.

This cold/flu bug combined with the bruises covering  parts my body from a run in with a moving metal round hay bale feeder has got me feeling like I took a good old fashioned whooping, thankfully I think that I am on the tail end and perhaps will be feeling better soon.

I am amazed that we are down to the last ten packages of lamb inte big freezer, wow, talk about good timing considering that this years current lambs and hoggots are heading out at some point in the near future.  Last year we held back four lambs and four hoggots for our own use, and that held us for the year, but I will admit that I  am looking forward to having beef and pork join my lamb, chicken, duck and turkey as well as the odd rabbit into our meat menu.

I am currently thawing out a couple pds of lamb meat to make into sauage for some different dishes I would like to make over the next couple days, I also have a pd of stewing meat sitting in a brining cure with spices and suger, I want to see if I can cure the cubes, chill them really well and then grind them and play with it as a spiced cured potted meat, I will update with the results.

The piglets are one week old and we have big plans for getting them set up with their creep feeder this weekend, the pen needs a clean up and tidy, fresh bedding of course and a sexing of the wee ones, we also need to do the three big windows for winter, we open them up for the spring/summer/fall for excellent air flow but with the cooler temps and the young piglets in the barn, we want to keep good air quality but limit the draft over all in that area.

I didn’t cut the wolf teeth and I have been checking Miss Piggies teats every two days for cuts, soreness or any sign of issues and thankfully because its Miss Piggy, she will let me touch as well as see them and so far, we have had no issues, her teats are well developed, she is producing well but no cuts, no sores, no redness or heat.. everything looks really well.

Thanksgiving came and went, and my family had an amazing get together and what looks like a stunning meal.. (see below) I on the other hand got invited to a get together on saturday and it was wonderful, (thanks again, you know who you are 🙂 but on thankgiving monday I was already sick and wanted comfort food but also something to remind me of my family, so I made the dish above, its really not that healthy, I know this but its been a favorite since childhood, and I went with it, I did at least move it from cool whip to really whipped cream..

Here is the recipe I learned as a child

1 tub of cool whip, 1 tub of cottage cheese, 1 large drained can of christmas orange pieces, 1 orange jello mix (the sugar kind, not the fake sugar kind) mix them all into a bowl and let it sit for at least four to six hours or overnight.. eat as a side salad or as a dessert or as a stand alone treat or as a breakfast dish..  If you want switch out the same amount of cups of whipped cream for the same amount of cool whip but it won’t hold as long before weeping if you do so.

What is that dish you started making when you were a child that has stayed with you for years and years well into adulthood..

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3 Responses to Friday This and That..

  1. Deb Weyrich-Cody says:

    You made (a version of) my favourite thing at family gatherings – Ambrosia Salad – YUM!
    My Aunt always made it but, as far as I can remember, it had whipped cream, multi-coloured mini marshmallows, fruit cocktail, pineapple chunks, maraschino cherries (and perhaps cream cheese or mayo?) oh, and flaked coconut too!
    But, my favourite thing to make when feeling under the weather is quickie French Onion Soup… Put the kettle on to boil with at least four cups of water and turn on your oven’s broiler. Fry up an onion in butter w/ bacon fat or olive oil ’til lightly browned. Make up a packet of Lipton onion soup mix (yeah, I know what you’re thinking, but I said when I’m SICK remember?) add in the real (fried) onion, any extra spices (I like a little heat so maybe some ground pepper: like Ancho, Cayenne, Chipotle, or even a shot of Tabasco) and pour into onion soup (oven-proof) bowls over a toast crust – or homemade croutons, if you have them. Lay slices of Swiss, Gruyere or Mozz (hung artfully over the bowl’s rim) and broil ’til cheese is bubbly and a lovely golden brown. Ah,hh, so good I can almost taste it… Hey wait a minute; I think I will go do that right now. See ya!

  2. grammomsblog says:

    Beautiful picture of Brandy!

  3. Pingback: Wednesday Flash back.. | Just another Day on the Farm

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