Just another Day on the Farm

Homemade Pasta -Flour, egg yolk and a touch of cold water, enough to make three layers of lasagna pasta for a 10 inch pie plate.

Homemade thick pasta sauce- A mix between my Red Pepper Pasta sauce and my regular pasta sauce..

Roasted, diced spiced pork roast with onion..

Homemade Farmers cheese (like Ricotta) with Stinging Nettles mixed in.

Bake for 45 min at 350

Ah, Salt, Sugar, Sprices, Water, and Meat/fat plus time.. equals YUM… Add a little smoke at the end, and O my! Making Bacon!!

This recipe was dead easy and worked amazingly well, take 2 pints of the 3rd day milking of colustrum (the first milkings are even richer and darker in color), gently heat till just under a simmer, and remove from heat and let sit and curd up, I let mine sit for 12 hours, and then drained/pressed with a light weight overnight in the fridge..

I was left with the cheese and 3 and half oz of rich whey left over.. I will share recipes as I use it..

So, I have worked the hide a couple times more, scraping, salting and allowing it to cure while also working it over the bending board.. then it got a light sanding and has now been egg-yolked down, once that step is done.. I just have smoking it and trimming left before I can begin using it for its final project. So here is the set of photos again from begin to where I am at so far..

Well, I could not resist hold back a package of chops for dinner last night (and I had more for breakfast this morning as well), well the first thing that hit me was a mild but there boar smell when the heat hit the meat, and I am not going to lie, I thought.. O no, but figured, I have dealt with it before, I know how to cook around it.. so when I took that first bite, I was looking to see how much “boar” I could taste in the meat, and the answer was NONE, Dh could not either.. I will cook up some sausage and have a few other folks try it.. normally I can taste it if its there, but couldn’t fresh cooked or cold.. Awesome!

I didn’t have cloudberry which is the tradional jam, so we went with apricot, which I think would be fairly close, I have had cloudberry jam and its was the most close I could find in my own cellar. I really enjoyed it with the warmed cheese.. its was delightful..

There are some very excited grandchildren, he has a little white mini mare to keep him company and they were kind enough to give us a upkeep/feed reward on finding him.

Brandy had a complete meltdown when they took him away, I have never seen her so unhappy before,  I knew they had bonded but this was beyond what I expected, I mean I had taken him off property to work him and she was fine, but it was like she knew what was happening and so that was my tipping point..

DH is dealing with a crying mess of a Farmgal at the moment..

I know it was the right thing but it does not take the sting away at the moment..

Hug your furry and or hairy friends today and whisper secrets to them, because you never know when you are going to loss them.. all to often it is far to soon.

Well, I am 99.9 percent sure that Pippin’s aka Elvis owners have been found, and if all goes as planned he will be heading back to them tomorrow.

It appears that he is not in fact a mini horse, but in fact a very! young pony, who was quite scared after his trip home and broke out (I can agree that he is certianly able to do that) and took off.

I am quite amazed at just how far he came from where he left that day to where he was found, but there is paperwork, correct date of when missing/found, and I had a hold back question and a red herring that I had put out on the blog/facebook and the gentleman was easily able to correct me on it, when I asked about it. as well as photos on his phone from when he bought the pony to show me tomorrow.

So, SO glad that his owners have been found, just wonderful, I just wish that it had been a week or two ago before I finally named him and starting bonding.. sigh..

Give myself a shake..

Enough of that.. hope everything goes smooth tomorrow and I am so glad that he is going back to a home that wants him for many years to come.

LOL, what Can I say, I love eggy pie, typically this is made with beated eggs, milk, a bit of nutmeg, or pumpkin pie spice, a touch of suger, a tbsp of flour and beat together and its a make your own crust custard type pie.. Its wonderful for anyone that’s not feeling well or for those with not alot of teeth or a upset tummy..

So when I went looking for recipes to use the Extra Colostrum, I was very pleased and surprised to see recipes for making custard like puddings, and cheese’s..

http://www.westonaprice.org/food-features/cooking-with-colostrum

The other thing that caught my eye was that it can be used to replace eggs in setting a dish, and that 8 oz’s is like two large eggs.. you know that when farm gal reads something like this, she has to see if its true or not..

So late this afternoon I whipped up a batch of eggless Eggy Pie..  I used two cups of sheep colostrum milk, 2 cups of regular sheep milk, 2 tbsp of sugar, 1 heaping tbsp of flour, a pinch of salt, and a good sprickle of pumpkin pie spice with some fresh grated in nutmeg, all whisked together and put in a slow over and baked for 40 min and O my, so pretty, can’t wait to taste it..

Well, they say that the truth in the tasting and in that regards there are few things to share, first, yes it will indeed set a dish like eggs will and do it beautifully!

Second, this is not eggy pie in taste, in fact this darn near made a cheese pie all on its own.., I am so going to make the cheese recipe using some of my other jars of the colostrum milk, I think I want to try making Finnish Sqeaky cheese. I only have two more milkings from my girl before we move over to full milk and I am hoping to make a small try of a few different things while I have the chance, it will help me figure out what I want to do with the extra from girl.