By Katie Sullivan
This behemoth, familiar to dirt road dwellers as The Grader, is a very welcome site after a long mud season. With just a few passes of its mighty blade, our road goes from oil pan busting quagmire to smooth sailing. At least until more runoff and dampness soften it back to a slimy state. Maybe we’re just excited to see such a huge, hulking sign of spring!
We also want to send our Congrats to Amy and Hathaway, the winners of the Name a Baby contest. Tassel and Dendron are the names of our two dear girls. All the baby goats are enjoying this warm weather. They spend most of their time jumping on and falling off stuff these days, including their mothers. http://www.youtube.com/watch?v=dTT0mvkUNEM
Written by Elisa Mayes
There were definitely mixed feelings at the breakfast table about this unseasonably warm start to spring. Some of us would prefer 3 feet of snow and the traditional chill of winter still to be lingering. Others are happy to be having outdoor meetings at the picnic table and to be in t-shirts. Personal preferences aside, all of us are attuned to how this weather forces us to be ready to adapt at all moments. The snowdrop flowers are out, but we are weary if other buds appear too soon.
The nearby sugar shacks have only boiled about 5 days, but perhaps a few more days will happen with some upcoming cold weather. So, like the maple sap gatherers, we have to go with the flow. We do spring chores with an ‘eye on the sky’ that winter could still drop snow upon us. We rake the garden beds, we move the rooting pigs before they erode the hillside, we hoe out the barn entrances, and the list could go on.
But while the pigs dig, we will wait until the calendar gives us more security before we get our hands deep in the soil. To keep us fueled we continue to bake and explore recipes. I am on the lard quest as of late – trying to determine how to use it to get the best texture and flavor. So amidst our lengthy to do list, we made gingersnaps (adapted from THIS New York Times recipe) with lard rendered from our Tamilworth pigs.
Upon retrieval from the oven, we turned half the batch into thumbprint cookies – voila caramel thumbprint gingersnaps. My fingers move
…And of course the babies are as cute as always: d with an extra bounce as I wrote this with a glass of goat’s milk and a few cookies by my side.
I love sweet and savory combinations like this – honestly, what could be better than caramel and pork bell? NOTHING! …plus I’m for anything pickled.
Check out this mouthwatering recipe from Food & Wine Magazine
Another ridiculous recipe to try with our caramel from Pig Pig’s Corner.
Check out this fabulous looking recipe from Surfas Los Angeles.
I’m excited to try it out with our own Goat’s Milk Caramel.