Michael wants to buy new goats at the fair. Boers. I think I’m ok with that. We are going on Saturday to the fair and rodeo.
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Sadie is fine. In fact I think we bonded a bit more after that ordeal. She has always been a bit shy, only allowing the briefest of pets. But today when I went to feed she stood by the gate and let me scratch her back while the other 2 ate. Silverlinings.
The goats are so happy it’s spring. They have been cooped up in their dry pen all winter eating nothing but dry hay.
The ladies really appreciate the green grass days. But not the rain! I let them out into the grass paddock on my lunch break and left back to work. While I was gone, the sunny blue skies turned cloudy… and then rain. Not much, but enough to piss them off really well. Goats hate rain. And puddles. And baths, which they need.
By the time I got home, the rain had stopped, but they hadn’t forgiven me for leaving them out in it. I got yells and hard eyes directed at me as I drove up. Oops… But, a few cuddles fixed everything.
The bees seem pretty happy. There are still not many nectar flowers blooming, but there are a lot of dandelions to make beebread with for feeding the baby bees. They have begun making extra comb in weird spots in the hive. Once the clover is blooming, there should be a measurable amount of honey in the hive for them to eat. Then I won’t have to feed them sugar-water any more.
Bees are pretty cool.
This weeks recipe also has to do with eggs. Scrambles and omelets? Boring! I want dessert!
- 5 beaten egg yolks
- 1 1/2 cups milk (we prefer goat)
- 1/4 cup sugar
- 1 1/2 tsp vanilla
- fresh fruit (blueberries, raspberries or strawberries) optional
1. In a medium heavy saucepan use a wooden spoon to stir together egg yolks, mil, and sugar. Cook over medium heat, stirring constantly with a wooden spoon, until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla.
2. Quickly cool custard by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a bowl. Cover surface with plastic wrap. Chill for at least 2 hours or until serving time. Do not stir. If desired, serve custard over fresh fruit.
Prep time: 15 minutes Chill: 2 hours Serves: 8 (from the 5 Ingredient Cook Book)
Our local NPR station is doing its pledge drive this week. One of my cleaning clients told me about a premium they had of a breeding to a registered Toggenburg buck at a local dairy for a $50 donation. Guess who donated.
I probably don’t have to tell you it’s been cold lately. If you live most anywhere in North America, you know.
Here in Missoula, we had fairly mild temperatures and very little precipitation for the entire month of January. When the mid west and east coast were talking Polar Vortex, I was unfazed. It wasn’t here.
Oh, but February hadn’t happened yet. Yes, the vortex was just late getting here, but it came. Yesterday’s low on the thermometer was -19. With windchill it was around -35. And snow. We got about a foot of snow last week.
Our chicken coop isn’t heated because we rarely get temperatures below 0 and we intentionally have hardy chicken breeds. But with those wind chills, it was too much for one of our roosters.
When I feed the goats in the mornings, it’s still dark. Most mornings that isn’t a problem. They would be up and calling for their food. The last few mornings, I had to go into the shed and plead with them to come out. Last night I bribed them with extra grain. They really don’t want to bother getting up. It’s just too cold.
It isn’t *supposed* to get below 0 tonight, but the actual temperatures have been colder than the projected ones… so we will see. Maybe slightly less cold is on the horizon.
Bundle up out there, kiddos.
My doe Nellie has a cold. I went out to feed and she didn’t want to come out of the shed. The other 2 girls went right to the food, but I called and called and she wouldn’t even put her head out. She finally came out when I went in the pen. Her nose sounds stuffed. It’s -2 outside. Wonderful.
I found a recipe, today I’m making caramels. The chewy kind. I hope I don’t burn them!
Also, I still haven’t mastered yogurt yet which is really frustrating because I love yogurt! I have been trying to get it right for 3 years. i have had maybe 2 really good batches. It is usually too runny. Like, almost still milk runny. I know goats milk makes thinner yogurt, but this isn’t right. But, I did read last week that pasteurizing helps because killing all the natural bacteria helps give room for the yogurt bacteria to grow. I always use raw milk, so that may be a thing I try. I don’t want to use powdered milk because ew.
If any of my goaty followers has advice, I would love to hear it!
The sound of a mother goat wailing in agony over her lost baby is something truly heartbreaking. If you think animals don’t feel, I dare you to sit with a mourning doe. It will make you cry.