This and That

My dad was over this morning, working to finish the small hayrack he built in the barn for when it rains. Usually the goats go to the large free-standing hayrack he built which is out in the barnyard, but when it rains or snows they've been stuck in the barn with no food. So, I asked my dad to build a small hay rack under cover. It's working out great.

I picked more peas, some leeks that overwintered, leaf lettuce, and spring onions today. The garden is looking really nice, just a few bugs on the pole beans and cabbage; quite a few bugs on the eggplants.

I sent my dad home with a head of cabbage, a couple of salads worth of Romaine, some spring onions, and a dozen eggs.

Today's Menu:
Breakfast: Homemade Pork Sage Sausage, Pumpkin Breakfast Bake, Gogurt with Cherries
Lunch: Leaf lettuce salad with spring onions, strawberries, crumbled goat cheese and oil and vinegar dressing; Cod sauteed in butter with leeks and garlic and finished with a simple white sauce; Peas and Leeks sauteed in olive oil and butter
Evening Snack: Crudites with a ranch goat cheese dip, General Tso's Chicken (from Whole Foods), Wine, Dark Chocolate

This afternoon I trimmed the goat's hooves. They DO NOT LIKE TO HAVE THIS DONE! They try to pull their hooves away, but I hold on until they stop. (I can't let them think they are in control.) I trim their hooves every 4-6 weeks. They get up on the milkstand and I feed them, but it's just not enough to keep them happy. It's a real workout for me, holding on!

I collected eight eggs today, so far. Sometimes I'll get one late in the day, but most of the eggs are usually laid by early afternoon. I have ten chickens, but only two nest boxes. They usually all try to get in the same one. Sometimes there are three chickens in the one box at the same time. It's really comical.

Pumpkin Breakfast Bake:
1 regular size can pumpkin (not pumpkin pie mix)
8 oz. soft goat cheese (or cream cheese)
1 cup of eggs
1 t. liquid Stevia (or 2/3 c. Splenda Measure)
1/4 c. raw sugar (if using the Stevia)
1/4 t. nutmeg
1 t. cinnamon
1/2 t. salt

Combine all ingredients using a mixer. Pour batter into a buttered glass pie pan. Bake at 350 degrees for about 40 minutes or until center is done.

I cut this into eight servings, then freeze meal-size packages. I take it out the evening before I need it and then microwave it in the morning so that it's warm. YUM.