Thursday, October 20, 2011

A Jake Update and the menu

So it has been a very trying  week both physically and emotionally! Jake is still very very sick, he has developed equine heaves. He and I are both trying to be strong, however equine heaves in a horse of Jake's size and age is life threatening. We have had our vet Nicole from Branch Equine out a number of times and she has him on a rigorous treatment of steroid injections.Last night a friend came to the barn and taught me how to administer the injections myself to help to keep the cost of his treatment a bit more manageable. I never imagined I would be jabbing needles into my horses neck, but love and fear make you do things you never thought you could do. Please keep Jake and our farm in your thoughts and prayers, and I will keep you posted.

On a much lighter note here is the next weeks menu:
Friday: Pizza on the BBQ and Salad
Saturday: Salmon in puff pastery
Sunday: Roast Chicken
Monday:Crock pot french dip
Tuesday: Cheese burgers and homemade potato chips
Wednesday: Tortallini and grilled cheese


(4-5 pound) roasting chicken

salt and pepper, I like sea salt or kosha
2 bunches fresh thyme ...I  have fresh

1 bunch parsley ...alos have growing

1 lemon, halved

1 head garlic, cut in half crosswise

3 sage leaves , still in window box

1 stick unsalted butter

1/2 tsp lemon zest

1 tsp lemon juice

1 large yellow onion, peeled and sliced

 4 large carrots, peeled and cut lengthwise and cut into 1 1/2 inch pieces

1 cup chicken stock

olive oil

Preheat the oven to 425 degrees .

Compound Butter:

Put room temperature butter in a bowl. Add 2 finely minced garlic cloves and 1/2 tsp lemon zest to butter
from Food Network Ina Gardten

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