Saturday, September 29, 2012

Deerfield Fair

Oh my word I am good n tired. We slept in today 6:30 am , did morning chores then headed to town. Visited the coffee shop, post office grain shop , bank and hay barn before returning home. Traveled back into town with my bloodhound Beau and bathed him at Uptown hound a self serve tub for$10.00 a value. Bob unloaded hay and grain and cleaned the paddock  I made a stew and then we went to da fair.Returned home at 7to start night chores.

Friday, September 28, 2012

Speaking in Tounges

Seems as we approach the end of each week I get the same question from folks, "Doing anything good this week end?". My response week over week is relatively unchanged, yet people look at me like I speak in tongues.
 So why is it surprising that a person who owns three Belgian Draft Horses and a small farm would spend their off time , around the farm.

If you are dreaming of one day owning a farm or even one horse, I am here to tell you it is a 24/ 7 job and you better love it.

On Friday nights (after chores are done) we look forward to starting our evening in the barn with our horses. This usually includes a light meal that can be consumed rather quickly , and a number of chilled beverages in plastic cups.You see Friday is "feet night" this is an evening dedicated to the care of three sets of very large draft horse hooves. Hooves are very important to a draft and must be maintained , religiously. Saturday is used to fine tune chores that are done with less precision Monday Thu Friday and restock the grain room. This is also a time to catch up with an occasional draft horse friend visit a farm our watch a pull. Sundays is dedicated to driving either Nick with a wagon or piece of farming equipment and Charm in training harness. Draft Horses are our passion and our life, so that's what we have planned for the week end after all it is why we get up the rest of the week and work!

Thursday, September 27, 2012

This Weeks Menu

The two biggest influences on my menu planning week over week are 1. the season 2.the weather. The season because I like to cook what is fresh and in season, the weather because of how it influences our mood. Some of the other things I factor in is our schedule, and if e are having company

Friday  is "hoof night" we stay down in the barn late and give all the horses extra attention. Pastrami sandwiches on bulkie rolls Swiss cheese and the last of our refrigerator pickles.

Sep 28
PM Showers
Chance of rain

Saturday Slow cooked beef stew home made bread
Sep 29
Chance of rain:

Sunday Baked Stuffed chicken with roasted veggies
Sep 30
Few Showers
Chance of rain:

Monday Clam chowder in bread bowls and coconut shrimp (the only kind of shrimp Bob likes)
Oct 1
Chance of rain

Tuesday Salisbury steak baked potatoes and gravy

Wednesday Cajun Chicken Pasta (from Pioneer woman)

Thursday  Steakhouse salad garlic cheesy bread

Tuesday, September 25, 2012


Fall evening

Fall Food

Tonight we will dine on Chicken pot pie. Chicken pot pie is a nice fall dinner that takes enough time to heat, that it takes the chill out of the house.
I purchased a all white meat prepared pie, but this is a nice recipe from Pillsbury I have had success with.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box


1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed 1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Makes 6 servings

Sunday, September 23, 2012

Sunday Stroll

Fall On The Farm

Last night we had some friends to the farm, to celebrate the arrival of Fall. This morning we took our first fall drive. I love fall drives. and they are even better with friends.

Tuesday, September 18, 2012

Perfect Day

Sunday morning was dedicated to training Charmboy, on his long lines. Sunday at noon a friend stopped in and invited us for a wagon ride, with their team. Sunday night we harnessed Nickel and took a sunset drive. What a perfect day.

Friday, September 14, 2012

This Weeks Menu

TGIF Long week closing. I have not had time to post this week, because it was time to bring in second cut of hay. On Sunday the hay man arrived at the door, and said it was time to make hay. the process that is making hay takes three or four days. The farmer cut on Sunday and on Monday I tidied up the farm to make space to receive 200 bales. On Wednesday after our in town work day was done, we picked hay bales from the field till dark. On Thursday we stacked and packed hay for winter storage. We now have gathered 865 bales of hay , to feed till it is 2013 and time again to make hay.
Looking forward to a week end on the farm, and a short work week. I am planning to spend all day next Friday preparing the farm for our Fall Equinox celebration.

All these Photo's from Pintrest
 (our hay is yummy green)

This Weeks Menu

Tonight/ Friday: Rotisserie Chicken and Caesar Salads
Saturday: Country Stile Ribs Broccoli and Rice
Sunday: Slow Roasted Chicken with Mashed and Gravy
Monday: Bacon Cheddar Burgers and Baked Sweet Potatoes and Brown Sugar
Tuesday: Tomatoes Stuffed with Chicken Salad
Wednesday: Grilled Cheese Sandwiches and Tortellini in Chicken Stock
Thursday: Salad Pasta and Garlic Bread
Friday: Ham Swiss Tomatoes and Basil

Saturday: Fall Equinox party Menu Soon

Tuesday, September 11, 2012

Frost on the Pumpkin

We are almost two weeks out from Fall Equinox , and change is in the air.
This morning when we started chores, it was a crisp forty two.

 We are planning to greet fall with friends, and a fire I am looking forward to the gathering.
 I am trying to be patient in regards to picking and displaying the pumpkins until the celebration grows closer.
Today I picked a half dozen ear of corn,ttonight we will enjoy corn chowder.
 The corn crop is nearing an end the wind and rain from the week end made some stocks fall, many of the others have been visited by deer and worms.

4 Servings Prep: 10 min. Cook: 25 min.


•6 bacon strips, diced

•3/4 cup diced celery

•1 small onion, diced

•1 cup diced uncooked potato

•1 cup water

•1 can (14-3/4 ounces) cream-style corn
I used 6 ear fresh corn stripped from the cob and enough can to make up the difference.
•1/2  cup milk and 1/2 cup 1/2 n 1/2

•1/2 teaspoon seasoned salt

•1/2 teaspoon salt

•1/4 teaspoon garlic powder

•1/8 teaspoon pepper


•In a saucepan, cook bacon, celery and onion over medium heat for

10-15 minutes or until bacon is cooked; drain. Add potato and water.

Cover and simmer for 20 minutes or until potato is tender. Stir in

remaining ingredients; heat through (do not boil). Refrigerate or

freeze leftovers. Yield: 4 servings.