Well about 8 am the rain finally stopped. It has been raining for days, OK. three days. I for one am tired of the mud ! I like green pastures and clean Belgian feathers, I guess it will be sometime before we see either again. The end of Fall and the beginning winter , time to search out the real good stuff and appreciate that. I took a sunset walk with Lager between barn chores and PM feeding, what a blessing.The leaves are frosted in the morning and in the evening, but the farm is a wonderful place to be.

Taking the chill off

Long day, weather and computer not really cooperating. Can not check my email, camera lens jammed up .Very frustrating, time to take Jake's lead, rest and take the chill off.

2010 NEW Largest Horse

The 9-year-old Belgian gelding is the Guinness World Record-holder for world's tallest living horse at one quarter inch short of 6-feet, 11 inches.




That's 2.75 inches taller than the previous record-holder, a Clydesdale from Texas named Remington.



Gilbert and his family own Smokey Hollow Farm near Poynette, Wisconsin. He usually shows Big Jake as a draft horse in four-or six-horse hitches and he raises money for the Ronald McDonald House.



Gilbert says Big Jake, who weighs about 2,600 pounds, is good with people and even likes to goof off. He says people are astonished when they see just how big he is.

Menu Plan Friday 11/05 -Thursday

Doing Menu plans on Monday, is not working for me. I get paid on Fridays, so I shop on Fridays.I am changing my Menu planning to reflect our true week, this will make it easier for me to plan and shop.

I make a Menu then a shopping list using the template I downloaded and printed free from : http://orgjunkie.com/
This weeks Menu
Friday : Bob gets home late after a long commute this is fast and makes few dishes, yet satisfies him.
Grilled Salmon with Asian Sauce , Carrot and Cabidge Slaw If it snows you can use the George Forman instead of the Grill
Saturday : We have a very full day in the yard and then a feed seminar
Smoky Chipotle Chicken Taco's Started in the crockpot
4 boneless chicken breasts – about 1 1/2 lbs.
1 green pepper, sliced
1 onion, peeled and sliced
(I have baggies full of these in freezer)
1 can Fire Roasted diced tomatoes, drained
(I have used one canning jae of tomatoes with spicey pareka)
1 chipotle pepper in adobo sauce, finely chopped (WARNING not the whole can, just 1 pepper)
1/4 tsp. liquid smoke
flour tortillas
shredded cheddar cheese
lettuce, chopped
Mix all of the ingredients together in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours, take the cover off the last hour or so of cooking or its wet. Serve in tortillas with cheese and lettuce.
You can put one of the left over peppers in the corn bread and freeze the rest ..
Corn Bread/ with extra for breakfast
The Jiffy Box kind works if you want to save time.
Mexican Beans and Rice
2 cans of dark red kidney beans
onion
garlic
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
MORE cheese and sour cream on top.
Pre cook the rice, I LOVE my rice steamer and I substatute stock for water.
Chop up the onion and garlic. I LOVE my Pamperd Chef Garlic Press
Sunday: Less chores, more football
Double Duty Meatloaf / with one for lunches
Two Loafs one now one later
Monday: Long day with lots of work on and off the farm.
Veggie and Beef Stir Fry over rice / extra rice for Lager
Tuesdays: Cold Temps warm, easy , filling..
Tortallini and Sandwich Night
Wednesday: Crock Pot
Crock Pot Chicken Broccoli
Thursday: Potato and Broccoli soup with Cheddar
Extra's for lunch
1 bunch broccoli (I used frozen that I cooked till tender)
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese
Spray/ PAM Crock Pot.Put the chicken in the bottom of a crockpot . Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Cook in a crockpot on low for 4-5 hours/ I start this at lunch 8 hours makes it dry.

Reminder

When Bob and I started the morning chores, the temperature was just BELOW freezing. As I prepare to put Nickel out and wrap up evening chores, it is just above freezing.Here are just a few reminders,why we do what we do. Love from The Farm wish you were here!

What to Serve

“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.”  ~Sally Edwards

I really enjoy having dinner company.
 We do not have dinner company that often, but I really enjoy when we do.I find most good hearty meals are designed to feed more than two people.
Last month we had friends for an evening of Fall food you can visit that post and read the entire Menu.
Two weeks ago we had friends for a night of Chili and corn Bread.
 I love the excuse to design a Menu, set the table , shop with purpose and prepare a good meal and Wine with friends. Next week we are again having dinner guests and I am torn should I serve Home Made Chinese Food or a Rustic Italian dinner? Do you have a Great Menu to share?Please Look at the menu and take part in the survey to help me decide. TOP RIGHT OF PAGE
Menu One
Home Made Chinese
Pot Stickers filled w/Pork served w/dipping sauce
Egg Rolls Home Made / Fried at time of serving

Beef w/ Ginger
Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.
Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: 4 servings
Ingredients

1 pound sirloin steak, chilled

1/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons grated fresh ginger

2 teaspoons vegetable oil

1/2 teaspoon minced garlic

2 teaspoons lite soy sauce

1/2 cup fat-free reduced-sodium beef broth

2 teaspoons cornstarch

6 green onions, cut diagonally into 1-inch pieces

1/2 teaspoon crushed red pepper (optional)

4 cups hot cooked long-grain rice
Preparation
Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper.
Saute ginger in hot oil a large nonstick skillet over high heat 2 minutes or until tan-colored. Add minced garlic, and saute 30 seconds. Add beef; cook 2 minutes, stirring constantly. Stir in soy sauce.
Stir together beef broth and cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions, and, if desired, crushed red pepper; cook 1 minute. Serve immediately over hot cooked rice.
Fortune Cookies
or
Menu Two
Rustic Italian
Herb flat Bread
Spinach Salad w Prosciutto
Lasagna

Chocolate Cake


Herbed Flat bread

Makes 16
* 1 cup warm water (about 110 degrees)

* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)

* 3 cups all-purpose flour, plus more for surface and hands

* 3 tablespoons extra-virgin olive oil, plus more for bowl

* Coarse salt

* 1 teaspoon sugar

* 1 large egg whisked with 1 tablespoon water, for egg wash

* Sea salt, for sprinkling

* 1/4 cup fresh rosemary or thyme (or a combination)
Directions
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Recipe Courtesy of Martha Stewart Living

I found the quote above and the insperation for todays post at  Two Frogs Home , check them out.

This is for the birds !

I have very happy birds at the moment.
With the sudden change of temperatures I have seen an influx of birds.
I feed the birds because I enjoy watching them.
I like to feed a variety of bird seed, corn and suit and I recently added fresh oranges apples and berries.
I provide seed and suet to the birds in Fall, Winter and Spring. I usually take down my suet feeders in early May to avoid rain rot followed by melting. Starting in  May, I add  jellies available for orioles and sugar-water mix available for hummingbirds.
It's best to use regular sugar mixed with water (1 part sugar to 4 parts water). I mix 4 tablespoons regular cane sugar in 1 cup of water.This is the first year I had real success with Humming Birds.
Suet is available as raw suet in many grocery stores or as suet cakes sold in feed stores, grocery stores, even hardware stores.I tried to supply fresh suet after the pig went to market but had no birds only bugs.
Sunflower Seed - I have  found that the most widely accepted type of seed is sunflower seed. I grew loads of sunflowers this year, the finch feasted on the fresh seeds as they grew and the giant dry sunflowers, that remained after the bloom was gone were devoured in days.

Thistle or Niger Seed -This tiny and expensive seed that seems to be a favorite with finches. They will sit at the feeder and just eat them until kitty frightens them away.

MY Barn kitty

I adopted this kitty.Truth be told I  was looking for a barn cat and word got out. Then I adopted two kitties, the fisher cat got one. This one though, he's a crazy hunter. He is supposed to be Ferrel, not so much. But he is a good hunter, when he has depleted the rodents he hunts spiders. He even tolerates the hounds.

Contentment

Look at Mr. "Nobody Needs a horse"

That is what he said (before he met Nick)

This is my saddle, thought I would share:)

Deer season , not Turkey

Jake , at peace with Nick

my favorite thing, my team together

These are pictures of contentment. Today was about contentment. Bob is just recovering from a cold, Jake has rejoined Nickel after his lameness and everyone on the farm is content. We did a little yard and barn work, played with Lager, groomed the Minni's and Nickel and Bob got out for a trail ride. Next year I plan to take Jake out of the yard (keep your fingers crossed).

Happy Halloween

Lager in his "Great Pumpkin Costume"

Happy Halloween from the farm !

Crockpot Chicken Soup

OK I hope by this time I have convinced you to make chicken stock. If you have stock and a supply of root veggies , this is a dinner you can make for next to nothing. This is a perfect work night meal. Prep night before, put everything except the stock into a baggie or container in fridge. In the morning dump broth and ingredient into crock pot. Cook all day
onion, chopped med

potatoes, chopped 1 per person
carrots, chopped
1 can corn or cream style corn
4 C Chicken Stock
As much or as little chicken you have on hand.
thyme and rosemary 
ground red pepper, to taste a little shake adds nice taste
salt and pepper
When I make stock I put it in canning jars in the fridge.(you can freeze)

Budget Friendly Meals

Well it has been a long day. We had 3 hrs of heavy rain last night, so extra chores.
I did have lots of time to think about my desire to refocus on simplifying.I even did some bird watching, against kittys wishes.
Here are some budget friendly menu's that will give you more time.The shopping list is simple.
 Day 1: Roast Chicken with Stuffing  Fresh Baked Bread / can use the frozen loaf in freezer section
Pick the chicken and reserve both the meat and bones. Separate out the small pieces, from the large.
I like to do this on Sunday and I make the stock the same day.
Next Day/ Work: Have leftover roast chicken sandwiches(use the large slices) / with fresh bread- include a bit of the stuffing and cranberry sauce as part of the sandwich.
Night 2:Frittata
http:allrecipes.com//Recipe/spinach-and-potato-frittata/Detail.aspx

A frittata is an egg dish made mainly on the stove, easier than omelets, and can be made of almost any veggies, cheeses, or meats you happen to have around. They are served in wedges and are easily transportable
 Using what should now be the carcass of the roast chicken, make chicken stock.
 Night 3:  Sausage and Roasted Vegitables
http://www.foodnetwork.com/recipes/melissa-darabian/sausage-and-roasted-vegetable-penne-recipe/index.html
Using the chicken stock, make rice/ reserve/ chill for fried rice
So the leftovers from the roast chicken meal ended up becoming 1 lunch and 1 extra dinner - that's 3 meals.
This time of year I heat a bit of stock and add it to Lagers breakfast. he can tolerate because for 14 months I have supplemented his kibble. I NEVER feed chicken to the hounds.
Day 4:Fried rice with chicken

Do you see him?

I get the photos the worst, but do you see him? This morning  in the fog, before the sunrise, I spotted an owl. I am very excited. I have seen owls at shows and festivals but this is the first wild owl I have ever seen. I will be on the look out for more ( and a better photo).

Seeing in the dark

October 27, 2010


The 300th day of 2010
55 Days until Winter

I see living on a farm and trying to do so sustainably as a  series of adjustments.  Much of what I'm doing now, I did before, or grew up seeing done, now I do it with more thought and  with a different attitude.  Menu planning and going to the  grocerie , keeping house, feeding my family, were all in my life before I started living on my farm.The farm is teaching me to do things more deliberately and with a more generous and with more passion. No one asked for change, that probebly would not have worked.
Living on a farm and "Living the simple Life" takes work and planning.

I have found I need to be much more organised keeping the farm.  If we haven't thought to buy all the supplies we need, we have to rush out to get them at inconvenient times and those extra trips use more time and fuel, and often more money. I have often spoke of Menu plans, planning and making less trips prevents adding to the cart.
As the seasons change, so do the needs and the ruitines. I have been in a funk, I am not pleased in the lack of action and progress I have made recently in regaurds to living simply. I was quite pleased with my ruitine and the progress or growth I had seen, but not so much latley.I ran the dryer a number of times over the week end and have gone to the coffee shop every day, for weeks.  I am not sure what caused this lull, I am going to blame day light savings, for a lack of something better.We are approaching day light savings , I am commiting to my self to  re focus on my goals. In the next few days you will see a focus on rebuilding my commitment, the changes I make or the things I return to and new idea's. You will see more cooking, budgeting / menu planning with purpose and I need to get organized (I plan to tacle the pantry).
I like saving money, but there's no question of us going without , healthy, and tasty meals. We like to eat ALOT, and I take too much pleasure in cooking something I have been doing mostly on the week ends.I need to plan better for all meals including Monday -Friday .
On Sunday, November 7, 2010 at 2 a.m., Daylight Saving Time ends in the United States