Wednesday, August 11, 2010
Do not send them on too many helpful missions or they will be onto you quick smart and refuse to help anymore!
Do not be afraid to let your child cry or scream, expect them to use words not just grunt and point. A simple and heart felt "I can't understand you" or "I really wish I knew what you were saying, but I cant because X-Y-Z" works wonders.
Don't be afraid to discipline your children in public, I am not saying beat them to within an inch of their lives but do use quiet time, time outs or whatever discipline you use at home.
Above all else remember your child does not hate you s/he is merely growing up!!
Wednesday, July 21, 2010
Monday, June 07, 2010
Sunday, June 06, 2010
Yesterday consisted of catching, killing(which had a few interesting experiences, but I'll spare you the gory details), plucking, gutting and preparing for the freezer. We had the help of a couple of friends, we split the turkeys 50/50.
Unfortunately I did not have my camera to hand. I had plenty of opportunities for interesting pictures. Yes, they may have pushed a few boundaries, but, I believe we, as a society, have stepped way too far back from the "discomfort" of dealing with an animals death for our benefit.
Plucking any poultry is not something I had done before. Turns out it was way less gross and much easier than I had considered it to be. I did not try my hand at gutting, left that to the guys, but I did observe and may step up to the challenge next time. The biggest issue there seems to be not to split the entrails inside the carcass.
I washed the turkeys in cold water, and used rock salt as a natural scrub to clean the skin and cavity. I'm not sure if that is recommended at all, but I cant see it hurting as I will rub the turkey with salt prior to roasting anyway. Popped them straight in the freezer.
I'm not sure if they are meant to hang(age) before freezing. I do recall reading, somewhere, that it is recommended that they age(in the refrigerator) for 48hrs prior to freezing. The idea behind this is that the meat will tenderise. I was not willing to risk the chance of salmonella poisoning, we will see how they taste.
Thursday, May 27, 2010
Success, is bliss.
I have had a very successful week. I sold all my felted items, "finally" you may say, but to me it has reaffirmed that I am walking the correct path.
It was the kick up the bum I needed. In two days I have made 2 items. One baby blanket and one scarf. The blanket is adorable, and I don't know if I want to sell it, or not. It is made from a luxury blend of fibres; Angora rabbit, Silk, mohair, organic superfine merino, plus Angelina and glitz, to give a bit of sparkle.
Everything seems to be moving along quite nicely here. I do have a couple of secrets that I am keeping, but they will have to wait to be revealed. Spent some time with my horse, Issabow, yesterday. I was pleasantly surprised by the bond we have achieved... in fact I was so comfortable I considered riding *bliss*
I will leave you with one thought "what will be, will be."
Friday, May 21, 2010
Don't get me wrong, I really enjoyed my time away. I especially enjoyed the social aspect. Plus Sarah has a great library, I think I was reading 92% of the time!! I even held a small felting workshop and all the ladies seem pleased with the wonderful scarves they created.
Upon arriving home yesterday I was greeted by 5 escaping lambs(sheep), who then had to be juggled to another yard. In the end I "dumped" them in the narrow no-mans-land between two paddocks, it adjoins the dam so they are set for water and some yummy fresh grass.
I said a brief hello to all the GG's and gave quick scratches. Got a glimpse of the cows.
So, while away, having caught up on reading I was also introduced to two great American magazines. Grit & Mother Earth News. I think they will be highly complementary to my Australian subscriptions of Small Farms & Grass Roots.
Came across an interesting article worthy of mentioning. It suggested stripping the interior of an old car and converting it to a chook/poultry house. I LOVE this idea as it is an already secure environment with existing doors. I am now dreaming of an early model rusted out car, complete with windows and doors. I may have to settle for the '92 Toyota van that is sitting up the back rusting and being a haven for giant huntsman spiders to breed. I will be able to create a ramp for ease of entry and some decent nesting boxes. But how simple!!!!
I also had the pleasure to be gifted with a hand whittled dibber for planting my bulbs. I am looking forward to using this, infact I may use it to plant some tulips today.
Sunday, May 02, 2010
Today I did a, bad, bad thing. I bought an Alpaca fleece. Raw and unworked in any way. It is the first clip from a youngun, I am looking forward to using such a beautiful, natural, soft fleece.
Also I thought I would mention the site that taught me how to wash wool. The author, Holly Shaltz, goes into great detail. Thus it is quite long winded but after reading it in its entirety I felt equipped to knowledgeably go and clean some fleece. When I cleaned my first fleece(which was a practise fleece) I did notice a small amount of clumping and that the last batch was not as well cleaned as the first batch, I guess I became a little slack in my haste to finish. I also realised just how important it is to pick through the fleece and discard any lower grade pieces. Please visit the HJS website for the detailed instructions.
Saturday, May 01, 2010
I said a few nasty things about the oh so humble white vinegar and I would like to retract these statements, in particular the one that declared I would no longer be using said vinegar in my chutneys, pickles and other assorted preserves. We opened a jar of tomato chutney today and it was absolutely divine. It was also from the batch that I made using white vinegar. Seems that if you let it sit over time it mellows, and ages quite like a fine wine.
While I have not tested the batch that we made using the other, more fancy, vinegar I would like to think that those bottles are also sitting up there forming robust flavours, and creating a taste explosion for our toasted cheese and chutney sandwiches.
So, plain ordinary white vinegar, please accept my most humble apologies. I will not judge you at face value again.
Friday, April 30, 2010
These emotions are a feeling akin to winning the lottery, or so I assume, I am so excited because we have successfully grown the worlds most expensive spice; Saffron. We were experimenting with the difficulty level, so we planted a whole 4 corms. Yes, I know, that is not enough to make a snail fart. We might not be rich yet, but maybe in a few years time if we get a decent crop.
I am actually planning on using the saffron to colour wool and possibly handmade paper. The paper may be made using either hay, or the "seed pods" of the rushes in the dam. I never realised that those funny brown lumps were full of white, floaty seeds. Similar, in fact, to those of the dandellion.
Yet, I digress.
You might be thinking that I am crazy and that is a waste of perfectly good saffron. I wholeheartedly disagree. I mean what is wrong with creating, figuratively, gold plated wool tops and paper?! Plus, it really isnt costing me anything to produce the saffron, apart from the $10 I forked over to buy the corms, well I actually convinced mum to buy them so my hip pocket is yet to feel any pain, on this adventure at least.
In addition to harvesting our bumper crop of saffron I have been busy planning for a two week vacation away from the farm. Said vacation will include showing people how to make felt, but I think this still counts as a holiday because I love felt. We are also looking forward to Agfest, which starts next Thursday. Bring on the free product samples and all the information you could ever want on almost anything farm related, and a few things not.
Monday, April 26, 2010
The reason for this seemed insanity? Poppy Mulch. It is meant to be some sort of wonder food for plants, we were supposed to get some spread last year, but it didn't happen. So 2010 is the year for another experiment. I am hoping that it works well, it might just mean that we don't have to spread as much super-phosphate... I'm all about using natural above man made. The best thing about the Poppy mulch; dad suggested it!
I am pretty sure there is no stock with holding period after spreading, but we are due for some decent rain tonight and tomorrow. So we will be leaving the animals in the cattle yards, and the "wood yard" which is also known as the diet paddock, for a day or two. It means feeding out hay, but it should give the pastures a little rest and allow the poppy mulch to get "watered in".
That is all the news on the farm front. I am considering baking another loaf, or two, of bread today. Now that I know I can, I will.
Sunday, April 25, 2010
They went with songs to the battle, they were young.
Straight of limb, true of eyes, steady and aglow.
They were staunch to the end against odds uncounted,
They fell with their faces to the foe.
They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.
Lest we Forget.
I will not forget.
On another note this morning has been quite productive. Spent some time with Clara online. I am pleased to announce that she now trots, while maintaining a relative amount of calmness. Also when she looses her calm she looks to me to see what's the go. I am very happy with the way Clara is progressing, I will have to admit it has been a slow process but I think we are covering everything.
Saturday, April 24, 2010
Experiment One- Green Tomato Jam. Taste Tested and given the seal of approval."It looks like fig jam", "Does it have ginger in it?", "It tastes like fig jam" are a few of the comments and questions thrown my way. It has now been given its own space in the pantry, I am sending a bottle to the lady who gave me the tomatoes, just for an extra test.
Experiment Two- Strawberry Liqueur. Even though it is not ready I will have to admit that LJ and I both tried a bit as we strained the strawberry pulp. Delicious. I cant wait for it to age and be ready for drinking.
Experiment Three- Bread. SUCCESS!!! Proved well(in the hot water heater cupboard), knocked it down and it rose straight back up. Baked evenly and tasted great. It didn't last long!!
Friday, April 23, 2010
Thursday, April 22, 2010
I have developed a love of 'firsts'.Such as a couple of weeks ago I joined a gym and yesterday was my first day. About two weeks before that it was returning to Subway and re-learning everything in a slightly different way including learning my way around a new store, and tomorrow I am thinking that I will buy my first touch screen phone. Very excited and also quite unsure. Went to my first appointment at the Mowbray Vet with my baby(Theo cat) and loved the vet(no not literally). Baby is all vaccinated now and now happily sleeping on my bed.
OK time for my bed now night night. Yes this is how I think confusing and very busy ain't it.
P.S don't tell MD i blogged she will be shocked when she reads this :P
The smell was so off putting for a start that I'm not sure that I want to taste it. But I will. If only to competently report the findings of this kitchen experiment.
My second experiment today has been quietly brewing for two days. Strawberry liqueur, I have mentioned this experiment previously. Today is the day to strain out the strawberries, then re-bottle and allow to sit another week.
The third experiment. Bread. I have tried to make bread in the past, all times have been catastrophic failures. Well maybe not quite that bad, but not good either. Cinnamon raisin bread is on the agenda today. Fingers are crossed that it turns out well.
Best be getting back to the stove, don't want to burn the jam.
Tuesday, April 20, 2010
I have completed another felted project. It was meant to be a baby blanket, but is way too small. I am pleased with the way the colours work together. It may suffice as a bassinet or pram blanket/cover.
We picked another 8 pumpkins. There are now 12 curing in the window, not counting those we have already eaten! The vine still has roughly half a dozen half grown pumpkins, plus it is still flowering! I guess we will be having pumpkin soup this Winter. We have Onions, spring onions, cauliflowers and blueberries to plant in the veggie patch. Possibly some leeks and cabbages.
I have started some Hazelnut Liqueur and Strawberry liqueur. It will be just over a month until the Strawberry is ready, and the Hazelnut one will be over 2 months away. I can't wait to try them and see if they work, seems way too easy.
It is my 26th birthday tomorrow and I really do not know where the years have gone. I can't say that I mind getting older, as life has been one great adventure so far, but I would like for my life to go in the direction that I choose, rather than just falling the way fate divines. So, here's cheers to another year of happiness.
Saturday, April 17, 2010
Also in the process of renovating the chook house to add some nesting boxes. I am hoping for the kind that attaches to the outside of the structure with it's own little roof/lid. This will mean that we no longer have to crawl through the poop to get eggs, if the chooks get the memo to lay in the boxes!!
I am missing my camera like crazy. It feels like we just don't talk like we used to. I have not been entirely satisfied with a photo I have taken for quite some time, at least the last 3 months. To make matters worse LJ has decided to play with my Nikon. I feel like Nik is cheating on me, essentially sleeping with another woman. I think it is well past time for some dedicated 1-0n-1 time, aiming to use the 24-70mm lens. Hopefully I will have something artistic to share within the next few days.
Felting tomorrow, along with continued improvements to chook house Shangri-La. Maybe some pumpkin picking too.
Tuesday, April 13, 2010
We have made;
- apricot & apple jam
- blackberry jam
- cherry jam
- cherry syrup
- lemon curd (2 batches)
- preserved cherries
- strawberry jam (2 batches)
- tomato chutney (2 batches)
- tomato sauce
- zucchini pickles
APRICOT & APPLE JAM- Did not use an actual recipe. As I didn't have a lot of apricots I decided to try and bulk it out with apples. I would have used either equal amounts apricots to apples or less apple, by weight. Sugar; weigh combined weight of fruit and halve for weight of sugar needed (if there was 6kg of fruit, I'd use 3 kg sugar). This jam tasted fine, but the texture was a little weird. Next time I'd use Granny Smith apples, I used red apples this year.
BLACKBERRY JAM- This is all gone!! WAS very, very good. I believe it was 3/4 weight of fruit to sugar (4 kg fruit, 3kg sugar).
CHERRY JAM- The jam has set nicely and has great colour. Unfortunately I think it tastes like cough syrup. Half the fruit weight to sugar (4kg fruit, 2kg sugar).
CHERRY SYRUP- Just as it sounds. Great added to a plain cheesecake, lovely colour.
LEMON CURD- I have been frightened of making lemon curd in the past. This is the first time I have made it. The first batch worked perfectly. The second batch the zest didn't reduce down as much. Both still tasted great. Made a lemon meringue pie, must remember to add some cornflour/thickener to the lemon curd prior to putting in pie.
PRESERVED CHERRIES- Believe it or not we have not even opened one jar of them. They look wonderful.
STRAWBERRY JAM- We love, love, love strawberry jam. Think mum did this 3/4 weight fruit to sugar (4kg fruit, 3 kg of sugar)
TOMATO CHUTNEY- Batch one was a bit of a failure, while still edible it tastes vinegary. Recipe called for plain white vinegar. We tried this recipe again, but substituted brown vinegar and it tastes much better.
TOMATO SAUCE- My first sauce ever! It has come out a bit watery. I think I will boil it without a lid for the last 1/2 hour to hour. Wonderful flavour.
ZUCCHINI PICKLES- An epic failure. Looks great in the bottle, tastes terrible. Think this one will go on the compost and we will try again next year. Used plain white vinegar, will substitute with white wine vinegar. Also the skin on the zucchini is a bit tough. Don't really want to peel them though as the green adds to the finished appearance. Maybe will peel it and add some green capsicum.
If you would like to see the recipes for any please ask.
I have bought us a "paint marker" for labelling. Dad used to use the markers in the wrecker yard to write on the windscreen of cars for sale. I have only used it for the sauce, as the idea only just occured to me. Seems like it is going to work well. We use recycled jars with metal lids( pasta sauce jars, cheese spread, etc).
Sunday, April 11, 2010
I spend a vast majority of my days observing the animals as I go about my jobs. The lambs, now almost fully grown, make me laugh. Horrace wants to get friendly, if you know what I mean, but the girls wont have any of it. I can almost hear them in my head. "Mmm, nice grass...(munch, munch)... wait, what was that noise?... RAM! OMG THE RAM IS BEHIND ME!!" as they quickly sprint off and away. I fear we will not be having any little lambletts this Spring. I am considering haltering the girls and holding them still so that Horrace can get his job done. Mum and Dad think this is insanely funny. Booger heads.
My knitting is coming along, I have finished 1.5 squares. I can knit and purl stitches now. Hooray. The current square is a basket weave pattern. No swearing to be heard either. I am very proud of myself.
I have felted another project. A scarf, of course. Next felt project; a largish piece of felt to be used as a baby blanket. Fingers crossed it works out nicely. I do have to get some more wool tops before starting this project. Then it will be time to get some patterns and start making "things", rather than just "felt".
Wednesday, April 07, 2010
Well, I'm having one of those days today. I want to be in America singing with the kids, I want to be in Walgett sewing with Sarah, I want to be in South Australia working at Subway and I really, really want to be right here where I am.
Monday, April 05, 2010
We took the duckings to the Exeter Easter Market today. What a disappointing day. We sold two, out of thirteen. Although we did leave early. It was a very slow day, not as many people as I had expected. Not to be discouraged though, we will put up posters in shop windows and put advertisements in the paper. If I have to listen to another "what sort of duck are they?" or "my dog would chase them" I think I might just spontaneously combust.
Now that is a topic worthy of discussion; spontaneous human combustion. I quite like my ankles and would be very, very happy to go that way!! Anyway, back to our regular program.
Needless to say Beauty Farm poultry shed is still near bursting point, but sooner or later something will give, hopefully a few more ducklings finding new forever homes.
Saturday, April 03, 2010
But now, the duty of family egg giver has fallen to me. Just knowing that the eggs are chocolate seems to give me joy. Honestly it is not something I will relinquish easily when it once again comes time for Easter Bunny to deliver. But, alas, I have to confess that shopping for Easter eggs gives me just as much joy because it satisfies my need to be a consumer and buy, buy, buy.
So to each and every one of you, Happy Easter. I hope you are spending the time with those that mean the most to you.
In fact, today is a very bad day.
I can sum it up in a single word; Misty.
When we moved two years ago it was not possible for me to bring my horse. Technically she wasn't mine. She was in her mid twenties, retired, and she had been with me for over 10 years. Still, her owner would not sell her to me. I'm not exactly sure why, but I think it was her last link with life pre-marriage. Also a "mine- you can't have it."
I have to admit that it breaks my heart not having my Hun with me. I have no idea what has happened to her in the past two years, and part of me doesn't want to know.
Where ever you are Hunna, you are never far from my thoughts. xx
Friday, April 02, 2010
I have even instructed LJ and mother that when they brush the horses they are to collect the horse hair. To what end I do not know, but I have heard of horse hair blankets before. I have even been entertaining the idea of keeping the hair from the cats. I know at least that would be soft, but I am not sure about the smell of said fur, whether dry or wet.
I have made a sample of Beauty Farm felt(pictured). The fibers themselves are short, the lambs were shorn young, which makes the felt a bit lumpy and bumpy. It is very, very soft and I am very happy with the potential of all future wool clips and products.
Today I am going to start, either knitting or crocheting, a pair of inside booties, sort of like knitted uggs!! Then I am going to look into learning, I mean really LEARNING, how to knit. I want to make leg warmers and socks.
Thursday, April 01, 2010
Issabow came into our lives April 1997 as a "trade in" included in one of dads tractor deals. She was 1 month old and both her and her mother, Tess, were in ordinary to extremely bad condition. The farmer freely admitted he knew nothing of horses, they had access to pea straw and water.
They were definitely hay burners in those days. Intensive feeding to get them back onto their feet and looking good was needed. The day we picked them up we noticed a "belly button" on Rat. In fact it was so bad we thought, at first glance- and that's all we got as they were not tame- we had a colt and not a filly.
The vet was consulted. Rat had an umbilical hernia. We were told to observe it and feel it daily, if it got hard let them know.
So we went about our daily routine. Issabow was halter broken and learnt the 7 games in the Parelli program, she was steady, quiet and easy to handle. She was also a snot nose little so and so when she wanted to be. Above all else, she was most definitely, spoilt rotten. We thought outside of the square and thought about pre-ride training. So she would wear a saddle blanket and "girth"; usually just a piece of string holding it on. To take it one step further we decided she needed a rider, or two.
One morning at feed time we did the routine check. Lo and Behold the hernia was as solid as a rock. We were transferred from our local vet clinic to a specialist horse veterinary clinic two and a half hours away. After serious surgery which resulted in a portion of bowel being removed Rat commenced her stay in horsey hospital. She was given a very slim chance of survival and stayed there for quite some time.
As she was a well handled and socialised foal she became well known to the vets and vet nurses. They said she was a pleasure to work with and I am glad that we had started playing with her at such a young age.
When we, finally, got to bring our baby home she was prescribed stable confinement and a very strict, and small, ration. Twice daily temperature checks and poo counts, along with reporting back to the vet nurses. We were very lucky to have her survive, although I have heard that real luck is spelt W-O-R-K and have to admit that a lot of work went into her health and well being.
Mum completed level 1 PNH with Rat in 2001. Tess was to be my levels horse but due to bad colic we lost her 3/3/01. I graduated onto Rat. I have to admit that I still only consider Rat "green broke" as I don't ride her as much or as often as I should. When we moved from South Australia all our horses made the move with us, I'm not sure what they thought of their overnight boat trip, but they survived it!!!
Wednesday, March 31, 2010
Let us start with our hand raised orphans from Spring 2009. We had 5 lambs, 2 ewes and 3 weathers. All the boys were called Bruce, although they all collected names from discerning features. They are all destined for the freezer. The girls, however, are a different story. Haidee and Heidi, originally known as pee-bum and poo-bum as these are the bodily functions they performed in the car, are the beginning of our breeding stock.
First we have little Bruce, he was very sickly and took some extra care, but we managed to nurse him through.
In the process of yarding lambs for a friend ready for slaughter we arranged to swap a Bruce for one of their Ewes, now known as Heedee. Heedee was flock raised so has little understanding of what people are, although we have noticed that she is becoming more curious and accepting of people.
Last, but definitely not least, the piece de la resistance, Horrace. Lambed Spring 2008, a Wiltipoll Flock Ram. Wiltipoll do not produce wool, but we are hoping to have enough orphan lambs come through to supply us with the first cut of lambs wool, along with the fleeces from our 3 ewes.
Monday, March 29, 2010
We reviewed the history of felt and its many uses, eg felt tip pen. We made our very first sample of felt, observing how it shrinks from the original size you lay it. Then we proceeded to make a scarf. I am very happy with how my scarf worked out. It's not my favourite article of clothing, but it is pretty good for a first attempt. I will let you judge for yourself. The leaf embelishments are actually designed for scrapbooking, but being creative is allowed!
Today I have been busy making another felted article(another scarf... one day I will make something more adventurous). This scarf has a weaved pattern showing through, which is from an old cotton scarf that I used as embellishment.
I am looking forward to making felt from our own lambs wool, we have almost enough carded to make a sample to see how it looks, natural, undyed fleece.
"Scarves for Sale" :)
Friday, March 26, 2010
I have to admit that being out of bed that early is definitely not the sane thing to do. Although, we have never claimed LJ to be such. LJ closed the glass sliding door behind herself when she left the house for work. You see, usually the door is left open so that Chester(hound dog) can go in and out. Not when it is dark though. Any who I digress, LJ forgets something stupid like her purse, or some such, comes striding across the drive with great purpose until, B-A-M, her knee hits the glass door. In a split second she thinks "what the...?!" looks down at her knee and W-H-A-M!!! Her nose takes the entire force of a door.
Now take a second to imagine her pretty little face squashed up to the glass, just like a flat mosquito. Laugh for a while.
You have my permission to keep laughing, I surely did...
OK, now you can feel sorry for her. Just for a moment.
She says that 36 hours later her nose is still hurting like crazy and she is determined to remember, THERE IS A DOO-*BANG!#*
Friday, March 19, 2010
1.5 kg beef
1.5 kg pork
500g bacon, diced
5ml ground pepper
2ml fresh grated nutmeg
2ml ground thyme
2ml ground allspice
125ml red wine vinegar
50ml ground coriander
1ml ground cloves
1 clove garlic, crushed
85g sausage casings
This is a South African Recipe, I have no idea if it is still an authentic recipe, but I thought it might be a good "template" for a spiced sausage. We used 3kg beef, no pork. Used less coriander, but more thyme. When making these they smelt divine, even the butcher commented. Mum isn't keen on the taste of them, plus they are a little dry, that is something I am hoping to rectify next time. I would make these again.
yes, I made sausages from a meatloaf recipe, so shoot me!
1 lb beef
1/4 lb diced bacon
1 cup rolled oats(I usually "zub" them in the food processor to break them down a bit)
1/4 chopped onion
1 cup cooked, drained tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1 t mixed mustard
Omit egg for sausages, retain juice from drained tomatoes, in case you need to thin out the sausage mixture. I DO use canned tomatoes. The family seems to like this batch, they retain a bit more moisture once cooked. We have given some to the woodman, still awaiting reviews.
To make meatloaf, if my memory serves me correctly, mix it all together and bake in a moderate oven. This got me rave reviews when in America, even fussy eaters ate it, very highly recommended.
I am more than interested to hear other recipes, or cooking ideas that you, your family or friends use, not just for sausages, I am a recipe collecter... if you're lucky I might share some of my great grandmothers secret recipes.
Wednesday, March 17, 2010
After cooking the sausages I am not happy with just adding water, it makes them spit and they dry out quite a bit while you cook them. My brain is already working on a solution, like tomato juice, which I know works, as one of the recipes called for it anyway, we added extra tomato juice instead of water. That sausage is brilliant.
I only have two recipes with me today, I will add the others at some stage.
1kg Beef(ground of course)
1/2 cup fresh bread crumbs
1/4 cup finely chopped parsley
1/2 medium brown onion, finely chopped
2 small garlic cloves, crushed
1 1/2teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2 kg ground lamb
6 sprigs fresh mint
2 Tablespoons Maple Syrup
3Tablespoon olive oil
3Tablespoon Apple Cider Vinegar
2Tablespoon Dry White Wine
2T fresh lemon juice + small amount of zest
* As it is a lot of work to get the lamb ready I did it after the butcher left, about an hour to get 1 kg of meat. I altered the amounts in the recipe as needed with exception for the mint, which I only used 1 teaspoon and the Wine, which I drank instead. I didn't have a sausage machine so we made patties/burgers. Soak the meat in the ACV and Lemon juice, they are acidic and break down the proteins giving you a nicely textured patty, we ground it(in the food processor) after soaking for 4 hours. I made enough (small) patties to give us two and a half meals of 2 patties each. The whole family loved it and we are considering giving up some chops next time so that we can make actual sausages!
Tuesday, March 16, 2010
Black Wintec 2000, 17.5", fully mounted, used 6 times as new condition. Has white(widest) gullet in place.
~ Genuine Black Wintec Girth (3 buckle)
~ Black Wintec Stirup Leathers
~ Gold Stirup Irons, they are second hand but have brand new black treads
~ Comes with its own poly/cotton blue wintec saddle cover
~ Medium(black) &/or Extra Wide(white) gullet
~ Velcro "Knee Rolls"
Postage costs not included.
I also have it stored in a red vinyl saddle bag(with attached girth sleeve) which I would consider selling with it to keep the saddle in tip top condition($30).
Leave a comment and I will get back to you or email email@example.com
Eventually we are hoping that Beauty Farm will provide beef and lamb for us and for market, eggs(duck and chook), hay, honey, bees wax, handmade paper(from grasses/fibers and recycled paper), crafts(eg embroidered jam labels/lids, crocheted hand towels), photography services, pony rides, be a reconised breeder of Australian Quarter Ponies, petting zoo, felting & yarn(fleeces from sheep and angora rabbits), milk, yoghurt, cheese, icecream, preserves, vegetables, fruit and most of all a small income to survive on.
We are in full primping and preening mode to get everything organised for an influx of people, celebrating dads 50th this weekend. Today is dads Happy Birsday. Why the giant lamington cake? Dad loves lamingtons!
I am hoping to create users for the entire family so that we may record interesting events as they unfold for each of us.