They will rebuild the ruined cities and live in them. They will plant vineyards and drink their wine; they will make gardens and eat their fruit.
From a talk given at a confirmation retreat a few weeks ago. I have been trying to write it out ever since, but haven't been able to get to it until today. I suppose, since yesterday was Good Shepherd Sunday, that is quite fitting. 10 “Truly, truly, I say to you, he who does not enter… Continue reading Jesus, Me, and the Sheep
Last Saturday, Adam texted this picture during morning chores. (It was a clinic day, so I wasn't there for chores). No, that's not a picture of one of the older lambs. This is a new lamb! Matilda had a baby on April 20! No, no one was tracking she was pregnant at all, though I… Continue reading Well that was a surprise!
Leg 1: Starting weight 76 ounces, current weight 54 ounces, down 29%. Leg 2: Starting weight 74 ounces, Current weight 53 ounces. Down 28%. Leg three, Starting weight 86 ounces, current weight 66 ounces. Down 23%
Our four-footed lawnmowers did an excellent job mowing the lawn around the garden. Before... After. In only two days they ate it down to the ground, and enjoyed it immensely. Unfortunately, there isn't enough grass there to keep them happy long term, so we moved them back to the pasture. The pasture is still not… Continue reading A Very Helpful Winnie
Got to the farm for chores about 5 AM on Monday, and a little surprise was waiting. Eunice had her lambs! That's right lambs. Twins. There is a little black ewe lamb and a little white ewe lamb. And Eunice is being a great mom, nuzzling and licking and feeding and herding them here and… Continue reading Eunice’s Twins
The lamb legs that were set down in salt last Saturday and the Saturday before (that is, February 21 and 28) were supposed to be rinsed and either hung or re-salted on March 7, but, alas, the National Guard continues to ruin everything. It was a drill weekend. So we didn't get to that project… Continue reading Salt Cured Lamb, continued.
Last week during lamb butchering I did something a little different. I harvested both kidneys with their fat caps. Not sure why, other than everything was going so smoothly, it seemed a pity to waste anything. (Don't worry, we still haven't attempted making haggis). But then, as often happens around here, we found ourselves with… Continue reading Steak and Kidney Pie
The last lamb we slaughtered was a difficult and frustrating process. The kill was quick and humane, but a single slip of the knife early in the dressing process resulted in slicing the achilles tendon and dropping the carcass, then a difficult skinning, which in turn delayed evisceration, resulting in the stomach falling and rupturing.… Continue reading Lamb slaughter and butchering, take 2
Little Farm in the Big City 