Black Friday

It’s here.

I am the queen of dread.  I am like George Costanza on Seinfeld.  George complains that he dreads all events no matter what they are.  Even dates with the hottest women.    That’s me.  There has to be a fear tied to it.  As I reflect on it, I guess it must be a fear of not being prepared or not being accepted.  Or I wont be able to handle my part of the responsibility.  I fatigue easily and I fear I will crash in the middle of it.  Where’s my bed?  Waaahh.     I am always glad when I am there.  It is just the leading up to it.  Do you ever feel that way?

I dread today.

We are taking Buster Brown, our intact buck, to the auction house. He is just a little more than we can bear.   Another one of those farmin’ things that are hard to do.  Pops stayed home today to help out with the Black Friday events.  The weather has contributed to the mood of the day.  Dark. Dreary. Rainy.  So, if you will, imagine two suburbanites hunched over a picnic table in the middle of nowhere. Dark. Wet. Rainy.  Most likely not clean.   Yelling at each other for not doing the right thing when in fact neither of the two know what the right thing is.  There you go.

We are going to butcher our turkey this afternoon.  Pops and I.  By ourselves.  We have never done anything of the sort.  In our lives.   We have planned the deed to take place at our campground which over the culvert and through the woods.

Far far away from any living creature on our farm.  We don’t want them to suspect they are next for goodness sakes.   We just hope the guineas don’t follow us since Miss turkey is their leader.   I have taken down You Tube instructions and think I have it down in my head.   Just take it easy and don’t get in a panic,  I tell myself.

On another note we had a fabulous salmon dish the other night that I’d like to share.  Good fall meal.

Serves 2

Using the best found ingredients

1/4 c. whole almonds

3 T. butter

1/2 c. chopped apple

1/4 c. golden raisins

1 t. fresh thyme

1 t. fresh rosemary

1 T. fresh parsley

Zest of half orange

1 t. sea salt

1 t. pepper

2 t. olive oil

2 salmon filets

Toast almonds.  Add butter and cook until browned.

Add apples, and raisins.  Cook until raisins plump and add herbs and zest.

Season filets with salt,  pepper and oil  and bake in oven on 350 for 20 minutes.  Or grill.

Remove from pan and top with yummy topping.

Serve with your favorite fall veggies.

I will fill you in on the Black Friday results in my next post.  I’m not really that scared.  I think plunging my whole arm into a goat kinda desensitized me.

Have a super weekend.

God bless,

Karen