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Where’s The Beef?

The Shieling has hijacked the beef.

When Pops came home with the hijacked beef,  the scene became something out of an I Love Lucy episode.   Lucy was making a special dish and ordered a side of beef thinking  a small package was going to be delivered to her door.  She freaked when the side of beef was a mere more than a pound of hamburger.   She knew Ricky (is that is his name?) would have a fit so she stuffed it in the incinerator in the basement to hide the evidence for a while.  Hours later, they all wondered who was grilling out.   If I had had an incinerator, I may have resorted to the same thing.  There was SO much meat coming into our house, I wanted to stuff it in closets, under couches, in pillow cases.  Instead, I was on the phone with Lowes at 9:00pm ordering yet another freezer.  I  kept searching online for someone to tell me a whole cow could fit into 15 cubic ft. freezer.  As you know, if you search  hard enough,  you will find the answer you want to hear.   Bad answer.  We have an upright large freezer, and TWO chest freezers full of cow.   By the way, on the phone with Lowes at 9 pm, delivered to my barn by 9:00am the following morn.  I love my Lowes.   I love beef too.

We ordered our cow  not to be trimmed of the fat.  Oh my goodness, is it good.  Maybe that is why our freezers are busting.  Did you know beef fat is very good for you?  It’s not what we hear from all the people “in the know” but…….my sources say right farmer + raised with care  = good fat.   I am well into middle age, eat tons  of good fat, not overweight,  my cholesterol and triglycerides are better than better.  I’m going to believe my sources.  Weston Price Foundation.  Their word makes sense to me.  We keep blaming healthy food on our bad health.  Sugar?  Processed foods?  Fake food?  Over eating or drinking?  I can’t go there today.  It is a day of celebration.

We had them package the hamburger into 1 lb. packages.  We have 230 of them.  This is insane.  Do you know how big a cow liver is?

IMG_4490

But glory be, we have succeeded in something here.  It tastes as good as the best beef I have tasted.  We kept one whole cow at the insistence of my “shady”( but really.. sunny)  friend.  And we sold one cow to four friends.  It is wonderful (and a relief) to hear our good friend,  Dan, who is ALL about food, call every time he puts it to his lips, to express his love.  Come to think of it, he has been eatin’ some beef lately. We have been hearing from him quite often.  Oh well.  We love him.

IMG_4493

It still blows my mind that Pops and I have raised a cow.

We have had lots of goofs and blunders and what-have-yous since this glorious journey began.  But I can already look back upon the blood, sweat, tears, but mostly laughter,  at the going ons around here,  with so much fondness, love and gratefulness.

I am really good at run on sentences, aren’t I?   My English teachers would cringe if they knew I actually wrote something that others read.  I use commas like they are dust particles.  They must be free.

Come on down for some beef sometime.  We would love to have you join us around our table.  Bring a beef recipe when you come.  And if you can’t come, send us a recipe anyway,  please.  Have any favorites you would like to share?

God bless,

Karen

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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.

Campground

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.

Fall Salmon Delight

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

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Rain and Pickles. Pickles and Rain.

I would be remiss if I didn’t talk about  the weather.  WHAT IS HAPPENING TO THE WEATHER?

We lived in New Orleans for three years in the early 80’s.  Oh my goodness.  If you want to feel oppression at its best (or worst) take a stroll through New Orleans in July or August.  Summer has never held the same meaning for me since those days in the Crescent City.

Ahh, those were the days! Still not sure if they were good days or bad.

I have been running from the sun and humidity ever since.  If there is a shade tree, I will find him and he WILL  become my friend.

Since  we  moved to the farm, I have had to buck up and take the heat.  My chores take me outside throughout the day and I have now decided that 95 is nothing.  Much time has been spent in trying to   convince myself of that.  I have realized that 98-99 is the danger point for my animals so I am pretty calm if it stays under that.

BUT FOR CRYIN” OUT LOUD!!!!

I’m just sayin’.

On a serious note, I look at the country scape, suburban scape, or where ever you have your eyes set right now,  (if you live in the heartland) and I want to weep.  I will accept the 95 degree days if we could just get water to our trees and crops.  In all of my years, I have not witnessed such a sad state of affairs.

What happens when trees totally dry out?  Do they just fall over?  I keep imagining trees falling randomly onto roads and highways.

Where do we get water if our lake source dries up?

What happened to Atlanta when their lake source dried up a couple of years ago?

What is going to happen to our trees that are indigenous to this area when they are no longer capable of surviving?

Are we going to be witness to a severe shift in our environment and ecology?  Our environment may survive this season,  but two seasons in a row?

Am I being paranoid?  Maybe.

We say the Serenity Prayer a lot around here:

God, grant me the serenity to accept the things I cannot change,

The courage to change the things I can,

And the wisdom to know the difference.

I need to say it more often so that I can stop worrying about things I have no control over.  I obviously think that if I worry enough that it will start raining.   Or worse yet   cynicism  will creep in because I have lost faith that it will ever rain.  That is the worst thing that I could do.  Cynicism is more toxic than worrying.  So, I think I’ll jump back on the saddle and say my Serenity prayer.

Homemade pickles

We have cucumbers coming out of our ears!  Many recipes I have looked at contained sugar.  I did not want to do that.  This recipe is supposedly the same as Bubbies.  Found in grocery stores.  Kind of considered top of the line, old style, wonderful pickles.  My family are pickle snobs so this was/is tricky for me. Ours are done and they taste wonderful.   What is really cool is that it said if I wanted my pickles to keep a crispness crunch to add oak leaves to the jars.  We only have 90 acres of oak trees so it was my pleasure to oblige.   We like crispy pickles.

If you are growing them, please use this recipe.  It is yummy and healthy.  If you are not, buy pickle cucumbers at your farmer’s market and make them.  It is super easy.

If you do not have a lot of experience in fermentation of foods (natural way of preserving food which has been used hundreds of years until we discovered chemicals) it may be scary as it contradicts the way we have been taught to preserve food.  I have been doing it for 7 years and it works.  And not only does it work,  it provides you with naturally grown probiotics which we all need desperately.

Pickles from the Shieling

The following ingredients will fulfill the requirements for a 1/2 gallon ball jar.  Use less if using smaller jars. You may use whole, spears or any cut you would like pickles.

Fill jar with pickles

Add:

3 T. non- iodized sea salt

1 Head of garlic, peeled chopped

1.5 T. whole dill seed

1 T. whole coriander seed

1/2 t. whole mustard seed

1/2 t. whole peppercorns

1/2 t. fennel seed

1/2 t. red pepper flakes

1-3 oak or grape leaves

Fill jar with filtered warm water and put lid on.  Shake about to dissolve salt and mix ingredients.  Open jar back up and put a weight of some sort on top of water to keep the cucumbers submerged.  You do not want the pickles to get air during the fermentation process.  You can use  a stone or small tile.  I used two sticks crisscrossed that were wedge into the neck of the jar.  It keeps contents stuck underneath.   Keep a loose seal on jar lid.  Set in nice warm place for 1-4 weeks.  Check after a week and see if they are tasty enough for you.  I kept mine on the shelf for 2 weeks and they were perfect.  Afterwards place them in cool place (refrigerator or cellar) for as long as it takes to eat them.  Once they are done sitting and you put them in fridge it is no longer necessary to keep weight on pickles.  They are self preserved through the fermentation process.  Enjoy!

As I finish this post after starting last night, I’d like to report 1/4 inch of rain.  It was specTACular!

God bless,

Karen

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The Legend Is Truer Than I Knew

Broth is  “sick”.  That is what my kids say when something is really cool.  But I just learned in the last year just how “sick” broth is.

Bone Broth.  I am SO glad I have acquired this knowledge now that we are producing meat.  I can just imagine myself  when it is time to butcher saying to the guy, ” Dont want the bones or anything but steak and hamburger.”   I am realizing some of this stuff is WAY more nutritious than the meat.

I haven’t gotten into beef broth as much as I have chicken broth yet since I don’t have an accumulation of beef bones at any  one time.  I am sure I could get any amount I want from the butcher.  I will check that out.   But the beef bones are coming from our pasture soon!

Broth heals us and it is true what Grandma says about sipping it when we are sick, but it is SO much more than that and I am working at incorporating it into our daily life.  It is one of those total SUPER foods that boosts our health to grand levels.

So what does it do for us, you ask?

Well, it does this:

It is chock – full of  minerals.  We are mineral deficient in a BIG way.  We spend a lot of time concentrating  on just the vitamins that are vital.  To be deficient in minerals is devastating.

It nourishes our immune system.  This feeds our whole system  and keeps illness at bay.  Healthy and Strong.

It enhances our digestion system.  Through all that I have learned,  the digestion system is where it is at.  If it is struggling and compromised, then we are free to welcome all forms of bacteria.

It feeds our body collagen where it is needed:  joints, ligaments, tendons, skin (supple skin reducing wrinkles) , membranes, mucus and bones.

Not a bad deal, eh?

When we eat chicken, I take all the bones when we are finished (yes, all the bones that are gnawed on by individuals) and throw them in a pot.  Fill it with filtered water.  Bring to a boil and simmer for 24 hours or more.  What is left is this wonderful broth that is very gelatinous.  I pour into a Ball jar and pop into the freezer.   I use it for lots  of things.  When a recipe calls for water or liquid, broth, etc.  I use the bone broth.  It just absolutely cannot be beat in nutrition.  It is wonderful when cooking rice, vegetables, soups, drink alone, quinoa or other grains.

There is so much wrong with the broth we purchase today.  Canned broth- salt and BPA’s.   Boxed broth- salt and wax from container.    Cubes- salt and what is that stuff anyway??

I CANNOT wait to get my hands on the cow bones. 

I am tempted to scream this from my roof top:

CONVENIENCE IS NOT CONVENIENT WHEN OUR QUALITY  AND QUALITY OF LIFE IS COMPROMISED.

BONE BROTH

Bones of an animal

Filtered water to cover bones

Veggies (optional)

Spices (optional)

Bring to boil.  Reduce heat and simmer for 24-48 hours.   Less for fish.  More for beef.

YUMMMMMMO.

Have a super weekend!  If you have ideas of what else to do with broth, please share!

On a side note…I looked up the word  “chock” that I used above.  As it sits alone – chock- the def. doesn’t support my use of it.  But there is a word, “chock-full” that does.  And it looks like that: chock-full.  Not chock full, or chockful.  Weird.

Another word thing.  I use the word “smegma” a lot.  I use it to refer to slimy yucky stuff which I see a lot of around here.   I looked it up to see if it was actually a word or did I make it up.

It means:

Smegma (Greek smēgma, “soap”[1]) is a combination of exfoliated (shed) epithelial cells, transudated skin oils, and moisture. It occurs in both female and male mammalian genitalia.

Ooops.  My apologies for misusing a word over and over and with your permission, I would like to continue using  it in the same way I have been using it.

God bless,

Karen

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Is Sugar a Food Group?

You would think.         

Before I delve into the wonderful alternatives and healthier substitutes for sugar, I would like to preface this by explaining the ways you are consuming sugar without knowing it.    Some of the few:   Anything made with bread.   Sandwiches.    Alcohol.  Pizza.  Macaroni and Cheese.   Snack bars.   These are  “Simple Carbohydrates”.   A common thread here is processed food/starches.   These foods enter into our bodies  and then are  converted into sugar.  And our bodies have to process it in the same way as a candy bar basically.  After we complete a day of eating what we consider to be generally  healthy food,  we stretch our arms big and wide, and proud and say, “Yeah , a nice  dessert should  be in order after a day of  conscientious eating.”  And if you don’t know better, that seems totally logical.  I did FOR YEARS!     Often times by dessert time we have had more sugar than any other food group.

These simple carbs are processed.  They are sneaky.  We don’t know what they are doing  TO us.

Sugar is addictive and poisonous.

I am really not all bearer of bad news.  Really, I can be quite positive.  But this blog is about good whole foods.  Not poison.  I love sweets!  I spend a great deal of my time experimenting in an effort to enjoy without getting sick.   We all get sick from sugar.  All those nasty symptoms you feel on a daily basis can be attributed to sugar in most cases.  Headaches.  Colds.  Stomach aches.  diarrhea.  Constipation.

THOSE AILMENTS ARE NOT NORMAL!

That bears repeating.

THOSE AILMENTS ARE NOT NORMAL!

From there it can grow into Hypo/Hyperglycemia.  Diabetes.  Cancer.  Immune  Depression. Adrenal fatigue.  A host of others but we will leave it at that.  For many,  many people it has grown into those diseases.   No thank you.

OOOOKKKAAAYYYYY.

Not all is doomed.  Remember,  whole real foods is the key here.  And anytime we can REDUCE and IMPROVE the sweet intake, the less damage done.

This is about progress NOT perfection.

When we eat whole foods, we have a complete knowledge of how much sugar we are intaking.   And when we prepare our own foods we know as well.  Changing our eating habits is hard.  It takes effort.  We have  to decide to make our decisions thoughtfully and with a purpose.  I know for me, I have spent a good deal of my life just moving through life not giving thought to what I was eating, or where it came from or how it was processed.  I was really ignorant to that information.  That is not good.  We are only on this train once.  The trip should be awesome! Not short sighted.

HONEY
Whole food.  Honey can substituted in almost all cases.  It has many nutrients.
100% PURE MAPLE SUGAR
Whole Food.  It can be substituted in almost all cases.  It has many nutrients.

COCONUT PALM SUGAR
Whole food.  Has been dried to a granule.  It is granule like sugar and can be substituted  in all cases.  It very high in nutrients.  It is unrefined.  Organic.  Has not been processed.

STEVIA
It is from a plant found in South America.  It is very concentrated and is not good for baking.  I sweeten drinks or hot cereal with it.

DATES OR OTHER DRIED FRUIT THAT HAS NOT HAD SUGAR ADDED TO IT.
Sometimes I bake cookies and the complete source of sweetener will be dates.

Those are the five  I use exclusively.  I reduce  the amount called for always because I feel we WAY over sugar our foods.  So If a recipe calls for 1 cup, I will reduce it to 2/3.  If the recipe tastes sweet then next time I will reduce it down to 1/2 cup.  If that is satisfactory, then I will keep it there.

The sweeteners I have discussed above, I use sparingly.   They are not used on a daily basis.  We try to enjoy a dessert once a week.  Sometimes twice.

Sugars that talk a good line but I have learned are no- no are:

Agave –   It is processed and has been compared to corn syrup in its processing.

Brown Sugar  – is nothing but white sugar with Molasses added to it.  It is NOT healthier than white.  I think sometimes we think if something is brown, it is healthy.????  Like eggs.  Brown eggs come from certain breeds.  White eggs come from others.  No difference.

All the “natural” sugars. – Turbinado.  Sucanat Sugar.  Florida crystals.  They have all been refined and nutrients taken out.   Molasses has been added to make it look natural.

I have added molasses to sugar to make brown sugar before when I didn’t have brown sugar.  It is the same thing.

Molasses – is a “waste” product  from the processing of white can sugar.

The following recipe is wonderful.  I have taken a recipe that is predominately whole food.  I have cut ingredients to reduce sugar impact.  And they are delightful.

**Please note that I will never share a recipe with you that I have not shared with others and have received rave reviews.

The ingredients will surprise you.  And the results will even more!!!

BROWNIES

Preheat oven 325 degrees.

1 16 oz. jar salted almond butter.  organic.

2 eggs

2/3 cup raw honey (the recipe calls for 1 1/4 cup.  I reduced it as low as 1/2 cup.  not satisfying enough.  found satisfaction at 2/3 c. )

1 T Vanilla

1/2 c. cocoa powder. organic.  The only ingredient should be cocoa.

1/2 t. sea salt

1 t. baking soda

1 cup of dark chocolate chips. organic.   I use about 2/3 that.  Find the darkest chips you can find.  They will be the purest in form. ***** Remember when stuff is taken out, stuff is added to take its place.

1 cup of  walnuts or pecans.  organic (IF you can  buy raw, soak them in salt water over night and dry them in lowest temp in oven until crispy , usually about 24 hours.  I do this will all nuts and make about 3 lbs at a time and always have them on hand. This process removes harmful enzymes within the nut that wreaks havoc on our digestive system.  )

Blend each ingredient before adding the next.

Place in 9 x  13  glass or ceramic pan.  Bake 35-40 minutes.

Please let me know what you think of them!!  I would be interested in feedback.

God bless,

Karen

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Lighten Up! Why Don’t You…

….ON YOUR FAT FREE’S, YOUR “LIGHT” FOODS AND WHAT E’R.

Our poor food industry people have done such a number on us and it leaves me buggy eyed and confused (because it is SO hard to get my mind turned around facing the opposite direction).  I call them “poor”  because I feel sorry for them.  It is a sad state of affairs that the people we have come to entrust our health to have failed us.   I pray we can look beyond the greed and power and that some day they  will fall to their knees asking for help to see clearly .  Truly.  I pray that.  In the meantime, we must take the authority back.   Why is our health care in such a state of chaos?  Because our health has failed.  Why?  Because we consume massive amounts of chemicals, dyes, fake hormones, antibiotics, steroids, plastics, and on and on.  Even the vitamins that they put in our food after they squish the natural ones out through processing are fake.  Synthetic.  Lab made.

We make fun of the Twinkie.   I was not a chocolate fan growing up.  I LOVED Twinkies when I was little.  Probably still do!  It has a shelf life of a zillion years.  Based on the ingredients of many other yummy treats I have looked at today must also have a shelf life of the same number of years.  Why do they get such a bad rap?  They are so cute a fluffy.  And bouncy.  Yummo.

It has to be about more than “yummo” I am afraid.

So I spent too long ranting about things I like to rant about.  I have gotten side tracked.  Forgive me.

Did you know that when they advertise “light”  or  “1/2 the fat”  or “fat free”  they always have to add things to make up for the stuff they are removing?  Cant be as easy as taking out and still tasting good, right?  Dang the bad luck.

I list a few things here.  Dont feel you need to read the ingredients carefully.  I just want to give you an idea of what happens.

God knew exactly what he was doing when he provided these food items for us. He is awesome.

This is the greatest.  Enjoy this display of  I- don’t -even -know -what -you- would -call- it.

BUTTER –   Ingredients:  Sweet cream. (and salt if you choose)

BUTTER LIGHT  –  Ingredients:  Water, Butter, Canola, Buttermilk, Food  Starch,- Modified, Tapioca Maltodextrin, Salt, Distilled Monoglycerides, Lactic Acid, Potassium Sorbate and Sodium Benzoate (preservatives), Natural Flavor, Xanthum Gum, PGPR, Beta Carotene (color)

Does than seem light to you?  Heavy to me.   Why doesn’t real butter have preservatives?  Are we actually preserving the junk we are adding to the butter?  Do those ingredients read “health” to you?

On to the next…….

EGG – Ingredients: an egg.

EGGBEATERS – Great way to lower cholesterol and what e’r cause egg is not good for you.  REALLY?  What IS all that stuff listed down here?  Dont let all that vitamin lookin’ stuff fool you, please.)

Ingredients:        Egg Whites, Less than 1%: Natural Flavor, Color (Includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (Xanthan Gum, Guar Gum), Maltodextrin. Vitamins and Minerals: Calcium Sulfate, Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3

That is one honkin’ egg full of goodness and, well, …egg.

okay on to the next……

VANILLA YOGURT (popular brand) – Ingredients: Milk, Cream, Sugar, Tara Gum, Natural Flavor.

VANIILLA YOGURT 1/2 THE FAT–  Ingredients:  Skim Milk, Sugar, Corn Syrup, Cream, Whey, Mono and Diglycerides, Carob bean gum, Guar Gum, Natural Flavor, Carrageenan, Bitamin A Palmitate, Tara Gum.

VANILLA YOGURT  NO SUGAR ADDED  – Ingredients:  Skim milk, Cream, Polydestrose, Sorbitol, Maltodextrin (corn), Whey, Glycerin, Cellulose GEl, Mono and Diglycerides, Guar Gum, Tara Gum Xanthan Gum, Cullulose Gum, Carob Bean Gum, Natural Flavor, Acesulfame Potassium, Sucralose (Splenda) Vitamin A Palmitate, Annatto (for color)

You have all this in your pantry, right?

To make yogurt you just soak milk in a culture over night and you got it.  My body does not want all this stuff, I’m thinkin’.  It takes as fast to make yogurt as it takes to raise the carton up off the shelf.

HOMEMADE YOGURT

1/2 C.  of Organic Plain Whole Milk Yogurt.

1 Quart  Whole Organic Milk     “Pasteurized” .  If you cant find that use “Ultra Pasteurized”.

Gently heat milk up to 185 degrees and then cool to 110 degrees.  Stir in the yogurt.  Cover and place in warm oven 150 degrees or dehydrator,  or crockpot over night.  In morning put in fridge.  During the course of the day if any whey swims on top, just spoon it off and your yogurt will be thicker.

For the next batch use a 1/2 c. of the end of this batch for the starter for the next.  You only have to buy the yogurt one time.

Add fruit, granola, nuts, vanilla or any other delectable to your yogurt if you prefer.

God bless,

Karen

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6:38 am Wake Up Call – US GOVT.

While you may think that this farmer gets up at 5 a.m., I am here to tell you that is not the case.  Not until those goats that have been pregnant since September drop their kids in my lap.  Then I will need to get up at the crack of dawn.  Actually,  I have been “nesting” since September in anticipation of the delivery.   Trying to get rest before the sleepless nights.  Wait….I already don’t sleep at night.  I have noticed the goats seem to have been ordered bed rest.  They aren’t movin’ much this last week.  Maybe soon!

As I was contemplating getting out of bed at 6:38 the phone rang  and the caller id read: US GOVT.  (Isn’t funny how that is always in caps? )   So my first thought, of course,  being the mommy that I am, was that they were calling to tell me that my son, who is in the ARMY,  had done something wrong or something had happened to him.   That is just where your mind goes when an office of authority calls you.  No…..It was the  US POST OFFICE in my little itty bitty town telling me that my chicks were in and come get them. Thank goodness that my boy is safe! He is.  He is on a pass this weekend having a ball not too far away from here.

When you order chicks on-line they come in the mail when the chicks are 1 day old.  They have enough nutrition stored up in their little bodies (One of God’s miracles among millions of others) to keep them flyin’ for a couple of days. 

They are alive and WELL! And yes,  they were hungry and were able to distinguish between the water, food and bedding.  Quickly, I might add.

We have somehow ended up with 64 birds here.  “How did this happen?”, the rooster said to the hen.  We don’t know.  But this gaggle of 26 that showed up here this morning are meat chickens.  Did you know that the chicken you buy at the store might be as young as 9 weeks?  They very well could  be younger than that.  I never would’ve thought…  We will keep ours for 12 weeks and that is o.l.d.  We are going to provide them a feed that is lower in protein to slow the growing rate down.  What happens to these poor chickens when they are allowed to grow too fast,  which is the case in ALL commercial outfits,  is their legs break under the weight of their bodies and they cannot walk.  ugh.  Dont want that to happen.  We are just venturing into meat territory and I don’t want anything scary to happen.  It is scary enough just raising the  stuff!

Speaking of meat chickens,  ever get tired of the same ol’ same ol’ barbecue chicken?   This is a wonderful change that DOESN’T INCLUDE SUGAR OR CORN SYRUP which is in almost every bottle of BBQ sauce:

This sauce is probably enough for 1 whole chicken.

1 stick Melted butter

a couple of T. Worcestershire sauce

lemon juice of 1 lemon

2 or 3 garlic cloves minced

melt and mix all together on stove top and baste chicken on the grill.  YUMMY.

Have a SUPER holiday weekend!

God bless,

Karen

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