Tag Archives: Mexico

Moving across the Road!

Yesterday started early since my ewe lambs needed loading from our corral to the paddocks they will stay in for grazing.  I’d never loaded sheep out here before, so hadn’t a clue how it would go.  Incredibly, it went very smoothly!  They hopped right into the trailer and off we went.  They were hungry to be sure since they went straight to grazing once out of the trailer.

Then Dallas and I loaded a bit of hay in my little trailer pulled by the Gator, loaded necessary supplies, and fueled up.  Arriving at Tannachton Farm 35 minutes later, we unloaded the hay and checked on the ewe that had been entangled in the fence.  She is still alive and we cared for her best we could, but time will tell if she’ll ever get up again.  At least it was warm yesterday, but snow today!.

We set up a bit over a quarter of a mile of single strand polywire on the Bowyer Place and hung a Parmak energizer to fire it up, all the while calling the cows, so they would be up waiting and ready to move.  We then set up the crossing for the move across Cord Drive.  Amazingly, the cows and calves poured across the road to fresh grass.  I was short some Stafix step-in posts for the polywire, so once the cows were moved across and in the lot, we drove back to where some stored posts.  As we were collecting those, I noticed a black cow north of the timber, so once done, we circled ’round to check.  What a wonderful surprise!  Not just one cow having calved, but THREE right there together.  They had wisely selected a south-facing, gentle slope with good drainage.  Of course, we left them alone – I’ll move them later when their calves are older and well-bonded to their mommas.

My photo is misleading – we do not have grass that green right now and the cows were actually moving the other direction!  However, I didn’t have any time to take photos so this one is stolen from last spring.

Got done and headed back home arriving about 1pm.  Just in time to finish the meal for our departure at 4pm to Mexico, Missouri and Refuge Ministries.  Despite having some cooking disasters, I managed to show up with enough edible tucker to serve about 70 people!  Chicken-Rice-Vegetable casserole with cherry cobbler and pumpkin bread.  And, of course, sliced cucumbers with home-made ranch dressing.

Refuge in October

Once a month, on a Wednesday (except in the summer), I make the meal for Refuge Ministries of Mexico, Missouri.  Each fall, there is a new set of faces and enthusiasm as the fifth graders from last year have moved into junior high and are now old enough to attend.  Lots of catching up to do amongst the ‘ladies in the kitchen’ from my summer hiatus.  Attendance dips a bit in the summer and I get terribly busy with farm work, so my contribution is about 8 months of the year.

The changes in some of these young peoples’ lives are subtle in some cases and drastic in others as they learn about God (Yahweh) and how He can use broken lives for His good through repentance and redemption.  For some, this weekly gathering of strong Christian volunteers are the only parental-like mentorship they have in their lives.  These volunteers are real heroes as they uplift and teach these, oftentimes, rowdy and rambunctious young people, week after week.

I’ve taken to starting the meal the day before since I get so worn out now if I try preparing all day then making the drive, serving, then drive home.  My son, Nathan and friend, Christian, leave at 4pm for Mexico, MO and return about midnight.  So, Tuesday I mixed up, rolled out, and cut 9 batches of egg noodle and stuck them in the freezer.   Since I didn’t have any sausage, I had set out 7 lbs of ground beef to thaw, then added 1/2 cup of sage, 1/4 cup black pepper, and 1/4 cup Real salt, then mixed that well (in two batches) in my Kitchenaid mixer.  Then set the whole thing in the frig overnight for the flavours to meld and it passed muster with enthusiasm, except my husband, who deemed it too ‘peppery.’  I may back off the black pepper just a bit next time.  I used spinach for my recipe today and adjusted the amounts to feed about 60 people.

Egg Noodles w/Sausage & Kale*

INGREDIENTS:

3 tablespoons olive oil

1 lb lamb or beef sausage

1/2 lb kale, tough stems and centre ribs discarded and leaves coarsely chopped

1/2 lb egg noodles

2/3 cup water

1/2 cup Parmesan cheese

DIRECTIONS: Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet. Saute stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and 1/2 cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired. Serve immediately, with additional cheese on the side. Serves 6.  Lettuce or other greens can take the place of kale. Hint: Retain some of the cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour. *adapted from recipe in the March 2006 Gourmet magazine.

Egg Noodles

INGREDIENTS:

2 cups unbleached white or whole wheat flour

3 egg yolks

1 egg

2 teaspoons salt

1/4 to 1/2 cup water

DIRECTIONS:

Make a well in centre of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll.  Divide dough into 4 equal parts. Roll dough, one part at a time, into nearly paper-thin rectangle on well-floured surface. Cut into narrow strips with a knife or noodle cutter.  Shake out strips and place on towel until stiff and dry, about 2 hours. Or I just drop the individual fresh noodles directly into boiling water.   Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.

Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.